Effects of Processing Conditions and Key Components on the Quality of Baked Foods
Baked foods with a huge market scale play an important part in people's daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2023-05-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230303?st=article_issue |
| _version_ | 1797815431412580352 |
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| author | LIN Qian-zhu CHEN Yue YU Xiang QIU Chao |
| author_facet | LIN Qian-zhu CHEN Yue YU Xiang QIU Chao |
| author_sort | LIN Qian-zhu |
| collection | DOAJ |
| description | Baked foods with a huge market scale play an important part in people's daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting the quality of baked foods is of great significance to process and produce high-quality baked foods. This paper reviewed the effects of fermentation conditions, processing conditions, and raw material composition on the quality of baked foods, and it also involved research on functional baked foods with the addition of special nutritional ingredients or low / no sugar content. These new types of baked foods are more in line with the current people's pursuit of the concept of nutritious and healthy diet. This paper could provide the reference for the design and production of high-quality baked foods, and promote the development and upgrading of the baked food industry. |
| first_indexed | 2024-03-13T08:22:35Z |
| format | Article |
| id | doaj.art-545408a5722a49fd808a1ea859464fe6 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T08:22:35Z |
| publishDate | 2023-05-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-545408a5722a49fd808a1ea859464fe62023-05-31T05:54:27ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612023-05-0131391410.16210/j.cnki.1007-7561.2023.03.002Effects of Processing Conditions and Key Components on the Quality of Baked FoodsLIN Qian-zhu0CHEN Yue1YU Xiang2QIU Chao3School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaLing-He Future Food Technology Co., Ltd., Suzhou, Jiangsu 215100, ChinaSchool of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, ChinaBaked foods with a huge market scale play an important part in people's daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting the quality of baked foods is of great significance to process and produce high-quality baked foods. This paper reviewed the effects of fermentation conditions, processing conditions, and raw material composition on the quality of baked foods, and it also involved research on functional baked foods with the addition of special nutritional ingredients or low / no sugar content. These new types of baked foods are more in line with the current people's pursuit of the concept of nutritious and healthy diet. This paper could provide the reference for the design and production of high-quality baked foods, and promote the development and upgrading of the baked food industry.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230303?st=article_issuebaked foodsfermentationprocessing technologysensory qualitytexture |
| spellingShingle | LIN Qian-zhu CHEN Yue YU Xiang QIU Chao Effects of Processing Conditions and Key Components on the Quality of Baked Foods Liang you shipin ke-ji baked foods fermentation processing technology sensory quality texture |
| title | Effects of Processing Conditions and Key Components on the Quality of Baked Foods |
| title_full | Effects of Processing Conditions and Key Components on the Quality of Baked Foods |
| title_fullStr | Effects of Processing Conditions and Key Components on the Quality of Baked Foods |
| title_full_unstemmed | Effects of Processing Conditions and Key Components on the Quality of Baked Foods |
| title_short | Effects of Processing Conditions and Key Components on the Quality of Baked Foods |
| title_sort | effects of processing conditions and key components on the quality of baked foods |
| topic | baked foods fermentation processing technology sensory quality texture |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230303?st=article_issue |
| work_keys_str_mv | AT linqianzhu effectsofprocessingconditionsandkeycomponentsonthequalityofbakedfoods AT chenyue effectsofprocessingconditionsandkeycomponentsonthequalityofbakedfoods AT yuxiang effectsofprocessingconditionsandkeycomponentsonthequalityofbakedfoods AT qiuchao effectsofprocessingconditionsandkeycomponentsonthequalityofbakedfoods |