Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality

Summary Fatty acids (FAs) of soya bean oil (SO), corn oil (CO), peanut oil (PO), and rapeseed oil (RO) and their effects on dough rheology and Chinese steamed bread (CSB) quality were elucidated. PO, containing the most appropriate proportions of saturated (12.73%) and unsaturated (87.27%) FAs, had the most positive effects, conferring dough with an optimal viscosity and elasticity ratio, springiness, and recovery capacity. Concomitantly, the resultant CSB exhibited a nearly 15% larger specific volume, 33% softer texture, 5% lower mean cell area, 104% higher cell density, and 91% enhanced cell‐to‐total area ratio than control bread with commercial shortening. Furthermore, PO contained an optimal ω‐6/ω‐3 essential FA ratio of 6.28 for health benefits. For these reasons, PO could serve as a potential improver for CSB production to replace commercial shortening and compensate for essential nutrient deficiencies.