Impact of Functional Ingredients on Technological, Sensory and Health Properties of Bakery Products: 2nd Edition

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/JV4SL35BG4) was a great success and gained the attention and interest of many scholars. We take the opportunity here to thank them for their contributions and support. As the topic continues to gain the attention of scholars and play a pivotal role, we are looking forward to the launch of Volume II. I hope it will be as successful as Volume I and that it will be of benefit to the field.

Presently, the emerging popularity of healthy and sustainable diets and the growing consumer demand for functional food represent new challenges for researchers and producers. Functional ingredients are heterogeneous compounds with potentially health-promoting activities useful to developing healthy foods. Bread and other bakery products, being the most important staple foods consumed worldwide, represent ideal products for the inclusion of functional ingredient. Moreover, agro-industrial by-products, within the scope of the circular economy, might also be a source of bioactive substances.

This Special Issue welcomes original research papers, reviews, and short communications that advance the knowledge and strategies necessary for the development of functional bread and other bakery products to improve consumer nutrition and health.

Particular focus concerns the fortification of conventional and gluten-free bakery products with functional ingredients and the assessment of the inclusion of bioactive substances in the nutritional, sensory, and technological properties of baked goods.

Dr. Roberta Tolve
Dr. Barbara Simonato
Guest Editors

Dr. Federico Bianchi
Guest Editor Assistant

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