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Impact of Functional Ingredients on Technological, Sensory and Health Properties...
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Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: 15 May 2026 | Viewed by 9315

Special Issue Editors

Dr. Roberta Tolve

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; cereal-based foods; gluten-free products; food by-product recovery; sensory analysis; food formulation
Special Issues, Collections and Topics in MDPI journals
Dr. Barbara Simonato

E-Mail Website
Guest Editor
Department of Biotechnology, University of Verona, Verona, Italy
Interests: food science and technology; food nutrition; food fortification; pasta and baked products; gluten-free products; food by-product recovery
Special Issues, Collections and Topics in MDPI journals
Dr. Federico Bianchi

E-Mail Website
Guest Editor Assistant
Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
Interests: bakery products; pasta; bioactive compounds; plant by-products; bioaccessibility; in-vitro digestion; glycaemic index; functional ingredient; food technological properties

Special Issue Information

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/JV4SL35BG4) was a great success and gained the attention and interest of many scholars. We take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and that it will be of benefit to the field.

Presently, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for the inclusion of functional ingredient. Moreover, agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.

This Special Issue welcomes original research papers, reviews, and short communications that advance the knowledge and strategies necessary for the development of functional bread and other bakery products to improve consumer nutrition and health.

Particular focus concerns the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.

Dr. Roberta Tolve
Dr. Barbara Simonato
Guest Editors

Dr. Federico Bianchi
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bakery products
  • bioactive compounds
  • new product development
  • functional bread
  • food fortification
  • gluten-free products
  • technological properties
  • nutritional properties
  • sensory properties
  • agro-industrial by-products

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Published Papers (6 papers)

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21 pages, 7126 KB  
Article
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour
by Federico Bianchi, Luca Agnolin and Barbara Simonato
Foods 2026, 15(7), 1230; https://doi.org/10.3390/foods15071230 - 3 Apr 2026
Viewed by 395
Abstract
Commercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability. In this study, we aimed to optimize a novel gluten-free formulation based on [...] Read more.
Commercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability. In this study, we aimed to optimize a novel gluten-free formulation based on tapioca starch and red lentil flour using a D-optimal mixture design. According to our findings, the swelling power and oil-holding capacity of the blended flour increased with the proportion of red lentil flour. The volume of bread loaves with 15% red lentil flour and 15% or 30% tapioca starch was close to that of the control bread. The addition of lentil flour tended to reduce the springiness of the experimental bread crumb, while the hardness was lower for the experimental sample with 15% lentil and 30% tapioca starch. The predicted glycemic index of the bread samples ranged from 70 to 87, and the sample containing 30% tapioca and 30% red lentil flour achieved the lowest score. Finally, the optimized gluten-free bread formulation showed lower hardness, pore density, and predicted glycemic index, and higher volume compared to the control bread sample, demonstrating that it is possible to improve gluten-free baked goods without compromises. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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31 pages, 12117 KB  
Article
From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads
by Manuela Sanna, Stefano Sanna, Marco Serra, Tonina Roggio, Pasquale Catzeddu and Vanna Sanna
Foods 2026, 15(5), 831; https://doi.org/10.3390/foods15050831 - 2 Mar 2026
Viewed by 677
Abstract
The growing demand for clean-label bakery products requires a deeper understanding of how functional ingredients and physicochemical properties shape consumer perception. This study characterized nine commercial clean-label breads formulated with alternative flours, oilseeds, and functional ingredients by integrating instrumental analyses (color, porosity, free [...] Read more.
The growing demand for clean-label bakery products requires a deeper understanding of how functional ingredients and physicochemical properties shape consumer perception. This study characterized nine commercial clean-label breads formulated with alternative flours, oilseeds, and functional ingredients by integrating instrumental analyses (color, porosity, free amino acids, total phenolic content, antioxidant activity) with consumer evaluation using hedonic testing and Check-All-That-Apply (CATA). Sixty-five consumers evaluated the breads under blind conditions. Results showed that flour type and seed inclusion significantly affected color, structure, and bioactive compound levels. Breads with higher phenolic content and antioxidant activity (GB-B, GB-C, GB-D, PB-I) exhibited more complex aroma profiles, whereas breads with higher porosity (GB-A, PB-G) were perceived as softer. Taste and texture showed the strongest correlation with overall liking (r > 0.84). CATA and penalty analysis identified soft, easy to chew, sweet, and umami as key drivers of liking, while dry, adhesive, bran odor, and bitter negatively impacted acceptance. Data revealed that consumer preference depends on the balance between structural attributes, flavor development, and nutritional composition. These findings provide actionable insights for the formulation of clean-label breads that balance health benefits and sensory acceptance. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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23 pages, 2234 KB  
Article
Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile
by Dilek Demirbuker Kavak, Betül Aslan Yilmaz and Bilge Akdeniz
Foods 2025, 14(22), 3903; https://doi.org/10.3390/foods14223903 - 14 Nov 2025
Viewed by 874
Abstract
The search for high-quality gluten-free products remains challenging, as they often exhibit poor texture and nutritional deficiencies. The potential of taro (Colocasia esculenta L. Schott) flour combined with fruit by-products such as pear pomace (DP) to improve these characteristics remains largely unexplored. [...] Read more.
The search for high-quality gluten-free products remains challenging, as they often exhibit poor texture and nutritional deficiencies. The potential of taro (Colocasia esculenta L. Schott) flour combined with fruit by-products such as pear pomace (DP) to improve these characteristics remains largely unexplored. It was hypothesized that substituting taro flour with DP would enhance the nutritional profile and sensory quality of gluten-free muffins. Muffins were formulated with taro flour and DP at 0–20% substitution levels. Analyses included flour physicochemical characterization, image-based evaluation of crumb structure, multivariate sensory profiling, and assessment of antioxidant and nutritional properties. Taro flour showed high water-binding capacity, supporting product moisture. At 5% DP, total phenolics and dietary fiber increased by 55% and 32%, respectively, while maintaining control-like texture and porosity. A 10% DP substitution enhanced aroma attributes. Although 20% DP yielded the highest fiber (68%) and phenolics (155%) contents compared to the control, it increased hardness and reduced porosity. Substitution with up to 10% DP effectively balanced nutritional improvement and desirable sensory attributes, demonstrating the valorization potential of pear pomace in taro-based gluten-free muffins. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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10 pages, 658 KB  
Article
Preparation and Digestive Properties of Biscuits Enriched with Extrusion-Modified Dietary Fiber: Effects on Slow Transit Constipation
by Zhan Wang, Dong Tan, Kemeng Zhao, Wangyang Shen, Jie Zhu, Hongjian Zhang and Xiwu Jia
Foods 2025, 14(19), 3436; https://doi.org/10.3390/foods14193436 - 8 Oct 2025
Cited by 1 | Viewed by 1956
Abstract
Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran [...] Read more.
Dietary fiber (DF) is essential for digestive health, and wheat bran is a potential source because of its high fiber content. Extrusion processing enhances wheat bran’s functional properties by modifying its structure. This study aimed to examine the effects of extrusion-modified wheat bran dietary fiber (E-WBDF) on biscuits, focusing on textural, color, and digestive characteristics, and evaluate its ability to alleviate constipation using a mouse model. E-WBDF-enriched biscuits exhibited lower brightness, deeper color, reduced hardness, and a significant decline in digestion rate compared with conventional biscuits. In the mouse model, E-WBDF biscuits increased fecal volume and moisture, shortened defecation time, and accelerated small intestine transit. The results indicate that E-WBDF can enhance the physical properties of biscuits while reducing their digestion rate, thereby exhibiting a potential therapeutic effect in alleviating constipation in the mouse model. This study provides novel insights into using E-WBDF in biscuit formulations, offering a promising strategy for developing functional foods that promote digestive health. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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16 pages, 919 KB  
Article
Pre-Saturation of Bran as a Strategy for Developing Oat Bran-Enriched Bread
by Yun Wu, Tao Wang, Maria Ortiz de Erive and Guibing Chen
Foods 2025, 14(12), 2071; https://doi.org/10.3390/foods14122071 - 12 Jun 2025
Cited by 1 | Viewed by 2381
Abstract
Oat bran offers notable health benefits, but excessive incorporation into bread often compromises quality and consumer acceptance due to its competition for water, particularly with gluten, impairing dough structure. The pre-hydration of fibrous ingredients could alleviate their negative impact on bread quality. This [...] Read more.
Oat bran offers notable health benefits, but excessive incorporation into bread often compromises quality and consumer acceptance due to its competition for water, particularly with gluten, impairing dough structure. The pre-hydration of fibrous ingredients could alleviate their negative impact on bread quality. This study aimed to determine the optimal pre-hydration level of oat bran to achieve maximal quality in bread enriched with pre-hydrated oat bran that replaced 20% white flour in a white bread formula. Oat bran was pre-hydrated to six water activity (aw) levels, ranging from 0.9951 to 0.9989. The results revealed that oat bran hydrated near its saturation point (aw = 0.9979) yielded the composite bread with the most desirable structural and textural properties, including the highest specific loaf volume, minimal crumb hardness, and superior springiness and cohesiveness—attributes comparable to those of the control white bread. Conversely, hydration levels either below or above this saturation threshold led to a decline in bread quality. Optimally saturated oat bran exhibited significantly reduced water absorbency, ensuring sufficient water availability for gluten network development. The findings underscore the critical role of precise hydration in optimizing the functional properties of oat bran for bread-making applications. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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18 pages, 1085 KB  
Article
Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers
by María B. Vignola, Mariela C. Bustos, Leonardo Vanzetti, Alfonsina E. Andreatta and Gabriela T. Pérez
Foods 2025, 14(11), 1990; https://doi.org/10.3390/foods14111990 - 5 Jun 2025
Cited by 1 | Viewed by 1976
Abstract
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein [...] Read more.
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible. Full article
(This article belongs to the Special Issue Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition)
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