Recent developments in functional bakery products and the impact of baking on active ingredients
Active ingredients can be supplemented into a bakery product to producefunctional food. However, the preservation of the functionality of these activeingredients during baking remains a challenge for food industry. A deeperunderstanding of the underlying interactions between functionality andbaking is highly desired for developing innovative functional bakery productswith significant health benefits and high product quality. In this work, recentadvances in the development of functional bakery products are reviewed. Theinteractions between the baking process and the functionality of thesupplemented active ingredients are discussed and the perspective of futureresearch is addressed.
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| Main Authors: | , , , |
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| Format: | Article in monograph or in proceedings biblioteca |
| Language: | English |
| Subjects: | Life Science, |
| Online Access: | https://research.wur.nl/en/publications/recent-developments-in-functional-bakery-products-and-the-impact--2 |
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