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Autores
Pereira, Eliana
Orientador(es)
Resumo(s)
The current knowledge regarding various cereals, their composition, and their processing
methods is extensive. There is a solid understanding of the three most well-known
cereals (wheat, maize, and rice), as well as for widely consumed products like bread,
pasta, or beer. However, when dealing with other cereals or grains, or with less popular
products, the knowledge base is not as robust, necessitating further research to establish
a foundational understanding. While the characteristics required for high-quality wheat
flour for breadmaking or other purposes are well understood, and in-depth knowledge has
been obtained regarding the major commercial varieties and their suitability for different
processes [1], the same level of understanding is lacking for other cereals, especially those
used in local products or gluten-free alternatives to products traditionally made with wheat.
Actions aimed at improving the quality of products intended for special groups, or the
nutritional improvement of grain-based products, are also of interest.
Descrição
Palavras-chave
Contexto Educativo
Citação
Gómez, Manuel; Pereira, Eliana (2024). Grain Products: Traditional and Innovative Technologies. Foods. EISSN 2304-8158. 13:7, p. 1-3
Editora
MDPI