Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments

Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming glu...

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Bibliographic Details
Published in:Journal of food science and technology 2023-12, Vol.60 (12), p.2907-2915
Main Authors: Vijayendra, S. V. N., Sreedhar, R.
Format: Article
Language:English
Subjects:
Additives
Bakeries
Bread
Cellulose
Cereals
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dough
Enzymes
Flour
Food
Food Science
Gluten
Nutrition
Nutritive value
Proteins
Review
Review Article
Snack foods
Sugar
Wheat
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Summary:Buns are very soft puffed bakery snack items, popular in many countries, especially low- and middle-income nations. Buns are either eaten directly or used in the preparation of culinary items. Buns are mainly prepared using refined wheat flour rich in gluten protein and devoid of husk. Consuming gluten-containing foods is leading to several health complications among consumers worldwide. Hence, several researchers have tried to reduce the gluten content in the dough by incorporating cereals flours, protein-rich sources like soy, cheese whey, etc., hydrocolloids, millets, pomace, and seed flour of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fibre content and nutritional profile of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05696-1