Effect of Biodissociation of Soybean Dietary Fiber on Texture Properties of Dough

Dietary fiber, the byproduct from enzyme-assisted aqueous extraction processing, was provided for rational use, superfine grinding technology was used to improve the functional properties of enzyme-assisted aqueous extraction processing of soybean dietary fiber, and the effects of the dietary fiber size, dietary fiber content and moisture content on dough texture characteristics, model of the above three factors affecting dough extension rate were established by response surface method. Through the model analysis, the influence degree of the three factors on the dough extension rate was as follows: dietary fiber addition, water addition, dietary fiber granularity. The optimal conditions obtained for dietary fiber content of 30% and moisture content of 4.5%, the dietary fiber particle size was 300 meshes, experiments were carried out under this condition, and the dietary fiber dough extensibility rate was got as 10.61. The results showed that the microstructure of dough, dough texture characteristics change was due to failure of two disulfide content of dietary fiber on dough group, dough gluten fracture, starch granules exposed outside the gluten network structure, when the content was 40% and 50%, there was almost no film can be seen into a piece of gluten, the gluten structure was damaged and dough texture characteristics were affected. And there was almost no piece of gluten film was visible, and the gluten structure was damaged and thus affected the texture of the dough. The results of this study can provide reference for the application of biodissociation dietary fiber in pasta products. © 2018, Chinese Society of Agricultural Machinery. All right reserved.