Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns

This study evaluated the effects of soybean polysaccharides on quinoa-wheat composite flour and steamed buns. The polysaccharides increased the flour's solubility, swelling power, and water absorption by 60.67%, 18.17%, and 53.16%, respectively. In steamed buns, they improved the textural properties, raising springiness by 8.43% and resilience by 41.67%, while increasing specific volume and the height-to-diameter ratio by 1.40% and 7.98%, respectively. Flavor analysis showed modified volatile compound profiles. The findings demonstrate that soybean polysaccharides enhance the functional properties of composite flour and improve the quality of steamed buns, supporting their use in quinoa-based bakery products. • The first study on soybean polysaccharides (SMA and SMS) as improvers in the quinoa-wheat complex system. • Polysaccharides can significantly enhance the hydration of flour. • Polysaccharides alter the characteristics of volatile flavor compounds in steamed buns. • It provides a mechanism for using polysaccharides to improve the dough system and product quality of weak gluten.