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Reformulation as a Strategy for Developing Healthier Food Products pp 219–233Cite as

Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring

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Abstract

Foods that provide health benefits beyond essential nutrients are increasing in popularity due to consumers’ interest in personal health. This chapter covers the reformulation of bakery products, including both western type of baked bread and oriental type of steamed bread, with natural polyphenols and through manipulating the microstructure of bread to reduce its glycemic index (GI). Scientific studies on this topic have covered three main research topics: bread quality, sensory properties, and nutritional properties. Besides using functional ingredients to improve the health attribute of bread, food structure has been recently taken as another important factor in designing healthier bread products.

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Author information

Authors and Affiliations

  1. Food Science & Technology Programme, National University of Singapore, Singapore, Singapore

    Jing Lin, Jing Gao & Weibiao Zhou

Authors
  1. Jing Lin
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  2. Jing Gao
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  3. Weibiao Zhou
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Corresponding author

Correspondence to Weibiao Zhou .

Editor information

Editors and Affiliations

  1. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Vassilios Raikos

  2. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Viren Ranawana

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Lin, J., Gao, J., Zhou, W. (2019). Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring. In: Raikos, V., Ranawana, V. (eds) Reformulation as a Strategy for Developing Healthier Food Products. Springer, Cham. https://doi.org/10.1007/978-3-030-23621-2_10

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