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

Publication Title

Biointerface Research In Applied Chemistry

Divisions

ScienceandTechnologyStudies

Funders

None

Volume

12

Issue

5

Publisher

Biointerface Research Applied Chemistry

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