Cereal Chemistry最新文献

{"title":"Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium)","authors":"Leslie A. Loehr,&nbsp;Prabin Bajgain,&nbsp;Coleman Selfridge,&nbsp;George Annor,&nbsp;Baraem P. Ismail","doi":"10.1002/cche.10763","DOIUrl":"10.1002/cche.10763","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Breeding of intermediate wheatgrass (<i>Thinopyrum intermedium</i>, IWG) culminated in the release of a commercial cultivar (MN-Clearwater) with attractive environmental and nutritional benefits. Determining the impacts of ambient storage and common postharvest processing on the stability of IWG flour is essential to promote it as a food ingredient. Accordingly, MN-Clearwater and two other potential cultivars, selected for their unique chemical composition, were subjected to extrusion and germination followed by 8 months of storage. Antioxidants, lipase and lipoxygenase activity, free fatty acid (FFA), peroxide value (PV), and volatile odor compounds (VOC) were analyzed at different timepoints.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>While germination caused a significant increase in lipase activity (~threefold in MN-Clearwater), extrusion resulted in complete lipase degradation. Additionally, lipase activity was more consequential to hydrolytic rancidity than fat content. Regardless, results indicated that the endogenously abundant antioxidants can combat rancidity facilitated by enzymes and autoxidation as evidenced by significant losses in carotenoids between 3 and 6 months of storage (with 70%–80% reduction after 6 months of storage), when steep increases in FFA (up to 40% oleic acid/100 g fat), PV (two-fourfolds increase after 6 months of storage), and VOC (hexanal and 2-pentyl-furan) occurred.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings of this work serve as an impetus for IWG breeding advancements since enzymes and antioxidants can be traits that breeders may consider when selecting cultivar candidates. Results can be also utilized to understand the impact of postharvest processing of the grain on the storage stability of its flour.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"594-610"},"PeriodicalIF":2.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10763","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139773254","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 cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice","authors":"Cristian de Souza Batista,&nbsp;Caroline L. Dittgen,&nbsp;Igor da Silva Lindemann,&nbsp;Ya-Jane Wang,&nbsp;Moacir C. Elias,&nbsp;Nathan L. Vanier,&nbsp;Rosana Colussi","doi":"10.1002/cche.10767","DOIUrl":"10.1002/cche.10767","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick-cooking unpolished rice (QCR). The samples were analyzed for physical and pasting properties, bioactive compounds, phenolics bioaccessibility, and in vitro starch digestibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The highest temperature used to prepare the QCR (100°C) promoted the shortest cooking time of the QCR end products and low damaged grain content and bulk density. The anthocyanin content reduced on QCR grains and that of the bioaccessible phenolics increased. As the cooking temperature of QCR preparation increased, the peak viscosities decreased for all studied cultivars as well as starch digestibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results provided scientific, nutritional, and technological evidence concerning the production of quick-cooking pigmented and unpigmented unpolished rice proving to be an excellent technology to add value to these grains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study optimized the method for QCR production, transforming this highly nutritious food into a more convenient and practical product that retains its health benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"654-667"},"PeriodicalIF":2.4,"publicationDate":"2024-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139773264","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 kilning on the macronutrient composition profile of three Swedish oat varieties","authors":"Siri Norlander,&nbsp;Lars Dahlgren,&nbsp;Roya R. R. Sardari,&nbsp;Sofia Marmon,&nbsp;Cecilia Tullberg,&nbsp;Eva Nordberg Karlsson,&nbsp;Carl Grey","doi":"10.1002/cche.10757","DOIUrl":"10.1002/cche.10757","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity, and antioxidant capacity in these oat samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Distinct compositional differences were found: Galant had low lipid content, Fatima had elevated lipid and protein levels with fewer carbohydrates, and Belinda was rich in β-glucan and dietary fibers. Both kilning procedures had similar impacts on all varieties, causing no major changes in dietary fiber or total protein content, but resulting in a 20% decrease in soluble proteins. Kilning decreased levels of several amino acids in Belinda, while the <span>l</span>-glutamate/glutamine ratio increased across all varieties. Lipid analysis showed minimal kilning-induced changes; yet, antioxidative capacity diminished. Both kilning methods effectively inactivated lipases.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings emphasize macronutrient variations among oat varieties and the effect of kilning on soluble proteins, amino acids, and antioxidative capacity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study underscores the need for precise control in oat processing, crucial in plant-based protein and novel food development for optimal quality and yield.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"382-396"},"PeriodicalIF":2.4,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10757","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751473","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":"Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread","authors":"Jayani Kulathunga,&nbsp;Senay Simsek","doi":"10.1002/cche.10755","DOIUrl":"10.1002/cche.10755","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>There is interest in whole-grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species. In contrast, phytic acid has adverse effects as it reduces the availability of minerals. This research study was carried out to compare the phytic acid content and antioxidant activity of stone-milled whole-grain flour and sourdough bread made with two different starter cultures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The phytic acid content of all the bread samples was significantly (<i>p</i> &lt; .05) lower than the flour samples they were produced from. Significant (<i>p</i> &lt; .05) differences were observed in sourdoughs' phenolic contents and antioxidant capacities with different starter cultures. The antioxidant capacity of polyphenols extracted from bread samples was negatively correlated with the coarse particle size fraction and positively correlated with the fine particle size fraction.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The phytic acid content and antioxidant capacity of the bread were affected by the starter culture. Processing whole-grain flour into sourdough bread reduced the phytic acid content and improved the antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The content of bioactive compounds and anti-nutritional factors in sourdough bread can be monitored by using different milling conditions, particle sizes, and starter cultures.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"313-322"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10755","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581703","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":"Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay","authors":"Koya A. P. Dovi,&nbsp;Vicky A. Solah,&nbsp;John R. N. Taylor,&nbsp;Stuart K. Johnson","doi":"10.1002/cche.10761","DOIUrl":"10.1002/cche.10761","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour factors affecting sorghum dough-making performance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The optimal Micro-doughLAB assay conditions for 50:50 ratio sorghum:wheat composites were 64% water absorption (14% flour basis), 30°C mixing temperature, 120 rpm mixing speed, and an 87 mNm target peak torque (much lower than wheat flour). The assay showed excellent precision, well within the AACC DoughLAB method specification. Data from 23 white normal sorghum lines revealed significant (<i>p</i> &lt; .05) differences in dough peak torque, development time, stability, and softening. Peak torque was highly significantly correlated (<i>p</i> &lt; .001) with flour damaged starch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This assay has revealed that although sorghum lines differ in dough-making quality, none approach the quality of bread wheat. Further, damaged starch plays a predominant role in sorghum dough-making performance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Because of its small scale, this assay is particularly useful for the assessment of the dough-making flour quality of new sorghum lines.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"334-343"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10761","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581956","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":"Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla","authors":"Sophia Leung,&nbsp;Angel Lene Go,&nbsp;Malissa Keo,&nbsp;Assad Al-Ammar,&nbsp;Dipak Roda,&nbsp;Vic Rathi","doi":"10.1002/cche.10753","DOIUrl":"10.1002/cche.10753","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>A high-performing maltogenic amylase was developed to provide better water-binding properties to delay staling more effectively than first-generation maltogenic amylases. This study evaluated the effects of this high-performing maltogenic amylase and a first-generation maltogenic amylase (referred to as “maltogenic amylase”) for delaying staling in nixtamalized corn flour tortillas. The maltogenic amylase and high-performing maltogenic amylase were tested at 25, 50, and 100 ppm and were compared to control tortillas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Tortillas with 100 ppm high-performing maltogenic amylase were 66% softer and performed better in foldability than control tortillas after 35 days of room temperature storage and rated better in taste and tenderness than the control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Both maltogenic amylases delayed staling and prolonged softness and foldability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Overall, the high-performing maltogenic amylase did not outperform the first-generation maltogenic amylase at 25 and 50 ppm. However, at a higher dosage (100 ppm), the high-performing maltogenic amylase is capable of producing overall softer tortillas with improved tenderness and taste across 35 days of storage. This research is novel as this high-performing maltogenic amylase has not been studied by others to improve the quality of tortillas.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"554-562"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581702","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":"Unraveling the role of δ-zeins in methionine bio-fortification of maize","authors":"Veena Devi,&nbsp;Mehak Sethi,&nbsp;Alla Singh,&nbsp;Dharam P. Chaudhary","doi":"10.1002/cche.10762","DOIUrl":"10.1002/cche.10762","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Maize is a major ingredient of animal feed. However, its nutritional quality is poor due to the deficiency of essential amino acid methionine. The animal feed, prepared as a corn–legume mixture to balance the nutritional quality, remains deficient in methionine. Therefore, the bio-fortification of maize for methionine is the best option to make nutritionally balanced animal and poultry feed. The present study was designed to evaluate the profile of zeins and the expression profile of methionine-associated target genes in high- and low-methionine maize.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the 10-kDa zein was accumulated during kernel development, and its accumulation was higher in high methionine lines. Gene expression analysis through real-time polymerase chain reaction revealed that higher expression of 10- and 18-kDa zeins is associated with higher methionine accumulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The above results indicate that 10- and 18-kDa genes are the potential targets for the methionine bio-fortification in maize, which is required for animal and poultry feed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The present study suggests that 10- and 18-kDa genes are the major source of methionine, and the regulation of these genes is crucial to enhancing the methionine content in maize. The results indicate that these genes are potential targets for genetic engineering in maize to enhance methionine accumulation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"583-593"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581874","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":"Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color","authors":"Daniel Brabec,&nbsp;Sophia Grothe,&nbsp;Mayra Perez-Fajardo,&nbsp;Lester Pordesimo,&nbsp;Kathleen Yeater","doi":"10.1002/cche.10758","DOIUrl":"10.1002/cche.10758","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Flour color changes caused by contamination like fungal-damaged kernels can be determined by several methods, but many existing methods are time-consuming and require specialized training. In this study, a commercial flatbed scanner was used to quickly detect and quantify the abundance of black specks derived from smutty grains in wheat flour samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Our method easily classified flour samples into several categories, as clean flour, marginally clean, or contaminated, by using varied levels of %area-smut. From our set of calibration flour samples, clean flour samples were located below 0.025% area-smut. Marginal flours were defined as flours having %area-smut from 0.025% to 0.050%. Notably, contaminated flour had %area-smut greater than 0.05%. Moreover, the flour color brightness parameter (L) was determined using the scanner and was found to be inversely related to the %area-smut. In addition, the number of smutty seeds manually detected in 250 g whole-grain samples was correlated to the %area-smut found in the flour.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Therefore, this method represents a rapid and reliable way to distinguish clean flour from flour milled from wheat containing various levels of smut contamination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This method was developed and validated using wheat samples collected from the field and contained a range of smut contamination. Although specks could easily be detected and counted, we found that speck counts varied with scanner resolution setting. Therefore, an alternate parameter referred to as “%area-smut” was calculated and resulted in more consistent values per sample regardless of scanner resolution. Additionally, the flour color parameter, <i>L</i>*, was determined for each scanned image using imaging processing software. This color parameter, <i>L</i>*, was well correlated with those measured with a reference hand-held colorimeter.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"508-517"},"PeriodicalIF":2.4,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581999","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":"Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties","authors":"Jana van Rooyen,&nbsp;Jan A. Delcour,&nbsp;Samson A. Oyeyinka,&nbsp;Senay Simsek,&nbsp;Martin Kidd,&nbsp;Marena Manley","doi":"10.1002/cche.10754","DOIUrl":"10.1002/cche.10754","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Dry thermal treatment of wheat modifies the properties of wheat and of flour prepared from it. The objective of this study was to investigate the effect of wheat roasting on microstructural properties of wheat grains using confocal laser scanning, X-ray diffraction (XRD), and scanning electron microscopy (SEM) techniques. The impact of roasting on the damaged starch contents, the solvent retention capacity profiles, and the pasting properties of the resulting flour prepared from roasted wheat were also studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Response surface models predicted wheat roasting at 115°C and 65 Hz (165 s) to enhance flour viscosifying properties. Roasting before milling resulted in grain puffing, slight damage to the starch granule surface, and destruction of the protein matrix, as observed using SEM. XRD analysis revealed that amylose–lipid complexation had occurred. As a result of roasting, the peak, hot paste, and final viscosities of flour from roasted wheat were significantly (<i>p</i> ≤ .05) higher than those of flour produced from control wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Roasting induces structural changes in wheat. Flour produced from roasted wheat can be used to produce gel structures with increased viscosities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Dry thermal treatment improves the viscosifying properties of flour milled from roasted wheat.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"530-543"},"PeriodicalIF":2.4,"publicationDate":"2024-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10754","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139581701","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":"Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice","authors":"Xing Li,&nbsp;Ming Zhang,&nbsp;Zhengwu Xiao,&nbsp;Longsheng Liu,&nbsp;Fangbo Cao,&nbsp;Jiana Chen,&nbsp;Min Huang","doi":"10.1002/cche.10759","DOIUrl":"10.1002/cche.10759","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Texture is critical in determining the eating quality of cooked rice and is dependent on physiochemical properties of rice grains. In this study, relationships between texture properties of cooked rice with grain amylose and protein content were evaluated across 25 high eating quality <i>indica</i> rice varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Grain amylose and protein content ranged from 13.2% to 20.0% and from 5.37% to 7.77%, with means of 17.6% and 6.43%, respectively. The ranges of hardness, springiness, cohesiveness, resilience, and chewiness of cooked rice were 425–1074 g, 0.672–0.812, 0.447–0.632, 0.278–0.457, and 130–480 g, with means of 710 g, 0.768, 0.570, 0.394, and 320 g, respectively. Correlation plot analysis and partial correlation analysis showed that all five texture properties of cooked rice were significantly related to grain amylose content, whereas the relationships between each of the five texture properties and grain protein content were not significant or much less significant than the relationships between texture properties and grain amylose content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>High eating quality <i>indica</i> rice varieties have diverse texture properties when cooked. Selection of texture properties of cooked rice should focus on grain amylose content rather than grain protein content for high eating quality <i>indica</i> rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study identifies the critical physiochemical property determining cooked rice texture in high eating quality <i>indica</i> rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"577-582"},"PeriodicalIF":2.4,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139518588","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}