Development of functional bread and other bakery products

Increasing public awareness of the relationship between nutrition and health has created a global trend toward functionalizing bread and bakery products, which stand out as basic and affordable food products, with compounds that have significant effects on health. In this context, researchers are making intense efforts to enrich the contents of bread and bakery products in terms of dietary fiber, anti-oxidants, probiotic bacteria, vitamins, and minerals. Many studies have also used microencapsulation technology for these compounds. While the studies show that the functionalization of bread and bakery products provides nutritional and health benefits, they also report problems to be overcome in dough rheology, texture, and sensory properties, and suggest topics for new research. This study is based on the evaluation of the functionalization studies of bread and bakery products, especially between 2019 and 2023, and aims to deepen the knowledge of these sector stakeholders (consumers, producers, raw material suppliers, marketers, researchers, etc.) about current data.