Effects Of Three Functional Sugars On The Quality Characteristics And Anti-aging Mechanism Of Chiffon Cake

Low-calorie,low-sugar and no-sugar cake products are gradually rising in the market of baking products,and the negative effects of "low sugar" on baking products such as cakes have become a new direction attention.Based on this,starting from the "sugar reduction" of baking products and relying on new resource foods,this paper screened out three kinds of functional sugars and compared the effects of different functional sugars on the quality characteristics of chiffon cake and the anti-aging mechanism in the storage period by using trehalose substitution,chito-oligosaccharide and β-glucan addition according to the particularity of their types.Firstly,the effects of three functional sugars on the performance of egg white and the gelatinization viscosity of the sugar-low gluten powder mixture system were investigated.The results show that 10% and 20% trehalose substitution can maintain good foam stability.The foaming ability and stability of the egg white foam system were obtained by adding 0.06% and 0.08 β-glucan.The addition of 0.04%chito-oligosaccharide has the ability to improve the foaming effect and stabilize the foaming system.The peak viscosity,minimum viscosity,attenuation value,final viscosity and recovery value of the mixed system of sugar-low gluten powder were significantly decreased by trehalose and chito-oligosaccharide,but the effect ofβ-glucan was opposite to the two.Secondly,the influence of three kinds of functional sugars on the initial quality of chiffon cake was explored.The results showed that the specific volume of chiffon cake was increased by adding 0.06% and 0.08% β-glucan,adding 0.06%chito-oligosaccharide,and replacing 20% and 30% trehalose.Trehalose substitution,chito-oligosaccharide and β-glucan addition all had a good inhibitory effect on water loss during the baking process of chiffon cake.When trehalose was replaced,the moisture content in the core of chifeng cake increased and the baking loss rate decreased.When the amount of trehalose was replaced from 20% to 30%,the baking loss rate decreased greatly.Adding β-glucan reduced the baking loss of chiffon cake,and adding 0.04% β-glucan increased the moisture content of the cake.The texture characteristics and stomata of chiffon cake showed that compared with the original sucrose group,when the trehalose replacement amount was 20% and 30%,the hardness decreased by 14.01% and 16.99%,respectively.Meanwhile,the trehalose replacement amount was 20%,and the cut surface of chiffon cake had more stomata,showing the state of loose and porous.The core of the cake with the replacement amount of 30% has the highest elasticity.With the addition of β-glucan,the elasticity of the cake core increased,and the addition of 0.04% and 0.06% β-glucan decreased the hardness,and the decrease degree was the same.The 0.06% chito-oligosaccharide chiffon cake had the smallest hardness and the largest elasticity,and showed the largest number of pores on the cut surface,the thickness of pore wall and the volume of coarse pores decreased,indicating that the slice surface of the cake was porous and uniformly distributed.The total sensory score of 50% trehalose,0.08%chito-oligosaccharide and 0.08% β-glucan was the lowest.The overall color score of chito-oligosaccharide group was lower,which might be related to the dark yellow brown color of chito-oligosaccharide group.The overall sweetness of trehalose replacement group was lower,which was consistent with the meaning of "low sugar".In conclusion,0.06% chito-oligosaccharide,0.06% β-glucan,and 20% and 30%trehalose have the substituting significance respectively.Finally,the storage period experiment of chiffon cake core was carried out to explore the influence of different functional sugars on the change of core.Starch aging kinetics equation showed that the trehalose cake with 30% replacement amount had the lowest hardness value and the increase degree was the least during the storage period.The hardness of the 0.06% chito-oligosaccharide cake increased slowly during storage.The increase of hardness and aging rate of β-glucan cake supplemented with0.06% were the lowest,and the nucleation mode of crystal was mostly spontaneous nucleation,which was the least prone to aging.Nuclear magnetic tests showed that the water content of chiffon cake replaced by trehalose was mainly free water,and 30% of trehalose could delay the water migration and reduce the water loss.The addition of0.06% β-glucan and chito-oligosaccharide showed good moisture retention during storage.DSC and XRD tests showed that compared with the original sucrose group,the addition of 0.06% β-glucan,the addition of 0.06% chito-oligosaccharide and the replacement of 30% trehalose could all effectively reduce the T0,TP,TC and ΔH after baking and during storage,and the core crystallinity during storage.The results of scanning electron microscopy showed that the internal structure of cake powder was more compact with the participation of three kinds of functional sugars.The internal components of β-glucan group were still aggregated after one week of storage.The internal components of the corresponding chito-oligosaccharide products were not as tightly bound as β-glucan after one week of storage.The internal density of trehalose cake with the replacement amount of 30% is more obvious,indicating that trehalose has high water retention.Above all,instead of 30% trehalose,adding amount of 0.06% of beta glucan and adding amount of 0.06% oligosaccharide can improve egg white liquid foaming ability and foam stability,gives good cake core hardness,inhibition of moisture loss and the migration and delay the ageing of the cake,.It also establishes a new blueprint for the healthy development of baking products in the Chinese market in the future,which has certain practical significance for guiding the production.