Bread Enrichment with Oilseeds. A Review

Area of Science:

• Food Science
• Nutritional Science
• Bakery Technology

Background:

• Oilseeds are increasingly used in bakery products due to their nutritional and sensory qualities.
• Commonly studied oilseeds include flaxseed, chia, sunflower, pumpkin, sesame, and poppyseed.
• Their application spans both gluten-containing and gluten-free bakery items.

Purpose of the Study:

• To review the impact of various oilseeds on the properties of breads and other baked goods.
• To analyze how enrichment level, seed origin, and addition method (whole, crushed, oil, mucilage) influence outcomes.
• To explore the potential of oilseed mucilages as fat replacers.

Main Methods:

• Literature review of studies on oilseed incorporation in bakery products.
• Analysis of research focusing on mechanical, physical, and rheological properties.
• Evaluation of nutritional improvements and health benefits associated with oilseed use.

Main Results:

• Oilseed incorporation generally enhances the nutritional profile and health benefits of baked goods.
• Mucilages from oilseeds demonstrate potential as functional fat replacers.
• Changes in dough rheology, product volume, texture, and sensory characteristics are observed.

Conclusions:

• Oilseeds significantly improve the nutritional value and health profile of bakery products.
• The specific effects on dough and product properties depend on the oilseed type and preparation method.
• Oilseed mucilages offer a promising avenue for fat replacement in baking applications.