Study On Key Technologies And Storage Period Of High Fiber And Low Sugar Millet Cake

With the improvement of living standards,the development and production of cake is developing to the direction of nutrition and low-sugar,at the same time,while satisfying the sensory quality of color,flavor and so on.In this thesis,a kind of millet cake rich in dietary fiber and low sucrose content was developed,and its flavor substance and quality change during storage were studied.The effects of grain size and amount of millet powder on cake quality were studied.With the decrease of the grain size of millet flour,the specific density of cake paste increased the specific volume of cake decreased,and the hardness increased.When the grain size of millet powder was 80 mesh,the sensory score of cake was the highest.With the increase of millet flour the specific density of cake paste increased,the specific volume and elasticity of cake decreased,the hardness of cake increased,and the sensory score decreased significantly when the amount of millet flour was more than 30%.With the increase of adding amount,the fluidity of free water in cake decreased and changed to weakly bound water,the flavor substances of cake increased by 6 kinds.The effect of dietary fiber on cake quality was studied.The results showed that the sensory score was the highest when the grain size of medlar residue was 80 mesh.With the decrease of grain size,the value of L*decreased,the value of a*increased,the value of core a*increased,and the value of b*increased.With the increase of the content of Lycium barbarum residue,the specific density of cake paste increased,and hardness of cake increased,and the sensory score decreased significantly,after adding more than 10%of Lycium barbarum residue.After adding Lycium barbarum residue,the flavor substances of the cake increased by 15 kinds.When soybean fiber was added 20%,the cake quality was the best when the egg content was changed to 165%.The effect of adding compounded sweetener on the quality of the cake was studied by replacing sucrose with isomaltose and sucralose.With the increase of compound sweetener,the specific volume of cake decreased,the hardness of cake increased,and the sensory score decreased significantly after adding more than 40%compound sweetener.With the increase of the adding amount,the L*value of the cake epidermis increased,the loss rate of baking decreased,the activity of water increased slightly,and the content of total sugar decreased.After adding sweetener,the flavor substances of the cake increased by 17 kinds.On this basis,the main technological parameters of the cake were optimized by response surface methodology.The optimum technological parameters were obtained as follows:beating time of 26 minutes,baking temperature of 176℃ and baking time of 22 minutes.Changes in cake specific volume,sensory score,water activity,and hardness during storage were examined and correlated.The correlation analysis showed that the storage time was negatively correlated with the specific volume,sensory and water activity of the cake,and positively correlated with the hardness of the cake.The basic components of the high-fiber and low-sugar millet cake were analyzed and the nutritional label was established.The dietary fiber content of the cake was more than 6g/100g,which belonged to the high-fiber food.