Study On Effects Of Cake Poeder Materials On Quality Of Produced Cake

The effect of cake powder materials on cake quality was studied, the optimal formula of the cake powder was obtained, and the application of the cake powder was also discussed.The subjective and objective evaluation methods were used in the study of cake quality. The subjective evaluation method was made out on the basis of GB/T 24303-2009. The texture of cake was measured by the texture analyzer. The objective evaluation method was determined by the stability of the measure result and the correlation between subjective and objective evaluation. The results showed that:the piston with a 45mm diameter in the A/ BE probe was used to detect the cake batters and P/36R probe was used to detect cake in TPA test.The effect of main raw material on cake quality was studied. The effects of egg white powder, starch, and powdered sugar on the cake texture and sensory evaluation was studied. Cake powder fundamental formula was optimized by response surface experiments. The fundamental formula was egg white powder 11%, starch 19.5%, and powdered sugar 91%.The effect of leavening agent on cake quality was studied. The quality of cake batter, the cake quality, and sensory scores was as evaluation index. Complex leavening agent was obtained through orthogonal experiment:sodium bicarbonate 29%, citric acid 12%, potassium hydrogen titrate 25% and the glycolic acid lactose 17%.The effect of single emulsifiers on cake quality was studied through single factor experiment. Through orthogonal experiment, the effect of various emulsifiers on cake quality was studied, and the optimized formulation of emulsifier was obtained:distilled monoglycerides 0.25%, calcium stearoyl lactylate 0.17%, and sucrose fatty acid esters 0.35%. Through the single factor experiment, the effect of konjac gum on cake quality was studied, and the additive amount of konjac gum was ultimately determined as 0.40%. In order to improve the smell of cake flour and the taste of cake, the single factor experiments and the fuzzy comprehensive evaluation method were used to study the optimum additive amount of vanillin. The appropriate add content of vanillin is 0.20%.Cake powder application experenment show that, the recipe of made cake using cake powder was eggs 25%, water 15%, and oil 10%...