Journal of Cereal Science最新文献_第3页

Effect of boiling time on noodle surface tackiness: Roles of gluten network and broth components in steamed-then-boiled noodles 煮沸时间对面条表面粘性的影响：面筋网络和肉汤成分在先蒸后煮面条中的作用

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104386

Yijun Fan , Mingyi Shen , Ruifang Wang , Zhengbiao Gu , Yan Hong , Zhaofeng Li , Caiming Li , Xiaofeng Ban , Li Cheng

{"title":"Effect of boiling time on noodle surface tackiness: Roles of gluten network and broth components in steamed-then-boiled noodles","authors":"Yijun Fan , Mingyi Shen , Ruifang Wang , Zhengbiao Gu , Yan Hong , Zhaofeng Li , Caiming Li , Xiaofeng Ban , Li Cheng","doi":"10.1016/j.jcs.2026.104386","DOIUrl":"10.1016/j.jcs.2026.104386","url":null,"abstract":"<div><div>This study aimed to investigate the effect of boiling time on the surface tackiness of room-temperature (RT) cooked noodles and elucidated the underlying mechanisms linking it to gluten network structure and noodle broth components. The results demonstrated that the steamed-then-boiled process effectively reduced the surface tackiness of RT cooked noodles. However, prolonged cooking led to a gradual increase in surface tackiness. Compared to the conventional boiling process, the noodles boiled for 2 min exhibited a 40.2% reduction in surface tackiness. Their β-sheet content increased from 33.4% to 43.5%, protein area expanded by 25.7%, and disulfide bond content rose from 1.65 μmol/g to 2.49 μmol/g. Notably, at this cooking time, starch content in the broth solids reached its lowest level at 46.1% (w/w). These phenomena can be attributed to the short-term steamed-then-boiled process, which promotes protein structural ordering. This forms a denser, more continuous, and highly cross-linked gluten network, thereby inhibiting the leaching of soluble substances like starch during cooking and reducing surface tackiness. Conversely, extended boiling time disrupts the gluten network structure, leading to a gradual increase in surface tackiness. This study provides a theoretical basis and technical reference for RT noodles with low surface tackiness.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104386"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397836","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

Intense pulsed light treatment for enhancing the storage stability of sorghum flour: lipase inactivation kinetics, fatty acid changes, and shelf-life prediction 强脉冲光处理提高高粱粉贮存稳定性：脂肪酶失活动力学、脂肪酸变化和保质期预测

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104398

N.U. Sruthi , P Srinivasa Rao , Sarita Jane Bennett , Rewati Raman Bhattarai

{"title":"Intense pulsed light treatment for enhancing the storage stability of sorghum flour: lipase inactivation kinetics, fatty acid changes, and shelf-life prediction","authors":"N.U. Sruthi , P Srinivasa Rao , Sarita Jane Bennett , Rewati Raman Bhattarai","doi":"10.1016/j.jcs.2026.104398","DOIUrl":"10.1016/j.jcs.2026.104398","url":null,"abstract":"<div><div>This study aimed to investigate the impact of intense pulsed light (PL) treatment as a novel post-harvest intervention to enhance the shelf-life stability of sorghum flour. The lipase inactivation kinetics was studied over a varying range of pulse fluence (5-30 J/cm<sup>2</sup>), and kinetic modelling was performed. During storage period of 120 days, moisture content, water activity, pH, colour parameters, lipase activity (LA), and free fatty acids (FFAs) were analysed for flour samples from whole and polished grains (treated and untreated) stored at both ambient (27 ± 1 °C, 65% RH) and accelerated (40 ± 1 °C, 90% RH) conditions. A comprehensive fatty acid profiling was done, followed by shelf-life prediction using zero-order kinetics. Results indicated a significant reduction in LA following PL treatment, with an IC50 fluence of 25.31 J/cm<sup>2</sup>, representing the fluence required to inhibit LA by 50%. The fractional conversion model best fitted the lipase inactivation kinetics with an R<sup>2</sup> of 0.998. After 120 days of ambient storage, the flour from polished and PL-treated grains exhibited superior shelf-life properties, showing 35% lower FFA content and 53% lower LA compared to flour from whole-untreated grains. Additionally, this flour exhibited the lowest zero-order reaction rate constants for both FFA and LA under ambient and accelerated storage conditions. Fatty acid profiling showed positive changes in saturated and monounsaturated fatty acids, with less significant changes in polyunsaturated fatty acids in this sample. These findings suggest that intense PL can be an effective, non-thermal post-harvest intervention to extend the shelf-life of sorghum flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104398"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398358","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

Structural, functional, and antioxidant attributes of arabinoxylan from pearl millet (Pennisetum glaucum (L.)) varieties isolated by water and alkali-aided based enzymatic extraction techniques 用水和碱辅助酶提技术从珍珠粟（Pennisetum glaucum (L.)）中分离出阿拉伯木聚糖的结构、功能和抗氧化特性

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-18 DOI: 10.1016/j.jcs.2026.104405

Jaymina Murdamootoo, Priyanga Govindarasu, J.N. Sowbarnigha, Arthi Vijayakumar, Poulamee Ghosh, Rinsomi Chiphang, Narayanasamy Sangeetha

{"title":"Structural, functional, and antioxidant attributes of arabinoxylan from pearl millet (Pennisetum glaucum (L.)) varieties isolated by water and alkali-aided based enzymatic extraction techniques","authors":"Jaymina Murdamootoo, Priyanga Govindarasu, J.N. Sowbarnigha, Arthi Vijayakumar, Poulamee Ghosh, Rinsomi Chiphang, Narayanasamy Sangeetha","doi":"10.1016/j.jcs.2026.104405","DOIUrl":"10.1016/j.jcs.2026.104405","url":null,"abstract":"<div><div>Arabinoxylans (Ax) from pearl millet have been less extensively characterized with respect to extraction-dependent variations in functional and structural attributes. In this study, Ax were isolated from different pearl millet (<em>Pennisetum glaucum</em> (<em>L</em>.)) varieties using alkali-aided enzymatic extraction (AEAx) and water extraction (WEAx), and were evaluated for their functional, antioxidant, and structural characteristics. WEAx yielded a higher extraction recovery (19.45–24.64%) compared with AEAx (13.78–18.35%). In cotrast, AEAx samples exhibited higher water absorption capacity (36.2–47.7 g/g) than WEAx (24.3–31.2 g/g), with corresponding swelling capacities of 7.52–9.38 g/g and 2.79–3.70 g/g, respectively. Solubility and paste clarity were greater in AEAx (29.6–33.6% and 5.27–7.54%) relative to WEAx (10.41–17.15% and 2.21–5.82%). Gel consistency was also higher for AEAx (10.2–18.5 mm) compared with WEAx (7.2–12.2 mm). Antioxidant activity was higher in AEAx (93.8–94.2%) than in WEAx (85.6–93.5%), corresponding with greater ferulic acid content (9.25–17.54 mg/100 g) compared with WEAx. Structural analyses indicated predominantly amorphous and porous AX morphology, supported by FTIR and X-ray diffraction patterns. Zeta potential values (−22.2 to −32.7 mV) confirmed stable anionic dispersions. These results provide comparative insight into extraction-dependent differences in pearl millet Ax and support the selection of extraction strategy for targeted functional applications in food and nutraceutical systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104405"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398365","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

Effects of three freezing treatments on the quality of frozen chow mein noodles 三种冷冻处理对速冻炒面品质的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2025-12-23 DOI: 10.1016/j.jcs.2025.104353

Pengyuan Tian , Ping Jiang , Ming Liu , Naijuan Wang , Lijuan Zhang , Sijia Xu , Peng Yin , Weiqing Zhang , Mingfu Yu , Dan Li

{"title":"Effects of three freezing treatments on the quality of frozen chow mein noodles","authors":"Pengyuan Tian , Ping Jiang , Ming Liu , Naijuan Wang , Lijuan Zhang , Sijia Xu , Peng Yin , Weiqing Zhang , Mingfu Yu , Dan Li","doi":"10.1016/j.jcs.2025.104353","DOIUrl":"10.1016/j.jcs.2025.104353","url":null,"abstract":"<div><div>Ice crystal formation during freezing can adversely affect the quality of frozen noodle products. This study examines the effects of freezer freezing, cryogenic rapid microfreezing, and liquid nitrogen freezing conditions on the quality of frozen chow mein. The textural properties of wheat chow mein and buckwheat chow mein exhibit distinct variations under the influence of the three freezing methods. Nuclear magnetic resonance (NMR) results indicate that the faster freezing rate increases the strongly bound water content in noodles while decreasing the weakly bound and free water content. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) data indicate that the freezing method influences the extent of internal rearrangement of starch molecules in noodles. Both relative crystallinity and the R<sub>1047/1022</sub> ratio decreased with increasing freezing rate. The proportion of α-helical and β-sheet structures in protein secondary structure is significantly affected by the freezing rate. With increasing freezing rates, the α-helical content rises, whereas the β-sheet content declines. The quality of frozen chow mein in the liquid nitrogen freezing group was superior to that in the freezer freezing and low-temperature rapid microfrying groups. The experimental data demonstrated the effect of freezing method on the quality of frozen chow mein, which may hold significant economic implications for the frozen noodle industry.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104353"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145980595","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

Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice 强化锌对发芽糙米营养成分、抗氧化活性和风味化合物的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-24 DOI: 10.1016/j.jcs.2026.104373

Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu

{"title":"Effects of zinc fortification on nutrients, antioxidant activities, and flavor compounds in germinated brown rice","authors":"Yun Lu , Yutang He , Xinxin Zhou , Yujia Li , Chunfang Ma , Meilin Zhang , Zhuoyu Wang , He Liu","doi":"10.1016/j.jcs.2026.104373","DOIUrl":"10.1016/j.jcs.2026.104373","url":null,"abstract":"<div><div>This study aims to investigate the effects of zinc-fortified germination on gamma-aminobutyric acid (GABA) content, zinc concentration, antioxidant activities, and flavor characteristics in brown rice (BR). Germination was conducted at 30 °C for 28 h using a 30 mg/L zinc sulfate solution. Germinated brown rice (GBR) was selected as the control sample for determining all parameters. Combining germination with zinc fortification in BR enhanced GABA content and zinc accumulation, reaching their peak around 28 and 34 h of germination, respectively. Antioxidant assays evaluated potential health benefits. Compared to conventional germination, zinc-fortified germination significantly increased the antioxidant activities of BR as germination time increased. Volatile compounds were compared in BR, GBR, and zinc-fortified germination brown rice (Zn-GBR). Among the 20 volatile compounds identified, 8 showed significant differences. The combined germination and zinc fortification treatment effectively reduced the content of volatile organic compounds (VOCs) that contribute to undesirable flavors. Germination significantly increased two ketone compounds in BR, while zinc fortification added sweet, nutty, caramel, and fruity-like aromas. The results in this study indicated that combined germination and zinc fortification could effectively increase the GABA content, zinc accumulation, and antioxidant activities. It would be a promising method to enhance the flavor of BR.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104373"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074333","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

Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles 绿豆添加对燕麦面品质及淀粉抗消化机理的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-02 DOI: 10.1016/j.jcs.2026.104387

Rui-xian Shang , Wei-feng Zhang , Zi-hao Tu , Xiu-juan Ren , Yan-xia An , Gui-Hong Yin , Jian Zhang , Yang Zhao

{"title":"Effects of mung bean addition on quality and starch anti-digestion mechanism of oat noodles","authors":"Rui-xian Shang , Wei-feng Zhang , Zi-hao Tu , Xiu-juan Ren , Yan-xia An , Gui-Hong Yin , Jian Zhang , Yang Zhao","doi":"10.1016/j.jcs.2026.104387","DOIUrl":"10.1016/j.jcs.2026.104387","url":null,"abstract":"<div><h3>Background</h3><div>The development of high-quality oat noodles faces challenges such as structural weakness, high cooking loss, and undesirable texture due to the lack of gluten.</div></div><div><h3>Methods</h3><div>This study investigated the effects of adding different amounts of mung bean powder (0–25%) on the <em>in vitro</em> anti-digestion characteristics, microstructures, and starch properties of oat noodles.</div></div><div><h3>Results</h3><div>The results showed that as the mung bean powder addition increased, the GI values of cooked noodles decreased, reaching a minimum at 20% addition. This level was approximately 8 units lower than the control group, while the resistant starch content increased by 6.56%. Analysis of starch structural characteristics revealed that at 20% mung bean powder addition, the starch in the noodles exhibited the lowest hydrogen bond strength and order degree, but the highest double helicity and crystallinity. Furthermore, the primary influencing factors varied with the addition levels. Microstructure analysis revealed that the distribution of polysaccharides within the noodles became more uniform, reaching its peak uniformity at a 20% addition.</div></div><div><h3>Conclusion</h3><div>Polysaccharides penetrated the gluten network and cross-linked with it, hindering thermochemical reactions and thereby enhancing anti-digestive properties. The dominant influencing factors were lipids at 5% addition, resistant starch at 10–20% addition, and polysaccharides at 25% addition.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104387"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397833","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

Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties 微波处理提高糙米的食用品质：解读水分含量驱动的微观结构、水分分布和淀粉性质的调节

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-01 DOI: 10.1016/j.jcs.2026.104384

Yang Yu , Jiayu Zhang , Dan Ouyang , Rong He , Kai Huang , Shangyuan Sang , Yanan Liu , Jiali Xing , Ying Wan , Xiaohu Luo

{"title":"Microwave treatment enhances brown rice edible quality: Deciphering moisture content-driven modulation of microstructure, moisture distribution and starch properties","authors":"Yang Yu , Jiayu Zhang , Dan Ouyang , Rong He , Kai Huang , Shangyuan Sang , Yanan Liu , Jiali Xing , Ying Wan , Xiaohu Luo","doi":"10.1016/j.jcs.2026.104384","DOIUrl":"10.1016/j.jcs.2026.104384","url":null,"abstract":"<div><div>This study investigated the effects of microwave treatment on brown rice (BR) with initial moisture contents of 13%, 15%, and 17%, focusing on cooking quality, moisture distribution, and starch physicochemical properties. Microwave processing reduced the moisture content of BR by 0.93%, 1.12%, and 1.16% and elevated its fissure rate to 10%. For BR with high initial moisture content, post-treatment formation of more micro-pores and gaps on the surface and cross-section enhanced water absorption capacity, strengthened internal moisture binding, shortened optimal cooking time (from 54.67 min to 45.67 min). Besides, higher initial moisture content combined with increased microwave energy significantly reduced the hardness of the cooked rice, and improved its sensory performance. Microwave treatment increased starch relative crystallinity and short-range order, which correlated with higher amylose content. Notably, BR with high initial moisture content exhibited greater microwave sensitivity, showing higher post-treatment amylose content than counterparts with low initial moisture content. Differential scanning calorimetry analysis revealed that starch gelatinization enthalpy decreased with increasing microwave intensity and BR initial moisture content. Collectively, the synergistic effect of microwave treatment and high initial moisture content in improving BR's eating quality provides a theoretical basis for optimizing the processing technology of high-quality BR.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104384"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147397835","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

A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10 热带醋酸杆菌A3和酿酒酵母菌Y10共培养液体发酵和坚固发酵面团的特性比较分析

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-12 DOI: 10.1016/j.jcs.2026.104399

Yanxing Wei , Yan Liu , Zongwu Zhang , Huiying Sha , Haifeng Li , Zhijian Li

{"title":"A comparative analysis of the properties of doughs prepared by liquid and firm fermentation with a co-culture of Acetobacter tropicalis A3 and Saccharomyces cerevisiae Y10","authors":"Yanxing Wei , Yan Liu , Zongwu Zhang , Huiying Sha , Haifeng Li , Zhijian Li","doi":"10.1016/j.jcs.2026.104399","DOIUrl":"10.1016/j.jcs.2026.104399","url":null,"abstract":"<div><div>In view of the benefits of liquid dough fermentation and the positive impact of acetic acid bacteria (AAB) on the production of fermented goods, this study examined the properties of final doughs produced by liquid fermentation (FDL) using a mixture of <em>Acetobacter tropicalis</em> A3 and <em>Saccharomyces cerevisiae</em> Y10, and compared them with doughs produced by firm fermentation (FDF). The FDL dough had a higher microbial count, acidity level, reducing sugar content, protease and amylase activity, while a significantly altered gluten network and lower gluten index compared with FDF. The untargeted metabolomics analysis revealed that amino acids, peptides, and their analogues accounted for over 18% of the 179 differential metabolites found in the FDL and FDF doughs. Peptides accounted for more than 30% of the top 30 differential metabolites and were significantly positively associated with protease activity, but negatively correlated with gluten index and pH, suggesting a key role of protease for the gluten network and metabolomic profile between FDL and FDF dough. FDL exhibited increased peak and final viscosity, as well as decreased CO<sub>2</sub> production and bound water (<em>T</em><sub>21</sub>) relaxation time. These results enhance our understanding of the potential applications of <em>A</em>. <em>tropicalis</em> and <em>S</em>. <em>cerevisiae</em> in liquid dough fermentation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104399"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398359","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

Visualizing bolus development using hyperspectral imaging: Effects of buckwheat substitution on the oral processing of Chinese steamed bread 利用高光谱成像技术可视化丸体发育：荞麦替代对中国馒头口腔加工的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-02-17 DOI: 10.1016/j.jcs.2026.104411

Xiaoyu Tian, Qin Fang, Hui Dong, Xiaorui Zhang, Joshua Harrington Aheto, Junwen Bai

{"title":"Visualizing bolus development using hyperspectral imaging: Effects of buckwheat substitution on the oral processing of Chinese steamed bread","authors":"Xiaoyu Tian, Qin Fang, Hui Dong, Xiaorui Zhang, Joshua Harrington Aheto, Junwen Bai","doi":"10.1016/j.jcs.2026.104411","DOIUrl":"10.1016/j.jcs.2026.104411","url":null,"abstract":"<div><div>This study investigated the effects of different buckwheat substitution levels (M0: 0%, M10: 10%, M20: 20%, and M30: 30%) on the compositional characteristics and textural perception of Chinese steamed bread (CSB) during oral processing. Hyperspectral imaging (HSI) combined with chemometric models was employed to quantitatively predict and visualize the spatial distribution of moisture content (MC), reducing sugars (RS), hardness, and springiness. Confocal laser scanning microscopy (CLSM) was used to reveal microstructural changes. The results showed that high buckwheat incorporation (M30) impeded moisture migration and reduced sugar release due to fiber-induced structural heterogeneity, leading to an uneven moisture distribution. Buckwheat addition significantly increased hardness and decreased springiness, with M20 and M30 samples retaining rigid regions even at the swallowing stage. CLSM revealed that buckwheat disrupted gluten continuity, forming a persistent fiber network that hindered bolus disintegration and led to coarse, heterogeneous structures. This study demonstrates that HSI is an effective tool for monitoring oral processing dynamics and provides insights for improving the sensory quality of coarse-grain CSB.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104411"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147398366","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

Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread 浸泡时间对藜麦-小麦复合面包营养特性、风味及淀粉消化特性的影响

IF 3.7 2区农林科学

Journal of Cereal Science Pub Date : 2026-03-01 Epub Date: 2026-01-19 DOI: 10.1016/j.jcs.2026.104372

Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang

{"title":"Effect of steeping duration on nutritional properties, flavor, and starch digestive characteristics of quinoa-wheat composite bread","authors":"Ziyuan Guo , Xiaoqing Deng , Xinxin Xiao , Minzi Tang","doi":"10.1016/j.jcs.2026.104372","DOIUrl":"10.1016/j.jcs.2026.104372","url":null,"abstract":"<div><div>Whole wheat grains have gained significant market value owing to growing consumer demand for healthy diets. This study explored the effect of steeping treatment on quinoa bread production. The purpose was to both increase utilization of quinoa seeds and improve the quality of bread. Quinoa seeds were steeped for 0, 20, 40, and 60 min with other excipients and used to produce quinoa bread. This was tested for organoleptics, texture, color, nutrients, flavor substances, and in vitro starch digestibility. The results showed that steeping had no significant impact on macronutrient content but influenced color parameters and texture. Starch digestibility was affected, with increased rapidly digestible starch (RDS) and decreased resistant starch (RS) following extended steeping, though quinoa bread still exhibited a lower glycemic index (GI) than wheat bread. Volatile compound analysis revealed enhanced fruity and grassy aromas after steeping, significantly improving sensory scores. Steeping for 40 min yielded the best overall quality, effectively reducing bitterness while maintaining nutritional value and producing a desirable aroma and texture. Therefore, longer steeping duration can effectively improve the sensory quality, flavor, and nutritional characteristics of quinoa bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"128 ","pages":"Article 104372"},"PeriodicalIF":3.7,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146036006","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