食品科学2018，Vol.39Issue(1)：53-57,5.DOI:10.7506/spkx1002-6630-201801008
竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响
Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough
摘要
Abstract
In this paper,the functional and physiochemical properties of rice dietary fiber (RDF),soybean dietary fiber (SDF) and bamboo shoot dietary fiber (BSDF) were compared.The water-holding,oil-binding,swelling and nitrite and cholesteroladsorbing capacities of BSDF were 17.85 g/g,10.14 g/g,9.63 mL/g,4.82 μmol/g and 6.88 mg/g,respectively,which were significantly better than those of RDF and SDF.The effect of adding different amounts of BSDF on the rheological properties,water distribution and microstructure of frozen dough were studied.The results showed that addition of BSDF improved the viscoelasticity of frozen dough,altered the moisture distribution as indicated by significantly decreased transverse relaxation time (T22),and increased the water-holding capacity.Scanning electron microscopy analysis revealed that BSDF changed the microstructure of frozen dough,leading to a more uniform arrangement of the starch granules and the gluten network.This study will hopefully provide a theoretical basis for the improvement of BSDF on frozen dough quality.关键词
竹笋膳食纤维/冷冻面团/流变特性/水分分布/微观结构Key words
bamboo shoot dietary fiber/frozen dough/rheological properties/moisture distribution/microstructure分类
轻工纺织引用本文复制引用
张华,李银丽,李佳乐,赵学伟,白艳红,张艳艳..竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响[J].食品科学,2018,39(1):53-57,5.基金项目
“十二五”国家科技支撑计划项目(2012BAD37B06-05) （2012BAD37B06-05）
河南省重大科技专项(141100110400) （141100110400）
