{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Bi Z"],"funding":["High-level Talents Introduction Project, Research on Key Technologies of Functional Agriculture from Anhui Science and Technology University","The Establishment Funding for Academician Workstation of Anhui Province (Academician Pan Canping) from Department of Science and Technology of Anhui Province","Chuzhou Shuangchuang Star Industrial Innovation Team Project (Xuebin Yin) from Talent De-velopment Office of Chuzhou Municipality","Anhui Science and Technology University Talent Introduction Project","The Establishment Funding for Anhui Province Peak Discipline of \"Food and Nutrition\" (Category II) from Department of Education of Anhui Province"],"pagination":["4116"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12692145"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(23)"],"pubmed_abstract":["The study explores the impact of incorporating <i>Polygonatum cyrtonema</i> flour (PCF) into wheat flour on dough functionality and steamed bread quality. The results show that PCF enhanced dough hydration, rheology, and protein network stability through hydrophilic and non-covalent interactions, particularly hydrogen bonding. At the optimal level, steamed bread demonstrates improved specific volume, elasticity, and cohesiveness, accompanied by reduced hardness and chewiness, with hardness decreasing by 29%, chewiness by 25.80%, and gumminess by 26.30%. Microstructural analyses have confirmed enhanced water retention, strengthened gluten matrices, and favorable secondary structure transitions. The ultraviolet visible absorption spectroscopy and fluorescence spectroscopy analyses revealed t"],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Effect of &lt;i&gt;Polygonatum cyrtonema&lt;/i&gt; Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread."],"pmcid":["PMC12692145"],"funding_grant_id":["SPYJ202305","830267","KYYJ202201","830261","840122"],"pubmed_authors":["Yin X","Liu Z","Yang Y","Yang L","Wang R","Gong Z","Yang C","Bi Z","Dong C"],"additional_accession":[]},"is_claimable":false,"name":"Effect of &lt;i&gt;Polygonatum cyrtonema&lt;/i&gt; Flour Addition on the Rheological Properties, Gluten Structure Characteristics of the Dough and the In Vitro Digestibility of Steamed Bread.","description":"The study explores the impact of incorporating <i>Polygonatum cyrtonema</i> flour (PCF) into wheat flour on dough functionality and steamed bread quality. The results show that PCF enhanced dough hydration, rheology, and protein network stability through hydrophilic and non-covalent interactions, particularly hydrogen bonding. At the optimal level, steamed bread demonstrates improved specific volume, elasticity, and cohesiveness, accompanied by reduced hardness and chewiness, with hardness decreasing by 29%, chewiness by 25.80%, and gumminess by 26.30%. Microstructural analyses have confirmed enhanced water retention, strengthened gluten matrices, and favorable secondary structure transitions. The ultraviolet visible absorption spectroscopy and fluorescence spectroscopy analyses revealed t","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Dec","modification":"2026-05-26T14:02:09.592Z","creation":"2026-05-24T03:11:48.761Z"},"accession":"S-EPMC12692145","cross_references":{"pubmed":["41376053"],"doi":["10.3390/foods14234116"]}}