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
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- 英文论文题名：The effects of bamboo shoot dietary fiberon rheological properties,moisture distribution,thermodynamic properties and microstructure of frozen dough
- 论文作者：张艳艳 ; 张华 ; 李素云 ; 赵琼 ; 李星科 ; 白艳红
- 英文论文作者：Zhang Yanyan ; Zhang Hua ; Li Suyun ; Zhao Qiong ; Li Xingke ; Bai Yanhong ; School of food and biological engineering ; Zhengzhou University of light industry
- 年：2016
- 作者机构：郑州轻工业学院食品与生物工程学院;
- 论文关键词：竹笋膳食纤维 ; 冷冻面团 ; 流变特性 ; 水分分布 ; 微观结构
- 英文论文关键词：bamboo shoot dietary fiber ; rheological properties ; moisture distribution ; microstructure
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS213.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：51k
- 原文格式：O
- 会议级别：全国
摘要
竹笋富含膳食纤维,是良好的膳食纤维来源,目前对竹笋膳食纤维在冷冻面制品中的应用还鲜有报道。本文研究了不同添加量的竹笋膳食纤维对冷冻面团流变学特性、水分分布以及微观结构的影响。结果发现:竹笋膳食纤维的添加使得冷冻面团的拉伸和延展度得到改善,当添加量为1.5%时效果最为明显;随着竹笋膳食纤维添加量的增加,冷冻面团的弹性模量和粘性模量得到提高;竹笋膳食纤维改善了面团的水分分布和可冻结水含量,在竹笋膳食纤维添加量为1%时,可冻结水含量最少为54.63%,比空白组下降了7.2%;扫描电镜研究发现,竹笋膳食纤维改变了冷冻面团的微观结构,使其淀粉颗粒与面筋网络排列更佳细腻。通过本论文的研究为竹笋膳食纤维对冷冻面团的改良提供理论依据。
Bamboo shoots are rich in dietary fiber,which is a good source of dietary fiber.However,the application of dietary fiber in the frozen flour products is rarely reported.In this paper,the effects of bamboo shoot dietary fiber(BSDF) with different add dose on the rheological properties,water distributionand microstructure of frozen dough were studied.The result showed that the addition of BSDF improved the tensile and elongation of frozen dough,and the effect was most obvious when the amount of the added amount was 1.5%;With the increase of BSDF content,the frozen dough elastic modulus and viscous modulus were improved;The moisture distribution and freezable water content of frozen dough were improved after add BSDF,The freezing water content was 54.63%,decreased by 7.2%compared with the control when the addition amount of BSDF was1%.Scanning electron microscopy analysis found that the BSDF changed the microstructure of frozen dough,the starch granule and gluten network arrangement of frozen dough with BSDF was better and more delicate than that of control.The research of this paper provides the theoretical basis for the improvement of the BSDF to the frozen dough.
Bamboo shoots are rich in dietary fiber,which is a good source of dietary fiber.However,the application of dietary fiber in the frozen flour products is rarely reported.In this paper,the effects of bamboo shoot dietary fiber(BSDF) with different add dose on the rheological properties,water distributionand microstructure of frozen dough were studied.The result showed that the addition of BSDF improved the tensile and elongation of frozen dough,and the effect was most obvious when the amount of the added amount was 1.5%;With the increase of BSDF content,the frozen dough elastic modulus and viscous modulus were improved;The moisture distribution and freezable water content of frozen dough were improved after add BSDF,The freezing water content was 54.63%,decreased by 7.2%compared with the control when the addition amount of BSDF was1%.Scanning electron microscopy analysis found that the BSDF changed the microstructure of frozen dough,the starch granule and gluten network arrangement of frozen dough with BSDF was better and more delicate than that of control.The research of this paper provides the theoretical basis for the improvement of the BSDF to the frozen dough.
引文