Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review

Abstract

Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on how composite flours can increase the nutritional content of pastries while preserving their sensory qualities. The review synthesises findings from published research articles on composite flours, analysing macro and micronutrient profiles, dietary fibre content, antioxidant capacity, glycaemic index, and sensory evaluations of pastries made from these flours. The nutritional value of pastries is significantly enhanced by incorporating composite flours, which blend wheat flour with flours made from legumes, tubers, pseudocereals, and ancient grains. This review showcases improvements in mineral and vitamin content, including B vitamins, iron, zinc, and magnesium, as well as higher levels of unsaturated fatty acids and essential amino acids. The dietary fibre content similarly increases substantially, contributing to improved satiety and digestive health. In addition, pastries made with composite flours exhibit higher antioxidant activity, suggesting potential benefits in combating oxidative stress. These findings indicate composite flours enhance pastries' nutritional and bioactive profiles and maintain acceptable sensory properties. Incorporating alternative flours introduces new flavours and textures, enhancing consumer appeal while promoting a balanced diet. Therefore, composite flours offer a viable strategy for enhancing the nutritional quality of pastry foods. Their utilisation in the pastry industry could support public health initiatives to reduce non-communicable diseases associated with poor dietary choices. By carefully selecting and blending alternative flours, it is possible to produce healthier pastries that appeal to consumers.