Abstract:The impact of the addition of mixed grain composite flour on the quality of naan was explored in the article, which was achieved by measuring the gelatinization characteristics, dough rheological properties, texture characteristics, color, and sensory evaluation of naan. The influence of adding different proportions (0%, 5%, 10%, 15%, 20%, 25%, 30%) of mixed grain flour to wheat flour was studied. The volatile substances of mixed grain naan were analyzed using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). The results indicated that with the increase in the addition of mixed grain composite flour, the gelatinization temperature of naan increased from 67°C to 84.20°C; the weakening degree increased from 16 FU to 36.50 FU; the formation time decreased from 6.60 min to 5.25 min; the maximum tensile resistance decreased from 478.25 BU to 169.60 BU. The flour quality of the dough, stretching characteristics, texture, color, and sensory evaluation of naan were all found to have changed to varying degrees with the addition of mixed grain composite flour. It was considered appropriate to add 20% mixed grain composite flour to wheat flour after a comprehensive consideration. A total of 55 volatile substances were identified by GC-IMS, including 2 types of cyclic compounds, 3 types of furan compounds, 4 types of acids, 5 types of ketones, 9 types of aldehydes, 9 types of alcohols, 15 types of esters, and 8 types of others. Compared with ordinary naan, the content of volatile flavor substances such as esters (14.44% to 19.36%), alcohols (15.25% to 17.23%), and furan compounds (1.13% to 1.54%) in mixed grain naan was found to have significantly increased. It was suggested that adding 20% mixed grain 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 mixed grain naan, which is beneficial for the development of mixed grain naan products.
