Nowadays, the flour-based confectionery industry is facing different challenges in reducing caloric and increasing nutritive values in order to produce healthier products, given that consumption of flour-based confectionery products has been growing steadily worldwide. In addition to wheat flour, these products include sugar and fat, which contribute to high energy value, but have few micronutrients and are mostly poor in nutritional terms. Due to frequency of consumption, they can harm a balanced diet, especially when it comes to children and young people. Flour-based confectionery is highly suitable for enrichment with ingredients that have pronounced functional properties. In this sense, the text offers some possibilities for improving such products through different approaches and presents new trends in developing functional, flour-based confectionery by using different supplements that could decrease caloric value, improve nutritional and non-nutritional values and develop products with pronounced functional properties.
Part of the book: Functional Foods
The production of various bakery and non-bakery products based on buckwheat with components that positively affect health (fiber, antioxidants, and/or minerals), the optimization of recipes and technological process parameters, as well as giving character to final products in terms of their sensory acceptability and potential functional properties, gained significant interest last few years. Therefore, buckwheat products such as bread, biscuits, snacks, noodles, and cakes are commercialized and increasingly consumed. In addition, the use of non-bakery buckwheat products, such as tea, sprouts, honey, and other products, is becoming more common. In order to obtain potentially functional food with buckwheat of high nutritional quality, it is important to understand the effect of processing on bioactive components. The baking process, inevitable in the production of bakery products, is especially important. It is also important to understand the effect of storage on bioactive components. To this end, in the light of available literature, this chapter will provide an overview of bioactive components in buckwheat and discuss their stability in buckwheat and its products during processing and storage.
Part of the book: Pseudocereals
Bread is typically defined as being light and airy, with palatable and mild taste, and is very common in the diet of people, regardless of gender, person’s age, or socioeconomic standing. It is a typical food that supplies the majority of daily energy intake and consists mainly of carbohydrates. When it comes to food, the aroma of freshly baked bread is regarded as one of the most preferred ones. Numerous studies have been conducted on aroma of bread, and over 540 volatile components have been found. Alkaloids, aldehydes, esters, ketones, acids, pyrazines, and pyrrolines are the most significant groups in terms of quantity; furans, hydrocarbons, and lactones are also mentioned. Nevertheless, the final bread aroma is mostly determined by a very small number of these chemicals. Numerous factors, including the flour and its extraction milling rate, additional ingredients in the bread recipe, the method, regimes, and time frame for fermentation process, affect the final aroma of the bread. Since the final bread aroma is created during baking, baking conditions are equally essential to its creation. In this sense, the text states the factors that affect aroma of bread and describes their function.
Part of the book: The Science of Fermentation [Working title]