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Wheat flour , as the control , using the Farinograph , the tensile tester and the Texture Analyzer oat flour content of 5% , 10%, 15 % , 20% , 25% , 30% , 35%, 40 % oat flour - wheat flour mixed with flour and oat flour - silty rheological properties of wheat flour mixed powder characteristics , tensile properties , and compression characteristics parameters determined to provide the theoretical basis for the development of the oat food research draw the following conclusions : ( 1) With the increase in the content of oat flour , oat flour - wheat flour mixed with flour and oat flour - wheat flour mixed with the water absorption of the powder showed little difference exhibited an increasing trend, and increased amplitude ; the time of formation of two powder mixed trend are : Increase → ??decrease → ??increase ; a stable time the changes are increased and then decreased ; trend of weakening degree decreases and then increases and the amount of oat flour added impact of the powder mixed weakening degree than oat flour . (2) With the increase in the content of oat flour , oat flour - wheat flour mixed with flour and oat flour - wheat flour mixed dough stretching resistance trends is increased and then decreased , while the maximum tensile resistance changes instability ; elongation and tensile area under the curve were gradually reduced. Two kinds mixed in different proportions with the proofing time increases the dough resistance to extension are increasing trend , and the maximum resistance, elongation, tensile curve of the change in area is unstable . (3) With the increase in the amount of oat flour to be added , the hardness of the two kinds of mixed dough showed an increasing trend ; adhesion, the elasticity is gradually reduced . Two kinds of mixed dough hardness , adhesion decreases gradually with the increase in the proofing time ; oat flour - wheat flour mixed dough elasticity trend decreases and then increases , and oat flour - wheat flour mixed irregular changes in the elasticity of the dough . ( 4 ) application of the test showed that : oat flour content of 10 to 15% , oat flour content of 5 to 10% , respectively , in two mixed powder produced better quality noodles , with tensile properties studies conclusions consistent .
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