Functional Bakery Products: Technological, Chemical and Nutritional Modification
Source abstract
Abstract
Increasing consumer interest in the health benefits of various foods has driven the development of new food products and prompted modifications to the recipes and technologies used for the production of traditional items [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Food composition and properties · Consumer Attitudes and Food Labeling · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Engineering and Cereals Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Department of Analysis and Food Quality Assessment, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
References (24)
Show source-provided references
1. Status of Nutrition and Health Claims in Europe10.1016/j.abb.2010.04.012 ↗
2. Healthy Eating as a Trend: Consumers’ Perceptions towards Products with Nutrition and Health Claims
3. The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies10.1016/j.tifs.2020.08.008 ↗
4. Vargas, M.C.A., and Simsek, S. (2021). Clean label in bread. Foods, 10.10.3390/foods10092054 ↗
5. Zero-waste strategy by means of valorization of bread waste10.1016/j.jclepro.2022.132795 ↗
6. Valorization of selected fruit and vegetable wastes as bioactive compounds: Opportunities and challenges10.1080/10643389.2019.1694819 ↗
7. Trends in bread waste utilisation10.1016/j.tifs.2023.01.004 ↗
8. Biscuits: A systematic review and metaanalysis of improving the nutritional quality and health benefits10.1186/s43014-021-00071-z ↗
9. Cacak-Pietrzak, G., Dziki, D., Gawlik-Dziki, U., Sułek, A., Kalisz, S., and Sujka, K. (2021). Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties. Molecules, 26.10.3390/molecules26247564 ↗
10. Distilled grape pomace as a functional ingredient in vegan muffins: Effect on physicochemical, nutritional, rheological and sensory aspects10.1111/ijfs.15720 ↗
11. Enriched cereal bars with wine fermentation biomass10.1002/jsfa.10664 ↗
12. Nutritional, Health, and Technological Functionality of Lupin Flour Additionto Bread and Other Baked Products: Benefits and Challenges10.1080/10408398.2013.814044 ↗
13. The contribution of wheat to human diet and health10.1002/fes3.64 ↗
14. A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products
15. Sułek, A., Cacak-Pietrzak, G., Różewicz, M., Nieróbca, A., Grabiński, J., Studnicki, M., Sujka, K., and Dziki, D. (2023). Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain. Plants, 12.10.3390/plants12020364 ↗
16. Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective10.1002/fsn3.3060 ↗
17. Dietary fibre sources in bread: Influence on technological quality10.1016/j.lwt.2012.08.012 ↗
18. Effect of Moldavian dragonhead seed residue on the baking properties of wheat flour and bread quality10.1016/j.lwt.2021.112967 ↗
19. Effect of olive pomace fiber on the baking properties of wheat flour and flat bread (Barbari Bread) quality10.1155/2023/1405758 ↗
20. Celiac Disease Foundation (2024, November 15). Incidence of Celiac Disease Steadily Increasing. Available online: https://celiac.org/about-the-foundation/featured-news/2020/02/incidence-of-celiac-disease-steadily-increasing/.
21. Practical insights into gluten-free diets10.1038/nrgastro.2015.156 ↗
22. Lewko, P., Wójtowicz, A., and Gancarz, M. (2024). Application of Conventional and Hybrid Thermal-Enzymatic Modified Wheat Flours as Clean Label Bread Improvers. Appl. Sci., 14.10.3390/app14177659 ↗
23. Blicharz-Kania, A., Vasiukov, K., Sagan, A., Andrejko, D., Fifowska, W., and Domin, M. (2023). Nutritional Value, Physical Properties, and Sensory Quality of Sugar-Free Cereal Bars Fortified with Grape and Apple Pomace. Appl. Sci., 13.10.3390/app131810531 ↗
24. Burešová, I., Šebestíková, R., Šebela, J., Adámková, A., Zvonková, M., Skowronková, N., and Mlček, J. (2024). The Effect of Inulin Addition on Rice Dough and Bread Characteristics. Appl. Sci., 14.10.3390/app14072882 ↗