This study aimed to develop high-quality steamed buns enriched with spirulina powder (SP) to enhance their nutritional value. We investigated the effects of SP addition on the microscopic properties of the dough, as well as the texture, quality, and nutritional profile of the steamed buns. The results indicated that adding more than 5% SP disrupts the gluten network structure, resulting in a reduction in the specific volume of the steamed buns. However, the height-to-diameter ratio of the steamed buns increases slightly with the addition of SP in certain amounts. As the amount of SP added increases, the color of the steamed buns gradually turns green and darkens, while the texture becomes harder. A small amount of SP improves the elasticity and overall sensory score of the steamed buns. With a 2% SP addition, the sensory score of the steamed bun is relatively high; however, overall consumer preference declines when the addition exceeds 5%. SP steamed buns exhibit superior antioxidant properties. The steamed bun containing 5% SP exhibits a total phenolic content (TPC) of 1120.4 mg GAE per 100 g of dry weight, alongside a DPPH radical inhibition rate of 54.78%. These values were 2.21 and 3.51 higher, respectively, compared to buns without SP. Additionally, the protein content of the SP steamed buns increased significantly and the amino acid composition was more comprehensive, with increased levels of lysine and alanine. The results concluded that the steamed buns were of the best quality when 2% SP was added. This study provides a reference for the application of spirulina powder in steamed buns.
The main aim of the present investigation was to determine the nutritional and sensory characteristics of wheat flour burger buns supplemented with different quantities of steamed squid powder (SSP). Wheat flour was partially substituted with SSP at various proportions (0, 1, 2, 3, 4, and 5% w/w). The proximate composition and techno-functional features of wheat flour, SSP, and composite flours were investigated. Chemical composition, specific volume, amino acid profile, and sensory characteristics of developed burger buns were investigated to determine the most suitable levels of substitution. The techno-functional characteristics of produced composite flours were significantly improved by inclusion different levels of SSP into wheat flour. The incorporation of SSP into burger buns significantly enhances protein content while reducing carbohydrate levels. The study indicates that as the percentage of SSP increases from 1 to 5%, the protein content of the buns increases correspondingly, with a maximum increase of 1.42 times at 5% SSP. Additionally, carbohydrate levels decrease from 82.06% in control samples to 76.16% with the highest SSP addition. However, the specific volume of the buns shows a decline at higher SSP concentrations, particularly at 4 and 5%, where volumes drop to 2.89 and 2.85 cm3 g-1, respectively. The incorporation of SSP into burger buns significantly enhances the nutritional profile, particularly in essential amino acids. While the total essential amino acids and specific amino acids like leucine, isoleucine, and valine exceed FAO/WHO requirements, lysine levels remain a concern, increasing only to 3.20 g per 100 g of protein, below the required 5.2 g. The sensory evaluation of these buns shows high acceptability, with scores between 8.38 and 8.61, indicating a positive consumer response. Originality/value-The incorporation of steamed squid powder (SSP) into burger buns has been shown to enhance both nutritional and sensory properties, particularly when substituting 1-3% of wheat flour with SSP. This approach aligns with trends in food innovation aimed at improving health benefits while maintaining consumer acceptance.
Beetroot pomace is an underutilised food by-product obtained from the processing of beetroots. However, its rich source of nutrients makes it a potential ingredient for utilisation in rock bun development. The aim of the study was to investigate the nutrient composition and functional properties of freeze-dried beetroot pomace and wheat composite flours, as well as the sensory acceptability of rock buns formulated from these flours. Rock buns were formulated with 95:5, 90:10, 85:15 and 80:20 for wheat flour:freeze-dried beetroot pomace flour (BPF) and 100:0 for the control, respectively. Functional properties and proximate analysis of the flours were determined using standard methods. Sensory evaluation was carried out using a 100 mm visual analogue scale. One-way ANOVA was used to determine significant differences in the mean of the parameters evaluated. Principal component analysis and agglomerative hierarchical clustering exploiting Ward linkage and Euclidean distances were used to establish a visual relationship between the flour samples and some outcome variables. The nutrient composition of composite flour enriched with 20% of BPF showed high fibre, protein and ash content of 1.79%, 11.71% and 2.19%, respectively, compared to the control sample. The swelling power, oil absorption capacity and water absorption capacity increased with increased incorporation of BPF, whilst dispersibility and solubility decreased. The sensory acceptability of the rock buns enriched with 5% and 10% freeze-dried BPF was comparable to the control rock buns formulated from wheat flour only. Rock buns enriched with 10% freeze-dried BPF are nutrient-dense and can compete with control rock buns commercially.
This study evaluated the effects of soybean polysaccharides on quinoa-wheat composite flour and steamed buns. The polysaccharides increased the flour's solubility, swelling power, and water absorption by 60.67%, 18.17%, and 53.16%, respectively. In steamed buns, they improved the textural properties, raising springiness by 8.43% and resilience by 41.67%, while increasing specific volume and the height-to-diameter ratio by 1.40% and 7.98%, respectively. Flavor analysis showed modified volatile compound profiles. The findings demonstrate that soybean polysaccharides enhance the functional properties of composite flour and improve the quality of steamed buns, supporting their use in quinoa-based bakery products.
To investigate the effect of yeast fermentation on the antigenicity of gliadin in steamed buns, eight commercial yeast strains were used to prepare steamed buns from Zhengmai 7698 flour. Gliadin antigenicity was assessed by ELISA kit, whereas the changes of protein structure were analyzed by Fourier transform infrared (FTIR) spectroscopy, particle size measurement, and surface hydrophobicity determination. The results showed that there are variations in gliadin antigenicity among steamed buns prepared with different yeast strains. Notably, the antigenicity of steamed buns prepared with the Apple brand yeast decreased significantly (by 9.7%). Fermentation and steaming disrupted the gliadin structure, resulting in a 27% reduction in α-helix content and helix unwinding. Subsequent protein aggregation led to a significant 30.8% increase in average particle size and a significant 58% decrease in surface hydrophobicity index. Concurrently, the intensities of both ultraviolet (UV) absorption and endogenous fluorescence spectrum were significantly reduced, attributed to the embedding of chromogenic amino acids within the molecule during aggregation. These findings demonstrate that commercial yeast strains can alter the antigenicity of gliadin in steamed buns, and that fermentation and steaming modify the structure of gliadin.
For optimizing the process of protein extraction through microalga Pseudochlorella pringsheimii, microwave-assisted extraction (MAE) was selected. After model validation and verification, the optimized values obtained for biomass concentration, microwave power and microwave time was 3.15 %, 200 W and 116 s, respectively. The extracted microalgae protein concentrates (MPC) were utilized for developing fortified high-protein buns. Comparative analysis of buns formulated by incorporating microalgae protein concentrate (MPC) and decolorized microalgae biomass (DMB) was carried out for nutritional, textural, and colour characteristics. The results revealed that fortification of buns with MPC significantly increased the protein content as compared to DMB fortified and control buns. The current work opens a new door for food industrialists to formulate products in such a way that can potentially enhance the nutritive properties (especially protein content) without adversely affecting its other desired characteristics.
The consumption of whole wheat steamed buns is increasing year by year. However, the taste quality of whole wheat steamed buns is difficult to be controlled during heat processing because it is rich in dietary fiber (DF) and other elements. Compound agents have attracted widespread attention for their effective improvement of the quality of baked products, but their application in steamed flour products is relatively limited. Therefore, this paper explored the effect of DF combined with compound starter on the aggregation characteristics of wheat gluten protein in whole wheat dough during heat processing, in order to find ways to improve the quality characteristics of whole wheat steamed buns. Research has found that chemical leavening (60-80 °C) increases the unfolding degree of gluten protein and improves the elasticity of dough. The addition of DF delayed the stretching of the gluten network caused by chemical leavening. The hardness and pH value of the dough reached their lowest values at 40 °C, which were 796.90 N and 4.95. At 100 °C, the hardness of the dough gradually increases to 4123.45 N and is elastic. The hydrogen bonding of gluten protein gradually increases during the heating process, and it increases with the increase of whole wheat flour (WWF). WWF promoted the thermal aggregation of gluten protein, improved its thermal stability, and stabilized the electrostatic interactions within the system. Correlation analysis demonstrated that the texture characteristics of the dough were significantly correlated with the gluten protein. These results provide a reference for the processing technology of whole wheat steamed buns.
This study investigated the impact of processing temperatures (190 °C, 210 °C, and 230 °C) and durations (7 min, 10 min, and 14 min) on the formation of Maillard reaction products (MRPs) and antioxidant activities in pan baked buns. Key Maillard reaction indicators, including glyoxal (GO), methylglyoxal (MGO), 5-hydroxymethylfurfural (5-HMF), melanoidins, and fluorescent advanced glycation end products (AGEs) were quantified. The results demonstrated significant increases in GO, MGO, 5-HMF contents (p < 0.05), and antioxidant activities (p < 0.05) when the buns were baked at 210 °C for 14 min, 230 °C for 10 min and 14 min. However, the interior MRPs of baked buns were minimally affected by the baking temperature and duration. Prolonged heating temperatures and durations exacerbated MRPs production (43.8 %-1038 %) in the bottom crust. Nonetheless, this process promoted the release of bound phenolic compounds and enhanced the antioxidant activity. Heating induces the thermal degradation of macromolecules in food, such as proteins and polysaccharides, which releases bound phenolic compounds by disrupting their chemical bonds within the food matrix. Appropriate selections of baking parameters can effectively reduce the formation of MRPs while simultaneously improve sensory quality and health benefit of the pan baked buns. Considering the balance between higher antioxidant properties and lower MRPs, the optimal thermal parameters for pan baked buns were 210 °C for 10 min. Furthermore, a normalized analysis revealed a consistent trend for GO, MGO, 5-HMF, fluorescent AGEs, and melanoidins. Moreover, MRPs were positively correlated with total contents of phenolic compounds, ferric-reducing antioxidant power (FRAP), and color, but negatively correlated with moisture contents and reducing sugars. Additionally, the interaction between baking conditions and Maillard reactions probably contributed to enhanced primary flavors in the final product. This study highlights the importance of optimizing baking parameters to achieve desirable MRPs levels, higher antioxidant activity, and optimal sensory attributes in baked buns.
This study investigated the effects of rice bran extract (RBE) on the quality and digestibility of Chinese steamed buns (CSBs). RBE decreased the starch pasting properties, weakened the starch gel network structure, and reduced the storage modulus (G') and loss modulus (G″). With the increase in RBE addition in CSBs, lightness difference (ΔL*) decreased, total color difference (ΔE*) increased, and the color of CSBs shifted from light to dark orange-red. Additionally, RBE increased the specific volume and enlarged the pore size of the CSBs. When 15% RBE was added, the CSBs had the lowest hardness and the highest springiness, indicating optimal quality. Notably, the addition of RBE significantly (p < 0.05) reduced the estimated glycemic index (eGI) from 90.916 ± 0.530 to 82.282 ± 0.399 at a 20% concentration, which represents a 9.5% reduction. This study provides a reference for the development of low-glycemic-index (GI) foods.
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.
In the present study, the effects of glucono-δ-lactone (GDL) as an acid reagent during thermal treatment on the quality of alkaline dough and steamed buns were examined. During the heating process, GDL improved the viscoelasticity and fluidity of the alkaline dough and enhanced intermolecular hydrogen bonding. The hardness of steamed buns was reduced by 61.04 %, whereas the specific volume was increased by 10.4 % with 0.8 g of GDL. The color and taste were also improved to a certain extent. Scanning electron microscopy revealed that excessive GDL caused the dissolution of the gluten network and reduced the formation of gluten protein aggregates. During the heating process, GDL is beneficial to the aggregation of the gluten network. During the process of heating from 25 °C to 60 °C, GDL reduced the -SH content and zeta potential in gluten proteins, enhanced thermal stability, and formed a more ordered gluten network. Excessive GDL reduces the pH of the system by approximately 50 %, causing gluten network dissolution and the reduced formation of gluten protein aggregates. When the temperature increased from 60 °C to 95 °C, a stable gluten network system was formed inside the alkaline dough, and GDL changed the pH of the dough by reacting with sodium bicarbonate, resulting in greater elasticity and lower hardness of the dough. These results provide a theoretical basis for using GDL as an acid reactant for chemical fermentation.
The aim of this study was to explore the reduction of allergenic proteins in sourdough by selecting lactic acid bacteria (LAB) to promote protein hydrolysis while maintaining the techno-functional properties of steamed buns. Here, we measured the protein hydrolysis activity of 37 LAB strains and identified three strains with significant protein hydrolysis effects (L. sanfranciscensis Fs5, L. sanfranciscensis Ls5, and P. pentosaceus P.p7). Co-fermentation of LAB and yeast led to the depolymerization of gluten macromolecules and a more severe decrease in immunoreactivity (46.93 % ∼ 78.51 %). Quantitative proteome measurement was used to investigate the impact of fermentation on proteome composition and allergenic protein abundances of sourdough. 128 celiac disease-related proteins were identified, of which 127 were down-regulated after fermentation (decreased more than 50 %). These proteins mainly included low-molecular-weight glutenin subunits (33.07 %), α-/β-gliadin (21.26 %), and γ-gliadin (25.98 %). Sourdough steamed buns still maintained good specific volume, texture, and digestive properties while reducing immunogenicity.
Low-protein foods have attracted much attention in the medical field. Herein, low-protein steamed buns (LPSBs) were prepared, and their properties were evaluated. The flour types, yeast/flour ratios, fermentation temperatures, and fermentation times were optimized to obtain LPSBs with smooth surfaces and internal porous structures. The LPSBs had a low protein content (0.50 g/100 g) and 80 volatile organic compounds (VOCs). The LPSBs made with different types of flour had distinct characteristic VOCs, allowing for their differentiation. In addition, 10 yeast-metabolism-derived VOCs were identified in the LPSBs. The post-storage textural properties were affected by the flour types, fermentation times, storage temperatures, and storage times. The flours and fermentation times affected the in vitro starch digestion rates. Finally, the LPSBs had lower consumer's acceptability than the steamed bun made with medium-gluten flour. The obtained results are beneficial for understanding the effects of flour types and fermentation times on the properties of LPSBs.
The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants were used-two from white cultivars (Rhine Riesling; Rhine Riesling + Muscat of Moravia) and one from a red blend (Saint Laurent and André)-at substitution levels of 5, 10, 20, and 30%. Thirty-four fPHEs were quantified by high-resolution UHPLC-MS-Orbitrap; dough rheology was assessed by Mixolab; and potential fPHE-wheat macromolecule interactions were examined via FTIR spectroscopy. Wheat flour contained only six fPHEs at low concentrations. Both white GP samples had similar profiles of 32 fPHEs, dominated by miquelianin (526-683 µg/g) and hyperoside + isoquercetin (390-476 µg/g). Red GP was highly enriched in anthocyanins (>30,000 µg/g) and generally exceeded white GP in most fPHEs. Even 5% GP substantially increased fPHE concentrations throughout processing. Several compounds (e.g., gallic acid, miquelianin) exceeded theoretical values, suggesting release from bound forms during fermentation and heating, whereas anthocyanins lost at least 30% during baking. Rheological analysis showed shorter dough development and reduced stability with increasing GP. White GP enhanced starch gelatinization (C3), gel stability (C4), and retrogradation, whereas 20% red GP markedly impaired gelatinization. GP additions ≥10% deteriorated bun shape and physical properties. FTIR confirmed spectral shifts likely due to fPHE-protein/starch interactions. In summary, incorporation of just 5% GP enhanced the nutritional profile of wheat buns.
This study investigated the individual and combined effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical and nutritional properties of Chinese steamed buns (CSBs) supplemented with 15% buckwheat flour. The addition of individual enzymes did not significantly affect the volume or texture of the buckwheat-enriched CSBs, although it increased the crumb moisture content and porosity. In contrast, enzyme combinations can improve specific volume and reduce hardness. The enzyme combination (α-amylase 6 ppm, xylanase 70 ppm, and cellulase 60 ppm) yielded the highest specific volume (2.50 mL/g) and the lowest hardness (271.46 g). Regarding chemical properties, individual enzymes had minimal impact, while the combined treatment (6, 70, 60 ppm) decreased starch and dietary fiber content. For nutritional properties, the glycemic response of the CSBs varied depending on the concentration of the enzyme combination used.
Ce-based single-atomic catalysts (SACs) are highly promising as the oxygen reduction reaction (ORR) catalysts due to the unique 4f orbital, whereas the modulating the coordination environment of single-atomic Ce sites remains challenging using simple strategies for enhancing the ORR performance. Inspired by the process of bun steaming, a composite catalyst comprising CeO2 nanoparticles and single-atomic Ce sites within nitrogen-doped carbon matrix (CeO2/CeZn SACs@NC) is successfully prepared by utilizing cerium salt as the primary material of flour and zinc salts as the leavening agent. X-ray absorption spectroscopy confirms that the induces the transformation from Ce─O coordination (Ce-O5) to Ce─N coordination (Ce-N5), which is verified to reduce reaction energy barriers of the hydrogenation of *OH as the rate-determining step during the ORR process from the theoretical calculation results. Notably, the optimal CeO2/CeZn SACs@NC achieves a remarkable ORR performance with half-wave potential of 0.85 V in 0.1 m KOH and excellent Zn-air battery performance with the specific capacity of 806 mAh gZn -1 at 10 mA cm-2, as well as remarkable long-term stability.
Brown discoloration was observed in the crust of commercial frozen steamed stuffed buns (FSSBs) during resteaming. Culture-dependent and culture-independent analyses demonstrated that Serratia marcescens, a prodigiosin-producing species, was more abundant in spoiled samples than in unspoiled samples. Inoculation of experimental FSSBs with S. marcescens isolated from spoiled FSSBs confirmed that this species causes brown discoloration of FSSBs during resteaming. S. marcescens formed prodigiosin only between 15 and 28 °C but brown discoloration appeared only upon resteaming after storage at 4 °C. High-performance liquid chromatography analyses revealed that prodigiosin was absent from yellow-brown FSSBs. The pigmentation observed during resteaming is thus likely attributable to the intermediate 2-methyl-3-amylpyrrole. These findings provide valuable insights into the microbial contamination of FSSBs and will facilitate the prevention of spoilage of FSSBs.
Cake and sweets are often the icing on the workday. Cake is often believed to enhance social cohesion, well-being, and blood glucose levels in the workplace. Against this background, this study aimed to systematically slice through a year of cake intake at a Danish forensic pathology department. To achieve this, cake events were logged in all of 2024. Variables included date, cake type, occasion, weekday, and whether the cake was announced in advance via e-mail. Descriptive statistics and chi-square tests were used for analysis. Cake was served on 50.8% of workdays, indicating a regular rhythm of cake and non-cake days. Only 33.1% of cake events were announced in advance, introducing an element of surprise. Thursdays were peak cake days, possibly due to scheduled teaching. July and November tied for the most cake occations (17 days each), while March was notably low in sugar (6 days). Traditional cakes, candy, and chocolate were the most common types of treats. Most events were justified by birthdays or work-related occasions. Taken together, these findings suggest that cake plays a vital role in the department's culture, serving both as comfort and an energy booster in a demanding work environment. The frequency of cake days suggests a semi-formalised, perhaps institutionalised, culture of cake. Future research should address the balance between workplace well-being and nutrition, the role of fruit as a debated alternative, and whether official cake procedures are now warranted. Entirely cake-based. None.
Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased. In conclusion, ultrasound as a physical modification means can significantly improve the freeze-thaw properties of corn starch, providing new ideas for the development and quality improvement of corn-starch-based instant frozen pasta products.
The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process control. Multiple quality attributes were evaluated during steaming, and internal temperature distributions were monitored at the bun center and at radial distances of 1, 2, and 3 cm from the center. A numerical temperature model was established and validated by comparison with experimental measurements. The results showed that most quality indicators exhibited the most pronounced changes during the initial 0-9 min of the steaming process. Among the evaluated parameters, internal temperature was identified as the most suitable indicator for monitoring the steaming state of stuffed buns. The consistency between simulated and experimental temperature profiles further confirmed the feasibility of the proposed temperature-based monitoring approach. This study provides a theoretical and technical basis for the intelligent monitoring and control of stuffed bun steaming.