The key discovery by ARS researchers was that certain calcium salts protect apple slices from color, taste, or texture changes. The equipment necessary to peel, core and slice the apples already exists. Adding a smidgen of oat oil to bread dough could be the secret to making heart-healthy bread that's soft and has an increased loaf size and longer shelf life. Until now, U.S. bakers have ensured these qualities in most bread by using recipes that include about 3 percent vegetable shortenings and other additives. But oat oil may be a healthier alternative because it doesn't contain trans fatty acids.
Studies indicate that trans fatty acids can raise cholesterol levels in some people.
Oat oil is rich in phospholipids and glycolipids, also called polar lipids. ARS scientists found that this type of oil combines with water to lubricate bread dough, helping it rise evenly and bake into a loaf that is uniformly soft and springy, even after several days of storage. Replacing pure oat oil with just 0.5 percent polar lipids taken from oat oil achieved the same result. Because of their high gluten content, doughs made from hard red winter wheat flour need less shortening to increase loaf volume. Currently, the most highly valued major component of oats is the bran.