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

Table 2

Effects of content of BSDF on water content of frozen dough determined by DSC.

Addition amount of BSDF; (%)	(J/g)	Freezable water; (%)	Nonfreezable water; (%)
Control	73.00 ± 0.51	21.89 ± 0.38	18.20 ± 0.22
1.0	76.81 ± 0.63	23.00 ± 0.36	17.02 ± 0.32
1.5	80.78 ± 0.70	24.17 ± 0.23	15.77 ± 0.40
2.0	83.79 ± 0.51	25.14 ± 0.30	14.89 ± 0.31

Means ± SD (). Within a column means with different superscript letters are significantly different ().