Effects of component ratios on the properties of sweet potato–oat composite dough and the quality of its steamed cake.

To enhance the value proposition of sweet potato and oat while broadening their applicability in further processing, this study systematically investigated the impact of oat flour incorporation ratios (5%–25% of sweet potato dry weight) on the quality attributes of sweet potato–oat composite dough and its resulting steamed cake products. The results showed that the addition of oat flour could promote the rheological, water retention, and thermomechanical properties of the composite dough and improve the internal microstructure, specific volume, texture, and other processing properties of the steamed cake products. The rheology, water retention, and protein stability of the dough were maximized when the proportion of oat flour was 25%. The textural properties of steamed cakes, hardness, elasticity, cohesion, adhesion, chewiness, and recovery significantly increased (p < 0.05) and viscosity significantly decreased (p < 0.05) with the addition of oat flour. It is noteworthy that thermodynamic properties, internal structure of the dough, and air holding capacity, which are critical for processing, showed the best results at 20% oat flour addition. Therefore, the addition of 20%–25% oats is recommended to produce composite doughs with optimal quality and processing characteristics. Practical Application: As living standards improve, traditional cereals may no longer able to meet people's health needs. Therefore, there is an urgent consumer demand for nutritious, tasty alternatives to staple foods. In this study, oat flour and sweet potato mash were mixed to make sweet potato–oat cake, and the effect of ingredient ratio on the performance and quality of composite dough containing sweet potato–oat flour was analyzed, thus proposing an innovative approach to the research, development, and industrial production of sweet potato and oat food products. [ABSTRACT FROM AUTHOR]