Effect of Whole Wheat Flour on the Quality of Oil Naan Dough

This study aimed to explore the effects of adding different proportions of whole wheat flour into Xinjiang Oil Naan dough on its farinographic properties, tensile properties, gelatinization properties, solvent retention capacity (SRC), moisture distribution and gluten secondary structure. The results showed that the processing quality of dough deteriorated with increasing level of whole wheat flour. The water absorption rate increased from 65.18% to 80.30%, the dough development time increased from 4.13 to 5.34 min, the peak viscosity, trough viscosity, setback and breakdown showed a downward trend, and the gelatinization temperature continued to increase; the tensile fracture energy decreased from 87 to 30 cm², the elongation decreased from 156 to 92 mm, and the tensile resistance decreased from 302 to 242 EU. Compared with refined wheat flour, the SRC in sodium carbonate solution, sucrose solution and water of whole wheat flour increased by 20.56%, 18.69% and 34.94%, respectively, while the SRC in lactic acid solution decreased by 23.47%. The magnetic resonance imaging (MRI) results showed that the percentage peak area A₂₁/A₂ of transverse relaxation time increased, and the percentage peak area A₂₂/A₂ and A₂₃/A₂ decreased with increasing level of whole wheat flour replacement. The Fourier transform infrared spectroscopic (FTIR) analysis showed that the total content of α-helix and β-sheet in gluten decreased from 68.57% to 50.89%, and the random coil content increased by 31.5% indicating deterioration of gluten protein structure.