Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

In this study, we added peony seed oil (PSO) to wheat dough and made corresponding steamed breads. Through the dynamic rheological tests of the dough, microstructure analyses, bread quality evaluations, crystallization characteristic experiments, and texture characteristic measurements, we revealed the influence mechanisms of the different contents of PSO on the quality characteristics of the wheat dough and Chinese steamed breads. The results showed that adding PSO at 2% (wheat flour weight basis) had a positive effect on the dough's viscoelasticity, while the G' and G″ of doughs with higher contents were decreased. When PSO was added in the range from 2.0% to 4.0% (wheat flour weight basis), the scanning electron microscope observation results showed that the reticular structure of dough was denser. The specific volume of the resulting steamed breads increased, the breads were softer, and their chewability was better. The crystallinity of the steamed bread with added PSO was lower, and the hardness of the steamed bread after 24 h of storage was significantly lower than that of the control group, which proved that PSO could delay the staling of steamed breads. This study provides a new idea for the application of PSO as a dietary supplement.