High-fiber low-gi steamed bread and preparation method thereof

Abstract

The application discloses high-fiber low-GI steamed buns and a preparation method thereof. The application comprises the following raw materials: wheat, high-amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharide, dehydrated bamboo shoots, tremella fuciformis, hericium erinaceus, konjac flour, common wheat flour, dry yeast, compound leavening agent, corn germ oil, water, compound strains and compound enzyme preparation. The preparation process of the application is mild, avoids the damage of high temperature, strong acid and alkali or organic solvents to the heat-sensitive active components of raw materials, has low energy consumption, high enzyme reaction specificity, few by-products, relatively few impurities and simple subsequent treatment.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a high-fiber, low-GI steamed bun and its preparation method. Background Technology

[0002] Steamed buns are a core staple food for Chinese residents, with wheat-based products accounting for over 60% of consumption in northern China and nearly 50% nationwide. Traditional steamed buns are made from refined wheat flour, which, after processing to remove bran and other fiber components, has two major drawbacks: firstly, it has extremely low dietary fiber content, failing to meet the body's daily dietary fiber intake requirements; secondly, it primarily contains rapidly digestible starch, making it a high-GI food, causing a rapid rise in blood sugar after meals, and thus unsuitable for long-term consumption by people with diabetes, high blood pressure, high cholesterol, or those trying to lose weight.

[0003] Existing improvement methods mostly involve directly adding wheat bran and mixed grain fiber powder to flour to make fiber steamed buns. However, this method has obvious technical shortcomings: coarse fiber will damage the gluten network structure, resulting in a blackened surface, reduced volume, dense and hard internal structure, rough texture, and decreased elasticity, leading to low consumer acceptance. At the same time, the fiber is not modified, has a low proportion of soluble fiber, and has weaker functions in lowering blood sugar and regulating the intestines, resulting in limited effects in improving the glycemic index (GI).

[0004] Existing technologies lack integrated modification processes for fiber raw materials. Relying solely on simple physical fiber mixing cannot simultaneously achieve both excellent taste and the dual functions of high fiber and low GI. The market urgently needs a high-fiber, low-GI steamed bun preparation process that can be industrially produced, has a taste similar to ordinary white flour steamed buns, and outstanding functionality. Summary of the Invention

[0005] The purpose of this invention is to solve existing problems by proposing a high-fiber, low-GI steamed bun and its preparation method.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A high-fiber, low-GI steamed bun comprises the following ingredients: wheat, high-amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, konjac flour, ordinary wheat flour, dry yeast, compound leavening agent, corn germ oil, water, compound microbial culture, and compound enzyme preparation.

[0007] A method for preparing a high-fiber, low-GI steamed bun includes the following steps: S1. Preparation of premixed slurry: Mix wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, konjac powder and water, and stir to make a uniform premixed slurry; S2. Compound microbial fermentation: Add compound microbial cultures to the premixed slurry and carry out constant temperature fermentation; S3. High-pressure treatment: After the fermentation is complete, the material is sealed and then subjected to pressure treatment; S4. Compound enzymatic hydrolysis: Adjust the pH and temperature of the material after pressurization, add compound enzyme preparation and carry out isothermal enzymatic hydrolysis; S5. Enzyme inactivation and drying: After enzymatic hydrolysis, the enzymes are inactivated at high temperature and then dried to obtain high-fiber blended grain powder; S6. Making the dough: Take all-purpose flour, dry yeast, compound leavening agent, and high-fiber blended grain powder. Mix the high-fiber blended grain powder with water and corn germ oil. The total liquid amount should be 50% of the flour weight. Knead until the dough is smooth. S7. First fermentation: Place the dough in a constant temperature and humidity environment to ferment until it expands to twice its volume. After degassing, divide and shape the dough. S8. Second proofing and steaming: After shaping, the dough undergoes a second proofing at a constant temperature and humidity, followed by steaming in boiling water. After steaming, the heat is turned off and the dough is left to sit in the steamer before being removed to obtain high-fiber, low-GI steamed buns. Preferably, the compound microbial strain in S2 is yeast, lactic acid bacteria, and lactobacillus fermentum, with a mass ratio of 1:1:2; the amount of compound microbial strain added is 1-1.5% of the total mass of the premixed slurry; the fermentation temperature is 33-34℃, and the fermentation time is 24-36h.

[0008] Preferably, the pressurization pressure in step S3 is 3-5 MPa, and the pressurization time is 40-100 min.

[0009] Preferably, the compound enzyme preparation in S4 is cellulase, xylanase, and β-glucosidase, with a mass ratio of 1:2:1; the amount of compound enzyme preparation added is 0.2-2% of the total mass of the material after pressurization; the pH of the enzymatic hydrolysis system is controlled at 4.5-6.0, the enzymatic hydrolysis temperature is 40-50℃, and the enzymatic hydrolysis time is 4-8h.

[0010] Preferably, the amount of high-fiber blended grain powder prepared in step S5 added in step S6 is 15-40% of the total mass of ordinary flour.

[0011] Preferably, the primary fermentation conditions in S7 are: temperature 28-32℃, ambient humidity 75-80%, and fermentation time 30-60 min.

[0012] Preferably, the secondary proofing conditions for S8 are: temperature 35-40℃, ambient humidity 80-85%, proofing time 15-60min; steaming time 15min, after steaming, turn off the heat and let it sit for 5min before taking out the finished product.

[0013] Preferably, the S5 enzyme inactivation process involves incubating in a 90°C water bath for 10 minutes.

[0014] Preferably, the total dietary fiber content of the steamed bun is ≥18%.

[0015] The beneficial effects of this invention are as follows: The high-fiber, low-GI steamed bun of this invention is stable, easy to store and transport, and can directly replace traditional steamed buns as a staple food, making it easy to promote industrialization. The present invention provides a method for preparing high-fiber, low-GI steamed buns that organically combines three steps: biological fermentation (softening structure), physical pressurization (instant cell wall disruption), and compound enzymatic hydrolysis (targeted hydrolysis). First, microbial fermentation is utilized. Then, under pressure, the cell structure of the material is initially destroyed and some endogenous enzymes are transformed. Finally, compound enzymes are used in a targeted manner. Cellulase and xylanase destroy the cell wall, and β-glucosidase promotes the release and transformation of active ingredients such as polysaccharides. This greatly improves the dissolution rate of effective ingredients such as β-glucan, arabinogalactan, and resistant starch, while deeply degrading substances that cause roughness, thus fundamentally improving the taste. This invention avoids the rough texture and high glycemic index caused by the introduction of a large amount of traditional whole wheat flour. The soluble components in the high-fiber blended grain flour can be well integrated with the flour system, resulting in steamed buns with a delicate and elastic texture. The taste is not significantly different from ordinary steamed buns, or even better, and has a natural ingredient aroma, making it easy for consumers to accept. The final product is rich in soluble dietary fiber (total dietary fiber content ≥18%), prebiotic oligosaccharides (fructooligosaccharides, β-glucan oligosaccharides, etc.), and fungal immunomodulatory polysaccharides. High-pressure processing significantly improves the solubility and bioavailability of the polysaccharide molecules. This product exhibits a three-stage colonic fermentation regulation capability: rapid release of fructooligosaccharides and resistant dextrin in the proximal colon promotes the proliferation of Bifidobacteria; directional production of propionic acid and butyric acid in the transverse colon; and continuous release of Tremella fuciformis polysaccharide and Hericium erinaceus polysaccharide fragments in the distal colon, exerting immunomodulatory effects through M cell-mediated processes. The product can significantly improve the intestinal flora structure, increase the levels of *Femtobacter* and *Rhizobium*, and decrease sulfate-reducing bacteria; it also possesses multiple physiological functions, including lowering postprandial blood glucose, inhibiting cholesterol synthesis, repairing the intestinal mucosal barrier, and anti-inflammatory effects, making it suitable for high-fiber staple food products and functional foods for intestinal health. The preparation process of this invention is mild, avoiding the damage of heat-sensitive active ingredients in raw materials caused by high temperature, strong acids or alkalis or organic solvents. It has low energy consumption, strong enzymatic hydrolysis reaction specificity, few by-products, relatively few impurities, and simple subsequent processing. Detailed Implementation

[0016] A high-fiber, low-GI steamed bun comprises the following ingredients: wheat, high-amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, konjac flour, ordinary wheat flour, dry yeast, compound leavening agent, corn germ oil, water, compound microbial culture, and compound enzyme preparation; Wheat, dehydrated bamboo shoots, white fungus, and monkey head mushroom are ground into powder, and all raw materials are sieved through an 80-mesh sieve; 100g each of wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, and konjac powder constitute a set of basic raw materials.

[0017] Comparative Example The existing method for preparing grain fiber steamed buns provided in this comparative example includes the following steps: S1. Take 100g each of dried wheat, pea dietary fiber powder, and soybean dietary fiber powder. Grind the wheat into powder, mix all the powders together, and pass them through an 80-mesh sieve to obtain compound grain powder.

[0018] S2. Take all-purpose flour, dry yeast, compound leavening agent, and S1 compound grain powder. Mix the compound grain powder with an appropriate amount of water and corn germ oil, so that the total liquid volume is about 50% of the flour. Use this mixture to knead the dough until it is smooth. S3. Ferment the dough at 30℃ and 80% humidity for 60 minutes until it doubles in size, then deflate it, divide and shape it. S4. Let the dough rise a second time for 15 minutes at 35℃ and 75% humidity. Place it in a steamer and steam over boiling water for 20 minutes. Turn off the heat and let it sit for 5 minutes before taking out the proportion of grain fiber steamed buns. Example 1

[0019] A method for preparing GI steamed buns includes the following steps: S1. Take 100g each of dried wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, and konjac powder. Grind the wheat, dehydrated bamboo shoots, white fungus, and monkey head mushroom into powder. Mix all the powders and pass them through an 80-mesh sieve. Add 700mL of purified water and stir to form a uniform premixed slurry. S2. Add 20g of compound bacteria (yeast, lactic acid bacteria and lactobacillus fermentum, commercially available, 1:1:2, mass ratio 0.01:1) to the premixed slurry and let it ferment at 33℃ for 24 hours. S3. Pressurize the fermented material (pack the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 3 MPa and a processing time of 40 minutes; S4. Adjust the pH of the pressurized material to 5.0, raise the temperature to 50℃, add a compound enzyme (cellulase, xylanase and β-glucosidase, enzyme activity ratio 1:2:1), the total amount of enzyme added is 2% of the total mass of the pressurized material, and enzymatic hydrolysis is performed under these conditions for 2 hours; S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain high-fiber blended grain powder.

[0020] S6. Take 500g of all-purpose flour, 3g of dry yeast, 3g of compound leavening agent, and 100g of S5 high-fiber blended grain powder. Mix the S5 high-fiber blended grain powder with an appropriate amount of water and corn germ oil, so that the total liquid volume is about 50% of the flour. Use this mixture to knead the dough until it is smooth. S7. Ferment the dough at 30℃ and 80% humidity for 60 minutes until it doubles in size, then deflate it, divide and shape it. S8. Let the dough rise a second time for 15 minutes at 35℃ and 75% humidity. Place it in a steamer and steam over boiling water for 20 minutes. Turn off the heat and let it sit for 5 minutes before taking out the high-fiber, low-GI steamed buns from Example 1. Example 2

[0021] A method for preparing GI steamed buns includes the following steps: S1. Take 100g each of dried wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, and konjac powder. Grind the wheat, dehydrated bamboo shoots, white fungus, and monkey head mushroom into powder. Mix all the powders and pass them through an 80-mesh sieve. Add 650mL of purified water and stir to form a uniform premixed slurry. S2. Add 19.5g of compound bacteria (yeast, lactic acid bacteria and lactobacillus fermentum, commercially available, 1:1:1, mass ratio 0.01:1) to the premixed slurry and let it ferment at 33℃ for 24 hours. S3. Pressurize the fermented material (put the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 2 MPa and a processing time of 45 minutes; S4. Adjust the pH of the pressurized material to 5.0, raise the temperature to 50℃, add a compound enzyme (cellulase, xylanase and β-glucosidase, enzyme activity ratio 1:2:1), the total amount of enzyme added is 2% of the total mass of the pressurized material, and enzymatic hydrolysis is performed under these conditions for 2 hours; S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain high-fiber blended grain powder.

[0022] S6. Take 500g of all-purpose flour, 3g of dry yeast, 3g of compound leavening agent, and 100g of S5 high-fiber blended grain powder. Mix the S5 high-fiber blended grain powder with an appropriate amount of water and corn germ oil, so that the total liquid volume is about 50% of the flour. Use this mixture to knead the dough until it is smooth. S7. Ferment the dough at 30℃ and 80% humidity for 60 minutes until it doubles in size, then deflate it, divide and shape it. S8. Let the dough rise for a second time for 15 minutes at 35℃ and 75% humidity. Place it in a steamer and steam over boiling water for 20 minutes. Turn off the heat and let it sit for 5 minutes before taking out the high-fiber, low-GI steamed buns from Example 2. Example 3

[0023] A method for preparing GI steamed buns includes the following steps: S1. Take 100g each of dried wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, and konjac powder. Grind the wheat, dehydrated bamboo shoots, white fungus, and monkey head mushroom into powder. Mix all the powders and pass them through an 80-mesh sieve. Add 700mL of purified water and stir to form a uniform premixed slurry. S2. Add 20g of compound bacteria (yeast, lactic acid bacteria and lactobacillus fermentum, commercially available, 1:1:2, mass ratio 0.01:1) to the premixed slurry and let it ferment at 33℃ for 24 hours. S3. Pressurize the fermented material (put the fermented material into a flexible packaging bag and seal it, then place it in a pressurizing device for pressurization), with a processing pressure of 2MPa and a processing time of 40 minutes; S4. Adjust the pH of the pressurized material to 5.0, raise the temperature to 50℃, add a compound enzyme (cellulase, xylanase and β-glucosidase, enzyme activity ratio 1:1:1), the total amount of enzyme added is 1% of the total mass of the pressurized material, and enzymatic hydrolysis for 2 hours under these conditions; S5. The enzymatically hydrolyzed material is subjected to enzyme inactivation (90℃ water bath for 10 minutes) and dried to obtain high-fiber blended grain powder.

[0024] S6. Take 500g of all-purpose flour, 3g of dry yeast, 3g of compound leavening agent, and 100g of S5 high-fiber blended grain powder. Mix the S5 high-fiber blended grain powder with an appropriate amount of water and corn germ oil, so that the total liquid volume is about 50% of the flour. Use this mixture to knead the dough until it is smooth. S7. Ferment the dough at 30℃ and 80% humidity for 60 minutes until it doubles in size, then deflate it, divide and shape it. S8. Let the dough rise a second time for 15 minutes at 35℃ and 75% humidity. Place it in a steamer and steam over boiling water for 20 minutes. Turn off the heat and let it sit for 5 minutes before taking out the high-fiber, low-GI steamed buns from Example 3.

[0025] Effect comparison test 1. Determination of active ingredient yield: The total dietary fiber content in the steamed buns of Example 1 and Comparative Example 1 was determined. The results showed that the total dietary fiber yield of Example 1 was 20% higher than that of Comparative Example 1. The dietary fiber content was determined according to GB 5009.88-2023, and the core detection method was enzyme gravimetric method-liquid chromatography. 2. Sensory evaluation of steamed buns: Fifteen trained evaluators were organized to score the appearance, aroma, taste, texture, and overall acceptability of the steamed buns (out of 10). The average overall acceptability scores of the products in Examples 1-3 were 9.2, 8.8, and 8.6, respectively, while the product in Comparative Example 1, due to its obvious roughness and dark color, had an average score of only 6.4.

[0026] 3. Texture Analysis (TPA): The hardness, elasticity, and chewiness of the steamed buns were measured using a texture analyzer. There was no statistically significant difference in the texture parameters between the product of Example 1 and ordinary white steamed buns (p>0.05), while the hardness of the product of Comparative Example 1 was significantly reduced and the elasticity was significantly increased.

[0027] The test results are as follows: Table 1 Attribute Inspection Report 1 pH value 5.6-7.2 5.84 GB / T 21118-2007 / Appendix B conform to 2 Specific volume (mL / g) ≥1.7 2.2 GB / T 21118-2007 / Appendix A conform to 3 Lead (as Pb) / (mg / kg) ≤0.15 Not detected (limit of quantitation 0.04 mg / kg) GB 5009.12-2023 (First Law) conform to 4 Total arsenic (as As) / (mg / kg) ≤0.5 Not detected (limit of quantitation 0.04 mg / kg) GB 5009.11-2024 (Part 1, Law 1) conform to 5 Residual aluminum (dry sample, as Al) / (mg / kg) Do not use 8.31 GB 5009.268-2025 (Part 1, Law 1) conform to 6 Dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) / (g / kg) Do not use Not detected (limit of quantitation 0.005 g / kg) GB 5009.121-2016 (Second Law) conform to 7 Sodium saccharin (calculated as saccharin) / (g / kg) Do not use Not detected (limit of quantitation 0.01 g / kg) GB 5009.28-2016 (First Law) conform to 8 Net content (g) The net weight is labeled as 400g, with a permissible shortage of 12g. 416.6， 412.6， 411.6 JJF 1070-2023 conform to 9 Listeria monocytogenes / ( / 25g) n=5, c=0, m=0 Not detected, not detected, not detected, not detected, not detected GB 4789.30-2025 (First Law) conform to 10 Salmonella / ( / 25g) n=5, c=0, m=0 Not detected, not detected, not detected, not detected, not detected GB 4789.4-2024 conform to 11 Total bacterial count (CFU / g) <![CDATA[n=5,c=1,m=10 4 ,M=10 5 ]]> <![CDATA[2.7×10 4 , 9.6×10 3 ,9.0×10 3 , 9.4×10 3 ,8.2×10 3 ]]> GB 4789.2-2022 conform to 12 Coliform bacteria (CFU / g) n=5, c=1, m=10, M=100 ＜10， ＜10， ＜10， ＜10， ＜10 GB 4789.3-2025 (Second Law) conform to 13 Mold (CFU / g) ≤150 ＜10 GB 4789.15-2016 (First Law) conform to 14 Staphylococcus aureus (CFU / g) n=5, c=1, m=100, M=1000 ＜10， ＜10， ＜10， ＜10， ＜10 GB 4789.10-2016 (Second Law) conform to Table 2 Nutritional Components Test Report

[0028] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A high-fiber, low-GI steamed bun, characterized in that, The ingredients include: wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, konjac flour, ordinary wheat flour, dry yeast, compound leavening agent, corn germ oil, water, compound microbial strains, and compound enzyme preparations.

2. A method for preparing a high-fiber, low-GI steamed bun, characterized in that, Includes the following steps: S1. Preparation of premixed slurry: Mix wheat, high amylose corn starch, wheat gluten, oat bran, pea dietary fiber powder, resistant dextrin, soybean dietary fiber powder, fructooligosaccharides, dehydrated bamboo shoots, white fungus, monkey head mushroom, konjac powder and water, and stir to make a uniform premixed slurry; S2. Compound microbial fermentation: Add compound microbial cultures to the premixed slurry and carry out constant temperature fermentation; S3. High-pressure treatment: After the fermentation is complete, the material is sealed and then subjected to pressure treatment; S4. Compound enzymatic hydrolysis: Adjust the pH and temperature of the material after pressurization, add compound enzyme preparation and carry out isothermal enzymatic hydrolysis; S5. Enzyme inactivation and drying: After enzymatic hydrolysis, the enzymes are inactivated at high temperature and then dried to obtain high-fiber blended grain powder; S6. Making the dough: Take all-purpose flour, dry yeast, compound leavening agent, and high-fiber blended grain powder. Mix the high-fiber blended grain powder with water and corn germ oil. The total liquid amount should be 50% of the flour weight. Knead until the dough is smooth. S7. First fermentation: Place the dough in a constant temperature and humidity environment to ferment until it expands to twice its volume. After degassing, divide and shape the dough. S8. Second proofing and steaming: After shaping, the dough undergoes a second proofing at a constant temperature and humidity, then steams in boiling water. After steaming, the heat is turned off and the dough is left to simmer before being removed to obtain high-fiber, low-GI steamed buns.

3. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The compound microbial strain in S2 consists of yeast, lactic acid bacteria, and lactobacillus fermentum, with a mass ratio of 1:1:

2. The amount of compound microbial strain added is 1-1.5% of the total mass of the premixed slurry. The fermentation temperature is 33-34℃, and the fermentation time is 24-36h.

4. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The pressure applied in S3 is 3-5 MPa, and the pressure application time is 40-100 min.

5. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The composite enzyme preparation in S4 consists of cellulase, xylanase, and β-glucosidase, with a mass ratio of 1:2:

1. The amount of composite enzyme preparation added is 0.2-2% of the total mass of the material after pressurization. The pH of the enzymatic hydrolysis system is controlled at 4.5-6.0, the enzymatic hydrolysis temperature is 40-50℃, and the enzymatic hydrolysis time is 4-8h.

6. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The amount of high-fiber blended grain powder prepared in step S5 added in step S6 is 15-40% of the total mass of ordinary flour.

7. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The primary fermentation conditions in S7 are: temperature 28-32℃, ambient humidity 75-80%, and fermentation time 30-60 min.

8. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The secondary proofing conditions for S8 are: temperature 35-40℃, ambient humidity 80-85%, proofing time 15-60min; steaming time 15min, after steaming, turn off the heat and let it sit for 5min before taking out the finished product.

9. The method for preparing a high-fiber, low-GI steamed bun according to claim 1, characterized in that, The S5 enzyme inactivation process involves incubating in a 90°C water bath for 10 minutes.

10. The method for preparing a high-fiber, low-GI steamed bun according to claim 2, characterized in that, The total dietary fiber content of the steamed bun is ≥18%.

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