{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T02:06:48Z","timestamp":1788919608601,"version":"build-2803163510"},"reference-count":30,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:00:00Z","timestamp":1787011200000},"content-version":"vor","delay-in-days":17,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Psyllium husk gel (PHG) is a soluble dietary fiber with well\u2010documented health benefits, yet its application in whole wheat products is constrained by complex interactions with the gluten network. This study investigated the effects of PHG at 0%, 2%, 8%, and 14% on the phase mass and protein redistribution, microstructure, thermal properties, and steamed bread quality of whole wheat dough. PHG reduced the aqueous phase mass after ultracentrifugation and reallocated proteins predominantly to the water\u2010insoluble fraction, while non\u2010protein substances shifted to the water\u2010soluble fraction associated with insoluble matter. Scanning electron microscopy revealed that PHG transformed the dough from discrete starch granules into continuous aggregates with enhanced granule coverage, and X\u2010ray micro\u2010computed tomography further quantified that PHG increased mean gas cell wall thickness by 3.2%\u201343.1%, with uniform thickening achieved only at 8% addition. At 14%, PHG disrupted thickness uniformity and reduced the optimal thermal stability observed at 8%, as evidenced by a 28.6% higher tan\u2009\n                    <jats:italic>\u03b4<\/jats:italic>\n                    at 60\u00b0C and a 15.8% lower residual weight at 350\u00b0C. Nevertheless, both 8% and 14% PHG still maintained favorable crumb cellular structure, characterized by higher junction numbers and increased cell wall thickness relative to the control, which resulted in higher springiness even after 7\u2009days of short\u2010term storage. These findings clarify how PHG redistributes dough components and reinforces gas cell walls, and provide a practical basis for improving the quality and storage stability of high\u2010fiber whole wheat steamed bread.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70108","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T08:35:40Z","timestamp":1787042140000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Psyllium Husk Gel on Phase Redistribution, Microstructure, and Thermal Properties of Whole Wheat Dough and Steamed Bread Quality"],"prefix":"10.1111","volume":"57","author":[{"given":"Jiayi","family":"Ding","sequence":"first","affiliation":[{"name":"School of Grain Science and Technology Jiangsu University of Science and Technology  Zhenjiang 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