竹笋膳食纤维对反复冻融面团加工特性和水分分布的影响

赵双丽; 肖乃勇; 刘兴丽; 张艳艳

doi:10.3969/j.issn.2096-1553.2019.05.003

September 2019

Article Contents

ZHAO Shuangli, XIAO Naiyong, LIU Xingli and et al. Effects of bamboo shoot dietary fiber on the processing characteristics and moisture distribution of repeated freeze-thaw dough[J]. Journal of Light Industry, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003

Citation: ZHAO Shuangli, XIAO Naiyong, LIU Xingli and et al. Effects of bamboo shoot dietary fiber on the processing characteristics and moisture distribution of repeated freeze-thaw dough[J]. Journal of Light Industry, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003 shu

Effects of bamboo shoot dietary fiber on the processing characteristics and moisture distribution of repeated freeze-thaw dough

School of Food and Biological Engineering/He'nan Collaborative Innovation Center of Food Production and Safety/He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2019-09-01

Abstract

Bamboo shoot dietary fiber was added into dough to study the processing characteristics and moisture distribution of the repeated freeze-thaw dough.The results showed that the hardness of the dough in the control group increased first and then decreased,the viscosity and the chewiness increased,the elasticity became smaller.However,the hardness,viscosity and elasticity of the dough added with BSDF had not been significantly affected during the process of repeated freezing and thawing.When the number of repeated freeze-thaw cycles exceeded one time,the modulus of elasticity and viscosity of the BSDF dough increased,and the loss angle tangent decreased.During the process of repeated freezing and thawing,the deep layer bound moisture content of the dough in the control group decreased,while the weakly bound water and free water content increased.However,the addition of BSDF made the deep layer bound moisture content increased,the weakly bound moisture content decreased,and the free moisture content did not change significantly.
- bamboo shoot dietary fiber,
- frozen dough,
- processing characteris-tics,
- moisture distribution
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Effects of bamboo shoot dietary fiber on the processing characteristics and moisture distribution of repeated freeze-thaw dough

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