Polysaccharide-Enriched Bakery and Pasta Products: Advances, Functional Benefits, and Challenges in Modern Food Innovation

Le résumé fourni par la source

The increasing consumer demand for healthier food choices has stimulated research into functional bakery products enriched with bioactive ingredients. This review summarizes recent developments in the application of key polysaccharides—such as inulin and fructooligosaccharides (FOS), β-glucan, arabinoxylan, pectin, cellulose derivatives, resistant starch, maltodextrins, and dextrins—in bread, pasta, and fine bakery systems. Their incorporation affects dough rheology, fermentation behavior, and gas retention, leading to modifications in texture, volume, and shelf-life stability. Technologically, polysaccharides function as hydrocolloids, fat and sugar replacers, or water-binding agents, influencing gluten network formation and starch gelatinization. Nutritionally, they contribute to higher dietary fiber intake, improved postprandial glycemic response, enhanced satiety, and favorable modulation of gut microbiota. From a sensory perspective, optimized formulations can maintain or even improve product acceptability despite structural changes. However, challenges remain related to dosage optimization, interactions with the gluten–starch matrix, and gastrointestinal tolerance (particularly in FODMAP-sensitive individuals). This review summarizes current knowledge and future opportunities for creating innovative bakery products that unite technological functionality with nutritional and sensory excellence.

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