Oat Flour
Nutritional Enhancers
Thickeners
$2.48 ~ $3.72
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Oat Flour?
Oat flour is a whole-grain product derived from ground oat groats, primarily utilized in baking for moisture retention and chewy texture, as well as a thickening agent in processed foods.
How is Oat Flour made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Intake | Receive and inspect whole oat groats. | Inspect for moisture content, mycotoxins, and foreign materials. This is a critical first quality check. Reject any non-conforming batches. |
| 2 | Cleaning & Sorting | Remove foreign matter like stones, chaff, and dust using separators, aspirators, and destoners. | Use of magnets and calibrated metal detectors are Critical Control Points (CCPs) to remove metallic hazards. Ensure equipment is clean and functioning correctly. |
| 3 | Dehulling | Remove the outer, inedible hull from the oat groat using an impact dehuller. | Monitor dehulling efficiency to minimize damage to the inner groat (kernel) and prevent yield loss. The removed hulls are a co-product. |
| 4 | Stabilization (Kilning) | Heat treat the groats with steam or dry heat. | This is a critical step to deactivate lipase enzymes that cause rancidity and soapy off-flavors. Precise control of temperature and time is essential for shelf-life. |
| 5 | Cooling | Cool the heat-stabilized groats back to ambient temperature. | Proper and uniform cooling prevents condensation and potential microbial growth before the product moves to milling. |
| 6 | Milling | Grind the stabilized oat groats into a fine powder using a hammer mill or roller mill. | Control mill speed and screen size to achieve the desired particle size and texture. Avoid overheating the flour during this process. |
| 7 | Sifting & Classification | Sift the milled flour through multiple screens to ensure uniform particle size. | Regularly inspect screens for tears and blockages to guarantee consistent product fineness and remove any remaining coarse particles or bran specks. |
| 8 | Final Quality Control | Sample and test the finished oat flour from the batch. | Verify key parameters: particle size, moisture content, microbial load, and gluten levels (if making a gluten-free claim). All tests must meet final product specifications. |
| 9 | Packaging | Package the finished flour into sealed, food-grade bags or containers. | Ensure accurate labeling (lot number, expiration date) for traceability and check package integrity to protect from moisture and pests. A final metal detection check on the sealed package is a common CCP. |
Technical Specifications
| Solubility | Water-dispersible |
| Storage Conditions | Store cool, dry ≤25 °C, protect from light and moisture |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Baked goods
beverages
porridge
baby food
cosmetics
Mechanism of action:
| Parameter | Oat Flour |
|---|---|
| Functional Category | Thickener; Binder; Bulking Agent; Texture Modifier; Moisture Retention Agent. |
| Key Ingredients | Starch (amylopectin, amylose); Beta-glucan (soluble fiber); Proteins (avenalins); Lipids. |
| Mechanism of Action | Starch granules absorb water and gelatinize upon heating, significantly increasing viscosity. Beta-glucan, a high molecular weight soluble fiber, forms a viscous hydrocolloid network that entraps free moisture and modifies rheology. Proteins contribute to emulsification and the overall structural matrix, binding ingredients together. Lipids and proteins interact with starch to modify texture and mouthfeel. |
| Application Effect in Product | Increases viscosity and thickness in soups/sauces; improves moisture retention, crumb softness, and shelf life in baked goods; provides a smooth, creamy mouthfeel in beverages and dairy alternatives; acts as a binder to improve cohesion in meat patties and bars; contributes a subtle, toasted flavor profile. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Oat Flour | Whole-grain Flour | Made from ground oats; high soluble fiber; naturally gluten-free (if certified); adds moisture. | Creates a moist, chewy, tender crumb; mild, slightly sweet flavor; heart-healthy benefits from beta-glucans. | Can make baked goods dense or gummy if used alone; lacks gluten for structure. | Muffins, cookies, pancakes, quick breads, thickener for soups and stews. | For adding moisture, a chewy texture, and whole-grain nutrition to recipes. |
| Almond Flour | Nut-based Flour | Made from ground blanched almonds; high in protein and fat; low-carb; grain-free. | Provides a rich, moist, cake-like texture; excellent for keto and paleo diets. | Expensive; high in calories; not suitable for nut allergies; can burn easily. | Macarons, cakes, cookies, grain-free breads. | For low-carb, gluten-free baking that requires a fine, rich texture. |
| Coconut Flour | Fruit-based Flour | Made from dried coconut meat; very high in fiber; extremely absorbent; grain-free. | Requires less volume than other flours; adds a slight natural sweetness. | Very absorbent, requiring significant liquid adjustment; can result in a dry, dense texture if used incorrectly. | Brownies, dense cakes, no-bake recipes. | For high-fiber, grain-free baking when its unique absorbent properties are accounted for. |
| Whole Wheat Flour | Whole-grain Flour | Made from the entire wheat kernel; contains gluten; high in fiber and nutrients. | Provides robust, nutty flavor and a hearty texture; more nutritious than refined flour. | Can make baked goods heavy and dense; flavor can be overpowering for delicate recipes. | Hearty breads, rustic pastries, muffins, pizza dough. | For adding fiber and nutrients to traditional baking, especially yeast breads. |
| All-Purpose Flour | Refined Wheat Flour | Milled from a blend of hard and soft wheat; contains gluten; neutral flavor. | Versatile, predictable, and provides excellent structure; creates a light texture. | Lower in fiber and nutrients than whole-grain flours; not suitable for gluten intolerance. | Cakes, cookies, bread, pastries, thickening sauces. | For reliable, consistent results in a wide variety of conventional baked goods. |
Technical Documents
Available Documentation
Specification sheet & COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications