Nicoleta Diana Zaharescu, Simona Oancea
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antioxidants, bioingredients, fortified bakery products, functional foods.
Bioactive food compounds represent the foundation of functional foods, playing a key role in supporting human health. This paper provides a comprehensive analysis of natural sources of bioingredients, advanced techniques for the identification of bioactive compounds, and their use in the fortification of bakery products. The study highlights current trends in the integration of plant-based ingredients—such as tubers, legumes, pseudocereals, and fruits—as well as pure compounds including vitamins, minerals, fibers, and proteins into bread and biscuits. The aim is to improve their nutritional profile and to address global nutritional deficiencies.
Based on a literature review covering the period 2016–2025, the effects of fortification on dough rheology, fermentation processes, final product structure, and shelf stability are evaluated. The paper emphasizes the beneficial effects of functional compounds (e.g., ascorbic acid) on gluten gas retention capacity, alongside technological challenges such as crumb structure alteration, reduced dough extensibility, and the potential impact on product shelf life. A broader overview of the complex interaction between bioingredients and baking processes is presented, stressing the need for adapted technological strategies like microencapsulation and recipe optimization.
The conclusions support bakery product fortification as a strategic direction in the development of functional foods, offering significant nutritional and functional benefits to public health.
Cite this paper: Zaharescu, N.D., Oancea, S. (2025). CURRENT TRENDS ON FORTIFICATION AND ADDITION OF PLANT BIO-BASED INGREDIENTS IN THE BAKERY MANUFACTURING PROCESS. Current Trends in Natural Sciences, 14(27), 256-275. https://doi.org/10.47068/ctns.2025.v14i27.030
