Zain, Muhammad Zuhair Mohd and Shori, Amal Bakr and Baba, Ahmad Salihin (2022) Potential functional food ingredients in bread and their health benefits. Biointerface Research In Applied Chemistry, 12 (5). 6533 – 6542. ISSN 2069-5837, DOI https://doi.org/10.33263/BRIAC125.65336542.
Full text not available from this repository.Abstract
In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread. © 2021 by the authors.
| Item Type: | Article |
|---|---|
| Funders: | None |
| Uncontrolled Keywords: | Maillard reaction-products; Antioxidant Activity; Dietary Fiber; Gluten Proteins; Wheat-flour; Impact; Dough; Melanoidins; Quality; Baking |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Faculty of Science > Department of Science and Technology Studies |
| Depositing User: | Ms. Juhaida Abd Rahim |
| Date Deposited: | 10 Oct 2023 09:18 |
| Last Modified: | 10 Oct 2023 09:18 |
| URI: | http://eprints.um.edu.my/id/eprint/43154 |
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