The Benefits of Oat Hull Fiber

The Benefits of Oat Hull Fiber.

Consumers aren’t looking for just healthy food. They want food that tastes good too! So as a baker, it’s up to you to find ingredients (or a combination of ingredients) that can deliver on both.

One solution for dietary fiber: oat hulls

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.


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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