Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 299 - 306

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040447

Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake

  • WU Siqi ,
  • YUAN Yuxue ,
  • SONG Chunli ,
  • REN Jian
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  • 1(College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China)
    2(Heilongjiang Engineering Technology Research Center of Corn Staple Food Industrialization, Engineering Research Center of Plant Food Processing Technology, Ministry of Education, Qiqihar 161006, China)

Received date: 2024-07-10

  Revised date: 2024-08-28

  Online published: 2025-06-19

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Abstract

Corn flour was firstly fermented by lactic acid and followed by hydrolyzed using cellulose, and the effects of the compound modification on the rheological properties of corn flour batter were investigated, and its influence on the baking, texture and sensory characteristics of the prepared chiffon cake were also evaluated.The results showed that the modification endows significant improvements in the elastic modulus, viscous modulus, and apparent viscosity of the corn flour dough.Compared with the unmodified corn flour, the weight loss rate of composite modified corn cake was reduced;and the adhesiveness, gumminess, hardness and chewiness of the prepared chiffon cake were decreased by 30.77%, 57.42%, 58.82%, and 60.88%, respectively;The sensory evaluation score also increased by 33.3 points;and the cohesion had no significant changes.In addition, the elasticity of the chiffon cake prepared with compound modified corn flour reached 95.05%, which was similar to the value of the cake prepared by wheat flour chiffon;the quality characteristics of chiffon cake produced by the compound modified corn flour was significantly improved.The results obtained could provide support for the feasibility of applying modified corn flour in chiffon cake.

Key words： compound modification; corn flour; chiffon cake; quality characteristics

Cite this article

WU Siqi , YUAN Yuxue , SONG Chunli , REN Jian . Rheological properties of compound modified corn flour batter and its influence on the quality of the prepared chiffon cake[J]. Food and Fermentation Industries, 2025 , 51(11) : 299 -306 . DOI: 10.13995/j.cnki.11-1802/ts.040447

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