• 食品化学 •

### 全麦粉的添加对油馕面团品质的影响

1. （1.新疆大学生命科学与技术学院，新疆 乌鲁木齐 830046；2.新疆生物资源基因工程重点实验室，新疆 乌鲁木齐 830046；3.新疆阿尔曼食品有限责任公司，新疆 乌鲁木齐 830026）
• 发布日期:2022-09-28
• 基金资助:
自治区重点研发设计项目（2021B02001-3-1）

### Effect of Whole Wheat Flour on the Quality of Oil Naan Dough

QIU Chenggong, DING Shuaijie, LI Xian’ai, WANG Xiaoyun, WANG Deping, MA Xuemei, LIU Xiaolu, FAN Xing, YUAN Yuhan, FENG Bingsen, WANG Liang

1. (1. College of Life Science and Technology, Xinjiang University, ürümqi 830046, China;2. Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, ürümqi 830046, China; 3. Xinjiang Arman Food Group Co. Ltd., ürümqi 830026, China)
• Published:2022-09-28

Abstract: This study aimed to explore the effects of adding different proportions of whole wheat flour into Xinjiang Oil Naan dough on its farinographic properties, tensile properties, gelatinization properties, solvent retention capacity (SRC), moisture distribution and gluten secondary structure. The results showed that the processing quality of dough deteriorated with increasing level of whole wheat flour. The water absorption rate increased from 65.18% to 80.30%, the dough development time increased from 4.13 to 5.34 min, the peak viscosity, trough viscosity, setback and breakdown showed a downward trend, and the gelatinization temperature continued to increase; the tensile fracture energy decreased from 87 to 30 cm2, the elongation decreased from 156 to 92 mm, and the tensile resistance decreased from 302 to 242 EU. Compared with refined wheat flour, the SRC in sodium carbonate solution, sucrose solution and water of whole wheat flour increased by 20.56%, 18.69% and 34.94%, respectively, while the SRC in lactic acid solution decreased by 23.47%. The magnetic resonance imaging (MRI) results showed that the percentage peak area A21/A2 of transverse relaxation time increased, and the percentage peak area A22/A2 and A23/A2 decreased with increasing level of whole wheat flour replacement. The Fourier transform infrared spectroscopic (FTIR) analysis showed that the total content of α-helix and β-sheet in gluten decreased from 68.57% to 50.89%, and the random coil content increased by 31.5% indicating deterioration of gluten protein structure.