Innovations in Baking Products Through Technological Solutions, Sustainability, and Healthiness
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 30 December 2026 | Viewed by 120
Editor
Interests: cereal science; bakery quality; bakery processing; sensory analysis; shelf life
Special Issue Information
Dear Colleagues,
Innovations in baking are transforming into technological solutions that prioritize efficiency, environmental sustainability, and healthiness, involving approaches such as physicochemical characterization, advanced processing technologies, and sensory evaluation. Particular emphasis is placed on the role of alternative and functional ingredients, encompassing both cereal and non-cereal matrices, and their impact on the structural, nutritional, and sensory properties of bakery products. Furthermore, the Special Issue explores the application of innovative processing techniques and emerging technologies that enhance product stability, shelf life, and overall quality. Advanced analytical methodologies, combined with robust statistical and multivariate tools, are highlighted to elucidate the complex relationships between formulation, processing conditions, and sensory outcomes. The integration of cutting-edge approaches, such as artificial intelligence, machine learning, and predictive modeling, is recognized as a transformative strategy for product optimization and development. Overall, this journal aims to advance scientific knowledge in bakery systems by bridging fundamental research and industrial application, fostering the development of healthier, more sustainable, and quality baked goods that meet the evolving demands of consumers. We invite submissions of high-quality original research papers, as well as review articles on experimental and theoretical works addressing this topic.
Prof. Dr. Marcia Arocha Gularte
Guest Editor
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.
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Keywords
- bakery science
- gluten-free products
- cereal science
- non-cereal ingredients
- food innovation
- dough rheology
- fermentation technology
- bakery quality
- sensory analysis
- shelf life
- functional foods
- bakery processing
- sustainable ingredients
- food technology
- artificial intelligence in food
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