Development and Characterisation of Functional Bakery Products

被引:0
|
作者
Guine, Raquel P. F. [1 ]
Florenca, Sofia G. [1 ]
机构
[1] Polytech Univ Viseu, CERNAS IPV Res Ctr, P-3504510 Viseu, Portugal
来源
PHYSCHEM | 2024年 / 4卷 / 03期
关键词
bread; cookie; cake; enriched; antioxidant; new product; bioactivity; DIETARY FIBER; SENSORY PROPERTIES; CHICKPEA FLOUR; FREE COOKIES; WHEAT-FLOUR; PAN BREAD; GLUTEN; QUALITY; INGREDIENT; TEXTURE;
D O I
10.3390/physchem4030017
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
This review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.
引用
收藏
页码:234 / 257
页数:24
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