Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Cairano, Maria Di; Tolve, Roberta; Cela, Nazarena; Sportiello, Lucia; Scarpa, Teresa; Galgano, Fernanda

doi:10.1007/978-3-031-05611-6_9

Cited by 9 publications

(4 citation statements)

References 165 publications

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“…When bakery products are concerned, texture plays a vital role in quality. The freshness of bread is associated with the firmness of crust and crumb; crackers and biscuits are associated with crispiness, which changes upon storage [6]. Consumers analyse the quality of bread loaves by gently pressing/squeezing, generally called the squeeze test, which is a good indicator of freshness.…”

Section: Introductionmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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In recent years, consumers have become more concerned about the freshness and safety of packaged food items with their shelf life and taste. Innovation in food packaging continuously evolves with various techniques, which improve or indicate the quality of the product throughout the supply chain. This review highlights the different packaging strategies for enhancing the freshness of various food products and proclaims an alternative to conventional food packaging systems. Also, this article emphasizes assorted packaging components for the safety of food products, implicating fresh and quality products for consumer health. Such packaging systems provide information on various concepts, including indicators, sensors, scavengers, absorbers and other smart integrated techniques and their application in food products. Moreover, this review highlights the need for exploration in toxicology and migration studies for industrial application and consumer health safety.

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Section: Introductionmentioning

confidence: 99%

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Kishore,

Kumar

et al. 2024

Packag Technol Sci

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“…On the other hand, flours obtained from various plant sources are considered for partial or total replacement with wheat flour. However, the substitution of wheat flour typically leads to a reduction in the quality of the product (Di Cairano et al., 2022 ; Queiroz et al., 2022 ). Soybean meal (SBM) is a protein supplement used in dairy rations and is the standard for determining the value of other protein supplements.…”

Section: Introductionmentioning

confidence: 99%

Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit

Bahraminejad,

Rostami,

Heydari

et al. 2023

Food Science & Nutrition

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This study aimed to produce and characterize a novel gluten‐free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples containing wheat flour with sugar and monk fruit were prepared for comparison. The gluten‐free cupcake without sucrose had a less specific volume and porosity index. To improve these properties, Cydonia oblonga (Cydonia Vulgaris) and Plantago ovata (Plantago genus) were used individually and in combination at concentrations of 1 and 2%. The cake containing no gum was made as a control as well. It was observed that addition of gums had positive effects on the specific volume, porosity index, and weight loss of cakes, but their incorporation increased their hardness. Based on the results, the fabrication of a novel and successful gluten‐free cupcake replaced with soy flour, monk fruit, and gum is possible.

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“…Globally, three types of bread are produced: wheat, gluten-free, and mixed bread (obtained from a blend of different flours) [1]. However, most bread is made from refined flour, which is obtained through the removal of bran and germ, and thus is poor in notable nutrients, such as vitamins, minerals, and antioxidants [2]. In addition to the milling and refining process, dough usually undergoes a thermal process during bread production [3].…”

Section: Introductionmentioning

confidence: 99%

Current Advantages in the Application of Microencapsulation in Functional Bread Development

Tolve

Bianchi

Lomuscio

et al. 2022

Foods

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Bread is one of the most widely embraced food products and is highly accepted by consumers. Despite being rich in complex carbohydrates (i.e., starch), bread is generally poor in other micro- and macronutrients. Rising consumer demand for healthier food has resulted in the growth of studies focused on bread fortification with bioactive ingredients (i.e., vitamins, prebiotics, and vegetable extracts). However, the baking process leads to the reduction (or even lessening) of the added substance. In addition, the direct inclusion of bioactive compounds and additives in bread has other limitations, such as adverse effects on sensory characteristics and undesirable interaction with other food ingredients. Encapsulation allows for overcoming these drawbacks and at the same time improves the overall quality and shelf-life of bread by controlling the release, protection, and uniform distribution of these compounds. In the last ten years, several studies have shown that including micro/nano-encapsulated bioactive substances instead of free compounds allows for the enrichment or fortification of bread, which can be achieved without negatively impacting its physicochemical and textural properties. This review aims to identify and highlight useful applications in the production of new functional bread through encapsulation technology, summarizing the heath benefit and the effect of microcapsule inclusion in dough and bread from a technological and sensory point of view.

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Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Cited by 9 publications

References 165 publications

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Innovative Packaging Strategies for Freshness and Safety of Food Products: A Review

Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit

Current Advantages in the Application of Microencapsulation in Functional Bread Development

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