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Rheology and Quality Research of Cereal-Based Food
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Rheology and Quality Research of Cereal-Based Food

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

Deadline for manuscript submissions: closed (31 March 2020) | Viewed by 42549

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Anabela Raymundo

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Guest Editor
LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, School of Agronomy, University of Lisbon, 1349-017 Lisboa, Portugal
Interests: rheology; proteins; emulsions; foams; gels; polysaccharides; 3D printing
Special Issues, Collections and Topics in MDPI journals
Dr. Isabel Sousa

E-Mail Website1 Website2
Guest Editor
LEAF (Linking Landscape, Environment, Agriculture and Food) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: food rheology and texture; cereal technologies; sustainable food product design and functional foods within bioeconomy focus and impact on health
Special Issues, Collections and Topics in MDPI journals
Dr. María Dolores Torres

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Guest Editor
Department of Chemical Engineering, Universidade de Vigo (Campus Ourense), Science Faculty, As Lagoas, 32004 Ourense, Spain
Interests: food rheology; functional foodstuff; gluten-free matrices; food product innovation with food by-products
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We cordially invite you to contribute to this “Rheology and Quality Research of Cereal-Based Food” Special Issue, a daring and economically-relevant subject.

Innovation is the driver of economic growth, and new trends in the cereal industry deal with a permanent need to develop new food products, adjusted to consumer demands and, in the near future, to scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of by-products in designed thought food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumers’ acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties. Rheology is an old tool for the food cereal industries. New challenges, such as creative processes like additive manufacturing or 3D printing, can be adapted to cereal-based foods; food macromolecules (proteins and polysaccharides) are the major players for the creation of relevant food structures, such as foams and crisp snacks. The development of gluten-free or vegetarian products using alternative proteins and polysaccharides, nutritious mixtures of cereals and pulses to replace meat protein, as well as the use of food industry by-products, such as brewer-spent grains as a source of these structuring biopolymers, are some other challenges in creating innovative food or feed products. Sustainability in the production of the food ingredients and economic viability of their production and subsequent transformation into fair-traded, well-accepted food products are essential for the progress of the cereal industry, with a relevant impact on human wellness and progress. The use of poorly exploited food sources, such as micro and macroalgae, in cereal products is also an opportunity to explore. This approach allows the design of food with added value and relevant nutritional benefits.

Finally, consumer attitude towards new food products is a relevant issue for the success of innovations and should be considered for close to the market food products.

These are some of the current topics, but you are welcome to add new ones and contribute to this highly impactful Special Issue.

Prof. Dr. Anabela Raymundo
Dr. Isabel Maria Nunes de Sousa
Dr. María Dolores Torres
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

  • Food rheology and texture
  • Innovation on cereal technologies and food products
  • Cereal-based foods with impact on health
  • 3D food printing based on cereals
  • Cereal food/feed product development
  • Design thinking in food/feed cereal formulations
  • Sustainability of the food/feed cereal products
  • Cereal food/feed as health and wellness promoters
  • Food for groups with special requirements (gluten-free cereal foods)
  • Food structure in cereal food products
  • Sustainability and economic viability
  • Re-introduction of by-products into the cereal food value chain
  • Consumer acceptance and attitude towards cereal based foods
  • Market feasibility

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Published Papers (9 papers)

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Editorial

Jump to: Research

6 pages, 210 KiB  
Editorial
Special Issue: Rheology and Quality Research of Cereal-Based Food
by Anabela Raymundo, María Dolores Torres and Isabel Sousa
Foods 2020, 9(11), 1517; https://doi.org/10.3390/foods9111517 - 22 Oct 2020
Cited by 3 | Viewed by 3299
Abstract
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed [...] Read more.
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)

Research

Jump to: Editorial

12 pages, 1694 KiB  
Article
Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition
by Pavalee Chompoorat, Napong Kantanet, Zorba J. Hernández Estrada and Patricia Rayas-Duarte
Foods 2020, 9(5), 616; https://doi.org/10.3390/foods9050616 - 11 May 2020
Cited by 8 | Viewed by 3351
Abstract
Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. [...] Read more.
Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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15 pages, 3074 KiB  
Article
Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
by Maria Cristiana Nunes, Isabel Fernandes, Inês Vasco, Isabel Sousa and Anabela Raymundo
Foods 2020, 9(5), 579; https://doi.org/10.3390/foods9050579 - 4 May 2020
Cited by 40 | Viewed by 4584
Abstract
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% [...] Read more.
The objective of this work is to increase the nutritional quality of gluten-free (GF) bread by addition of Tetraselmis chuii microalgal biomass, a sustainable source of protein and bioactive compounds. The impact of different levels of T. chuii (0%—Control, 1%, 2% and 4% w/w) on the GF doughs and breads’ structure was studied. Microdough-Lab mixing tests and oscillatory rheology were conducted to evaluate the dough´s structure. Physical properties of the loaves, total phenolic content (Folin-Ciocalteu) and antioxidant capacity (DPPH and FRAP) of the bread extracts were assessed. For the low additions of T. chuii (1% and 2%), a destabilising effect is noticed, expressed by lower dough viscoelastic functions (G’ and G’’) and poor baking results. At the higher level (4%) of microalgal addition, there was a structure recovery with bread volume increase and a decrease in crumb firmness. Moreover, 4% T. chuii bread presented higher total phenolic content and antioxidant capacity when compared to control. Bread with 4% T. chuii seems particularly interesting since a significant increase in the bioactivity and an innovative green appearance was achieved, with a low impact on technological performance, but with lower sensory scores. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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15 pages, 1145 KiB  
Article
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
by R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros and A. Raymundo
Foods 2020, 9(5), 560; https://doi.org/10.3390/foods9050560 - 2 May 2020
Cited by 25 | Viewed by 6416
Abstract
Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for [...] Read more.
Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly high fibre content and is naturally gluten free. The aim of this study was to use acorn flour as a gluten-free ingredient to improve dough rheology, following also market trends of sustainability and fibre-rich ingredients. Doughs were prepared with buckwheat and rice flours, potato starch and hydroxypropylmethylcellulose. Two levels of acorn flour (23% and 35% w/w) were tested and compared with control formulation. Micro-doughLAB was used to study mixing and pasting properties. Doughs were characterised using small amplitude oscillatory measurements (SAOS), with a controlled stress rheometer, and regarding Texture Profile Analysis (TPA) by a texturometer. Dietary fibre content and its soluble and insoluble fractions were also evaluated on the developed breads. Acorn flour showed promising technological properties as food ingredient for gluten-free baking (improved firmness, cohesiveness and viscoelasticity of the fermented dough), being an important fibre source. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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15 pages, 1191 KiB  
Article
Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch–Rice Flour System
by Luca Nuvoli, Paola Conte, Sebastiano Garroni, Valeria Farina, Antonio Piga and Costantino Fadda
Foods 2020, 9(4), 517; https://doi.org/10.3390/foods9040517 - 20 Apr 2020
Cited by 3 | Viewed by 4526
Abstract
The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a [...] Read more.
The effects of ball milling treatment on both the structure and properties of guar gum (GG), tara gum (TG), and methylcellulose (MC) were analyzed prior to assessing their potential interactions with starch components when they are used alone or in blends in a corn starch–rice flour system. X-ray diffraction profiles showed that the ball milling caused a reduction in the crystallin domain and, in turn, a diminished viscosity of the GG aqueous solutions. Despite an increase in its viscosity properties, effects on TG were minimal, while the milled MC exhibited reduced crystallinity, but similar viscosity. When both milled and un-milled hydrocolloids were individually added to the starch–flour system, the pasting properties of the resulting mixtures seemed to be affected by the type of hydrocolloid added rather than the structural changes induced by the treatment. All hydrocolloids increased the peak viscosity of the binary blends (especially pure GG), but only milled and un-milled MC showed values of setback and final viscosity similar to those of the individual starch. Ball milling seemed to be more effective when two combined hydrocolloids (milled GG and MC) were simultaneously used. No significant differences were observed in the viscoelastic properties of the blends, except for un-milled GG/starch, milled TG/starch, and milled MC/milled TG/starch gels. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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11 pages, 1767 KiB  
Article
Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum
by Ye-Eun Hong and Meera Kweon
Foods 2020, 9(2), 145; https://doi.org/10.3390/foods9020145 - 1 Feb 2020
Cited by 9 | Viewed by 3791
Abstract
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each [...] Read more.
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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Graphical abstract

14 pages, 3226 KiB  
Article
Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
by Carla Graça, Anabela Raymundo and Isabel Sousa
Foods 2020, 9(2), 111; https://doi.org/10.3390/foods9020111 - 21 Jan 2020
Cited by 20 | Viewed by 5886
Abstract
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since [...] Read more.
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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15 pages, 1741 KiB  
Article
Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours
by Silvia Mironeasa and Georgiana Gabriela Codină
Foods 2019, 8(12), 626; https://doi.org/10.3390/foods8120626 - 30 Nov 2019
Cited by 37 | Viewed by 4847
Abstract
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing [...] Read more.
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G’ and loss modulus G” increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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13 pages, 574 KiB  
Article
Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours
by Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón and Mercedes M. Pedrosa
Foods 2019, 8(9), 381; https://doi.org/10.3390/foods8090381 - 2 Sep 2019
Cited by 31 | Viewed by 4613
Abstract
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of [...] Read more.
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%–70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%–36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers’ requirement for functional foods. Full article
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
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