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Cereal Processing and Quality Control Technology
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Cereal Processing and Quality Control Technology

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 28 February 2025 | Viewed by 2357

Special Issue Editors

Dr. Federica Taddei

E-Mail Website
Guest Editor
CREA-Research Center for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy
Interests: cereals and grains; cereal chemistry; cereal functional foods; cereal foods; cereal based food; cereals compositional analyses; biochemical characterization of cereals; cereals processing; semolina pasta; pasta making; milling; bioactive compounds, antioxidants, brewer spent grain upcycling; food technology; food quality; functional food; food by products valorisation; grain and flour quality; sorghum; tef; einkorn; rice; durum and common wheat
Special Issues, Collections and Topics in MDPI journals
Dr. Roberto Ciccoritti

E-Mail Website1 Website2
Guest Editor
CREA—Research Centre for Olive, Fruit and Citrus Crops, Via di Fioranello 52, 00134 Rome, Italy
Interests: food processing; biochemistry; chromatography; spectrometry; bioactive compounds; extraction; antioxidant activity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal-based foods are staples of human nutrition, representing a primary source of energy. Traditional and innovative processing methods (milling, pearling, parboiling, malting, etc.) are implemented to change the chemical, physical, and food safety characteristics of the final product. Moreover, the growing demand for innovative cereal products incorporating under-utilized resources and new processing methods presents technological challenges, which also affect nutritional and sensory properties, as well as food safety. To ensure the safety and nutritional quality of both raw materials and processed cereal food products, it is essential to develop new and advanced quality control methods to be used during the production or development of new cereal-based foods.

This Special Issue of Foods will explore topics relevant to cereal processing technology and quality control assessment. Articles evaluating the sustainability implications (environmental, economic, and social impacts or benefits) of implementing such technologies and innovations are encouraged. Original research articles, reviews, and theoretical and experimental research articles are also welcome.

Dr. Federica Taddei
Dr. Roberto Ciccoritti
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods 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 2900 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

  • cereals
  • transformation processes
  • food safety
  • cereal food products
  • cereal quality
  • milling
  • dough formulation
  • pasta
  • bakery products
  • bioactive compounds

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Published Papers (2 papers)

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Research

11 pages, 1479 KiB  
Article
Artificial Rainfall on Grain Quality and Baking Characteristics of Winter Wheat Cultivars in Korea
by Hyeonjin Park, Jin-Kyung Cha, So-Myeong Lee, Youngho Kwon, Jisu Choi and Jong-Hee Lee
Foods 2024, 13(11), 1679; https://doi.org/10.3390/foods13111679 - 27 May 2024
Cited by 1 | Viewed by 774
Abstract
Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy [...] Read more.
Wheat (Triticum aestivum L.) stands as a significant cereal crop globally, including in Korea, where its consumption reached 35.7 kg per capita in 2023. In the southern regions of Korea, wheat cultivation follows paddy rice, with harvesting typically occurring during the rainy season in mid-June. This timing, coupled with the high humidity and unpredictable rainfall, often leads to pre-harvest sprouting and subsequent deterioration in flour quality. To assess the impact of rain on flour quality, an artificial rain treatment was administered 45 days after heading in an open field greenhouse, followed by flour quality analysis. The color measurement revealed an increase in the L* parameter, indicative of enhanced kernel vitreousness, attributed to endosperm starch degradation via alpha-amylase activation induced by water absorption. Moreover, significant changes were observed in ash content and the gluten index within the wetted group, resulting in decreased dough strength and stability, ultimately leading to a reduction in loaf volume. Consequently, it is recommended that wheat be harvested 4–7 days after reaching the physiological maturity stage to avoid the rainy season and ensure the production of high-quality wheat. Full article
(This article belongs to the Special Issue Cereal Processing and Quality Control Technology)
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16 pages, 2858 KiB  
Article
Breadmaking Quality Parameters of Different Varieties of Triticale Cultivars
by Aliona Ghendov-Mosanu, Nicolae Popa, Sergiu Paiu, Olga Boestean, Viorica Bulgaru, Svetlana Leatamborg, Galina Lupascu and Georgiana Gabriela Codină
Foods 2024, 13(11), 1671; https://doi.org/10.3390/foods13111671 - 27 May 2024
Viewed by 1123
Abstract
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and [...] Read more.
The aim of this research is to investigate the quality of different triticale cultivars (Ingen 35, Ingen 33, Ingen 93, Ingen 54, Ingen 40, Fanica and Costel) cultivated in the Republic of Moldova from the point of view of the flour, dough, and bread quality characteristics. This research may be of great importance for producers and consumers due to the high production capacity, wide adaptability, economic significance in human foods and nutritional value of triticale cultivars. The triticale flours were analyzed for moisture, ash, protein, wet gluten, fat, carbohydrates, acidity and color parameters (L*, a* and b* values). According to the chemical values, the triticale flours were suitable for breadmaking. The moisture content was less than 14% for all triticale varieties, indicating a long shelf life during its storage and the lowest protein content of 13.1%. The mixing, pasting and fermentation characteristics of triticale dough were analyzed using Mixolab, falling number, dynamic rheometer, alveograph and rheofermentometer devices. All triticale flours presented high levels of α-amylase, with falling number values being less than 70 s. The bread quality characteristics analyzed were the loaf volume, porosity, acidity, and sensory characteristics, and the textural parameters examined were the hardness, gumminess, chewiness, cohesiveness, and resilience. Our data showed large differences in breadmaking quality parameters. However, according to the sensory data, all the bread samples except those obtained from the Costel variety were of a very good quality, being within a total sensory range of 25.26–29.85 points. According to the relationships between flour, dough and bread characteristics obtained through principal component analysis, it may be concluded that the triticale varieties Costel, Ingen 33, Ingen 93 and Fanica, and Ingen 35 were more closely associated with each other. Significant differences were found between the triticale variety samples Ingen 40, Fanica, and Ingen 35 and between Ingen 54, Ingen 33, Costel, and Ingen 93. Full article
(This article belongs to the Special Issue Cereal Processing and Quality Control Technology)
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