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

Vijayendra, S. V. N. and Sreedhar, R. (2023) Production of buns, the bakery‑based snack food, with reduced refined wheat flour content: Recent developments. Journal of Food Science and Technology. ISSN 0022-1155

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Abstract

Buns are very soft pufed 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 refned wheat four 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 fours, protein�rich sources like soy, cheese whey, etc., hydrocolloids, mil�lets, pomace, and seed four of vegetables and fruits, etc. These additives not only reduce gluten content in the buns to a certain extent but also enhance the fbre content and nutri�tional profle of the buns. This mini-review summarizes the recent developments in the production of buns using these additives to improve their nutritional quality.

Item Type:	Article
Uncontrolled Keywords:	Refned wheat four · Pomace · Cereals · Millets · Hydrocolloids · Health benefts · Maida
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	CFTRI Resource Centres > Hyderabad
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 09:20
Last Modified:	24 May 2023 09:20
URI:	http://ir.cftri.res.in/id/eprint/16454

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