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Food Processing Technology of Pulses and Cereals
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Food Processing Technology of Pulses and Cereals

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 (20 June 2024) | Viewed by 3927

Special Issue Editors

Dr. Davide De Angelis

E-Mail Website
Guest Editor
Section of Food Science and Technology, Department of Soil, Plant and Food Science, University of Bari, 70126 Bari, Italy
Interests: pulses; cereals; food chemistry; food analysis; food technology; dry fractionation; air classification; vegetable proteins; rheology; plant-based ingredients; new food product development
Special Issues, Collections and Topics in MDPI journals
Dr. Carmine Summo

E-Mail Website
Guest Editor
Section of Food Science and Technology, Department of Soil, Plant and Food Science, University of Bari, 70121 Bari, Italy
Interests: pulses; cereals; food technology; shelf life; food analysis; vegetable proteins; preserve food; canned products; meat alternative
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Pulses and cereals are key products for the sustainable development of the food system. Owing to their potential of being processed to produce a multitude of ingredients and food, they are an “hot topic” of the food research. For instance, pulses and cereals can be milled to obtain flour, that can be either directly used for food production, or processed to extract protein, starch or fiber ingredients, with improved technological and nutritional properties.

The aim of this Special Issue is to gather high impact reviews and original research papers on the processing technologies of pulses and cereals, with a particular emphasis on those applied to create valuable ingredients for the new food product development. In particular, for this Special Issue the following topic will be considered: (i) extraction technologies such as the dry fractionations (e.g., air classification, electrostatic separation), wet fractionations (e.g., alkaline extraction and isoelectric precipitation, aqueous fractionation, ultrafiltration, enzymatic extractions); (ii) processing that may improve the functionality and/or the nutritional value such as pulsed electric field, ultrasound, microwaves, high-pressure homogenization; (iii) structuring processes such as extrusion cooking, shear cell; (iv) biotechnological processes.

Dr. Davide De Angelis
Dr. Carmine Summo
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • extraction technologies
  • wet fractionations
  • dry fractionation
  • technological processes
  • biotechnological processes
  • pulsed electric field
  • ultrasound
  • microwaves
  • high-pressure
  • homogenizations
  • structuring processes
  • extrusion cooking

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Published Papers (3 papers)

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Research

21 pages, 515 KiB  
Article
Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
by Agnieszka Salamon, Hanna Kowalska, Sylwia Stępniewska and Anna Szafrańska
Appl. Sci. 2024, 14(10), 4101; https://doi.org/10.3390/app14104101 - 12 May 2024
Cited by 1 | Viewed by 962
Abstract
Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without [...] Read more.
Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour. Full article
(This article belongs to the Special Issue Food Processing Technology of Pulses and Cereals)
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18 pages, 10283 KiB  
Article
Exploration of Fragmentation Mechanisms of Yellow Split Peas during Grinding Using a Multimodal Approach
by Laurène Koëgel, Reine Barbar, Adrien Réau and Bernard Cuq
Appl. Sci. 2024, 14(9), 3740; https://doi.org/10.3390/app14093740 - 27 Apr 2024
Viewed by 826
Abstract
In the context of food and agro-ecological transitions, the development of food applications based on legume flours and plant proteins requires a mastery of grain milling. While wheat grain milling has been extensively studied and is well-mastered, legume grinding and its underlying mechanisms [...] Read more.
In the context of food and agro-ecological transitions, the development of food applications based on legume flours and plant proteins requires a mastery of grain milling. While wheat grain milling has been extensively studied and is well-mastered, legume grinding and its underlying mechanisms are still poorly understood. The aim of this work is to contribute to the study of the fragmentation mechanisms of pea grains during grinding. Experiments were carried out on hulled yellow pea grains (Kameleon variety) ground under different conditions using a ball mill (MM400, Retsch®, Haan, Germany) or a micro-cylinder mill. The results showed that the grinding of pea grains, regardless of the type of mill, produced powders characterized by particle size distribution curves with a multimodal shape. The curve analysis was performed according to a simplified deconvolution approach, taking into account different particle populations without diameter overlap. Four particle populations of different sizes were identified and correlated with specific mechanisms governing the grinding of yellow split peas. The physical and biochemical properties of the resulting powders were determined. Taking into account the proportions of the four populations within the powders, the results showed a positive correlation between the volume proportions of very fine (0–10 µm) and fine (10–55 µm) particles within the powders and the starch damage rate and the specific surface area developed, irrespective of the type of mill. Full article
(This article belongs to the Special Issue Food Processing Technology of Pulses and Cereals)
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11 pages, 445 KiB  
Article
Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition
by Alessio Cappelli, Mauro Zaninelli, Sirio Cividino, Mattia Fiscella, Enrico Cini, Alessandro Parenti and Piernicola Masella
Appl. Sci. 2023, 13(19), 11084; https://doi.org/10.3390/app131911084 - 9 Oct 2023
Cited by 1 | Viewed by 1460
Abstract
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve [...] Read more.
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition. Full article
(This article belongs to the Special Issue Food Processing Technology of Pulses and Cereals)
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