Dough properties, bread quality, and associated interactions with added phenolic compounds: A review

A diet rich in phytochemical phenolics has been associated with the reduction of some chronic diseases. Therefore, there has been a growing demand for phenolic-enriched functional foods. Bread is a staple food for most populations, and bread supplemented with phenolic compounds has attracted growing research interests in recent years. Besides improving the antioxidants in bread, adding phenolic compounds also affects dough’s physicochemical properties and qualities because of various interactions with flour constituents. In addition, phenolic compounds may prevent the formation of carcinogens such as acrylamide during baking, thus functioning as an anti-carcinogenic agent in food systems. This review examines recent researches conducted on bread enriched with phenolic compounds and their effects on dough properties, bread quality, associated interactions with gluten and starch macromolecules, as well as potential health benefits regarding bioaccessibility and bioavailability. Research gaps in the area are further identified and future research opportunities are recommended.