Potential functional food ingredients in bread and their health benefits
Document Type
Article
Publication Date
1-1-2022
Abstract
In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread. © 2021 by the authors.
Keywords
Maillard reaction-products, Antioxidant Activity, Dietary Fiber, Gluten Proteins, Wheat-flour, Impact, Dough, Melanoidins, Quality, Baking
Divisions
ScienceandTechnologyStudies
Funders
None
Publication Title
Biointerface Research In Applied Chemistry
Volume
12
Issue
5
Publisher
Biointerface Research Applied Chemistry