Bioactive ingredients during mini-bread baking

The massive consumption of bread on a daily base makes it potential vehicle to deliver health-promoting ingredients such as probiotic bacteria and prebiotics at significant levels to the human diet. However, the inactivation of these active compounds during baking is the biggest challenge when producing such products. The addition of actives such as dietary fibers may also alter the quality of bread. Therefore, the overall objective of this thesis is to provide deeper understanding of the interaction between the bread making process and active ingredients, gain insights on the inactivation mechanisms of active ingredients during baking and explore possible strategies to better protect their bio-activity. A mini-bread baking approach is proposed, validated and employed access experimental data, which was found to be an effective research approach.