Structural Characteristics of Cinnamon Gum and Its Effect on Flour Products Quality Improvement

In order to fully exploit and utilize cinnamon resources,to increasea pplication feasibility of cinnamon gum,the molecular weight,monosaccharide composition and structural characteristics of cinnamon gum were analyzed by HPLC and infrared spectroscopy. The effect of cinnamon gum on the quality of flour was studied,which included silty parameters,tensile parameters,texture characteristics of raw dough,brightness and loss rate of dry matter,and texture characteristics of cooked dough. Results showed that cinnamon gum had a typical infrared spectrum characteristic of sugars,mainly composed of glucose,arabinose,and xylose,and had a relatively high molecular weight,the addition amount of cinnamon gum in the range of 0%~1% had significant effect on the improvement of flour quality. When the addition amount was 0.6%,the overall quality of flour was the optimum. The flour formation time was 5.01 min,the degree of softening was 52,the brightness of the dough reached 91.06,the work done by piercing the raw dough was 7837.52 g·s,the recovery was 0.51,and the chewiness was 5293.31.Cinnamon gum had the same effect as common flour improver such as sodium polyacrylate,which could replace other flour improvers to improve flour quality.