Journal of Cereal Science最新文献

Effect of whey protein isolate on the quality of rice bread 分离乳清蛋白对米面包品质的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-30 DOI: 10.1016/j.jcs.2025.104290

Tiantian Li , Yueyi Chen , Shunfan Gu , Yang Li , Jian Xia , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen

{"title":"Effect of whey protein isolate on the quality of rice bread","authors":"Tiantian Li , Yueyi Chen , Shunfan Gu , Yang Li , Jian Xia , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen","doi":"10.1016/j.jcs.2025.104290","DOIUrl":"10.1016/j.jcs.2025.104290","url":null,"abstract":"<div><div>This study systematically investigated the improvement of rice bread quality with increasing percentage of whey protein isolate (WPI) from 5 % to 25 %, integrating raw material properties (gelatinization and thermal characteristics), processing performance (rheology and microstructure), and product quality (texture, specific volume, and flavor) in a multilevel comprehensive analysis. With increasing WPI content, the gelatinization temperature of the WPI–rice flour system increased by 3.24 %, partially inhibiting starch gelatinization and enhancing internal hydrogen bonding. WPI filled the interstitial spaces between starch granules, stabilized the dough structure, and facilitated the formation of more numerous and uniformly distributed pores, with the total pore number increasing by 28.9 % compared with CK. During baking, WPI promoted water absorption and retention, generated more steam, increased specific volume by 17.6 %, and enhanced protein–starch crosslinking to form a more stable network structure. At 15 % WPI, the physicochemical properties of rice bread were significantly improved. Hardness was reduced by 54.3 %; springiness increased by 6.5 %; and a distinctive milky flavor was observed. The optimization of WPI in rice bread provides both nutritional and quality advantages, providing a valuable reference for the improvement of rice–based baked products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104290"},"PeriodicalIF":3.7,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220512","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

Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review 通过共培养发酵提高谷物副产物的营养、生物活性和感官特性：综述

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-28 DOI: 10.1016/j.jcs.2025.104288

Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang

{"title":"Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review","authors":"Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang","doi":"10.1016/j.jcs.2025.104288","DOIUrl":"10.1016/j.jcs.2025.104288","url":null,"abstract":"<div><div>Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104288"},"PeriodicalIF":3.7,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220515","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

HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation 基于HS-SPME/ gc - ms的多变量统计区分燕麦发酵过程中挥发性风味、氨基酸和脂肪酸的差异

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-27 DOI: 10.1016/j.jcs.2025.104286

Zixuan Wang , Siyu Lu , Tong Wu , Ting Hu , Gong Chen

{"title":"HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation","authors":"Zixuan Wang , Siyu Lu , Tong Wu , Ting Hu , Gong Chen","doi":"10.1016/j.jcs.2025.104286","DOIUrl":"10.1016/j.jcs.2025.104286","url":null,"abstract":"<div><div>This study was conducted to evaluate the effects of microbial (<em>Monascus anka</em>) fermentation on the volatile flavor compounds (VFCs), free amino acids (FAAs) and free fatty acids (FFAs) in oats (<em>Avena sativa</em> L.). The key volatile components were identified by HS-SPME-GC-MS technique combined with multivariate analysis. 55 VFCs in unfermented oats (UFO) and 82 VFCs in solid-state fermented oats (SSFO) were detected. Moreover, 8 key volatile compounds in UFO and 11 key volatile compounds in SSFO with OAV>1 were identified respectively, of which esters and terpenes could be used as potential volatile flavor markers to distinguish UFO and SSFO. The proportion of unsaturated fatty acids (dominated by linoleic acid and linolenic acid) increased 14.76 % in SSFO, compared in UFO. Fermentation significantly increased the FAAs content in SSFO, which was 18.18 times higher than that of UFO. Interestingly, FAAs and FFAs were closely (r<sup>2</sup> > 0.97, <em>p</em> < 0.01) related to the VFCs in SSFO. Therefore, microbial fermentation changed the types and contents of VFCs and non-VFCs in oats, which enriched a special flavor of functional oat-foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104286"},"PeriodicalIF":3.7,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220514","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

Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation 熟米丸形成：体外质构评价方法的发展与优化

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-26 DOI: 10.1016/j.jcs.2025.104285

Ling Zhu , Xiaoyu Chen , Xianting Yin , Yayuan Zhang , Hui Zhang

{"title":"Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation","authors":"Ling Zhu , Xiaoyu Chen , Xianting Yin , Yayuan Zhang , Hui Zhang","doi":"10.1016/j.jcs.2025.104285","DOIUrl":"10.1016/j.jcs.2025.104285","url":null,"abstract":"<div><div>Quantifying rice texture in vitro persists as a challenge in quality assessment. The middle chewing phase is critical for detecting textural variation<strong>s</strong> in cooked rice<strong>.</strong> In this study, an <em>in vitro</em> multiple extrusion system was developed to quantify texture formation in diverse rice varieties, using <em>in vivo</em> evaluation as the control. Correlations between the properties of cooked rice and <em>in vitro</em> chewing cycles and conditions were explored. A higher number of chewing cycles enhanced bolus chewing efficiency, particle count, solid leakage, and iodine blue value while reducing residual work and adhesiveness. Elevated saliva and enzyme levels significantly increased, reducing sugar release, while decreasing hardness and initial and residual work. The optimal <em>in vitro</em> conditions were saliva amount (0.6 g/g), chewing cycles (10), and enzyme activity (5 U/mL). The <em>in vitro</em>–chewed bolus was similar to orally chewed rice bolus in terms of total particle number (99 %), water content (95 %), reducing-sugar content (96 %), and microstructure. Thus, <em>in vitro</em> oral simulation enables quantification of rice texture and facilitates efficient quality evaluation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104285"},"PeriodicalIF":3.7,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220511","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 use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents 探索高粱抗性淀粉在无麸质挤压零食中的应用：化学成分、物理性质和淀粉组分含量

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-26 DOI: 10.1016/j.jcs.2025.104287

Federica Volpe , Mariasole Cervini , Margherita Dall’Asta , Gianluca Giuberti

引用次数: 0

Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure 奇亚籽油改变面团和面筋结构：对物理化学性质和微观结构的见解

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-20 DOI: 10.1016/j.jcs.2025.104282

Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo

{"title":"Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure","authors":"Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo","doi":"10.1016/j.jcs.2025.104282","DOIUrl":"10.1016/j.jcs.2025.104282","url":null,"abstract":"<div><div>This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (<em>p</em> < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104282"},"PeriodicalIF":3.7,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119049","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

Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system 小麦粉制粉系统中不同制粉流过滤粉品质特性的比较研究

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-18 DOI: 10.1016/j.jcs.2025.104283

Yueyi Chen , Tiantian Li , Shunfan Gu , Jian Xia , Cheng Guo , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen

{"title":"Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system","authors":"Yueyi Chen , Tiantian Li , Shunfan Gu , Jian Xia , Cheng Guo , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen","doi":"10.1016/j.jcs.2025.104283","DOIUrl":"10.1016/j.jcs.2025.104283","url":null,"abstract":"<div><div>This study investigated filter flours extracted from different milling streams in a flour mill, including filter flour from the first milling stream (QF), the final milling stream (HF), and the flour blending system (PF), as well as finisher flour (DF), with wheat flour (F) used as the control sample. The quality characteristics of the different flours, including their structural and physicochemical properties were analyzed. The values of G′ and G″ for the filter flours were both greater than those of wheat flour. The farinograph and extensograph properties of filter flours vary significantly. None of the filter flours had a whiteness higher than that of wheat flour. The starch content (27.99–75.36 %) of the filter flours was lower than that of wheat flour. The gluten index (68.37–91.06 %) and relative crystallinity (10.39–18.68 %) of the filter flours were higher than those of wheat flour, except in the case of QF, with the highest gluten index observed in PF. The peak viscosities ranged from 43.5 cp (DF) to 1077 cp (PF), while the peak temperatures were all higher than that of wheat flour, varying from 57.65 °C (QF) to 59.74 °C (DF). A total of 28 volatile flavor compounds were detected in the filter flours, with DF showing a relatively large difference from the others. These results indicate significant quality differences among the filter flours from different milling streams. This study provides a theoretical basis for the rational utilization of filter flour to increase economic benefits and to precisely determine the specific applications of filter flour from different milling streams.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104283"},"PeriodicalIF":3.7,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096899","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

Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough 超声波预处理面糊，提高馒头的加工质量

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-15 DOI: 10.1016/j.jcs.2025.104281

Qingyuan Wang , Denglin Luo , Zhouya Bai , Chonghui Yue , Peiyan Li , Sihai Han

{"title":"Ultrasonic pretreatment of batter to improve the processing quality of steamed bread dough","authors":"Qingyuan Wang , Denglin Luo , Zhouya Bai , Chonghui Yue , Peiyan Li , Sihai Han","doi":"10.1016/j.jcs.2025.104281","DOIUrl":"10.1016/j.jcs.2025.104281","url":null,"abstract":"<div><div>In order to improve the processing characteristics of dough, a new method of preparing dough by ultrasonic pretreatment of batter technology was investigated. The effect of ultrasound pretreatment of batter (UPB) of moisture distribution, rheological properties, protein structure, and dough microstructure of was analyzed. It was found that UPB promoted the conversion of free water to tightly bound water in the dough, enhancing the hydration between proteins and water. When ultrasound time was not higher than 20 min, a remarkable increase was recorded in the values of viscous and elastic modulus (G′, G″), and the contents of α-helix, β-sheet in dough with UPB. The content of disulfide bonds approached to the maximum value at the ultrasonication of 20 min, increasing by 41 % compared to the control. UPB introduced in dough processing significantly improved the stability, compactness, homogeneity and continuity of gluten network, which suggested the formation of a more well-organized and stable secondary structure of proteins. In general, UPB is a potential technology in the dough production, and it can effectively improve the processing characteristic of dough.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104281"},"PeriodicalIF":3.7,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096898","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

Comprehensive nutritional profile of biofortified and non-biofortified rice subjected to processing and different degrees of milling 经过加工和不同程度碾磨的生物强化和非生物强化大米的综合营养概况

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-12 DOI: 10.1016/j.jcs.2025.104258

Pooja Mer , Chandrama Baruah , C.N. Neeraja , Raman Meenakshi Sundaram , Challa Suresh , Rajendran Ananthan

{"title":"Comprehensive nutritional profile of biofortified and non-biofortified rice subjected to processing and different degrees of milling","authors":"Pooja Mer , Chandrama Baruah , C.N. Neeraja , Raman Meenakshi Sundaram , Challa Suresh , Rajendran Ananthan","doi":"10.1016/j.jcs.2025.104258","DOIUrl":"10.1016/j.jcs.2025.104258","url":null,"abstract":"<div><div>Biofortification of rice is an effective method to eliminate the plethora of micronutrient deficiency. Milling and parboiling could affect the potential advantage of biofortified rice. Therefore, the present study was carried out to evaluate the effect of milling (5 %, 10 %, and 15 % DOM) on comprehensive nutritional profile, morphology of non-parboiled and parboiled biofortified (BF) as well as non-biofortified (NBF) rice. Scanning electron micrographic observation showed alteration in morphology and crystalline structure of rice. Milling significantly affected nutrients at 15 % DOM. However, nutrients were well retained in parboiled brown and parboiled milled (PM) rice and exhibited better glycemic response. Pressure cooking of rice did not have substantial effect on nutrient content but increased the starch digestibility of rice. In addition to this, retention of Fe in cooked PM rice was high (63–86 %) as compared to non-parboiled milled (NPM) rice (48–79 %). In most of the varieties, zinc retention in cooked PM rice was less than NPM rice at 15 % DOM. The study will help to optimize the degree of milling in BF rice for better nutrient retention particularly, iron and zinc in cooked rice, thereby maximizing nutritional benefits to address hidden hunger.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104258"},"PeriodicalIF":3.7,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145221249","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

Cultivar mixtures stabilize wheat baking quality 品种混合稳定小麦烘焙品质

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2025-09-12 DOI: 10.1016/j.jcs.2025.104280

Laura Stefan , Silvan Strebel , Karl-Heinz Camp , Sarah Christinat , Dario Fossati , Christian Städeli , Lilia Levy Häner

{"title":"Cultivar mixtures stabilize wheat baking quality","authors":"Laura Stefan , Silvan Strebel , Karl-Heinz Camp , Sarah Christinat , Dario Fossati , Christian Städeli , Lilia Levy Häner","doi":"10.1016/j.jcs.2025.104280","DOIUrl":"10.1016/j.jcs.2025.104280","url":null,"abstract":"<div><div>Integrating diversity into agricultural systems represent a promising way to increase the resilience of crop production. In particular, cultivar mixtures are gaining attention in Europe as a practical way to stabilize wheat yields. However, their impact on wheat baking quality remains unclear. This study examined the effects of cultivar mixtures on grain and flour quality. The experiment involved eight Swiss wheat cultivars grown in pure stands, in every possible 2-cultivar mixture, and in the 8-cultivar mixture. The experiment was repeated in eight year-by-site environments, allowing to evaluate the stability of baking quality in mixtures and pure stands.</div><div>The results showed that the effects of mixtures – i.e., average performance compared to pure stands – were either neutral or negative for most flour quality parameters. Furthermore, these effects were not due to changes in cultivar proportions within the mixtures, but rather to cultivar-specific alterations in response to being grown in a mixture. Finally, mixtures significantly increased the stability of flour quality, by buffering the effects of fluctuating environmental conditions.</div><div>This study is the first to extensively investigate flour quality in eight contrasting environments. It demonstrates the potential of cultivar mixtures to mitigate the effects of changing abiotic conditions and ensure stable flour quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104280"},"PeriodicalIF":3.7,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096896","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