Abstract
Active ingredients can be supplemented into a bakery product to produce
functional food. However, the preservation of the functionality of these active
ingredients during baking remains a challenge for food industry. A deeper
understanding of the underlying interactions between functionality and
baking is highly desired for developing innovative functional bakery products
with significant health benefits and high product quality. In this work, recent
advances in the development of functional bakery products are reviewed. The
interactions between the baking process and the functionality of the
supplemented active ingredients are discussed and the perspective of future
research is addressed.
functional food. However, the preservation of the functionality of these active
ingredients during baking remains a challenge for food industry. A deeper
understanding of the underlying interactions between functionality and
baking is highly desired for developing innovative functional bakery products
with significant health benefits and high product quality. In this work, recent
advances in the development of functional bakery products are reviewed. The
interactions between the baking process and the functionality of the
supplemented active ingredients are discussed and the perspective of future
research is addressed.
| Original language | English |
|---|---|
| Pages | 667-674 |
| Number of pages | 8 |
| DOIs | |
| Publication status | Published - 11 Sept 2018 |
| Event | 21st International Drying Symposium - Duration: 11 Sept 2018 → 14 Sept 2018 |
Conference
| Conference | 21st International Drying Symposium |
|---|---|
| Period | 11/09/18 → 14/09/18 |