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. 2025 Aug 5;14(15):2735.
doi: 10.3390/foods14152735.

Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response

Wenjun Liu  1   2   3 , Jian Ming  1 , Margaret Brennan  4 , Charles Brennan  4
Affiliations

Enzymes (α-Amylase, Xylanase, and Cellulase) in Steamed Buckwheat Buns: The Effects on Quality and Predicted Glycemic Response

Wenjun Liu et al. Foods. .

Abstract

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.

Keywords: dietary fiber; in vitro digestion; physicochemical properties; pseudocereal; synergistic mechanism.

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Conflict of interest statement

Author Wenjun Liu was employed by the company Chongqing Wanbiao Testing Technology Ltd. The authors declare that this study received funding from Chongqing Wanbiao Testing Technology Ltd. The funder was not involved in the study design, collection, analysis, interpretation of data, the writing of this article or the decision to submit it for publication.

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