What are the difference between old fashioned and quick oats?
Can they be substituted for one another in recipes?
Oats – Difference Between Old Fashioned and Quick Oats
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Oats
Oats are among the many cereal grains consumed. Oats are very popular in the health food movement because of their high nutritional value, and they have been used in breakfast porridge for centuries for much the same reason. Oats have a nutty flavour that is an excellent supplement to bread and other foods. Oats are high in protein, calcium, fiber, and vitamin E, among many other nutritional needs, and are an excellent dietary supplement for this reason. Today, oats are eaten in the form of oatmeal and granola bars.
Barley
Part of the grass family, barley grows in over 100 countries and is one of the most popular cereal crops, surpassed only by wheat, corn and rice. Because barley is a whole-grain food, consumption provides several health benefits. It is high is soluble fiber and can reduce blood cholesterol and blood glucose levels. Barley is also low in fat. Pearled barley is widely available in supermarkets near the rice, dry beans and pulses. Barley flour is available in health food markets. It is used as a thickener for soups and stews, and also in baked goods. In some recipes, you can combine barley flour with wheat flour. Barley flakes are used in baked goods. Barley is also used in the malted form. To form barley malt, the barley kernels are soaked and dried. The kernels sprout in a controlled environment. Along with beer, uses for barley malt include extracts, syrups and flavourings. Cooked pearled barley added to a salad provides extra fiber. Main dishes, soups and stews, baked goods and breakfast foods also include barley as an ingredient.
source:http://doctor.ndtv.com/faq/ndtv/fid/0014146/Is_having_tender_coconut_water_good_for_health.html
Off the top of my head, the added sugar from the milk may cause the yeast to over-leaven the bread. The opposite is true when substituting water for milk, you may need to add sugar.
Edit: According to this site, Glutathione in the milk must be destroyed by heating it first, otherwise it tends to inhibit yeast. Also, allegedly lactose doesn't contribute as much to the yeast activity as I thought, as it doesn't break down as fast as raw sugars.
Other sources seem to corroborate the fact that the bread is softer with milk.
Some others may be able to add more insight ...
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Best Answer
Old fashioned oats are rolled whole-grain oat kernels. In quick oats, on the other hand, the oat kernel is first cut into smaller pieces before being rolled. This makes it much easier for quick oats to absorb water than an old fashioned oat. You can visibly see the size difference.
For baking quick oats can be used in place of old fashioned oats. However, if a recipe calls for quick oats, you may not get expected results using old fashioned oats. Typically, a recipe that calls explicitly for quick oats generally has too short a cooking time for regular oats to fully cook (e.g. pancakes).
Another thing altogether is instant oats. Do not substitute these in any recipe. Instant oats are parboiled, dried, and often has sugar and salt added.
Nutritionally, quick and old-fashioned oats are identical.