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Bamboo shoot dietary fiber was added into dough to study the processing characteristics and moisture distribution of the repeated freeze-thaw dough. The results showed that the hardness of the dough in the control group increased first and then decreased, the viscosity and the chewiness increased, the elasticity became smaller. However, the hardness, viscosity and elasticity of the dough added with BSDF had not been significantly affected during the process of repeated freezing and thawing. When the number of repeated freeze-thaw cycles exceeded one time, the modulus of elasticity and viscosity of the BSDF dough increased, and the loss angle tangent decreased. During the process of repeated freezing and thawing,the deep layer bound moisture content of the dough in the control group decreased, while the weakly bound water and free water content increased. However, the addition of BSDF made the deep layer bound moisture content increased, the weakly bound moisture content decreased, and the free moisture content did not change significantly. [ABSTRACT FROM AUTHOR]

Wheat starch was used as the research object, and ultrasonic treatment was carried out at different times (0 min,10 min,20 min,30 min) so as to investigate the effect of ultrasonic treatment on its aggregation structure, solubility, swelling degree, pasting properties and rheological properties. The results showed that ultrasonic treatment disrupted the granular structure, crystalline structure and short-range ordered structure of wheat starch, inducing the amorphization of starch aggregation structure were deeper. And these transformations were more obvious with the increase of ultrasound time. Moreover, due to the destruction of starch aggregation structure, the solubility, swelling degree, peak viscosity, final viscosity and setback value increased, but the disintegration value reduced and the rigidity of starch gel decreased. [ABSTRACT FROM AUTHOR]

Potato protein microgel ( PPM2, PPM4, PPM6, PPM8 ) were prepared at different mass fractions (2%, 4%, 6%, 8%). The particle size, Zeta-potential, fluorescence characteristic, emulsifying activity, emulsion stability and microstructure of of microgel were investigated. The effect of potato protein microgel on the emulsification characteristics of Pickering emulsion was studied. The results showed that the particle size of the microgel particles increased significantly (116. 31 ~181.99 nm) with the increase of protein fraction during microgel preparation. The Zeta-potentials of PPM2, PPM4 and PPM6 were about 30 mV and higher than that of the control group. The fluorescence intensity of PPM2, PPM4 and PPM6 was higher than that of the control group, while the fluorescence intensity of PPM8 was lower than that of the control group. Compared with the control group, the microgel significantly improved the emulsion activity and emulsion stability of the Pickering emulsion. The microstructure results showed that the surface of the control group and all potato protein microgel were smooth, the control group was spherical, the potato protein microgel was aggregated in a sheet form, and the aggregation unit was larger with the increase of the potato protein mass fraction. [ABSTRACT FROM AUTHOR]