This research aims to enhance the nutritional value of gluten-free bread by incorporating a
diverse range of components, including additives with beneficial effects on human health …

Purpose This paper aims to examine how health consciousness, perceived nutrition of
cereals, hedonic eating values and utilitarian eating values would influence consumers' …

The aim of the current study was two-fold:(1) to identify consumer segments based on bread
selection motives and (2) to examine differences between the identified segments in terms of …

Sourdough fermentation is a traditional process that is used to improve bread quality. A
spontaneous sourdough ecosystem consists of a mixture of flour and water that is fermented …

Fruit and cereal bars are the response to the changing needs of consumers seeking health-
promoting and convenient products. A cross-sectional study was conducted using the CAWI …

Objectives: The consumption of whole grains is widely recognised as healthy and included
in several national dietary guidelines. Despite that, the consumption of whole grain products …

Evidence of global dietary fibre (DF) deficits provides impetus for research to develop new
food products and reformulate commonly consumed foods to enable the transition to more …

This study aimed to examine the drivers and types of sustainable product innovations
undertaken in bakeries with a particular focus on fibre-enriched bread. This type of bread …

To evaluate responses to different sourdough breads, six groups of rats were fed a
conventional refined wheat bread with no sourdough content (C_WhB); a leavened spelt …

The aims of the study were to identify the perceptions about the technologies that are used
to increase the nutritional value of cereal products, and to evaluate relations between …