Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality
- 1Key Laboratory of Bulk Grain and Oil Deep Processing (Ministry of Education), School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
- 2Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of life and health sciences, Hubei University of Technology, Wuhan, Hubei 430068, China
Abstract
Se-enriched Chinese steamed bread (CSB) is a promising dietary Se source. This study prepared Se-enriched CSB using direct-fermented dough (DFD, 4–16 h) and pre-fermented refrigerated dough (PRD, 24–72 h) with Na₂SeO₃ at 500 or 1500 μg Se/kg. Selenomethionine predominated in DFD, whereas selenocystine dominated in PRD. Both processes enabled selenoamino acid conversion, but conversion efficiency at 1500 μg Se/kg was approximately half that at 500 μg Se/kg. Compared with DFD-CSB, PRD-CSB generally showed lower hardness, remaining within 4.76–7.05 N. Refrigeration for 24–48 h improved dough extensibility and produced CSB with a relatively uniform pore structure, although slight separation appeared in PRD-48 CSB at 1500 μg Se/kg. After 72 h, dough tenacity and extensibility declined, and all PRD-CSB exhibited crust–crumb separation, most pronounced at 1500 μg Se/kg. Thus, 24–48 h was suitable for PRD, whereas prolonged refrigeration and higher Se supplementation increased quality risks.
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BibTeX
@article{zhuang2026dough,
title = {{Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality}},
author = {Kun Zhuang and Wenping Ding and Lan Yao and Xiong Chen and Jun Dai},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104661},
url = {https://doi.org/10.1016/j.fochx.2026.104661},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Dough pre-fermentation combined with refrigeration for selenium-enriched steamed bread: A balanced strategy to coordinate selenium biotransformation and quality
AU - Kun Zhuang
AU - Wenping Ding
AU - Lan Yao
AU - Xiong Chen
AU - Jun Dai
PY - 2026
DA - 2026/10/20
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104661
UR - https://doi.org/10.1016/j.fochx.2026.104661
AB - Se-enriched Chinese steamed bread (CSB) is a promising dietary Se source. This study prepared Se-enriched CSB using direct-fermented dough (DFD, 4–16 h) and pre-fermented refrigerated dough (PRD, 24–72 h) with Na₂SeO₃ at 500 or 1500 μg Se/kg. Selenomethionine predominated in DFD, whereas selenocystine dominated in PRD. Both processes enabled selenoamino acid conversion, but conversion efficiency at 1500 μg Se/kg was approximately half that at 500 μg Se/kg. Compared with DFD-CSB, PRD-CSB generally showed lower hardness, remaining within 4.76–7.05 N. Refrigeration for 24–48 h improved dough extensibility and produced CSB with a relatively uniform pore structure, although slight separation appeared in PRD-48 CSB at 1500 μg Se/kg. After 72 h, dough tenacity and extensibility declined, and all PRD-CSB exhibited crust–crumb separation, most pronounced at 1500 μg Se/kg. Thus, 24–48 h was suitable for PRD, whereas prolonged refrigeration and higher Se supplementation increased quality risks.
SN - 2590-1575
ER -