Sensory attributes of bakery products

Raija-Liisa Heiniö

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

    7 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

    Keywords

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

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