Retrogradation of green wheat cake prepared from green wheat flour and peeled mung bean flour

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.