Academic Journal
Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour.
| Τίτλος: | Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour. |
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| Συγγραφείς: | Wang H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Su P; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China., Zhang Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China., Yang X; Editorial Department of Journal, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China., Zhang Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Song M; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Liu X; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Zhu Y; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China., Zhang H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China. Electronic address: 2009046@zzuli.edu.cn., Shen H; College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China; National & Local Joint Engineering Research Center of Cereal-Based Foods (Henan), Zhengzhou 450001, China. Electronic address: shen1685778117@163.com. |
| Πηγή: | Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149750. Date of Electronic Publication: 2026 May 21. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Bread*/analysis , Bread*/microbiology , Starch*/chemistry , Starch*/metabolism , Triticum*/chemistry , Triticum*/microbiology , Triticum*/metabolism, Flour/analysis ; Saccharomyces cerevisiae/metabolism ; Fermentation ; Viscosity |
| Περίληψη: | A clear understanding of how starch in fermented dough affects steamed bread quality is essential for developing superior products. In this study, the multi-scale structure and gelatinization properties of wheat starch were systematically characterized, and their relationships with bread quality were evaluated. Results indicated that fermentation disrupted the lamellar structure of starch and reduced relative crystallinity (from 27.1% to 24.2%) and short-range ordered degree (from 0.89 to 0.73). The disordering of these aggregation structures may facilitate the interactions and entanglements among starch molecular chains, leading to increased peak and final viscosities, particularly at 35 °C. Consequently, the specific volume of reconstituted steamed bread increased from 1.29 to 2.26 × 10-3 m3/kg, while hardness decreased from 23.31 to 16.92 N. These findings suggest that fermentation-induced structural transformations of starch could improve the continuity, cross-linking and extensibility of starch-gluten matrix, thereby enhancing bread quality. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Fermented dough; Gelatinization properties; Multi-scale structure; Steamed bread; Wheat starch |
| Substance Nomenclature: | 9005-25-8 (Starch) |
| Entry Date(s): | Date Created: 20260522 Date Completed: 20260611 Latest Revision: 20260611 |
| Update Code: | 20260611 |
| DOI: | 10.1016/j.foodchem.2026.149750 |
| PMID: | 42172751 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149750 |