Cereal Chem 56:455 - 457.  |  VIEW ARTICLE
Comparison of Oat and Wheat Carbohydrates.

I. Sugars. L. A. MacArthur and B. L. D'Appolonia. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Sugars in three oat cultivars of different protein levels were investigated and compared with those in a hard red spring wheat cultivar. All samples were milled into flour and bran on a Brabender Quadrumat Jr. flour mill. Percentages of total sugars and individual free sugars were determined in each mill stream. Of the oat flours, the high protein oat cultivar (Dal) contained the greatest amount of total sugars. All three oat cultivars contained less total sugar in the bran than did the wheat bran. Seven individual free sugars, when present, were quantitatively mresured. Sucrose was the predominant sugar in all samples, followed by raffinose. Stachyose occurred in the oat flours and brans in relatively high amounts, whereas only a trace was detected in the wheat bran. Small amounts of verbacose were tentatively identified in the oat brans. For all samples, small differences were noted in the amounts of maltose, fructose, and glucose.