Submit to Foods Review for Foods Propose a Special Issue

Journal Menu

Journal Browser

► Journal Browser

Nutritional Components of Wheat Based Food: Composition, Properties and Uses

Print Special Issue Flyer
Special Issue Editors
Special Issue Information
Keywords
Published Papers

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 22592

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses book cover image

Share This Special Issue

Special Issue Editors

Dr. Donatella Bianca Maria Ficco

E-Mail Website
Guest Editor

Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, 71122 Foggia, Italy
Interests: pigmented and non-pigmented cereals; quality; bioactive compounds; cereal processing; biofortification; celiac disease; quality plant biotechnology; breeding for quality
Special Issues, Collections and Topics in MDPI journals

Dr. Grazia Maria Borrelli

E-Mail Website
Guest Editor

Research Centre for Cereal and Industrial Crops, CREA, SS 673, Km 25.200, 71122 Foggia, Italy
Interests: new breeding technologies; abiotic stress; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wheats (bread and durum wheats) and their main end-use products (particularly, bread and pasta) are stable foods and contribute substantially to nutrient intake. The composition of yellow wheat grains typically consists for over 70-75% of carbohydrates (mainly starch), for 10-14% of proteins and for 2-4% of lipids. Whole grains are also source of dietary fiber, minerals, vitamins, and phenolic compounds. A positive contribution to the nutritional quality of wheat-based foods is offered by pigmented wheats that are superior to yellow ones for antioxidants, in particular anthocyanins. In addition to the genetic variability, environmental conditions and stresses, agronomical practices, post-harvest processing technologies can have an effect on nutritional composition, concerning primary and secondary metabolism, and on properties of end products, extending consumer’s acceptance. Innovative food processing technologies were recently applied to preserve beneficial compounds and develop healthy and nutritionally superior foods, also based on the principles of the circular economy.

To provide an overview about nutritional aspects of wheat-based foods we invite you to provide contributions for a special issue on “Nutritional Components of Wheat Based Food: Composition, Properties and Uses”.

Dr. Donatella Bianca Maria Ficco
Dr. Grazia Maria Borrelli
Guest Editors

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

bread wheat
durum wheat
yellow and/or pigmented wheats
primary and/or secondary metabolites
processing (bread-making, pasta-making, etc.)
innovative processing technologies
phytochemicals
circular economy

Published Papers (11 papers)

Download All Papers

Order results

Result details

Show export options Show export options

Select all

Export citation of selected articles as:

Editorial

Jump to: Research, Review

4 pages, 189 KiB

Open AccessEditorial

Nutritional Components of Wheat Based Food: Composition, Properties, and Uses

by Donatella Bianca Maria Ficco and Grazia Maria Borrelli

Foods 2023, 12(21), 4010; https://doi.org/10.3390/foods12214010 - 02 Nov 2023

Viewed by 849

Abstract

Wheats (bread and durum wheats) and their main end-use products (particularly bread and pasta) have an important role in the Mediterranean diet as they substantially contribute to nutrient intake [...] Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

Research

Jump to: Editorial, Review

15 pages, 988 KiB

Open AccessArticle

A Functional End-Use of Avocado (cv. Hass) Waste through Traditional Semolina Sourdough Bread Production

by Enrico Viola, Carla Buzzanca, Ilenia Tinebra, Luca Settanni, Vittorio Farina, Raimondo Gaglio and Vita Di Stefano

Foods 2023, 12(20), 3743; https://doi.org/10.3390/foods12203743 - 11 Oct 2023

Cited by 2 | Viewed by 1166

Abstract

In recent years, a main goal of research has been to exploit waste from agribusiness industries as new sources of bioactive components, with a view to establishing a circular economy. Non-compliant avocado fruits, as well as avocado seeds and peels, are examples of promising raw materials due to their high nutritional yield and antioxidant profiles. This study aimed to recycle avocado food waste and by-products through dehydration to produce functional bread. For this purpose, dehydrated avocado was reduced to powder form, and bread was prepared with different percentages of the powder (5% and 10%) and compared with a control bread prepared with only semolina. The avocado pulp and by-products did not alter organoleptically after dehydration, and the milling did not affect the products’ color and retained the avocado aroma. The firmness of the breads enriched with avocado powder increased due to the additional fat from the avocado, and alveolation decreased. The total phenolic content of the fortified breads was in the range of 2.408–2.656 mg GAE/g, and the antiradical activity was in the range of 35.75–38.235 mmol TEAC/100 g (p < 0.0001), depending on the percentage of fortification. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

12 pages, 1599 KiB

Open AccessArticle

Processing and Bread-Making Quality Profile of Spanish Spelt Wheat

by Ana Belén Huertas-García, Carlos Guzmán, Maria Itria Ibba, Marianna Rakszegi, Josefina C. Sillero and Juan B. Alvarez

Foods 2023, 12(16), 2996; https://doi.org/10.3390/foods12162996 - 09 Aug 2023

Cited by 2 | Viewed by 980

Abstract

Spelt wheat (Triticum aestivum L. ssp. spelta Thell.) is an ancient wheat that has been widely cultivated for hundreds of years. Recently, this species has been neglected in most of Europe; however, the desire for more natural and traditional foods has driven a revival of the crop. In the current study, eighty-eight traditional spelt genotypes from Spain, together with nine common wheat cultivars and one modern spelt (cv. Anna Maria) were grown during a period of two years in Andalucia (southern Spain). In each, several traits were measured in to evaluate their milling, processing, and end-use quality (bread-making). The comparison between species suggested that, in general, spelt and common wheat showed differences for most of the measured traits; on average, spelt genotypes had softer grains, higher protein content (14.3 vs. 11.9%) and gluten extensibility (alveograph P/L 0.5 vs. 1.8), and lower gluten strength (alveograph W 187 vs. 438 × 10⁻⁴ J). In the baking test, both species showed similar values. Nevertheless, the analysis of this set of spelt genotypes showed a wide range for all measured traits, with higher values than common wheat in some spelt genotypes for some traits. This opens up the possibility of using these materials in future breeding programs, to develop either new spelt or common wheat cultivars. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

20 pages, 2155 KiB

Open AccessArticle

Antioxidants and Phenolic Acid Composition of Wholemeal and Refined-Flour, and Related Biscuits in Old and Modern Cultivars Belonging to Three Cereal Species

by Grazia Maria Borrelli, Valeria Menga, Valentina Giovanniello and Donatella Bianca Maria Ficco

Foods 2023, 12(13), 2551; https://doi.org/10.3390/foods12132551 - 29 Jun 2023

Cited by 4 | Viewed by 953

Abstract

Cereals are a good source of phenolics and carotenoids with beneficial effects on human health. In this study, a 2-year evaluation was undertaken on grain, wholemeal and refined-flour of two cultivars, one old and one modern, belonging to three cereal species. Wholemeal of selected cultivars for each species was used for biscuit making. In the grain, some yield-related traits and proteins (PC) were evaluated. In the flours and biscuits, total polyphenols (TPC), flavonoids (TFC), proanthocyanidins (TPAC), carotenoids (TYPC) and antioxidant activities (DPPH and TEAC) were spectrophotometrically determined, whereas HPLC was used for the composition of soluble free and conjugated, and insoluble bound phenolic acids. Species (S), genotype (G) and ‘SxG’ were highly significant for yield-related and all antioxidant traits, whereas cropping year (Y) significantly affected yield-related traits, PC, TPC, TPAC, TEAC and ‘SxGxY’ interaction was significant for yield-related traits, TPAC, TYPC, TEAC, DPPH and all phenolic acid fractions. Apart from the TYPC that prevailed in durum wheat together with yield-related traits, barley was found to have significantly higher values for all the other parameters. Generally, the modern cultivars are richest in antioxidant compounds. The free and conjugated fractions were more representative in emmer, while the bound fraction was prevalent in barley and durum wheat. Insoluble bound phenolic acids represented 86.0% of the total, and ferulic acid was the most abundant in all species. A consistent loss of antioxidants was observed in all refined flours. The experimental biscuits were highest in phytochemicals than commercial control. Although barley biscuits were nutritionally superior, their lower consumer acceptance could limit their diffusion. New insights are required to find optimal formulations for better nutritional, sensorial and health biscuits. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Graphical abstract

14 pages, 2409 KiB

Open AccessArticle

Breadmaking Performance of Elite Einkorn (Triticum monococcum L. subsp. monococcum) Lines: Evaluation of Flour, Dough and Bread Characteristics

by Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Lorenzo Estivi and Alyssa Hidalgo

Foods 2023, 12(8), 1610; https://doi.org/10.3390/foods12081610 - 10 Apr 2023

Cited by 2 | Viewed by 1507

Abstract

Einkorn flour, rich in proteins, carotenoids, and other antioxidants, generally has poor breadmaking value. In this research, the composition and technological characteristics of the flours and breads of two elite einkorns (Monlis and ID331) and a bread wheat (Blasco), cropped in four different environments, were evaluated. The einkorns confirmed better flour composition than bread wheat for proteins (on average, 16.5 vs. 10.5 g/100 g), soluble pentosans (1.03 vs. 0.85 g/100 g), and yellow pigment (10.0 vs. 1.0 mg/kg). Technologically, they had better SDS sedimentation values (89 vs. 66 mL), lower farinographic water absorption (52.6 vs. 58.8%), and a similar development time, stability, and degree of softening. Viscoelasticity tests showed lower storage and loss moduli and more prevalent elastic behaviour for Blasco, while rheofermentographic tests showed an anticipated development time (120.8 vs. 175.0 min), higher maximum height (73.0 vs. 63.0 mm), and superior retention coefficient (99.1 vs. 88.7%), but a lower CO₂ total (1152 vs. 1713 mL) for einkorn doughs. Einkorn breads were bigger than the control (736 vs. 671 cm³); crumb pores percentage was similar, but medium-size pores were scarcer. Finally, a 52-h shelf-life trial demonstrated that einkorn bread had a softer texture, maintained for a longer time, and a slower retrogradation than the control. Therefore, choice of appropriate varieties and process optimisation allows the production of excellent einkorn breads with a superior nutritional value and longer shelf life. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Graphical abstract

17 pages, 1532 KiB

Open AccessArticle

Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

by Alison Lovegrove, Jack Dunn, Till K. Pellny, Jessica Hood, Amanda J. Burridge, Antoine H. P. America, Luud Gilissen, Ruud Timmer, Zsuzsan A. M. Proos-Huijsmans, Jan Philip van Straaten, Daisy Jonkers, Jane L. Ward, Fred Brouns and Peter R. Shewry

Foods 2023, 12(4), 843; https://doi.org/10.3390/foods12040843 - 16 Feb 2023

Cited by 7 | Viewed by 2185

Abstract

Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

27 pages, 4770 KiB

Open AccessArticle

Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers’ Spent Grain

by Antonietta Baiano, Barbara la Gatta, Mariacinzia Rutigliano and Anna Fiore

Foods 2023, 12(4), 834; https://doi.org/10.3390/foods12040834 - 15 Feb 2023

Cited by 8 | Viewed by 2110

Abstract

Brewers’ spent grain (BSG) is the main by-product of the brewing industry, corresponding to ~85% of its solid residues. The attention of food technologists towards BSG is due to its content in nutraceutical compounds and its suitability to be dried, ground, and used for bakery products. This work was aimed to investigate the use of BSG as a functional ingredient in bread-making. BSGs were characterised for formulation (three mixtures of malted barley and unmalted durum (Da), soft (Ri), or emmer (Em) wheats) and origin (two cereal cultivation places). The breads enriched with two different percentages of each BSG flour and gluten were analysed to evaluate the effects of replacements on their overall quality and functional characteristics. Principal Component Analysis homogeneously grouped BSGs by type and origin and breads into three sets: the control bread, with high values of crumb development, a specific volume, a minimum and maximum height, and cohesiveness; Em breads, with high values of IDF, TPC, crispiness, porosity, fibrousness, and wheat smell; and the group of Ri and Da breads, which have high values of overall smell intensity, toasty smell, pore size, crust thickness, overall quality, a darker crumb colour, and intermediate TPC. Based on these results, Em breads had the highest concentrations of nutraceuticals but the lowest overall quality. Ri and Da breads were the best choice (intermediate phenolic and fibre contents and overall quality comparable to that of control bread). Practical applications: the transformation of breweries into biorefineries capable of turning BSG into high-value, low-perishable ingredients; the extensive use of BSGs to increase the production of food commodities; and the study of food formulations marketable with health claims. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Graphical abstract

16 pages, 637 KiB

Open AccessEditor’s ChoiceArticle

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

by Sonia Bonacci, Vita Di Stefano, Fabiola Sciacca, Carla Buzzanca, Nino Virzì, Sergio Argento and Maria Grazia Melilli

Foods 2023, 12(4), 774; https://doi.org/10.3390/foods12040774 - 10 Feb 2023

Cited by 6 | Viewed by 2056

Abstract

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

13 pages, 739 KiB

Open AccessArticle

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

by Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny and Miroslava Kačániová

Foods 2023, 12(3), 593; https://doi.org/10.3390/foods12030593 - 31 Jan 2023

Cited by 4 | Viewed by 2080

Abstract

In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bread formulation. The final products were analyzed regarding their proximate composition, content of selected biologically active substances, antioxidant activity (AA), volume, and sensory attributes. Increasing the incorporation of CCP led to significantly (p < 0.05) higher concentrations of carbohydrate, ash, energetic value, total polyphenols, phenolic acids and AA, and reduced fat and protein contents (p < 0.05). Moreover, up to 5% addition of CCP positively affected the volume (642.63 ± 7.24 mL) and specific volume (2.83 ± 0.02 cm³/g) of bread loaves, which were significantly (p < 0.05) higher compared to the control (no addition of CCP; 576.99 ± 2.97 mL; 2.55 ± 0.002 cm³/g). The sensory attributes chewiness, crumb springiness, bitterness, and sourness had lower scores (p < 0.05) in bread formulated with 10% CCP compared to the control. Overall, results show that the bread loaves produced with up to 5% CCP addition were considered the preferred formulation among the experimental samples tested, taking into consideration their composition, bioactive content, sensory, and physical properties. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

12 pages, 811 KiB

Open AccessArticle

Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces

by Afef Ladhari, Giandomenico Corrado, Youssef Rouphael, Francesca Carella, Giuseppina Rita Nappo, Cinzia Di Marino, Anna De Marco and Domenico Palatucci

Foods 2022, 11(11), 1545; https://doi.org/10.3390/foods11111545 - 25 May 2022

Cited by 4 | Viewed by 1984

Abstract

A main reason of the increasing interest in cereal landraces is their potential to offer more diversified and functional staple food. For instance, landraces are an underexploited resource of pigmented varieties, appreciated for the high accumulation of phytochemicals with known health benefits. This study characterized the chemical, functional, and technological features of the bran, semolina, and grains of two durum wheat (Triticum turgidum L. subsp. durum, Desf.) landraces, named ‘Purple’ and ‘Red’ for their grain color, collected in Ethiopia and grown and sold in southern Italy as a niche product. Specifically, we analyzed the protein content, dry gluten, ash, total polyphenols, anthocyanins, proanthocyanidins, and specific phenolic acids. We also evaluated the antioxidant activity using DPPH- and ABTS-based methods. The two landraces had positive nutritional features, such as a high protein content, a rich and composite range of secondary metabolites (which include specific phenolic acids and anthocyanins), and antioxidant activities in all the fractions analyzed. The germplasm under investigation therefore has a well-justified potential to yield functional products and to diversify durum wheat-based foods. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Figure 1

Review

Jump to: Editorial, Research

26 pages, 908 KiB

Open AccessReview

The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products

by Lucie Lebert, François Buche, Arnaud Sorin and Thierry Aussenac

Foods 2022, 11(22), 3552; https://doi.org/10.3390/foods11223552 - 08 Nov 2022

Cited by 8 | Viewed by 5390

Abstract

The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone’s fibres or to change the conformation of its components. Full article

(This article belongs to the Special Issue Nutritional Components of Wheat Based Food: Composition, Properties and Uses)

► Show Figures

Journal Menu

Journal Browser

Nutritional Components of Wheat Based Food: Composition, Properties and Uses

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (11 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI