Abstract:To study the effect of yam powder on the quality of sesame naan，different proportions of yam powder were added to commercially available wheat flour. The solubility，solvent retention characteristics，particle size distribution of mixed powder，flour characteristics，stretch characteristics，and water distribution in sesame naan dough were examined. The results showed that the solubility of wheat flour was highest when the proportion of yam powder was 20%. An increase in yam powder content had minimal effect on the water absorption by the dough；however，dough formation time decreased from 6.20 min to 1.47 min. Tensile energy and elongation showed a downward trend，while the tensile resistance and ratio showed an upward trend. Compared with pure wheat flour，the addition of 20% yam powder resulted in an increase of solven retention capacity（SRC）for water，sodium carbonate，and sucrose from 60.19%，77.11%，and 84.60% to 68.90%，95.42%，and 99.21%，respectively，while lactic acid SRC decreased by 45.42%. The results of nuclear magnetic resonance（NMR）showed that with the addition of yam powder，the water in the dough was mainly weakly bound.The D10，D50，and D90 of the mixed powders showed significant differences. In conclusion，an appropriate amount of yam flour mixed with wheat flour increases the processing performance of the dough.