Studies On The Use Of California Almond Flour In Dough And Moon Cake Of Guangdong Style

American (California) almond flour is one of the new food ingredients that are verynutritious and multifunctional. Almond flour was used extensively in foods because it canimprove their texture and the flavor. The objectives of this thesis were to study the effect ofalmond flour on rheological properties of dough, flavor and texture of moon cake, one oftraditional and most popular bakery food products in China.With the use of Farinograph and dynamic rheometer, this part of the research was aimed atrheological properties of wheat flour-water dough containing0%,12.5%,25%,37.5% and 50%California almond flours, respectively. Results from Farinograph experiment showed thatdough stability time and water absorption decreased while softening degree increasedsignificantly with almond flour addition. Rheological data from dynamic rheometer indicatedthat, with frequency and temperature changing, the effect of almond flour on the elastic modulus (G′) andviscous modulus (G″) of dough is significant, and that the effect of full-fat and fat-free almondflour is different. According to RVA (Rapid Viscosity Analyzer) test, the peak viscosity of pastedecreased with almond flour increasing.The firmness, water content, and glass transition temperature (Tg) were investigated usingTexture Analyzer (TA.XT2i), oven and Differential Scanning Calorimetry (DSC), respectively.Results were that the process of softening of moon cake is the process of decreasing of Tg, andthat almond flour could accelerate the rate of the softening of moon cake. By adding protease,amylase, starch and hydrocolloid into moon cake dough containing 50% full-fat almond flour, itwas found that the protease, amylase and hydrocolloid could accelerate the softening rate andthat the effect of protease is the most significant.The flavor of roasted almond and moon cake with almond flour added was determined bySPME (Solid Phase Micro-Extraction) and Gas Chromatography-Mass Spectroscopy(GC-MS).It was found that the major volatile flavor compounds in roasted almond were 2-methyl-butanal,and… Almond flour could increase the amount of hexanal of its moon cake as well as newflavor compounds:1-octenal-3-ol, 1-propen-2-ol acetate and 2-methyl-butanal.The textural properties and the sensory attributes of moon cake were determined by usingTexture Profile Analysis(TPA) and Descriptive Sensory Analysis(DSA), respectively. It wasfound that the effect of maltitol syrup, hydrocolloid and almond flour on those properties ofmoon cake was significant. The color of moon cake was determined by Colormeter and theresult was that almond flour could improve the color of moon cake, and that the relationshipsbetween sensory and instrumental analyses were identified with correlations. The sensoryhardness and chewiness had good linear correlations with instrumental data with correlationcoefficients of 0.920, 0.928, respectively. The sensory stickiness was also found to be linearlyrelated to the instrumental cohesiveness (R2=0.905).By using Response Surface Methodology, the best formula of sugar-free and low-carbalmond moon cake was 50% almond flour, 0.3% gum, maltitol 47%, peanut oil 26%, emulsifier(DATEM) 1.0%, and alkali water 1.0%.