AUTHOR=Aabel Lukas Salvó , Jensen Sarah Normann , Hakme Elena , Feyissa Aberham Hailu 

TITLE=Review on physical properties and acrylamide formation in seaweed bread

JOURNAL=Frontiers in Food Science and Technology

VOLUME=3

YEAR=2023

URL=https://www.frontiersin.org/journals/food-science-and-technology/articles/10.3389/frfst.2023.1331245

DOI=10.3389/frfst.2023.1331245

ISSN=2674-1121

ABSTRACT=<p>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.</p>