To enhance the nutritional quality of steamed bread, adding fermented soy milk in varying quantities to the dough (calculated by wheat flour weight) and the effects of different fermented soymilk additions on the fermentation and rheological properties of dough, as well as on the texture, sensory, and storage characteristics of the steamed bread were investigated.The study showed that the organic acid content, the number of viable bacteria, and the 24 h fermentation entropy in the four dough groups with added fermented soymilk were significantly higher than those in the control (CG) group (P<0.05).Furthermore, fermented soymilk might improve the viscoelasticity of the dough.The addition of 30% fermented soymilk dough had the highest values for G′ and G″, and the steamed bread had the largest specific volume and height-to-diameter ratios, the lowest hardness and chewiness, and the highest organoleptic scores for the steamed bread appearance, internal structure, flavor, taste, and overall acceptance.During the storage period at 4 ℃, the moisture loss rate and hardness of the steamed bread crumb in the four steamed bread groups with added fermented soymilk were significantly lower than those of the CG group, while the moisture content was significantly higher than that of the CG group (P<0.05), among these, the 30% group had the highest moisture content, the lowest moisture loss rate and hardness of steamed bread crumb.In conclusion, the addition of fermented soymilk improved the fermentation and rheological properties of the dough, improved the edible quality of the steamed bread, and effectively delayed staling, the steamed bread with 30% fermented soymilk demonstrated the best quality.
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