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<p>Long-chain inulin (FXL), a functional dietary fiber, enhances food nutritional value (regulating gut flora, increasing satiety) but may impair Chinese steamed bread quality due to its strong water-binding capacity (competing with dough for water). We hypothesized ultrasound-assisted fermentation could weaken FXL-water binding, alleviating its adverse effects on Chinese steamed bread. This study aimed to investigate ultrasound-assisted fermentation’s impacts on the physicochemical properties (water distribution, specific volume, hardness) and microstructure (gluten network, starch crystallinity) of Chinese steamed bread with FXL. Two groups were used: The control group was made from wheat flour via conventional fermentation. The FXL group added FXL to wheat flour and some groups received ultrasound-assisted fermentation, with other steps (mixing, proofing, steaming) consistent with the control. Results showed ultrasound-assisted fermentation increased Chinese steamed bread’s strongly bound water (max. 23.06% in 400&#xa0;W-FXL group) and decreased free water, improving water-holding capacity. Specific volume significantly increased and hardness reduced (<i>p</i> &lt; 0.05). Ultrasound-assisted fermentation also modified the gluten network (β-sheet and S-S bonds up by 36% and 44.7%, respectively, forming a uniform/compact structure) and reduced starch crystallinity in 400&#xa0;W-FXL group. Ultrasound-assisted fermentation effectively improves the quality of Chinese steamed bread with FXL.</p>

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Effects of ultrasound-assisted fermentation on the water distribution, texture and physicochemical properties of Chinese steamed bread with long-chain inulin

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Wang Xin,
  • Wang Ziyu,
  • Qi Weiwei,
  • Chang Menghan,
  • Liu Qianqian,
  • Lv Xuepeng,
  • Yue Chonghui

摘要

Long-chain inulin (FXL), a functional dietary fiber, enhances food nutritional value (regulating gut flora, increasing satiety) but may impair Chinese steamed bread quality due to its strong water-binding capacity (competing with dough for water). We hypothesized ultrasound-assisted fermentation could weaken FXL-water binding, alleviating its adverse effects on Chinese steamed bread. This study aimed to investigate ultrasound-assisted fermentation’s impacts on the physicochemical properties (water distribution, specific volume, hardness) and microstructure (gluten network, starch crystallinity) of Chinese steamed bread with FXL. Two groups were used: The control group was made from wheat flour via conventional fermentation. The FXL group added FXL to wheat flour and some groups received ultrasound-assisted fermentation, with other steps (mixing, proofing, steaming) consistent with the control. Results showed ultrasound-assisted fermentation increased Chinese steamed bread’s strongly bound water (max. 23.06% in 400 W-FXL group) and decreased free water, improving water-holding capacity. Specific volume significantly increased and hardness reduced (p < 0.05). Ultrasound-assisted fermentation also modified the gluten network (β-sheet and S-S bonds up by 36% and 44.7%, respectively, forming a uniform/compact structure) and reduced starch crystallinity in 400 W-FXL group. Ultrasound-assisted fermentation effectively improves the quality of Chinese steamed bread with FXL.