European Journal of Nutrition & Food Safety

Innovations 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.