Effect of the cassava flour on the qualities and texture characteristics of cake

Authors

WAN Gying, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China; Guangxi Crop Gene
LI Mingjuan, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China; Guangxi Crop Gene
ZHANG Yayuan, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
YOU Xiangrong, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
SUN Jian, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
WEI Ping, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China
ZHOU Kui, Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning, Guangxi 530007, China

Abstract

The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. When the substitute proportion was 10/90 to 30/70, the retraction rate was conducive to the improvement of cake quality. However, when the substitute proportion was 30/70, no obvious change was found in the specific volume, sensory score, hardness, chewiness and cohesiveness of the cake. When the substitute proportion was higher than 40/60, the retraction rate, baking loss rate, hardness and chewiness of cake increased significantly（P＜0.05）, with the specific volume, sensory score, moisture content, springiness and cohesiveness significantly reducing（P＜0.05）, and the quality of cake were also declined.

Publication Date

10-28-2017

First Page

179

Last Page

183,189

DOI

10.13652/j.issn.1003-5788.2017.10.039

Recommended Citation

Gying, WAN; Mingjuan, LI; Yayuan, ZHANG; Xiangrong, YOU; Jian, SUN; Ping, WEI; and Kui, ZHOU (2017) "Effect of the cassava flour on the qualities and texture characteristics of cake," Food and Machinery: Vol. 33: Iss. 10, Article 39.
DOI: 10.13652/j.issn.1003-5788.2017.10.039
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/39

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