oat bran products

Oat bran can be collected from outer layers of the oat groats. The resulting flour is sent to a second sifter.

Vernon D. BurrowsRetired, in Oats (Second Edition), 2011. It has 54% β-glucan and is promoted for use in tableting, encapsulation, semisolid and solid foods, beverages, nutraceuticals, and dietary supplements. Abrasion milling of unprocessed groats results in two fractions: groats with a greatly reduced bran layer (except what is left in the crease) and a bran fraction. The nutritional benefits of these β-glucan-rich fractions make them attractive ingredients for use in products intended to portray a healthy image. Consumption represents the residual after exports, nonfood use and ending stocks are subtracted from the sum of beginning stocks, domestic production, and imports. produced from 100% dehulled, clean oat groats by steaming, cutting, rolling, and flaking, and that provides at least 4% (dry-weight-basis) of beta-glucan soluble fiber with a total dietary fiber content of at least 10%. The bran produced by abrasion has a very fine texture and contains less endosperm than a typical commercial oat bran. Groats, oat flakes, or steel-cut groats, produced as previously described, are ground in an impact mill or passed through a roller mill. Profit from additional features by authenticating your Admin account. Noël Girardet, F.H.

This feature is limited to our corporate solutions. The content of total dietary fibre in oat bran varies from 12 to 24% depending on the cultivar variety, growing location, weather conditions and fertilization (Mälkki and Virtanen, 2001). An impact mill fitted with a 2-mm screen produced an oat bran (46.5% yield) with a 1.7-fold enrichment.

However, Wood et al (1991) observed that oat variety and β-glucan content had a significant impact upon bran characteristics.
A whole grain contains three segments of a seed -- the endosperm, germ and bran. Bushels converted at 36 pounds. Copyright © 2020 Elsevier B.V. or its licensors or contributors. Unlike wheat bran, oat bran is not anatomically well defined. Oat bran production was initiated commercially in the 1980s. The poor correlation between the proving and baking results argues that the wheat bran had its major effects on the aerated structure during baking rather than earlier in the breadmaking process. Factor for converting grain equivalent to oat products (rolled oats, ready-to-eat oat cereals, oat flour, and oat brain) is .60. The amount of breakage is a function of several factors, including normal seed fragility, groat moisture content at the time of milling, kernel length and weight, kernel hardness, and the duration of the seeds’ exposure to abrasion. The resulting flour is sieved to produce a coarse (bran) fraction and a fine (flour) fraction. As a result of its unique attributes, oat bran is also frequently incorporated into cookie and granola products.
Before this amendment, Quaker Oats’ flavored, reduced-sugar instant oatmeal was not eligible to use the health claim because it was not low in fat, whereas flavored, unmodified instant oatmeal was eligible.

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