Transformation of Quality Attributes of Dough, Bakery Products, and Bakery Fillings Using Diverse Hydrocolloids: A Concise Review

ABSTRACT This concise review highlights the use of hydrocolloids in the bakery sector, emphasizing their role in enhancing dough properties, improving the overall quality of various bakery products like cookies, muffins, and croissants, and stabilizing various bakery fillings, including honey and fat‐based fillings. Hydrocolloids are increasingly recognized as multifunctional additives in bakery systems, serving as fat replacers, texture modifiers, moisture retainers, and thermal stabilizers. Moreover, hydrocolloids significantly enhance the dough characteristics by improving moisture and gas retention, modifying viscosity, altering the gluten network, and reducing the fat content. In bakery fillings, hydrocolloids play a crucial role in enhancing viscoelastic properties, improving baking and textural stability, reducing syneresis, and making them suitable for bakery applications. In bakery products, hydrocolloids play a key role in preventing staling by retaining their moisture, replacing fat and gluten, and enhancing texture through the uniform distribution of ingredients. Therefore, this review highlights the recent studies of interactions of diverse hydrocolloids with bakery products and filling ingredients, thus improving their nutritional, textural, and functional properties.