Effects of Different Modifiers on the Quality of Highland Barley Steamed Sponge Cakes
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Abstract:
Traditional highland barley steamed sponge cakes contain the shortcomings of rough texture and high hardness, which seriously affect their sensory characteristics. In this study, therefore, the established sensory evaluation system of highland barley steamed sponge cake combined with modern analysis techniques were used to study the improvement effects of three modifiers, xanthan gum (Xan), guar gum (Guar), and modified tapioca starch (Cas), on the quality of highland barley steamed sponge cakes. The results showed that the optimal additive amount of Xan, Guar, and Cas were 0.2%, 0.4%, and 4%, respectively, and highland barley steamed sponge cake improved with 0.4% of Guar had the highest sensory score (94.00). The starting gelatinization temperature of the highland barley flour slurry was significantly increased, while the stability of hot paste and cold paste was reduced (p<0.05), because of the addition of these three modifiers. Furthermore, all three modifiers could increase the water holding capacity of the slurry. Among them, the content of strongly bound water of the highland barley flour slurry was increased by 16.68% after introducing Xan, while the content of weakly bound water was increased by 2.47% after introducing Guar. The stomatal surface fraction and stomatal density of the highland barley steamed sponge cake by adding 0.2% of Xan were reduced to 1.38% and 0.07 mm-2, respectively, while those of the highland barley steamed sponge cake by adding 0.4% of Guar could be increased to 24.26% and 0.50 mm-2, respectively. Also, the texture characteristics of the highland barley steamed sponge cake were improved by the three modifiers. Among them, the hardness of the highland barley steamed sponge cake could be reduced to 695.78 g by adding 0.4% of Guar. All three modifiers could improve the sensory quality of the highland barley steamed sponge cakes by reducing the hardness, adhesiveness, stringiness, chewiness and enhancing the resilience. The results can provide a theoretical reference for the quality improvement of the highland barley steamed sponge cakes.
