Final Examination for the Degree of MSc Food Science for Zhouyilin Liu

Date and Time

Location

Food Science lecture room 128

Details

DEFENCE ANNOUNCEMENT Final Examination for the Degree of MSc 
 
ZHOUYILIN LIU 
 
Examining Committee

Dr. Yoshi Mine, Chair

Dr. Douglas Goff, Advisor

Dr. Steve Cui, Co-Advisor 

Dr. Iris Joye, Department Member 
 
TITLE: APPLICATION OF DIETARY FIBRE FROM AGRICULTURAL PRODUCTS IN BREAD 

ABSTRACT:  This thesis investigated the chemical, structural, and bioactivity characteristics of fibres from sunflower stalk pith (SSP). The sunflower fibres with 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 interaction between SEP and tea polyphenols (TP) was not observed in FT-IR analysis. 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 effect on α-amylase activity inhibition, as it mainly acted as a physical barrier in the interaction between α-amylase and starch. The dough properties were modified by three fibres (SSP, RF, YMG) in different manners at three substitution levels (6%, 9%, 12%). The breads were prepared with fibre substitution level of 6 % and (or) TP fortification level of 0.1%. The specific volume reduction and crumb hardening effects were observed in all the fibre-substituted bread. The greatest specific volume and softest crumb were found in YMG-TP breads. In color analysis, the YMG-TP breads had the closest crumb color to the control. In conclusion, YMG-TP bread had least influence on the bread quality. 

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