Effect Of Pumpkin Powder Of Wheat Flour And Cake Qualities

Pumpkins are rich in nutrients,easy to plant and high yield,at present,it is mainly used as fresh food.In order to improve the economic efficiency of pumpkin planting and develop the application ways of pumpkin.In this study,1%,2%,4%,6%and 8%pumpkin powder were used to replace wheat flour,and the effects of pumpkin powder on flour pasting,rheology,cake texture,color and water distribution in storage were studied.The main results are as follows:1.The basic formula of the cake was determined by pre-experiment as follows:60 g flour,150 g egg,3 g baking powder,30 g milk,30 g grease.Pumpkin powder was added to the flour to make pumpkin cake in proportion of 0%,1%,2%,4%,6%and 8%.2.Determine the basic ingredients of the mixed powder.The starch and protein in the control group were 69.81%/g and 8.76%/g,respectively.When the proportion of pumpkin powder was 4-8%,the starch content decreased by 1.83%,2.27%and3.49%,respectively.The protein content decreased by 0.9%,0.97%and 1.2%respectively.The fiber content of fiber and ash increased.3.Compared with the control group,the pasting temperature increased by 21.69%and 21.98%respectively when the adding proportion of pumpkin powder was 6%and 8%.Peak viscosity decreased by 11.52%and 16.89%.The final viscosity decreased by 17.21%and 19.85%.Setback decreased by 13.36%and 13.54%.When the addition ratio of pumpkin powder was 8%,the Breakdown decreased significantly by 8.04%.4.The elastic modulus and viscosity modulus of the control group cake batter were the highest,respectively 141.47 and 127.98.The cake batter is divided into two stages during the whole heating process.At the initial stage of heating,the elasticity is greater than the viscosity,and at the later stage,the viscosity of the cake batter is greater than the elasticity.5.The effects of different pumpkin powder adding ratios on cake quality were studied.The results showed that the density of cake batter and the rate of baking loss increased with the addition of pumpkin powder of 1%-8%.The degree of red-green and yellow-blue was increased significantly.The results showed that the overall evaluation was the best when the proportion of pumpkin powder added was 2%,with a comprehensive score of 89 points.6.Pumpkin cake in the storage process will occur aging phenomenon,making the cake hardness,chewing degree increase,resilience and water activity decreased.When the storage time was longer than 48h,the water migration rate increased with the addition ratio of 4-8%,resulting in the decrease of T22 by 25.94%,26.25%and 25.34%,respectively.When the storage time exceeded 72 h,the hardness of the cake added with 4-8%pumpkin powder reached more than 1000,which was 59.18%,68.15%and 79.89%higher than the control group,respectively.The change trend of chewiness is consistent with hardness,but the resilience decreases.