Abstract
he quality of bakery products is driven by technological issues influencing sensory, safety, and nutritional features such as food aroma pattern, texture, color, chemical composition, toxicant formation, and shelf life. The use of encapsulated ingredients in bakery product formulation is a smart approach to overcome the main drawbacks linked to processing and to increase the nutritional value of foods. In this chapter, the main goals of encapsulation applied to bakery products are reviewed: controlled delivery of bioactive molecules over time and protection of molecules and probiotic bacteria with healthy technological and chemical means. The complex network among food reactants, lipid oxidation, and Maillard reactions is described and the main advantages linked to the use of encapsulated omega-3 long chain fatty acids, sodium chloride, curcumin, and probiotics in bakery product formulation are shown
| Original language | English |
|---|---|
| Title of host publication | Microencapsulation and Microspheres for Food Applications |
| Editors | L.M.C. Sagia |
| Place of Publication | Amsterdam |
| Publisher | Elsevier |
| Pages | 303-311 |
| Number of pages | 416 |
| ISBN (Print) | 9780128003503 |
| DOIs | |
| Publication status | Published - 2015 |
Keywords
- Bakery
- Curcumin
- Encapsulation
- Maillard reaction
- Omega-3 fatty acids
- Oxidation
- Probiotics
- Reactants