Whole wheat steamed bread, as a crucial representative of whole grain foods, has garnered widespread attention due to its rich content of nutrients such as dietary fiber, vitamins, and minerals. However, the incorporation of bran and germ leads to issues such as poor formability, coarse texture, and suboptimal flavor, which limit its market promotion. Currently, there is no systematic review on the processing of whole wheat steamed bread, the factors influencing its eating quality, and the corresponding regulation techniques. Therefore, this paper outlines the effects of components in whole wheat flour, such as dietary fiber and ferulic acid, on the quality of whole wheat steamed bread. It summarizes the effectiveness of techniques like physical modification (e.g., debranning and micro-grinding) and biological modification (e.g., fermentation and enzymatic treatment) in improving the processing quality of whole wheat flour. Additionally, it explores the impact of different milling methods, fermentation strains, and key processing techniques and parameters on the quality of whole wheat steamed bread, aiming to provide theoretical references for enhancing the quality of whole wheat steamed bread.

Acetobacter species are important in food fermentation. But, the properties and functional characteristics of many strains have not been fully known. This study identified a strain of Acetobacter indonesiensis SZAI to investigate its characteristics in whole-grain fermentation and its functional properties in enhancing immunity. The strain has a genome size of 14,306,769 bp with 10,716 genes (GC 43.50%). It has large amount of glycosyl transferases and glycoside hydrolases. Volatile compounds analysis of SZAI-fermented whole cereals (wheat, oats, millet, rice, barley) showed that they were very different from those of the control strain. 3-methyl-1-butanol, ethyl valerate, and ethyl acetate were among the most important compounds that made the flavors different. Microbial strain SZAI significantly increased neutrophils counts (59.6, 58.3, 57.0 vs. 42.6, corresponding to 1.40, 1.37, and 1.33 fold, respectively), and upregulated TNF-α expression levels (2.06, 1.96, 1.84 vs. 1.00, corresponding to 2.06, 1.96, and 1.84 fold, respectively) in zebrafish, thereby confirming its immune-enhancing properties. These results show that Acetobacter indonesiensis SZAI has the potential to ferment cereals and enhance the immune system, which suggests that it could be useful in functional fermented foods in the future.

This study comparatively investigated the effects of ferulic acid (FA-H), caffeic acid (CA-H), and green tea polyphenols (GTP-H) interventions (300 mg/kg body weight) on lipid metabolism, intestinal epithelial barrier, and gut microbiota in high-fat diet (HFD)-induced overweight mice. The reduced body weight, improved lipid levels and alleviated hepatic steatosis were obtained by all the three polyphenols interventions, and the body weight of FA-H, CA-H and GTP-H group was significantly decreased by 18.19%, 16.03% and 20.02%, respectively, compared with HFD group (P < 0.05). The results indicated that serum total cholesterol (TC) and LDL-C levels for GTP-H group was significantly lower than (P < 0.05) those of FA-H and CA-H group. Tight-junction proteins Claudin-1 and Occludin of GTP-H group were also markedly higher than that of FA-H and CA-H group (P < 0.05), thus intestinal barrier function in GTP group was significantly improved. Beneficial bacteria such as Bifidobacterium and Lactobacillus were enriched, while potentially harmful taxa such as Desulfobacterota were decreased, therefore gut microbiota composition was optimized. Akkermansia abundance in the cecum and colonic diversity were significantly raised by GTP intervetntion(P < 0.05). The improvement of lipid metabolism in high-fat diet-induced overweight mice, which were intervented by these three polyphenols, might be closely related to gut microbiota. This study provides a basis for further exploration of the effect of different polyphenols on lipid metabolism and supports the application of polyphenols in the development of functional foods aimed at preventing overweight -related metabolic disorders.​

Solid-state fermentation can improve the nutritional value of cereals, enhance their bioactivity, and increase antioxidant capacity and health benefits. This study investigated the effects of solid-state fermentation with Ganoderma Resinaceum (GR) on the active components, antioxidant capacity, nutritional composition, and processing characteristics of whole grains. The results showed that GR fermentation significantly increased the content of active components and antioxidant activity in whole grains. Specifically, the total phenolic content of GR-fermented highland barley increased by 2.44 times, the DPPH radical scavenging activity increased from 29.82% to 34.63%, and the ABTS radical scavenging activity increased from 41.12% to 91.27%. Solid-state fermentation also altered the starch structure in whole grains, with amylose content increasing from 27.12% to 48.66% and amylopectin content decreasing from 72.88% to 51.34%. Regarding processing characteristics, GR fermentation improved the properties of whole grains, with the water solubility index of GR highland barley increasing from 5.68% to 34.36%, while the water absorption index and water-holding capacity decreased from 4.26 g/g and 3.27 g/g to 1.91 g/g and 0.90 g/g, respectively. These changes indicate that fermentation made the structure of whole grains more porous and increased the soluble components. GR solid-state fermentation of whole grains improved their active components, antioxidant capacity, nutritional composition, and processing characteristics, providing new ideas and approaches for developing whole grain products with higher health benefits.

High temperature and high pressure treatment has been widely applied as an efficient physical modification method in studies on the structural and functional modification of cereal starches. This paper reviews the research progress on the effects of high temperature and high pressure treatment on cereal starch properties from three perspectives,including treatment methods and mechanisms, effects on starch structure, and effects on starch physicochemical properties. In terms of starch structure, the review analyzes the reconstruction patterns of starch under high temperature and high pressure conditions from four aspects,including crystalline structure transformation, molecular chain rearrangement and cross-linking, granule morphology, and short- and long-range order. High temperature and high pressure treatment can induce the transformation of starch crystalline types from A-type or B-type to V-type or A+V composite structures, resulting in varying degrees of crystallinity change. During cooling, amylose chains realign through hydrogen bonding to form stable double helices and composite crystalline structures, which promotes the formation of resistant starch. Regarding physicochemical properties, high temperature and high pressure treatment can improve the hydration characteristics and gelatinization properties of cereal starch, reduce digestibility and glycemic index, enhance thermal stability and water absorption/retention capacity, and increase enzyme resistance and resistant starch content. Finally, the paper discusses the potential applications of high temperature and high pressure treatment in the development of functional cereal-based foods, aiming to provide reference and guidance for the application of this technology in starch modification and functional food innovation.

The rising prevalence of metabolic disorders underscores the need for a comprehensive understanding of dietary influences on health outcomes. Cereal grains are a major dietary source of fiber and are widely recommended for cardiometabolic health. Yet their main fiber fractions differ in structure and function, and whether these differences translate into distinct metabolic effects remains unclear. This review synthesizes evidence from randomized controlled trials to examine the metabolic effects of cereal-derived dietary fiber components, principally resistant starch, arabinoxylan, and composite dietary fiber, derived from the major cereal staples (wheat, maize, and rice). These fiber components consistently improved postprandial glucose and insulin responses, whereas fasting glucose, blood pressure, and most blood lipids changed little over the short term; the principal exception was a small but significant reduction in low-density lipoprotein cholesterol, confined to the composite fiber subgroup. The three components acted through partly distinct routes. Together these patterns point to an immediate, matrix-dependent mode of action alongside a slower, fermentation-linked one. Because fiber-rich, structurally intact matrices are a key feature distinguishing whole-grain from refined foods, these componentlevel patterns may help explain the metabolic effects observed in whole-grain trials. Recognizing both the functional fiber components and the food matrix in which they are consumed therefore provides a mechanistic framework for interpreting complex intervention results, and informs cereal processing strategies, dietary recommendations, and public health policies that aim to preserve the metabolic benefits of whole-grain foods.

Screening functional strains with high transformation efficiency is of great significance for cereal bioprocessing. This study conducted a preliminary investigation on the properties of Weissella confuse WC1, a strain previously isolated from traditional fermented soybean paste in the laboratory, as well as its characteristics in oat fermentation and application in improving bread quality. The phylogenetic tree constructed based on housekeeping genes sequencing clarified its taxonomic status. The genome size of the strain is 2.31 Mb, and among its carbohydrate-active enzymes, glycoside hydrolases have the highest relative abundance. Antagonism tests showed that this strain exhibits antibacterial activity against Escherichia and Salmonella. Fermentation of whole oats by this strain promoted the accumulation of nutrients. Compared with unfermented oats, the content of lactic acid reached 28.5 g/L, flavonoids 3.74 mg/g, amino acids 16.21 mg/g, and β-glucan 4.96 g/100g, increasing by 94.0, 10.7, 17.8, and 1.1 folds respectively. This significantly enhanced the nutritional value of oats. GC-IMS analysis revealed that, compared with unfermented whole oats, the contents of volatile substances such as 3-methylbutanal, 3-methylbutanol, 1-propanol, 2-pentanol, acetic acid, and ethyl acetate were significantly increased in fermented samples. When applied to bread making, the results showed that bread added with the WC1 fermented pulp outperformed the control group (without addition) in terms of specific volume, moisture content, and sensory evaluation. It could improve the volume, texture, taste, and flavor of bread. Therefore, Weissella confuse WC1 has application potential in the field of cereal fermentation, including oat products and baked foods. This study lays a foundation for further exploring the fermentation mechanism of strain WC1, fully exploiting its application conditions and value, and promoting the innovative development of related industries.

Background Geographical origin authenticity of staple crops is increasingly critical for fair trade, food security, and regulatory enforcement in complex global supply chains. Rapid spectroscopic and DNA-based methods are useful for screening or variety identification but often lack the environmental specificity required for high-accuracy origin tracing. Mass spectrometry-based isotopomics, elementomics, and metabolomics offer complementary evidence by capturing climatic, hydrological, geochemical, and biochemical signatures. Scope and approach This review summarizes recent applications of isotope ratio analysis, multi-element profiling, and metabolite fingerprinting used for geographical origin authentication of staple crops and staple-derived products. It further evaluates chemometrics, machine learning, deep learning, data-layer, feature-layer, and decision-layer fusion, and digital technologies, including blockchain, the Internet of Things, and digital twins across multi-omics datasets. Analytical quality assurance, model validation, transferability, and tiered regulatory implementation are also discussed. Key findings and conclusions Isotopomics provides markers related to climate and water, elementomics records geological background and soil-to-plant mineral transfer, and metabolomics reveals environmentally regulated phenotypic responses. The omics layers together form multi-level terroir markers linking crop origin to environmental and biochemical mechanisms. Artificial intelligence (AI)-enabled fusion can improve discrimination of neighboring regions, processed products, and mixed-origin samples, but overfitting, limited multi-year datasets, weak external validation, matrix effects, and lack of standardization remain major barriers. Future progress requires harmonized protocols, reference materials, uncertainty assessment, explainable AI, interoperable databases, and digital chain-of-custody systems. A tiered strategy combining rapid screening with confirmatory omics analysis may improve regulatory feasibility and global applicability.

To better understand the quality of whole wheat steamed bread and industrial development status in China, this study aims to accurately identify the existing problems in the whole wheat steamed bread industry. This study analyzes the current market supply of whole wheat steamed bread, the enforcement of domestic product standards for steamed bread, the physicochemical quality evaluation of commercially available whole wheat steamed bread, and explores potential pathways for future standardization of whole wheat steamed bread. Among more than 120 commercially available whole wheat steamed bread, 16 representative samples were selected and acquired for evaluation and analysis of their physicochemical quality. The results showed that the moisture content of the commercially available whole wheat steamed bread ranged from 38.36% to 45.29%, with an average of 41.79%. The specific volume ranged from 1.36 to 2.65 g/mL, with an average of 1.77 g/mL. The pH value ranged from 5.09 to 7.38, with an average of 6.19. The alkylphenol content ranged from 21.15 to 167.87 μg/g, with an average of 81.93 μg/g. The total dietary fiber content ranged from 3.38 to 9.28 g/100 g, with an average of 5.52 g/100 g. Except for moisture content and pH, the other indicators showed a relatively high degree of dispersion (CV > 20%). The study indicates that the quality of whole wheat steamed bread varies significantly, it is urgent to accelerate the development of quality standards and production process regulations for whole wheat steamed bread to promote the healthy development of the whole wheat product market.

Sweet fermented highland barley, a traditional whole grain food with abundant nutrients, is commonly consumed in Qinghai of China. However, little is studied about its microbial composition and metabolic compounds, limiting the development and industrialization. The study explored the microbial communities and metabolic compounds of the representative sweet fermented highland barley. According to the results, core operational taxonomic units (OTUs) mainly belong to Lactobacillus, Pediococcus, Issatchenkia and Sacchromycopsis. Firmicutes and Ascomycota dominated in sweet fermented highland barley. Significant biomarker taxa were found. With network analysis, Bacillus, Weissella and Leuconostoc had more positively correlations with other taxa, while Pediococcus, Lactobacillus and Acetobacter had more negatively correlations with other taxa. The most enriched Kyoto Encyclopedia of Genes and Genomes (KEGG, Kyoto University, Kyoto, Japan) pathways in the sweet fermented highland barley mainly included metabolism of different amino acids, nucleotide, starch and saccharose, and vitamin. The microorganisms were closely related with the chemical substances. The findings offer valuable insights into the microorganisms and their interactions with metabolic compounds, paving the way for further research and industrial applications. The identification of core microbial communities and their metabolic activities underscores the potential health benefits and nutritional value of sweet fermented highland barley.

As an innovative method in flour product processing, vacuum dough mixing technology has attracted widespread attention in recent years for its ability to optimize the structure formation and quality characteristics of dough through the regulation of a low-pressure environment. The variation laws and underlying mechanisms of key dough components, including proteins, starch, and moisture, during the vacuum dough mixing process were systematically reviewed, and the application effects of this technology in various flour products were examined. Vacuum treatment significantly enhanced the rheological properties and freeze-thaw stability of dough by promoting gluten protein cross-linking, optimizing moisture distribution and state transitions, and inhibiting excessive starch swelling. Furthermore, the synergy between vacuum dough mixing and auxiliary processes such as superheated steam and freeze-thaw could effectively inhibit lipid oxidation, improve product texture, and extend shelf life.

BACKGROUND:To enhance the taste and flavor quality of brown rice cake, various processing methods are employed, including internal enzyme germination modification, extrusion, stabilization of rice bran, exogenous enzyme hydrolysis, and backfilling. This study aimed to compare the texture, volatile flavor substances, taste changes, and internal texture structure of brown rice cakes subjected to different modification treatments, thereby clarifying the impact of these treatments on the overall quality of the brown rice cake. RESULTS:Following extrusion and enzymatic hydrolysis, the characteristic viscosity and disintegration value of brown rice flour decreased, while the recovery value and gelatinization temperature increased significantly. This resulted in a notable improvement in the thermal stability of the rice flour. Fourier-transform infrared spectroscopy analysis revealed that the modification treatments altered the structures of cellulose and starch, increased the hydrophilic group -OH, and enhanced the cooking properties of brown rice. Compared with untreated brown rice, germination, extrusion combined with enzymatic hydrolysis significantly changed the starch and cellulose structure of the brown rice cake. At a 20° diffraction angle, the relative crystallinity of Daohuaxiang and Xiaozhan 919 brown rice cakes increased from 33.06% to 41.43% and from 23.47% to 24.95%, respectively. CONCLUSION:Germination treatment effectively improved the flavor quality and recovery characteristics of brown rice cake. Extruding rice bran treated with enzymatic hydrolysis and backfilling the brown rice cake significantly enhanced its texture and pore structure. Combining these two processing methods has the potential to comprehensively improve the quality characteristics of brown rice cake. © 2025 Society of Chemical Industry.

Superheated steam, as an emerging thermal treatment technology, has garnered significant attention in the field of grain processing due to its high thermal penetration in an oxygen-free environment. This article has reviewed the research progress on the effects of superheated steam treatment on the properties of grain components, edible quality, and storage characteristics. Superheated steam treatment can promote the breaking of disulfide bonds in proteins, altering their conformation, increasing disorder, and enhancing random coil structures. Moreover, the gluten protein network structure can be changed more loose by this treatment, thereby affecting the elasticity and extensibility of the dough. The crystalline structure within starch was also destroyed by superheated steam treatment, promoting the dissolution and swelling of starch molecular chains, causing partial gelatinization of starch, and thus affecting the swelling power and peak viscosity of starch granules. During the treatment process, the presence of an oxygen-free environment helped slow down oxidation reactions and reduce the loss of bioactive substances. The cooking time of grains can be shortened and the production of unpleasant odors can be effectively reduced by superheated steam treatment with high temperature and high permeability. This review also explored the application research of superheated steam technology in inactivating enzyme and grain-related oxidases, and improving the sterilization ability and storage quality of grains. This may provide references for further exploration of the application of superheated steam technology in the field of grain processing in the future.

The impact of solid-state fermentation by Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 on the structural and functional properties of rice bran dietary fiber (DF) was investigated. Optimal extraction conditions for soluble dietary fiber (SDF) were determined through single-factor and orthogonal tests, achieving a maximum yield of 12.05 % for fermented SDF (SSDF). After fermentation, SSDF exhibited a rough, porous surface, whereas fermented insoluble dietary fiber (SIDF) displayed increased folds and concave contours. Although the spectral characteristics of DF remained largely unchanged, the monosaccharide composition was altered. The particle size of DF decreased, the crystal structure exhibited increased disorder, and thermal stability decreased as a result of fermentation. Furthermore, the physical and chemical properties of SIDF were improved as follows: water swelling capacity (2.48 mL/g), oil holding capacity (7.44 g/g), and water holding capacity (7.47 g/g). The adsorption properties of SSDF were improved as follows: cation exchange capacity (1237.74 mmol/g), cholesterol adsorption capacity was determined to be 3.61 mg/g under gastric conditions and 4.68 mg/g under intestinal conditions, nitrite ion adsorption capacity (3.38 mg/g). Both fermented SDF and IDF displayed enhanced antioxidant activity, adsorption properties, and effective hypolipidemic and hypoglycemic effects. Solid-state fermentation with Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 effectively modifies DF.

This study aimed to investigate the interactions of phenolics from three varieties of brown rice with starch digestive enzymes, the starch-iodine complex, and their impact on rice starch digestion. The results indicated that all phenolics markedly inhibited rice starch digestion, with bound phenolics from indica rice showing the most pronounced inhibition. The observation of static fluorescence quenching with a concentration-dependent effect suggested the potential for an interaction between phenolics and starch digestive enzymes. Furthermore, the bound phenolics exhibited enhanced quenching properties in comparison to their corresponding free forms, which is consistent with the starch-iodine binding affinity experiment. The formation of starch-iodine complexes was found to be impeded in the presence of phenolics, which resulted in an alteration of the microstructural arrangement of starch molecules by the phenolics. Moreover, the phenolics resulted in a significant increase in the proportion of resistant starch (RS), accompanied by a concurrent decrease in rapidly digestible starch (RDS). Of these, the effects of indica rice bound phenolics were particularly noteworthy, with a substantial increase in RS content from 7.15% to 24.63%, representing a 2.45-fold increase. The findings highlighted that brown rice phenolics could be an effective means of modulating starch digestibility in starchy foods.

The development of the whole grain industry in China is a key measure in implementing the “Food Security Guarante Law” strategy and the “Healthy China” strategy. It also aligns with practicing the broader concept of food security. Rice is a staple food for Chinese residents, and substituting white rice with brown rice is an effective way to increase whole grains intake. Studies have shown that whole grain brown rice provides health benefits in blood glucose and lipid regulation, as well as weight control. These effects attributed to the effects of dietary fiber, various micronutrients, and bioactive compounds abundant in brown rice. Additionally, these health effects also result from alterations in the digestion and absorption efficiency of dietary nutrients like carbohydrates and proteins, mediated by these bioactive compounds. The digestion process of food is a key link related to the aforementioned effects. Current research methods for characterizing the digestion process of brown rice mainly static and dynamic in vitro static simulations, as well as in vivo digestion. This article systematically reviews the macro and micronutrient components and bioactive substances of rice. It also explores the effects of different processing accuracy and brown rice processing techniques on rice starch digestion characteristics and their potential mechanisms. The aim is to provide reference for the development and selection of processing technologies for whole grain brown rice.

Due to low emulsification capacity and other reasons, the large-scale commercial application of oat protein (OP) was limited. In this study, the modification methods of industry-scale microfluidization (ISM), alcalase and combined treatments were used to enhance the emulsification and processing characteristics of OP. The structural changes after modification were also determined to explore the modification mechanism. The results showed that the particle size of OP was significantly reduced (P < 0.05), and the friction coefficient was reduced by 48.38 %, 16.28 %, and 41.47 % after ISM, alcalase, and co-modification, respectively. This means the texture became smoother. After modifications, the particle size and ζ-potential of the OP emulsion significantly decreased at high temperatures and pH 5.0 and 7.5 conditions (P < 0.05). The combined treatments has the strongest capacity. By observing the microstructure of OP before and after modification, it was clear that the three modification methods loosened the OP structure and reduced its particle size. The hydrolysis of alcalase and the strong shear force of ISM also changed the molecular weight, secondary structure, and tertiary structure of the OP. In addition, the α-helix/β-sheet ratio of the modified OP significantly increased from 0.74 to 1.07-1.51 (P < 0.05), which further affected the emulsification characteristics of OP. This study provided the idea and feasible scheme for the modification and high-value utilization of the OP.

A dietary transition from refined to whole grains would optimize grain processing, reduce food loss and emissions, and increase food nutritional contents. The results of systematical analysis and calculations in our study show that the average processing loss rate of grains including rice, wheat, and maize is approximately 4.1% in China due to the refinement, equivalent to an annual loss of around 13.3 Mt of grains. Furthermore, the refining process significantly reduces the nutritional contents of rice (51.6%), wheat flour (55.4%), and corn products (80.4%) mainly resulting from the removal of dietary fiber, minerals, and vitamins in refined grains. Replacing refined grains with whole grains in diets would lower agricultural carbon emissions by 2.7%, reducing agricultural water use by 4.3%, and saving arable land by 1,972,607 ha. Total environmental footprint could be reduced by 35% to 79% under three proposed scenarios. These findings indicate that shifting toward whole grain-based diets by Chinese consumers could reduce food losses, enhance human health, and improve environmental sustainability. This approach offers a promising strategy for transitioning towards more resilient and sustainable agri-food systems, benefiting human and planetary health.

The individual and combined effects of cold plasma and enzymatic hydrolysis modification on the yield, structural, physicochemical and functional properties of soluble dietary fiber (SDF) derived from wheat bran were investigated. The results indicated that enzymatic hydrolysis and combined modification (cold plasma followed by enzymatic hydrolysis) significantly enhanced the yield of SDF to 15.08 % and 14.65 %, respectively. In terms of structure, all three modifications resulted in partial cleavage of glycosidic and hydrogen bonds, leading to the reduction in the molecular weights of SDFs. The cold plasma-modified SDF displayed a loose lamellar microstructure with small pores, while honeycomb-like pores were observed on the surface of SDF modified by two others. The combined-modified SDF exhibited the most significant structural alterations, which resulted in its lowest viscosity and highest water solubility in all tested SDF. Furthermore, the cold plasmamodified SDF demonstrated the highest alpha-amylase inhibition ability and bile salt adsorption capacity; while the combined-modified SDF showed the best performance in glucose adsorption capacity, cholesterol adsorption capacity and antioxidant capacity. In conclusion, the combination of cold plasma and enzymatic hydrolysis is a promising strategy for improving not only the yield but also the physicochemical and functional properties of SDF in wheat bran.

The purpose of this study was to investigate the effects of five different stabilization methods on the physicochemical properties of rice bran and to evaluate the quality of brown rice cakes prepared from stabilized rice bran. The results showed that the brightness of rice bran was decreased and the color darkened after stabilization treatments, and the lipase activity was significantly decreased. The water holding capacity and swelling capacity of rice bran treated with atmospheric pressure cooking and high-pressure cooking were significantly increased. Compared with control group, the quality (texture, cell structure and sensory) of BRCs with stabilized rice bran was improved. The BRC containing atmospheric pressure cooked rice bran showed the advantages of low hardness, enhanced elasticity, improved palatability and overall acceptability. In addition, the stabilized rice bran could improve the gel morphology by strengthening the interaction with starch, and the formation of starch-lipid complex also affected the performance of BRCs. Therefore, stabilization treatment of rice bran can effectively improve the physicochemical properties, and play a positive role in enhancing the quality of whole grain brown rice cakes.