Review

Development and Characterisation of Functional Bakery Products

Raquel P. F. Guiné * and Sofia G. Florença

CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal;

sofiaflorenca@outlook.com
* Correspondence: raquelguine@esav.ipv.pt

Abstract: This review focuses on a set of studies about functional bakery products. The literature
search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO,
based on some eligibility criteria, and a total of 102 original research articles about functional bakery
products were selected. The studies were analysed according to the types of products, functional
properties, functional ingredients, their sources, and the types of measurements described. Results
showed that breads were the most frequently analysed products. Most of the products were rich
in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties,
81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological
analyses. The most frequent physical properties were texture and colour, while the most frequent
chemical components were fibre and minerals. For sensorial properties, colour and texture were
particularly evaluated, which were also the most frequently measured physical properties. The
studies presented various successful strategies for the fortification of bakery products with functional
components, demonstrating their ability to meet consumer needs and potentiate industry growth.
This review highlights the relevance of functional bakery products in the current food panorama,
contributing to increased knowledge and stimulating discussions about the impact of functional
bakery products in promoting healthier eating.

Keywords: bread; cookie; cake; enriched; antioxidant; new product; bioactivity

Citation: Guiné, R.P.F.; Florença, S.G.

1. Introduction
Development and Characterisation of Bakery products include a class of very diverse and complex food products, such as
Functional Bakery Products. Physchem breads, cakes, or biscuits, and these can be of two types: crackers or cookies. Typically, the
2024, 4, 234–257. https://doi.org/ most important ingredient is wheat flour, which has an important role in functional terms
10.3390/physchem4030017 and provides volume and structure. For confections, it mostly used hot air oven baking.
Academic Editor: Domenico Bakery products are considered staple foods, being consumed with a high frequency
Mallamace and in considerable amounts, and providing macro and micronutrients to populations
worldwide [1].
Received: 9 May 2024 The food industry has undergone a revolution in recent decades, driven by consumers’
Revised: 4 July 2024
growing interest in products that not only meet their nutritional needs but also provide
Accepted: 12 July 2024
additional health benefits. In this context, functional bakery products stand out as a
Published: 17 July 2024
promising category, meeting the growing need for foods that offer flavour and convenience
allied to beneficial health properties. The growing awareness about healthy eating is a
global phenomenon that has impacted the food and beverage industry, especially in recent
Copyright: © 2024 by the authors.
years. Consumers are increasingly concerned about the quality and nutritional value of
Licensee MDPI, Basel, Switzerland. their food and are looking for options that are healthier and more sustainable. These factors
This article is an open access article drive growth in demand for functional bakery and pastry products [2–4].
distributed under the terms and According to the World Health Organization (WHO), functional products are those
conditions of the Creative Commons that, in addition to their basic nutritional properties, have beneficial health effects beyond
Attribution (CC BY) license (https:// a basic nutritional effect. As such, the term ‘functional food’ is associated with some
creativecommons.org/licenses/by/ components that have a positive impact and health-promoting properties. Therefore, they
4.0/). provide more than just macronutrients and energy and contribute to improved human

Physchem 2024, 4, 234–257. https://doi.org/10.3390/physchem4030017 https://www.mdpi.com/journal/physchem

Physchem 2024, 4 235

health [5]. The most impactful effects of functional foods on health include the improvement
of human physiological processes as well as diminishing the risk of disease and contributing
to improved health status. Functional food components include all possible beneficial
compounds present naturally in the foods or that are added to them precisely due to their
health benefits. Many groups of functional components can be found, and they include
carotenoids, dietary fibre, fatty acids, flavonoids, isothiocyanates, phenolic acids, plant
stanols and sterols, polyols, prebiotics and probiotics, phytoestrogens, soy protein, and
vitamins and minerals [5].
The beneficial effects of functional foods can be observed in one or more physiological
functions, which contributes to the maintenance of health or reduces the risk of disease.
These products can be enriched with ingredients that offer positive health effects, such as
fibre, protein, vitamins, minerals, or antioxidants. However, they can also contain some
unfavourable components. For example, salt, when added in excessive quantities, has a
negative impact on those suffering from hypertension or gluten, which can be problematic
for celiac people. Therefore, functional products help consumers maintain a healthy
and balanced diet, even in bakery and pastry products, which are sometimes considered
unfavourable to a healthy diet, particularly so for pastry products when they contain high
sugar and fat amounts [6–8].
Grain-based products play a fundamental role in the daily diet of people of all ages
and backgrounds around the world. They are appreciated for their ease of consumption
and pleasant flavour. There are a variety of functional bakery and pastry products available
on the market. Some examples include breads and cakes enriched with fibre, which can
help improve the gastrointestinal system; cookies and biscuits made with wholemeal flour,
which constitutes a good source of fibre and nutrients; pies and sweets made with organic
and sustainable ingredients; and bakery and pastry products that are low in fat, sugar
and calories [9,10].
They provide an important source of energy and nutrients, such as carbohydrates,
proteins, B vitamins, and minerals. It is, however, important to note that, when formulated
with refined flours and subject to very high temperatures, these products lose most of their
phenolic compounds as these components can be affected by processing. For this reason,
their enrichment with functional components can minimize this effect to some extent.
Many of these enriching ingredients can be obtained from food industry by-products, thus
providing an alternative to their destruction, with both environmental as well as economic
benefits [11,12].
In line with the growing importance of functional bakery products, both academics as
well as industries are dedicated to exploring their characteristics, impact on the market,
and consumer responses to this growing trend. In the course of this work, the potential
benefits and challenges associated with the production and consumption of functional
bakery products will be explored. The structure of this study will include a literature review
and consequent analysis of relevant data and case studies, thus providing a comprehensive
overview of the growing relevance of functional product offerings today. For this review
analysis, a number of studies were selected from the scientific literature based on the defined
inclusion/exclusion criteria. These studies were classified based on bibliometric data as
well as on some established variables like the type of product, the functionality reported,
and the properties evaluated (chemical, physical, microbial, or sensorial). The results
obtained are expected to show how these products are obtained and utilized and discuss
their adaptability to the bakery sector. With this, we hope to contribute to the advancement
of knowledge in this field and promote the role of these products in improving technological
processes as well as promoting a balanced and healthy diet.

2. Methodology
The review of the literature was conducted between June and December 2023, search-
ing for articles in scientific databases. Although we did not conduct a systematic review
based or Prima methodology or similar, we established some inclusion criteria to se-
 2. Methodology
The review of the literature was conducted between June and December 2023, search-
Physchem 2024, 4 ing for articles in scientific databases. Although we did not conduct a systematic review236
based or Prima methodology or similar, we established some inclusion criteria to select
the studies to be considered in our review. These inclusion criteria were defined and ap-
plied: (a) The
lect the databases
studies used were ScienceDirect,
to be considered in our review.PubMed, MDPI, BOn
These inclusion and were
criteria SciELO; (b)
defined
Only
and research
applied: articles
(a) The were included,
databases used thus
wererejecting all reviews;
ScienceDirect, PubMed, (c) Our
MDPI, focus
BOnwasandre-Sci-
stricted
ELO; (b)to articles that dealarticles
Only research with bakery/pastry
were included, products with at least
thus rejecting one functional
all reviews; (c) Ourprop-
focus
erty
was(this functionality
restricted being
to articles related
that almost
deal with exclusively toproducts
bakery/pastry biological withactivity
at leastbutone
alsofunc-
a
smaller
tional number
propertyreported technological
(this functionality functionality);
being related almost(d) Only articlestofrom
exclusively 2012 oractivity
biological after
were
but included (corresponding
also a smaller to the last
number reported ten years). The
technological search keywords
functionality); usedarticles
(d) Only were func-from
tional
2012 food/healthy
or after werefood/bakery product/antioxidant/enriched/bioactive
included (corresponding to the last ten years). The compound/bio-
search keywords
used were functionalproduct/development/characterisation/properties.
activity/sensory/new food/healthy food/bakery product/antioxidant/enriched/bioactiveSearching in the
compound/bioactivity/sensory/new
mentioned databases with these keywords product/development/characterisation/properties.
and applying the inclusion criteria presented
Searching
earlier, a totalinofthe
102mentioned
articles weredatabases
included with these
in the keywords and applying the inclusion
review.
criteria presented
To classify earlier, included
the studies a total of in
102this
articles
review,were included
some working in the review.were defined.
variables
To classify the studies included in this review, some working
They were the products studied, the type of product (bread, pie, cake, biscuit/cookie, variables were defined.
and
They were the products studied, the type of product (bread, pie,
others), which functional properties were reported, which functional ingredients were cake, biscuit/cookie,
and others),
identified, which functional
the sources properties
of the functional were reported,
ingredients, and the which
types of functional
measurementsingredients
de-
were identified,
scribed the sources
in four categories: of the properties,
physical functional ingredients, and the types
chemical properties, of measurements
sensorial properties,
described
and microbial in properties.
four categories: physical properties, chemical properties, sensorial properties,
andFor
microbial properties.
the treatment of the data, basic descriptive statistics tools and Microsoft Excel
For the treatment
graphs were used. Additionally, of the data, basic descriptive
a bibliometric statistics
analysis was tools and
performed using Microsoft
the programExcel
graphs were used. Additionally, a bibliometric analysis was performed
VOSviewer (version 1.6.19), a freeware tool developed by the Centre for Science and Tech- using the program
VOSviewer
nology Studies, (version
Leiden 1.6.19), a freeware
University, tool developed
The Netherlands) by the Centre
[13]. Finally, the Freefor WordScience
Cloud and
Technology Studies, Leiden University,
Generator, available online, was also used [14]. The Netherlands) [13]. Finally, the Free Word Cloud
Generator, available online, was also used [14].
3. Results
3. Results
3.1. Bibliometric
3.1. BibliometricAnalysis
Analysis
OfOfthethe
102102
studies
studiesincluded
included in the review
in the (Appendix
review A), most
(Appendix were were
A), most from from
2021 (21
2021
publications), followed by the year 2023 (20 publications) (Figure 1). The
(21 publications), followed by the year 2023 (20 publications) (Figure 1). The number number of pub-
lications has significantly
of publications increased
has significantly since the
increased beginning
since of the of
the beginning present decade,
the present with with
decade, 14
studies in 2020, 21 studies in 2021, 16 studies in 2022, and 20 studies in 2023, as
14 studies in 2020, 21 studies in 2021, 16 studies in 2022, and 20 studies in 2023, as comparedcompared
toto2019
2019with
withonly
onlynine
ninestudies.
studies.The The studies
studiesprior toto
prior 2019 accounted
2019 accounted forfor
only
only30.4%;
30.4%;with
with
respect
respecttotothose
thoseinin
2020
2020ororlater,
later,they
theyrepresented
represented69.6%.
69.6%.

Figure
Figure 1. 1. Number
Number of of studies
studies according
according toto publication
publication year.
year.

The sources were very diverse, with 34 different journals, from which half (n = 17)
appeared only once, and the other half (n = 17) appeared at least twice (Figure 2). The most
frequent journal was LWT–Food Science and Technology (n = 23 publications), followed by
Foods (n = 13), Innovative Food Science & Emerging Technologies (n = 6), and the Journal
of Texture Studies (n = 6).
 The sources were very diverse, with 34 different journals, from which half (n = 17
appeared only once, and the other half (n = 17) appeared at least twice (Figure 2). The mos
frequent journal was LWT–Food Science and Technology (n = 23 publications), followed
Physchem 2024, 4 by Foods (n = 13), Innovative Food Science & Emerging Technologies (n = 6), and237 the Jour
nal of Texture Studies (n = 6).

Figure 2. Number of studies according to journal.

Figure 2. Number of studies according to journal.
The 102 research articles included in the present review were examined using the
The 102 research articles included in the present review were examined using th
software VOSviewer (version 1.6.19) Figure 3 highlights the co-occurrence links between
software VOSviewer (version 1.6.19) Figure 3 highlights the co-occurrence links between
the keywords present at least twice, i.e., in a minimum of two different articles. The
the keywords present at least twice, i.e., in a minimum of two different articles. The tota
total number of different keywords in all the articles was 392, of which only 62 appeared
number of different keywords in all the articles was 392, of which only 62 appeared a
at least twice, and two of them did not have any relation with any of the others, thus
least twice, and two of them did not have any relation with any of the others, thus being
being excluded, resulting in the map of Figure 3, which contains 60 keywords. Both
excluded, resulting in the map of Figure 3, which contains 60 keywords. Both the size o
the size of the circles and the size of the corresponding letters in the labels are directly
the circles and the size of the corresponding letters in the labels are directly linked with
linked with the relative frequency of occurrence of each keyword. The links between
the relative frequency of occurrence of each keyword. The links between the circles corre
the circles correspond to keywords
spond to keywords appearing
appearing jointly
jointly on certain
on certain articles.articles.
According According
to the mapto in Figur
the map in Figure
3, the 3, the frequent
most most frequent
keywordskeywords wereproducts
were bakery bakery products (n = 11),
(n = 11), bread (n = bread
11), antioxidan
(n = 11), antioxidant activity (n = 10), texture (n = 7), and gluten-free (n = 7). The
activity (n = 10), texture (n = 7), and gluten-free (n = 7). The different colours different
identify th
colours identify the 9 clusters,
9 clusters, with 156with
links156
andlinks andlink
a total a total link of
strength strength
165. Theofmost
165. relevant
The most cluster con
Physchem 2024, 4, FOR PEER REVIEW relevant cluster contained
tained 11 keywords,
11 keywords, of which
of which the mostthefrequent
most frequent were bakery
were bakery products products
5and antioxidan
and antioxidant activity. The least representative cluster contained only two keywords:
activity. The least representative cluster contained only two keywords: probiotic and via
probiotic and bility.
viability.

Figure 3. Map of co-occurrence connections between keywords that appeared at least twice.
Figure 3. Map of co-occurrence connections between keywords that appeared at least twice.

Figure 4 presents the co-authorship links between authors that occurred at least once
in any of the 102 articles included in the study. Although there were 518 authors, only 25
of them had some kind of connection to authors in other articles, thus producing the map
in Figure 4, which has three clusters containing 91 links and a total link strength of 92. The
Physchem 2024, 4 238

Figure 4 presents the co-authorship links between authors that occurred at least once
in any of the 102 articles included in the study. Although there were 518 authors, only 25 of
them had some kind of connection to authors in other articles, thus producing the map in
Physchem 2024, 4, FOR PEER REVIEWFigure 4, which has three clusters containing 91 links and a total link strength of 92. The 6
largest number of connected authors was nine (in clusters 1 and 2), while cluster 3 had
seven authors.

Figure 4. Map of co-authorship links, considering all the authors that occurred at least once and had
Figure 4. Map of co-authorship
some connection links, considering all the authors that occurred at least once and had
with other authors.
some connection with other authors.
3.2. Characterisation of the Studies
3.2. Characterisation
The products of the Studies
were characterised in terms of product type, functional properties
The products
reported, functionalwere characterised
ingredients in terms
conferring theof product type,
functionality andfunctional properties
origin of the re-
functional
ingredients
ported, (wheningredients
functional available). conferring
It is important to notice that
the functionality andinorigin
someof publications,
the functionalmore
in-
than one (when
gredients product was studied
available). and more to
It is important than onethat
notice functional
in someingredient
publications,wasmore
reported.
than
Theproduct
one numberwas of products studied
studied and morewas than122,
onedistributed
functional according
ingredientto product
was typeThe
reported. as bread
num-
(n =of
ber 54products
studies), studied
cake (n =was35),122,
biscuit/cookie (n = 28), others
distributed according (n = 5),
to product andaspie
type (n =(n
bread 0).= We
54
intended to include pies in our review, but we found out that there were no
studies), cake (n = 35), biscuit/cookie (n = 28), others (n = 5), and pie (n = 0). We intended studies about
pies
to that met
include piesour inclusion
in our review,criteria.
but weThis
foundindicates
out that that thiswere
there typeno
of studies
productabout
does not
piesseem
that
of interest
met to thosecriteria.
our inclusion working onindicates
This functional bakery
that products.
this type of product does not seem of interest
Figure
to those 5 shows
working the word bakery
on functional cloud of the products analysed in the set of 102 articles
products.
included in 5the
Figure study.the
shows The mostcloud
word frequent products
of the productswere breads (n
analysed in =the
45)set
of different types
of 102 articles
(for example, wheat, rice, and whole meal bread), the second most frequent
included in the study. The most frequent products were breads (n = 45) of different types were diversified
cakes
(for (n = 20),
example, and then
wheat, rice, cookies
and whole (n =meal
16).bread),
Some specific types
the second of frequent
most cake, likewere
muffins, for
diversi-
example, were also very frequently analysed (n = 14).
fied cakes (n = 20), and then cookies (n = 16). Some specific types of cake, like muffins, for
Figure
example, were6 shows thefrequently
also very word cloud for the(nfunctional
analysed = 14). properties of the bakery prod-
ucts reported in the studies. The enrichment with fibre is the most frequently reported
(n = 27 times), followed by the absence of gluten (n = 22), the antioxidant effect (n = 17),
protein enrichment (n = 16), or fortification with bioactive compounds (n = 14).
 Physchem 2024, 4, FOR PEER REVIEW
Physchem 2024, 4 239

Figure 5. Word cloud for the products analysed in the publications included in the review.

Figure 6 shows the word cloud for the functional properties of the bakery produ
reported in the studies. The enrichment with fibre is the most frequently reported (n =
times), followed by the absence of gluten (n = 22), the antioxidant effect (n = 17), prot
enrichment (n = 16), or fortification with bioactive compounds (n = 14).
Figure 5. Word cloud5.for
Figure the products
Word cloud foranalysed in the
the products publications
analysed in theincluded in the
publications review. in the review.
included

Figure 6 shows the word cloud for the functional properties of the bakery produ
reported in the studies. The enrichment with fibre is the most frequently reported (n
times), followed by the absence of gluten (n = 22), the antioxidant effect (n = 17), pro
enrichment (n = 16), or fortification with bioactive compounds (n = 14).

Figure 6. Word cloud for the functionality reported in the bakery products included in the review.
Figure 6. Word cloud for the functionality reported in the bakery products included in the revie
Figure 7 identifies which functional ingredients were listed in the publications anal-
ysed, showing a high Figure 7 identifies
prevalence which functional
of studies ingredients
that reported were listed
bakery products in the publications
fortified with a
Physchem 2024, 4, FOR PEER REVIEW
lysed, showing
phenolic compounds (n = 12),afollowed
high prevalence
by fibreof(nstudies that reported(nbakery
= 5), lactobacillus products
= 5), and protein fortified w
phenolic
(n = 4). All other compounds
functional (n = 12),
components followed
appeared by fibre
only once(nor=twice.
5), lactobacillus (n = 5), and protein
= 4). All other functional components appeared only once or twice.

Figure 6. Word cloud for the functionality reported in the bakery products included in the revi

Figure 7 identifies which functional ingredients were listed in the publications a

lysed, showing a high prevalence of studies that reported bakery products fortified w
phenolic compounds (n = 12), followed by fibre (n = 5), lactobacillus (n = 5), and protei
= 4). All other functional components appeared only once or twice.

Figure 7. Word cloud for the functional components listed in the studies included in the review.
Figure 7. Word cloud for the functional components listed in the studies included in the review.

The sources of the functional ingredients used in bakery products are very diver
fied, but the great majority of the studies reported the valorisation of by-products fro
the food industry as a way to obtain valuable components to include in bakery produ
like apple peel, apple pomace, banana peel, blackcurrant pomace, blueberry pomace, c
rot pomace, pomegranate peel, potato peel, or prickly pear peel, to name a few. Howev
Physchem 2024, 4 Figure 7. Word cloud for the functional components listed in the studies included in the review. 240

The sources of the functional ingredients used in bakery products are very diversi-
fied, but
The the greatofmajority
sources of theingredients
the functional studies reported
used inthe valorisation
bakery productsofare
by-products from
very diversified,
the food industry as a way to obtain valuable components to include in bakery
but the great majority of the studies reported the valorisation of by-products from the food products
like appleas
industry peel,
a wayapple pomace,
to obtain bananacomponents
valuable peel, blackcurrant pomace,
to include blueberry
in bakery pomace,
products car-
like apple
rot pomace,
peel, pomegranate
apple pomace, banana peel, potato
peel, peel, or prickly
blackcurrant pomace, pear peel, topomace,
blueberry name a few. However,
carrot pomace,
in many otherpeel,
pomegranate studies,
potatothe sources
peel, are regular
or prickly foods,
pear peel, like avegetables
to name (pumpkin,
few. However, in manycarrot,
other
broccoli, cabbage,
studies, the sourcescauliflower)
are regularor fruitslike
foods, (apple, goji berries).
vegetables (pumpkin, carrot, broccoli, cabbage,
cauliflower) or fruits (apple, goji berries).
3.3. Measurements Reported in the Studies
3.3. Measurements
Figure 8 shows Reported in the
that, from Studies
the 102 studies, a great majority involved measurement of
Figure
physical 8 shows(nthat,
properties = 92)from the as
as well 102 studies,analysis
chemical a great majority involved
(n = 81), while measurement
about of
half included
physical properties (n = 92) as well as chemical analysis (n = 81), while about half
sensorial evaluations (n = 50) and a smaller fraction included microbial determinations (n included
=sensorial evaluations
8). We also note that a(n = 50)
great and a of
number smaller fraction
studies included
included microbial
a statistical analysisdeterminations
of the results
(n = 8).
(n = 92). We also note that a great number of studies included a statistical analysis of the
results (n = 92).

Figure 8. Number of studies according to the type of analyses reported.

Figure 8. Number of studies according to the type of analyses reported.
The results in Table 1 indicate the number of studies according to product type and
The results
the different in Table 1performed,
evaluations indicate theconsidering
number of studies according
that some studies to productmore
analysed type than
and
the
onedifferent evaluations
product and performedperformed, considering
several types that some
of analyses. studies
They show analysed
that moreof
the analysis than
the
one product
physical and performed
properties several
and chemical types of analyses.
constituents is the mostThey show that
performed; the the analysis
physical of the
properties
physical properties
were evaluated and out
in 106 chemical
of 122constituents is the analysed
bakery products most performed;
(86.9%),the physical
and prop-
the chemical
erties were evaluated in 106 out of 122 bakery products analysed (86.9%), and the
analyses were performed in 96 of the 122 products (78.7%). The sensorial evaluations were chemical
analyses
performed were
onperformed
57 products in(46.7%),
96 of theand
122 products (78.7%).
the microbial The sensorial
analyses were made evaluations
on only were
eight
bakery products (6.6%), mostly bread (n = 5).

Table 1. Number of studies in each product type as a function of the type of analyses reported.

Type of Product
Bread Cake Biscuit/Cookie Others Total
Number of products analysed 54 35 28 5 122
Analysis of physical properties 46 31 25 4 106
Analysis of chemical components 40 28 24 4 96
Sensorial analysis 24 17 14 2 57
Microbiological analysis 5 2 0 1 8
Statistical analysis of the results 44 34 24 4 106
Total number by product type 159 112 87 15

3.3.1. Measurement of Physical Properties

Figure 9 shows the word clouds of the textural properties measured in bakery products.
The diversity of measurements performed on the physical properties was immense. It is,
nonetheless, important to note that a high degree of uniformity was necessary prior to
treating the results, given the variety of terms used to express similar concepts. For example,
 Total number by product type 159 112 87 15

3.3.1. Measurement of Physical Properties

Figure 9 shows the word clouds of the textural properties measured in bakery p
Physchem 2024, 4 ucts. The diversity of measurements performed on the physical properties 241was imme
It is, nonetheless, important to note that a high degree of uniformity was necessary p
to treating the results, given the variety of terms used to express similar concepts
example,
terms like structure termsporosity
and cells, like structure
and poresandorcells, porosity
alveolar and pores or
characterisation andalveolar
alveoli characterisa
all
refer to the sameand alveoliproperties;
physical all refer tonevertheless,
the same physical
regardingproperties; nevertheless,
this matter, regarding this ma
the terms structure
the termsfor
and cell were retained structure
microscopyand cell were retained
analysis, while the forterms
microscopy
porosity analysis,
and poreswhile the terms po
were
used to expressity and pores
evaluations onwere used to express
a macro-scale, evaluations
like through imaging onalveolar
a macro-scale, like through ima
characterisation.
Also, to measure alveolar
texturecharacterisation. Also, to measure
a number of attributes texture
are referred to abynumber of attributes
different terms, like are referre
by different terms,
hardness/firmness/softness, like hardness/firmness/softness,
elasticity/springiness/flexibility, elasticity/springiness/flexibility
or chewiness/chewability.
For oil or waterchewiness/chewability.
absorption capacity, also For oil or water were
synonyms absorption
used likecapacity, also synonyms
retention capacity orwere used
holding capacity.retention capacity or
Other examples holding
include thecapacity.
use of theOther
terms examples include temperature
glass transition the use of the terms
transition
and gelatinisation temperature
temperature and gravity
or specific gelatinisation temperature
and specific mass toorexpress
specificthegravity
same and spe
property. Due to mass
thesetotypes
express the same property.
of divergences, Due to these
a pre-treatment of thetypes
dataofcollected
divergences,
was madea pre-treatme
thethe
to better illustrate data collected
physical was made
properties to better
analysed illustrate
along the 122thebakery
physical properties
products analysed alon
described
122 bakery
in the 102 research articlesproducts
includeddescribed in theFigure
in the review. 102 research
9 reveals articles included
that the in the review. Fi
most frequent
9 reveals that
physical measurements the most
include frequent physical
the evaluation measurements
of textural attributes (n include
= 278)the
andevaluation
colour of tex
attributes (n = 278) and colour coordinates (n = 222),
coordinates (n = 222), followed by rheological measurements (n = 85), dimensions (n = 56),followed by rheological meas
ments
porosity (n = 29), and (n = 85), dimensions (n(n
structure-microscopy = 56), porosity (n = 29), and structure-microscopy (n = 2
= 28).

Figure 9. Word cloud for

Figure 9. physical properties.
Word cloud for physical properties.

In Figure 10, the subdivision of the physical properties according to the most represen-
tative categories highlighted in the previous analysis is shown. With respect to the group
for textural properties, the most frequently measured were hardness (n = 77), springiness
(n = 51), cohesiveness (n = 44), chewiness (n = 35), and resilience (n = 20), all these, typically
determined by means of Texture Profile Analysis (TPA). The number of hardness mea-
surements was greater, given that this property is usually also measured by other textural
evaluations apart from TPA.
Regarding the colour properties (Figure 10), the corresponding cloud shows 60 measurements
of Cartesian colour coordinates—lightness (L*), red/green (a*) and yellow/blue (b*), and
14 measurements of total colour difference (Delta E)—calculated from the Cartesian coor-
dinates. Some studies also reported colour measurements in the Munsell colour system
(Value expressing lightness, Hue expressing the basic colour and Chroma expressing the
colour intensity).
For the group of rheological properties (Figure 10), the vastest of them all in what
concerns the diversity of measurements, the cloud shows a great number of different prop-
erties measured at the rheological level, evaluated by different methodologies, including
rapid viscosimetry analysis (RVA), alveographs, and farinographs, to name a few. The most
frequent measurements were for dough stability (n = 6), water absorption (n = 6), dough
development time (n = 5), and dough tenacity (n = 5).
Figure 10 also shows the cloud for measurement of dimensions, revealing that the
most frequently measured dimensions were height (n = 15), thickness (n = 14) and diameter
(n = 12), and certain ratios were also calculated based on some of the measured dimensions.
Physchem 2024, 4, FOR PEER REVIEW 11
Physchem 2024, 4 242

Figure 10. Word clouds for different subcategories of physical properties.

Figure 10. Word clouds for different subcategories of physical properties.
In what concerns the measurements of physical properties related to porosity (Figure 10),
3.3.2. Analysis
the most of Chemical
frequent Components
were percentage of pores (n = 6), number of pores (n = 3), pore size (n = 3)
Figure 11 shows
and percentage thearea
of pores occurrences
(n = 3). and respective frequency of the chemical compo-
nents analysed in the studies of this review. As was previously observed for the physical
Physchem 2024, 4 243

Finally, for structural properties assessed by microscopy, and particularly SEM–Scanning

Electron Microscopy, the most frequently measured were cell density (n = 4) and number
of cells (n = 4) (Figure 10).
Physchem 2024, 4, FOR PEER REVIEW 12

3.3.2. Analysis of Chemical Components

Figure 11 shows the occurrences and respective frequency of the chemical compo-
properties,
nents analysed there was
in the a great
studies diversity
of this review. of As
nomenclatures,
was previously which led tofor
observed a the
previous
physical uni-
formity for better handling of the information. Examples of standardisation
properties, there was a great diversity of nomenclatures, which led to a previous unifor- include Hu-
midity/Moisture, Antioxidant activity/Antioxidant capacity,
mity for better handling of the information. Examples of standardisation include Humid-Energy/Energetic value/Ca-
loric value/Calories,
ity/Moisture, AntioxidantFat/Lipids, or Phenolic compounds/Phenolics,
activity/Antioxidant capacity, Energy/Energetic among others. The
value/Caloric
most frequent analyses
value/Calories, Fat/Lipids, were or for fibre (ncompounds/Phenolics,
Phenolic = 75), minerals (n = 73), amongmoisture (n = 59),
others. Theproteins
most
(n = 57),analyses
frequent carbohydrates
were for (n =fibre
55), (n
lipids
= 75),(n =minerals
52), ash (n (n == 46),
73), amino acids
moisture (n (n = 45),proteins
= 59), phenolic
(ncompounds (n = 34) and
= 57), carbohydrates (n =antioxidant
55), lipids (n activity (n =(n
= 52), ash 27). Similarly
= 46), aminotoacids
the case
(n = of
45),the physical
phenolic
analyses, also for the chemical analyses some groups were formed,
compounds (n = 34) and antioxidant activity (n = 27). Similarly to the case of the phys- although not so repre-
sentative like in the previous case. For
ical analyses, also for the chemical analyses some groups that reason, they were formed, although notsepa-
not used to produce so
rated word clouds,
representative like inbut
thethe most important
previous case. Forgroups were carbohydrates
that reason, they were not (including a diver-
used to produce
sity of analyses,
separated like for
word clouds, butexample
the most total sugars, monosaccharides,
important disaccharides,
groups were carbohydrates sucrose,
(including
a glucose,
diversityfructose or maltose),
of analyses, like forfibre (accounting
example for beta-glucan,
total sugars, crude fibre,
monosaccharides, as well as sol-
disaccharides,
uble, insoluble
sucrose, and total
glucose, fructose or dietary
maltose), fibre),
fibre lipids (including
(accounting phospholipids,
for beta-glucan, crudesaturated fatty
fibre, as well
asacids, monounsaturated
soluble, insoluble and total fattydietary
acids or polyunsaturated
fibre), lipids (including fattyphospholipids,
acids), mineralssaturated
(bromine,
fatty acids, sodium,
calcium, monounsaturated
lead, copper, fattyiron,
acidsmanganese,
or polyunsaturated
magnesium, fattypotassium,
acids), minerals (bromine,
phosphorus, se-
calcium,
lenium,sodium,
silicon, lead, copper,
nickel, strontium,iron, and
manganese,
zinc), and magnesium,
finally the potassium, phosphorus,
group of phenolic sele-
compounds
nium, silicon, nickel,
(corresponding strontium,
to total phenolics, andanthocyanins,
zinc), and finally the group
flavonoids, of phenolic compounds
or tannins).
(corresponding to total phenolics, anthocyanins, flavonoids, or tannins).

Figure
Figure 11.11. Word
Word cloud
cloud forfor chemical
chemical properties.
properties.

3.3.3.
3.3.3.Sensorial
Sensorial Analyses
Analyses
OfOfthe 122 bakery
the 122 bakery products
products analysed,
analysed,5757
ofof
them
them were
were evaluated
evaluated forfor
their sensorial
their sensorial
properties. The types of tests performed included the acceptance test (n = 1),
properties. The types of tests performed included the acceptance test (n = 1), the preferencethe preference
test
test(n(n= =1),
1),flash
flashprofiling
profiling (n
(n == 1),
1), the
the triangle
triangletest
test(n(n==1),1),descriptive
descriptive sensory
sensory analysis
analysis (n =
(n6),
= and
6), and a descriptive analysis based on hedonic scales (n = 66). They
a descriptive analysis based on hedonic scales (n = 66). They involved a quantita- involved a
quantitative classification of a number of attributes based on different numbers of points
tive classification of a number of attributes based on different numbers of points for he-
for hedonic scales: eleven points (n = 5), nine points (n = 37), seven points (n = 6), or five
donic scales: eleven points (n = 5), nine points (n = 37), seven points (n = 6), or five points
points (n = 18). In some works, more than one type of test was performed. For example,
(n = 18). In some works, more than one type of test was performed. For example, the work
the work by Ozón et al. [15] about fortified bread performed sensorial assessments with a
by Ozón et al. [15] about fortified bread performed sensorial assessments with a 5-point
5-point hedonic scale complemented with a triangular test.
hedonic scale complemented with a triangular test.
Figure 12 shows the word cloud for the properties evaluated by sensorial analyses.
The most frequently analysed product attributes were colour (n = 47) and texture (n = 44),
followed by taste (n = 33), acceptability (n = 31), appearance (n = 31), flavour (n = 30) and
aroma (n = 30). It is observed that some variability in terminology was used to express the
same property, like elasticity/springiness or firmness/hardness.
 Physchem 2024, 4 244

Figure 12 shows the word cloud for the properties evaluated by sensorial analyses.
The most frequently analysed product attributes were colour (n = 47) and texture (n = 44),
followed by taste (n = 33), acceptability (n = 31), appearance (n = 31), flavour (n = 30) and
Physchem 2024, 4, FOR PEER REVIEW 13
aroma (n = 30). It is observed that some variability in terminology was used to express the
same property, like elasticity/springiness or firmness/hardness.

Figure12.
Figure Word cloud for the
12.Word the properties
propertiesanalysed
analysedby
bysensory
sensorytests.
tests.

3.3.4. Microbiological Analyses

3.3.4. Microbiological Analyses
The microbiological measurements were performed on a reduced number of bak-
The microbiological measurements were performed on a reduced number of bakery
ery products—only eight—and the measurements included a general evaluation of bac-
products—only
teria, yeasts andeight—and
moulds. Some the measurements
specific analyses included
included a general evaluation
microbial of bacteria,
cell density, eval-
yeasts
uation of Coliforms, Enterobacteriaceae, Escherichia coli, Eubacteria, Euryarchaeota, Fir-of
and moulds. Some specific analyses included microbial cell density, evaluation
Coliforms, Enterobacteriaceae, Escherichia
micutes, Firmicutes/Bacteroidetes coli, Eubacteria,
ratio, Fusobacteria, Euryarchaeota,
Proteobacteria, Firmicutes,
Probiotic Fir-
bacteria,
micutes/Bacteroidetes ratio, Fusobacteria, Proteobacteria, Probiotic bacteria,
Salmonella, Staphylococcus aureus, Tenericutes, Verrucomicrobia, Synergistetes, and Mesophilic Salmonella,
Staphylococcus aureus, Tenericutes, Verrucomicrobia, Synergistetes, and Mesophilic aerobic
aerobic microorganisms.
microorganisms.
4. Discussion
4. Discussion
Functional foods are characterised for providing several health benefits beyond basic
nutrition subjacent
Functional to are
foods their chemical composition.
characterised for providing As several
such, they contain
health substances,
benefits beyondlikebasic
bioactive subjacent
nutrition compounds, that enhance
to their chemicalhealth and help As
composition. reduce
such,the riskcontain
they of diseases, especially
substances, like
non-communicable diseases. According to the American Dietetic Association,
bioactive compounds, that enhance health and help reduce the risk of diseases, especially whole foods,
those fortified, enriched
non-communicable or enhanced,
diseases. According all fall intoAmerican
to the the category of functional
Dietetic foods. whole
Association, It is
important that functional foods are part of a diet that is balanced in all its
foods, those fortified, enriched or enhanced, all fall into the category of functional foods. components to
ensure they provide effective beneficial health effects [16,17].
It is important that functional foods are part of a diet that is balanced in all its components
When looking at the foods’ nutritional value, food composition in terms of macro
to ensure they provide effective beneficial health effects [16,17].
and micronutrients is no longer the only relevant issue to analyse, and so the content of
When looking at the foods’ nutritional value, food composition in terms of macro and
other physiologically active substances, as well as their health-promoting effects, must be
micronutrients
accounted for [17].
is no longer the only relevant issue to analyse, and so the content of other
physiologically
The consumer active substances,
demand as well as
for functional theirhas
foods health-promoting
greatly increasedeffects, mustyears
in the past be ac-
counted for [17].
because these foods, which contain essential nutrients as well as bioactive molecules, have
The consumer
demonstrated demand
a positive impact for on
functional foods has greatly
health preservation increasedwhile
or enhancement in the past years
decreasing
because
the onsetthese foods, Bioactive
of disease. which contain essential
compounds havenutrients as well
been greatly as bioactive
studied molecules,
due to various have
biolog-
demonstrated a positive impact on health preservation or enhancement
ical and functional properties, like anti-inflammatory, antioxidant, antidiabetic, antiviral, while decreasing
the
andonset of disease.
anticancer Bioactive
activities. These compounds have been
exert a protective effectgreatly
on thestudied
humandue body toagainst
variousthe
bio-
logical and functional
free radicals properties,
and reactive oxygen like anti-inflammatory,
species that otherwise could antioxidant,
cause cellantidiabetic, antivi-
damage [18,19].
ral, and anticancer
Natural activities. These
bioactive compounds exert a protective
are secondary metabolites effect on the
derived human
from plantbody
foodsagainst
such
as vegetables,
the free radicalsfruits,
andcereals,
reactive legumes,
oxygenand nuts, that
species and they are alsocould
otherwise known as phytochemi-
cause cell damage
cals [20].
[18,19]. A review
Natural by Banwo
bioactive et al. [19] addressed
compounds are secondarypotential health-promoting
metabolites derived fromfoodplant
bioactive
foods
compounds and their modulatory roles, including bioavailability and
such as vegetables, fruits, cereals, legumes, and nuts, and they are also known as phyto- bioaccessibility. Al-
chemicals [20]. A review by Banwo et al. [19] addressed potential health-promoting food
bioactive compounds and their modulatory roles, including bioavailability and bioacces-
sibility. Although these concepts may appear the same, they are different. Bioaccessibility
accounts for the fraction of a specific component that, when ingested, frees itself from the
food matrix and incorporates into the micelles in the gut. As such, it becomes available to
Physchem 2024, 4 245

though these concepts may appear the same, they are different. Bioaccessibility accounts
for the fraction of a specific component that, when ingested, frees itself from the food matrix
and incorporates into the micelles in the gut. As such, it becomes available to be absorbed
in the intestine; the bioavailability corresponds to the part that is actually absorbed by the
human body, and it can be effectively used for physiological functions or for storage [21,22].
Sheth et al. [23] suggest that, according to the consumption value theory, the factors
that consumers attend to when making their food buying choices include functional,
emotional, social, conditional, and epistemic values. Hence, functionality appears as the
first driver for food buying behaviour.
According to the Grand View Research Functional Foods Market Size & Trends Anal-
ysis Report, 2022–2030 [24], the functional foods market at a global level represented
280.7 billion dollars in 2021. The same source highlights that this market is expected to
grow until 2030 at an annual rate of 8.5%. These numbers confirm the great interest of
consumers in these foods worldwide.
The functional foods market is steadily gaining pace due to a coupled strategy in
which industries meet consumers’ needs while also promoting these healthy foods. Com-
panies focus on effective marketing tools and campaigns to promote these foods, thus
conquering increased market shares. Also, nowadays, companies put great effort into on-
line distribution, which may also positively impact the market in the upcoming years [24].
The functional foods market is regulated, and sufficient evidence is required to make a
health claim and to promote functional foods in international markets [19]. The func-
tional food ingredients with the highest representativeness for the global market are in
decreasing order: vitamins, dietary fibres, probiotics and prebiotics, fatty acids, carotenoids,
and minerals [24].
One of the relevant aspects that this review highlighted was that the most studied
types of bakery products were bread, cakes, and biscuits/cookies, which are also foods
of the utmost relevance in the bakery sector at a global level. The OEC (Observatory of
Economic Complexity) [25], when considering data on world trade of baked goods (bread,
pastry, cakes, biscuits, and other similar products) relative to the year 2021, concluded
that baked goods were the world’s 100th most traded products out of 1217 products,
representing 0.21% of total world trade. This market in 2021 accounted for 43.5 billion
dollars, representing a growth of 16% when compared to the previous year. In 2021, the
top exporter was Germany (4.64 billion dollars), and the top importer was the United
States (7.47 billion dollars). Specifically focusing on the functional bakery sector, the Grand
View Research Functional Foods Market Size & Trends Analysis Report, 2022–2030 [24],
anticipates a significant market growth from 2023 to 2030, increasing about 60%, due to
rising demand for functional snacks and cereal bars such as energy bars, protein bars, and
nutrition bars.
There are several approaches to improving the nutritional value of bakery products,
such as incorporating by-products as essential components. In addition to enrichment,
innovation in baking can be intrinsically related to the production process itself, partic-
ularly the fermentation operation. The combination of enrichment and modification of
the production process can operate synergistically, thus enabling the creation of bakery
products with expanded functional attributes [26].
In the context of the 2030 Agenda for Sustainable Development, United Nations (UN)
Member States have committed to achieving the goal of halving per capita food waste
on a global scale. To achieve this objective, specific measures were established in target
12.3 to reduce food losses at all stages of the production and supply chains, also covering
post-harvest losses [27]. Reducing food loss and waste is a fundamental step in the quest
to alleviate pressure on natural resources and promote the transition to more sustainable
food systems. Food waste entails significant social, environmental, and economic impacts,
including those associated with collecting, managing, and treating food waste along the
food chain, starting from the producer, passing through the food processor and retailer,
and ending in the household [28]. The reduction in food losses and the maximisation
Physchem 2024, 4 246

of the valorisation of food waste has a direct impact on Sustainable Development Goal
(SDG) number 12, ‘Responsible consumption and production’. However, it also points to
other goals in the 17 established by the UN. This includes SDG-14, ‘Life below water’ and
SDG-15, ‘Life on land’ through better management of natural resources, or SDG-2, ‘Zero
hunger’ and SDG-3, ‘Good health and wellbeing’ through valorising food residues and
recovering components, which can be utilised in foods for human consumption with added
bioactive properties. Such properties involve the recovery of bioactive compounds from
fruit peels or vegetable residues [29–33].
More than a third of total food waste corresponded to vegetable by-products [34].
Various food waste management methods, such as the recovery of by-products to obtain
phenolic compounds for the formulation of functional foods, offer viable alternatives [28].
The choice of the methods to apply to agro-food waste for the recovery of bioactive com-
pounds is influenced by factors such as the heterogeneity and structure of the waste, the
presence of edible or inedible parts, the validity of the final product and the need to preserve
compounds of nutritional interest or with antioxidant properties [35]. High temperatures
and/or the presence of oxygen can result in the degradation of heat-labile compounds or
molecules sensitive to oxidation. For example, hot air drying can lead to the degradation of
phenolic compounds due to the action of polyphenol oxidase [36].
Bakery products have the potential to be ideal vehicles for the incorporation of these
phenolic compounds recovered from food waste. However, besides influencing the chemi-
cal composition, the incorporation of industrial by-products derived functional ingredients
can also result in alterations at the technological level or influence the final product’s
sensorial properties [11].
The ingredients most commonly used in functional bakery and pastry products to
provide health benefits are fibres (essential for digestive health, as they help regulate
intestinal transit and control blood glucose levels), proteins (essential for the construction
and maintenance of muscles and tissues), and micronutrients like vitamins and minerals
(essential for the functioning of the body). Functional bakery and pastry products can have
a variety of characteristics, depending on the ingredients used. Some common features
include the following: a) Reduction in fat, sugar and sodium content (these products
are generally healthier than conventional products, as they contain fewer calories and
nutrients that can be harmful to health); b) Increased fibre, protein, vitamin and mineral
content (these products offer health benefits, as they provide essential nutrients that may be
lacking in the diet); c) Enrichment with functional ingredients (these products may contain
ingredients that offer specific health benefits, such as probiotics, prebiotics, phytochemicals
and bioactive compounds) [37,38].
Functional bakery and pastry products offer a number of benefits to consumers. They
can help improve digestive health, increase nutrient intake, reduce the risk of chronic
diseases such as heart disease, diabetes, and cancer, as well as provide healthier options
for special occasions [11,37,39]. The factors driving the growth of the functional pastry
and bakery products market include the following: 1. Growing awareness of the impor-
tance of healthy eating—consumers are increasingly concerned about their health and are
looking for more nutritious food options; 2. The development of new technologies and
ingredients—technological advances enable the development of new functional pastry and
bakery products that are tastier and healthier; 3. Changing eating habits: consumers are
looking for convenient and quick food options. Functional pastries and bakery products
can meet this demand, as they can be quicker and easier to prepare. The bakery and pastry
industries are adapting to the growing demand for functional products. Manufacturers
are investing in research and development to create new products that meet consumer
needs [40–43].

5. Conclusions
The results of this review indicated that of the 102 studies considered in this review,
most of them focused on different types of bread, followed by cakes and cookies. With
Physchem 2024, 4 247

respect to the functionality of the products, most of them were rich in fibre. In addition,
there are many gluten-free products, together with bakery products with antioxidant
properties. As for the functional components, a great majority focused on the presence of
or enrichment with bioactive compounds, specifically phenolic compounds.
Concerning the types of analyses performed on the bakery products included in
the review, practically all studies reported measurements of some physical properties or
chemical components, while only about half included sensorial analyses and just a few
reported microbiological analyses. Among the physical properties and sensorial properties
studied were texture and colour, while for the chemical compounds, the most frequently
analysed components were fibre and minerals.
Considering the great diversity of studies found, it is possible to conclude that there is a
great emphasis on creating a variety of products that offer not only appreciated organoleptic
characteristics but also enhanced nutrient and functional properties that promote health.
Some specific opportunities for market expansion and evolution include developing new
products that are healthier and tastier, increasing awareness about the benefits of functional
products, and developing new technologies for producing them. Creative strategies and
innovations play a fundamental role in making these products accessible to the market and
promoting healthy eating.

Author Contributions: Conceptualization, R.P.F.G.; methodology, R.P.F.G.; software, R.P.F.G.; valida-

tion, R.P.F.G. and S.G.F.; formal analysis, R.P.F.G. and S.G.F.; resources, R.P.F.G.; data curation, R.P.F.G.;
writing—original draft preparation, R.P.F.G. and S.G.F.; writing—review and editing, R.P.F.G. and
S.G.F.; visualization, R.P.F.G. and S.G.F.; supervision, R.P.F.G.; project administration, R.P.F.G.; funding
acquisition, R.P.F.G. All authors have read and agreed to the published version of the manuscript.
Funding: We received funding from the FCT—Foundation for Science and Technology (Portugal)
through project Ref. UIDB/00681/2020.
Institutional Review Board Statement: Not applicable.
Informed Consent Statement: Not applicable.
Data Availability Statement: Not applicable.
Acknowledgments: This work was supported by the FCT—Foundation for Science and Tech-
nology, I.P. Furthermore, we would like to thank the CERNAS Research Centre (project DOI:
10.54499/UIDP/00681/2020) and the Polytechnic University of Viseu for their support. The au-
thors thank the contribution of students from the IDAPA Syllabus in the Food Engineering Course at
ESAV-IPV–class of 2022/23.
Conflicts of Interest: The authors declare no conflicts of interest.

Appendix A
Table A1 shows the 102 articles included in this review.

Table A1. Studies about functional bakery products included in the review.

Year Authorship Title Reference

Shelf-life extension of leavened bakery products by using bio-protective
2023 Calasso et al. [44]
cultures and type-III sourdough
Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the
2023 Cerdá-Bernad et al. Functional and Nutritional Improvement of Traditional Wheat and [45]
Spelt Breads
Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of
2023 Coţovanu et al. [46]
Large, Medium and Small Particle Sizes at Typical Doses
Physical, chemical and sensory implications of pequi (Caryocar brasiliense
2023 Cunha et al. [47]
Camb.) sweet bread made with flour, pulp and fruit by-product
Physchem 2024, 4 248

Table A1. Cont.

Year Authorship Title Reference

Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and
2023 Dogruer et al. [48]
Hazelnut Flours through Mixture Design
Nutritional, Physico-Chemical, Phytochemical, and Rheological
2023 Dossa et al. Characteristics of Composite Flour Substituted by Baobab Pulp Flour [49]
(Adansonia digitata L.) for Bread Making
Effectiveness of asparaginase on reducing acrylamide formation in bakery
2023 Gazi et al. [50]
products according to their dough type and properties
Effect of Spirulina in Bread Formulated with Wheat Flours of Different
2023 Hernández-López et al. [51]
Alveograph Strength
The Impacts of Standardized Flaxseed Meal (XanFlax) on the
2023 Lee et al. [52]
Physicochemical, Textural, and Sensory Properties of Muffins
Production of dietary cookies based on wheat-sugarcane bagasse:
2023 Licona-Aguilar et al. Determination of textural, proximal, sensory, physical and [53]
microbial parameters
Proximate chemical, functional, and texture characterization of papaya seed
2023 Lira et al. [54]
flour (Carica papaya) for the preparation of bread
Cauliflower by-products as functional ingredient in bakery foods:
2023 Nartea et al. [30]
Fortification of pizza with glucosinolates, carotenoids and phytosterols
Developing a nutrient-rich and functional wheat bread by incorporating
2023 Nudel et al. [55]
Moringa oleifera leaf powder and gluten
Novel flours from leguminosae (Neltuma ruscifolia) pods for technological
2023 Ojeda et al. [56]
improvement and nutritional enrichment of wheat bread
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil
2023 Oliveira et al. Cake: A Comprehensive Study Evaluating Nutritional Value, Technological [57]
Properties, and Sensory Quality
Development of Fortified Breads Enriched with Plant-Based Bioactive
2023 Ozón et al. [15]
Peptides Derived from the Chia (Salvia hispanica L.) Expeller
Development of Functional Gluten-Free Sourdough Bread with
2023 Peñalver et al. [58]
Pseudocereals and Enriched with Moringa oleifera
Strategies to Formulate Value-Added Pastry Products from Composite
2023 Poiana et al. [31]
Flours Based on Spelt Flour and Grape Pomace Powder
Insights into the Development of Pastry Products Based on Spelt Flour
2023 Raba et al. [59]
Fortified with Lingonberry Powder
Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the
2023 Borba et al. [60]
formation of processing contaminants in sweet bakery products
2023 Upadhyay et al. Utilisation of Food Waste for the Development of Composite Bread [61]
Authenticity assessment of commercial bakery products with chia, flax and
2022 Brigante et al. sesame seeds: Application of targeted and untargeted metabolomics results [62]
from seeds and lab-scale cookies
Evaluation of technological attributes of french bread with added
2022 Gheno et al. [63]
vegetable flour
Development of muffins with green pea flour and their physical and sensory
2022 Gomes [64]
evaluation and essential amino acid content
Wheat bread supplementation with various edible insect flours. Influence of
2022 Kowalski et al. [65]
chemical composition on nutritional and technological aspects
2022 Lau et al. Sweet corn cob as a functional ingredient in bakery products [66]
Antioxidant, flavor profile and quality of wheat dough bread incorporated
2022 Liang et al. with kiwifruit fermented by β-glucosidase producing lactic acid [67]
bacteria strains
Physchem 2024, 4 249

Table A1. Cont.

Year Authorship Title Reference

Consumer perception and sensory properties of bakery products fortified
2022 Liu et al. [41]
with chicken protein for older adults
2022 Moreira et al. Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog) [68]
Optimization of gluten-free muffin formulation with agavin-type fructans as
2022 Nieto-Mazzocco et al. [69]
fat and sucrose replacer using response surface methodology
Enrichment of bakery products with different formulations of bioactive
2022 Nikolaou et al. microconstituents from black Corinthian grape: Impact on physicochemical [32]
and rheological properties in dough matrix and final product
Addition of guavira peel flour in bread: physical-chemical and sensorial
2022 Salgado et al. [70]
characteristics
Potential use of banana peel (Musa cavendish) as ingredient for pasta and
2022 Segura-Badilla et al. [33]
bakery products
Development and characterization of sodium caseinate based probiotic
2022 Semwal et al. edible film with chia mucilage as a protectant for the safe delivery of [71]
probiotics in functional bakery
Desirability-based optimization of bakery products containing pea, hemp
2022 Talens et al. [72]
and insect flours using mixture design methodology
Grapefruit peel powder as a functional ingredient in cake production: Effect
2022 Ukom et al. on the physicochemical properties, antioxidant activity and sensory [73]
acceptability of cakes during storage
Physicochemical properties of muffins prepared with lutein &
2022 Xu et al. [74]
zeaxanthin-enriched egg yolk powder
Effect of psyllium husk addition on the instrumental texture and consumer
2021 Abdullah et al. [75]
acceptability of high-fiber wheat pan bread and buns
2021 Alashbayeva et al. Development of technology for bakery products [76]
Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita)
2021 Aldughpassi et al. [77]
produced in a commercial bakery
2021 Correia et al. Analysis of textural properties of gluten free breads [78]
Consumer Response to Cake with Apple Pomace as a Sustainable Source
2021 Curutchet et al. [79]
of Fibre
Cytotoxicity study of bakery product melanoidins on intestinal and
2021 Diaz-Morales et al. [80]
endothelial cell lines
A novel nanotechnological strategy for obtaining fat-reduced cookies in
2021 Ekin et al. bakery industry: Revealing of sensory, physical properties, and fatty acid [81]
profile of cookies prepared with oil-based nanoemulsions
Physical, chemical, sensory and mineral characterization of salty muffins
2021 Ferreira et al. [82]
enriched with Tetragonia tetragonoides
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional
2021 González-Montemayor et al. [83]
Properties and Their Effect on Sourdough Bread
Effect of whey protein and mixed flours on the quality parameters of
2021 Komeroski et al. [84]
gluten-free breads
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative
2021 Krupa-Kozak et al. [85]
Approach to Improve Its Bioactive Potential and Technological Quality
Effect of carboxymethyl cellulose and baking conditions on in-vitro starch
2021 Naseer et al. digestibility and physico-textural characteristics of low glycemic index [86]
gluten-free rice cookies
Colonic In Vitro Model Assessment of the Prebiotic Potential of Bread
2021 Nissen et al. [87]
Fortified with Polyphenols Rich Olive Fiber
Physchem 2024, 4 250

Table A1. Cont.

Year Authorship Title Reference

Sourdough fermentation of whole and sprouted lentil flours: In situ
2021 Perri et al. formation of dextran and effects on the nutritional, texture and sensory [88]
characteristics of white bread
Development of gluten-free and low glycemic index rice pancake: Impact of
2021 Rakmai et al. dietary fiber and low-calorie sweeteners on texture profile, sensory [89]
properties, and glycemic index
Role of enzymes for improvement in gluten-free foxtail millet bread: It’s
2021 Sarabhai et al. [90]
effect on quality, textural, rheological and pasting properties
2021 Scarton et al. Muffin with pumpkin flour: technological, sensory and nutritional quality [91]
Gluten-free bakery products: Cookies made from different Vicia faba
2021 Schmelter et al. [92]
bean varieties
Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation
2021 Stoffel et al. [93]
of nutritional enrichment and biological activity
Effects of sourdough addition on the textural and physiochemical attributes
2021 Zhou et al. [94]
of microwaved steamed-cake
Isolation of red quinoa fibre by wet and dry milling and application as a
2020 Ballester-Sánchez et al. [95]
potential functional bakery ingredient
Effects of prickly pear (Opuntia ficus-indica L.) peel flour as an innovative
2020 Bouazizi et al. [96]
ingredient in biscuits formulation
Whole chickpea flour as an ingredient for improving the nutritional quality
2020 Costa et al. of sandwich bread: Effects on sensory acceptance, texture profile, and [97]
technological properties
Consumers’ perception of bakery products with insect fat as partial
2020 Delicato et al. [42]
butter replacement
Olive oil by-product as functional ingredient in bakery products. Influence
2020 Di Nunzio et al. [26]
of processing and evaluation of biological effects
Changing chemical leavening to improve the structural, textural and sensory
2020 Diez-Sánchez et al. [98]
properties of functional cakes with blackcurrant pomace
Whey-bread, an improved food product: evaluation of
2020 Guiné et al. [99]
textural characteristics
2020 Guiné et al. Textural properties of newly developed cookies incorporating whey residue [100]
Physical, textural and sensory characteristics of reduced sucrose cakes,
2020 Milner et al. [101]
incorporated with clean-label sugar-replacing alternative ingredients
Production of low glycemic potential sponge cake by pomegranate peel
2020 Mirab et al. extract (PPE) as natural enriched polyphenol extract: Textural, color and [102]
consumer acceptability
Miranda-Ramos Combined Effect of Chia, Quinoa and Amaranth Incorporation on the
2020 [103]
and Haros Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects
2020 Paciulli et al. [104]
during storage
Water extraction residue from maize milling by-product as a potential
2020 Paraskevopoulou et al. [105]
functional ingredient for the enrichment with fibre of cakes
Sunflower protein concentrate: A possible and beneficial ingredient for
2020 Zorzi et al. [106]
gluten-free bread
Effect of zein protein and hydroxypropyl methylcellulose on the texture of
2019 Berta et al. [107]
model gluten-free bread
Effect of incorporation of goji berry by-product on biochemical, physical and
2019 Bora et al. [108]
sensory properties of selected bakery products
Physchem 2024, 4 251

Table A1. Cont.

Year Authorship Title Reference

Effects of substituting refined wheat flour with wholemeal and quinoa flour
2019 Gostin [109]
on the technological and sensory characteristics of salt-reduced breads
Effect of addition of flaxseed flour on phytochemical, physicochemical,
2019 Kaur et al. [110]
nutritional, and textural properties of cookies
Cricket powder (Gryllus assimilis) as a new alternative protein source for
2019 Machado and Thys [111]
gluten-free breads
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective
2019 Ouiddir et al. [112]
cultures and application in dairy and bakery products
Fiber concentrates from raspberry and blueberry pomace in gluten-free
2019 Šarić et al. [113]
cookie formulation: Effect on dough rheology and cookie baking properties
Improvement of Quality Properties and Shelf Life Stability of New
2018 Croitoru et al. [114]
Formulated Muffins Based on Black Rice
Optimization of antioxidant activity, textural and sensory characteristics of
2018 Jan et al. [115]
gluten-free cookies made from whole indian quinoa flour
Feasibility study of sucrose and fat replacement using inulin and
2018 Majzoobi et al. [116]
rebaudioside A in cake formulations
Partial replacement of wheat flour by pecan nut expeller meal on bakery
2018 Marchetti et al. [117]
products. Effect on muffins quality
2018 Rios et al. Use of succinyl chitosan as fat replacer on cake formulations [118]
End-product quality characteristics and consumer response of chickpea
2017 Alvarez et al. [119]
flour-based gluten-free muffins containing corn starch and egg white
Effects of carrot pomace powder and a mixture of pectin and xanthan on the
2017 Majzoobi et al. [120]
quality of gluten-free batter and cakes
2017 Martinez-Saez et al. Use of spent coffee grounds as food ingredient in bakery products [121]
Instant coffee as a source of antioxidant-rich and sugar-free coloured
2017 Passos et al. [122]
compounds for use in bakery: Application in biscuits
The effect of the replacement of fat with carbohydrate-based fat replacers on
2017 Serin and Sayar the dough properties and quality of the baked pogaca: a traditional high-fat [123]
bakery product
The effect of the addition of whey protein as a substitute for wheat in the
2017 Soares et al. [124]
development of cakes with no added sugar
Effect of a new microwave-dried orange fibre ingredient vs. A commercial
2017 Talens et al. [125]
citrus fibre on texture and sensory properties of gluten-free muffins
Physico-chemical, textural, sensory and antioxidant characteristics of
2016 Jan et al. gluten–Free cookies made from raw and germinated Chenopodium [126]
(Chenopodium album) flour
Whey protein as a substitute for wheat in the development of no added
2016 Marques et al. [127]
sugar cookies
Optimization of bread firmness, specific loaf volume and sensory
2016 Mudgil et al. [128]
acceptability of bread with soluble fiber and different water levels
2015 Correia et al. Development and characterization of wheat bread with lupin flour [129]
2015 Felisberto et al. Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes [130]
Effect of liquid (native) and dry molasses originating from sugar beet on
2015 Filipčev et al. [131]
physical and textural properties of gluten-free biscuit and biscuit dough
Influence of the wheat flour extraction degree in the quality of bread made
2015 Kurek et al. [132]
with high proportions of β-glucan
Egg yolk granules as low-cholesterol replacer of whole egg yolk in the
2015 Marcet et al. [133]
preparation of gluten-free muffins
Physchem 2024, 4 252

Table A1. Cont.

Year Authorship Title Reference

Improvement of dietary fiber, ferulic acid and calcium contents in pan bread
2014 Acosta-Estrada et al. [134]
enriched with nejayote food additive from white maize (Zea mays)
Physical, chemical and sensorial properties of healthy and mixture breads
2014 Rodrigues et al. [135]
in Portugal
Probiotic edible films as a new strategy for developing functional bakery
2014 Soukoulis et al. [136]
products: The case of pan bread
Use of endoxylanase treated cereal brans for development of dietary fiber
2012 Lebesi and Tzia [137]
enriched cakes

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