Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review

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dc.contributor.authorSingh, Ken_US
dc.contributor.authorAnjalien_US
dc.contributor.authorRajput, R.en_US
dc.date.accessioned2025-06-18T11:04:53Z
dc.date.available2025-06-18T11:04:53Z
dc.date.issued2025-04
dc.description.abstractInnovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven?by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is devoid of important nutrients?including dietary fiber, high-quality protein and micronutrients. In addition, many alternative flours (ex: vegetable, legume and millets based?flours) are being added to improve the nutritional profile. The review discusses?the effect of alternative flours, particularly carrot, beetroot, sweet potato, millet and legume-based flours, on the nutrition profile, functional characteristics and sensory properties of baked products (bread, biscuits, cookies and cakes). Studies show that these alternative flours increase protein content, fiber levels, antioxidant capacity and overall availability?of bioactive compounds. Furthermore, enriched bakery products can convey health?benefits like favoured digestion, improved glycemic control and higher micronutrient intake. Research indicates that these nutritional Improvements can be achieved while maintaining desirable sensory qualities and texture. The review highlights the potential of flour fortification strategies to create bakery products that meet modern health expectations.en_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, Indiaen_US
dc.identifier.affiliationsUniversity Institute of Agricultural Sciences, Chandigarh University, Mohali-140413, Punjab, India.en_US
dc.identifier.citationSingh K, Anjali, Rajput R.. Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review . European Journal of Nutrition and Food Safety. 2025 Apr; 17(4): 240-252en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248195
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber4en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i41695en_US
dc.subjectBakeryen_US
dc.subjectbreaden_US
dc.subjectmilletsen_US
dc.subjectflouren_US
dc.subjectnutritionen_US
dc.titleNutritional Enhancement of Baked Goods Using Alternative Flours: A Reviewen_US
dc.typeJournal Articleen_US
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