Incorporation of Protein Alternatives in Bakery Products: Biological Value and Techno-Functional Properties

Wheat-based bakery products are important sources of energy and micronutrients; however, their protein content is lower than that of animal-based foods, and they generally have a high glycemic index. Therefore, incorporating other ingredients could improve the nutritional properties of this type of product. The partial replacement of wheat flour with flours made from other cereals, legumes, and oilseeds has been evaluated, which complements the amino acid profile, improves the rheological properties of the dough, and increases the content of polyunsaturated fatty acids, fiber, vitamins, and minerals. Similarly, the addition of flour from insects has recently gained relevance due to its high biological value protein content, as well as its low production costs and reduced environmental impact. On the other hand, the use of agro-industrial residues such as cheese whey has stood out for its potential for addition to some bread and pastry products, increasing their nutritional value. Therefore, the incorporation of alternative proteins is becoming a valuable tool for developing these types of products, improving their nutritional properties to prevent or control chronic diseases such as obesity, diabetes, hypertension, etc. However, it is important to analyze the incorporation of these ingredients at each stage of production to achieve adequate rheological properties. Likewise, it is necessary to evaluate consumer acceptance, product safety, and the corresponding regulations. This review will address different options for alternative ingredients that can partially replace wheat-based formulations, as well as how they impact the nutritional value and techno-functional properties of these products.