Recent Advances in the Assessment of Cereal and Cereal-Based Product Quality

Dear Colleagues,

Cereal quality assessment includes the application of a series of physical, physicochemical, and chemical analyses on grain, flour, dough, and on cereal-based products. Such analyses are mostly based on wet chemistry or empirical methods, which have been found application in industry for predicting end-product quality. Even though these traditional cereal testing methods are widely accepted, there have some associated limitations. For instance, use of only wet chemistry methods without any direct in situ observations through imaging provides limited information about the interactions occurring between macromolecules during processing, which is known to affect end-product quality. The empirical methods fail in enabling fundamental interpretation of the data as the data are provided in arbitrary units. Moreover, most of these methods have been designed to measure the quality of wheat. Thus, it can be challenging to adjust them for the testing of systems based on other cereals. Therefore, recent techniques have been employed in the cereal science world for the assessment of cereals and cereal-based products. These techniques include fundamental rheology, bioinformatic modeling, imaging techniques (i.e., X-ray microtomography, magnetic resonance imaging (MRI)), spectroscopy techniques (i.e., FTIR, Raman, nuclear magnetic resonance (NMR)), and 3-D printing technology, among others.

Dr. Gamze Yazar
Prof. Dr. Jozef L. Kokini
Guest Editors

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