FIELD: food industry.
SUBSTANCE: fine whole grain oat flour contains approximately 20–35 % more avenantramides than natural whole grain oat flour. Fine whole grain oat flour is produced from oat flour by hydrolysis, granulation, milling and agglomeration.
EFFECT: invention enables to obtain fine whole grain oat flour with high content of avenantramides that preserves the whole grain structure and is easily dispersed in liquid and semisolid media.
13 cl, 6 dwg, 5 tbl
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