Optimization of Preparation Process of Chickpea Naan by Response Surface Method
A new type of naan product is developed with germinated chickpea flour and wheat flour as the main raw materials. The effects of yeast addition amount,water addition amount,fermentation time and awakening time on the sensory score and texture characteristics of the product are studied by single factor experiment. On the basis of single factor experiment,the processing technology of chickpea naan is optimized by response surface experiment design,and the best preparation process of chickpea naan is determined with sensory score as the index. The results show that the best preparation process of chickpea naan is yeast addition amount of 1.5％,water addition amount of 45％,fermentation time of 90 min and awakening time of 20 min. The taste of chickpea naan prepared under such conditions is the best. This experiment has provided a theoretical basis for the development and industrial production of chickpea naan.
万方数据
维普
