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Trends in Grain-Based Foods
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Trends in Grain-Based Foods

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

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 29628

Special Issue Editors

Prof. Dr. Manuel Gómez

E-Mail Website
Guest Editor
Food Technology Area, Department of Agroforestry Engineering, University of Valladolid, 50 Avda. Madrid, 34071 Palencia, Spain
Interests: gluten-free; sugar free; fat reduction; flour quality; fiber enrichment
Special Issues, Collections and Topics in MDPI journals
Dr. Lillian Barros

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Guest Editor
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Interests: natural bioactive compounds; medicinal chemistry; bioactivity and toxicology; functional applications
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Cereal grains are one of the major staples worldwide, corresponding to two-thirds of the energy and protein intake of the human diet. They are subjected to different processes (dehulling, milling, dough making, extrusion, bread making, etc.) used in the production of popular grain-based foods, such as bakery and pastry products, breakfast cereals, pasta, couscous, and snacks. Currently, research trends in this field have been converging to the study of whole grains, pseudocereals, pulses (legume), and other botanical groups, such as nuts. These grains possess excellent nutritional properties and are a source of bioactive compounds. Additionally, they have been associated with health benefits in metabolomics and autoimmune and non-communicable diseases.

This Special Issue is associated with the 0612_TRANS_CO_LAB_2_P, a European Interreg project aiming to establish a Sustainable Agri-Food Cross-Border Collaborative Laboratory with a special focus on the cereal industry. Therefore, recent research and new insights into the cereal and grain science fields are welcomed to be published. This Special Issue’s goal is to collect original research papers and critical reviews regarding meaningful conceptual approaches in physiology, pathology, biotechnology, functional and nutritional aspects, processing, and utilization of grains from cereals, pseudocereals, legume (pulses), and other groups. Furthermore, innovative analysis, methodologies, instrumentation, and novel advances in this field are also within the scope. Thus, if you can provide valuable knowledge in the area of grain science, it would be an honor to invite you to contribute with your expertise to this Special Issue.

Prof. Manuel Gomez
Dr. Lillian Barros
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
  • Whole grain 
  • Pseudocereal 
  • Pulse
  • Grain processing 
  • Grain-based foods 
  • Gluten-free
  • Health benefits

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Published Papers (7 papers)

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Research

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17 pages, 3663 KiB  
Article
Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature
by Jing Du, Yingxue Lin, Yuan Gao, Yanyan Tian, Jixiang Zhang and Guozhen Fang
Foods 2022, 11(2), 185; https://doi.org/10.3390/foods11020185 - 11 Jan 2022
Cited by 12 | Viewed by 3087
Abstract
Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content [...] Read more.
Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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11 pages, 1035 KiB  
Article
Consumption of Sprouts and Perceptions of Their Health Properties in a Region of Northwestern Mexico
by Alan Amado Ruiz Hernández, Fernando Ayala Zavala, Ofelia Rouzaud Sández, Juana Frias, Humberto Astiazarán-García and Rosario Maribel Robles Sánchez
Foods 2021, 10(12), 3098; https://doi.org/10.3390/foods10123098 - 14 Dec 2021
Cited by 5 | Viewed by 2643
Abstract
There is a lack of information about consumer understanding of functional foods. Sprouts provide beneficial compounds that can help counteract chronic noncommunicable diseases. The population of a region in Northwestern Mexico has a high prevalence of chronic degenerative disease, and there is a [...] Read more.
There is a lack of information about consumer understanding of functional foods. Sprouts provide beneficial compounds that can help counteract chronic noncommunicable diseases. The population of a region in Northwestern Mexico has a high prevalence of chronic degenerative disease, and there is a need to promote strategies to increase the consumption of foods that provide health benefits, including sprouts. However, there is a lack of information regarding the sale, consumption and perception of sprouts’ healthy properties. A computer-assisted web-based survey (CAWI) was developed and distributed through social media to understand consumer knowledge of these foods’ health effects and their consumption. The survey of people with diverse sociodemographic profiles indicated a 1–3 times per week consumption and they knew the health benefits of consuming sprouts. A total of 82% of respondents were conscious that sprout consumption could prevent chronic diseases, which may be related to education level (χ2: 0.001, p < 0.05). In order to expand on our findings, it is important to investigate the communication strategies used by sprout manufacturers, dieticians, nutritionists and health professionals about the health benefits of sprout products to promote their consumption. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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11 pages, 1445 KiB  
Article
Use of Oleogels to Replace Margarine in Steamed and Baked Buns
by Santiago Bascuas, Pere Morell, Amparo Quiles, Ana Salvador and Isabel Hernando
Foods 2021, 10(8), 1781; https://doi.org/10.3390/foods10081781 - 31 Jul 2021
Cited by 13 | Viewed by 3760
Abstract
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to [...] Read more.
Bakery products are usually formulated with solid fats, like margarines and shortenings, which contain high levels of saturated and trans-fatty acids and have negative effects on human health. In this study, hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) were used as oleogelators to prepare oleogels, using sunflower and olive oil, as substitutes for margarine in baked or steamed buns. The effect of oleogels on the physical properties of the buns was evaluated by analyzing the crumb structure, specific volume, height, and texture. In addition, a triangular discriminatory sensory test was conducted, and lipid digestibility was assessed through in vitro digestion studies. Replacement of margarine with oleogels produced steamed buns with no differences in the crumb structure, volume, height, and texture; however, in baked buns, a less porous and harder structure was produced. No differences in texture were observed between the margarine buns and buns made with oleogels when the triangular test was conducted. The extent of lipolysis was not affected when margarine was replaced by oleogels in the baked and steamed buns. The results suggest that using oleogels instead of margarine in buns could represent an interesting strategy to prepare healthier bakery products. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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8 pages, 258 KiB  
Article
Waste Bread as Main Ingredient for Cookie Elaboration
by Priscila Guerra-Oliveira, Mayara Belorio and Manuel Gómez
Foods 2021, 10(8), 1759; https://doi.org/10.3390/foods10081759 - 29 Jul 2021
Cited by 10 | Viewed by 3430
Abstract
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, [...] Read more.
Food waste is a current global problem. The aim of this work was to investigate the possibility of reintroducing bread discarded by retailers in the preparation of sugar-snap cookies. Bread flours were obtained from stale breads (white and whole wheat) milled with 200, 500 and 1000 μm sieves. Cookies were elaborated using 100% bread flours and combinations of 50% of bread flour and wheat flour. The rheology of the doughs, the dimensions of the cookies, their texture and colour were evaluated. Bread flour doughs presented higher G’ (elastic modulus), G” (viscous modulus) values than the control, especially with increased particle size. Bread flour cookies had a smaller diameter and a harder texture than the control, but in the case of whole bread flours of larger particle sizes, those differences were reduced. Cookies made with bread flour had a darker colour and higher a* values. The 50% mixtures did not present significant differences with respect to the control in terms of dough rheology, hardness, or lightness. Although the spreading factor was reduced, it was more similar to the control than to 100% bread flour cookies. Wasted bread flour can thus be used to replace wheat flour in cookie formulations. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
21 pages, 2860 KiB  
Article
Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
by Denisa Atudorei, Olivia Atudorei and Georgiana Gabriela Codină
Foods 2021, 10(7), 1542; https://doi.org/10.3390/foods10071542 - 3 Jul 2021
Cited by 28 | Viewed by 6093
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough [...] Read more.
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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13 pages, 1641 KiB  
Article
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
by Marta Torra, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros and Manuel Gómez
Foods 2021, 10(5), 911; https://doi.org/10.3390/foods10050911 - 21 Apr 2021
Cited by 23 | Viewed by 5079
Abstract
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut [...] Read more.
This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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Review

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15 pages, 692 KiB  
Review
Effect of Sorghum on Rheology and Final Quality of Western Style Breads: A Literature Review
by Rubina Rumler and Regine Schönlechner
Foods 2021, 10(6), 1392; https://doi.org/10.3390/foods10061392 - 16 Jun 2021
Cited by 9 | Viewed by 3359
Abstract
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. [...] Read more.
Due to the extreme weather conditions, caused by the climate change, the usual wheat harvest yield and quality in the Western countries were difficult to maintain in the past few years. The altered wheat quality was primarily characterized by a rising protein content. The application of high protein wheat flours in baking products leads to baking difficulties due to its elastic dough behavior. As these issues will further face the Western cereal cultivation, heat resistant cereals, like sorghum, are attracting increasing interest. A partial substitution of wheat with sorghum might offer one possible solution to address the current challenging situation. To introduce sorghum in the Western cereal and baking industry, the grain and its unique chemical and rheological properties need to be more widely promoted. Until now, several authors have conducted studies in order to emphasize the high potential of sorghum. The aim of the present review is to broaden the current knowledge of the chemical, rheological and baking properties of sorghum in comparison to wheat. The review further demonstrates promising approaches, which might be from interest in order to achieve higher wheat-sorghum bakery end product qualities. Full article
(This article belongs to the Special Issue Trends in Grain-Based Foods)
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