Journal of Cereal Science最新文献_第4页

Synergistic effects of germination and lactic acid bacteria fermentation on bioactive components and in vitro physiological activities of highland barley 发芽与乳酸菌发酵对青稞生物活性成分及体外生理活性的协同效应

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-10 DOI: 10.1016/j.jcs.2026.104401

Jinghui Zhu , Hui Qin , Yu Zhang , Diru Liu

Processing methods modulate bioactive components in highland barley, including β-glucan, polyphenols, and γ-aminobutyric acid (GABA), influencing regulation of glucose and lipid metabolism. This study employed a germination-fermentation strategy, where highland barley was germinated (25 °C, 24 h), freeze-dried, ground, and fermented with a mixed lactic acid bacteria starter culture at 40 °C for 5 h, with dynamic changes in bioactive components and in vitro antioxidant, hypoglycemic, and hypolipidemic activities tracked during 28-day storage at 4 °C. Total phenols, total flavonoids, and GABA reached peak concentrations of 0.250 ± 0.01, 0.220 ± 0.03, and 0.720 ± 0.08 mg/mL during storage, respectively. Optimal antioxidant efficacy occurred at storage days 14–21 (1.00–1.11 times vitamin C equivalent), with a DPPH scavenging capacity of 98.5 ± 0.02% and a ferric reducing antioxidant power of 1.13 ± 0.07 mmol/L. The hypoglycemic and hypolipidemic efficacy peaked at day 14, achieving an α-glucosidase inhibitory capacity of 93.85 ± 0.93% and an α-amylase inhibition rate of 87.28 ± 1.92% (1.10–1.11 times acarbose equivalent), whereas hypolipidemic efficacy (1.05–1.13 times cholestyramine equivalent) manifested as a cholesterol esterase inhibitory capacity of 89.11 ± 1.99%, a pancreatic lipase inhibition rate of 87.77 ± 2.4%, and bile acid binding capacities of 96.5 ± 0.49% (sodium taurocholate), 88.46 ± 1.24% (sodium glycocholate) and 89.28 ± 1.49% (sodium cholate). Untargeted plant metabolomics identified germination-induced increases in amino acids and their derivatives (e.g., L-phenylalaninol), as well as alkaloids (e.g., N-cinnamoylserotonin), whereas flavonoids (e.g., phellatin) critically influenced physiological activities during storage. Thus, germination-fermentation demonstrates functional food development potential.

加工方法调节青稞中的生物活性成分，包括β-葡聚糖、多酚和γ-氨基丁酸（GABA），影响糖脂代谢的调节。本研究采用发芽-发酵策略，将青稞发芽（25°C, 24 h），冷冻干燥，磨碎，并用混合乳酸菌发酵剂在40°C下发酵5 h，在4°C下保存28天，跟踪生物活性成分以及体外抗氧化、降糖和降血脂活性的动态变化。总酚、总黄酮和GABA在贮藏过程中的浓度峰值分别为0.250±0.01、0.220±0.03和0.720±0.08 mg/mL。贮藏14 ~ 21 d抗氧化效果最佳（1.00 ~ 1.11倍维生素C当量），对DPPH的清除能力为98.5±0.02%，对铁的还原能力为1.13±0.07 mmol/L。降糖降脂效果在第14天达到顶峰，α-葡萄糖苷酶抑制能力为93.85±0.93%，α-淀粉酶抑制率为87.28±1.92%（1.10-1.11倍阿卡波糖当量），而降脂效果（1.05-1.13倍胆胺当量）表现为胆固醇酯酶抑制能力为89.11±1.99%，胰脂肪酶抑制率为87.77±2.4%，胆汁酸结合能力为96.5±0.49%（牛磺胆酸钠）。88.46±1.24%（胆酸钠）和89.28±1.49%（胆酸钠）。非靶向植物代谢组学鉴定了发芽诱导的氨基酸及其衍生物（如l -苯丙氨酸）以及生物碱（如n-肉桂酰5 -羟色胺）的增加，而类黄酮（如phellatin）则严重影响储存期间的生理活动。因此，发芽发酵具有开发功能性食品的潜力。

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引用次数: 0

Effect of sugar alcohol combined moist heat treatment on the physicochemical properties of glutinous rice flour 糖醇复合湿热处理对糯米粉理化性质的影响

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.2026.104404

Jinling Li , Ning Zhang , Chuyun Wan , Zhan Wang , Cheng Guo , Weiping Jin , Wangyang Shen , Guoyan Yang

The effects of three kinds of sugar alcohols (xylitol, lacttol and erythritol) composited moist heat treatment on the thermosolubility, thermodynamic, gelatinization, rheology, crystallinity, digestion and microstructure of glutinous rice flour were investigated. After adding sugar alcohol, swelling power, solubility, gelatinization enthalpy and viscosity, disintegration and retrogradation value, gel elasticity, long-term orderliness, resistant starch and strongly bound water content, and layer thickness of gel micro lamellar structure of glutinous rice flour significantly increased. Under the synergistic effect of sugar alcohol and moist heat treatment, the swelling power and solubility of glutinous rice flour was significantly lower than that of sugar alcohol and glutinous rice flour mixed system while the peak gelatinization viscosity, disintegration and recovery value and gel hardness were significantly higher than those of sugar alcohol and glutinous rice flour mixed system. The elasticity and consistency coefficient of gel were significantly lower than those of sugar alcohol and glutinous rice flour mixed system. The combine of moist heat treatment and sugar alcohol can cooperate to enhance the thermodynamic properties, gelatinization properties, rheological properties and microstructure of glutinous rice flour to different degrees, and provide a reference for the quality improvement of glutinous rice flour and the development of glutinous rice flour products.

研究了三种糖醇（木糖醇、乳糖醇和赤糖醇）复合湿热处理对糯米粉的热溶性、热力学、糊化、流变学、结晶度、消化和微观结构的影响。添加糖醇后，糯米粉的溶胀力、溶解度、糊化焓和粘度、崩解和退化值、凝胶弹性、长期有序性、抗性淀粉和强结合水含量、凝胶微层状结构层厚显著增加。在糖醇和湿热处理的协同作用下，糯米粉的溶解度和溶解度显著低于糖醇和糯米粉混合体系，糊化粘度峰值、崩解回收值和凝胶硬度显著高于糖醇和糯米粉混合体系。凝胶的弹性系数和稠度系数显著低于糖醇和糯米粉混合体系。湿热处理与糖醇的结合可以不同程度地协同提高糯米粉的热力学性能、糊化性能、流变性能和微观结构，为提高糯米粉的品质和开发糯米粉制品提供参考。

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引用次数: 0

Effects of different thawing methods on the physicochemical and structural properties of frozen quinoa dough 不同解冻方式对冷冻藜麦面团理化及结构特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.jcs.2026.104391

Mengqi Jiao , Yingnan Liu , Baoshang Fu , Pengfei Jiang , Chengrong Wen , Libo Qi , Shan Shang

This study investigated the effects of different thawing methods (including ambient thawing, refrigerated thawing, hydrostatic thawing, ultrasonic thawing, and microwave thawing) on the rheological properties, fermentation performance, microstructure, and physicochemical changes of gluten proteins in quinoa frozen dough. Pearson correlation analysis demonstrated that the preservation of disulfide bonds was the primary factor affecting thawed dough quality, followed by starch crystallinity and crystal damage. Although refrigerator thawing required the longest processing time, its low heat transfer rate caused minimal damage to disulfide bonds, hydrogen bonds, and protein secondary structures. The scanning electron microscope revealed that refrigerated-thawed dough exhibited relatively intact starch granules uniformly embedded in a continuous gluten network. Among all thawing methods, refrigerated-thawed dough showed the lowest freezable water content. Moreover, the resulting bread displayed the highest specific volume, lowest hardness, and numerous uniformly sized pores, collectively contributing to optimal overall quality. Ultrasonic thawing also demonstrated favorable performance in preserving disulfide bonds and controlling freezable water content. In contrast, microwave thawing, despite being the fastest method, led to increased freezable water content, reduced fermentation capacity, deteriorated textural properties, and enhanced starch crystallinity, resulting in the poorest performance. This study revealed significant differences in the effects of the five thawing methods on quinoa frozen dough. These results demonstrate marked differences among thawing methods and provide mechanistic insight into thawing-induced quality changes in frozen quinoa dough, and provide direct guidance for selecting appropriate methods across different application scenarios, from household to industrial production.

研究了不同解冻方式（常温解冻、冷藏解冻、静水解冻、超声解冻和微波解冻）对藜麦冷冻面团面筋蛋白流变学特性、发酵性能、微观结构和理化变化的影响。Pearson相关分析表明，二硫键的保存是影响解冻面团质量的主要因素，其次是淀粉结晶度和晶体损伤。虽然冰箱解冻需要最长的处理时间，但它的低传热率对二硫键、氢键和蛋白质二级结构的损害最小。扫描电镜观察发现，冷冻解冻后的面团呈现相对完整的淀粉颗粒，均匀地嵌入连续的面筋网络中。在所有解冻方法中，冷冻解冻面团的冷冻水分含量最低。此外，所得到的面包显示出最高的比体积，最低的硬度，以及许多均匀大小的孔隙，共同有助于最佳的整体质量。超声波解冻在保存二硫键和控制冷冻水含量方面也表现出良好的效果。相比之下，微波解冻虽然是最快的方法，但会导致冷冻水含量增加，发酵能力降低，质地性能变差，淀粉结晶度增强，导致性能最差。本研究揭示了五种解冻方法对藜麦冷冻面团的影响有显著差异。这些结果显示了不同解冻方法之间的显著差异，为冷冻藜麦面团的解冻引起的质量变化提供了机理见解，并为从家庭到工业生产的不同应用场景选择合适的解冻方法提供了直接指导。

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引用次数: 0

Inhibitory activity of dehulled adlay extrudate against ethanol-induced gastric mucosal injury and stability tests of active indicative components 脱壳延后挤出物对乙醇性胃黏膜损伤的抑制活性及活性指示成分的稳定性试验

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-20 DOI: 10.1016/j.jcs.2026.104414

Ming-Yi Lee , Shih-Min Hsia , Ching-I Lin , Yu-Chia Chang , Yi-Hsiang Liang , Lu-Chi Chan , Ju-Tsui Lin , Yi-Fen Chiang , Wei-Chih Sun , Cheng-Pei Chung

Non-Helicobacter pylori-associated gastric ulcers are increasingly prevalent worldwide and represent a significant health concern. The edible portion of adlay seeds (Coix lachryma-jobi L. var. ma-yuen Stapf), dehulled adlay (DA), consists of approximately 92% endosperm and 8% bran and is commonly processed into extrudates with low water activity and high storage stability. Adlay bran (AB) is particularly rich in dietary fiber, phytosterols, and phenolic compounds, which have been reported to exert gastroprotective effects. This study aimed to evaluate the protective effects of DA extrudate (DAE) against 50% ethanol-induced gastric ulcers in vivo and to investigate changes in proximate composition and bioactive components during storage. The results showed that a diet containing 20% DAE significantly reduced the gastric ulcer index (UI) in Wistar rats. The protective effects were associated with enhanced endogenous antioxidant defense, particularly through increased levels of non-protein sulfhydryl (NPSH) compounds such as glutathione. Stability evaluation demonstrated that dietary fiber and total triterpenoids remained stable throughout storage. Moreover, β-sitosterol and phenolic acids, including vanillic acid, p-coumaric acid, and ferulic acid, remained detectable after a 6-month accelerated storage stability test and may serve as potential indicator compounds for quality control of functional DAE products.

非幽门螺杆菌相关的胃溃疡在世界范围内越来越普遍，是一个重要的健康问题。薏苡仁（Coix lachryma-jobi L. var. ma-yuen Stapf）的可食用部分，脱壳薏仁（DA），由约92%的胚乳和8%的麸皮组成，通常被加工成低水分活性和高储存稳定性的挤出物。Adlay麸皮（AB）特别富含膳食纤维、植物甾醇和酚类化合物，据报道，这些化合物具有保护胃的作用。本研究旨在评价DA挤压物（DAE）对体内50%乙醇性胃溃疡的保护作用，并研究其近似组成和生物活性成分在储存期间的变化。结果表明，饲粮中添加20% DAE可显著降低Wistar大鼠胃溃疡指数（UI）。保护作用与增强的内源性抗氧化防御有关，特别是通过增加非蛋白质巯基（NPSH）化合物（如谷胱甘肽）的水平。稳定性评价表明，膳食纤维和总三萜在整个储存过程中保持稳定。此外，β-谷甾醇和酚酸，包括香草酸、对香豆酸和阿魏酸，在6个月的加速储存稳定性试验后仍可检测到，可能作为功能性DAE产品质量控制的潜在指示化合物。

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引用次数: 0

The ultrastructure of the mature wheat grain after resin embedding, as observed using atomic force microscopy 用原子力显微镜观察树脂包埋后成熟小麦籽粒的超微结构

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-22 DOI: 10.1016/j.jcs.2026.104377

Cedric Gaillard

This study examines the ultrastructure of the outer layers of hexaploid wheat (Triticum aestivum L.) seeds using atomic force microscopy (AFM) in air tapping mode. The specimens were resin-embedded after hydration. A standardised protocol for preparing specimens specifically for AFM investigations is presented, focusing on revealing the ultrastructure while minimising artefacts and optimising the resolution of the structural morphology. AFM provides a comprehensive histological description of the hydrated mature wheat seed, encompassing each layer from the outer pericarp to the starchy endosperm. This study highlights the ultrastructural details of the tissues in their hydrated state, particularly with regard to morphology and size. Thus, AFM shows great potential for revealing intricate details of plant tissues structure and ultrastructure.

利用原子力显微镜（AFM）研究了六倍体小麦（Triticum aestivum L.）种子在空气拍打模式下外层的超微结构。水化后的试样采用树脂包埋。提出了一种标准化的方案，用于制备专门用于AFM研究的标本，重点是揭示超微结构，同时最大限度地减少人工制品和优化结构形态的分辨率。AFM提供了水合成熟小麦种子的全面组织学描述，包括从外果皮到淀粉胚乳的每一层。这项研究强调了组织在水合状态下的超微结构细节，特别是关于形态和大小。因此，原子力显微镜在揭示植物组织结构和超微结构的复杂细节方面显示出巨大的潜力。

引用次数: 0

Effects of different alkaline compounds on the storage quality of fresh noodles 不同碱性化合物对鲜面贮藏品质的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-01-23 DOI: 10.1016/j.jcs.2026.104374

Xingyi Wu , Xuepan Qi , Fengfeng Wu , Xueming Xu , Dan Xu

This study aimed to elucidate the mechanisms by which alkaline compounds influence the quality and structural properties of fresh noodles during storage. Alkaline compounds are traditionally used in Asian noodles to enhance elasticity and impart a characteristic flavor. To investigate the mechanisms underlying these effects, four alkaline compounds (sodium carbonate, sodium bicarbonate, sodium hydroxide, and calcium hydroxide) were separately incorporated into dough to examine the changes in the quality and composition of fresh noodles stored at 25 °C and 4 °C. The results showed that alkaline compounds could not inhibit bacterial growth but effectively inhibited mold growth, increased hardness and tensile strength, enhanced water absorption, and reduced cooking loss. Rapid Visco Analyzer results indicated that starch gelatinization was promoted, resulting in stronger pasting behavior in alkali-treated noodles. All alkali-treated samples showed increased sodium dodecyl sulfate–extractable protein levels. Free sulfhydryl (SH) group assays revealed that 0.3 % sodium carbonate, sodium bicarbonate, and 0.15 % sodium hydroxide facilitated disulfide bond cleavage, leading to higher free SH content. Confocal laser scanning microscopy further demonstrated that 0.3 % sodium carbonate, sodium bicarbonate, and 0.2 % calcium hydroxide produced a more continuous gluten network, allowing starch granules to integrate more effectively within the matrix. Overall, the findings highlight that alkaline compounds improve gluten structure by altering disulfide and non-disulfide covalent interactions, providing a theoretical basis for their application as functional additives to enhance texture and stability in the noodle industry.

本研究旨在阐明碱性化合物影响鲜面贮藏过程中品质和结构特性的机理。亚洲面条传统上使用碱性化合物来增强弹性和赋予特色风味。为了研究这些影响的机制，将四种碱性化合物（碳酸钠、碳酸氢钠、氢氧化钠和氢氧化钙）分别加入面团中，研究在25°C和4°C下储存的新鲜面条的质量和成分的变化。结果表明：碱性化合物不能抑制细菌生长，但能有效抑制霉菌生长，提高硬度和抗拉强度，提高吸水率，减少蒸煮损失。快速粘度分析仪结果表明，碱处理的面条促进了淀粉糊化，导致了更强的糊化行为。所有碱处理的样品显示十二烷基硫酸钠可提取蛋白水平升高。游离巯基（SH）组分析表明，0.3%的碳酸钠、碳酸氢钠和0.15%的氢氧化钠促进了二硫键的裂解，导致游离SH含量较高。共聚焦激光扫描显微镜进一步证明，0.3%的碳酸钠、碳酸氢钠和0.2%的氢氧化钙产生了更连续的面筋网络，使淀粉颗粒在基质中更有效地整合。总之，研究结果表明碱性化合物通过改变二硫化物和非二硫化物共价相互作用来改善面筋结构，为其作为功能性添加剂在面条工业中的应用提供了理论基础。

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引用次数: 0

Preparation of sugarcane polyphenol-loaded rice starch by α-amylase and ultrasound: Effects on structure and in vitro digestion α-淀粉酶和超声法制备甘蔗多酚大米淀粉：对结构和体外消化的影响

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.2026.104400

Hanwen Hu , Shengjun Han , Chenxing Du , Kai Du , Wen Xiao , Liang Wu , Xuefei Yang , Zhi Zheng

Consumption of starch-based foods can cause rapid blood glucose spikes, which can be mitigated through modification with sugarcane polyphenols (SP). This study employed α-amylase (ERS) and ultrasonication (U-RS) to treat rice starch, investigating the structure and digestive properties of the resulting SP-modified starch composites. The results demonstrated that the combined enzymatic and ultrasonic treatment significantly enhanced the loading capacity of rice starch for SP, reaching 53.1 mg/g—a 22.04% increase over the control. Structural characterization revealed that the co-treated complex, U-ERS-SP, displayed greater short-range molecular ordering based on Fourier-transform infrared (FT-IR) spectroscopy, along with the formation of V-type crystals and higher crystallinity according to X-ray diffraction (XRD). Nuclear magnetic resonance (NMR) further indicated a more organized helical arrangement. In vitro digestion tests showed a rise in resistant starch content from 26.77% to 56.77%, accompanied by a significant decrease in digestibility. These findings suggest the potential of this combined modification approach to develop tailored starch–polyphenol complexes for low-glycemic dietary applications.

食用淀粉类食物会导致血糖迅速升高，这可以通过甘蔗多酚（SP）的修饰来缓解。本研究采用α-淀粉酶（ERS）和超声波（U-RS）对大米淀粉进行处理，研究所得sp改性淀粉复合物的结构和消化性能。结果表明，酶-超声联合处理显著提高了水稻淀粉对SP的负载能力，达到53.1 mg/ g-a，比对照提高了22.04%。结构表征表明，共处理后的配合物U-ERS-SP在傅里叶变换红外（FT-IR）光谱上表现出更高的短程分子有序度，x射线衍射（XRD）显示出更高的结晶度，形成了v型晶体。核磁共振（NMR）进一步显示了更有组织的螺旋排列。体外消化试验表明，抗性淀粉含量从26.77%上升到56.77%，消化率显著降低。这些发现表明，这种联合修饰方法有潜力开发适合低血糖饮食应用的淀粉-多酚复合物。

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引用次数: 0

Non-destructive classification of rice varieties and mixtures using acoustic absorption spectroscopy and deep learning 利用声吸收光谱和深度学习对水稻品种和混合物进行无损分类

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-09 DOI: 10.1016/j.jcs.2026.104395

Majid Fathi Ghalemiri , Ali Maleki , Majid Lashgari , Ali Loghmani

The widespread issue of adulterating premium rice with cheaper or broken grains significantly diminishes both its nutritional quality and economic value. Traditional methods, such as visual inspection and near-infrared spectroscopy, often prove inadequate when classifying morphologically similar cultivars or analyzing large, bulk quantities. To overcome these limitations, this study introduces and validates a completely non-destructive acoustic methodology for the classification of five major commercial rice cultivars, Jasmine, Basmati, Hashemi, Lenjan, and Broken Lenjan and their intentional mixtures with a lower-grade rice, Anbarbo. We analyzed 1000 bulk samples across four adulteration levels (100, 85:15, 70:30, and 50:50) by measuring sound absorption coefficients (350–1895 Hz) using a four-microphone impedance tube. The raw spectra, following minimal preprocessing, were classified using a customized DeepSpectra convolutional neural network. The DeepSpectra model achieved a robust 84.0% overall accuracy and an F1-score of 0.81 on independent test data, markedly surpassing the performance of both PLS-DA (61%) and a shallow ANN (69%) on pure samples. Interestingly, mid-ratio mixtures (70:30 and 50:50) yielded the highest classification accuracies of 87–89%, which we attribute to the emergence of distinctive spectral signatures. This rapid (under 30 s per sample), low-cost technique is ideal for bulk analysis, providing substantial practical benefits for industrial quality control and verifying the authenticity of granular commodities like rice.

在优质大米中掺入更便宜或破碎的谷物的普遍问题大大降低了优质大米的营养质量和经济价值。传统的方法，如目视检查和近红外光谱，在分类形态相似的品种或分析大量的品种时往往被证明是不够的。为了克服这些限制，本研究引入并验证了一种完全无损的声学方法，用于分类五种主要的商业水稻品种，茉莉、巴斯马蒂、哈希米、Lenjan和破碎Lenjan，以及它们与低级水稻Anbarbo的混合。我们使用一个四麦克风阻抗管测量声吸收系数（350-1895 Hz），分析了1000个样品的四种掺假水平（100、85:15、70:30和50:50）。原始光谱经过最小的预处理后，使用定制的DeepSpectra卷积神经网络进行分类。DeepSpectra模型在独立测试数据上的总体准确率为84.0%，f1得分为0.81，在纯样本上的表现明显优于PLS-DA（61%）和浅层人工神经网络（69%）。有趣的是，中比例混合物（70:30和50:50）产生了87-89%的最高分类精度，我们将其归因于独特光谱特征的出现。这种快速（每个样品30秒以下），低成本的技术是批量分析的理想选择，为工业质量控制和验证颗粒状商品（如大米）的真实性提供了实质性的实际好处。

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引用次数: 0

Effects of microwave-stabilized rice aleurone layer flour (MSF) on gel properties of early-indica rice flour and semi-dried rice noodles in non-extruded and extruded systems 微波稳定米糊粉层粉（MSF）对早籼米粉和半干米粉在非挤压和挤压体系中凝胶特性的影响

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.jcs.2026.104378

Yakun Song , Qing Wang , Weiling Mo , Chunmin Guan , Fan Qiao , Jianhua Zhu , Wenhua Zhou , Qinlu Lin , Chun Liu

Microwave-stabilized rice aleurone layer flour (MSF) was prepared (600 W, 150 s, 18% moisture) and added (0-5%) to early-indica rice flour blends and semi-dried rice noodles (SDRNs). In blends, MSF decreased L*, b* but increased a*; improved water-holding, water absorption, solubility, swelling power; increased gelatinization temperatures but lowered pasting viscosities; reduced G′, G″ but enhanced gel hardness, cohesiveness, springiness (with uniform pores). For SDRNs, MSF increased breakage and cooking loss, yet improved sensory scores (aroma, appearance, texture) and hardness. Springiness increased then decreased; >5% caused cracks. MSF redistributed moisture (less weakly bound, more tight/free water) in SDRNs, decreased RDS (9.8%) and SDS (7.5%), raised RS (7.5%), lowering eGI and GL. MSF enhanced gel quality and nutrition, but addition ≤5% is critical for balance.

制备了微波稳定大米糊粉层面粉（MSF）（600 W, 150 s， 18%水分），并将其添加到早籼稻粉和半干米粉（SDRNs）中。在共混物中，MSF降低了L*， b*，但增加了a*；提高保水、吸水、溶解度、溶胀力；提高了糊化温度，但降低了糊化粘度；降低了G′，G″，但提高了凝胶硬度，黏结性，弹性（孔隙均匀）。对于sdrn， MSF增加了破损和蒸煮损失，但提高了感官评分（香气、外观、质地）和硬度。弹性先增大后减小；5%造成裂缝。MSF重新分配了sdrn中的水分（较少弱结合，更多紧水/自由水），降低了RDS（9.8%）和SDS(7.5%)，提高了RS(7.5%)，降低了eGI和GL。MSF提高了凝胶质量和营养，但添加量≤5%是达到平衡的关键。

引用次数: 0

Impact of mixing pressure and temperature on dough and bread properties: A comparison between Verna wheat flour and refined type “0” bread flour 混合压力和温度对面团和面包性能的影响：Verna小麦粉与精制“0”型面包粉的比较

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

Journal of Cereal Science

Pub Date : 2026-03-01 Epub Date: 2026-02-06 DOI: 10.1016/j.jcs.2026.104393

G. Angeloni , A. Spadi , A. Cappelli , F. Corti , C. Vizzo , L. Bruchi , A. Parenti , P. Masella

This study investigated the combined influence of mixing pressure (atmospheric vs. −0.4 bar vacuum) and temperature (25 °C vs. 5 °C) on the rheology, bread quality and crust morphology of two wheat flours differing in gluten strength: a refined Type “0” flour (W260) and an ancient Verna flour (W150). Doughs were characterized by alveograph tests, texture profile analysis (TPA), and image analysis of crumb and crust structure.

Low temperature mixing improved dough extensibility and swelling in both flours, demonstrating a consistent thermal effect on gluten development. Vacuum mixing selectively increased deformation energy in the strong flour but had negligible effects in Verna, confirming that pressure-based strengthening requires sufficient baseline gluten potential. In refined flour, vacuum mixing enhanced dough strength but reduced loaf height due to decreased gas nuclei, while low temperature promoted better expansion. Weak Verna doughs were largely insensitive to processing changes, remaining genotype bounded.

Overall, vacuum mixing emerged as a conditional lever—effective only above a gluten strength threshold (W ≥ 220–240)—whereas low-temperature mixing proved a robust, flour-independent optimization. These findings define a mechanistic “design rule” linking flour strength to process responsiveness, with practical implications for industrial breadmaking optimization.

本研究考察了混合压力（常压vs. - 0.4 bar真空）和温度（25°C vs. 5°C）对两种面筋强度不同的小麦粉——精制“0”型面粉（W260）和古老Verna面粉（W150）——流变学、面包品质和面包皮形态的综合影响。通过牙泡仪测试、纹理分析（TPA）以及面包屑和面包皮结构的图像分析对面团进行了表征。低温混合改善了面团在两种面粉中的延展性和膨胀性，表明了对面筋发育的一致的热效应。真空混合选择性地增加了强筋面粉的变形能，但对Verna的影响可以忽略不计，这证实了基于压力的强化需要足够的基线面筋潜力。在精制面粉中，真空搅拌提高了面团的强度，但由于气体核的减少而降低了面包的高度，而低温则促进了更好的膨胀。弱Verna面团在很大程度上对加工变化不敏感，保持基因型结合。总的来说，真空混合是一个有条件的杠杆-仅在面筋强度阈值（W≥220-240）以上有效-而低温混合被证明是一个强大的，与面粉无关的优化。这些发现定义了一种机械的“设计规则”，将面粉强度与工艺响应性联系起来，对工业面包制作优化具有实际意义。

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引用次数: 0