Food industry by-products used as functional ingredients of bakery products

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Martins, ZE (Author) Other; Pinho, Olívia (Author) FCNAUP; Ferreira, IMPLVO (Author) Other

Journal

Title: Trends in Food Science and Technology

Vol. 67

Pages: 106-128

ISSN: 0924-2244

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 121 Citations

Scopus - 140 Citations

Other information

Authenticus ID: P-00M-XAD

DOI: 10.1016/j.tifs.2017.07.003

Abstract (EN): Background: Functional ingredients obtained from industrial by-products (BP) are a promising vehicle for the nutritional improvement of traditional bakery products and may enhance their health promoting properties. However, the incorporation BP functional ingredients also influence technological and sensorial properties. Scope and approach: This review provides a comprehensive overview about the incorporation of potential functional ingredients obtained from a wide variety of food industrial by-products (Fruit and Vegetables; Cereals, Legumes, Nuts and Oilseeds; Brewery, Winery, and Distillery) to wheat based bakery products. Emphasis is given to the physico-chemical characterization of those ingredients, as well as their effect on dough and final products properties. Key findings and conclusions: Although physico-chemical composition of BP functional ingredients varies widely according to their source, it stands out by their content of total dietary fibre, protein, and/or minerals. BP functional ingredients incorporation on bakery products at 10% was frequently successful. Overall, BP functional ingredients improves nutritional profile of bakery products, however can also impair some functional and sensorial properties. From a nutritional point of view cakes and biscuits enriched with BP functional ingredients cannot compete with the healthier profile presented by breads.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 23