High-molecular-weight glutenin subunits (HMW-GSs) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.
Findings
Protein strength, as indicated by Glu-1 score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7OE + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 121.
Conclusions
ESW wheat carrying HMW-GS profile (2*, 7OE + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.
Significance and Novelty
This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.
{"title":"High-Molecular-Weight Glutenin Subunit Profiles Desirable for Making Tortillas in Eastern US Soft Winter Wheat","authors":"Fengyun Ma, Byung-Kee Baik","doi":"10.1002/cche.10876","DOIUrl":"https://doi.org/10.1002/cche.10876","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) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Protein strength, as indicated by <i>Glu-1</i> score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7<sup>OE</sup> + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 12<sub>1</sub>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ESW wheat carrying HMW-GS profile (2*, 7<sup>OE</sup> + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"586-594"},"PeriodicalIF":2.2,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945012","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}
Daniel J. Skylas, Chris Whiteway, Theo Webster, Valeria Messina, Sonya Richard, Siem Doo Siah, Ken J. Quail
<div> <section> <h3> Background and Objectives</h3> <p>The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.</p> </section> <section> <h3> Findings</h3> <p>Significant differences (<i>p</i> < 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (<i>p</i> < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (<i>R</i> = 0.965). There was a significant increase (<i>p</i> < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (<i>a</i>*) and yellowness (<i>b</i>*), and lightness (<i>L</i>*) decreased with increasing protein content. There were no significant differences (<i>p</i> > 0.05) in cooking losses but there were significant differences (<i>p</i> < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.</p> </section> <section> <h3> Conclusions</h3> <p>Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (<i>p</i> < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.</p> </section> <section> <h3> Significance and Novelty</h3> <p>The key findings from this study will inform food manufacturers
{"title":"Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients","authors":"Daniel J. Skylas, Chris Whiteway, Theo Webster, Valeria Messina, Sonya Richard, Siem Doo Siah, Ken J. Quail","doi":"10.1002/cche.10869","DOIUrl":"https://doi.org/10.1002/cche.10869","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Significant differences (<i>p</i> < 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (<i>p</i> < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (<i>R</i> = 0.965). There was a significant increase (<i>p</i> < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (<i>a</i>*) and yellowness (<i>b</i>*), and lightness (<i>L</i>*) decreased with increasing protein content. There were no significant differences (<i>p</i> > 0.05) in cooking losses but there were significant differences (<i>p</i> < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (<i>p</i> < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The key findings from this study will inform food manufacturers ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"520-536"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944454","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}
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi
Background and Objectives
Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.
Findings
The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.
Conclusions
The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.
Significance and Novelty
Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.
{"title":"Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross-Linked Phosphorylated RS4 Wheat Starch","authors":"Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi","doi":"10.1002/cche.10868","DOIUrl":"https://doi.org/10.1002/cche.10868","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"397-406"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602481","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}
Here, we present a simplified system comprising amylose of varying degrees of polymerization in water, with the goal of probing the temperature–concentration phase diagram to determine if a miscibility gap leading to liquid−liquid phase separation might serve as a model for starch granule initiation and, if so, under what conditions.
Findings
A miscibility gap in the cooling-rate-dependent phase behavior is demonstrated for the amylose−water system, with its temperature and concentration depending on the degree of polymerization (DP) of the starch. Liquid–liquid phase separation within this miscibility gap followed by crystallization of the polymer-rich phase produced spherulites. If crystallization preceded liquid–liquid phase separation, a precipitate or gel was formed. The upper critical solution temperature appeared between 60°C and 70°C, and the miscibility gap was observed between 5% and 30%–50% w/w starch, depending on DP for DP ≥ 68. For DP 29, the miscibility gap occurred at concentrations ≥ 20% w/w.
Conclusions
A cooling-rate-dependent miscibility gap in the temperature–concentration phase diagram has been observed in aqueous amylose solutions under reasonable ambient conditions of temperature and starch concentration, allowing phase separation to occur within plastids in vivo.
Significance and Novelty
This work provides a biophysical complement to the biochemistry associated with starch granule initiation.
{"title":"Phase Behavior Determines Morphology of Amylose Crystallized From Aqueous Solutions","authors":"Gregory R. Ziegler, John A. Creek","doi":"10.1002/cche.10867","DOIUrl":"https://doi.org/10.1002/cche.10867","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Here, we present a simplified system comprising amylose of varying degrees of polymerization in water, with the goal of probing the temperature–concentration phase diagram to determine if a miscibility gap leading to liquid−liquid phase separation might serve as a model for starch granule initiation and, if so, under what conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A miscibility gap in the cooling-rate-dependent phase behavior is demonstrated for the amylose−water system, with its temperature and concentration depending on the degree of polymerization (DP) of the starch. Liquid–liquid phase separation within this miscibility gap followed by crystallization of the polymer-rich phase produced spherulites. If crystallization preceded liquid–liquid phase separation, a precipitate or gel was formed. The upper critical solution temperature appeared between 60°C and 70°C, and the miscibility gap was observed between 5% and 30%–50% w/w starch, depending on DP for DP ≥ 68. For DP 29, the miscibility gap occurred at concentrations ≥ 20% w/w.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A cooling-rate-dependent miscibility gap in the temperature–concentration phase diagram has been observed in aqueous amylose solutions under reasonable ambient conditions of temperature and starch concentration, allowing phase separation to occur within plastids in vivo.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This work provides a biophysical complement to the biochemistry associated with starch granule initiation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"386-396"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602480","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}
The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of hand folded Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] aqueous sucrose) and two temperature profiles (Standard 1 [STD 1] and an internal cake temperature profile) were selected to run across a set of flour samples from two crop years. The RVA results were previously analyzed (and published) for their ability to produce results that were predictive of mechanically folded JSC. Due to the continued use of the hand fold method, there was a need to understand how these RVA methods produced results that were predictive of hand folded JSC quality. Hand folded JSC is prepared by manually folding the flour into the egg sugar mixture using a wooden paddle, while the mechanical folding method utilizes a KitchenAid with attached paddle.
Findings
Water, 5% lactic acid, 5% sodium carbonate, and 50% sucrose SRC solvents showed no significant correlations with JSC quality. RVA viscosity results from both profiles using water were generally not significantly correlated with JSC quality while the sucrose solvent batter pasting viscosity (BPV) was significantly correlated. RVA BPV run with the internal cake temperature profile using the sucrose solvent showed significant correlations with hand folded JSC volume (r = 0.76, p ≤ 0.05), firmness (r = −0.89, p ≤ 0.01), and overall score (r = 0.79, p ≤ 0.01).
Conclusions
The RVA BPV results showed that a 50% (w/w) sucrose solvent, when compared to water, could more accurately be used to predict and screen for JSC quality outcomes. The internal cake temperature profile BPV was better correlated with hand folded JSC quality than the STD 1 profile when using sucrose solvent.
Significance and Novelty
This research identified that the RVA BPV employing the internal cake temperature profile, and a 50% sucrose solvent could estimate hand folded JSC quality using less flour and taking less time than a bake test.
{"title":"Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties","authors":"Andrew L. Mense, Andrew S. Ross, Jayne E. Bock","doi":"10.1002/cche.10870","DOIUrl":"https://doi.org/10.1002/cche.10870","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of hand folded Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] aqueous sucrose) and two temperature profiles (Standard 1 [STD 1] and an internal cake temperature profile) were selected to run across a set of flour samples from two crop years. The RVA results were previously analyzed (and published) for their ability to produce results that were predictive of mechanically folded JSC. Due to the continued use of the hand fold method, there was a need to understand how these RVA methods produced results that were predictive of hand folded JSC quality. Hand folded JSC is prepared by manually folding the flour into the egg sugar mixture using a wooden paddle, while the mechanical folding method utilizes a KitchenAid with attached paddle.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Water, 5% lactic acid, 5% sodium carbonate, and 50% sucrose SRC solvents showed no significant correlations with JSC quality. RVA viscosity results from both profiles using water were generally not significantly correlated with JSC quality while the sucrose solvent batter pasting viscosity (BPV) was significantly correlated. RVA BPV run with the internal cake temperature profile using the sucrose solvent showed significant correlations with hand folded JSC volume (<i>r</i> = 0.76, <i>p</i> ≤ 0.05), firmness (<i>r</i> = −0.89, <i>p</i> ≤ 0.01), and overall score (<i>r</i> = 0.79, <i>p</i> ≤ 0.01).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The RVA BPV results showed that a 50% (w/w) sucrose solvent, when compared to water, could more accurately be used to predict and screen for JSC quality outcomes. The internal cake temperature profile BPV was better correlated with hand folded JSC quality than the STD 1 profile when using sucrose solvent.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research identified that the RVA BPV employing the internal cake temperature profile, and a 50% sucrose solvent could estimate hand folded JSC quality using less flour and taking less time than a bake test.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"425-430"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944453","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}
Ancient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal and refined hexaploid wheat.
Findings
Einkorn cultivars (CDC Aixe and CDC Marval) had inferior dough mixing properties and the lowest bread loaf volume. CDC Tatra (emmer) bread had a significantly (p < .05) higher specific volume (3.32 mL/g) than Canada Western Red Spring (CWRS) wholemeal bread.
Conclusions
Results from mixing and baking indicate that emmer and spelt cultivars have the potential to be used in breadmaking applications, while einkorn cultivars with suboptimal properties need ingredient technology and process modifications to improve their functionalities.
Significance and Novelty
The study was able to identify and characterize an emmer cultivar (CDC Tatra) with excellent mixing and baking properties having the potential as a standalone flour for baking applications. This represents a significant advancement, as prior research had not recognized any emmer cultivars for their suitability in baking. Our results highlight that cultivar-based assessment is essential in evaluating the end-use quality of ancient grain species, thereby developing products using such underutilized grains.
古老的谷物，如玉米、二粒小麦和斯佩尔特小麦，仍然没有得到充分利用和开发，限制了它们的市场潜力。本研究比较了生长在加拿大草原上的小麦品种的化学成分、流变学、糊化和烘烤特性，并将其与全麦小麦和精制六倍体小麦进行了比较。结果Einkorn品种（CDC Aixe和CDC Marval）的面团混合性能较差，面包体积最低。CDC Tatra （emmer）面包的比体积（3.32 mL/g）显著高于加拿大西部红泉（CWRS）全麦面包（p < 0.05）。结论混合和烘焙结果表明，emmer和spelt品种具有用于面包制作的潜力，而性能不理想的einkorn品种需要通过成分技术和工艺改造来提高其功能。该研究能够鉴定和表征一种具有优异混合和烘焙性能的二聚体品种（CDC Tatra），具有作为烘焙应用的独立面粉的潜力。这代表了一个重大的进步，因为以前的研究没有认识到任何二聚体栽培品种适合烘烤。我们的研究结果强调，基于品种的评估对于评估古代谷物物种的最终利用质量至关重要，从而开发利用这些未充分利用的谷物的产品。
{"title":"Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies","authors":"Anashwar Valsalan, Pierre Hucl, Maneka Malalgoda","doi":"10.1002/cche.10865","DOIUrl":"https://doi.org/10.1002/cche.10865","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Ancient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal and refined hexaploid wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Einkorn cultivars (CDC Aixe and CDC Marval) had inferior dough mixing properties and the lowest bread loaf volume. CDC Tatra (emmer) bread had a significantly (<i>p</i> < .05) higher specific volume (3.32 mL/g) than Canada Western Red Spring (CWRS) wholemeal bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results from mixing and baking indicate that emmer and spelt cultivars have the potential to be used in breadmaking applications, while einkorn cultivars with suboptimal properties need ingredient technology and process modifications to improve their functionalities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study was able to identify and characterize an emmer cultivar (CDC Tatra) with excellent mixing and baking properties having the potential as a standalone flour for baking applications. This represents a significant advancement, as prior research had not recognized any emmer cultivars for their suitability in baking. Our results highlight that cultivar-based assessment is essential in evaluating the end-use quality of ancient grain species, thereby developing products using such underutilized grains.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"506-519"},"PeriodicalIF":2.2,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10865","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944632","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}
Pai Peng, Hamad Rafique, Xiaolong Wang, Rui Dong, Liang Zou, Xinzhong Hu
Background and Objectives
The molecular interactions in naked oat flour are crucial to its processing quality. To investigate interaction mechanisms during oat-food Sanshu thermal processing, this study analyzed starch structure properties, rheological properties, and interactions between starch and other components in naked oat flour.
Findings
The rheological and pasting properties of oat starch were closely related to its structure during different thermal stages. X-ray diffraction revealed the formation of amylose–lipid complexes, and the starch–lipid/starch–protein interactions were confirmed by specific functional groups from Fourier transform infrared spectra. The formation of complexes during roasting thermal treatment significantly increased G′ and G″, while the decomposition of starch during boiling and steaming thermal treatment reduced the rheological properties. SEM showed the dispersion and decomposition of starch, which further provided evidence for the interaction of starch and other components during Sanshu processing. The digestibility increased gradually, as the starch gelatinized during Sanshu processing. During steaming thermal treatment, RDS did not change significantly, while SDS transformed into RS (RS content increased to 9.36%).
Conclusions
The interaction of starch–lipids/starch–protein occurred during oat-food Sanshu thermal processing. The alterations in the rheological and pasting properties of naked oat flour were observed to be intimately linked to these complexes.
Significance and Novelty
The structure of naked oat flour is closely related to its processing quality. The observed changes in starch short-range order and the formation of a microcrystalline structure are closely related to RS, which can be used as a signal of interaction-resistant starch formation.
{"title":"The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat-based food","authors":"Pai Peng, Hamad Rafique, Xiaolong Wang, Rui Dong, Liang Zou, Xinzhong Hu","doi":"10.1002/cche.10864","DOIUrl":"https://doi.org/10.1002/cche.10864","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The molecular interactions in naked oat flour are crucial to its processing quality. To investigate interaction mechanisms during oat-food Sanshu thermal processing, this study analyzed starch structure properties, rheological properties, and interactions between starch and other components in naked oat flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The rheological and pasting properties of oat starch were closely related to its structure during different thermal stages. X-ray diffraction revealed the formation of amylose–lipid complexes, and the starch–lipid/starch–protein interactions were confirmed by specific functional groups from Fourier transform infrared spectra. The formation of complexes during roasting thermal treatment significantly increased <i>G</i>′ and <i>G</i>″, while the decomposition of starch during boiling and steaming thermal treatment reduced the rheological properties. SEM showed the dispersion and decomposition of starch, which further provided evidence for the interaction of starch and other components during Sanshu processing. The digestibility increased gradually, as the starch gelatinized during Sanshu processing. During steaming thermal treatment, RDS did not change significantly, while SDS transformed into RS (RS content increased to 9.36%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The interaction of starch–lipids/starch–protein occurred during oat-food Sanshu thermal processing. The alterations in the rheological and pasting properties of naked oat flour were observed to be intimately linked to these complexes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The structure of naked oat flour is closely related to its processing quality. The observed changes in starch short-range order and the formation of a microcrystalline structure are closely related to RS, which can be used as a signal of interaction-resistant starch formation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"493-505"},"PeriodicalIF":2.2,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944545","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}
Flour quality is a key target of hard winter wheat breeding. The Farinograph is important for assessing quality before cultivar release in the United States, but large sample size requirements and long test times render it impractical for early-stage selection relative to the GlutoPeak. To improve GlutoPeak utility for breeding, we calculated new parameters from device raw output and used random forest regression to predict key Farinograph parameters in a winter wheat population containing wild relative introgressions.
Findings
The key quality parameters of absorption, bake absorption, tolerance stability, and mixing tolerance index were moderately well predicted (R2 ranging from 0.488 to 0.745). Classification of samples as acceptable or unacceptable for mixing tolerance index and tolerance stability was more accurate than prediction of numeric values.
Conclusions
New features calculated from the GlutoPeak raw data were useful predictors of quality. Prediction accuracies are sufficient to improve breeding populations.
Significance and Novelty
This study is the first to use wheat wild relative introgressions in GlutoPeak Farinograph prediction, the first to generate features from raw data, and is one of the few random forest models for quality prediction. The tools that we provide will improve ability to cull poor-quality lines early in the breeding pipeline can support efficient wheat cultivar development.
{"title":"Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines","authors":"John H. Price, Mary J. Guttieri, Sydney Stutz","doi":"10.1002/cche.10860","DOIUrl":"https://doi.org/10.1002/cche.10860","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Flour quality is a key target of hard winter wheat breeding. The Farinograph is important for assessing quality before cultivar release in the United States, but large sample size requirements and long test times render it impractical for early-stage selection relative to the GlutoPeak. To improve GlutoPeak utility for breeding, we calculated new parameters from device raw output and used random forest regression to predict key Farinograph parameters in a winter wheat population containing wild relative introgressions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The key quality parameters of absorption, bake absorption, tolerance stability, and mixing tolerance index were moderately well predicted (<i>R</i><sup>2</sup> ranging from 0.488 to 0.745). Classification of samples as acceptable or unacceptable for mixing tolerance index and tolerance stability was more accurate than prediction of numeric values.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>New features calculated from the GlutoPeak raw data were useful predictors of quality. Prediction accuracies are sufficient to improve breeding populations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is the first to use wheat wild relative introgressions in GlutoPeak Farinograph prediction, the first to generate features from raw data, and is one of the few random forest models for quality prediction. The tools that we provide will improve ability to cull poor-quality lines early in the breeding pipeline can support efficient wheat cultivar development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"466-476"},"PeriodicalIF":2.2,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10860","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944602","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}
Stephen M. Boue, William Broussard, Abigail Michelz
Background and Objectives
Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.
Findings
All pigmented bran extracts significantly inhibited α-glucosidase. Both red rice brans inhibited α-amylase close to 50% at the highest dose tested. All four pigmented rice brans inhibited lipase in vitro (IC50 values 4.38–10.09 mg/mL). The pigmented rice brans studied contained higher levels of total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity when compared to brown rice bran. Purple bran contained anthocyanins and red brans contained proanthocyanidins. The pigmented brans consisted of higher levels of total benzoic acids, while the brown rice bran had higher levels of total cinnamic acids. Tricin was identified in all pigmented brans.
Conclusions
Our study indicates that pigmented rice brans have the ability to manage obesity and diabetes due to their inhibitory effects on lipid and carbohydrate digestion. Several bioactive polyphenols were identified.
Significance and Novelty
The potential of pigmented rice bran to inhibit α-amylase, α-glucosidase, and lipase was confirmed.
{"title":"Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities","authors":"Stephen M. Boue, William Broussard, Abigail Michelz","doi":"10.1002/cche.10861","DOIUrl":"https://doi.org/10.1002/cche.10861","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>All pigmented bran extracts significantly inhibited α-glucosidase. Both red rice brans inhibited α-amylase close to 50% at the highest dose tested. All four pigmented rice brans inhibited lipase in vitro (IC<sub>50</sub> values 4.38–10.09 mg/mL). The pigmented rice brans studied contained higher levels of total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity when compared to brown rice bran. Purple bran contained anthocyanins and red brans contained proanthocyanidins. The pigmented brans consisted of higher levels of total benzoic acids, while the brown rice bran had higher levels of total cinnamic acids. Tricin was identified in all pigmented brans.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Our study indicates that pigmented rice brans have the ability to manage obesity and diabetes due to their inhibitory effects on lipid and carbohydrate digestion. Several bioactive polyphenols were identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The potential of pigmented rice bran to inhibit α-amylase, α-glucosidase, and lipase was confirmed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"477-492"},"PeriodicalIF":2.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10861","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944938","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}
Conventional pulse starch extraction methods face challenges in terms of yield, purity, and recovery. The native starches after extraction often undergo modification for broader applications. Ultrasound is considered a promising approach for starch extraction and modification due to its unique principle and reduced processing times. This work addresses the effects of ultrasound-assisted methods on extraction and characteristic modification of pulse starches.
Findings
The cavitation effect of ultrasound effectively disrupts starch–protein interactions, improves diffusion, and significantly increases the pure starch yield. When applied to starch modification, it impacts surface morphology, amylose, and amylopectin chains resulting in notable changes to the characteristic behavior. Dual modification by combining ultrasound with other methods could allow for customized starch characteristics through structural reorganization, cross-linking, and depolymerization.
Conclusions
The increased yields and modified properties of pulse starches through ultrasound-assisted methods could enable their utilization in a wide range of food and nonfood applications.
Significance and Novelty
This review provides new insights into the extraction and modification of pulse starches through ultrasound-assisted methods. It benefits researchers, food and starch industries, in selecting appropriate processing methods based on yield and specific properties of pulse starches required for their intended applications.
{"title":"Ultrasound-assisted extraction and modification of pulse starches: A review","authors":"Prudhvi Pasumarthi, Sindhu Sindhu, Annamalai Manickavasagan","doi":"10.1002/cche.10862","DOIUrl":"https://doi.org/10.1002/cche.10862","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Conventional pulse starch extraction methods face challenges in terms of yield, purity, and recovery. The native starches after extraction often undergo modification for broader applications. Ultrasound is considered a promising approach for starch extraction and modification due to its unique principle and reduced processing times. This work addresses the effects of ultrasound-assisted methods on extraction and characteristic modification of pulse starches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The cavitation effect of ultrasound effectively disrupts starch–protein interactions, improves diffusion, and significantly increases the pure starch yield. When applied to starch modification, it impacts surface morphology, amylose, and amylopectin chains resulting in notable changes to the characteristic behavior. Dual modification by combining ultrasound with other methods could allow for customized starch characteristics through structural reorganization, cross-linking, and depolymerization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The increased yields and modified properties of pulse starches through ultrasound-assisted methods could enable their utilization in a wide range of food and nonfood applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review provides new insights into the extraction and modification of pulse starches through ultrasound-assisted methods. It benefits researchers, food and starch industries, in selecting appropriate processing methods based on yield and specific properties of pulse starches required for their intended applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"266-289"},"PeriodicalIF":2.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10862","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602596","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}
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