Cereal Chemistry最新文献_第5页

Effects of Different Drying Methods on Microstructure and Quality Characteristics of Red Beans 不同干燥方式对红豆微观结构及品质特性的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-06-10 DOI: 10.1002/cche.10892

Jun Wu, Tongsheng Sun, Hongtu Tang, Xi Lv, Le Zheng, Jinsheng Fan

Background and Objectives

Red beans are nutritionally and medicinally valuable, but their high postharvest moisture content hinders storage and necessitates drying. Different drying methods have different effects on the quality, nutrient content, and processing properties of red beans. Therefore, it is necessary to find the most suitable way to dry red beans.

Findings

Microwave vacuum drying exhibited the highest drying rate (0.91%/min), over twice that of the other two methods, and achieved target moisture content in 9 min—a 50% reduction compared to traditional drying. Water activities were 0.832 (hot air), 0.758 (microwave vacuum), and 0.626 (vacuum freeze). Microwave vacuum drying maintained stable water activity during storage, while hot air drying induced minimal microstructural changes. Vacuum freeze drying consumed the most energy (0.431 kWh), whereas microwave vacuum drying demonstrated superior thermal stability.

Conclusions

Although the microwave vacuum drying group was not as good as the other two treatment groups in terms of microstructure and water activity, its drying rate was faster, the drying time to the target moisture content was shorter, the color difference and sensory evaluation were better, and the power consumption was at the medium level. Considering various factors, it was concluded that microwave vacuum drying was the best way to dry red beans.

Significance and Novelty

Microscopic and macroscopic correlation analysis. The microstructures of red beans that have been dried through different methods were observed by scanning electron microscopy (SEM). By combining parameters such as color difference and water activity, a quantitative relationship between the drying process and the product quality was established, providing a scientific basis for the precise regulation of the drying process.

背景和目的红豆具有营养和药用价值，但其采收后的高水分含量阻碍了储存，需要干燥。不同的干燥方法对红豆的品质、营养成分和加工性能有不同的影响。因此，有必要找到最适合红豆干燥的方法。结果微波真空干燥的干燥速率最高（0.91%/min），是其他两种干燥方法的2倍以上，在9 min内达到目标水分含量，比传统干燥方法降低50%。水活度分别为0.832（热空气）、0.758（微波真空）和0.626（真空冷冻）。微波真空干燥在贮藏过程中保持了稳定的水分活度，而热风干燥引起的微观结构变化最小。真空冷冻干燥能耗最高（0.431 kWh），而微波真空干燥表现出更好的热稳定性。结论微波真空干燥组虽然在微观结构和水分活度方面不如其他两个处理组，但其干燥速度更快，干燥时间更短，色差和感官评价更好，功耗处于中等水平。综合考虑各种因素，得出微波真空干燥是红豆干燥的最佳方法。微观与宏观相关分析。用扫描电镜观察了不同干燥方法干燥红豆的微观结构。结合色差、水分活度等参数，建立了干燥过程与产品质量的定量关系，为干燥过程的精确调控提供了科学依据。

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引用次数: 0

Effects of Dehulling and Ultrasound on Rat-Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties 超声和脱皮对鼠眼豆脱皮的影响蛋白质浓缩物的物理化学和功能特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-19 DOI: 10.1002/cche.10891

Uyory Choe, So-Hui Shin, Kyung-Jin Yeum

Background and Objectives

This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.

Findings

Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H₀) of 84,580 compared to WBP's solubility of 66.9% and H₀ of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.

Conclusions

Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.

Significance and Novelty

This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.

背景与目的本研究旨在比较脱皮和超声处理对鼠眼豆浓缩蛋白理化性质和功能特性的影响。为此，制备了全豆蛋白（WBP）、去皮豆蛋白（DBP）、超声处理全豆蛋白（WBPU）和超声处理去皮豆蛋白（DBPU），并对其进行了评价。结果脱皮和超声处理均能显著影响其蛋白质含量和颜色特征。在样品中，DBPU在pH 7下的溶解度最高，为93.9%，表面疏水性（H0）为84,580，而WBP的溶解度为66.9%，H0为20,006。然而，乳化和发泡性能没有成比例地改善。在抗氧化能力方面，脱皮和超声处理显著增强ABTS实验，而DPPH实验无显著差异。结论脱壳和超声处理能明显改善DBPU的溶解度，提示其在蛋白类饮料中的应用前景。此外，颜色、营养成分和抗氧化活性的变化取决于种皮的去除，这意味着在功能食品中可能的用途。意义与新颖性本研究首次系统比较了脱皮和超声处理对鼠眼豆浓缩蛋白功能特性的联合影响。

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引用次数: 0

Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End-Use Characteristics 作物强化综合管理提高了硬红冬小麦籽粒产量和最终利用特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-19 DOI: 10.1002/cche.10890

Yijie Gui, Gengjun Chen, Wenfei Tian, Brent R. Jaenisch, Romulo P. Lollato, Yonghui Li

Background and Objectives

Crop management, variety selection, and environment can affect wheat milling and baking quality attributes. To optimize hard red winter wheat (HRWW) production, selecting appropriate varieties and implementing effective agronomic management strategies are essential. In this study, two wheat varieties (WB4458 and WB-Grainfield) were evaluated under five management strategies (i.e., a “farmer practice” plus four treatments with consecutively increasing management intensity) across six site-years, including three locations (Hutchinson, Belleville, and Leoti, Kansas, USA) over two growing seasons (2018 and 2019 harvest years). Our objective was to investigate whether management intensification could simultaneously improve yield and milling and baking attributes of HRWW.

Findings

Yield was impacted by the interaction among year (Y), location (L), management (M), and genotype (G). The Y × L × G × M interaction impacted grain kernel quality. The Y × G × M interaction impacted dough mixing properties, and the L × G × M was significant for flour pasting parameters. Certain crop management strategies, particularly those with enhanced fertility, significantly improved end-use quality traits (e.g., bread specific volume) as compared to conventional farmer's practice. Additionally, management practices with fungicide applications increased wet gluten content and flour water absorption.

Conclusion

Our results demonstrated that end-use quality traits including kernel and flour properties, and bread-making quality are strongly influenced by genotype, field management, environment, and interactions. Implementing genotype-specific, enhanced crop management strategies can improve both HRWW's grain yield and selected end-use characteristics.

Significance and Novelty

Our findings suggest that wheat end-use quality can be greatly improved by optimizing management strategies for specific, well-characterized production environments. The research provides breeders and food scientists with valuable insights into future studies aimed at optimizing HRWW to achieve high quality in both yield and end-use.

背景与目的作物管理、品种选择和环境都会影响小麦碾磨和烘焙品质属性。选择合适的品种和实施有效的农艺管理策略是优化硬红冬小麦生产的关键。在本研究中，对两个小麦品种（WB4458和WB-Grainfield）在6个样地年的5种管理策略（即“农民实践”加4种连续增加管理强度的处理）下进行了评估，包括三个地点（美国堪萨斯州的Hutchinson， Belleville和Leoti）在两个生长季节（2018年和2019年收获年）。我们的目的是研究强化管理是否可以同时提高HRWW的产量和碾磨和烘烤属性。产量受年份(Y)、地点(L)、管理(M)和基因型(G)的交互作用影响。Y × L × G × M互作影响籽粒品质。Y × G × M相互作用影响面团的混合性能，L × G × M对面团的糊化参数有显著影响。与传统农民的做法相比，某些作物管理战略，特别是那些提高肥力的作物管理战略，显著改善了最终用途质量特征（如面包比体积）。此外，施用杀菌剂的管理措施增加了湿面筋含量和面粉吸水率。结论基因型、田间管理、环境和相互作用对最终用途品质性状（籽粒和面粉特性）和面包品质有强烈影响。实施针对基因型的增强型作物管理策略可以提高HRWW的粮食产量和选定的最终用途特性。我们的研究结果表明，通过优化特定的、具有良好特征的生产环境的管理策略，可以大大提高小麦的最终使用质量。该研究为育种者和食品科学家提供了宝贵的见解，以优化HRWW的未来研究，以实现产量和最终用途的高质量。

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引用次数: 0

High- and Low-Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates 高蛋白和低蛋白豌豆基因型：分离蛋白理化、功能和品质特性的比较研究

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-15 DOI: 10.1002/cche.10889

Cassia Galves, Krishna Kishore Gali, Thomas D. Warkentin, James House, Michael Nickerson

Background and Objectives

This study evaluated the effect of seed protein content on the composition, physicochemical, functional, and quality properties of pea protein isolates recovered through alkaline extraction/isoelectric precipitation. Samples were divided into three high-protein lines (HPL), three low-protein lines (LPL), and one control (medium protein).

Findings

Isolates derived from HPLs had higher protein (92.4%–94.5%) compared to LPLs (79.9%–88.7%) and the control (~92%). The protein content was significantly correlated to the legumin/vicilin ratio (1.0–1.8), surface charge (−38 to −23 mV), and surface tension (49–52.7 mN/m). No significant correlation was observed between protein content and functionality. Minor variation was observed for emulsifying (17.7–22.1 m²/g) and foaming (160%–215%) properties. LPLs presented higher amino acid score (0.83), and In Vitro protein digestibility corrected amino acid score (~0.72) than HPLs (~0.72 and ~0.64, respectively). Protein digestibility was in the range of ~87% for all lines.

Conclusions

Seed protein concentration impacted the pea protein isolates' proximate composition, quality, and physicochemical/surface properties. HPLs presented higher total protein content and LPLs presenting overall higher protein quality, whereas functionality did not differ significantly between HPLs versus LPLs.

Significance and Novelty

Our findings highlight the importance of sourcing and selecting pea lines tailored to specific applications, with a trade-off between protein quantity versus quality.

背景与目的通过碱性提取/等电沉淀法，研究了豌豆种子蛋白含量对豌豆分离蛋白组成、理化性质、功能及品质的影响。样品分为3个高蛋白系（HPL）、3个低蛋白系（LPL）和1个对照（中蛋白）。结果hpl分离株的蛋白含量（92.4% ~ 94.5%）高于lpl（79.9% ~ 88.7%）和对照组（~92%）。蛋白含量与豆豆蛋白/绒毛蛋白比（1.0 ~ 1.8）、表面电荷（−38 ~−23 mV）和表面张力（49 ~ 52.7 mN/m）显著相关。蛋白质含量与功能之间无显著相关性。乳化性能（17.7 ~ 22.1 m2/g）和发泡性能（160% ~ 215%）变化不大。lpl的氨基酸评分（0.83）和体外蛋白质消化率校正氨基酸评分（~0.72）均高于hpl（分别为~0.72和~0.64）。所有品系的蛋白质消化率均在~87%范围内。结论种子蛋白浓度影响豌豆分离蛋白的近似组成、质量和理化/表面性质。HPLs具有更高的总蛋白质含量，而lpl具有更高的整体蛋白质质量，而功能在hpl和lpl之间没有显着差异。我们的研究结果强调了采购和选择适合特定应用的豌豆品系的重要性，并在蛋白质数量与质量之间进行权衡。

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引用次数: 0

A Curve Fitting Method for Analyzing Starch Granule Size Distributions in Cereals 分析谷物中淀粉粒度分布的曲线拟合方法

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-05-04 DOI: 10.1002/cche.10888

Rose McNelly, Amy Briffa, Georgia Yiasoumi, Cristobal Uauy, Ryo Matsushima, David Seung

Background and Objectives

The size distribution of starch granules is an important factor in determining the functional and nutritional properties of starch. However, a simple, standardized method for their analysis is lacking. Here, we developed an approach for estimating granule size parameters using a Python script that fits curves to volumetric granule size distributions generated using a Coulter counter.

Findings

The bimodal size distribution of starch from most wheat and barley cultivars could be best described with a mixed distribution curve. A log-normal distribution was fitted to the small B-type granules, and a normal distribution was fitted to the large A-type granules, allowing estimation of their relative abundance and size parameters despite their overlapping size distributions. However, the optimal fitting is altered in wheat mutants with large perturbations in B-type granule content. In maize and rice, which have unimodal granule size distributions, size parameters were calculated by fitting a single normal distribution.

Conclusions

Curve fitting is an effective approach for estimating starch granule size parameters in diverse cereals, particularly the Triticeae with A- and B-type granules.

Significance and Novelty

We provide new tools and guidelines for the quantitative analysis of granule size in cereals.

背景与目的淀粉颗粒的大小分布是决定淀粉功能和营养特性的重要因素。然而，缺乏一种简单、标准化的分析方法。在这里，我们开发了一种使用Python脚本估计颗粒尺寸参数的方法，该脚本将曲线拟合到使用Coulter计数器生成的体积颗粒尺寸分布中。结果大多数小麦和大麦品种淀粉的双峰型大小分布可以用混合分布曲线来描述。小的b型颗粒符合对数正态分布，大的A型颗粒符合正态分布，尽管它们的尺寸分布重叠，但可以估计它们的相对丰度和尺寸参数。然而，最优拟合在小麦突变体中随着b型颗粒含量的大扰动而改变。在玉米和水稻中，粒径分布为单峰分布，粒径参数通过拟合单一正态分布来计算。结论曲线拟合是估算各种谷物淀粉粒度参数的有效方法，特别是A型和b型颗粒的小麦。意义与新颖性为谷物粒度的定量分析提供了新的工具和指南。

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引用次数: 0

Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation 龙游年糕发酵过程中微生物动态演替及风味特征

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-04-22 DOI: 10.1002/cche.10887

Weixi Li, Zhaogui Chen, Chunmei Chen, Danli Jin, Zhengbiao Gu, Yan Hong

Background and Objective

Longyou fermented rice cake is a traditional Chinese delicacy with a unique flavor. Nevertheless, the pathways involved in the microbiota-driven aroma formation during fermentation remain unclear. This study revealed the dynamic changes in rice slurry during the fermentation of Longyou rice cakes, and the microorganisms therein were analyzed at the genus level. By combining the volatile metabolite results, microbial functional enzymes from high-throughput sequencing, results from the Kyoto Encyclopedia of Genes and Genomes database, and literature data, the metabolic network associated with rice slurry was predicted.

Findings

A total of 33 volatile compounds and 11 key aromatic compounds were identified during the fermentation. Due to the interaction of physicochemical factors and microorganisms, Saccharomyces and Lactobacillus gradually became the dominant microorganisms in rice slurry. Functional predictions showed that the main metabolic pathways of the microorganisms were carbohydrate, energy, and amino acid metabolism, which were significantly correlated with the production of unique flavor compounds in Longyou rice slurry.

Conclusion

A variety of microorganisms are positively associated with key flavor substances.

Significance and Novelty

This study provides insights into the modulation of flavor by microbial genera during fermentation.

背景与目的龙游年糕是一种风味独特的中国传统美食。然而，在发酵过程中，微生物群驱动的香气形成的途径仍不清楚。本研究揭示了龙游年糕发酵过程中米浆的动态变化，并对其中的微生物进行了属水平的分析。结合挥发性代谢物结果、高通量测序的微生物功能酶、京都基因和基因组百科全书数据库的结果以及文献数据，预测了与稻浆相关的代谢网络。结果发酵过程中共鉴定出33种挥发性化合物和11种关键芳香族化合物。由于理化因素和微生物的相互作用，酵母菌和乳杆菌逐渐成为米浆中的优势微生物。功能预测表明，这些微生物的主要代谢途径是碳水化合物、能量代谢和氨基酸代谢，这些代谢途径与龙游米浆中独特风味化合物的产生显著相关。结论多种微生物与关键风味物质呈正相关。本研究为发酵过程中微生物属对风味的调节提供了新的见解。

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引用次数: 0

Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice 利用高光谱成像系统和机器学习预测水稻直链淀粉含量

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-04-20 DOI: 10.1002/cche.10886

Mahsa Edris, Sajad Kiani, Mahdi Ghasemi-Varnamkhasti, Hassan Yazdanpanah, Zahra Izadi

Background and Objectives

This study evaluates the capability of a hyperspectral imaging (HSI) system combined with machine learning techniques as a rapid and non-destructive technology to predict the percentage of amylose content in rice. Ninety pure rice samples were procured from different geographical origins in Iran. The samples were scanned using the HSI system and then their amylose concentration was determined (based on ISO 6647-2) to create a reference database.

Findings

Spectral data were pre-processed using MSC and SG algorithms and then were fed to PCA for data reduction. Next, four machine learning methods, PLSR, SVR, MLP, and RBF, were applied to predict the percentage of the amylose content of the rice samples. Results showed that the amylose content was predicted using the PLSR with values of R²_val = 0.929, RMSE p = 0.006, and for MLP, RBF, and SVR with values of R²_val = 0.971, RMSE p = 0.43, R²_val = 0.976, and RMSEP p = 0.0038, and R²_val = 0.95, and RMSE p = 0.014, respectively.

Conclusions

The artificial intelligence algorithms, MLP and RBF, have predicted similar but better results than the SVR and PLSR methods. Therefore, the HSI system and artificial intelligence algorithms provided satisfactory results.

Significance and Novelty

The findings from this study will inform the rice supply chains that the HSI system could be used as a reliable, out-lab, and fast method for predicting the percentage of amylose content in rice samples.

本研究评估了结合机器学习技术的高光谱成像（HSI）系统作为一种快速、无损的技术来预测水稻中直链淀粉含量百分比的能力。从伊朗不同的地理来源采购了90个纯米样本。使用HSI系统扫描样品，然后测定其直链淀粉浓度（基于ISO 6647-2）以创建参考数据库。结果采用MSC和SG算法对光谱数据进行预处理，并将其送入主成分分析进行数据约简。接下来，应用PLSR、SVR、MLP和RBF四种机器学习方法预测大米样品中直链淀粉含量的百分比。结果表明，直链淀粉含量的PLSR预测值为R2val = 0.929, RMSE p = 0.006； MLP、RBF和SVR预测值分别为R2val = 0.971, RMSE p = 0.43, R2val = 0.976, RMSEP p = 0.0038, R2val = 0.95, RMSE p = 0.014。结论人工智能算法MLP和RBF的预测结果与SVR和PLSR方法相似，但效果更好。因此，HSI系统和人工智能算法提供了令人满意的结果。这项研究的发现将告知大米供应链，HSI系统可以作为一种可靠的、实验室外的、快速的方法来预测大米样品中直链淀粉含量的百分比。

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引用次数: 0

Evaluation of AOAC-Method 2017.16: Detection of Oligosaccharides as Low Molecular Weight Soluble Dietary Fiber

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-04-14 DOI: 10.1002/cche.10885

Rebekka Elke Schmidt, Mirko Bunzel

Background and Objectives

In many countries, the Codex Alimentarius definition of dietary fiber has been adopted with the optional inclusion of oligosaccharides with a degree of polymerization (dp) of ≥ 3. These oligosaccharides are usually captured as low molecular weight soluble dietary fiber (LMWSDF). The suitability of the AOAC-method 2017.16 for the determination of LMWSDF was evaluated, focusing on the correct differentiation between LMWSDF and mono- and disaccharides using different groups of oligosaccharides.

Findings

Desalting of LMWSDF with ion exchange resins resulted in an expected, almost complete loss of uronic acid-based oligosaccharides. Due to their elution behavior in size exclusion chromatography, pentotrioses (arabinotriose, xylotriose) were excluded from LMWSDF. Differently, 1,6-linked hexobioses such as melibiose eluted earlier than 1,4-linked hexobioses (such as the standard maltose) and were incorrectly captured as LMWSDF.

Conclusions

A precise determination of LMWSDF content using AOAC-method 2017.16 depends on the sample to be analyzed. As LMWSDF cannot always be analyzed correctly, these data raise additional questions about the suitability of the dietary fiber definition.

Significance and Novelty

This study indicates that data of the AOAC-method 2017.16 applied to samples containing rather unusual oligosaccharides have to be carefully interpreted.

背景和目的在许多国家，食品法典委员会对膳食纤维的定义已被采用，并可选择纳入聚合度(dp)≥3的低聚糖。这些低聚糖通常被捕获为低分子量可溶性膳食纤维（LMWSDF）。对AOAC-method 2017.16测定LMWSDF的适用性进行了评价，重点考察了使用不同低聚糖基团对LMWSDF与单糖和双糖的正确区分。用离子交换树脂脱盐LMWSDF导致了预期的，几乎完全损失的醛酸基低聚糖。由于戊三糖（阿拉伯三糖、木糖三糖）在粒径层析中的洗脱行为，从LMWSDF中排除。不同的是，1,6-连接的六糖，如蜜利二糖，比1,4-连接的六糖（如标准麦芽糖）更早被洗脱，并且被错误地捕获为LMWSDF。结论AOAC-method 2017.16对LMWSDF含量的精确测定取决于待分析样品。由于不能总是正确地分析LMWSDF，这些数据提出了关于膳食纤维定义的适用性的额外问题。意义与新颖性本研究表明，AOAC-method 2017.16的数据适用于含有相当罕见的低聚糖的样品，必须仔细解释。

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引用次数: 0

Effect of Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-04-11 DOI: 10.1002/cche.10882

Theertha DP, Suresh D. Sakhare

Background and Objectives

The study aims to assess the influence of pre-milling techniques such as germination (GT) and hydrothermal treatment (HTT), as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain. The study aims to assess the influence of pre-milling techniques such as GT and HTT, as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain were investigated.

Results

Milling fractionation revealed a higher yield of finer fractions in GT (63.60%) and coarser fractions in HTT (27.80%). Nutritional components like fat, protein, and minerals were predominantly found in the finer fractions across all treatments. HTT demonstrated superior water-holding capacity and lower oil-holding capacity compared to GT. GT fractions exhibited a higher solubility index and lower gelation capacity (14%). Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were notably enhanced in finer fractions.

Conclusions

The proposed study revealed that germination and HTTs effectively alter the physical, chemical, and functional properties of sorghum grains. These treatments modified the structural integrity of sorghum grains and influenced their milling efficiency and yield. Sorghum fractionation based on processing and particle size generates specific nutrient-rich fractions with distinct functionalities, offering the potential for the development of innovative functional food products.

背景与目的本研究旨在评估高粱种子萌发（GT）和水热处理（HTT）等碾磨前技术以及碾磨后工艺（包括面粉粒度）对碾磨结果的影响，并研究其营养和功能属性。本研究旨在评估碾磨前技术（如GT和HTT）以及碾磨后工艺（包括面粉粒度）对碾磨结果的影响，并研究其对高粱籽粒的营养和功能属性的影响。结果碾磨分馏结果显示，GT中较细组分得率为63.60%，HTT中较粗组分得率为27.80%。营养成分，如脂肪、蛋白质和矿物质，主要存在于所有处理的细颗粒中。与GT相比，HTT表现出更好的持水能力和更低的持油能力。GT馏分表现出更高的溶解指数和更低的凝胶能力（14%）。糊化性能，包括峰值粘度、热糊化粘度和冷糊化粘度，在较细的馏分中显著增强。结论萌发和高温胁迫能有效地改变高粱籽粒的物理、化学和功能特性。这些处理改变了高粱籽粒的结构完整性，影响了高粱的碾磨效率和产量。根据加工过程和粒度，高粱分馏产生具有独特功能的特定营养丰富的馏分，为创新功能食品的开发提供了潜力。

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引用次数: 0

Investigating the Potential of Fine Bulgur-Wheat Flour in Lebanese Flatbread for Enhancing Food Security and Consumer Satisfaction 研究黎巴嫩面饼中优质保加利亚小麦面粉对提高食品安全和消费者满意度的潜力

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2025-03-31 DOI: 10.1002/cche.10884

Kteich Ola, Damerji Tamar, Alkhatib Ali, Nancy Hallal, Ramadan Wiam

Background and Objectives

Lebanon reliance on wheat imports presents significant challenges to food security, necessitating innovative strategies to incorporate locally available resources. Bulgur, a staple ingredient in Lebanese traditional cuisine, is widely produced in Lebanon. It is a promising ingredient for enhancing the sustainability of Lebanese flatbread production while reducing dependency on imported wheat. This study evaluates the sensory (crumb and crust color, texture, odor, flavor, roll-ability, fold-ability, and overall acceptability) and analytical (moisture content, pH, water activity, and yeast/mold formation) characteristics of Lebanese flatbread prepared with varying bulgur content (0%–20%).

Findings

The inclusion of bulgur did not significantly impact sensory attributes except for roll-ability and fold-ability (p ≤ 0.05). Positive correlations were observed between these attributes and odor and overall acceptability (p ≤ 0.05).

Conclusions

Incorporating bulgur in bread was well accepted by consumers and maintained a shelf life of 5–6 days. This is the first study in Lebanon to investigate the integration of bulgur into Lebanese flatbread, showing its high local production and cultural relevance.

Significance and Novelty

By proposing a practical application of bulgur in staple food production, this study differentiates itself by addressing both economic and food security challenges, offering a sustainable solution for reducing wheat import dependency.

背景和目标黎巴嫩对小麦进口的依赖给粮食安全带来了重大挑战，需要采取创新战略，将当地现有资源纳入其中。Bulgur是黎巴嫩传统美食的主要原料，在黎巴嫩广泛生产。它是一种很有希望的成分，可以提高黎巴嫩大饼生产的可持续性，同时减少对进口小麦的依赖。本研究评估了用不同碾碎粉含量（0%-20%）制备的黎巴嫩面饼的感官特性（面包屑和面包皮颜色、质地、气味、风味、可卷性、可折叠性和总体可接受性）和分析特性（水分含量、pH值、水活度和酵母/霉菌形成）。结果除可卷曲性和可折叠性外，碾碎物的加入对其他感官属性无显著影响（p≤0.05）。这些属性与气味和总体可接受度呈正相关（p≤0.05）。结论在面包中加入碾碎粉，可保持5 ~ 6天的保质期，为消费者所接受。这是黎巴嫩第一个调查将碾碎肉融入黎巴嫩大饼的研究，显示了其高度的当地生产和文化相关性。通过提出碾碎小麦在主食生产中的实际应用，本研究的与众不同之处是解决了经济和粮食安全挑战，为减少小麦进口依赖提供了可持续的解决方案。

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