Effects of Plants' Ingredients on Dough and Final Product
The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use...
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| Materyal Türü: | Online |
|---|---|
| Dil: | İngilizce |
| Baskı/Yayın Bilgisi: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Konular: | |
| Online Erişim: | ONIX_20220506_9783036537337_121 |
| Etiketler: |
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| _version_ | 1869520805887475712 |
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| collection | Directory of Open Access Books |
| description | The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue. |
| format | Online |
| id | doab-20.500.12854ir-81055 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-810552024-04-09T23:16:39Z Effects of Plants' Ingredients on Dough and Final Product Mironeasa, Silvia quinoa millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue. 2022-05-06T11:24:52Z 2022-05-06T11:24:52Z 2022 book ONIX_20220506_9783036537337_121 9783036537337 9783036537344 https://directory.doabooks.org/handle/20.500.12854/81055 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5397 https://mdpi.com/books/pdfview/book/5397 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3734-4 10.3390/books978-3-0365-3734-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036537337 9783036537344 198 Basel open access |
| spellingShingle | quinoa millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Effects of Plants' Ingredients on Dough and Final Product |
| title | Effects of Plants' Ingredients on Dough and Final Product |
| title_full | Effects of Plants' Ingredients on Dough and Final Product |
| title_fullStr | Effects of Plants' Ingredients on Dough and Final Product |
| title_full_unstemmed | Effects of Plants' Ingredients on Dough and Final Product |
| title_short | Effects of Plants' Ingredients on Dough and Final Product |
| title_sort | effects of plants ingredients on dough and final product |
| topic | quinoa millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | quinoa millet sorghum rice gluten-free bread rapeseed press cake fats biscuits antioxidant capacity sensory analysis consumer acceptance response surface methodology buckwheat flour dough rheology particle size optimization wheat flour salt reduction legislative recommendations bread making salt replacement bread quality pomace peel rheology bread properties roasted flaxseed flour GC/MS aroma antioxidant activity sensory evaluation fiber macro and microelements grape peels heat-moisture treatment pasta functional ingredients wholegrain flour wholemeal flour milling technology granulation starch damage germination lentil soybean microstructure ascorbic acid bread dough farinograph rosehip powder n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220506_9783036537337_121 |