The present consumer market is concerned about a healthy diet and the demand for such
products has been on the rise. Intense research has been conducted on gut microbiota for …

Probiotic foods are widely consumed due to their health benefits. Foods with high daily
intake, such as cereal-based products, are good vehicles to supplement probiotics. Probiotic …

Although bread is the main consumed staple food worldwide containing essential micro-and
macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less …

Bread is one of the most widely embraced food products and is highly accepted by
consumers. Despite being rich in complex carbohydrates (ie, starch), bread is generally poor …

The aim of this study was to investigate the effect of microencapsulation with tragacanth gum
and sago starch on the physicochemical properties, staling, and viability of probiotic bacteria …

Microorganism encapsulation protects them from stressful conditions and assists in
maintaining their viability, being especially beneficial when the carrier material is a …

Bread is one of the most widely consumed foods in the world and is part of the regular diet in
many countries. However, white flour bread lacks many valuable nutrients. Inclusion of …

This study aimed to investigate the effect of bread ingredients and baking techniques on the
viability of Bacillus coagulans GBI-30 spores during baking and in vitro digestion conditions …

The search for new materials with good prebiotic properties is on the rise. The selection of
these materials depends on their ability to support the growth of probiotic organisms during …

To date, the most commonly used probiotics in the potential synbiotic combinations (SC) in
breads belong to the family of Lactobacillaceae and Bifidobacteriaceae. However, Bacillus …