Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

Preface Jing Gao and Weibiao Zhou 1. Towards the creation of personalized bakery products using 3D food printing Lu Zhang, Martijn Noort and Kjeld van Bommel 2. Dietary fiber in bakery products: Source, processing, and function Suyun Lin 3. The realm of plant proteins with focus on their application in developing new bakery products Fatma Boukid 4. Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities Melissa Assad-Bustillos, Gilles Feron and Guy Della Valle 5. Gluten-free bakery products: Ingredients and processes Manuel Gomez 6. Enhancing health benefits of bakery products using phytochemicals Jing Gao, Audrey Hui Si Koh and Weibiao Zhou 7. Sugar, salt and fat reduction of bakery products Nantawan Therdthai

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• Tecnologia dos alimentos e bebidas

<P>Bakery products, functional food, dietary fibre, gluten-free, phytochemicals, 3D printing, sugar reduction, elderly </P>