The Effect Of Oligochitosan On The Quality Of Biscuits And Cakes

Chitooligosaccharides are naturally non-toxic,and have multiple biological activities such as antioxidant,antibacterial.In order to improve the processing quality of wheat flour and the edible and storage quality of wheat products,and expand the application fields of oligochitosan,this paper studies the effect of oligochitosan on the rheological properties of wheat flour,and the effect on the quality of finished crisp biscuits and sponge cakes.influences.The results of the study are as follows:The results of the research on the rheological properties of the dough with chitosan showed that the water absorption and the formation time of the dough decreased with the increase of the chitosan,the water absorption decreased by nearly7.5%,the formation time decreased by 7.7%,and the stabilization time increased Nearly 1 times;the dough resistance P value decreased by about 30%,the dough tension energy W value decreased by 33%,and the extensibility L value increased slightly;the dough gelatinization properties such as peak viscosity,final viscosity,and disintegration The overall value and the rebound value show a downward trend.When the chitosan oligosaccharide is added to 2%,it increases slightly,and the final viscosity decreases;the storage modulus(G’)and loss modulus(G’)of the dough gradually increase High,the loss tangent slightly increases.That is,Chitooligosaccharides can improve the aging of the dough and increase the viscoelasticity of the dough.Research on the effect of oligochitosan on the quality of crisp biscuits shows that oligochitosan can make the pores in the biscuit structure small and uniform,reduce the hardness and chewiness of the biscuit,beautify the color of the biscuit,and improve its eating quality.At the same time,experiments found that during the storage process,the acid value,peroxide value and TBA value of biscuits added with chitosan oligosaccharides were all lower than those without chitosan oligosaccharides,and the degree of reduction was proportional to the amount of chitosan oligosaccharides added.According to the results of sensory evaluation,analysis shows that when the chitosan oligosaccharide is added at 1%,it can not only increase the oxidation resistance of the biscuits,but also have the best effect on the appearance,internal structure and eating quality of the biscuits.The results of the study on the effect of the quality of sponge cake show that oligochitosan can reduce the specific gravity of the batter,increase the viscoelasticity of the batter,and make the bubble size in the cake batter more uniform;due to the increase in the viscosity of the cake batter,the gas rising rate slows down during the baking process.The decrease of the loss rate makes the specific volume of the cake increase,the cake is fluffy and delicious,and the hardness and chewiness of the cake are also reduced.At the same time,during the storage process,the experiment found that oligochitosan had a significant inhibitory effect on the total number of colonies and mold in the cake.With the increase of the amount of oligochitosan,the total number of colonies and mold in the cake decreased,combined with texture characteristics,etc.As a result,it can be known that the addition of 1% chitosan can not only increase the antibacterial properties of the sponge cake,but also make the structure of the cake softer,refreshing and not sticky to the teeth,and improve its eating quality.