Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Cereal Processing and Quality Control Technology
share announcement

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: 10 October 2025 | Viewed by 4611

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

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

16 pages, 8597 KiB  
Article
Aspects of the Material Characteristics of the Filtration Systems of a Milling Plant in the Southeastern Area of Romania
by Liliana-Caliopi Iscru, Gheorghe Voicu, Elena-Madalina Stefan, Gabriel-Alexandru Constantin, Alina-Daiana Ionescu and Paula Tudor
Foods 2025, 14(7), 1202; https://doi.org/10.3390/foods14071202 - 29 Mar 2025
Viewed by 149
Abstract
This paper presents the dedusting systems of a wheat mill in SC Agro Chirnogi, located in the southeastern area of Romania, and the physical characteristics of the material at the inlet, specifically at the base of the bagfilter systems. Samples were taken from [...] Read more.
This paper presents the dedusting systems of a wheat mill in SC Agro Chirnogi, located in the southeastern area of Romania, and the physical characteristics of the material at the inlet, specifically at the base of the bagfilter systems. Samples were taken from both the dust removal system of the wheat cleaning technological phase (before milling) and from the dust removal system of the mill itself. It was found that the average particle size of the material at the cleaning section filter is between 1.191 and 0.563 mm, and the particle size of the material at the grinding section filter is between 0.278 and 0.186 mm, with their particle size distribution mainly following an exponential Rosin–Rammler distribution. Also, the bulk density of the material in the two bag filters ranges between 401 and 667 kg/m3 at the inlet and between 452 and 632 kg/m3 at the outlet of the cleaning technological phase filter. At the mill grinding section filter, the bulk density was between 426 and 506 kg/m3 at the inlet and between 422 and 580 kg/m3 at the outlet. The density of the material was between 854 and 1282 kg/m3 for the last fractions at the exit of the cleaning section filter and between 1309 and 1323 kg/m3 at the grinding section filter. Determinations were also made for other characteristics. Full article
(This article belongs to the Special Issue Cereal Processing and Quality Control Technology)
►▼ Show Figures

Figure 1

20 pages, 5653 KiB  
Article
Exploring the Use of Tenebrio molitor Larvae Proteins to Functionalize Durum Wheat Pasta
by Serena Carpentieri, Agnieszka Orkusz, Joanna Harasym and Giovanna Ferrari
Foods 2025, 14(7), 1194; https://doi.org/10.3390/foods14071194 - 28 Mar 2025
Viewed by 195
Abstract
Background: Edible insects, such as Tenebrio molitor larvae (TM), offer a sustainable protein alternative to meet increasing dietary demands. The aim of this study is to investigate the functionalization of durum wheat pasta through the incorporation of TM flour (0–30%), focusing on how [...] Read more.
Background: Edible insects, such as Tenebrio molitor larvae (TM), offer a sustainable protein alternative to meet increasing dietary demands. The aim of this study is to investigate the functionalization of durum wheat pasta through the incorporation of TM flour (0–30%), focusing on how the addition of this non-conventional ingredient affects pasta production processing and its technological and chemical characteristics. Methods: Pasting properties, color, total phenolic content, antioxidant activity, and reducing sugars were determined for dry and cooked pasta. Texture profile and cooking properties were assessed for cooked samples. Results: The insect flour contributed to enhance polyphenols content in pasta, which increased from 0.06 and 0.03 mgGAE/g up to 0.19 and 0.10 mgGAE/g for dry and cooked pasta, respectively, and remained constant after the production process. The addition of TM flour altered the microstructure of wheat macromolecules, forming complex molecules, such as amylose–lipid complexes, and hydrogen and electrostatic interactions between proteins and polysaccharides, contributing to improved molecular stability and bioactivity. The pasta produced with insect flour up to 10% showed water absorption capacity, cooking properties, and consistency comparable to those of traditional pasta. Moreover, the addition of TM flour led to a reduction in peak viscosities from 2146.5 cP to 911.5 cP and roughness of pasta. Conclusions: The findings demonstrated the potential of TM flour as a unique source of bioactive compounds enhancing both the nutritional and functional properties of durum wheat pasta. Overcoming processing challenges through the optimization of product formulation and process parameters is crucial for exploring the production of insect flour enriched pasta at industrial scale while maintaining product uniformity and satisfying consumers expectations. Full article
(This article belongs to the Special Issue Cereal Processing and Quality Control Technology)
►▼ Show Figures

Figure 1

15 pages, 493 KiB  
Article
The Phenolic Acid Content in Wheat Depending on the Intensification of Cultivation Technology
by Leszek Rachoń, Tomasz Cebulak, Barbara Krochmal-Marczak, Ireneusz Kapusta, Izabela Betlej and Anna Kiełtyka-Dadasiewicz
Foods 2025, 14(4), 633; https://doi.org/10.3390/foods14040633 - 13 Feb 2025
Viewed by 607
Abstract
Phenolic acids were identified, and their content was determined in the grain of four species of wheat: common wheat (Triticum aestivum ssp. vulgare), spelt (T. aestivum ssp. spelta), durum (T. turgidum ssp. durum), and einkorn (T. [...] Read more.
Phenolic acids were identified, and their content was determined in the grain of four species of wheat: common wheat (Triticum aestivum ssp. vulgare), spelt (T. aestivum ssp. spelta), durum (T. turgidum ssp. durum), and einkorn (T. monococcum) grown at two different levels of cultivation technology: medium and high. Thirteen acids were identified for each species. Einkorn cultivar PL 5003 had the highest content of phenolic acids, reaching up to 2106 mg 100 g−1 DM. The response of various species to the levels of technology applied was varied, but ferulic acid was always predominant (465–868 mg 100 g−1 DM). Common wheat and spelt responded with a decrease in the content of the acids when tested using the higher level of technology (on average by 265 and 62 mg), while their content increased in durum wheat and einkorn (282 and 352 mg). A clear response to weather conditions was also observed; most of the genotypes had a higher content of phenolic acids when there was more rainfall. The present study provides the basis for using these genotypes to produce food with increased nutritional content using appropriate agricultural procedures. Full article
(This article belongs to the Special Issue Cereal Processing and Quality Control Technology)
►▼ Show Figures

Figure 1

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 1142
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)
►▼ Show Figures

Figure 1

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
Cited by 2 | Viewed by 1791
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)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop