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作者	单位
郭家宝，高振贤，刘彦军，单子龙，班进福	（石家庄市农林科学研究院/河北省小麦工程技术研究中心，河北石家庄 050041）

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中文摘要:

面包逐渐成为中国人营养早餐的选择，但面包中膳食纤维含量较低。燕麦是一种食疗兼备的特色杂粮作物，富含膳食纤维。为拓宽燕麦的应用范围、提高面包的营养价值，以优质强筋小麦品种藁优2018和燕麦粉为材料，研究了燕麦粉对小麦面粉面团流变学特性及淀粉糊化特性的影响，并进行了燕麦面包实验室制作和质构分析。结果表明，随着燕麦粉添加比例的增加，面团吸水率逐渐增加，面团稳定时间和粉质质量指数先减小后增加；面团拉伸能量、拉伸长度、拉伸阻力、最大拉伸阻力均逐渐减小。说明燕麦粉对面团拉伸特性各参数均有弱化作用。在藁优2018小麦面粉中添加10%的燕麦粉，既能保证面包的感官品质，又能满足面包营养最大化。

英文摘要:

The bread has gradually become an option for nutritious breakfast for Chinese people's daily life, but the content of fiber in wheat bread is very low. Oat is a characteristic coarse cereal that can be used for food therapy. In this study, Gaoyou 2018 with high quality and strong gluten and oat flour were used as materials to study the effects of oat flour on the rheological properties and starch gelatinization properties of wheat flour dough, and bread laboratory production and texture analysis were also carried out. The results showed that with the increase of the proportion of oat flour, the dough water absorption was gradually increased, and the stability time of dough and the quality index of flour were first decreased and then increased. The extension energy, extensibility, extension strength, extension resistance and maximum extension resistance of the dough were decrease gradually, indicating that the addition of oat flour could weaken the dough extension properties. Adding 10% oat flour to the wheat flour of Gaoyou 2018 can not only guarantee the sensory quality of oat bread, but also satisfiy the maximization of bread nutrition.

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