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Effects of Plants’ Ingredients on Dough and Final Product
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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.
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Keywords
- antioxidant activity
- antioxidant capacity
- aroma
- ascorbic acid
- biscuits
- Bread
- bread making
- bread properties
- bread quality
- buckwheat flour
- consumer acceptance
- Dough
- dough rheology
- farinograph
- fats
- fiber
- functional ingredients
- GC/MS
- Germination
- gluten-free bread
- granulation
- grape peels
- heat-moisture treatment
- legislative recommendations
- lentil
- macro and microelements
- Microstructure
- millet
- milling technology
- n/a
- optimization
- particle size
- pasta
- peel
- pomace
- Quinoa
- rapeseed press cake
- response surface methodology
- rheology
- Rice
- roasted flaxseed flour
- rosehip powder
- salt reduction
- salt replacement
- sensory analysis
- sensory evaluation
- sorghum
- soybean
- starch damage
- Technology, engineering, agriculture
- Technology: general issues
- Wheat flour
- wholegrain flour
- wholemeal flour
Links
DOI: 10.3390/books978-3-0365-3734-4Editions