Abstract:Oat has no gluten protein，so it can't form gluten network structure，which limits its application of staple food.The experiment of different heat treatment system of oat powder，controlled oatmeal，atmospheric steamed oat powder，oat powder，making microwave oatmeal，using the multi-function powder physical properties tester，measured tap density，apparent density，angle of repose，collapse parameters such as Angle，compression degree，compare different heat treatment of oat flour powder characteristics.The texture and stress relaxation characteristics of oat dough with different heat treatments were studied by using the texture analyzer，and variance analysis and regression analysis were performed by using statistic package for social science（SPSS）software to compare the differences in texture and viscoelasticity of oat dough with different heat treatments.The results showed that heat treatment could change the fluidity of oat meal，and the best fluidity of oat meal was found in fried oat meal.The dough's hardness，adhesion and stickiness was greaty influenced by different heat treatments.Under the same adding water gradient（3%），the fried dough's hardness had been largely reducted，the adhesion and stickiness had been small decrease.Compared with the control dough，the oat dough's hardness had been decreased to the least，and the viscosity had been decreased to the most；but the effect on cohesion and elasticity was relatively small.The dough's viscoelasticity was significanty effected by different heat treatments.Under the same adding water gradient（3%），the residual stress（E2）of the dough under normal pressure steaming and frying was reduced and the deformation was easily recovered.Moreover，thedampingcoefficient（η）hadbeengreatlyreducedinfryingandtherelaxationtimewasshort.So，thetheoretical basis for the intensive processing of oat had been provided.