In order to study the effect of bamboo bean albumin on cake quality,bamboo bean albumin was used to replace part of egg albumin to make cake,and the effect of bamboo bean albumin on cake hardness,elasticity and chewability was studied.The results showed that the hardness and chewability of the cake decreased first and then increased with the increase of the content of bamboo bean albumin,and the hardness and chewability of the cake were the smallest when the content was 4%.The elasticity showed a trend of first increasing and then decreasing,and the elasticity was the largest when the addition amount was 4%.Choosing to add 4%bamboo bean albumin can reduce the hardness and chewability of the cake,improve the elasticity of the cake,and then improve the quality of the cake.
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