Abstract:In order to study the influence of oat flour on the characteristics of dough and biscuit quality，the characteristics of oat flour dough，biscuit texture，sensory evaluation and nutritional index of biscuit were measured.The results showed that compared with the control group，the hardness，cohesiveness and adhesiveness of the dough with oat flour increased first and then decreased.The frequency scanning results conformed to the power law model and had a good fitting degree.As the amount of oatmeal added increased，the mixing dough G′and G″increased，and the loss factor tan decreased.When the amount of oat flour was less than 30%，G′and G″in the control group were greater than the dough with oat powder，and the dough became soft and malleable.When the added amount of oat flour was more than 30%，the G′and G″of the control group were less than the dough with oat flour，indicated that oat flour increases the viscoelasticity of the dough and reduced the fluidity of the dough.The creep-recovery results were in accordance with The Boggs model and fit well.The maximum Rcrecovery was obtained when oat flour was added at 30%.The hardness and chewability of oat biscuit gradually increased，while the elasticity decreased.Sensory scores were best when oat flour was added at 30%.Compared with ordinary biscuits，the protein content，dietary fiber，ash content of oat biscuits were significantly increased，and the alkalinity and moisture were in line with the requirements of GB/T 20980-2007 biscuits.