Preparation method of baked whole oat grains and application thereof

The invention discloses a preparation method of baked whole oat grains and application thereof and belongs to the technical field of processing of whole-grain foods. The preparation method of baked whole oat grains comprises the following steps: 1, raw material pretreatment; 2, steam explosion; and 3, baking. Compared with the prior art, the preparation method disclosed by the invention overcomesthe defect that the taste is influenced due to inadequate oat starch gelatinization by cooking in the pure oatmeal processing; the losses of bran and cereal germ during processing are reduced, the completeness of oat caryopsis is maintained to the greatest degree, and the oat foods with whole grain significance are provided; and meanwhile, the defect that the application range of grains of oats inthe whole grain foods or the edible method is limited is overcome. 本发明公开了种烘焙型全燕麦粒的制备方法及其应用，属于全谷物食品加工技术领域。所述烘焙型全燕麦粒的制备方法，包括如下步骤：步骤1：原料预处理；步骤2：蒸汽爆破；步骤3：烘烤。与现有技术相比，本发明克服了纯燕麦片加工中蒸煮对燕麦淀粉糊化不充分而影响口感的缺陷；减少了加工中麸皮和胚芽的损失，最大限度地保持了燕麦颖果的完整