Journal of Cereal Science最新文献_第3页

Impact of sprouted oat flour on the physicochemical properties of wheat dough and the quality characteristics of steamed buns 发芽燕麦粉对小麦面团理化性质及馒头品质特性的影响

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

Journal of Cereal Science

Pub Date : 2025-12-18 DOI: 10.1016/j.jcs.2025.104348

Bin Dai , Jiayu Yin , Huicong Xu , Zhijuan Zhang , Yuqing Duan , Kai Hu , Meihong Cai , Haihui Zhang

This research thoroughly examined the impact of incorporating germinated oat flour on the characteristics of wheat dough and steamed buns. The results revealed that endogenous enzymes, specifically α-amylase and proteases, progressively degraded starch granules and disrupted the gluten network, resulting in a marked weakening of dough rheological properties, as evidenced by reductions in storage modulus (G′) and loss modulus (G″), decreased viscosity, and the formation of a softer, more viscous matrix. Structural analyses further confirmed a decline in starch crystallinity alongside alterations in protein secondary structure. In the steamed buns, the addition of germinated oat flour led to an increase in resistant starch content and antioxidant activity, which contributed to a lowered estimated glycemic index; however, this was accompanied by a reduction in specific volume and the occurrence of browning. A non-linear, dose-dependent effect was identified, with a critical incorporation threshold between 4 % and 6 %. The study concludes that germinated oat flour represents a promising functional ingredient for enhancing nutritional value, although its inclusion level must be carefully optimized to maintain a balance between health benefits and product quality.

本研究全面考察了加入发芽燕麦粉对小麦面团和馒头特性的影响。结果表明，内源酶，特别是α-淀粉酶和蛋白酶，逐渐降解淀粉颗粒，破坏面筋网络，导致面团流变特性明显减弱，表现为储存模量（G '）和损失模量（G″）降低，粘度降低，形成更软、更粘的基质。结构分析进一步证实了淀粉结晶度的下降以及蛋白质二级结构的改变。在馒头中，添加发芽燕麦粉增加了抗性淀粉含量和抗氧化活性，从而降低了血糖指数；然而，这伴随着比体积的减少和褐变的发生。确定了非线性剂量依赖性效应，临界掺入阈值在4%至6%之间。该研究得出结论，发芽燕麦粉是一种很有前途的功能性成分，可以提高营养价值，尽管必须仔细优化其包含水平，以保持健康益处和产品质量之间的平衡。

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引用次数: 0

Grain geometry matters: Hyperspectral imaging challenges for moisture detection in individual kernels of barley 谷物几何问题：大麦籽粒水分检测的高光谱成像挑战

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

Journal of Cereal Science

Pub Date : 2025-12-17 DOI: 10.1016/j.jcs.2025.104352

Tian Sun, Minwei Xu, Zhao Jin

This study evaluated the effects of penetration depth, grain orientation, and placement angle on hyperspectral imaging (HSI) signal quality using short-wave infrared (SWIR) HSI (1000–2500 nm). Orientation-related spectral variability was observed, primarily due to groove direction and angular placement. Penetration assessment with lead sulfide (PbS) quantum dots (QDs) at 1200 nm and 1800 nm revealed that barley husks exhibited higher transmittance, while intact kernels showed limited light penetration. Using Extreme Gradient Boosting (XGBoost) and SHapley Additive exPlanations (SHAP) analyses, two key moisture sensitive wavelength regions (1153 nm and 1954 nm) were identified. Deep learning models, including 2D and 3D convolutional neural network (CNN), were developed and evaluated under several configurations. The 3D CNN showed the best performance when trained solely on HSI data with selected feature wavelengths. Using 540 barley kernels for training and 132 kernels for testing, the model achieved an R² of 0.98, an RMSE of 1.1763, and an MAE of 1.2592, demonstrating that spectral–spatial information alone can provide stable and accurate moisture prediction, and that further inclusion of geometric metadata (angle and orientation) provides limited benefit. The proposed XGBoost–SHAP–3D CNN framework offers an interpretable, efficient, and cost-effective solution for rapid moisture estimation in barley, demonstrating strong potential for intelligent grain quality monitoring.

本研究利用短波红外（SWIR）高光谱成像（HSI）（1000-2500 nm），评估了穿透深度、晶粒取向和放置角度对高光谱成像（HSI）信号质量的影响。观测到与方向相关的光谱变化，主要是由于槽的方向和角度位置。利用硫化铅（PbS）量子点（QDs）在1200 nm和1800 nm进行透光性评价，发现大麦壳具有较高的透光性，而完整的籽粒透光性有限。利用极端梯度增强（XGBoost）和SHapley加性解释（SHAP）分析，确定了两个关键的水分敏感波长区域（1153 nm和1954 nm）。深度学习模型包括2D和3D卷积神经网络（CNN），并在几种配置下进行了开发和评估。3D CNN在单独训练具有选定特征波长的HSI数据时表现出最佳性能。利用540粒大麦籽粒进行训练，132粒大麦籽粒进行测试，模型的R2为0.98，RMSE为1.1763，MAE为1.2592，表明光谱空间信息可以提供稳定、准确的水分预测，而进一步包含几何元数据（角度和方向）的效果有限。提出的XGBoost-SHAP-3D CNN框架为大麦的快速水分估算提供了一个可解释、高效、经济的解决方案，显示了智能谷物质量监测的强大潜力。

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引用次数: 0

Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough 研究了不同类型的多糖对阿魏酸富生面团水分分布、流变学和结构特性的影响

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

Journal of Cereal Science

Pub Date : 2025-12-16 DOI: 10.1016/j.jcs.2025.104350

Menghan Chang, Chonghui Yue, Xinyu Bo, Xin Wang, Zhouya Bai, Yuanyuan Chen, Peiyan Li, Jinying Guo, Denglin Luo

Ferulic acid (FA), a natural polyphenol with antioxidant and other functions, is widely used in flour products, but its impact on dough limits its application. This study investigated the effects of three ionic polysaccharides (sodium alginate, SA; chitosan, CS; guar gum, GG) on FA-dough. Adding 1 % FA to the dough caused excessive aggregation of gluten proteins and destruction of the gluten network structure. In addition, it reduced the β-sheet content in gluten proteins by 8.62 % while increasing the free sulfhydryl content by 13.54 %. Compared with the FA-dough, the β-sheet content of gluten proteins increased by 18.91 %, 25.63 %, and 21.35 % after adding 0.1 % SA, 0.8 % CS, and 0.4 % GG, respectively, and the free sulfhydryl content decreased by 12.24 %, 10.33 %, and 12.08 % correspondingly. From the microstructural analysis, 0.1 % SA and 0.8 % CS can effectively improve the continuity of the gluten network. Due to the electrostatic interaction between polysaccharides and gluten proteins, SA and CS can significantly deepen the SDS-PAGE electrophoresis bands compared with GG. This study provides a reference basis for the application of different ionic polysaccharides and FA in flour-based products, as well as a theoretical basis for improving the processing properties of these products.

阿魏酸（FA）是一种具有抗氧化等功能的天然多酚，广泛应用于面粉制品中，但其对面团的影响限制了其应用。研究了三种离子多糖（海藻酸钠，SA，壳聚糖，CS，瓜尔胶，GG）对fa面团的影响。面团中加入1% FA会导致面筋蛋白过度聚集，破坏面筋网络结构。使面筋蛋白β-sheet含量降低8.62%，游离巯基含量提高13.54%。与fa -面团相比，添加0.1% SA、0.8% CS和0.4% GG后面筋蛋白β-sheet含量分别提高了18.91%、25.63%和21.35%，游离巯基含量分别降低了12.24%、10.33%和12.08%。从显微组织分析来看，0.1% SA和0.8% CS能有效提高面筋网络的连续性。由于多糖与面筋蛋白之间存在静电相互作用，与GG相比，SA和CS能显著加深SDS-PAGE电泳带。本研究为不同离子型多糖和FA在面粉制品中的应用提供了参考依据，也为提高这些产品的加工性能提供了理论依据。

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引用次数: 0

Occurrence of tropane alkaloids - atropine and scopolamine - in corn, buckwheat, sorghum, and millet, and their processed food products 玉米、荞麦、高粱和小米及其加工食品中出现的tropane生物碱-阿托品和东莨菪碱

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

Journal of Cereal Science

Pub Date : 2025-12-16 DOI: 10.1016/j.jcs.2025.104349

Olga Świder , Marcin Bryła , Dominik Drewnowski , Daria Padewska , Agnieszka Waśkiewicz

A newly developed UHPLC–MS/MS analytical method was applied to determine atropine and scopolamine concentrations in 240 samples of cereals and cereal-based products. The method showed satisfactory sensitivity and precision, enabling reliable quantification of tropane alkaloids (TAs) at low μg/kg levels. Among the 196 unprocessed grains, TAs were detected at or above the LOQ in 33 % of corn, 3 % of buckwheat, 7 % of millet and 39 % of sorghum grain samples. Concentrations varied considerably between cereals, with maximum combined levels of atropine and scopolamine ranging from 0.54 to 650 μg/kg. In cereal-based products, TA levels were generally lower; the highest detected concentrations ranged from 0.57 to 50.23 μg/kg, and 13–67 % of samples contained TAs at or above the LOQ. Maximum acceptable levels of TAs specified in Commission Regulation (EU) 2023/915 were exceeded in three samples - two unprocessed sorghum grain samples (8.78 and 650.42 μg/kg) and one organic millet flakes sample (50.23 μg/kg). These findings highlight the need for continuous monitoring of tropane alkaloids in cereals to ensure compliance with food-safety regulations.

采用超高效液相色谱-质谱联用（UHPLC-MS /MS）方法测定了240份谷物及其制品中阿托品和东莨菪碱的含量。该方法具有良好的灵敏度和精密度，可在低μg/kg水平下可靠地定量测定莨菪碱。在196种未加工的谷物中，33%的玉米、3%的荞麦、7%的小米和39%的高粱谷物样品的TAs含量达到或高于LOQ。不同谷物间的浓度差异很大，阿托品和东莨菪碱的最高联合含量为0.54至650 μg/kg。在以谷物为基础的产品中，TA含量普遍较低；最高检测浓度范围为0.57 ~ 50.23 μg/kg， 13 ~ 67%的样品中TAs含量达到或高于定量限。三个样品的TAs含量超过欧盟法规（EU） 2023/915规定的最高可接受水平——两个未加工高粱谷物样品（8.78和650.42 μg/kg）和一个有机小米片样品（50.23 μg/kg）。这些发现强调需要持续监测谷物中的tropane生物碱，以确保符合食品安全法规。

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引用次数: 0

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