Fermented oats by Monascus purpureus modulates gluten network architecture and quality attributes in wheat dough and Chinese steamed bread

Evaluation of the quality of dough and CSB after adding MOF. • HS-SPME-GC–MS was employed to analyze the volatile profiles of the CSB with MOF addition. • CSB formulation enriched with Monacolin K and Monascus pigments was successfully developed. • Mouthfeel profiles and olfactory characterization of CSB with MOF addition were investigated. Rising demand for healthier foods has boosted interest in oat-based Chinese steamed bread (CSB) for its sensory appeal and nutrition, whether Monascus -fermented oats outperform unfermented oats in enhancing CSB quality remains unclear. Therefore, the effects of addition of unfermented oat flour (UOF) and Monascus -fermented oat flour (MOF) on the rheological properties of dough and the quality characteristics of CSB were analyzed, and the microstructure, texture, color, and flavor of CSB were also evaluated. The results showed that compared with doughs supplemented with UOF, those with MOF exhibited lower hardness, chewiness, springiness, cohesiveness, and resilience. Furthermore, the MOF doughs demonstrated higher water absorption, lower stability time, and higher degree of softening, resulting in softer dough texture. Among different addition amounts, CSB with 10% MOF (CSB-MOF) showed the best textural properties, with hardness reduced by 34.7% compared to the control group. Electronic tongue and nose results indicated that the CSB-MOF exhibited characteristic flavors imparted by Monascus fermentation, with significantly elevated levels of aldehydes, ketones, ethers, aromatic compounds, and organic sulfides. Notably, the upregulation of compounds including dodecanenitrile, 3-ethyl-2,5-dimethylpyrazine, ethyl hexanoate, tetrahydro-3a-methyl-1,3-dithiolo[4,5- b ]furan, and (E)-6,10-dimethyl-5,9-undecadien-2-one contributed to milky and fruity notes. Meanwhile, the fatty ((Z)-2-Nonenal,1-Octen-3-ol) and pine-like woody odors ( endo -Borneol) were reduced, thereby improving the overall flavor profile. Although the β-glucan content decreased (1.73 mg/g), the levels of the lipid-lowering component Monacolin K (0.45 mg/g) and the multifunctional Monascus pigments increased in the CSB-MOF. Overall, both textural, sensory properties and functions of CSB were enhanced by Monascus fermentation, providing a potential approach for developing nutritious and flavorful fermented cereal products. Download: Download high-res image (203KB) Download: Download full-size image