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Foods
Special Issues
Grain-Based Foods: Advancing Technology and Applications in Staple Foods
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Grain-Based Foods: Advancing Technology and Applications in Staple Foods

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

Deadline for manuscript submissions: 21 October 2026 | Viewed by 457

Editors

Dr. Junjie Xing

E-Mail Website
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: the processing of cereal starches and wheat flour; the production, preservation, and quality regulation of flour-based staple foods
Dr. Zhen Yang

E-Mail Website
Guest Editor
College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, China
Interests: the application of nuclear technology in agriculture, grain and cereal quality biology, and agricultural and food biophysics
Special Issues, Collections and Topics in MDPI journals
Dr. Yipeng Bai

E-Mail
Guest Editor
School of Food Science and Technology, Jiangnan University, Wuxi, China
Interests: the production, preservation, and quality regulation of flour-based staple foods and healthy food

Special Issue Information

Dear Colleagues,

Grain-based foods constitute the foundation of global dietary patterns, yet the sector faces mounting pressure to balance nutritional density, production sustainability, and consumer acceptability. Traditional processing methods often compromise the bioavailability of bioactive compounds or rely on ingredients that conflict with modern "clean label" trends. Recent technological advancements—ranging from non-thermal processing and precision fermentation to the utilization of grain by-products—offer unprecedented opportunities to transform staple foods into functional, high-quality products. This Special Issue aims to explore the interface between emerging processing technologies and grain–matrix interactions. We invite contributions that address the structural modifications of starches and proteins, the application of novel biotechnological tools for flavor and texture enhancement, and the development of sustainable formulations using ancient grains or milling by-products. By bridging fundamental food chemistry with innovative industrial applications, this issue seeks to define the next generation of healthier and more sustainable staple foods.

Dr. Junjie Xing
Dr. Zhen Yang
Dr. Yipeng Bai
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-anonymized 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 chemistry
  • bread
  • noodle
  • food processing
  • starch modification
  • clean label
  • functional foods
  • food safety
  • whole grain
  • food quality

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Published Papers (1 paper)

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Research

21 pages, 2427 KB  
Article
Effect of NaCl Reduction on Dough Rheology and Bread Quality of Fibre-Enriched White Wheat Bread
by Sabrina Boudrag, Elke K. Arendt and Emanuele Zannini
Foods 2026, 15(13), 2343; https://doi.org/10.3390/foods15132343 - 2 Jul 2026
Viewed by 208
Abstract
Excessive dietary salt intake remains a leading preventable risk factor for cardiovascular disease and mortality. Bread is recognised as a major contributor to population-level sodium consumption in Europe and globally. This study investigated whether substantial salt reduction in bread can be achieved without [...] Read more.
Excessive dietary salt intake remains a leading preventable risk factor for cardiovascular disease and mortality. Bread is recognised as a major contributor to population-level sodium consumption in Europe and globally. This study investigated whether substantial salt reduction in bread can be achieved without compromising dough rheology, gas retention, or final bread quality across diverse flour matrices. We evaluated four sodium chloride levels (1.2, 0.6, 0.3, and 0% w/w) in three wheat-based systems: refined white flour (control), fibre-enriched white flour, and wholemeal flour. Dough properties were characterised using GlutoPeak analysis (gluten network development) and Rheofermentometer testing (yeast fermentation kinetics). Bread quality was assessed through measurements of specific volume, crumb texture, cell structure, staling rate, and water activity. Across all flour types, 0.6% salt (w/w) emerged as a technologically optimal concentration, providing superior balance between dough functionality and bread quality while achieving a 50% reduction relative to conventional industrial formulations (1.2% w/w). This optimal salt level maintained acceptable technological performance while conferring a significant public health benefit through sodium reduction. Additionally, we successfully developed a fibre-enriched white wheat bread formulation combining 0.6% salt with enhanced dietary fibre content (9.3 g/100 g vs. 3.8 g/100 g in conventional bread), representing a synergistic dual-reformulation strategy addressing two major dietary insufficiencies simultaneously: excessive sodium and inadequate fibre intake. These findings demonstrate that substantial salt reduction in bread, a daily-consumed staple food, is both technologically feasible and nutritionally compelling, offering industry a clear pathway for population-level dietary improvement. Full article
(This article belongs to the Special Issue Grain-Based Foods: Advancing Technology and Applications in Staple Foods)
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