Production of Bread, Cheese and Meat

Gori, Klaus; Cantor, Mette Dines; Jakobsen, Mogens; Jespersen, Lene

doi:10.1007/978-3-642-11458-8_1

Cited by 4 publications

References 203 publications

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“…4 Bread production has spread all over the world with different countries having different kinds of domesticated bread production methods. 5 Bread production has evolved over the ages in terms of ingredients used. Latest developments in bread production has led to the advancements in the bread industry that have enabled the use of various composite flours including purees to produce bread with improved sensory acceptability and physicochemical quality.…”

Section: Introductionmentioning

confidence: 99%

Production, Utilization and Nutritional benefits of Orange Fleshed Sweetpotato (OFSP) Puree Bread: A Review

Owade

Abong

Okoth

2018

Curr Res Nutr Food Sci

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Bread though an exotic food product in sub-Saharan Africa, has been an important cereal product consumed by most individuals among the vast Sub-Saharan African population. Bread formulations in both the local and industrial production have evolved. The latest and emerging technology in bread formulation involve the incorporation of orange-fleshed sweetpotato (OFSP) puree. OFSP puree-based bread is commercially available across sub-Saharan Africa (SSA) and is being promoted due to the potential nutritional benefits that it possesses. Together with OFSP flour based bread, OFSP puree based bread serves as a good food vehicle for β-carotene; this serves to alleviate vitamin A deficiency (VAD) especially among the vulnerable population in SSA. The production of OFSP puree based bread has so far been relying on fresh OFSP puree or cold-chain stored OFSP puree. However, this has presented economic challenges and problems to the sustainability and expansion in OFSP puree bread production. Cold chain stored OFSP puree is capital intensive and has inconsistent supply. With the development of shelf-storable preservative treated OFSP puree, most of these challenges will be overcome without undoing the currently harnessed benefits. The use of OFSP puree in bread baking can then be expanded easily at minimal production costs and maximum retention of nutritional quality. Therefore, the use of the shelf-storable OFSP puree in bread baking needs to be evaluated further to present a substantiated case for its use. The current review has been developed with focus on the scientific advances in the production of OFSP puree based bread from both historical and a forecast perspective. The scientific progress and breakthroughs in the use of OFSP puree in bread are critically reviewed.

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Section: Introductionmentioning

confidence: 99%