Fermented cream improves gluten-protein properties in traditional doughs and elevates breads quality

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Earlier research on cream has shown that fermenting whipping cream alters its lipid profile and stimulates the production of extracellular polymeric substances (EPS). These biochemical changes enhance the functional properties of gluten proteins in cream-enriched dough, ultimately improving bread texture and color. In this study, three dough formulations containing 0 %, 50 %, and 100 % fermented cream were compared to evaluate how lipid composition and EPS contribute to dough behavior. Increasing the proportion of fermented cream accelerated fermentation kinetics and lowered dough hardness to 1441.94 g. LF-NMR results indicated that bound water energy in FC-YD was significantly higher than in C-YD, reflecting improved moisture retention. Rheological testing showed moderate viscoelastic properties in dough with fermented cream. Microscopy confirmed that fermented cream improved the continuity of the dough's network structure. Compared with C-YD, FC-YD exhibited a 16 % increase in β-sheet content, a 6 nm blue shift in fluorescence λ max , and a 0.51 μmol/mL reduction in free-SH content, suggesting weakened hydrogen bonding and hydrophobic interactions. While thermal stability at high temperatures decreased, FC-YD maintained favorable zeta potential and particle size distributions, with AFM showing particle aggregation. Correlation analysis linked sulfhydryl content, intermolecular forces, particle size, and secondary structure to dough performance.