Oat flour, derived from ground oats, is a versatile ingredient commonly used in baking and cooking. It is rich in carbohydrates, dietary fiber, and protein, making it a nutritious option for various recipes. The primary components of oat flour include starches, proteins (notably avenin), and healthy fats, along with vitamins and minerals such as B vitamins, iron, and magnesium. Oat flour is gluten-free, which makes it suitable for individuals with gluten sensitivities or celiac disease, although cross-contamination can occur during processing. Its unique composition contributes to a slightly sweet, nutty flavor and a moist texture in baked goods. Additionally, oat flour has functional properties that enhance the structure and moisture retention in products, making it a popular choice in gluten-free baking. The CAS number 134134-86-4 specifically identifies oat flour in chemical databases, facilitating its recognition in scientific and regulatory contexts. Overall, oat flour is valued for its nutritional benefits and its ability to improve the texture and flavor of various culinary creations.

Oat flour

134134-86-4: Oat flour, derived from ground oats, is a versatile ingredient commonly used in baking and cooking. It is rich in carbohydrates, dietary fiber, and protein, making it a nutritious option for various recipes. The primary components of oat flour include starches, proteins (notably avenin), and healthy fats, along with vitamins and minerals such as B vitamins, iron, and magnesium. Oat flour is gluten-free, which makes it suitable for individuals with gluten sensitivities or celiac disease, although cross-contamination can occur during processing. Its unique composition contributes to a slightly sweet, nutty flavor and a moist texture in baked goods. Additionally, oat flour has functional properties that enhance the structure and moisture retention in products, making it a popular choice in gluten-free baking. The CAS number 134134-86-4 specifically identifies oat flour in chemical databases, facilitating its recognition in scientific and regulatory contexts. Overall, oat flour is valued for its nutritional benefits and its ability to improve the texture and flavor of various culinary creations.

CAS 134134-86-4

Oat flour

Oatmeal Powder BactoBio for bacteriology

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