Dry milling methods prepare beta-glucan-enriched oats that allow processors to create products such as ready-to-eat cereals. Heat-conditioned dehulled oats are dry milled to form coarse, whole, non-defatted oat flour, and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry-classified to separate or form a coarser fraction oat bran containing more concentrated beta-glucan. Then it is further refined to a finer oat flour.
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