Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough
In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nucle...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/4513410 |
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| author | Hua Zhang Yanyan Zhang Xintian Wang Qisen Xiang Yanhong Bai Suyun Li Lixin Yang |
| author_facet | Hua Zhang Yanyan Zhang Xintian Wang Qisen Xiang Yanhong Bai Suyun Li Lixin Yang |
| author_sort | Hua Zhang |
| collection | DOAJ |
| description | In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough. |
| format | Article |
| id | doaj-art-5c9c424d67b34927a01844cfc0238a46 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-5c9c424d67b34927a01844cfc0238a462025-02-03T01:13:06ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/45134104513410Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen DoughHua Zhang0Yanyan Zhang1Xintian Wang2Qisen Xiang3Yanhong Bai4Suyun Li5Lixin Yang6College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaCollege of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, ChinaHenan Province Food Industry Research Institute Co., Ltd., Zhengzhou 450000, ChinaIn this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (P<0.05). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (<0.1%) addition amount of BSDF could significantly (P<0.05) decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly (P<0.05) after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.http://dx.doi.org/10.1155/2017/4513410 |
| spellingShingle | Hua Zhang Yanyan Zhang Xintian Wang Qisen Xiang Yanhong Bai Suyun Li Lixin Yang Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough Journal of Chemistry |
| title | Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough |
| title_full | Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough |
| title_fullStr | Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough |
| title_full_unstemmed | Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough |
| title_short | Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough |
| title_sort | effects of bamboo shoot dietary fiber on mechanical properties moisture distribution and microstructure of frozen dough |
| url | http://dx.doi.org/10.1155/2017/4513410 |
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