菊粉对面团加工特性及馕质构特性的影响  

Effects of inulin addition on dough processing characteristics and texture properties of naan

作　　者：毛红艳 王佳敏 岳丽 祖力皮牙·买买提 于明 MAO Hongyan;WANG Jiamin;YUE Li;ZULIPIYA·Maimaiti;YU Ming(Research Institute of Grain Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091)

机构地区：[1]新疆维吾尔自治区农业科学院作物研究所,乌鲁木齐830091

出　　处：《中国食品添加剂》2025年第4期93-100,共8页China Food Additives

基　　金：新疆农业科学院自主培育项目(xjnkyzzp-2022004);新疆小麦产业技术体系项目(XJARS-01);中央引导地方科技发展专项(ZYYD2022B14)。

摘　　要：探究不同菊粉添加量(0%~10%,m/m)对面团流变学特性、发酵特性及馕感官和质构参数的影响。结果表明,随着菊粉比例的不断增加,面团的基本营养成分、糊化特性、吸水率呈递减趋势,面团的拉伸曲线面积、粉质质量指数、稳定时间、拉伸阻力、弹性、咀嚼性和最大拉伸阻力呈递增趋势。面团的弱化度、延伸度、发酵特性、硬度、胶粘性呈先递增后递减趋势。馕的质构特性与菊粉添加比例、面团粉质、拉伸相关参数呈显著正相关,与面团的糊化特性、基本营养呈显著负相关。在菊粉添加量为6%时,馕的感官评分最高为91.2。本研究结果为功能性营养主食馕的开发提供新的研究方向。The rheological properties of dough,fermentation properties,sensory and texture parameters of naan under different inulin addition(0%-10%,m/m)were investigated.The results showed that the physicochemical properties,gelatinization properties and water absorption of dough showed a decreasing trend,while the dough’s area of stretching curve,farinograph quality number,stability time,tensile resistance,elasticity,chewability and maximum tensile resistance exhibited an increasing trend.The dough’s weakening degree,elongation,fermentation characteristics,hardness and adhesiveness increased initially and then decreased.The texture properties of naan were positively correlated with inulin addition ratio,dough’s farinographical parameter and tensile parameters,and negatively correlated with dough’s pasting properties and basic nutrition.When the inulin addition was 6%,the sensory score of naan was the highest at 91.2.The experimental results provide new research directions for the development of functional nutrition staple food naan.

关 键 词：菊粉 流变学特性 发酵特性 质构特性 馕 

分 类 号：TS202.3[轻工技术与工程—食品科学]