A Review of Plant Based Bakery Products

Zoha Mohammadi; Anusha MB

doi:10.36948/ijfmr.2025.v07i04.49839

A Review of Plant Based Bakery Products

Author(s)	Ms. Zoha Mohammadi, Anusha MB
Country	India
Abstract	The increasing demand for health promoting, plant based bakery products has driven significant innovation in ingredient substitution and functional enhancement. This review synthesizes recent advances aimed at improving the nutritional quality, sustainability, and consumer acceptability of bakery goods through plant d erived alternatives. Key strategies include the replacement of sugars, fats, and animal derived proteins with healthier, plant based options such as stevia, flaxseed, high oleic oils, legume flours, and soy or hemp proteins. These substitutions effectively reduce calorie content, saturated fat, and glycemic load while maintaining sensory attributes through careful formulation. Additionally, valorization of plant based by products including date seeds, flaxseed cake, and fruit or vegetable peels has shown pr omise in enhancing antioxidant, fiber, and micronutrient content in breads, muffins, and cookies. Examples include the use of foxtail millet, banana pulp, chamomile, and orange fleshed sweet potato blends to enrich protein, fiber, and phenolic profiles. St udies on flatbreads, vegan cakes, and meringue cookies demonstrate that optimal combinations of plant proteins and emulsifiers can replicate traditional textures while achieving significant nutritional gains. While these innovations support goals of chroni c disease prevention, sustainability, and clean label formulation, challenges persist in managing sensory properties, dough rheology, and shelf life. Processing methods such as fermentation, Maillard conjugation, and hydrocolloid addition are critical in m itigating textural and structural issues. Market data further underscores the growing consumer acceptance of such products, especially those fortified with plant proteins and functional fibers. The review highlights the importance of integrating food scien ce, consumer insights, and sustainability principles to drive the future of plant based bakery innovations that meet both health and environmental goals.
Keywords	Plant based ingredients , Functional bakery products , Nutritional enhancement , Sustainable food innovation , Protein fortification
Field	Medical / Pharmacy
Published In	Volume 7, Issue 4, July-August 2025
Published On	2025-07-08
DOI	https://doi.org/10.36948/ijfmr.2025.v07i04.49839
Short DOI	https://doi.org/g9s9b4

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International Journal For Multidisciplinary Research

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A Review of Plant Based Bakery Products

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