Application and Research Progress of Functional Ingredients in Bakery Products
Functionalisation of bakery products is a new trend in the future development of the bakery industry,and formulation improvement based on the addition of functional ingredients has become one of the most concerned areas in today's food and scientific community.The large market size of baked goods signals that the baking industry will become an important vehicle for guiding consumers to make nutritious and healthy food choices and for dietary prevention and regulation of chronic diseases.This paper presents a literature review on the application of functional ingredients such as functional lipids,functional sweeteners and natural active substances in bakery products,and analyses in depth the current status of the processing of new healthy bakery products,with a view to providing theoretical basis and reference for the development of new healthy bakery products.
functional constituentbaking productsprocessing status
万方数据
维普
