Cereal Chemistry最新文献

{"title":"Linear Programming Optimization of Nutritional and Technological Properties in Wheat Bread Fortified With Taioba (Xanthosoma sagittifolium L.) Leaf Flour","authors":"Diana Jessica Souza Guimarães,&nbsp;Bárbara Kelly de Albuquerque Bezerra,&nbsp;Luciana Gama de Mendonça,&nbsp;Rafael Audino Zambelli","doi":"10.1002/cche.70093","DOIUrl":"https://doi.org/10.1002/cche.70093","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study applied linear programming to optimize taioba (<i>Xanthosoma sagittifolium</i>) leaf flour (TLF) incorporation in wheat bread, balancing nutritional enrichment and technological quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Breads containing 0%–15% TLF (flour basis) were produced and evaluated for composition, dough expansion, specific volume, and crumb structure by image analysis. Linear regression models describing the effect of TLF level on protein, ash, and key technological responses were embedded into a linear programming framework whose objective function maximized a composite nutritional score based on normalized protein and ash contents, subject to minimum constraints for expansion factor, specific volume, and alveoli number. Protein and ash increased linearly with TLF level, whereas expansion factor, specific volume, and alveoli number decreased due to disruption of the gluten–starch matrix by fibrous, mineral-rich taioba particles. The optimization identified an optimal TLF level of 11.7%, at which protein and ash increased by about 21% and 220%, respectively, compared with the control bread, while technological parameters remained within acceptance limits.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The linear programming model identified an optimal TLF level of 11.7%, and experimental validation confirmed the adequacy of this solution in balancing nutritional enrichment and technological quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This work introduces a multi-criteria optimization framework for products enriched with unconventional leaf flours, supporting rational formulation of nutritionally improved wheat breads.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"754-766"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70093","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942524","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":"Moderate Amylose Increases From SSIIa Mutations Modify Pasta Texture in Durum Wheat","authors":"Prashant Kumar,&nbsp;Andrew C. Hogg,&nbsp;Frank Manthey,&nbsp;Michael J. Giroux","doi":"10.1002/cche.70096","DOIUrl":"https://doi.org/10.1002/cche.70096","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Durum wheat (<i>Triticum turgidum</i> L. subsp. <i>durum</i>) pasta quality depends on grain yellowness, gluten strength, and protein content, and can be modified by altering starch composition. High-amylose null mutants improve nutritional traits but often reduce seed size, yield, and processing quality. This study evaluated milling performance and pasta properties of durum lines carrying hypomorphic starch synthase IIa (SSIIa)-B missense mutations that moderately increase amylose.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Double mutant lines ssIIa-B P333S and ssIIa-B G330D (each with ssIIa-A null) increased amylose to 36%–39% versus ~28%–29% in wild-type and single mutant sister lines, while maintaining protein concentration and kernel size. Total starch and semolina yield were modestly reduced, with a significant yield reduction in ssIIa-B G330D. Uncooked pasta yellowness decreased by 11.7%–14.4%, whereas cooked pasta color changes were small. Pasta firmness increased across cooking times, accompanied by a slight but significant increase in cooking loss.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Moderate amylose increases from SSIIa missense mutations enhance pasta firmness while avoiding the severe agronomic penalties typical of high-amylose null lines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This work provides the first characterization of milling and pasta properties of durum carrying SSIIa hypomorphic alleles that deliver intermediate amylose levels, revealing a practical route to firmer pasta with modest tradeoffs in yield and color.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"778-789"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70096","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943388","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":"Modeling Non-GM Segregation Strategies at the Grain Elevator","authors":"Priyanka Gupta,&nbsp;Gretchen A. Mosher,&nbsp;Erin L. Bowers,&nbsp;Charles R. Hurburgh","doi":"10.1002/cche.70090","DOIUrl":"https://doi.org/10.1002/cche.70090","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>As new opportunities arise for non-genetically modified (non-GM) products in grain markets, segregation becomes crucial but challenging in commodity-friendly infrastructures such as grain elevators. This study developed probabilistic models using Monte Carlo simulations to evaluate three segregation strategies (dedication, spatial, and temporal) at grain elevators. The aim was to identify practices, decisions, and facility configurations that characterize successful non-GM segregation by meeting adventitious presence (AP) tolerance limits: 0.9%, 1.5%, 3%, and 5% in different working scenarios.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The probabilistic models revealed that all segregation scenarios met the 5% tolerance limit, but not the 0.9%, 1.5%, and 3% limits. Only 3 out of 18 scenarios could achieve a 0.9% limit when the facility was dedicated to handling non-GM grain. Concurrent handling of GM and non-GM grain in facilities with configurations like one pit–one leg or two pit–one leg could meet 3% and 5% limits through temporal segregation with cleaning between loads. Spatial segregation in facilities with multiple lines was effective for 1.5%, 3%, and 5%, but was ineffective for a 0.9% limit. The 99% feasible tolerance limits in all scenarios ranged between 0.28% and 2.40%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The models found dedication and spatial segregation to be the best-suited strategies for non-GM segregation. However, in facilities where spatial segregation was not possible, temporal segregation with cleaning between loads was effective for tolerance levels above 3%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The models offer valuable insights into the effectiveness of different segregation strategies and facility configurations for non-GM grain handling. It demonstrates the usefulness of a probabilistic model to simulate different scenarios and choose optimal combinations for business needs and tolerance limits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"730-741"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70090","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943556","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 Three Different Protein Extraction Methods on Common Buckwheat (Fagopyrum esculentum Moench) Protein Structure","authors":"Elizabeth Murray-Nalbandian,&nbsp;Lauren Crisostomo,&nbsp;Brennan Smith,&nbsp;Steven Verver,&nbsp;Steven R. Saunders,&nbsp;Girish M. Ganjyal","doi":"10.1002/cche.70103","DOIUrl":"https://doi.org/10.1002/cche.70103","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>There is limited understanding of buckwheat protein functionality, and the effects of common protein extraction methods on its fundamental structure remain poorly defined. This study aimed to evaluate how different protein extraction methods impacted the fundamental protein structure. In addition to two conventional methods, alkaline extraction–isoelectric precipitation (APE-IPE) and water extraction (WE), deep eutectic solvents (DESE) were used as a novel protein extraction method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The WE method had the highest protein recovery yield, while DESE exhibited the highest protein purity. The DESE protein exhibited differences in secondary structure and had higher molecular weight fractions in the soluble and insoluble protein fractions compared to the native flour and other protein extractions. The DESE samples imaged under the microscope also exhibited a continuous protein matrix that differed structurally from that of the other samples. The total phenolic content was highest in the WE sample and may have formed a network with proteins. Surface hydrophobicity was highest in the APE-IPE samples, possibly due to the protein type extracted and its hydrophobic ends.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The different buckwheat extraction processes affected the tertiary structure to a larger extent than the secondary structure. The range of surface hydrophobicity could indicate large differences in protein functionality. The unique attributes of the DESE method should be further assessed for their functional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Understanding how processing affects buckwheat protein structure is important for protein application and end-user functionality. Nonetheless, deep eutectic solvents are an emerging protein extraction process that has not been widely employed for grains. Therefore, this approach is essential for expanding the knowledge of buckwheat protein and its future opportunities.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"852-862"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70103","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943583","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":"Determining the Nutritional Potential of Ancient Wheat Species: A Closer Look at Starch and Protein Digestibility, and Phenolic Acid Content","authors":"Sathsara Deyalage,&nbsp;Sijo Joseph Thandapilly,&nbsp;James Duncan House,&nbsp;Adam Franczyk,&nbsp;Amanda Gomes Almeida Sá,&nbsp;Maneka Malalgoda","doi":"10.1002/cche.70086","DOIUrl":"https://doi.org/10.1002/cche.70086","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among commercially available flour samples representing ancient wheat species.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Einkorn demonstrated higher protein (21.27%) and phenolic acids (free and conjugated) along with lower starch levels than other samples. Notably, its starch digestibility was marked by lower glucose release and reduced rapidly digestible starch (RDS) levels, which may partly reflect its lower starch content, while refined flour from common wheat exhibited the highest RDS with glucose release. Among the ancient wheat species, the highest glucose release was observed in emmer, which also had the highest content of RDS. In vitro protein digestibility (IVPD) was highest in refined flour (86.05%), with einkorn closely following at 84.29%. Both spelt and emmer exhibited lower IVPD values compared to common wheat samples and einkorn. Spelt was characterized by its significant level of bound phenolic acid content followed by einkorn.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The variation in chemical composition, particularly in einkorn with its higher protein and phenolic acid content, combined with its digestibility profile, highlights its potential nutritional and functional relevance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings emphasize the importance of further research on underutilized grains to fully comprehend their nutritional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"669-680"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70086","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942606","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":"Diversity of Quality Traits in Chinese Wheat Varieties: Protein Characteristics and Gluten Rheological Properties","authors":"Xunda Wang,&nbsp;Yuxia Yang,&nbsp;Pengna Li,&nbsp;Jingwen Qin,&nbsp;Yue Li,&nbsp;Renyong Zhao,&nbsp;Qinghua Yue","doi":"10.1002/cche.70102","DOIUrl":"https://doi.org/10.1002/cche.70102","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Objective</h3>\u0000 \u0000 <p>To characterize the rheological properties of gluten from different wheat varieties and identify the key variables associated with gluten quality. In addition, this study compared the Chinese cultivar dataset with recent SCI-indexed studies on wheat gluten structure, rheology, and product quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Materials and Methods</h3>\u0000 \u0000 <p>Sixteen wheat varieties cultivated in China were analyzed. Gluten protein characteristics and rheological behavior were evaluated by dynamic rheology, uniaxial extension, molecular weight distribution, and protein secondary structure analysis. Sedimentation value (SV), swelling index of gluten (SIG), and gluten index (GI) were also determined. Principal component analysis (PCA) was used to identify the major indicators differentiating gluten quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Significant varietal differences (<i>p</i> ≤ 0.05) were observed in gluten rheological properties. Strong-gluten varieties showed higher modulus, strength, and resistance to deformation than weak-gluten varieties, and these traits were closely associated with SV, SIG, and GI. Strong-gluten cultivars, such as ZM36 and HH12013, were characterized by marked differences in polymeric protein content. In contrast, weak-gluten cultivars, including ZM103 and AK58, exhibited a higher proportion of β-sheets than β-turns. PCA identified J-r, J-max, GI, G, η₀, G′-a, and G″-a as the main variables distinguishing gluten quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Gluten rheological properties vary substantially among wheat varieties and are closely related to protein composition, secondary structure, and conventional quality indices. Rheological parameters, particularly those describing creep, elasticity, and viscosity, provide effective indicators for discriminating gluten quality. Compared with recent studies focused mainly on dough behavior, gluten transformation during processing, or specific product quality, the present work provides a cultivar-level gluten dataset integrating molecular composition, secondary structure, dynamic rheology, creep-recovery behavior, and uniaxial extension.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"839-851"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943386","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":"Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures","authors":"Fan Cheng,&nbsp;Dongxing Li,&nbsp;Dong-Jin Lee,&nbsp;Ke Ding,&nbsp;Janelle Carlin,&nbsp;Emily Moore,&nbsp;Yongfeng Ai","doi":"10.1002/cche.70098","DOIUrl":"https://doi.org/10.1002/cche.70098","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5-, 1.0-, or 2.0-mm screens, and the resulting flours were subjected to heating over 95°C–140°C in a Rapid Visco Analyser.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Within each cereal, damaged-starch contents and water-holding capacity of the flours generally decreased as the particle size increased. Overall, thermal properties as well as pasting and gelling behaviors of the flours from the same grain were not substantially influenced by the different particle sizes over the tested heating range. Across the five grain types, volume-weighted mean particle sizes were only negatively correlated with the damaged-starch contents (<i>r</i> = −0.536, <i>p</i> &lt; 0.05), whereas no significant correlations were observed for other functional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Thermal, pasting, and gelling properties of cereal flours were largely independent of particle size across 95°C–140°C heating, which could be related to their coarse particle structure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study revealed the impacts of particle size on the functional attributes of cereal flours at high heating temperatures, offering valuable insights for optimizing flour utilization in diverse products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 5","pages":"799-811"},"PeriodicalIF":2.4,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943618","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":"Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets","authors":"Jagbir Kaur,&nbsp;Gurpreet Kaur Dhillon,&nbsp;Monika Mahajan","doi":"10.1002/cche.70079","DOIUrl":"https://doi.org/10.1002/cche.70079","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background/Objectives</h3>\u0000 \u0000 <p>Millets are a group of ancient cereal grains increasingly recognized for their nutritional and functional benefits. The purpose of the present study is to understand the effects of roasting, soaking, and microwave pretreatments on the bioactive components and anti-nutritional factors of six minor millet browntop, kodo, barnyard, proso, foxtail, and little millet.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Among untreated millets, browntop exhibited the highest levels of total phenolics (TPC; 149.72 ± 2.68 mg GAE/100 g), total flavonoids (TFC; 198.56 ± 2.89 mg QE/100 g), and antioxidant activity (75.6% DPPH inhibition). Roasting significantly enhanced total phenolic content (120%–260% increase), total flavonoid content (80%–85% increase), and antioxidant activity (260% increase in % DPPH inhibition) across all millet types, with 10 min of roasting emerging as the most effective duration. Soaking for 12 h increased TPC (27%–36%), TFC (3.5%), and antioxidant activity to 150% but longer durations led to degradation due to leaching and oxidation. Microwave treatments at moderate power levels (500–700 W for 2–4 min) improved bioactive composition with an increase of 120% in TPC, 25% in TFC, and about 77% in antioxidant activity. Soaking was most effective in reducing anti-nutritional factors like tannins (30%–60%) and phytic acid (50%–55%), followed by roasting, which led to 17% reduction in anti-nutritional factors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Optimization of different pretreatments has identified roasting as the most effective pretreatment overall, providing a balanced improvement in functional components while moderately reducing anti-nutritional factors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance/Novelity</h3>\u0000 \u0000 <p>These findings provide critical insights into optimizing millet processing techniques for enhanced nutritional and functional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"576-586"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148534445","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":"Enhancing Dietary Fiber in Instant Noodles: Effect of Rice Bran Particle Size and Enzymatic Crosslinking on Physicochemical and Sensory Properties","authors":"Kurnia Ramadhan,&nbsp;Iqmalia Shafira Lail,&nbsp;Nurul Asiah,&nbsp; Ardiansyah","doi":"10.1002/cche.70078","DOIUrl":"https://doi.org/10.1002/cche.70078","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice bran is a fiber-rich by-product of rice milling with potential as a functional ingredient in instant noodles, but it often impairs texture and appearance. This study examined the effects of rice bran particle size (coarse, medium, fine) and transglutaminase-induced protein crosslinking on the physicochemical and sensory properties of instant noodles at a fixed substitution level.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Rice bran incorporation increased total dietary fiber, ash, and antioxidant activity in all formulations. Crude protein content remained comparable among samples. However, amino acid profiles changed, showing reductions in both essential and non-essential amino acids, along with lower protein quality indices. The fine fraction, particularly with transglutaminase, retained tensile force and extensibility close to the wheat control and produced a smoother surface, whereas medium and coarse fractions were darker, speckled, and gritty, which reduced overall acceptability. CATA highlighted “yellowish” and “smooth surface” as desirable attributes, while “speckled surface” and “gritty” were undesirable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Particle-size reduction and enzymatic crosslinking are critical for producing rice bran-enriched instant noodles with texture close to the control and strong panel acceptance, although darker color is unavoidable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study connects fiber fortification, amino acid changes, and antioxidant gains with practical particle-size and crosslinking strategies, supported by instrumental measures, CATA profiling, and hedonic data.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"565-575"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533624","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":"A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity","authors":"Kun Wang,&nbsp;Dale Taylor,&nbsp;Carly Isaak,&nbsp;Bin Xiao Fu","doi":"10.1002/cche.70068","DOIUrl":"https://doi.org/10.1002/cche.70068","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein content for hard red spring wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wet gluten (WG) mass significantly affected GI values, with a greater effect observed in weaker genotypes than in stronger ones. To address this limitation, the modified GI protocol standardized WG mass and applied additional force during centrifugation using customized inserts. The modified protocol effectively distinguished gluten quality among diverse Canadian hard red spring wheat genotypes, despite variation in flour protein content and dough rheological properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The influence of WG mass on GI must be carefully considered in GI measurement. The modified GI protocol successfully isolated protein quality from protein quantity, allowing for a more accurate assessment of intrinsic gluten functionality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study introduced a modification to the conventional GI method that allows assessment of gluten quality independent of protein content. The enhanced protocol would benefit wheat breeding programs and allow accurate evaluation of gluten quality regardless of protein levels and growth environments.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"487-493"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533891","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}