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Journal of Chemistry
Volume 2017, Article ID 4513410, 7 pages
Research Article

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

1College of Food and Biological Engineering, Zhengzhou University of Light Industry, 5 Dongfeng Road, Zhengzhou 450002, China
2Henan Collaborative Innovation Center of Food Production and Safety, 5 Dongfeng Road, Zhengzhou 450002, China
3Henan Province Food Industry Research Institute Co., Ltd., Zhengzhou 450000, China

Correspondence should be addressed to Hua Zhang; moc.621@0157hhz

Received 23 November 2016; Accepted 6 February 2017; Published 7 March 2017

Academic Editor: Qingbin Guo

Copyright © 2017 Hua Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and extensibility of frozen dough after thawing in a dose-dependent manner. It was significantly improved with the increase in the addition amount of BSDF (). DSC analysis showed that the freezable water content and thermal stability of frozen dough were increased after the addition of BSDF. LNMR analysis showed that the appropriate (0.1%) addition amount of BSDF could significantly () decline the contents of bound water. Meanwhile, the loose bound water and free water were raised significantly () after the addition of BSDF. Moreover, the addition of BSDF induces arrangement of starch granule and gluten network in frozen dough. BSDF can be used as a novel quality improver of frozen dough.