Cryoprotect of Barley Bran Dietary Fiber Against The Dough Function
[Objective]To study the cryoprotective effect of dietary fiber with different amounts on dough.[Method]The effects of barley bran dietary fiber on water distribution,texture characteristics,fermentation characteristics and molecular structure of gluten protein in frozen dough were studied by means of rheometer,low field NMR and in-situ Raman spectroscopy.[Result]As the amount of barley dietary fiber added increased,the content of strongly bound water tended to decrease gradually to 7.07％.The content of weakly bound water tended to increase gradually to 91.23％.There was no significant change in the content of free water.The elasticity and cohesiveness tended to increase and then decrease,with the highest elasticity and cohesiveness at 0.44％and 0.5％respectively,the lowest tryptophan content and the highest tyrosine content when dietary fiber was added at 0.5％.The more dietary fiber is added,the higher the maximum height of dough fermentation and the shorter the time to reach the maximum height of dough fermentation.The proportion of a-helices in the frozen dough was generally higher in the addition group than in the control group,with 26.24％and 39.16％of a-helices at 0％and 1％ad-dition,respectively,while the opposite was true for the proportion ofβ-sheet and β-turn.However,the ratios of the three configurations of the disulfide bond did not differ significantly under the influence of dietary fiber.[Conclusion]These results indicated that the fermentation characteristics of the frozen dough were improved and the secondary structure of the gluten was protected by the addition of dietary fiber.
barley brandietary fiberfrozen doughprotein secondary structuremoisture distribution
万方数据
维普
