Oats are herbaceous plants of the genus Oataceae, rich in protein, fat, carbohydrate, calcium, phosphorus, iron, microbial B1 , vitamin B2 , niacin and other nutrients, especially the β- glucan content is highest in all grains. It has high nutritional value, as well as physiological functions such as lowering blood fat, lowering blood sugar and improving intestinal function. It has become a kind of cereal food which has attracted consumers' attention. Oatmeal is mainly made of oatmeal. Currently, there are also instant oat fiber powder and whole oatmeal biscuits on the market. However, due to the high dietary fiber content of oatmeal, these products have problems such as rough and poor palatability.

In order to make full use of the nutrient composition of oats, the oatmeal treatment is carried out by using new techniques such as ultrafine pulverization, ultrasonic processing, ultra-high pressure treatment and extrusion puffing to improve the edible quality of oats, and the product has better palatability and digestion and absorption. Hot spot. Ultrafine pulverization is the use of mechanical or hydrodynamic methods to overcome the internal cohesive forces of solids to break them. The ultrafine powder is the final product of ultrafine pulverization, and has special physical and chemical properties which are not available in general particles, such as good solubility, dispersibility, adsorption, chemical reactivity and the like. Therefore, ultrafine powder has been widely used in many fields such as food, chemical, pharmaceutical, cosmetics, pesticides, dyes, coatings, electronics and aerospace.

Shantou is mainly made of wheat flour, starter and water. It is China's traditional staple food. The annual consumption of noodles is more than 30% of the total consumption of 12 million tons . With the improvement of living standards, people have put forward higher requirements for the quality of steamed bread. Oatmeal steamed bread will have broad market prospects with its unique nutritional value.