Journal of Cereal Science最新文献

{"title":"Application of enzymes in the quality improvement of whole wheat products: Effects on dietary fibre, dough rheology and gas phase","authors":"Ziwu Bu ,&nbsp;Simiao Wu ,&nbsp;Xinyang Sun","doi":"10.1016/j.jcs.2025.104222","DOIUrl":"10.1016/j.jcs.2025.104222","url":null,"abstract":"<div><div>The whole wheat products have been considered as a good source of dietary fibre with a variety of health benefits. However, it is challenging to encourage the consumption and also develop the global market for whole wheat products due to their undesirable quality issues. The overall objective of this review was to provide a solid theoretical basis for modifying the overall quality of whole wheat products through a potential application of enzymes. The novelty of this work was to comprehensively demonstrate the effects of enzymes on the composition and structure of dietary fibres, the rheological properties and gas phase of whole wheat flour dough. The utilization of xylanses has been observed to promote the transformation of water-unextractable arabinoxylans (WUAX) from wheat bran to water-extractable arabinoxylans (WEAX), and thus exert a positive effect on the dough processing performace and its product quality. α-Amylase, glucose oxidase and cellulase have also been used as the improvers for whole wheat product manufacturing due to the remarkable impact on the composition of starch, gluten proteins and cellulose polymers. This brings a practical guidance for whole grain food industry to optimize the dough formulation and processing conditions, and thus achieve the final products with desirable sensory properties and satisfactory consumer acceptability.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104222"},"PeriodicalIF":3.9,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241010","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":"Unlocking glass transition phenomenon in mitigating drying-induced kernel fissuring in rough rice: A review","authors":"Leopold Oscar Nelwan ,&nbsp;Sutrisno Suro Mardjan ,&nbsp;Tri Yulni","doi":"10.1016/j.jcs.2025.104224","DOIUrl":"10.1016/j.jcs.2025.104224","url":null,"abstract":"<div><div>Rough rice kernel fissuring during drying is a critical issue that can lead to breakage during milling, reducing head rice yield. This review discusses moisture-related fissuring in rough rice kernels, focusing on the effects of temperature, relative humidity, and initial moisture content. It also explains the fissuring mechanism in terms of compressive and tensile stresses within the kernel, and explores the relevance of the glass transition phenomenon to these thermomechanical behaviors. The review further outlines the principles of glass transition measurement methods, both in general and as explicitly applied to rice. A comprehensive discussion is presented on the thermophysical properties of rice in the glassy and rubbery states, including their transitions during drying as influenced by temperature and moisture content, and how these transitions relate to kernel fissuring and head rice yield. The roles of tempering temperature, above and below the glass transition temperature (Tg), tempering duration, adsorption (post-drying), and fluctuations in drying air conditions related to kernel fissuring are also discussed. The review further explores drying techniques that can mitigate fissuring in rough rice. Finally, the paper identifies potential directions for future research, including a deeper investigation into the interaction of internal and external factors influencing fissuring, as well as the application of integrated drying techniques and control systems to enhance the reliability of the drying process and the quality of the resulting rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104224"},"PeriodicalIF":3.9,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144241003","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":"Enzymatic polishing of pearl millet grains: A novel approach to reduce decortication losses","authors":"T. Jayasree Joshi,&nbsp;P. Srinivasa Rao","doi":"10.1016/j.jcs.2025.104221","DOIUrl":"10.1016/j.jcs.2025.104221","url":null,"abstract":"<div><div>The study aimed to develop an enzyme-assisted method as an alternative to conventional abrasive polishing for pearl millet grains to minimize nutritional losses. Millets, known for their high nutritional value, typically undergo abrasive decortication, which removes the bran and outer layers but also results in significant nutrient loss. To address this, an enzyme assisted process was formulated to selectively degrade the outer layers of pearl millet grains using cellulase, xylanase and pectinase enzymes. The extent of dry matter loss from abrasive polishing ranged from 10.60 % to 18.54 %, accompanied by substantial reductions in nutrient content. In contrast, enzyme-assisted decortication effectively weakened the pericarp with minimal nutrient loss. The enzyme extract was characterized by analyzing total soluble solids, reducing sugars, glucose, xylose, galacturonic acid, tannins, and phytates to assess pericarp degradation. Process optimization was carried out using response surface methodology and artificial neural network–genetic algorithm modelling approaches. The findings demonstrated the potential of enzyme-assisted decortication as a nutritionally superior and efficient alternative to traditional methods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104221"},"PeriodicalIF":3.9,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221883","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":"Research progress on factors affecting the shelf life and preservation techniques of fresh wet noodles","authors":"Zixi Wang ,&nbsp;Luxuan Han ,&nbsp;Aitong Wu ,&nbsp;Ping Ma ,&nbsp;Jing Yang ,&nbsp;Chao Wang ,&nbsp;Qun Shen ,&nbsp;Qingyu Zhao","doi":"10.1016/j.jcs.2025.104219","DOIUrl":"10.1016/j.jcs.2025.104219","url":null,"abstract":"<div><div>Fresh wet noodles have garnered significant attention recently due to their excellent taste and rich nutritional composition. However, fresh wet noodles are highly susceptible to microbial contamination during storage, resulting in a short shelf life and restricting their market development. Therefore, understanding the factors affecting the shelf life of fresh wet noodles and corresponding preservation techniques is crucial for processing and producing fresh wet noodles. This research reviews the factors influencing the shelf life of fresh wet noodles during storage, including microorganisms, water activity, enzymes, acidity, and temperature. Furthermore, current preservation technologies used for antimicrobial, lowering water activity, inhibiting enzyme reactions, and improving the quality of noodles as well as advantages limitations, challenges, and future perspectives are also presented in this study to provide insights and references for producing and applying fresh wet noodles in the food industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104219"},"PeriodicalIF":3.9,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221882","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":"Effect of GLU-A1 locus substitution with GLU-D1 on biochemical and rheological properties in two Italian bread wheat lines","authors":"Giulio Metelli ,&nbsp;Marco Bonarrigo ,&nbsp;Francesco Sestili ,&nbsp;Patrizia Vaccino","doi":"10.1016/j.jcs.2025.104215","DOIUrl":"10.1016/j.jcs.2025.104215","url":null,"abstract":"<div><div>Two Italian bread wheat lines, N11 and N18, were used as donors of initial genetic material to generate new lines through chromosomal engineering to develop lines with improved technological properties. Overall, this work resulted in the generation of two potential marketable lines expressing six different high molecular weight glutenin subunits due to the introgression of <em>Glu-D1a</em> and <em>Glu-D1d</em> allelic variants into the <em>GLU-A1</em> locus of N18 and N11, respectively. Furthermore, two other lines expressing a double dose of the allelic variant of the parental lines, 2 + 12 for N11 and 5 + 10 for N18 were crafted.</div><div>The harvest from two experimental seasons was evaluated at the biochemical and genetic level, by UPP, A-PAGE, SDS-PAGE, and gene expression, and at the technological level using alveograph and farinograph tests. Despite adding gluten subunit pair 5 + 10, dough quality didn't improve. This lack of improvement may be caused by i) the excessive dough tenacity in lines that already carry the 5 + 10 or 2 + 12 subunit pair at the <em>GLU-D1</em> locus; ii) the specific genetic backgrounds of the parental lines. The improvement in rheological properties was found to be more strongly associated with the substitution at the <em>GLU-A1</em> locus with <em>GLU-D1</em> than with the genetic background of the lines.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104215"},"PeriodicalIF":3.9,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221884","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":"Analysis of rancidity characteristics of different foxtail millet flour during accelerated aging storage","authors":"Sufen Li ,&nbsp;Zixi Wang ,&nbsp;Jipeng Zhang ,&nbsp;Xiaoshuang Zou ,&nbsp;Qingyu Zhao ,&nbsp;Qun Shen","doi":"10.1016/j.jcs.2025.104218","DOIUrl":"10.1016/j.jcs.2025.104218","url":null,"abstract":"<div><div>Although foxtail millet is popular for its rich nutritional components and climate-resilient advantages, the influence of rancidity on the changes in the quality of foxtail millet flour remains unclear. Herein, an accelerated aging storage experiment was conducted in this study to analyze the physiochemical parameters of lipid hydrolysis and lipid oxidation, and the change in surface morphology and flavor of three foxtail millet flour varieties. Results showed that the fatty acid value of foxtail millet flour significantly increased during storage. Lipid peroxides and carbonyl compounds were formed by lipid oxidation, which altered the flavor of foxtail millet flour. Among these, hexanal, benzaldehyde, Z-2-heptenal, and heterocyclic compounds were the main volatile compounds that contributed to the rancid flavor. Physicochemical indexes including fatty acid value, activity of catalase and lipoxygenase and flavor profile including volatile compounds were the main factors contributing to differences in rancidity characteristics in foxtail millet flour. This study indicated that the fat rancidity is the main reason for the quality deterioration of foxtail millet flour during storage, and JG-49 showed significantly different rancidity characteristics compared with other millet flour varieties, providing important references for extending the shelf life and developing other new products of millet flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104218"},"PeriodicalIF":3.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144168333","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":"Delayed effect of superfine particle size of oat bran on starch retrogradation and hydrolysis of gluten-free rice bread during short-term storage","authors":"Jincheng Zhang ,&nbsp;Lijuan Wang ,&nbsp;Litao Tong ,&nbsp;Baocai Xu ,&nbsp;Pengjie Wang ,&nbsp;Changzhong Ren ,&nbsp;Laichun Guo ,&nbsp;Ju Qiu","doi":"10.1016/j.jcs.2025.104216","DOIUrl":"10.1016/j.jcs.2025.104216","url":null,"abstract":"<div><div>Oat bran addition to rice bread results in quality deterioration especially during storage, but its superfine particle size probably relieves this side effect. This study focuses on the gluten-free and rice starch-based bread. The effects of different particle sizes at medium (MOB, 359.67 μm), fine (FOB, 153.67 μm) and superfine (SOB, 35.77 μm) on the short-term storage quality of rice bread was confirmed. Oat bran addition affected pasting properties of rice flour, leading to a significant decrease in values of final viscosity and setback, which was intensified much more by the smaller particle sizes. The decrease in particle size of oat bran also led to an increase in brightness and whiteness values of rice bread. Gas-holding capacity of rice bread was reduced by MOB and FOB, including specific volume, gas cell diameter and volume, but SOB reversed this reduction and recovered to the same level as control bread. SOB mitigated the increase in bread firmness during storage and led to the highest springiness while the lowest baking loss. The water-binding capacity of rice bread with SOB was much higher than that with MOB and FOB, according to the moisture migration analysis. The inhibition of water evaporation by SOB during storage further delayed the amylopectin retrogradation and starch recrystallization. Additionally, SOB prevented the rice starch hydrolysis, exhibited an increase in RS (35.39 %), which was much higher than those of MOB (23.30 %) and FOB (25.30 %). These findings supported the efficient inhibition of SOB on rice bread staling.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104216"},"PeriodicalIF":3.9,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144229785","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":"Selection of oat varieties with unique nutritional qualities based on near-infrared spectroscopy and HS-SPME-GC-MS","authors":"Yuting Zhu ,&nbsp;Jiankang Zhou ,&nbsp;Shengyuan Guo ,&nbsp;Zhuo Zhang ,&nbsp;Wenting Wang ,&nbsp;Chaofan Zhao ,&nbsp;Jiaxue Wang ,&nbsp;Haitao Zhou ,&nbsp;Guixing Ren","doi":"10.1016/j.jcs.2025.104217","DOIUrl":"10.1016/j.jcs.2025.104217","url":null,"abstract":"<div><div>Oats (<em>Avena sativa</em>) are a globally valued crop with exceptional nutritional and functional properties, yet their quality evaluation remains constrained by traditional methods. In this study, we successfully constructed a multidimensional quality assessment system for oat ‘chemical composition-volatile characteristics-processing suitability’, aiming to evaluate 71 oat varieties from 9 regions around the world. Key innovations include: (1) The optimized non-destructive NIRS model achieved highly accurate prediction of β-glucan (R² = 0.95) and AVNs, and the use of composite spectral preprocessing significantly enhanced the robustness of the model. (2) A total of 77 flavor compounds were detected by HS-SPME-GC-MS, OAV analysis revealed 8 aromatic compounds, and PLS-DA identified 13 volatile markers (VIP &gt;1) for geographic source differentiation. (3) A PCA-driven quality ranking system prioritizing Baiyan 8, Baiyan 11 and Zhangyou 14 as superior varieties. This work provides assistance for variety evaluation and product development of oats.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104217"},"PeriodicalIF":3.9,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144184547","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 processing methods on the rheological and mineral profiles of end products from traditional and novel durum wheat (Triticum turgidum spp. durum) genotypes","authors":"Giulia Quagliata ,&nbsp;Cristina Cecchini ,&nbsp;Alessandro Cammerata ,&nbsp;Francesco Sestili ,&nbsp;Stefania Astolfi","doi":"10.1016/j.jcs.2025.104214","DOIUrl":"10.1016/j.jcs.2025.104214","url":null,"abstract":"<div><div>To face climate change and ensure food security, particularly in vulnerable regions like the Mediterranean, it is essential to identify drought-tolerant, nutrient-rich durum wheat varieties. This study investigated the impact of processing methods on the rheological, technological, and nutritional properties of grain, flour and pasta from novel and traditional durum wheat genotypes. Two novel drought-tolerant genotypes, LcyE A⁻B^- and Svevo 1BL.1RS, and their wild-type controls, Kronos and Svevo, were evaluated. Traditional semolina milling was compared with an innovative micronization and air separation system for semi-integral flour production. Significant genotypic variation in grain elemental composition was observed, with LcyE A⁻B^- exhibiting superior accumulation of essential nutrients, especially Fe, Mo, Ca, Mn, and Zn. Rheological and technological analyses revealed that coarse fractions, due to bran presence, generally exhibited lower gluten quality and altered dough behaviour compared to semolina. Notably, the 1BL.1RS translocation, while potentially beneficial for drought tolerance, negatively impacted gluten strength in Svevo 1BL.1RS, but did not compromise kernel hardness. Indeed, grain hardness values remained within or above the range for high-quality semolina production. Pasta quality assessments indicated that semolina pasta generally displayed better firmness, while coarse fraction pasta had reduced stickiness and improved bulkiness due to bran's water-retention capacity. Ionomic profiling showed that processing significantly influenced nutrient distribution, with LcyE A⁻B^- maintaining high Fe and Zn concentrations in coarse fraction flour, but not in semolina. Coarse fraction pasta generally exhibited higher nutrient levels, particularly Fe and Zn in both Svevo and LcyE A⁻B^-. These findings suggest that semi-integral flour production could be a viable strategy for improving the nutritional profile of pasta, especially when utilizing genotypes with enhanced nutrient accumulation. However, the success of this approach hinges on optimization of processing methods. This is particularly critical for genotypes like Svevo 1BL.1RS with gluten quality limitations. Future research should focus on refining milling and pasta-making techniques to maximize the technological and nutritional potential of these novel durum wheat lines while preserving their drought resilience.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104214"},"PeriodicalIF":3.9,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144194465","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":"Effects of combination of UV-B irradiation and drying on the physicochemical properties of key components and processing quality of germinated whole wheat flour","authors":"Ting Wei ,&nbsp;Wentong Liu ,&nbsp;Jiahao Huang ,&nbsp;Na Ji ,&nbsp;Qingjie Sun ,&nbsp;Man Li ,&nbsp;Meng Ma ,&nbsp;Fengwei Xie","doi":"10.1016/j.jcs.2025.104213","DOIUrl":"10.1016/j.jcs.2025.104213","url":null,"abstract":"<div><div>The germination of wheat promotes the synthesis of bioactive compounds, thereby improving the nutritional quality of wheat-based products. However, the activation of specific bioactivators can result in the degradation in processing quality of germinated wheat. This study investigated the physicochemical properties of key components and the processing quality of germinated wheat flour subjected to UV-B irradiation combined with different drying conditions. Germinated wheat flour under UV-B irradiation exhibited significantly increased total phenols and promoting phenolic acids accumulation from bran layer to endosperm. High-temperature (80 °C) or sequential (45/80 °C) drying induced a further rise in DPPH scavenging ability, enhanced starch crystallinity and prevented the reduction in viscosity. High-temperature drying facilitated the formation of intermolecular disulfide bonds and the aggregation of high-molecular-mass proteins. Additionally, UV-B irradiation suppressed the deterioration of mixing properties in germinated dough, and dough stability was even higher than that of ungerminated dough when paired with high-temperature drying. Furthermore, sequential drying showed the greatest improving effect on germinated noodle texture. In conclusion, the use of UV-B irradiation combined with drying conditions holds significance for processing nutrient-maintained germinated wheat products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"124 ","pages":"Article 104213"},"PeriodicalIF":3.9,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144123302","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}