Cereal Chemistry最新文献

{"title":"Apparent Viscosity as a Marker of Wheat Germination and Predictor of Bread Quality and Starch Digestibility","authors":"Xiaohang Zou,&nbsp;Nicola Gasparre,&nbsp;Cristina M. Rosell","doi":"10.1002/cche.70020","DOIUrl":"https://doi.org/10.1002/cche.70020","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat germination enhances its α-amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α-amylase activity and peak viscosity (<i>r</i> = −0.84, <i>p</i> &lt; 0.0001), and a strong positive correlation between peak viscosity and falling number (<i>r</i> = 0.98, <i>p</i> &lt; 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Viscosity-adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"913-923"},"PeriodicalIF":2.5,"publicationDate":"2025-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486735","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 Modified Wheat Bran Insoluble Dietary Fiber on Properties of Starch and Protein","authors":"Xiaoxue Fang,&nbsp;Runjia Liu,&nbsp;Hua Li,&nbsp;Fengyan Zhai,&nbsp;Qingyuan Wang,&nbsp;Beibei Zhao,&nbsp;Lulu Zhang","doi":"10.1002/cche.70021","DOIUrl":"https://doi.org/10.1002/cche.70021","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>With the rise of healthy eating, fiber-rich foods are gaining more attention. Insoluble dietary fiber (IDF) is widely used for its physiological benefits and nutritional value. However, it can negatively affect food quality, which limit its application. This study aims to enhance wheat bran IDF′s processing properties through modification (alkaline hydrogen peroxide treatment, hydroxypropylation, and esterification) and explore how native and modified IDF influence the characteristics of wheat starch and protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>DSC and RVA results showed that IDF reduced Δ<i>H</i>, improved thermal stability, and inhibited starch retrogradation, with effects strengthening as IDF content increased. IDF lowered freeze–thaw stability, modification can reduce water precipitation. Upon IDF addition, disulfide bond (S─S) and β-sheet content first increased then decreased, while β-turn content first declined then rose. CIDF achieved the greatest starch order and double helix structure, along with the highest S─S content, at 5% addition, whereas modified IDF performed best at 10%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Modification can improve the processing performance of IDF and increase its addition amount in flour-based products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a theoretical basis for the development of dietary fiber products and functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1079-1087"},"PeriodicalIF":2.5,"publicationDate":"2025-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145487092","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 Treatment on Functional Characteristics of Finger Millet for the Development of Millet Cake","authors":"Yogesh Kumar,&nbsp;Swarnima Dey,&nbsp;Avvaru Swetha","doi":"10.1002/cche.70019","DOIUrl":"https://doi.org/10.1002/cche.70019","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Finger millet, an underutilized grain, is rich in nutrients and bioactive compounds, but requires innovative processing techniques to enhance its functional properties and antioxidant activity. This study aimed to optimize the microwave processing conditions (power: 600–1200 W, time: 5–15 min) using Central Composite Rotatable Design (CCRD) to maximize antioxidant activity while improving functional properties such as bulk density, swelling capacity, dispersibility, gelation, and RSA. The optimized finger millet was further utilized to develop a millet-based cake, which was evaluated for proximate composition, sensory attributes, texture analysis, pH, acidity, and antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Optimization results indicated that microwave processing at 440 W for 5 min yielded the highest antioxidant activity and enhanced functional properties of finger millet. The optimized millet-based cake showed higher crude fiber (59.7%), crude fat (10.5%), moisture content (40%), and ash (36.66%) compared to the control sample. Sensory evaluation revealed that the millet-based cake had superior acceptability in terms of texture, taste, and overall preference compared to the control. Additionally, pH, acidity, and textural properties were also found to be within acceptable ranges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The study demonstrated that microwave processing significantly enhances the functional and antioxidant properties of finger millet. The optimized millet was successfully incorporated into a nutrient-rich bakery product (cake), indicating its potential for value addition and commercial application in the food industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the efficacy of microwave processing as an innovative technique for improving the nutritional and functional qualities of underutilized grains. The study provides a scientific basis for utilizing finger millet in bakery applications, thereby promoting millet-based value-added products for better health benefits and broader market acceptance.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1068-1078"},"PeriodicalIF":2.5,"publicationDate":"2025-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145487081","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":"Incorporating Whole Pulse Flour From Cowpea, Navy Bean, and Red Bean in Whole Wheat Flour Bread","authors":"Bipin Rajpurohit,&nbsp;Michael Tilley,&nbsp;Xiaorong Wu,&nbsp;Yonghui Li","doi":"10.1002/cche.70018","DOIUrl":"https://doi.org/10.1002/cche.70018","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In recent years there has been an increase in consumption of pulse ingredients due to their availability, sustainability, and nutritional value. There is great potential to incorporate whole pulse flour in whole wheat bread to increase the protein content and enhance the amino acid profile. This study investigated the effects of incorporating different levels (5%, 10%, and 15%) of whole pulse flour from red bean, navy bean, and cowpea on the quality of whole wheat bread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In general, incorporation of pulses increased the protein content and water-holding capacity of the composite flours with a statistically significant increase in protein content for all levels of navy bean flour and 15% cowpea flour. Within each pulse type, increasing the level of incorporation decreased the dough strength and the water absorption for optimum dough consistency. All the pulse types and levels decreased the specific loaf volume except for 5% navy bean incorporation. Incorporation of whole red bean flour and whole navy bean flour up to 10% and cowpea up to 5% did not significantly affect the hardness and springiness of the bread. Sensory analysis of whole wheat bread prepared with the various treatments of whole navy bean flour showed overall acceptability similar to the control bread for all levels of incorporation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Overall, whole navy bean flour substitution up to 10% was found to be most favorable with least deleterious effects on bread loaf volume, texture, and sensory attributes and the potential to make the bread crumb color lighter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study found that substituting up to 10% of commercial whole wheat flour with whole navy bean flour was more favorable. This substitution has the potential to increase protein content and crumb lightness, while having the least negative effect on bread quality, and overall sensory acceptability similar to control bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1059-1067"},"PeriodicalIF":2.5,"publicationDate":"2025-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486720","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":"Bake-Off Technology (BOT) of Par-Baked Burger Buns: Thermal, Microstructure, Microbial, and Quality Properties During Frozen Storage","authors":"Ashwath Kumar K.,&nbsp;Sudha M. L.,&nbsp;Roopavathy C.,&nbsp;Akhilasri P.,&nbsp;Crassina Kasar,&nbsp;P. Prabhasankar","doi":"10.1002/cche.70016","DOIUrl":"https://doi.org/10.1002/cche.70016","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study investigated the impact of par-baking and frozen storage time on the quality of par-baked burger buns to analyze the feasibility of producing burger buns through bake-off technology. The effect of additives (guar gum and barley malt) on the baking performance, microstructure, thermal properties, and microbial safety during storage is evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The optimum baking conditions for par-baked burger buns was 8 min of first baking and a re-baking time of 7 min (second baking) at 210°C. The par-baked burger buns were stored (at −18°C, 90 days), withdrawn at an interval of 15 days, re-baked and its quality characteristics were evaluated. The use of additives positively impacted the product quality, stabilised the water activity and prevented significant reduction of specific volume during storage. The extent of increase in hardness and decrease in springiness was greater in the control than additive burger buns. On the 45th and 90th day, the internal microstructure of the par-baked burger bun with additives was more continuous with a film-like coating on embedded granules, suggesting the protective function of guar gum.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results confirmed that it is possible to extend the shelf-life of a burger bun through the use of the par-baking technique and frozen storage method, which helps the bakery industry to meet the evolving market demand.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1037-1046"},"PeriodicalIF":2.5,"publicationDate":"2025-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486819","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":"Comparison of Three Methods to Isolate Starch From Waxy Sorghum Grains","authors":"Ying Huang,&nbsp;Xiaorong Wu,&nbsp;Scott R. Bean,&nbsp;Yong-Cheng Shi","doi":"10.1002/cche.70017","DOIUrl":"https://doi.org/10.1002/cche.70017","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Waxy sorghum contains essentially only amylopectin in its endosperm starch and has unique properties that could be potentially used in value-added food ingredients as an effective thickener. The objectives of this study were to develop an efficient process for isolating starch from waxy sorghum grains using alkaline protease and to compare the properties of starches isolated by enzymatic methods with that of starches isolated by the traditional wet milling method. Two starch isolation methods based on protease treatment were developed using whole and decorticated waxy sorghum grains. Those two methods were compared with a traditional wet milling method to evaluate the efficiency of the isolation process and properties of the starches isolated, including starch recovery, yield, residual protein, ash content, damaged starch content, color, as well as pasting and thermal properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Starch recovery showed no statistical differences among the three methods, and all isolated starches exhibited desired purity regardless of the method employed. However, enzymatic treatment methods not only produced starches with lower residual protein (0.18%–0.22%) but also resulted in significantly greater peak (1992–2023 cP), breakdown (1123–1172 cP), and setback viscosities (275–355 cP) compared with the waxy sorghum starch isolated by the wet milling. The starches isolated by wet milling and enzymatic treatment of decorticated sorghum exhibited similar onset and peak gelatinization temperatures, while both methods produced starches with better color quality (higher <i>L</i>*, lower <i>b</i>*) compared to starches isolated from whole sorghum using the enzymatic treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Enzymatic treatment of decorticated sorghum could be used as an effective method for starch isolation at the laboratory scale, with promising potential for application in industrial-scale processes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>An efficient process was developed for isolating waxy sorghum starch, providing a sustainable alternative to wet milling by balancing processing efficiency and starch quality while maintaining high starch recovery.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1047-1058"},"PeriodicalIF":2.5,"publicationDate":"2025-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486848","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":"Phenolic Composition and Antioxidant Activity in Hulless Barley Grass: Effect of Harvesting Frequency and Planting Environments","authors":"Xinyu Zhang,&nbsp;Zeyang Wang,&nbsp;Zhongquan Sui,&nbsp;Harold Corke","doi":"10.1002/cche.70014","DOIUrl":"https://doi.org/10.1002/cche.70014","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Hulless barley grass is rich in phenolic compounds. Yield-optimized cultivation methods, including frequent harvesting and plant factory production, may affect these bioactive compounds, requiring systematic evaluation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Materials/Methods</h3>\u0000 \u0000 <p>Two hulless barley varieties, Nanlonggela and Qinghaihuang, were cultivated in a natural field and a controlled-environment plant factory. The field-grown hulless barley grass was harvested three times. Phenolic content, antioxidant activity, and composition were determined across all samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results and Conclusion</h3>\u0000 \u0000 <p>Total phenolic content of second harvest extracts (N-2, Q-2) was 1.45 and 1.71 times higher, respectively, while total flavonoid content was 1.39 and 1.92 times higher than the first harvest (N-1, Q-1). The second and third harvests showed higher antioxidant activity than the first harvest. FRAP values for N-2 and Q-2 were 1.36 and 1.04 times higher than N-1 and Q-1, respectively. Plant factory-grown Nanlonggela and Qinghaihuang extracts exhibited FRAP values of 201 ± 9.6 μmol TE/mg GAE and 141 ± 9.5 μmol TE/mg GAE, respectively, which were lower than those from the field. HPLC and UPLC-Q-TOF/MS identified the main phenolic compounds in Nanlonggela as 3-O-[β-<span>D</span>-glucopyranosyl-(1 → 2)]-β-<span>D</span>-glucopyranosyl-kaempferol and 7-O-α-L-rhamnosyl-3-O-β-D-glucopyranosyl-kaempferol, and in Qinghaihuang as (-)-suspensaside B, schinicoumarin, and apigenin-6-C-glucosylglucoside.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance</h3>\u0000 \u0000 <p>This study supported cultivation of high-quality hulless barley grass to facilitate functional product development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1013-1022"},"PeriodicalIF":2.5,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486796","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":"Quality Properties and Antioxidant Activity of Rice Makgeolli Supplemented With Rice Bran","authors":"Eun Hee Park,&nbsp;Eun Bi Jeon,&nbsp;Sung-Hee Park,&nbsp;Shin Young Park","doi":"10.1002/cche.70012","DOIUrl":"https://doi.org/10.1002/cche.70012","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice bran, a byproduct of milling brown rice into white rice, is the most abundant agricultural byproduct. Here, <i>Makgeolli</i> (traditional Korean rice-based alcoholic beverage) made from rice (RM) and <i>Makgeolli</i> supplemented with 20% (RBA), 35% (RBB), and 50% (RBC) rice bran were prepared, and their physicochemical, microbiological, sensory (a 7-point hedonic scale), and antioxidant characteristics were analyzed over a 2-day fermentation period.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Rice bran-supplemented <i>Makgeolli</i> initially had a high pH of 5.28–5.50, which sharply decreased to 3.61–3.68 on Day 1 and continued declining without significant differences. Higher rice bran content led to increased acidity, with fermentation completing within 0–1 day in RBA. Sugar and alcohol content peaked on Day 1 but decreased following the same pattern on Day 2. Yeast counts were initially low but showed a smaller reduction with increasing rice bran content, whereas lactic acid bacterial counts initially increased but significantly decreased over time. Antioxidant activity increased with higher rice bran addition, with RBC exhibiting 5.9 times higher activity than RM.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ABTS radical scavenging activity increased with the amount of rice bran added; <i>Makgeolli</i> supplemented with 20% rice bran showed the highest overall preference in sensory evaluation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Fermentation of <i>Makgeolli</i> with rice bran was completed within 0 to 1 day.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"988-998"},"PeriodicalIF":2.5,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145487042","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":"Changes in Rice Ferulate and p-Coumarate Concentrations With Temperature and Nitrogen Fertilization","authors":"Takuji Miyamoto,&nbsp;Ikuhisa Nishida,&nbsp;Senri Yamamoto,&nbsp;Yuki Tobimatsu,&nbsp;Toshiaki Umezawa,&nbsp;Keigo Mikame,&nbsp;Norikuni Ohtake,&nbsp;Dai Hirata","doi":"10.1002/cche.70015","DOIUrl":"10.1002/cche.70015","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sake, an alcoholic beverage brewed from rice (<i>Oryza sativa</i>), contains <i>p</i>-hydroxycinnamic acids, taste-active compounds that are derived mainly from the rice grain cell walls. Currently, the effects of environmental factors on rice grain cell walls and the resulting compounds in sake are not fully understood. To investigate this, we cultivated rice under different temperature and nitrogen (N) fertilization conditions, and then chemically analyzed the grains and sake fermentation products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The ferulic acid (FA) concentrations in brown and white rice grains (431–628 µg g⁻¹ and 98–192 µg g⁻¹) were markedly different when the rice plants were grown under outdoor conditions. The results suggested that enrichment of FA occurred at higher temperatures and that this enrichment was alleviated by N supplementation. The concentrations of arabinoxylan and cell-wall-bound FA showed similar trends. Sake and sake lees made from grains rich in FA had a higher FA concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The concentration of feruloyl arabinoxylan fluctuated under different temperature and N fertilization conditions. This was reflected in the variation in the FA concentration found in sake and sake lees.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Temperature and N fertilization during rice cultivation affect FA concentrations in rice grains, sake, and sake lees.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"1023-1036"},"PeriodicalIF":2.5,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145261572","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 Nitrogen Application Rates on the Physicochemical Properties of Modern Rice Cultivars: A Comprehensive Study","authors":"Evans Ameyaw Owusu,&nbsp;Kaushik Luthra,&nbsp;Bindu Regonda,&nbsp;Griffiths Atungulu","doi":"10.1002/cche.70013","DOIUrl":"https://doi.org/10.1002/cche.70013","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Limited research exists on investigating the comprehensive effects of nitrogen application on modern rice quality and, specifically, on instant rice. This study examines the impact of varying nitrogen application rates (NARs) (0, 90, 120, 150, 180 kg/ha) on nutrient composition and processing qualities in three modern rice cultivars. Key parameters, including amylose, protein, and lipid content, glass transition temperature (<i>T</i>_g), chalkiness, kernel dimensions, color, pasting properties, head rice yield, and instant rice quality, were analyzed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results showed that increasing NAR increased protein and decreased amylose, with cultivar-specific lipid variations. Higher nitrogen reduced whiteness and length-to-width ratios, enhanced starch stability, and increased pasting temperatures. The optimal head rice yield was observed at 120 kg/ha, while instant rice quality, including whiteness, texture, and rehydration, peaked at 90 kg/ha.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>These findings indicate that moderate nitrogen levels enhance the quality of modern rice cultivars.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study provides practical guidance for nitrogen management in rice production which can be instrumental in preventing the overuse of nitrogen fertilizers while improving the overall rice quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 6","pages":"999-1012"},"PeriodicalIF":2.5,"publicationDate":"2025-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145486983","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}