Study On Fermented And Retrograde Regulation Mechanism Of Gluten-Free Corn Sponge Cake

Since maize is the main grain crop in China and has a high yearly yield,great nutritional value,and no gluten,it makes an excellent starting point for gluten-free food.The traditional Chinese cake known as "sponge cake" has a delicate,elastic taste and a consistent honeycomb hole structure.Therefore,there are numerous market opportunities for making gluten-free corn cakes.However,the majority of gluten-free products have poor viscoelasticity and structure.Therefore,this paper optimized the fermentation technology and cooking technology suitable for gluten-free corn cake in accordance with its characteristics.Based on this,it optimized the co-fermentation technology of sour batter and investigated the effects of co-fermentation of sourdough on the properties of the batter and corn starch.(1)Optimize the fermentation process and cooking process suitable for gluten-free corn sponge cake.Under the traditional steaming process,the sponge cake was prepared by sourdough cooperative fermentation and yeast fermentation.The results showed that the specific volume of the sponge cake increased under the cooperative fermentation of sourdough,and the sensory quality of the sponge cake was improved.Under the sourdough cooperative fermentation process,the quality of the sponge cake was compared between the steam process and the microwave process.The results showed that the microwave process had large specific volume of the sponge cake,which significantly increased the resilience of the gluten-free corn sponge cake,improved the stability of the internal structure of the cake,and was not easy to slag off.Therefore,the gluten-free corn sponge cake was prepared by sourdough cooperative fermentation and microwave cooking.(2)Since there is no standard related to sourdough,and its fermentation end point will affect the quality of the sponge cake,single factor test and response surface test are used to optimize the cooperative fermentation process of sourdough.The optimal response surface optimization process was as follows: the fermentation time of sourdough was 10 h,the amount of sourdough added was 10%,and the amount of yeast added was 1%.The fermentation time of sponge cake was 45 min.Under this technological condition,the sensory score of corn sponge cake was 75.73.(3)Study the effect of cooperative fermentation of sourdough on batter and starch properties.The results showed that compared with yeast fermentation,the gas production and viscosity of the batter increased under the cooperative fermentation of sourdough,and the stability of the batter was improved.The hydrolysis of starch increased,and the amylose content decreased.The edge of starch granules is blurred and sunken,and the integrity is poor.The crystal structure of starch was not changed by fermentation,and the crystallinity decreased.The peak viscosity,minimum viscosity,final viscosity,decay value and recovery value of corn flour can be reduced by cooperative fermentation of sourdough,which can improve the thermal stability of corn flour and slow down the retrogradation trend.The cooperative fermentation of sourdough to hydrolyze corn protein,so that the starch can be purified and the processing characteristics of corn flour can be improved.(4)The flavor,retrogradation and reheating quality of the corn cake were studied.The results showed that in the storage process,the sensory scores of sponge cake showed a trend of decline.The sensory quality of YS changed greatly because of its high moisture content.With the extension of storage time,the hardness and chewability of the cake gradually increased,and the recovery decreased.In the early storage period,the hardness and chewability of the cake increased faster,and the hardness and chewability of SM,YM and YS cake increased by 80%,112% and 34%,respectively.In the later storage period,the hardness and chewability of the cake tended to be stable,and the hardness and chewability of SM cake increased less than that of YM cake.The crystallinity of SM,YM and YS increased during storage,and the crystallinity growth rate of SM was smaller than that of YM.The infrared spectrogram of sponge cake also confirmed that SM had the least retrogradation degree.The sensory score of sponge cake after microwave reheating was slightly lower than that of fresh sponge cake,and the overall sensory quality was acceptable.The types of volatile compounds in the cake increased with the fermentation of sourdough,the content of aldehydes with sweet flavor increased,the ketones with nutty flavor increased,and the alcohols with wine flavor increased.Compared with traditional sponge cake,the composition and relative content of volatile compounds also changed significantly.The contents of ketones and furans in traditional sponge cake were higher,and the contents of aldehydes and esters were higher under microwave technology.