Journal of Cereal Science最新文献_第5页

Adjustment of dough hydration to achieve standardised volume in gluten-free breads 调整面团水合作用，以达到无麸质面包的标准体积

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104322

Silvia de Pablo, Diogo Salvati, Manuel Gómez

Although research on gluten-free breads has expanded considerably over the past decades, quality control of gluten-free flours and doughs remains challenging, and variability in loaf volume have yet to be effectively minimised. In studies on wheat breads, dough hydration is commonly adjusted to reduce the influence of dough consistency on specific loaf volume, thereby eliminating confounding effects on quality attributes such as texture and staling. However, this practice is seldom applied in gluten-free bread research. In the present study, the farinograph was proposed as a tool for both the quality assessment of flours and doughs and for adjusting formulations according to flour characteristics, with the aim of improving the consistency of loaf volume. Seven commercially available rice flours and one control were evaluated. Water absorption capacity, particle size distribution, and pasting properties were measured to assess flour heterogeneity. Both the flours and their corresponding doughs were analyzed using the farinograph, and baking trials were conducted at constant and adjusted hydration levels. Farinograph parameters proved to be reliable predictors of bread volume, showing significant correlations at the 95 % and 99 % confidence levels. Adjustment of hydration based on farinograph data successfully reduced mean volume differences from 21 % to 3 %. This methodology may enhance research on gluten-free breads. It helps mitigatethe influence of variations in dough consistency and loaf volume on other bread quality attributes.

尽管在过去的几十年里，对无麸质面包的研究已经有了很大的发展，但无麸质面粉和面团的质量控制仍然具有挑战性，而且面包体积的变化尚未有效地降到最低。在小麦面包的研究中，通常会调整面团水化，以减少面团稠度对面包比体积的影响，从而消除对质地和变质等质量属性的混杂影响。然而，这种做法很少应用于无麸质面包的研究。在本研究中，建议将面粉谱仪作为面粉和面团质量评估的工具，并根据面粉特性调整配方，以提高面包体积的一致性。对七种市售米粉和一种对照粉进行了评价。测定了面粉的吸水能力、粒度分布和糊化性能，以评估面粉的不均匀性。使用面粉谱仪对面粉及其相应的面团进行分析，并在恒定和调整水合水平下进行烘焙试验。面粉谱参数被证明是面包体积的可靠预测因子，在95%和99%的置信水平上显示出显著的相关性。根据蛋白谱数据调整水合作用成功地将平均体积差从21%降低到3%。这种方法可以促进对无麸质面包的研究。它有助于减轻面团稠度和面包体积变化对其他面包质量属性的影响。

{"title":"Adjustment of dough hydration to achieve standardised volume in gluten-free breads","authors":"Silvia de Pablo, Diogo Salvati, Manuel Gómez","doi":"10.1016/j.jcs.2025.104322","DOIUrl":"10.1016/j.jcs.2025.104322","url":null,"abstract":"<div><div>Although research on gluten-free breads has expanded considerably over the past decades, quality control of gluten-free flours and doughs remains challenging, and variability in loaf volume have yet to be effectively minimised. In studies on wheat breads, dough hydration is commonly adjusted to reduce the influence of dough consistency on specific loaf volume, thereby eliminating confounding effects on quality attributes such as texture and staling. However, this practice is seldom applied in gluten-free bread research. In the present study, the farinograph was proposed as a tool for both the quality assessment of flours and doughs and for adjusting formulations according to flour characteristics, with the aim of improving the consistency of loaf volume. Seven commercially available rice flours and one control were evaluated. Water absorption capacity, particle size distribution, and pasting properties were measured to assess flour heterogeneity. Both the flours and their corresponding doughs were analyzed using the farinograph, and baking trials were conducted at constant and adjusted hydration levels. Farinograph parameters proved to be reliable predictors of bread volume, showing significant correlations at the 95 % and 99 % confidence levels. Adjustment of hydration based on farinograph data successfully reduced mean volume differences from 21 % to 3 %. This methodology may enhance research on gluten-free breads. It helps mitigatethe influence of variations in dough consistency and loaf volume on other bread quality attributes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104322"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice 浸泡处理对糙米微观结构、糊化性能、热特性和蒸煮品质的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104330

Tingting Feng , Xiaoning Li , Liping Wang , Yu Zhang , Xiaohong Tian , Bin Tan

Brown rice presents several technical challenges during cooking, such as slow water absorption, inadequate gelatinization, and an undesirable texture. Soaking pretreatment is commonly employed to address these issues. This study investigated the influence of soaking conditions - temperatures of 30 °C, 40 °C, and 50 °C over durations ranging from 0 to 8 h - on the microstructure, water absorption, moisture distribution, gelatinization properties, and cooking quality of brown rice. The results indicated that prolonged soaking time and elevated soaking temperatures facilitated the formation of surface wrinkles and cracks, as well as a honeycomb like structure in the cross-section. The pores between starch granules enlarged, leading to an overall more porous overall structure. Furthermore, the water absorption rate and gelatinization enthalpy of brown rice, free water content, iodine blue value and expansion rate of cooked brown rice increased significantly, whereas the gelatinization time and peak time of brown rice decreased. The water absorption rate, gelatinization enthalpy, and swelling ratio reached saturation after 4 h of soaking, beyond this duration, the changes in these parameters became less pronounced. Cooked brown rice soaked at 40 °C and 50 °C exhibited similar iodine blue values. and expansion ratios, which were both significantly higher than those soaked at 30 °C. Soaking at 40 °C for 4 h was identified as a critical point for the evaluated indicators, Considering both the effectiveness and economic factors, soaking at 40 °C for 4 h was determined to be the optimal and most economical condition for improving the processing characteristics of brown rice.

糙米在烹饪过程中存在一些技术挑战，例如吸水缓慢，糊化不足以及不理想的质地。通常采用浸泡预处理来解决这些问题。本研究考察了30°C、40°C和50°C浸泡0 ~ 8 h对糙米微观结构、吸水率、水分分布、糊化性能和蒸煮品质的影响。结果表明，延长保温时间和提高保温温度有利于表面皱纹和裂纹的形成，并在截面上形成蜂窝状结构。淀粉颗粒之间的孔隙扩大，导致整体结构更加多孔。糙米的吸水率、糊化焓、游离水含量、碘蓝值和膨胀率均显著提高，糊化时间和峰值时间均显著降低。浸泡4 h后，吸水率、糊化焓和溶胀率达到饱和，超过此时间后，这些参数的变化不明显。在40°C和50°C浸泡的煮熟糙米显示出相似的碘蓝值。和膨胀率，均显著高于30℃浸泡处理。确定40℃浸泡4 h为评价指标的临界点，综合考虑效果和经济因素，确定40℃浸泡4 h是改善糙米加工特性的最优、最经济的条件。

{"title":"Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice","authors":"Tingting Feng , Xiaoning Li , Liping Wang , Yu Zhang , Xiaohong Tian , Bin Tan","doi":"10.1016/j.jcs.2025.104330","DOIUrl":"10.1016/j.jcs.2025.104330","url":null,"abstract":"<div><div>Brown rice presents several technical challenges during cooking, such as slow water absorption, inadequate gelatinization, and an undesirable texture. Soaking pretreatment is commonly employed to address these issues. This study investigated the influence of soaking conditions - temperatures of 30 °C, 40 °C, and 50 °C over durations ranging from 0 to 8 h - on the microstructure, water absorption, moisture distribution, gelatinization properties, and cooking quality of brown rice. The results indicated that prolonged soaking time and elevated soaking temperatures facilitated the formation of surface wrinkles and cracks, as well as a honeycomb like structure in the cross-section. The pores between starch granules enlarged, leading to an overall more porous overall structure. Furthermore, the water absorption rate and gelatinization enthalpy of brown rice, free water content, iodine blue value and expansion rate of cooked brown rice increased significantly, whereas the gelatinization time and peak time of brown rice decreased. The water absorption rate, gelatinization enthalpy, and swelling ratio reached saturation after 4 h of soaking, beyond this duration, the changes in these parameters became less pronounced. Cooked brown rice soaked at 40 °C and 50 °C exhibited similar iodine blue values. and expansion ratios, which were both significantly higher than those soaked at 30 °C. Soaking at 40 °C for 4 h was identified as a critical point for the evaluated indicators, Considering both the effectiveness and economic factors, soaking at 40 °C for 4 h was determined to be the optimal and most economical condition for improving the processing characteristics of brown rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104330"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145680800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sequential enzymatic modification of waxy rice starch by β-amylase and branching enzyme for inhibiting retrogradation in reconstituted rice β-淀粉酶和分支酶对糯米饭淀粉的序次酶修饰抑制水稻退化

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104311

Minming Xu , Dalong Guo , Jiayue Guo , Yao Hu , Xiaoyu Wang , Fazheng Ren , Siyuan Liu

Reconstituted rice is gaining widespread popularity worldwide, primarily owing to its convenience and minimal preparation requirements. Although mono- and diglycerides are commonly added to inhibit starch retrogradation, concerns over the safety of excessive additive intake have increased consumer demand for clean-label alternatives. Our previous study demonstrated that sequential modification of waxy rice starch (WRS) using β-amylase (BA) followed by branching enzyme (BE) effectively retards retrogradation and could serve as a label-friendly inhibitor in reconstituted rice. In this study, enzymatic modification significantly reduced the molecular weight of WRS, with the BA + BE sequence yielding a highly branched structure. After 21 d of storage, reconstituted rice containing BA + BE-modified WRS (RR-BA + BES) exhibited the lowest hardness and relative crystallinity, increasing only slightly from 13.5 % to 14.5 % and from 1625.1 mN to 23436.6 mN, respectively. In contrast, natural rice (NR) showed substantial increases in relative crystallinity (16.0 %–21.5 %) and hardness (1730.1–31455.7 mN). Magnetic resonance imaging further revealed enhanced water-holding capacity in RR-BA + BES, as evidenced by more extensive red regions. These results confirm that the highly branched architecture of BA + BES contributes to its superior retrogradation resistance, offering a safe and effective strategy to improve the quality and shelf-life of reconstituted rice.

重组大米在世界范围内越来越受欢迎，主要是由于它的方便和最低的制备要求。虽然通常添加单甘油酯和双甘油酯来抑制淀粉降解，但对过量添加剂摄入的安全性的担忧增加了消费者对清洁标签替代品的需求。我们之前的研究表明，先用β-淀粉酶（BA）再用分支酶（BE）对糯米饭淀粉（WRS）进行顺序修饰，可以有效地延缓WRS的退化，并且可以作为一种标记友好型抑制剂。在本研究中，酶修饰显著降低了WRS的分子量，BA + BE序列产生了高度分支的结构。保存21 d后，含BA + be改性WRS （RR-BA + BES）的稻米硬度和相对结晶度最低，分别从13.5%增加到14.5%和从1625.1 mN增加到23436.6 mN。相比之下，天然大米（NR）的相对结晶度（16.0% ~ 21.5%）和硬度（1730.1 ~ 31455.7 mN）均有显著提高。磁共振成像进一步显示RR-BA + BES的持水能力增强，红色区域更广泛。这些结果表明，BA + BES的高支化结构有助于其具有优异的抗逆性，为提高重组大米的品质和保质期提供了一种安全有效的策略。

{"title":"Sequential enzymatic modification of waxy rice starch by β-amylase and branching enzyme for inhibiting retrogradation in reconstituted rice","authors":"Minming Xu , Dalong Guo , Jiayue Guo , Yao Hu , Xiaoyu Wang , Fazheng Ren , Siyuan Liu","doi":"10.1016/j.jcs.2025.104311","DOIUrl":"10.1016/j.jcs.2025.104311","url":null,"abstract":"<div><div>Reconstituted rice is gaining widespread popularity worldwide, primarily owing to its convenience and minimal preparation requirements. Although mono- and diglycerides are commonly added to inhibit starch retrogradation, concerns over the safety of excessive additive intake have increased consumer demand for clean-label alternatives. Our previous study demonstrated that sequential modification of waxy rice starch (WRS) using β-amylase (BA) followed by branching enzyme (BE) effectively retards retrogradation and could serve as a label-friendly inhibitor in reconstituted rice. In this study, enzymatic modification significantly reduced the molecular weight of WRS, with the BA + BE sequence yielding a highly branched structure. After 21 d of storage, reconstituted rice containing BA + BE-modified WRS (RR-BA + BES) exhibited the lowest hardness and relative crystallinity, increasing only slightly from 13.5 % to 14.5 % and from 1625.1 mN to 23436.6 mN, respectively. In contrast, natural rice (NR) showed substantial increases in relative crystallinity (16.0 %–21.5 %) and hardness (1730.1–31455.7 mN). Magnetic resonance imaging further revealed enhanced water-holding capacity in RR-BA + BES, as evidenced by more extensive red regions. These results confirm that the highly branched architecture of BA + BES contributes to its superior retrogradation resistance, offering a safe and effective strategy to improve the quality and shelf-life of reconstituted rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104311"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of a rapid method for the determination of the spatial distribution of protein in wheat grain using mature resin section and image processing algorithm 建立了一种利用成熟树脂切片和图像处理算法快速测定小麦籽粒中蛋白质空间分布的方法

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104314

Hengtong Wang , Haijiang Min , Minghao Gao , Han Zhong , Chuan Zhong , Zenan Ban , Qin Zhou , Xiao Wang , Jian Cai , Qing Li , Mei Huang , Dong Jiang , Shan Xu , Yingxin Zhong

Slicing combined with image analysis offers a novel approach for protein quantification. However, preparing intact tissue sections and developing reliable algorithms for protein analysis remain major challenges in mature wheat grains. In this study, we developed a rapid resin sectioning method to obtain high-quality sections of mature wheat grains. The method is simple to perform, increases sectioning efficiency by at least 60 %, and reduces tissue-folding errors by over 90 %. Using a deep learning-based approach, we achieved automatic removal of background interference and high-throughput analysis of protein content. The protein area obtained through image analysis showed a strong correlation (r = 0.99) with protein content measured by chemical analysis. We developed an algorithm to identify spatial differences in endosperm proteins, which showed a strong correlation with the chemical analysis results (r = 0.80). The section preparation method combined with protein analysis algorithm was successfully applied to observe and quantify protein content in different scenarios. Overall, these findings establish a high-throughput method to quantify protein content in mature wheat grains with a spatial perspective from limited samples.

切片结合图像分析为蛋白质定量提供了一种新的方法。然而，制备完整的组织切片和开发可靠的蛋白质分析算法仍然是成熟小麦籽粒的主要挑战。在这项研究中，我们开发了一种快速树脂切片方法，以获得高质量的成熟小麦籽粒切片。该方法操作简单，切片效率提高至少60%，组织折叠误差降低90%以上。使用基于深度学习的方法，我们实现了自动去除背景干扰和高通量蛋白质含量分析。通过图像分析得到的蛋白质面积与化学分析测得的蛋白质含量有很强的相关性（r = 0.99）。我们开发了一种识别胚乳蛋白质空间差异的算法，该算法与化学分析结果具有很强的相关性（r = 0.80）。将切片制备法与蛋白质分析算法相结合，成功地对不同场景下的蛋白质含量进行了观察和定量。总的来说，这些发现建立了一种高通量方法，从有限样本的空间角度定量成熟小麦籽粒中的蛋白质含量。

{"title":"Development of a rapid method for the determination of the spatial distribution of protein in wheat grain using mature resin section and image processing algorithm","authors":"Hengtong Wang , Haijiang Min , Minghao Gao , Han Zhong , Chuan Zhong , Zenan Ban , Qin Zhou , Xiao Wang , Jian Cai , Qing Li , Mei Huang , Dong Jiang , Shan Xu , Yingxin Zhong","doi":"10.1016/j.jcs.2025.104314","DOIUrl":"10.1016/j.jcs.2025.104314","url":null,"abstract":"<div><div>Slicing combined with image analysis offers a novel approach for protein quantification. However, preparing intact tissue sections and developing reliable algorithms for protein analysis remain major challenges in mature wheat grains. In this study, we developed a rapid resin sectioning method to obtain high-quality sections of mature wheat grains. The method is simple to perform, increases sectioning efficiency by at least 60 %, and reduces tissue-folding errors by over 90 %. Using a deep learning-based approach, we achieved automatic removal of background interference and high-throughput analysis of protein content. The protein area obtained through image analysis showed a strong correlation (r = 0.99) with protein content measured by chemical analysis. We developed an algorithm to identify spatial differences in endosperm proteins, which showed a strong correlation with the chemical analysis results (r = 0.80). The section preparation method combined with protein analysis algorithm was successfully applied to observe and quantify protein content in different scenarios. Overall, these findings establish a high-throughput method to quantify protein content in mature wheat grains with a spatial perspective from limited samples.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104314"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145516558","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of micronutrient retention and bioavailability in diverse rice genotypes: Role of phytate to iron and zinc molar ratio 不同水稻基因型微量营养素保留和生物利用度的评价：植酸对铁和锌摩尔比的作用

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104326

Swetaleen Mohapatra , Lopamudra Nayak , Monalisha Biswal , Umakanta Ngangkham , Nihar Ranjan Singh , C. Parameswaran , Sangita Mohanty , Awadhesh Kumar , Amaresh Kumar Nayak

Micronutrient malnutrition, particularly iron (Fe) and zinc (Zn) deficiencies, remains a major nutritional concern in rice-consuming regions. This study aimed to evaluate the genotypic variation in Fe, Zn, and Phytic acid (PA) content, as well as their influence on mineral bioavailability, across 25 popular rice genotypes developed at the ICAR-Central Rice Research Institute (CRRI), Cuttack, India. This emphasizes the role of phytate-to-iron (PA: Fe) and phytate-to-zinc (PA: Zn) molar ratios on mineral bioavailability. Brown and milled rice samples were analyzed to quantify mineral loss during milling and to evaluate the relationships among Fe, Zn, and PA contents. Results revealed a significant variation in mineral and PA content across genotypes, where milling drastically reduced the Fe (83–90 %) and Zn (38–55 %) concentrations, highlighting the detrimental effect of milling on the nutritional quality of rice. A strong inverse correlation was observed between PA content and percentage Fe/Zn bioavailability (r = −0.89 and −0.92, respectively). Among such genotypes, CR Dhan 312 and CR Dhan 1014 exhibited low PA levels, favourable PA: Fe and PA: Zn molar ratios, and high mineral bioavailability. Therefore, the study demonstrates that genotypic variation strongly influences the mineral-phytate balance and hence bioavailability in rice. Identification of low-PA, high mineral genotypes with optimal PA: Fe and PA: Zn ratios could support the development of biofortified rice varieties with improved mineral bioavailability to alleviate micronutrient malnutrition in rice-dependent population.

微量营养素营养不良，特别是铁（Fe）和锌（Zn）缺乏，仍然是大米消费地区的一个主要营养问题。本研究旨在评估印度icar -中央水稻研究所（CRRI）开发的25种常用水稻基因型中铁、锌和植酸（PA）含量的基因型变异及其对矿物质生物利用度的影响。这强调了植酸与铁（PA: Fe）和植酸与锌（PA: Zn）的摩尔比对矿物质生物利用度的作用。对糙米和精米样品进行了分析，以量化碾磨过程中的矿物质损失，并评估铁、锌和PA含量之间的关系。结果显示，不同基因型稻米的矿物质和PA含量存在显著差异，其中碾磨显著降低了铁（83 - 90%）和锌（38 - 55%）浓度，凸显了碾磨对稻米营养品质的不利影响。PA含量与Fe/Zn生物利用度呈显著负相关（r分别为- 0.89和- 0.92）。在这些基因型中，CR Dhan 312和CR Dhan 1014表现出较低的PA水平，有利的PA: Fe和PA: Zn摩尔比，以及较高的矿物质生物利用度。因此，该研究表明，基因型变异强烈影响矿物质-植酸平衡，从而影响水稻的生物利用度。鉴定具有最佳PA: Fe和PA: Zn比例的低PA、高矿物质基因型，可以支持开发具有更高矿物质生物利用度的生物强化水稻品种，以缓解水稻依赖人群的微量营养素营养不良。

{"title":"Evaluation of micronutrient retention and bioavailability in diverse rice genotypes: Role of phytate to iron and zinc molar ratio","authors":"Swetaleen Mohapatra , Lopamudra Nayak , Monalisha Biswal , Umakanta Ngangkham , Nihar Ranjan Singh , C. Parameswaran , Sangita Mohanty , Awadhesh Kumar , Amaresh Kumar Nayak","doi":"10.1016/j.jcs.2025.104326","DOIUrl":"10.1016/j.jcs.2025.104326","url":null,"abstract":"<div><div>Micronutrient malnutrition, particularly iron (Fe) and zinc (Zn) deficiencies, remains a major nutritional concern in rice-consuming regions. This study aimed to evaluate the genotypic variation in Fe, Zn, and Phytic acid (PA) content, as well as their influence on mineral bioavailability, across 25 popular rice genotypes developed at the ICAR-Central Rice Research Institute (CRRI), Cuttack, India. This emphasizes the role of phytate-to-iron (PA: Fe) and phytate-to-zinc (PA: Zn) molar ratios on mineral bioavailability. Brown and milled rice samples were analyzed to quantify mineral loss during milling and to evaluate the relationships among Fe, Zn, and PA contents. Results revealed a significant variation in mineral and PA content across genotypes, where milling drastically reduced the Fe (83–90 %) and Zn (38–55 %) concentrations, highlighting the detrimental effect of milling on the nutritional quality of rice. A strong inverse correlation was observed between PA content and percentage Fe/Zn bioavailability (r = −0.89 and −0.92, respectively). Among such genotypes, CR Dhan 312 and CR Dhan 1014 exhibited low PA levels, favourable PA: Fe and PA: Zn molar ratios, and high mineral bioavailability. Therefore, the study demonstrates that genotypic variation strongly influences the mineral-phytate balance and hence bioavailability in rice. Identification of low-PA, high mineral genotypes with optimal PA: Fe and PA: Zn ratios could support the development of biofortified rice varieties with improved mineral bioavailability to alleviate micronutrient malnutrition in rice-dependent population.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104326"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145568521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles 鱼皮明胶在冻融循环中对面筋蛋白的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104300

Mengjuan Li , Shangyuan Sang , Chin Ping Tan , Lijie Zhu , Xiaojuan Tang , Xin Zhang , Zixuan Yang , Xueming Xu

Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.

鱼皮明胶作为一种亲水性胶体，在加入面团时具有保护面筋蛋白结构特性的作用。采用差示扫描量热法、低场核磁共振和傅里叶变换红外光谱研究了不同浓度的FSG对3次冻融循环前后面筋蛋白水态、二级结构、分子量和微观结构的影响。研究结果表明，反复冻融循环会导致面筋网络结构的破坏。FSG的加入促进了交联和聚集，重建了新的面筋网络，减轻了冻融损伤。其中，添加5.0% FSG的冷冻面筋保护效果最强。冻融循环3次后，与不加FSG的冷冻面筋相比，可冻水含量降低18.4%，游离巯基含量降低26.8%。FSG显著降低了冷冻面筋蛋白的可冻水含量和游离巯基水平，减少了疏水性基团的暴露，延迟了二级结构的转变，有效缓解了冻融循环引起的结构弱化。面筋的孔隙变浅，孔壁变薄。

{"title":"Effect of fish skin gelatin on gluten proteins during freeze-thaw cycles","authors":"Mengjuan Li , Shangyuan Sang , Chin Ping Tan , Lijie Zhu , Xiaojuan Tang , Xin Zhang , Zixuan Yang , Xueming Xu","doi":"10.1016/j.jcs.2025.104300","DOIUrl":"10.1016/j.jcs.2025.104300","url":null,"abstract":"<div><div>Fish skin gelatin (FSG), as a hydrophilic colloid, has the function of protecting the structural characteristics of gluten proteins when added to dough. The effects of varying levels of FSG on the water state, secondary structure, molecular weight and microstructure of gluten proteins before and after three freeze-thaw cycles were investigated using Differential scanning calorimetry, Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy. The findings indicated that subjecting the gluten to repeated freeze-thaw cycles resulted in disruption of its network structure. Adding FSG promoted cross-linking and aggregation, rebuilding a new gluten network and mitigating freeze-thaw damage. Among these, frozen gluten with 5.0 % FSG addition exhibited the strongest protective effect. Following three freeze-thaw cycles, the freezable water content decreased by 18.4 % and the free sulfhydryl group content by 26.8 % when compared to frozen gluten without FSG. FSG significantly lowered the freezable water content and free sulfhydryl group levels in frozen gluten proteins, leading to reduced exposure of hydrophobic groups, delayed secondary structure transitions, and effective mitigation of structural weakening caused by freeze-thaw cycles. The pores of gluten become shallower and the pore walls become thinner.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104300"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bioprocessing kodo millet: Effects of germination and fermentation on nutritional composition, anti-nutrients, and functional bioactives 生物加工谷子：萌发和发酵对营养成分、抗营养成分和功能性生物活性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104306

Priyanka Dash, Anshika Priyadarsani Sahoo, Chandan Das, Vineet Kumar Rai, Jitu Halder, Rakesh Kumar Sahoo, Deepak Pradhan, Tushar Kanti Rajwar, Biswakanth Kar, Goutam Ghosh, Goutam Rath

This study investigates the effects of germination and fermentation on the nutritional composition, anti-nutritional factors, bioactive compounds, and functional properties of kodo millet to enhance its applicability in food formulations. The treatments significantly (p ≤ 0.05) enhanced mineral, bioactive, and amino acid levels, accompanied by a reduction in phytic acid (PA) and oxalates (anti-nutritional factor). Total phenolic and flavonoid contents increased significantly (p ≤ 0.05) to 122–161 mg GAE/100 g and 119–155 mg RE/100 g, respectively, after treatment. GC-MS analysis identified 26 bioactive compounds with known antioxidant potential. The antioxidant assay, evaluated using DPPH scavenging assay, showed significantly (p ≤ 0.05) improved IC₅₀ values ranging from 360 to 193 μg/mL after germination and fermentation. Functional properties (water and oil absorption capacities and swelling index) were also significantly (p ≤ 0.05) enhanced, indicating improved technological performance. Overall, these results highlight germination and fermentation as effective strategies to boost the nutritional value, reduce anti-nutritional factors, and improve the functional qualities of processed kodo millet, offering promising potential for developing nutrient-rich millet-based food products.

本研究旨在探讨萌发和发酵对小米营养成分、抗营养因子、生物活性成分和功能特性的影响，以提高小米在食品配方中的适用性。各处理显著（p≤0.05）提高了矿物质、生物活性和氨基酸水平，同时降低了植酸（PA）和草酸（抗营养因子）水平。处理后总酚和类黄酮含量显著升高（p≤0.05），分别为122 ~ 161 mg GAE/100 g和119 ~ 155 mg RE/100 g。GC-MS分析鉴定出26种已知具有抗氧化潜力的生物活性化合物。采用DPPH清除率法进行抗氧化试验，结果表明，萌发和发酵后的IC50值在360 ~ 193 μg/mL范围内显著提高（p≤0.05）。功能性能（吸水吸油能力和溶胀指数）也显著提高（p≤0.05），说明工艺性能有所提高。综上所述，萌发和发酵是提高谷子营养价值、减少抗营养因子和改善功能品质的有效策略，为开发营养丰富的谷子食品提供了广阔的前景。

{"title":"Bioprocessing kodo millet: Effects of germination and fermentation on nutritional composition, anti-nutrients, and functional bioactives","authors":"Priyanka Dash, Anshika Priyadarsani Sahoo, Chandan Das, Vineet Kumar Rai, Jitu Halder, Rakesh Kumar Sahoo, Deepak Pradhan, Tushar Kanti Rajwar, Biswakanth Kar, Goutam Ghosh, Goutam Rath","doi":"10.1016/j.jcs.2025.104306","DOIUrl":"10.1016/j.jcs.2025.104306","url":null,"abstract":"<div><div>This study investigates the effects of germination and fermentation on the nutritional composition, anti-nutritional factors, bioactive compounds, and functional properties of kodo millet to enhance its applicability in food formulations. The treatments significantly (<em>p</em> ≤ 0.05) enhanced mineral, bioactive, and amino acid levels, accompanied by a reduction in phytic acid (PA) and oxalates (anti-nutritional factor). Total phenolic and flavonoid contents increased significantly (<em>p</em> ≤ 0.05) to 122–161 mg GAE/100 g and 119–155 mg RE/100 g, respectively, after treatment. GC-MS analysis identified 26 bioactive compounds with known antioxidant potential. The antioxidant assay, evaluated using DPPH scavenging assay, showed significantly (<em>p</em> ≤ 0.05) improved IC<sub>50</sub> values ranging from 360 to 193 μg/mL after germination and fermentation. Functional properties (water and oil absorption capacities and swelling index) were also significantly (<em>p</em> ≤ 0.05) enhanced, indicating improved technological performance. Overall, these results highlight germination and fermentation as effective strategies to boost the nutritional value, reduce anti-nutritional factors, and improve the functional qualities of processed kodo millet, offering promising potential for developing nutrient-rich millet-based food products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104306"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of waxy rice kernel structure on hydration behavior during the production of Zongzi 糯稻籽粒结构对粽子生产水化行为的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104331

Ziqi Chen , Yi Chen , Zhengbiao Gu , Li Cheng , Zhaogui Chen , Yuhui Peng , Yan Hong

The hydration behavior of waxy rice, specifically water absorption and diffusion during soaking and cooking, plays an important role in determining the quality of Zongzi. However, the relationship between this hydration behavior and the kernel structure has not been fully clarified. In this study, high-resolution X-ray microtomography (XMT) and confocal laser scanning microscopy (CLSM) were used to analyze the kernel structure and density of three representative types of waxy rice, with particular attention to how structural features influence the hydration process. Results showed that Type III waxy rice, known for producing Zongzi of superior quality, exhibited uniformly small starch granules and a moderately distributed protein layer. This structural characteristic contributed to lower density and more homogeneous porosity, which was associated with improved moisture distribution and hydration efficiency. Mechanistic analysis suggested that the morphology and distribution of starch and protein may influence kernel density and internal porosity, thereby affecting water absorption and diffusion behaviors. These findings reveal the structural causes of quality differences in Zongzi among different types of waxy rice, providing a theoretical basis for the selection of waxy rice as a raw material for Zongzi and the setting of production parameters.

糯米的水化行为，特别是浸泡和蒸煮过程中的吸水和扩散，是决定粽子品质的重要因素。然而，这种水化行为与核结构之间的关系尚未完全阐明。本研究采用高分辨率x射线显微断层扫描（XMT）和共聚焦激光扫描显微镜（CLSM）分析了三种代表性糯稻的籽粒结构和密度，特别关注了结构特征对水化过程的影响。结果表明，生产优质粽子的III型糯稻淀粉粒均匀细小，蛋白质层分布适中；这一结构特征导致了较低的密度和更均匀的孔隙率，从而改善了水分分布和水化效率。机理分析表明，淀粉和蛋白质的形态和分布可能影响籽粒密度和内部孔隙率，从而影响籽粒的吸水和扩散行为。研究结果揭示了不同糯米品种粽子品质差异的结构原因，为糯米粽子原料的选择和生产参数的设置提供了理论依据。

{"title":"Effect of waxy rice kernel structure on hydration behavior during the production of Zongzi","authors":"Ziqi Chen , Yi Chen , Zhengbiao Gu , Li Cheng , Zhaogui Chen , Yuhui Peng , Yan Hong","doi":"10.1016/j.jcs.2025.104331","DOIUrl":"10.1016/j.jcs.2025.104331","url":null,"abstract":"<div><div>The hydration behavior of waxy rice, specifically water absorption and diffusion during soaking and cooking, plays an important role in determining the quality of Zongzi. However, the relationship between this hydration behavior and the kernel structure has not been fully clarified. In this study, high-resolution X-ray microtomography (XMT) and confocal laser scanning microscopy (CLSM) were used to analyze the kernel structure and density of three representative types of waxy rice, with particular attention to how structural features influence the hydration process. Results showed that Type III waxy rice, known for producing Zongzi of superior quality, exhibited uniformly small starch granules and a moderately distributed protein layer. This structural characteristic contributed to lower density and more homogeneous porosity, which was associated with improved moisture distribution and hydration efficiency. Mechanistic analysis suggested that the morphology and distribution of starch and protein may influence kernel density and internal porosity, thereby affecting water absorption and diffusion behaviors. These findings reveal the structural causes of quality differences in Zongzi among different types of waxy rice, providing a theoretical basis for the selection of waxy rice as a raw material for Zongzi and the setting of production parameters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104331"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145680801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genomic analysis of low-molecular-weight glutenin subunit (LMW-GS) genes and discovery of a rare variant LMW-GS member in the common wheat cultivar Kariega 小麦低分子量谷蛋白亚基（LMW-GS）基因的基因组分析及一个罕见变异成员的发现

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104304

Shengli Zhang , Xiaojing Shan , Dongfang Li , Tairui Lu , Yuchao Fan , Yun Wang , Daxing Xu , Gong Han

LMW-GS is an important component of wheat (Triticum aestivum L.) gluten and has a significant effect on the end-use quality of wheat. A large number of gene copies within the LMW-GS gene family, coupled with high sequence similarity among its members, present a significant challenge to the accurate identification of these genes following wheat genome sequencing. This study confirmed that LMWgsFinder not only accurately and reliably reidentified the LMW-GS genes in the Kariega (a bread wheat cultivar) genome, but also revealed a new LMW-GS gene present in this genome, TaKari_D5.B4. A rare variant LMW-GS member (TaKari_A4new) was identified in the Kariega genome, providing another concrete case supporting the well-known principle of genetics — the parallelism of mutations in living organisms. Moreover, two cases of recently duplicated LMW-GS genes were identified in the genome, with TaKari_A3 showing gene triplication and TaKari_B6 showing gene duplication. In the chromosomal region harboring TaKari_A3 and TaKari_B6, the highly similar DNA sequences generated by the activity of EnSpm-like transposons, and subsequent nonallelic homologous recombination, may lead to the duplication of these genes. Our findings offer additional DNA-level evidence with chromosomal localization, confirming that LMW-GS genes underwent duplications during wheat evolution. In summary, this study not only validates the Glu-3 homologous regions in the Kariega genome are undergoing rapid evolution, but also provides valuable LMW-GS gene resources for further gene function research and genetic improvement of wheat end-use quality.

LMW-GS是小麦面筋的重要成分，对小麦的最终使用品质有重要影响。由于LMW-GS基因家族中存在大量的基因拷贝，加上其成员之间的序列相似性高，这给小麦基因组测序后对这些基因的准确鉴定带来了重大挑战。本研究证实，LMWgsFinder不仅准确、可靠地重新鉴定了面包小麦品种Kariega基因组中的LMW-GS基因，而且在该基因组中发现了一个新的LMW-GS基因TaKari_D5.B4。在Kariega基因组中发现了一种罕见的LMW-GS成员（TaKari_A4new）变体，为众所周知的遗传学原理提供了另一个具体案例-活生物体中突变的并行性。此外，在基因组中发现了2例最近重复的LMW-GS基因，其中TaKari_A3为基因重复，TaKari_B6为基因重复。在含有TaKari_A3和TaKari_B6的染色体区域，由enspm样转座子活性产生的高度相似的DNA序列，以及随后的非等位基因同源重组，可能导致这些基因的重复。我们的发现为染色体定位提供了额外的dna水平证据，证实了LMW-GS基因在小麦进化过程中经历了复制。综上所述，本研究不仅验证了小麦基因组中Glu-3同源区域正在快速进化，而且为进一步研究小麦最终品质的基因功能和遗传改良提供了宝贵的LMW-GS基因资源。

{"title":"Genomic analysis of low-molecular-weight glutenin subunit (LMW-GS) genes and discovery of a rare variant LMW-GS member in the common wheat cultivar Kariega","authors":"Shengli Zhang , Xiaojing Shan , Dongfang Li , Tairui Lu , Yuchao Fan , Yun Wang , Daxing Xu , Gong Han","doi":"10.1016/j.jcs.2025.104304","DOIUrl":"10.1016/j.jcs.2025.104304","url":null,"abstract":"<div><div>LMW-GS is an important component of wheat (<em>Triticum aestivum</em> L.) gluten and has a significant effect on the end-use quality of wheat. A large number of gene copies within the LMW-GS gene family, coupled with high sequence similarity among its members, present a significant challenge to the accurate identification of these genes following wheat genome sequencing. This study confirmed that LMWgsFinder not only accurately and reliably reidentified the LMW-GS genes in the Kariega (a bread wheat cultivar) genome, but also revealed a new LMW-GS gene present in this genome, <em>TaKari_D5.B4</em>. A rare variant LMW-GS member (<em>TaKari_A4new</em>) was identified in the Kariega genome, providing another concrete case supporting the well-known principle of genetics — the parallelism of mutations in living organisms. Moreover, two cases of recently duplicated LMW-GS genes were identified in the genome, with <em>TaKari_A3</em> showing gene triplication and <em>TaKari_B6</em> showing gene duplication. In the chromosomal region harboring <em>TaKari_A3</em> and <em>TaKari_B6</em>, the highly similar DNA sequences generated by the activity of EnSpm-like transposons, and subsequent nonallelic homologous recombination, may lead to the duplication of these genes. Our findings offer additional DNA-level evidence with chromosomal localization, confirming that LMW-GS genes underwent duplications during wheat evolution. In summary, this study not only validates the <em>Glu-3</em> homologous regions in the Kariega genome are undergoing rapid evolution, but also provides valuable LMW-GS gene resources for further gene function research and genetic improvement of wheat end-use quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104304"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread 挤压改性麦酒糟的食用潜力：对小麦粉和商品馒头特性的影响

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

Journal of Cereal Science

Pub Date : 2025-11-01 DOI: 10.1016/j.jcs.2025.104329

Jinyang Wang , Zhen Ji , Zhengtao Zhao , Yuqi Zhang , Shaolei Guo , Mixue Yan , Kang Xu , Mengmeng Guo

Wheat brewer's spent grain (WBSG) was extruded under different moisture conditions, followed by incorporation with wheat flour to investigate its influence on the physicochemical properties of wheat doughs and steamed breads. Results illustrated that moisture at 25 % maximized water soluble index (8.00 %) and emulsion stability (3.56 %) of the extruded WBSG (EWBSG). The increase of EWBSG amount improved the water absorption, development time and farinograph index, as well as the storage modulus (G′) and loss modulus (G″), while reducing the degree of softening, pasting viscosity. With the increasing EWBSG amount, gluten films gradually became fractured and separated, while the gliadin chains appeared more distinct, accompanied by the enhanced mobility of free water and reduction of water-binding capacity. The spread ratio, L∗ and b∗ values of steamed breads were negatively correlated with the EWBSG amount, while hardness, a∗ and ΔE values showed a positive correlation. The increasing WBSG addition could strengthen the appearance of chocolate-like color and pleasant malt flavor for commercial steamed breads. However, surface cracking of steamed bread was observed when the EWBSG level reached 20 %. Overall, EWBSG can serve as a promising nutritional and sensorial improver for steamed bread, with an optimal incorporation level of no more than 15 %.

在不同水分条件下挤压小麦啤酒废粒，并与小麦粉混合，研究其对小麦面团和馒头理化性质的影响。结果表明，在25%的水分条件下，挤出的EWBSG （EWBSG）的水溶性指数达到8.00%，乳化稳定性达到3.56%。EWBSG用量的增加提高了其吸水率、发育时间和淀粉指数，提高了其储存模量（G′）和损失模量（G″），同时降低了其软化程度、膏体粘度。随着EWBSG用量的增加，面筋膜逐渐断裂分离，麦胶蛋白链更加清晰，自由水的流动性增强，水结合能力降低。馒头的铺展比、L∗和b∗值与EWBSG用量呈负相关，硬度、a∗和ΔE值呈正相关。增加白酵母的添加量可以增强商品馒头的巧克力样色泽和宜人的麦芽风味。当EWBSG含量达到20%时，馒头表面出现开裂现象。综上所述，EWBSG可以作为馒头的营养和感官改良剂，其最佳掺入量不超过15%。

{"title":"Food potential of wheat brewer's spent grain modified by extrusion: Impact on the characteristics of wheat flour and commercial steamed bread","authors":"Jinyang Wang , Zhen Ji , Zhengtao Zhao , Yuqi Zhang , Shaolei Guo , Mixue Yan , Kang Xu , Mengmeng Guo","doi":"10.1016/j.jcs.2025.104329","DOIUrl":"10.1016/j.jcs.2025.104329","url":null,"abstract":"<div><div>Wheat brewer's spent grain (WBSG) was extruded under different moisture conditions, followed by incorporation with wheat flour to investigate its influence on the physicochemical properties of wheat doughs and steamed breads. Results illustrated that moisture at 25 % maximized water soluble index (8.00 %) and emulsion stability (3.56 %) of the extruded WBSG (EWBSG). The increase of EWBSG amount improved the water absorption, development time and farinograph index, as well as the storage modulus (G′) and loss modulus (G″), while reducing the degree of softening, pasting viscosity. With the increasing EWBSG amount, gluten films gradually became fractured and separated, while the gliadin chains appeared more distinct, accompanied by the enhanced mobility of free water and reduction of water-binding capacity. The spread ratio, L∗ and b∗ values of steamed breads were negatively correlated with the EWBSG amount, while hardness, a∗ and <em>Δ</em>E values showed a positive correlation. The increasing WBSG addition could strengthen the appearance of chocolate-like color and pleasant malt flavor for commercial steamed breads. However, surface cracking of steamed bread was observed when the EWBSG level reached 20 %. Overall, EWBSG can serve as a promising nutritional and sensorial improver for steamed bread, with an optimal incorporation level of no more than 15 %.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104329"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145680798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0