CN1323589C - Flour composition containing non-wheat grain composition and Italian noodles therefrom - Google Patents

Abstract

A dry flour composition, which is mixed with water to form a dough, is characterized in that the flour composition comprises wheat flour and non-wheat grain flour, and the wheat flour provides about 6-20% crude protein, which is enough to form the desired Substrate for proper texture of noodles.

Description

Flour compositions containing non-wheat cereal components and spaghetti made therefrom

technical field

The present invention relates to a food product, in particular to a food product containing wheat components and non-wheat components. The present invention also relates to a kind of pasta noodle (Pasta noodle) that has this kind of food to make.

Background technique

Cereal noodles on the market today may contain non-wheat cereal flours, such as oat flour, buckwheat flour, barley flour, barley flour, white rice flour, brown rice flour, etc. It is difficult to form a matrix or network when making dough from these hull flours. shaped structure. Therefore, such non-wheat grain flours in the spaghetti on the market today need to be controlled to only a tiny amount. Otherwise, such spaghetti with a large amount of non-wheat flour does not have the good taste and texture that may be preferred by consumers.

Health considerations generally dictate a daily intake of at least a minimum amount of wheat and non-wheat grains. Therefore, it is generally recommended that individuals include wheat and non-wheat grains (eg, oats) as part of their daily dietary intake. There are three main types of wheat: hard wheat, soft wheat, and durum wheat. Hard and soft wheats are generally used for baking, while durum wheat is used for spaghetti when ground into semolina.

Oatmeal is a nutritional and calorie-appropriate food component because it contains a lot of water-soluble fiber, β-polyglucose, protein, vitamins and minerals. Furthermore, foods containing oats are known to be low in cholesterol. Thus, the risk of cardiovascular disease can be reduced by daily consumption of oat-containing foods containing more than 3 g of β-polyglucose as part of a diet with a low fat and cholesterol content.

However, oats contain only 2% to 6% by weight of beta-polyglucose. Therefore, in order to consume 3 grams of β-polyglucose per day, 50 to 150 grams of oatmeal should be consumed per day. This requirement is substantial, and oats need to become a major part of the diet to meet the requirement of sufficient β-polyglucose per purpose, so this is difficult to achieve.

Besides, it is difficult to take in enough β-polyglucose every day from oat-containing foods (such as biscuits, breakfast cereals, etc.) in the market, because these foods do not contain a sufficient amount of oat components.

Therefore, it would be highly desirable to have a food product (eg, spaghetti) that is easy to chew and contains sufficient amounts of the aforementioned wheat and non-wheat grains.

Generally noodles contain wheat flour as a main ingredient. Wheat flour generally contains 9% to 14% by weight of protein and 75% to 80% by weight of starch as the two main components used to form the dough structure.

The protein contained in wheat flour generally has about 80% insoluble gluten protein. Gluten protein is mainly composed of alkali-soluble protein (glutenin) and alcohol-soluble protein (gliadin). Alkali-soluble protein is an alkali-soluble protein and has disulfide bonds for chain-end bonding of subunits and providing dough extensibility. The alcohol-soluble protein is an alcohol-soluble protein and has intermolecular double bonds to provide dough elasticity. In addition, the protein contained in wheat flour has about 20% water-soluble and salt-soluble protein, which contains a large amount of thiol amino acids to provide a network or matrix structure during dough making.

The starch contained in wheat flour generally contains about 25% of amylose and about 75% of amylopectin, which includes the second type of starch in terms of starch grain size. When wheat flour is used to make dough, the aleurone formed by the combination of starch grains and protein contained in wheat flour will collapse. Starch granules are dispersed and embedded in the network structure, forming a hard structure with protein. The dough with a network structure is then shaped, compounded, rolled and cut into strips to become noodles.

As mentioned above, spaghetti is generally made with durum wheat as the main ingredient. Durum wheat differs from hard or soft wheat in chemical composition and physical properties. Although durum wheat contains a lot of protein, its gluten has considerable softness and heat coagulation. Furthermore, the gelling properties of the starch contained in durum wheat and the processing conditions used to make spaghetti are different from spaghetti made from hard or soft wheat. Therefore, the color, flavor, texture and mouthfeel characteristics of durum wheat spaghetti are different from those of hard wheat or soft wheat spaghetti.

As mentioned above, although the spaghetti of hard wheat or soft wheat and the spaghetti of durum wheat are different in terms of wheat flour type and processing conditions, the principle of making individual spaghetti is similar, that is, through The protein and starch contained in the flour form a network structure.

Although oat flour contains 12% to 15% by weight of protein, it lacks a sufficient proportion of gluten protein to form the required network structure during dough making, so it is difficult to make oat dough by general methods and devices. spaghetti. In addition, although oatmeal dough can be processed into spaghetti by a spaghetti machine, the spaghetti produced by this method is easy to break. Spaghetti made from oatmeal dough is also prone to mushy during cooking. Flour compositions containing larger amounts of non-wheat grain components such as oats have not heretofore been developed.

Contents of the invention

It is an object of the present invention to provide a flour composition containing a relatively high content of non-wheat cereal components in order to overcome the aforementioned disadvantages of the prior art and techniques.

Another object of the present invention is to provide a spaghetti made from the flour composition of the present invention.

According to one aspect of the present invention, a dry flour composition, which is mixed with water to form a dough, is characterized in that the dry flour composition comprises: a wheat flour component, which is composed of wheat flour and wheat gluten powder, The wheat flour component contains about 12 to 20% by weight of crude protein based on the total weight of the dry flour composition, which provides a matrix structure in the dough formed; and oat flour, wherein the oat flour is present in an amount of At least 50% by weight of the total weight of the dry flour composition.

According to another aspect of the invention, a dough product or spaghetti is prepared from the aforementioned dry flour composition.

According to yet another aspect of the present invention, a method of making dough is characterized in that it comprises the steps of combining wheat flour, wheat gluten flour and oat flour to form a dry flour composition, adding water to the dry flour composition, controlling the wheat flour The crude protein content of the flour and the crude protein content of the wheat gluten flour provides a total of about 12-20% by weight of crude protein based on the total weight of the dry flour composition, thereby providing a matrix structure within the dough , wherein the content of the oat flour is at least 50% by weight of the total weight of the dry flour composition.

The spaghetti of the present invention, due to its proper proportion of wheat flour, wheat gluten flour and oat flour, gives the spaghetti a firm, chewy texture.

Other features and advantages of the present invention will become more apparent in the detailed description of the following preferred embodiments.

Detailed ways

The wheat flour component used in the present invention may comprise wheat gluten flour alone or a mixture of wheat gluten flour and soft or hard wheat flour. The wheat flour component provides crude protein, which is a protein containing wheat gluten. The wheat flour component is an amount sufficient to provide at least 6% by weight, preferably 6-20% by weight, more preferably 10-18% by weight, of crude protein (based on the total weight of the dry flour composition) Add the dry flour composition. When the crude protein content is higher than 20%, the spaghetti obtained therefrom start to have unacceptably tough mouthfeel properties. When the crude protein content was below 6%, the spaghetti exhibited unacceptably soft mouthfeel characteristics. Furthermore, when the crude protein content is less than 6% by weight, the spaghetti made therefrom exhibits mouthfeel properties similar to rice flour with low bite and elasticity. When the crude protein content is higher than 6% by weight, the formed noodles exhibit improved and acceptable elasticity and bite. The crude protein provides gluten, which acts as a substrate to provide a network to bind the oats. Soft or hard wheat is unable to provide gluten unless it is present in large quantities, so it can be supplemented with wheat gluten flour to provide the necessary (6-20%) crude protein. Therefore, a combination of soft or hard wheat, wheat gluten and oats is necessary to produce spaghetti with acceptable mouthfeel, texture, firmness and viscosity.

Although not necessary for use in the present invention, durum wheat or semolina may be incorporated in small amounts. More specifically, as stated above, at least 6% of the crude protein needs to come from this cereal combination. Therefore, if 8% crude protein is desired, and if the wheat gluten flour is 80% crude protein and the wheat flour used is 16% crude protein, then use the equation:

8% = 80% x + 16% y

x = % wheat gluten flour in dough (dry weight)

y = soft or hard wheat flour % in dough (dry weight)

and the equation:

x+y+z=100%

z = % oat flour in dough (dry weight)

The desired percentage of each component in the dry flour of the spaghetti can be confirmed.

Different percentages of crude protein and oat flour content will present different spaghetti textures. If the crude protein is less than 6%, the texture is fluffy and soft as stated and is not acceptable. Preferably, the texture was found to be optimal if the crude protein content was 14-18%. Of course, durum wheat and semolina can be used in combination with the present invention to accommodate various flavors and effects, and still remain within the scope of the present invention.

In health food applications, 75% oat flour may be required. Therefore, at least 20% wheat gluten flour is required to provide the necessary structure and texture to spaghetti.

Cadlan gum can be used as an additive to the dry flour composition of the present invention to provide additional structure to the spaghetti. Cadlan Gum is a natural polysaccharide (β-1,3-glucan) produced by the acid fermentation of the microorganism Alcaligenes faecalis var. Myxogenes. Cardlan gum is a medium molecular weight (DP-450) unbranched linear 1→3β-D glucan (molecular weight ~100K) without side bonds. Cadlan gum may be added to dry flour compositions alone, or together with gluten protein powder, as an ingredient to provide a dough network. Cadlan gum is generally used as a gelling agent in food processing, and if it is heated to 60°C and then cooled to below 40°C, it will produce a weak low-solidification gel. However, if the temperature is greater than 80°C, cardlan gum will produce a strong thermally irreversible gel. Because spaghetti generally needs to be cooked at a temperature higher than 80°C and then cooled, spaghetti will exhibit different characteristics at different temperatures.

The amount of oats used can be increased by using appropriate levels of cardlan gum in oat-containing flour compositions. The elasticity of spaghetti can be improved by such additions, and the stickiness of spaghetti can also be reduced. When cardlan is added together with wheat gluten protein, the content of cardlan is 0.1 to 1.5% by weight, based on the total weight of the dry flour composition. When cardlan is added alone without using wheat gluten, the content of cardlan is 7.5 to 15% by weight, based on the total weight of the dry flour composition.

Further, since about 20% of water-soluble and salt-soluble proteins are contained in hard or soft wheat flour, salt can be added to the flour composition along with water to further promote the formation of the dough network. The salt content is generally less than 2% by weight, preferably less than 1.5% by weight, and more preferably 0.1 to 1.5% by weight, based on the total weight of the dry flour composition.

Other features and advantages of the present invention will become more apparent in the detailed description of the following preferred embodiments.

Example

Materials used in the examples:

1. Oat flour: Grind the oats of the Australian variety into powder for use;

2. Wheat gluten flour: contains more than 60% gluten, and has 80% crude protein as measured by the laboratory;

3. Wheat flour: contains 14% crude protein;

4. Salt: more than 99.5% pure; and

5. Cardlan Gum: Contains more than 98.6% plant fiber, provided by Takeda Pharmaceutical Co., Ltd., Japan.

equipment:

1. Machines for making general noodles:

-Maximum production capacity: 200kg/hour;

- Dried noodles: thickness 1.1mm, width 1.8mm;

-Including raw material mixing, dough pressing, mixing of two sheets, calendering, cutting and cooking;

2. Pasta making machine:

-Maximum production capacity: 30kg/hour;

- Dried spaghetti: thickness 1.1 mm, width 5.0 mm;

- laboratory-type pasta pasta machine manufactured by La Parmigiana, Italy; and

3. Drying equipment:

-Temperature and humidity control oven

Analytical method:

1. Evaluation and analysis of sensory tubes:

The quality of spaghetti was boiled in water for 5 minutes and drained. Five testers evaluated the turbidity, bite and elasticity of the water. The sensory analysis results for each property were classified into five grades.

Turbidity of water: 1: not turbid; 2: slightly turbid; 3: medium turbidity; 4: turbid; 5: very turbid;

Biting: 1: no biting; 2: slight biting; 3: medium biting; 4: biting; 5: very biting; and

Elasticity: 1: No elasticity; 2: Slightly elastic; 3: Moderately elastic; 4: Elastic; 5: Very elastic.

2. The measurement is carried out by a texture analyzer from Stable Micro Systems.

50 g of noodle products were boiled in 500 ml of boiling water for 5 minutes, then soaked in cold water, drained and cooled to room temperature. Five noodles were taken and analyzed by a texture analyzer. The probe is used to test the firmness of pasta (Pasta Firmness RIG code HDP/PES). The force required to compress the spaghetti was measured. The measured parameters are:

- Pre-test rate: 1.0mm/s;

- Test rate: 0.5mm/s;

- post test rate: 10.0mm/s; and

- Distance: 90%.

The texture, viscosity and firmness of the spaghetti product samples were analyzed under constant speed and pressure conditions. Viscosity and hardness are expressed in grams/ ^cm2 respectively.

3. Turbidimeter measurement:

The turbidimeter was a portable turbidimeter of Model 2100P manufactured by HCH Corporation.

50 grams of the spaghetti product was boiled in 500 milliliters of boiling water for 5 minutes, and then drained to remove the water. The turbidity of water is measured by means of a turbidimeter. Nephelometer readings are expressed in NTU. Higher readings indicate higher turbidity.

The results of texture analyzer measurement and turbidimeter measurement were compared with the sensory evaluation results.

Examples 1 to 14

The dry flour composition of each embodiment contains a wheat flour component, which contains wheat gluten flour or wheat gluten flour and wheat flour. Such embodiments comprise 8% or more crude protein. After adding water, the flour composition is processed by dough sheeting, mixing of two sheets, calendering, cutting, cooking and drying using machines commonly used for making spaghetti. The characteristics of the spaghetti products were analyzed by using a texture analyzer. The results are shown in Table 1.

Table 1 Example number Mixture of wheat gluten flour and wheat flour % Crude Protein from Wheat Gluten Flour and Wheat Flour Blends oat flour texture parts by weight parts by weight Hardness g/ ^cm2 Viscosity g/ ^cm2 1 10 8 90 1330 412 2 70 12 30 2034 449 3 60 40 2053 421 4 50 50 2054 429 5 40 60 2011 429 6 30 70 2036 437 7 20 80 1952 421 8 15 85 1945 434 9 70 30 2761 393 10 60 40 2717 395 11 50 50 2708 364 12 40 60 2706 398 13 30 70 2634 387 14 20 80 2669 373

Table 1 shows that the spaghetti of Example 1 (containing 90% oat flour) has a hardness of 1330 g/cm ² , which is comparable to the hardness of spaghetti products on the market today. In Example 1, 8% crude protein was provided entirely by 10% wheat gluten flour (based on dry flour composition). Other examples show that with the same content of crude protein, even if the oat flour is increased to 85 parts by weight, the spaghetti can have a firmness of at least 2000 g/cm ² .

Examples 15 to 22:

The dry oat-containing flour compositions in these examples were prepared by blending 75 parts by weight of oat flour with 25 parts by weight of a mixture of wheat gluten flour and wheat flour. The ratio of wheat gluten flour to wheat flour can be adjusted to provide the crude protein amounts shown in Table 2. 1.5% by weight of salt (based on the total weight of the dry flour composition) was added. This dry flour composition is then processed by dough sheeting, mixing of two sheets, calendering, cutting, cooking and drying using machines typically used for making spaghetti products. The quality of the spaghetti products was analyzed. The results are shown in Table 2.

Table 2 Example sensory evaluation texture Nephelometer measurement serial number crude protein Turbidity bite elasticity Hardness g/ ^cm2 Viscosity g/ ^cm2 NTU 15 6% 5 1 1 1365 453 56.3 16 8% 5 2 1 1673 433 50.2 17 10% 5 3 2 2054 426 30.1 18 12% 4 3 3 3124 412 34.1 19 14% 3 3 3 3674 401 30.5 20 16% 2 3 3 4122 393 31.2 twenty one 18% 2 4 4 4512 400 29.8 twenty two 20% 2 5 5 4965 397 28.5

Examples 23 to 30:

Examples 23 to 30 are the same as Examples 15 to 22, but Examples 23 to 30 are processed into spaghetti by a spaghetti machine. The results are shown in Table 3.

table 3 Example sensory evaluation texture Nephelometer measurement serial number crude protein Turbidity bite elasticity Hardness g/ ^cm2 Viscosity g/ ^cm2 NTU twenty three 6% 5 1 1 1344 304 63.8 twenty four 8% 5 1 1 1523 278 64.2 25 10% 5 1 1 1634 269 63.5 26 12% 4 1 1 1754 224 50.1 27 14% 4 2 2 1869 223 48.2 28 16% 4 2 2 2134 210 44.4 29 18% 4 2 2 3223 205 46.7 30 20% 4 2 2 3456 199 45.8

As shown in Tables 2 and 3, the dry oat-containing flour compositions of these examples were processed into spaghetti by rolling and extruding by a spaghetti machine generally used for making spaghetti product. Properties such as bite, elasticity and firmness improved with increasing crude protein content. This means that the network structure of spaghetti products is strengthened by increasing crude protein. Hardness is concomitantly reduced. This means that the tendency to form gelatinized substances from starch when cooking noodles is reduced and exhibits an enhancement of bite.

The hardness and viscosity of general spaghetti after cooking are 1500-3000 g/ ^cm2 and 150-250 g/ ^cm2 respectively. As shown in Figures 1 to 3, when the flour composition of the present invention contains a crude protein content of at least 6% by weight (based on the total weight of the dry flour composition), the spaghetti of the present invention produced by rolling The product has a firmness comparable to spaghetti products on the market today, whether or not salt is added. When the flour composition of the present invention contains more than 12% by weight of crude protein, spaghetti products made from the flour composition to which salt is added have a higher firmness than pasta products on the market today, and have Higher viscosity than normal spaghetti.

In addition, as shown in Table 3, the spaghetti made by extruding the flour composition containing 6-20% crude protein through a spaghetti machine has the bite, elasticity and hardness preferred by consumers. However, it does not taste like commercial spaghetti, even if the flavor changes. Therefore, it may be necessary to adapt to specific regional flavors by adding more wheat gluten or optionally cardlan gum to increase the crude protein content.

Examples 31 to 35:

Examples 31 to 35 contained 80% by weight oat flour and 20% by weight wheat gluten flour. The amount of brine solution added to the flour composition was varied. Each flour composition uses a conventional calender and processes the spaghetti dough into calendered spaghetti products through mixing, sheeting, combining, calendering, cutting, cooking and draining processes. The quality of the spaghetti products was analyzed. The results are shown in Table 4.

Table 4 Example sensory evaluation texture Nephelometer measurement serial number Salt w/w% Turbidity bite elasticity Hardness g/ ^cm2 Viscosity g/ ^cm2 NTU 31 0 2 3 3 3040 409 24.7 32 0.5 2 3 3 3478 397 25.5 33 1.0 2 3 3 3980 393 25.0 34 1.5 2 3 3 4023 387 30.5 35 2.0 2 3 3 4024 386 24.8

Examples 36 to 40:

The flour compositions of Examples 36 to 40 are the same as those of Examples 31 to 35, but the flour compositions of Examples 36 to 40 are extruded into spaghetti by a spaghetti extruder. The results are shown in Table 5.

table 5 Example sensory evaluation texture Nephelometer measurement serial number Salt w/w% Turbidity bite elasticity Hardness g/ ^cm2 Viscosity g/ ^cm2 NTU 36 0 4 2 2 2143 242 34.4 37 0.5 4 2 2 2156 232 32.5 38 1.0 4 2 2 2187 234 32.0 39 1.5 4 2 2 2167 222 31.2 40 2.0 4 2 2 2198 223 32.8

As shown in Table 4, the spaghetti made by rolling can be affected by the amount of salt added. In the range of 0 to 1.5% (dry weight) salt content, hardness increases with increasing salt content. The hardness of the noodles of Example 31 (with no added salt) was 1/4 lower than that of the noodles of Example 34 (with 1.5% of salt added). However, if the added amount of salt is higher than 1.5%, the hardness of spaghetti no longer increases. Apparently, 1.5% salt is a sufficient addition to affect the salt-soluble proteins contained in the flour composition. Table 5 shows that the firmness of the spaghetti made by extrusion was not affected by the addition of salt.

Examples 41 to 45:

Each flour composition used in these examples contained 80% by weight oat flour and 20% by weight wheat gluten flour. Additionally, 1.5% (w/w) salt and varying amounts of cardlan gum were added to each flour composition. Each flour composition is processed into a spaghetti product using a calender used for making general spaghetti and through mixing, sheeting, combining, calendering, cutting, cooking and drying. The quality of the spaghetti products was analyzed. The results are shown in Table 6.

Table 6 Example sensory evaluation texture Nephelometer measurement serial number Cadlan Gum w/w% Turbidity bite elasticity Hardness g/min ² Viscosity g/ ^cm2 NTU 41 0 2 3 3 4049 373 30.4 42 0.5 2 3 3 4165 390 31.5 43 1.0 2 3 3 4480 464 32.1 44 1.5 2 3 3 4475 404 31.5 45 2.0 2 3 3 4473 489 32.4

Examples 46 to 50:

The flour compositions of Examples 46 to 50 are the same as those of Examples 46 to 50, but the flour compositions of Examples 46 to 50 are pressed into spaghetti by a spaghetti extruder. The results are shown in Table 7.

Table 7 Example sensory evaluation texture Nephelometer measurement serial number Cadlan Gum w/w% Turbidity bite elasticity Hardness g/ ^cm2 Viscosity g/ ^cm2 NTU 46 0 4 2 2 2123 208 31.4 47 0.5 4 2 2 1943 219 31.6 48 1.0 4 2 2 1978 219 32.4 49 1.5 4 2 2 1978 215 32.5 50 2.0 4 2 2 1854 236 32.6

As shown in Table 6, the hardness of foods produced by calendering was effectively increased by adding Cadlan gum while maintaining the sensory evaluation grade. That is, the network or matrix structure formed by gluten can be strengthened by adding cardlan gum to the flour composition. However, when the amount of cardlan gum added was higher than 1%, the hardness of the spaghetti product did not increase any more. Further, the addition of cardlan gum had no effect on the viscosity of the spaghetti product. It was shown that the matrix formed by cardlan gum is different from that formed by gluten protein, which makes the fine starch grains of oats contained in the matrix. It is shown in Table 7 that the spaghetti products made by extrusion were not affected by the addition of cardlan gum.

Further, when cardlan gum is used alone as an additive to provide a dough base without adding wheat gluten flour and wheat flour, an addition amount in the range of 7.5 to 15.0% is appropriate for obtaining desired properties. On the other hand, when 10% by weight of cardlan gum and 10% by weight of wheat gluten flour are individually added to 90% by weight of oat flour to manufacture a flour composition, and when the flour composition is processed into For spaghetti, spaghetti made by using only 10% by weight of cardlan gum was firmer and stronger than those made by using 10% by weight of wheat gluten flour in addition to cardlan gum. Viscosity (470 g/ ^cm2 versus 278 g/ ^cm2 ). It has also been found that when only cardlan gum is used as an additive to provide a base for the dough, the dough is not easily rolled to form spaghetti no matter it is heated or not.

Cooking test of oat-containing spaghetti products prepared by calendering

A dry flour composition containing 75% oat flour and 25% wheat gluten flour was used. 1.5% salt was further added to this flour composition. The spaghetti products were rolled and cooked in water to test their cooking characteristics. The results are shown in Table 8.

Table 8 cooking time texture minute Hardness g/ ^cm2 Viscosity g/ ^cm2 5.0 4484 417 7.5 4431 308 10.0 3954 239 12.5 3916 198 15.0 3851 197 20.0 3145 141 30.0 2960 108

Table 8 shows that the spaghetti had a firmness of about 3000 g/ ^cm2 after cooking for 30 minutes and exhibited good mouthfeel properties. The cooked, washed and drained spaghetti product had mouthfeel properties similar to commercial spaghetti.

other grains

The examples in Table 9 are individually 80% by weight of the indicated cereals. 18.5% by weight wheat gluten flour and 1.5% salt were added to each example. Spaghetti products were prepared by rolling and tested by texture analyzer. The results are shown in Table 9.

Table 9 Example texture Hardness g/ ^cm2 Viscosity g/ ^cm2 soba noodles 2187 110 barley noodles 1688 146 White Rice Noodles 1968 161 brown rice noodles 2772 217 Yam noodles 2865 204

The results in Table 9 show that, except for oats, the present invention can be used with other grains to make spaghetti products containing high content of non-wheat grains.

While the invention has been described in terms of what is considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiment, but is intended to encompass the spirit and scope of the broadest construed Various formulations to cover all such modified and equalized formulations.

Claims (14)

1. a dry face powder composition is used for mixing to form dough with water, it is characterized in that this dry face powder composition comprises:

The wheat flour component, it is made up of wheat flour and wheat flour strength flour, and it is the crude protein of benchmark 12 to 20 weight % that this wheat flour component contains with this dry face powder composition gross weight, and this crude protein provides matrix structure in this dough that forms; And

Oatmeal, wherein the content of this oatmeal is at least 50 weight % of this dry face powder composition gross weight.

2. dry face powder composition as claimed in claim 1 is characterized in that further comprising card Derain glue.

3. dry face powder composition as claimed in claim 1, it is characterized in that further comprising in this dry face powder composition gross weight is the card Derain glue of benchmark 0.1 to 1.5 weight % content.

4. dry face powder composition as claimed in claim 1, it is characterized in that further comprising in this dry face powder composition gross weight is the card Derain glue of benchmark 7.5 to 15 weight % content.

5. dry face powder composition as claimed in claim 1 is characterized in that further comprising salt.

6. dry face powder composition as claimed in claim 5, the content that it is characterized in that this salt are to be benchmark 0.1 to 1.5 weight % in this dry face powder composition gross weight.

7. a dough products is characterized in that it being to make with the described dry face powder composition of claim 1.

8. a spaghetti is characterized in that it being to make with the described dry face powder composition of claim 1.

9. spaghetti as claimed in claim 8 is characterized in that this spaghetti is to make by calendering.

10. spaghetti as claimed in claim 8 is characterized in that this spaghetti is to make by extruding.

11. method of making dough, it is characterized in that the step that comprises is to make wheat flour, wheat flour strength flour and oatmeal in conjunction with forming the dry face powder composition, add and add water to this dry face powder composition, gross protein value and the interior gross protein value of this wheat flour strength flour controlled in this wheat flour are the thick protein of benchmark total amount 12-20 weight % so that this dry face powder composition gross weight to be provided, whereby, in this dough, provide matrix structure, wherein, the content of this oatmeal is at least 50 weight % of this dry face powder composition gross weight.

12. method of making spaghetti, it is characterized in that the step that comprises is to make wheat flour, wheat flour strength flour and oatmeal are in conjunction with forming the dry face powder composition, add and add water to this dry face powder composition, gross protein value and the interior gross protein value of this wheat flour strength flour controlled in this wheat flour are the thick protein of benchmark total amount 12-20 weight % so that this dry face powder composition gross weight to be provided, whereby, in this dough, provide matrix structure, wherein, the content of this oatmeal is at least 50 weight % of this dry face powder composition gross weight, and further comprises the step that makes this dough calendering form spaghetti.

13. method of making spaghetti, it is characterized in that the step that comprises is to make wheat flour, wheat flour strength flour and oatmeal are in conjunction with forming the dry face powder composition, add and add water to this dry face powder composition, gross protein value and the interior gross protein value of this wheat flour strength flour controlled in this wheat flour are the thick protein of benchmark total amount 12-20 weight % so that this dry face powder composition gross weight to be provided, whereby, in this dough, provide matrix structure, wherein, the content of this oatmeal is at least 50 weight % of this dry face powder composition gross weight, and further comprises the step that makes this dough extruding form spaghetti.

14. method as claimed in claim 11 is characterized in that further comprising the step of adding card Derain glue.