Study On Edible Quality Improvement Of Fresh/Cooling And Reheating Of Pre-made Pancake

The pancakes are stacked,have a crispy outer layer and fantastic flavour,however they are mainly cooked on the spot by vendors and eateries,and the quality varies greatly.Because of their ease and uniform quality,pre-made pancakes are becoming popular.In this project,we look into the effect of quality improvers on the fresh/cooling quality of pre-made pancakes,analyse quality changes after reheating,and improve the quality deterioration caused by microwave reheating to improve the fresh/cooling and reheating quality of pre-made pancake and aid its industrial production.The effects of three quality improvers,namely sodium alginate(SA),soluble soybean polysaccharide(SP),and xanthan gum(XG),on the eating quality of fresh/frozen pancakes were investigated,and the most suitable improvers were determined,in order to improve the eating quality of fresh/frozen pancakes.The results showed that all three improvers reduced cooking loss to less than 18.00%and raised moisture content and specific volume to more than31.32%and 2.24 cm~3/g,respectively;the 0.8%SA had the greatest impact on sensory evaluation.In comparison to XG,SA and SP aided to keep the cooling pancake moist while lowering the starch regeneration value,regeneration enthalpy,and crystallinity.The staling rate was reduced by 0.8%SA and 0.8%SP from 23.39 N/d to 11.70 N/d and 11.92 N/d,respectively.By combining the impacts of SA and SP on the quality of fresh and cooling pancake,0.8%SA was chosen to increase the quality of fresh and cooling pancake.The effects of steam,oven baking,air frying,infrared combining with microwave,and microwave reheating on the pancake were compared to investigate the edible qulality of reheating pancake.The steam reheating pancake had the highest moisture content,but its cohesion and chewiness were as high as 0.86 and 39.71 N,and the sensory evaluation score was the lowest.The temperature distribution of the oven baking pancake was most uniform,and it had outstanding baking flavor and the highest sensory evaluation score.The air frying reheating pancake exhibited the least uniform temperature distribution(COVT:0.209),the most moisture loss,the most browning,and its sensory rating score that was marginally above steam reheating.The microwave reheating rate was substantially faster than the others,but moisture migration in the pancake was produced by the microwave’s polarisation heating mechanism,resulting in hardness and chewiness of 41.08 N and 32.79 N respectively.Compared to the microwave,infrared combining with microwave enhanced the pancake’s temperature uniformity and lowered the out layer water content.The influence of frying time and microwave reheating power on the edible quality of microwave reheating pancake was investigated.The findings revealed that increasing the frying time reduced the moisture content of the outer layer on microwave reheating pancakes to18.31%,but increased the L*value,increased the a*and b*values,and browned the colour.In terms of temperature uniformity,moisture retention,and hardness consistency,the low(2.16W/g,127 s),medium-low(4.20 W/g,80 s),and medium power(7.00 W/g,69 s)reheating pancakes outperformed the medium-high(9.80 W/g,40 s)and high power(12.73W/g,40 s)reheated pancakes,and had higher sensory evaluation scores.Sensory evaluation optimised the frying duration and microwave reheating power to frying 7.0 min and reheating at low to medium power(4.20 W/g)for 80 s.From the standpoint of dielectric characteristics,the influence of salt and sugar distribution on the edible quality of microwave reheating pancake was explored.The results revealed that combining salt and sugar increased the pancake’s dielectric loss factor(ε″)and loss tangent(tanδ).The only outer layer distribution of salt and sugar reduced the heating uniformity coefficient(λ)to below 0.050,enhancing reheating uniformity and preventing moisture migration,as well as lowering the hardness and chewiness by up to 21.69%.From sensory evaluation,the ratio of salt and sugar-containing outer dough to non-salt and sugar-containing inside dough was set to2:1.