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Foods
Special Issues
Bread and Bakery Products: Technology, Nutritional and Sensory Properties
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Bread and Bakery Products: Technology, Nutritional and Sensory Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 15 October 2026 | Viewed by 1035

Special Issue Editors

Dr. Agnieszka Makowska

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Guest Editor
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: triticale; extrusion; bioactive compounds; starch; cereal product technology; ways of using linseed pomace
Special Issues, Collections and Topics in MDPI journals
Dr. Sylwia Chudy

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Guest Editor
Department of Dairy and Process Engineering, Poznań University of Life Sciences, Poznań, Poland
Interests: creation of innovative products; food trends; food technology problems; history of food and food industry; snack technology; public opinion research; color research; cheese history research; regional food; aquafood
Special Issues, Collections and Topics in MDPI journals
Dr. Magdalena Zielińska-Dawidziak

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Guest Editor
Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
Interests: plant biofortification; novel food; food biochemistry; iron; food digestibility; sprouts
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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

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 250 words) can be sent to the Editorial Office for assessment.

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 technology
  • traditional and non-traditional bakery raw materials
  • gluten-free bakery products
  • bakery products' nutritional value
  • fermentation
  • bakery product sensory attributes
  • bakery products’ storage

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Published Papers (1 paper)

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Research

19 pages, 3943 KB  
Article
Xylanase/β-Glucanase Synergy: Enhancing Dough Structure and Bread Quality in Highland Barley–Wheat Blend
by Menglu Zong, Jiaqi Wang, Tong Wu, Wenjing Ma, Ji Kang and Jinpeng Wang
Foods 2026, 15(3), 486; https://doi.org/10.3390/foods15030486 - 1 Feb 2026
Viewed by 617
Abstract
Highland barley (HB), a nutrient-rich grain, is limited in bread applications due to its weak gluten network and high content of non-starch polysaccharides (NSPs) such as β-glucan and arabinoxylan. This study aimed to improve the dough properties and bread quality of a composite [...] Read more.
Highland barley (HB), a nutrient-rich grain, is limited in bread applications due to its weak gluten network and high content of non-starch polysaccharides (NSPs) such as β-glucan and arabinoxylan. This study aimed to improve the dough properties and bread quality of a composite flour containing 40% whole-grain highland barley through synergistic use of xylanase and β-glucanase. Rheological analysis revealed that dual-enzyme treatment significantly reduced dough rigidity (G′ decreased by ~40%) and increased extensibility (tan δ raised by ~25%), shifting the network from a brittle NSP-dominated gel toward an elastic gluten-based structure. Low-field NMR showed that enzymes promoted redistribution of water from tightly bound states with NSPs to protein phases, enhancing gluten hydration. Microstructural observations confirmed a more continuous and uniform gluten network with finely embedded starch granules. Consequently, enzyme-treated bread exhibited a 35% higher specific volume, reduced hardness (~50% lower), improved springiness and cohesiveness, and superior sensory scores in texture, taste, and overall acceptability compared to the untreated composite. Single-enzyme treatments yielded partial improvements, highlighting the necessity of synergistic action. These results demonstrate that combined xylanase and β-glucanase treatment effectively mitigates the negative impact of NSPs, enabling the production of high-quality, sensorially appealing HB-enriched bread with optimized structural and textural properties. Full article
(This article belongs to the Special Issue Bread and Bakery Products: Technology, Nutritional and Sensory Properties)
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