The invention relates to steamed oatmeal buns and a
processing method thereof. The steamed oatmeal buns comprise the following components in parts by weight: 50 parts of
wheat flour, 30 parts of oatmeal, 1-5 parts of vital
gluten, 0.4 part of
yeast, 0.5 part of
polydextrose and 21 parts of water. The invention further provides the
processing method of the steamed oatmeal buns, and the
processing method comprises the following steps: carrying out
steaming and microwaving to the oatmeal, making a paste, using raw materials such as the vital
gluten and the
polydextrose to improve the quality of the paste, and increasing the content of oat in the paste through a paste making technology and formula, so as to enable people to intake more oat while a less amount of
bud is taken and effectively lower
human body blood fat and blood glucose. Due to very high contents of
dietary fiber and beta glucosan, the aging speed of the buns is relatively low, and decline in bun quality caused by adding a large amount of oatmeal can be avoided, namely sharp increase of
hardness and sharp decrease of
specific volume can be avoided; the steamed oatmeal bun is relatively white, and has an acceptable appearance. The steamed oatmeal bun adopts the combination of the formula and the process, so that the processing performance of the past is improved, the content of oat in the buns is increased greatly, the buns are added with nutrients, and the effects of lowering blood fat and blood glucose are enhanced.