Physical property improvement of fluid shortening using peanut oil-based diacylglycerols and their applications in sponge cake

Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 ℃ for PO-TAG-based fluid shortening to 263.70 ℃ for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.

Development of Tuckahoe (Poria cocos) Purple Potato Steamed Sponge Cake

This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.

On the Inheritance and Development of Local Traditional Food-Take Quzhou Longyou Sponge Cake as an Example

Chinese traditional food always refers to the food with complete color,fragrance,and taste,each of which has its own unique cultural connotation and embodies China’s extensive and profound traditional culture.As one of the traditional specialties in Quzhou,Longyou Sponge Cake has a unique regional flavor and cultural heritage.The written history of Sponge Cake originated in the Ming Dynasty.In the 600-year long history,Sponge Cake has a deep historical and cultural connotation,which is deeply loved by the local people and gradually forms a unique cake culture.However,in recent years,due to insufficient publicity,cumbersome production techniques,lack of“culture+”brand strategy development,and other issues,it is difficult to be promoted and inherited by the local government and people,and it is difficult to go out of Quzhou and into the vision of Chinese people.Therefore,it is extremely important to study and explore a path suitable for the sustainable development of Sponge Cake in view of the development status of Quzhou’s characteristic food Sponge Cake.