Protein Content: Puffed Oat Flour with 16% protein content is used in high-protein snack bar formulations, where it enhances nutritional value and product labeling claims.

Particle Size: Puffed Oat Flour of 75-micron average particle size is used in instant beverage powders, where it improves dispersibility and reduces sedimentation.

Moisture Content: Puffed Oat Flour with a moisture content below 8% is used in bakery premixes, where it extends shelf life and maintains ingredient stability.

Beta-Glucan Content: Puffed Oat Flour containing 4% beta-glucan is used in breakfast cereals, where it supports heart-healthy marketing claims and increases dietary fiber intake.

Bulk Density: Puffed Oat Flour with a bulk density of 0.35 g/cm³ is used in extruded snack production, where it facilitates uniform expansion and airy texture.

Oil Absorption Capacity: Puffed Oat Flour with 1.4 g/g oil absorption capacity is used in meat analogues, where it ensures improved juiciness and mouthfeel.

Ash Content: Puffed Oat Flour with ash content under 2% is used in infant food applications, where it limits mineral load and meets regulatory standards.

Stability Temperature: Puffed Oat Flour stable up to 100°C is used in ready-to-eat soups, where it maintains consistency and prevents breakdown during retort processing.

Water Solubility Index: Puffed Oat Flour with a 25% water solubility index is used in instant porridge mixes, where it enables rapid reconstitution and smooth texture.

Gluten Content: Puffed Oat Flour with gluten below 20 ppm is used in gluten-free baked goods, where it reduces allergen risk and ensures compliance with gluten-free standards.