Olivia Atudorei, Denisa Atudorei, Georgiana Gabriela Codină
Pseudocereals are naturally gluten-free crops because they do not contain gluten-forming proteins which are present in other grains. The main pseudocereals used in bakery formulations are buckwheat, amaranth, and quinoa, because they have a balanced nutritional profile including high-quality proteins, dietary fiber, essential minerals, and bioactive compounds with antioxidant, anti-inflammatory, and cardiometabolic health-promoting effects. Due to their high nutritional value, they have increasingly been used as functional ingredients in bakery products, particularly for consumers with celiac disease, gluten intolerance, or those seeking nutritionally enhanced foods. The present paper reviews recent advances on the nutritional, functional, and technological properties of these pseudocereals, focusing on their applications in bakery products. Their influence on dough behavior, product quality, and the nutritional improvement of bread, cakes, biscuits, muffins, and other baked goods is discussed. Also, different aspects of the use of pseudocereals in gluten-free products are presented. Mentions are also made of the fact that the increasing demand for healthier and gluten-free foods highlights the possibility of using pseudocereals as promising ingredients for the development of nutritionally enriched bakery products of acceptable technological and sensory quality.