چکیده مقاله
Today, people are greatly interested in functional foods considering their growing awareness about the effect of foods in human health In other words, foods are designed in a way to not only satisfy hunger but also prevent nutrition related diseases Wheat bread as the staple food consumed around the world is investigated in different studies to be fortified Prebiotic fortification is also considered as a strategy to improve human health and wellbeing The aim of this article is to review the suitability of wheat bread as the main foodstuff to deliver prebiotics considering both: influence of the prebiotics on the dough and bread properties as well as the effects of bread processing on the stability of prebiotic compounds to keep their intact structure The nutritional characteristics and organoleptic properties are also investigated in the next
کلیدواژهها
نویسندگان
Sarah Sanaei Nasab
MSc Student, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Leila Zare
MSc Student, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Faezeh Mohammadi
MSc Student, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Ameneh Shiri
MSc Student, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
Neda Mollakhalili Meybodi
Asistant Professor, Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences, SSU Yazd, Iran
شیوه ارجاع
Sanaei Nasab, Sarah and Zare, Leila and Mohammadi, Faezeh and Shiri, Ameneh and Mollakhalili Meybodi, Neda,1399,The potential application of wheat bread to deliver prebiotic: a review of evidence,6th International Conference on Agricultural and Environmental with a Sustainable Development Approach
ارائهشده در
مجموعه مقالات ششمین همایش بین المللی مهندسی کشاورزی و محیط زیست با رویکرد توسعه پایدار20 اسفند 1399