Evaluation of Oat Meal on Quality Traits and Processing Quality Properties of Noodles

Different amounts of oat meal are added into wheat flour,to study the influence of oat meal on the sensory and texture of noodles.The results show that the luster,surface appearance,toughness,smooth,palatability of noodles increase, the elastic and tensile stress of physical parameters in together are changed when adding the right amount o f oat meal to flour. Adding different amounts of oat meal,the noodles score shows that when the adding amount of oatmeal is 10%,not only the score of noodles sensory evaluation is the highest,and also according with our eating habits.So,it is suitable to add 10% oat meal in the processing of the noodles.