Obed Aduama, Nicole Tautges, Jacob M. Jungers, George Amponsah Annor
Background and Objectives
Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha−1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and Wisconsin, USA.
Findings
Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time, or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment.
Conclusion
Nitrogen treatment impacts on IWG properties varied based on growing location, time of application, and whether it was refined or not. While protein and fat contents significantly increased, in the spring season, seed weight was more impacted by fall nitrogen application. Nitrogen treatment also results in strong IWG dough.
Significance and Novelty
This study is the first to show the effect of nitrogen fertilization and timing on the properties of IWG.
背景与目的中间小麦草是一种新的多年生作物，目前正在研究中。然而，氮肥施用对其性能的影响尚未研究。本研究评价了在美国明尼苏达州和威斯康辛州春季和秋季施用90 kg ha - 1氮肥对IWG性状的影响。结果表明，无论处理地点、处理时间或精制程度如何，氮素处理均能提高IWG的蛋白质和脂肪含量，同时降低总碳水化合物含量。全谷物样本中的膳食纤维总量增加。施氮处理后淀粉热糊粘度普遍降低。施氮增加了威斯康辛州样品的面粉吸水率和面团稳定性。籽粒大小随施氮量的增加而增加，与生长地点和处理时间无关。结论氮素处理对菊芋品性的影响因生长地点、施用时间和是否精制而异。虽然蛋白质和脂肪含量显著增加，但在春季，秋季施氮对种子重的影响更大。氮气处理也会使面团变硬。意义与新颖性本研究首次揭示了施氮和施氮时间对IWG性状的影响。
{"title":"Effect of Nitrogen Treatment on the Physico-Chemical and Functional Properties Intermediate Wheatgrass (Thinopyrum intermedium) Grown in Different Locations","authors":"Obed Aduama, Nicole Tautges, Jacob M. Jungers, George Amponsah Annor","doi":"10.1002/cche.70023","DOIUrl":"https://doi.org/10.1002/cche.70023","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha<sup>−1</sup> of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and Wisconsin, USA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time, or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Nitrogen treatment impacts on IWG properties varied based on growing location, time of application, and whether it was refined or not. While protein and fat contents significantly increased, in the spring season, seed weight was more impacted by fall nitrogen application. Nitrogen treatment also results in strong IWG dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is the first to show the effect of nitrogen fertilization and timing on the properties of IWG.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"19-29"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146129945","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}
Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP.
Results
Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect.
Conclusion
This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.
{"title":"Effects of Xanthan Gum and Carrageenan on Texture and Structural Properties of Highland Barley Protein Gel","authors":"Mingze Fu, Yi Zhang, Xiaowei Peng, Jianquan Kan","doi":"10.1002/cche.70025","DOIUrl":"https://doi.org/10.1002/cche.70025","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Highland barley protein (HBP) is a plant-derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Both XG and CGN were found to enhance the water-holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier-transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"41-50"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
E. Heredia-Olea, E. Pérez-Carrillo, D. Barrera-Arellano, S. O. Serna-Saldívar
Background and Objectives
Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas.
Findings
Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile.
Conclusions
Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean-based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats.
Significance and Novelty
This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.
{"title":"Characterization and Functionality of Hot-Press Wheat Tortillas Produced With Soybean Oil-Based Oleogels Structured With Candelilla Wax, Monogylcerides, and Hardfat","authors":"E. Heredia-Olea, E. Pérez-Carrillo, D. Barrera-Arellano, S. O. Serna-Saldívar","doi":"10.1002/cche.70024","DOIUrl":"https://doi.org/10.1002/cche.70024","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean-based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 1","pages":"30-40"},"PeriodicalIF":2.5,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146136386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination.
Findings
Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α-amylase activity and peak viscosity (r = −0.84, p < 0.0001), and a strong positive correlation between peak viscosity and falling number (r = 0.98, p < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels.
Conclusions
Viscosity-adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis.
Significance and Novelty
Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.
背景与目的小麦萌发可提高α-淀粉酶活性，影响面粉和面包的功能特性。研究报告了各种发芽条件，不允许比较研究。本研究以加热后的峰值粘度作为控制萌发程度的标志，评价萌发对小麦粉的功能性、面包制作性能和营养品质的影响。结果小麦籽粒萌发至峰值黏度较对照降低50%。α-淀粉酶活性与峰值粘度之间存在强烈的负相关（r = - 0.84, p < 0.0001），峰值粘度与下降数之间存在强烈的正相关（r = 0.98, p < 0.0001），验证了峰值粘度作为酶淀粉降解的预测因子的使用。用固定时间发芽的面粉制成的面包在硬度和嚼劲上有不同程度的降低，而用调整时间发芽的面粉制成的面包则表现出更一致的水平。结论粘度调节发芽率可有效控制酶活性，影响面团处理和面包质地。它还会导致淀粉水解速度变慢。提出了峰值粘度作为小麦萌发水平的实用定量指标的意义和新颖性。通过调节粘度来控制酶活性，可以优化面包的质量和营养效果。
{"title":"Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility","authors":"Xiaohang Zou, Nicola Gasparre, Cristina M. Rosell","doi":"10.1002/cche.70020","DOIUrl":"https://doi.org/10.1002/cche.70020","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α-amylase activity and peak viscosity (<i>r</i> = −0.84, <i>p</i> < 0.0001), and a strong positive correlation between peak viscosity and falling number (<i>r</i> = 0.98, <i>p</i> < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Viscosity-adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"913-923"},"PeriodicalIF":2.5,"publicationDate":"2025-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486735","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}
With the rise of healthy eating, fiber-rich foods are gaining more attention. Insoluble dietary fiber (IDF) is widely used for its physiological benefits and nutritional value. However, it can negatively affect food quality, which limit its application. This study aims to enhance wheat bran IDF′s processing properties through modification (alkaline hydrogen peroxide treatment, hydroxypropylation, and esterification) and explore how native and modified IDF influence the characteristics of wheat starch and protein.
Findings
DSC and RVA results showed that IDF reduced ΔH, improved thermal stability, and inhibited starch retrogradation, with effects strengthening as IDF content increased. IDF lowered freeze–thaw stability, modification can reduce water precipitation. Upon IDF addition, disulfide bond (S─S) and β-sheet content first increased then decreased, while β-turn content first declined then rose. CIDF achieved the greatest starch order and double helix structure, along with the highest S─S content, at 5% addition, whereas modified IDF performed best at 10%.
Conclusion
Modification can improve the processing performance of IDF and increase its addition amount in flour-based products.
Significance and Novelty
This study provides a theoretical basis for the development of dietary fiber products and functional foods.
{"title":"Effects of Modified Wheat Bran Insoluble Dietary Fiber on Properties of Starch and Protein","authors":"Xiaoxue Fang, Runjia Liu, Hua Li, Fengyan Zhai, Qingyuan Wang, Beibei Zhao, Lulu Zhang","doi":"10.1002/cche.70021","DOIUrl":"https://doi.org/10.1002/cche.70021","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>With the rise of healthy eating, fiber-rich foods are gaining more attention. Insoluble dietary fiber (IDF) is widely used for its physiological benefits and nutritional value. However, it can negatively affect food quality, which limit its application. This study aims to enhance wheat bran IDF′s processing properties through modification (alkaline hydrogen peroxide treatment, hydroxypropylation, and esterification) and explore how native and modified IDF influence the characteristics of wheat starch and protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>DSC and RVA results showed that IDF reduced Δ<i>H</i>, improved thermal stability, and inhibited starch retrogradation, with effects strengthening as IDF content increased. IDF lowered freeze–thaw stability, modification can reduce water precipitation. Upon IDF addition, disulfide bond (S─S) and β-sheet content first increased then decreased, while β-turn content first declined then rose. CIDF achieved the greatest starch order and double helix structure, along with the highest S─S content, at 5% addition, whereas modified IDF performed best at 10%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Modification can improve the processing performance of IDF and increase its addition amount in flour-based products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a theoretical basis for the development of dietary fiber products and functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1079-1087"},"PeriodicalIF":2.5,"publicationDate":"2025-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145487092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Finger millet, an underutilized grain, is rich in nutrients and bioactive compounds, but requires innovative processing techniques to enhance its functional properties and antioxidant activity. This study aimed to optimize the microwave processing conditions (power: 600–1200 W, time: 5–15 min) using Central Composite Rotatable Design (CCRD) to maximize antioxidant activity while improving functional properties such as bulk density, swelling capacity, dispersibility, gelation, and RSA. The optimized finger millet was further utilized to develop a millet-based cake, which was evaluated for proximate composition, sensory attributes, texture analysis, pH, acidity, and antioxidant activity.
Findings
Optimization results indicated that microwave processing at 440 W for 5 min yielded the highest antioxidant activity and enhanced functional properties of finger millet. The optimized millet-based cake showed higher crude fiber (59.7%), crude fat (10.5%), moisture content (40%), and ash (36.66%) compared to the control sample. Sensory evaluation revealed that the millet-based cake had superior acceptability in terms of texture, taste, and overall preference compared to the control. Additionally, pH, acidity, and textural properties were also found to be within acceptable ranges.
Conclusions
The study demonstrated that microwave processing significantly enhances the functional and antioxidant properties of finger millet. The optimized millet was successfully incorporated into a nutrient-rich bakery product (cake), indicating its potential for value addition and commercial application in the food industry.
Significance and Novelty
This study highlights the efficacy of microwave processing as an innovative technique for improving the nutritional and functional qualities of underutilized grains. The study provides a scientific basis for utilizing finger millet in bakery applications, thereby promoting millet-based value-added products for better health benefits and broader market acceptance.
{"title":"Effect of Microwave Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake","authors":"Yogesh Kumar, Swarnima Dey, Avvaru Swetha","doi":"10.1002/cche.70019","DOIUrl":"https://doi.org/10.1002/cche.70019","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Finger millet, an underutilized grain, is rich in nutrients and bioactive compounds, but requires innovative processing techniques to enhance its functional properties and antioxidant activity. This study aimed to optimize the microwave processing conditions (power: 600–1200 W, time: 5–15 min) using Central Composite Rotatable Design (CCRD) to maximize antioxidant activity while improving functional properties such as bulk density, swelling capacity, dispersibility, gelation, and RSA. The optimized finger millet was further utilized to develop a millet-based cake, which was evaluated for proximate composition, sensory attributes, texture analysis, pH, acidity, and antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Optimization results indicated that microwave processing at 440 W for 5 min yielded the highest antioxidant activity and enhanced functional properties of finger millet. The optimized millet-based cake showed higher crude fiber (59.7%), crude fat (10.5%), moisture content (40%), and ash (36.66%) compared to the control sample. Sensory evaluation revealed that the millet-based cake had superior acceptability in terms of texture, taste, and overall preference compared to the control. Additionally, pH, acidity, and textural properties were also found to be within acceptable ranges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The study demonstrated that microwave processing significantly enhances the functional and antioxidant properties of finger millet. The optimized millet was successfully incorporated into a nutrient-rich bakery product (cake), indicating its potential for value addition and commercial application in the food industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the efficacy of microwave processing as an innovative technique for improving the nutritional and functional qualities of underutilized grains. The study provides a scientific basis for utilizing finger millet in bakery applications, thereby promoting millet-based value-added products for better health benefits and broader market acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1068-1078"},"PeriodicalIF":2.5,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145487081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bipin Rajpurohit, Michael Tilley, Xiaorong Wu, Yonghui Li
Background and Objectives
In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and enhance the amino acid profile. This study investigated the effects of incorporating different levels (5%, 10%, and 15%) of whole pulse flour from red bean, navy bean, and cowpea on the quality of whole wheat bread.
Findings
In general, incorporation of pulses increased the protein content and water-holding capacity of the composite flours with a statistically significant increase in protein content for all levels of navy bean flour and 15% cowpea flour. Within each pulse type, increasing the level of incorporation decreased the dough strength and the water absorption for optimum dough consistency. All the pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of whole red bean flour and whole navy bean flour up to 10% and cowpea up to 5% did not significantly affect the hardness and springiness of the bread. Sensory analysis of whole wheat bread prepared with the various treatments of whole navy bean flour showed overall acceptability similar to the control bread for all levels of incorporation.
Conclusion
Overall, whole navy bean flour substitution up to 10% was found to be most favorable with least deleterious effects on bread loaf volume, texture, and sensory attributes and the potential to make the bread crumb color lighter.
Significance and Novelty
Our study found that substituting up to 10% of commercial whole wheat flour with whole navy bean flour was more favorable. This substitution has the potential to increase protein content and crumb lightness, while having the least negative effect on bread quality, and overall sensory acceptability similar to control bread.
{"title":"Incorporating Whole Pulse Flour From Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread","authors":"Bipin Rajpurohit, Michael Tilley, Xiaorong Wu, Yonghui Li","doi":"10.1002/cche.70018","DOIUrl":"https://doi.org/10.1002/cche.70018","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and enhance the amino acid profile. This study investigated the effects of incorporating different levels (5%, 10%, and 15%) of whole pulse flour from red bean, navy bean, and cowpea on the quality of whole wheat bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In general, incorporation of pulses increased the protein content and water-holding capacity of the composite flours with a statistically significant increase in protein content for all levels of navy bean flour and 15% cowpea flour. Within each pulse type, increasing the level of incorporation decreased the dough strength and the water absorption for optimum dough consistency. All the pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of whole red bean flour and whole navy bean flour up to 10% and cowpea up to 5% did not significantly affect the hardness and springiness of the bread. Sensory analysis of whole wheat bread prepared with the various treatments of whole navy bean flour showed overall acceptability similar to the control bread for all levels of incorporation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Overall, whole navy bean flour substitution up to 10% was found to be most favorable with least deleterious effects on bread loaf volume, texture, and sensory attributes and the potential to make the bread crumb color lighter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study found that substituting up to 10% of commercial whole wheat flour with whole navy bean flour was more favorable. This substitution has the potential to increase protein content and crumb lightness, while having the least negative effect on bread quality, and overall sensory acceptability similar to control bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1059-1067"},"PeriodicalIF":2.5,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486720","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ashwath Kumar K., Sudha M. L., Roopavathy C., Akhilasri P., Crassina Kasar, P. Prabhasankar
Background
This study investigated the impact of par-baking and frozen storage time on the quality of par-baked burger buns to analyze the feasibility of producing burger buns through bake-off technology. The effect of additives (guar gum and barley malt) on the baking performance, microstructure, thermal properties, and microbial safety during storage is evaluated.
Results
The optimum baking conditions for par-baked burger buns was 8 min of first baking and a re-baking time of 7 min (second baking) at 210°C. The par-baked burger buns were stored (at −18°C, 90 days), withdrawn at an interval of 15 days, re-baked and its quality characteristics were evaluated. The use of additives positively impacted the product quality, stabilised the water activity and prevented significant reduction of specific volume during storage. The extent of increase in hardness and decrease in springiness was greater in the control than additive burger buns. On the 45th and 90th day, the internal microstructure of the par-baked burger bun with additives was more continuous with a film-like coating on embedded granules, suggesting the protective function of guar gum.
Conclusions
The results confirmed that it is possible to extend the shelf-life of a burger bun through the use of the par-baking technique and frozen storage method, which helps the bakery industry to meet the evolving market demand.
{"title":"Bake-Off Technology (BOT) of Par-Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage","authors":"Ashwath Kumar K., Sudha M. L., Roopavathy C., Akhilasri P., Crassina Kasar, P. Prabhasankar","doi":"10.1002/cche.70016","DOIUrl":"https://doi.org/10.1002/cche.70016","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigated the impact of par-baking and frozen storage time on the quality of par-baked burger buns to analyze the feasibility of producing burger buns through bake-off technology. The effect of additives (guar gum and barley malt) on the baking performance, microstructure, thermal properties, and microbial safety during storage is evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The optimum baking conditions for par-baked burger buns was 8 min of first baking and a re-baking time of 7 min (second baking) at 210°C. The par-baked burger buns were stored (at −18°C, 90 days), withdrawn at an interval of 15 days, re-baked and its quality characteristics were evaluated. The use of additives positively impacted the product quality, stabilised the water activity and prevented significant reduction of specific volume during storage. The extent of increase in hardness and decrease in springiness was greater in the control than additive burger buns. On the 45th and 90th day, the internal microstructure of the par-baked burger bun with additives was more continuous with a film-like coating on embedded granules, suggesting the protective function of guar gum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results confirmed that it is possible to extend the shelf-life of a burger bun through the use of the par-baking technique and frozen storage method, which helps the bakery industry to meet the evolving market demand.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1037-1046"},"PeriodicalIF":2.5,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ying Huang, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi
Background and Objectives
Waxy sorghum contains essentially only amylopectin in its endosperm starch and has unique properties that could be potentially used in value-added food ingredients as an effective thickener. The objectives of this study were to develop an efficient process for isolating starch from waxy sorghum grains using alkaline protease and to compare the properties of starches isolated by enzymatic methods with that of starches isolated by the traditional wet milling method. Two starch isolation methods based on protease treatment were developed using whole and decorticated waxy sorghum grains. Those two methods were compared with a traditional wet milling method to evaluate the efficiency of the isolation process and properties of the starches isolated, including starch recovery, yield, residual protein, ash content, damaged starch content, color, as well as pasting and thermal properties.
Findings
Starch recovery showed no statistical differences among the three methods, and all isolated starches exhibited desired purity regardless of the method employed. However, enzymatic treatment methods not only produced starches with lower residual protein (0.18%–0.22%) but also resulted in significantly greater peak (1992–2023 cP), breakdown (1123–1172 cP), and setback viscosities (275–355 cP) compared with the waxy sorghum starch isolated by the wet milling. The starches isolated by wet milling and enzymatic treatment of decorticated sorghum exhibited similar onset and peak gelatinization temperatures, while both methods produced starches with better color quality (higher L*, lower b*) compared to starches isolated from whole sorghum using the enzymatic treatment.
Conclusion
Enzymatic treatment of decorticated sorghum could be used as an effective method for starch isolation at the laboratory scale, with promising potential for application in industrial-scale processes.
Significance and Novelty
An efficient process was developed for isolating waxy sorghum starch, providing a sustainable alternative to wet milling by balancing processing efficiency and starch quality while maintaining high starch recovery.
{"title":"Comparison of Three Methods to Isolate Starch From Waxy Sorghum Grains","authors":"Ying Huang, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi","doi":"10.1002/cche.70017","DOIUrl":"https://doi.org/10.1002/cche.70017","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Waxy sorghum contains essentially only amylopectin in its endosperm starch and has unique properties that could be potentially used in value-added food ingredients as an effective thickener. The objectives of this study were to develop an efficient process for isolating starch from waxy sorghum grains using alkaline protease and to compare the properties of starches isolated by enzymatic methods with that of starches isolated by the traditional wet milling method. Two starch isolation methods based on protease treatment were developed using whole and decorticated waxy sorghum grains. Those two methods were compared with a traditional wet milling method to evaluate the efficiency of the isolation process and properties of the starches isolated, including starch recovery, yield, residual protein, ash content, damaged starch content, color, as well as pasting and thermal properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Starch recovery showed no statistical differences among the three methods, and all isolated starches exhibited desired purity regardless of the method employed. However, enzymatic treatment methods not only produced starches with lower residual protein (0.18%–0.22%) but also resulted in significantly greater peak (1992–2023 cP), breakdown (1123–1172 cP), and setback viscosities (275–355 cP) compared with the waxy sorghum starch isolated by the wet milling. The starches isolated by wet milling and enzymatic treatment of decorticated sorghum exhibited similar onset and peak gelatinization temperatures, while both methods produced starches with better color quality (higher <i>L</i>*, lower <i>b</i>*) compared to starches isolated from whole sorghum using the enzymatic treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Enzymatic treatment of decorticated sorghum could be used as an effective method for starch isolation at the laboratory scale, with promising potential for application in industrial-scale processes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>An efficient process was developed for isolating waxy sorghum starch, providing a sustainable alternative to wet milling by balancing processing efficiency and starch quality while maintaining high starch recovery.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1047-1058"},"PeriodicalIF":2.5,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xinyu Zhang, Zeyang Wang, Zhongquan Sui, Harold Corke
Background and Objectives
Hulless barley grass is rich in phenolic compounds. Yield-optimized cultivation methods, including frequent harvesting and plant factory production, may affect these bioactive compounds, requiring systematic evaluation.
Materials/Methods
Two hulless barley varieties, Nanlonggela and Qinghaihuang, were cultivated in a natural field and a controlled-environment plant factory. The field-grown hulless barley grass was harvested three times. Phenolic content, antioxidant activity, and composition were determined across all samples.
Results and Conclusion
Total phenolic content of second harvest extracts (N-2, Q-2) was 1.45 and 1.71 times higher, respectively, while total flavonoid content was 1.39 and 1.92 times higher than the first harvest (N-1, Q-1). The second and third harvests showed higher antioxidant activity than the first harvest. FRAP values for N-2 and Q-2 were 1.36 and 1.04 times higher than N-1 and Q-1, respectively. Plant factory-grown Nanlonggela and Qinghaihuang extracts exhibited FRAP values of 201 ± 9.6 μmol TE/mg GAE and 141 ± 9.5 μmol TE/mg GAE, respectively, which were lower than those from the field. HPLC and UPLC-Q-TOF/MS identified the main phenolic compounds in Nanlonggela as 3-O-[β-D-glucopyranosyl-(1 → 2)]-β-D-glucopyranosyl-kaempferol and 7-O-α-L-rhamnosyl-3-O-β-D-glucopyranosyl-kaempferol, and in Qinghaihuang as (-)-suspensaside B, schinicoumarin, and apigenin-6-C-glucosylglucoside.
Significance
This study supported cultivation of high-quality hulless barley grass to facilitate functional product development.
背景与目的大麦草富含酚类化合物。产量优化的栽培方法，包括频繁收获和植物工厂生产，可能会影响这些生物活性化合物，需要系统评估。材料/方法以南龙格拉和青海黄2个无壳大麦品种为研究对象，在自然大田和环境控制植物工厂进行栽培。田间种植的无壳大麦草收获了三次。测定了所有样品的酚含量、抗氧化活性和成分。结果与结论第二次采收提取物（N-2、Q-2）总酚含量分别是第一次采收提取物（N-1、Q-1）的1.45倍和1.71倍，总黄酮含量分别是第一次采收提取物（N-1、Q-1）的1.39倍和1.92倍。第二次和第三次收获的抗氧化活性高于第一次收获。N-2和Q-2的FRAP值分别是N-1和Q-1的1.36倍和1.04倍。植物工厂培养的南龙拉和青海黄提取物的FRAP值分别为201±9.6 μmol TE/mg GAE和141±9.5 μmol TE/mg GAE，均低于田间提取的FRAP值。HPLC和UPLC-Q-TOF/MS鉴定南龙葵中主要酚类化合物为3-O-[β- d -葡萄糖吡喃基-(1→2)]-β- d -葡萄糖吡喃基-山奈酚和7-O-α- l-鼠李糖基-3-O-β- d -葡萄糖吡喃基-山奈酚，青海黄中主要酚类化合物为(-)-悬浮液B、香豆素和芹菜素-6- c -葡萄糖基糖苷。意义本研究为优质无壳大麦草的培育提供支持，促进功能性产品的开发。
{"title":"Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments","authors":"Xinyu Zhang, Zeyang Wang, Zhongquan Sui, Harold Corke","doi":"10.1002/cche.70014","DOIUrl":"https://doi.org/10.1002/cche.70014","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Hulless barley grass is rich in phenolic compounds. Yield-optimized cultivation methods, including frequent harvesting and plant factory production, may affect these bioactive compounds, requiring systematic evaluation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Materials/Methods</h3>\u0000 \u0000 <p>Two hulless barley varieties, Nanlonggela and Qinghaihuang, were cultivated in a natural field and a controlled-environment plant factory. The field-grown hulless barley grass was harvested three times. Phenolic content, antioxidant activity, and composition were determined across all samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results and Conclusion</h3>\u0000 \u0000 <p>Total phenolic content of second harvest extracts (N-2, Q-2) was 1.45 and 1.71 times higher, respectively, while total flavonoid content was 1.39 and 1.92 times higher than the first harvest (N-1, Q-1). The second and third harvests showed higher antioxidant activity than the first harvest. FRAP values for N-2 and Q-2 were 1.36 and 1.04 times higher than N-1 and Q-1, respectively. Plant factory-grown Nanlonggela and Qinghaihuang extracts exhibited FRAP values of 201 ± 9.6 μmol TE/mg GAE and 141 ± 9.5 μmol TE/mg GAE, respectively, which were lower than those from the field. HPLC and UPLC-Q-TOF/MS identified the main phenolic compounds in Nanlonggela as 3-O-[β-<span>D</span>-glucopyranosyl-(1 → 2)]-β-<span>D</span>-glucopyranosyl-kaempferol and 7-O-α-L-rhamnosyl-3-O-β-D-glucopyranosyl-kaempferol, and in Qinghaihuang as (-)-suspensaside B, schinicoumarin, and apigenin-6-C-glucosylglucoside.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance</h3>\u0000 \u0000 <p>This study supported cultivation of high-quality hulless barley grass to facilitate functional product development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1013-1022"},"PeriodicalIF":2.5,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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