Advances in the Innovative Development and Quality Improvement for Bakery Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 10 April 2026 | Viewed by 109
Special Issue Editors
2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
Interests: food processing; cereal science; dietary fibre; dough rheology; bubble dynamics
2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
Interests: functional foods; cereal products; food presevation; processing technology
Special Issue Information
Dear Colleagues,
Globally, bakery products have been playing a remarkable role in the food market. To improve their overall quality and health benefits, an innovative development of dough and batter has been proposed by incorporating the functional components into their formulation, and also precisely regulating the processing conditions. Changes in the rheological and microstructural properties of dough and batter during processing have been proven to significantly affect the textural and sensory characteristics of final products. Particularly, the intermolecular interactions between biopolymers, i.e., proteins, dietary fibre, starch, and other non-starch polysaccharides, in the dough and batter system, have been attracting an incredible amount of research interests to better understand the ingredient and processing effects on the consumer acceptability of bakery products. As such, we suggest the topic "Advances in the Innovative Development and Quality Improvement for Bakery Products" for our colleagues to present their research work; this will benefit the food industry by providing a practical guidance on the high-quality production of baked goods.
Dr. Xinyang Sun
Prof. Dr. Fei Pei
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- bakery products
- quality improvement
- sensory evaluation
- functional properties
- dough
- batter
- biopolymers
- rheology
- microstructure
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