The uniform and delicate gas cells are a crucial quality characteristic of steamed bread, and the dough liquor plays a significant role in stabilizing the gas cells.Dough liquor, a model for the dough liquid lamellae, was extracted from fermented wheat dough by ultracentrifugation.This study aimed to investigate the effects of primary fermentation, rapid secondary fermentation, and sourdough fermentation on the physicochemical properties (composition, apparent viscosity, foam stability) of the dough liquor, the rheological properties of dough during fermentation, and the quality (specific volume, texture, bubble distribution) of steamed bread.Results showed that the method of fermentation significantly affected the yield of the dough liquor.The yield was the lowest in the case of primary fermentation and the highest with sourdough fermentation.The apparent viscosity of dough liquor under these three fermentation methods exhibited shear-thinning behavior, with the following order:primary fermentation > sourdough fermentation > rapid secondary fermentation.Furthermore, dough liquor with higher apparent viscosity tended to have greater foaming ability but poorer foam stability.The three fermentation methods also significantly affected the air-holding capacity of dough and the specific volume and the bubble distribution of steamed bread.Among three fermentation methods, the gas retention rate of sourdough fermentation dough was the highest, and the average bubble area of the sourdough steamed bread was the smallest.The lower surface tension, moderate apparent viscosity, and foam stability were likely key factors contributing to the uniform and delicate gas cells in sourdough steamed bread.
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