The relationship between high fibre product quality and dough's 3D microstructural characteristics monitored by a
Xinyang Sun1, Qingyang Liu2, Simiao Wu2
1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, PR China; Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.
Abstract:
High fibre product quality deterioration has been attributed to the interruption of dough microstructure caused by insoluble dietary fibre (IDF), going against the bubble stabilization and gas retention. The objective and innovation of this research were to clarify the relationship between high fibre product quality and dough's 3D microstructural characteristics that is monitored utilizing synchrotron X-ray microtomographic techniques. The IDF-induced deterioration for product quality was mitigated due to the application of endoxylanase in a dough that favored a good control for the entrainment and growth of gas bubbles and the thickness of gluten-starch matrix, i.e., higher gas volume fraction, slower bubble expansion rate and lower dough matrix thickness. The endoxylanase addition also caused a retardation and even inhibition for the disproportionation, i.e., lower evolution rate of bubble sizes, suggesting an enzymatical improvement for dough's gas cell stability. The oligosaccharide was used to promote the formation of a gel-like film across the gluten-starch matrix, slowing down a time-dependent evolution of this matrix thickness. A significant correlation was seen between high fibre dough microstructure and its product quality. As such, this research was conducted to bring out advanced theories and techniques for a good regulation of high fibre product quality, facilitating a high-quality and sustainable development for its relevant industry and global market.
