Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

文献类型： 外文期刊

第一作者： Zhang, Kangyi

作者： Zhang, Kangyi;Zhang, Yu;Yang, Xue;Zhang, Guozhi;Zhang, Yu;Zhang, Yu

作者机构：

关键词： Cake; Green wheat; Texture; Differential scanning calorimetry; Retrogradation

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期：

页码：

收录情况： SCI

摘要： Green wheat cake, prepared from green wheat flour and peeled mung bean flour, was a new kind of steam cooked Chinese cake. Retrogradation of green wheat cake resulted in loss in eating quality and texture. The physicochemical properties of green wheat cakes were monitored and analyzed during storage. When green wheat cake was stored at 4celcius for 15 days, retrogradation would occur significantly. The moisture content decreased significantly in the first 7 days and remained unchanged after that. During retrogradation, firmness and chewiness gradually increased while elasticity, sensory quality and soluble starch absorbance decreased. X-ray diffraction had strong diffraction peaks at 2 theta of 17 degrees, 20 degrees and 22 degrees, and the crystallinity became larger. The bands of fourier transform infrared spectroscopy spectra were mainly concentrated at 1154 cm(- 1), 1080 cm(- 1), 1047 cm(- 1), 1022 cm(- 1)and 927 cm(- 1). The peak height ratios at 1047 cm(- 1)and 1022 cm(- 1)increased from 0.935 to 0.972. In addition, the multi-molecular layer bound water in the green wheat cake was converted to mono-molecular water. According to the differential scanning calorimetry, the recrystallization of amylopectin in green wheat cake continued to increase. The morphology of green wheat cake had collapsed and the pores had became smaller. The study of green wheat cakes can not only increase the added value of wheat, but also realize the deep processing of green wheat. It enriches the types of products and extends the industrial chain, which is in line with the trend of food diversification, high-grade and fresh.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序