JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

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

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赵双丽, 肖乃勇, 刘兴丽, 等. 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[J]. 轻工学报, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003
引用本文: 赵双丽, 肖乃勇, 刘兴丽, 等. 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[J]. 轻工学报, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003
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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
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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

  • 郑州轻工业大学 食品与生物工程学院/食品生产与安全河南省协同创新中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001

    • 作者简介: 赵双丽(1994-),女,河南省周口市人,郑州轻工业大学硕士研究生,主要研究方向为速冻食品加工与安全控制.;

  • 基金项目: 国家自然科学基金项目（31701541）；郑州轻工业大学博士科研启动基金项目（2016BSJJ017）

  • 中图分类号: TS211.4

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

    CLC number: TS211.4

  • 摘要: 将竹笋膳食纤维（BSDF）添加到面团中，研究了BSDF对反复冻融面团加工特性和水分分布的影响.结果表明：在反复冻融过程中，不添加BSDF的对照组面团的硬度呈现先增加后减小的趋势，黏度和咀嚼性增大，弹性变小，而添加了BSDF的面团，其硬度、黏度、弹性等各项指标均未受到显著影响；反复冻融次数超过1次时，添加BSDF的面团的弹性模量和黏性模量增大，损耗角正切tanα减小；在反复冻融过程中，对照组面团的深层结合水含量下降，弱结合水和自由水含量上升，而添加了BSDF的面团的深层结合水含量上升，弱结合水含量下降，自由水含量变化不显著.
    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.
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赵双丽, 肖乃勇, 刘兴丽, 等. 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[J]. 轻工学报, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003
引用本文: 赵双丽, 肖乃勇, 刘兴丽, 等. 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[J]. 轻工学报, 2019, 34(5): 20-26. doi: 10.3969/j.issn.2096-1553.2019.05.003
shu
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

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

    作者简介:赵双丽(1994-),女,河南省周口市人,郑州轻工业大学硕士研究生,主要研究方向为速冻食品加工与安全控制.
  • 郑州轻工业大学 食品与生物工程学院/食品生产与安全河南省协同创新中心/河南省冷链食品质量安全控制重点实验室, 河南 郑州 450001
  • 收稿日期: 2019-09-01
基金项目:  国家自然科学基金项目（31701541）；郑州轻工业大学博士科研启动基金项目（2016BSJJ017）

摘要: 将竹笋膳食纤维（BSDF）添加到面团中，研究了BSDF对反复冻融面团加工特性和水分分布的影响.结果表明：在反复冻融过程中，不添加BSDF的对照组面团的硬度呈现先增加后减小的趋势，黏度和咀嚼性增大，弹性变小，而添加了BSDF的面团，其硬度、黏度、弹性等各项指标均未受到显著影响；反复冻融次数超过1次时，添加BSDF的面团的弹性模量和黏性模量增大，损耗角正切tanα减小；在反复冻融过程中，对照组面团的深层结合水含量下降，弱结合水和自由水含量上升，而添加了BSDF的面团的深层结合水含量上升，弱结合水含量下降，自由水含量变化不显著.

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