Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

Bread Improvement with Nutraceutical Ingredients Obtained from Food By-Products: Effect on Quality and Technological Aspects

The use of by-products as functional ingredients for bread recipes may open up new horizons in terms of product innovation to increase nutraceutical characteristics and/or shelf-life. In this research, the ability of residual products from important food chains (<i>Citrus</i> and wine) t...

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Bibliographic Details
Main Authors: Giulio Scappaticci, Nicola Mercanti, Ylenia Pieracci, Corrado Ferrari, Roberto Mangia, Andrea Marianelli, Monica Macaluso, Angela Zinnai
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
dough improvement
bakery products
shelf-life
pectin
grape pomace
Online Access:https://www.mdpi.com/2304-8158/13/6/825

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