Bread and Bakery Products: Technology, Nutritional and Sensory Properties

Dear Colleagues,

Bread and bakery products have been a fundamental part of human diets for centuries, providing not only energy but also other nutritional and pro-healthy components. Today’s bakery industry faces numerous challenges caused by growing consumer health awareness, demands related to food quality, and concerns regarding sustainability. Consumers increasingly expect bakery products to be rich in nutritional value, sensorily appealing, safe, and innovative. To meet these demands, advanced production technologies, the use of high-quality raw materials with unique health benefits, and an extensive understanding of fermentation processes and their influence on the sensory and functional attributes of bread and bakery products are essential. This Special Issue aims to present innovative interdisciplinary research that addresses the technological, nutritional, and sensory aspects of these products. We invite scientists and researchers to submit original experimental articles and comprehensive reviews that present innovative approaches supporting the development and improvement of bakery products worldwide.

Dr. Agnieszka Makowska
Dr. Sylwia Chudy
Dr. Magdalena Zielińska-Dawidziak
Guest Editors

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