A comprehensive review on effect of chia seed, flaxseed, sesame seed and their derivatives on quality of bakery products

• Functional seeds and their derivatives were used as an ingredient in bakery products. • The products that are used including Bread, Biscuits, Brownies, Cakes and doughnuts. • The replacement of these seeds with the wheat flour enhances the nutritional properties • Significant increase and decrease in the properties depending upon the product type Bakery products are among the most widely consumed foods globally, yet their traditional formulations often lack essential nutrients such as high-quality proteins, dietary fiber, and bioactive compounds. To address this gap, a lot of investigation has been done on the use of functional nutrients, especially chia, flax, and sesame seeds. The results of published research on the impact of these seeds are critically summarized in this review and their derivatives on the nutritional composition, physicochemical characteristics, and sensory attributes of bakery products, including bread, cakes, muffins, cookies, brownies, and scones. In order to demonstrate how partial substitution of these seeds for wheat flour or eggs impacts macronutrient balance, water retention, product texture, volume, color, and customer acceptability, a comprehensive review of the literature was conducted. Consistent patterns are highlighted in the discussion, including higher levels of protein, fiber, and unsaturated fatty acids, deeper crust and crumb colors, and varying effects on moisture and specific volume based on the degree of substitution. Although the evaluated research shows that sesame, flax, and chia seeds can enhance the nutritional and functional quality of bakery products. There are still a few limitations such as a decreased loaf volume at greater substitution levels and possible adverse effects on texture or flavor. The review concludes that moderate incorporation of these seeds offers an effective strategy for developing nutrient-enriched bakery items aligned with current consumer demand for functional foods. Further research is recommended to optimize substitution levels, improve sensory appeal, and extend shelf life through advanced processing techniques.