ReviewFood industry by-products used as functional ingredients of bakery products

- Nutritional profile of bakery products can be improved by functional ingredients.
- By-products functional ingredients may impair technological and sensorial properties.
- Balanced by-products addition is required to obtain healthier and acceptable bakery products.

BackgroundFunctional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery products and may enhance their health promoting properties. However, the incorporation BP functional ingredients also influence technological and sensorial properties.Scope and approachThis review provides a comprehensive overview about the incorporation of potential functional ingredients obtained from a wide variety of food industrial by-products (Fruit and Vegetables; Cereals, Legumes, Nuts and Oilseeds; Brewery, Winery, and Distillery) to wheat based bakery products. Emphasis is given to the physico-chemical characterization of those ingredients, as well as their effect on dough and final products properties.Key findings and conclusionsAlthough physico-chemical composition of BP functional ingredients varies widely according to their source, it stands out by their content of total dietary fibre, protein, and/or minerals. BP functional ingredients incorporation on bakery products at 10% was frequently successful. Overall, BP functional ingredients improves nutritional profile of bakery products, however can also impair some functional and sensorial properties. From a nutritional point of view cakes and biscuits enriched with BP functional ingredients cannot compete with the healthier profile presented by breads.