Bahali Fidelity Evaluation And Product Development

Bahali,also known as black cake,also known as Pahali,is a traditional pastry with high calorie and rich nutrition,which is often eaten by Russian people.As one of the few traditional cakes in Xinjiang,Bahali can make delicious food.However,because of different preferences,there are some differences in formula and manufacturing process,which leads to the loss of original taste.In addition,Bahali’s high levels of sugar and fat can not meet the consumption needs of people who do not like greasy sweets and patients with diabetes,hypertension,obesity and cardiovascular disease.At present,there are few reports on Bahali and Bahali fidelity at home and abroad,and no special enterprises have standardized it.The purpose of this experiment is to study and explore the traditional Bahali baking process,and to establish a Bahali fidelity assessment system and develop low-sugar Bahali new products to provide food for various special types of people with diabetes and other serious needs to control glucose intake.1.With reference to the literature,we have developed criteria for evaluating the sense of Bahali,Namely: color 20 points,shape 25 points,tissue 25 points,nourishing flavor 30 points.Meanwhile,With sensory score and texture characteristics as the main indicators,Single factor test,orthogonal test,response surface optimization test,The optimal technological conditions of Bahali are obtained.The conditions are as follows: surface fire temperature is 170 ℃,bottom fire temperature is 150 ℃,baking time is 35 min、stirring time is 10 min、 injection time is 20 min,The basic formula is: butter 47 g、 honey 28 g、 milk 25g、 baking soda 3 g,Under these conditions,Bahali’s comprehensive sensory score reached 84.40.2.Referring to the criteria of pastry texture determination and the correlation of appearance indexes,the characteristic indexes reflecting the physical characteristics of Bahali were selected.At the same time,the 1-9 scale method is used to judge the weight of the characteristic index and to test the consistency.The standard range of physical characteristics parameters of traditional original Bahali was determined by repeated physical characteristics of self-made Bahali under the condition of optimal formulation of Bahali and purchased from several representative pastry shops.The results were as follows: hardness584.185±123.172 g,elasticity 0.848±0.014 g,chewability 315.863±67.302 g,redness 20.94±2.62,thickness5.94±0.08 cm.3.The similarity of physical characteristic indexes was calculated by using Jaccard Similarity coefficient,and the corresponding expression of Bahali fidelity was obtained by combining sensory quality evaluation with physical characteristic similarity evaluation: Z=Y+P=0.4* color 0.55* taste 0.05* tissue structure 0.357* hardness similarity 0.247* elastic similarity 0.07* adhesive similarity 0.22* red value similarity 0.106* thickness similarity.4.Using tea powder,xylitol and low gluten flour as raw materials,single factor test,orthogonal test and variance.The optimum formula was: matcha powder 5 g,xy lit ol 50 g,baking soda 4 g,baking time is35 min,fidelity score 72.48.Under this condition,the Bahali is rich in nutrition,low sugar content,delicious taste and suitable for special people and ordinary people.