TY - BOOK ID - 138135204 TI - Rheology and Quality Research of Cereal-Based Food AU - Raymundo, Anabela AU - Torres, María Dolores AU - Sousa, Isabel PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - legumes enrichment KW - galactosides KW - phytate KW - protease inhibitors KW - phenols KW - tomato seed flour KW - wheat flour KW - dough rheology KW - microstructure KW - gluten-free bread KW - yogurt KW - rheology KW - gluten-free KW - rice bread KW - tamarind gum KW - factorial design KW - optimization KW - formula KW - processing factor KW - ball milling KW - hydrocolloids KW - starch–flour system KW - X-ray diffraction KW - pasting profile KW - viscoelastic properties KW - acorn flour KW - gluten-free dough KW - fibre-rich ingredient KW - underexploited resources KW - pasting properties KW - microalga Tetraselmis chuii KW - texture KW - colour KW - antioxidants KW - phenolics KW - dynamic oscillatory shear test KW - non-isothermal kinetic modeling KW - gluten-free cupcake KW - red kidney bean KW - gluten-free products KW - dynamic oscillatory shear measurements UR - https://www.unicat.be/uniCat?func=search&query=sysid:138135204 AB - New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingredients such as new ancient cereals to produce redesigned old staple foods, or the use of byproducts in designed food or feed formulations, in accordance with the bioeconomy and sustainability principles, are current topics that act as driving forces for innovation. The structure of cereal-based food products, especially in the case of gluten- or wheat-free foods, has proven to be a determinant for food appeal and strongly impacts consumer acceptance. It is well known that products with the same chemical composition can present very different structures, resulting in differently perceived texture and sensory properties and, therefore, rheology is an important tool for the food cereal industries. These are topics that act as driving forces for innovation and will be discussed in the present Special Issue. ER -