Rahaie Somayeh, Gharibzahedi Seyed Mohammad Taghi, Razavi Seyed Hadi, Jafari Seid Mahdi
Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, P.O. Box 4111, Karaj, 31587-77871 Iran.
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
J Food Sci Technol. 2014 Nov;51(11):2896-906. doi: 10.1007/s13197-012-0833-6. Epub 2012 Sep 1.
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of published studies in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional breads. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of GFB.
面包是最古老的功能性食品之一，许多研究都对其健康影响进行了调查。本通讯对近年来该主题的已发表研究进行了综述，并探讨了烘焙行业在改善营养和健康品质方面可能的未来趋势，进一步指导功能性面包的配方设计和生产。结果表明，许多有益成分，如膳食纤维、酚类抗氧化剂、海洋成分和n-3脂肪酸，可用于面包行业，以增加其功能性，生产出低热量、低胆固醇且无麸质的健康产品。此外，在无麸质面包（GFB）烘焙中使用车前草籽、苋菜籽、栗子粉和益生元，可能是改善GFB整体外观、品质、感官特性和保质期的前沿方向。
