Sensory attributes of bakery products

Raija-Liisa Heiniö

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

3 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

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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