Properties and Processing Process of Flour Products

Dear Colleagues,

Processing of harvested plant produce into flour has increased, over the years, the utilization of flour into shelf-stable products with desirable properties, enhanced shelf life and consumer appeal. Harvested crops such as fruits, grains, legumes, roots and tubers have undergone different forms of processing leading to the production of flour needed for valorization and other food uses. Variations, however, occur in flour processing techniques, as different processing techniques are used for different plant flours depending on their end-use. The outcome of the different processing methods includes associated changes and impacts on the size, structure and composition of the flour leading to differences in the nutritional configuration and functionalities. These changes confer different effects on flour characteristics of particle size, texture, color, structure and form as well as the overall flour end product.

This Special Issue on “Properties and Processing Process of Flour Products” examines the various forms of processing methods in the production of flour from different plant sources, their effect on the nutritional composition, antioxidant activities, bioactive compounds, functionality and application in foods, as well as the novel methods currently utilized in flour processing. Sensory studies and industrial application of processed flour products are other contributions that are welcomed in this Special Issue. Submissions on novel and green methods of flour processing, as well as the current methods for determining their functionalities and properties, are also welcomed. Topics include but are not limited to:

• Processing and properties of cereal flours;
• Processing and properties of fruit flours;
• Processing and properties of root and tuber crop flour;
• Processing effects on the nutritional and techno-functional properties of flours;
• Processing effects on flour bioactives;
• Antioxidant activities of processed flour;
• Fermentation processes and its effects on flour;
• Flour extrusion processes;
• Novel and green flour processing techniques;
• Sensory studies on processed flour products.

Dr. Tonna A. Anyasi
Prof. Dr. Afam I. O. Jideani
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. Processes 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 2400 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.