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Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring

  • Jing Lin
  • Jing Gao
  • Weibiao ZhouEmail author
Chapter

Abstract

Foods that provide health benefits beyond essential nutrients are increasing in popularity due to consumers’ interest in personal health. This chapter covers the reformulation of bakery products, including both western type of baked bread and oriental type of steamed bread, with natural polyphenols and through manipulating the microstructure of bread to reduce its glycemic index (GI). Scientific studies on this topic have covered three main research topics: bread quality, sensory properties, and nutritional properties. Besides using functional ingredients to improve the health attribute of bread, food structure has been recently taken as another important factor in designing healthier bread products.

Keywords

Bread Catechins Anthocyanins Quercetin Food structure 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Food Science & Technology Programme, National University of SingaporeSingaporeSingapore

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