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Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality
Author(s) -
Betoret Ester,
Rosell Cristina M.
Publication year - 2019
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10204
Subject(s) - chemistry , food science , ingredient , novelty , population , antioxidant , food products , biochemistry , philosophy , demography , theology , sociology
Abstract Background and objectives Functional foods have become a reality that can complete the nutritional needs of a specific segment of the population. Cereal products have been traditionally the election foodstuff for enrichment campaigns; however, the food matrix and processing can have a significant influence on the bioactivity of the key compounds. The aim of this review is to present an overview on the trends followed during the last years in the enrichment of bread, deepening on the enrichment with fruits and vegetables. Findings Ingredient incorporation form has an influence on the water interactions and on the retention of bioactive compounds. The negative effects related to the application of high temperature in baking operation can be minimized by selecting the source of origin, managing the technological properties of the final products, or incorporating ingredients that create protective structures. The incorporation of fruits and vegetables increased significantly the total phenolic compounds and antioxidant activity of enriched breads. Conclusions Increasing the knowledge on the effect of process conditions and the interactions established among bioactive compounds can contribute clearly to increase the functionality of enriched bread. Significance and novelty The effect of bread processing on bioactive compounds is analyzed emphasizing the effect on the structure and the interactions established in order to identify strategies that could increase the functionality of the final products developed.