Critical assessment of formulation, processing and storage conditions on the quality of alveolar baked products determined by different analytical techniques: A review

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.