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Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review.
J Food Sci Technol. 2014 Nov; 51(11):2896-906.JF

Abstract

Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional breads. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of GFB.

Authors+Show Affiliations

Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

26396285

Citation

Rahaie, Somayeh, et al. "Recent Developments On New Formulations Based On Nutrient-dense Ingredients for the Production of Healthy-functional Bread: a Review." Journal of Food Science and Technology, vol. 51, no. 11, 2014, pp. 2896-906.
Rahaie S, Gharibzahedi SM, Razavi SH, et al. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. J Food Sci Technol. 2014;51(11):2896-906.
Rahaie, S., Gharibzahedi, S. M., Razavi, S. H., & Jafari, S. M. (2014). Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. Journal of Food Science and Technology, 51(11), 2896-906. https://doi.org/10.1007/s13197-012-0833-6
Rahaie S, et al. Recent Developments On New Formulations Based On Nutrient-dense Ingredients for the Production of Healthy-functional Bread: a Review. J Food Sci Technol. 2014;51(11):2896-906. PubMed PMID: 26396285.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. AU - Rahaie,Somayeh, AU - Gharibzahedi,Seyed Mohammad Taghi, AU - Razavi,Seyed Hadi, AU - Jafari,Seid Mahdi, Y1 - 2012/09/01/ PY - 2012/06/29/revised PY - 2012/07/03/accepted PY - 2015/9/24/entrez PY - 2015/9/24/pubmed PY - 2015/9/24/medline KW - Antioxidants KW - Functional bread KW - Gluten free bread KW - Nutritional fibers SP - 2896 EP - 906 JF - Journal of food science and technology JO - J Food Sci Technol VL - 51 IS - 11 N2 - Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional breads. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of GFB. SN - 0022-1155 UR - https://www.unboundmedicine.com/medline/citation/26396285/Recent_developments_on_new_formulations_based_on_nutrient_dense_ingredients_for_the_production_of_healthy_functional_bread:_a_review_ DB - PRIME DP - Unbound Medicine ER -
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