Study On Quality Improvement Of Whole Wheat Naan

In this paper,whole wheat flour was used as the main raw material,the effect of whole wheat flour addition on the processing characteristics of whole wheat oil naan dough and the effect of whole wheat flour on the quality of of whole wheat oil naan dough were investigated.On this basis,the effects of water,yeast,fermentation time and wake-up time on the sensory and texture characteristics of whole wheat oil naan dough were studied and optimized,Finally,the quality of whole wheat oil naan dough was further improved by lactic acid bacteria fermentation technology and enzyme preparation.First,the effect of whole wheat flour addition on whole wheat oil naan dough was studied by using related instruments.Significant effects were observed in the flour quality.When whole wheat flour completely was replaced by refined flour,the water absorption and development time increased by 23.19%and 29.30%respectively,while the stability,degree of softening and quality index decreased by 28.32%,34.98%and 18.53%respectively.Compared with the blank group,when the whole wheat flour completely was replaced by the refined flour,the stretching energy decreased from 87 cm~2 to 30,cm~2the ductility decreased from 156 mm to 92 mm,the stretching resistance decreased from302 EU to 242 EU,and the stretching ratio increased from 1.93 to 2.62 when the fermentation time was 45 min.In the study of the gelatinization characteristics of oil naan dough,the peak viscosity of dough decreased significantly with the increase in the level of whole wheat flour,the valley viscosity,attenuate on value and recovery value also had similar phenomena,and the gelatinization temperature increased significantly.Results were observed by fourier infrared spectrum that with the increase in the level of whole wheat flour,the main secondary structure content of gluten protein in oil naan dough changed compared with the blank group(0%replacement rate of whole wheat flour),the content of irregular coil increased by 31.49%,the total content of?-helix and?-fold decreased from 68.57%to 50.87%,and the gluten structure became unstable with the addition of whole wheat flour.Second,the influence of whole wheat flour on the character of oil naan dough was researched.With the the proportion of whole wheat flour raised,the hardness,masticability and adhesion of oil naan dough increased,while the specific volume and sensory quality decreased.with increasing whole wheat flour proportion,the brightness value of oil naan dough decreased,the redness value increased,and the overall color difference value showed an increasing trend.Significant negative effect was observed in the organizational structural in the image analysis oil naan dough by Image J software.When the addition of whole wheat flour was 100%,the stomatal density and the integral ratio of stomatal surface was decreased by 42.75%and 39.49%,respectively,compared with that without the addition of whole wheat flour.the stomatal size and distribution of naan were different.With the addition of whole wheat flour,the antioxidant activity of oil naan increased gradually.When whole wheat flour completely was replaced by refined flour,the scavenging rates of ABTS~+,DPPH~+and·OH radical of oil naan was increased by 26.24%,34.6%and 46.5%respectively compared with refined flour group.Third,The sensory,specific volume and texture characteristics of oil naan were taken as the indexes,the effects of water,yeast,fermentation time and wakening time on whole-wheat oil naan dough were studied.and the processing technology of whole wheat oil naan dough was optimized.The optimized processeswere as follows:68.29%of water,1.01%of yeast,90.52 min of fermentation time and 27.71 min of wake-up time.At this time,the sensory score of whole wheat oil naan was 85.6Fourth,the effects of acid production,gas production and fermented acid dough of five lactic acid bacteria on the hardness and sensory of oil naan dough were studied.On this basis,the dominant strains were selected to improve the whole wheat oil naan dough with enzyme preparation,and the addition amount of enzyme preparation and acid dough was optimized.When the addition amount of glucose oxidase(GOD)was 100 mg/kg,xylanase(Xylan)was 60 mg/kg The results showed that the sensory of whole wheat oil nang dough was the best when the content of amylase(AM)was 80 mg/kg and the content of sour dough was 15 g/100g.