Effect of different peanut oils on dough characteristics of mooncake crust and quality of mooncake
In order to improve the quality of Cantonese mooncakes by changing the oils,four types of peanut oil of commercial pressed first-grade peanut oil(PO,high-temperature pressing),commercial pressed and refined high-oleic acid peanut oil(HO,high-temperature pressing),low-temperature pressed high-oleic acid peanut oil(RO,degumming treatment),and low-temperature pressed high-oleic acid peanut oil(CO,not degummed)were used as materials to make mooncake,the quality differences of the four peanut oils,and its effects on the dynamic rheological properties,water distribution,texture characteristics of mooncake crust dough,as well as the effects on the physicochemical properties and sensory scores of Cantonese mooncakes were studied.Meanwhile,the Pearson correlation analysis was conducted on the dough characteristics and mooncake quality.The results showed that low-temperature pressed peanut oil exhibited superior acid value,peroxide value,and oxidative stability compared with high-temperature pressed peanut oil.In contrast to common peanut oil,high-oleic acid peanut oil had a higher oleic acid content,while the linoleic acid content decreased significantly.The dough made with RO exhibited significantly lower elastic modulus and viscous modulus,and significantly increased loss factor compared with the dough made with PO.Additionally,the dough made with PO had the longest maximum curvature time,while the dough made with CO had the shortest maximum curvature time.There was no significant difference in texture properties between doughs made with different peanut oils.Mooncakes made with RO achieved the highest sensory scores and demonstrated the best quality.The dough's viscous modulus and maximum curvature time showed a significant positive correlation with hardness of mooncakes,while the maximum curvature time exhibited a significant negative correlation with the sensory scores of mooncakes.In conclusion,low-temperature pressed high-oleic acid peanut oil can alter the rheological properties and water distribution properties in mooncake crust dough,contributing to the improvement of the final product's sensory quality.
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