The Manufacture and Determination of the Texture Characteristics of a Newxinjiang Nuts Meringue Cut Cake

In order to determine the optimum formula for a new Xinjiang nuts meringue cut cake,using the walnut and raisin as main raw material,assist to the low-gluten flour,high-gluten flour,potato flour,milk,water,corn oil and amendment etc,the single factor tests were utilized to investigate the effect of the proportion of walnut and raisin,the proportion of low-gluten flour,high-gluten flour and potato flour,the proportion of flour and pastry,and the amount of improver on the texture and sensory quality of Xinjiang nuts meringue cut cake,and the optimum formula of a new Xinjiang nuts meringue cut cake was obtained through L₉(3⁴)orthogonal tests. The result showed that the order of the effect of different factors on the sensory quality of Xinjiang nuts meringue cut cake was the proportion of flour and pastry>the proportion of walnut and raisin>the proportion of low-gluten flour,high-gluten flour and potato flour>the amount of improver. The optimum formula was the proportion of walnut and raisin 7:3,the proportion of low-gluten flour,high-gluten flour and potato flour 90:5:5,the proportion of flour and pastry 5:2,the amount of improver 1.2%.The sugar content of this new Xinjiang nuts meringue cut cake was only 13.80 g/100 g,and the maximum shear force was 1.86 N. Compared with the traditional Xinjiang nuts cut cakes,the sugar content was reduced by 23.76%,and the maximum shear force was reduced by 97.55%,it had low sugar content and was easy cutting,which could provide a new research idea and direction for the product development industrialization of Xinjiang nuts cut cakes.