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The authors concluded that the method is a promising alternative to conventional wet chemistry techniques in assessing the quality attributes of baked goods The global bakery industry faces increasing competition from the “fast food on the go” segment. The use of hsi for quality assessment of cakes, one of the commonly consumed baked products, has been explored.

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Several studies have been done regarding the use of sourdough technology for the development of potential functional probiotic baked goods Thus, breakfast is increasingly often replaced with a snack One of probiotic bacteria bifidobacterium pseudocatelunatum atcc 27919 could be used in the development of a potential functional bread with enhanced nutritional values.

• Judy Collins Nude
• Lexi Vixi
• Robin Coleman

Nutritional value, flavor enhancement, texture improvement, food science, sustainable food production, sensory properties, food processing techniques, health benefits, novel food ingredients, consumer acceptance, ethical food development, functional foods important note

All contributions to this research topic must be within the scope of the section and journal to which they are. In response to changing consumer preferences, innovation drives change and value growth in the market for baked goods Today’s consumers lead active lives and follow diets