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- Carb oat fibers 750g
Oat fiber, almost 100% fiber with a fine oat taste
For a long time we refused to include other fiber products in our range in addition to our top sellers potato fibers and cocoa fibers. It just went against the grain for us to sell something that is neither nutritious nor tastes like anything and then also does not serve a positive function in cooking and baking. In our opinion, pure fillers are not food!
However, after a customer pointed out to us that bread containing oat or bamboo fibers was much looser, we tried it out.
When researching suppliers, we first noticed that at least oat fibers can have a great cereal smell and taste. Similar to the bamboo fibers, however, this is eliminated by most manufacturers with a lot of effort. However, one manufacturer makes an exception and their oat fiber has the smell and taste you would expect from oats. This is great for low-carb people in particular, because you otherwise do without grain almost 100%. The oat fibers are obtained when the oat grains are polished during flour production and essentially consist of the seed coat of the oat grains. Polishing extra carefully will result in the fibers being almost devoid of the starch and protein of the grain. There are no further processing steps for our oat fibers apart from fine grinding to below 120 microns.
And it's really true: oat fiber not only provides flavor, but also has a great effect on the texture of the baked goods that you make with it. The texture of the bread improves, it rises better and has less stickiness. For us, the oat fibers have now become an indispensable part of our bread dough. We always replace about 1/8 to 1/4 of the flour in bread with oat fibers. Oat fibers are also particularly suitable for dusting the dough when rolling it out. They also remain white when baked and bread dusted with oat fibers looks particularly good as a result.
The oat fibers are equally suitable as an ingredient for savory and sweet dough.
However, we will not include bamboo fibers in our range. They offer no functional advantages over oat fibers, are less sustainable because they have to be shipped halfway around the world, are absolutely tasteless and are also more expensive.
If bamboo fibers are specified in a recipe, they can be replaced 1:1 with oat fibers without restrictions.
| Brennwert | 783 kJ (187 kCal) |
|---|---|
| Fettgehalt | <1 g |
| davon gesättigte Fettsäuren | <1 g |
| Kohlenhydrate | <1 g |
| davon Zucker | < 0,1 g |
| Eiweiß | <1 g |
| Ballaststoffe | 89 g |
| Salz | < 0,1 g |
| Bemerkungen | Herkunft: Deutschland < 6,5% Restfeuchtigkeit Korngröße < 120 μm Enthält weniger Kohlenhydrate als Hafermehl bei 15°-25°C trocken lagern Zu den Brennwert-Angaben: Vielen mag der angegebne Wert für die Kalorien sehr hoch vorkommen. Wir müssen die Nährwertangaben aber nach EU Norm berechnen und die schreibt vor, dass Ballaststoffe immer mit 2 kcal per g berücksichtigt werden. Dann kommt ein Wert knapp unter 200 raus. Wir sind darüber auch nicht glücklich. Die Wirklichkeit liegt wohl meist in der Nähe von 5-10 kcal da Haferfasern wirklich fast nicht verdaulich sind. Die Amerikaner unterscheiden da zwischen komplett unverdaulichen Fasern (mit 0 kcal) und solchen, die bakteriell in Fette und Eiweiße umgesetzt werden (4 kcal). Das bringt Ergebnisse, die der Wirklichkeit näher kommen. Leider ist diese genaue Berechnungsweise in der EU aber verboten. Ich habe zur ganzen Problematik einen längeren Artikel geschrieben, der diese und andere Problematiken genauer erklärt. |