Raymundo Anabela, Torres María Dolores, Sousa Isabel
LEAF-Linking Landscape, Environment, Agriculture and Food, Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Department of Chemical Engineering, Science Faculty, Universidade de Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain.
Foods. 2020 Oct 22;9(11):1517. doi: 10.3390/foods9111517.
New trends in the cereal industry deal with a permanent need to develop new food products that are adjusted to consumer demands and, in the near future, the scarcity of food resources. Sustainable food products as health and wellness promoters can be developed redesigning traditional staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that act as driving forces for innovation and will be discussed in the present special issue. Rheology always was the reference discipline to determine dough and bread properties. A routine analysis of cereal grains includes empirical rheology techniques that imply the use of well-known equipment in cereal industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of the grains and are crucial on the technical sheets that determine the use of flours. In addition, the structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly impacts consumers' acceptance. Fundamental rheology has a relevant contribution to help overcome the technological challenges of working with gluten-free flours. These aspects will also be pointed out in order to provide a prospective view of the relevant developments to take place in the area of cereal technology.
谷物行业的新趋势涉及持续不断地开发适应消费者需求以及应对未来粮食资源稀缺问题的新型食品。作为健康和养生促进者的可持续食品可以通过重新设计传统主食、根据生物经济原则使用环保成分（如微藻生物质或豆类）或副产品（如番茄籽）来开发。这些都是推动创新的主题，将在本期特刊中进行讨论。流变学一直是确定面团和面包特性的参考学科。谷物的常规分析包括经验流变学技术，这意味着要使用谷物行业中知名的设备（如吹泡仪、搅拌仪、拉伸仪）。它们的参数决定了谷物的混合情况，并且在决定面粉用途的技术文档中至关重要。此外，无麸质谷物食品的结构已被证明是其吸引力的决定因素，并且对消费者的接受程度有很大影响。基础流变学有助于克服使用无麸质面粉时的技术挑战。为了对谷物技术领域的相关发展提供前瞻性观点，这些方面也将被指出。
