Functional Ingredients of Wheat-Based Bakery, Traditional, Pasta, and Other Food Products

Abstract

Any food intentionally designed to lower the risk of, or delay the onset of, certain diseases, or otherwise provide a health benefit as a result of either adding or removing certain substances from that food is known as functional food. Dietary fibers; amino acids, peptides, and proteins; minerals and vitamins; phytochemicals and antioxidants; lactic acid bacteria; polyunsaturated fatty acids; and sugar alcohols are examples of some health-enhancing ingredients. The beneficial effects of these ingredients have prompted the researchers to develop products with special health-promoting characteristics. This review gives emphasis on the different functional ingredients that are available, compatible with the physiological characteristics of wheat-based and other products, and provides evidence of the relationship between the food and health.