Enrichment and Functional Effects on Baking Bread

BACKGROUND: cereal has been among the preceding known nutrition which has had an important role in the world of nutrition since ancient times till now. Meanwhile wheat bread is considered as one of the most common types of bread and the main food of most nations of the world which supplies the required daily energy, protein, minerals and B vitamins. This study aimed to enrich and functional effects on the production of bread. METHODS: In this review article, to access the related documents, a comprehensive search has been done independently in national and international databases such as Magiran، SID، ، IranDoc، Scopus، Science Direct، Springer and Web of Science as well as Google Scholar sinceMehr to Dey in 1395 using the keywords enrichment, bread and functional. 27 Persian and English papers were investigated. FINDINGS: by Using flaxseed, powdered palm kernel, Hydaratasyvn grams of wheat bran, algae Spirulina and broadbean flour and adding these ingredients to the dough and bread we can greatly improve and increase the enrichment and preventtheshortage of many elements and materials in the body. CONCLUSION: enrichment of bread is a proper way to prevent nutritional deficiencies which requires due attention, and also by adding these properties to the bread and dough, we can increase and improve chemical, physical and functional properties