Whole grain rolled oats refers to oat grains that have been crushed or rolled to achieve a flat shape.

Description of raw materials used in production.

• The primary raw material is whole oat grains. These grains retain both the germ and the bran, making the oats more nutritious and high in fiber.

Step-by-step summary of the industrial production process.

• Oat grains are cleaned and hulled to remove the outer husk.
• They are then steamed to soften.
• Post steaming, the grains are rolled or flattened between two rollers to achieve the typical flat shape of an oat flake.
• Lastly, the flakes are dried and cooled.

Oat flakes have a flat, oval shape, with a color that ranges from light brown to beige.

Oats (Avena sativa) is native to the Mediterranean regions and belongs to the Poaceae family.

The active components are hypolysaccharides of mucilosis (β-glucan), proteins (glutelin and avenin) and flavonoids (1).

It contains a good amount of potassium and vitamin B and is one of the cereals that have a particularly low glycemic index.

Oat has been used for generations as a traditional herbal medicine for the symptomatic treatment of minor skin inflammations (such as sunburn) and is used as an aid in healing minor wounds.

It has been used by traditional medicine as a remedy for some dermatological pathologies, such as dry skin, atopic dermatitis, contact dermatitis and psoriasis.

Oat flakes are produced industrially through a steaming oat cooking process.

Rich in fiber, they carry out an action of containment of harmful LDL cholesterol.

Oat flakes studies

References__________________________________________________________________

(1) Phenolic amides (avenanthramides) in oats-a review. Boz H.  Czech J. Food Sci. 2015;33:399–404. doi: 10.17221/696/2014-CJFS.