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Technological Development in Wholegrain Food Processing.

Francesca Nocente1, Laura Gazza1

  • 1CREA Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy.

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Summary
This summary is machine-generated.

Emerging technologies like micronization and fermentation enhance whole-grain product quality and consumer appeal. This review details physical and biotechnological methods for improving whole-grain processing and acceptance.

Keywords:
3D printingcerealsextrusion cookingfermentationhigh hydrostatic pressuremicronizationohmic heatingsourdoughsteam explosionwhole grain

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Area of Science:

  • Food Science and Technology
  • Agricultural Science

Background:

  • Whole-grain products are recognized for their health benefits but often face challenges in technological performance and sensory acceptance.
  • Innovation in processing is crucial to overcome these limitations and increase consumer appeal.

Purpose of the Study:

  • To review current technological advancements and potential applications for improving whole-grain products.
  • To explore both physical and biotechnological methods applied across various processing stages.

Main Methods:

  • A comprehensive literature review of the past decade was conducted.
  • Searched electronic databases including ScienceDirect, PubMed, Google Scholar, and Web of Science.
  • Focused on physical methods (micronization, steam explosion, high hydrostatic pressure, extrusion cooking, ohmic heating, 3D printing) and biotechnological methods (fermentation, enzymatic treatments).

Main Results:

  • Various physical technologies offer significant improvements in processing efficiency and product characteristics.
  • Biotechnological methods, including fermentation and enzymatic treatments, enhance sensory attributes and nutritional profiles.
  • These methods can be applied at pre-milling, milling, and transformation stages.

Conclusions:

  • Emerging technologies present viable strategies to enhance the technological performance and sensory acceptability of whole-grain products.
  • Further research and application of these methods can lead to wider market acceptance and consumption of whole grains.