Journal of Cereal Science最新文献_第7页

Introgression of cyanidin and beta-carotene to develop coloured sweet corn (Zea mays L.) inbreds through marker assisted backcross breeding 用标记辅助回交育种培育彩色甜玉米的花青素和β -胡萝卜素的渗入

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.2025.104323

Shivakumar Ravichandran , Mohanapriya Balamurugan , Mohammad Reda Ismail , Sivakumar Subbarayan , Kalarani Muthusami , Senthil Alagarsamy , Geethanjali Subramaniam , Vellaikumar Sampathrajan , Ravikesavan Rajasekaran , Karthikeyan Aadhimoolam , Pramesh Khoyumthem , Nepolian Singh Thokchom , Manjunath P , Senthil Natesan

Sweet corn (Zea mays L.) is a popular crop valued for its taste and versatile uses but is nutritionally limited, particularly in compounds such as beta-carotene and anthocyanins. This study aimed to develop sweet corn lines enriched with both beta-carotene and anthocyanins using marker-assisted backcross breeding. Chujak Red (rich in anthocyanins), a landrace from the North-Eastern Himalayan Region (NEHR), was crossed with a biofortified sweet corn line, DBT 17 (containing the crtRB1 allele and sh2 gene). The F₂ and successive backcross generations (BC₁F₁ to BC₂F₄) were selected for the crtRB1 allele, kernel colour, and shrunken endosperm using molecular markers and phenotypic screening. Foreground selection employed allele-specific markers for crtRB1, while background selection used 92 polymorphic SSR markers across generations. A total of six stable BC₂F₄ lines exhibiting moderate red kernel colour, high beta-carotene, and anthocyanin contents were developed. Agronomic evaluation showed that these lines performed comparably to the recurrent parent DBT 17 for morphological traits. Biochemical analyses of these lines confirmed comparable total soluble solids (14.7–16.0 °Brix) and total sugar content (16.1–16.8 %). Furthermore, the beta-carotene content of these lines ranged from 8.30 to 10.23 μg/g, significantly higher than that of Chujak Red and comparable to DBT 17. Cyanidin-3-glucoside levels at 30 days after pollination reached up to 8.1 mg/100 g FW, close to the donor Chujak Red, thereby confirming successful pigment integration. Taken together, our study developed promising sweet corn lines rich in both anthocyanin and beta-carotene, and these lines are potential sources for functional food development and advancement of maize nutritional breeding programs.

甜玉米（Zea mays L.）是一种受欢迎的作物，因其口味和用途多样而受到重视，但营养有限，特别是在β -胡萝卜素和花青素等化合物方面。本研究旨在利用标记辅助回交育种技术，培育富含β -胡萝卜素和花青素的甜玉米品系。将东北喜马拉雅地区（NEHR）的地方品种Chujak Red（富含花青素）与含有crtRB1等位基因和sh2基因的生物强化甜玉米品系DBT 17杂交。通过分子标记和表型筛选，选择crtRB1等位基因、籽粒颜色和缩小胚乳的F2和后续回交代（BC1F1 ~ BC2F4）。前景选择使用crtRB1等位基因特异性标记，背景选择使用92个跨代多态性SSR标记。获得了6个稳定的BC2F4品系，籽粒呈中等红色，β -胡萝卜素和花青素含量较高。农艺鉴定表明，这些品系的形态性状与反交亲本DBT 17相当。生化分析证实，这些品系的总可溶性固形物（14.7 ~ 16.0°白度）和总糖含量（16.1 ~ 16.8%）相当。β -胡萝卜素含量在8.30 ~ 10.23 μg/g之间，显著高于楚雀红，与DBT 17相当。授粉后30天，花青素-3-葡萄糖苷含量达到8.1 mg/100 g FW，接近供体楚雀红，证实色素整合成功。综上所述，我们的研究开发了富含花青素和β -胡萝卜素的甜玉米品系，这些品系是功能食品开发和玉米营养育种计划的潜在来源。

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引用次数: 0

Corrigendum to “Replacing rice flour with starch–lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine” [J. Cereal Sci. 121 (2025) 104080] “用淀粉-脂质复合物代替米粉降低了无麸质意大利面中估计的血糖指数，提高了慢消化淀粉和抗性淀粉的含量”[J]。谷物科学，121 (2025)104080 [j]

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.2025.104328

Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm

引用次数: 0

Corrigendum to “Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system” [J. Cereal Sci. 126 (2025) 104283] “在小麦制粉系统中从不同制粉流收集的过滤粉的质量特性的比较研究”的勘误[J]。谷物科学，126 (2025)104283 [j]

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.2025.104284

Yueyi Chen , Tiantian Li , Shunfan Gu , Jian Xia , Cheng Guo , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen

引用次数: 0

Lipid signalling components identified as key targets for generating new alleles to improve grain-quality traits in pearl millet 脂质信号成分被鉴定为产生新等位基因以改善珍珠谷子品质性状的关键靶点

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.2025.104308

Mazahar Moin, Thalari Vasanthrao, Wricha Tyagi

This study investigates the in silico analysis and differential expression patterns of PgDREB2, PgPDAT, and PgDGAT gene families, which are involved in lipid signalling, to understand their role in rancidity, a key grain-quality trait in pearl millet. The gene structures, protein properties, cis-regulatory elements (CREs), and expression of four PgDREB2, two PgPDAT, and two PgDGAT members were analyzed. Expression profiling of eight genes in genotypes with contrasting rancidity across key growth and developmental stages revealed that PgPDAT1 and PgDGAT1 were specifically expressed in grains. Comparative analysis of the putative promoter sequences of eight genes in the pangenome revealed multiple nucleotide variations leading to alterations in the CREs. Nucleotide polymorphism was also identified through allele mining of two grain-specific genes. However, resequencing data of the two target loci and 500 kb flanking regions across contrasting genotypes, along with Amplification Refractory Mutation System (ARMS) PCR on ten genotypes with differing rancidity profiles, indicated that these contrasting genotypes carry the same allele as the reference genome. This suggests that natural allelic variations are not linked with rancidity, underscoring PgPDAT1 and PgDGAT1 as key targets for gene editing to enhance pearl millet grain quality.

本研究对参与脂质信号传导的PgDREB2、PgPDAT和PgDGAT基因家族进行了计算机分析和差异表达模式，以了解它们在珍珠谷子关键品质性状酸败中的作用。分析了4个PgDREB2、2个PgPDAT和2个PgDGAT成员的基因结构、蛋白特性、顺式调控元件（cre）和表达情况。通过对8个不同酸败程度基因型的表达谱分析，发现PgPDAT1和PgDGAT1在谷物中特异性表达。对泛基因组中8个基因的假定启动子序列的比较分析揭示了导致cre改变的多个核苷酸变异。通过对两个谷物特异性基因的等位基因挖掘，鉴定出核苷酸多态性。然而，对不同基因型的两个目标位点和500 kb侧翼区域的重测序数据，以及对具有不同酸败谱的10个基因型的扩增难解突变系统（ARMS） PCR，表明这些不同基因型携带与参考基因组相同的等位基因。这表明天然等位基因变异与酸败无关，强调PgPDAT1和PgDGAT1是基因编辑提高珍珠粟籽粒品质的关键靶点。

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引用次数: 0

Evaluation of einkorn, emmer and spelt genotypes through an integrated approach: agronomic performance, chemical composition, aromatic profile, bread characteristics and consumers’ perception 通过综合方法评估einkorn、emmer和spelt基因型：农艺性能、化学成分、芳香谱、面包特性和消费者感知

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

Journal of Cereal Science

Pub Date : 2025-10-22 DOI: 10.1016/j.jcs.2025.104303

Antonella Lo Porto , Rosolino Ingraffia , Gaetano Amato , Alfonso Salvatore Frenda , Giacomo Gargano , Salvatore Guarino , Paolo Ruisi , Enrico Viola , Luca Settanni , Dario Giambalvo

This study evaluated 16 genotypes of ancient hulled wheats—einkorn (Triticum monococcum), emmer (T. dicoccum), and spelt (T. spelta)—grown in two contrasting soils under semi-arid Mediterranean conditions, where data on their adaptability remain limited. Three durum wheat (T. durum) genotypes served as controls. A comprehensive “field-to-consumer” approach assessed agronomic performance, grain quality, total phenolic content (TPC), volatile organic compounds (VOCs), bread characteristics, and sensory traits. Einkorn showed low yield potential—less than half that of other species under optimal conditions—though this gap narrowed under less favorable conditions; it had high protein and gluten content, weak gluten strength, and low TPC; its breads featured favorable sensory profiles likely due to aroma, texture, and flavor balance. All these attributes suggest einkorn's suitability for low-input or organic systems in marginal Mediterranean areas, where quality and market value may offset lower yields. Emmer exhibited substantial intraspecific variability, but no single genotype consistently excelled across all the traits examined, thus indicating opportunities for targeted breeding. Spelt displayed limited agronomic and grain quality intraspecific variability but notable genotypic differences in VOCs and sensory attributes. Correlations revealed complex relationships between VOCs and TPC; some volatiles increased with TPC, which negatively correlated with bread sensory scores, highlighting trade-offs between nutraceutical content and sensory quality. Although VOC profiles in wholemeal flour only weakly predicted bread sensory attributes, specific compounds (e.g., some alkanes and esters) correlated positively with bread odor. These findings highlight hulled wheats' potential to diversify Mediterranean cropping systems, meet evolving consumer demands, and support climate-resilient agri-food chains. The comprehensive dataset generated provides a valuable resource for future genetic improvement programs.

本研究评估了在地中海半干旱条件下两种不同土壤中生长的16种古老有皮小麦基因型——小麦（Triticum monococum）、小麦（T. dicoccum）和斯佩尔特小麦（T. spelta），这些小麦的适应性数据仍然有限。三个硬粒小麦（T. durum）基因型作为对照。一种全面的“从田间到消费者”的方法评估了农艺性能、谷物品质、总酚含量（TPC）、挥发性有机化合物（VOCs）、面包特性和感官性状。Einkorn表现出较低的产量潜力，在最佳条件下不到其他品种的一半，尽管在较不利的条件下这种差距缩小了；蛋白和面筋含量高，面筋强度弱，TPC低；它的面包具有良好的感官特征，可能是由于香气，质地和风味平衡。所有这些特性表明，einkorn适合于地中海边缘地区的低投入或有机系统，在那里，质量和市场价值可以抵消较低的产量。Emmer表现出大量的种内变异性，但没有单一基因型在所有被检测的性状中都表现出色，因此表明有针对性育种的机会。斯佩尔特在农艺和籽粒品质方面表现出有限的种内变异，但在挥发性有机化合物和感官属性方面表现出显著的基因型差异。相关性揭示了VOCs与TPC之间的复杂关系；一些挥发物随着TPC的增加而增加，这与面包的感官评分呈负相关，突出了营养成分和感官质量之间的权衡。虽然全麦面粉中的挥发性有机化合物对面包感官属性的预测作用微弱，但某些特定化合物（如一些烷烃和酯类）与面包气味呈正相关。这些发现强调了去壳小麦在使地中海种植系统多样化、满足不断变化的消费者需求和支持气候适应型农业食物链方面的潜力。生成的综合数据集为未来的遗传改良计划提供了宝贵的资源。

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引用次数: 0

Impact of dielectric barrier discharge cold plasma on functionality and starch properties of germinated sorghum 介质阻挡放电冷等离子体对发芽高粱功能和淀粉特性的影响

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

Journal of Cereal Science

Pub Date : 2025-10-20 DOI: 10.1016/j.jcs.2025.104296

Chenguang Zhou , Xiaolu Li , Jiangqi Huang , Siyao Liu , Xiaobo Zou

This study investigated the synergistic effects of dielectric barrier discharge cold plasma (DBD-CP) pretreatment and germination on enhancing the physicochemical and functional properties of sorghum. DBD-CP treatments were applied under varying voltages and durations 25 V and 50 V for 5 and 10 min followed by a three-day germination process. Results demonstrated that DBD-CP induced surface etching and micro-cracks on seed coats, enhancing hydrophilicity and water uptake. This modification significantly improved germination rates, with the highest rate of 82.0 % observed under 25 V-10 min treatment compared to 68.7 % in untreated controls, alongside a marked increase in seedling vigor index from 192.4 to 913.0. Germination alone reduced anti-nutritional tannin content by approximately 30 %, while DBD-CP pretreatment further enhanced starch properties, elevating relative crystallinity from 26.0 % in germinated controls to 54.0 % and improving short-range molecular order. Metabolomic profiling revealed that plasma treatment modulated key metabolic pathways, including carbohydrate and amino acid metabolism, with γ-aminobutyric acid content peaking under 25 V-10 min conditions. These findings highlight DBD-CP as an effective non-thermal technology to optimize germination outcomes, enhancing sorghum's nutritional quality, digestibility, and bioactive compound profiles for functional food applications.

研究了介质阻挡放电冷等离子体（DBD-CP）预处理与萌发对高粱理化特性和功能特性的协同作用。在不同电压和持续时间（25 V和50 V）下施用DBD-CP处理5和10 min，然后进行为期3天的萌发过程。结果表明，DBD-CP诱导种皮表面蚀刻和微裂纹，增强了种皮的亲水性和吸水性。该修饰显著提高了幼苗的发芽率，在25 V-10 min处理下，发芽率最高，为82.0%，而未处理的发芽率为68.7%，幼苗活力指数也从192.4显著提高到913.0。单独发芽使抗营养单宁含量降低了约30%，而DBD-CP预处理进一步提高了淀粉的性能，将相对结晶度从发芽对照的26.0%提高到54.0%，并改善了近程分子秩序。代谢组学分析显示，血浆处理调节了包括碳水化合物和氨基酸代谢在内的关键代谢途径，γ-氨基丁酸含量在25 V-10 min条件下达到峰值。这些研究结果表明，DBD-CP是一种有效的非热技术，可以优化发芽结果，提高高粱的营养品质、消化率和生物活性化合物特征，用于功能食品的应用。

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引用次数: 0

Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance 水苏糖对冷冻面团品质的影响：面团性质、机理和淀粉消化抗性

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

Journal of Cereal Science

Pub Date : 2025-10-14 DOI: 10.1016/j.jcs.2025.104297

Su Zhang , Yan Zhuang , Junqiang Jia , Qiongying Wu , Zihao Zhang , Min Jia

In this study, the effects of stachyose on the properties of frozen dough and its starch digestion in vitro were investigated. Incorporating stachyose decreased hardness alongside of frozen dough and increased its springiness, cohesiveness and resilience. Notably, frozen dough with 1.5 % stachyose gained the highest springiness, cohesiveness and resilience and lower hardness. Incorporating stachyose led to elevated G′ and Gʺ values as well as reduced tan δ value in frozen dough. This dough displayed lower freezable water content and starch crystallinity, and maintained higher S-S and β-sheet contents. Molecular mechanism revealed that stachyose exhibited strong binding affinities with gliadin and glutenin by hydrogen bonding, thereby enhancing the protein network matrix of frozen dough. When 1 % stachyose was supplemented, the highest resistant starch fraction and the lowest C_∞ in frozen dough were observed. Therefore, stachyose exhibits positive effects on frozen dough and can be used to develop frozen dough products with slow starch digestion.

本研究研究了水苏糖对冷冻面团性质及体外淀粉消化的影响。水苏糖的加入降低了冷冻面团的硬度，增加了面团的弹性、黏结性和回弹性。其中，添加1.5%水苏糖的冷冻面团弹性、黏结性和回弹性最高，硬度较低。水苏糖的加入使冷冻面团的G′和G′值升高，tan δ值降低。该面团具有较低的冷冻含水量和淀粉结晶度，并保持较高的S-S和β片含量。分子机制表明，水苏糖通过氢键与麦胶蛋白和谷蛋白表现出较强的结合亲和力，从而增强了冷冻面团的蛋白质网络基质。当水苏糖添加量为1%时，冷冻面团的抗性淀粉分数最高，C∞最低。因此，水苏糖在冷冻面团中表现出积极的作用，可以用于开发淀粉缓慢消化的冷冻面团产品。

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引用次数: 0

Acidified hydrothermal processing of millets to alter inositol phosphates (IP6 to IP3) for improved mineral bioaccessibility 酸化水热法处理谷子以改变磷酸肌醇（IP6至IP3）以改善矿物的生物可及性

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

Journal of Cereal Science

Pub Date : 2025-10-13 DOI: 10.1016/j.jcs.2025.104295

Chandrama Baruah, Thingnganing Longvah, Sreedhar Mudavath, Subhash Kalpuri, VSS Prasad, Ananthan Rajendran

Myo-inositol hexaphosphate (IP₆) is known to chelate dietary minerals thus limiting their bioaccessibility. However it is considered that its lower fractions (IP₅, IP₄ and IP₃) doesn't interfere with mineral bioaccessibility. This study is the first to document the inositol phosphate profile in millets (IP₆, IP₅, IP₄ and IP₃) in response to different hydrothermal processing treatments. Among different treatments acidified hydrothermal processing resulted in highest reduction of IP₆ (52 %). This reduction was primarily due to leaching of IP₆ to soaking medium. Additionally, enzymatic degradation of IP₆ to IP₅, IP₄ and IP₃ was also noted due to phytase activity (increased up to 11 % during hydrothermal treatment). Subsequent cooking of treated millets further decrease IP₆ (up to 59 %) with concomitant increase in IP₅, IP₄ and IP₃ suggesting thermal degradation of IP₆. Notably acidified hydrothermal processing increased Fe, Zn and Ca bioaccessibility up to 108, 70 and 85 %, respectively which was attributed to decreased IP₆ content. A significant negative correlation was also observed between IP₆ and mineral (Fe, Zn and Ca) bioaccessibility (p ≤ 0.01) while IP₄ and IP₃ were positively related. The findings demonstrated that acidified hydrothermal processing is an efficient strategy to reduce IP₆ and improved mineral bioaccessibility in millets.

肌醇六磷酸（IP6）已知螯合膳食矿物质，从而限制其生物可及性。但认为其较低的IP5、IP4和IP3组分不影响矿物的生物可及性。本研究首次记录了不同水热处理对小米（IP6, IP5， IP4和IP3）中肌醇磷酸谱的响应。在不同处理中，酸化水热处理的IP6降低率最高（52%）。这种减少主要是由于IP6浸出到浸泡介质。此外，由于植酸酶活性（在水热处理期间增加了11%），还注意到IP6酶降解为IP5， IP4和IP3。处理过的小米随后的蒸煮进一步降低了IP6（高达59%），同时IP5、IP4和IP3也随之增加，表明IP6发生了热降解。酸化水热处理显著提高了铁、锌和钙的生物可达性，分别达到10.8%、70%和85%，这主要归因于IP6含量的降低。IP6与矿物（Fe、Zn、Ca）生物可及性呈极显著负相关（p≤0.01），IP4与IP3呈显著正相关。结果表明，酸化水热处理是降低稻谷IP6和提高矿物生物可及性的有效策略。

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引用次数: 0

Comparison of wholegrain baking performance and agronomic traits of coloured wheat cultivars in Central Europe 中欧彩色小麦品种全粒烘烤性能及农艺性状比较

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

Journal of Cereal Science

Pub Date : 2025-10-13 DOI: 10.1016/j.jcs.2025.104298

Jana Kant , Elena Todeva , Viktoria Zettel , Klaus Schwadorf , Andrea Ruf , C. Friedrich H. Longin , Mario Jekle

A first-time comparative analysis was conducted of the agronomy, chemical composition, dough functionality and baking performance of white, purple and red wholegrain wheats cultivated in Central Europe. White and red wholegrain flours showed a comparable chemical composition, only differing in a 14-fold higher α-amylase activity in white wheats. In contrast, purple wheat exhibited a significantly higher anthocyanin (5.68 and 0.63 mg C3G/100 g in purple and red flour) and 7 % higher mineral content compared to white and red wheat. The dough functionality was assessed, including Farinograph, rheology, extensibility, and gas-holding capacity tests. These tests revealed that white wholegrain wheat compared to red wholegrain wheat flours exhibited a lower water absorption and dough stability, as well as a higher starch pasting temperature, suggesting a weaker dough network of white wholegrain flours. Small- and standard-sized baking trials were conducted, which nonetheless demonstrated similar baking performance for all wheat colours. Only the crumb texture profile analysis reflected the results of the dough functionality tests. White wholegrain wheat breads exhibited a softer and stickier crumb compared to the purple and red breads. These findings suggest that white and purple wholegrain wheat cultivars have considerable potential for use in the production of high-quality baked goods.

本文首次对中欧种植的白色、紫色和红色全麦小麦的农艺、化学成分、面团功能和烘焙性能进行了比较分析。白色全麦面粉和红色全麦面粉的化学成分相当，只是白色小麦的α-淀粉酶活性高14倍。紫小麦的花青素含量（5.68和0.63 mg C3G/100 g）显著高于白小麦和红小麦，矿物质含量显著高于白小麦和红小麦7%。对面团的功能进行了评估，包括面粉图、流变学、延展性和储气能力测试。这些测试表明，与红色全麦面粉相比，白色全麦面粉的吸水性和面团稳定性较低，淀粉糊的温度较高，这表明白色全麦面粉的面团网络较弱。进行了小型和标准尺寸的烘焙试验，尽管如此，所有小麦颜色的烘焙性能都相似。只有面包屑的质地轮廓分析反映了面团功能性测试的结果。与紫色和红色面包相比，白色全麦面包的面包屑更柔软，更粘。这些发现表明，白色和紫色全麦小麦品种在生产高质量烘焙食品方面具有相当大的潜力。

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引用次数: 0

Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning 通过可解释的机器学习预测质量概况来理解小麦面团行为

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

Journal of Cereal Science

Pub Date : 2025-10-09 DOI: 10.1016/j.jcs.2025.104292

Melanie Munch , Kamal Kansou , Flavien Alonzo , Luc Saulnier , Cedric Baudrit

While technological measurements help anticipate dough behavior during breadmaking, expert sensory evaluations remain the main quality indicator. Due to their subjective nature, predicting these test outcomes is challenging, but recent advances have simplified this by identifying a limited number of consistent data patterns known as Quality profiles (QPs).

This study explores the prediction of wheat QPs using Machine Learning based on standard technological measurements. The goal is both practical (to assist in decision-making) and analytical (to identify the most relevant indicators and their optimal value ranges).

A dataset of 287 wheats samples was analyzed, using 14 commonly used parameters (eg. protein content, damaged starch, hardness, falling number, gluten index, farinograph® and alveograph® parameters). Among tested models, the Support Vector Machine model (SVM) delivered the best results. To interpret model outputs, the SHapley Additive exPlanation (SHAP) approach was used, revealing each variable's influence. The Alveograph Elasticity Index (Ie) parameter was the most informative for predicting extreme QPs. However, for Ie values between 40 and 60 %, results were less clear, suggesting the need for additional indicators and further research.

虽然技术测量有助于预测面包制作过程中的面团行为，但专家的感官评估仍然是主要的质量指标。由于它们的主观性质，预测这些测试结果是具有挑战性的，但是最近的进展通过识别有限数量的一致数据模式（称为质量概况（qp））简化了这一点。本研究探索了基于标准技术测量的机器学习对小麦QPs的预测。目标是实用的（协助决策）和分析的（确定最相关的指标及其最佳值范围）。采用14个常用参数(如：蛋白质含量，受损淀粉，硬度，下降数，面筋指数，farinograph®和alveograph®参数)。在测试的模型中，支持向量机模型（SVM）的效果最好。为了解释模型输出，使用了SHapley加性解释（SHAP）方法，揭示了每个变量的影响。肺泡弹性指数（Ie）参数在预测极端QPs方面信息量最大。然而，对于Ie值在40 - 60%之间，结果不太清楚，这表明需要额外的指标和进一步的研究。

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引用次数: 0