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Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

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Abstract

Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional breads. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of GFB.

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  1. Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871, Iran

    Somayeh Rahaie, Seyed Mohammad Taghi Gharibzahedi & Seyed Hadi Razavi

  2. Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

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  1. Somayeh Rahaie
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  2. Seyed Mohammad Taghi Gharibzahedi
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  3. Seyed Hadi Razavi
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Correspondence to Somayeh Rahaie.

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Rahaie, S., Gharibzahedi, S.M.T., Razavi, S.H. et al. Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review. J Food Sci Technol 51, 2896–2906 (2014). https://doi.org/10.1007/s13197-012-0833-6

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