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

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.