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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| Formáid: | Online |
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| Teanga: | Béarla |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Ábhair: | |
| Rochtain ar líne: | ONIX_20250220_9783725828951_480 |
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Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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| _version_ | 1869529955045474304 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-153116 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1531162025-02-20T13:34:58Z Trends in Grain Processing for Food Industry Codină, Georgiana Gabriela Dabija, Adriana 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 n/a 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 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. 2025-02-20T13:34:55Z 2025-02-20T13:34:55Z 2025 book ONIX_20250220_9783725828951_480 9783725828951 9783725828968 https://directory.doabooks.org/handle/20.500.12854/153116 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10387 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2896-8 10.3390/books978-3-7258-2896-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725828951 9783725828968 238 Basel open access |
| spellingShingle | 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 n/a 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 Trends in Grain Processing for Food Industry |
| title | Trends in Grain Processing for Food Industry |
| title_full | Trends in Grain Processing for Food Industry |
| title_fullStr | Trends in Grain Processing for Food Industry |
| title_full_unstemmed | Trends in Grain Processing for Food Industry |
| title_short | Trends in Grain Processing for Food Industry |
| title_sort | trends in grain processing for food industry |
| topic | 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 n/a 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 |
| topic_facet | 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 n/a 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 |
| url | ONIX_20250220_9783725828951_480 |