Abstract
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.
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Abbreviations
- BRF:
-
Bran-rich fractions
- CMC:
-
Carboxy methyl cellulose
- GI:
-
Glycemic index
- HDL:
-
High-density lipoproteins
- HPMC:
-
Hydroxy propyl methyl cellulose
- LDL:
-
Low-density lipoproteins
- RAE:
-
Retinol activity equivalents
- VLDL:
-
Very-low-density lipoprotein
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Acknowledgements
Authors acknowledge the support provided by Dr. Sridevi A Singh, Director, CSIR-Central Food Technological Research Institute, Mysuru and Dr. T. Jyothirmai, Head, CSIR-CFTRI, Resource Centre, Hyderabad.
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Vijayendra, S.V.N., Sreedhar, R. Production of buns, the bakery-based snack food, with reduced refined wheat flour content: Recent developments. J Food Sci Technol 60, 2907–2915 (2023). https://doi.org/10.1007/s13197-023-05696-1
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DOI: https://doi.org/10.1007/s13197-023-05696-1