Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough

et al. 2018

Cereal Chem

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Background and objectives:The multiple freeze-thaw treatment of dough during frozen storage has critical effects on the quality of frozen dough. The effects of multiple freeze-thaw cycles on the cooking properties, textural and rheological properties of frozen dough, as well as the mechanism behind this effect were evaluated in this study. Findings: The result showed that the cooking loss rate and water absorption rate were increased by 66.3% and 13.7%, respectively, compared to the control at four freeze-thaw cycles. Compared to the control, the hardness, adhesiveness, and chewiness were increased 66.3%, 152.4%, and 43.7%, respectively, and the springiness was decreased 25.9% at freeze-thaw treatment for five cycles. The elasticity and viscous modulus of the dough decreased after freeze-thaw treatment. After repeated freezing for more than four cycles, the proportions of free water increased significantly (p < .05) relative to that of the samples without freeze-thaw treatment. Scanning electron microscope (SEM) images showed that freeze-thaw treatment damages the structure of the dough. Furthermore, freezethaw treatment led to a significant (p < .05) change in secondary structure of frozen dough. The relative percentage content of a-helix increased significantly after freeze-thaw treatment for two cycles, whereas the relative percentage content of b-turns and random coils decreased significantly. Conclusions:Multiple freeze-thaw pretreatment could reduce the cooking quality and texture characteristics of frozen dough significantly by changing its water distribution and microstructure, as well as the secondary structure of wheat gluten. Significance and novelty: Explored the mechanism of the effects of freeze-thaw treatment on the processing quality of frozen dough. K E Y W O R D Sfrozen dough, multiple freeze-thaw, rheological properties, water distribution

Section: Secondary Structure Of Wheat Glutenmentioning

confidence: 94%

“…These changes were probably due to gluten molecule aggregation during freeze-thaw treatment. The increase in a-helix also led to a dough with a greater hardness and adhesiveness (Zhang, Zhang, & Wang, 2017); this effect may be explained how the treatment reduces the texture quality of the dough.…”

Section: Secondary Structure Of Wheat Glutenmentioning

confidence: 94%

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Zhang

et al. 2018

Cereal Chem

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“…Han et al [9] indicated that different kinds of dietary fibers, derived from various sources, have different effects on the gel properties of meat batters. Bamboo shoot dietary fiber (BSDF), a good source of functional ingredients, has been applied in milk pudding [17], fish ball [18], and frozen dough [19]. Our previous research has revealed that BSDF has a higher WHC, oil-binding capacity and swelling property compared with those of soybean fiber and rice bran fiber [19,20], which may be applied in meat products to improve both nutritional values and functional properties.…”

Section: Introductionmentioning

confidence: 99%

“…Bamboo shoot dietary fiber (BSDF), a good source of functional ingredients, has been applied in milk pudding [17], fish ball [18], and frozen dough [19]. Our previous research has revealed that BSDF has a higher WHC, oil-binding capacity and swelling property compared with those of soybean fiber and rice bran fiber [19,20], which may be applied in meat products to improve both nutritional values and functional properties. Little information is available concerning the impact of BSDF on thermal gel properties and rheological properties of meat batters.…”

Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Asian-Australas J Anim Sci

et al. 2020

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

“…Fast frozen foods have become increasingly popular because of their safe, convenient and efficient characteristics. Given the development of society and the acceleration of life pace, fast frozen food production exceeds 60 million tons annually and is expected to substantially grow in the future (Zhang et al ., ). Among the frozen foods, dumplings are a favourite traditional food that have been consumed for at least 2000 years, and contribute an important part of the ready‐to‐eat processed food in China (Zhang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Effects of vacuum degree on the water status, physicochemical properties and microstructure of fast frozen dumpling wrappers

Zhao

Wei

et al. 2019

Int J of Food Sci Tech

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Summary Vacuum mixing is a new method of dough making, and little literature is available regarding its effects on the product quality of frozen food. This research studied the effects of different degrees of vacuum (0.00, −0.02, −0.04, −0.06, −0.08 MPa) on the water state, thermal properties, cooking characteristics and microstructure of fast frozen dumpling wrappers during different storage times (0, 14 and 30 days). Vacuum mixing significantly decreased the spin–spin relaxation times (T2) and freezing water content, thus indicating that it decreased the mobility of moisture and enhanced the binding of dough components with water molecules. Furthermore, the increases in the cooking loss rate and hardness of fast frozen dumpling wrappers during storage were inhibited by vacuum mixing, especially after storage for 30 days, possibly because vacuum mixing formed a more continuous and compacted dough structure, thereby generating a smaller ice crystal structure. These results should provide a theoretical basis for the application of vacuum mixing to fast frozen dumplings.