Effects of Grain Size and High Addition of Highland Barley Powder on the Characteristics of Batter and Quality of Chiffon Cake
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Abstract:
In view of the unstable quality such as structural collapse caused by raw materials with high dietary fiber in cake preparation, highland barley powder with high dietary fiber content was selected as the raw material to explore the effects of particle size and high addition amount on the batter characteristics and cake quality of Chiffon cake. Take the wheat flour based Chiffon cake as control, the changes of specific gravity, bubble distribution, viscosity of batter and the specific volume, pore structure, texture and sensory quality of cake with different particle sizes (QKF80, QKF100 and QKF120) under different addition amounts (50%, 75% and 100%) of highland barley powder were studied. The results showed that the larger the grain size was, the higher dietary fiber contents and the stronger water and oil absorption capacity of highland barley powder had. With the increase of highland barley powder, the stability of batter decreased, the specific gravity and viscosity of batter increased, the specific volume and sensory quality of cake decreased, and the hardness, internal pores and degree of collapse increased. The highland barley powder with small grain size gave the batter appropriate viscosity, so that it could be stable in the absence of gluten protein. Under the three addition amounts of QKF120, the specific gravity range of batter was 0.33~0.36, the bubbles in the batter were evenly distributed, the specific volume of the cake was 4.8~5.2 mL/g, the internal pore structure was dense and uniform, and there was no significant difference in texture characteristics and sensory scores between the highland barley powder and wheat flour based cake. This study can provide theoretical basis and practical reference for the development of Chiffon cake with high content of highland barley powder.
