Process Optimization And Quality Improvement Of Brown Rice-soybean Cake

Whole grain cantains with many kinds of nutrients and have shown a variety of effects such as antioxidation and improvement of human immunity.In this study,brown rice flour and soybean flour were used as materials to prepare brown rice-soybean cake by adding TG enzyme,and the production process and quality were improved to provide scientific basis for comprehensive utilization of whole grain coarse cereal and the development of new cake.The main conclusions are as follows:1.Rheological properties of five different whole grain coarse cereal powders were compared.Combined with texture and sensory evaluation,it was determined that the mixture of brown rice flour and soybean powder was more suitable for cakes process.The cake under mass fraction of 50% brown rice flour and soybean flourrespectively,has shown the best quality.2.Through response surface methodology,the optimized formula of brown rice-soybean cake was obtained as follows: 55.0 g white granulated sugar,50.0 g oil,60.0 g water and 0.5 g baking powder.This cake has shown good elastic structure and high practical value,which lays a good foundation for the next experiment.3.In order to improve the quality of the cake,Glutamine invertase(TG enzyme)is added in an appropriate amount to improve the product quality during processing.Results of rheological properties,texture properties and sensory indexes of the products in the production process showed that the TG enzyme added cake has lower specific gravity,higher specific volume,and lower aspect ratio.The batter showed better fermentation effect,enhanced air retention,and improved cake taste and quality.Dynamic rheological properties showed that the values of elastic and viscosity modulus decreased while the viscosity also decreased.Elasticity and cohesion increased with the addition of TG enzyme,while hardness and chewiness decreased.Scanning electron microscope showed that the microstructure surface of the cakepowder added with TG enzyme was smoother,and its structurewas compact,The pores are uniform and continuous.According to SDS electrophoresis,TG enzyme promoted intramolecular or intermolecular cross-linking of proteins,causing proteins to aggregate and form new polymers.According to the electronic nose measurement,the smell of the cake added with TG enzyme can be clearly distinguished,and the content of nitrogen and oxygen compounds was the highest,while the content of sulfide and aromatic components was low.