Advance in Shaping Rheological and Functional Properties of Systems Based on Cereal Biopolymers
A special issue of Polymers (ISSN 2073-4360). This special issue belongs to the section "Biomacromolecules, Biobased and Biodegradable Polymers".
Deadline for manuscript submissions: 25 April 2024 | Viewed by 9131
Special Issue Editors
Interests: physicochemical and rheological properties of malto-oligosaccharides based on chemically modified starches; physicochemical and rheological properties of starch of various botanical origins; analysis of rheological properties of flour and dough based on flour systems with plant additives with health-promoting properties; the content of bioactive ingredients and antioxidant properties of nuts; functional food; development of functional bread with health-promoting features
Special Issues, Collections and Topics in MDPI journals
Interests: secondary metabolites; chromatographic techniques; polyphenols; antioxidant activity; wine chemistry; biological activity of plant origin food
Special Issues, Collections and Topics in MDPI journals
Interests: assessment of the suitability of cereal in bakery and novel food production; baking value of wheat, rye, and triticale flour; quality of wheat and rye dough; gluten-free food; functional food; food industry by-products; development of new food products
Special Issues, Collections and Topics in MDPI journals
Interests: starch; rheological properties; thixotropy
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Cereal biopolymers are widespread around the world. Bio-renewal, ease of production and wide application in the food and non-food industries are just some of their features. Cereal starch biopolymers differ in rheological and functional properties from potato biopolymers. Similarly to multi-component systems with their participation, the addition of various technological components can shape their new properties, as well as a number of chemical, physical, or enzymatic modifications. The effect of technological components on the rheological properties of dough based on cereal flour and non-grain flour is also interesting. In this aspect, it is also interesting to make gluten-free dough and shape its properties under the influence of various modifications and addition of ingredients.
Keywords
- biopolymer
- cereal
- starch
- rheological properties
- functional properties
- flour
- dough