Probiotic in Bakery

The incorporation of probiotic microorganisms (such as the genera Bifidobacterium, Lactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Bacillus) into bakery products is an emerging approach to enlarge the availability of non-dairy probiotic food on the market. However, the viability and stability of the microorganisms may be compromised due to the high processing temperatures employed in the development of these products. This chapter proposes the design of two independent protocols for the delivery of probiotics through bakery products: (I) a probiotic bread by adding microorganisms directly to the dough and (II) an edible probiotic film based on sodium caseinate and chia mucilage for application on bread surface. Furthermore, for both protocols, the function of each reagent/ingredient and the chemical reactions involved are described in details, indicating the sources of possible issues and the best alternatives to overcome them.