Incorporation of Protein Hydrolysates in Bakery Products: Functional, Nutritional, and Technological Perspectives

In recent years, the fortification of bakery products with bioactive peptides, due to their nutritional value and bio-functional properties, has attracted the interest of food science and nutrition researchers. Fortification of bakery products with protein and protein hydrolysates not only improves the protein content but also can compensate for the deficiency of limiting amino acids in plant-based products. Although the addition of different protein hydrolysates may affect the physicochemical and organoleptical properties of the product. This review focuses on studies related to functional bakery products that are fortified with different protein hydrolysates and investigates their effect on functional, nutritional, and technological values of final products. In this research, all articles related to the study's subjective were searched in the Scopus, PubMed, ScienceDirect, MDPI, and Google Scholar databases, and studies that examined the effects of bioactive peptides or protein hydrolysates on bakery products were selected. The studies were analysed according to their protein source and the effect that they caused on the dough and final product.

کلیدواژه ها:

Protein ، Hydrolysates ، Bioactive peptide ، Bakery ، Functional food