Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Abstract The use of flours or phenolic extracts obtained from non-traditional sources agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics functional food. However, compounds present great structural diversity, as well the ability interact in complex way macromolecules that constitute bread matrix. Therefore, addition these flours, pure produces various effects on microstructure bread, and several its sensory properties. This is mainly due interactions between gluten proteins. objective this review analyze some most recent published works wheat identify type positive negative have observed how they can be related physicochemical food matrix, gluten. effect monomeric polymeric strength properties dough are discussed. Graphical