Strategies to Improve the Sensory and Nutritional Quality of Bakery Products

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

Deadline for manuscript submissions: 20 June 2024 | Viewed by 166

Special Issue Editors

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Guest Editor
Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3001 Jelgava, Latvia
Interests: food processing; sourdough; bread; cereals; legumes; rheology; texture

E-Mail Website
Guest Editor
Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3001 Jelgava, Latvia
Interests: sensory; food product; new product development; gluten-free products; quality of food product; consumer behaviour

Special Issue Information

Dear Colleagues,

The rising consumer demand for elevated sensory experiences and enhanced nutritional value in bakery products has driven the development and implementation of innovative strategies within the food sector. Diverse approaches are being employed to enhance both the taste and health profile of baked goods. Notably, there is a growing focus on wholesome and functional ingredients, which not only provide nutritive value and sensory properties, but also adapt products to meet specific human health conditions and dietary restrictions. Moreover, recent advancements in baking technologies have given rise to the controlled fermentation process, aiming to improve digestibility and the overall nutritional quality. Environmental sustainability is addressed through the use of food industry by-products and packaging solutions that extend shelf life without compromising freshness, responding to growing consumer awareness. The dynamic interplay between innovation, nutrition and flavour promises a future where consumers can enjoy baked goods that cater to their diverse needs while indulging in unparalleled sensory experience.

Prof. Dr. Ruta Galoburda
Dr. Evita Straumite
Guest Editors

Manuscript Submission Information

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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.


  • bakery products
  • bread preparation technology
  • sensory quality
  • sensory methods for baking products
  • nutritional quality
  • functional ingredients
  • product texture
  • dough rheology
  • leavening agents for controlled fermentation
  • consumer-centered bakery product development
  • packaging of bakery products

Published Papers

This special issue is now open for submission.
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