Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

1st Edition, Volume 99 - May 17, 2022
Editors: Weibiao Zhou, Jing Gao
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 5 5 7 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 5 5 8 - 7

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, includ… Read more

Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

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Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

Cover image
Title Page
Table of Contents
Copyright
Contributors
Preface
Chapter One: Towards the creation of personalized bakery products using 3D food printing
Abstract
1: Introduction
2: 3D printing technology for bakery products
3: Recent development in 3D-printed bakery products
4: Personalization in 3D-printed bakery products
5: Conclusions
Acknowledgments
References
Chapter Two: Dietary fiber in bakery products: Source, processing, and function
Abstract
1: Introduction
2: Dietary fibers (DFs)
3: Trends in fiber-enrichment in bakery products
4: Effects of DFs on dough processing
5: Effect of DFs on quality of bakery products
6: Effect of DFs on physiological functionality of bakery products
7: Improving the compatibility of DFs in bakery products
8: Conclusions
References
Chapter Three: The realm of plant proteins with focus on their application in developing new bakery products
Abstract
1: Introduction
2: Realm of plant proteins
3: Impact of protein fortification on bakery products
4: Conclusion and future outlooks
References
Chapter Four: Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
Abstract
1: Introduction and context: Why develop food for the elderly?
2: The role of food oral processing in perception and digestion
3: The elderly: Physiology and nutritional needs
4: Formulation of soft cereal foods targeted for the elderly
5: Conclusions and perspectives
References
Chapter Five: Gluten-free bakery products: Ingredients and processes
Abstract
1: Introduction
2: Ingredients
3: Processes
4: Nutritional quality of gluten-free products
5: Conclusions
References
Chapter Six: Enhancing health benefits of bakery products using phytochemicals
Abstract
1: Introduction
2: Catechins from green tea
3: Anthocyanins
4: Fucoidan from Undaria pinnatifida
5: Quercetin
6: Conclusions
References
Chapter Seven: Sugar, salt and fat reduction of bakery products
Abstract
1: Health concerns: The driving force to reduce sugar, salt and fat in baked products
2: Role of sugar, salt and fat in baked products
3: Techniques to reduce sugar in baked products
4: Techniques to reduce salt in baked products
5: Techniques to reduce fat in baked products
6: Summary
References

Weibiao Zhou

Dr. Weibiao Zhou is a full professor and Foundation Head of the Department of Food Science and Technology, National University of Singapore (NUS). He is an elected Fellow of the International Academy of Food Science and Technology (IAFoST), and also an elected Fellow of the Australian Institute of Food Science and Technology (AIFST), the Royal Society of Chemistry (RSC), UK, and the Singapore Institute of Food Science and Technology (SIFST). He is Chair of the Advisory Committee on Evaluation of Health Claims, Singapore Food Agency (SFA) and a member of the Singapore Food Standards Committee. He is an editorial board member for a number of SCI-indexed journals. An ex-editor for Trends in Food Science & Technology (published by Elsevier), currently he serves as an editor for Food Control (published by Elsevier) and npj Science of Food (published by Nature). Educated in China and Australia, he has held various professional positions in a number of organisations in Australia, Canada, China, France, Spain and USA. With 39 years of research experience and more than 300 scientific publications, his research interests and expertise are in food engineering and food processing, particularly baking processes, dairy processes, drying, functional foods, innovative processing technologies, nano food packaging, and process modelling, optimisation and control.

Affiliations and expertise

Department of Food Science and Technology, National University of Singapore

Jing Gao

Dr. Jing Gao obtained her PhD in Food Science and Technology in 2017 from NUS, followed by a postdoctoral training to further her research in the field of functional bakery products development and in vitro digestive system innovations. She has published more than 10 papers in peer-reviewed journals, co-authored 2 book chapters and obtained 3 patents. Jing was recognized in 2019 as a ‘Rising Star in Texture Research’ by Journal of Texture Studies (published by Wiley) Now, Jing is working on bringing these functional food products to markets as the co-founder of AuroraFood, a spin-off company backed by NUS and the Singapore government.

Affiliations and expertise

Department of Food Science and Technology, National University of Singapore