TY - BOOK ID - 145808606 TI - Effects of Plants' Ingredients on Dough and Final Product PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - quinoa KW - millet KW - sorghum KW - rice KW - gluten-free bread KW - rapeseed press cake KW - fats KW - biscuits KW - antioxidant capacity KW - sensory analysis KW - consumer acceptance KW - response surface methodology KW - buckwheat flour KW - dough rheology KW - particle size KW - optimization KW - wheat flour KW - salt reduction KW - legislative recommendations KW - bread making KW - salt replacement KW - bread quality KW - pomace KW - peel KW - rheology KW - bread properties KW - roasted flaxseed flour KW - GC/MS KW - aroma KW - antioxidant activity KW - sensory evaluation KW - fiber KW - macro and microelements KW - grape peels KW - heat-moisture treatment KW - pasta KW - functional ingredients KW - wholegrain flour KW - wholemeal flour KW - milling technology KW - granulation KW - starch damage KW - germination KW - lentil KW - soybean KW - microstructure KW - ascorbic acid KW - bread KW - dough KW - farinograph KW - rosehip powder UR - https://www.unicat.be/uniCat?func=search&query=sysid:145808606 AB - 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. ER -