Effect of enzymatically interesterified rapeseed oil-based plastic fats on the dough properties and corresponding steamed bread

The effect of enzymatically interesterified rapeseed oil-based plastic fats (EIPF) on the rheological properties of dough, as well as related steamed bread qualities were investigated in this paper. Addition of EIPF significantly improved the dough viscoelasticity and corresponding steamed bread qualities. Addition of EIPF significantly increased the pasting parameters and gluten yield due to the interaction between lipid, starch and gluten. EIPF（2%） resulted in an increase in ionic bonds and hydrogen bonds, while simultaneously reducing hydrophobic interactions. This facilitated the oxidation of free sulfhydryl groups into disulfide bonds, thereby promoting gluten polymerization and enhancing the structural integrity of the gluten network. Accordingly, the mechanism of EIPF improving dough properties was clarified in this study, suggesting that EIPF could be used as steamed bread improver. •The mechanism of EIPF improving dough properties was clarified.•The dough and corresponding steamed bread qualities were improved.•The gluten polymerization was promoted by the addition of EIPF.•EIPF weakened hydrophobic interaction.