The Potential Use of Synbiotic Combinations in Bread—A Review

Abstract

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 coagulans as a heat-resistant bacteria, and Saccharomyces boulardii, as a probiotic yeast, could be promising for use in SC bread. Inulin is the most commonly directly used prebiotic source in formulations of potential SC bread. Moreover, co-encapsulations of probiotics with prebiotics, mainly including different hydrocolloids, could be beneficial. Although the consumption of potential SC in bread, generally including Lactobacillus sporogenes and inulin, by diabetics had some health benefits, there is a need for more comprehensive clinical trials.

Keywords

• <i>Bacillus coagulans</i>
• hydrocolloid
• co-encapsulation
• edible film
• type 2 diabetes