Cereal Chemistry最新文献_第10页

A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour 在小麦粉中添加高β-葡聚糖无壳大麦粉制作的功能性面包

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-02-14 DOI: 10.1002/cche.10768

Hamit Koksel, Buket Cetiner, Kubra Ozkan, Zeynep Hazal Tekin-Cakmak, Osman Sagdic, Francesco Sestili, Abderrazek Jilal

Background and Objectives

High β-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.

Findings

Increasing levels of whole barley flour supplementation resulted in consistent increases in the Farinograph water absorption due to the high hydration capacity of β-glucan in barley flour. Increasing whole barley flour supplementation levels had significant deteriorative effects on all of the bread quality characteristics probably due to dilution of gluten proteins. On the contrary, the mineral, β-glucan, and phenolic contents and antioxidant capacities of breads supplemented with Chifaa were significantly higher than those of the bread produced from bread wheat.

Conclusion

The glycemic index (GI) of the bread supplemented with 60% barley flour (66.4) was medium while the GI of the 45% barley flour-supplemented bread (70.1) was very close to the limit value of the medium GI. The lower GI of the barley flour-supplemented breads might be attributed to their higher β-glucan contents. The results indicated that 3 g of β-glucan can be provided from barley flour-supplemented bread (at 45% and 60%), which is the limit to bear health claim.

Significance and Novelty

The results of the present study indicated that high β-glucan hull-less barley can be used to produce functional breads with better nutritional properties. The findings of this study may provide insights that can contribute to the studies on functional foods.

高β-葡聚糖无壳大麦（Chifaa 栽培品种）被用于生产功能性面包。其技术和营养特性与用面包小麦粉生产的面包进行了比较。

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引用次数: 0

Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread 添加热处理班巴拉落花生种子制成的面粉对班巴拉落花生-小麦复合面团和面包特性的影响

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-02-14 DOI: 10.1002/cche.10766

Peter Mukwevho, M. Naushad Emmambux

Background

This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties of composite dough. A rheofementometer was used to elucidate composite dough behavior during proofing. Bread texture was determined using a texture analyzer and bread characteristics such as loaf volume and size were also determined.

Results

The results showed that the principal component analysis (PCA) explained 67.4% of variations, with Component 1 explaining 34.4% and Component 2 explaining 33%. From the PCA, mixolab parameters, such as WA, protein weakening, and starch behavior parameters (C3–C5), were a better predictor of composite dough behavior than the alveograph and the creep and recovery test. According to the PCA plot, samples composited with 15% Bambara groundnut flour from 53% moisture conditioning and heat treated with a combination of microwave and infrared closely resemble the wheat dough and bread.

Conclusion

PCA showed that composites made with flours from the 53% moisture-conditioned Bambara groundnut seeds and heat-treated using a combination of microwave and infrared were closer to wheat, particularly those composited with 15% Bambara groundnut flour.

Significance

This study provides the nutrient-dense Bambara groundnut flours from heat-treated seeds as a suitable alternative to improve the nutritional quality of composite wheat bread. The study also provides insight into the composite dough's rheological and bread physical properties.

这项研究确定了小麦粉与热处理班巴拉种子制得的面粉（15% 和 30%）混合后对面团流变性和面包制作特性的影响。对班巴拉种子（水分为 53%）进行了红外线或微波加热（130°C，1200 W）单独处理或混合处理。使用 Mixolab、Alveograph 以及蠕变和复原试验来确定复合面团的流变特性。流变仪用于阐明复合面团在醒发过程中的行为。使用质地分析仪测定了面包质地，还测定了面包体积和大小等面包特性。

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引用次数: 0

Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium) 加工和贮藏对中间麦草（Thinopyrum intermedium）商业品种和候选新品种酸败标记的影响

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-02-13 DOI: 10.1002/cche.10763

Leslie A. Loehr, Prabin Bajgain, Coleman Selfridge, George Annor, Baraem P. Ismail

Background and Objectives

Breeding of intermediate wheatgrass (Thinopyrum intermedium, IWG) culminated in the release of a commercial cultivar (MN-Clearwater) with attractive environmental and nutritional benefits. Determining the impacts of ambient storage and common postharvest processing on the stability of IWG flour is essential to promote it as a food ingredient. Accordingly, MN-Clearwater and two other potential cultivars, selected for their unique chemical composition, were subjected to extrusion and germination followed by 8 months of storage. Antioxidants, lipase and lipoxygenase activity, free fatty acid (FFA), peroxide value (PV), and volatile odor compounds (VOC) were analyzed at different timepoints.

Findings

While germination caused a significant increase in lipase activity (~threefold in MN-Clearwater), extrusion resulted in complete lipase degradation. Additionally, lipase activity was more consequential to hydrolytic rancidity than fat content. Regardless, results indicated that the endogenously abundant antioxidants can combat rancidity facilitated by enzymes and autoxidation as evidenced by significant losses in carotenoids between 3 and 6 months of storage (with 70%–80% reduction after 6 months of storage), when steep increases in FFA (up to 40% oleic acid/100 g fat), PV (two-fourfolds increase after 6 months of storage), and VOC (hexanal and 2-pentyl-furan) occurred.

Significance and Novelty

The findings of this work serve as an impetus for IWG breeding advancements since enzymes and antioxidants can be traits that breeders may consider when selecting cultivar candidates. Results can be also utilized to understand the impact of postharvest processing of the grain on the storage stability of its flour.

中间麦草（Thinopyrum intermedium，IWG）的育种工作最终推出了具有诱人的环境和营养优势的商业栽培品种（MN-Clearwater）。确定常温贮藏和普通收获后加工对 IWG 面粉稳定性的影响对于将其作为食品配料进行推广至关重要。因此，对因其独特的化学成分而被选中的 MN-Clearwater 和其他两个潜在的栽培品种进行了挤压和发芽处理，然后贮藏 8 个月。在不同的时间点对抗氧化剂、脂肪酶和脂氧合酶活性、游离脂肪酸（FFA）、过氧化值（PV）和挥发性气味化合物（VOC）进行了分析。

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引用次数: 0

Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice 蒸煮温度对快熟黑米和糙米的技术特性和体外消化率的影响

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-02-13 DOI: 10.1002/cche.10767

Cristian de Souza Batista, Caroline L. Dittgen, Igor da Silva Lindemann, Ya-Jane Wang, Moacir C. Elias, Nathan L. Vanier, Rosana Colussi

Background and Objectives

The performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick-cooking unpolished rice (QCR). The samples were analyzed for physical and pasting properties, bioactive compounds, phenolics bioaccessibility, and in vitro starch digestibility.

Findings

The highest temperature used to prepare the QCR (100°C) promoted the shortest cooking time of the QCR end products and low damaged grain content and bulk density. The anthocyanin content reduced on QCR grains and that of the bioaccessible phenolics increased. As the cooking temperature of QCR preparation increased, the peak viscosities decreased for all studied cultivars as well as starch digestibility.

Conclusions

The results provided scientific, nutritional, and technological evidence concerning the production of quick-cooking pigmented and unpigmented unpolished rice proving to be an excellent technology to add value to these grains.

Significance and Novelty

This study optimized the method for QCR production, transforming this highly nutritious food into a more convenient and practical product that retains its health benefits.

在三种不同的蒸煮温度（80°C、90°C 和 100°C）下，对糙米（INOV CL）和黑米（AE 153045 和 IAC 600）生产快熟糙米（QCR）的性能进行了评估。对样品的物理和糊化特性、生物活性化合物、酚类生物可及性和体外淀粉消化率进行了分析。

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引用次数: 0

Effect of kilning on the macronutrient composition profile of three Swedish oat varieties 焙烧对三个瑞典燕麦品种主要营养成分的影响

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-02-12 DOI: 10.1002/cche.10757

Siri Norlander, Lars Dahlgren, Roya R. R. Sardari, Sofia Marmon, Cecilia Tullberg, Eva Nordberg Karlsson, Carl Grey

Background and Objectives

Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity, and antioxidant capacity in these oat samples.

Findings

Distinct compositional differences were found: Galant had low lipid content, Fatima had elevated lipid and protein levels with fewer carbohydrates, and Belinda was rich in β-glucan and dietary fibers. Both kilning procedures had similar impacts on all varieties, causing no major changes in dietary fiber or total protein content, but resulting in a 20% decrease in soluble proteins. Kilning decreased levels of several amino acids in Belinda, while the l-glutamate/glutamine ratio increased across all varieties. Lipid analysis showed minimal kilning-induced changes; yet, antioxidative capacity diminished. Both kilning methods effectively inactivated lipases.

Conclusions

These findings emphasize macronutrient variations among oat varieties and the effect of kilning on soluble proteins, amino acids, and antioxidative capacity.

Significance and Novelty

This study underscores the need for precise control in oat processing, crucial in plant-based protein and novel food development for optimal quality and yield.

焙烧对燕麦加工至关重要，可防止燕麦酸败并延长保质期。本研究探讨了焙烧对瑞典燕麦品种加兰特、法蒂玛和贝琳达的宏量营养成分的影响。我们比较了两种焙烧方法：一种是模仿工业做法，另一种是简化版。我们分析了这些燕麦样本中的膳食纤维（阿拉伯木聚糖、β-葡聚糖）、蛋白质和氨基酸、脂质概况、脂肪酶活性和抗氧化能力。

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引用次数: 0

Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread 石磨条件和酵母菌源对全麦酸面团面包中植酸含量和抗氧化活性的影响

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-01-29 DOI: 10.1002/cche.10755

Jayani Kulathunga, Senay Simsek

Background and Objectives

There is interest in whole-grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species. In contrast, phytic acid has adverse effects as it reduces the availability of minerals. This research study was carried out to compare the phytic acid content and antioxidant activity of stone-milled whole-grain flour and sourdough bread made with two different starter cultures.

Findings

The phytic acid content of all the bread samples was significantly (p < .05) lower than the flour samples they were produced from. Significant (p < .05) differences were observed in sourdoughs' phenolic contents and antioxidant capacities with different starter cultures. The antioxidant capacity of polyphenols extracted from bread samples was negatively correlated with the coarse particle size fraction and positively correlated with the fine particle size fraction.

Conclusions

The phytic acid content and antioxidant capacity of the bread were affected by the starter culture. Processing whole-grain flour into sourdough bread reduced the phytic acid content and improved the antioxidant activity.

Significance and Novelty

The content of bioactive compounds and anti-nutritional factors in sourdough bread can be monitored by using different milling conditions, particle sizes, and starter cultures.

人们对全麦酸面团面包的兴趣与营养成分和抗氧化化合物的增加有关。抗氧化剂在人体抵御活性氧的防御系统中发挥着重要作用。相反，植酸会降低矿物质的可用性，从而产生不利影响。这项研究旨在比较石磨全麦面粉和用两种不同发酵培养物制作的酸包的植酸含量和抗氧化活性。

{"title":"Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread","authors":"Jayani Kulathunga, Senay Simsek","doi":"10.1002/cche.10755","DOIUrl":"10.1002/cche.10755","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>There is interest in whole-grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species. In contrast, phytic acid has adverse effects as it reduces the availability of minerals. This research study was carried out to compare the phytic acid content and antioxidant activity of stone-milled whole-grain flour and sourdough bread made with two different starter cultures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The phytic acid content of all the bread samples was significantly (<i>p</i> < .05) lower than the flour samples they were produced from. Significant (<i>p</i> < .05) differences were observed in sourdoughs' phenolic contents and antioxidant capacities with different starter cultures. The antioxidant capacity of polyphenols extracted from bread samples was negatively correlated with the coarse particle size fraction and positively correlated with the fine particle size fraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The phytic acid content and antioxidant capacity of the bread were affected by the starter culture. Processing whole-grain flour into sourdough bread reduced the phytic acid content and improved the antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The content of bioactive compounds and anti-nutritional factors in sourdough bread can be monitored by using different milling conditions, particle sizes, and starter cultures.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"313-322"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10755","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay 通过微型面团实验室测定法评估全谷物高粱和全谷物小麦复合粉的面团制作性能

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-01-29 DOI: 10.1002/cche.10761

Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson

Background and Objective

Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour factors affecting sorghum dough-making performance.

Findings

The optimal Micro-doughLAB assay conditions for 50:50 ratio sorghum:wheat composites were 64% water absorption (14% flour basis), 30°C mixing temperature, 120 rpm mixing speed, and an 87 mNm target peak torque (much lower than wheat flour). The assay showed excellent precision, well within the AACC DoughLAB method specification. Data from 23 white normal sorghum lines revealed significant (p < .05) differences in dough peak torque, development time, stability, and softening. Peak torque was highly significantly correlated (p < .001) with flour damaged starch.

Conclusions

This assay has revealed that although sorghum lines differ in dough-making quality, none approach the quality of bread wheat. Further, damaged starch plays a predominant role in sorghum dough-making performance.

Significance and Novelty

Because of its small scale, this assay is particularly useful for the assessment of the dough-making flour quality of new sorghum lines.

由于高粱具有适应气候的农艺特性和促进健康的属性，人们对在面包和其他面团食品制作中使用高粱产生了浓厚的兴趣。本研究的目标是开发一种基于 Micro-doughLAB 仪器的小规模（4 克）测定方法，用于评估高粱-全粒小麦复合材料中全粒高粱粉的面团制作性能，并评估影响高粱面团制作性能的谷物/面粉因素。

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引用次数: 0

Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla 麦芽淀粉酶在玉米粉玉米饼上的性能评估

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-01-29 DOI: 10.1002/cche.10753

Sophia Leung, Angel Lene Go, Malissa Keo, Assad Al-Ammar, Dipak Roda, Vic Rathi

Background and Objectives

A high-performing maltogenic amylase was developed to provide better water-binding properties to delay staling more effectively than first-generation maltogenic amylases. This study evaluated the effects of this high-performing maltogenic amylase and a first-generation maltogenic amylase (referred to as “maltogenic amylase”) for delaying staling in nixtamalized corn flour tortillas. The maltogenic amylase and high-performing maltogenic amylase were tested at 25, 50, and 100 ppm and were compared to control tortillas.

Findings

Tortillas with 100 ppm high-performing maltogenic amylase were 66% softer and performed better in foldability than control tortillas after 35 days of room temperature storage and rated better in taste and tenderness than the control.

Conclusions

Both maltogenic amylases delayed staling and prolonged softness and foldability.

Significance and Novelty

Overall, the high-performing maltogenic amylase did not outperform the first-generation maltogenic amylase at 25 and 50 ppm. However, at a higher dosage (100 ppm), the high-performing maltogenic amylase is capable of producing overall softer tortillas with improved tenderness and taste across 35 days of storage. This research is novel as this high-performing maltogenic amylase has not been studied by others to improve the quality of tortillas.

与第一代麦芽糖淀粉酶相比，一种高性能的麦芽糖淀粉酶具有更好的水结合特性，能更有效地延缓霉变。本研究评估了这种高性能麦芽糖淀粉酶和第一代麦芽糖淀粉酶（简称 "麦芽糖淀粉酶"）在延缓腌制玉米粉玉米饼中的结块方面的效果。测试了麦芽糖淀粉酶和高性能麦芽糖淀粉酶的浓度，分别为 25、50 和 100 ppm，并与对照玉米饼进行了比较。

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引用次数: 0

Unraveling the role of δ-zeins in methionine bio-fortification of maize 揭示δ-玉米蛋白在玉米蛋氨酸生物强化中的作用

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-01-29 DOI: 10.1002/cche.10762

Veena Devi, Mehak Sethi, Alla Singh, Dharam P. Chaudhary

Background and Objectives

Maize is a major ingredient of animal feed. However, its nutritional quality is poor due to the deficiency of essential amino acid methionine. The animal feed, prepared as a corn–legume mixture to balance the nutritional quality, remains deficient in methionine. Therefore, the bio-fortification of maize for methionine is the best option to make nutritionally balanced animal and poultry feed. The present study was designed to evaluate the profile of zeins and the expression profile of methionine-associated target genes in high- and low-methionine maize.

Findings

Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the 10-kDa zein was accumulated during kernel development, and its accumulation was higher in high methionine lines. Gene expression analysis through real-time polymerase chain reaction revealed that higher expression of 10- and 18-kDa zeins is associated with higher methionine accumulation.

Conclusions

The above results indicate that 10- and 18-kDa genes are the potential targets for the methionine bio-fortification in maize, which is required for animal and poultry feed.

Significance and Novelty

The present study suggests that 10- and 18-kDa genes are the major source of methionine, and the regulation of these genes is crucial to enhancing the methionine content in maize. The results indicate that these genes are potential targets for genetic engineering in maize to enhance methionine accumulation.

玉米是动物饲料的主要成分。然而，由于缺乏必需氨基酸蛋氨酸，玉米的营养质量很差。为平衡营养质量而制作的玉米-豆类混合物动物饲料仍然缺乏蛋氨酸。因此，对玉米进行蛋氨酸生物强化是制作营养均衡的畜禽饲料的最佳选择。本研究旨在评估高蛋氨酸玉米和低蛋氨酸玉米中玉米蛋白的概况以及蛋氨酸相关靶基因的表达概况。

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引用次数: 0

Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color 平板扫描仪在评估面粉样品的黑斑和面粉颜色方面的潜力

IF 2.4 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-01-29 DOI: 10.1002/cche.10758

Daniel Brabec, Sophia Grothe, Mayra Perez-Fajardo, Lester Pordesimo, Kathleen Yeater

Background and Objectives

Flour color changes caused by contamination like fungal-damaged kernels can be determined by several methods, but many existing methods are time-consuming and require specialized training. In this study, a commercial flatbed scanner was used to quickly detect and quantify the abundance of black specks derived from smutty grains in wheat flour samples.

Findings

Our method easily classified flour samples into several categories, as clean flour, marginally clean, or contaminated, by using varied levels of %area-smut. From our set of calibration flour samples, clean flour samples were located below 0.025% area-smut. Marginal flours were defined as flours having %area-smut from 0.025% to 0.050%. Notably, contaminated flour had %area-smut greater than 0.05%. Moreover, the flour color brightness parameter (L) was determined using the scanner and was found to be inversely related to the %area-smut. In addition, the number of smutty seeds manually detected in 250 g whole-grain samples was correlated to the %area-smut found in the flour.

Conclusions

Therefore, this method represents a rapid and reliable way to distinguish clean flour from flour milled from wheat containing various levels of smut contamination.

Significance and Novelty

This method was developed and validated using wheat samples collected from the field and contained a range of smut contamination. Although specks could easily be detected and counted, we found that speck counts varied with scanner resolution setting. Therefore, an alternate parameter referred to as “%area-smut” was calculated and resulted in more consistent values per sample regardless of scanner resolution. Additionally, the flour color parameter, L*, was determined for each scanned image using imaging processing software. This color parameter, L*, was well correlated with those measured with a reference hand-held colorimeter.

由真菌破坏的麦粒等污染引起的面粉颜色变化可通过多种方法进行测定，但现有的许多方法都非常耗时，而且需要专业培训。在这项研究中，我们使用了一种商用平板扫描仪来快速检测和量化小麦粉样本中来自污损谷物的黑色斑点的数量。

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引用次数: 0