Journal of Cereal Science最新文献

Effect of lipoxygenase-catalyzed oxidation of linoleic acid on the molecular structure and gelation properties (e.g., strength, water-holding capacity) of wheat germ protein 脂氧合酶催化亚油酸氧化对小麦胚芽蛋白分子结构和胶凝性质（如强度、持水性）的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-16 DOI: 10.1016/j.jcs.2025.104242

Ling Xiong , Chunyan An , Hongfei Zhang , Ran Chen , Luanfeng Wang , Haizhao Song , Fang Wang , Xinchun Shen

{"title":"Effect of lipoxygenase-catalyzed oxidation of linoleic acid on the molecular structure and gelation properties (e.g., strength, water-holding capacity) of wheat germ protein","authors":"Ling Xiong , Chunyan An , Hongfei Zhang , Ran Chen , Luanfeng Wang , Haizhao Song , Fang Wang , Xinchun Shen","doi":"10.1016/j.jcs.2025.104242","DOIUrl":"10.1016/j.jcs.2025.104242","url":null,"abstract":"<div><div>Wheat germ protein (WGP) was incubated with lipoxygenase and linoleic acid to investigate the effect of oxidation on the structure and gelling properties of WGP. Results showed that lipid oxidation induced oxidation of WGP, indicated by increasing of carbonyl group, decrease of free sulfhydryl groups, disulfide bonds and total sulfhydryl groups of WGP. After oxidation, protein solubility increased and zeta-potential decreased. Surface hydrophobicity and the average particle size of WGP first decreased and then increased, suggested that moderate oxidation induced the degradation of original WGP aggregates while excess oxidation promoted the formation of larger aggregates. Oxidative modification induced the unfolding of WGP and further aggregation of WGP through different covalent bonds. For gelling properties, moderate oxidation enhanced the hardness, water-holding capacity and stability of WGP gels, while excessive oxidation decreased the properties of WGP gel, which is probably associated with hydrophobic interaction and disulfide bond.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"125 ","pages":"Article 104242"},"PeriodicalIF":3.9,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144654902","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}

引用次数: 0

Optimization of moisture content and duration in low-speed rotational thermostatic tempering for enhanced physicochemical properties of indica rice flour 优化低速旋转恒温回火的含水率和时间以提高籼米粉的理化性能

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-01 DOI: 10.1016/j.jcs.2025.104240

Rong Dong , Wenkang Luo , Xiwu Jia , Wenjing Huang , Jian Xia , Zhan Wang

{"title":"Optimization of moisture content and duration in low-speed rotational thermostatic tempering for enhanced physicochemical properties of indica rice flour","authors":"Rong Dong , Wenkang Luo , Xiwu Jia , Wenjing Huang , Jian Xia , Zhan Wang","doi":"10.1016/j.jcs.2025.104240","DOIUrl":"10.1016/j.jcs.2025.104240","url":null,"abstract":"<div><div>In this study, a novel low-speed rotational thermostatic tempering (LSRTT) technique was applied to indica rice for dynamic tempering. The effects of tempering moisture content (20 %–28 %) and duration (2–12 h) on the physicochemical properties of semi-dry-milled indica rice flour were systematically investigated. Optimal parameters were determined by analyzing damaged starch content and particle size distribution under varying moisture levels, alongside measurements of water distribution, microstructure, and shear texture across tempering durations through comprehensive analysis. Through comprehensive analyses including damaged starch content, particle size, hydration properties, gelatinization behaviors, thermal properties, X-ray diffraction (XRD), and rheological properties, the optimal parameters were identified as 26 % moisture content with 10 h tempering, yielding flour quality comparable to wet-processed. Remarkably, a shortened 2 h protocol at 26 % moisture achieved enhanced hydration capacity and shear stability, demonstrating the potential for energy-efficient processing. These findings provode theoretical and practical foundations for industrial-scale production of high-quality indica rice flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104240"},"PeriodicalIF":3.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633200","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}

引用次数: 0

Insights into cell wall integrity-mediated modulation of starch digestion in processed oat endosperm: From structural barriers to enzymatic accessibility 对加工燕麦胚乳中淀粉消化的细胞壁完整性介导调节的见解：从结构障碍到酶的可及性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-01 DOI: 10.1016/j.jcs.2025.104237

Wenjuan Feng , Xiao Zhou , Bo Pan , Tao Zhang , Zhengyu Jin , Ming Miao

{"title":"Insights into cell wall integrity-mediated modulation of starch digestion in processed oat endosperm: From structural barriers to enzymatic accessibility","authors":"Wenjuan Feng , Xiao Zhou , Bo Pan , Tao Zhang , Zhengyu Jin , Ming Miao","doi":"10.1016/j.jcs.2025.104237","DOIUrl":"10.1016/j.jcs.2025.104237","url":null,"abstract":"<div><div>This study elucidates the regulatory role of cell wall integrity in starch characteristics across oat fractions (F1-F4). Reduced cell wall integrity correlated with increased starch content (62.77 % in F1 to 73.23 % in F4) and diminished β-glucan levels (4.74 % in F2 to 0.59 % in F4). Thermal analysis showed consistent gelatinization temperatures (To: 55.32–56.41 °C; Tp: 59.12–60.70 °C; Tc: 67.22–68.59 °C) across fractions, while gelatinization enthalpy (ΔH) increased from 3.06 J/g (F1) to 4.94 J/g (F4), demonstrating restricted starch gelatinization by intact cell walls. Cell wall integrity critically influenced digestibility: resistant starch (RS) in F1 (46.15 %) doubled F4 levels (22.68 %). Protease pretreatment induced 39.9 % weaker RS reduction in F1 (Δ5.01 %) compared to F4, confirming extracellular protein's differential protection Cellulase treatment triggered rapid slowly digestible starch (SDS)-RS interconversion in F1, reducing RS from 26.9 % to 17.12 % within 15 min. Subsequent rapidly digestible starch (RDS)-RS conversion reached equilibrium by 30 min. Microstructural observations confirmed incomplete gelatinization and restricted enzymatic hydrolysis. Moreover, intact cell walls inhibited α-amylase adsorption in a concentration-dependent manner, reaching 19.13 % inhibition at 20 mg/mL. These findings systematically establish cell wall integrity as a key modulator of starch functionality and digestion kinetics, offering strategic insights for developing functional oat products with tailored glycemic responses.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104237"},"PeriodicalIF":3.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144562900","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}

引用次数: 0

Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan 燕麦麸皮粉的储存和分散对脂质氧化、气味特征和β -葡聚糖氧化降解的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-01 DOI: 10.1016/j.jcs.2025.104238

Outi Mattila , Natalia Rosa-Sibakov , Hanna Ahola , Anna-Maija Lampi , Oskar Laaksonen , Martina Lille , Sari A. Hakanen , Vieno Piironen , Kaisa M. Linderborg , Emilia Nordlund

{"title":"Impact of storage of oat bran flour and dispersion on lipid oxidation, odour profile, and oxidative degradation of beta-glucan","authors":"Outi Mattila , Natalia Rosa-Sibakov , Hanna Ahola , Anna-Maija Lampi , Oskar Laaksonen , Martina Lille , Sari A. Hakanen , Vieno Piironen , Kaisa M. Linderborg , Emilia Nordlund","doi":"10.1016/j.jcs.2025.104238","DOIUrl":"10.1016/j.jcs.2025.104238","url":null,"abstract":"<div><div>Lipid oxidation induced oxidative degradation of beta-glucan could lead to technological, sensory, and nutritional challenges during food storage. This study aimed to explore the impact of storage of oat bran concentrate (OBC) flours and aqueous oat dispersions on lipid, beta-glucan, and odour properties. Formation of free fatty acids was observed in non-heat treated OBC flour during storage (12 weeks at 4–40 °C), indicating the activity of endogenous hydrolytic enzymes, while lipid oxidation was highest in heat-treated (HT) OBC flour. The molecular weight of beta-glucan remained the same, indicating that lipid oxidation did not induce oxidative degradation of beta-glucan in the flours. Fresh and 8 weeks at 40 °C stored HT OBC flours were used for the preparation of aqueous oat dispersions with and without 3 % rapeseed oil. No difference in the odour characteristics of dispersions prepared from fresh and stored OBC flours was found. However, 4 weeks at 22 °C storage of HT OBC dispersions had a significant effect on the odour in comparison to the freshly prepared dispersions. During the storage of the dispersions, oxidation of lipids was mild and degradation of beta-glucan was not detected. This study provides new insights into the impact of storage on dry and aqueous oat products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104238"},"PeriodicalIF":3.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144556933","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}

引用次数: 0

Tasty bread is healthy bread?improved bread quality by fermentation with Limosilactobacillus reuteri expressing a reuteransucrase and an α-4,6-glucanotransferase 美味的面包就是健康的面包吗？用表达罗伊特蔗糖酶和α-4,6-葡聚糖转移酶的罗伊特乳酸杆菌发酵改善面包品质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-01 DOI: 10.1016/j.jcs.2025.104241

Menglin Liu , Lingxiao Zhang , Michael G. Gänzle

{"title":"Tasty bread is healthy bread?improved bread quality by fermentation with Limosilactobacillus reuteri expressing a reuteransucrase and an α-4,6-glucanotransferase","authors":"Menglin Liu , Lingxiao Zhang , Michael G. Gänzle","doi":"10.1016/j.jcs.2025.104241","DOIUrl":"10.1016/j.jcs.2025.104241","url":null,"abstract":"<div><div>Reuteransucrase GtfA and 4,6-α-glucanotransferase GtfB are glycoside hydrolase family 70 enzymes that convert sucrose and starch, respectively, to indigestible α-glucans with potential applications in baking. The aim of this study was to investigate whether the use of lactobacilli expressing GtfA and GtfB reduces the digestibility of starch. An initial experiment investigated the role of GtfB using the GtfB negative <em>Lactiplantibacillus plantarum</em> TMW1.460 and the GtfB positive <em>Limosilactobacillus reuteri</em> TMW1.656Δ<em>gtfA</em> to produce white wheat sourdough bread with addition of 10 % and 30 % sourdough. The use of the GtfB expressing <em>Lm. reuteri</em> TMW1.656Δ<em>gtfA</em> in recipes with 10 % sourdough did not increase the bread volume or the dietary fibre content but reduced the <em>in vitro</em> starch digestibility. Subsequently, <em>Lm. reuteri</em> TMW1.656 was compared to single and double knock out mutants lacking GtfA and/or GtfB to produce white wheat sourdough bread with addition of 30 % sourdough. GtfA and GtfB showed a synergistic effect, increasing bread volume by 8.8 % (<em>P</em> < 0.05) and reducing <em>in vitro</em> starch digestibility by 5.2 % (<em>P</em> < 0.05). GtfB increased the total dietary fibre content of sourdough bread by 16.9 % relative to the mutants lacking GtfB (<em>P</em> < 0.05). The characterization of starch in bread revealed that GtfB modified amylopectin toward higher resistance to hydrolysis. In conclusion, lactobacilli expressing GtfA and GtfB are improve both the sensory and the nutritional bread quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104241"},"PeriodicalIF":3.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655254","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}

引用次数: 0

Polysaccharide distribution and cell wall deposition in the endosperm and outer layers of developing sorghum grains 发育中的高粱籽粒胚乳和外层的多糖分布和细胞壁沉积

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-07-01 DOI: 10.1016/j.jcs.2025.104239

Camille Costes , Lucie Le Bot , Camille Alvarado , Sylviane Daniel , Sergi Navarro Sanz , Caroline Calatayud , Alexandre Soriano , Fabienne Guillon , Hamza Mameri , Nancy Terrier , Luc Saulnier , Mathilde Francin-Allami

{"title":"Polysaccharide distribution and cell wall deposition in the endosperm and outer layers of developing sorghum grains","authors":"Camille Costes , Lucie Le Bot , Camille Alvarado , Sylviane Daniel , Sergi Navarro Sanz , Caroline Calatayud , Alexandre Soriano , Fabienne Guillon , Hamza Mameri , Nancy Terrier , Luc Saulnier , Mathilde Francin-Allami","doi":"10.1016/j.jcs.2025.104239","DOIUrl":"10.1016/j.jcs.2025.104239","url":null,"abstract":"<div><div>Despite its climate resilience and nutritional value, sorghum remains less studied than most major cereals. Cell walls are key to grain quality and processing. Yet, little is known about cell wall deposition during sorghum grain development. By immunofluorescence labeling and biochemical approaches, an overview of the spatiotemporal distribution of cell wall polysaccharides in sorghum grain has been obtained from the end of the cellularization step to maturity, both in the endosperm and outer layers. For the first time, the presence of minor polysaccharides, such as xyloglucans, pectins, and heteromannans were detected. By analysing the oligosaccharides released by xyloglucan-specific endoglucanase treatment using high-performance anion-exchange chromatography, we demonstrated that xyloglucans were galactoxyloglucans with a XXXG core motif, mainly including XLXG and XLLG units. Consistent with biochemical and immunolabeling results, an important proportion of the cell wall related genes identified by RNAseq analysis exhibited significant differential expression with higher expression at earlier developmental stages whatever the tissue. Many cell wall genes, including cellulose and hemicellulose biosynthesis genes, were more highly expressed in the outer layers than in the endosperm, except at the last stage. Overall, these results have improved our understanding of sorghum grain quality by providing new insights into cell wall formation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104239"},"PeriodicalIF":3.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144655335","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}

引用次数: 0

Redistribution and introduction of heavy metals during wheat milling: A process-based study 小麦加工过程中重金属的再分配和引入：一项基于过程的研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-25 DOI: 10.1016/j.jcs.2025.104235

Cagla Kayisoglu , Secil Uzel , Bulent Kabak

{"title":"Redistribution and introduction of heavy metals during wheat milling: A process-based study","authors":"Cagla Kayisoglu , Secil Uzel , 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}

引用次数: 0

Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties 探讨不同谷子品种酸粥风味特征及关键风味代谢途径

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-24 DOI: 10.1016/j.jcs.2025.104236

Junli Liu , Donghui Yang , Pengliang Li , Wei Zhao , Hongmin Li , Jingke Liu

{"title":"Exploring the flavor characteristics and key flavor-related metabolic pathways in sour congee of different foxtail millet varieties","authors":"Junli Liu , Donghui Yang , Pengliang Li , Wei Zhao , Hongmin Li , 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 >1), while 15 volatiles contributed aromas (OAV >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 >1 and VIP >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}

引用次数: 0

Impact of wheat flour composition on dough properties: Focus on the minor components 小麦粉成分对面团性质的影响：关注次要成分

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-21 DOI: 10.1016/j.jcs.2025.104233

Laura Rezette , Luc Saulnier , Marie-Hélène Morel , Benoît Méléard , Sophie Le Gall , Kamal Kansou

{"title":"Impact of wheat flour composition on dough properties: Focus on the minor components","authors":"Laura Rezette , Luc Saulnier , Marie-Hélène Morel , Benoît Méléard , Sophie Le Gall , 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}

引用次数: 0

Investigations into the softening of normal and waxy starches during heating at moderate water content 中等含水量下普通淀粉和蜡质淀粉加热软化的研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-06-19 DOI: 10.1016/j.jcs.2025.104234

Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , David Grenier

{"title":"Investigations into the softening of normal and waxy starches during heating at moderate water content","authors":"Nanci Castanha , Patricia Le-Bail , Héliciane Clement , Camille Jonchère , Yves Diascorn , Tiphaine Lucas , 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 × 10<sup>6</sup> to 7 × 10<sup>8</sup> 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}

引用次数: 0