Journal of Cereal Science最新文献

{"title":"Impact of sprouted oat flour on the physicochemical properties of wheat dough and the quality characteristics of steamed buns","authors":"Bin Dai ,&nbsp;Jiayu Yin ,&nbsp;Huicong Xu ,&nbsp;Zhijuan Zhang ,&nbsp;Yuqing Duan ,&nbsp;Kai Hu ,&nbsp;Meihong Cai ,&nbsp;Haihui Zhang","doi":"10.1016/j.jcs.2025.104348","DOIUrl":"10.1016/j.jcs.2025.104348","url":null,"abstract":"<div><div>This research thoroughly examined the impact of incorporating germinated oat flour on the characteristics of wheat dough and steamed buns. The results revealed that endogenous enzymes, specifically α-amylase and proteases, progressively degraded starch granules and disrupted the gluten network, resulting in a marked weakening of dough rheological properties, as evidenced by reductions in storage modulus (G′) and loss modulus (G″), decreased viscosity, and the formation of a softer, more viscous matrix. Structural analyses further confirmed a decline in starch crystallinity alongside alterations in protein secondary structure. In the steamed buns, the addition of germinated oat flour led to an increase in resistant starch content and antioxidant activity, which contributed to a lowered estimated glycemic index; however, this was accompanied by a reduction in specific volume and the occurrence of browning. A non-linear, dose-dependent effect was identified, with a critical incorporation threshold between 4 % and 6 %. The study concludes that germinated oat flour represents a promising functional ingredient for enhancing nutritional value, although its inclusion level must be carefully optimized to maintain a balance between health benefits and product quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104348"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788520","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":"Foliar application of amino acids enhances grain yield and bread-making quality in wheat (Triticum aestivum L.)","authors":"Shaoqing Tan ,&nbsp;Shan Fu ,&nbsp;Yuanyuan Liu ,&nbsp;Wenfei Tian ,&nbsp;Jiuliang Xu","doi":"10.1016/j.jcs.2025.104319","DOIUrl":"10.1016/j.jcs.2025.104319","url":null,"abstract":"<div><div>Wheat (<em>Triticum aestivum</em> L.) is essential for global food security, and improving its quality remains a major research focus. This study investigated the effect of foliar application of five amino acids—proline, glutamine, γ-aminobutyric acid, cysteine, and trimethylglycine—at the flowering and grain-filling stages on the yield and quality of strong gluten wheat (cv. Zhongmai 578). The treatment increased wheat yield by 7.8 % in 2024 and 8.9 % in 2025, protein content by 9.6 %, wet gluten content by 12.5 %, and dough development time by 134.6 %. Dough stability increased by 14.5 % (dough quality), mixing tolerance index by 99.4 % (dough quality), and bread score by 8.7 % (bread quality). These results suggest that foliar application of amino acids boosts carbon and nitrogen metabolism, thereby enhancing wheat quality. This research highlights the potential of foliar application of amino acids to optimize wheat production and bread quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104319"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788521","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":"Grain geometry matters: Hyperspectral imaging challenges for moisture detection in individual kernels of barley","authors":"Tian Sun,&nbsp;Minwei Xu,&nbsp;Zhao Jin","doi":"10.1016/j.jcs.2025.104352","DOIUrl":"10.1016/j.jcs.2025.104352","url":null,"abstract":"<div><div>This study evaluated the effects of penetration depth, grain orientation, and placement angle on hyperspectral imaging (HSI) signal quality using short-wave infrared (SWIR) HSI (1000–2500 nm). Orientation-related spectral variability was observed, primarily due to groove direction and angular placement. Penetration assessment with lead sulfide (PbS) quantum dots (QDs) at 1200 nm and 1800 nm revealed that barley husks exhibited higher transmittance, while intact kernels showed limited light penetration. Using Extreme Gradient Boosting (XGBoost) and SHapley Additive exPlanations (SHAP) analyses, two key moisture sensitive wavelength regions (1153 nm and 1954 nm) were identified. Deep learning models, including 2D and 3D convolutional neural network (CNN), were developed and evaluated under several configurations. The 3D CNN showed the best performance when trained solely on HSI data with selected feature wavelengths. Using 540 barley kernels for training and 132 kernels for testing, the model achieved an R² of 0.98, an RMSE of 1.1763, and an MAE of 1.2592, demonstrating that spectral–spatial information alone can provide stable and accurate moisture prediction, and that further inclusion of geometric metadata (angle and orientation) provides limited benefit. The proposed XGBoost–SHAP–3D CNN framework offers an interpretable, efficient, and cost-effective solution for rapid moisture estimation in barley, demonstrating strong potential for intelligent grain quality monitoring.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104352"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145880678","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 flexible debranning on physicochemical properties, dough rheology of black wheat and digestibility of fermented hollow noodles","authors":"Tianqi Yang ,&nbsp;Shuangqi Tian ,&nbsp;Ya'nan Wang ,&nbsp;Ziyi Yang ,&nbsp;Zhanpeng Liu ,&nbsp;Jing Lu","doi":"10.1016/j.jcs.2025.104356","DOIUrl":"10.1016/j.jcs.2025.104356","url":null,"abstract":"<div><div>This study explores the impact of flexible debranning on the physicochemical properties of black wheat and the quality of fermented hollow noodles. As debranning increased, ash and protein contents decreased, while anthocyanin content peaked at 315 mg/kg at a debranning rate of 13.9 %. Debranning also reduced water absorption and altered the gluten network. Fermentation and rheological analyses revealed that moderate bran removal preserved protein structure and enhanced gas retention. The highest debranning rate resulted in noodles with the greatest hardness, while cooking loss decreased across all debranning levels. The 7.0 % bran removal (FDf-1) sample exhibited the most favorable nutritional profile, with an estimated glycemic index (eGI) of 54.2, suggesting its potential as a low-GI food. These findings offer valuable insights for optimizing black wheat processing to enhance the functionality and health benefits of wheat-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"127 ","pages":"Article 104356"},"PeriodicalIF":3.7,"publicationDate":"2026-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145881137","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 resistant dextrin on the properties of wheat flour and the quality of steamed buns","authors":"Die He ,&nbsp;Jie Cai ,&nbsp;Lipeng Wang ,&nbsp;Shengxin Ji ,&nbsp;Zhilu Ai ,&nbsp;Zhili Pan ,&nbsp;Zhen Li","doi":"10.1016/j.jcs.2025.104327","DOIUrl":"10.1016/j.jcs.2025.104327","url":null,"abstract":"<div><div>This study systematically assessed the impact of resistant dextrin (RD) incorporation at levels ranging from 0 % to 15 % on dough properties and steamed bun quality. Results indicated that RD significantly reduced peak viscosity, breakdown, and setback of wheat flour, effectively suppressing starch retrogradation, thereby extending shelf life. Microstructural analysis revealed that 15 % RD notably disrupted the gluten network, decreasing protein area, junctions, and total chain length, while increasing lacunarity by 2.4 % (<em>P</em> &lt; 0.05). These structural alterations negatively affected alveograph properties (P, L, W). Notably, an optimal RD range of 3 %–6 % improved bun softness while preserving fermentation capacity, mitigating the typical texture loss associated with fiber enrichment. In contrast, RD levels ≥9 % led to structural collapse due to gluten weakening. By correlating macro-properties with microstructural changes, this study offers a theoretical foundation for targeted gluten modification in high-fiber steamed buns, facilitating fiber fortification without compromising quality and addressing consumer demand for nutritious, appealing staple foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104327"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614224","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":"Exploring rancidity in pearl millet flour: A lipidomic and biochemical approach","authors":"Rasika Rajendra Aher ,&nbsp;Rupam Kumar Bhunia ,&nbsp;Simranjit Kaur ,&nbsp;Hemalatha Sanivarapu ,&nbsp;Sudhakar Reddy Palakolanu ,&nbsp;Victor Taleon ,&nbsp;Kiran Kumar Sharma ,&nbsp;S.K. Gupta ,&nbsp;Govindaraj Mahalingam ,&nbsp;Saikat Datta Mazumdar ,&nbsp;Pooja Bhatnagar-Mathur","doi":"10.1016/j.jcs.2025.104320","DOIUrl":"10.1016/j.jcs.2025.104320","url":null,"abstract":"<div><div>Pearl millet is a nutritious and climate-resilient cereal extensively grown in the arid and semi-arid regions of South Asia and Sub-Saharan Africa. Despite its exceptional nutritional qualities, pearl millet suffers from limited acceptance, partly due to the short shelf life of its milled flour. The stored flour quickly becomes rancid after 7–10 days due to the rancidity of fatty acids and oils caused by various factors, including enzymes and metal ions. In this study, we examined high iron (biofortified [ICMH-1202 (BF5) and Dhanashakti (BF6)] and regular [PA-9285 (NBF2) and MP-7872 (NBF4)] millet grain-based stored flour. Hydrolysis of triacylglycerols led to the accumulation of free fatty acids. Data on acid value, peroxide value, and enzymatic activities showed that high iron lines exhibit a higher rate of lipid oxidation and peroxidation after 45 days of storage. The biochemical profiling of these lines indicated that the high-iron and low-iron lines are comparable regarding rancidity-linked traits until 14 days after grinding for most surrogate traits. These findings suggest that iron-rich flour is likely more susceptible to rancidity than low-iron lines after 45 days of storage. The results indicate that high-iron varieties would not affect the general Indian practices of using flour within 14 days, but they may require post-harvest stabilization to enhance shelf life beyond two weeks. However, it is crucial to emphasize that iron-rich varieties are vital in addressing hunger and malnutrition. These exploratory results suggest that heat treatment could help improve the shelf life of iron-rich pearl millet grains on a smaller scale, but a better solution is still needed for large-scale commercialization and to monitor this key trait in released varieties without compromising their nutritional content.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104320"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145614223","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":"Cultivar-specific nitrogen thresholds securing both high yield and taste quality in rice","authors":"Lina Li ,&nbsp;Shijie Shi ,&nbsp;Qi Fan ,&nbsp;Baijun Ouyang ,&nbsp;Yi Hu ,&nbsp;Chengfang Li ,&nbsp;Cougui Cao ,&nbsp;Yang Jiang","doi":"10.1016/j.jcs.2025.104302","DOIUrl":"10.1016/j.jcs.2025.104302","url":null,"abstract":"<div><div>Excessive nitrogen (N) application in rice production often compromises grain quality. To unravel tradeoffs between yield and taste quality, a two-year field trial evaluated 9 rice varieties at 11 N levels (0–350 kg ha⁻¹). Yield, protein, amylose, starch viscosity, and taste were analyzed. Quadratic polynomial regression and mixed-effects models quantified interaction between variety and N level, while response surface methodology identified optimal N rates under 10 yield-taste weighting scenarios (10–100 % yield priority). Indica-japonica hybrids outperformed conventional rice in baseline yield (3.99 vs. 3.79 t ha⁻¹) and taste value (83.03 vs. 79.20), with attenuated yield decline at high N (quadratic coefficient: −0.8 × 10⁻⁴ vs. −0.9 × 10⁻⁴). Protein content in hybrids was more predictably modulated by N fertilization (R² = 0.503 vs. 0.400 for conventional rice). Yield correlated negatively with taste (P &lt; 0.001) and positively with protein (P &lt; 0.001). Variety × N interactions revealed divergent optimization pathways. With a high palatability goal (≤30 % yield-weight), all varieties require no nitrogen application. A 60 % yield-weight maintained ≥90 % maximum yield and taste &gt;70 across most varieties. Taste scores declined linearly by 0.1–1.2 points per 10 % yield-weight increment after surpassing 50 % yield-weight, while protein content increased proportionally (0.10–0.30 % per 10 % yield-weight). Indica-japonica hybrids exhibited excellent ability to maintain high yield and quality. This work advances genotype-driven N strategies to reconcile yield and taste quality in sustainable rice cultivation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104302"},"PeriodicalIF":3.7,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145416287","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":"Comparative study on the quality characteristics of filter flours collected from different milling streams in a wheat flour milling system","authors":"Yueyi Chen ,&nbsp;Tiantian Li ,&nbsp;Shunfan Gu ,&nbsp;Jian Xia ,&nbsp;Cheng Guo ,&nbsp;Zhongze Hu ,&nbsp;Weiping Jin ,&nbsp;Jinling Li ,&nbsp;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":"2025-11-01","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}

{"title":"Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation","authors":"Ling Zhu ,&nbsp;Xiaoyu Chen ,&nbsp;Xianting Yin ,&nbsp;Yayuan Zhang ,&nbsp;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":"2025-11-01","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}

{"title":"Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure","authors":"Haosen Zeng ,&nbsp;Sihai Han ,&nbsp;Ziyu Wang ,&nbsp;Tong Li ,&nbsp;Manman Yin ,&nbsp;Zhouya Bai ,&nbsp;Chonghui Yue ,&nbsp;Libo Wang ,&nbsp;Peiyan Li ,&nbsp;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> &lt; 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":"2025-11-01","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}