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• W2891676058 abstract "Sensorial, nutritional and microbiological deteriorations of alveolar bakeries are mostly hazardous for producers that are threatened by the loss of consumers’ confidence and market shares. These alterations induce loss of the freshness, which is the first feature of purchasing. Hence, monitoring the quality of baked products has been determined by using different analytical techniques (e.g., rheology, chromatography, sensory analyses, etc.). To date, these tools are used as reference ones, but, they come under criticism due to their destructive and sophisticated aspects. Therefore, many newest techniques have been investigated in order to provide reliable data in a short time and a cheap way without the need of samples preparation. This review will discuss firstly the techno-functional properties of the lipid component in the formulation of alveolar products and attempts of its reduction and/or substitution. Then, the optimization of bakeries processing will be presented. The macroscopic and molecular techniques commonly used for monitoring quality, freshness and alteration of the alveolar products are finally reviewed. The potentialities of vegetable oils combined with fibers to reduce the saturated fatty acids content in recipe are highlighted. This review provides also a comprehensive approach for the optimization of alveolar goods processing in order to maintain the nutritional quality of the final product. Regarding quality and freshness control, this review emphasizes the complementarity between traditional methods and innovative ones, including spectroscopic techniques in combination with chemometric tools for understanding the molecular and macroscopic structure of alveolar baked products." @default.
• W2891676058 created "2018-09-27" @default.
• W2891676058 creator A5028502906 @default.
• W2891676058 creator A5044163447 @default.
• W2891676058 creator A5079911017 @default.
• W2891676058 date "2018-11-01" @default.
• W2891676058 modified "2023-10-02" @default.
• W2891676058 title "Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review" @default.
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• W2891676058 doi "https://doi.org/10.1016/j.tifs.2018.09.014" @default.
• W2891676058 hasPublicationYear "2018" @default.
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