Special Issue: Rheology and Quality Research of Cereal-Based Food

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 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.

An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents

“…The volume of each bread and the aerated cell structure of bread are mainly influenced by the addition of yeast metabolism and carbon dioxide production during fermentation [ 34 ]. In the absence of yeast, as in the case of GH bread, the gluten matrix is incomplete, as a result of which the released gas is not sufficiently retained in the dough [ 38 ]. Thus, the gas holding capacity of the dough is an important characteristic for determining the bread’s quality.…”

Technological prospecting of the use of vegetables in the development of gluten-free foods

“…Several studies have been published, related to the incorporation of ingredients of plant origin, especially cereals and legumes, as a strategy for the development of gluten-free products, with better rheological and texture characteristics, greater nutritional value and sensory quality (Li et al, 2020;Bassinello et al, 2020;Diniz et al, 2020;Chis et al, 2020;Raymundo, Torres & Sousa, 2020).…”