ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364


Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXV, Issue 1
Written by Ioana STANCIU, Mona Elena POPA

Research is being done worldwide to improve foods with functional ingredients. In the food industry, the stability of functional ingredients and the type of products in which they are added are taken into account. Bakery products are consumed very frequently and can be improved without much technological effort. Functionalization of this kind of staple food is very important for food security purpose. This paper will assess the scientific literature on this field from the last decade and the state of the art will be described. The objective of this work is to make a short review in using functional ingredients in bakery products, which are used nowadays in industry or are in the research and development phase. The paper presents aspects such as: new sources of functional ingredients (pumpkin seed flour, potato flour, chickpea flour, chia flour, hemp flour, coconut flour, banana flour), new bakery products, new processing inputs to obtain functionalised bakery products, and consumer attitude related to these kind of products.

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© 2019 Scientific Bulletin Series F.“Biotechnologies“. All Rights Reserved. To be cited: Scientific Bulletin Series F.“Biotechnologies“.

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