DOI: 10.12187/2025.04.007
Effects of starch hydration dynamics during dough fermentation on steamed bread quality
SU Panpan
QIAO Jingyue
ZHANG Yu
SHEN Huishan
ZHANG Yanyan
LIU Xingli
ZHANG Hua
WANG Hongwei
Abstract：Starch was extracted from wheat doughs fermented for 0～120 min(0 min,30 min,60 min,90 min,and 120 min)to examine changes in its hydration capacity.The starch was then recombined with gluten to prepare reconstituted doughs,and the effects on dough water distribution,microstructure,and steamed bread specific vol-ume,textural properties,and sensory quality were analyzed.Results showed that starch water absorption capacity and solubility increased continuously with fermentation time,while swelling power initially rose and then declined,peaking at 7.05 g/g after 60 min.In the reconstituted doughs,strongly bound water(A21)and free water(A23)proportions decreased,while weakly bound water(A22)increased,indicating a conversion of strongly bound to weakly bound water.The gluten network became more uniform and continuous,with starch granules densely embedded.At 60 min,starch granules were uniformly integrated into the membranous gluten matrix,forming an ordered starch-gluten composite.Steamed bread specific volume,springiness,and resilience initially increased and then decreased,while hardness and chewiness showed the opposite trend.At 60 min,the steamed bread exhibited the best specific volume and textural properties,with the highest sensory score of 79.4.Moderate fermentation enhanced starch hydration capacity,thus improving steamed bread quality.
Keywords：dough fermentationhydration capacitystarchsteamed breadquality
Publication Date：2025-08-15
Online Publishing Date：2025-08-19(First online date of this platform, not the publication date of the document)
Pages：9( 60-68 )