燕麦粉

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；

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

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。

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

你也可以加入细磨的燕麦粉，品牌，例如Aveeno，有售。

You can also add fine-ground oatmeal , which is sold under brand names such as Aveeno .

小贴士：一些温和的清洁产品中含有燕麦粉等成分，可以帮助干燥皮肤。

Tip some gentle cleansers infuse ingredients like oatmeal to help with dry skin .

燕麦粉或大麦粉做成的平面包；常见于新英格兰和苏格兰。

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

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。

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

结果表明，燕麦粉营养面包烘焙的最佳因素水平组合为：燕麦粉添加量15%、氧化剂添加量0.3%、乳化剂添加量1.0%。

The results showed that the best combination was 15 % oatmeal , 0.3 % oxidant , 1.0 % emulsifier .

细雨飘了下来好雨伴美梦而田野却在这细雨中由燕麦粉般的灰褐色变成了浅绿色，而后又转为黄绿。

The rains come-good rains to sleep by-and fields that were dun as oatmeal turn to pale green , then to Kelly green .

本文研究了以燕麦粉和高蛋白面粉为主要原料，同时添加枸杞、山药、红花等成分对挂面营养成分的影响的研究。

The healthy noodle , which is made mainly by oats flour high-protein wheat-flour 、 and chinese wolfberry 、 safflower are studied in this article .

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。

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

经正交实验得到多谷物馒头粉的最佳配方为：小麦粉68.0%，小米粉8.0%，玉米粉5.0%，燕麦粉9.0%，荞麦粉10.0%。

Optimum formula of multiple grains steamed bread flour was determined by orthogonal experiment that was wheat powder 68.0 % , millet powder 8.0 % , corn powder 5.0 % , oat powder 9.0 % , and buckwheat powder 10.0 % .

对冷冻面团加工而言，随着冷冻时间的延长面团品质不断下降，冻藏4d后燕麦全粉冷冻面团面包、馒头品质显著降低。

For frozen dough processing , the quality of frozen dough decreased gradually with the time , the oat whole meal processing quality of bread and steamed bread becomes worse four days later .

沙蒿籽粉和谷朊粉共同使用的效果优于两者单独使用；加入2.5%沙蒿籽粉和8%谷朊粉对燕麦全粉面包和馒头品质改善效果最好。

The best compositions of oat whole meal bread and steam bread are 2.5 % ASK and 8.0 % vital gluten .

按卫生部《保健食品功能学评价程序与检验方法》对燕麦全粉进行抗疲劳作用的功能学评价，同时确定其抗疲劳最优化剂量。

According to the evaluation procedure and test method of functions of healthcare food of the Ministry of Health in China , we evaluated the antifatigue function of oat whole powder , and also determined the optimal feeding dose of oat whole powder for mice .

高温处理燕麦籽粒对面粉黏度特性的影响

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

在玉米粉、黄豆饼粉、燕麦、小米粉等不同营养添加物中，以添加玉米粉效果较好，产量可提高35.8%；

Among different additive such as corn powder , soybean powder , oats , etc , corn powder was the best one , which could improve ABA yield by 35.8 % .

燕麦麸超微细粉体特性研究

Fine Singular Points Probe into Characteristics of Oat Bran Ultramicro-power

本文介绍了燕麦制品&燕麦粉和燕麦片的制作工艺及操作要点，对企业生产燕麦制品的质量保证有一定的积极作用。

This paper introduces the process and operation of oat powder and oatmeal , it promotes the quality guarantee to oat products enterprises .

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。

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 .