Cereal Chemistry最新文献

{"title":"Unveiling Microstructural and Physicochemical Divergence Among High‑Altitude Teosinte Caryopses","authors":"Stephanie E. Silva-Fernández,&nbsp;Sergio O. Serna-Saldívar,&nbsp;Silverio García-Lara","doi":"10.1002/cche.70074","DOIUrl":"https://doi.org/10.1002/cche.70074","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study determined the divergence of microstructural and physicochemical characteristics of caryopses among high-altitude <i>Zea mays</i> subsp. <i>mexicana, Z. mays</i> subsp. <i>parviglumis</i> and <i>Zea diploperennis</i>, targeting anatomical proportions, thousand kernel weight, dimensions, starch granule size, contents of dietary fiber, starch, protein, and ash, as well as amino acid and mineral profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Conserved microstructural features across taxa were observed. Significant physicochemical differences were observed among teosintes in protein (8.08–10.11 g/100 g db), ash (2.56–2.91 g/100 g db), total starch (36.95–39.29 g/100 g db), resistant starch (4.72–6.01 g/100 g db), and starch granule diameter (6.53–12.83 µm). <i>Mexicana</i> showed the largest starch granules and the highest ash and Fe (13.66 mg/100 g) contents. Teosintes showed high total dietary fiber (50.06–53.19 g/100 g db) and low lysine and tryptophan content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Although microstructural features are conserved across teosinte taxa, results report significant compositional differences that could aid selection and utilization in downstream work.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first integrated microstructural and physicochemical comparison of these high-altitude teosinte caryopses, explicitly reporting dietary fiber and starch fractions, as well as amino acid and mineral profiles. Thus, providing baseline data to aid subsequent breeding and food-science research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"547-558"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533305","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 Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties","authors":"Prabath Senanayaka Mudiyanselage,&nbsp;Jinhee Park,&nbsp;Byung-Kee Baik,&nbsp;Laura E. Lindsey","doi":"10.1002/cche.70083","DOIUrl":"https://doi.org/10.1002/cche.70083","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and baking performance across three growing seasons from 2022 to 2024.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Irrespective of the variety, harvesting around 20% moisture increased test weight and kernel hardness and consequently reduced softness equivalence. Lactic acid retention capacity increased with delayed harvests in Hilliard and Wilson during 2022 and in Keumkang-2023, and Kokosing-2024. Sucrose retention capacity increased in Hilliard-2022, Wilson-2022, and Olgeru-2023 with latter harvests. Gluten performance index (GPI) increased with latter harvests in both Sukang and Keumkang. Kernel and flour protein, flour yield and sugar-snap cookie baking performance of flours were unaffected by earlier harvests.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Winter wheat can be harvested at moisture levels around 18%–20% without significant changes to baking performances or flour yield across varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>A comprehensive study of early harvest effects on grain, milling, flour quality and baking performance on a wide range of winter wheat varieties is reported here for the first time.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"637-650"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70083","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148534443","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":"Thermal-Processing Effects on Digestibility and Texture of High-Amylose Corn Starch Instant Noodles","authors":"Kangru Cui,&nbsp;Lijuan Shen,&nbsp;Qiong Zhou,&nbsp;Yang Liu,&nbsp;Yun Feng,&nbsp;Shengjun Zhang,&nbsp;Renyong Zhao,&nbsp;Hongxin Jiang","doi":"10.1002/cche.70070","DOIUrl":"https://doi.org/10.1002/cche.70070","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Developing instant noodles with a reduced starch digestibility has become a rapidly expanding market trend. This study aimed to understand effects of thermal-processing on the digestibility and texture of high-amylose corn starch (HACS) instant noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>HACS incorporation reduced oil content in fried noodles by 22.9%–40.3%. Fried noodles had lower cooking yields and higher cooking losses than hot-air-dried ones, with resteaming causing minor variations. Resteaming and drying method had a limited impact on the texture. HACS incorporation led to a heterogeneous distribution of large pores, which was intensified by resteaming. Fried noodles exhibited starch digestibility (47.4% and 43.7%) comparable to the hot-air-dried noodles (48.0% and 43.0%) at 30% and 40% HACS levels, respectively. Resteaming caused a smaller reduction in starch digestibility in fried noodles (1.4%–2.5%) than in hot-air-dried ones (3.7%–3.8%). Polarized-light micrographs showed starch granules with birefringence, indicating high thermal-stability of HACS.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Frying caused more disruption of starch crystallites and yielded lower enzymatic resistance than hot-air drying, and that the effect of resteaming was more pronounced in the hot-air-dried noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides foundational insights for developing HACS-enriched instant noodles with acceptable palatability and potentially reduced starch digestibility.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"502-511"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532471","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":"Detection of Changes in Taste Components During Noodle Preparation and Dough Aging","authors":"Tomoyuki Narisawa,&nbsp;Hideo Nakajima,&nbsp;Masaharu Yamada,&nbsp;Tomiko Asakura","doi":"10.1002/cche.70077","DOIUrl":"https://doi.org/10.1002/cche.70077","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The properties of wheat flour significantly influence the taste of udon noodles, which are traditionally made from wheat flour and saltwater. Taste is a key factor in consumer acceptance of udon noodles. The objective of this study was to quantitatively characterize changes in non-volatile taste components during udon noodle processing, focusing on differences among wheat flours and the effects of dough aging.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Changes in taste components were analyzed using LC-MS. The contents of amino acids and saccharides increased during dough preparation and increased with extended aging. However, the contents of all detected compounds decreased during boiling. These changes were pronounced in high-ash flour samples compared to low-ash ones. Taste profiles of boiled noodles were similar to those of the dough at corresponding aging times.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Increases in amino acids and saccharides associated with aging (more pronounced in high-ash flour), together with their partial loss during boiling, largely shape the taste component profile of boiled udon noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides novel insights into the role of dough aging in taste development and establishes a basis for optimizing processing conditions related to taste components through targeted processing controls.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"441-447"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533364","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":"Characteristics and Evaluation of Cooking and Eating Quality of Guangdong Simiao Rice","authors":"Shujuan Li,&nbsp;Rui Zhang,&nbsp;Min Guo,&nbsp;Dingding Li,&nbsp;Hong Liu,&nbsp;Tao Guo,&nbsp;Guili Yang","doi":"10.1002/cche.70082","DOIUrl":"https://doi.org/10.1002/cche.70082","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Aims</h3>\u0000 \u0000 <p>Simiao rice, a series of “<i>xian</i>” rice varieties in South China, is renowned for its long cultivation history and high quality. Meeting modern living standards requires Simiao rice with excellent cooking and eating quality (ECQ) which is typically assessed through physicochemical evaluation or sensory testing processes that usually time-consuming and not friendly to high-throughput screening. This study aims to identify key indicators for the ECQ of Guangdong Simiao rice, and establishes an objective selection strategy for high-quality Simiao rice breeding.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Seventy candidate Simiao rice varieties were analyzed to identify key ECQ indicators and develop an objective screening strategy. The cooked rice taste value (TVc) and the milled rice taste value (TVm) measured by instruments showed strong positive correlations with the sensory taste value (TV) (<i>R</i>² = 0.7304 and 0.1217, respectively). A preliminary screening threshold of TVc (&gt; 60) and TVm (&gt; 72) for high-throughput initial screening is proposed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The screening thresholds of these four indicators were suggested for the subsequent fine screening: AC (13%–16%), GC (68–90 mm), breakdown value (BDV) &gt; 100 RVU, and setback value (SBV) &lt; 10 RVU. The candidate varieties that passed the above two rounds of screening were finally conducted for ultimate sensory evaluation by professional tasters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This three-step screening strategy balances efficiency, objectivity, and accuracy, offering a practical technical solution for high-throughput breeding of high-quality Simiao rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"627-636"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148534444","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":"Analyzing the Empirical Rheology, Processing, Physico-Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base","authors":"Vidyashree Hosakere Nagesh,&nbsp;Ashwath Kumar Kathalsar","doi":"10.1002/cche.70069","DOIUrl":"https://doi.org/10.1002/cche.70069","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Rice bean (<i>Vigna umbellata</i>), an underutilized legume rich in protein and dietary fiber and characterized by a low glycemic response, has been minimally explored in bakery applications. The present investigation evaluated the effects of replacing whole wheat flour (WWF) with rice bean flour (<i>V. umbellata</i>) (RBF) at incremental replacement levels (0%–40%) on the rheological characteristics of WWF, processing parameters of pizza base (PB), and their physical, textural, sensory, and nutritional properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The research findings indicate that the incorporation of RBF led to a decrease in farinograph water absorption capacity (69.3%–68.2%), dough development time (4.8–4.3 min), and stability (2.7–1.2 min), extensograph resistance (308–115 BU), extensibility (104.6–83.4 mm) indicating significant alterations to viscoelasticity characteristics of the dough matrix. Physically, PB showed reductions in thickness, shear force, lightness, and yellowness values, alongside an increase in redness values with increasing RBF. Sensory evaluation revealed that crust color slightly darkened with RBF incorporation, and acceptable sensory attributes were maintained up to 30% RBF. The nutritional analysis demonstrated an increase in protein and dietary fiber content in the PB with RBF, the in vitro starch digestibility (34–27), and the estimated glycemic index (74–61) decreased with 30% RBF incorporation. The in vitro protein digestibility of the PB increased from 63 to 84.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results indicate that PBs formulated with RBF, particularly up to 30% substitution, offer improved nutritional quality with acceptable sensory properties, making them a promising option for health-conscious consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"494-501"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148534309","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":"Effect of Konjac Gum on Eating Quality and Retrogradation Properties of Cooked Brown Rice","authors":"Fengyu Liu,&nbsp;Dan Xu,&nbsp;Yamei Jin,&nbsp;Na Yang,&nbsp;Xueming Xu,&nbsp;Fengfeng Wu","doi":"10.1002/cche.70071","DOIUrl":"https://doi.org/10.1002/cche.70071","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Brown rice (BR) is nutritionally superior but limited by poor cooking quality, undesirable texture, and rapid starch retrogradation. Konjac glucomannan (KGM), a commonly used hydrogel in food processing with excellent functional properties, has been proven effective in improving the quality of starchy foods. In this investigation, KGM was used as a modifier to study the influence of different KGM addition percentages (0%, 1%, 2%, 3%, 4%, 5%, w/w) on cooking quality, textural properties, and starch retrogradation of cooked BR.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>KGM can form a dense gel network inside the rice, which can significantly increase the water absorption rate and expansion rate of the cooked BR, improve its texture characteristics, reduce hardness, enhance viscosity and elasticity, and enhance its anti-retrogradation ability. Among them, the group with 3% KGM addition had the best effect on improving texture, and achieved the highest total sensory evaluation score (35.50).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Adding KGM during the cooking process can improve the texture characteristics and anti-retrogradation ability of cooked BR, enabling it to achieve better cooking and edible quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>KGM holds substantial potential for developing healthy BR products with excellent edible quality and better storage stability.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"512-521"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532472","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":"Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties","authors":"Carly Isaak,&nbsp;Jayne E. Bock,&nbsp;Kristina Pizzi,&nbsp;Elaine Sopiwnyk,&nbsp;Kun Wang,&nbsp;Bin Xiao Fu","doi":"10.1002/cche.70085","DOIUrl":"https://doi.org/10.1002/cche.70085","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and highlighted how high-speed mixing can improve peak detection.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Standard mixing speed at 63 rpm resulted in misidentification of DDT because of an early peak in one of the strong flours, and unreliable and inconsistent peak detection across instruments due to double peaks in another. Mixing at 120 rpm produced curves with well-defined peaks, resulting in consistent DDT ranking across multiple instruments with twin sigma mixing blades that aligned with known gluten strength.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Mixing at 63 rpm is insufficient for reliable peak detection in flours with strong and very strong gluten properties. Mixing at 120 rpm provides more reliable DDT determination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides specific examples of challenges in reliable DDT detection and emphasizes the need to revise current mixing protocols for strong flours. It demonstrates that high-speed mixing can improve peak detection in flours with strong gluten properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"448-453"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532586","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":"Starch Digestibility in “Double-High” Rice: Characteristics and Pasting and Textural Determinants","authors":"Chengjing Liao,&nbsp;Liqin Hu,&nbsp;Jiana Chen,&nbsp;Fangbo Cao,&nbsp;Weiqin Wang,&nbsp;Huabin Zheng,&nbsp;Min Huang","doi":"10.1002/cche.70076","DOIUrl":"https://doi.org/10.1002/cche.70076","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Amylose and protein are key factors influencing starch digestibility in rice. This study aimed to characterize the starch digestibility of “double-high” rice varieties—defined by concurrently high amylose and protein contents—and to identify the pasting and textural properties underlying their digestibility patterns. To achieve this, three “double-high” rice varieties were compared with three rice varieties containing relatively lower contents of both amylose and protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The three “double-high” varieties had average amylose and protein contents of 27.3% and 9.7%, respectively—approximately 120% and 38% higher than those of the other three varieties—and exhibited a 65% longer active digestibility duration along with a 44% lower glucose production rate. While correlation analysis showed that these digestibility indicators were significantly related to both amylose and protein contents, partial correlation analysis demonstrated that the effects were mainly driven by higher amylose content rather than protein content. Compared with the other three varieties, the three “double-high” varieties had 16%–62% lower peak and breakdown viscosities, alongside 34%–194% higher trough, final, and setback viscosities. They also showed 33%–212% increases in hardness, cohesiveness, resilience, and chewiness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The “double-high” varieties exhibited slower starch digestibility, which was mainly attributed to their higher amylose content rather than higher protein content. This slower digestibility pattern was closely linked to distinctive flour viscosity properties and a more compact cooked rice texture.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings provide insight into the physiochemical characteristics of “double-high” rice and inform the development of varieties with slower starch digestibility.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"559-564"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533002","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"249-252"},"PeriodicalIF":2.5,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148076012","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}