杂粮复合粉添加量对馕品质及其挥发性物质变化的影响

Effect of Adding Mixed Grains on the Quality of Naan and Changes in Volatile Flavor Substances

摘要:

该文旨在探讨了当小麦中加入杂粮复合粉后对馕品质的影响，通过测定糊化特性、面团流变学特性、馕的质构特性、色泽以及感官评价，研究小麦粉中被添加不同比例的（0%、5%、10%、15%、20%、25%、30%）杂粮粉后的影响，并采用气相色谱-离子迁移色谱（Gas Chromatography-Ion Mobility Spectrometry, GC-IMS）分析了杂粮馕的挥发性物质。结果显示，随着杂粮复合粉添加量的增长，馕的糊化温度从67 ℃上升到84.20 ℃；弱化度从16 FU上升到36.50 FU；形成时间从6.60 min下降到5.25 min；最大拉伸阻力从478.25 BU下降到169.60 BU。面团的粉质、拉伸特性、馕的质构、色泽以及感官评价均随着杂粮复合粉的添加而发生了不同程度的变化。综合考虑，认为20%的杂粮复合粉被添加到小麦粉中较为合适。通过GC-IMS共鉴定出55种挥发性物质，包括环类化合物2种，呋喃类3种、酸类4种、酮类5种、醛类9种、醇类9种、酯类15种，其他类8种。与普通馕相比，杂粮馕中酯类（14.44%~19.36%）、醇类（15.25%~17.23%）、呋喃类（1.13%~1.54%）等挥发性风味物质含量有明显上升。将20%的杂粮粉添加到小麦面粉中，不仅能提高馕的营养价值，还能为杂粮馕的质量控制及风味鉴定提供理论和技术支持，这有利于杂粮馕产品的开发。

Abstract:

The effect of adding multigrain composite flour on the quality of naan was investigated in this study. Gelatinization characteristics, dough rheological properties, texture characteristics, color, and sensory evaluation of naan were measured after adding different proportions (0%, 5%, 10%, 15%, 20%, 25%, and 30%) of multigrain flour to wheat flour. The volatile substances of multigrain naan were analyzed using gas chromatography-ion mobility spectrometry. The results indicated that with the increase in the amount of multigrain composite flour, the gelatinization temperature of naan increased from 67 to 84.20 ℃, degree of weakening increased from 16 to 36.50 FU, formation time decreased from 6.60 to 5.25 min, and maximum tensile resistance decreased from 478.25 to 169.60 BU. The flour quality, tensile properties of the dough, and the texture, color, and sensory evaluation of naan changed to varying degrees with the addition of multigrain composite flour. Thus, adding 20% multigrain composite flour to wheat flour was considered appropriate. A total of 55 volatile substances were identified using gas chromatography-ion mobility spectrometry, including two types of cyclic compounds, three of furan compounds, four of acids, five of ketones, nine of aldehydes, nine of alcohols, 15 of esters, and eight of others. Compared with that of ordinary naan, the content of volatile flavor substances such as esters (14.44%~19.36%), alcohols (15.25%~17.23%), and furan compounds (1.13%~1.54%) in multigrain naan increased significantly. Hence, adding 20% multigrain flour to wheat flour not only improves the nutritional value of naan but also provides theoretical and technical support for the quality control and flavor identification of multigrain naan, which is beneficial for the development of multigrain naan products.