Abstract
This study focuses on the bionic construction of durian‑simulated food by directional physical remodeling and thermal setting treatment of wheat matrix. A novel processing technique named Pot Edge Adhesion Method (PEAM) was applied in the preparation process, realizing the effective simulation of irregular shape and rough texture of natural durian under spatial constraints of container inner wall. Meanwhile, due to the limited volume of the molding container, the dough underwent extrusion deformation and surface micro-rupture during the confined steaming process, resulting in a naturally cracked and slightly broken appearance highly similar to freshly opened durian. Results showed that the bionic durian product prepared via the optimized process presented highly similar apparent color, section texture and partial sensory acceptance to authentic durian with statistically consistent differences (P<0.05). The research breaks through the traditional processing boundary of wheat materials and provides a new technical scheme and theoretical reference for the development of bionic fruit food.