Cereal Chemistry最新文献

{"title":"Effects of Wheat Bran-Derived Arabinoxylan Oligosaccharides on Dough and Noodle-Making Properties","authors":"Yunseo Kim,&nbsp;Meera Kweon","doi":"10.1002/cche.70088","DOIUrl":"https://doi.org/10.1002/cche.70088","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>AXOS exhibits a notably higher proportion of unsubstituted xylose residues (69.1%) than native AX (53.3%), resulting in reduced water-solvent retention capacity (SRC). Supplementation with AXOS (2%–6%) supports stable dough development and gluten network formation, similar to the control group, whereas native AX contributes to unstable viscoelastic properties because of excessive water absorption. Although AXOS supplementation slightly reduces noodle firmness and chewiness relative to the control, it better preserves textural integrity than native AX. Importantly, noodles containing AXOS exhibit superior functional properties, including significantly higher total phenolic content and ABTS radical-scavenging activity in both fresh and cooked forms.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>AXOS is a promising functional ingredient for enhancing the nutritional profile of wheat noodles without inducing the adverse processing effects associated with high-molecular-weight AX, provided that supplementation levels are carefully optimized.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study constitutes the first direct scientific comparison of noodle-making performance between AXOS and native AX supplementation groups.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"707-716"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Autochthonous Fermentation of Amaranth Flour Increments Bioaccessibility and Antioxidant Activity of Proteins","authors":"Susan Fiorella García Fillería,&nbsp;Valeria Valderrama Sánchez,&nbsp;Nicolás Martínez,&nbsp;Analía Graciela Abraham,&nbsp;María Cristina Añón,&nbsp;Valeria Anahí Tironi","doi":"10.1002/cche.70089","DOIUrl":"https://doi.org/10.1002/cche.70089","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Amaranth seeds are an abundant source of bioactive compounds. Spontaneous fermentation represents a simple and cost-effective strategy to enhance these properties. In this study we investigated the effects of spontaneous fermentation of amaranth flours with different particle sizes on protein bioaccessibility and the production of antioxidant peptides.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Fermented flours were prepared by incubating 22.2% w/w flour/water dispersions for 24 h at 37°C, followed by pasteurization (60°C, 30 min). Fermentation promoted lactic acid bacterial growth (9–10 log cfu/g), reduced the pH from approximately 6.2 to 4.2, and induced proteolysis (22%–25%), thereby increasing soluble protein and low-molecular-weight peptides (&lt; 6.5 kDa). After simulated gastrointestinal digestion (COST-INFOGEST), fermented flours reached proteolysis degrees of 48%–49%, with almost complete polypeptide hydrolysis. Fermentation increased the contents of soluble protein and free amino groups after each gastrointestinal digestion step, as well as the antioxidant activity (ORAC and ABTS) both before and after complete digestion. The effects of seed storage time and particle size were minimal.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Spontaneous fermentation substantially enhances protein bioaccessibility and antioxidant capacity of amaranth flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study demonstrates, for the first time, that naturally fermented amaranth flour is a promising functional antioxidant ingredient, suitable for incorporation into diverse food formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"717-729"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance","authors":"Qi Pan,&nbsp;Jiangyu Zhu,&nbsp;Yongqi Yin,&nbsp;Zhengfei Yang","doi":"10.1002/cche.70099","DOIUrl":"https://doi.org/10.1002/cche.70099","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37-fold increase in gelatinization degree. Explosion puffed rice incorporation (10%–30%) increased wort yield (61.1%–62.19%) versus untreated rice (58.66%–60.17%) and 100% malt control (60.14%), but prolonged filtration time (24.84–41.94 min/100 mL) versus untreated rice (12.63–19.68 min/100 mL). While eight new volatile compounds formed in explosion puffed rice, their transfer to beer was minimal, causing no significant volatile profile change.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Explosion puffed rice improves extract recovery but adversely impacts wort filtration, constraining its practical brewing application. The treatment has limited ability to modify beer flavor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is the first to evaluate the feasibility of explosion puffing pretreatment for beer adjuncts. This work clarified the trade-off between efficiency improvement and process limitation of this technology, delineated its application boundary, and provided scientific basis and optimization direction for the development of new beer adjunct pretreatment technology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"812-817"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization","authors":"Michael J. Burns,&nbsp;Sydney P. Berry,&nbsp;Amanda M. Gilbert,&nbsp;Peter J. Hermanson,&nbsp;Candice N. Hirsch","doi":"10.1002/cche.70091","DOIUrl":"https://doi.org/10.1002/cche.70091","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized. This study aimed to assess an existing staining method to quantify pericarp retention based on visual evaluation, and identify the compositional and morphological characteristics of maize kernels that most strongly predict pericarp retention during nixtamalization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Stain-based scoring of pericarp retention showed moderate correlation with directly measured pericarp mass, achieving a Pearson's correlation coefficient of 0.77 in the rapid cook test and 0.56 in the benchtop cook test. Pearson correlation coefficients of 18 compositional and morphological traits range from −0.294 to 0.538. Ground kernel ash content and initial pericarp quantity were the most correlated and predictive variables associated with pericarp retention.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Stain-based methods lack the resolution necessary for quantitative pericarp assessment. Initial pericarp quantity and ground kernel ash content are statistically correlated with nixtamalization pericarp retention. Future studies are needed to understand the mechanistic basis of these statistical relationships.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a first assessment on the impacts of morphological and compositional variation for pericarp retention, which can be built upon to develop improved varieties and cooking methods for product optimization.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"742-753"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70091","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing","authors":"Takehiro Murai,&nbsp;Curtis Payne,&nbsp;George Amponsah Annor","doi":"10.1002/cche.70087","DOIUrl":"https://doi.org/10.1002/cche.70087","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs. refined IWG) and level (7.5% or 15% w/w) influence starch and protein supply, free amino acids, sugars, pH, alcohol, organic acids, and volatiles in sake, using two commercial products as benchmarks.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Methods&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Sake was brewed with 70%‑polished Calrose rice, yellow koji (&lt;i&gt;Aspergillus oryzae&lt;/i&gt;), lactic‑acid–adjusted &lt;i&gt;shubo&lt;/i&gt;, and static fermentation at 15°C following sandan‑jikomi. Whole IWG was hammer‑milled (&lt; 250 µm); refined IWG was tempered, roller‑milled, and sieved (&lt; 250 µm); flours were added directly (no heat treatment). After fermentation, liquids were separated by cold crashing and pasteurized (65°C, 30 min). Analyses included starch and protein (ingredients), total amino acids in ingredients (g/100 g) and free amino acids in sakes (mg/100 mL; arginine excluded due to co‑elution), glucose by HPAEC‑PAD, pH, ABV by GC‑FID (ASBC Beer‑4D), organic acids by HPLC‑UV, volatiles by HS‑SPME‑GC‑TOFMS, and PCA. Measurements used ≥ 2 biological replicates (commercials excepted) with technical duplicates.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Results&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Refining concentrated endosperm (starch 69.46 ± 1.36 vs. 44.14 ± 0.90 g/100 g in whole IWG) and reduced protein (15.25 ± 0.07 vs. 18.20 ± 0.00 g/100 g). Ingredient total amino acids followed WIWG &gt; RIWG &gt; rice (16.40, 13.85, 3.37 g/100 g). In finished sakes, free amino acids were highest with whole‑grain adjuncts (W15 ≈ 309; W7.5 ≈ 299 mg/100 mL), intermediate for RICE and R7.5 (each ≈245), and lowest for R15 (231). Across sakes, aspartate was the highest free amino acids (mean ≈ 95.5 mg/100 mL). Glucose declined over 15 days (e.g., Rice 4.75 → 3.71 g/100 mL), pH was stable (3.47–3.82), and ABV rose to 11.44–17.81% (Rice highest at &lt;i&gt;moromi&lt;/i&gt;). In‑house brews had high citric acid (~2528–4472 ppm) versus commercial references (~97–150 ppm); lactic and malic acids were also higher. Volatile profiling (29 compounds) showed lower isoamyl acetate in all IWG sakes (73–429 ppb) and very high ethyl hexanoate in Taka (2577 ppb). PCA (PC1 = 41.0%, PC2 = 34.7%) separated samples by heavier aldehydes/lactones versus light esters/higher alcohols and highlighted medium‑chain ester features.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Adjunct form and l","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"695-706"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70087","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943722","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Comparative Evaluation of Starch and Protein Characteristics in Ancient Wheat Species","authors":"Sathsara Deyalage,&nbsp;Kristin Whitney,&nbsp;Senay Simsek,&nbsp;Maneka Malalgoda","doi":"10.1002/cche.70092","DOIUrl":"https://doi.org/10.1002/cche.70092","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Driven by increasing consumer demand for nutrient-dense and more sustainable food options, ancient wheat species present a promising opportunity due to their environmental adaptability and perceived health benefits. Therefore, this study aims to evaluate the starch and protein characteristics of ancient wheat species, einkorn, emmer, and spelt, in comparison to common hexaploid wheat, providing insights into their functionality for potential food applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Thermal behavior revealed that spelt exhibited the highest thermal stability with high transition temperatures. At the same time, emmer required less energy for gelatinization. Amylose% and amylopectin% showed no significant differences among these wheat species. Protein composition analysis indicated significant variations, mainly in gliadin and glutenin fractions, among common wheat and ancient wheat species. The SDS unextractable glutenin levels were significantly lower in ancient wheat compared to common wheat, suggesting that processing modifications may be required to optimize the use of ancient wheat in bakery applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Specific physicochemical properties and functional characteristics of ancient grains need further studies and improvements to make such grains functional in bakery applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study evaluates the starch and proteins of ancient grains, which demonstrate significant differences compared to hexaploid bread wheat.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"681-694"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70092","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice","authors":"Eliane Lemke Figueiredo,&nbsp;Paulo Alberto Azevedo,&nbsp;Nataniele Barros Schaun,&nbsp;Ya-Jane Wang,&nbsp;Rosana Colussi,&nbsp;Nathan Levien Vanier,&nbsp;Moacir Cardoso Elias","doi":"10.1002/cche.70097","DOIUrl":"https://doi.org/10.1002/cche.70097","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing <i>off-flavor</i> formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW change (0C–0 V, 1C–50 V, 1C–100 V, 2C–50 V, 2C–100 V) to optimize parboiled rice quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A single partial SW change (1C–50 V) lowered effluent organic load and <i>off-flavor</i> compounds (~40%) without affecting quality. Most essential minerals remained stable, and while starch gelatinization (~99%) and crystallinity (~23%) remained stable, changes in pasting behavior revealed processing-related structural modifications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Controlled SW change improves volatile profile and reduced effluent organic load while preserving grain integrity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study demonstrates, for the first time, that a single partial SW change enhances parboiled rice quality, offering a feasible approach for industrial processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"790-798"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Development of a Low-Starch-Digestibility Korean Rice Snack (Nurungji) Substituted With Tenebrio molitor Larvae: Rheological and Sensory Enhancement","authors":"Dongseop Lee,&nbsp;Hyun-Jung Chung,&nbsp;Yookyung Kim","doi":"10.1002/cche.70100","DOIUrl":"https://doi.org/10.1002/cche.70100","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Starch-based rice snacks are widely consumed but generally have low protein content and high glycemic response. This study evaluated the effects of mealworm protein forms on the rheological, nutritional, and flavor properties of a traditional Korean rice snack.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Method</h3>\u0000 \u0000 <p>Rice flour was partially replaced (10%) with defatted mealworm powder (MDF), mealworm protein isolate (MPI), or mealworm protein hydrolysate (MPH). Rheological properties, starch digestibility, antioxidant activity, texture, and flavor characteristics were analyzed using instrumental and sensory-related techniques.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>All protein-substituted samples exhibited reduced pasting viscosity and weakened gel network formation compared to the control. MPH exhibited the highest gelatinization temperatures and the lowest breaking strength (15.22 N) compared with the control (23.47 N), indicating delayed gelatinization and texture softening. MPH significantly decreased rapidly digestible starch level (61.70%) while increasing resistant starch level (15.28%), resulting in the lowest predicted glycemic index (65.04) among all samples. Protein substitution significantly increased total phenolic content (0.55–2.91 mg GAE/g) and antioxidant capacity, with MPH showing the strongest radical-scavenging activity. E-nose and E-tongue analyses demonstrated clear flavor differentiation depending on protein form, with MPH exhibiting intensified taste and Maillard-derived aroma characteristics, whereas MPI showed enhanced umami intensity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>MPH showed the greatest potential for improving texture, antioxidant capacity, and glycemic properties of rice snacks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study demonstrates that mealworm protein hydrolysates can function as multifunctional ingredients for developing protein-enriched rice snacks with improved nutritional and sensory quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"818-829"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942134","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 A-/B-Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties","authors":"Ah Leum Kim,&nbsp;Yu-Ra Kang,&nbsp;A-Reum Ryu,&nbsp;Hee-Don Choi,&nbsp;Jong-Tae Park,&nbsp;Ha Ram Kim,&nbsp;Jung Sun Hong","doi":"10.1002/cche.70101","DOIUrl":"https://doi.org/10.1002/cche.70101","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat starch comprises two granule populations, A- and B-type, whose relative proportions influence the quality of wheat-based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A-/B-type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Increasing proportion of B-type granules increased C1 and slope α values and decreased stability time in Mixolab analysis, indicating insufficient gluten hydration and increased dough rigidity. Dough prepared with A-/B-type granule ratio of 75:25 (A75-B25/D) showed favorable mixing characteristics, including long stability time, low slope α value, and high extensibility, suggesting enhanced gluten strength. Dough texture profile analysis indicated that B-type granules contributed to reduced hardness and increased cohesiveness. Confocal laser scanning microscopy observations revealed more fibrous and continuous gluten chains in A75-B25/D, whereas doughs containing either excessive A- or B-type granules exhibited less integrated gluten structures. Consistently, A75-B25/D produced bread with high specific volume and lower hardness and chewiness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Particle size distribution of starch granules in flour significantly influences dough functionality and bread quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the importance of balancing A- and B-type granules in wheat flour formulations for improving bread quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"830-838"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Characterizing Low Falling Number in the Absence of Elevated Alpha-Amylase Activity in Soft White Wheat and the Impact on Japanese Sponge Cakes","authors":"Gabriely M. Soncin Alfaro,&nbsp;Alecia M. Kiszonas,&nbsp;Sean M. Finnie,&nbsp;Xiaorong Wu,&nbsp;Jayne Bock,&nbsp;Andrew S. Ross,&nbsp;Amber L. Hauvermale,&nbsp;Alison L. Thompson","doi":"10.1002/cche.70094","DOIUrl":"https://doi.org/10.1002/cche.70094","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Non-alpha-amylase induced low falling number was identified in 2024 soft white wheat. The objectives of this work were to characterize these low falling number samples and determine the impact on end-product quality. The results were analyzed to determine differences in flour characteristics that might result in a low falling number.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Analysis suggests that physiochemical changes in starch properties and low protein content may be contributing to the 2024 low falling numbers. Low falling number Japanese sponge cakes were comparable to the control cakes and produced an acceptable product.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The falling number method did not correctly determine grain end-product quality for the 2024 samples. Starch pasting properties identified by the Rapid Visco Analyzer provided significant diagnostic information and will be important for future work.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>To our knowledge, this is the first characterization of grain with low falling number in the absence of elevated alpha-amylase activity and the impact on end-product quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"767-777"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70094","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943555","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}