Malt barley is a specialty crop in which quality characteristics are as important as grain yields. Short stature genes used to increase grain yields in barley have variable effects on malt quality. Effects of sdw1.d semidwarf gene on malting quality were examined using a near isogenic line (NIL) in six field trials.
Findings
sdw1.d increased malt extract percentage significantly in five trials by 1.7% and decreased test weight (2.0–3.5 kg) in three trials. Grain weight increased in three trials where lodging was common while decreasing in two where lodging was not severe and not changing in one. Diastatic power of sdw1.d NIL was significantly higher in four trials and similar in two trials compared to recurrent parent Tokak. No change was observed for α-amylase activity.
Conclusions
The lack of reports indicating a direct association of Sdw1 mutants with diastatic power and the presence of quantitative trait locus (QTL) around the Sdw1 gene in numerous studies implied that higher diastatic power of the NIL could be due to linkage rather than the pleiotropic effect of sdw1.d.
Significance and Novelty
Improved malting quality of the NIL appeared to be the result of indirect effects of sdw1.d due to reduced lodging and linkage with diastatic power QTL.
{"title":"Barley semidwarf allele sdw1.d improves malting quality indirectly in a near isogenic line","authors":"Nejdet Kandemir, Ibrahim Saygili","doi":"10.1002/cche.10814","DOIUrl":"10.1002/cche.10814","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Malt barley is a specialty crop in which quality characteristics are as important as grain yields. Short stature genes used to increase grain yields in barley have variable effects on malt quality. Effects of <i>sdw1.d</i> semidwarf gene on malting quality were examined using a near isogenic line (NIL) in six field trials.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p><i>sdw1.d</i> increased malt extract percentage significantly in five trials by 1.7% and decreased test weight (2.0–3.5 kg) in three trials. Grain weight increased in three trials where lodging was common while decreasing in two where lodging was not severe and not changing in one. Diastatic power of <i>sdw1.d</i> NIL was significantly higher in four trials and similar in two trials compared to recurrent parent Tokak. No change was observed for α-amylase activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The lack of reports indicating a direct association of <i>Sdw1</i> mutants with diastatic power and the presence of quantitative trait locus (QTL) around the <i>Sdw1</i> gene in numerous studies implied that higher diastatic power of the NIL could be due to linkage rather than the pleiotropic effect of <i>sdw1.d</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Improved malting quality of the NIL appeared to be the result of indirect effects of <i>sdw1.d</i> due to reduced lodging and linkage with diastatic power QTL.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1131-1138"},"PeriodicalIF":2.2,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141550437","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}
High-molecular-weight glutenin subunits (HMW-GSs) composition has a significant influence on wheat gluten strength and product quality. Flour protein content and gluten strength required for making soft-bite white salted noodles (WSNs) are well established, whereas the association of HMW-GS composition with WSN quality is poorly understood. Eastern US soft winter (ESW) wheat varieties carrying diverse HMW-GS profiles were evaluated for protein characteristics and WSN-making quality and compared to those of commercial noodle flours (CNFs) to identify HMW-GSs desirable for making noodles.
Findings
Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 121 produced WSN with higher cooking loss, and lower hardness and tensile force than those carrying subunits 5 + 10, 2 + 12, or 2 + 10. The 1BL/1RS translocation exhibited an association with increased adhesiveness of WSN.
Conclusions
ESW wheat varieties carrying one of three HMW-GS profiles, (2*, 7* + 8, 5 + 10), (2*, 7 + 9, 5 + 10) or (2*, 13 + 16, 2 + 12), produced WSN of comparable quality to those prepared from CNFs.
Significance and Novelty
The determination of HMW-GS composition would be an effective tool for the identification and development of ESW wheat varieties possessing protein characteristics suitable for making WSN.
{"title":"High-molecular-weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft-bite white salted noodles","authors":"Fengyun Ma, Byung-Kee Baik","doi":"10.1002/cche.10813","DOIUrl":"10.1002/cche.10813","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>High-molecular-weight glutenin subunits (HMW-GSs) composition has a significant influence on wheat gluten strength and product quality. Flour protein content and gluten strength required for making soft-bite white salted noodles (WSNs) are well established, whereas the association of HMW-GS composition with WSN quality is poorly understood. Eastern US soft winter (ESW) wheat varieties carrying diverse HMW-GS profiles were evaluated for protein characteristics and WSN-making quality and compared to those of commercial noodle flours (CNFs) to identify HMW-GSs desirable for making noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Subunit 2* showed associations with low cooking yield and high hardness of cooked WSN. ESW wheat varieties carrying subunits 2 + 12<sub>1</sub> produced WSN with higher cooking loss, and lower hardness and tensile force than those carrying subunits 5 + 10, 2 + 12, or 2 + 10. The 1BL/1RS translocation exhibited an association with increased adhesiveness of WSN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ESW wheat varieties carrying one of three HMW-GS profiles, (2*, 7* + 8, 5 + 10), (2*, 7 + 9, 5 + 10) or (2*, 13 + 16, 2 + 12), produced WSN of comparable quality to those prepared from CNFs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The determination of HMW-GS composition would be an effective tool for the identification and development of ESW wheat varieties possessing protein characteristics suitable for making WSN.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1118-1130"},"PeriodicalIF":2.2,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141550439","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}
Yanmei Wei, Qiuyan Ren, Yuting Zhang, Pei Li, Ku Li, Xiangjun Liu, Shensheng Xiao, Xuedong Wang, Yan Wu
Background and Objectives
Wheat gluten is a high-quality, low-priced, and nutritious plant protein. Applications of wheat gluten protein could be expanded by improving its solubility through enzymatic modifications. Herein, we investigated the effect of proteolytic processing on the physicochemical properties of wheat gluten protein.
Findings
The degree of hydrolysis, trichloroacetic acid-soluble nitrogen (TCA-SN), and peptidyl nitrogen content of the enzymatic digestion products increased, and the TCA-SN content exceeded 60% in all cases. The ζ-potentials of all products after enzymatic digestion were significantly decreased and were negative. Three enzymatic solutions increased the stability of the solution system and the surface hydrophobicity of the enzymatic products to different degrees. The products after enzymatic digestion by alkaline protease had better antioxidant capacity.
Conclusions
This study provides theoretical support for expanding the applications for wheat protein to achieve the added value of wheat products and enhance the utilization rate of these readily available raw materials.
Significance and Novelty
This study investigates the dual enzyme stepwise enzymatic hydrolysis of wheat gluten protein by alkaline protease and neutral protease, which increases the water-soluble protein content of wheat gluten protein. The resulting hydrolysate has a high peptide nitrogen content.
{"title":"Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products","authors":"Yanmei Wei, Qiuyan Ren, Yuting Zhang, Pei Li, Ku Li, Xiangjun Liu, Shensheng Xiao, Xuedong Wang, Yan Wu","doi":"10.1002/cche.10810","DOIUrl":"10.1002/cche.10810","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat gluten is a high-quality, low-priced, and nutritious plant protein. Applications of wheat gluten protein could be expanded by improving its solubility through enzymatic modifications. Herein, we investigated the effect of proteolytic processing on the physicochemical properties of wheat gluten protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The degree of hydrolysis, trichloroacetic acid-soluble nitrogen (TCA-SN), and peptidyl nitrogen content of the enzymatic digestion products increased, and the TCA-SN content exceeded 60% in all cases. The ζ-potentials of all products after enzymatic digestion were significantly decreased and were negative. Three enzymatic solutions increased the stability of the solution system and the surface hydrophobicity of the enzymatic products to different degrees. The products after enzymatic digestion by alkaline protease had better antioxidant capacity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study provides theoretical support for expanding the applications for wheat protein to achieve the added value of wheat products and enhance the utilization rate of these readily available raw materials.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study investigates the dual enzyme stepwise enzymatic hydrolysis of wheat gluten protein by alkaline protease and neutral protease, which increases the water-soluble protein content of wheat gluten protein. The resulting hydrolysate has a high peptide nitrogen content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1094-1105"},"PeriodicalIF":2.2,"publicationDate":"2024-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506265","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}
Limited information exists regarding the impact of high levels of cross-linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight) and wheat protein isolate (WPI) in low net carb breads (RS4-Bread), enzyme crackers (RS4-Enzyme), and saltine crackers (RS4-Saltine).
Findings
RS4-Bread had comparable bread quality, loaf volumes, and crumb firmness (Days 0, 1, and 7) as the wheat flour control. The in vitro total dietary fiber analysis of RS4-Bread yielded a fiber recovery of 90.0%–98.1%, db. RS4-Enzyme had higher water absorption, longer mixing time, and less elastic dough, but comparable cracker hardness to the control. RS4-Saltine had a higher water absorption, but lower cracker hardness compared to the control. Fiber recovery of RS4-Enzyme and RS4-Saltine crackers were 85.6% and 88.8%, respectively.
Conclusions
Analytical measurements indicated a significant discrepancy in predicting bake mix time and absorption for RS4-Bread. This research fills gaps in the understanding of low net carb bread, saltine crackers, and enzyme crackers, providing valuable insights into future product development.
Significance and Novelty
Combining RS4 and WPI offers potential for health-promoting, high-fiber, low net carb products, applicable in various flour-based foods.
{"title":"Low net carbohydrate bakery products using cross-linked phosphorylated wheat resistant starch type 4","authors":"Tanya Jeradechachai, Clodualdo C. Maningat","doi":"10.1002/cche.10811","DOIUrl":"10.1002/cche.10811","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Limited information exists regarding the impact of high levels of cross-linked phosphorylated resistant wheat starch type 4 (RS4) in bakery products. This study aimed to explore the impact of incorporating RS4 (at 64%–83% flour weight) and wheat protein isolate (WPI) in low net carb breads (RS4-Bread), enzyme crackers (RS4-Enzyme), and saltine crackers (RS4-Saltine).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>RS4-Bread had comparable bread quality, loaf volumes, and crumb firmness (Days 0, 1, and 7) as the wheat flour control. The in vitro total dietary fiber analysis of RS4-Bread yielded a fiber recovery of 90.0%–98.1%, db. RS4-Enzyme had higher water absorption, longer mixing time, and less elastic dough, but comparable cracker hardness to the control. RS4-Saltine had a higher water absorption, but lower cracker hardness compared to the control. Fiber recovery of RS4-Enzyme and RS4-Saltine crackers were 85.6% and 88.8%, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Analytical measurements indicated a significant discrepancy in predicting bake mix time and absorption for RS4-Bread. This research fills gaps in the understanding of low net carb bread, saltine crackers, and enzyme crackers, providing valuable insights into future product development.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Combining RS4 and WPI offers potential for health-promoting, high-fiber, low net carb products, applicable in various flour-based foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"303-311"},"PeriodicalIF":2.2,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506266","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}
This study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. An ultracentrifugal mill was used to prepare purple WWF samples from four distinct purple wheat cultivars (Ariheukchal, AC; Ariheuk, AH; Arijinheuk, AJ; and Sintong, ST) each with different kernel hardness values and amylose contents.
Findings
The average particle diameter (d50) of the WWFs (ST < AJ < AH < AC) was positively correlated with the kernel hardness. The amylose contents of the WWFs increased in the order AC < AH < AJ < ST, whereas their solvent retention capacities (SRCs) in water and sodium carbonate solutions followed the reverse order, similar to the d50. SDS sedimentation volumes did not correlate with the protein contents. ST showed significantly lower total phenolic and anthocyanin contents and antioxidant activities than the other varieties.
Conclusions
Kernel hardness and amylose content significantly influenced the particle size, damaged starch content, SRC, and pasting properties of the WWFs. Additionally, the nutritional components and antioxidant activities of AC, AH, and AJ suggested strong potential for diverse functional products.
Significance and Novelty
Purple WWFs with different kernel hardness values and amylose contents were compared scientifically for the first time.
背景和目的 本研究旨在比较紫色全麦粉（WWF）的质量，因为紫色全麦粉具有各种健康益处。使用超离心机制备了四种不同的紫色小麦栽培品种（Ariheukchal，AC；Ariheuk，AH；Arijinheuk，AJ；Sintong，ST）的紫色全麦粉样品，每种小麦的麦仁硬度值和直链淀粉含量各不相同。WWFs的直链淀粉含量按照AC < AH < AJ < ST的顺序增加，而它们在水和碳酸钠溶液中的溶剂保留能力（SRCs）则按照相反的顺序增加，与d50相似。SDS 沉降体积与蛋白质含量无关。结论果仁硬度和直链淀粉含量对 WWF 的粒度、受损淀粉含量、SRC 和粘贴性能有显著影响。此外，AC、AH 和 AJ 的营养成分和抗氧化活性表明它们具有生产多种功能性产品的巨大潜力。
{"title":"Impact of kernel hardness and amylose content on quality characteristics of purple-colored whole wheat flour","authors":"Tingting Zhang, Hyungseop Kim, Meera Kweon","doi":"10.1002/cche.10809","DOIUrl":"10.1002/cche.10809","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study aimed to compare the quality of purple whole wheat flours (WWFs), which exhibit various health benefits. An ultracentrifugal mill was used to prepare purple WWF samples from four distinct purple wheat cultivars (Ariheukchal, AC; Ariheuk, AH; Arijinheuk, AJ; and Sintong, ST) each with different kernel hardness values and amylose contents.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The average particle diameter (d50) of the WWFs (ST < AJ < AH < AC) was positively correlated with the kernel hardness. The amylose contents of the WWFs increased in the order AC < AH < AJ < ST, whereas their solvent retention capacities (SRCs) in water and sodium carbonate solutions followed the reverse order, similar to the d50. SDS sedimentation volumes did not correlate with the protein contents. ST showed significantly lower total phenolic and anthocyanin contents and antioxidant activities than the other varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Kernel hardness and amylose content significantly influenced the particle size, damaged starch content, SRC, and pasting properties of the WWFs. Additionally, the nutritional components and antioxidant activities of AC, AH, and AJ suggested strong potential for diverse functional products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Purple WWFs with different kernel hardness values and amylose contents were compared scientifically for the first time.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1084-1093"},"PeriodicalIF":2.2,"publicationDate":"2024-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10809","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141527972","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}
<div> <section> <h3> Background and Objectives</h3> <p>This study was carried out to evaluate the difference in physiochemical, functional, cooking, textural, and pasting properties along with amino acid profile of nine basmati and nine nonbasmati rice varieties. Principle component statistical analysis was done to analyse the relationships among different properties of these varieties. Some verities containing high amylose content and good amino acid profile were selected for further development of extruded products (rice extrudates).</p> </section> <section> <h3> Findings</h3> <p>Variations were observed in the physicochemical and functional properties of basmati and nonbasmati varieties. Low amylose rice varieties had higher cooking time, firmness, pasting temperature, and lower pasting viscosity. Selected high amylose-containing varieties were showed higher bulk density but lower expansion ratio and hardness of rice extrudates. Result of this study will help industry for selection of rice for development of gluten-free rice-based breakfast cereals, puffed rice snacks, and so forth.</p> </section> <section> <h3> Conclusions</h3> <p>Among all varieties, PR122, PR128, PB3, PB4, and PB1121 exhibited higher levels of ash content, amylose content and protein content. Consequently, these varieties demonstrated longer CT, greater GSL, higher cooked grain firmness, and higher pasting PT, although they exhibited lower PV. PB1637, PB1509, PB1121, and PB4 displayed higher levels of essential AAs and sweet taste attributing amino acids, such as serine, glycine, and alanine, when compared to the other varieties. The results showed that rice containing higher amylose had lower expansion ratio of the extrudates, while higher bulk density and hardness. PR126 and CSR30 had the highest expansion ratio among the varieties that have been evaluated. Based on these results, PR126 and CSR30 could be used to make gluten-free rice-based breakfast cereals, rice snacks, and instant products.</p> </section> <section> <h3> Significance and Novelty</h3> <p>Physiochemical, functional, cooking, texture, pasting properties as well as amino acid profile were evaluated of different basmati and non-basmati Indian (Punjab) varieties. Principle component (Relationship) analysis between various properties and different rice varieties was carried out. Extrusion is the most versatile processing technology used in the food industry to develop the product having better functional and sensory characteristics. The findings highlight the necessity of taking amylose content and amino acid composition into account when selecting rice types for preparation of extruded rice fo
{"title":"Physicochemical, functional, pasting, and amino acid compositions of milled rice, and extrusion behavior of milled rice from basmati and nonbasmati varieties","authors":"Swasti Mudgal, Narpinder Singh","doi":"10.1002/cche.10807","DOIUrl":"10.1002/cche.10807","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study was carried out to evaluate the difference in physiochemical, functional, cooking, textural, and pasting properties along with amino acid profile of nine basmati and nine nonbasmati rice varieties. Principle component statistical analysis was done to analyse the relationships among different properties of these varieties. Some verities containing high amylose content and good amino acid profile were selected for further development of extruded products (rice extrudates).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Variations were observed in the physicochemical and functional properties of basmati and nonbasmati varieties. Low amylose rice varieties had higher cooking time, firmness, pasting temperature, and lower pasting viscosity. Selected high amylose-containing varieties were showed higher bulk density but lower expansion ratio and hardness of rice extrudates. Result of this study will help industry for selection of rice for development of gluten-free rice-based breakfast cereals, puffed rice snacks, and so forth.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Among all varieties, PR122, PR128, PB3, PB4, and PB1121 exhibited higher levels of ash content, amylose content and protein content. Consequently, these varieties demonstrated longer CT, greater GSL, higher cooked grain firmness, and higher pasting PT, although they exhibited lower PV. PB1637, PB1509, PB1121, and PB4 displayed higher levels of essential AAs and sweet taste attributing amino acids, such as serine, glycine, and alanine, when compared to the other varieties. The results showed that rice containing higher amylose had lower expansion ratio of the extrudates, while higher bulk density and hardness. PR126 and CSR30 had the highest expansion ratio among the varieties that have been evaluated. Based on these results, PR126 and CSR30 could be used to make gluten-free rice-based breakfast cereals, rice snacks, and instant products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Physiochemical, functional, cooking, texture, pasting properties as well as amino acid profile were evaluated of different basmati and non-basmati Indian (Punjab) varieties. Principle component (Relationship) analysis between various properties and different rice varieties was carried out. Extrusion is the most versatile processing technology used in the food industry to develop the product having better functional and sensory characteristics. The findings highlight the necessity of taking amylose content and amino acid composition into account when selecting rice types for preparation of extruded rice fo","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1055-1070"},"PeriodicalIF":2.2,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506268","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}
Lu Liu, Jingwen Xu, Ge Zhang, Nisi Gao, Xuebing Xu, Renyong Zhao
Background and Objective
There is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain-based bread were reduced compared to refined wheat-based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra-fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied.
Findings
The increased addition of ultra-fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra-fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread.
Conclusions
The partial substitution of wheat with ultra-fine ground whole grain HB from 5% to 40% wheat significantly affected wheat-HB dough properties and resultant bread qualities mainly due to weakened gluten networking.
Significance and Novelty
The 5%–10% substitution of wheat by ultra-fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.
{"title":"Effect of ultra-fine ground whole grain highland barley substitution on wheat dough properties and bread qualities","authors":"Lu Liu, Jingwen Xu, Ge Zhang, Nisi Gao, Xuebing Xu, Renyong Zhao","doi":"10.1002/cche.10805","DOIUrl":"10.1002/cche.10805","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>There is a growing interest in incorporating whole grain highland barley (HB) to wheat bread for improving nutrients and potential health benefits. However, the qualities and sensory properties of whole grain-based bread were reduced compared to refined wheat-based bread due to the strong water absorption and large particle size of dietary fiber in whole grain. Therefore, ultra-fine ground whole grain HB partially substituted 5%–40% wheat flour to make bread, and the relevant dough properties and bread qualities were studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The increased addition of ultra-fine ground whole grain HB from 5% to 40% to wheat increased dough development time, whereas, decreased dough stability time, elasticity, pH, G′ modulus, and G″ modulus. The increased substitution of ultra-fine ground whole grain HB to wheat further reduced the specific volume, cohesiveness, elasticity, and resilience of bread, whereas, increased the hardness, adhesiveness, and chewiness of bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The partial substitution of wheat with ultra-fine ground whole grain HB from 5% to 40% wheat significantly affected wheat-HB dough properties and resultant bread qualities mainly due to weakened gluten networking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The 5%–10% substitution of wheat by ultra-fine ground whole grain HB showed the optimum dough properties and bread qualities compared to other treatments, which substituted 20%–40% wheat flour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1032-1042"},"PeriodicalIF":2.2,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141506269","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}
Rose Otema Baah, Kwaku-Gyebi Duodu, John Reginald Nuttal Taylor, Mohammad Naushad Emmambux
Background and Objectives
Starch modification using heat-moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the glycemic index (GI). This study aims to determine the nutritional and functional properties of infrared (IR)- and microwave (MW) heat-moisture-treated (HMT) white and red non-tannin, and red tannin sorghum meals with the aim of further reducing the estimated GI.
Findings
All treated meals had significantly (p < .05) lower pasting peak viscosity than the untreated samples, possibly due to aggregate formation observed under the light microscope, restricting the starch from swelling to form a high-viscosity paste. There was a decrease in the percentage of starch hydrolysis between the sorghum types and a further decrease after HMT treatment. A significant difference was observed in the protein digestibility between the sorghum types, but not between the treatments.
Conclusion
HMT with IR and MW further reduced the starch digestibility, possibly because of changes in the starch molecular configuration.
Significance and Novelty
This study suggests that the changes in the starch functionality and nutritional properties of the HMT-treated sorghum meals can potentially be useful in the development of lower-GI sorghum foods. The results also differentiate the characteristics of sorghum types.
事实证明，利用热水分处理（HMT）对淀粉进行改性可提高抗性淀粉含量并降低血糖生成指数（GI），从而影响淀粉的功能和营养特性。本研究旨在确定经红外线（IR）和微波（MW）热水分处理（HMT）的白高粱餐、红高粱无单宁餐和红高粱有单宁餐的营养和功能特性，目的是进一步降低估计的血糖生成指数。不同类型高粱的淀粉水解率有所下降，经 HMT 处理后进一步下降。这项研究表明，经 HMT 处理的高粱膳食中淀粉功能和营养特性的变化可能有助于低 GI 高粱食品的开发。研究结果还区分了不同类型高粱的特性。
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The effects of nitrogen (N) fertilization on rice quality, grain-filling rate, and starch synthase activity have been widely studied, but whether there is a relationship between grain-filling rate and starch synthase activity has not been reported. We conducted a 2-year field experiment using the indica rice cultivar Shenliangyou 5814 to investigate the effects of N fertilization (0, 90, 180, 270, and 360 kg·ha–1) on rice quality.
Findings
N fertilization notably increased grain yield, head rice rate, and protein content while reducing chalkiness degree and rate, thereby enhancing milling, appearance, and nutritional quality. Meanwhile, N fertilizer application (N = 270–360 kg·ha–1) delayed the time to reach the maximal grain-filling rate, extending it to approximately 18.4–19.9 days after flowering, and enzyme activity also peaked around the same time. Grain-filling rate was positively correlated with the activities of AGPase and SBE after N fertilization. They were also significantly correlated with milling, appearance, and nutritional quality after 22 days of flowering.
Conclusions
N fertilization achieved a harmonious balance between the grain-filling rate and starch synthase activities, ultimately improving milling, appearance, and nutritional quality.
Significance and Novelty
N fertilization regulated the coordination between grain-filling rate and starch synthase activity for rice quality.
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Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat-based products to clarify the relative merits of each.
Findings
Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.
Conclusions
Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.
Significance and Novelty
This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.
{"title":"The health benefits of wheat versus oats","authors":"Xin Qi, Richard Tester","doi":"10.1002/cche.10804","DOIUrl":"10.1002/cche.10804","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats <i>versus</i> wheat-based products to clarify the relative merits of each.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"926-936"},"PeriodicalIF":2.2,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141371239","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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