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Methodologies for Improving the Quality Profiles of Bread

In this review, the authors focus on the quality profiles of bread, including flavour, rheological, textural and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades. 

Bread has been part of the human diet since ancient times and is one of the most consumed staple foods worldwide leading to the constant strive in optimizing its postproduction quality and extending its shelf life. This is related to the maintenance and enhancement of flavours and textural properties, and also to the delay in microbial spoilage. The latter has been the subject of a multitude of studies and reviews, in which the different approaches and views were discussed. In this review, the authors focus on the quality profiles of bread, including flavour, rheological, textural and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades. The applications of lactic acid bacteria (LAB) and enzymes as bioprotective technologies are examined and discussed, along with active packaging and novel processing technologies for either the maintenance or improvement of bread qualities during storage.

Controlling the quality and safety parameters along the bread making process and during its storage has been achieved through development and adoption of bioprotective methods and technologies. In this article, the influences of recent bioprotective methods and emerging technologies on preserving the sensory perceptions and quality attributes of bread products, including textural and flavor profile, are emphasized and discussed, as they collectively play a major role in dictating consumer acceptance of the target product.

Reference
1. Y. Dong, S. Karboune, Comprehensive Reviews in Food Science and Food Safety , February 2021.
(https://doi.org/10.1111/1541-4337.12717)