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Oats. The grain (q.v.) of the cereal grass Avena sativa whose processed products are available in various forms for use in cookies (q.v.), snack items, rolls (q.v.), and specialty breads (q.v.). Oats contain on an average some 65% carbohydrates (q.v.), 13% to 16% protein (q.v.), 1.7% ash (q.v.), 1.3% fiber (q.v.), 6.5% lipids (q.v.), and 9.5% moisture. They are available to the baker in the form of rolled oats (q.v.), quick oats (q.v.), steelcut oats (q.v.), and oat flour (q.v.). Usage levels in various bakery products range from 5% to 30%, depending on the specific product category.