This article presents the results of the scientific substantiation of technological approaches to the development of carbohydrate-balanced bakery products based on cereal raw materials cultivated in Kazakhstan. A comparative analysis of the chemical composition of wheat, corn, barley, and buckwheat was conducted, and the prospects for applying extrusion and biotechnological modification of cereal raw materials, as well as functional ingredients for regulating the carbohydrate profile of bakery products, were investigated. The results demonstrated that the wheat variety “Aina” is characterized by a high test weight (812 g/L), starch content of 49.2%, and protein content of 13.2%. The corn variety “Monsanto” exhibited an elevated starch content of 72.8%, while the barley variety “Karabalykskaya 150” contained 61.0% starch and 14.6% protein. Buckwheat was found to contain 68.0% starch and 12.5% protein. The observed differences in the chemical and carbohydrate composition of the studied crops justify the possibility of combining them in the future development of bakery products with a controlled carbohydrate profile. The analysis of scientific literature revealed that extrusion processes contribute to modifications in starch structure, an increase in the content of soluble dietary fiber, and the formation of slowly digestible carbohydrate fractions. Biotechnological modification, including fermentation and the controlled action of enzyme systems, was shown to ensure regulated carbohydrate hydrolysis without excessive accumulation of simple sugars. Furthermore, the use of pectin and dietary fibers was found to reduce the rate of enzymatic starch hydrolysis and promote a more favorable glycemic response. Based on an analysis of contemporary international research, it was established that the utilization of cereal raw materials rich in functional carbohydrates, together with the application of extrusion technology, hydrocolloids, and biotechnological modification, represents one of the most promising approaches for the development of functional bakery products with a carbohydrate-balanced composition.

This study evaluated whether sprouting followed by amylolytic enzyme treatment can modify starch digestibility in wheat bread while assessing associated changes in technological quality. Wheat and common buckwheat were germinated for 12–48 h; 24 h was selected for subsequent treatment with α-amylase and glucoamylase. Based on preliminary screening, wheat was treated at 35 °C for 12 h and buckwheat at 40 °C for 12 h. Sprouted or enzyme-treated sprouted ingredients were incorporated into wheat bread at 10, 15, and 20% of flour mass. Rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), loaf volume, porosity, and titratable acidity were evaluated. In bread containing enzyme-treated sprouted wheat, increasing inclusion from 10 to 20% decreased RDS from 76.58 to 73.42% and increased SDS from 14.05 to 17.00%; a second independent series showed the same pattern. Enzyme-treated sprouted buckwheat produced higher RS values, reaching 11.61% at 10% inclusion. Wheat-based enzyme-treated formulations also retained comparatively favorable loaf volumes, whereas higher buckwheat inclusion reduced volume. These results indicate crop-specific effects of enzymatic pretreatment and support further evaluation of enzyme-treated sprouted cereals as ingredients for modulating in vitro starch digestibility in bread.

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.