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Processing Technologies of Grain Foods and Their Effects on Physical...
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Processing Technologies of Grain Foods and Their Effects on Physical Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: 5 July 2024 | Viewed by 4988

Special Issue Editor

Dr. Meng Niu

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Interests: cereal food processing; cereal polysaccharide; dietary fiber; wheat gluten; functional cereal components

Special Issue Information

Dear Colleagues,

Grain is one of the main sources of staple foods. Appropriate processing technology can produce grain foods with desirable attributes such as color, appearance, and texture, since food physical properties are closely associated with the type and parameter of the processing technology applied. In different food systems, processing technology may influence a specific physical attribute to various degrees. Understanding the connections between grain processing technology and food physical properties from both microcosmic and macroscopic perspectives is beneficial for the building of the principle of grain foods processing and the development of novel grain foods with desirable sensory and textural attributes. 

Thus, the aim of the current Special Issue is to collect novel research on grain processing technology and their influence on food physical properties.

Dr. Meng Niu
Guest Editor

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

  • grain processing
  • innovative technology
  • food physical property
  • food texture
  • food rheology
  • sensory property

Published Papers (4 papers)

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Editorial

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5 pages, 196 KiB  
Editorial
New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
by Min Li and Meng Niu
Foods 2023, 12(21), 4008; https://doi.org/10.3390/foods12214008 - 02 Nov 2023
Viewed by 1774
Abstract
Cereal is a general term for cereal plants or food crops, covering a wide range of foods, including rice, wheat, millet, corn and other miscellaneous grains, and representiing the most important component of the human diet [...] Full article
(This article belongs to the Special Issue Processing Technologies of Grain Foods and Their Effects on Physical Properties)

Research

Jump to: Editorial

21 pages, 6154 KiB  
Article
Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques
by Wisanukorn Thonglit, Surachet Suanjan, Prarin Chupawa, Sudathip Inchuen and Wasan Duangkhamchan
Foods 2024, 13(5), 763; https://doi.org/10.3390/foods13050763 - 01 Mar 2024
Viewed by 677
Abstract
This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim [...] Read more.
This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture. Full article
(This article belongs to the Special Issue Processing Technologies of Grain Foods and Their Effects on Physical Properties)
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14 pages, 6866 KiB  
Article
Improving the Microstructural and Rheological Properties of Frozen Unfermented Wheat Dough with Laccase and Ferulic Acid
by Ni He, Zhiqin Pan, Lin Li, Xia Zhang, Yi Yuan, Yipeng Yang, Shuangyan Han and Bing Li
Foods 2023, 12(14), 2772; https://doi.org/10.3390/foods12142772 - 21 Jul 2023
Cited by 1 | Viewed by 1061
Abstract
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. [...] Read more.
The quality deterioration that is induced by freezing treatment limits the development of frozen dough technology for standardized and delayed baking. In this study, laccase (LAC) and ferulic acid (FA) were employed to improve the rheological properties and microstructure of frozen unfermented dough. The results showed that the dough with LAC + FA had a lower softening degree than the dough with FA alone. Correspondingly, LAC + FA incorporation enhanced the viscoelastic behavior of frozen unfermented dough with better stability. Furthermore, a more uniform and homogeneous gluten network was observed in the LAC + FA-supplemented dough after 21 d of storage. The structural stability of the frozen gluten sample increased after LAC + FA treatment, possibly owing to an increase in the oxidation degree of FA. Moreover, LAC + FA treatment promoted the oxidation of the sulfhydryl groups to some extent, resulting in more extensive cross-linking. LAC + FA treatment hindered the protein conformational changes typically induced by frozen storage compared with LAC alone. Overall, LAC + FA treatment has a synergistic effect on enhancing the viscoelastic behaviors of frozen unfermented dough and inhibiting the conformational variation in frozen gluten; thus, it shows promise for improving frozen dough. Full article
(This article belongs to the Special Issue Processing Technologies of Grain Foods and Their Effects on Physical Properties)
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13 pages, 4754 KiB  
Article
Effect of Dynamic High-Pressure Microfluidizer on Physicochemical and Microstructural Properties of Whole-Grain Oat Pulp
by Ping Jiang, Ziyue Kang, Su Zhao, Ning Meng, Ming Liu and Bin Tan
Foods 2023, 12(14), 2747; https://doi.org/10.3390/foods12142747 - 19 Jul 2023
Viewed by 1089
Abstract
By avoiding the filtration step and utilizing the whole components of oats, the highest utilization rate of raw materials, improving the nutritional value of products and reducing environmental pollution, can be achieved in the production of whole-grain oat drinks. This study innovatively introduced [...] Read more.
By avoiding the filtration step and utilizing the whole components of oats, the highest utilization rate of raw materials, improving the nutritional value of products and reducing environmental pollution, can be achieved in the production of whole-grain oat drinks. This study innovatively introduced a dynamic high-pressure microfluidizer (DHPM) into the processing of whole-grain oat pulp, which aimed to achieve the efficient crushing, homogenizing and emulsification of starch, dietary fiber and other substances. Due to DHPM processing, the instability index and slope value were reduced, whereas the β-glucan content, soluble protein content and soluble dietary fiber content were increased. In the samples treated with a pressure of 120 MPa and 150 MPa, 59% and 67% more β-glucan content was released, respectively. The soluble dietary fiber content in the samples treated with a pressure of 120 MPa and 150 MPa was increased by 44.8% and 43.2%, respectively, compared with the sample treated with a pressure of 0 MPa. From the perspective of the relative stability of the sample and nutrient enhancement, the processing pressure of 120 MPa was a good choice. In addition, DHPM processing effectively reduced the average particle size and the relaxation time of the water molecules of whole-grain oat pulp, whereas it increased the apparent viscosity of whole-grain oat pulp; all of the above changes alleviated the gravitational subsidence of particles to a certain extent, and thus the overall stability of the system was improved. Furthermore, CLSM and AFM showed that the samples OM-120 and OM-150 had a more uniform and stable structural system as a whole. This study could provide theoretical guidance for the development of a whole-grain oat drink with improved quality and consistency. Full article
(This article belongs to the Special Issue Processing Technologies of Grain Foods and Their Effects on Physical Properties)
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