Effect of Compound Improver on the Storage Quality of Funing Rice Cake
This study aimed to investigate the effects of improvers on the storage quality of Funing rice cake,es-tablish a regression model,and optimize the best process parameters for composite improvers,providing technical guidance for enhancing the storage quality of Funing rice cake.The impacts of soluble soybean polysaccharide,mono-glyceride,α-amylase,and sorbitol on the moisture content,water activity,hardness,elasticity,cohesiveness,and chewiness of Funing rice cake were studied.Based on single-factor experiments,Box-Behnken design with four factors and three levels was employed to optimize the improver addition parameters.The optimal composite improver addition amounts were determined as follows:soluble soybean polysaccharide of 0.9％,monoglyceride of 0.3％,α-amylase of 0.13％,and sorbitol of 12.0％.Under these conditions,storage experiments revealed a significant improvement in the water retention capacity of the optimized group of Funing rice cake,with significantly reduced chewiness and elasticity,especially with hardness reaching only half of that in the control group,thus significantly improving the storage quality.Microstructural studies indicated that the internal structure of Funing sponge cakes in all treatment groups exhibited shrinkage during the storage period,with the microstructure of the control group being relatively looser.
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