This study aimed to explore the effect of diacylglycerol on dough characteristics and bread quality.The effects of diacylglycerol on texture properties, fermentation properties and microstructure of dough, and texture structure and sensory properties of bread were studied by means of texture profile analysis, scanning electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy.Results showed that the hardness and wet gluten content of 70% diacylglycerol dough were increased, the fermentation volume of dough was increased by 4.02%, and the fermentation speed was accelerated by 20 min compared to triacylglycerol dough.The microstructure of 70% diacylglycerol dough showed that the section of gluten protein structure was smoother compared to triacylglycerol dough.X-ray diffraction and Fourier transform infrared spectroscopy showed that the starch structure of 70% diacylglycerol dough remained unchanged, the relative crystallinity decreased, and the α-helix and β-turn of the secondary structure of the protein were reduced by 4.21% and 2.47%.The baking loss of 70% diacylglycerol bread was reduced, the fat content was reduced, the hardness was increased, and the yellowness of the bread core was increased compared to triacylglycerol bread.In the texture structure, the hole density of 70% diacylglycerol bread was increased by 22.50/cm2, and the hole proportion was increased by 19.71% compared to triacylglycerol bread.Meanwhile, there was no significant difference in the total score of sensory evaluation between the two groups.In summary, the partial substitution of diacylglycerol for triacylglycerol in the preparation of bread can obtain low-fat bread without significantly degrading the quality of bread, providing some references for the application of diacylglycerol in bread.
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