Study On Technics Of Cakes Made From Buckwheats And Beans And Factors Affecting Quality Of Cakes

Buckwheat is a species of grain with the richest nutrition.Besides the common nutritious elements,buckwheat is also wealthy in flavonoid,organic acid and microelement,such as Mg and Se.Small red beans and mung beans are two key kinds of cultivated plants in the west of Liaoning multi-grain produce base.Whereas, further researches on the industrialization of food made by multi-grain and bean are demanded.Treating power of buckwheats,small red beans and mung beans planted in the west of Liaoning as chief materials,the study analysed nutritional elements of buckwheats and beans.Using Orthogonal Test,formula of buckwheats and beans was optimized.Subsequently,the study focused on main factors for the quality of cakes made by buckwheats and beans and the effect of mixture of buckwheats and beans on sensory quality and texture characteristics of cakes as well as the impact of different additives on the quality of cakes and the formula of compound additive.The result showed huge theoretic and practical values on the application of multi-grain and beans to bakery product and main conclusions will be illustrated as follows:1.Nutritional elements of buckwheat and beansCompared with common species,contents in seeds of the buckwheat in the west of Liaoning are some higher in crude protein and rough fibre,simultaneously,slightly lower in fat.However,small red beans and mung beans are higher in the content of fat and wealthy in mineral,such as Fe,Ca,Mg.2.Formula of cakes made by buckwheats and beansFormula of cakes made by buckwheat and beans was obtained and listed:weight of buckwheat and wheat 100g(buckwheat:wheat 2:8);beans 10g(small red beans: mung beans 3:1);eggs 200g;sugar 100g;water 40g;milk power 8g;salt 1g;baking agent 2g;oil 35g.3.Analysis of the factors affecting quality of cakesThe study showed that the effect on the quality of cakes varied from different materials adopted in the experiment.The major factors affecting the quality of products consisted of the ratio of egg and flour,the level of beans,the water addition and the proportion of buckwheat and wheat,among which the ratio of egg was the leading factor affecting the texture of cakes,that is,the bigger the addition of egg was, the smoother the texture was and the finer the flavor was.The content of beans and eggs had an important effect on the aroma and flavor of cakes.The beans that could induce serious problem of soybean odor if the content was higher would affect sensory evaluation of cakes and vice versa,the nutritional value was not rich on condition that the content of beans was low.The appearance of cakes mainly depended on the water addition.Specific volume decreased because that water addition was low,whereas,the higher water addition would cause wrinkle in the surface of cakes,even lead to the collapse.The proportion of buckwheats and wheats was a key factor affecting the taste that was worse if buckwheats took more proportion,nevertheless,the nutritional value would be brought down if the content of buckwheats was pretty low. The texture parameter has some relationship with the sensory quality.There was a negative correlation between the hardness as well as the chewing parameter and quality of cakes,and yet a positive relationship between elasticity numerical and the quality of cakes.Some factors,such as the mixture of buckwheat and wheat,the mixture of beans,egg addition,the level of water and baking temperature,had a huge effect on texture parameter.4.Study on compound additiveTea polyphenol,sucrose ester,xanthan gum acted favorably on the quality of cakes.The use of additive could make the structure more lax and bring down the hardness.The formula of compound additive was indicated:Tea polyphenol 0.2%, sucrose ester 0.2%,xanthan gum 0.5%.Formula of compound additive was ascentained by orthogonal test,which was list as follows:Tea polyphenol 0.2%, sucrose ester 0.2%,xanthan gum 0.5%.The result obtained from variance analysis indicated that the addition of polyphenol and xanthan gum had an eyes-catching effect on the hardness of cakes made by buckwheats and beans,however,the effect of sucrose ester was not significant.