Cereal Chemistry最新文献

{"title":"Residual Lipids Affect Structural and Functional Properties of Oat and Mung Bean Protein Isolates","authors":"Ugo Berthelot,&nbsp;Alain Doyen","doi":"10.1002/cche.70081","DOIUrl":"https://doi.org/10.1002/cche.70081","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In recent years, plant protein sources such as oat and mung bean have been explored to diversify the food supply. Residual lipids in protein isolates may influence their structural and techno-functional properties and are often overlooked. This work aimed to characterize residual lipids and evaluate their impact on the structural and techno-functional properties of oat and mung bean protein isolates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Initial lipid contents were 34.81% and 3.57% in oat and mung bean protein extracts, respectively. After partial defatting with hexane, residual lipids remained and were enriched in phospholipids, accounting for 11.74% and 87.37% of the residual lipid fraction in oat and mung bean isolates, respectively. Total lipid extraction with chloroform-methanol induced protein aggregation in oat isolates, while mung bean proteins showed limited structural changes. It also impacted techno-functional properties since foaming capacity increased (319.05% vs. 43.52% in oat and 288.74% vs. 32.25% in mung bean), whereas the emulsifying activity index decreased (29.32 vs. 60.39 m²/g for oat and 39.51 vs. 54.14 m²/g for mung bean).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions, Significance, and Novelty</h3>\u0000 \u0000 <p>These results demonstrate that residual lipids significantly influence protein structure and techno-functional properties, with effects strongly dependent on the protein matrix. Accounting for residual lipids is therefore essential when designing and optimizing plant-based food formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"611-626"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522918","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 Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non-Hermetic Conditions","authors":"Rashid Suleiman,&nbsp;Kurt A. Rosentrater","doi":"10.1002/cche.70066","DOIUrl":"https://doi.org/10.1002/cche.70066","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Sitophilus zeamais</i> (Mostschulsky), the maize weevil, and <i>Prostephanus truncatus</i> (Horn), the larger grain borer, are two notorious insect pests of farm-stored products in Sub-Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between <i>P. truncatus</i> and <i>S. zeamais</i> during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The interaction between the two insects was evaluated in terms of the number of live populations, percent damaged grain, weight loss, and weight of powder (flour, frass, feces, body residues, etc.) produced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Higher damage was observed in non-hermetic storage with <i>P. truncatus</i> and in mixed treatments (<i>P. truncatus</i> and <i>S. zeamais</i>). A significant difference (<i>p</i> &lt; 0.05) and positive correlation were observed between the live populations, percentage grain damage, weight of powder produced, and percentage seed weight loss by <i>P. truncatus</i>, <i>S. zeamais</i>, and mixed treatments. <i>S. zeamais</i> dominated populations in the early stage, but was outnumbered by <i>P. truncatus</i> after 60 days of storage for the individual species experiments as well as in the mixed treatments. The high percentage of grain damage observed in non-hermetic storage after 60 days in <i>P. truncatus</i> and mixed treatments was 58% and 54%, respectively. The weight of powder produced ranged from 0 to 30 g per 250-g of maize. <i>P. truncatus</i> played a significant role when two insects coexisted and caused more severe damage than <i>S. zeamais</i> alone in maize under non-hermetic storage conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"465-472"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532469","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":"Effect of Physical and Chemical Properties of Kombucha-Fermented Soy Whey on the Quality of Tofu","authors":"Ghada Said Baghdady,&nbsp;Jiyuan Wang,&nbsp;Yiqiang Dai,&nbsp;Cao Yuxin,&nbsp;He Ziyin,&nbsp;Yiming Cai,&nbsp;Mingsheng Dong,&nbsp;Daoying Wang,&nbsp;Xiudong Xia","doi":"10.1002/cche.70067","DOIUrl":"https://doi.org/10.1002/cche.70067","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the coagulation of soymilk using fermented soy whey (FSW), a traditional natural coagulant for tofu production. We comprehensively evaluated the effects of key parameters of FSW pH, FSW addition amount, and FSW temperature on the physicochemical properties of the resulting tofu. Analyses included tofu yield, moisture content, water-holding capacity, textural, sensory profile, and protein subunit composition via SDS-PAGE. Experiments were conducted under controlled conditions, varying the FSW pH (3.78–4.50; 25% addition, 75°C), the FSW addition amount (17.5%–30% v/v; pH 4.0, 75°C), and the FSW temperature (35°C–85°C; pH 4.0, 25%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Protein aggregation efficiency increased markedly as FSW pH decreased, reaching a maximum at pH 4.02. Increasing the FSW concentration enhanced tofu yield and water retention up to 22.5% (v/v), while higher levels caused slight declines. Similarly, coagulation improved with rising FSW temperature, peaking at 65°C, where a cohesive gel with optimal texture was formed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Therefore, the optimal parameters were identified as an FSW pH of 4.02, a concentration of 22.5% (v/v), and an FSW addition temperature of 65°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These parameters provide a scientific foundation for standardizing the traditional FSW tofu-making process, offering crucial benchmarks for quality control and future product development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"473-486"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532470","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":"Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition","authors":"Colten N. Nickerson,&nbsp;Sarah Hogarth,&nbsp;Andrea K. Stone,&nbsp;Gene C. Arganosa,&nbsp;Pankaj Bhowmik,&nbsp;Tom D. Warkentin,&nbsp;Jordan Ubbens,&nbsp;Michael T. Nickerson","doi":"10.1002/cche.70072","DOIUrl":"https://doi.org/10.1002/cche.70072","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient-boosted decision trees, and a standard feed-forward neural network.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In general, linear models outperformed non-linear models. PLSR provided best fits for prediction of emulsion stability, oil holding capacity, foam stability and foam capacity; but was less effective for solubility and water holding capacity, which were best described by the GPR model. Variable Importance in Projection scores, calculated for each PLSR model, showed that protein and acid detergent fiber were both highly influential in predicting foaming capacity (1.52 and 1.55), foaming stability (1.30 and 1.54), oil holding capacity (1.64 and 1.50), and water holding capacity (1.56 and 1.53). Protein was also highly important in predicting solubility (1.80), alongside starch (1.60) whereas lipid was highly predictive (2.02) for emulsion stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Application of machine learning models was successful in relating compositional features of pea flour to functionality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Using machine learning to predict the functional behavior of pea will aid both breeders and product developers in ingredient selection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"522-536"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532759","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 Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread","authors":"Derya Ozalp Unal,&nbsp;Aliye Pehlivan,&nbsp;Yeliz Kaya Kartal,&nbsp;Arzu Ozer,&nbsp;Seda Kulen","doi":"10.1002/cche.70080","DOIUrl":"https://doi.org/10.1002/cche.70080","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white bread (WB) and whole wheat bread (WWB).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Garlic addition reduced bread expansion and increased firmness. In WB, specific volume decreased to 1.67 mL/g with 7% WG (−55.7%) and to 2.18 mL/g with 7% BG (−41.7%). In WWB, 7% WG increased hardness to 4253.9 g. In WB, 7% BG reduced crumb pH to 4.90 (−9.1%) and decreased lightness from 81.93 to 52.23 (−36.4%). Fiber values were higher in WWB (1.55%–1.85%) than in WB (0.11%–0.40%). At 7% WG, sensory and overall acceptability scores declined to 6.9 (−13.7%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The properties of bread were significantly affected by flour type, type of garlic used, and amount used. Addition of WG up to 7% increased the content of fiber and antioxidant properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"587-610"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522944","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":"Extraction and Characterization of Non-Starch Polysaccharides From Nixtamalized Barley and Oat Bran","authors":"Muhammad Asad Javaid,&nbsp;Farhan Saeed,&nbsp;Farheen Nasir,&nbsp;Amara Rasheed,&nbsp;Ali Ikram,&nbsp;Muhammad Tayyab Arshad,&nbsp;Muhammad Afzaal,&nbsp;Mariam Islam,&nbsp;Bushra Niaz,&nbsp;Ahmadullah Zahir","doi":"10.1002/cche.70073","DOIUrl":"https://doi.org/10.1002/cche.70073","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Non-starch polysaccharides, particularly arabinoxylans from nixtamalized barley bran (NBB) and nixtamalized oat bran (NOB), exhibit diverse bioactive compounds. Arabinoxylans were extracted in present research from nixtamalized barley bran (NBB) and nixtamalized oat bran (NOB) and their biochemical (monosaccharides) composition, purity, and structural properties (FTIR, SEM, and XRD) were studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Analysis showed that NBB contained 6.8% arabinoxylans while NOB had 8.1%. Purity levels were recorded at 62.97 ± 1.45% for NBB and 67.43 ± 1.30% for NOB. Monosaccharide composition indicated xylose and arabinose as the primary components. FTIR spectra confirmed polysaccharide presence with characteristic peaks at 3449 cm⁻¹ (O–H), 2924 cm⁻¹ (C–H), and specific absorbances related to amide associations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>SEM revealed NBB's coarse, porous, flake-like surfaces compared to NOB's smoother, denser morphology. The XRD patterns showed an amorphous nature, with crystallinity indices of 64.12% for NBB and 69.42% for NOB, suggesting more ordered structures in oats than in barley.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Based on this meticulous characterization, arabinoxylans from nixtamalized barley and oat bran possess structural integrity and functional complexity, highlighting their potential applications in food, pharmaceutical, and biopolymer industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"537-546"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533084","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 Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage","authors":"Zhenhua Wang,&nbsp;Mengmeng Zhang,&nbsp;Min Zhang,&nbsp;Yanyan Zheng,&nbsp;Zhendong Cai,&nbsp;Aojie Zhang","doi":"10.1002/cche.70065","DOIUrl":"https://doi.org/10.1002/cche.70065","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fresh wet noodles made from Qingke barley are nutritionally rich. However, as a cereal crop, barley undergoes only simple processing and keeps high nutrient density, which results in challenges for product preservation. The effect of microwave treatment on mixed flour and intense pulsed light treatments on Qingke barley fresh noodles during storage at 25°C was investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the combined treatment of 1200 W microwave power on mixed flour for 90 s and intense pulsed light energy of 800 J on Qingke barley fresh noodles at a 6 cm distance reduced the total bacterial count from 6.72 lgCFU/g to 5.57 lgCFU/g and extended the shelf life from 24 h to 36 h. Compared to the blank group, the combined treatment reduced the peak viscosity, final viscosity, and breakdown of starch by 3.54%, 0.72%, and 7.19%, respectively. It also improved moisture stability during storage, significantly enhancing the product's quality stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Microwave and intense pulsed light combined treatments extend the shelf life of Qingke barley fresh noodles and enhance product stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings introduce a novel physical sterilization method for preserving the freshness and quality of Qingke barley fresh noodles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"454-464"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522778","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":"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}