Potential functional food ingredients in bread and their health benefits

• Main Authors: Zain, Muhammad Zuhair Mohd, Shori, Amal Bakr, Baba, Ahmad Salihin
• Format: Article
• Published: Biointerface Research Applied Chemistry 2022
• Subjects: QD Chemistry
• Online Access: http://eprints.um.edu.my/43154/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85119360440&doi=10.33263%2fBRIAC125.65336542&partnerID=40&md5=d93d20e0be2b01b8b6213da5378a698e

In pace with the growing consumer health awareness and technological advances, functional foods incorporated with active ingredients are generating significant attention from researchers and consumers alike. Functional foods enriched with active ingredients provide additional health benefits beyond basic nutritional requirements. Bread has lately been used as a vehicle in the formulation of varying products. For instance, bread containing omega-3 fatty acids, whole grains bread, dietary fiber bread containing inulin, and beta-glucan. The production of functional bread has become a trend. Therefore, this review focused on health properties and potential functional food ingredients such as natural antioxidants in bread. © 2021 by the authors.