Oats-a new healthy staple

Oats-a new healthy staple

Oatmeal (oatmeal) is one of the few healthy foods, not only with high protein and fat content, good quality, but also contains dietary fiber that is especially needed by modern urban people.
However, many consumers have no experience with how to eat oats.
For most urban consumers, oatmeal is just delicious food that can only be enjoyed at restaurants such as Mino Village.
It is true that traditional noodle food requires certain skills and experience whether it is made or cooked, but it is not something that can be enjoyed casually.
Moreover, due to the long processing time, the average consumer does not have the time and patience to process oatmeal foods by themselves.
  However, it is different now. Through the efforts of entrepreneurs and scientists, you can easily enjoy the deliciousness and health of oats at home.
Moreover, this enjoyment is not as decorative, but as a staple.
  First of all, northerners love pasta, so oats can be easily added to pasta.
You can buy a bag of oatmeal (mostly marked as loquat flour). Don’t buy too much at one time, it is best to eat and sell.
After you get home, whether you are making dumplings, making noodles or steamed buns, toasting or even making a slice of soup, you can and should add 30 ~ 40% oatmeal to the flour in front of you.
Of course, because oat flour lacks the gluten that forms the “strength”, it is better to choose high-gluten flour (dumpling flour) appropriately when purchasing flour.
  At the same time, because oat flour has a significantly higher water absorption than flour, it is necessary to appropriately increase the amount of water when mixing noodles.
The strength of the dough behind the dough is the same as that of the whole flour.
When making steamed bread and bread, after adding oat flour, the dough fermentation time can be appropriately extended to ensure that the dough is more fully fermented and the volume of the product is larger.
In the modern oatmeal processing industry, the oatmeal must be treated with enzymes before milling, so that the oatmeal that is particularly prone to rancidity can have a certain period of safe storage, and citizens of non-main producing areas can also enjoy oatmeal at home.
It should be noted that although the storage characteristics of oat flour processed by modern technology have improved, compared with other cereals, the content of very healthy unsaturated fatty acids-linoleic acid in oats is high, but it is easy to deteriorate.
Therefore, oat flour must be stored in a cool and dry place, and stored with other odorous materials to prevent its taste and deterioration.
  Many friends in the south who eat rice as their staple food should think that pasta has nothing to do with me. Is it impossible for me to enjoy healthy and delicious oats?
It is true that most cereals can not be used to make rice for pasta, and those who can make rice are rarely seen for pasta.
But oats are different. Our research found that when oats and rice are cooked at the same time, the rice has the best texture and texture of miscellaneous rice.
In other words, the hardness and viscosity of oatmeal after cooking is the closest to that of rice. At the same time, because oatmeal also has a certain elasticity, the chewing head of oatmeal is very sufficient.
Many consumers who have tasted oatmeal believe that oatmeal is indeed the best companion for rice.
At present, there are nearly 10 companies nationwide specializing in the production of oat rice for rice. The annual output has reached thousands of tons. It can be seen that the oat rice has a good development momentum.
  It should be noted that although they are all called “oat rice”, the oat rice used for making rice is essentially different from the “oat rice” in bulk in the supermarket.
Although it is also called oatmeal in bulk, it has not been processed in any way. It belongs to oatmeal, which is like rice.
Due to its hard shell, it has difficulty in absorbing water, long cooking time, high hardness of the rice, and poor taste.
And the oatmeal rice that we can process has lower hardness, higher water absorption, and significantly improved taste. It belongs to the refined white rice.
Of course, you can basically tell which is the “rice” type oatmeal from the price and which is the “rice” type refined oatmeal.
The price of raw grain oats in the supermarket generally does not exceed 5 yuan per catty, while the price of refined oatmeal must be more than 15 yuan per catty.
  There is no need to add too much oatmeal to rice to make rice.
!!
).
According to our experiments, adding 20 ~ 30% oatmeal to rice is the best in terms of taste and nutrition.
  Some people mistakenly believe that oats are high in calories and can easily make people fat.
Indeed, the calories of oats are as high as rice or wheat.
About 2 times, it is a high-energy food, but it is true that oats can lose weight.
First of all, the rich dietary fiber contained in oats makes oats not digestible and can maintain satiety for a long period of time. In the end, it reduces the energy intake, and at the same time it can clean up intestinal fat and reduce absorption.
Also, oats contain more resistant starch (about 20%).Resistant starch is not broken down after eating, so it can also replace the feeling of fullness and weight loss.

  For our health and slimness, we recommend adding a little oatmeal to both pasta and rice.