Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread

The effects of rice bran soluble dietary fiber (RBSDF) on the physicochemical properties of frozen dough and the quality of steamed bread were investigated. Moderate levels of RBSDF (145 and 165 μg/g) reinforced the dough rheological properties and increase the contents of the disulfide bonds, while higher levels (185 and 205 μg/g) adversely affected the rheological properties and the contents of the disulfide bonds. Microstructure observation showed that the frozen dough with adding 145 and 165 μg/g RBSDF had more uniform pores and fewer exposed starch granules. A series of quality assessments showed that the moderate levels of RBSDF (145 and 165 μg/g) inhibited the starch recrystallization of frozen dough, and steamed breads from their frozen dough showed the increase in the sensory quality and antioxidant properties. When 145 μg/g RBSDF was added to dough, the steamed bread from its frozen dough gained the highest sensory evaluation score and the highest antioxidant activity, and had higher specific volume and lower water loss. Our studies suggest that the RBSDF can be utilized to develop the frozen dough products for improving their nutritional quality. • Rice bran soluble dietary fiber (RBSDF) improved gluten structure stability within dough. • RBSDF decreased the crystallization rate of starch in frozen dough. • RBSDF significantly increased the antioxidant capacity of steamed bread. • Addition of RBSDF improved the quality of steamed bread.