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Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition

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

Deadline for manuscript submissions: 31 May 2025 | Viewed by 11512

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Prof. Dr. Jinshui Wang

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Guest Editor

College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Interests: cereal chemistry; cereal products; cereal proteins; processing technology; wheat dough; gluten
Special Issues, Collections and Topics in MDPI journals

Dr. Ying Liang

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Guest Editor

College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
Interests: cereal proteins; processing technology; nutritional functionality; instant noodles; gluten
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal, a special commodity with strategic significance, is an important part of the national security strategy and has crucial significance for the stable development of the national economy. Cereal chemistry is a subject that studies the physical, physiological and biochemical properties; nutritional function; processing technology and rational utilization of various cereals and cereal products. Research on cereal chemistry focuses on several aspects, including the external morphological characteristics of cereals; changes in the structural, physicochemical and biochemical properties of components during processing and storage and the processing technology and nutritional function of cereal products. Advances in research on cereal chemistry provides a theoretical basis for improving cereal quality, developing new cereal resources, evolving the storage and processing technology of cereal and cereal products, scientifically adjusting dietary structures, strengthening the quality control of cereal and cereal products and improving the level of raw material processing and comprehensive utilization of cereals. Therefore, this Special Issue welcomes all types of papers, including original research articles, reviews, brief communications and opinions related to the knowledge and application of cereal and cereal product chemistry, nutrition and technology. We are eager to receive your contributions.

Prof. Dr. Jinshui Wang
Dr. Ying Liang
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

cereal chemistry
cereal proteins
nutritional functionality
processing technology
wheat dough

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Published Papers (10 papers)

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Research

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23 pages, 4564 KiB

Open AccessArticle

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread

by Joanna Kaszuba, Magdalena Czyż, Tomasz Cebulak and Karolina Pycia

Foods 2024, 13(19), 3035; https://doi.org/10.3390/foods13193035 - 24 Sep 2024

Viewed by 549

Abstract

Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain rye, which is a premise for undertaking research on the usefulness of this cereal grain in food production. Therefore, the aim of the study was to compare the baking value of flour with different milling yields obtained from milling mountain rye grain. The research material consisted of rye grain (Secale montanum Guss.), which was milled, and 6 different rye flours were obtained. The flour was tested for selected quality parameters such as moisture, crude protein content, total ash content, and acidity. Doughs were prepared and fermented using a single-phase method carried out in two different variants, with or without the addition of lactic acid. The obtained rye breads were quality assessed and subjected to organoleptic and consumer evaluations. The use of the fermentation method with dough acidification with lactic acid allowed us to obtain breads with a better specific volume and acidity compared to those obtained from dough without acidification. Breads baked from dough prepared using the method of non-acidification with lactic acid had better porosity of the crumb. In the quality classification, breads made from low-extract flour turned out to be the best, and breads baked from dough made using the non-lactic acid acidification method were more generally accepted by panelists. As confirmed by research, mountain rye grain is a raw material for the production of flour with good baking value, which depends on the preparation of the grain and milling method. The quality of rye bread made from mountain rye flour depends on the flour yield, the baking value of the flour, and the method used for dough fermentation for bread baking Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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17 pages, 2648 KiB

Open AccessArticle

Production of Long Fermentation Bread with Jabuticaba Peel Flour Added: Technological and Functional Aspects and Impact on Glycemic and Insulinemic Responses

by Miriam Regina Canesin Takemura, Juliana Silva da Graça, Marianna Miranda Furtado, Marcella Camargo Marques, Anderson S. Sant’Ana, Mário Roberto Maróstica Junior, Lilian Regina Barros Mariutti, Bruno Geloneze and Cinthia Baú Betim Cazarin

Foods 2024, 13(18), 2878; https://doi.org/10.3390/foods13182878 - 11 Sep 2024

Viewed by 1239

Abstract

The consumption of jabuticaba (Plinia cauliflora), a native Brazilian fruit, has shown promising results concerning some metabolic disorders. Therefore, studying it may aid in the development of products capable of preventing or delaying pathological conditions. The objective of the present study was to formulate a functional sourdough bread with the inclusion of jabuticaba peel flour (JPF) and to evaluate the effect on the postprandial response. The proximate composition of the JPF and bread, the stability of the antioxidant compounds after baking, and the functional activity in a clinical trial were carried out to develop the product and guarantee its quality. JPF increased the fiber content of the bread in comparison to the control from 1.0 g/100 g to 2.3–2.9 g/100 g. Also, the antioxidant capacity increased 1.35 to 3.53 times by adding JPF to the bread, as well as the total reducing capacity (1.56 to 2.67 times). The bread’s shelf life was guaranteed for seven days. In the clinical trial, the consumption of control bread resulted in a glycemia peak at 30 min, remaining high until 45 min; for the JPF bread, we noticed a less prominent peak at 45 min and a decrease with less inflection until 180 min. The serum antioxidant capacity of the individuals increased after the 3 h. Although no statistical difference was observed between the groups in the satiety profile, JPF bread presented higher scores after 60 min. Furthermore, a lessened desire to eat other foods and hunger was observed after consuming JPF bread. The inclusion of JPF in the bread manufacturing process promoted a longer shelf life and increased nutritional quality. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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17 pages, 1849 KiB

Open AccessArticle

Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response

by Michele Canale, Rosalia Sanfilippo, Maria Concetta Strano, Anna Rita Bavaro, Margherita Amenta, Michele Bizzini, Maria Allegra, Sebastiano Blangiforti and Alfio Spina

Foods 2024, 13(17), 2711; https://doi.org/10.3390/foods13172711 - 27 Aug 2024

Viewed by 966

Abstract

The use of inulin in food is highly appreciated by consumers because of its prebiotic effect. In this study, the effects of increasing additions (5, 10 and 20%) of inulin as a substitute for wheat flour in bread production were investigated with regard to the physical, technological and rheological properties of the flour blends. Inulin reduced the water-binding capacity from 1.4 g/100 g with 0 flour to 0.80 g/100 g with the 20% inulin addition, while there were no statistical differences in the oil-binding capacity. The addition of inulin also influenced the yeast rates, especially in the samples with 5 and 10% addition. On the farinograph, inulin caused a reduction in water absorption (40.75 g/100 g with 20% inulin), an increase in dough development time (18.35 min with 10% inulin) and dough stability (13.10 min with 10% inulin). The mixograph showed a longer kneading time for the sample with 20% inulin (8.70 min) than for the control (4.61 min). In addition, there was an increase in dough firmness and tightness due to the addition of inulin (W: 203 × 10⁻⁴ J; P/L: 4.55 for the 20% inulin sample) compared with the control. The physical and technological properties of the loaves were evaluated at time 0 and after 4 days (T4). The addition of inulin reduced the volume of the bread while increasing the weight, albeit with a weight loss at T4 (compared to T0) of 4.8% for the 20% inulin and 14.7% for the control. The addition of inulin caused a darkening of the crust of the enriched bread, proportional to the increase in inulin content. In addition, the inulin content ranged from 0.82 g/100 g in the control to 14.42 g/100 g in the 20% inulin bread, while the predicted glycemic index ranged from 94.52 in the control to 89.39 in the 20% inulin bread. The available data suggest that the formulation with 5% inulin provides the highest performance. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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15 pages, 1616 KiB

Open AccessArticle

Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation

by Yanyan Chen, Yingtao Yu, Xin An, Huihui Zhang, Wei Gong, Ying Liang and Jinshui Wang

Foods 2024, 13(16), 2537; https://doi.org/10.3390/foods13162537 - 14 Aug 2024

Viewed by 1137

Abstract

The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has been largely unexplored. This study addresses this gap by examining the maturation of freshly milled wheat flour at 15 °C, 25 °C, and 40 °C over 60 days, focusing on enzymatic activities—lipase, lipoxidase, and catalase—and lipid metabolites, including free fatty acids, conjugated trienes, p-anisidine value, and total oxidation value. The results of this study showed that free fatty acids continued to increase at all temperatures, with the most significant increase of 50% at 15 °C. The p-anisidine value followed a pattern of initial increase followed by a decline, while conjugated trienes were markedly higher at 40 °C, suggesting temperature’s significant influence on lipid peroxidation. Notably, total oxidation values became erratic post 30 days, indicating a shift in oxidative dynamics. This study underscores the correlation between lipid metabolites and enzymatic activities, revealing the enzymes’ pivotal role in lipid oxidation. The interplay of temperature and time offers valuable insights for optimizing wheat flour maturation, ensuring superior quality for various applications. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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18 pages, 5169 KiB

Open AccessEditor’s ChoiceArticle

Comparative Evaluation of Chemical Composition and Nutritional Characteristics in Various Quinoa Sprout Varieties: The Superiority of 24-Hour Germination

by Beier Cao, Changjian Bao, Zhiqiang Zhu, Yanning Gong, Junyu Wei, Zhenguo Shen and Nana Su

Foods 2024, 13(16), 2513; https://doi.org/10.3390/foods13162513 - 12 Aug 2024

Viewed by 1103

Abstract

Quinoa (Chenopodium quinoa Willd) sprouts are rich in bioactive compounds that offer numerous health benefits. However, limited research exists on their cultivation, nutritional value, and processing potential. This study compared the nutritional composition and antioxidant activity of quinoa sprouts from different varieties at various time points. Results showed a general increase in most nutrients over time. At the 24 h mark, JQ-W3 exhibited a 17.77% increase in leucine, 1.68 times higher than in eggs, along with a 6.11-fold elevation in GABA content. JQ-B1 exhibited the preeminent antioxidant potency composite (APC) score. Saponins, known for their bitter taste, decreased at 12 h but returned to original levels by 24 h. Based on nutritional components and saponin content, 24 h sprouted black quinoa JQ-B1 and white quinoa JQ-W3 were selected, providing a basis for quinoa sprout development in the food industry. These findings contribute to the understanding and utilization of quinoa sprouts. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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12 pages, 1308 KiB

Open AccessArticle

Regional Variability in Sugar and Amino Acid Content of U.S. Soybeans and the Impact of Autoclaving on Reducing Sugars and Free Lysine

by Takehiro Murai, Seth Naeve and George A. Annor

Foods 2024, 13(12), 1884; https://doi.org/10.3390/foods13121884 - 15 Jun 2024

Viewed by 1090

Abstract

Exploring the sugar and amino acid content variability and the influence of thermal processing on these in soybeans can help optimize their utilization in animal feed. This study examined 209 samples harvested in 2020 and 55 samples harvested in 2021 from across the U.S. to assess their sugar variability and amino acid variability. Harvest regions included the East Corn Belt, West Corn Belt, Mid-South, East Coast, and the Southeast of the U.S. In addition to the sugar and amino acid contents, protein, oil, and seed size were also analyzed. Samples from 2021 were evaluated for their sugar and amino acid contents before and after autoclaving the seeds at 105–110 °C for 15 min. For the samples harvested in 2020, sucrose (4.45 g 100 g⁻¹) and stachyose (1.34 g 100 g⁻¹) were the most prevalent sugars. For the samples harvested in 2021, L-arginine (9.82 g 100 g⁻¹), leucine (5.29 g 100 g⁻¹), and glutamate (4.90 g 100 g⁻¹) were the most prevalent amino acids. Heat treatment resulted in an 8.47%, 20.88%, 11.18%, and 1.46% median loss of free lysine, sucrose, glucose, and fructose. This study’s insights into the variability in sugar and amino acid content and the heat-induced changes in the nutritional composition of soybeans provide a reference for improving soybean quality assessment and optimizing its use in animal feed formulations in the U.S. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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14 pages, 781 KiB

Open AccessArticle

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

by Dovilė Levickienė, Jurgita Kulaitienė, Nijolė Vaitkevičienė and Laura Rakauskaitė

Foods 2024, 13(11), 1737; https://doi.org/10.3390/foods13111737 - 1 Jun 2024

Viewed by 1122

Abstract

People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g⁻¹, respectively), and Ca (170.45 and 160.68 mg 100 g⁻¹, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g⁻¹), Zn (12.25 mg kg⁻¹), Mn (6.28 mg kg⁻¹), Cu (1.95 mg kg⁻¹), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg⁻¹), while the no-added rice cookies contained the most Fe (14.30 mg kg⁻¹). Replacing flour with leaf powder increased the cookies’ hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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11 pages, 4785 KiB

Open AccessCommunication

The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour

by Shijie Zhang, Changsheng Guo and Benguo Liu

Foods 2024, 13(10), 1543; https://doi.org/10.3390/foods13101543 - 15 May 2024

Viewed by 1143

Abstract

The effect of sulfuric acid hydrolysis on the Pickering emulsifying capacity of Tartary buckwheat flour (TBF) rich in starch was evaluated for the first time. The results indicate that the sulfuric acid concentration and hydrolysis time had a significant impact on the Pickering emulsifying capacity of acid-hydrolyzed Tartary buckwheat flour (HTBF). A low sulfuric acid concentration (1–2 mol/L) could reduce the particle size of HTBF, but it also decreased the Pickering emulsifying ability. At a sulfuric acid concentration of 3 mol/L, appropriate treatment time (2 and 3 days) led to particle aggregation but significantly improved wettability, thereby resulting in a rapid enhancement in emulsifying capacity. Under these conditions, the obtained HTBF (HTBF-D2-C3 and HTBF-D3-C3) could stabilize medium-chain triglyceride (MCT)-based Pickering high-internal-phase emulsions (HIPEs) with an oil-phase volume fraction of 80% at the addition amounts (c) of ≥1.0% and ≥1.5%, respectively. Its performance was significantly superior to that of TBF (c ≥ 2.0%). Furthermore, at the same addition amount, the droplet size of HIPEs constructed by HTBF-D3-C3 was smaller than that of HTBF-D2-C3, and its gel strength and microrheological performance were also superior to those of HTBF-D2-C3, which was attributed to the higher wettability of HTBF-D3-C3. The findings of this study can facilitate the in-depth application of Tartary buckwheat and provide references for the development of novel Pickering emulsifiers. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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17 pages, 8658 KiB

Open AccessArticle

Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice

by Lingtao Kang, Jiaqian Luo, Zhipeng Su, Liling Zhou, Qiutao Xie and Gaoyang Li

Foods 2024, 13(8), 1148; https://doi.org/10.3390/foods13081148 - 10 Apr 2024

Cited by 1 | Viewed by 1251

Abstract

This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, and purple potato flour in a ratio of 34.5:28.8:26.7:10.0. Based on this blend, the reconstituted rice processed through extrusion puffing exhibited a purple-black hue; meanwhile, the instant reconstituted rice, produced through further microwave puffing, displayed a reddish-brown color. both imparted a rich cereal flavor. The starch in both types of rice exhibited a V-shaped structure with lower relative crystallinity. Compared to commercial rice, the reconstituted rice and instant reconstituted rice contained higher levels of flavonoids, polyphenols, and other flavor compounds, along with 1.63-fold and 1.75-fold more proteins, respectively. The GI values of the reconstituted rice and the instant reconstituted rice were 68.86 and 69.47, respectively; thus, they are medium-GI foods that can alleviate the increase in blood glucose levels. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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Review

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18 pages, 1247 KiB

Open AccessReview

Unlocking the Potential of Teff for Sustainable, Gluten-Free Diets and Unravelling Its Production Challenges to Address Global Food and Nutrition Security: A Review

by Mary Adepoju, Carol Verheecke-Vaessen, Laxmi Ravikumar Pillai, Heidi Phillips and Carla Cervini

Foods 2024, 13(21), 3394; https://doi.org/10.3390/foods13213394 - 25 Oct 2024

Viewed by 1169

Abstract

Sustainable diets, as defined by the Food and Agriculture Organisation, aim to be nutritionally adequate, safe, and healthy, while optimising natural and human resources. Teff (Eragrostis tef), a gluten-free grain primarily grown in Ethiopia, has emerged as a key contender in this context. Widely regarded as a “supergrain”, teff offers an outstanding nutrition profile, making it an excellent choice for people with gluten-related disorders. Rich with protein, essential amino acids, polyunsaturated fats, and fibre, and abundant in minerals like calcium and iron, teff rivals other popular grains like quinoa and durum wheat in promoting human health. Beyond its nutritional benefits, teff is a hardy crop that thrives in diverse climates, tolerating both drought and waterlogged conditions. Due to its resilience and rich nutrient content, teff holds the potential to address nine of the 17 United Nations’ Sustainable Development Goals (SDGs), including SDG 1 (no poverty), SDG 2 (zero hunger), and SDG 3 (good health and wellbeing), which are tied to improving food and nutrition security. However, teff production in Ethiopia faces significant issues. Traditional farming practices, insufficient storage infrastructure, and food safety challenges, including adulteration, hinder teff’s full potential. This review explores teff’s dual role as a nutritious, sustainable food source and outlines the key challenges in its production to conclude on what needs to be done for its adoption as a golden crop to address global food and nutrition security. Full article

(This article belongs to the Special Issue Advances in Cereal and Cereal Product Chemistry, Nutrition and Technology: 2nd Edition)

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