Improving the Quality of Bakery Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: closed (20 February 2022) | Viewed by 51437
Special Issue Editors
Interests: food quality and safety; chromatography; antioxidants; natural and xenobiotic contaminants; functional foods; agri-food waste recovery
Special Issues, Collections and Topics in MDPI journals
Interests: synthesis of heterocyclic compounds; chemotherapeutics; antioxidants; food-derived bioactive molecules; medicinal chemistry
Special Issues, Collections and Topics in MDPI journals
Interests: HDAC; vasorelaxant agents; antioxidant and anti-inflammatory nutraceuticals; leukemia; Pseudomonas aeruginosa; hybrid compounds; retinitis pigmentosa
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Special Issue Information
Baked products, including bread, cookies, biscuits, muffins, cakes, pastries, tortillas, rolls, wafers, pies, donuts, pretzels, and scones, are essential commodities that are consumed worldwide owing to their pleasant flavor, health benefits, and availability.
Different aspects related to the quality of baked foods, such as their ingredients, processing parameters, and storage conditions, should be carefully evaluated to avoid loss of shelf-life, which is generally driven by physicochemical (water migration, lipid oxidation, staling, etc…) and microbiological (mold spoilage) deterioration. In addition, attempts have been made to reduce the levels of fats and carbohydrates in baked products as well as to produce functional baked foods fortified with probiotics, minerals, vitamins, antioxidants, and prebiotics. The bakery sector is now facing new challenges, pushing production towards innovative foods to meet consumer expectations for safer and healthier products with prolonged shelf-life and acceptable texture, taste, and appearance.
This Special Issue of Foods will focus on possible strategies for improving organoleptic, nutritional, functional, and/or commercial attributes of bakery products. In particular, the following areas are of interest: (i) formulation enhancement and additive incorporation; (ii) production process advances; and (iii) storage condition optimization and innovative packaging solutions.
Prof. Dr. Donatella Restuccia
Dr. Francesca Aiello
Dr. Gabriele Carullo
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.
Keywords
- bakery products
- shelf-life
- functional foods
- food safety
- formulation
- additives
- processing
- packaging
- health effects
- sensory properties
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