Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour
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ORIGINAL PAPER
Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour Kangyi Zhang1 · Xue Yang2 · Guozhi Zhang2 · Yu Zhang1,2,3 Received: 13 July 2020 / Accepted: 6 October 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Green wheat cake, prepared from green wheat flour and peeled mung bean flour, was a new kind of steam cooked Chinese cake. Retrogradation of green wheat cake resulted in loss in eating quality and texture. The physicochemical properties of green wheat cakes were monitored and analyzed during storage. When green wheat cake was stored at 4℃ for 15 days, retrogradation would occur significantly. The moisture content decreased significantly in the first 7 days and remained unchanged after that. During retrogradation, firmness and chewiness gradually increased while elasticity, sensory quality and soluble starch absorbance decreased. X-ray diffraction had strong diffraction peaks at 2θ of 17°, 20° and 22°, and the crystallinity became larger. The bands of fourier transform infrared spectroscopy spectra were mainly concentrated at 1154 cm− 1, 1080 cm− 1, 1047 cm− 1, 1022 cm− 1 and 927 cm− 1. The peak height ratios at 1047 cm− 1 and 1022 cm− 1 increased from 0.935 to 0.972. In addition, the multi-molecular layer bound water in the green wheat cake was converted to mono-molecular water. According to the differential scanning calorimetry, the recrystallization of amylopectin in green wheat cake continued to increase. The morphology of green wheat cake had collapsed and the pores had became smaller. The study of green wheat cakes can not only increase the added value of wheat, but also realize the deep processing of green wheat. It enriches the types of products and extends the industrial chain, which is in line with the trend of food diversification, high-grade and fresh. Keywords Cake · Green wheat · Texture · Differential scanning calorimetry · Retrogradation
Introduction Green wheat, which has a history of more than 1000 years is a traditional whole grain food in China. At present, there is little research on it at home and abroad. Green wheat, known as frikeh at abroad with peculiar flavor. It’s growing in popularity in Middle Eastern countries and worldwide [1, 2]. However, they often roast green wheat to eat, which will greatly lose the nutritions of green wheat [3, 4]. * Guozhi Zhang [email protected] * Yu Zhang [email protected] 1
Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China
2
College of Food Science and Engineering, Henan University of Technology, No.100 Lianhua Street, Zhengzhou 450001, Henan, China
3
College of Food Science and Nutritional Engineering, China Agricultural University, 100083 Beijing, China
Therefore, a new treatment method was used to maintain the original characteristics and shelf life of green wheat. Quickfrozen the green wheat to about − 45 °C, then stored at a low temperature of about − 18 °C in order to inhibit microbial
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