Journal of Cereal Science最新文献_第3页

Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu 不同粗粮发酵对黄酒抗氧化能力、风味特征及感官特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104389

Baoqing Bai , Shijie Niu , Junnan Li , Bin Feng , Tao Bo , Jinhua Zhang , Ying Zhang , Yukun Yang

Huangjiu, an ancient Chinese alcoholic beverage, is primarily brewed through the fermentation of steamed grains using Jiuqu as starter. This study systematically investigated the effects of five nutritionally rich coarse cereals (oats, quinoa, sorghum, buckwheat and black rice) on the physicochemical, antioxidant and flavor profiles of Huangjiu (CCHJ: MQHM, MQLM, MQYM, MQGL, and MQKQ) fermented with Maiqu. The results demonstrated that five types of CCHJ samples exhibited strong antioxidant capacity, with MQLM and MQHM showing particularly high α-glucosidase inhibition rates, exceeding 95%. Functional component analysis revealed that MQHM contained the highest levels of amino acids, total flavonoids and polyphenols, while MQKQ exhibited the highest organic acid content. A total of 203 volatile flavor compounds (VFCs) were identified, with MQGL having the highest concentration, followed by MQHM. Furthermore, 12 common compounds, including ethanol, isopropanol, acetoin, 4-ethyl-2-methoxyphenol, ethyl palmitate, 3-methyl-1-butanol, 2-methoxy-4-vinylphenol, (S)-2-heptanol, phenethyl alcohol, 3,4-dimethylbenzaldehyde, methanol, and octanoic acid, were identified as key aroma compounds in CCHJ samples based on their odor activity value (OAV). The distinctive sweet profile of MQHM was strongly correlated with these compounds. These findings provide valuable insights into how to optimize the use of traditional coarse cereals and advancing the development of novel functional Huangjiu products.

黄酒是一种古老的中国酒精饮料，主要是用酒曲作为发酵剂，通过蒸熟的谷物发酵而成。本研究系统研究了5种营养丰富的粗粮（燕麦、藜麦、高粱、荞麦和黑米）对麦曲发酵黄酒（MQHM、MQLM、MQYM、MQGL和MQKQ）理化、抗氧化和风味的影响。结果表明，5种CCHJ样品均表现出较强的抗氧化能力，其中MQLM和MQHM的α-葡萄糖苷酶抑制率特别高，均超过95%。功能成分分析表明，MQHM中氨基酸、总黄酮和多酚含量最高，而MQKQ中有机酸含量最高。共鉴定出203种挥发性风味化合物（vfc），其中MQGL浓度最高，其次是MQHM。此外，根据气味活性值（OAV）鉴定出乙醇、异丙醇、乙酰乙醇、4-乙基-2-甲氧基苯酚、棕榈酸乙酯、3-甲基-1-丁醇、2-甲氧基-4-乙烯基苯酚、(S)-2-庚醇、苯乙醇、3,4-二甲基苯甲醛、甲醇和辛酸等12种常见化合物为CCHJ样品中的关键香气化合物。MQHM独特的甜味特征与这些化合物密切相关。这些发现为如何优化传统粗粮的利用和推进新型功能性黄酒产品的开发提供了有价值的见解。

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引用次数: 0

Effect of boiling time on noodle surface tackiness: Roles of gluten network and broth components in steamed-then-boiled noodles 煮沸时间对面条表面粘性的影响：面筋网络和肉汤成分在先蒸后煮面条中的作用

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104386

Yijun Fan , Mingyi Shen , Ruifang Wang , Zhengbiao Gu , Yan Hong , Zhaofeng Li , Caiming Li , Xiaofeng Ban , Li Cheng

This study aimed to investigate the effect of boiling time on the surface tackiness of room-temperature (RT) cooked noodles and elucidated the underlying mechanisms linking it to gluten network structure and noodle broth components. The results demonstrated that the steamed-then-boiled process effectively reduced the surface tackiness of RT cooked noodles. However, prolonged cooking led to a gradual increase in surface tackiness. Compared to the conventional boiling process, the noodles boiled for 2 min exhibited a 40.2% reduction in surface tackiness. Their β-sheet content increased from 33.4% to 43.5%, protein area expanded by 25.7%, and disulfide bond content rose from 1.65 μmol/g to 2.49 μmol/g. Notably, at this cooking time, starch content in the broth solids reached its lowest level at 46.1% (w/w). These phenomena can be attributed to the short-term steamed-then-boiled process, which promotes protein structural ordering. This forms a denser, more continuous, and highly cross-linked gluten network, thereby inhibiting the leaching of soluble substances like starch during cooking and reducing surface tackiness. Conversely, extended boiling time disrupts the gluten network structure, leading to a gradual increase in surface tackiness. This study provides a theoretical basis and technical reference for RT noodles with low surface tackiness.

本研究旨在探讨煮沸时间对常温煮面表面粘性的影响，并阐明其与面筋网络结构和面汤成分之间的联系机制。结果表明，先蒸后煮的工艺能有效降低热熟面条的表面粘性。然而，长时间的烹饪导致表面粘性逐渐增加。与传统煮法相比，煮2 min后面条的表面粘性降低了40.2%。β片含量从33.4%增加到43.5%，蛋白质面积增加了25.7%，二硫键含量从1.65 μmol/g增加到2.49 μmol/g。值得注意的是，在这一烹煮时间，肉汤固体中淀粉含量最低，为46.1% （w/w）。这些现象可归因于短期的先蒸后煮的过程，该过程促进了蛋白质的结构排序。这形成了一个更密集、更连续、高度交联的面筋网络，从而抑制了烹饪过程中淀粉等可溶性物质的浸出，降低了表面粘性。相反，延长的煮沸时间破坏了面筋网络结构，导致表面粘性逐渐增加。本研究为研制低表面粘性RT面提供了理论依据和技术参考。

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引用次数: 0

Intense pulsed light treatment for enhancing the storage stability of sorghum flour: lipase inactivation kinetics, fatty acid changes, and shelf-life prediction 强脉冲光处理提高高粱粉贮存稳定性：脂肪酶失活动力学、脂肪酸变化和保质期预测

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104398

N.U. Sruthi , P Srinivasa Rao , Sarita Jane Bennett , Rewati Raman Bhattarai

This study aimed to investigate the impact of intense pulsed light (PL) treatment as a novel post-harvest intervention to enhance the shelf-life stability of sorghum flour. The lipase inactivation kinetics was studied over a varying range of pulse fluence (5-30 J/cm²), and kinetic modelling was performed. During storage period of 120 days, moisture content, water activity, pH, colour parameters, lipase activity (LA), and free fatty acids (FFAs) were analysed for flour samples from whole and polished grains (treated and untreated) stored at both ambient (27 ± 1 °C, 65% RH) and accelerated (40 ± 1 °C, 90% RH) conditions. A comprehensive fatty acid profiling was done, followed by shelf-life prediction using zero-order kinetics. Results indicated a significant reduction in LA following PL treatment, with an IC50 fluence of 25.31 J/cm², representing the fluence required to inhibit LA by 50%. The fractional conversion model best fitted the lipase inactivation kinetics with an R² of 0.998. After 120 days of ambient storage, the flour from polished and PL-treated grains exhibited superior shelf-life properties, showing 35% lower FFA content and 53% lower LA compared to flour from whole-untreated grains. Additionally, this flour exhibited the lowest zero-order reaction rate constants for both FFA and LA under ambient and accelerated storage conditions. Fatty acid profiling showed positive changes in saturated and monounsaturated fatty acids, with less significant changes in polyunsaturated fatty acids in this sample. These findings suggest that intense PL can be an effective, non-thermal post-harvest intervention to extend the shelf-life of sorghum flour.

本研究旨在探讨强脉冲光（PL）处理作为一种新型采后干预措施对高粱粉货架期稳定性的影响。在不同的脉冲流量（5-30 J/cm2）范围内研究了脂肪酶的失活动力学，并进行了动力学建模。在120天的贮藏期内，分析了在环境条件（27±1℃，65% RH）和加速条件（40±1℃，90% RH）下保存的全粒和抛光粒（处理过和未处理过）面粉样品的水分含量、水活度、pH、颜色参数、脂肪酶活性（LA）和游离脂肪酸（FFAs）。进行了全面的脂肪酸分析，然后使用零级动力学进行保质期预测。结果表明，PL处理后LA显著降低，IC50浓度为25.31 J/cm2，相当于抑制LA 50%所需的浓度。分数转化模型最适合脂肪酶失活动力学，R2为0.998。经过120天的环境储存，经过抛光和pl处理的谷物的面粉表现出优异的保质期特性，与未经处理的谷物的面粉相比，其FFA含量降低了35%，LA降低了53%。此外，在常温和加速储存条件下，该面粉对FFA和LA的零级反应速率常数最低。脂肪酸分析显示饱和和单不饱和脂肪酸的积极变化，多不饱和脂肪酸的变化不太显著。这些发现表明，强PL可以是一种有效的、非热的收获后干预措施，以延长高粱粉的货架期。

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引用次数: 0

Structural, functional, and antioxidant attributes of arabinoxylan from pearl millet (Pennisetum glaucum (L.)) varieties isolated by water and alkali-aided based enzymatic extraction techniques 用水和碱辅助酶提技术从珍珠粟（Pennisetum glaucum (L.)）中分离出阿拉伯木聚糖的结构、功能和抗氧化特性

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.jcs.2026.104405

Jaymina Murdamootoo, Priyanga Govindarasu, J.N. Sowbarnigha, Arthi Vijayakumar, Poulamee Ghosh, Rinsomi Chiphang, Narayanasamy Sangeetha

Arabinoxylans (Ax) from pearl millet have been less extensively characterized with respect to extraction-dependent variations in functional and structural attributes. In this study, Ax were isolated from different pearl millet (Pennisetum glaucum (L.)) varieties using alkali-aided enzymatic extraction (AEAx) and water extraction (WEAx), and were evaluated for their functional, antioxidant, and structural characteristics. WEAx yielded a higher extraction recovery (19.45–24.64%) compared with AEAx (13.78–18.35%). In cotrast, AEAx samples exhibited higher water absorption capacity (36.2–47.7 g/g) than WEAx (24.3–31.2 g/g), with corresponding swelling capacities of 7.52–9.38 g/g and 2.79–3.70 g/g, respectively. Solubility and paste clarity were greater in AEAx (29.6–33.6% and 5.27–7.54%) relative to WEAx (10.41–17.15% and 2.21–5.82%). Gel consistency was also higher for AEAx (10.2–18.5 mm) compared with WEAx (7.2–12.2 mm). Antioxidant activity was higher in AEAx (93.8–94.2%) than in WEAx (85.6–93.5%), corresponding with greater ferulic acid content (9.25–17.54 mg/100 g) compared with WEAx. Structural analyses indicated predominantly amorphous and porous AX morphology, supported by FTIR and X-ray diffraction patterns. Zeta potential values (−22.2 to −32.7 mV) confirmed stable anionic dispersions. These results provide comparative insight into extraction-dependent differences in pearl millet Ax and support the selection of extraction strategy for targeted functional applications in food and nutraceutical systems.

从珍珠粟中提取的阿拉伯木聚糖（Ax）在功能和结构属性的提取依赖性变化方面的特征较少。本研究采用碱辅助酶提法（AEAx）和水提法（WEAx）从不同珍珠粟（Pennisetum glaucum (L.)）中分离得到Ax，并对其功能、抗氧化和结构特征进行了评价。WEAx萃取回收率为19.45 ~ 24.64%，高于AEAx（13.78 ~ 18.35%）。AEAx样品的吸水量（36.2 ~ 47.7 g/g）高于WEAx样品（24.3 ~ 31.2 g/g），其溶胀量分别为7.52 ~ 9.38 g/g和2.79 ~ 3.70 g/g。AEAx的溶解度和糊状清晰度分别为29.6 ~ 33.6%和5.27 ~ 7.54%，WEAx的溶解度和糊状清晰度分别为10.41 ~ 17.15%和2.21 ~ 5.82%。与WEAx （7.2-12.2 mm）相比，AEAx （10.2-18.5 mm）的凝胶浓度也更高。AEAx的抗氧化活性（93.8% ~ 94.2%）高于WEAx(85.6 ~ 93.5%)，阿魏酸含量（9.25 ~ 17.54 mg/100 g）高于WEAx。结构分析表明，主要是无定形和多孔的AX形态，由FTIR和x射线衍射图支持。Zeta电位值（−22.2至−32.7 mV）证实了稳定的阴离子分散。这些结果为珍珠粟的提取依赖差异提供了比较的见解，并为食品和营养保健系统中有针对性的功能应用的提取策略的选择提供了支持。

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引用次数: 0

Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice 强化锌对发芽糙米营养成分、抗氧化活性和风味化合物的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.jcs.2026.104373

Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu

This study aims to investigate the effects of zinc-fortified germination on gamma-aminobutyric acid (GABA) content, zinc concentration, antioxidant activities, and flavor characteristics in brown rice (BR). Germination was conducted at 30 °C for 28 h using a 30 mg/L zinc sulfate solution. Germinated brown rice (GBR) was selected as the control sample for determining all parameters. Combining germination with zinc fortification in BR enhanced GABA content and zinc accumulation, reaching their peak around 28 and 34 h of germination, respectively. Antioxidant assays evaluated potential health benefits. Compared to conventional germination, zinc-fortified germination significantly increased the antioxidant activities of BR as germination time increased. Volatile compounds were compared in BR, GBR, and zinc-fortified germination brown rice (Zn-GBR). Among the 20 volatile compounds identified, 8 showed significant differences. The combined germination and zinc fortification treatment effectively reduced the content of volatile organic compounds (VOCs) that contribute to undesirable flavors. Germination significantly increased two ketone compounds in BR, while zinc fortification added sweet, nutty, caramel, and fruity-like aromas. The results in this study indicated that combined germination and zinc fortification could effectively increase the GABA content, zinc accumulation, and antioxidant activities. It would be a promising method to enhance the flavor of BR.

本研究旨在研究锌强化萌发对糙米(BR) γ -氨基丁酸（GABA）含量、锌浓度、抗氧化活性和风味特性的影响。用30 mg/L硫酸锌溶液在30℃条件下萌发28 h。以发芽糙米（GBR）为对照样品，测定各参数。发芽加补锌可提高GABA含量和锌积累量，分别在萌发后28 h和34 h达到峰值。抗氧化分析评估了潜在的健康益处。与常规萌发相比，随着萌发时间的延长，加锌萌发显著提高了BR的抗氧化活性。比较了BR、GBR和锌强化发芽糙米（Zn-GBR）的挥发性化合物。在鉴定的20种挥发性化合物中，有8种具有显著性差异。种子萌发与强化锌联合处理有效降低了产生不良风味的挥发性有机化合物（VOCs）的含量。发芽显著增加了BR中的两种酮类化合物，而强化锌则增加了甜味、坚果味、焦糖味和水果味。本研究结果表明，结合发芽和强化锌可以有效地提高GABA含量、锌积累和抗氧化活性。这是一种很有前途的提高BR风味的方法。

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引用次数: 0

Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles 绿豆添加对燕麦面品质及淀粉抗消化机理的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104387

Rui-xian Shang , Wei-feng Zhang , Zi-hao Tu , Xiu-juan Ren , Yan-xia An , Gui-Hong Yin , Jian Zhang , Yang Zhao

Background

The development of high-quality oat noodles faces challenges such as structural weakness, high cooking loss, and undesirable texture due to the lack of gluten.

Methods

This study investigated the effects of adding different amounts of mung bean powder (0–25%) on the in vitro anti-digestion characteristics, microstructures, and starch properties of oat noodles.

Results

The results showed that as the mung bean powder addition increased, the GI values of cooked noodles decreased, reaching a minimum at 20% addition. This level was approximately 8 units lower than the control group, while the resistant starch content increased by 6.56%. Analysis of starch structural characteristics revealed that at 20% mung bean powder addition, the starch in the noodles exhibited the lowest hydrogen bond strength and order degree, but the highest double helicity and crystallinity. Furthermore, the primary influencing factors varied with the addition levels. Microstructure analysis revealed that the distribution of polysaccharides within the noodles became more uniform, reaching its peak uniformity at a 20% addition.

Conclusion

Polysaccharides penetrated the gluten network and cross-linked with it, hindering thermochemical reactions and thereby enhancing anti-digestive properties. The dominant influencing factors were lipids at 5% addition, resistant starch at 10–20% addition, and polysaccharides at 25% addition.

高品质燕麦面的开发面临着结构薄弱、蒸煮损失大、缺乏面筋导致质地不理想等挑战。方法研究不同添加量（0 ~ 25%）的绿豆粉对燕麦面体外抗消化特性、微观结构和淀粉特性的影响。结果随着绿豆粉添加量的增加，熟面条的GI值逐渐降低，在添加量为20%时达到最低。这一水平比对照组降低了约8个单位，而抗性淀粉含量提高了6.56%。淀粉结构特征分析表明，当绿豆粉添加量为20%时，面条中淀粉的氢键强度和有序度最低，但双螺旋度和结晶度最高。此外，主要影响因素随添加量的增加而变化。微观结构分析表明，多糖在面条内的分布更加均匀，当添加量为20%时，均匀性达到峰值。结论多糖可穿透面筋网络，与面筋网络交联，抑制热化学反应，增强抗消化性能。主要影响因素为添加量为5%的脂类、添加量为10-20%的抗性淀粉和添加量为25%的多糖。

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引用次数: 0

Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties 微波处理提高糙米的食用品质：解读水分含量驱动的微观结构、水分分布和淀粉性质的调节

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.jcs.2026.104384

Yang Yu , Jiayu Zhang , Dan Ouyang , Rong He , Kai Huang , Shangyuan Sang , Yanan Liu , Jiali Xing , Ying Wan , Xiaohu Luo

This study investigated the effects of microwave treatment on brown rice (BR) with initial moisture contents of 13%, 15%, and 17%, focusing on cooking quality, moisture distribution, and starch physicochemical properties. Microwave processing reduced the moisture content of BR by 0.93%, 1.12%, and 1.16% and elevated its fissure rate to 10%. For BR with high initial moisture content, post-treatment formation of more micro-pores and gaps on the surface and cross-section enhanced water absorption capacity, strengthened internal moisture binding, shortened optimal cooking time (from 54.67 min to 45.67 min). Besides, higher initial moisture content combined with increased microwave energy significantly reduced the hardness of the cooked rice, and improved its sensory performance. Microwave treatment increased starch relative crystallinity and short-range order, which correlated with higher amylose content. Notably, BR with high initial moisture content exhibited greater microwave sensitivity, showing higher post-treatment amylose content than counterparts with low initial moisture content. Differential scanning calorimetry analysis revealed that starch gelatinization enthalpy decreased with increasing microwave intensity and BR initial moisture content. Collectively, the synergistic effect of microwave treatment and high initial moisture content in improving BR's eating quality provides a theoretical basis for optimizing the processing technology of high-quality BR.

研究了微波处理对初始水分含量为13%、15%和17%的糙米（BR）的蒸煮品质、水分分布和淀粉理化性质的影响。微波处理后的BR含水率分别降低了0.93%、1.12%和1.16%，裂缝率提高到10%。对于初始含水率高的BR，处理后在表面和截面上形成更多的微孔和缝隙，增强了吸水能力，增强了内部的水分结合，缩短了最佳蒸煮时间（从54.67 min缩短到45.67 min）。提高初始含水率，增加微波能量，可显著降低煮熟大米的硬度，改善其感官性能。微波处理提高了淀粉的相对结晶度和近程有序度，与直链淀粉含量增加有关。值得注意的是，高初始含水率的BR表现出更高的微波敏感性，处理后直链淀粉含量高于低初始含水率的BR。差示扫描量热分析表明，淀粉糊化焓随微波强度和BR初始含水量的增加而降低。综上所述，微波处理与高初始含水率对改善BR食用品质的协同作用，为优化优质BR的加工工艺提供了理论依据。

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引用次数: 0

A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10 热带醋酸杆菌A3和酿酒酵母菌Y10共培养液体发酵和坚固发酵面团的特性比较分析

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104399

Yanxing Wei , Yan Liu , Zongwu Zhang , Huiying Sha , Haifeng Li , Zhijian Li

In view of the benefits of liquid dough fermentation and the positive impact of acetic acid bacteria (AAB) on the production of fermented goods, this study examined the properties of final doughs produced by liquid fermentation (FDL) using a mixture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10, and compared them with doughs produced by firm fermentation (FDF). The FDL dough had a higher microbial count, acidity level, reducing sugar content, protease and amylase activity, while a significantly altered gluten network and lower gluten index compared with FDF. The untargeted metabolomics analysis revealed that amino acids, peptides, and their analogues accounted for over 18% of the 179 differential metabolites found in the FDL and FDF doughs. Peptides accounted for more than 30% of the top 30 differential metabolites and were significantly positively associated with protease activity, but negatively correlated with gluten index and pH, suggesting a key role of protease for the gluten network and metabolomic profile between FDL and FDF dough. FDL exhibited increased peak and final viscosity, as well as decreased CO₂ production and bound water (T₂₁) relaxation time. These results enhance our understanding of the potential applications of A. tropicalis and S. cerevisiae in liquid dough fermentation.

鉴于液体面团发酵的好处，以及醋酸菌（AAB）对发酵产品生产的积极影响，本研究采用热带醋酸杆菌A3和酿酒酵母Y10混合发酵的液体发酵（FDL）生产的最终面团的性能，并与固体发酵（FDF）生产的面团进行比较。与FDF相比，FDL面团的微生物数量、酸度、还原糖含量、蛋白酶和淀粉酶活性较高，面筋网络明显改变，面筋指数较低。非靶向代谢组学分析显示，氨基酸、肽及其类似物在FDL和FDF面团中发现的179种差异代谢物中占18%以上。多肽占前30个差异代谢物的30%以上，与蛋白酶活性呈显著正相关，但与面筋指数和pH呈负相关，表明蛋白酶在FDL和FDF面团之间的面筋网络和代谢组学特征中起关键作用。富戴劳增加了峰值和最终粘度，减少了CO2产量和结合水（T21）松弛时间。这些结果增强了我们对热带酿酒酵母和酿酒酵母在面团液体发酵中的潜在应用的认识。

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引用次数: 0

Visualizing bolus development using hyperspectral imaging: Effects of buckwheat substitution on the oral processing of Chinese steamed bread 利用高光谱成像技术可视化丸体发育：荞麦替代对中国馒头口腔加工的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104411

Xiaoyu Tian, Qin Fang, Hui Dong, Xiaorui Zhang, Joshua Harrington Aheto, Junwen Bai

This study investigated the effects of different buckwheat substitution levels (M0: 0%, M10: 10%, M20: 20%, and M30: 30%) on the compositional characteristics and textural perception of Chinese steamed bread (CSB) during oral processing. Hyperspectral imaging (HSI) combined with chemometric models was employed to quantitatively predict and visualize the spatial distribution of moisture content (MC), reducing sugars (RS), hardness, and springiness. Confocal laser scanning microscopy (CLSM) was used to reveal microstructural changes. The results showed that high buckwheat incorporation (M30) impeded moisture migration and reduced sugar release due to fiber-induced structural heterogeneity, leading to an uneven moisture distribution. Buckwheat addition significantly increased hardness and decreased springiness, with M20 and M30 samples retaining rigid regions even at the swallowing stage. CLSM revealed that buckwheat disrupted gluten continuity, forming a persistent fiber network that hindered bolus disintegration and led to coarse, heterogeneous structures. This study demonstrates that HSI is an effective tool for monitoring oral processing dynamics and provides insights for improving the sensory quality of coarse-grain CSB.

本研究考察了不同荞麦替代水平（M0: 0%、M10: 10%、M20: 20%和M30: 30%）对中国馒头口腔加工过程中成分特征和质感感知的影响。利用高光谱成像技术（HSI）结合化学计量学模型，定量预测和可视化了样品的含水量（MC）、还原糖（RS）、硬度和弹性的空间分布。用共聚焦激光扫描显微镜（CLSM）观察组织学变化。结果表明，高掺入量荞麦（M30）由于纤维诱导的结构不均质性，阻碍了水分迁移和还原糖释放，导致水分分布不均匀。添加荞麦显著增加了硬度，降低了弹性，M20和M30样品即使在吞咽阶段也保留了刚性区域。CLSM表明，荞麦破坏了面筋的连续性，形成了一个持久的纤维网络，阻碍了球崩解，导致了粗糙的异质结构。本研究表明HSI是监测口腔加工动态的有效工具，并为改善粗粒CSB的感官质量提供了见解。

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引用次数: 0

Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread 浸泡时间对藜麦-小麦复合面包营养特性、风味及淀粉消化特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-19 DOI: 10.1016/j.jcs.2026.104372

Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang

Whole wheat grains have gained significant market value owing to growing consumer demand for healthy diets. This study explored the effect of steeping treatment on quinoa bread production. The purpose was to both increase utilization of quinoa seeds and improve the quality of bread. Quinoa seeds were steeped for 0, 20, 40, and 60 min with other excipients and used to produce quinoa bread. This was tested for organoleptics, texture, color, nutrients, flavor substances, and in vitro starch digestibility. The results showed that steeping had no significant impact on macronutrient content but influenced color parameters and texture. Starch digestibility was affected, with increased rapidly digestible starch (RDS) and decreased resistant starch (RS) following extended steeping, though quinoa bread still exhibited a lower glycemic index (GI) than wheat bread. Volatile compound analysis revealed enhanced fruity and grassy aromas after steeping, significantly improving sensory scores. Steeping for 40 min yielded the best overall quality, effectively reducing bitterness while maintaining nutritional value and producing a desirable aroma and texture. Therefore, longer steeping duration can effectively improve the sensory quality, flavor, and nutritional characteristics of quinoa bread.

由于消费者对健康饮食的需求不断增长，全麦谷物获得了巨大的市场价值。本研究探讨了浸泡处理对藜麦面包生产的影响。目的是提高藜麦种子的利用率和改善面包的质量。藜麦种子与其他辅料分别浸泡0、20、40和60分钟，用于制作藜麦面包。对其进行了感官、质地、颜色、营养成分、风味物质和体外淀粉消化率的测试。结果表明，浸渍处理对其宏量营养素含量无显著影响，但会影响其颜色参数和质地。尽管藜麦面包的血糖指数（GI）仍低于小麦面包，但其淀粉消化率受到影响，浸泡时间延长后，快速消化淀粉（RDS）增加，抗性淀粉（RS）降低。挥发性化合物分析显示，浸泡后的果香和青草香味增强，感官评分显著提高。浸泡40分钟可获得最佳的整体品质，在保持营养价值的同时有效减少苦味，并产生理想的香气和口感。因此，延长浸泡时间可以有效改善藜麦面包的感官品质、风味和营养特性。

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