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Applied Sciences
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Innovations in Cereal Processing Technologies and Cereal-Based Food Production
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Innovations in Cereal Processing Technologies and Cereal-Based Food Production

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 (22 April 2023) | Viewed by 4755

Special Issue Editor

Dr. Nikolina Mustač

E-Mail Website
Guest Editor
Laboratory for Cereal Chemistry and Technology, Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Interests: cereal food processing; bread; dough; wheat; biscuits; cereal products; food chemistry; food science and technology; antioxidant activity; food analysis; nutrition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Although cereals have been a staple food around the world for centuries, they continue to amaze us with their biodiversity, their wide range of uses, and multiple applications in food production. In fact, cereals are best known for their products after they have been processed. Today, new and emerging technologies, alongside conventional methods, further expand cereal diversity and open up new possibilities in their processing and in the production of value-added cereal-based foods. Combined with the increasing interest in minor cereals as well as in by-products and a sustainable circular economy, cereal utilization is a topic that needs to be explored in more depth.

Therefore, this Special Issue will publish high-quality original research on the following topics: new technologies, cereal bioprocessing, cereal by-products, cereal-based beverages, sourdough, sustainable cereal production chain, cereal products for special dietary needs, pseudocereals, fortified cereal products, post-harvest processing, novel ingredients from cereals, and novel methods for cereal analysis.

Dr. Nikolina Čukelj Mustač
Guest Editor

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. 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

  • processing methods
  • cereal biotechnology
  • cereal by-products
  • cereal-based beverages
  • sourdough
  • sustainable practices
  • cereal products for special dietary requirements
  • pseudocereals
  • enriched cereal products
  • post-harvest processing
  • novel ingredients from cereals
  • new cereal testing methods

Published Papers (2 papers)

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Research

19 pages, 7360 KiB  
Article
Vitreosity as a Major Grain Quality Indicator—Upgrading the Grain-Cutter Method with a New Blade
by Krešimir Mastanjević, Kristina Habschied, Krešimir Dvojković, Mirko Karakašić and Hrvoje Glavaš
Appl. Sci. 2023, 13(4), 2655; https://doi.org/10.3390/app13042655 - 18 Feb 2023
Cited by 3 | Viewed by 1637
Abstract
One of the main quality characteristics of cereals, especially wheat is its hardness which is closely related with grain’s vitreosity, one of the main quality indicators of a variety. Determination of vitreosity is usually done visually: namely, after the grain is cut with [...] Read more.
One of the main quality characteristics of cereals, especially wheat is its hardness which is closely related with grain’s vitreosity, one of the main quality indicators of a variety. Determination of vitreosity is usually done visually: namely, after the grain is cut with a commercially available grain-cutters, the cut can result in broken or crushed grains which disables the reading and hinders the precision and accuracy. Also, the moment produced from the manual force on the grain-cutter crank, needed to cut the sample of cca. 50 grains placed in the cutter is an average of 30 Nm. Due to the resistance of the grain, yank force appears. This force can cause the whole instrument to be displaced during cutting. To minimize the errors using a commercially available cutter, a new knife/blade has been implemented and tested. The blade of the new knife is turned at the inclination angle of 49° in relation to the cutting objects (grains). This design solution enables achievement of the grain “cutting”, not grain “tearing”, as observed with the existing commercial design solution. With the proposed new design solution, amount of the moment is reduced to 2.72 Nm and the yank force is completely avoided. Also, a significantly lower amount of the cutting force, on the knife blade is achieved. The results obtained with the new knife gave a better read, were more precise, and the gadget was easier to operate since it demanded lower force to cut the grains. The novelty introduced by this research provided better and more reliable insight into determining the vitreousness of grains. Providing a clearer cut and better readability, this solution goes beyond the current literature by reducing the force required for analysis and speeding up the analysis process. Full article
(This article belongs to the Special Issue Innovations in Cereal Processing Technologies and Cereal-Based Food Production)
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15 pages, 1781 KiB  
Article
Dough Rheological Properties and Characteristics of Wheat Bread with the Addition of Lyophilized Kale (Brassica oleracea L. var. sabellica) Powder
by Anna Korus, Mariusz Witczak, Jarosław Korus and Lesław Juszczak
Appl. Sci. 2023, 13(1), 29; https://doi.org/10.3390/app13010029 - 20 Dec 2022
Cited by 7 | Viewed by 2157
Abstract
In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic [...] Read more.
In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency) was evaluated. The farinographic analysis showed an increase in the development time, index of tolerance to mixing, and water absorption. The share of lyophilized kale in the dough affected changes in its rheological properties, e.g., increased the values of storage and loss moduli with a decrease in the value of the phase shift angle (tan δ) from 0.36 to 0.31 at 1 rad/s. A significant decrease in the values of instantaneous and viscoelastic compliance was also observed, and an increase in the value of zero shear viscosity. The incorporation of lyophilized kale into the dough caused a noticeable decrease in bread volume by about 10%, and porosity, by about 8%, despite the lack of statistical significance. Statistically significant changes were found in pore size and the presence of large pores > 5 mm2 in the crumb, while pores density increased. The enrichment of bread with lyophilized kale influenced a decrease in the brightness of the crumb from 73.7 to 49.5 while increasing the proportion of yellow and green color as a result of a considerable increase in the content of chlorophyll pigments and carotenoids. Bread enriched with lyophilized kale had lower acceptability than the control bread. The enrichment of the bread with powdered kale also caused changes in the texture of the crumb, e.g., the hardness on the first day of the study was 2.14 N in the control bread, while in the bread with 10% kale content it was 6.46 N. In addition, the enriched bread showed a decrease in springiness, cohesiveness, and resilience. Full article
(This article belongs to the Special Issue Innovations in Cereal Processing Technologies and Cereal-Based Food Production)
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