Modeling and optimization of functional bread formulations: a comprehensive review

In the context of the growing interest in healthy nutrition and functional food products, bakery products are considered a promising object for the targeted formation of functional properties. The modern development of food technologies necessitates a transition from empirical recipe selection to scientifically grounded methods for modeling and optimizing the composition of bakery products. The aim of this review article is to systematize and analyze contemporary approaches to the modeling and optimization of functional bread formulations with predefined technological, nutritional, and consumer properties. The paper examines the main research directions related to the use of functional ingredients, as well as mathematical, computational, and data-driven methods for formulation modeling. The scientific significance of the study lies in the comprehensive generalization of modern methods for modeling functional bread formulations and in identifying their advantages and limitations. The practical significance is determined by the potential application of the reviewed approaches in the development of new bakery products with predictable properties and stable quality. The research methodology is based on the analysis and synthesis of scientific publications indexed in international databases, employing methods of system analysis, comparative analysis, and classification. As a result of the conducted review, key trends in the development of functional bread formulation modeling were identified, and the effectiveness of mathematical optimization and computer modeling methods in shaping targeted functional properties was demonstrated. A conclusion was drawn regarding the перспективность of integrating digital and intelligent technologies into bakery product development processes. The value of the study lies in establishing a scientific foundation for further research in the field of functional bakery product modeling. The practical relevance of the results consists in their applicability in scientific research, educational activities, and the baking industry.