Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objective of this review is to describe the primary procedures for the production of β-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of β-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.

This review consolidates current knowledge on β-D-glucans in Poales and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating information from multiple disciplines, the review offers valuable insights for researchers, practitioners, and consumers interested in harnessing the benefits of β-D-glucans in various fields. The review can serve as a valuable resource for plant biology researchers, cereal breeders, and plant-based food producers, providing insights into the potential of β-D-glucans and opening new avenues for future research and innovation in the field of this bioactive and functional ingredient.

Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied from the viewpoints of dough rheology, dough leavening progress, and the results of laboratory baking trial. Changes in dough viscoelastic properties were evaluated by the Mixolab rheometer and the company software. The higher the thyme oil portion, the higher the dough structure destruction by kneading and heat input in torque point C2, and consecutively shorter stability of dough consistency (up to one-half of the values recorded for the control); reversely, the LMG did not affect both features verifiably. In the 90 min leavening test, a dough weight loss was decelerated by both essential oils similarly. During the baking test, the average volume of wheat small breads as control was evaluated on level 167 mL (bread yield 451 mL/100 g flour). Independently of the dose of the THY or LMG, small bread volumes oscillated between 148–168 and 135–161 mL (average bread yields 442 and 443 mL/100 g flour, respectively). The shelf life of the products with a higher portion of essential oil was extended by up to 7 days.

This study investigated the chemical composition and sensory acceptability of yeasted steamed wheat dumplings – a typical Central European side dish – that were fortified with wholegrain oat flours derived from two distinct cultivars – hull-less Inovec and hulled Prokop. The flours were used at 7 substitution levels, ranging from 2.5 to 25.0%. Chemical analysis of both flour mixtures and steamed dumplings revealed a significant modulation of macronutrient profiles with increasing oat inclusion. As presumed, the β - d -glucans content increased proportionally with the addition of oats, reaching up to 1.23% in flour mixtures (Prokop) and 0.80% in steamed dumplings (Inovec). Furthermore, enrichment by oat resulted in higher protein (up to 15.05%), lipid (up to 12.13%), and dry matter contents, while reducing starch levels. Two-factorial ANOVA attributed the most variance in nutritional traits (e.g., 87% for β - d -glucans) to the level of wheat flour substitution, with minor effects coming from the oat variety. The correlation analysis confirmed strong formulation-dependent trends, particularly for β - d -glucans ( r = 0.972), lipids ( r = 0.919), and proteins ( r = 0.831), with the thermal stability of key nutrients demonstrated in all processing stages. Sensory evaluation revealed an inverse relationship between oat content and dumplings acceptability, primarily due to undesirable changes in color, aroma, and texture at higher inclusion levels. Multivariate PCA and two-way joining heatmap analysis highlighted that measurable nutritional enhancement was evident from the addition of just 2.5% oat flour, while the most favorable balance between an improved nutrient profile and retained sensory attributes was observed at inclusion levels of 10–15%. Oat Inovec-enriched samples exhibited superior protein and lipid content yet were more prone to sensory degradation at high inclusion rates. Overall, fortification with oat flours at levels of up to 10–15% is identified as an effective strategy for developing nutritionally enriched, fiber-rich yeasted steamed products with minimal sensory compromise. The findings emphasize the importance of balancing nutritional gains with sensory acceptability in the design of functional cereal-based foods.

The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants were used—two from white cultivars (Rhine Riesling; Rhine Riesling + Muscat of Moravia) and one from a red blend (Saint Laurent and André)—at substitution levels of 5, 10, 20, and 30%. Thirty-four fPHEs were quantified by high-resolution UHPLC-MS-Orbitrap; dough rheology was assessed by Mixolab; and potential fPHE–wheat macromolecule interactions were examined via FTIR spectroscopy. Wheat flour contained only six fPHEs at low concentrations. Both white GP samples had similar profiles of 32 fPHEs, dominated by miquelianin (526–683 µg/g) and hyperoside + isoquercetin (390–476 µg/g). Red GP was highly enriched in anthocyanins (>30,000 µg/g) and generally exceeded white GP in most fPHEs. Even 5% GP substantially increased fPHE concentrations throughout processing. Several compounds (e.g., gallic acid, miquelianin) exceeded theoretical values, suggesting release from bound forms during fermentation and heating, whereas anthocyanins lost at least 30% during baking. Rheological analysis showed shorter dough development and reduced stability with increasing GP. White GP enhanced starch gelatinization (C3), gel stability (C4), and retrogradation, whereas 20% red GP markedly impaired gelatinization. GP additions ≥10% deteriorated bun shape and physical properties. FTIR confirmed spectral shifts likely due to fPHE–protein/starch interactions. In summary, incorporation of just 5% GP enhanced the nutritional profile of wheat buns.