Journal of Cereal Science最新文献

{"title":"Redistribution and introduction of heavy metals during wheat milling: A process-based study","authors":"Cagla Kayisoglu ,&nbsp;Secil Uzel ,&nbsp;Bulent Kabak","doi":"10.1016/j.jcs.2025.104235","DOIUrl":"10.1016/j.jcs.2025.104235","url":null,"abstract":"<div><div>Heavy metal contamination in food products poses a significant threat to global food safety and public health. In this study, the impact of wheat milling processes on the concentrations of ten heavy metals, including aluminium (Al), arsenic (As), cadmium (Cd), chrome (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), nickel (Ni), and zinc (Zn) was determined across 43 milling streams. The assessment was conducted across key processing stages, including intake, pre-cleaning, cleaning, and tempering, as well as the subsequent milling phases of breaking, reduction, and crushing. Wheat samples were analyzed for nine metals (Al, Cd, Cr, Co, Cu, Fe, Pb, Ni, and Zn) using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES), while As was determined by Atomic Absorption Spectrometry (AAS). No As was detected in both raw wheat samples or any stage of milling stages, indicating no associated contamination risk. Coarse fractions, such as bran and germ, contained higher levels of heavy metals, particularly Al and Zn, while refined flour fractions exhibited significantly lower concentrations due to the removal of outer grain layers. Al levels decreased from 13.63 mg/kg in raw wheat to 0.36 mg/kg in refined flour. Cd, which was not detected in earlier stages, appeared at 0.58 mg/kg during crushing, indicating potential metal transfer caused by mechanical abrasion. These findings highlight the role of milling in reducing heavy metal content and underscore the need for strict control of external sources and regular equipment maintenance to ensure the safety of wheat-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104235"},"PeriodicalIF":3.9,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144502585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties","authors":"Junli Liu ,&nbsp;Donghui Yang ,&nbsp;Pengliang Li ,&nbsp;Wei Zhao ,&nbsp;Hongmin Li ,&nbsp;Jingke Liu","doi":"10.1016/j.jcs.2025.104236","DOIUrl":"10.1016/j.jcs.2025.104236","url":null,"abstract":"<div><div>Sour congee is a traditional non-alcoholic fermented grain food in China; however, the flavor diversity in sour congee of different foxtail millet varieties and key flavor-related metabolic pathways have yet to be thoroughly evaluated. This study analyzed the physicochemical properties, taste components, and aroma compounds of six millet varieties used in sour congee production. Results showed that flavor differences arose from compound concentrations rather than types. Succinic and citric acids emerged as primary taste-active compounds (TAV &gt;1), while 15 volatiles contributed aromas (OAV &gt;1), mainly fruity, green, floral, and fatty notes. The aroma of glutinous varieties and japonica varieties can be visually distinguished by the odor ring charts. Further chemometric analysis revealed six signature aroma compounds that distinguish the different varieties of sour congee (OAV &gt;1 and VIP &gt;1), including phenylacetaldehyde, (<em>E</em>)-2-octen-1-ol, 1-octanol, hexanoic acid, ethyl butyrate, and 3-octanone. The reconstructed key flavor-related metabolic pathways elucidated that these key flavor compounds are primarily generated from pyruvate, fatty acids, and phenylalanine metabolism. In summary, this study highlighted flavor characteristic variations and potential mechanisms underlying flavor substance formation. It was found that JM-fermented congee was conducive to attaining a desirable balance of flavor and antioxidant benefits.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104236"},"PeriodicalIF":3.9,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144492178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of wheat flour composition on dough properties: Focus on the minor components","authors":"Laura Rezette ,&nbsp;Luc Saulnier ,&nbsp;Marie-Hélène Morel ,&nbsp;Benoît Méléard ,&nbsp;Sophie Le Gall ,&nbsp;Kamal Kansou","doi":"10.1016/j.jcs.2025.104233","DOIUrl":"10.1016/j.jcs.2025.104233","url":null,"abstract":"<div><div>In bread-making, various quality criteria describe dough behaviour, but their determinants and relationship to flour composition remain unclear. This study examined 282 wheat bread flour samples representative of French wheat-growing conditions that were used to address this issue using statistical modelling. The quality criteria analysed include alveograph variables—elasticity index (Ie), baking strength (W), tenacity (P), extensibility (L), and the tenacity-to-extensibility ratio (P/L)—as well as quantitative variables from the bread-making test, such as bread volume (BV) and dough elongation at shaping (DE). An in-depth biochemical characterisation of the flour samples was performed, measuring proteins, starch, lipids and arabinoxylans. A model selection approach based on the Bayesian Information Criterion (BIC) and the Variance Inflation Factor (VIF) was applied to identify the key determinants of these quality criteria, integrating the influence of composition variables on water absorption. Results indicate that farinograph water absorption significantly influences W and P, but not Ie and DE, which are more strongly determined by gluten-related variables. Notably, arabinoxylans impact all quality criteria, while lipids significantly affect W and DE. Finally, our results revealed a strong dependency between Ie and dough elongation under French bread-making conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104233"},"PeriodicalIF":3.9,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigations into the softening of normal and waxy starches during heating at moderate water content","authors":"Nanci Castanha ,&nbsp;Patricia Le-Bail ,&nbsp;Héliciane Clement ,&nbsp;Camille Jonchère ,&nbsp;Yves Diascorn ,&nbsp;Tiphaine Lucas ,&nbsp;David Grenier","doi":"10.1016/j.jcs.2025.104234","DOIUrl":"10.1016/j.jcs.2025.104234","url":null,"abstract":"<div><div>The objective of this study was to evaluate the ability of a single compression-relaxation test to qualify the softening behaviour of four different starch samples – normal wheat, waxy wheat, normal rice and waxy rice – during heating and within a range of water content (WC) close to that of starch in bread dough during baking (moderate WC). Temperatures were selected according to the gelatinization behaviour of the different starches. Compression-relaxation tests at 10 % strain were performed to identify the step-responses of the materials. The fast compression minimised the relaxation effect during the test, enabling Young's modulus and dynamic viscosity to be determined independently. Young's modulus values ranged from 130 to 1700 kPa, while dynamic viscosity values varied from 7 × 10⁶ to 7 × 10⁸ Pa s across all samples analysed. Microscopic observations and DSC confirmed that starch granules swelled and gelatinized to different extents depending on local liquid water availability. Waxy starches softened more markedly, with Young's modulus approaching that of gluten at 80 °C. These findings demonstrate the effectiveness of compression-relaxation tests in assessing starch softening and provide a basis for modelling stress distribution around granules during gas cell expansion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104234"},"PeriodicalIF":3.9,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144492179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving breadmaking quality of winter wheat using single kernel NIR protein sorting","authors":"P.-Y. Werrie ,&nbsp;A. Beaugendre ,&nbsp;D. Mingeot ,&nbsp;C. Demoitié ,&nbsp;P. Vermeulen ,&nbsp;S. Gofflot ,&nbsp;I. De Leyn ,&nbsp;B. Godin","doi":"10.1016/j.jcs.2025.104232","DOIUrl":"10.1016/j.jcs.2025.104232","url":null,"abstract":"<div><div>Near-infrared (NIR) spectroscopy predictions are routinely employed in the cereal and milling industries to ensure technological and sanitary quality. Devices capable of predicting and sorting wheat batches at the single kernel (SK) level have been developed for industrial application. This study aimed to characterize the impact of different winter wheat grades, sorted based on SK-NIR-predicted protein content, on rheological and end-use pan-bread quality. Unsorted, low, and high protein content fractions were analysed for grain, flour, dough, and bread technological quality. The results indicated a significant increase in all protein-related grading analyses, such as the Zeleny sedimentation index, flour protein content, wet gluten content, maximum torque of glutopeak, baking strength, dough water absorption, and stability, suggesting a stronger gluten network. Breadmaking trials further confirmed this impact on end-use product quality, with an increase in bread specific volume and modification of the texture profile. Pre-sorting based on protein quality grading demonstrates that higher quality breadmaking wheat should be selected for sorting to produce specialty flour while still valorizing the remains. In conclusion, SK-NIR sorting for high-protein bread-wheat production in challenging or low-input contexts is a mature technology for sustainable production and processing in the cereals industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104232"},"PeriodicalIF":3.9,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144335780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effects of germination and different milling degrees on the nutritional properties of rice bran","authors":"Chong Xie ,&nbsp;Yujie Liu ,&nbsp;Lei Su ,&nbsp;Chong Zhang ,&nbsp;Dandan Li ,&nbsp;Pei Wang ,&nbsp;Jing Liu ,&nbsp;Runqiang Yang","doi":"10.1016/j.jcs.2025.104231","DOIUrl":"10.1016/j.jcs.2025.104231","url":null,"abstract":"<div><div>Rice bran is a nutritious by-product of rice processing that is yet to be fully developed. Although germination has been extensively studied for the processing of brown rice, information regarding its impact on rice bran obtained from such processing is limited. This study aimed to investigate the change of nutritional components in rice bran obtained from different milling degrees (2 %, 4 %, 6 %, and 8 %) after germination. The results showed that with the increase of milling degree, the contents of protein and GABA increased and the content of dietary fiber, phenolic compounds, ash, and lipids decreased. Meanwhile, germination significantly increased the content of protein (up to 40 %), total dietary fiber (up to 44 %), bound phenolic compounds (up to 18 %), and GABA (up to 37 %) in the rice bran, while decreasing the content of ash, free phenolic compounds and phytic acid. Notably, germination can significantly decrease the content of some heavy metals, such as As, Cd, and Pb, in the rice bran. Lipidomics analysis showed that germination can significantly improve the composition of lipids and generate more functional lipids. These results indicated germination combined with appropriate milling can significantly improve the application prospects of rice bran as a food ingredient.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104231"},"PeriodicalIF":3.9,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144312713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Greater impact of pre-flowering high temperature stress on nutrient content in purple sweet waxy maize grains compared to post-flowering stress","authors":"Haoyu Zhang,&nbsp;Lianlian Peng,&nbsp;Ningning Yu,&nbsp;Peng Liu,&nbsp;Bin Zhao,&nbsp;Jiwang Zhang,&nbsp;Baizhao Ren","doi":"10.1016/j.jcs.2025.104226","DOIUrl":"10.1016/j.jcs.2025.104226","url":null,"abstract":"<div><div>Purple sweet waxy maize is valued for its distinctive nutritional profile and flavor. High temperature stress, which can occur at any developmental stage, poses a significant threat to maize production. Understanding its effects on maize quality is essential for developing effective strategies to cope with climate change. This study investigated the effects of high temperature stress during pre-flowering (V12-T and VT-T) and post-flowering (VT+10-T) stages on the nutritional composition of purple sweet waxy maize grains in 2022 and 2023. Compared to natural temperature conditions (CK), high temperature stress increased the activity of flavonoid 3′-hydroxylase (F3′-H), thereby promoting anthocyanin synthesis, however, it significantly reduced grain weight and anthocyanin accumulation. Specifically, V12-T, VT-T, and VT+10-T treatments reduced the mean anthocyanin accumulation over two years by 22.45 %, 43.70 %, and 12.76 %, respectively, with the VT-T treatment resulting in the greatest decline. High temperature stress also disrupted sucrose and starch metabolism, inhibited starch synthesis in endosperm cells and reduced the two-year mean starch content by 24.06 %, 40.94 %, and 21.46 % for the V12-T, VT-T, and VT+10-T treatments, respectively. In addition, it decreased starch paste viscosity and thermal stability, and increased surface porosity and depression of starch granules, thereby compromising starch quality. High temperature stress decreased the contents of albumin, globulin, and gluten, while increasing prolamin content, which has lower nutritional value. Overall, high temperature stress significantly affected the accumulation and quality of key grain components, including anthocyanins, starch, and protein fractions, by disrupting multiple physiological and biochemical processes, particularly sucrose and starch metabolism. Notably, high temperature stress during the pre-flowering stage, especially at the VT stage, caused the most severe negative effects.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104226"},"PeriodicalIF":3.9,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144492177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation method of the physical and physicochemical quality of white and parboiled rice processing in the industry using NIR and multivariate analysis","authors":"Nairiane dos Santos Bilhalva ,&nbsp;Rosana Santos de Moraes ,&nbsp;Marisa Menezes Leal ,&nbsp;Bárbara Biduski ,&nbsp;Paulo Carteri Coradi","doi":"10.1016/j.jcs.2025.104230","DOIUrl":"10.1016/j.jcs.2025.104230","url":null,"abstract":"<div><div>This study explored the potential of near-infrared spectroscopy and multivariate analysis to enhance the understanding of the physicochemical composition of rice, aiming to develop more accurate and efficient chemometric methods for evaluating grain quality. The experiment was conducted in two stages: (i) individual characterization of defects and healthy grains and (ii) analysis of classified samples (Types 1 to 5 and Off-type) through visual analysis of defects, determination of centesimal composition, Pearson correlation analysis and principal component analysis. The results revealed that, for white rice, Type 1 exhibited higher starch content and lower moisture content, which contributed to a more favorable texture after cooking. In parboiled rice, Type 1 stood out for its balanced nutritional composition, with high starch content and uniform nutrient retention, an effect attributed to the parboiling process. Near-infrared spectroscopy, coupled with multivariate analysis, proved to be a rapid and effective method for assessing rice quality, offering insights into correlations between physicochemical parameters that traditional methods cannot capture.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104230"},"PeriodicalIF":3.9,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144289031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Genotype × environment interaction, marker-trait association, and SSR validation for grain micronutrient content and yield in wheat (Triticum aestivum L.)","authors":"Jitendra Kumar ,&nbsp;Pradeep Singh ,&nbsp;Shoeb Ahmed ,&nbsp;Nitin Garg ,&nbsp;Himanshu Sharma ,&nbsp;Ritisha Singh ,&nbsp;Rahul Kumar ,&nbsp;Imran Sheikh ,&nbsp;Joy Roy","doi":"10.1016/j.jcs.2025.104227","DOIUrl":"10.1016/j.jcs.2025.104227","url":null,"abstract":"<div><div>The present study explored the interaction between genotype (G), environment (E), and their interaction (G × E) in determining grain iron content (GFeC), grain zinc content (GZnC), and grain yield per plot (GYPP) in wheat. Thirty-two genotypes were evaluated across eight contrasting environments, revealing significant phenotypic variation for all traits. GGE biplot and AMMI analyses identified Genotypes 14 (‘EU 60’) and 15 (‘EU 61’) as stable performers for micronutrient content, while Genotype 27 (‘MP 1358’) exhibited superior yield stability. A total of 113 significant marker-trait associations (MTAs) were detected, including 42 for GFeC, 23 for GZnC, and 48 for GYPP. Notably, marker trait association (MTAs) Xgwm468.1 and Xgwm538.1 were consistently associated with both GFeC and GZnC, while Xwmc382.4 was common to GFeC and GYPP, suggesting pleiotropy or tight linkage. Marker Xbarc74-5B was validated for GZnC, confirming its reliability for marker-assisted selection. These findings provide valuable genomic resources and phenotypic insights for future breeding programs aimed at developing high-yielding, climate-resilient, and nutrient-rich wheat cultivars.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104227"},"PeriodicalIF":3.9,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Organic acid profiles of traditional sourdough microbiota dominates the fermentation effect on whole wheat bread texture","authors":"Shiyi Lu ,&nbsp;Mengda An ,&nbsp;Ruiqing Sun ,&nbsp;He Luo ,&nbsp;Yangyang Wen ,&nbsp;Hongyan Li ,&nbsp;Jing Wang ,&nbsp;Baoguo Sun","doi":"10.1016/j.jcs.2025.104229","DOIUrl":"10.1016/j.jcs.2025.104229","url":null,"abstract":"<div><div>Traditional sourdough fermentation contributes to improve the palatability of whole wheat product, but the key metabolic characteristic of sourdough microbiota determining the whole wheat bread texture is yet unknown. In this study, twenty traditional sourdoughs from different regions were used for whole wheat dough fermentation and bread preparation. As a result, the organic acid composition, secondary gluten structure and soluble arabinoxylan released from bran, and exopolysaccharides production differed across all the fermented whole wheat doughs, suggesting the distinct microbiota composition of sourdough starters. While all the fermented doughs showed similar rheology, the corresponding bread quality performances were distinguished from one another, among which the samples prepared with sourdoughs from Hebi and Luoyang were noted for the promoted texture. Furthermore, the hardness and cohesiveness of bread were highly and negatively associated with fermentation quotient and lactic acid, but slightly correlated to enzymatic hydrolysis of gluten and arabinoxylan as well as exopolysaccharides generation. These findings unraveled the importance of organic acid production profile in sourdough microbiota, targeting to promote the textural attributes of whole wheat bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104229"},"PeriodicalIF":3.9,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}