Bread Specific Volume Research Articles

Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor

This work investigated the improvement mechanism of transglutaminase (TG) on the buckwheat-wheat steamed bread qualities from the view of protein structural, foaming and air-water interfacial properties of dough liquor (DL). TG reduced the hardness, ameliorated the crumb structure and enhanced the specific volume of buckwheat-wheat steamed bread by up to 9.0%. The DL yield, protein and water recovery were notably increased as the TG concentration increased to 0.2 U/g, then decreased with the higher TG concentrations. The low TG concentrations (<0.2 U/g) increased the protein molecular weight, and decreased the protein hydrophobicity, free amino and sulfhydryl groups content of DL. The high TG concentrations (>0.2 U/g) tended to induce both protein intermolecular and intramolecular cross-linking, which reduced the average particle size from 9.6 to 4.3 μm as the TG concentration increased from 0.2 to 1.0 U/g. TG markedly improved the foaming capacity and foam stability, decreased the surface tension and strengthened the interfacial films by enhancing the viscoelasticity modulus of buckwheat-wheat DL interfacial protein films. The topography of the air-water interfacial layer revealed that the TG-induced protein cross-linking led to a more homogeneous and denser topographical structure. This work will provide fresh insight into the effects of TG-induced protein cross-linking on gas cell stabilization and relate them to the buckwheat-wheat steamed bread quality properties.

Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality

In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05-7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.

Physical and textural properties and sensory acceptability of wheat bread partially incorporated with unripe non-commercial banana cultivars

Abstract Unripe banana flour (UBF) is recognised as a functional ingredient because of its nutritional pattern. The influence of substituting wheat flour with unripe non-commercial banana (Luvhele and Mabonde) flours on bread’s physical and textural properties and sensory acceptability was evaluated. Wheat flour was replaced with 2.5, 5, 7.5, and 10% of UBF of Luvhele and Mabonde in bread production. Physical properties such as volume, density, weight, colour, and textural characteristics were determined. Furthermore, a sensory evaluation of the bread was performed. The inclusion of UBF of Luvhele and Mabonde cultivars significantly decreased (P ≤ 0.05) the weight, volume, and specific volume of breads, but a higher density of breads was observed. Breads containing 10% UBF had the highest hardness values (9.92, Luvhele, and 9.96 N, Mabonde). However, breads incorporated with UBF of both banana cultivars had lower chewiness, cohesiveness, and springiness than control bread. The control bread had crumbs and crust that were significantly lighter (P ≤ 0.05) than the crumb of composite breads. Sensory evaluation results showed that bread incorporated with up to 7.5% UBF of both banana cultivars was acceptable in terms of aroma, taste, and overall acceptability.

Effects of soy protein isolate interaction with brown rice starch on the multiscale structure of brown rice bread.

Gluten-free bread (GFB) has technical bottlenecks such as hard texture, rough taste and low nutrition in practical production. In order to solve these problems, this study used germinated brown rice starch as the main raw material, and investigated the effects of soybean isolate protein (SPI) on the multiscale structure of germinated brown rice starch and bread quality. A gluten-free rice bread process simulation system was established, and the interaction between SPI and starch in the simulation system was characterized. The result shows that the interaction forces between SPI and germinated brown rice starch were mainly represented by hydrogen bonds, and with the addition of SPI, the crystallinity of starch showed a downward trend. At the same time, when the amount of SPI was 3%, the appearance quality was the best and the specific volume of bread was 1.08 mL g-1. When the amount of SPI was 6%, the texture quality was the best. Compared with the bread without SPI, the hardness of the bread with 6% SPI was reduced by 0.13 times, the springiness was increased by 0.03 times, the color was the most vibrant, the L* value being 1.02 times the original, and the baking loss was reduced to 0.98 times the original. The interaction force between SPI and germinated brown rice starch and its effect on bread quality were clarified, and these results inform choices about providing a theoretical basis for the subsequent development of higher-quality GFB. © 2024 Society of Chemical Industry.

Investigation of the effects of psyllium powder addition on the quality of fresh and frozen gluten-free bread

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p&amp;lt;0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p&amp;lt;0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p&amp;lt;0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p&amp;lt;0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p&amp;lt;0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium.

Incorporating whole soybean pulp into wheat flour for nutrient-enriched steamed bread: Exploring the impact on physical and nutritional characteristics.

This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%-50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%-89.79%, 14.96%-116.31%, and 3.45%-34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92µg/g to a range of 140.12-997.12µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58-65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread. PRACTICAL APPLICATION: This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans.

Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and quality attributes

Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at 20 and 30% (flour basis) was studied in breadmaking. The rheological behavior of starch-proteins networks in the composite flour doughs, composition and quality attributes of breads, bread staling events, in vitro starch digestibility of bread crumbs, and volatiles profile, were evaluated using a multi-instrumental analytical approach. According to oscillatory rheological tests, wheat flour substitution with bean flour enhanced the dough's firmness (G′, η*), implying a greater dough resistance to flow and deformation. Nevertheless, the specific volume of breads with roasted beans flour improved, compared to those fortified with raw bean flour, and was comparable to control wheat bread. The texture profile analysis of breads with raw bean flour indicated a greater degree of crumb hardening at the end of storage, despite the lower extent of amylopectin retrogradation, as determined calorimetrically (DSC). FTIR spectroscopy for breads containing bean flour showed little differentiations in the secondary protein structures between fresh and stored crumbs; generally, the β-type structures (β-sheet, aggregates and β-turn) prevailed in all samples at the expense of other secondary conformational elements in the crumb protein networks. The in vitro starch digestibility of fortified bread crumb showed reduced glucose release responses compared to wheat flour bread. The typical "beany" flavor notes of fortified breads were masked using the roasted bean flour; this was corroborated by a modified profile of bread volatiles, resulting in a pleasant sensory appeal for the 20%-substituted product and a more favourable consumer acceptability.

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Quality characteristics and bread-making properties of Korean whole wheat flour produced at different addition levels of wheat bran

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles

AbstractBackground and ObjectivesWhile the beer style expresses beer's diversity by its sensory properties, ingredients, production method, recipe, and history, fibrous fraction and functional properties of Brewers' spent grain (BSG) vary according to the beer style. To investigate the effects of beer style, the physicochemical and technological properties of BSG breads containing 10% of dry BSG from beers Baltic Porter (BP), India Pale Ale (IPA), and Weissbier (W) were evaluated according to their sensory quality, firmness, staling rate, crumb color and structure, proximal composition, and dietary fiber content.FindingsAll evaluated parameters of BSG breads were significantly affected, but differed according to the BSG source. All investigated BSG significantly increased the dietary fiber levels of breads, while only BP bread presented enhanced protein content.ConclusionsHigher deleterious BSG effects in bread quality were verified in IPA bread, which presented the highest dietary fiber content, while the fiber content of BP and W breads were inconsistent with bread quality.Significance and NoveltyAlthough BSG incorporation up to 10% was reported as a limit for obtaining acceptable BSG breads, beer style must also be considered because specific volume, staling rate, and acceptance of breads may be negatively affected by its fiber content.

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread

In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II) E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI) dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum amount without compromising the sensory and physical characteristics along with national properties.

Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

AbstractBackground and ObjectiveThere is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain‐based bread were reduced compared to refined wheat‐based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra‐fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied.FindingsThe increased addition of ultra‐fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra‐fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread.ConclusionsThe partial substitution of wheat with ultra‐fine ground whole grain HB from 5% to 40% wheat significantly affected wheat‐HB dough properties and resultant bread qualities mainly due to weakened gluten networking.Significance and NoveltyThe 5%–10% substitution of wheat by ultra‐fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.

Effects of wheat starch content on its flour and frozen dough bread

The refined wheat flour was mixed with different types of wheat starch in different addition levels, their microstructure, chemical bonds in the dough and baking characteristics of 0–8 weeks frozen dough bread were studied. With the increase of A-Type starch granules and whole wheat starch, the pores of gluten network first decreased and then increased. Conversely, an increase in B-Type starch granules consistently reduced gluten network porosity. With the increase of whole wheat starch, the content of free sulfhydryl group and hydrophobic interaction decreased gradually. Minimal additions of B-Type granules were found to enhance the specific volume of fresh bread, whereas increased quantities improved the specific volume of frozen dough bread. The addition of a small quantity of A- or B-Type granules enhances the freezing stability of bread. This study provides effective information for elucidating the effects of wheat starch on the frozen dough and bread properties in protein-starch matrix.

Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels

Sourdough bread has gained interest with the increasing demand of consumers for more natural, delicious and healthy foods. Also, consumption of whole grain flour is increasing due to the bioactive compounds it contains. This study aimed to investigate the effects of wheat variety (Tosunbey, Kenanbey, İkizce-96, Bezostaja-1), sourdough treatment [Spontaneous fermentation (SP), Lactiplantibacillus plantarum (LP), Fructilactobacillus sanfranciscensis (LS)] and sourdough level (0–10–20–30%) on the technological characteristics of whole wheat bread. The investigated factors had significant effects on pH, total titratable acidity, specific volume, color and textural parameters. The increasing levels of sourdough decreased the specific volume of whole wheat bread and increased the crumb hardness. The whole wheat sourdough breads produced with LP and LS had lower specific volumes due to the acidity, but were more favorable in terms of smell compared to SP. The hardness and chewiness of the bread samples significantly increased with the three days of storage, while the cohesiveness and springiness decreased. Wheat varieties with higher protein content and Zeleny sedimentation value had better performance for whole wheat sourdough bread production. The study showed that sourdough with selected lactic starters (LP and LS) could be used at 10–20% levels in whole wheat bread formulations to have acceptable technological and sensory characteristics.

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread

SummaryThe effects of dietary fibres, polyphenols, proteins and their combination on the estimated glycaemic index (eGI) of steamed bread, as well as the specific volume, height‐to‐diameter ratio, textural and microstructural properties thereof were studied. The results showed that supplementation of 7% soybean dietary fibre, 10% gallic acid combined with 25% soybean protein isolate significantly reduced the starch digestibility of wheat steamed bread, as evidenced by the significant decrease of eGI value from 88.16 to 49.16, which was classified as low GI steamed bread. While, the addition of soybean dietary fibre, gallic acid and soybean protein isolate together negatively affected the fermentation properties of dough, resulting in lower specific volume, chewiness, springiness and higher hardness of steamed bread compared to wheat bread without any addition. The above results in this study might provide theoretical guidance for the development of healthier and blood glucose‐friendly steamed bread in the staple food industry.

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Research has shown that the most frequently used parameters, such as the falling number and the maximum viscosity of starch paste, are not good indicators for assessing the baking value of currently produced rye flours. From the parameters used for evaluating the properties of the starch–amylolytic complex, the initial and onset temperatures for starch gelatinization were the best indicators for evaluating the baking quality of rye flour. This study revealed a significant correlation between the pentosan content (total, water soluble, and insoluble), swelling curve parameters and quality parameters of rye bread, such as the specific bread volume, bread crumb moisture, and bread crumb hardness. Assessment of the baking value of rye flour based only on the evaluated properties of the starch–amylolytic complex is currently not sufficient to determine the baking quality of rye flour and predict the quality of rye bread. This study on the baking quality of rye flour should be extended to include the assessment of the dough properties related to the pentosan content and the enzymes that degrade these components. It was shown that the properties of rye dough related to the content of pentosan can be characterized based on the swelling curve test as a method that, together with the initial and onset starch gelatinization temperatures, allows better assessment of the baking quality of the commercial rye flour and its suitability for the good-quality rye bread production.

Effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage

AbstractBackground and ObjectivesAt present, there are no sufficient data in the literature about the effect of extruded wheat bran on the volatility and physical–chemical properties of bread during frozen storage. Therefore, the current study aimed to investigate the effect of extruded wheat bran on the volatile components and physical–chemical properties of bread during frozen storage.FindingsFrozen storage could effectively extend the shelf‐life of bread. After 20 days of storage, the specific volume and cohesion of the control breads decreased significantly (2% and 21.55%, respectively). Moreover, the hardness and amylopectin retrogradation degree increased significantly (81.56%). After 30 days of storage, the amylopectin retrogradation degree of extruded wheat bran breads significantly increased (161%). After 40 days of storage, the cohesion of extruded wheat bran breads decreased significantly (7.67%). Extruded bran was conducive for improving bread stability during frozen storage. The transverse relaxation times (T2) of extruded wheat bran bread were shorter than those of the control bread. Bran inhibited water molecule migration and reduced the rate of bread quality deterioration. Further, 27 volatile components were detected in the control bread and 32 volatile components were detected in extruded wheat bran breads. The volatile components of all breads did not change significantly within the first 30 days of storage. Thereafter, the concentration of some volatile compounds decreased.ConclusionThe addition of extruded wheat bran significantly affected the volatility and physical–chemical properties of bread during frozen storage. The volatility and physical–chemical properties of extruded wheat bran bread changed gradually during frozen storage. The presence of bran inhibited water molecule migration and the formation and recrystallization of large ice crystals, and reduced the rate of bread quality deterioration during frozen storage.Significance and NoveltyThis study aimed to provide a reference for research on the storage and long‐term preservation of extruded wheat bran bread after production.

Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities.

The aim of the current study was to evaluate the influence of increasing contents (5%-25%) of avocado pulp powder (APP) produced by foam-mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α-amylase, α-glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x-ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.

Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread

The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread.