Strategies to Improve the Sensory and Nutritional Quality of Bakery Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 20 June 2024 | Viewed by 185
Special Issue Editors
Interests: food processing; sourdough; bread; cereals; legumes; rheology; texture
Interests: sensory; food product; new product development; gluten-free products; quality of food product; consumer behaviour
Special Issue Information
Dear Colleagues,
The rising consumer demand for elevated sensory experiences and enhanced nutritional value in bakery products has driven the development and implementation of innovative strategies within the food sector. Diverse approaches are being employed to enhance both the taste and health profile of baked goods. Notably, there is a growing focus on wholesome and functional ingredients, which not only provide nutritive value and sensory properties, but also adapt products to meet specific human health conditions and dietary restrictions. Moreover, recent advancements in baking technologies have given rise to the controlled fermentation process, aiming to improve digestibility and the overall nutritional quality. Environmental sustainability is addressed through the use of food industry by-products and packaging solutions that extend shelf life without compromising freshness, responding to growing consumer awareness. The dynamic interplay between innovation, nutrition and flavour promises a future where consumers can enjoy baked goods that cater to their diverse needs while indulging in unparalleled sensory experience.
Prof. Dr. Ruta Galoburda
Dr. Evita Straumite
Guest Editors
Manuscript Submission Information
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Keywords
- bakery products
- bread preparation technology
- sensory quality
- sensory methods for baking products
- nutritional quality
- functional ingredients
- product texture
- dough rheology
- leavening agents for controlled fermentation
- consumer-centered bakery product development
- packaging of bakery products
