Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products

PANG Feng; GAO Yangchao; LI Yuchuan; LI Yanqiong; YU Shuhui; WANG Haiying; ZHANG Yuyu; LIU He

doi:10.13386/j.issn1002-0306.2024060364

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PANG Feng, GAO Yangchao, LI Yuchuan, et al. Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products[J]. Science and Technology of Food Industry, 2025, 46(11): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060364.

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Research Progress on Protein Ingredients and Their Application Challenges in High-protein Baked Products

Yunnan Characteristic Resource Plant Intelligent Agriculture Engineering Research Center, College of Agriculture and Life Science, Kunming University, Kunming , 650214, China

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Available Online: March 30, 2025

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Abstract

Abstract

With the improvement of people's consumption level and the pursuit of health and nutrition, high protein bakery products are increasingly favored by consumers. This article provides a comprehensive review of the characteristics and current application status of high-protein ingredients that are commonly used and being explored for use in high-protein baked products. It also summarizes the challenges faced during the application process of these high-protein ingredients and the corresponding solutions. Accordingly, the possible development directions of high protein baking products are pointed out, with a view to providing references and new ideas for the development and industrialization of new high-protein bakery products.
- high protein,
- bakery,
- protein ingredients,
- application challenges

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