These are a valuable component of the oat grain and constitute about 30% of its weight. Compared to wheat (42-47% fiber) and corn (62%), oats have very high fiber content (85-90%) with the hull made up of 86% dietary fiber.
What else does it do in baked goods?
Reduce caloric value
Provide desirable textural properties
Be used in gluten-free formulations (depending on the production process)
Oat hull fiber works in a number of products from snacks to breads to cakes. It can modulate water-activity and improve water and oil absorption, as well as enhance texture and reduce breakage. And due to its high water binding capacity, oat hull fiber can increase batter viscosity and consistency.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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