Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on...

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Détails bibliographiques
Auteurs principaux:	Martinez, Mario Martinez, Gomez, Manuel
Format:	Online
Langue:	anglais
Publié:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Sujets:	QH301-705.5 Q1-390 TX341-641 particle size n/a tempering maize bread pea bakery products antinutritional factors nutrition knowledge baking chia analytical quality antioxidant capacity protein enrichment mucilage cookie bakery cereals sustainability amylopectin germination functional foods maize flour sensory QDA shortening upcycled food by-products pulses processing fermentation sesame glycemic response sieve flaxseed Mixolab bio-technological processing ?-amylase TPA high-amylose baking activity defatted sunflower seed flour gluten-free wheat–flaxseed composite protein digestibility bran pseudocereals legume fortification digestion flour refinement consumer milk lipids bread biscuits air classification faba bean whole grains retrogradation intermediate wheatgrass lentil sunflower chickpea colour protein content sensory evaluation valorisation amylose fat replacer fortification principal component analysis thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accès en ligne:	44828
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Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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