| abstract |
A method for producing, from an oats flour fraction, a water soluble β-glucan composition having a high β-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, comprises the use of β-amylase in an amount sufficient to transform more than 50 % by weight, preferably more than 65 % by weight, of the starch contained in the oats flour fraction to maltose. The enzymes pullulanase and/or protease may be used in combination with β-amylase. Also disclosed are corresponding compositions which may be further processed, as well as food products provided with them. |