| 摘要 |
A pure, sliceable oat baked good, acceptable even to diabetics, in particular oat bread, can be produced by a known process. In order to prevent this crumbling, when not consumed immediately, and the sliceability suffering by comparison with conventionally baked bread, before further processing of the customary ingredients, aleurone flour is admixed to the oat flakes or the oatmeal.
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