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Cereal-Based Foods
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Cereal-Based Foods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 19539

Special Issue Editors

Dr. Viktoria Zettel

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Guest Editor
Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
Interests: cereal science; rheology; legumes; process analytics; spectroscopy; sustainability; improving world nutrition; modelling; data evaluation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Bernd Hitzmann

E-Mail Website
Guest Editor
Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
Interests: process analytics; cereal science; modelling; chemometrics; process control; data evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation processes are well established in food and beverage production as well as for other industrial applications. The most popular fermentation processes might be the alcoholic fermentations of beer and wine. Leavening of bread and sourdough production are fermentation processes as well as the fermentation of yogurt and cheese. The benefits are seen in an improved food security by adding defined microorganisms to raw food material and the reduction of anti-nutritional factors. Food spoilage organisms are not able to grow in alcoholic or acidic environments that are created by adding desired microorganisms. Fermentation processes improve the nutritional values of the produced fermented foods regarding vitamins and digestibility. One of the most common and well-known fermented food around Europe is bread. However, every country has its own special foods, which are based on cereal fermentation. The fermented cereals vary from wheat to maize and oat to rice. During the fermentation processes structural and sensorial changes take place. Within this special issue various application of fermentation aspects for cereal based foods will be discussed, from advanced process measurements, process modelling to process optimization as well as improving the nutrition value of the final product.

Dr. Viktoria Zettel
Prof. Dr. Bernd Hitzmann
Guest Editors

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Keywords

  • fermentation
  • bread
  • cereal
  • nutrition

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Published Papers (7 papers)

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Editorial

Jump to: Research

2 pages, 185 KiB  
Editorial
Special Issue “Cereal-Based Foods”
by Viktoria Zettel and Bernd Hitzmann
Appl. Sci. 2022, 12(12), 6025; https://doi.org/10.3390/app12126025 - 14 Jun 2022
Viewed by 1059
Abstract
Published manuscripts about cereals have been increasing in numbers over the last 20 years by an average of 160 manuscripts per year [...] Full article
(This article belongs to the Special Issue Cereal-Based Foods)

Research

Jump to: Editorial

11 pages, 473 KiB  
Article
Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours
by Iuliana Banu and Iuliana Aprodu
Appl. Sci. 2022, 12(9), 4544; https://doi.org/10.3390/app12094544 - 29 Apr 2022
Cited by 7 | Viewed by 1696
Abstract
The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dough and bread quality. The flours fell [...] Read more.
The flour from white rice, Arborio (ARF) and Basmati (BRF) varieties, and the black rice Negro (NRF) variety, were investigated in this study in terms of proximate composition, solvent retention capacity (SRC), and thermo-mechanical properties of dough and bread quality. The flours fell into the classes with very low (NRF) and low amylose content (ARF and BRF); NRF flour had the highest contents of protein (11.16%), crude fiber (4.75%), ash (1.30%), and fats (3.42%). Correlations were obtained between CaCl2-SRC and fiber content, and between NaCl-SRC and lactic acid-SRC and protein content. The dough prepared from BRF had a lower value of the thermo-mechanical weakening, which suggests a higher resistance of the proteins to kneading. On the other hand, NRF exhibited a higher value of thermo-mechanical weakening, suggesting a lower protein resistance. Increasing the amount of water used to prepare the dough resulted in the decrease of the rate of starch retrogradation, while the breakdown decreased for BRF and remained constant for ARF and NRF. The specific volume and texture of the bread have been improved by using a larger amount of water in the preparation of the dough. The texture was negatively correlated (p < 0.05) with the specific volume of the bread. The best quality bread was obtained when the NRF was used. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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31 pages, 12305 KiB  
Article
Impact of Ferment Processing Parameters on the Quality of White Pan Bread
by Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck and Linda Malcolmson
Appl. Sci. 2021, 11(21), 10203; https://doi.org/10.3390/app112110203 - 31 Oct 2021
Cited by 6 | Viewed by 5133
Abstract
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that [...] Read more.
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that could be used for processing bread with the minimum use of dough improvers. The effects of ferment storage, fermentation time, and fermentation temperature on the quality of ferment and bread were evaluated to establish optimal conditions to produce a mature ferment. Trials were conducted on a pilot scale for greater relevance to industrialized bakeries. Ferment was assessed for total titratable acidity (TTA), pH, and viscosity. Breads made with ferment were evaluated for processing parameters, dough properties, and bread quality and compared to a control prepared without ferment. During fermentation, maximum TTA levels in the ferment were achieved at 100 min, then decreased by the end of fermentation, and increased by 24 h of storage at 4 °C. Viscosity was stable during fermentation but decreased by 24 h of storage. Inclusion of ferment resulted in reduced mixing times and improved dough extensibility and crumb softness. Specific loaf volume was not impacted; a slight reduction in crumb brightness and crumb structure was detected. Fermentation for 240 min at 35 °C was determined as optimal with a storage time for 24 h. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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18 pages, 11205 KiB  
Article
Drought Stress during Anthesis Alters Grain Protein Composition and Improves Bread Quality in Field-Grown Iranian and German Wheat Genotypes
by Azin Rekowski, Monika A. Wimmer, Sirous Tahmasebi, Markus Dier, Sarah Kalmbach, Bernd Hitzmann and Christian Zörb
Appl. Sci. 2021, 11(21), 9782; https://doi.org/10.3390/app11219782 - 20 Oct 2021
Cited by 13 | Viewed by 2408
Abstract
Drought stress is playing an increasingly important role in crop production due to climate change. To investigate the effects of drought stress on protein quantity and quality of wheat, two Iranian (Alvand, Mihan) and four German (Impression, Discus, Rumor, Hybery) winter wheat genotypes, [...] Read more.
Drought stress is playing an increasingly important role in crop production due to climate change. To investigate the effects of drought stress on protein quantity and quality of wheat, two Iranian (Alvand, Mihan) and four German (Impression, Discus, Rumor, Hybery) winter wheat genotypes, representing different quality classes and grain protein levels, were grown under field conditions in Eqlid (Iran) during the 2018–2019 growing season. Drought stress was initiated by interrupting field irrigation during the anthesis phase at two different stress levels. Drought stress at anthesis did not significantly change total grain protein concentration in any of the wheat genotypes. Similarly, concentrations of grain storage protein sub-fractions of albumin/globulin, gliadin and glutenin were unaltered in five of the six genotypes. However, analysis of protein sub-fractions by SDS polyacrylamide gel electrophoresis revealed a consistent significant increase in ω-gliadins with increasing drought stress. Higher levels of HMW glutenins and a reduction in LMW-C glutenins were observed exclusively under severe drought stress in German genotypes. The drought-induced compositional change correlated positively with the specific bread volume, and was mainly associated with an increase in ω-gliadins and with a slight increase in HMW glutenins. Despite the generally lower HMW glutenin concentrations of the Iranian genotypes and no effect of drought on the concentration of HMW sub-fraction, there was still high specific bread volume under drought. It is suggested that for the development of new wheat cultivars adapted to these challenging climatic conditions, the protein composition should be considered in addition to the yield and grain protein concentration. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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21 pages, 3973 KiB  
Article
The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles
by Katarzyna Marciniak-Lukasiak, Anna Zbikowska, Milena Kupiec, Monika Brzezinska, Iwona Szymanska and Piotr Lukasiak
Appl. Sci. 2021, 11(19), 9070; https://doi.org/10.3390/app11199070 - 29 Sep 2021
Cited by 8 | Viewed by 2509
Abstract
The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat [...] Read more.
The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat content, hydration time, color and texture parameters. The evaluation of sensory parameters before and after cooking of instant noodles has been performed. It can be concluded that the addition of TGase significantly decreased the fat content; the recipe with a 3% hemp protein addition with TGase in an amount of 2% was the most promising solution to obtain a low-fat product. On the other hand, the better consumer acceptance levels were observed for the rice protein addition (1%) with 2% TGase. It seems that the most promising product is the sample with a 5% addition of rice protein with 2% TGase-a reduction in the fat content by 30% (from 25% to 16%). The addition of rice protein, hemp protein and TGase reduced the fat content of the instant noodles in comparison to the control sample. The additives used had an impact on the L*, a* and b* color parameters. All instant noodles obtained during the research process were characterized by a short hydration time, which did not exceed 5 min. During the sensory evaluation, analyzed samples of the instant noodles obtained scores higher than 4.2 points on a five-point scale. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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12 pages, 1462 KiB  
Article
Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
by Yuxia Zhao and Meera Kweon
Appl. Sci. 2021, 11(17), 7904; https://doi.org/10.3390/app11177904 - 27 Aug 2021
Cited by 4 | Viewed by 2285
Abstract
The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation [...] Read more.
The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to the fresh dough, indicating excellent frozen stability. The first and second fermentation times were the significant processing factors for the RTP and RTB doughs influencing representative bread quality attributes based on quadratic models and ANOVA. Fermentation steps appeared to more significantly contribute to the quality of sweet bread made of frozen dough than freezing steps. The optimized RTP and RTB sweet bread dough processing conditions were the long first and second fermentation times for the dough based on a multiple response method and desirability. The optimum processing conditions for the RTP and RTB doughs were 44.7 min for the first fermentation time, 86.3 min for the second fermentation time, a −32.8 °C freezing temperature, and an 85.5 min freezing time. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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18 pages, 1787 KiB  
Article
Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions
by Yeri Seo, Yujin Moon and Meera Kweon
Appl. Sci. 2021, 11(9), 4034; https://doi.org/10.3390/app11094034 - 29 Apr 2021
Cited by 16 | Viewed by 2746
Abstract
Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to optimize the [...] Read more.
Purple-colored wheat bran was blended with flour at different ratios. The dough mixing characteristics of the flour–bran blends and quality characteristics and antioxidant activity of the bread prepared with the blends were investigated. Additionally, response surface methodology (RSM) was used to optimize the formula and processing conditions for the bread prepared with the blend at 30% bran. Solvent retention capacity (SRC), as a quality characteristic of the blends, showed that water absorption and damaged starch contribution increased proportionally as the bran blending ratio increased. Dough mixing patterns of blends determined by a mixograph exhibited deteriorated gluten strength by increasing the bran blending ratio. The total phenolic and anthocyanin contents and antioxidant activity (ABTS and DPPH radical scavenging activity) of the bread increased proportionally as the bran blending ratio increased. RSM analysis revealed that the best-fitted model for the results was a quadratic polynomial model with regression coefficient values close to or more than 0.900 for all responses. Optimized conditions were 68.1 g water, 4.0 min mixing time, and 67.3 min fermentation time. Overall, purple-colored wheat bran was successfully applied to produce bread with healthy functional properties by controlling water and mixing time. Full article
(This article belongs to the Special Issue Cereal-Based Foods)
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