【摘要】 以发芽鹰嘴豆粉和小麦粉为主要原料，研制一种新型馕产品。通过单因素实验研究酵母添加量、水添加量、发酵时间、醒发时间对产品感官评分和质构特性的影响。在单因素实验的基础上，利用响应面实验设计对鹰嘴豆馕加工工艺进行优化，以感官评分为指标，确定鹰嘴豆馕的最佳制备工艺。结果表明，鹰嘴豆馕的最佳制备工艺为酵母添加量1.5%、水添加量45%、发酵时间90 min、醒发时间20 min,在此条件下制作的鹰嘴豆馕口感最佳，该实验为鹰嘴豆馕的开发和工业化生产提供了理论依据。更多还原

【Abstract】 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.更多还原