THE ANATOMY OF STRUCTURAL AND FUNCTIONAL INNOVATION IN BREAD: REINTERPRETING QUALITATIVE FINDINGS FROM A SUSTAINABLE GASTRONOMY PERSPECTIVE

Authors : Sibel Ayyıldız, Melike Köylü

Pages : 171-194

View : 15 | Download : 44

Publication Date : 2025-10-01

Article Type : Research Paper

Abstract :Bread has historically played a fundamental role as a staple food; however, modern lifestyles and increasing health awareness have necessitated the reformulation of traditional recipes. In this context, academic research on products enriched with functional components and extended shelf life has accelerated. Themes such as sustainability, microbial stability, and sensory quality have become key determinants in bread production. Sustainability, on the one hand, emphasizes the conservation of existing resources and, on the other, refers to rational and responsible production practices. Accordingly, recent literature has examined bread development processes from a multidimensional perspective. To conceptualize the transformation of sustainability, rational production, and resource conservation within the scope of \\\"bread products,\\\" a qualitative study was conducted. Academic publications published between 2003 and 2025 were analyzed using a systematic document analysis method. The functional components used in the developed products and their structural and nutritional contributions were evaluated thematically. This study offers significant contributions to the food technology literature regarding bread production. As a result, research on bread development today extends beyond improving nutritional and technological quality. It now encompasses multidimensional goals such as environmental sustainability, healthy dietary trends, meeting special dietary needs, and aligning with consumer preferences. In this regard, future studies are expected to not only support bioavailability through functional and structural enhancements but also advance the integration of sustainable production chains.
Keywords : Ekmek, Fonksiyonel ekmek, Ürün geliştirme, İnovatif ürün, Sürdürülebilirlik

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