ArticleJournal of food science and technology2018
Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers.
Article in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Reduced Neuroinflammation and Pain with a Functional Sourdough Bread Enriched with Legumes and Ancient Cereals in a Mouse Model of LPS-Induced Inflammation.International journal of molecular sciences · 2026Article
- Co-Encapsulation of Probiotics and Prebiotics: Techniques and Applications in Food Fortification.Food science & nutrition · 2025Review
- Rice bran as a potent ingredient: unveiling its potential for value-added applications.Food science and biotechnology · 2025Review
- The Potential ofFoods (Basel, Switzerland) · 2024Review
- A systematic review on selection characterization and implementation of probiotics in human health.Food science and biotechnology · 2023Review
- Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows.Frontiers in nutrition · 2023Article
- Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products.Molecules (Basel, Switzerland) · 2021Review
- The Influence ofFoods (Basel, Switzerland) · 2021Article
- Defatted Rice Bran as a Potential Raw Material to Improve the Nutritional and Functional Quality of Cakes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Viability of Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and After Baking White Pan Bread at Different Temperature and Time Regimes.Current microbiology · 2020Article
- Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.Journal of food science and technology · 2020Article
- Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults.Frontiers in nutrition · 2020Article
- Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough.Foods (Basel, Switzerland) · 2019Article
- Potential prebiotics and their transmission mechanisms: Recent approaches.Journal of food and drug analysis · 2019Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.
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Registered trials
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