Journal of Cereal Science最新文献_第8页

Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation 熟米丸形成：体外质构评价方法的发展与优化

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

Journal of Cereal Science

Pub Date : 2025-09-26 DOI: 10.1016/j.jcs.2025.104285

Ling Zhu , Xiaoyu Chen , Xianting Yin , Yayuan Zhang , Hui Zhang

Quantifying rice texture in vitro persists as a challenge in quality assessment. The middle chewing phase is critical for detecting textural variations in cooked rice. In this study, an in vitro multiple extrusion system was developed to quantify texture formation in diverse rice varieties, using in vivo evaluation as the control. Correlations between the properties of cooked rice and in vitro chewing cycles and conditions were explored. A higher number of chewing cycles enhanced bolus chewing efficiency, particle count, solid leakage, and iodine blue value while reducing residual work and adhesiveness. Elevated saliva and enzyme levels significantly increased, reducing sugar release, while decreasing hardness and initial and residual work. The optimal in vitro conditions were saliva amount (0.6 g/g), chewing cycles (10), and enzyme activity (5 U/mL). The in vitro–chewed bolus was similar to orally chewed rice bolus in terms of total particle number (99 %), water content (95 %), reducing-sugar content (96 %), and microstructure. Thus, in vitro oral simulation enables quantification of rice texture and facilitates efficient quality evaluation.

水稻离体质构定量一直是质量评价的难点。咀嚼的中间阶段对于检测煮熟的米饭的质地变化至关重要。在本研究中，以体内评价为对照，建立了一种体外多重挤压系统来量化不同水稻品种的质地形成。探讨了体外咀嚼周期和条件与熟米性质的关系。较高的咀嚼循环次数可提高咀嚼效率、颗粒数、固体漏出量和碘蓝值，同时减少残余功和黏附性。升高的唾液和酶水平显著增加，减少糖的释放，同时降低硬度和初始和残余功。体外最佳条件为唾液量（0.6 g/g）、咀嚼次数（10次）和酶活性（5 U/mL）。体外咀嚼丸在总颗粒数（99%）、含水量（95%）、还原糖含量（96%）和微观结构上与口腔咀嚼丸相似。因此，体外口腔模拟可以量化大米的质地并促进有效的质量评价。

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引用次数: 0

Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents 探索高粱抗性淀粉在无麸质挤压零食中的应用：化学成分、物理性质和淀粉组分含量

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

Journal of Cereal Science

Pub Date : 2025-09-26 DOI: 10.1016/j.jcs.2025.104287

Federica Volpe , Mariasole Cervini , Margherita Dall’Asta , Gianluca Giuberti

“The format for Short Communications is flexible. No Abstract is required, and there is no specification as to a number of tables, figures or references. The paper should not be split into sections, although it should begin with a few sentences to introduce the subject area and to indicate the nature of the problem being examined. Likewise, at the end of the paper, the conclusions drawn from the work should be summarised. Short Communications will be strictly limited to two printed pages in the journal (the equivalent of approx. 2000 words) in total, i.e. including title, references, tables and figures, etc. Where figures or tables are used, the number of words must be reduced to compensate for these, giving due regard to the size of such tables and figures. Other details on preparation are as for conventional research papers”

“短通信的格式是灵活的。不需要摘要，也没有关于一些表格、图表或参考文献的说明。论文不应该分成几个部分，尽管它应该用几句话来介绍主题领域，并指出正在研究的问题的性质。同样，在论文的最后，应该总结从工作中得出的结论。《简短通讯》将被严格限制在杂志的两页印刷版面内（相当于大约100页）。2000字)，包括题目、参考文献、表格、图表等。在使用图表或表格的情况下，必须减少字数以弥补这些字数，并适当考虑到这些表格和表格的大小。有关准备工作的其他详情，请参阅“常规研究论文”

引用次数: 0

Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure 奇亚籽油改变面团和面筋结构：对物理化学性质和微观结构的见解

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

Journal of Cereal Science

Pub Date : 2025-09-20 DOI: 10.1016/j.jcs.2025.104282

Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo

This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (p < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.

本研究系统地研究了奇亚籽油（CSO）对面团流变特性、面筋蛋白结构和微观结构的影响。结果表明，CSO显著提高了面团的弹性和黏结性（p < 0.05），同时降低了面团的游离含水量、硬度和淀粉结晶度。与0%和花生油（PO）组相比，2%花生油组β-sheet含量分别提高了44.77%和9.16%，二硫键含量分别提高了52.32%和26.65%，表明蛋白质二级结构增强，网络更紧密。扫描电镜（SEM）和共聚焦激光扫描显微镜（CLSM）的观察进一步证实了这些发现：2%的组形成了均匀连续的面筋网络，有效地包裹了淀粉颗粒，而5%的组由于过度的脂质结合而显示出蛋白质结构的破坏和淀粉暴露。此外，含2% CSO的面团的感官得分最高。本研究证实了CSO在改善面团结构性能方面优于传统PO，为其作为功能性配料应用于提高面制品质量和营养价值提供了理论依据。

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引用次数: 0

Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system 小麦粉制粉系统中不同制粉流过滤粉品质特性的比较研究

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

Journal of Cereal Science

Pub Date : 2025-09-18 DOI: 10.1016/j.jcs.2025.104283

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

This study investigated filter flours extracted from different milling streams in a flour mill, including filter flour from the first milling stream (QF), the final milling stream (HF), and the flour blending system (PF), as well as finisher flour (DF), with wheat flour (F) used as the control sample. The quality characteristics of the different flours, including their structural and physicochemical properties were analyzed. The values of G′ and G″ for the filter flours were both greater than those of wheat flour. The farinograph and extensograph properties of filter flours vary significantly. None of the filter flours had a whiteness higher than that of wheat flour. The starch content (27.99–75.36 %) of the filter flours was lower than that of wheat flour. The gluten index (68.37–91.06 %) and relative crystallinity (10.39–18.68 %) of the filter flours were higher than those of wheat flour, except in the case of QF, with the highest gluten index observed in PF. The peak viscosities ranged from 43.5 cp (DF) to 1077 cp (PF), while the peak temperatures were all higher than that of wheat flour, varying from 57.65 °C (QF) to 59.74 °C (DF). A total of 28 volatile flavor compounds were detected in the filter flours, with DF showing a relatively large difference from the others. These results indicate significant quality differences among the filter flours from different milling streams. This study provides a theoretical basis for the rational utilization of filter flour to increase economic benefits and to precisely determine the specific applications of filter flour from different milling streams.

本研究以小麦粉(F)为对照样本，研究了从面粉厂不同磨粉流程中提取的过滤面粉，包括来自第一磨粉流程（QF）、最终磨粉流程（HF）和面粉混合系统（PF）的过滤面粉，以及精加工面粉（DF）。分析了不同面粉的质量特征，包括结构和理化性质。过滤粉的G′和G″值均大于小麦粉。滤粉的粒度图和拉伸图性质差别很大。过滤面粉的白度均不高于小麦粉。过滤粉的淀粉含量（27.99 ~ 75.36%）低于小麦粉。滤粉的面筋指数（68.37 ~ 91.06%）和相对结晶度（10.39 ~ 18.68%）均高于小麦粉，但高筋粉的面筋指数最高，其峰值粘度范围为43.5 ~ 1077 cp (DF)，峰值温度范围为57.65 ~ 59.74℃（DF），均高于小麦粉。过滤面粉中共检测到28种挥发性风味化合物，其中DF与其他成分差异较大。这些结果表明，不同磨粉流程的滤粉质量存在显著差异。该研究为合理利用过滤粉，提高经济效益，准确确定不同制粉流程过滤粉的具体用途提供了理论依据。

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引用次数: 0

Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough 超声波预处理面糊，提高馒头的加工质量

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

Journal of Cereal Science

Pub Date : 2025-09-15 DOI: 10.1016/j.jcs.2025.104281

Qingyuan Wang , Denglin Luo , Zhouya Bai , Chonghui Yue , Peiyan Li , Sihai Han

In order to improve the processing characteristics of dough, a new method of preparing dough by ultrasonic pretreatment of batter technology was investigated. The effect of ultrasound pretreatment of batter (UPB) of moisture distribution, rheological properties, protein structure, and dough microstructure of was analyzed. It was found that UPB promoted the conversion of free water to tightly bound water in the dough, enhancing the hydration between proteins and water. When ultrasound time was not higher than 20 min, a remarkable increase was recorded in the values of viscous and elastic modulus (G′, G″), and the contents of α-helix, β-sheet in dough with UPB. The content of disulfide bonds approached to the maximum value at the ultrasonication of 20 min, increasing by 41 % compared to the control. UPB introduced in dough processing significantly improved the stability, compactness, homogeneity and continuity of gluten network, which suggested the formation of a more well-organized and stable secondary structure of proteins. In general, UPB is a potential technology in the dough production, and it can effectively improve the processing characteristic of dough.

为了改善面团的加工特性，研究了超声波预处理面糊技术制备面团的新方法。分析了超声预处理对面糊（UPB）水分分布、流变性能、蛋白质结构和面团微观结构的影响。发现UPB促进了面团中游离水向紧密结合水的转化，增强了蛋白质与水之间的水合作用。超声时间不高于20 min时，加入UPB的面团黏性模量、弹性模量（G′、G″）及α-螺旋、β-片的含量均显著增加。二硫键的含量在超声作用20 min时达到最大值，比对照提高了41%。在面团加工中引入UPB可显著提高面筋网络的稳定性、致密性、均匀性和连续性，这表明面筋网络形成了更有序、更稳定的蛋白质二级结构。总的来说，UPB技术在面团生产中是一种很有潜力的技术，它可以有效地改善面团的加工特性。

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引用次数: 0

Comprehensive nutritional profile of biofortified and non-biofortified rice subjected to processing and different degrees of milling 经过加工和不同程度碾磨的生物强化和非生物强化大米的综合营养概况

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

Journal of Cereal Science

Pub Date : 2025-09-12 DOI: 10.1016/j.jcs.2025.104258

Pooja Mer , Chandrama Baruah , C.N. Neeraja , Raman Meenakshi Sundaram , Challa Suresh , Rajendran Ananthan

Biofortification of rice is an effective method to eliminate the plethora of micronutrient deficiency. Milling and parboiling could affect the potential advantage of biofortified rice. Therefore, the present study was carried out to evaluate the effect of milling (5 %, 10 %, and 15 % DOM) on comprehensive nutritional profile, morphology of non-parboiled and parboiled biofortified (BF) as well as non-biofortified (NBF) rice. Scanning electron micrographic observation showed alteration in morphology and crystalline structure of rice. Milling significantly affected nutrients at 15 % DOM. However, nutrients were well retained in parboiled brown and parboiled milled (PM) rice and exhibited better glycemic response. Pressure cooking of rice did not have substantial effect on nutrient content but increased the starch digestibility of rice. In addition to this, retention of Fe in cooked PM rice was high (63–86 %) as compared to non-parboiled milled (NPM) rice (48–79 %). In most of the varieties, zinc retention in cooked PM rice was less than NPM rice at 15 % DOM. The study will help to optimize the degree of milling in BF rice for better nutrient retention particularly, iron and zinc in cooked rice, thereby maximizing nutritional benefits to address hidden hunger.

水稻生物强化是消除微量营养素缺乏的一种有效方法。碾磨和煮熟会影响生物强化大米的潜在优势。因此，本研究旨在评价碾磨（5%、10%和15% DOM）对未煮熟、半煮熟生物强化（BF）和非生物强化（NBF）大米综合营养成分和形态的影响。扫描电镜观察显示水稻的形态和晶体结构发生了变化。研磨对15% DOM的养分影响显著。然而，半煮糙米和半煮精米（PM）的营养成分保留得很好，表现出更好的血糖反应。压力蒸煮对大米的营养成分没有显著影响，但提高了大米的淀粉消化率。除此之外，煮熟的大米中铁的保留率（63 - 86%）高于未煮熟的大米（48 - 79%）。在大多数品种中，煮熟的PM大米的锌保留量低于15% DOM的NPM大米。该研究将有助于优化高炉大米的碾磨程度，以更好地保留营养物质，特别是熟米中的铁和锌，从而最大限度地提高营养效益，解决隐性饥饿问题。

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引用次数: 0

Cultivar mixtures stabilize wheat baking quality 品种混合稳定小麦烘焙品质

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

Journal of Cereal Science

Pub Date : 2025-09-12 DOI: 10.1016/j.jcs.2025.104280

Laura Stefan , Silvan Strebel , Karl-Heinz Camp , Sarah Christinat , Dario Fossati , Christian Städeli , Lilia Levy Häner

Integrating diversity into agricultural systems represent a promising way to increase the resilience of crop production. In particular, cultivar mixtures are gaining attention in Europe as a practical way to stabilize wheat yields. However, their impact on wheat baking quality remains unclear. This study examined the effects of cultivar mixtures on grain and flour quality. The experiment involved eight Swiss wheat cultivars grown in pure stands, in every possible 2-cultivar mixture, and in the 8-cultivar mixture. The experiment was repeated in eight year-by-site environments, allowing to evaluate the stability of baking quality in mixtures and pure stands.

The results showed that the effects of mixtures – i.e., average performance compared to pure stands – were either neutral or negative for most flour quality parameters. Furthermore, these effects were not due to changes in cultivar proportions within the mixtures, but rather to cultivar-specific alterations in response to being grown in a mixture. Finally, mixtures significantly increased the stability of flour quality, by buffering the effects of fluctuating environmental conditions.

This study is the first to extensively investigate flour quality in eight contrasting environments. It demonstrates the potential of cultivar mixtures to mitigate the effects of changing abiotic conditions and ensure stable flour quality.

将多样性纳入农业系统是提高作物生产抗灾能力的一个有希望的途径。特别是，品种杂交作为稳定小麦产量的一种实用方法在欧洲引起了人们的注意。然而，它们对小麦烘焙质量的影响尚不清楚。研究了不同品种杂交对籽粒和面粉品质的影响。该试验涉及8种瑞士小麦品种，它们分别生长在纯林分、每种可能的2-品种混合和8-品种混合中。该实验在8个不同地点的环境中重复进行，以评估混合和纯林分烘焙质量的稳定性。结果表明，混合物的影响-即，平均性能与纯支架相比-对大多数面粉质量参数是中性或负的。此外，这些影响不是由于混合物中品种比例的变化，而是由于在混合物中生长而产生的品种特异性变化。最后，通过缓冲波动的环境条件的影响，混合物显著提高了面粉质量的稳定性。本研究首次对8种不同环境下的面粉品质进行了广泛的研究。这证明了品种混合在减轻非生物条件变化的影响和确保面粉品质稳定方面的潜力。

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引用次数: 0

Exploring the modification of dietary fiber from black highland barley bran based on machine learning and metabolomics 基于机器学习和代谢组学的黑青稞麸皮膳食纤维改性研究

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

Journal of Cereal Science

Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104277

Minhao Xu , Hongjin Ning , Zhijun Wu , Hong Chen , Wen Qin , Derong Lin

This study systematically investigated the impact of different treatment parameters on dietary fiber components and their underlying modification mechanisms concerning functional properties through machine learning and metabolomics. A Random Forest (RF) model was established to conduct a comprehensive analysis on multi-parameter optimization, achieving superior predictive performance (test set R² = 0.9602) and identifying optimal soluble dietary fiber (SDF) production conditions: microwave power at 550 W, microwave duration at 3 min, inoculation volume at 11 %, fermentation temperature at 36 °C, and fermentation time at 30 h. Metabolomic profiling revealed that organic acids produced during microbial fermentation altered the structure of insoluble dietary fiber (IDF), thereby affecting its physicochemical properties. This study successfully constructed a mathematical relationship model between dietary fiber components and functional characteristics, providing mechanistic insights into dietary fiber modification processes.

本研究通过机器学习和代谢组学技术，系统研究了不同处理参数对膳食纤维成分的影响及其对功能特性的潜在修饰机制。建立随机森林（Random Forest， RF）模型，对多参数优化进行综合分析，获得较好的预测性能（检验集R2 = 0.9602），确定了可溶性膳食纤维（SDF）的最佳生产条件：微波功率为550 W，微波时间为3 min，接种量为11%，发酵温度为36℃，发酵时间为30 h。代谢组学分析表明，微生物发酵过程中产生的有机酸改变了不溶性膳食纤维（IDF）的结构，从而影响了其理化性质。本研究成功构建了膳食纤维成分与功能特性之间的数学关系模型，为膳食纤维改性过程提供了机理见解。

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引用次数: 0

Comparative effects of nanocellulose and inulin on the quality of frozen bread dough processed by different freezing methods 纳米纤维素和菊粉对不同冷冻方式冷冻面包面团品质的影响

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

Journal of Cereal Science

Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104279

Ahmet Görgüç, Fatih Mehmet Yılmaz

This study investigates the effects of nanocellulose and inulin as novel and natural cryoprotectants in maintaining the technological properties and structural integrity of frozen bread dough under three different freezing techniques: Static, air-blast, and individual quick freezing (IQF). Nanocellulose derived from pistachio hull and inulin extracted from Jerusalem artichoke, produced using deep eutectic and hydro-based solvents respectively, were incorporated into the dough formulation and compared both with each other and against a negative control group lacking cryoprotectant. Key quality indicators such as total dry matter, water activity, color difference, drip loss, ion leakage, α-amylase activity, and bread texture were evaluated over a 6-month frozen storage period. The results revealed that both cryoprotectants significantly improved dough and bread quality, with inulin being particularly effective in maintaining enzymatic activity and specific volume by reducing freezing-induced damage, while nanocellulose provided better protection against drip loss and ion leakage by minimizing moisture migration. Among freezing methods, IQF consistently preserved dough integrity better than static or air-blast freezing, highlighting the synergistic benefits of combining appropriate cryoprotectants with rapid freezing methods. These findings suggest that incorporating nanocellulose and inulin in frozen dough formulations can be a promising strategy for enhancing shelf life, structural stability, and final product quality in the frozen bakery industry.

本研究研究了纳米纤维素和菊粉作为新型的天然冷冻保护剂，在三种不同的冷冻技术：静态冷冻、风冷冷冻和单独快速冷冻（IQF）下，对冷冻面包面团的工艺性能和结构完整性的影响。将从开心果壳中提取的纳米纤维素和从菊芋中提取的菊粉分别用深共晶溶剂和水基溶剂制备，加入面团配方中，并与两者进行比较，并与缺乏冷冻保护剂的阴性对照组进行比较。在6个月的冷冻储藏期内，对面包的总干物质、水分活度、色差、滴漏损失、离子泄漏、α-淀粉酶活性和质地等关键品质指标进行了评价。结果表明，这两种冷冻保护剂都能显著改善面团和面包的质量，其中菊粉通过减少冷冻引起的损伤，在维持酶活性和比体积方面特别有效，而纳米纤维素通过减少水分迁移，对滴漏损失和离子泄漏提供了更好的保护。在冷冻方法中，快速冷冻比静态冷冻或鼓风冷冻更能保持面团的完整性，这突出了将适当的冷冻保护剂与快速冷冻方法相结合的协同效益。这些发现表明，在冷冻面团配方中加入纳米纤维素和菊粉可能是一种有前途的策略，可以提高冷冻烘焙行业的保质期、结构稳定性和最终产品质量。

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引用次数: 0

Utilisation of rye brome (Bromus secalinus L.) for malting and brewing 黑麦雀麦（Bromus secalinus L.）在麦芽和酿造中的应用

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

Journal of Cereal Science

Pub Date : 2025-09-11 DOI: 10.1016/j.jcs.2025.104278

Alan Gasiński , Joanna Kawa-Rygielska , Witold Pietrzak , Elżbieta Pytlarz , Oliwia Hamkało

This research concentrated on the analysis of possibility of utilising grains of ‘perennial grass’, Bromus secalinus, in the malting and brewing technology. It was shown, that addition of rye brome malt can hinder wort filtration and decrease wort volume and wort extract content, but it was possible to produce beers which were made used up to 40 % of rye brome malt. Acquired beers were characterised with lower alcohol content and lower energy content and acceptable levels of volatile compounds, therefore, rye brome malt could possibly be an interesting substrate for production of beers with lowered content of alcohol in the future.

本研究集中分析了利用“多年生草”Bromus secalinus的颗粒进行麦芽和酿造技术的可能性。结果表明，黑麦麦芽的添加会阻碍麦汁的过滤，降低麦汁体积和麦汁提取物含量，但黑麦麦芽用量高达40%的啤酒是可以生产的。获得的啤酒具有较低的酒精含量和较低的能量含量以及可接受的挥发性化合物水平的特点，因此，黑麦麦芽可能是未来生产低酒精含量啤酒的一种有趣的底物。

引用次数: 0