Dough and Bakery Products: Deep Processing, Functional Properties and Nutritive Value

Dear Colleagues,

Bakery products have been present in the human diet for centuries and, despite changes in lifestyle, eating habits and nutritional knowledge, remain a critical component of it. Bread is available in the form of loaves baked with various flours, mainly wheat and rye; flatbreads, from dough fermented by various microorganisms and unfermented and leavened with additives; and other forms that undergo physical processes to enhance their nutritional value. The latter is produced for people requiring special diets enriched with bioactive and functional components, and may be baked in various ovens, fried, steamed, etc.

Authors working in the broad field of bakery products are invited to publish their articles in this Special Issue of Foods. We welcome both research papers and review articles exploring the possibility of using new raw materials in bread production or in an unconventional way, as well as those investigating the production of bread using novel production techniques or combining traditional methods of bread production with modern technologies to develop bread with new functional properties and for people requiring special diets for health reasons or those following specific diets, expanding and diversifying the range of breads that can be offered to consumers.

An important aspect of a sustainable food production and marketing system is the management of any byproducts generated during production or excess bread. These can be used both reprocessed for the production of bakery products and food additives via various processes, such as fermentation (oncom, koji powder, breadbucha) and used as non-food raw materials, such as in the production of cosmetics, utensils, packaging, fertilizers and biodegradable filament for 3D printing applications.

We invite authors investigating the topics described above to publish their scientific papers in this Foods Special Issue entitled "Dough and Bakery Products: Deep Processing, Functional Properties and Nutritive Value."

Prof. Dr. Jarosław Korus
Prof. Dr. Lesław Juszczak
Guest Editors

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• bakery products
• raw materials
• processing
• nutritional value
• functional food
• bakery waste management