Use of Carob in Bread and Bakery Products
Carob flour (powder) is a raw material that bakery product manufacturers are increasingly interested in with its fiber, natural sugar and phenolic compound content. While it contributes color, aroma and nutritional value in bread, cakes, biscuits and gluten-free products, it also significantly changes the behavior of the dough.
In this article, we discuss the effects of carob flour on wheat dough, solutions such as sourdough and extract, its role in gluten-free bread, cake and biscuit applications, and the effect of carob on shelf life and freshness from a producer's perspective in the light of scientific studies.
Why is Carob Attracting Attention in Bakery Products?
There are several reasons for the interest in carob in the baking industry. First, carob flour is a natural way to increase the fiber value of bread and baked goods with its high dietary fiber content. Second, roasted carob flour can be used as a partial substitute for cocoa products with its cocoa-like color and caramel aroma. Third, thanks to its natural sugar content, it contributes sweetness in sweet baked goods.
Despite these advantages, there are also technological challenges. Carob flour does not contain gluten, is high in insoluble fiber, and alters the water requirement of the dough; for example, adding carob flour in gluten-free bread has been reported to increase the amount of water required for bread making (Tsatsaragkou et al., 2014). Therefore, when some of the wheat flour is replaced with carob flour, the kneading, fermentation, and baking behavior of the dough changes. A study conducted in Serbia clearly states that adding carob flour to bread negatively affects dough behavior and product quality due to its high insoluble fiber content (Zahorec et al., 2025a).
If you are looking for a measured recipe for home cooking, you can check out our Carob Flour Bread article; In this article, we deal with the subject more from an industrial and formulation perspective.
Carob Flour in Wheat Bread: Effect on Dough
Studies on wheat bread with carob flour show that as the usage rate increases, the dough hardens and becomes more difficult to process.
In a study conducted in Croatia, carob flour was used in the formulation of partially baked frozen bread at a rate of 12 percent of the flour weight. The addition of carob flour or carob sourdough hardened the consistency of the dough, prolonged the development time and reduced the farinograph quality number. On the other hand, the specific volume of carob flour bread increased significantly; the bread showed 46 percent more dietary fiber, 140–200 percent more total phenolic substances, and 240–300 percent higher antioxidant activity than regular wheat bread. The crumbling of the inner tissue decreased, the hardness did not change, and the crust color darkened (Novotni et al., 2020).
In another study conducted in Serbia, carob flour (0–15 percent), sugar beet fiber (0–10 percent) and sugar beet molasses (0–6 percent) were used in different combinations. The high use of carob flour and beet fiber together increased the dough resistance to elongation by up to 2.5 times and halved the extensibility; it reduced bread volume and internal tissue quality by 56 percent and up to 50 percent, while increasing hardness by 7.5 times. On the other hand, 7.5 percent carob flour increased the polyphenol content of bread by 3 times and its antioxidant capacity by 4 times. The researchers chose the sample containing 7.5 percent carob flour, 3 percent molasses, and 5 percent fiber as the optimal formula (Šoronja-Simović et al., 2022).
The common message of these two studies is as follows: Carob flour in wheat bread can contribute nutritional value at low-to-medium rates (at levels tested in the range of approximately 7-12 percent) without loss of quality; as the ratio increases, dough and volume problems become evident.
Solutions to Dough Problems
Researchers are trying different strategies to reduce the negative effects of carob on dough.
Sourdough
Novotni et al. (2020) prepared carob sourdough by fermenting carob flour with lactic acid bacteria and yeast for 24 hours. At the end of fermentation, the sugar content of sourdough on a dry matter basis decreased by 8 grams per 100 grams, while the total phenolic substance and antioxidant activity increased by up to 21 percent depending on the initial culture.
In another study conducted in Serbia, 5–10 percent dried sourdough was added as an improver to doughs containing 10–20 percent carob flour. Dried sourdough reduced the hardness and chewiness of bread by up to 40 percent in samples with 15 percent carob flour; it increased the average pore surface area by approximately 2.5 times in breads with 15 and 20 percent carob flour (Zahorec et al., 2025b).
In a study conducted in Spain, sourdoughs prepared with roasted carob flour were shown to effectively rise bread dough without the addition of commercial yeast. Fermentation did not alter the pinitol content while reducing unwanted furan compounds (Sanmartín et al., 2025).
Extract instead of flour
Another approach is to take advantage of carob's phenolic compounds without transporting the fiber into the dough. Zahorec et al. (2025a) added 1, 3, and 5 percent of powdered carob extract to bread, obtained by microwave-assisted extraction and spray drying. The extract reduced the water absorption of the dough by 1.5 percent and increased dough stability threefold; while changes in volume, internal texture, and color remained small, aroma, taste, and overall sensory quality improved, and total phenolic content and antioxidant activity increased significantly.
Carob in Gluten-Free Bread
The main problem with gluten-free bread is the absence of gas retention and elasticity provided by the gluten network. Carob is evaluated in three different ways in this field: fruit flesh meal, seed germ meal and carob gamut obtained from the seed.
Fruit flesh flour: In gluten-free breads made with rice flour and carob flour in Greece, it was found that the effect of water content on bread properties was more pronounced than the amount of carob flour; breads with carob flour/water ratios of 10/110, 15/130, and 15/140 were found to be of better quality in terms of leavening, porosity, internal hardness, and viscoelasticity (Tsatsaragkou et al., 2012). In the subsequent study of the same team, the formulation containing 15 grams of carob flour, 15 grams of resistant starch, 10 grams of protein, and 140 grams of water per 100 grams of flour was determined as the most suitable composition for soft internal structure and good porosity (Tsatsaragkou et al., 2014).
Kernel-sourced flours: It is known that the proteins found in the germ of carob seeds show viscoelastic properties similar to wheat gluten. It has been reported that with flour prepared with these proteins, a real dough can be obtained instead of a solid dough slurry; The most suitable mixture for bread formulation made with corn starch was found to be 7 percent carob germ flour, 93 percent corn starch, 2 percent HPMC and 80 percent water (Smith et al., 2012). In a study conducted with different carob seed fractions, it was observed that finer flours yielded softer breads (Tsatsaragkou et al., 2023).
Carob gamut: Carob gum is among the vegetable hydrocolloids used to improve gluten-free bread texture (Alibekova et al., 2026).
Carob Flour and Gluten-Free Diet, and the evaluation of carob in terms of celiac Is Carob Gluten-Free? We discussed it in our articles.
Cakes, Biscuits and Other Bakery Products
Carob flour is used more easily in products such as cakes and biscuits than bread; because the role of the gluten network is more limited in these products and the color, aroma and sweetness of carob turn into a direct advantage.
Cocoa cake: In a study conducted in Turkey, carob flour was used at 0, 20, 40, 60 and 80 percent rates instead of cocoa in cocoa cake formulation. Carob flour did not adversely affect the volume and specific volume values of the cake; carob flour cakes received 20 and 40 percent of the scores closest to the control in sensory evaluation. No negative effect was observed up to 40 percent in hardness, chewiness and elasticity, and it was concluded that carob flour can be used up to 40 percent in cocoa cake production (Gerçekaslan & Boz, 2018).
Biscuits: In a study conducted with carob flour of Algerian origin, wheat flour was replaced with carob flour at a rate of 30 and 60 percent; color intensity, caramel odor, sweetness, and chocolatey flavor increased significantly, with 30 percent carob flour biscuits receiving the highest overall appreciation (Makhlouf et al., 2026).
Gluten-free cakes and cookies: In Spain, 15 percent of rice flour was replaced with carob flours of different roasting grades. Under-roasted carob flour did not make a significant difference in the specific volume and hardness of the cake and reduced staleness. The acceptability of cakes made with highly roasted flour decreased, while the bitter taste in cookies was perceived more prominently at the highest roasting degree (Román et al., 2017).
Pasta: Carob flour has also been tried in fresh pasta, which can be considered part of the bakery family. In a study conducted in Spain, as the proportion of carob flour increased, the hardness of raw pasta increased, the expected glycemic index decreased, and carob pasta received good overall appreciation, especially when served with sauce (Ribes et al., 2025).
Effects on Shelf Life and Freshness
The effect of carob flour on the shelf life of breads is evaluated from two different perspectives: microbial spoilage and staleness.
Mold growth: In the study of Šoronja-Simović et al. (2022), it was reported that carob flour and beet molasses, alone and together, had an inhibitory effect on mold mycelial growth and spore formation. The starting point of the research is to obtain value-added bread with an extended shelf life without using synthetic preservatives.
Staleness: In the study of Román et al. (2017), it was observed that under-roasted carob flour reduced staling in gluten-free cakes. This finding was obtained for gluten-free cake; it needs to be confirmed separately in other products.
Perception of freshness in gluten-free products: In a study conducted in Croatia, carob seed flour and whole carob fruit flour (pods and seeds combined) were used in gluten-free flat bread, and the texture and sensory changes of the products were monitored during 72 hours of storage. Carob seed flour provided a 50 percent softer internal structure; the decrease in hardening and freshness perception seen in formulations containing whole fruit flour was balanced by sourdough fermentation (Voučko et al., 2026).
Frozen products: In a study by Novotni et al. (2020) on partially baked frozen bread, the hardness of rebaked carob flour bread was not different from wheat bread, and its crumbling was reduced.
Although these findings are promising, shelf life; It is determined together with the moisture, packaging, storage temperature and other ingredients of the product. Carob flour should not be considered as a preservative on its own, each formulation should be verified with its own shelf life tests.
Nutritional Contribution
The nutritional value contribution of carob flour products was measured in most of the studies. In the study of Novotni et al. (2020), increases in fiber, phenolic substances, and antioxidant activity were described above. In a clinical study conducted in Turkey, white bread enriched with flour and wheat germ obtained from the pulp left over from carob molasses production was developed. The test bread, which contained 20 percent pulp flour and 20 percent wheat germ, contained significantly higher fiber, polyphenols, antioxidants, and resistant starch than the control bread; it did not significantly alter blood sugar and oxidative response in the short term, but increased the feeling of satiety, especially in the first 30 minutes (Tushat et al., 2025). This study is remarkable in that it shows that carob processing by-products can also be utilized in baking.
Formulation Considerations
Practical points from the research for producers who want to use carob in bakery products are as follows:
| Readjust the amount of water | Carob flour changes the need for water; The amount of water in gluten-free breads may be even more decisive than the carob ratio. |
| Choose the rate according to the product | Low-medium ratios were tried in wheat bread, and higher ratios in cocoa cakes and biscuits. |
| Pay attention to the degree of roasting | While low and medium roasted flour gives more balanced results, high roasting can lead to bitterness and acceptability problems. |
| Take particle size into account | Finer flours yielded softer bread in some gluten-free formulations. |
| Evaluate sourdough and extract | They can be effective options for alleviating dough issues and improving sensory quality. |
| Take sweetness into account | Carob flour contains natural sugar; the amount of added sugar in sweet products can be reviewed accordingly. |
| Standardize raw material | If moisture, particle size, and degree of roasting vary from batch to batch, so does the product quality. |
Frequently Asked Questions
In what proportion should carob flour be used in bread? Studies on wheat bread have successfully tested levels of approximately 7.5–12 percent. Higher rates of improvers such as sourdough may be required.
Is carob flour a complete substitute for cocoa? In the cocoa cake study, replacing cocoa with up to 40 percent carob flour did not adversely affect quality. Exact substitution can significantly change the taste and color profile.
Does carob flour extend the shelf life of bread? In some studies, effects that inhibit mold growth and reduce staling have been observed. However, these effects depend on the formulation and should be tested separately for each product.
Is carob flour alone enough in gluten-free bread? Usually not. In studies, carob flour has been used in combination with rice flour, starch, protein or hydrocolloids.
Carob for Bakery with Carob Türkiye
Carob can add value to a wide range of products, from bread to cakes, from biscuits to gluten-free products, with the right ratio and the right choice of raw materials. As Carob Türkiye, we supply carob fruit, crumbs, flour/powder, seeds and extracts. Our products for bakery and bakery product production Carob Flour / Powder, Carob Extract and Carob Seed You can review it from the pages; For your wholesale and export requests Contact Now You can contact us on our page.
This content is for informational purposes only; it is not a substitute for medical advice.
Domestic resources
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