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Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical...
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Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 3146

Special Issue Editors

Dr. Aldona Sobota

E-Mail Website
Guest Editor
Department of Engineering and Cereal Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Wirkijowska

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Lublin, Poland
Interests: food analysis; food processing; backery products; pastries; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Bakery products are among the most popular and widely consumed grain-based foods. Typically made from flour, water, and various other ingredients, these products are baked in an oven and include items such as bread (white, whole wheat, rye, sourdough, etc.), rolls, muffins, cakes, cookies, crackers, pretzels, pizza crusts, and breadsticks.

The bakery industry is constantly seeking new ingredients and advanced processing technologies to meet rising consumer expectations for high nutritional value, health benefits, and sensory quality. Research is crucial for understanding how innovative ingredients—such as functional fiber, alternative flours, bioactive compounds, and plant-based proteins—are incorporated into bakery products. Additionally, exploring how new processing methods, such as fermentation and extrusion, affect the structure, nutritional value, and sensory properties of these products is essential.

This Special Issue highlights the benefits of such innovations while addressing the challenges in optimizing bakery products and we hope it inspires further advancements and collaborations, contributing to the development of bakery items that align with evolving consumer preferences and health needs.

Dr. Aldona Sobota
Dr. Anna Wirkijowska
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • functional foods
  • cereal-based foods
  • bread
  • rolls
  • cakes and cookies
  • pseudocereals
  • bioactive compounds
  • dietary fiber
  • plant-based proteins
  • gluten-free products

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Published Papers (3 papers)

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Research

27 pages, 8245 KiB  
Article
Composite Flours Based on Black Lentil Seeds and Sprouts with Nutritional, Phytochemical and Rheological Impact on Bakery/Pastry Products
by Christine (Neagu) Dragomir, Sylvestre Dossa, Călin Jianu, Ileana Cocan, Isidora Radulov, Adina Berbecea, Florina Radu and Ersilia Alexa
Foods 2025, 14(2), 319; https://doi.org/10.3390/foods14020319 - 18 Jan 2025
Viewed by 637
Abstract
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The [...] Read more.
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit. The results indicated that fortifying wheat flour with lentil flour, both in non-germinated and sprouted forms, increased the protein by 0.6–35.2% and mineral content of the samples and decreased the lipids by 8.3–43.2% and the carbohydrates by 2.8–9.4%. The total polyphenol content (TPC) increased by fortifying the wheat flour with non-germinated and sprouted lentil flour, the increase being between 39.2–131.4%. Regarding individual polyphenols, nine polyphenols were determined, of which epicatechin (46.979 mg/kg) and quercetin (45.95 mg/kg) were identified in the highest concentration in the composite flours. The increase in micronutrient intake by fortifying wheat flour with black lentil flour in both germinated and ungerminated form is more significant compared to the increases recorded in the case of the main macronutrients (Ca, Na, Mg, and K). The micronutrients increased in the composite flours in the order: Cu < Zn < Fe < Mn. The MIXOLAB profile highlighted that black lentil flour, although having a higher absorption index than that recommended for biscuit production, would improve the stability of the dough. Full article
(This article belongs to the Special Issue Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality)
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17 pages, 1195 KiB  
Article
Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour
by Emilia Szabłowska and Małgorzata Tańska
Foods 2025, 14(2), 190; https://doi.org/10.3390/foods14020190 - 9 Jan 2025
Viewed by 479
Abstract
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics [...] Read more.
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting behavior, and dough rheological characteristics such as farinographic and extensographic properties. A laboratory baking test was conducted to compare the technological properties of wheat and wheat–acorn breads, assessing dough and bread yields, oven and total losses, bread volume, and crumb hardness. Additionally, the nutritional value of selected bread variants was established. The results indicated that flour mixtures with acorn flour exhibited a significantly reduced capacity to retain gases produced during fermentation (by up to 92%) and increased resistance to gelatinization, as evidenced by lower gel viscosity (by up to 14%) and higher endpoint temperatures during pasting (by 2–4%). The inclusion of acorn flour in wheat dough notably affected its rheological properties, particularly by reducing dough extensibility (by up to 56%). However, farinographic parameters such as dough development time and stability time were extended (by 23–378% and 29–291%, respectively). High levels of acorn flour addition (>30%) resulted in bread with a dense, gummy, and less spongy crumb structure, accompanied by a reduction in loaf volume (by 40–52%). The maximal acceptable addition of acorn flour (30%) resulted in a two-fold increase in ash and fiber contents, along with decreases in carbohydrate and protein contents by 12% and 27%, respectively. These findings emphasize the need for careful formulation adjustments when incorporating acorn flour into wheat-based baked goods to balance technological efficiency and improved nutritional value. Full article
(This article belongs to the Special Issue Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality)
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19 pages, 4242 KiB  
Article
The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread
by Paulina Łysakowska, Aldona Sobota, Anna Wirkijowska, Piotr Zarzycki and Agata Blicharz-Kania
Foods 2024, 13(19), 3101; https://doi.org/10.3390/foods13193101 - 28 Sep 2024
Cited by 2 | Viewed by 1417
Abstract
This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its [...] Read more.
This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability. Full article
(This article belongs to the Special Issue Effects of Innovative Ingredients and Processing on Bakery Products: Physicochemical Properties, Nutritional Value, and Sensory Quality)
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