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Oats

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Long familiar as breakfast porridge, oats in various forms also find uses in the bakeshop. Although rich in protein, including enough gluten proteins to make them off-limits for people allergic to gluten, oats do not form a gluten structure when mixed into a dough. Oats are high in gums, which supply dietary fiber. The gum content accounts for the gummy or gluey texture of oatmeal porridge.
  • Rolled oats, commonly used for porridge, are made by steaming oat grains to soften them and then flattening them between rollers. They are used to give textural interest to multigrain breads, as toppings for specialty loaves, and as an ingredient in some cookies.
  • Steel-cut oats are whole grains that have been cut into small pieces. They are occasionally used in small quantities in specialty breads. They have a long cooking time and a chewy texture.
  • Oat flour is whole-grain oats ground into fine flour, which can be mixed with wheat flour in small quantities for specialty breads.
  • Oat bran is a good source of dietary fiber that is often used as a muffin ingredient.

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