Development Of Potato Cake And Research Of The Staling Characteristics

The main materials of this paper are mashed potato flour and wheat flour,single factor and orthogonal test were used to determine the ratio of flour to mashed potato,egg,sugar and cake oil.selection of a group of optimal complex ligands under the condition of food glue and denatured starch,determine the best recipe for potato cake.The aging characteristics of potato cake during storage of 1,24,72,120 and 168 h were studied by X-ray diffraction and Fourier transform infrared spectroscopy.Texture,color and volatile flavor compounds of cake during storage were analyzed by texture analyzer,color difference meter and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry.The results of the study are as follows:?1?Through single factor test and orthogonal test,the basic formula of potato cake was determined:mashed potato 50 g?high gluten flour 50 g?egg 150 g?white sugar 60 g,?cake oil 2 g?salad oil 10 g?salt 1 g.?2?Gluten free protein in potatoes,with the increase of the ratio of mashed potato to wheat flour,the gluten network structure in the cake batter will be weakened and the paste,the surface of the cake is depressed,the volume is smaller,and the flavor is worse.Food gum and denatured starch have better effect on the quality of potato cake,three kinds of food gum were mixed with three modified starch under certain conditions,The results show that the effect of xanthan gum and hydroxypropyl starch on the quality of cake is the most obvious.?3?After 1 h of storage,peaks at around 12.5oand 20oarised,after 120 h of storage,peaks at around 17oshowed up,the intensity of diffraction peak is strengthened with the increase of storage time.FT-IR spectrum appears 7 absorption peaks in the 1350⁷50 cm^-1region,at around 925,995,1025,1047,107,1155 and 1243 cm^-1,the intensity of the absorption peak is strengthened with the increase of storage time.The peak intensity of X-ray diffraction peak,Infrared absorption peak intensity and the?1047/1025?cm^-11 ratio reflecting the degree of starch retrogradation of potato cake were less than that of ordinary cake,indicating that the aging speed of potato cake was slower than that of ordinary cake.The addition of xanthan and hydroxypropyl starch in the potato cake has the same effect on retarding its aging.?4?The aging of potato cake during storage increased the hardness,chewiness,adhesiveness,a*and b*of cake,but the viscosity and L*value decreased.?5?The GC-MS results showed that 82 aroma components were identified during the storage of potato cake,including 21 aldehydes,16 alcohols,14 heterocyclic compounds,9esters,7 ketones,7 acids,6 hydrocarbons,1 sulfur compounds and 1 phenolic compounds.50?56?62?68 and 60 kinds of aroma compounds were isolated and identified respectively,during cake storage at 1?24?72?120?168 h,accounted for 91.08%?92.77%?93.93%?95.96%and 84.55%of the total peak area in gas chromatogram respectively,aldehydes?alcohols and heterocyclic compounds were the major aroma components during cake storage.