Advances in Bread and Other Cereal Foods
A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".
Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 2527
Special Issue Editors
Interests: cereals science and processing; carbohydrate technology; increasing the nutritional value of gluten-free bread; chromatography in food analysis; enrichment of conventional bread with non-bread flours; developing biscuits recipes with functional properties; texture of ceral food
Special Issues, Collections and Topics in MDPI journals
Interests: chemical calculations; carbohydrate technology; natural sweeteners; modern aspects of carbohydrate chemistry and technology; chromatography in food analysis; cyclodextrin technology; starch industry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Bread is made from just a few ingredients, and its baking is a seemingly simple but very complicated process. Bread and other grain products are extremely important in the human diet. Moreover, to increase its nutritional value, bread is supplemented with minerals or vitamins or the addition of natural ingredients, such as non-bread cereals, cereal products, legume seeds, milk, high-protein products and many other foods that are characterized by a high nutritional value. Additionally, the application of sourdough for production of high-quality bread is very important, and gluten-free bread remains a big challenge for producers.
In the above context, research on grain products is extremely important. This Special Issue will be dedicated to new perspectives on the chemical and functional properties of bread and other cereal foods. Subjects that will be discussed in this Special Issue will focus not only on modern methods and technologies, but also functional and nutritional value. Topics include: innovations of cereal products and processing, fermentation, nutritional value, quality and more.
Dr. Gabriela Ziec
Prof. Dr. Marcin Łukasiewicz
Guest Editors
Manuscript Submission Information
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Keywords
- wheat and gluten free bread
- quality and nutritional value of cereal foods
- cereal biscuits
- sourdough
- innovations
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