Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Recent developments in functional bakery products and the impact of baking on active ingredients
Lu Zhang, Remko M. Boom, Xiao Dong Chen, Maarten A.I. Schutyser

Last modified: 02-01-2019


Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the supplemented active ingredients are discussed and the perspective of future research is addressed.

Keywords: baking; active ingredients; probiotics; inactivation kinetics; functional food

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