RT info:eu-repo/semantics/article
T1 Bread enrichment with oilseeds. A review
A1 Lamo Santamaría, Beatriz de
A1 Gómez Pallarés, Manuel
K1 Pan - Industria
K1 Alimentos - Historia
K1 Semillas
K1 Alimentación
K1 Alimentos - Consumo
K1 3309 Tecnología de Los Alimentos
K1 3104.06 Nutrición
AB The use of oilseeds in bakery products has gained popularity in recent years, both for their organoleptic and nutritional characteristics. The aim of this work is to provide an overview of the studies centered on the use of oilseeds (flaxseed, chia, sunflower, pumpkin, sesame and poppyseed) in breads and other bakery products. This review highlights the effect of oilseeds on the mechanical and physical properties of bread according to the enrichment level, origin and way of addition (whole, crushed, oil or mucilage). In general, the incorporation of oilseeds improves the nutritional profile of bakery products with and without gluten, and provides several health benefits. Mucilages of oilseeds can also act as a fat replacer thanks to their properties. The incorporation of oilseeds modifies the rheology of the doughs, the volume of the products and their texture, affecting their organoleptic characteristics and their acceptability. Nevertheless, these changes will depend on the type of seed used, as well as on the method of addition.
PB MDPI
SN 1999-4907
YR 2018
FD 2018
LK https://uvadoc.uva.es/handle/10324/50466
UL https://uvadoc.uva.es/handle/10324/50466
LA eng
NO Forests, 2018, Vol. 7, Nº. 11, 14 pp.
NO Producción Científica
DS UVaDOC
RD 11-jul-2024