Utilization of seaweed composite flour (Kappaphycus alvarezii) in the development of steamed bun

Review on physical properties and acrylamide formation in seaweed bread

“…A comprehensive summary of these research findings can be found in Table 1. Mamat et al (2023) studied the effect on texture by incorporating 1%-9% red seaweed (K. alvarezii) powder into wheat flour in Chinese steamed buns. Specifically, the addition of the seaweed powder increased the hardness and chewiness of the buns, while cohesiveness, volume, and springiness decreased as the seaweed powder concentration increased.…”

“…Specifically, the addition of the seaweed powder increased the hardness and chewiness of the buns, while cohesiveness, volume, and springiness decreased as the seaweed powder concentration increased. Sensory evaluations (9scale hedonic test) showed that buns with up to 6% seaweed powder were acceptable (Mamat et al, 2023). Sasue et al (2023) investigated the addition of K. alvarezii powder into baked buns.…”