Journal of Cereal Science最新文献

{"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}

{"title":"Molecular and functional consequences of drying on edible dock powder: Impacts on wheat protein interactions, steamed bun properties, and simulated digestion enzyme inhibition","authors":"Zelong Liu ,&nbsp;Xinhui Zhang ,&nbsp;Sumei Zhou ,&nbsp;Yunlong Li ,&nbsp;Jing Wang ,&nbsp;Yahui He","doi":"10.1016/j.jcs.2025.104228","DOIUrl":"10.1016/j.jcs.2025.104228","url":null,"abstract":"<div><div>Edible dock, a protein-rich perennial interspecific hybrid Rumex with hypoglycemic potential, is increasingly used in wheat-based products as dock powder (DP). This study investigated the impact of different drying methods (50 °C/80 °C air-drying, freeze-drying) on DP composition, dough properties, steamed bun quality, and post-digestion bioactivity, aiming to optimize DP drying and application for glycemic control. Freeze-dried DP (DP_FD) best preserved dietary fiber, phenolics, and flavonoids, while 80 °C air-drying (DP₈₀) improved bun textural properties. DP_FD dough exhibited greater stability despite a shorter development time. Sensory evaluation favored 5 % DP₈₀-added bun, though DP generally lowered taste/flavor scores. Microstructure analysis revealed gluten network disruption in DP-added doughs, correlating with uneven air cell distribution in buns. SDS-PAGE indicated that low temperature-drying preserved Rubisco large subunits, whereas 80°C-drying promoted gluten protein cross-linking. <em>In vitro</em> digestion studies showed that both DP and DP-added buns inhibited α-amylase and α-glucosidase. Critically, intestinal digesta from DP_FD-added buns showed enhanced α-glucosidase inhibition, strongly correlated with retained flavonoids. These findings demonstrate that drying methods significantly impact DP's functional properties and its effect on post-digestion glycemic responses in wheat products. This suggests that carefully selected drying methods can optimize DP application to create healthier, functional wheat products with improved glycemic control potential.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104228"},"PeriodicalIF":3.9,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271617","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":"Brewer's spent grain (BSG) as an ingredient for leavened bread making: challenges and opportunities","authors":"A. Pérez-Alva,&nbsp;S.T. Martín-del-Campo,&nbsp;D.K. Baigts-Allende","doi":"10.1016/j.jcs.2025.104223","DOIUrl":"10.1016/j.jcs.2025.104223","url":null,"abstract":"<div><div>Beer production generates a high quantity of by-products, including brewer's spent grain (BSG), spent hops, and spent yeast, which often have little to no use after brewing and are typically discarded in landfills, contributing to greenhouse gas emissions. BSG has been valorized in developing various food prototypes, such as bread, to mitigate this issue. Leavened bread is traditionally prepared using wheat flour, as wheat possesses glutelins and gliadins, which are responsible for creating the gluten network. During the gluten network formation, gas gets trapped in the structure, making bread rise. The differences in the chemical composition between BSG and wheat flour generate changes in the chemical composition of bread by improving the dietary fiber, mineral, and protein content. Additionally, incorporating BSG improves the content of bioactive compounds of leavened bread. However, the dilution of the gluten network due to the increased dietary fiber content modifies the texture of bread, consequently changing consumers' acceptability. In general, a partial substitution of up to 10 % has shown better results than using higher concentrations of BSG. This review article aims to gather and discuss the effect of incorporating brewer's spent grain (BSG) into bread, focusing mainly on the impact of the BSG on the bread texture, bioactive compounds, and sensory analysis.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104223"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307373","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":"Unveiling the functionality of phytase activity in maize for enhanced bioavailability of minerals: a new avenue for nutritional security","authors":"Botta Thandava Ganesh,&nbsp;Vignesh Muthusamy,&nbsp;Ashvinkumar Katral,&nbsp;Ikkurti Gopinath,&nbsp;Amitkumar D. Kyada,&nbsp;Gaurav Sharma,&nbsp;Jayanthi Madhavan,&nbsp;Rajkumar U. Zunjare,&nbsp;Firoz Hossain","doi":"10.1016/j.jcs.2025.104220","DOIUrl":"10.1016/j.jcs.2025.104220","url":null,"abstract":"<div><div>Phytase, an enzyme hydrolyzes phytic acid in maize grains, improves phosphorus and mineral bioavailability for monogastric animals and humans. The <em>phytase1</em> gene regulates bioavailable phosphorus levels by degrading phytic acid into lower myoinositols. Considering variation in phytase-activity, a set of high- and low-phytase activity-based diverse maize inbreds varying from 720.13 to 1292.60 U kg⁻¹ was chosen for <em>phytase1</em> gene characterization at nucleotide and protein levels. Further, 14 overlapping markers were developed covering the full-length <em>phytase1</em> sequence (4695 bp), and amplicons were sequenced using Sanger sequencing. Sequence analysis revealed 17 SNPs and 8 InDels distinguishing high- and low-phytase inbreds. A nucleotide-based phylogenetic tree grouped sequenced inbreds into two distinct clusters. Further, the polymorphic regions were exploited to develop gene-specific (InDel and SNP) markers, and their polymorphism information content ranged from 0.229 to 0.371, with a mean of 0.320. Genotyping using these markers in another large set of diverse maize genotypes grouped them into two clusters, highlighting the potential of markers in classifying genotypes according to phytase activity. Thus, the comprehensive characterization of the <em>phytase1</em> gene at molecular and biochemical levels provided valuable insights for developing maize cultivars with higher nutrient bioavailability through genomics-assisted breeding, offering a sustainable solution to alleviating malnutrition.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104220"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144261899","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":"Distribution of polyamines in kernel tissues of Canadian barley cultivars and their association with protein content","authors":"Si Nhat Nguyen ,&nbsp;Matthew G. Bakker ,&nbsp;Trust Beta","doi":"10.1016/j.jcs.2025.104225","DOIUrl":"10.1016/j.jcs.2025.104225","url":null,"abstract":"<div><div>Polyamines are nitrogen-containing compounds that naturally occur in barley grain and are known to have beneficial effects on human health. This study investigated the distribution of polyamines in barley grains from two covered and two naked Canadian barley cultivars. Five pearling fractions were collected at 5 % intervals of kernel weight for all cultivars. Grains from covered cultivars were dehulled before pearling, followed by consecutive sieving to recover the germ, fine hull (&lt;0.5 mm), and coarse hull (&gt;0.5 mm) fractions. The levels of putrescine, spermidine, and spermine in barley kernels with 25 % kernel weight removed were 69–76, 55–64, and 21–41 % lower than those in unpearled kernels. Dehulled and pearled kernels were enriched in spermine and depleted in putrescine. The barley germ showed a notably high total polyamine content (52.0–65.5 mg/100 g). The protein and total polyamine content in the fine hull fraction were 2.8–3.5 and 2.1–3.3 fold higher, respectively, compared to the coarse hull fraction, reflecting differences in their histological composition as shown by microscopic examination. Correlation analysis revealed positive and significant correlations between polyamine and protein content at the sub-kernel level (<em>r</em> = 0.769–0.839), suggesting a potential chemical and physiological synchronization between these components during barley seed development and germination. The insights provided by this study on the obtainment of polyamine-rich fractions from barley grains could be valorized for nutraceutical purpose. The understanding about polyamine–protein relationship in barley tissues could aid the selection of cultivating or processing conditions for different uses.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104225"},"PeriodicalIF":3.9,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144280465","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}