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

Autor(es)

Bredariol, Priscila ; Vanin, Fernanda Maria

• Tipo de documento: Artigo Científico
• Fonte: FOOD REVIEWS INTERNATIONAL; v. 38, p. 18-pg., 2021-02-16.

Resumo

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)

• Processo FAPESP: 13/12693-0 - Estudo da produção de pão francês funcional durante o processo de assamento: um estudo local para melhor compreensão das propriedades tecnológicas e sensoriais do produto final
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 18/03324-5 - Produção sustentável de alimentos: estudo de caso da aplicação de resíduos da indústria de sucos de laranja brasileira.
• Beneficiário: Fernanda Maria Vanin
• Modalidade de apoio: Auxílio à Pesquisa - Regular