Effects of Plants' Ingredients on Dough and Final Product

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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Mironeasa, Silvia
Year of Publication:2022
Language:English
Physical Description:1 electronic resource (198 p.)
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id 993545177404498
ctrlnum (CKB)5680000000037731
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spelling Mironeasa, Silvia edt
Effects of Plants' Ingredients on Dough and Final Product
Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
1 electronic resource (198 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Technology: general issues bicssc
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
3-0365-3733-3
3-0365-3734-1
Mironeasa, Silvia oth
language English
format eBook
author2 Mironeasa, Silvia
author_facet Mironeasa, Silvia
author2_variant s m sm
author2_role Sonstige
title Effects of Plants' Ingredients on Dough and Final Product
spellingShingle 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_auth Effects of Plants' Ingredients on Dough and Final Product
title_new Effects of Plants' Ingredients on Dough and Final Product
title_sort effects of plants' ingredients on dough and final product
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2022
physical 1 electronic resource (198 p.)
isbn 3-0365-3733-3
3-0365-3734-1
illustrated Not Illustrated
work_keys_str_mv AT mironeasasilvia effectsofplantsingredientsondoughandfinalproduct
status_str n
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carrierType_str_mv cr
is_hierarchy_title Effects of Plants' Ingredients on Dough and Final Product
author2_original_writing_str_mv noLinkedField
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