ABSTRACT

In Western countries, it is essential to increase …ber intake levels. Forti…cation of various foods with oat …ber can help improve the …ber intake status of the population. ´ e hull surrounding the bran of an oat seed is one plant fraction that is …lled with natural, dietary …ber. Oat …ber, derived from these oat hulls, has in recent years become an important food ingredient that is being added into numerous recipes for their high …ber content (88%–95%) and unique, functional properties. ´e …ber content is higher than wheat hulls (42%–47%) or corn bran (58%–62%). ´e hull represents about 30% of the grain’s weight and has historically been used as animal feed (Dougherty et al., 1988). Gritty texture and degradation of dough properties are frequently associated with adding native hulls and bran to bakery products. Hull and bran products hydrate super…cially. Adding too much water is o¦en attributed to a lower volume index of baked goods, but the right combination of water and …ber can actually improve the volume of bakery items (Gould et al., 1989). Recent advances in the processing of oat hulls to oat …ber have greatly reduced the grittiness and improved the functionality of these …bers.