Cereal Chemistry最新文献

{"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}

{"title":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"253-266"},"PeriodicalIF":2.5,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148081486","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":"420-432"},"PeriodicalIF":2.5,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148067226","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":"365-382"},"PeriodicalIF":2.5,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148067225","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}