Nutritional quality of bakery products enriched with alternative flours

Abstract

This study assesses the nutritional quality of bakery products with the addition of alternative flours, derived from unconventional cereals or legumes, which have the potential to enrich products with essential nutrients. The growing demand for more nutritious bakery products has driven the search for alternatives to traditional wheat flours. However, including these flours can affect the taste, texture, and physicochemical characteristics of the final products, making it crucial to understand the impact of these substitutions on the nutritional quality of bakery products. The main objective is to evaluate the influence of incorporating alternative flours on the nutritional composition of the products. To achieve this, we conducted a comprehensive literature review using renowned scientific databases such as PubMed, Scopus, and Web of Science. The selection of articles prioritized recent studies (last five years) and controlled experiments that evaluated the nutritional quality of bakery products enriched with alternative flours. The results indicated that the inclusion of alternative flours, such as amaranth and quinoa, resulted in a significant increase in protein, fiber, and mineral content in bakery products. There was also a diversification in the profiles of essential amino acids, contributing to the improvement of the protein quality of the final products. However, variations in sensory and textural characteristics were observed, suggesting the need for adjustments in formulations to optimize consumer acceptance. These findings offer valuable insights for the formulation of more nutritious and functional bakery products, promoting healthier and balanced eating.