Whole-oatmeal steamed bread and making method thereof

The invention discloses whole-oatmeal steamed bread which is made of, by weight, 90-110 parts of oat superfine powder, 80-100 parts of water, 2-4 parts of dry enzyme, 4-8 parts of wheat gluten, 2-5 parts of xylitol, 1-3 parts of leavening agent, 2-6 parts of glucose, 1-3 parts of flour improver, 10-15 parts of wet gluten, 1-3 parts of baking soda and 2-5 parts of edible oil. The whole-oatmeal steamed bread which is rich in functional ingredient content, high in nutritional value and good in taste and appearance is made by adopting the oat superfine powder and adding various improvers and realizes eating and healthcare effects at the same time. In addition, the invention further provides a making method of the whole-oatmeal steamed bread. 本发明公开了种全燕麦粉馒头，由以下重量份数的组分制成：燕麦超微粉90-110份、水80-100份、干酵母2-4份、谷朊粉4-8份、木糖醇2-5份、膨松剂1-3份、葡萄糖2-6份、面粉改良剂1-3份、湿面筋10-15份、小苏打1-3份、食用油2-5份。本发明的全燕麦粉馒头采用燕麦超微粉，并添加有多种改良剂，制作出了功能性成分含量丰富、营养价值高、口感和外观良好的全燕麦粉馒头，同时实现了食用与保健的功效。此外，本发明还提供了种全燕麦粉馒头的制作方法。