Abstract:In order to determine the effects of gluten on the eating quality and moisture distribution of frozen oat noodles，the different percentage of gluten was added into oat flour to produce frozen oat noodles. The effects of gluten on the pasting properties of oat flour，as well as cooking qualities，texture properties，water mobility and microstructure of frozen oat noodles were investigated. The results showed that the cooking loss and broken rate of frozen oat noodles with 10% gluten decreased significantly（P＜0.05），and the adhesion decreased as well. Furthermore，frozen oat noodles with 10% gluten presented obvious crosswise gradient of water，which may lead to better eating quality. Meanwhile，gluten, especially at the level of 10%, decreased the amount of freezable water，and enhanced the density of frozen oat noodles microstructure. The sensory quality of frozen oat noodles was also improved by gluten.
