Feedback

X

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

0 Ungluers have Faved this Work
The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

This book is included in DOAB.

Why read this book? Have your say.

You must be logged in to comment.

Rights Information

Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.

Downloads

This work has been downloaded 67 times via unglue.it ebook links.
  1. 33 - pdf (CC BY-NC-ND) at Unglue.it.

Keywords

  • ?-amylase
  • air classification
  • amylopectin
  • amylose
  • analytical quality
  • antinutritional factors
  • antioxidant capacity
  • bakery
  • bakery products
  • Baking
  • baking activity
  • bio-technological processing
  • biscuits
  • bran
  • Bread
  • cereals
  • chia
  • chickpea
  • Colour
  • consumer
  • cookie
  • defatted sunflower seed flour
  • Digestion
  • faba bean
  • fat replacer
  • Fermentation
  • flaxseed
  • flour refinement
  • Fortification
  • Functional foods
  • Germination
  • gluten-free
  • glycemic response
  • high-amylose
  • intermediate wheatgrass
  • legume fortification
  • lentil
  • maize bread
  • maize flour
  • milk lipids
  • Mixolab
  • Mucilage
  • n/a
  • nutrition knowledge
  • particle size
  • PEA
  • principal component analysis
  • processing
  • protein content
  • protein digestibility
  • protein enrichment
  • pseudocereals
  • pulses
  • retrogradation
  • sensory evaluation
  • sensory QDA
  • sesame
  • shortening
  • sieve
  • sunflower
  • sustainability
  • tempering
  • TPA
  • upcycled food by-products
  • valorisation
  • wheat–flaxseed composite
  • whole grains

Links

DOI: 10.3390/books978-3-03928-347-7

Editions

edition cover
edition cover

Share

Copy/paste this into your site: