Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun

Rose is rich in a variety of nutrients and active substances, making it suitable as functional raw materials in food. The effects of rose powder (RP) addition (1%-4%) on the physicochemical properties of wheat flour and dough, as well as the quality of Chinese steamed bun (CSB) were investigated. The results showed that higher RP addition (3%-4%) significantly changed the pasting properties of flour and rheological properties of dough, which were not conducive to the preparation of CSB. Conversely, lower RP addition (1%-2%) had little effect on the specific volume and texture characteristics of CSB, while also achieving the highest scores in sensory evaluation (78.00 and 81.67). More importantly, RP improved the ability of CSB to scavenge DPPH and ABTS free radicals, displaying a clear linear relationship between the amount of rose powder and the ability of scavenging free radicals. In conclusion, the optimal RP addition for CSB is 1%-2%, which provides new insights into the application of rose in food.