Combinatorial approach for improving whole wheat steamed buns: impact of xylanase, G4-amylase, and emulsifiers on dough and product quality

Abstract This study investigates the enhancement of whole wheat dough and steamed buns using a composite formulation of xylanase, G4-amylase, and emulsifiers (SSL, DATEM). The results show significant improvements in the key characteristics of whole wheat steamed buns, including reduced hardness (47.16%), increased elasticity (5.65%), height-to-diameter ratio (45.67%), and specific volume (15.32%). The optimal formulation (G4-amylase 21.19 g/100 kg, xylanase 3.39 g/100 kg, SSL 0.61%) also yielded a moderate eGI value of 66.48, higher water absorption, and enhanced stability during dough processing. Microscopic analysis demonstrated better starch granule dispersion and enhanced gluten network viscoelasticity. Secondary structure analysis revealed improvements in gluten elasticity via β-sheet structure modifications. These findings offer valuable insights for improving the processing and quality of whole wheat-based foods.