Abstract：
To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%-25% of sweet potato dry weight) on the quality attributes of sweet potato-oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%-25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. PRACTICAL APPLICATION: As living standards improve, traditional cereals may no longer able to meet people\'s health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato-oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato-oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products.
摘要：
为了提高甘薯和燕麦的价值主张，同时扩大其在进一步加工中的适用性，本研究系统地研究了燕麦粉的掺入比例（甘薯干重的5％-25％）对甘薯-燕麦复合面团及其蒸蛋糕产品质量属性的影响。结果表明,燕麦粉的添加能促进其流变,保水,和热机械性能的复合面团，并改善内部微观结构，特定体积,纹理,和其他加工性能的蒸蛋糕产品。流变学，保水,当燕麦粉的比例为25％时，面团的蛋白质稳定性最大。蒸蛋糕的质地特性，硬度,弹性,凝聚力,附着力,耐嚼，随着燕麦粉的添加，回收率显着增加（p<0.05），粘度显着降低（p<0.05）。值得注意的是,热力学性质,面团的内部结构，和空气保持能力，对加工至关重要，在添加20％的燕麦面粉时显示出最佳效果。因此,建议添加20％-25％的燕麦，以生产具有最佳质量和加工特性的复合面团。实际应用：随着生活水平的提高，传统的谷物可能不再能够满足人们的健康需求。因此,消费者对营养的需求迫切，主食的美味替代品。在这项研究中,将燕麦粉和甘薯糊状物混合制成甘薯燕麦蛋糕，分析了配料配比对甘薯-燕麦粉复合面团性能和品质的影响,从而提出了一种创新的研究方法，发展,以及红薯和燕麦食品的工业生产。
