Flour-Based Confectionery as Functional Food
Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide. In addition to wheat flour, th...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2021
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/75487 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide. In addition to wheat flour, these products include sugar and fat, which contribute to high energy value, but have few micronutrients and are mostly poor in nutritional terms. Due to frequency of consumption, they can harm a balanced diet, especially when it comes to children and young people. Flour-based confectionery is highly suitable for enrichment with ingredients that have pronounced functional properties. In this sense, the text offers some possibilities for improving such products through different approaches and presents new trends in developing functional, flour-based confectionery by using different supplements that could decrease caloric value, improve nutritional and non-nutritional values and develop products with pronounced functional properties. |
|---|---|
| ISBN: | 978-1-83968-932-1 |
| DOI: | 10.5772/intechopen.95876 |