Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 1313
Special Issue Editors
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals
Interests: food analysis; food processing; backery products; pastries; functional foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bakery products are among the most popular and widely consumed grain-based foods. Typically made from flour, water, and various other ingredients, these products are baked in an oven and include items such as bread (white, whole wheat, rye, sourdough, etc.), rolls, muffins, cakes, cookies, crackers, pretzels, pizza crusts, and breadsticks.
The bakery industry is constantly seeking new ingredients and advanced processing technologies to meet rising consumer expectations for high nutritional value, health benefits, and sensory quality. Research is crucial for understanding how innovative ingredients—such as functional fiber, alternative flours, bioactive compounds, and plant-based proteins—are incorporated into bakery products. Additionally, exploring how new processing methods, such as fermentation and extrusion, affect the structure, nutritional value, and sensory properties of these products is essential.
This Special Issue highlights the benefits of such innovations while addressing the challenges in optimizing bakery products and we hope it inspires further advancements and collaborations, contributing to the development of bakery items that align with evolving consumer preferences and health needs.
Dr. Aldona Sobota
Dr. Anna Wirkijowska
Guest Editors
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- functional foods
- cereal-based foods
- bread
- rolls
- cakes and cookies
- pseudocereals
- bioactive compounds
- dietary fiber
- plant-based proteins
- gluten-free products
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