Journal of Cereal Science最新文献_第10页

An analysis of the compressive strength of the kernels of quality wheat cultivars 优质小麦品种籽粒抗压强度分析

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-15 DOI: 10.1016/j.jcs.2025.104347

Agnieszka Markowska-Mendik, Zdzisław Kaliniewicz, Andrzej Anders, Piotr Markowski, Dariusz Choszcz

Grain crushing is one of the methods used in grain grinding. Therefore, the aim of the present study was to determine the relationships between selected mechanical properties of wheat kernels vs. moisture content and crosshead speed to optimize grain processing operations. The study involved the grain of quality wheat cultivars, including three spring cultivars and three winter cultivars. The compressive strength of wheat kernels was determined at three values of longitudinal strain: 1.8 mm, 2.0 mm, and 2.2 mm. Mechanical tests were conducted at seven levels of grain moisture (14 %–20 % on a wet basis, w.b.), and the maximum force, crushing energy, and relative strain of individual kernels were determined at six crosshead speeds (5 mm·min⁻¹ to 30 mm·min⁻¹). The study demonstrated that the mechanical properties of wheat kernels were largely determined by cultivar, and the maximum force was 20 % higher on average in spring wheat kernels than in winter wheat kernels. The moisture content of kernels and crosshead speed exert the greatest influence on crushing energy, and the highest value of this parameter was noted at a moisture content of 17 % and a crosshead speed of 30 mm min⁻¹. The maximum force increased by around 900 %, and crushing energy increased by around 450 % as relative strain increased from 0.44 to 0.97, and these relationships are well described by exponential and linear equations respectively. These equations can be used to estimate energy consumption during wheat grain crushing.

粮食破碎是粮食碾磨的一种方法。因此，本研究的目的是确定小麦籽粒的机械性能与水分含量和十字头速度之间的关系，以优化谷物加工操作。本研究以优质小麦品种为研究对象，包括3个春季小麦品种和3个冬季小麦品种。测定小麦籽粒在纵向应变1.8 mm、2.0 mm和2.2 mm三个值下的抗压强度。在7种谷物水分水平（14% - 20%，湿基础，w.b）下进行了力学试验，并在6种十字速度（5 mm·min - 1至30 mm·min - 1）下测定了单个籽粒的最大力、破碎能和相对应变。研究表明，小麦籽粒的力学特性在很大程度上取决于品种，春小麦籽粒的最大作用力平均比冬小麦籽粒高20%。籽粒含水率和十字头速度对破碎能的影响最大，当籽粒含水率为17%，十字头速度为30 mm min - 1时，该参数达到最大值。当相对应变从0.44增加到0.97时，最大力增加约900%，破碎能增加约450%，这些关系分别用指数方程和线性方程很好地描述了。这些方程可用于估算小麦碾碎过程中的能量消耗。

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引用次数: 0

Comparative analysis of health-promoting nutrients in oat cultivars from Alpine production versus commercial origin 高山燕麦品种与商业燕麦品种健康营养成分的比较分析

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-15 DOI: 10.1016/j.jcs.2025.104351

Andrea Pichler , Serena Foria , Martina Magni , Veronica Marin , Manuel Pramsohler , Gaetano Cardone , Peter Robatscher , Silvano Ciani , Ombretta Polenghi , Virna Lucia Cerne , Michael Oberhuber

In line with the Farm-to-Fork principle and “0 km” foods, cultivating competitive local raw materials is essential for a sustainable economy. This study investigates the feasibility of cultivating oats in Alpine regions with specific climatic conditions as those environments are underexplored for oat cultivation. Twelve spring-planted cultivars (ten Avena sativa L. and two Avena nuda L.) were grown in the Alpine region South Tyrol in 2021 and, as a quality assessment, the nutrient profiles were compared to ten commercially available cultivars (Avena sativa L.) from different origins. Commercially used cultivars had a higher β-glucan content (3.7–5.7 g per 100 g oat flour) and total phenolic content (197–264 mg gallic acid equivalent per 100 g oat flour), while no statistic significant differences were observed for the total antioxidant capacity (max. 1.43 mmol Fe²⁺ per 100 g oat flour) or the profile of avenanthramides. Although there was no difference in the total fat content (max. 6.60 g per 100 g oat flour), the cultivars grown in South Tyrol were higher in polyunsaturated fatty acids (44–51 %). The nutrients of oats grown in South Tyrol revealed little to no differences from commercial oats, indicating that the tested cultivars are well adapted to local microclimate and could be used in mountainous regions with similar climatic conditions.

根据“从农场到餐桌”原则和“0公里”食品，培育有竞争力的当地原材料对可持续经济至关重要。本研究探讨了高寒地区特殊气候条件下燕麦种植的可行性，因为这些环境对燕麦种植的开发不足。2021年，在南蒂罗尔高寒地区种植了12个春栽品种（10个Avena sativa L.和2个Avena nuda L.），并将其营养成分与10个不同产地的市售品种（Avena sativa L.）进行了质量评价。商品品种的β-葡聚糖含量（每100 g燕麦粉3.7 ~ 5.7 g）和总酚含量（每100 g燕麦粉197 ~ 264 mg没食子酸当量）较高，而总抗氧化能力(max。1.43 mmol Fe2+每100克燕麦粉)或燕麦酰胺的概况。虽然总脂肪含量(max。每100 g燕麦粉含6.60 g)，南蒂罗尔品种的多不饱和脂肪酸含量较高（44 - 51%）。在南蒂罗尔种植的燕麦与商品燕麦的营养成分几乎没有差异，表明试验品种对当地小气候适应良好，可以在气候条件相似的山区使用。

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引用次数: 0

Impact of groat heat treatment and varying extraction conditions on oat β-D-glucan characteristics 燕麦热处理及不同提取条件对燕麦β- d -葡聚糖特性的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-15 DOI: 10.1016/j.jcs.2025.104346

Ines Pynket , Frederik Janssen , Olivia Zehnder-Wyss , Laura Nyström , Christophe M. Courtin , Arno G.B. Wouters

Extractable oat β-D-glucans (βG) provide functional and nutritional benefits in (semi-)liquid foods, like oat-based dairy alternatives. However, oat βG extract characteristics are likely influenced by both extraction conditions and the industrial heat treatment typically applied to oat groats. This study systematically investigated the impact of industrial heat treatment, extraction pH (3.0–9.0) and calcium ions (Ca²⁺) in the extraction medium (0.01–2.00 mM CaCl₂) on oat βG recovery, weight average molecular weight (Mw) and extract viscosity. Independent of the extraction medium, extracts from industrially heat-treated oat groats contained lower amounts of βG (21–25% recovery) with higher Mw (1,065–1,788 kDa), and were more viscous (3.1–4.1 mPa.s) than extracts from non-heat-treated oat groats (44–62% recovery, 42–100 kDa, 1.2–1.3 mPa.s viscosity). This was partially ascribed to low β-glucanase activity during extraction in heat-treated oat groats. For non-heat-treated oat groats, β-glucanase activity was lowest at pH 3.0 (0.3 U/g dm) and highest at pH 6.5 (2.7–2.8 U/g dm) and pH 9.0 (2.4 U/g dm). Notably, Ca²⁺ could cross-link low molecular weight βG extracted from non-heat-treated oat groats, likely by interacting with negatively charged phosphate groups. To conclude, the industrial heat treatment significantly alters oat βG recovery, Mw and extract viscosity. This very likely will influence functional and nutritional contributions of oat βG in foods. This, however, requires further study, as do the mechanisms behind the here observed effects.

可提取的燕麦β- d -葡聚糖（βG）在（半）液态食品中提供功能和营养价值，如燕麦乳制品替代品。然而，燕麦βG提取物的特性可能受到提取条件和通常应用于燕麦的工业热处理的影响。本研究系统研究了工业热处理、萃取pH（3.0 ~ 9.0）和萃取介质（0.01 ~ 2.00 mM CaCl2）中钙离子（Ca2+）对燕麦βG回收率、重量平均分子量（Mw）和萃取物粘度的影响。与提取介质无关，工业热处理的燕麦粥提取物的βG含量较低（回收率为21-25%），分子量较高（1065 - 1788 kDa），粘度较高（3.1-4.1 mPa）。s)比未经热处理的燕麦粥提取物（回收率44-62%，42-100 kDa, 1.2-1.3 mPa）。年代粘度)。这在一定程度上归因于在热处理燕麦粥提取过程中β-葡聚糖酶活性较低。未经热处理的燕麦籽粒，β-葡聚糖酶活性在pH 3.0 （0.3 U/g dm）时最低，在pH 6.5 （2.7 ~ 2.8 U/g dm）和pH 9.0 （2.4 U/g dm）时最高。值得注意的是，Ca2+可以通过与带负电荷的磷酸基团相互作用，交联从未经热处理的燕麦粥中提取的低分子量βG。综上所述，工业热处理显著改变了燕麦βG回收率、Mw和提取物粘度。这很可能会影响食品中燕麦βG的功能和营养贡献。然而，这需要进一步的研究，就像这里观察到的效应背后的机制一样。

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引用次数: 0

Investigating effects of bran particle size on dough rheology using a modelling approach based on the Chopin Mixolab 使用基于肖邦Mixolab的建模方法研究麸皮粒度对面团流变学的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-12 DOI: 10.1016/j.jcs.2025.104345

Chinenye Ogochukwu Azie, Konstantina Solomou, Mohammad Alyassin, Grant M. Campbell

This work extends the Mixolab modelling approach for understanding arabinoxylan fibre effects in breadmaking to conventional fibres, psyllium and wheat bran, used at higher levels, and applies the approach to investigate the effects of bran particle size on Mixolab parameters. The approach allows effects of flour removal, fibre replacement and water adjustment on Mixolab parameters to be distinguished. Psyllium was replaced for flour at levels of 2, 4 and 6%, and Coarse, Medium and Fine wheat bran at levels of 5, 10 and 15%. Linear models were adequate to describe flour, fibre and water effects over these wide ranges of substitution. Psyllium had larger effects than wheat bran on Mixolab parameters; psyllium absorbed 2.7 times its own weight in water, and increased water absorption by 2% at 1% replacement, while bran absorbed around its own weight in water and increased water absorption by about 0.37% at 1% replacement. Bran particle size had only small effects on Mixolab parameters, in agreement with most previous workers, with suggestions of consistent patterns of effects on C2 and C4, which may relate to how bran particle size affects rates of water release from bran during heating. It is concluded that bran particle size effects in bread predominantly arise during the rapid expansion that occurs during proving and baking, which is not mimicked by the Mixolab. Extending the modelling approach to data from instruments that measure dough expansion and from baking trials could give more precise understanding of the mechanisms of fibre effects in breadmaking.

这项工作将Mixolab模型方法扩展到了解阿拉伯木聚糖纤维在面包制作中的作用，以更高水平使用传统纤维，马前草和麦麸，并应用该方法研究麸皮粒度对Mixolab参数的影响。该方法允许面粉去除，纤维替换和水调整对Mixolab参数的影响进行区分。面粉中的车前草含量分别为2%、4%和6%，粗、中、细麦麸中的车前草含量分别为5%、10%和15%。线性模型足以描述面粉、纤维和水在这些广泛替代范围内的影响。车前草对Mixolab参数的影响大于麦麸；车前草在水中的吸收率是其自重的2.7倍，在1%的替代下吸收率提高了2%，而麸皮在水中的吸收率约为其自重，在1%的替代下吸收率提高了0.37%。麸皮颗粒大小对Mixolab参数的影响很小，与大多数先前的工作者一致，对C2和C4的影响模式一致，这可能与麸皮颗粒大小如何影响加热过程中麸皮的水分释放率有关。由此得出结论，面包中麸皮粒度的影响主要发生在发酵和烘烤过程中发生的快速膨胀过程中，而Mixolab无法模拟这一过程。将建模方法扩展到测量面团膨胀的仪器和烘焙试验的数据中，可以更精确地理解面包制作中纤维效应的机制。

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引用次数: 0

Foliar application of amino acids enhances grain yield and bread-making quality in wheat (Triticum aestivum L.) 叶面施氨基酸提高小麦产量和制面包品质

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-12 DOI: 10.1016/j.jcs.2025.104319

Shaoqing Tan , Shan Fu , Yuanyuan Liu , Wenfei Tian , Jiuliang Xu

Wheat (Triticum aestivum L.) is essential for global food security, and improving its quality remains a major research focus. This study investigated the effect of foliar application of five amino acids—proline, glutamine, γ-aminobutyric acid, cysteine, and trimethylglycine—at the flowering and grain-filling stages on the yield and quality of strong gluten wheat (cv. Zhongmai 578). The treatment increased wheat yield by 7.8 % in 2024 and 8.9 % in 2025, protein content by 9.6 %, wet gluten content by 12.5 %, and dough development time by 134.6 %. Dough stability increased by 14.5 % (dough quality), mixing tolerance index by 99.4 % (dough quality), and bread score by 8.7 % (bread quality). These results suggest that foliar application of amino acids boosts carbon and nitrogen metabolism, thereby enhancing wheat quality. This research highlights the potential of foliar application of amino acids to optimize wheat production and bread quality.

小麦（Triticum aestivum L.）对全球粮食安全至关重要，提高其质量一直是研究的重点。研究了开花期和灌浆期叶面施用脯氨酸、谷氨酰胺、γ-氨基丁酸、半胱氨酸和三甲基甘氨酸5种氨基酸对强筋小麦产量和品质的影响。Zhongmai 578)。该处理使2024年和2025年的小麦产量分别提高了7.8%和8.9%，蛋白质含量提高了9.6%，湿面筋含量提高了12.5%，面团发育时间延长了134.6%。面团稳定性提高14.5%（面团质量），混合耐受指数提高99.4%（面团质量），面包评分提高8.7%（面包质量）。这些结果表明，叶面施氨基酸促进了小麦碳氮代谢，从而提高了小麦品质。本研究强调了叶面氨基酸在优化小麦产量和面包品质方面的潜力。

引用次数: 0

Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading 电机转矩、功率变化或电流变化？评估最佳实时参数，以确定揉制过程中最大的面团稠度和面团流变变化

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-09 DOI: 10.1016/j.jcs.2025.104341

Alessio Cappelli , Cristiano Paganoni , Samuel D'Alessandro , Alice Corradini , Sirio Cividino , Gianluca Tripodi , Mauro Zaninelli

Technological improvement of kneading process is essential for food industry. Nevertheless, real-time measurement of dough readiness has been partially neglected, thus motivating this work. The first aim is to determine the most effective indirect parameter in finding maximum dough consistency, identifying the optimal kneading time. In addition to the benchmark parameter (motor torque), power and electric current were tested. The second aim is to assess which parameter can better monitor dough rheology evolution during kneading, testing three flours with increasing strength. Finally, the relationship between motor torque, power, and electric current was investigated through specific linear mixed-effects models. The results show a strong correlation between the tested indirect parameters and the benchmark. Specifically, power performed better than electric current in maximum dough consistency determination, optimal kneading time and dough readiness identification, and in the models results. Furthermore, power shows a noteworthy feature in the case of strong flours: the progression of power values is more representative of the real evolution of the gluten network, in addition to lower fluctuations in the time-interval of main interest and reduced sensor costs. In conclusion, power was the best substitute of motor torque to on-line assess the most important dough parameters at industrial level.

揉制工艺的技术改进对食品工业的发展至关重要。然而，面团准备度的实时测量部分被忽视，因此激发了这项工作。第一个目标是确定最有效的间接参数，以找到最大的面团稠度，确定最佳的揉制时间。除了测试基准参数（电机转矩）外，还测试了功率和电流。第二个目的是评估哪个参数可以更好地监测面团在揉制过程中的流变演变，测试了三种强度不断增加的面粉。最后，通过具体的线性混合效应模型研究了电机转矩、功率和电流之间的关系。结果表明，所测间接参数与基准之间存在较强的相关性。具体而言，在确定面团最大稠度、最佳揉面时间和面团成熟度以及模型结果方面，功率优于电流。此外，在强面粉的情况下，功率显示出一个值得注意的特征：除了主要感兴趣的时间间隔波动较小和传感器成本降低之外，功率值的级数更能代表面筋网络的真实演化。综上所述，功率是电机转矩的最佳替代品，可以在线评估工业水平上最重要的面团参数。

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引用次数: 0

Integrated biochemical, proteomic, and structural characterization of amylase trypsin inhibitor proteins from wheat (Triticum aestivum) variety HD 3086 小麦（Triticum aestivum）品种HD 3086淀粉酶胰蛋白酶抑制剂蛋白的综合生化、蛋白质组学和结构表征

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-06 DOI: 10.1016/j.jcs.2025.104333

Sapna Chaudhary , Ramwant Gupta , R.K. Gaur , Renu Deswal

Global food security is increasingly threatened by rising population growth and post-harvest losses due to insect infestations. As a natural defense strategy, plants produce amylase and protease inhibitors that disrupt the digestive enzymes of pests, thereby impairing their ability to survive. In this study, we isolated and identified an Amylase Trypsin Inhibitor (ATI) from wheat seeds of genotype HD 3086 using gel filtration chromatography (Sephadex G-50) and LC-MS/MS. Proteomic analysis revealed five ATI isoforms: Alpha-amylase inhibitor 0.28, Alpha-amylase/trypsin inhibitor CM16, Alpha-amylase inhibitor 0.19 and 0.53, Trypsin/α-amylase inhibitors CMX2, and CMX1/CMX3 and Subtilisin–chymotrypsin inhibitor WSCI with molecular weights ranging from 9 to 17 kDa. The purified inhibitor showed strong α-amylase (90.6 ± 0.72 %) and moderate trypsin (62.9 ± 0.8 %) inhibition, with a specific activity of 0.18 ± 0.02 U/mg. In silico analysis revealed the physicochemical properties and multiple sequence alignment highlighted the conserved motif of the identified ATI proteins. A beta sheet rich in 230 nm and a low α-helical structure, with minima at 208 and 222 nm, was determined using circular dichroism (CD) spectroscopy. UV-Near Infrared (UV-NIR) spectroscopy further distinguished healthy and infested grains of wheat variety HD-3086, showing decreased reflectance and increased absorbance in infested samples, particularly near 970, 1450 and 1940 nm, consistent with moisture and protein degradation reported in prior studies. These results confirmed the bioactivity and structural integrity of ATI from HD 3086, providing insights into their potential use as a natural defense system and supporting their relevance in pest-resistant wheat improvement and quality assessment.

全球粮食安全日益受到人口增长和虫害造成的收获后损失的威胁。作为一种自然防御策略，植物产生淀粉酶和蛋白酶抑制剂，破坏害虫的消化酶，从而损害它们的生存能力。本研究利用凝胶过滤层析（Sephadex G-50）和LC-MS/MS技术，从小麦HD 3086基因型种子中分离鉴定了一种淀粉酶胰蛋白酶抑制剂（ATI）。蛋白质组学分析显示ATI有5种亚型：α-淀粉酶抑制剂0.28、α-淀粉酶/胰蛋白酶抑制剂CM16、α-淀粉酶抑制剂0.19和0.53、胰蛋白酶/α-淀粉酶抑制剂CMX2、CMX1/CMX3和Subtilisin-chymotrypsin抑制剂WSCI，分子量在9 ~ 17 kDa之间。纯化后的抑制剂对α-淀粉酶（90.6±0.72%）和胰蛋白酶（62.9±0.8%）具有较强的抑制作用，比活性为0.18±0.02 U/mg。硅分析揭示了物理化学性质和多序列比对突出了鉴定的ATI蛋白的保守基序。利用圆二色性（CD）光谱测定了富含230nm和低α-螺旋结构的β片，最小值在208nm和222nm。紫外-近红外（UV-NIR）光谱进一步区分了小麦品种HD-3086的健康籽粒和侵染籽粒，发现侵染籽粒的反射率降低，吸光度增加，特别是在970、1450和1940 nm附近，这与先前研究报道的水分和蛋白质降解一致。这些结果证实了来自HD 3086的ATI的生物活性和结构完整性，为其作为自然防御系统的潜在用途提供了见解，并支持其在小麦抗虫改良和质量评估中的相关性。

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引用次数: 0

Starch retrogradation, colloidal dynamics, and digestibility mechanisms in nixtamalized maize tortillas 玉米玉米饼中淀粉的降解、胶体动力学和消化机制

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-12-06 DOI: 10.1016/j.jcs.2025.104332

Julian de la Rosa-Millan

This study provides a mechanistic understanding of how refrigerated storage affects the starch structure, colloidal dynamics, and digestibility of tortillas prepared from nine commercial nixtamalized maize flours that differ in pigmentation and processing history. Multiscale analyses, including thermal and crystalline transitions (DSC/XRD), molecular architecture (HPSEC-MALLS, HPAEC-PAD), colloidal behavior (zeta potential, particle size), texture, and in vitro digestion were integrated to elucidate structure-function relationships during 0–168 h of storage at 4 °C. Cold storage progressively increased gelatinization enthalpy (ΔH + 2–3 J g⁻¹) and relative crystallinity (+3–5 %), driven by amylopectin. These structural reorganizations shifted starch fractions toward higher resistant starch (RS + 8–12 %) and slightly reduced the predicted glycemic index (−3 to −7 units). Blue maize tortillas, enriched in polyphenols, exhibited weaker crystallinity and slower retrogradation yet achieved lower initial RDS and pGI, consistent with starch-polyphenol interactions that hinder enzymatic access. Particle size and zeta potential kinetics revealed that retrogradation generates steric and electrostatic barriers to α-amylase hydrolysis, providing a mechanistic link between molecular order and digestibility. A multivariate ranking that integrates starch structure, textural integrity, and digestibility identified flour-storage combinations that optimize a low glycemic response without compromising pliability. These findings reveal the molecular and colloidal mechanisms governing cold-induced starch reorganization in tortillas, offering practical strategies to design maize-based foods with improved metabolic functionality and controlled staling.

这项研究提供了冷藏如何影响淀粉结构、胶体动力学和消化率的机制理解，这些玉米粉是由9种不同色素和加工历史的商品化玉米粉制成的。多尺度分析，包括热转变和结晶转变（DSC/XRD），分子结构（HPSEC-MALLS, HPAEC-PAD），胶体行为（zeta电位，粒度），结构和体外消化，以阐明在4°C下0-168 h储存期间的结构-功能关系。在支链淀粉的驱动下，冷藏逐渐增加了糊化焓（ΔH + 2-3 J g−1）和相对结晶度（+3 - 5%）。这些结构重组使淀粉组分转向抗性更高的淀粉（RS + 8 - 12%），并略微降低了预测的血糖指数（- 3至- 7单位）。富含多酚的蓝色玉米玉米饼结晶度较弱，降解速度较慢，但初始RDS和pGI较低，这与淀粉-多酚相互作用阻碍酶的进入一致。颗粒大小和zeta势动力学表明，降解对α-淀粉酶水解产生空间和静电障碍，提供了分子顺序与消化率之间的机制联系。一项综合淀粉结构、质地完整性和消化率的多变量排名确定了面粉储存组合，优化了低血糖反应，同时又不影响柔韧性。这些发现揭示了冷诱导玉米饼中淀粉重组的分子和胶体机制，为设计具有改善代谢功能和控制变质的玉米基食品提供了实用策略。

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引用次数: 0

Effects of resistant dextrin on the properties of wheat flour and the quality of steamed buns 抗糊精对小麦粉性质及馒头品质的影响

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104327

Die He , Jie Cai , Lipeng Wang , Shengxin Ji , Zhilu Ai , Zhili Pan , Zhen Li

This study systematically assessed the impact of resistant dextrin (RD) incorporation at levels ranging from 0 % to 15 % on dough properties and steamed bun quality. Results indicated that RD significantly reduced peak viscosity, breakdown, and setback of wheat flour, effectively suppressing starch retrogradation, thereby extending shelf life. Microstructural analysis revealed that 15 % RD notably disrupted the gluten network, decreasing protein area, junctions, and total chain length, while increasing lacunarity by 2.4 % (P < 0.05). These structural alterations negatively affected alveograph properties (P, L, W). Notably, an optimal RD range of 3 %–6 % improved bun softness while preserving fermentation capacity, mitigating the typical texture loss associated with fiber enrichment. In contrast, RD levels ≥9 % led to structural collapse due to gluten weakening. By correlating macro-properties with microstructural changes, this study offers a theoretical foundation for targeted gluten modification in high-fiber steamed buns, facilitating fiber fortification without compromising quality and addressing consumer demand for nutritious, appealing staple foods.

本研究系统地评估了抗性糊精（RD）在0 ~ 15%水平的掺入对面团性能和馒头质量的影响。结果表明，RD显著降低了小麦粉的峰值粘度、破碎度和后退度，有效抑制了淀粉的降解，从而延长了货架期。微观结构分析显示，15%的RD明显破坏了面筋网络，减少了蛋白质面积、连接和总链长，同时增加了2.4%的空隙（P < 0.05）。这些结构改变对肺泡特性产生负面影响（P， L， W）。值得注意的是，最佳RD范围为3% - 6%，在保持发酵能力的同时提高了面包的柔软度，减轻了纤维富集引起的典型质地损失。当RD水平≥9%时，由于面筋弱化导致结构崩溃。通过将宏观特性与微观结构变化相关联，本研究为高纤维馒头的靶向麸质改性提供了理论基础，在不影响质量的情况下促进纤维强化，满足消费者对营养丰富、吸引人的主食的需求。

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引用次数: 0

Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach 探讨珍珠小米粉的酸败：脂质组学和生化方法

IF 3.7 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104320

Rasika Rajendra Aher , Rupam Kumar Bhunia , Simranjit Kaur , Hemalatha Sanivarapu , Sudhakar Reddy Palakolanu , Victor Taleon , Kiran Kumar Sharma , S.K. Gupta , Govindaraj Mahalingam , Saikat Datta Mazumdar , Pooja Bhatnagar-Mathur

Pearl millet is a nutritious and climate-resilient cereal extensively grown in the arid and semi-arid regions of South Asia and Sub-Saharan Africa. Despite its exceptional nutritional qualities, pearl millet suffers from limited acceptance, partly due to the short shelf life of its milled flour. The stored flour quickly becomes rancid after 7–10 days due to the rancidity of fatty acids and oils caused by various factors, including enzymes and metal ions. In this study, we examined high iron (biofortified [ICMH-1202 (BF5) and Dhanashakti (BF6)] and regular [PA-9285 (NBF2) and MP-7872 (NBF4)] millet grain-based stored flour. Hydrolysis of triacylglycerols led to the accumulation of free fatty acids. Data on acid value, peroxide value, and enzymatic activities showed that high iron lines exhibit a higher rate of lipid oxidation and peroxidation after 45 days of storage. The biochemical profiling of these lines indicated that the high-iron and low-iron lines are comparable regarding rancidity-linked traits until 14 days after grinding for most surrogate traits. These findings suggest that iron-rich flour is likely more susceptible to rancidity than low-iron lines after 45 days of storage. The results indicate that high-iron varieties would not affect the general Indian practices of using flour within 14 days, but they may require post-harvest stabilization to enhance shelf life beyond two weeks. However, it is crucial to emphasize that iron-rich varieties are vital in addressing hunger and malnutrition. These exploratory results suggest that heat treatment could help improve the shelf life of iron-rich pearl millet grains on a smaller scale, but a better solution is still needed for large-scale commercialization and to monitor this key trait in released varieties without compromising their nutritional content.

珍珠粟是一种营养丰富、适应气候变化的谷物，广泛种植在南亚和撒哈拉以南非洲的干旱和半干旱地区。尽管珍珠粟具有特殊的营养品质，但人们对它的接受程度有限，部分原因是它的面粉保质期短。由于酶、金属离子等多种因素引起脂肪酸和油脂的酸败，储存的面粉在7-10天后迅速变质。在本研究中，我们检测了高铁(生物强化[ICMH-1202 （BF5）和Dhanashakti (BF6)]和普通[PA-9285 （NBF2）和MP-7872 (NBF4)]的小米粉。三酰基甘油的水解导致游离脂肪酸的积累。酸值、过氧化值和酶活性数据表明，高铁系在贮藏45天后表现出更高的脂质氧化和过氧化率。这些品系的生化分析表明，高铁和低铁品系在大多数替代性状磨后14天的酸败相关性状方面具有可比性。这些发现表明，在45天的储存后，富含铁的面粉可能比低铁的面粉更容易腐烂。结果表明，高铁品种不会影响印度人在14天内使用面粉的一般做法，但它们可能需要在收获后进行稳定处理，以延长两周以上的保质期。然而，必须强调的是，富含铁的品种对于解决饥饿和营养不良问题至关重要。这些探索性结果表明，热处理可以在较小的范围内帮助提高富铁珍珠粟的保质期，但仍需要更好的解决方案来实现大规模商业化，并在不影响其营养成分的情况下监测已发布品种的这一关键性状。

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