TY  - GEN
T1  - Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
A1  - Martinez, Mario Martinez
A1  - Gomez, Manuel
LA  - eng
PB  - MDPI - Multidisciplinary Digital Publishing Institute
YR  - 2021
UL  - https://ebooks.jgu.edu.in/Record/doab-20.500.12854-44428
AB  - 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.
SN  - 9783039283477
SN  - 9783039283460
KW  - QH301-705.5
KW  - Q1-390
KW  - TX341-641
KW  - particle size
KW  - n/a
KW  - tempering
KW  - maize bread
KW  - pea
KW  - bakery products
KW  - antinutritional factors
KW  - nutrition knowledge
KW  - baking
KW  - chia
KW  - analytical quality
KW  - antioxidant capacity
KW  - protein enrichment
KW  - mucilage
KW  - cookie
KW  - bakery
KW  - cereals
KW  - sustainability
KW  - amylopectin
KW  - germination
KW  - functional foods
KW  - maize flour
KW  - sensory QDA
KW  - shortening
KW  - upcycled food by-products
KW  - pulses
KW  - processing
KW  - fermentation
KW  - sesame
KW  - glycemic response
KW  - sieve
KW  - flaxseed
KW  - Mixolab
KW  - bio-technological processing
KW  - ?-amylase
KW  - TPA
KW  - high-amylose
KW  - baking activity
KW  - defatted sunflower seed flour
KW  - gluten-free
KW  - wheat–flaxseed composite
KW  - protein digestibility
KW  - bran
KW  - pseudocereals
KW  - legume fortification
KW  - digestion
KW  - flour refinement
KW  - consumer
KW  - milk lipids
KW  - bread
KW  - biscuits
KW  - air classification
KW  - faba bean
KW  - whole grains
KW  - retrogradation
KW  - intermediate wheatgrass
KW  - lentil
KW  - sunflower
KW  - chickpea
KW  - colour
KW  - protein content
KW  - sensory evaluation
KW  - valorisation
KW  - amylose
KW  - fat replacer
KW  - fortification
KW  - principal component analysis
KW  - thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
ER  -