Study On Special Fat Of Crisp Hand Cake

The crisp hand cake is extremely well-loved by consumers for its nutrition,taste and convenience.fat is an important component(10-20%)of crisp hand cake,which plays a key role in supporting the quality of crisp hand cake.At present,there is no special fat for crisp hand cake in the market,most factories use animal and vegetable oils in blends based on experience,lacking clear standards,and product quality varies.Therefore,it is important to research and develop special oils for crisp hand cake.This study firstly determines the method of preparing crisp hand cake in the laboratory and the method of evaluating the effect of fat on the quality of crisp hand cake;then,we select six types of commercially crisp hand cake as the research objects to investigate the effect of the physico-chemical characteristics of fats on the quality of crisp hand cake,to select the most applicable special fat for preparing crisp hand cake,and then use the physico-chemical characteristics of the commercial fat to prepare crisp hand cake special fat.Finally,we used soybean oil and four different types of fully hydrogenated vegetable oils(fully hydrogenated coconut oil(FHCO),fully hydrogenated palm oil(FHPO),fully hydrogenated soybean oil(FHSO)and fully hydrogenated rapeseed oil(FHRO))as raw materials to prepare crisp hand cake fat by physical blending and chemical interesterification.With the melting point,SFC at 20-30℃,crystallization rate,spreadability and unsaturation of the selected commercial fat as the criteria,selected the most appropriate formulations for crisp hand cake special fat,verified their feasibility by sensory evaluation.The following conclusions were obtained:(1)Method for the laboratory preparation of crisp hand cake :weigh 60 g of flour and 3 g of salt,mix together,adding 12 g of hot water and 24 g of room temperature water(60% of the flour weight),then stir for 11 min,standing for 60 min.Shape the dough into a rectangle,smooth the fat(15% of the total weight of the crisp hand cake)onto the crisp hand cake,then fold it over five times like a fan,and let it stand for 40 min.pressed into shape.The method of sensory evaluation of crisp hand cake was constructed with the following experimental dimensions: colour,greasiness,rise,crispness and post-hardness.(2)The study found that the physico-chemical properties of commercially available oils for hand grips,which include melting point,fatty acid composition,SFC at 20-30°C,spreadability and crystallisation rate,can affect the operability of crisp hand cake fat in industry and the quality of crisp hand cake.The melting points of the six commercially competition fats for crisp hand cake range from 39.7 to 47.3°C and the ductility ranges from22.2 to 607.1 g.s.In this range,all can meet the requirements of industrial fat spraying and forming processes.In particular,the fats used in the competing products 2 to 5 which have good sensory quality are consistent in terms of physico-chemical properties such as unsaturated fatty acid content(48.8-58.3%),SFC at 20-30°C(25.1-34.9,13.8-16.1)and crystallisation rate(0.15-0.17).It is recommended to use the melting point and spreadability of six commercially available competition fats,the unsaturated fatty acid content and the SFC at 20～30℃ and the crystallisation rate of competition fats 2～5 as reference standards for the selection of the crisp hand cake fat formulation.(3)Soybean oil and four fatty acid types of fully hydrogenated vegetable oils were used as raw materials for the physical blending of binary and ternary systems for preparating crisp hand cake.In terms of SFC analysis,The three lauric acid type(with the addition of fully hydrogenated coconut oil)ternary system 2,4 and 9 formulations are similar to the competition,but the oil sample has a higher melting point(43.7～56.5°C),crystallization rate is too fast(0.20～1.13,20°C),which is not conducive to industrial fat spraying,and storage stability was poor,not conducive to fat storage and transportation,so the physical compounding oil sample is relatively unsuitable for use as a special fat of crisp hand cake(4)Soybean oil and four fatty acid types of fully hydrogenated vegetable oils were used as raw materials for the preparation of the special fat for crisp hand cake by chemical interesterification.The substrate ratios of SBO:FHPO:FHSO/FHRO: FHSO = 6:2:2(w/w/w),SBO:FHRO:FHSO = 6:2:2(w/w/w)and SBO:FHCO:FHPO/FHSO/FHRO = 6:1:3(w/w/w),as well as maintaining the unsaturated fatty acid content,the SFC values of20～30 °C(21.3～28.4,8.2～16.0),crystallization rate(0.16～0.56)and spreadability of the fats achieved the same levels as the commercial competition.The formula has a low saturation level(saturation is the amount of saturated fatty acids in the oil).The melting point of the chemical interesterification samples is much lower than the commercial competition and the physical blend samples,which is more beneficial to industrial operations.Application tests have also confirmed the feasibility of the chemical interesterification oil sample as special fat of crisp hand cake.