ADDITION OF PLANT MATERIALS RICH IN PHENOLIC COMPOUNDS IN WHEAT BREAD IN TERMS OF FUNCTIONAL FOOD ASPECTS

Anamaria Pop, Georgiana Petrut, Sevastita Muste, Adriana Paucean, Crina Muresan, Liana Salanta, Simona Man

Abstract


Recently, the consumers awareness of the need to eat superior quality
and healthy foods known as functional foods, that is, foods that contain ingredients
that provide additional health benefits beyond the basic nutritional requirements,
has increased. Functional foods represent one of the most interesting areas of research
and innovation in the food industry (Annunziata and Vecchio, 2011). The natural
antioxidants present in food have received considerable interest because of their safety
and potential nutritional and therapeutic effects. Generally, wheat bread is considered
to be a good source of energy and irreplaceable nutrients for the human body at the
same time bread made with white flour is a food with a low antioxidant capacity.
(Dariusz et al. 2014). This review is focused on enriching the wheat bread with natural
raw materials rich in phenolic antioxidants such as spices, herbs and parts of green
plants. These raw materials are often cheap and a very good source of phenolic
antioxidants. Beside this, the information about changes in antioxidant activity during
the bread making process were also discussed.


Keywords


functional food, green plants, bread, antioxidant, sensory value

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