Bread and Bakery Products: Technology, Nutritional and Sensory Properties
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 15 April 2026 | Viewed by 66
Special Issue Editors
Interests: triticale; extrusion; bioactive compounds; starch; cereal product technology; ways of using linseed pomace
Special Issues, Collections and Topics in MDPI journals
Interests: creation of innovative products; snack technology; public opinion research; color research; cheese history research; regional food; aquafood; interdisciplinary research
Special Issues, Collections and Topics in MDPI journals
Interests: plant biofortification; novel food; food biochemistry; iron; food digestibility; sprouts
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Special Issue Information
Dear Colleagues,
Bread and bakery products have been a fundamental part of human diets for centuries, providing not only energy but also other nutritional and pro-healthy components. Today’s bakery industry faces numerous challenges caused by growing consumer health awareness, demands related to food quality, and concerns regarding sustainability. Consumers increasingly expect bakery products to be rich in nutritional value, sensorily appealing, safe, and innovative. To meet these demands, advanced production technologies, the use of high-quality raw materials with unique health benefits, and an extensive understanding of fermentation processes and their influence on the sensory and functional attributes of bread and bakery products are essential. This Special Issue aims to present innovative interdisciplinary research that addresses the technological, nutritional, and sensory aspects of these products. We invite scientists and researchers to submit original experimental articles and comprehensive reviews that present innovative approaches supporting the development and improvement of bakery products worldwide.
Dr. Agnieszka Makowska
Dr. Sylwia Chudy
Dr. Magdalena Zielińska-Dawidziak
Guest Editors
Manuscript Submission Information
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Keywords
- bakery technology
- traditional and non-traditional bakery raw materials
- gluten-free bakery products
- bakery products' nutritional value
- fermentation
- bakery product sensory attributes
- bakery products’ storage
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