Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro

•Microstructure of high protein steamed breads (HPSBs) was more compact than control bread.•Starch granules were embedded in the continuous protein matrix of bread dough.•Protein matrix in HPSBs may restrict enzyme access during in vitro digestion of starch.•Microstructure of HPSBs showed lower porosity after in vitro digestion.