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

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

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.

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.