oat flour

Results indicate that the compound sausages had an excellent texture and overall acceptability when oat flour was at14 % addition level .

感官和质构测定结果表明：燕麦粉添加量为14%时，复合火腿肠具有较理想的质构，感官总体接受性好；

Therefore , compound oat flour sausages with good acceptability , texture and WHC could be made from meat added with oat flour in an appropriate proportion .

因此，将适量的燕麦粉与肉品复合可以制作出能被消费者接受、质构和保水性很好的燕麦复合火腿肠。

Dough Rheology and Processing Character of Oat Flour

燕麦面团流变学及加工特性研究

The rheology and food processing character of mixed dough of oat flour and wheat flour were investigated .

以燕麦粉为原料，以中强筋小麦粉为对照，研究燕麦粉与小麦粉不同配比混合粉的面团流变学特性和食品加工特性。

So the lovely scent that is found in this creamy body wash is because of the oat flour .

但在这乳脂状的身体浴液被找到的可爱的气味是由于燕麦面粉。

The result indicated that the processing property of bread was the best when oat flour accounted for10 % of the blended flour .

结果表明，当燕麦粉占混合粉的10%时，制作的面包工艺性能最佳。

A kind of blended flour was prepared by oat flour and wheat flour in different proportions , and then the processing property of bread made in this formula was studied .

燕麦的营养价值较其它谷物高，将燕麦粉和小麦粉配制成不同比例的混合粉，研究几种配方下制作面包的工艺性能。

The optimum mixing proportion of oat flour with wheat flour for noodle , steam bread , and bread making is 10 % , 25 % and 10 % , respectively .

加入10%、25%、10%燕麦粉制作面条、馒头和面包是较为理想的配比。

A flat bread made of oat or barley flour ; common in New England and Scotland .

燕麦粉或大麦粉做成的平面包；常见于新英格兰和苏格兰。

Effects of high-temperature heat treatment of oat kernel on viscosity properties of oat flour

高温处理燕麦籽粒对面粉黏度特性的影响