“…Processing of the whole oats changes the physical/structural (Miller & Fulcher, 2011) and chemical characteristics. Many researchers have demonstrated that commercial processing methods modify b-glucan quality (e.g., solubility and molecular weight) (Degutyte-Fomins, Sontag-Strohm, & Salovaara, 2002;Wood, 1993;Zhang, Doehlert, & Moore, 1998), bglucan quantity (Decker, Rose, & Stewart, 2014), and starch integrity (e.g., gelatinization) (Grandfeldt, Eliasson, & Bjorck, 2000;Lookhart, Albers, & Pomeranz, 1986;Ovando-Martinez, Whitney, Reuhs, Doehlert, & Simsek, 2013;Yiu, 1989). A recent systematic review by Tosh and Chu (Tosh & Chu, 2015) shows a wide range of glycemic indices, ranging between 40 and 88, for differently processed whole oat grains.…”