Bread Quality Research Articles

Impact of melon seed oil cake with different particle sizes on bread quality

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread.Graphical

Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products.

This study tested the effect of Companilactobacillus paralimentarius E-106, Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes of sourdough and control breads were in the range of 2.97-3.04 cm3/g, and the control II bread had the highest hardness values on all days. The FAST index value was determined to be between 40.48% and 81.22% in all breads. The FAST index value was found to be higher in the control breads than in the sourdough breads. In the volatile compounds analysis, 72 volatile compounds were detected. The variety of volatile compounds in the breads with sourdough addition was higher than the control breads. Among the tested strains, Companilactobacillus paralimentarius E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Maillard reaction products can be provided by sourdough addition without changing the bread quality, along with meeting consumer demand for less additive use.

Synergistic enhancement of anthocyanin stability and techno-functionality of colored wheat during the steamed bread processing by selectively hydrolyzed soy protein

To improve the stability of anthocyanins and techno-functionality of purple and blue wheat, the selectively hydrolyzed soy protein (reduced glycinin, RG) and β-conglycinin (7S) were prepared and their enhanced effects were comparatively investigated. The anthocyanins in purple wheat showed higher stability compared to that of the blue wheat during breadmaking. The cyanidin-3-O-glucoside and cyanidin-3-O-rutincoside in purple wheat and delphinidin-3-O-rutinoside and delphinidin-3-O-glucoside in blue wheat were better preserved by RG. Addition of RG and 7S enhanced the quality of steamed bread made from colored and common wheat, with RG exhibited a more prominent effect. RG and 7S suppressed the gelatinization of starch and improved the thermal stability. Both RG and 7S promoted the unfolding process of gluten proteins and facilitated the subsequent crosslinking of glutenins and gliadins by disulfide bonds. Polymerization of α- and γ-gliadin into glutenin were more evidently promoted by RG, which contributed to the improved steamed bread quality.

Knowledge mobilization between the food industry and public health nutrition scientists: findings from a case study

BackgroundImproving the nutritional quality of the food supply increases access to nutritious foods, which improves dietary habits and population health. Yet, knowledge mobilization initiatives between public health nutrition researchers and food industries are often not adequately considered and understood. This study explored what elements related to this specific context need to be recognized so that researchers can better mobilize nutrition science knowledge with the food industry to promote the nutritional improvement of food products.MethodA case study qualitative approach was selected to answer the research question, using semi-structured interviews as the data collection technique. Québec baking industry actors were shown a mock-up of an online mobilization platform sharing the results of the Food Quality Observatory that describes the nutritional quality of breads offered in Québec, Canada. They were asked to think aloud as they explored the web platform and were interviewed. Two coders analyzed the data using an inductive approach and thematic content analysis, starting with individual open coding, and then put forward their analyses and drafted the final themes.ResultsThe final data consisted of 10 semi-structured interviews conducted between October 2019 and August 2020. Four main themes were identified: the industry’s context, the knowledge mobilization initiative, the product-related matters stemming from the information shared and the motivation within the industry. Within each theme, sub-themes were highlighted and related to the industries’ motivation to improve their products’ nutritional quality. This study also specified key considerations for changes to the sodium and fiber content in bread.ConclusionOther steps beyond using simple language and a website format could be taken to better mobilize scientific knowledge with food industries, such as providing more consumer information, using an integrated knowledge mobilization approach that includes a consideration of ethics, working with communication professionals, collaborating with food science experts, and providing resources to act on shared information. Legislation such as the front-of-pack regulations could accelerate the pace of collaboration between researchers and industry. Overall, establishing a prior relationship with industries could help gain a better understanding of the themes highlighted in this study. Future research could build on this case study to provide more insights and solidify these findings.Classification codesPublic Health, Public Private, Policy Making, Research Institutions, Use of Knowledge.

Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (secondary raw materials) and apple pomace (byproducts) were used as bread additives. It was found that the preparations did not enrich the bread in protein but in health-promoting compounds, especially gallic acid, protocatechuic acid, caffeic acid, p-coumaric acid, rutin, quercetin, and B vitamins. Extruded preparations had a positive effect on the quality of the bread produced, such as yield and cohesiveness, and gave it a pleasant aroma. It was shown that among all the examined bread samples with added extruded preparations of stale bread, the cornmeal and apple pomace bread samples with 15% extruded preparation (containing 55% cornmeal, 30% stale bread, and 15% apple pomace) had sufficient nutritional value, the highest amounts of gallic acid, protocatechuic acid, p-coumaric acid, caffeic acid, rutin, and quercetin; medium amounts of ellagic acid; high antioxidant activity determined in vitro using four methods (by DPPH, ABTS, power (FRAP), and Fe(II) chelating assays); adequate quality; and significant amounts of vitamins, especially B1, B2, and B3. This type of extruded preparation should utilize apple pomace, which is a byproduct, and stale bread, which is a secondary waste. Such a combination is an excellent low-cost, easy, and prospective solution for the baking industry that could be applied to obtain bread with elevated nutritional value and enhanced health potential, as proven in this publication.

Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations.

Raw materials and process parameters in bread production can modulate the glycemic index, which on itself has been linked with provision of better hunger satisfaction and maintaining better satiation. The objective of this research was to investigate if using unrefined wheat flour or the addition of intact cereals in formulation or alternating the baking time would have an effect on physical characteristics, sensory quality, glycaemic index and appetite sensations in wheat sourdough bread. In the study, three types of commercial part-baked frozen sourdough bread, baked to the final baking for two different times (long and short baking time) were used. A randomized controlled crossover trial was performed with 10 healthy adults who consumed sufficient quantity of bread to ingest 50 g available carbohydrates. Participants self-reported appetite sensations (desire to eat, hunger, fullness, satisfaction, appetite) on a 10 cm visual analog scale (VAS) scale in a course of 180 min. In addition, bread products were subjected to overall acceptability and different sensory attributes were examined on JAR "just about right" scale. Different bread formulations (refined flour, unrefined wheat flour, cereal flour or intact cereals) and different length of baking time significantly influenced (p < 0.005) physical, textural and sensory features of products. The alternation of aforementioned parameters decreased the glycemic index, but not significantly (p > 0.005). No correlation was found between lower GI, satiety and satiation. Liking score and incremental area under the curve (iAUC) of satiety and satiation were calculated as highest in sourdough bread with added cereals.

Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

Influence of Plantation in a Saline-Stressed Location on the Agronomical Characteristics and Technological Quality of Flour and Baladi Bread for Two Egyptian Wheat Varieties

Adaptability of two cellulase producing strains Bacillus sp. SH and Aspergillus oryzaeY21 in whole wheat dough and impact on the quality of whole wheat bread

Adaptability of two cellulase producing strains <em>Bacillus sp.</em> SH and <em>Aspergillus oryzae</em>Y21 in whole wheat dough and impact on the quality of whole wheat bread

Effect of hydrocolloid type on physicochemical and sensory characteristics of gluten-free white bread

Abstract Gluten-free white bread making using local composite flour is currently increasingly being studied. However, the characteristics of the gluten-free white bread produced are not as good as using wheat flour. The use of hydrocolloids is needed to optimize the quality of the white bread produced. This research aimed to examine the effect of hydrocolloid types on the physicochemical and sensory properties of gluten-free white bread. This study used CRD non-factorial, a type of hydrocolloid consisting of xanthan gum, gum arabic and glucomannan. The parameters analyzed are swelling volume, porosity, water content, fat content, protein content, and hedonic (aroma, color, taste, and texture). The results of the research showed that the type of hydrocolloid had a significant effect on the swelling volume, protein content and overall hedonics of white bread. The use of glucomannan and gum arabic produced better volume expansion, protein and hedonic value than xanthan gum. The best treatment was obtained using gum arabic hydrocolloid with characteristics of swelling volume of 228.88%, porosity 1525.87, water content 40.20%, ash content 2.32%, protein content 34.13%, hedonic color 4.7 (like very much), aroma hedonic 4.9 (like very much), taste hedonic 4.1 (like) and texture hedonic 4,1 (like).

The impact of different hydrocolloids on gluten-free bazlama bread quality

The growing global interest in healthy and clean ingredients has prompted a shift in the composition of gluten-free products. This study specifically directed its focus towards Bazlama bread due to its simple ingredient list. The aim of this study was to investigate if clean label hydrocolloids can replace xanthan gum to produce high-quality gluten-free bread. The functional ingredients evaluated were psyllium husk gum (P5), xanthan gum (X5), and fenugreek gum (F5), each at 5.0 g addition level (on 100 g rice/chickpea flour base), as well as a mixture of xanthan and fenugreek gums in a 50:50 wt ratio, used at 3.0 (XF3), 5.0 (XF5), and 6.0 (XF6) g addition levels. The pasting properties of hydrocolloid-flour slurries, the rheological behavior of the gluten-free batters, and the overall quality of the gluten-free bazlama bread (GFBB) were investigated. Results showed that adding P5 increased RVA slurry viscosities and bread thickness comparable to the X5 recipe. However, no significant synergistic effect was observed when combining xanthan and fenugreek gum in any of the tests. GFBB with P5 and X5 stood out for their desirable characteristics such as high thickness and springiness values, while GFBB with F5 and XF3 distinguished themselves from other GFBBs in terms of their higher spread ratio, hardness, diameter, and chewiness. Principle Component Analysis revealed negative correlations between bread thickness and pasting temperature, while the viscoelastic modulus of the batter samples correlated positively with bread thickness. The inclusion of hydrocolloids did not significantly alter the starch digestibility of the GFBB.

Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread

The suitability of microwave-assisted hydrothermally treated (MWT) quinoa flour was investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with quinoa. Different levels (0%, 25%, 37.5%, 50%, and 75%) of native/untreated (N) or MWT quinoa flour (30% moisture content, 9 W/g, total 8 min of microwave exposure) were evaluated to replace maize starch in a starch-based GF recipe. The hydration of the dough was adjusted to obtain similar consistency in terms of complex modulus, G1*, to compensate its increase due to quinoa addition and treatment (up to +737%). The incorporation of increasing amounts of native quinoa flour reduced dough viscosimetric profiles, delayed its gelatinization peak in DSC scans (up to +3.4 °C), and decreased the dough's development and stability during the fermentation test (the final height decreased from 88 mm for 0% quinoa to 4 mm for 75%). When substituting native by MWT quinoa flour at a certain substitution level, a reduction in the breakdown viscosity, an increase in pasting temperature, and an increase in dough development and stability during the fermentation test were noted. As a result, the MWT quinoa flour-fortified breads exhibited a higher specific volume, lower hardness, and retarded staling. In addition, sensory evaluation of the breads showed a reduction in the herbaceous off-flavour associated with the quinoa (untreated) flour, and no effect on bitterness. The experimental findings indicate the feasibility of using microwave hydrothermal treatment to improve the physical properties and sensory quality of quinoa-enriched GF bread.

Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.

The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. Three tests were conducted, varying the amount of these ingredients: in the first formulation, the amount of HPMC was increased to 4.4 g/100 g of flour and starch; in the second, psyllium husk fiber was increased to 13.2 g/100 g of flour and starch; and in the third formulation, xanthan gum was removed. Differences were observed among the formulations: increasing HPMC reduced extrusion force without affecting bread quality; adding psyllium increased dough elasticity but also crumb gumminess and crust hardness. Eliminating xanthan gum altered dough rheology, resulting in a softer and less gummy crumb, and a less reddish color in the final bread.

Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making.

In recent years, the bakery industry has been exploring alternative fats to replace traditional solid fats. Shortening, a common baking ingredient, is produced through the hydrogenation of vegetable oils, resulting in high levels of saturated and trans fatty acids, despite its vegetable oil origin. The excessive consumption of these fats has been associated with negative health effects, including dyslipidemia and cardiovascular issues. Oleogels, incorporating hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), and olive oil, were utilized to replace shortening in the production of white pan bread. The substitution of shortening with oleogel in the white pan bread preparation demonstrated potential reductions in saturated fat, trans fat, and the ratio of saturated fat to unsaturated fatty acids. Specifically, with the complete substitution of shortening with oleogel, saturated fatty acids decreased by 52.46% and trans fatty acids by 75.72%, with unsaturated fatty acids increasing by 57.18%. Our findings revealed no significant difference in volume between bread made with shortening and bread with up to 50% shortening substitution. Moreover, when compared to bread made with shortening and 50% oleogel substitution, no adverse effects on the quality characteristics of volume and expansion properties were observed, and the retrogradation rate was delayed. This study suggests that incorporating oleogels, formed with hydrocolloids such as HPMC and XG, to replace shortening in bread, in conjunction with traditional solid fats, provides positive effects on the quality and nutritional aspects of the bread compared to using oleogel alone. Through this study, we demonstrate the use of oleogels as a healthier alternative to shortening, without reducing the bread's quality, thus offering a practical solution to reduce unhealthy fats in bakery products.

Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars.

The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26-29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93.

Baking quality and starch digestibility in whole wheat bread based on protein enrichment strategy: Significance of protein-starch-water interaction in dough

Whole wheat bread has high nutritional value, but it is characterized by inferior quality and a high glycemic index. Studies have shown that the addition of exogenous protein can improve bread quality. The aim of this study was to determine how different protein combinations (gluten + other cereal proteins) alter dough properties. Based on these properties, we inferred the interactions of the major components (protein, starch, and water) and analyzed their effects on baking quality and starch digestibility of whole wheat bread. Alterations in mixing characteristics, rheological characteristics, and scanning electron microscopy images showed that the addition of large amounts of gluten strengthened the gluten network, whereas the addition of highland barley protein had little effect, and other added proteins caused damage. The addition of gluten improved bread quality tremendously, while the addition of other proteins negatively affected bread quality. All protein additions significantly reduced the in vitro starch digestibility (p < 0.05), with the bread containing highland barley protein showing the lowest estimated glycemic index (76.96) and an excellent baking quality. Therefore, highland barley protein can be selected as a partial substitute for gluten in whole wheat bread.

Controlled fermented sprouted mung bean containing ginger extract as a novel bakery bio-preservative for clean-label enriched wheat bread

Application of controlled fermented sprouted legumes is important in terms of improving quality and shelf-life of wheat bread. In the present study, after spontaneous fermentation of sprouted mung bean containing ginger extract (GE), the predominant lactic acid bacteria (LAB) isolates were screened based on their inhibitory activity against Aspergillus niger. Sequencing results of the PCR products led to the identification of Levilactobacillus brevis as the selected isolate with 73.12% antifungal effect. Then, the selected isolate was used as a protective starter culture in the controlled fermented sprouted mung bean (FSM). Production of wheat bread with FSM containing a protective starter culture and GE not only improved the textural features of the product, but also increased its mold-free shelf-life. Accordingly, wheat bread containing FSM and GE with crumb hardness of 9.52 N, specific volume of 3.53 cm3/g and weight loss of 15.95% had the most appropriate textural characteristics with the lowest fungal surface expansion (45.52% mold growth) after 7 days storage in a challenge test. Furthermore, there was no significant difference (P > 0.05) between this sample and control bread in terms of overall acceptability.

RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality

Improving the baking quality is a primary challenge in the wheat flour production value chain, as baking quality represents a crucial factor in determining its overall value. In the present study, we conducted a comparative RNA-Seq analysis on the high baking quality mutant “O-64.1.10” genotype and its low baking quality wild type "Omid" cultivar to recognize potential genes associated with bread quality. The cDNA libraries were constructed from immature grains that were 15 days post-anthesis, with an average of 16.24 and 18.97 million paired-end short-read sequences in the mutant and wild-type, respectively. A total number of 733 transcripts with differential expression were identified, 585 genes up-regulated and 188 genes down-regulated in the “O-64.1.10” genotype compared to the “Omid”. In addition, the families of HSF, bZIP, C2C2-Dof, B3-ARF, BES1, C3H, GRF, HB-HD-ZIP, PLATZ, MADS-MIKC, GARP-G2-like, NAC, OFP and TUB were appeared as the key transcription factors with specific expression in the “O-64.1.10” genotype. At the same time, pathways related to baking quality were identified through Kyoto Encyclopedia of Genes and Genomes. Collectively, we found that the endoplasmic network, metabolic pathways, secondary metabolite biosynthesis, hormone signaling pathway, B group vitamins, protein pathways, pathways associated with carbohydrate and fat metabolism, as well as the biosynthesis and metabolism of various amino acids, have a great deal of potential to play a significant role in the baking quality. Ultimately, the RNA-seq results were confirmed using quantitative Reverse Transcription PCR for some hub genes such as alpha-gliadin, low molecular weight glutenin subunit and terpene synthase (gibberellin) and as a resource for future study, 127 EST-SSR primers were generated using RNA-seq data.

Genetic variations of bread wheat varieties for bread‐making quality traits in moisture stressed areas of Wollo, Ethiopia

AbstractIn Ethiopia, wheat variety development has traditionally prioritized yield and disease resistance over bread‐making quality. To address this gap, our study evaluated 22 Ethiopian bread wheat varieties across six locations during the 2015/2016 season, utilizing a randomized complete block design with three replications. Various quality traits, including 1000‐kernel weight (TKW), hectoliter weight (HLW), Perten hardness index (HI), single kernel weight (SKW), single kernel diameter (SKD), grain protein content (PC), wet gluten (WG), Zeleny value (ZV), and starch content (SC), were analyzed. Significant effects of varieties, locations, and their interactions on these traits were observed (p &lt; 0.01). Madawalabu, Danda'a, and Mekelle‐4 displayed superior TKW (&gt;40 g), while Menze and Bolo exhibited higher HLW. HI values ranged from 82.8% in Sofumar to 35.5% in Mekelle‐3, indicating diverse grain hardness. Favorable milling traits were observed with SKW values exceeding 30 mg and SKD surpassing 2.5 mm. Genotype and location influenced PC (9.5%–11.0%) and WG content (21.6%–25.2%), meeting bread‐making requirements. ZV ranged from 21.9% to 31%, and SC varied from 64% to 68%, reflecting changes in starch concentration between varieties. Varietal performance varied, with Madawalabu, Menze, and Bolo showing promise. Correlation analysis revealed positive associations among HLW, SKD, SKW, TKW, PC, WG, and ZV, and a negative correlation with SC. These insights provide a foundation for targeted breeding strategies to enhance specific attributes crucial for optimal bread quality, contributing valuable information to wheat breeding programs.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour.

Using salted egg white in steamed bread: Impact on functional and structural characteristics

Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose–lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.