在普通小麦粉中添加燕麦粉，研究了混合粉的性质和制作出的面包品质及储存稳定性。试验结果表明：随着燕麦粉添加比例的提高，混和粉的粉质特性发生显著变化。吸水率逐渐升高，稳定时间、形成时间及粉质指数与燕麦粉添加比例呈负相关；粉质指数和弱化度呈极显著负相关。添加燕麦粉的面包储存稳定性总体上好于普通面包，且在储存第2~3 d时品质最佳。

The common wheat flour is mixed with oatmeal,and the property of the mixed flour,quality and storage stability of bread made by the mixed flour are studied.The results showed that the silty features of the mixed flour changed obviously with the increasing of the oatmeal addition ratio.Water absorption of the mixed flour increased gradually;development time,stablity time and Farinograph Quality Number (FQN) had negative correlation with the oatmeal addition ratio;FQN had extremely significant negative correlation with the softening degree.Storage stability of bread made by the mixed flour is better than that of plain bread on the whole,and bread quality is the best when the storage time is two or three days.