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Understanding Flour Recipe

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This recipe for Understanding Flour is from Carol Ann's Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Oat flour
1/4 Cup oat flour=115 calories
Fat=2g (saturated and transfat = 0)
(fat details omega-3 fats =40 mg, Omega-6 =894 mg)
Cholesterol=0
Sodium=0
Protein=3g
Carbs=22g (fiber2g. sugar=0)
(brreakout of carbs=fiber 2g, starch .4 g, sugars=0)
Carbs make up about 66% of oats by dry weight, about 11% of the carbs is fiber. 85% is starch. starch in oats is different in other grains, it has a higher fat content and a higher viscosity , which is its ability to bins with water. Three types of starch is found in oats: RAPID DIGESTED STARCH (7%) this is broekn down quickly and absorbed as glucose. SLOWLY DIGESTED STARCH (2%) This is broken down and absorbed more slowly. RESISTANT STARCH (25%) functions like fiber, escaping digestion and improving gut health by feeding your friendly gut bacteria.
As a good source of protein 80% of he protein is avealin, which sint found in any other grain but is similar to legume proteins. Note: avenathramides: Only found in oats are a family of powerful antioxidants.



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