Consumer interest in the health benefits of food is driving new product developments and modifications to traditional recipes.

Functional foods are essential for enhancing dietary value and addressing deficiencies, while also tackling food waste by utilizing industry by-products.

Research is increasingly focused on innovative ingredients like fruit pomace and inulin to improve the nutritional and sensory qualities of bakery products.

Studies indicate that replacing ingredients in cereal bars with fruit pomace can increase fiber content, although it may impact sensory properties, highlighting the need for further research.

The addition of inulin to rice bread has been shown to enhance its textural and sensory properties, suggesting its potential for gluten-free products.

Maintaining quality in gluten-free baked goods is particularly challenging, especially with the rising incidence of celiac disease affecting many individuals.

Substituting wheat flour with non-traditional ingredients can improve nutritional quality, but it presents challenges in maintaining product quality due to gluten's unique properties.

Wheat bread, a staple food high in carbohydrates but low in dietary fiber, is prompting trends to incorporate high-protein by-products to enhance its nutritional profile.

Nutritional claims such as 'source of', 'rich in', and 'light' are becoming increasingly common, reflecting a growing focus on health benefits in food products.

Enzymatic and thermal modifications of flour are being explored to enhance baking properties without compromising quality, promoting better resource efficiency in food production.

Current research highlights advancements in cereal-based products, focusing on clean-label recognition and the incorporation of novel additives and processes.

The article concludes that future research should focus on sustainable production methods, consumer preference assessments, and the bioavailability of nutrients in functional bakery products.