Patent ID: 8114462
Filing Date: 2012-02-14
Classification: A21D

Abstract:
1. A method to form an oat bran fraction and oat flour fraction, comprising the steps of: fractionating a milled whole oat flour having a native β-glucan content ranging from 3-9% to form a coarser β-glucan rich oat bran fraction and a finer β-glucan lean oat flour fraction, wherein the coarser β-glucan rich oat bran fraction has a particle size greater than 600 μm and the finer β-glucan lean oat flour fraction has a particle size less than 600 μm, wherein the milled whole oat flour has a Farinograph value of about five to 20 minutes and a ratio of syringic acid peak to ferulic acid peak of greater than or equal to 2.5.