竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响  

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

作　　者：张华[1] 李银丽[1] 李佳乐 赵学伟[1] 白艳红[1] 张艳艳[1] ZHANG Hua;LI Yinli;LI Jiale;ZHAO Xuewei;BAI Yanhong;ZHANG Yanyan(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, Chin)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南省食品生产与安全协同创新中心,河南省冷链食品质量安全控制重点实验室,河南郑州450002

出　　处：《食品科学》2018年第1期53-57,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-05);河南省重大科技专项(141100110400)

摘　　要：本实验比较竹笋膳食纤维、米糠膳食纤维和大豆膳食纤维的功能和理化特性,结果显示竹笋膳食纤维的持水性、持油性、膨胀性、对NO_2^-和胆固醇的吸附能力分别为17.85 g/g、10.14 g/g、9.63 m L/g、4.82μmol/g和6.88 mg/g,均远高于米糠膳食纤维和大豆膳食纤维。研究不同竹笋膳食纤维添加量对冷冻面团流变学特性、水分分布以及微观结构的影响,结果发现竹笋膳食纤维的添加使得冷冻面团的弹性模量和黏性模量得到提高;竹笋膳食纤维改变了冷冻面团的水分分布,显著缩短冷冻面团峰T22的弛豫时间,增强了面团的持水能力;扫描电子显微镜观察发现,竹笋膳食纤维改变了冷冻面团的微观结构,使其淀粉颗粒与面筋网络排列更加均匀。本研究将为竹笋膳食纤维对冷冻面团的改良提供理论依据。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 cholesterol-adsorbing 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 signi？cantly 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.

关 键 词：竹笋膳食纤维 冷冻面团 流变特性 水分分布 微观结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]