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Foods 2018, 7(11), 191;

Bread Enrichment with Oilseeds. A Review

Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
Author to whom correspondence should be addressed.
Received: 30 October 2018 / Revised: 9 November 2018 / Accepted: 19 November 2018 / Published: 20 November 2018
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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. View Full-Text
Keywords: bread; fortification; sunflower; flaxseed; chia; sesame; mucilage bread; fortification; sunflower; flaxseed; chia; sesame; mucilage
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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de Lamo, B.; Gómez, M. Bread Enrichment with Oilseeds. A Review. Foods 2018, 7, 191.

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