Sensory attributes of bakery products

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

2 Citations (Scopus)

Abstract

Cereal products are usually a very significant part of the daily diet of consumers. In particular, the consumption of wholegrain products benefits health by reducing the risk of certain chronic diseases. Cereal products are also growing in importance at a time when a large proportion of the population is becoming significantly overweight.
Original languageEnglish
Title of host publicationBakery Products Science and Technology
PublisherWiley
Pages391-407
Edition2nd
ISBN (Print)978-1-119-96715-6
DOIs
Publication statusPublished - 2014
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

baked goods
grain products
sensory properties
chronic diseases
diet

Keywords

  • cereal
  • grain
  • bread
  • breakfast cereal
  • milling fractionation
  • sourdough fermentation
  • germination
  • extrusion
  • enzyme
  • sense
  • sensory

Cite this

Heiniö, R-L. (2014). Sensory attributes of bakery products. In Bakery Products Science and Technology (2nd ed., pp. 391-407). Wiley. https://doi.org/10.1002/9781118792001.ch22
Heiniö, Raija-Liisa. / Sensory attributes of bakery products. Bakery Products Science and Technology. 2nd. ed. Wiley, 2014. pp. 391-407
@inbook{2d03e614c8f34b65a4b8b4f63ee1e85b,
title = "Sensory attributes of bakery products",
abstract = "Cereal products are usually a very significant part of the daily diet of consumers. In particular, the consumption of wholegrain products benefits health by reducing the risk of certain chronic diseases. Cereal products are also growing in importance at a time when a large proportion of the population is becoming significantly overweight.",
keywords = "cereal, grain, bread, breakfast cereal, milling fractionation, sourdough fermentation, germination, extrusion, enzyme, sense, sensory",
author = "Raija-Liisa Heini{\"o}",
year = "2014",
doi = "10.1002/9781118792001.ch22",
language = "English",
isbn = "978-1-119-96715-6",
pages = "391--407",
booktitle = "Bakery Products Science and Technology",
publisher = "Wiley",
address = "United States",
edition = "2nd",

}

Heiniö, R-L 2014, Sensory attributes of bakery products. in Bakery Products Science and Technology. 2nd edn, Wiley, pp. 391-407. https://doi.org/10.1002/9781118792001.ch22

Sensory attributes of bakery products. / Heiniö, Raija-Liisa.

Bakery Products Science and Technology. 2nd. ed. Wiley, 2014. p. 391-407.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

TY - CHAP

T1 - Sensory attributes of bakery products

AU - Heiniö, Raija-Liisa

PY - 2014

Y1 - 2014

N2 - Cereal products are usually a very significant part of the daily diet of consumers. In particular, the consumption of wholegrain products benefits health by reducing the risk of certain chronic diseases. Cereal products are also growing in importance at a time when a large proportion of the population is becoming significantly overweight.

AB - Cereal products are usually a very significant part of the daily diet of consumers. In particular, the consumption of wholegrain products benefits health by reducing the risk of certain chronic diseases. Cereal products are also growing in importance at a time when a large proportion of the population is becoming significantly overweight.

KW - cereal

KW - grain

KW - bread

KW - breakfast cereal

KW - milling fractionation

KW - sourdough fermentation

KW - germination

KW - extrusion

KW - enzyme

KW - sense

KW - sensory

U2 - 10.1002/9781118792001.ch22

DO - 10.1002/9781118792001.ch22

M3 - Chapter or book article

SN - 978-1-119-96715-6

SP - 391

EP - 407

BT - Bakery Products Science and Technology

PB - Wiley

ER -

Heiniö R-L. Sensory attributes of bakery products. In Bakery Products Science and Technology. 2nd ed. Wiley. 2014. p. 391-407 https://doi.org/10.1002/9781118792001.ch22