Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread

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Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate...

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Bibliographic Details
Main Authors:	Soukoulis, Christos, Yonekura, Lina, Gan, Heng Hui, Behboudi-Jobbehdar, Solmaz, Parmenter, C.D.J., Fisk, Ian D.
Format:	Article
Published:	Elsevier 2014
Subjects:	Probiotic; Viability; Functional foods; Bread; In-vitro digestion; Novel processing
Online Access:	https://eprints.nottingham.ac.uk/28789/

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