Disconnection between sugars reduction and calorie reduction in baked goods and breakfast cereals with sugars-related nutrient content claims in the Canadian marketplace [PDF]
Frontiers in NutritionIntroductionNutrition claims aim to highlight key attributes in foods and assist consumers to make informed dietary choices. Consumers generally perceive products with claims related to lower sugars content as being healthier. Food manufacturers also use
Ye Flora Wang +9 more
exaly +4 more sources
Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition [PDF]
Foods, 2021 Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties.
Laura Ramos +7 more
doaj +7 more sources
Product Wheels for Scheduling in the Baking Industry: A Case Study [PDF]
International Journal of Production Management and Engineering, 2018 This paper illustrates current challenges and suggests solutions within the area of scheduling in the baking industry. The analysis applies the product wheel heuristic approach of King (2009) and tests the production cycles generated using actual sales ...
Alexandria Lee Trattner +2 more
doaj +4 more sources
Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods [PDF]
Foods, 2023 This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products.
Maria-Florina Roșca +6 more
doaj +2 more sources
Bovine Milk Fats and Their Replacers in Baked Goods: A Review [PDF]
Foods, 2019 Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand.
Zhiguang Huang +4 more
doaj +2 more sources
Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption [PDF]
AntioxidantsLagrein grape (Vitis vinifera L.) pomace and Scilate apple (Malus domestica Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their
Gaetano Cardone +9 more
doaj +2 more sources
Edible Tubers as a Source of Bioactive Compounds in Baked Goods: Benefits and Drawbacks [PDF]
MoleculesRoot and tuber vegetables—such as beetroot (Beta vulgaris), carrot (Daucus carota), cassava (Manihot esculenta), potato (Solanum tuberosum), taro (Colocasia esculenta), and Jerusalem artichoke (Helianthus tuberosus)—are increasingly recognized not only ...
Rafał Wiśniewski +2 more
doaj +2 more sources
Quality and Consumer Acceptance of Chia Seed as an Egg Substitute in Brownies [PDF]
FoodsChia seeds have emerged as a promising natural substitute for eggs in various baked products due to their unique gelling properties and ability to bind ingredients.
Laura Vu +4 more
doaj +2 more sources
Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece [PDF]
American Journal of Clinical Nutrition, 2023 Sotiria Kotopoulou +2 more
exaly +2 more sources
The Effect of Commercially Available Sugar Alternatives on Bacillus Probiotic Viability During Baking [PDF]
International Journal of Food ScienceGrowing health concerns regarding sucrose consumption have led to an increased use of alternative sugars, including sugar alcohols, artificial sweeteners, and natural sweeteners.
Jessie Payne +3 more
doaj +2 more sources