Dough fermentation is an effective method for selenium conversion. This study investigated the effects of low Na2SeO3 concentrations on the morphology, texture, fermentation properties, Se species, Se bioaccessibility, and antioxidant capacity of two types of yeast-leaved steamed bread. The results indicated that Na2SeO3 did not significantly affect the specific volume; but it did result in increased hardness. X-ray computed tomography revealed that the center of steamed bread became denser owing to Na2SeO3, and the porosity was reduced by approximately half at the highest addition level, although the cell number remained relatively unchanged. The fermentation property test demonstrated that Na2SeO3 reduced the gas production rate in dough. The conversion rate of seleno-amino acids increased with the addition of Na2SeO3, reaching a maximum of over 7 %, as did the antioxidant capacity, although the Se bioaccessibility decreased. In conclusion, this Se-enriched steamed bread reveals its potential functional benefits as a staple food.
Keywords: Microstructure; Selenium species; Selenium-enriched steamed bread; X-ray computed tomography.
Copyright © 2024. Published by Elsevier Ltd.