Cereal Chemistry最新文献

{"title":"Morphology, Composition, and Structure of Starches During Sorghum Seed Development","authors":"Dongxing Li,&nbsp;Yinping Jiao,&nbsp;Xiaorong Wu,&nbsp;Scott R. Bean,&nbsp;Yong-Cheng Shi","doi":"10.1002/cche.10875","DOIUrl":"https://doi.org/10.1002/cche.10875","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"256-265"},"PeriodicalIF":2.2,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602541","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":"CHIP-NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content","authors":"Michael J. Burns,&nbsp;Sydney P. Berry,&nbsp;Molly Loftus,&nbsp;Amanda M. Gilbert,&nbsp;Candice N. Hirsch","doi":"10.1002/cche.10874","DOIUrl":"https://doi.org/10.1002/cche.10874","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The quantity of water absorbed during the nixtamalization of maize greatly influences the final product's taste, nutritional profile, and machinability. A machine learning model that uses near-infrared spectroscopy to predict the moisture content of nixtamalized maize inbred lines was previously developed. Inbred and hybrid maize differ in many ways including shape, size, and composition of kernels, which can all affect nixtamalization moisture content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The inbred model was assessed for application with hybrid germplasm, the primary input for most industrial uses, and a low Spearman correlation coefficient of 0.539 was observed. A new model trained on diverse hybrid maize was developed and validated. The hybrid model achieved a Spearman's rank correlation coefficient of 0.815 across five populations of food-grade and nonfood-grade maize.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The hybrid model was accurate and used to assess relationships between grain compositional properties and nixtamalization moisture content and significant relationships with fat and fiber content were found.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The hybrid model developed here and the previous inbred model have been incorporated into a Shiny R application called CHIP-NMC, which can be incorporated into various stages in the masa-based product development chain including breeding, elevator acceptance, and manufacturing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"573-585"},"PeriodicalIF":2.2,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10874","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944392","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 Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics","authors":"Lina Guan,&nbsp;Yuting Xie,&nbsp;Min Zhang,&nbsp;Sixuan Li,&nbsp;Guodong Ye,&nbsp;Zongwei Wang","doi":"10.1002/cche.10873","DOIUrl":"https://doi.org/10.1002/cche.10873","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Protein and carbohydrates are commonly used exogenous additives to improve the quality of rice products. In this study, the effect of adding exogenous glutelin on the eating quality of rice was explored. The effects of glutelin on the pasting properties of rice flour and moisture migration within the rice system during cooking were also investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Adding glutelin improved the odor score and increased the number and concentration of volatile compounds, but reduced the color score of cooked rice. As the amount of glutelin added increased, the hardness of cooked rice increased, the adhesiveness decreased, while the springiness and chewiness initially increased and then decreased. Moreover, adding glutelin led to an increase in trough viscosity, final viscosity, and setback value, while reducing the breakdown value of rice flour. When the addition of glutelin was higher, its binding with water molecules became stable, resulting in an increase in bound water and a decrease in structural water in the rice system.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Based on desirable sensory quality, palatability, and aroma characteristics of cooked rice, it is recommended to add 0.6% glutelin on a dry basis of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a new strategy for improving the eating quality of rice by controlling and optimizing the degree of starch gelatinization and the texture and aroma characteristics of cooked rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"563-572"},"PeriodicalIF":2.2,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945013","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":"High-Molecular-Weight Glutenin Subunit Profiles Desirable for Making Tortillas in Eastern US Soft Winter Wheat","authors":"Fengyun Ma,&nbsp;Byung-Kee Baik","doi":"10.1002/cche.10876","DOIUrl":"https://doi.org/10.1002/cche.10876","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>High-molecular-weight glutenin subunits (HMW-GSs) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Protein strength, as indicated by <i>Glu-1</i> score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7^OE + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 12₁.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ESW wheat carrying HMW-GS profile (2*, 7^OE + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"586-594"},"PeriodicalIF":2.2,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945012","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":"Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients","authors":"Daniel J. Skylas,&nbsp;Chris Whiteway,&nbsp;Theo Webster,&nbsp;Valeria Messina,&nbsp;Sonya Richard,&nbsp;Siem Doo Siah,&nbsp;Ken J. Quail","doi":"10.1002/cche.10869","DOIUrl":"https://doi.org/10.1002/cche.10869","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background and Objectives&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Significant differences (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (&lt;i&gt;R&lt;/i&gt; = 0.965). There was a significant increase (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (&lt;i&gt;a&lt;/i&gt;*) and yellowness (&lt;i&gt;b&lt;/i&gt;*), and lightness (&lt;i&gt;L&lt;/i&gt;*) decreased with increasing protein content. There were no significant differences (&lt;i&gt;p&lt;/i&gt; &gt; 0.05) in cooking losses but there were significant differences (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) in water uptake, being lower for instant noodles blended with protein isolate.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Significance and Novelty&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;The key findings from this study will inform food manufacturers ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"520-536"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944454","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":"Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross-Linked Phosphorylated RS4 Wheat Starch","authors":"Jialiang Shi,&nbsp;Tanya Jeradechachai,&nbsp;Clodualdo C. Maningat,&nbsp;Myeongsu Jo,&nbsp;Zhongwei Chen,&nbsp;Yong-Cheng Shi","doi":"10.1002/cche.10868","DOIUrl":"https://doi.org/10.1002/cche.10868","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"397-406"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602481","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":"Phase Behavior Determines Morphology of Amylose Crystallized From Aqueous Solutions","authors":"Gregory R. Ziegler,&nbsp;John A. Creek","doi":"10.1002/cche.10867","DOIUrl":"https://doi.org/10.1002/cche.10867","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Here, we present a simplified system comprising amylose of varying degrees of polymerization in water, with the goal of probing the temperature–concentration phase diagram to determine if a miscibility gap leading to liquid−liquid phase separation might serve as a model for starch granule initiation and, if so, under what conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A miscibility gap in the cooling-rate-dependent phase behavior is demonstrated for the amylose−water system, with its temperature and concentration depending on the degree of polymerization (DP) of the starch. Liquid–liquid phase separation within this miscibility gap followed by crystallization of the polymer-rich phase produced spherulites. If crystallization preceded liquid–liquid phase separation, a precipitate or gel was formed. The upper critical solution temperature appeared between 60°C and 70°C, and the miscibility gap was observed between 5% and 30%–50% w/w starch, depending on DP for DP ≥ 68. For DP 29, the miscibility gap occurred at concentrations ≥ 20% w/w.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A cooling-rate-dependent miscibility gap in the temperature–concentration phase diagram has been observed in aqueous amylose solutions under reasonable ambient conditions of temperature and starch concentration, allowing phase separation to occur within plastids in vivo.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This work provides a biophysical complement to the biochemistry associated with starch granule initiation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"386-396"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602480","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 Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties","authors":"Andrew L. Mense,&nbsp;Andrew S. Ross,&nbsp;Jayne E. Bock","doi":"10.1002/cche.10870","DOIUrl":"https://doi.org/10.1002/cche.10870","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of hand folded Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] aqueous sucrose) and two temperature profiles (Standard 1 [STD 1] and an internal cake temperature profile) were selected to run across a set of flour samples from two crop years. The RVA results were previously analyzed (and published) for their ability to produce results that were predictive of mechanically folded JSC. Due to the continued use of the hand fold method, there was a need to understand how these RVA methods produced results that were predictive of hand folded JSC quality. Hand folded JSC is prepared by manually folding the flour into the egg sugar mixture using a wooden paddle, while the mechanical folding method utilizes a KitchenAid with attached paddle.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Water, 5% lactic acid, 5% sodium carbonate, and 50% sucrose SRC solvents showed no significant correlations with JSC quality. RVA viscosity results from both profiles using water were generally not significantly correlated with JSC quality while the sucrose solvent batter pasting viscosity (BPV) was significantly correlated. RVA BPV run with the internal cake temperature profile using the sucrose solvent showed significant correlations with hand folded JSC volume (<i>r</i> = 0.76, <i>p</i> ≤ 0.05), firmness (<i>r</i> = −0.89, <i>p</i> ≤ 0.01), and overall score (<i>r</i> = 0.79, <i>p</i> ≤ 0.01).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The RVA BPV results showed that a 50% (w/w) sucrose solvent, when compared to water, could more accurately be used to predict and screen for JSC quality outcomes. The internal cake temperature profile BPV was better correlated with hand folded JSC quality than the STD 1 profile when using sucrose solvent.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research identified that the RVA BPV employing the internal cake temperature profile, and a 50% sucrose solvent could estimate hand folded JSC quality using less flour and taking less time than a bake test.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"425-430"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944453","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":"Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies","authors":"Anashwar Valsalan,&nbsp;Pierre Hucl,&nbsp;Maneka Malalgoda","doi":"10.1002/cche.10865","DOIUrl":"https://doi.org/10.1002/cche.10865","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Ancient grains like einkorn, emmer, and spelt remain underutilized and underexplored, limiting their market potential. This study evaluates the chemical composition, rheology, pasting, and baking properties of spring growth habit einkorn, emmer, and spelt cultivars grown in the Canadian prairies compared to wholemeal and refined hexaploid wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Einkorn cultivars (CDC Aixe and CDC Marval) had inferior dough mixing properties and the lowest bread loaf volume. CDC Tatra (emmer) bread had a significantly (<i>p</i> &lt; .05) higher specific volume (3.32 mL/g) than Canada Western Red Spring (CWRS) wholemeal bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results from mixing and baking indicate that emmer and spelt cultivars have the potential to be used in breadmaking applications, while einkorn cultivars with suboptimal properties need ingredient technology and process modifications to improve their functionalities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study was able to identify and characterize an emmer cultivar (CDC Tatra) with excellent mixing and baking properties having the potential as a standalone flour for baking applications. This represents a significant advancement, as prior research had not recognized any emmer cultivars for their suitability in baking. Our results highlight that cultivar-based assessment is essential in evaluating the end-use quality of ancient grain species, thereby developing products using such underutilized grains.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"506-519"},"PeriodicalIF":2.2,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10865","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944632","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":"The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat-based food","authors":"Pai Peng,&nbsp;Hamad Rafique,&nbsp;Xiaolong Wang,&nbsp;Rui Dong,&nbsp;Liang Zou,&nbsp;Xinzhong Hu","doi":"10.1002/cche.10864","DOIUrl":"https://doi.org/10.1002/cche.10864","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The molecular interactions in naked oat flour are crucial to its processing quality. To investigate interaction mechanisms during oat-food Sanshu thermal processing, this study analyzed starch structure properties, rheological properties, and interactions between starch and other components in naked oat flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The rheological and pasting properties of oat starch were closely related to its structure during different thermal stages. X-ray diffraction revealed the formation of amylose–lipid complexes, and the starch–lipid/starch–protein interactions were confirmed by specific functional groups from Fourier transform infrared spectra. The formation of complexes during roasting thermal treatment significantly increased <i>G</i>′ and <i>G</i>″, while the decomposition of starch during boiling and steaming thermal treatment reduced the rheological properties. SEM showed the dispersion and decomposition of starch, which further provided evidence for the interaction of starch and other components during Sanshu processing. The digestibility increased gradually, as the starch gelatinized during Sanshu processing. During steaming thermal treatment, RDS did not change significantly, while SDS transformed into RS (RS content increased to 9.36%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The interaction of starch–lipids/starch–protein occurred during oat-food Sanshu thermal processing. The alterations in the rheological and pasting properties of naked oat flour were observed to be intimately linked to these complexes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The structure of naked oat flour is closely related to its processing quality. The observed changes in starch short-range order and the formation of a microcrystalline structure are closely related to RS, which can be used as a signal of interaction-resistant starch formation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"493-505"},"PeriodicalIF":2.2,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944545","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}