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Starch Properties Modulate Gluten-Free Steamed Bread Texture via Regulating Structural Evolution During Fermentation.

Di An1,2, Jiyao Zhang3, Jing Xu1

  • 1School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China.

Journal of Texture Studies
|April 15, 2026
PubMed
Summary
This summary is machine-generated.

Tapioca starch (TS) improves gluten-free steamed bread texture more than corn starch (CS). Starches with higher crystallinity and viscosity yield softer, more elastic bread by enhancing dough structure during fermentation.

Keywords:
fermentationgluten‐free steamed breadproteinrheologystarchstructural evolution

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Area of Science:

  • Food Science
  • Material Science

Background:

  • A gluten-free diet is essential for managing celiac disease.
  • Optimizing gluten-free food texture is crucial for consumer acceptance.
  • Understanding starch's role in gluten-free baked goods is key for ingredient selection.

Purpose of the Study:

  • To investigate how different starches influence gluten-free steamed bread texture.
  • To analyze fermentation-induced structural and rheological changes in gluten-free dough.
  • To correlate starch properties with the final bread characteristics.

Main Methods:

  • Analysis of gluten-free steamed bread texture using different starches.
  • Characterization of starch and protein structures during fermentation.
  • Measurement of dough rheology and volume changes.
  • Evaluation of starch's short-range order, crystallinity, and viscosity.

Main Results:

  • Fermentation decreased starch's short-range order and crystallinity but increased protein's beta-sheet content and hydrophobic interactions, enhancing dough viscoelasticity.
  • Tapioca starch (TS) exhibited higher initial crystallinity and order than corn starch (CS), with less structural change during fermentation.
  • TS incorporation led to a more ordered protein network, stronger hydrophobic interactions, and increased dough viscoelasticity.
  • TS showed higher peak viscosity, contributing to a denser gel during steaming and resulting in softer, more elastic bread (reduced hardness from 6.81 to 3.47 N, increased springiness from 0.76 to 0.92).

Conclusions:

  • The choice of starch significantly impacts gluten-free steamed bread texture.
  • Starches with higher crystallinity, stronger short-range order, greater swelling capacity, and higher gelatinization viscosity improve bread softness and elasticity.
  • Tapioca starch is a superior ingredient for enhancing the texture of gluten-free steamed bread compared to corn starch.