Bread is a traditional baked goods with a long history and is very popular with the public.Oats are not only widely cultivated,but also rich in nutrients,such as protein,β-glucan,etc.Therefore,by exploring the influence of oat raw materials on the quality of bread,the oat raw materials were reasonably added to the bread to increase the nutritional value of bread without affecting the taste of bread.The effects of different oat raw materials(high-fiber oat bran flour,oat dietary fiber powder,oat core flour)on bread quality were studied by measuring the volume height and sensory score of bread.The results showed that when high-fiber oat bran flour and oat dietary fiber powder were added to pure wheat flour,5％was the optimal amount,and the appearance,fermentation height and sensory evaluation score of bread were the highest:When 5％high-fiber oat bran flour was added,the bread height was 10.2 cm and the sensory evaluation score was 50.3 points,and when 5％oat dietary fiber powder was added,the bread height was 9.5 cm and the sensory evaluation score was 50.7 points,which were higher than those of the bread made from pure wheat flour.When adding oat core flour,the optimal addition amount was 10％,and all the indicators of bread were the highest:The bread height was 9.8 cm,and the sensory evaluation score was 50.9 points.The development of oat bread not only enriches the types of bread and improves the added value of oat products,but also provides new ideas and methods for the development and utilization of oat raw materials in bakery products.
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