| abstract |
A method is disclosed for making a highly expanded, porous oat cereal product having a density of below about 12 ounces per 121.5 cubic inches comprising the steps of: a. classifying an oat flour to separate out a low beta -glucan oat flour with a beta -glucan content of less than about 3.3%, b. cooking a mix comprising the low beta -glucan oat flour wherein the low beta -glucan oat flour comprises at least about 55% of cereal flour in the mix, c. expanding and shaping the cooked mix into a shaped cereal product, d. heat setting the shaped cereal product, and e. drying the heat seat cereal product to a moisture content at which it is structurally stable. |