Analysis on Flour and Gelatinization Properties of Oat-Wheat Premixed Noodles Flour

The whole oat flour or refined oat flour were added into wheat flour with mass fraction 0%,5%,10%,15%,20%,25%,30%,35% proportions. The effect of adding different refined oat flour(or oat flour) on opaque,gelatinization properties of dough were investigated by Mixolab, and with analysis the noodles index profile,choose the optimum ratio of refined oat flour(or oat flour) adding amount is whole oat flour was 5%~10% mass fraction and refined oat flourwas 10% ~15% mass fraction in theory,then it was in accordance with the noodle sensory evaluation results.