| Title | Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition |
|---|---|
| ID_Doc | 29475 |
| Authors | Zarzycki, P; Wirkijowska, A; Teterycz, D; Lysakowska, P |
| Title | Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition |
| Year | 2024 |
| Published | Applied Sciences-Basel, 14.0, 10 |
| Abstract | The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards. |
| https://www.mdpi.com/2076-3417/14/10/3976/pdf?version=1715097722 |
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