Impacto de ingredientes funcionales en panadería: una revisión sistemática de la literatura

Abstract

This study presents a Systematic Literature Review (SLR) on the impact of functional ingredients in bakery products, developed under the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) protocol. The analysis was based on a final selection of thirty scientific articles obtained from international databases and reviewed in full. The main objective was to analyze how these ingredients influence the nutritional and sensory properties of bread, without negatively affecting basic production processes such as kneading, fermentation, and baking. The results show that ingredients such as dietary fiber, vegetable proteins, antioxidant compounds, and hydrocolloids can improve the nutritional profile, extend shelf life, and maintain or even optimize the sensory quality of the product when used at appropriate concentrations. Furthermore, important gaps in the literature were identified, such as the scarcity of clinical studies, the lack of methodological standardization, and the limited attention to industrial feasibility. The study highlights the need for more applied and multidisciplinary research that contributes to the development of functional, healthy, and technically viable bakery products, integrating both nutritional and technological perspectives.