This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F₀; 162.95 ± 1.70 g) and residual (F₆₀; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.

In response to evolving health concerns over trans and saturated fats, oleogels have emerged as a promising alternative to traditional solid fats in food systems, especially bakery products. This review offers comprehensive insights into the composition, structuring mechanisms, and functional applications of oleogels in baked products. Strategies for oleogel formulation, the microstructure of different oleogel systems, their properties, and nutritional benefits are discussed in detail. A bibliometric analysis was performed using the Web of Science Core Collection to further assess the emerging scientific trends and research intensity in this domain. An in-depth year-wise and country-wise analysis of publications was also conducted to analyze the impact of countries contributing to the field. Keyword co-occurrence was visualized through network and density visualization, revealing strong thematic clustering around dominant research themes. Regulatory considerations, specifically those established by the European Food Safety Authority, are discussed, identifying critical areas that must be addressed. While oleogels hold great potential as fat replacers, their application is limited due to sensory acceptability, thermal reversibility, cost, and scalability. Nevertheless, oleogels demonstrated a significant potential as clean-label, functional fat replacers, with future innovations likely to focus on developing hybrid oleogelator systems for enhanced performance and broader application.