Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement

Kaim, Urszula; Goluch, Zuzanna Sabina

doi:10.3390/nu15204459

Cited by 6 publications

(1 citation statement)

References 42 publications

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“…These are crucial in mitigating the risk of civilization-related ailments and other conditions stemming from nutritional insufficiencies. Thus, it is widely recognised that, given its widespread consumption, bread requires fortifying with essential nutrients to uphold optimal health and nutritional balance in line with a sustainable health perspective (Kaim & Goluch, 2023).…”

Section: Introductionmentioning

confidence: 99%

Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

Wilk,

Bartczak,

Kaim

2023

Engineering Sciences And Technologies

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Cereal products, including bread, are significant in global consumption, confirmed by their enduring presence in human diet. However, commonly consumed refined flour bread contains only small amounts of essential nutrients and bioactive compounds necessary for optimal health. The study aimed to investigate the influence of the method of processing purple potatoes used as an addition to sourdough wheat-rye bread on its physicochemical properties. This study investigated the incorporation of purple potatoes into wheat-rye bread using three distinct processing methods: boiling, baking and raw (C, B, and R). Polyphenol content, crumb colour analysis, acidity determination, salt and sugar content quantification, porosity evaluation, moisture content determination, and bread volume were measured, and organoleptic assessment was also conducted. The highest content of polyphenolic compounds in bread (207.45 mg GAE/100 g of bread) was obtained by using roasted purple potatoes as an additive. The bread had suitable physicochemical parameters and was classified in the first group of bread quality in the organoleptic tests. The results highlighted the importance of potato incorporation in bread formulations, affecting both quality and nutritional attributes, thus offering promising avenues for developing functional foods.

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Section: Introductionmentioning

confidence: 99%

Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

Wilk,

Bartczak,

Kaim

2023

Engineering Sciences And Technologies

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The nutritional contribution and relationship with health of bread consumption: a narrative review

Ribet,

Kassis,

Jacquier

et al. 2024

Critical Reviews in Food Science and Nutrition

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Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

Issaoui,

Oueslati,

Flamini

et al. 2024

Int J of Food Sci Tech

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SummaryAs societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of Beta vulgaris powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by B. vulgaris, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that B. vulgaris can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.

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Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement

Cited by 6 publications

References 42 publications

Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

Fortified Wheat-Rye Bread: Investigating the Impact of Processing Purple Potatoes “Vitelotte” on Physicochemical and Sensory Attributes

The nutritional contribution and relationship with health of bread consumption: a narrative review

Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation

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