Oat fiber is obtained by grinding the non-digestible external "hull" of oats, which therefore consists largely of insoluble fibers such as lignin, cellulose and hemicellulose.
Oat fiber has important uses in the culinary field, it contains little fat (0.2%), little protein (0.4%) and very few carbohydrates (0.1%). The fiber content is equal to 93.3%.
The fibers easily absorb water, fats and humidity and make the doughs of baked products, meat or fish fillings, sauces and condiments, cheese-based preparations, snacks and extrusions, ice creams, icings more workable.
Oat fiber can be used as a source of fiber.