Studies on the Dough Rheological Properties and Naan Quality of Wheat Germ-wheat Mixed Flour

【Objective】 This project aims to investigate the effect of the wheat germ on dough rheological properties and Naan quality. 【Methods】 With the increase of wheat germ powder, the wet gluten content, flour properties, tensile properties and gelatinization properties of dough decreased; Protein showed an increasing trend. The addition proportion of wheat germ increased from 0% to 10%, and the protein, water absorption and tensile resistance showed an increasing trend, ranging from 9.3-11.42 g/100g, 57.2% - 64.6% and 718.5-485.0BU, respectively; Wet gluten, development time, stabilization time, resistance, extension and tensile curve showed a decreasing trend, with the variation ranges of 34.8%-30.6%, 5.2-2.5 min, 15.0-8.5 min, 635.0-320.0BU, 181.0-106.0 mm and 116.8-101.7 cm ² respectively. The addition of wheat germ powder will gradually reduce the appearance, internal structure and chewiness of Naan, but its flavor, color, hardness and crispness increase, making Nang have the unique flavor and taste of wheat germ. The wheat germ powder had deterioration effect on the quality of the dough rheological properties and the deterioration effect was greater with the increase of the addition amount. The addition of wheat germ powder will gradually reduce the appearance, internal structure and the taste of naan, but increase its flavor, color, hardness and crispness, and naan has the unique flavor and taste of wheat germ. When the addition amount is 6%, the score of Naan is the highest. 【Results】 The effect of wheat germ powder on the dough rheological properties changed regularly with the addition amount of wheat germ powder. With the increase of the addition amount of wheat germ powder, the whiteness and wet gluten decreased gradually, while the protein and ash content increased gradually. The wheat germ powder had deterioration effect on the quality of the dough rheological properties and the deterioration effect was greater with the increase of the addition amount. The addition of wheat germ powder would gradually reduce the appearance, internal structure and taste of Naan, but increase its flavor, color, hardness and crispness, thus making the Naan bread with unique flavor and taste of wheat germ. 【Conclusion】 Adding 6%-8% wheat germ powder in wheat flour had little effect on the quality characteristics of dough and Naan, but its assessment score was higher, and the flavor and quality could be improved and the nutrient content increased.