Method of preparing highly dispersible whole grain flour with an increased avenanthramide content

摘要

A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.

主权项

1. A highly dispersible whole grain oat flour containing about 20-35% more avenanthramides compared to native whole oat flour and wherein the whole grain oat flour is agglomerated following hydrolysis, pelletizing and milling.