Related Experiment Video
Updated: May 5, 2026
10:18
Author Spotlight: Exploring Seaweed's Bioactive Compounds for Sustainable Innovations in Industries
Published on: November 21, 2023
3.3K
Prebiotics: application in bakery and pasta products
S Padma Ishwarya1, P Prabhasankar
1a Department of Flour Milling , Baking & Confectionery Technology, Central Food Technological Research Institute (CFTRI), CSIR , Mysore , 570 020 , India.
Critical Reviews in Food Science and Nutrition
|November 19, 2013
Summary
Prebiotics enhance gut health by stimulating beneficial bacteria. Bakery products effectively deliver these compounds, offering both health and technological advantages in foods like bread and pasta.
Area of Science:
- Food Science
- Nutritional Science
- Microbiology
Background:
- Functional foods increasingly focus on gastrointestinal health.
- Prebiotics promote a beneficial gut environment by stimulating advantageous bacteria.
- Bakery products are suitable vehicles for prebiotic delivery due to rising consumption.
Purpose of the Study:
- To explore the use of bakery products as vehicles for prebiotic compounds.
- To discuss the health, nutritional, and technological benefits of prebiotics in food.
Main Methods:
- Review of scientific literature on prebiotics and bakery products.
- Analysis of the impact of prebiotics on gut microbiota.
- Evaluation of the technological effects of prebiotics in food matrices.
Main Results:
- Prebiotic compounds can be incorporated into bakery products like bread, biscuits, and pasta.
- Prebiotics improve the fiber content and rheological properties of baked goods.
- Prebiotic incorporation influences the final quality and technological characteristics of products.
Conclusions:
- Bakery products offer a viable and popular delivery system for prebiotic compounds.
- Prebiotics provide both health benefits for gut microbiota and technological advantages in food production.
- Strategic selection of prebiotics can enhance the nutritional and sensory qualities of bakery items.
More Related Videos
Related Concept Videos
01:29Microbes in Food Production
407
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
407
01:22Probiotics
299
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
299
01:27Bioplastics
73
Bioplastics derived from microbial processes present a sustainable alternative to conventional petroleum-based plastics. Among these, polyhydroxyalkanoates (PHAs), particularly polyhydroxybutyrates (PHBs), have emerged as prominent candidates due to their biodegradability and biocompatibility. These polymers are synthesized by a variety of bacteria, such as Cupriavidus necator and Pseudomonas putida, which naturally accumulate PHAs as intracellular carbon and energy reserves, especially under...
73
01:27Microbes in the Production of Fermented Foods
330
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
330
01:27Microorganisms in Agriculture and Food industry
2.0K
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
2.0K
01:25Microbes in Beverage Production
300
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
300