Effect of Chickpea and Wheat Germ Compound Powder Addition on Dough Properties and Naan Quality

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

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Effect of Chickpea and Wheat Germ Compound Powder Addition on Dough Properties and Naan Quality

更新时间：2026-01-12

- Effect of Chickpea and Wheat Germ Compound Powder Addition on Dough Properties and Naan Quality
- Vol. 40, Issue 1, Pages: 68-78(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：
  
  The Key Research and Development Program in Xinjiang Uygur Autonomous Region (2023B02043-1);Xinjiang Agriculture Research System-wheat(XJARS-01)
- DOI：
  CLC： S652
- Received：20 May 2025，
  
  Published：2025
- 稿件说明：
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王佳敏，岳丽，祖力皮牙·买买提，张婷婷，毛红艳，于明．鹰嘴豆-麦胚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)：68-78．

WANG Jiamin，YUE Li，ZULIPIYA Maimaiti，ZHANG Tingting，MAO Hongyan，YU Ming．Effect of chickpea and wheat germ compound powder addition on dough properties and naan quality[J]．Journal of Xinjiang University(Natural Science Edition in Chinese and Uyghur)，2025，40(1)：68-78．
王佳敏，岳丽，祖力皮牙·买买提，张婷婷，毛红艳，于明．鹰嘴豆-麦胚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)：68-78． DOI：

WANG Jiamin，YUE Li，ZULIPIYA Maimaiti，ZHANG Tingting，MAO Hongyan，YU Ming．Effect of chickpea and wheat germ compound powder addition on dough properties and naan quality[J]．Journal of Xinjiang University(Natural Science Edition in Chinese and Uyghur)，2025，40(1)：68-78． DOI：

摘要

为改善新疆主食馕的营养成分和风味结构，以小麦粉为主要原料，添加不同比例的鹰嘴豆-麦胚复合粉，分别测定其面粉白度、灰分、蛋白质、湿面筋、面团粉质、拉伸、糊化特性，并进行馕感官评价和相关性分析，确定复合粉的最佳添加比例．结果表明：随着鹰嘴豆-麦胚复合粉添加量的增加，面粉灰分、蛋白质呈增加趋势，面粉白度、湿面筋、面团粉质、拉伸、糊化特性呈下降趋势，当鹰嘴豆-麦胚复合粉的添加量为15%时，对面团的理化性质影响较小，且能改善馕的风味以及营养价值；当复合粉添加量大于15%时，弱化了小麦面团中的面筋，影响馕的品质及风味．适量添加鹰嘴豆-麦胚复合粉对馕品质有一定的改善，不但使馕具备豆香风味，还可使其富含膳食纤维，丰富馕的营养成分．

Abstract

The objective is to enhance the nutritional value and flavor of naan by incorporating various proportions of chickpea-wheat germ composite flour into wheat flour

which is the primary ingredient of Xinjiang’s staple food naan. A series of tests are carried out on the flours after the addition of different ratios of composite flour. These tests include the determination of flour whiteness

ash

protein content

wet gluten content

as well as the analysis of rheological properties

elongation and pasting characteristics of the doughs. Sensory evaluation and correlation analysis are also carried out to determine the optimal ratio of the composite flour to be added. As the proportion of chickpea-wheat germ composite flour increasing

the ash and protein levels of the flour increase

while flour whiteness

wet gluten content

rheological properties of dough

elongation and pasting properties decrease. The addition of 15% composite flour has a lesser effect on the physicochemical properties of dough and enhances the flavor and nutritional value of naan. However

more than 15% destroys the gluten integrity of the wheat dough

which in turn affects the quality and flavor of naan. The addition of chickpea-wheat germ composite flour to the naan formula has been shown to improve quality

enhance a unique soy flavor

and enrich the product with dietary fiber. This results in a more flavorful and nutritious product. It is recommended that the optimal addition ratio be 15%.

关键词

Keywords

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