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Innovative Cereal Technologies and the Quality of Cereal Products
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Innovative Cereal Technologies and the Quality of Cereal Products

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

Deadline for manuscript submissions: 10 June 2026 | Viewed by 1700

Special Issue Editors

Dr. Aldona Sobota

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Lublin, Poland
Interests: functional foods; physicochemical properties of foods; food analysis; food processing; food quality
Special Issues, Collections and Topics in MDPI journals
Dr. Anna Wirkijowska

E-Mail Website
Guest Editor
Faculty of Food Science and Biotechnology, Department of Engineering and Cereal Technology, University of Life Sciences in Lublin, Lublin, Poland
Interests: food analysis; food processing, backery products; pastries; functional foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue is devoted to current research trends and innovations in the field of cereal technology, as well as studies on the effects of processing parameters on the quality, nutritional value and functionality of cereal-based products. The aim of this issue is to present the results of scientific studies and practical solutions that contribute to the improvement of technological processes and the design of foods that meet contemporary consumer needs. 

We invite the submission of manuscripts addressing both advancements and improvements in grain processing technologies and formulation modifications aimed at enhancing the quality, stability, or nutritional value of cereal products. Contributions examining the influence of raw material quality and origin on the characteristics of final products are particularly welcome, as well as studies exploring the potential for developing functional or special-purpose foods based on cereal raw materials and their derivatives. 

The scope of the Special Issue includes, but is not limited to:

  • innovative technologies and processes in grain processing,
  • influence of processing parameters on physicochemical and sensory properties of products,
  • formulation modifications and the use of alternative raw materials,
  • relationships between raw material quality and final product characteristics,
  • design of functional, health-promoting and special-purpose cereal foods,
  • applications of novel analytical methods in the evaluation of raw material and product quality.

The Special Issue aims to provide a platform for knowledge exchange between science and industry and to promote modern approaches to cereal processing that support the development of high-quality, innovative foods tailored to the needs of diverse consumer groups.

Dr. Aldona Sobota
Dr. Anna Wirkijowska
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 250 words) can be sent to the Editorial Office for assessment.

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

  • cereal technologies
  • bakery products
  • pasta products
  • functional foods
  • food quality
  • physicochemical properties
  • health-promoting components
  • innovative ingredients
  • nutritional value
  • sensory evaluation
  • fortification and enrichment

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

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Research

20 pages, 3686 KB  
Article
Fortification of Wheat Bread with Increasing Levels of Kudzu (Pueraria lobata) Root Powder: Technological, Nutritional, and Sensory Implications
by Anna Wirkijowska, Paulina Łysakowska, Piotr Zarzycki, Dorota Teterycz and Aldona Sobota
Foods 2026, 15(10), 1824; https://doi.org/10.3390/foods15101824 - 21 May 2026
Viewed by 209
Abstract
The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of [...] Read more.
The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (Pueraria lobata) at levels of 3%, 6%, 9%, and 12% on dough rheology and bread quality were investigated. Farinograph analysis showed that kudzu addition slightly increased water absorption and dough development time, while significantly improving dough stability and the farinograph quality number. At the same time, a higher degree of dough softening indicated partial weakening of the gluten network at higher substitution levels. The incorporation of kudzu root significantly increased bread yield due to enhanced water retention associated with its high dietary fiber content. However, a reduction in specific volume was observed at the highest substitution level (12%), indicating limitations in gas retention capacity. Crumb structure analysis revealed a shift toward a finer and more homogeneous pore distribution with increasing kudzu content, accompanied by a reduction in large pores. These structural changes were reflected in texture profile analysis, where increased hardness and chewiness were observed, particularly at higher substitution levels, while cohesiveness and springiness were only slightly affected. Partial substitution with kudzu root powder also resulted in a significant increase in total phenolic content, flavonoid content, and antioxidant potential of the breads, with the highest values observed in samples containing 12% kudzu root powder. In addition, breads enriched with kudzu root showed reduced digestible starch content compared with the control sample. Despite these modifications, breads enriched with up to 9% kudzu root maintained acceptable technological quality, balancing improved water retention with moderate changes in structure and texture. The results demonstrate that kudzu root can be used as a functional ingredient in wheat bread, contributing to increased dietary fiber content while maintaining satisfactory processing and quality characteristics. Full article
(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)
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11 pages, 450 KB  
Article
Transforming Traditional Flatbread (Bazlama) into a Functional Food with Very High Resistant Starch and Low Glycemic Impact
by Cagla Ozer, Halide Yildirim, Ece Surek, Kubra Ozkan, Osman Sagdic, Samuela Palombieri, Francesco Sestili and Hamit Koksel
Foods 2026, 15(10), 1752; https://doi.org/10.3390/foods15101752 - 15 May 2026
Viewed by 272
Abstract
This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles [...] Read more.
This study investigated the reformulation of traditional Anatolian flatbread (bazlama), a staple food of the Mediterranean diet, into a functional product with enhanced nutritional quality. High-amylose refined (white) flour obtained from high-amylose Svevo (Svevo-HA) wheat and resistant starch produced via repeated autoclaving–cooling cycles were incorporated to increase resistant starch content and antioxidant capacity, reduce the predicted glycemic response, and evaluate the resulting changes in textural attributes. Six bazlama formulations were produced using white flours of normal Svevo, Svevo-HA, and recombined Svevo-HA flour containing resistant starch and gluten, with and without vital gluten supplementation. Color, texture profile, phenolic content, antioxidant capacity (DPPH, ABTS, FRAP), resistant starch content, and in vitro glycemic index (GI) were evaluated. Bazlama samples enriched with resistant starch exhibited significantly higher total antioxidant activity (113.7–174.7 mg Trolox equivalent/100 g dw) and resistant starch (9.1–10.3%) levels, along with reduced GI values (53.8–54 < 55), classifying them as low-GI foods. The results demonstrate that incorporating high-amylose wheat–derived resistant starch can successfully convert bazlama into a functional flatbread with improved health-promoting properties. Full article
(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)
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21 pages, 1082 KB  
Article
Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile
by Samuela Palombieri, Giuliana Bruno, Maria Dolores Garcia Molina, Alessandro Cammerata, Cecilia Miccoli, Linda Felici, Sara Francesconi, Gianluca Giuberti, Federica Castellani, Matteo Vitali, Giorgio Mariano Balestra and Francesco Sestili
Foods 2026, 15(9), 1598; https://doi.org/10.3390/foods15091598 - 5 May 2026
Viewed by 342
Abstract
Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of [...] Read more.
Pigmented wheat varieties represent a promising source of bioactive compounds, particularly anthocyanins, with potential applications in the development of functional cereal-based foods. This study investigated the combined effect of pigmented wheat genetics and innovative milling technologies on the nutritional and technological properties of wheat-derived products. Two pigmented bread wheat genotypes, the blue-grained cultivar Purendo and the purple-grained line Vanilnoir, were compared with the non-pigmented cultivar Peralba. Grains were processed using conventional milling or through micronization followed by air-classification to obtain enriched fractions (F250 and G250). The resulting flours and fractions were evaluated for compositional traits, rheological properties, antioxidant activity, and pasta-making performance. Air-classification significantly increased ash, protein, and lipid contents while reducing total starch, confirming the enrichment of outer kernel components. Bran-enriched fractions exhibited enhanced antioxidant capacity, with the highest FRAP and TEAC values observed in pigmented genotypes. Pasta produced from enriched fractions showed improved nutritional profiles and, in most cases, a reduced predicted glycemic index compared with conventional flour-based pasta. Technological responses were genotype-dependent: while bran enrichment negatively affected dough rheology, the purple genotype maintained more balanced technological and sensory properties in pasta compared with the blue genotype. These results demonstrate that integrating pigmented wheat genetics with targeted milling strategies can support the development of functional cereal-based foods with enhanced antioxidant potential and improved nutritional quality. Full article
(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)
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18 pages, 2096 KB  
Article
Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour
by Xin Wang, Zengming Gao, Li Yang, Jian Ren and Cuntang Wang
Foods 2026, 15(8), 1400; https://doi.org/10.3390/foods15081400 - 17 Apr 2026
Viewed by 391
Abstract
The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet [...] Read more.
The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (w/w). Its influence on dough properties—including farinographic characteristics, extensibility, and pasting behavior—as well as on noodle quality attributes (antioxidant activity, tensile strength, color, microstructure, total phenolic content, and sensory profile) was evaluated. The results indicated that at 1% GSE addition, the farinographic properties, extensibility, and pasting characteristics of the dough were consistently enhanced. Correspondingly, the noodle microstructure exhibited a more compact and ordered arrangement. Furthermore, increasing the level of GSE fortification led to a significant rise in the total phenolic content and antioxidant capacity of the noodles (p < 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options. Full article
(This article belongs to the Special Issue Innovative Cereal Technologies and the Quality of Cereal Products)
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