Abstract: This study aimed to assess the effect of soy lecithin (Soy L, 0.2%–1.0%), glucose oxidase (GOX, 0.3–1.5 U/g), and transglutaminase (TG, 0.3–1.5 U/g) on dough elongation properties and texture qualities of steamed bread. The optimum formulation of steamed bread prepared from wheat flour (50%) and potato pulp (50%) was investigated. Results showed that Soy L and GOX significantly (P < 0.05) affected the specific volume and hardness of steamed bread, whereas TG significantly (P < 0.05) affected the resistance to extension and extensibility of dough, as well as the springiness and cohesiveness of steamed bread. The optimum formulation consisting of 0.65% Soy L, 0.92 U/g GOX, and 0.96 U/g TG increased the viscoelasticity and fermentation characteristics of dough and improved the specific volume, texture, and porosity of steamed bread enriched with potato pulp.

Key words: potato pulp incorporated steamed bread; rheological properties; response surface methodology; fermentation characteristics