Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough

Abstract

Effect of baked wheat germ (BWG) on the extensional properties, water mobility, and fermentation properties of steamed bread dough was investigated. The extensograph properties analysis revealed that dough containing BWG exhibited a decreasing trend (p < .05) in extensibility and resistance to extension, indicating that the structure of the gluten network was weakened. Analysis of water mobility revealed that the T 22 and T 23 dramatically reduced as the level of BWG increased, decreasing water availability to the gluten matrix and reducing gluten strength. The analysis of fermentation properties showed that the presence of BWG decreased the maximum dough height, indicating that added BWG destroyed the continuous starch-gluten matrix and prevented the free expansion of wheat dough during the proofing stage.However, the total gas production of dough containing BWG was significantly higher than that of the wheat dough, revealing that the increase in levels of BWG facilitated yeast activity for the production of CO 2 . Novelty Impact StatementWe investigated the external properties, water mobility, and fermentation properties of BWG-enriched dough. The results showed that BWG decreased the extensibility and water availability, resistance to extension of dough by forming weakened gluten network structure, causing a small steamed bread volume. Our ultimate aim was to improve the utilization of wheat germ and the nutrition of BWG-enriched steamed bread. Highlights• BWG can decrease the extensibility and resistance to extension of dough by forming weakened gluten network structure.• Gluten secondary structure changes may be combined to explain the dough extensogaph properties.• BWG can decrease water availability to gluten matrix and reduced gluten strength.• BWG can prevent the free expansion of fermented dough and cause a small steamed bread volume. | INTRODUC TI ONChinese steamed bread has been a traditional staple food in China for many centuries, and the increasingly popular trend in healthy eating has led to a growing interest in several healthy foods, including bran and germ. Indeed, several studies have revealed that the addition of wheat germ enhances the nutritional value of steamed bread by increasing the concentration of minerals, proteins, and fat compared with steamed bread prepared from pure wheat flour (Fatma et al., 2018;

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