The Effect Of Rice On The Quality Of Cake And Rice Cake Quality Improvement Research

In order to develop new types of cake products,in this paper,glutinous rice flour,indica rice flour and round-grained rice flour were used as raw materials to make sponge cakes by replacing part of low-gluten flour with 30 % and 50 % respectively.By measuring the cake volume,texture and sensory indicators,the effect of the type and amount of rice flour on cake quality was studied,and the most suitable type and amount of rice flour were determined.On this basis,add anti-agent to improvement the cake quality.The main research results are as follows:(1)The dynamic rheological results show that the G' and G'' values of cake batterincrease with the scanning frequency,and the value of G ' is always greater thanthat of G'' at the same frequency.Compared with the control group,the addition of rice flour reduced the G' and G'' values of the cake batter.(2)The analysis of the quality characteristics of the cake shows that Compared withthe control group,the addition of glutinous rice flour and japonica rice flour makesthe internal structure of the cake uneven,the specific volume decreases,thehardness increases and the elasticity decreases.With the increase of the amount ofindica rice flour,the volume of cake increased,the hardness and chewinessdecreased,and and the internal structure of the cake is fine and uniform.When theamount of indica rice flour was 50 %,the overall quality was the best,and the sensory score was the highest.(3)The results showed that the hardness of cake increased with the extension of thestorage period of the cake.The addition of glutinous rice flour effectively sloweddown the aging rate of cake.The addition of indica rice flour and round-grained rice flour accelerated the aging of cake.(4)The single-factor experimental results of anti-aging agents show that the addition ofsucrose fatty acid ester increases the cake specific volume compared to the 50 %indica rice group,which increases the cake's hardness and chewability to a certain extent.Further improve the quality of the cake.(5)The storage experiment results of the anti-aging agent showed that the wateractivity of the cake decreased and the hardness increased.At the same storage time,compared with the 50 % indica rice group,the addition of 0.15 % sucrose fatty acidester cake has lower water activity and lower water freedom,which can improve the cake's water holding capacity and significantly reduce the cake's aging rate Determine the optimal addition amount of sucrose fatty acid ester is 0.15%.