Abstract:Oat hulls are the main by-products of oat processing，which are rich in dietary fiber，but its utilization rate is low.In this study，oat hulls were applied to food ingredients through the processing of micro-crushing technology.The nutritional and functional components of oat hulls were analyzed，and the dough characteristics of the mixed flour（oat hulls combined with wheat flour blends）were investigated.The results showed that the oat hulls were dominated by insoluble dietary fiber，with content of 55.84%.The content of total dietary fiber and soluble dietary fiber in the oat hulls were 75.74% and 17.15%，respectively，the content of β-glucan was 15.22%，and the content of protein was 5.63%.Active components such as polyphenols，flavonoids，and saponins were also contained.The content of vitamins B2and B6in oat hulls were 0.27 mg/100 g and 0.30 mg/100 g，respectively，and the content of mineral elements iron，manganese，zinc，sodium，and magnesium were abundant.Seventeen amino acids were detected in the oat hulls，with 4.56% of total amino acid，and glutamic acid had the highest content（0.90%）.Six kinds of fatty acids and three kinds of esters were detected，of which the relative content of linoleic acid was as high as 42.09%.The dough characteristics of the mixed flour showed that as the amount of oat hull flour proportion increased，the water absorption，dough formation time，and weakening degree increased，and the stabilization time gradually decreased.The dough tensile characteristics showed that the tensile resistance，maximum tensile resistance，elongation，tensile ratio，and tensile energy all decreased gradually with the increase of oat hull flour proportion.In conclusion，oat hulls can be used in food processing through micro-crushing technology，and the amount of oat hull flour added to the dough should not exceed 40%.