Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit ( <i>Actinidia chinensis</i> ) flour during processing

Kiwifruit powder fortification markedly enhanced CSB's nutritional profile and modulated dough rheology, pasting properties and thermal behavior. Although kiwifruit flour disrupted gluten network formation, leading to firmer, less elastic bread and darker crumb, it greatly prolonged freshness by slowing starch retrogradation and microbial spoilage. An incorporation level of up to 200 g kg^-1 kiwifruit flour offered an optimal balance between functional benefits and consumer acceptability, supporting its application in traditional bakery products. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.