ABSTRACT
Traditional oat flakes are prepared from hulled and heat-treated groats by rolling between castiron rolls that have equal speeds. To enable physiologically effective amounts of oat soluble fiber to be ingested without simultaneously ingesting excessive amounts of other oat constituents, efforts to concentrate oat fiber further from oat bran or oat flour have been made since that late 1980s. To avoid difficulties in clogging and material flow caused by fat content, several groups have used defatting of oat groats or flakes and subsequently performed grinding and sieving or air classification operations in a dry state. Data on the effect of oat fiber on stomach emptying are controversial. The high swelling and water-binding properties of oat soluble fiber would lead one to expect delayed stomach emptying. In diets for weight reduction, oat soluble and insoluble fibers can act as water-binding and fatmimicking ingredients.
