Journal of Food Science最新文献

{"title":"Reduction of Gliadin Antigenicity in Steamed Buns Using Commercial Yeasts: Structural and Immunological Insights","authors":"Na Wang,&nbsp;Yuru Zheng,&nbsp;Ning Zhou,&nbsp;Linlin Chen,&nbsp;Qiuying Yu,&nbsp;Hongtao Ren","doi":"10.1111/1750-3841.70543","DOIUrl":"10.1111/1750-3841.70543","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>To investigate the effect of yeast fermentation on the antigenicity of gliadin in steamed buns, eight commercial yeast strains were used to prepare steamed buns from Zhengmai 7698 flour. Gliadin antigenicity was assessed by ELISA kit, whereas the changes of protein structure were analyzed by Fourier transform infrared (FTIR) spectroscopy, particle size measurement, and surface hydrophobicity determination. The results showed that there are variations in gliadin antigenicity among steamed buns prepared with different yeast strains. Notably, the antigenicity of steamed buns prepared with the Apple brand yeast decreased significantly (by 9.7%). Fermentation and steaming disrupted the gliadin structure, resulting in a 27% reduction in α-helix content and helix unwinding. Subsequent protein aggregation led to a significant 30.8% increase in average particle size and a significant 58% decrease in surface hydrophobicity index. Concurrently, the intensities of both ultraviolet (UV) absorption and endogenous fluorescence spectrum were significantly reduced, attributed to the embedding of chromogenic amino acids within the molecule during aggregation. These findings demonstrate that commercial yeast strains can alter the antigenicity of gliadin in steamed buns, and that fermentation and steaming modify the structure of gliadin.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074156","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":"Dynamic Quality Changes of Large Yellow Croaker (Pseudosciaena crocea) During Storage Using Flavoromics","authors":"Jianyou Zhang,&nbsp;Xiang Liu,&nbsp;Yue Qiu,&nbsp;Yuting Ding,&nbsp;Xuxia Zhou,&nbsp;Fei Lyu","doi":"10.1111/1750-3841.70547","DOIUrl":"10.1111/1750-3841.70547","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study systematically characterized the sensory quality and flavor dynamics of large yellow croaker (LYC) refrigerated at 4 ± 1°C for 15 days. Big data mining and a sensory panel were combined to establish sensory descriptors. The odor and taste quantitative descriptive profiles showed that fishy, fish fragrance, earthy, fatty, smelly, umami, and astringent were the main descriptors. Among these, umami (score declining from 13.33 ± 0.58 to 0.33 ± 0.58), smelly and astringent (scores increasing from 0.33 ± 0.58 to 14.00 ± 1.00 and 13.33 ± 1.53, respectively) exhibited the most pronounced changes. Flavor and quality index analysis showed nonanal, decanal, (E,Z)-2,6-nonadienal, and trimethylamine were the main odor-active flavor contributing compounds (ROAV &gt; 30). Ala, Lys, and His were the main flavor precursors (TAV &gt; 1). Putrescine, cadaverine, spermidine, and spermine were dominant biogenic amines (BAs), accounting for 86.5–91.6% of the total. PLSR modeling (<i>R</i>²<i>X</i> = 77%, <i>R</i>²<i>Y</i> = 80%) of descriptors in profile and 21 freshness-related characteristic flavor compounds showed umami strongly correlated with Ser (Pearson's <i>r</i> = 0.84), Gly (<i>r</i> = 0.79), nonanal (<i>r</i> = 0.78), while 1-octen-3-ol (<i>r</i> &gt; 0.55), p-xylene (<i>r</i> &gt; 0.7), spermidine (<i>r</i> &gt; 0.75), and phenylethylamine (<i>r</i> &gt; 0.92) drove smelly and astringent descriptors. Conclusively, nonanal, trimethylamine, Lys, spermidine were the most prominent contributors to the flavor and freshness change of LYC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The outputs of this research will be helpful in understanding the characteristics of flavor substances and their impact on the sensory quality in the process of LYC freshness changes. It might promote the academic research and application of intelligent sensory analysis technology to accurately and quantitatively characterize the sensory quality changes of aquatic products in cold chain storage and preservation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145074134","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":"Non-Destructive Measurement of Sugar Content in Litchis Using Visible and Near-Infrared Spectroscopy and Fuzzy Stochastic Configuration Network","authors":"Hongbiao Zhou,&nbsp;Feng Li,&nbsp;Ningyi Sun,&nbsp;Shuke Zhang","doi":"10.1111/1750-3841.70565","DOIUrl":"10.1111/1750-3841.70565","url":null,"abstract":"<div>\u0000 \u0000 <p>Non-destructive measurement of sugar content in litchis is essential for achieving precise and efficient sorting. This study developed a predictive model for sugar content in litchis based on visible-near-infrared (Vis-NIR) spectral data and intelligent algorithms. To overcome the limitations of existing models, such as poor fitting performance and time-consuming training processes, an efficient fuzzy stochastic configuration network (FSCN) was proposed by integrating the strengths of fuzzy neural networks and stochastic configuration networks. The FSCN incorporates fuzzy membership functions to quantify uncertainties in input features and leverages the incremental learning mechanism of its stochastic configuration layer to dynamically optimize network parameters. This approach enhances the model's capacity to capture the complex nonlinear relationship between sugar content and spectral wavelengths. Furthermore, the effects of 12 spectral preprocessing methods and 4 feature extraction techniques were systematically evaluated. Using 656 spectral data samples from litchis, experimental results demonstrated that the combination of multiplicative scatter correction (MSC) with the successive projections algorithm (SPA) yielded the most effective outcome. The proposed FSCN model exhibited superior predictive performance, achieving an <i>R</i>² of 0.9676, a root mean square error (RMSE) of 0.5487, and a mean absolute error (MAE) of 0.4441. These values surpassed those obtained by partial least squares regression (PLSR), artificial neural networks (ANNs), and support vector regression (SVR). These findings confirm that the FSCN model is well-suited for accurate sugar content detection in practical litchi sorting systems.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051089","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":"Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass Hydrolysate","authors":"Xing Zhang,&nbsp;Sidi Ma,&nbsp;Shao-Quan Liu","doi":"10.1111/1750-3841.70564","DOIUrl":"10.1111/1750-3841.70564","url":null,"abstract":"<p>Chicken carcass is a side stream of poultry processing and can be transformed into chicken sauce via hydrolysis and heat treatment. However, the sauce has weaker meaty aroma intensity due to deficiency of sulfur-containing (S-containing) amino acids. In this study, three different S-containing precursors (cysteine, onion, and djenkol bean) were selected for supplementation into chicken carcass hydrolysate to boost the generation of meaty aroma compounds. Cysteine was found to promote the formation of key meaty volatiles like 2-methyl-3-furanthiol and 2-furfurylthiol. Supplementation of onion or djenkol beans increased the formation of furfuryl methyl sulfide with fresh garlic or onion character aroma. The stable djenkolic acid in djenkol beans likely hindered their effectiveness as a precursor to volatile sulfur compounds. Headspace-solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) and HS–GC–ion mobility spectrometry (IMS) detected a total of 60 and 49 volatiles, respectively, notably heat-generated aroma-active compounds 1-octen-3-ol, hexanal, and benzaldehyde. This study presents a promising approach to transforming low-value poultry side streams into flavorful condiments.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Porphyran Inhibits Osteoclast Formation Based on NF-κB Signaling Pathways and Accelerates Alveolar Bone Healing in Ovariectomized Mice","authors":"Pei Wu,&nbsp;Yizhou Wang,&nbsp;Sijing Chu,&nbsp;Zhonghua Duan,&nbsp;Yuqiong Wu,&nbsp;Yiguo Zhao,&nbsp;Yuhua Wang","doi":"10.1111/1750-3841.70447","DOIUrl":"10.1111/1750-3841.70447","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Osteoporosis is characterized by a disrupted bone remodeling process, with bone resorption exceeding bone formation, resulting in reduced bone mass and impaired bone defect healing. Porphyran (PYP), a sulfated polysaccharide extracted from seaweed, inhibits osteoclast differentiation in vitro. This study aimed to explore the effects of PYP on osteoblasts and osteoclasts and on bone defect healing in ovariectomized (OVX) mice. In vitro, osteogenic and osteoclastic differentiation was assessed in PYP-treated MC3T3-E1 and BMMs using ALP staining, Alizarin Red staining, TRAP staining, immunofluorescence, qPCR, and western blotting. In vivo, 8-week-old female C57BL/6 mice underwent ovariectomy followed by right maxillary incisor extraction to establish osteoporotic bone defects. The mice were divided into Sham, OVX, and PYP (OVX with PYP treatment) groups. The PYP group received daily oral gavage of PYP (200 mg/kg), while the Sham and OVX groups received equivalent saline volumes. Extraction socket healing progression was assessed at 0, 7, and 21 days post-extraction using ELISA, qRT-PCR, µCT scanning, and histomorphometric analysis. The results showed that PYP did not enhance osteoblast differentiation but inhibited osteoclast differentiation by suppressing the NF-κB signaling pathway and promoted alveolar socket healing in OVX mice. In conclusion, porphyran promotes alveolar bone healing in osteoporotic mice by suppressing osteoclastogenesis via NF-κB signaling inhibition, suggesting its therapeutic potential for bone metabolic disorders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Porphyran (PYP), a natural seaweed compound, shows promise for creating bone-health supplements or dental recovery treatments. It helps reduce bone loss after procedures such as tooth extractions in osteoporosis patients while protecting the body's natural bone-building process. This plant-based solution could lead to safer clinical therapies for doctors and accessible natural products for people wanting stronger bones. Its gentle action makes it suitable for both medical use and everyday consumer health products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051175","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":"Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor","authors":"V. Chaudhary,&nbsp;G. Mongia,&nbsp;MaryAnne Drake","doi":"10.1111/1750-3841.70481","DOIUrl":"10.1111/1750-3841.70481","url":null,"abstract":"<p>Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses. The first part of the review addresses the sensory characteristics of cocoa liquor. The latter two sections address the non-volatile and volatile compounds that influence these sensory characteristics. Approaches to extract volatile compounds from cocoa liquor are addressed along with extraction parameters that have been applied with cocoa liquor and related matrices, and the key extraction parameters that need to be considered for method development. Future work should encompass more studies that use sensory approaches (trained panel profiling and gas chromatography olfactometry) in conjunction with instrumental techniques to understand the flavor and flavor chemistry of cocoa liquor.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70481","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Porphyran Inhibits Osteoclast Formation Based on NF-κB Signaling Pathways and Accelerates Alveolar Bone Healing in Ovariectomized Mice","authors":"Pei Wu,&nbsp;Yizhou Wang,&nbsp;Sijing Chu,&nbsp;Zhonghua Duan,&nbsp;Yuqiong Wu,&nbsp;Yiguo Zhao,&nbsp;Yuhua Wang","doi":"10.1111/1750-3841.70447","DOIUrl":"10.1111/1750-3841.70447","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Osteoporosis is characterized by a disrupted bone remodeling process, with bone resorption exceeding bone formation, resulting in reduced bone mass and impaired bone defect healing. Porphyran (PYP), a sulfated polysaccharide extracted from seaweed, inhibits osteoclast differentiation in vitro. This study aimed to explore the effects of PYP on osteoblasts and osteoclasts and on bone defect healing in ovariectomized (OVX) mice. In vitro, osteogenic and osteoclastic differentiation was assessed in PYP-treated MC3T3-E1 and BMMs using ALP staining, Alizarin Red staining, TRAP staining, immunofluorescence, qPCR, and western blotting. In vivo, 8-week-old female C57BL/6 mice underwent ovariectomy followed by right maxillary incisor extraction to establish osteoporotic bone defects. The mice were divided into Sham, OVX, and PYP (OVX with PYP treatment) groups. The PYP group received daily oral gavage of PYP (200 mg/kg), while the Sham and OVX groups received equivalent saline volumes. Extraction socket healing progression was assessed at 0, 7, and 21 days post-extraction using ELISA, qRT-PCR, µCT scanning, and histomorphometric analysis. The results showed that PYP did not enhance osteoblast differentiation but inhibited osteoclast differentiation by suppressing the NF-κB signaling pathway and promoted alveolar socket healing in OVX mice. In conclusion, porphyran promotes alveolar bone healing in osteoporotic mice by suppressing osteoclastogenesis via NF-κB signaling inhibition, suggesting its therapeutic potential for bone metabolic disorders.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>Porphyran (PYP), a natural seaweed compound, shows promise for creating bone-health supplements or dental recovery treatments. It helps reduce bone loss after procedures such as tooth extractions in osteoporosis patients while protecting the body's natural bone-building process. This plant-based solution could lead to safer clinical therapies for doctors and accessible natural products for people wanting stronger bones. Its gentle action makes it suitable for both medical use and everyday consumer health products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051143","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":"Non-Destructive Measurement of Sugar Content in Litchis Using Visible and Near-Infrared Spectroscopy and Fuzzy Stochastic Configuration Network","authors":"Hongbiao Zhou,&nbsp;Feng Li,&nbsp;Ningyi Sun,&nbsp;Shuke Zhang","doi":"10.1111/1750-3841.70565","DOIUrl":"10.1111/1750-3841.70565","url":null,"abstract":"<div>\u0000 \u0000 <p>Non-destructive measurement of sugar content in litchis is essential for achieving precise and efficient sorting. This study developed a predictive model for sugar content in litchis based on visible-near-infrared (Vis-NIR) spectral data and intelligent algorithms. To overcome the limitations of existing models, such as poor fitting performance and time-consuming training processes, an efficient fuzzy stochastic configuration network (FSCN) was proposed by integrating the strengths of fuzzy neural networks and stochastic configuration networks. The FSCN incorporates fuzzy membership functions to quantify uncertainties in input features and leverages the incremental learning mechanism of its stochastic configuration layer to dynamically optimize network parameters. This approach enhances the model's capacity to capture the complex nonlinear relationship between sugar content and spectral wavelengths. Furthermore, the effects of 12 spectral preprocessing methods and 4 feature extraction techniques were systematically evaluated. Using 656 spectral data samples from litchis, experimental results demonstrated that the combination of multiplicative scatter correction (MSC) with the successive projections algorithm (SPA) yielded the most effective outcome. The proposed FSCN model exhibited superior predictive performance, achieving an <i>R</i>² of 0.9676, a root mean square error (RMSE) of 0.5487, and a mean absolute error (MAE) of 0.4441. These values surpassed those obtained by partial least squares regression (PLSR), artificial neural networks (ANNs), and support vector regression (SVR). These findings confirm that the FSCN model is well-suited for accurate sugar content detection in practical litchi sorting systems.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051181","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":"Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor","authors":"V. Chaudhary,&nbsp;G. Mongia,&nbsp;MaryAnne Drake","doi":"10.1111/1750-3841.70481","DOIUrl":"10.1111/1750-3841.70481","url":null,"abstract":"<p>Cocoa liquor is an important raw material for the chocolate manufacturing industry and directly influences the flavor of chocolate. Therefore, it is important to understand cocoa liquor flavor through sensory analysis and the sources of flavor through instrumental analyses. The first part of the review addresses the sensory characteristics of cocoa liquor. The latter two sections address the non-volatile and volatile compounds that influence these sensory characteristics. Approaches to extract volatile compounds from cocoa liquor are addressed along with extraction parameters that have been applied with cocoa liquor and related matrices, and the key extraction parameters that need to be considered for method development. Future work should encompass more studies that use sensory approaches (trained panel profiling and gas chromatography olfactometry) in conjunction with instrumental techniques to understand the flavor and flavor chemistry of cocoa liquor.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70481","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheological, Baking, and Microstructural Properties of Proso Millet-Hydrocolloid-Based Gluten-Free Bread","authors":"Manjot Singh,&nbsp;Akinbode A. Adedeji,&nbsp;Josephine Ampofo,&nbsp;Joseph Woomer","doi":"10.1111/1750-3841.70531","DOIUrl":"10.1111/1750-3841.70531","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>The demand for high-quality gluten-free (GF) baked goods is rising. Meeting these needs has been a technological challenge due to the limited functionality of GF ingredients. To help address these, a study was conducted to investigate how different levels of hydrocolloids, their combination, and starch type impacted rheological, textural, and physical properties of GF dough and breads developed with proso millet. The results indicate that hydrocolloid-formulations increased values of storage (G′) and loss (G″) moduli with lower shift angle (tan <i>δ</i>) values. Also, hydrocolloid formulated GF bread showed reduced specific volume (1.88–2.88 mL/g), compared to wheat bread (3.58 mL/g). Additionally, all hydrocolloid formulations with 50% millet starch reported higher values for crust lightness (72.23–75.86) than wheat flour (43.86), with their respective formulations showing a negative shift to redness at both 2% and 3% gum levels. Storage studies showed significant reductions in bread firmness, although this observation was not influenced by hydrocolloid type and formulation level, but vice versa with respect to starch type, where corn/potato and millet starches produced the highest and lowest firmness, respectively. Overall, our results demonstrated that the comparative combination of hydrocolloids and starch with proso millet flour can help develop high-quality GF bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>The knowledge of how millet flour, a type of gluten-free ingredient, interacts with hydrocolloids and different types of starch is critical to improving the quality attributes of GF bread. This study provides insight into how various GF ingredients modulate the quality attributes of GF bread. The practicality of this is for the GF food industry, which is looking for new ingredients, and the consumer base that is seeking unique and varied GF products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145051142","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}