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- W2501040594 abstract "Oat hulls comprise approximately 30% by weight of the grain. Traditionally, oat hulls were discarded during processing or used as animal feeds (Dougherty et al. 1988). Recently it has become an important ingredient that can be incorporated in several food formulations due to its high ber content (about 90%), higher than wheat (42% to 47%) or corn bran (62%). However, gritty texture and degradation of dough properties are frequently associated with high ber addition, because these brans and bers tend to hydrate super-cially, reducing the particles’ swelling in the dough matrix (Gould et al. 1989). These physical properties of oat ber have been improved by physico-CONTENTSIntroduction 249Production of Oat Fiber 250Characteristics 252Application of Oat Fiber to Bakery Products and Pasta Shells 252Application of Oat Fiber to Light Bologna, Fat-Free Frankfurters, andPork Products 253Application of Oat Fiber to Yogurt and Frozen Desserts 254Oat Fiber and Glycemic Control 254Oat Fiber and Intestinal Regularity 255Oat Fiber and Body Weight 256Oat Fiber and Serum Lipids 257Digestibility of Oat Fiber 257Fermentability 258Effect of Oat Fiber on Nitrogen Metabolism 258Morphology of Large Intestine 259References 259chemical treatments, such as hydrogen peroxide treatments in combination with heating. In meat products, oat bers act as an extender. Since fat gives a lubricating mouthfeel, some products tend to feel dry and a bit rubbery when fat is removed. Oat ber can minimize that effect and make the texture soft. Oat ber can also be successfully used in formulations of high-ber bakery products, yogurts, and frozen desserts." @default.
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- W2501040594 date "2009-06-18" @default.
- W2501040594 modified "2023-09-23" @default.
- W2501040594 title "Oat Fiber from Oat Hull" @default.
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- W2501040594 doi "https://doi.org/10.1201/9781420043853-15" @default.
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