Abstract:Complex polysaccharides composed of sucrose,β-glucan,guar gum,and kidney bean polysaccharide were used to improve the quality of chiffon cake.The improvement effect was comprehensively evaluated by measuring the egg white foam characteristics,cake water-holding capacity,specific volume,color,porosity,and sensory score.Different complex polysaccharides were found to improve the quality of chiffon cake,but their effects and mechanisms of action were different.Specifically,β-glucan significantly improved the foaming properties of egg whites and gave the cake a dense and homogeneous mesh structure,enhancing its water and air-holding capacity.Guar gum and kidney bean polysaccharide could enhance the viscosity of the mixing system,thus improving the internal structure of the cake to some extent.Meanwhile,the complex polysaccharides contributed to the internal Maillard reaction of the cake,giving it an excellent appearance and flavor.In conclusion,the four selected polysaccharide combinations improved the quality of chiffon cake,among which the combination of sucrose and β-glucan improved the quality of the cake more obviously,indicating that β-glucan possessed a high sucrose substitution potential.