Journal of Cereal Science最新文献

Numerous studies have aimed to dissect the genetic basis of wheat end-use quality, yet the consideration of gluten aggregation properties in this context has been limited despite its important role in determining the processing quality. This study has addressed the evaluation of the end-use quality of a collection of 189 Spanish bread wheat (Triticum aestivum L.) landraces. For phenotyping, we utilized the GlutoPeak methodology to assess gluten aggregation traits, the SDS-sedimentation test to measure gluten strength and NIR for grain protein content. In addition to previous genotyping data with numerous DArT-seq markers distributed across the entire wheat genome, we developed ten KASP-based molecular markers designed for GLU-1 loci, which encode high molecular weight glutenins (HMW-GS). The reliability of these markers was thoroughly assessed. Our genome-wide association analysis (GWAS) focused on gluten properties and protein content, revealed 89 marker-trait-associated loci (MTAs). These loci were further grouped into 50 MTA-QTLs across various chromosomes based on linkage disequilibrium. While some MTA-QTLs overlapped with regions identified in other studies, others represented novel genomic regions. Inside these regions, we identified several candidate genes with gluten quality-related annotated functions or grain-specific expression patterns, which represent potential targets for marker development and future wheat end-use quality improvement.

To improve highland barley noodles (HBNs) quality, the highland barley flour (HBF) was pre-fermented by Lactobacillus plantarum in this study. The changes in the quality of HBNs, the hydration properties and microstructure of the dietary fiber (DF), and the conformation and cross-linking of the protein in HBNs were measured. With the extension of pre-fermentation time (0–4 h), the overall acceptance of HBNs increased from 7.83 to 8.27, along with a 5.9% reduction in hardness and a 4.5% increase in springiness of HBNs. Meanwhile, confocal laser scanning microscopy (CLSM) revealed that the physical structure of the DF gradually disintegrated, which caused a significant (p < 0.05) decrease in its water retention capacity. In addition, spectral analysis showed a continual increase (from 19.62% to 30.15%) in β-turn content of the protein. The content of the free sulfhydryl group and sodium dodecyl sulfate extractable protein (SDSEP) decreased by 18.1% and 4.12%, respectively. However, with the further extension of pre-fermentation time (6–8 h), the degradation in HBNs sensory quality occurred, accompanied by a significant (p < 0.05) decrease in pH (5.95–5.01). These findings suggested that a moderate duration (4 h) of HBF pre-fermentation could effectively improve the quality of HBNs.

The anthocyanin-enriched wheat varieties were explored for their health benefits and development of antioxidant-rich biscuits. In the present study, around 35 advanced lines, showcasing different colors (7 white, 9 purple, 11 black, 8 blue), and robust yield potential under local climatic conditions were selected. The wheat lines were screened for yield, grain hardness, protein, dough quality, biscuit baking and sensory quality attributes. The two advanced black wheat lines (black-1 and black-6) showed low grain hardness indices (49.8 and 32.4) and protein content (9.1 and 8.2%). The dough obtained from these wheat lines exhibited excellent parameters including low hardness and high springiness. The black-1 (soft texture) and black-6 (very soft texture) lines exhibited superior biscuit-making quality with a high spread ratio (13.2 and 14), mirroring the positive controls {white-6 (vs)-15}, and surpassing the average (8.9) and negative controls {white-C3 (7.7) and white-C4 (8.4)}. Despite a reduction in anthocyanin content during baking, both lines demonstrated a 1.3-fold higher antioxidant activity compared to the control. These black wheat lines present significant potential for commercialization, offering an avenue to enhance the quality and nutritional profile of biscuits in the food industry.

This study involved the preparation and characterization of oleogels from rice bran oil with different waxes and the potential application in improving the texture and flavor in rice cooking. The findings revealed a substantial improvement in rice texture with the addition of oleogel, particularly noteworthy at a 3% (w/w) incorporation of RBW (Rice Bran Wax). Under this condition, the hardness reached 15.75N, and stickiness measured 2.16N. The incorporation of 1–3% (w/w) oleogel significantly enhances the color vibrancy of rice during the cooking process, resulting in an increase in the L* value of the rice from 73.86 to 73.95-76.74. Sensory evaluation revealed higher scores for BW (Bee Wax) and RBW at 40.68 and 40.23 points, respectively. Microscopic structural analysis indicated that the incorporation of RBW oleogel led to rice samples with the smallest pores, contributing to a more refined internal pore structure in the grains. In the control rice, 7 aldehyde compounds were detected with a relative content of 43.44%. The addition of oleogel increased the number of aldehyde compounds to 9, with a relative content of 48.06%. This study expands the potential applications of oleogels in rice cooking, enriching flavor profiles and presenting opportunities for integration into the food industry.

Given the beneficial role of biological acidification in improving the quality of cereal-based products, this study evaluated the applicability of Jiaozi as a starter for whole wheat dough fermentation and steamed bread quality improvement. During the first 12 h of dough fermentation, yeast and lactic acid bacteria (LAB) populations increased significantly, resulting in rapid carbohydrate consumption and acidification of the dough. The lactic/acetic acid molar ratio was approximately 3.3, which was within the recommended fermentation quotient (FQ). Compared with the unfermented dough and the dough fermented for 12 h, the dough fermented for 6 h had an improved protein network structure, and the steamed bread made from it also showed the best quality. At a low leavening temperature of 28 °C, satisfactory specific volume and height/diameter ratio were obtained. The dough with an inoculation amount of 50% of the fully fermented dough showed the highest CO₂ production capacity. Compared with yeast, the whole wheat steamed bread produced by Jiaozi using the two-stage fermentation process showed higher specific volume, resistant starch (RS) content and protein digestibility. The results showed that the use of Jiaozi as a starter has great potential for application in improving the quality of whole wheat steamed bread.

In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.

Color is an important factor that affects the quality of noodles and consumer purchasing intentions and is an important indicator to measure the quality of noodles. However, the browning problem of fresh wet noodles has become an important factor affecting their quality and restricting their marketability. Therefore, inhibiting the browning of fresh wet noodles has always been one of the research hotspots for improving the quality of noodle products. Physical processing technology has gained widespread attention due to its advantages in terms of green safety and obvious inhibitory effects. Therefore, from this perspective, this review mainly elaborates on the noodle browning pathway and the factors affecting fresh wet noodles browning. Furthermore, the application status of physical processing technologies for controlling fresh wet noodles browning, mainly microwave, irradiation, ozone, and cold plasma, are reviewed and compared. Finally, the development direction to effectively inhibit fresh wet noodles browning was emphasized, providing a theoretical reference for improving fresh wet noodles browning.

Heat stress reduces wheat grain yield and affects quality traits relevant to trading and end use. In this study, 98 landraces and 152 elite hexaploid wheat varieties and breeding lines were trialled at two irrigated field sites in southern NSW to better understand heat stress responses and identify promising genotypes for heat tolerance breeding. Potential heat tolerance was defined using performance in heat-exposed late-sown (LS) plots relative to normal-sown (NS) plots, using a regression approach to calculate response indices uncorrelated with awn emergence time and performance per se in NS. The best individual responders for grain yield included genotypes from both Australia and Mexico. On average, lines selected in CIMMYT's High Temperature Wheat Yield Trials (HTWYT) performed well for yield per se in NS as well as for yield response to LS. CIMMYT lines previously selected for large grains under heat stress conditions performed well for grain size in NS and for LS responses of grain size and test weight. Dough peak resistance and time to peak resistance in a mixograph were increased by LS and these traits were positively correlated with grain protein and the occurrence of the Glu-D1d high molecular weight glutenin locus allele, respectively.

Moderate processing can improve the edible rice grain quality and nutrition. The grain structural-removal behavior was researched based on the macro and micro-structure analysis. Grain bran layer 3D profiling combined with iodine solution staining is applied for geometrical-structural analysis. Results show that rice grain can be divided into five structural region based on bran layer removal capacity, lateral > ventral > ventral groove > dorsal > dorsal groove. The relationship between grain geometric parameters and collision possibility is in-depth analyzed, results indicated large grain surface curvature leads to grain surface layer hard removal capacity. The region's bran layer thickness distribution affects its removal behavior and obey its removal capacity. The regional bran layer thickness order: dorsal(59.56 μm) > dorsal groove(50.62 μm) > ventral(43.91 μm) > ventral groove(42.83 μm) > lateral(37.08 μm). The bran layer micro-morphology impacts removal behavior, dorsal region with the groove structure, the bottom surface layer in grain groove structure can be removed when groove structure is damaged. The ventral groove depth is less than dorsal groove, showing better removal ability. The bran layer color in L*A*B*space shows strong correlation with remaining layer thickness, reflecting grain milling degree. Combined effects of grain geometry-parameters, bran layer thickness and micro-structure lead the final bran layer removal behavior. This study provides theoretical and practical basis for grain moderate processing.

Applying nitrogen (N) fertilizer as top dressing to rice plants at the panicle formation stage affects the quality of rice grains. Our previous indoor experiment showed that application of a higher dose of top dressing N fertilizer to rice plants negatively affected the alcohol fermentation and yield of sake brewed from the grains. To further clarify the impacts of the N fertilizer dose, we performed a 2-year rice cultivation test in outdoor-installed containers with different doses of N fertilizer [1 (N1), 6 (N6), or 12 g N m⁻² (N12)] applied as top dressing at the panicle formation stage. The frequency of grains with a white core and the protein content of the grains were 17%–26% lower and 8%–13% higher, respectively, in the N12 treatment than in the N1 treatment in both years. The yield of sake was consistently lower (1%–3%) from rice in the N12 treatment than from rice in the N1 treatment. The reduced sake yield and increased protein content in rice grains led to higher concentrations of amino acids in the sake brewed from rice in the N12 treatment. These results highlight the importance of fertilizer management in rice paddies for sake brewing.