The potential application of wheat bread to deliver prebiotic: a review of evidence

Today, people are greatly interested in functional foods considering their growing awareness about the effect of foods in human health. In other words, foods are designed in a way to not only satisfy hunger but also prevent nutrition related diseases. Wheat bread as the staple food consumed around the world is investigated in different studies to be fortified. Prebiotic fortification is also considered as a strategy to improve human health and wellbeing. The aim of this article is to review the suitability of wheat bread as the main foodstuff to deliver prebiotics considering both: influence of the prebiotics on the dough and bread properties as well as the effects of bread processing on the stability of prebiotic compounds to keep their intact structure. The nutritional characteristics and organoleptic properties are also investigated in the next.

Keywords:

prebiotic , wheat bread , functional food , fortification