Effect of Artemisia Sphaerocephala Kraschen seedpowder and vital gluten on the processing quality of oat whole meal

To investigate the oat whole meal food processing quality, the oat whole meal, the Artemisia sphaerocerphala kraschen(ASK) seed powder and vital gluten were used to study the oat whole meal bread, steam bread, and frozen dough processing quality. Results show that vital gluten greatly affects bread processing, ASK greatly affects steam bread making, the combined effect of ASK and vital gluten is greater than their separate effect. The best compositionsof oat whole meal bread and steam bread are 2.5% ASK and 8.0% vital gluten. 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.