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


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Guest Editor
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: triticale; extrusion; bioactive compounds; starch; cereal product technology; ways of using linseed pomace
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
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

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Guest Editor
Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: plant biofortification; novel food; food biochemistry; iron; food digestibility; sprouts
Special Issues, Collections and Topics in MDPI journals

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

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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

  • 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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Published Papers

This special issue is now open for submission.
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