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Effects of addition of mushroom dietary fiber on the physical properties of bakery and extruded products.

Cheung, Wing Kwun. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 101-116). / Abstracts in English and Chinese. / Abstract --- p.i / 摘要 --- p.iii / List of Tables --- p.v / List of Figures --- p.viii / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Dietary fiber --- p.1 / Chapter 1.1.1 --- Introduction of dietary fiber --- p.1 / Chapter 1.1.2 --- Sclerotia of Pleurotus tuber-regium as a source of dietary fiber --- p.2 / Chapter 1.2 --- Bakery products --- p.3 / Chapter 1.2.1 --- Wheat --- p.3 / Chapter 1.2.2 --- Flour --- p.4 / Chapter 1.2.2.1 --- Flour protein --- p.4 / Chapter 1.2.2.2 --- Rheological test of flour quality --- p.5 / Chapter 1.2.3 --- Bread --- p.8 / Chapter 1.2.3.1 --- Ingredient --- p.8 / Chapter 1.2.3.2 --- Bread-making process --- p.10 / Chapter 1.2.4 --- Crackers and cookies --- p.12 / Chapter 1.2.5 --- Effect of addition of dietary fiber in bakery products --- p.14 / Chapter 1.3 --- Extrusion cooking --- p.18 / Chapter 1.3.1 --- Introduction of extrusion cooking --- p.18 / Chapter 1.3.2 --- Food extruders --- p.19 / Chapter 1.3.3 --- Application of extrusion --- p.21 / Chapter 1.3.4 --- Extrusion of starchy materials --- p.23 / Chapter 1.3.5 --- Effect of extrusion dietary fiber content --- p.24 / Chapter 1.3.6 --- Effect of extrusion on other nutritional properties --- p.26 / Chapter 1.4 --- Objectives --- p.28 / Chapter 2 --- Materials and Methods --- p.29 / Chapter 2.1 --- Mushroom powder --- p.29 / Chapter 2.2 --- Flour --- p.29 / Chapter 2.2.1 --- Crude protein content --- p.29 / Chapter 2.2.2 --- Moisture content --- p.30 / Chapter 2.2.3 --- Farinograph --- p.30 / Chapter 2.3 --- Bakery products --- p.31 / Chapter 2.3.1 --- Bread --- p.31 / Chapter 2.3.2 --- Crackers --- p.33 / Chapter 2.3.3 --- Cookies --- p.35 / Chapter 2.4 --- Extrudates --- p.36 / Chapter 2.5 --- Physical measurement --- p.37 / Chapter 2.5.1 --- Bread --- p.37 / Chapter 2.5.1.1 --- "Weight, volume and density" --- p.37 / Chapter 2.5.1.2 --- Hardness --- p.38 / Chapter 2.5.2 --- Crackers --- p.40 / Chapter 2.5.2.1 --- "Weight, dimensions and thickness" --- p.40 / Chapter 2.5.2.2 --- Volume --- p.40 / Chapter 2.5.2.3 --- Hardness --- p.40 / Chapter 2.5.2.4 --- Moisture --- p.41 / Chapter 2.5.3 --- Cookies --- p.42 / Chapter 2.5.3.1 --- "Weight, thickness and diameter" --- p.42 / Chapter 2.5.3.2 --- Hardness --- p.42 / Chapter 2.5.4 --- Extrudates --- p.43 / Chapter 2.5.4.1 --- Expansion ratio --- p.43 / Chapter 2.5.4.2 --- Density --- p.43 / Chapter 2.5.4.3 --- Hardness --- p.43 / Chapter 2.5.4.4 --- Water absorption index (WAI) --- p.43 / Chapter 2.5.4.5 --- Water solubility index (WSI) --- p.44 / Chapter 2.6 --- Dietary fiber content --- p.44 / Chapter 2.6.1 --- Preparation of samples --- p.44 / Chapter 2.6.2 --- "Total dietary fiber (TDF), Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF)" --- p.45 / Chapter 2.6.3 --- Protein and ash correction --- p.46 / Chapter 2.7 --- Nutritional evaluation of extrudates using rat model --- p.47 / Chapter 2.7.1 --- Determination of crude protein content in extrudates --- p.47 / Chapter 2.7.2 --- Diet preparation --- p.47 / Chapter 2.7.3 --- Feeding experiments --- p.50 / Chapter 2.7.4 --- Nitrogen balance experiment --- p.50 / Chapter 2.7.5 --- Determination of serum lipid profile --- p.51 / Chapter 2.7.5.1 --- Serum total triglyceride (TG) --- p.51 / Chapter 2.7.5.2 --- Serum total cholesterol (TC) --- p.51 / Chapter 2.7.5.3 --- Serum high-density lipoprotein cholesterol (HDL-C) --- p.52 / Chapter 2.8 --- Statistical analysis --- p.53 / Chapter 3 --- Results and Discussion --- p.54 / Chapter 3.1 --- MP-enriched flours --- p.54 / Chapter 3.1.1 --- Crude protein content of plain flour --- p.54 / Chapter 3.1.2 --- Moisture content of plain flour --- p.55 / Chapter 3.1.3 --- Farinograph of MP-enriched flours --- p.56 / Chapter 3.2 --- Physical characteristics of MP-containing bakery products --- p.59 / Chapter 3.2.1 --- MP-enriched bread --- p.59 / Chapter 3.2.1.1 --- "Weight, volume and density" --- p.59 / Chapter 3.2.1.2 --- Hardness --- p.61 / Chapter 3.2.2 --- MP-enriched crackers --- p.63 / Chapter 3.2.2.1 --- "Weight, dimensions and thickness" --- p.63 / Chapter 3.2.2.2 --- Volume --- p.65 / Chapter 3.2.2.3 --- Hardness --- p.66 / Chapter 3.2.3 --- MP-enriched cookies --- p.68 / Chapter 3.2.3.1 --- "Weight, thickness and diameter" --- p.68 / Chapter 3.2.3.2 --- Hardness --- p.70 / Chapter 3.2.4 --- Extrudates of MP-enriched pastry flour --- p.71 / Chapter 3.2.4.1 --- Expansion ratio --- p.71 / Chapter 3.2.4.2 --- Density --- p.75 / Chapter 3.2.4.3 --- Hardness --- p.75 / Chapter 3.2.4.4 --- Water absorption index (WAI) --- p.78 / Chapter 3.2.4.5 --- Water solubility index (WSI) --- p.80 / Chapter 3.2.4.6 --- Effect of extrusion condition on physical attributes of extrudates --- p.81 / Chapter 3.3 --- Dietary fiber content in MP-containing bakery products --- p.87 / Chapter 3.3.1 --- MP-enriched bread --- p.87 / Chapter 3.3.2 --- MP-enriched crackers --- p.88 / Chapter 3.3.3 --- MP-enriched cookies --- p.89 / Chapter 3.3.4 --- Extrudates produced form MP-enriched pastry flour --- p.90 / Chapter 3.4 --- Nutritional evaluation of extrudates using rat model --- p.93 / Chapter 3.4.1 --- Weight of animals --- p.93 / Chapter 3.4.2 --- Weight of vital organs --- p.93 / Chapter 3.4.3 --- Nitrogen balance experiment --- p.94 / Chapter 3.4.4 --- Serum lipid profile --- p.96 / Chapter 4 --- Conclusion --- p.98 / Chapter 5 --- References --- p.101

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_326767
Date January 2009
ContributorsCheung, Wing Kwun., Chinese University of Hong Kong Graduate School. Division of Life Sciences.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, xiv, 116 leaves : col. ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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