Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheologic...

Full description

Bibliographic Details
Main Authors: Alessio Cappelli, Enrico Cini
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Sustainability
Subjects:
optimization of wheat cultivation
wheat milling
dough kneading
bread baking
life-cycle assessment
environmental sustainability
Online Access:https://www.mdpi.com/2071-1050/13/5/2608

Internet

https://www.mdpi.com/2071-1050/13/5/2608

Similar Items