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

ABSTRACT

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.

KEYWORDS:

• Starch digestibility
• protein digestibility
• antinutritive compounds
• bioactive compounds

Acknowledgments

The authors wish to thank the São Paulo Research Foundation (FAPESP) for financial support (2013/12693-0; 2018/03324-5), Unified Scholarship Program (RUSP-USP) for M.S. fellowship. This study was financed in part by the “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES)” - Finance Code 001, P.B. fellowship.