Functional Bakery Products: Technological, Chemical and Nutritional Modification - Hardcover

Hardcover

ISBN 10: 3725831912 ISBN 13: 9783725831913

Verlag: MDPI AG, 2025

Inhaltsangabe

Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the adaptation of traditional recipes and technologies. These changes also extend to bakery products, which, depending on their composition, can be excellent sources of complex carbohydrates (e.g., starch and dietary fiber), proteins, vitamins, minerals, and phytochemicals that positively impact the human body. This reprint immerses readers in the latest research on the potential of modifying bakery products. It explores how technologies and biotechnologies can be employed to enhance, remove, alter, or improve the bioavailability of components, transforming baked goods into functional foods. The functional and health properties of bakery products depend not only on the nutrient content, but also on the various methods of food processing. For anyone interested in modern food innovation and healthy eating, this reprint serves as an inspiring resource for shaping the future of bakery products.

Details zur Ausgabe

• Verlag: MDPI AG
• Erscheinungsdatum: 2025
• Sprache: Englisch
• ISBN 10: 3725831912
• ISBN 13: 9783725831913
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 250
• Herausgeber: Wirkijowska Anna, Zarzycki Piotr, Blicharz-Kania Agata
• Kontakt zum Hersteller: preigu GmbH & Co. KG; mail@preigu.de; ; Lengericher Landstr. 19; Osnabrück; Niedersachsen; 49078; Deutschland