Oat flakes are a food of vegetable origin based on cereals; specifically, these are the seeds of the herbaceous plant identified as Avena sativa.
Those of oats, like the other seeds of the same category, have a hard outer shell, not digestible for humans, therefore it must be necessarily removed to make them edible to humans.
In addition, the bran is almost always separated from the grains (last fibrous coating) and what remains are the purified white seeds. The latter, once crushed, steamed,
rolled into flakes under special rollers, stabilized and lightly toasted, they become the famous oat flakes.
Types of Rolled Oats
Oat seeds can be sold steamed and crushed into flakes of varying thickness, whole or cut into two or three pieces
Oat seeds can be used like other grains and are a little softer than wheat.
Oat flakes are suitable for various purposes. Large, small, dry, more chewy, pre-cooked or instant ones are produced.
Oatmeal is suitable as a breakfast cereal, but less suitable for cooking, as it does not soften enough.
If oatmeal is made from oat flakes, it is used to be eaten alone and not to make baked goods.
that would fail. Furthermore, even that from raw seeds, for bread making must necessarily be mixed with other flours.
Flour is a grain obtained by reducing the seeds into smaller pieces before steaming which keeps a small part in itself of bran. Since this makes the grains harder to chew and contains an enzyme that tends to turn rancid faster the food is almost always steamed to be softened and deprived of these enzymes.
It is also possible to obtain an excellent vegetable milk.
Rolled oats are an excellent nutritional source of carbohydrates, which account for most of the energy; the remaining calories come from proteins of medium biological value and from lipids. Cholesterol is absent and fibers are abundant.
Regarding vitamins and mineral salts, vitamin B1 (thiamine), iron and phosphorus abound.
Oats are also known for their richness in antioxidant compounds known as avenanthramides; these are believed to be exclusive to the cereal
in question, have certain properties that help protect the circulatory system from arteriosclerosis.
Oats also contain beta-glucan, which works like a sponge. When deposited in the intestine, it traps cholesterol of food origin in a non-absorbable sticky gel that passes through the intestine, taking cholesterol with it.
The use of oats gives excellent results in cases of depression, nervousness, insomnia and physical or mental exhaustion.
The grains contain 60-70% starch and other carbohydrates (carbohydrates); 14% of proteins and 7% of lipids (fats), within which there is a significant percentage of lecithinache.
Additionally, it is supposed to help boost the immune system in fighting bacterial infections.
A new all-Italian study, conducted by experts from the Polytechnic University of Marche and the University of Urbino, added this cereal grown in a natural way among quality organic products. Oats are considered an excellent ally against nervous hunger and constipation
and celiac disease (99.4%), if not contaminated with wheat, barley or rye proteins during processing. Not recommended for those who have intolerances or allergies to nickel instead.
The possible efficacy of saponins and phytic acid are being investigated at the Department of Nutrition of the University of Toronto – components of oats – in the prevention of cancer.
It is good to focus attention on purines: these substances, if in excess, can lead to the formation of kidney stones and, in cases more severe, of gout. Oats are therefore not recommended for those who suffer from these diseases, are predisposed or have problems with the accumulation of uric acid.
In 1755 Samuel Johnson defined oats as the “cereal that in England is generally given to horses, but in Scotland it is also used for human consumption. “Horses benefited from the properties of oats and only later did we too humans.
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