Starch (native and modified) is a major polymer in baked goods, affecting dough rheology, crumb structure, and shelf life. This review covers recent advances in starch functionalization for baking, including chemical, physical, and enzymatic modifications. It further examines how other polysaccharides (e.g., gums and fibres) modulate starch-based systems, and finally addresses strategies to reduce fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) in bakery products. Emphasis is placed on novel technologies, trade-offs (prebiotic fiber vs. FODMAPs), and gaps needing future research.
Biney et al. (Mon,) studied this question.