Effect of Chickpea and Soybean Compound Powder on Dough Properties and Naan Quality

YUE Li; ZULIPIYA Maimaiti; ZHANG Tingting; WANG Jiamin; MAO Hongyan; YU Ming

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Effect of Chickpea and Soybean Compound Powder on Dough Properties and Naan Quality

更新时间：2026-01-12

- Effect of Chickpea and Soybean Compound Powder on Dough Properties and Naan Quality
- Vol. 40, Issue 1, Pages: 58-67(2025)
- 作者机构：
  
  新疆维吾尔自治区农业科学院作物研究所,新疆,乌鲁木齐,830091
- 作者简介：
- 基金信息：
  
  Xinjiang Uygur Autonomous Region Regional Collaborative Innovation Special Project (Science & Technology Aid Program for Xinjiang) (2022E02092);Xinjiang Agriculture Research System-wheat(XJARS-01)
- DOI：
  CLC： TS210
- Received：23 May 2025，
  
  Published：2025
- 稿件说明：
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岳丽，祖力皮牙·买买提，张婷婷，王佳敏，毛红艳，于明．鹰嘴豆-大豆复合粉对面团特性及馕品质的影响[J]．新疆大学学报（自然科学版汉文、维吾尔文），2025，40(1)：58-67．

YUE Li，ZULIPIYA Maimaiti，ZHANG Tingting，WANG Jiamin，MAO Hongyan，YU Ming．Effect of chickpea and soybean compound powder on dough properties and naan quality[J]．Journal of Xinjiang University(Natural Science Edition in Chinese and Uyghur)，2025，40(1)：58-67．
岳丽，祖力皮牙·买买提，张婷婷，王佳敏，毛红艳，于明．鹰嘴豆-大豆复合粉对面团特性及馕品质的影响[J]．新疆大学学报（自然科学版汉文、维吾尔文），2025，40(1)：58-67． DOI：

YUE Li，ZULIPIYA Maimaiti，ZHANG Tingting，WANG Jiamin，MAO Hongyan，YU Ming．Effect of chickpea and soybean compound powder on dough properties and naan quality[J]．Journal of Xinjiang University(Natural Science Edition in Chinese and Uyghur)，2025，40(1)：58-67． DOI：

摘要

研究将不同比例（0∼25%）的鹰嘴豆-大豆复合粉添加到小麦粉中，系统测定混合面粉的白度、灰分、蛋白质含量及湿面筋含量等理化指标，分析面团流变特性（粉质特性、拉伸特性和糊化特性），并对制成的馕进行感官评价，对各指标进行相关性分析，探究添加鹰嘴豆-大豆复合粉对馕品质和营养价值的改良效果．试验结果表明，随着鹰嘴豆-大豆复合粉添加量的增加，配粉的灰分和蛋白质含量呈增加趋势，配粉白度、湿面筋含量以及面团的粉质特性、拉伸特性和糊化特性均呈下降趋势．相关性分析显示，复合粉添加量与蛋白质、灰分、吸水率、弱化度和糊化温度呈显著正相关（P<0.05），而与白度、湿面筋含量、面团形成时间、稳定时间、拉伸曲线面积、最大拉伸阻力及糊化参数呈显著负相关（P<0.05）．感官评价结果表明，馕的外表形态、风味、内部结构和咀嚼性与粉质参数和糊化参数显著相关（P<0.05）．当鹰嘴豆-大豆复合粉添加量为10%∼15%时，对面团理化性质的影响较小，同时能提升馕的风味和营养价值；当添加量超过15%时，则会影响馕的品质及风味．

Abstract

The effect of different proportions of chickpea-soybean flour on dough rheological characteristics and naan quality is studied. The results indicate that with the chickpea-soybean increasing

the flour ash and protein increase

while the flour whiteness

wet gluten

dough farinographical

tensile and pasting properties decrease. The additive amount of compound grain flour is significantly positively correlated with protein

ash

water absorption

weakening degree and gelatinization temperature

and significant negative correlated with whiteness

wet gluten

development time

stable time

extensible area

maximum tensile resistance and gelatinization parameters. The appearance

flavor

internal structure and chewability of naan are significantly correlated with the farinographical properties and gelatinization parameters in sensory evaluation. When the additive amount of compound grain flour is 10%∼15%

it has little effect on the physicochemical properties of dough

and could improve the flavor and nutritional value of naan. When the addition amount is greater than 15%

the quality and flavor of naan would be affected.

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references

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