Journal of Cereal Science最新文献

To address issues such as clumping, spoon adherence, and the formation of powdery packets in puffed corn flour (PCF), this study incorporated three exogenous proteins—egg white powder (EWP), soybean protein isolate (SPI), and whey protein isolate (WPI)—and applied ultrasonication. This treatment improved PCF's physicochemical properties and microstructure. Ultrasonication increased the starch resistance and reduced the short-range ordering of the samples, as evidenced by in vitro digestion results, X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FT-IR) data. Unexpectedly, the sonicated samples exhibited an A + V crystal structure with diffraction peaks near 13°,17°, and 19.9°. Furthermore, by using ultrasonication, the addition of EWP, SPI, and WPI raised the samples' water solubility index by 2.97%, 1.05%, and 9.87%, respectively; however, light transmittance decreased by 34.91%, 42.60%, and 25.33%. The agglomerate rate was reduced to zero; ultrasonic treatment also resulted in microparticles that were smaller and exhibited more holes and gaps on their surfaces. Additionally, the samples' breakdown and setback values increased, while their stability and anti-aging qualities decreased. These findings suggest that ultrasound combined with protein treatment significantly enhances the flushing properties of puffed cereal flours and supports their expanded use in the food industry.

The effects of speed (250–450 rpm) and time (10–50 min) on milling energy (E), particle size distribution (PSD), crystallinity degree (CD), damaged starch (DS), microstructure, hydration and pasting properties of flours obtained in a planetary ball mill (PBM) were investigated. As increasing milling severity quinoa flours showed polydispersed PSD (peaks at 417, 40 and 2 μm) with a shift towards smaller size and greater dispersion (Span: 3.0–5.2) as well as particles with rounded edges and polished surfaces (SEM images). The relationship E − D50 were satisfactorily predicted by the Walker's equation. The hydration tests as function of temperature and milling conditions revealed a complex flour behavior due to differences in PSD, composition, and DS content. The increasing milling energy caused a decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of up to 36%, 29%, and 25%, respectively. Significant correlations between flour attributes were found (DS-CD, r = −0.83, p < 0.01; PV-D50, r = 0.92, p < 0.01; TV-D50, r = 0.94, p < 0.01; FV-D50, r = 0.90, p < 0.01) denoted the increase of starch degradation as milling severity rises. These results can be used to improve the manufacture and the selection criteria of quinoa flour with specific functional attributes.

The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.

To address certain issues in noodle processing, a self-designed vibrating plate ultrasound equipment was implemented in dough processing. This study investigated the effects of ultrasound on the disulfide bond, secondary structures, and microstructures of noodles, as well as their qualities including texture, tensile strength, and cooking characteristics. The objective was to uncover the underlying mechanisms by which ultrasound assistance enhances dough processing. The findings indicated that ultrasonic treatment enhanced noodle quality, especially under the action of medium-intensity ultrasound treatment (MUS, 330 W; 30 s). After undergoing MUS, the noodles exhibited a notable enhancement in tensile force and stretching distance by 21.2% and 49.3% compared with the control group. MUS treatment facilitated the transformation of loosely bound water to tightly bound water during dough processing. LUS, MUS, HUS treatment led to a notable increase in β-turn and β-sheet contents. Moreover, the microstructure of noodles exhibited enhanced stability and orderliness, characterized by reduced exposed starch particles and smaller pore size. Noodles treated with MUS received the highest sensory scores. Overall, the vibrating plate ultrasonic-assisted dough processing technology demonstrated improvement in the quality of noodles, offering an innovative strategy for enhancing flour product production.

The use of multiple allelism at the GLI loci encoding the grain storage proteins, gliadins, makes it possible, theoretically, to distinguish between half a billion of common wheat homozygous genotypes differing among them at least at one GLI locus. No one case of the identity of gliadin genotype was observed among unrelated cultivars in our study of about 1000 registered world-wide cultivars (seed-by-seed analysis). Three well-distinguished types of intra-varietal non-uniformity were observed in the material studied: authentic biotypes (morphologically identical lines appearing as a result of segregation of heterozygous genotype produced by breeder), single foreign seeds (admixtures), and different types of mutant seeds carrying mutations at the GLI loci. Another finding made using gliadin alleles for wheat genotype identification is that wheat polymorphism is not proportionally distributed around the world. Groups of cultivars bred in different countries and even in regions of the same country might differ strongly in the frequency of specific alleles at the GLI loci. The possibility of a role of some alleles at the GLI loci in determining dough quality is discussed.

In this review, I would like to summarize some recent innovations in the analysis of wheat quality, illustrated with a few examples. After a brief history of the main targets that have driven selection up to the present day, grain yield, protein content and protein quality, I will explain why studies relating wheat grain characteristics to quality (which appears to be a compromise of many different properties: technological, sanitary, nutritional, sensory, economic) are complex and how the entire production chain may impact the characteristics of the final product. I will then illustrate recent developments that focus on the relationships between grain characteristics and flour properties, notably through non-destructive methods, molecular probes, and “omic” studies, as well as the miniaturization of characterization and processing tools, multi-scale studies and data management. Finally, I will identify possible future directions to better understand, improve, or predict wheat product quality.

This study explored the natural allelic variation of high molecular weight glutenin subunits (HMW-GS), puroindolines, and wheat bread making (WBM) gene in Mediterranean bread wheat landraces.

Within the GLU-1 loci, a rich polymorphism was detected with thirty-five different subunits identified, four at GLU-A1 locus, twenty-one at GLU-B1 locus and ten in GLU-D1 locus, being the predominant subunits combinations 2*, 20x+20y, and 2 + 12, respectively. Null alleles were detected in GLU-B1-1, GLU-B1-2 and GLU-D1-2 genes and rare combinations were observed at low frequencies. The influence of HMW-GS on quality traits was confirmed. Seven different purindoline genotypes were identified in the collection, including two novel mutations at the PINB-D1 gene. The relationship between genotype and grain hardness was not readily apparent, revealing the intricate and multifaceted nature of this trait. The Screening for WBM gene (GWseqVar3 sequence variant) showed presence in few landraces and was correlated with higher loaf volumes (LV) and gluten strength (W).

The characterization presented in this work, provides promising targets for further research and breeding efforts to develop wheat varieties with improved end-use quality and adaptability to Mediterranean environments.

Although wheat bran has health benefits, its coarse texture can adversely affect the sensory and textural attributes of relevant foods, limiting its utilization. This study investigated the impact of bran treated with a morphological modification technique on the physical properties of dough and quality attributes of steamed buns for the first time. Conventionally pulverized bran (CPB) with a comparable particle size was used as a control, along with washed bran, enzyme-treated bran and bran substitutes. Morphologically modified bran (MMB) was significantly rounder and had smoother edges compared with CPB. At the 15% or 30% bran-addition level, MMB showed less protein network strength decline than CPB during dough mixing and heating, as indicated by a lower Mixolab C₁-C₂. Moreover, wheat flour containing 15% MMB had higher fractal dimension and lower lacunarity, forming a more complex and regular gluten network than CPB, and producing steamed buns with larger specific volume and lower hardness/chewiness. Furthermore, MMB exhibited significantly higher levels of water-extractable polysaccharides and ferulic acid. The results confirmed the effectiveness of morphological modification of bran in enhancing the quality of both bran-added dough and wheat-based products. These findings could facilitate innovative bran product production and healthy grain-based food diversification.

The effects of electron beam irradiation (EBI) on the cooking quality and volatile aroma components of proso millet were studied. The EBI doses of 2, 4, and 6 KGy were used to treat proso millet. The results showed that the hardness and chewiness of irradiated millet samples decreased, whereas the soluble solid content increased, making them more suitable ingredients in soft and sticky congee. The L* and a* values of the millet decreased and increased, respectively. The starch content, pasting characteristics, pH, and color values were slightly affected at dose of 2 kGy. Volatile compounds were less negatively affected in samples treated with 2 kGy irradiation than those treated with other irradiation doses. The irradiation dose of 2 KGy was favorable for retaining cooking quality, eating quality, and volatile compounds, making it a suitable irradiation dose for proso millet.

Rice high in resistant starch (RS) showed great benefits in preventing diabetes. Red mold rice (RMR) is a traditionally functional food in China, preparing RMR with high-RS rice might produce a novel RMR with better nutrients and promote the utilization of high-RS rice in the food industry. R4 with the highest RS content was the most prone to be fermented by Monascus. After fermentation, the total starch and protein contents were significantly decreased, while the RS, lipid, free glucan, total free amino acids (FAAs), and γ-aminobutyric acid (GABA) contents were remarkably increased. Concurrently, the phenolic content and antioxidation activity were enhanced greatly. The individual phenolic acids such as ferulic acid showed significantly positive correlations with the antioxidant activity. Besides the abundant lipids, FAAs, GABA, and strong antioxidant capacity, fermented R4 had the highest ferulic acid content. This study provided alternatives for producing novel RMR and widened applications of high-RS rice in innovative functional foods.