| abstract |
A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. The present invention relates generally to a method for preparing a highly dispersible, otherwise referred to as "soluble" whole grain flour. More specifically, the present invention relates to methods of making highly dispersible oat flour with an increased avenanthramide content. |