Recent advances in probiotic breads; a market trend in the functional bakery products.

Although bread is the main consumed staple food worldwide containing essential micro- and macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less documented. Due to the mechanical and thermal stresses during bread-making process, production of PRO bread (PRO-BR) is dependent on development of emerging strategies like edible coating, encapsulation, three-dimensional printing, and application of thermophilic PRO strains. In the present study, novel technological and formulation aspects of PRO-BR, as well as critical conditions for obtaining products with guaranteed PRO potential have been reviewed. The biological functionality of these products, their scale up, marketing and commercial success factors are also highlighted. Production of functional PRO-BR containing bioactive compounds, phytochemicals and prebiotic components as an emerging field also affects dough rheology and textural features, sensory attributes and shelf-life of the final product. Recent data has revealed the effect of PRO on acrylamide content and staling rate of the produced bread. Furthermore, there are clinical evidences confirming the effects of PRO and synbiotic breads on reduction of triacylglycerol, low-density lipoprotein, insulin level and malondialdehyde, along with the increase of nitric oxide in the patients with type II diabetes.