Journal of Cereal Science最新文献

In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.

Color is an important factor that affects the quality of noodles and consumer purchasing intentions and is an important indicator to measure the quality of noodles. However, the browning problem of fresh wet noodles has become an important factor affecting their quality and restricting their marketability. Therefore, inhibiting the browning of fresh wet noodles has always been one of the research hotspots for improving the quality of noodle products. Physical processing technology has gained widespread attention due to its advantages in terms of green safety and obvious inhibitory effects. Therefore, from this perspective, this review mainly elaborates on the noodle browning pathway and the factors affecting fresh wet noodles browning. Furthermore, the application status of physical processing technologies for controlling fresh wet noodles browning, mainly microwave, irradiation, ozone, and cold plasma, are reviewed and compared. Finally, the development direction to effectively inhibit fresh wet noodles browning was emphasized, providing a theoretical reference for improving fresh wet noodles browning.

Heat stress reduces wheat grain yield and affects quality traits relevant to trading and end use. In this study, 98 landraces and 152 elite hexaploid wheat varieties and breeding lines were trialled at two irrigated field sites in southern NSW to better understand heat stress responses and identify promising genotypes for heat tolerance breeding. Potential heat tolerance was defined using performance in heat-exposed late-sown (LS) plots relative to normal-sown (NS) plots, using a regression approach to calculate response indices uncorrelated with awn emergence time and performance per se in NS. The best individual responders for grain yield included genotypes from both Australia and Mexico. On average, lines selected in CIMMYT's High Temperature Wheat Yield Trials (HTWYT) performed well for yield per se in NS as well as for yield response to LS. CIMMYT lines previously selected for large grains under heat stress conditions performed well for grain size in NS and for LS responses of grain size and test weight. Dough peak resistance and time to peak resistance in a mixograph were increased by LS and these traits were positively correlated with grain protein and the occurrence of the Glu-D1d high molecular weight glutenin locus allele, respectively.

Moderate processing can improve the edible rice grain quality and nutrition. The grain structural-removal behavior was researched based on the macro and micro-structure analysis. Grain bran layer 3D profiling combined with iodine solution staining is applied for geometrical-structural analysis. Results show that rice grain can be divided into five structural region based on bran layer removal capacity, lateral > ventral > ventral groove > dorsal > dorsal groove. The relationship between grain geometric parameters and collision possibility is in-depth analyzed, results indicated large grain surface curvature leads to grain surface layer hard removal capacity. The region's bran layer thickness distribution affects its removal behavior and obey its removal capacity. The regional bran layer thickness order: dorsal(59.56 μm) > dorsal groove(50.62 μm) > ventral(43.91 μm) > ventral groove(42.83 μm) > lateral(37.08 μm). The bran layer micro-morphology impacts removal behavior, dorsal region with the groove structure, the bottom surface layer in grain groove structure can be removed when groove structure is damaged. The ventral groove depth is less than dorsal groove, showing better removal ability. The bran layer color in L*A*B*space shows strong correlation with remaining layer thickness, reflecting grain milling degree. Combined effects of grain geometry-parameters, bran layer thickness and micro-structure lead the final bran layer removal behavior. This study provides theoretical and practical basis for grain moderate processing.

Applying nitrogen (N) fertilizer as top dressing to rice plants at the panicle formation stage affects the quality of rice grains. Our previous indoor experiment showed that application of a higher dose of top dressing N fertilizer to rice plants negatively affected the alcohol fermentation and yield of sake brewed from the grains. To further clarify the impacts of the N fertilizer dose, we performed a 2-year rice cultivation test in outdoor-installed containers with different doses of N fertilizer [1 (N1), 6 (N6), or 12 g N m⁻² (N12)] applied as top dressing at the panicle formation stage. The frequency of grains with a white core and the protein content of the grains were 17%–26% lower and 8%–13% higher, respectively, in the N12 treatment than in the N1 treatment in both years. The yield of sake was consistently lower (1%–3%) from rice in the N12 treatment than from rice in the N1 treatment. The reduced sake yield and increased protein content in rice grains led to higher concentrations of amino acids in the sake brewed from rice in the N12 treatment. These results highlight the importance of fertilizer management in rice paddies for sake brewing.

Rice (Oryza sativa) is one of the most widely cultivated crops in the world, which makes it a promising source of non-animal protein. However, the utilization of RP in food is still limited due to its poor solubility. The present study modified RP through combinational methods and determined the changes in its solubility and functionality. Different combinations of three chemical modification methods, including deamidation, phosphorylation, and disulfide reduction, were employed. Disulfide reduction and following deamidation effectively improved the RP solubility from 1.29% to 51.45%, while if deamidation was applied before disulfide reduction the RP had the solubility increased to 40.46%. Phosphorylation showed little effect in enhancing RP solubility, rather it lowers the solubility when applied after the other two methods. Furthermore, the foaming properties, the water holding capacity, and the oil absorption capacity were also improved through the combinational methods. This study offers a potential avenue for enhancing the applicability of RP in various food applications.

Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All sorghum types showed a progressive decrease in pH to about 3.3 with fermentation for 40 h, accompanied by an increase in titratable acidity and free amino nitrogen. Fermentation increased pasting viscosity at 16 and 24 h, but decreased at 40 h due to starch hydrolysis. Protein hydrolysis as shown by SDS-PAGE leads to disaggregation of flour particles and the release of starch granules to increase the pasting viscosity. Thus, starch was more freely available to absorb water to paste and produce a higher viscosity from zero to 40 h. The decrease in pasting viscosity from 24 h to 40 h of fermentation was related to starch hydrolysis, as there was a reduction in total starch in the batter and pitting of starch granules, as shown by scanning electron microscopy. Fermentation had a more significant effect on techno-functional properties than sorghum types. Low protein and high tannin contents among the sorghum type also showed higher pasting viscosity. The techno-functional changes of sorghum batter during fermentation, especially the high pasting viscosity, might be helpful for structure design of kisra and other gluten-free sorghum-based products.

Rice bran was modified by steam explosion (SE) treatment to investigate the effect of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the functional properties and structure of soluble dietary fiber (SDF) from SE-treated rice bran. SE pretreatment enhanced glucose and cholesterol adsorption capacity, water-holding capacity, oil-holding capacity, lipase inhibition capacity and anti-oxidation properties of SDF. However, functional properties of SDF were adversely affected when steam pressure was 2.0 MPa or crushing degree of rice bran was 100 mesh. The results showed that some glycosidic and hydrogen bonds were broken, resulting in a porous honeycomb structure and decreased polymerization degree of the crystalline regions and relative crystallinity in SDF from SE-treated rice bran. In general, the optimum condition for obtaining better properties of SDF was treated for rice bran at the steam pressure of 1.2 MPa and sieve size of 60 mesh. This finding emphasizes essential information on SE treatment of rice bran in modifying the properties of SDF, which is helpful to the development and utilization of SDF from SE-treated rice bran.

This study analyzed six mutant rice samples from uniform genetic and planting backgrounds with amylose contents ranging from 4.21% to 17.52%. The physicochemical, structural and functional properties of the extracted starches were investigated and their relationships were analyzed. No significant changes were observed in the morphology, granule size, amylopectin chain-length distribution, and crystalline type of rice starches. The average hydrodynamic radius (R_h), relative crystallinity (RC), the ratio of 1045 cm⁻¹/1022 cm⁻¹ (R_1045/1022), and lamellar peak intensity (I_max) were significantly correlated with amylose content, impacting the digestion properties. A higher degree of order in starch structure was found to impede its digestion progress by affecting its physicochemical characteristics. The decreased onset temperature and increased gelatinization temperature range indicated increased crystalline structure instability, decreasing peak time and pasting temperature. Furthermore, there were notable reductions in starch digestion rate (k) and rapidly digestible starch content (RDS) as amylose content increased, despite no significant change in the final digestion percentage. The k exhibited a positive correlation with R_h, while there was a positive association between RC, R_1045/1022, and I_max with RDS. These findings can provide valuable guidance for rice breeders in developing rice varieties with specific functional attributes.

The practice of extrusion treatment has gained widespread adoption in the food industry. This treatment notably improved the quality of whole millet cake and the underlying mechanism was investigated. The results showed that millet extruded at 14% moisture could enhance the quality of whole millet cake by reducing hardness and increasing springiness, specific volume, and height-to-diameter ratio. Moreover, the improvement effect became more pronounced as the extrusion temperature reached 170 °C. However, it was worth noting that excessive moisture (18%) and high temperature (170 °C) during extrusion led to the highest gelatinization degree, resulting in a sticky cake batter that fails to form a soft cake during baking. In contrast, extrusion at low moisture (14%) and high temperature (170 °C) promoted starch degradation and formation of more starch complexes. These effects reduced stickiness while increasing the elasticity of the cake batter. This, in turn, contributes to the superior quality of the cake prepared using extruded millet flour at 14% moisture and 170 °C. The formation of starch complexes played a crucial role in enhancing the elasticity of the cake batter and overall cake quality, as they acted as supports within the cake batter matrix.