Research Progress in the Bakery Reformulation for Health and Nutrition

JI Xingdi; JIN Dongdong; ZENG Fanhao; PAN Zhenhui; HUANG Canqing; WANG Zhaomei

doi:10.13386/j.issn1002-0306.2022020252

Volume 44 Issue 5

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(5): 403-410. > DOI: 10.13386/j.issn1002-0306.2022020252

JI Xingdi, JIN Dongdong, ZENG Fanhao, et al. Research Progress in the Bakery Reformulation for Health and Nutrition[J]. Science and Technology of Food Industry, 2023, 44(5): 403−410. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020252.

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Research Progress in the Bakery Reformulation for Health and Nutrition

1.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
2.
Guangzhou Restaurant Group Likofo Food Co., Ltd., Guangzhou 511449, China

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Received Date: February 27, 2022
Available Online: December 25, 2022

Graphical Abstract

Abstract

Abstract

Bakery products are taking an increasingly high percentage in the diet of Chinese residents. However, bakery foods are high in energy density and low in nutrient density, which does not meet people’s requirement for a healthy diet. Food reformulation in bakery is highly desired to achieve nutrition balance and health promotion function in them, and thus promote upgrading and transformation of China’s baking industry. In this work, the health risk and food safety problems arising from the unbalanced nutrition composition of the traditional bakery products are put forward. The technical bottleneck caused by fat, sugar and salt reduction, and nutrient and healthy factor fortification are discussed. The feasibility of optimizing the nutrition labeling and supplementing healthy factors in bakery products is analyzed and the perspective of future research is addressed. This work provides theoretical reference for the development of innovative health beneficial bakery products.
- healthy bakery product,
- reformulation,
- reduction strategy,
- nutritional fortification

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References (58)

References

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