03532nam 2200961z- 450 991056646490332120220506(CKB)5680000000037731(oapen)https://directory.doabooks.org/handle/20.500.12854/81055(oapen)doab81055(EXLCZ)99568000000003773120202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEffects of Plants' Ingredients on Dough and Final ProductBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (198 p.)3-0365-3733-3 3-0365-3734-1 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.Technology: general issuesbicsscantioxidant activityantioxidant capacityaromaascorbic acidbiscuitsbreadbread makingbread propertiesbread qualitybuckwheat flourconsumer acceptancedoughdough rheologyfarinographfatsfiberfunctional ingredientsGC/MSgerminationgluten-free breadgranulationgrape peelsheat-moisture treatmentlegislative recommendationslentilmacro and microelementsmicrostructuremilletmilling technologyn/aoptimizationparticle sizepastapeelpomacequinoarapeseed press cakeresponse surface methodologyrheologyriceroasted flaxseed flourrosehip powdersalt reductionsalt replacementsensory analysissensory evaluationsorghumsoybeanstarch damagewheat flourwholegrain flourwholemeal flourTechnology: general issuesMironeasa Silviaedt1330869Mironeasa SilviaothBOOK9910566464903321Effects of Plants' Ingredients on Dough and Final Product3040002UNINA