Bio-Based Bakery Products: A Present Insight on Its Nutritive Potential
摘要
Currently, the search to improve lifestyle through the consumption of foods with nutritional properties has been increasing, which has led the food industry to develop foods with greater benefits for the consumer’s health. Incorporating functional components is a challenge faced by the food industry for the nutritional improvement of products. One of these industries is the bakery, which seeks to implement functional compounds in its products to promote health. However, incorporation of functional ingredients can modify the nutritional, sensory, and technological properties. This review provides a perspective on the development of bakery products with functional properties and their nutritional potential, based on the incorporation of different compounds such as probiotics, polyunsaturated fatty acids, polyphenols, and microalgae. On the other hand, the impact of the use of flours from sprouts and different pseudocereals in the formulation of bakery products is addressed. Stipulating that bakery products enriched with functional compounds are nutritionally superior to products such as cookies and cakes.