Research background. The consumption of cereal wholegrain flour contributes to an increased intake dietary fibres and phenolic compounds beneficial human health. However, there are some drawbacks regarding flour, such as poor baking performance lower technological quality. Applying ultrasound hydrothermal treatments may provide new possibilities for the modification improvement baking- bio-func...

A strict gluten-free diet (GFD) is the only currently available therapeutic treatment for patients with celiac disease, an autoimmune disorder of the small intestine associated with a permanent intolerance to gluten proteins. The complete elimination of gluten proteins contained in cereals from the diet is the key to celiac disease management. However, this generates numerous social and economi...

The review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products. Significant progress in this field has been made during that time, as reflected by the numerous publications on this subject. In addition to studies of their formation, mechanisms and toxicological studies, ways to minimise acrylamide in heat-treated starch-rich foods have b...

The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immuno...

As bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycaemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in brea...

Cereal food products are an important part of the human diet with wheat being the most commonly consumed cereal in many parts of the world. Extruded snack products are increasing in consumer interest due to their texture and ease of use. However, wheat based foods are rich in starch and are associated with high glycaemic impact products. Although legume materials are generally rich in fibre and...