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Trends in Grain Processing for Food Industry

Trends in grain processing for the food industry have evolved significantly in recent years, driven by changes in consumer preferences, health considerations, and technological advancements. This Special Issue explores the increasing consumer demand for grain-based products due to their nutritional...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2025
Matèries:
particle size
refined wheat flour
Mixolab
alveograph
rheometer
bread characteristics
sorghum grains
fractionation
molecular characteristics
heat processing
functional properties
nutritional composition
sea buckthorn pomace
by-product valorization
functional bread
chia seed oil
response surface methodology
phenolic content
antioxidants
fatty acids
high protein ingredients
cytotoxicity
antioxidant activity
nutritional value
dietary supplements
hardness and vitreosity of endosperm
grist milling degree
fermentability of wheat wort
tomato sauces
pea
chickpea
lentil
lupin
sensory properties
instrumental analysis
gluten-free cookies
Adansonia digitata
Fagopyrum esculentum
celiac disease
individual polyphenols
flavonoids
gluten-free composite flour
protein hydrolysis
rheological properties
muffins
wheat flour
thyme essential oil
lemongrass essential oil
dough rheology
leavening test
bread volume
bread yield
bread shelf life
different flours
sourdough starter
spontaneous fermentation
technological factors
LAB
yeast
glycaemic index
resistant starch
bakery products
cereal processing
dietary fibre
cereal technology
diabetes
pumpkin pomace powder
foamy confectionery product
biologically active compounds
color analysis
quality
textural parameters
microbiological stability
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thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::M Medicine and Nursing::MJ Clinical and internal medicine::MJC Diseases and disorders::MJCL Oncology
Accés en línia:ONIX_20250220_9783725828951_480
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Sumari:Trends in grain processing for the food industry have evolved significantly in recent years, driven by changes in consumer preferences, health considerations, and technological advancements. This Special Issue explores the increasing consumer demand for grain-based products due to their nutritional value and economic benefits. Different grains, such as wheat and buckwheat, are used to produce flour for various industries, including bakery, pasta, and beer production. The Special Issue discusses the impact of different ingredients, such as essential oils and sea buckthorn, on the rheological properties of dough and bread quality. It also examines the role of sourdough in improving bread volume, elasticity, and sensory characteristics. This Special Issue highlights the increasing importance of food products for managing health conditions like diabetes and gluten intolerance. Specific attention is given to the development of gluten-free and low-glycemic bakery products, as well as innovations in grain processing to improve the nutritional value of food products. Furthermore, various studies on non-gluten products, such as those using baobab and buckwheat flour, are discussed for their nutritional benefits. This Special Issue also presents different studies by emphasizing advancements in grain processing, driven by biotechnological progress and the need for continued research to enhance the nutritional value of food products.

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