Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough

doi:10.7506/spkx1002-6630-201801008

Abstract

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.

Key words: bamboo shoot dietary fiber, frozen dough, rheological properties, moisture distribution, microstructure

CLC Number:

TS201.1

ZHANG Hua, LI Yinli, LI Jiale, ZHAO Xuewei, BAI Yanhong, ZHANG Yanyan. Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough[J]. FOOD SCIENCE, 2018, 39(1): 53-57.

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Effect of Bamboo Shoot Dietary Fiber on Rheological Properties, Moisture Distribution and Microstructure of Frozen Dough

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