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

• Hoofdauteur: Martinez, Mario Martinez (auth)
• Andere auteurs: Gomez, Manuel (auth)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: Biology, life sciences; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...