面团发酵中淀粉水合能力变化对馒头品质的影响

苏盼盼; 乔靖玥; 张宇; 申慧珊; 张艳艳; 刘兴丽; 张华; 王宏伟

doi:10.12187/2025.04.007

August 2025

Article Contents

SU Panpan, QIAO Jingyue, ZHANG Yu, et al. Effects of starch hydration dynamics during dough fermentation on steamed bread quality[J]. Journal of Light Industry, 2025, 40(4): 60-68. doi: 10.12187/2025.04.007

Citation: SU Panpan, QIAO Jingyue, ZHANG Yu, et al. Effects of starch hydration dynamics during dough fermentation on steamed bread quality[J]. Journal of Light Industry, 2025, 40(4): 60-68. doi: 10.12187/2025.04.007 shu

Effects of starch hydration dynamics during dough fermentation on steamed bread quality

SU Panpan ^1,2 ,
QIAO Jingyue ^1,3 ,
ZHANG Yu ⁴ ,
SHEN Huishan ^1,2,3 ,
ZHANG Yanyan ^1,2,3 ,
LIU Xingli ^1,2 ,
ZHANG Hua ^1,2,3 ,
WANG Hongwei ^1,2,3,,

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Zhengzhou University of Light Industry, Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China;
3. Zhengzhou University of Light Industry, Food Laboratory of Zhongyuan, Luohe 462300, China;
4. Neijiang Academy of Agricultural Sciences, Neijiang 641000, China

Corresponding author: WANG Hongwei,
Received Date: 2024-11-07
Accepted Date: 2025-02-13

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 volume, 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.
- dough fermentation,
- hydration capacity,
- starch,
- steamed bread,
- quality
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Effects of starch hydration dynamics during dough fermentation on steamed bread quality

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