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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition

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Bredariol, Priscila [1] ; Vanin, Fernanda Maria [1]
Total Authors: 2
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn USP FZEA, Lab Bread & Dough Proc LAPROPAMA, Dept Food Engn, Pirassununga, SP - Brazil
Total Affiliations: 1
Document type: Review article
Web of Science Citations: 0

The industries and bakeries that produce bread have an important position around the world due to the widespread consumption of this product, which also includes the international nutritional aspects. The reviewed literature for baking bread has highlighted the effects of the baking process on the characteristics of the final product, whether in relation to its physical (technological) properties or in relation to its nutritional quality. The final aspects highlighted the need for further studies, as well as professionals in the processing industry, health care, and opinion makers, by providing clear and guided advice about the positive effects of bread on human nutrition. (AU)

FAPESP's process: 18/03324-5 - Sustainable food production: a case study of Brazilian orange juice industry waste application.
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants
FAPESP's process: 13/12693-0 - Study of functional French bread producing during the baking process: a local study to better understanding the technological and sensory properties of final product
Grantee:Fernanda Maria Vanin
Support type: Regular Research Grants