Cereal Chemistry最新文献

{"title":"Evaluating the quality characteristics of intermediate wheatgrass grown in the Canadian prairies","authors":"Mackenzie Ferguson,&nbsp;Anashwar Valsalan,&nbsp;Douglas Cattani,&nbsp;Maneka Malalgoda","doi":"10.1002/cche.10823","DOIUrl":"10.1002/cche.10823","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Intermediate wheatgrass (IWG) is an underutilized perennial grain in the Canadian market with excellent nutritional and environmental benefits. The aim of this study was to assess the impact of the growing environment on the physiochemical and functional properties of IWG grown in three different growing locations in the Canadian prairies. IWG flours were compared between growing locations and years as well as alongside Canada Western Red Spring Wheat whole meal (CWRS-WM) and refined flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The proximate composition of IWG flours between years and growing locations had significant (<i>p</i> &lt; .05) differences for protein, fiber, and ash content but showed little difference for starch content. Owing to differences in proximate composition, variances in mixing parameters, starch pasting properties, and protein profiles were observed. Overall IWG performed poorly in a bread system at 100% incorporation largely due to its lack of high molecular weight glutenin.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Understanding the impacts that growing location and year have on the proximate composition and therefore working parameters will aid in the development of new wheat products fortified with IWG. These products will contribute to a more resilient and diverse food system, that will provide nutrient-dense food options for consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>There is very limited research on IWG grown in the Canadian prairies, and this study is among the first studies focused on characterizing IWG grown in Canada.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1246-1260"},"PeriodicalIF":2.2,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10823","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200273","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":"Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties","authors":"Ajay Kumar,&nbsp;Narpinder Singh","doi":"10.1002/cche.10818","DOIUrl":"10.1002/cche.10818","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2-diphenyl-1-picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1224-1237"},"PeriodicalIF":2.2,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200270","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":"Analysis of dielectric properties of rice during microwave drying process","authors":"Jinsheng Fan,&nbsp;Tongsheng Sun,&nbsp;Jun Wu,&nbsp;Le Zheng,&nbsp;Hongtu Tang","doi":"10.1002/cche.10825","DOIUrl":"10.1002/cche.10825","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the process of microwave drying rice, the dielectric property determines the ability of rice to absorb microwave, and the change of dielectric constant and dielectric loss factor has a great influence on the microwave drying of rice. Therefore, it is necessary to predict the change of the dielectric constant and dielectric loss factor of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>This study investigated the intermediate electrical characteristics of rice during microwave drying. It explored their relationship with temperature, water content, and microwave frequency. A mathematical model was developed at frequencies of 2.45 GHz and 500–3000 MHz to predict temperature, water content, dielectric constant, and dielectric loss factor. Additionally, the model predicted the microwave penetration depth based on the dielectric constant and dielectric loss factor.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In microwave drying, rice dielectric constant and loss factor increase with temperature and moisture content. However, they follow a trend of initially decreasing and then increasing with frequency. By leveraging these predictable properties, we calculated the microwave penetration depth during drying, providing a new direction for future microwave technology in rice processing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study unveiled variations in the dielectric constant and loss factor during rice microwave drying. Employing the mathematical model based on these factors can enhance the efficiency of rice microwave drying by judiciously elevating the drying temperature.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1273-1282"},"PeriodicalIF":2.2,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200272","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":"Predicting fumonisins in Iowa corn: Gradient boosting machine learning","authors":"Emily Branstad-Spates,&nbsp;Lina Castano-Duque,&nbsp;Gretchen Mosher,&nbsp;Charles Hurburgh Jr.,&nbsp;Kanniah Rajasekaran,&nbsp;Phillip Owens,&nbsp;H. Edwin Winzeler,&nbsp;Erin Bowers","doi":"10.1002/cche.10824","DOIUrl":"10.1002/cche.10824","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fumonisin (FUM), a secondary metabolite from <i>Fusarium</i> spp., poses major concerns for the United States corn industry. This study evaluated a prepublished Illinois-centric predictive model with historical Iowa FUM contamination data using gradient boosting machine (GBM) learning and compared influential predictors with an Iowa-centric model. Corn samples (<i>n</i> = 529) were collected from 2010, 2020, and 2021 in Iowa's 99 counties, and 2011 data were used for independent validation (<i>n</i> = 89).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Applying a 2 ppm (mg/kg) threshold for FUM high and low contamination events, the overall accuracy was 71.08% and 85.39% for the Illinois- and Iowa-centric models in 2011. Balanced accuracies were 60.23% and 50.00% for the Illinois- and Iowa-centric models. For Iowa's remaining years (testing data), the overall accuracy was 98.10%, and balanced accuracy was 50.00%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>FUM-GBM analyses determined the top influential predictor for the Illinois-centric model was satellite-acquired normalized difference vegetation index (NDVI) (Veg_index) in March, whereas the top predictor for the Iowa-centric model was precipitation (PRCP) in October.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Results indicate that meteorological and agronomic events, such as PRCP and Veg_index in early planting stages and during harvest, may influence the probability of high FUM levels in corn.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1261-1272"},"PeriodicalIF":2.2,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10824","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141936292","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":"Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter","authors":"Olajide Emmanuel Adedeji,&nbsp;Blessing Fxafa Nathan,&nbsp;Godiya Ene Sunday","doi":"10.1002/cche.10822","DOIUrl":"10.1002/cche.10822","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Brown rice (BR) is becoming popular in functional food product development. To improve its utilization, it is necessary to subject BR to bioprocessing techniques such as germination. The objective of this study was to evaluate the quality of snacks developed from different rice types fermented with baobab pulp powder (BPP) as a starter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The germinated BR (GBR) snack had higher protein, ash, soluble dietary fiber, resistant starch, total phenolic, carotenoid contents, and antioxidant activities than snacks from white rice (WR) and BR. The textural and sensory attributes of the snacks from GBR and WR were similar. The WR snack had a higher rapidly digestible starch and lower slowly digestible starch compared to the GBR snack. The inclusion of BPP increased protein, ash, riboflavin, dietary fiber, resistant starch, carotenoid contents, and antioxidant activities of all the samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>GBR and BPP could serve as invaluable ingredients in producing nutritious and healthy snacks.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Due to its health-promoting qualities, utilizing GBR in product development is increasing. However, studies adopting GBR in traditional rice-based products are limited; hence, the focus of this study.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1238-1245"},"PeriodicalIF":2.2,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141936290","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":"Guthrie's legacy: The scientific discipline of cereal chemistry","authors":"Ferenc Békés","doi":"10.1002/cche.10820","DOIUrl":"10.1002/cche.10820","url":null,"abstract":"<p>This article is a transcript of the distinguished Guthrie Award lecture presented by Dr. Frank Bekes at the 73rd Australasian Grain Science Conference in September 2023. The lecture gives a fascinating account of the origin of the discipline of cereal chemistry.</p>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1173-1180"},"PeriodicalIF":2.2,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10820","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141936106","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":"Effects of extrusion on the stability and digestibility of instant coix seed porridge","authors":"Youke Duan, Zijian Wu, Jinrong Wang, Ni Bian, Pei Zhao, Naxin Sun, Jinyu Chen","doi":"10.1002/cche.10817","DOIUrl":"https://doi.org/10.1002/cche.10817","url":null,"abstract":"Background and Objectives<jats:italic>Coix</jats:italic> seed is rich in nutrients but its tough husk and resilient structure require substantial energy and cooking time, limiting their utilization and consumption. This study aims to develop a convenient, high‐quality instant <jats:italic>coix</jats:italic> seed porridge to expand the consumption and utility of <jats:italic>coix</jats:italic> seed.FindingsExtrusion treatment significantly (<jats:italic>p</jats:italic> &lt; .05) improved the stability and decreased viscosity of instant <jats:italic>coix</jats:italic> seed porridge compared to the cooking process, particularly when the extrusion moisture reached 22%. Furthermore, extrusion at the moisture of 18%–22% not only had no significant impact on the water‐soluble protein (WSP) content of instant <jats:italic>coix</jats:italic> seed porridge but also decreased the starch‐digested ratio when compared with the cooking process, thereby enriching its nutritional value. The increased stability of instant <jats:italic>coix</jats:italic> seed porridge was due to the exposed hydrophilic groups by disrupted the long‐ and short‐range ordered structure of <jats:italic>coix</jats:italic> seed starch as evidenced by X‐ray diffraction and Fourier transform infrared analyses. Furthermore, the decreased digestibility was attributed to the formation of starch–lipid complexes.ConclusionsExtrusion can be used to produce instant <jats:italic>coix</jats:italic> seed porridge with low viscosity, high stability, and delayed starch digestion. In addition, the instant porridge produced by this method can have the same WSP as cooking treatment.Significance and NoveltyThis study provides valuable insights into producing instant <jats:italic>coix</jats:italic> seed porridge.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"30 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872501","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":"Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles","authors":"Fabio P. Pereira de Freitas,&nbsp;Suzana C. da Silva Lannes","doi":"10.1002/cche.10819","DOIUrl":"10.1002/cche.10819","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>While the beer style expresses beer's diversity by its sensory properties, ingredients, production method, recipe, and history, fibrous fraction and functional properties of Brewers' spent grain (BSG) vary according to the beer style. To investigate the effects of beer style, the physicochemical and technological properties of BSG breads containing 10% of dry BSG from beers Baltic Porter (BP), India Pale Ale (IPA), and Weissbier (W) were evaluated according to their sensory quality, firmness, staling rate, crumb color and structure, proximal composition, and dietary fiber content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>All evaluated parameters of BSG breads were significantly affected, but differed according to the BSG source. All investigated BSG significantly increased the dietary fiber levels of breads, while only BP bread presented enhanced protein content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Higher deleterious BSG effects in bread quality were verified in IPA bread, which presented the highest dietary fiber content, while the fiber content of BP and W breads were inconsistent with bread quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Although BSG incorporation up to 10% was reported as a limit for obtaining acceptable BSG breads, beer style must also be considered because specific volume, staling rate, and acceptance of breads may be negatively affected by its fiber content.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1150-1159"},"PeriodicalIF":2.2,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141785406","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":"Effects of plasma-activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality","authors":"Jared Rivera,&nbsp;Qingyang Wang,&nbsp;Shivaprasad Doddabematti Prakash,&nbsp;Deepti Salvi,&nbsp;Kaliramesh Siliveru","doi":"10.1002/cche.10815","DOIUrl":"10.1002/cche.10815","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Heat treatment, as a pathogen reduction step, could compromise flour quality. Plasma-activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. This study evaluated the effects of PAW and mild heating on <i>Escherichia coli</i> inactivation during wheat tempering and wheat flour quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p><i>E. coli</i> was inoculated into wheat grains at 6.0 ± 0.1 log CFU/g. A 5-log reduction was achieved after 6 h of tempering with PAW and heating (55°C), whereas 12 h were needed when using heating and deionized water (DI). Tempering with DI (control) and PAW alone only produced a 1-log reduction after 24 h. The PAW and PAW + heat tempering treatments produced flours with comparable yield, physicochemical, dough rheology, and bread characteristics compared to the control treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Mild heating and PAW tempering demonstrated a synergistic effect as it produced greater <i>E. coli</i> reductions at shorter tempering times compared to the individual treatments. The hurdle approach used in this study did not compromise flour quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The demonstrated hurdle approach can be a viable pathogen mitigation step in wheat milling which could help improve food safety of wheat-based foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 6","pages":"1208-1223"},"PeriodicalIF":2.2,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141772032","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":"Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions","authors":"Kaijie Xu,&nbsp;Zhaoxing Zhang,&nbsp;Wenfei Tian,&nbsp;Lei Zhi,&nbsp;Junliang Yan,&nbsp;Jun Yan,&nbsp;Chengyan Zheng,&nbsp;Yan Zhang,&nbsp;Yong Zhang,&nbsp;Zhonghu He","doi":"10.1002/cche.10816","DOIUrl":"10.1002/cche.10816","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study explored the impact of nitrogen (N) application on yield and breadmaking as well as arabinoxylan (AX) content of wheat varieties Zhongmai 578 and Jimai 22 across varied environments, aiming to optimize N levels for improved outcomes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Significant N effects were observed on yield, flour properties, and breadmaking quality traits. Both varieties displayed high yield potential and stability, with Zhongmai 578 excelling in thousand kernel weight and Jimai 22 in spike number. Optimal N rates varied by location, with some achieving peak yields at reduced N levels. Processing traits like dough properties and bread-making quality were influenced by E × N interactions. Arabinoxylans profiles was not affected by different N input.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Customizing N applications to specific environment is critical for maximizing wheat yield potential and quality. Environmental considerations are integral for achieving desired processing traits and yield, highlighting the need for tailored N strategies in wheat cultivation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study emphasizes the importance of site-specific optimization of N levels for enhanced yield and processing quality. It offers novel insights into site-specific N management, showcasing its relevance in modern agricultural practices for sustainable crop production.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1139-1149"},"PeriodicalIF":2.2,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141613395","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}