ORGANIC OAT FLOUR 1 Kg

The Oat Flour BIO Oltresole which is obtained by grinding the same seeds is certified Organic. Used a lot by athletes, oatmeal is a mine of proteins (50% more than common soft wheat flours) and in particular of lysine, an essential amino acid that favors the fixation of calcium in the bones and the strengthening of antibodies. This ingredient also boasts excellent concentrations of vitamins (B1 PP and E) mineral salts (primarily potassium, iron and zinc) and fibers (albeit lower than those contained in chestnut and lupine chickpea flour) capable of slowing down the absorption of starch contained in it with a satiating effect prolonged over time; therefore perfect both to stock up on energy before intense efforts and to replenish the nutrients lost with sweating at the end of athletic performance. To the touch, oat flour recalls that of soft wheat compared to which it boasts a greater ability to absorb liquids during cooking with the advantage of softening the dough and facilitating the preparation of soups and velvety creams. PAIRING: The most famous product is Porridge which is nothing but oat flour dipped in a liquid to form a mash; like other cereals (such as barley for beer) oatmeal can also undergo fermentation and subsequent distillation and we will have Whiskey as a well-known product. Oatmeal can also be used for bread making or for the preparation of desserts but it gives rise to a more caloric product than bread from wheat. WELLNESS AND HEALTH: The nutritional properties of oats are quite different from those of other cereals depending on the different structure of the plant. It is no coincidence that the coatings are very consistent gives rise to a smaller seed with less reserve material but at the same time with a higher caloric concentration. And it is precisely due to the higher fat content that, although few are three times the average of other cereals, that oats and consequently its flour is one of the most concentrated from an energy point of view. In other words, it is one of the most caloric. Then there is the controversial issue of gluten: there is gluten in oats but it is a gluten different from that of wheat that seems to have a much lower pathogenic power in sensitive subjects than other cereals so that oats therefore flour d oats are consumed in small quantities even by intolerant subjects. FUN FACT: oatmeal is especially typical of Nordic countries such as England where there are no characteristic drought problems similar to those we have in the southern part of our country, more suitable for other types of crops. For this reason, the products based on oatmeal are typical of these areas: such as English porridge.