High-Quality Hydrolyzed Oat Flour for Optimal Health Benefits

• Customization: Available
• Certification: ISO
• Packaging Material: Paper
• Model NO.: Oat Flour
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Substances: Oat Flour/ Wheat Protein
• Resource: Natural
• MOQ: 1kg
• OEM: Yes
• Appearance: Small Fragments
• Content: 99
• Transport Package: 1kg, 25kg Bag
• Specification: 1kg, 25kg
• Trademark: NBHH
• Origin: China
• Production Capacity: 3000mt Per Month

Product Description

Hydrolyzed oat flour is a product extracted from oats. Through special processing, the oat protein is broken down into smaller fragments (peptides). This process can promote digestion and nutrient absorption. Hydrolyzed oat flour is renowned for its ease of digestion and is particularly suitable for people with sensitive stomachs or gluten intolerations, as it is often used as a gluten-free alternative. It is a source of fiber, protein and essential nutrients, and can be used in many foods and beverages to improve texture and nutritional content.

I. Introduction
Chinese name: Gelatinous Oat Flour \ nChinese synonyms: Gelatinous Oat flour Oat flour The English name of enzymatically hydrolyzed oat flour is COLLOIDAL OATMEAL. Its English synonym is COLLOIDAL OATMEAL
Ii. Traits
Oat flour is highly refined from the flour made from shelled oats and can be purchased in many supermarkets. Most oat varieties have a higher fiber content than white flour. Although widely used in enhancing the flavor of sauces, oat flour lacks gluten, which is used to help yeast rise the dough. A small amount of oat flour can be used for baking food, but bread, pizza dough or cakes made entirely from oats taste extremely bad.
Iii. Uses
The protein in oat flour does not have the gluten characteristics of flour protein. Using oat flour alone cannot make dough with good elasticity and extensibility. However, adding oat flour to flour for mixed use is a good application approach. There are a few reports on the influence of oat flour on flour quality, but they mainly focus on the effect of the addition amount on the rheological properties of flour. There are few reports on how the addition amount and particle size of oat flour affect important flour quality indicators such as rheological properties, wet gluten content, drop value, and flour whiteness of flour