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Development and Characterisation of Functional Bakery Products

2024Journal article Open access
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dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorFlorença, Sofia De Guiné E
dc.date.accessioned2024-07-18T08:23:45Z
dc.date.available2024-07-18T08:23:45Z
dc.date.issued2024
dc.description.abstractThis review focuses on a set of studies about functional bakery products. The literature search was performed on scientific databases ScienceDirect, PubMed, MDPI, BOn, and SciELO, based on some eligibility criteria, and a total of 102 original research articles about functional bakery products were selected. The studies were analysed according to the types of products, functional properties, functional ingredients, their sources, and the types of measurements described. Results showed that breads were the most frequently analysed products. Most of the products were rich in fibre and antioxidants or were gluten-free. Of the 102 studies, 92 analysed physical properties, 81 involved chemical analyses, 50 involved sensorial analyses, and eight reported microbiological analyses. The most frequent physical properties were texture and colour, while the most frequent chemical components were fibre and minerals. For sensorial properties, colour and texture were particularly evaluated, which were also the most frequently measured physical properties. The studies presented various successful strategies for the fortification of bakery products with functional components, demonstrating their ability to meet consumer needs and potentiate industry growth. This review highlights the relevance of functional bakery products in the current food panorama, contributing to increased knowledge and stimulating discussions about the impact of functional bakery products in promoting healthier eating.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8460
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectbreadpt_PT
dc.subjectcookiept_PT
dc.subjectcakept_PT
dc.subjectbioactivitypt_PT
dc.subjectenrichedpt_PT
dc.subjectantioxidantpt_PT
dc.subjectnew productpt_PT
dc.titleDevelopment and Characterisation of Functional Bakery Productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage257pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage234pt_PT
oaire.citation.titlePhyschempt_PT
oaire.citation.volume4pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameFlorença
person.givenNameRaquel
person.givenNameSofia de Guiné e
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id5E15-B350-302D
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0003-2541-4448
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id57210748939
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublicationed40529c-4ea6-4daf-bda3-4f9b904d24eb
relation.isAuthorOfPublication.latestForDiscoveryed40529c-4ea6-4daf-bda3-4f9b904d24eb

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