Over the past decade, production of functional foods has increased, due to their positive effect on both health and international trade. Functional foods were number one in the field of food biotechnology with increasing production. Changing trends in population demography, improved education, consumer affluence, life expectancy, and also improved health care resulted in emerging diet trends and health conscious clientele (Dillard & German, 2000; Yang, 2008).
Functional food ingredients like probiotics and prebiotics are found in diverse products like fermented milk, yoghurt, baby foods, sports drinks, sugar-free confectionary, and chewing gum (Khan & Ansari, 2007). Probiotic food products have been available at the supermarket for the last decade commercially, like yogurt, cheese, milk, ice cream, infant formulations, juices, and beverages, but probiotic bakery products are much less evident in the food industry.
Bread is a fundamental ingredient for daily consumption all over the world. Increasing consumer awareness about the healthy bakery products, for example breads with reduced fat, salt, and sugar in formulation, bread enriched with vitamins and minerals, has led to better health aspects of bread (Belz et al., 2011; Bigliardi & Galati, 2013). A method for conveying probiotics into breads is by using edible coatings (Altamirano-Fortoul et al., 2012a,b). In the present study, soybean was added to the probiotic coating composition and was also used for covering traditional bulk bread. This survey investigated the effect of probiotic coating on the traditional bulk bread quality.
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