Study on the process of crispy cake with shredded squid stuffing and its flavor changes during baking.

A novel baking product called crispy cake with shredded squid stuffing was developed by using squid as stuffing material. Using single factor and orthogonal experiment, combining with color, hardness and sensory evaluation, the effect of different substitution of white granulated sugar,palm oil and egg liquid on crispy layer quality was studied and flavor component changes during baking process was studied by vacuum assisted flavor evaporation-solid phase micro extraction ( VAFE-SPME) with electronic nose. The results showed that when low gluten flour content was counted as 100%, the crispy layer composed of 10% sugar, 35% palm oil and 25% egg liquid could contribute to the optimal recipe with fine texture and color. The quality and hardness declined along with the decrease of water content during baking. A total of 65 volatile flavor compounds were identified during the baking process including thirteen kinds of alcohols, sixteen kinds of aldehydes, seven kinds of ketones, six kinds of heterocyclic compounds and twenty-three kinds of others. Alcohols and aldehydes were the main flavor compounds during baking. With the increase of baking time, the total content of alcohols declined gradually, aldehydes increased first and then declined and the content of ketones changed slightly. [ABSTRACT FROM AUTHOR]