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Journal of Chemistry Dietary Fiber: Chemistry, Structure, and Properties Lead Guest Editor: Ji Kang Guest Editors: Qingbin Guo, Yanjie Bai, and Feng Xu Dietary Fiber: Chemistry, Structure, and Properties Journal of Chemistry Dietary Fiber: Chemistry, Structure, and Properties Lead Guest Editor: Ji Kang Guest Editors: Qingbin Guo, Yanjie Bai, and Feng Xu Copyright © 2018 Hindawi. All rights reserved. This is a special issue published in “Journal of Chemistry.” All articles are open access articles distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is prop- erly cited. Contents Dietary Fiber: Chemistry, Structure, and Properties Qingbin Guo, Ji Kang , Yanjie Bai ,andFengXu Editorial (2 pages), Article ID 1328797, Volume 2018 (2018) Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams Li Li, Na Wang, Sen Ma , Songzhu Yang, Xuehua Chen, Yingying Ke, and Xiaoxi Wang Research Article (8 pages), Article ID 7464297, Volume 2018 (2018) Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics Li Li, Zhen Wang, Li-Min Li, Xue-Ling Zheng ,SenMa ,andXiao-XiWang Research Article (7 pages), Article ID 1597308, Volume 2018 (2018) Acetylation Modification Improves Immunoregulatory Effect of Polysaccharide from Seeds of Plantago asiatica L. Le-Ming Jiang ,Shao-PingNie , Dan-Fei Huang, Zhi-Hong Fu, and Ming-Yong Xie Research Article (10 pages), Article ID 3082026, Volume 2018 (2018) Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties Jinli Zhang, Yan Ding, Haizhou Dong, Hanxue Hou ,andXianshengZhang Research Article (9 pages), Article ID 6459243, Volume 2018 (2018) Gamma-Tocotrienol Stimulates the Proliferation, Differentiation, and Mineralization in Osteoblastic MC3T3-E1 Cells Weili Xu ,PanHe,ShenghuaHe , Pengju Cui, Yaqing Mi, Yang Yang, Yang Li, and Shaobo Zhou Research Article (9 pages), Article ID 3805932, Volume 2018 (2018) Rheology of Sesame Pastes with Different Amounts of Water Added Li-Xia Hou Research Article (5 pages), Article ID 8023610, Volume 2017 (2018) Physicochemical Characterisation of Polysaccharides from the Seeds and Leaves of Miracle Fruit (Synsepalum dulcificum) and Their Antioxidant and -Glucosidase Inhibitory Activities In Vitro Huajun Jian, Fang Qiao, Jie Chen, and Nongyue He Research Article (9 pages), Article ID 8948639, Volume 2017 (2018) Application and Development Prospects of Dietary Fibers in Flour Products Wen Han, Sen Ma, Li Li, Xiao-xi Wang, and Xue-ling Zheng Review Article (8 pages), Article ID 2163218, Volume 2017 (2018) Modification and Application of Dietary Fiber in Foods Yue-yue Yang, Sen Ma, Xiao-xi Wang, and Xue-ling Zheng Review Article (8 pages), Article ID 9340427, Volume 2017 (2018) Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough Hua Zhang, Yanyan Zhang, Xintian Wang, Qisen Xiang, Yanhong Bai, Suyun Li, and Lixin Yang Research Article (7 pages), Article ID 4513410, Volume 2017 (2018) Hindawi Journal of Chemistry Volume 2018, Article ID 1328797, 2 pages https://doi.org/10.1155/2018/1328797 Editorial Dietary Fiber: Chemistry, Structure, and Properties Qingbin Guo,1,2 Ji Kang ,1,2 Yanjie Bai ,3 and Feng Xu4 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300222, China 2Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1 3School of Public Health, Soochow University, Suzhou, China 4Merck & Co., Kenilworth, NJ 07033, USA Correspondence should be addressed to Ji Kang; [email protected] Received 18 July 2018; Accepted 18 July 2018; Published 26 September 2018 Copyright © 2018 Qingbin Guo et al. $is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Dietary fiber is defined as “the edible parts of plants or Wheat bran is rich in dietary fiber, which improves the analogous carbohydrates that are resistant to digestion and flour nutritional content and also endows the flour with absorption in the human small intestine with complete or a richer flavor. However, a high content of insoluble dietary partial fermentation in the large intestine.” It includes mainly bran fiber may badly compromise the processing and edible non-starch polysaccharides, oligosaccharides, resistant starch, quality of flour products. One study was conducted to and lignins. Health benefits of dietary fiber including pro- explore ways to decrease the negative effects by using moting laxation, attenuating blood cholesterol and glucose, and fermented bran, which showed longer dough extensibility preventing certain cancers have been extensively studied by and stability and better overall steam bread texture. $is many human and animal studies. $ese health benefits may be provided an innovative way to increase the dietary fiber attributed to several physiological properties such as bulking, content of steam bread. water-holding capacity, cation- and cholesterol-binding Li et al. demonstrated how the complex additives in- properties, and fermentation properties. However, the de- cluding sodium carboxymethyl cellulose (CMC-Na) affect tailed mechanisms of its health benefits are still not clear which the storage property of steamed bread during frozen dough deserve more investigations. In addition, the food application storage. $e results showed that adding complex additives of dietary fiber is still facing many challenges including poor could enhance gas-holding capacity of gluten and maintain texture and unpleasant mouthfeel of the fiber-fortified food yeast activity upon frozen storage. products. Journal of Chemistry set out to publish a special issue Another research was performed to investigate the devoted to the topic “Dietary Fiber: Chemistry, Structure, and quality of fresh wet noodles made from different flour Properties.” $e result is a collection of ten outstanding articles. milling streams. $e basic composition, texture properties, $ese papers covered physicochemical properties of dietary cooking characteristics, and moisture status of the noodles fiber, its food applications, and novel fiber exploration. We were compared. $e results indicated that as storage time believe these studies could make great contribution to dietary increased, the springiness of fresh wet noodles gradually fiber in areas of both research and industrial applications. decreased, while the hardness increased. Zhang et al. studied a novel dietary fiber material: Yang et al. reviewed the modification and application of bamboo shoot dietary fiber (BSDF). $e effects of BSDF on dietary fiber in foods with respect to definition, classifica- the mechanical properties, moisture distribution, and mi- tion, and methods for measurement, extraction, and mod- crostructure of frozen dough were investigated. $e results ification. $e supplementation of dietary fiber for flour, showed that the BSDF significantly improved the visco- meat, and dairy products is also included. $e benefits and elasticity and extensibility of frozen dough after thawing in risks of increasing consumption of dietary fiber are a dose-dependent manner. discussed. 2 Journal of Chemistry Conflicts of Interest $e editors declare that they have no conflicts of interest. Qingbin Guo Ji Kang Yanjie Bai Feng Xu Hindawi Journal of Chemistry Volume 2018, Article ID 7464297, 8 pages https://doi.org/10.1155/2018/7464297 Research Article Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams Li Li,1,2 Na Wang,2 Sen Ma ,1,2 Songzhu Yang,2 Xuehua Chen,2 Yingying Ke,2 and Xiaoxi Wang 2 1Province Key Laboratory of Transformation and Utilization of Cereal Resource, Henan University of Technology, Zhengzhou, Henan 450001, China 2College of Grain and Food Science, Henan University of Technology, Zhengzhou, Henan 450001, China Correspondence should be addressed to Sen Ma; [email protected] and Xiaoxi Wang; [email protected] Received 6 August 2017; Revised 8 December 2017; Accepted 18 May 2018; Published 5 August 2018 Academic Editor: Qingbin Guo Copyright © 2018 Li Li et al. -is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. -is study was performed to investigate the quality of fresh wet noodles made from flour milling streams. -e basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. -e results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. -e relaxation times T21 and T22, analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. -e relaxation time T21,
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