Application of Dietary Fibre from Agricultural Products in Bread

dc.contributor.advisorGoff, Douglas
dc.contributor.advisorCui, Steve
dc.contributor.authorLiu, Zhouyilin
dc.date.accessioned2019-10-08T17:14:10Z
dc.date.available2019-10-08T17:14:10Z
dc.date.copyright2019-09
dc.date.created2019-10-02
dc.date.issued2019-10-08
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen_US
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThis thesis investigated the chemical, structural, and bioactivity characteristics of fibres from sunflower stalk pith (SSP). The sunflower fibres and yellow mustard gum (YMG) were applied in bread making. The yield of sodium hexametaphosphate-extractable pectin (SEP) and residue fraction (RF) were 20.93% and 71.10%, respectively. The high galacturonic content in chemical analysis and the characteristic peaks in FT-IR analysis confirmed the identity of SEP as pectin. The inhibitory effect of SEP/TP complexes against human salivary α-amylase were affected by both the composition and concentration of inhibitors. SEP had no significant inhibitory effect against α-amylase, but significant inhibitory effect was found in SEP/TP complexes. The dough properties were modified by three fibres (SSP, RF, YMG) in different manners at three substitution levels (6%, 9%, 12%). The specific volume reduction and crumb hardening effects were observed in all the fibre-substituted bread. In conclusion, YMG-TP bread had least influence on the bread quality.en_US
dc.identifier.urihttp://hdl.handle.net/10214/17504
dc.language.isoenen_US
dc.publisherUniversity of Guelphen_US
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectdietary fibreen_US
dc.subjectsunfloweren_US
dc.subjectbreaden_US
dc.subjectdoughen_US
dc.subjecttea polyphenolen_US
dc.titleApplication of Dietary Fibre from Agricultural Products in Breaden_US
dc.typeThesisen_US

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