Aisyah Nurin Kamiliya, Siti Narsito Wulan, Wenny Bekti Sunarharum, Sudarminto Setyo Yuwono, Aji Sutrisno
Public interest in foods that modulate satiety has increased due to their potential to reduce overall energy intake, thereby supporting weight management and improving metabolic health. Bread, as one of the most widely consumed processed foods, has attracted considerable attention in research exploring its effects on satiety and sensory perception. Various modifications, including the incorporation of dietary fiber, resistant starch, and alternative flours, have been investigated to enhance the functional properties of bread. This systematic review aims to evaluate the current body of literature regarding the satiety-inducing potential and sensory characteristics of bread, with a particular focus on formulations involving alternative flours. Three electronic databases were systematically searched to identify relevant peer-reviewed articles, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines to ensure a rigorous screening process. Of the 317 articles initially identified, 13 met the eligibility criteria after the removal of duplicates and a thorough assessment of titles and abstracts. Sensory evaluation, a key determinant of consumer acceptance, also plays a critical role in influencing satiety responses. While functional bread formulations offer promising health benefits, their commercial viability depends heavily on retaining desirable sensory qualities. Therefore, careful optimization of ingredient composition and processing parameters is necessary to balance nutritional improvements, enhanced satiety effects, and consumer appeal. This review provides valuable insights into how bread formulations can be strategically modified to achieve these objectives. © 2026 Institute of Physics Publishing. All rights reserved.
Doctoral Program of Food Science, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Culinary Study Program, Vocational Faculty, Universitas Negeri Surabaya, Surabaya, Indonesia
