Ginger enrichment could provide added health benefits to bread products without negatively effecting formulation, according to new research.

The new study, published in LWT - Food Science and Technology, suggests that enriching bread with three per cent ginger powder could boost its antioxidant content without having adverse effects on any functional or sensory properties.

"It is important to choose appropriate amount of ginger powder and processing parameters to obtain a healthy baked goods (high level of antioxidants) without promoting negative effects on the rheological properties of dough and also without changing the desirable physical and sensorial characteristics of the bread," stated the researchers, led by Dr Federica Balestra from the University of Bologna, Italy.

According to the researchers, when developing functional bakery products (like bread), it is important to develop a product with physiological effectiveness and consumer's acceptance in terms of appearance, taste and texture.