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Special Issue: Rheology and quality research of cereal-based food
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Orientador(es)
Resumo(s)
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
Descrição
Editorial
Palavras-chave
gluten-free products dynamic oscillatory shear measurements pasting profile rheology texture X-ray diffraction red kidney bean microalga Tetraselmis chuii acorn flour tamarind gum yogurt tomato seed four antioxidants phenolics fibre-rich ingredient ball milling
Contexto Educativo
Citação
Foods 2020, 9, 1517;
Editora
MDPI