Review on physical properties and acrylamide formation in seaweed bread

Lukas Salvó Aabel; Sarah Normann Jensen; Elena Hakme; Aberham Hailu Feyissa

doi:10.3389/frfst.2023.1331245

Review on physical properties and acrylamide formation in seaweed bread

Lukas Salvó Aabel
, Sarah Normann Jensen
, Elena Hakme
, Aberham Hailu Feyissa^*

^*Corresponding author for this work

Research output: Contribution to journal › Review › peer-review

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Abstract

Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on recent developments in understanding the physical attributes of bread. It particularly emphasises the effects of ingredient substitution with seaweed, processing parameters, and acrylamide formation. It also encompasses aspects, such as kinetic studies. Special attention is given to the integration of seaweed in bread production. Additionally, it addresses the challenges faced in this field and offers prospects for future research.

Original language	English
Article number	1331245
Journal	Frontiers in Food Science and Technology
Volume	3
Number of pages	6
ISSN	2674-1121
DOIs	https://doi.org/10.3389/frfst.2023.1331245
Publication status	Published - 2023

Keywords

Bread texture
Seaweed
Process contaminants
Food safety
Food quality

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AU - Aabel, Lukas Salvó

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AU - Hakme, Elena

AU - Feyissa, Aberham Hailu

PY - 2023

Y1 - 2023

N2 - Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on recent developments in understanding the physical attributes of bread. It particularly emphasises the effects of ingredient substitution with seaweed, processing parameters, and acrylamide formation. It also encompasses aspects, such as kinetic studies. Special attention is given to the integration of seaweed in bread production. Additionally, it addresses the challenges faced in this field and offers prospects for future research.

AB - Bread, a dietary staple worldwide, owes its diverse physical properties to a complex interplay of composition and processing. This review focuses on recent developments in understanding the physical attributes of bread. It particularly emphasises the effects of ingredient substitution with seaweed, processing parameters, and acrylamide formation. It also encompasses aspects, such as kinetic studies. Special attention is given to the integration of seaweed in bread production. Additionally, it addresses the challenges faced in this field and offers prospects for future research.

KW - Bread texture

KW - Seaweed

KW - Process contaminants

KW - Food safety

KW - Food quality

U2 - 10.3389/frfst.2023.1331245

DO - 10.3389/frfst.2023.1331245

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VL - 3

JO - Frontiers in Food Science and Technology

JF - Frontiers in Food Science and Technology

M1 - 1331245

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Review on physical properties and acrylamide formation in seaweed bread

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Keywords

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