Oat bran is the outer casing of the oat. The final products are oat bran and debranned oat flour. The writing was washed from parchment or vellum using milk and oat bran. Oats are also used for production of milk substitutes ("oat milk"). For diseases of oats, see List of oat diseases. The fruit is also added to cereal products such as muesli and oat granola. It recognizes the toxic fraction of wheat, barley, rye and also of oat. North American recipes include wheat, oat, and corn-based puddings. Very often light oat porridge is eaten too. Oat and spelt matzo with kosher certification are produced. Oat products also contain beta-glucan. Minor ants are most efficient in carrying smaller seeds such as oat fragments. Centrifugal acceleration is used to separate the outer hull from the inner oat groat. The process of making oat noodles is special. The minor protein of oat is a prolamine, avenin.