This study investigated the effects of phenolic compounds (0.5 %-1.5 %) extracted from sumac sorghum bran (SBE), grape seed (GSE), green tea (GTE) on the quality of reduced-salt bread (0.8 % salt). To understand the mechanisms underlying these effects, the influence of SBE, GSE, and GTE on dough mixing properties, extensional properties and gluten surface hydrophobicity were characterized. SDS-PAGE analysis was employed to examine protein cross-linking and interactions between phenolics and gluten. The results showed that phenolics primarily interacted with gluten through hydrogen bonding and hydrophobic interactions. Specifically, these compounds exhibited preferential binding to high-molecular- weight proteins in glutenin macropolymers (GMP). The addition of 0.5 %-1.0 % SBE and 0.5 % GSE significantly enhanced dough strength while maintaining bread quality comparable to the 1.5 % salt control. In contrast, increasing GSE to 1 % caused excessive dough strengthening, adversely impacting bread quality. Furthermore, when GSE concentration reached 1.5 %, the dough strength significantly decreased (P < 0.05), attributable to excessive phenolic compound interactions, ultimately resulting in diminished bread quality. Adding GTE reduced dough strength and bread quality, likely due to its high total phenolic content and antioxidant properties. In conclusion, SBE and GSE show potential as partial salt replacers in bread formulations, offering a viable approach to reducing salt content while maintaining dough and bread quality.

Background and ObjectivesCrop management, variety selection, and environment can affect wheat milling and baking quality attributes. To optimize hard red winter wheat (HRWW) production, selecting appropriate varieties and implementing effective agronomic management strategies are essential. In this study, two wheat varieties (WB4458 and WB-Grainfield) were evaluated under five management strategies (i.e., a "farmer practice" plus four treatments with consecutively increasing management intensity) across six site-years, including three locations (Hutchinson, Belleville, and Leoti, Kansas, USA) over two growing seasons (2018 and 2019 harvest years). Our objective was to investigate whether management intensification could simultaneously improve yield and milling and baking attributes of HRWW.FindingsYield was impacted by the interaction among year (Y), location (L), management (M), and genotype (G). The Y x L x G x M interaction impacted grain kernel quality. The Y x G x M interaction impacted dough mixing properties, and the L x G x M was significant for flour pasting parameters. Certain crop management strategies, particularly those with enhanced fertility, significantly improved end-use quality traits (e.g., bread specific volume) as compared to conventional farmer's practice. Additionally, management practices with fungicide applications increased wet gluten content and flour water absorption.ConclusionOur results demonstrated that end-use quality traits including kernel and flour properties, and bread-making quality are strongly influenced by genotype, field management, environment, and interactions. Implementing genotype-specific, enhanced crop management strategies can improve both HRWW's grain yield and selected end-use characteristics.Significance and NoveltyOur findings suggest that wheat end-use quality can be greatly improved by optimizing management strategies for specific, well-characterized production environments. The research provides breeders and food scientists with valuable insights into future studies aimed at optimizing HRWW to achieve high quality in both yield and end-use.

Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96 degrees C), followed by evaluating flour solubility, water-holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21 g/100 g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5 cP and 1323 to 532 cP, respectively), while increasing WHC (from 0.862 to 1.144 g H2O/g flour) of chickpea flour (p < 0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin- and globulin-like fractions of chickpea protein to display glutelin-like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation.

This study aims to evaluate the impact of different corn varieties (Lancaster Sure Crop-LSC, Hickory King White-HKW, and Yellow Dent Corn-YDC) on baijiu fermentation especially focusing on ethanol yield and flavor compounds) and characteristics of dried distillers grains (DDG); and reveal the relationship between flavor compounds and the microbial community in baijiu fermentation. The results showed that LSC generated the highest ethanol (14.73%, v/v) and least methanol (6.6 g/L) concentrations in zaopei (fermented grains before distillation) among the three studied varieties. The DDG from the LSC variety had higher protein (21.14%) and fat (12.20%) contents (dry weight basis) compared to the other two varieties. The results of High-throughput sequencing indicated that both Bacillus and Weissella were dominant bacteria, while Saccharomyces, Saccharmycopsis, and Rhizopus were predominant fungi in all zaopei. In addition, 17 different flavor compounds were found in zaopei, including esters, alcohols, acids, and phenolics. Based on the Pearson correlation analysis, Bacillus, Pediococcus, Leuconostoc, Enterococcus, Weissella, and Pseudomonas, along with Saccharomyces, Saccharmycopsis, Rhizopus, and Mucor fungi, played significant roles in the formation of flavor compounds. These findings deepen our understanding of the microbial contribution to flavor compounds and will help improve baijiu quality.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm3/g, compared with the control of 4.18 cm3/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

EDITORIAL article Front. Nutr., 13 March 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1168826

Background and ObjectiveDough mixing properties are crucial in determining the usability of wheat flour. Currently, many industrial sourced chemicals are used as additives to improve the mixing stability of dough. This study aims to evaluate the effect of adding chickpea flour on mixing tolerance and dough strength improvement based on 20 different wheat genotypes. The effects of different types (i.e., kabuli and desi) and amounts (1.5%, 3.75%, 7.5%, 15%, and 30%, w/w) of chickpea flours and kabuli chickpea fractions (7.5%) were further studied. Mixograph, dough strength and extensibility, and baking test of selected treatments were performed. FindingsIncorporating chickpea flour at a level of 7.5% (w/w flour basis) or lower significantly improved (p < .05) the mixing stability and dough strength of different wheat flours. Adding the insoluble fraction of the chickpea flour resulted in better stability and dough strength compared to other fractions, while adding the soluble fraction of chickpea flour weakened the dough. At the optimum incorporation level (7.5%) or lower, the inclusion of chickpea flour did not negatively alter the physical (bread volume), texture (hardness), or taste attributes of the bread. ConclusionThe results demonstrate that adding chickpea flour can improve dough mixing properties, particularly for weak/normal wheat flour, without compromising the quality of bread. The optimal chickpea flour incorporation level in refined wheat flour is 7.5%. Chickpea flour incorporation could also assist bakers in case of overmixing the dough. Significance and NoveltyThis study portrays the use of natural ingredients to improve dough mixing properties, providing bakers and scientific community with natural alternatives to enhance wheat flour mixing properties while improving the quality and nutrition of the flour as chickpea is a protein-rich legume.

Quality attributes of wheat and its flour strongly influence the processability, end-product performance, and consumer acceptability of wheat-based products. The quality of whole wheat flour (WWF) has been estimated using white flour (WF) methodologies, which raised concerns due to the uncertain correlations between WF and WWF. Strong correlations were identified between the WF and WWF for protein content and flour water absorption (r = 0.98 and 0.71, respectively), pasting properties of peak and final viscosity (r = 0.85 and 0.70, respectively), and the optimum mixing time determined by Mixograph (r = 0.83). In contrast, the bread volumes and water retention capacity were weakly correlated for WWF versus WF (r = 0.48 and 0.28, respectively). There was a negative relationship between the peak value of WF and the hardness of the white bread (r = -0.58), while it was not present for the WWF bread. This comparative evaluation of the dough rheological properties and bread-making performance of WF and WWF from 64 wheat genotypes is valuable to breeding programs, food processors, and millers, ultimately enhancing the efficiency and sustainability of wheat-related industries.

The objectives of this research were to explore the potential of blue, red and white maize as sustainable resource for production of distilled spirits and to study the effect and interaction of yeast strains and maize variety on alcohol yield and formation of volatile compounds that are related to the flavor quality. Four maize varieties (yellow, white, blue, and red maize) and four yeast strains (GR-2, DADY, HG-1, and USW-6) were used for distilled spirit production. Blue maize had the highest average alcohol yield (∼90%) and alcohol concentration (12.6%) among the four maize verities. The fermentation efficiency of red maize (89%) was similar to yellow maize (89.3%), while white maize (85.9) was lower than yellow maize. The average alcohol concentration of white maize (11.9%) was similar to yellow maize (12.0%), while red maize (11.5%) was lower that yellow maize. These results show that blue, red and white maize, especially blue maize, are also sustainable resource for spirit production. The type of yeast strains also had significant effect on alcohol yield and concentration. GR-2 achieved consistently the highest average alcohol concentration (12.12%, v/v) and highest alcohol yield (90.16%) regardless of maize variety. HG-1 and USW-6 yielded the similar average alcohol concentration (∼11.94%) and yield (∼88.35%). DADY had the lowest average alcohol concentration (11.84%) and yield (87.62%) among the four yeast strains. Alcohol fermentation also produces other metabolites such as glycerol and lactic acid as the two major byproducts. For all conditions, the lactic acid level was less than 0.1% (v/v) and glycerol level was less than 1.5% (v/v). 1-Butanol, 3-methyl, ethyl octanoate, and ethyl tridecanoate are the indicators of volatile flavor compounds identified in maize raw spirit distillates. These flavors produce maize spirits’ distinctive alcohol, fruity, sweet, and floral flavor profile.

The objectives of this research were to investigate the effects of maize varieties and yeast strains on production of distilled spirits using simultaneous saccharification and fermentation as well as their associated coproducts and to study the formation of volatile compounds that are related to the flavor quality of the maize spirits. Four maize varieties (yellow, white, blue, and red maize) and four yeast strains (GR-2, DADY, HG-1, and USW-6) were used for distilled spirit production. Both maize variety and type of yeast strains had significant effects on alcohol concentration and alcohol yield. The alcohol concentration varied from 11.30 to 12.64% (v/v) while alcohol yield varied from 84.03 to 91.37%. GR-2 achieved consistently the highest average alcohol concentration (12.12%, v/v) and highest alcohol yield (90.16%) regardless of maize variety. HG-1 and USW-6 yielded the similar average alcohol concentration (~11.94%) and yield (~88.35%). DADY had the lowest average alcohol concentration (11.84%) and yield (87.62%) among the four yeast strains. Among the four maize varieties, blue maize had the highest average alcohol concentration (12.42%) and the highest average alcohol yield (89.98%). White maize had the lowest fermentation efficiency among the four maize varieties (85.90%). Alcohol fermentation also produces other metabolites as byproducts. Glycerol and lactic acid are the two major byproducts found from maize spirit fermentation. DADY produced the highest level of glycerol (~1.4-1.5%, v/v) during fermentation, while GR-2 produced the lowest level of glycerol (0.9-1.1%, v/v). For all conditions, the lactic acid level was less than 0.1% (v/v). 1-Butanol, 3-methyl, ethyl octanoate, and ethyl tridecanoate are the indicators of volatile flavor compounds identified in maize raw spirit distillates. These flavors produce maize spirits’ distinctive alcohol, fruity, sweet, and floral flavor profile.

This study aims to determine gluten-free bread-making potential of different types of rice, particularly comparing normal rice versus glutinous rice flours. Proximate and chemical compositions, hydration, and dough mixing and pasting properties of ten rice cultivars (i.e., seven types of normal rice and three types of glutinous rice), and quality parameters (specific volume, texture profile, and crumb structure) of gluten-free bread from these flours were assessed. Significant differences were observed in flour properties among different types of rice. Significant correlations were observed between bread specific volume and rice amylose content (r = 0.91, p < 0.01), as well as pasting peak time (r = 0.86, p < 0.01) and final viscosity (r = 0.77, p < 0.01). Further, strong correlations were observed between bread resilience and properties of rice flour, such as amylose content (r = 0.91, p < 0.01), pasting peak viscosity (r = 0.83, p < 0.01), and final viscosity (r = 0.93, p < 0.01). In conclusion, the normal rice types exhibited much better gluten-free bread-making performances than glutinous flour. Important parameters of rice flour determining its gluten-free bread-making properties include amylose content, water retention capacity, and pasting properties. Practical Application Compared with glutenous rice flour, normal rice flour leads to more viscous paste and gluten-free breads with larger volume, evener texture, and better resilience. This study provides guidance for practical uses of rice flours in improving gluten-free dough and bread quality.

Phenolic compounds composition of sorghum bran extract (SBE), grapeseed extract (GSE), and green tea extract (GTE) was investigated using a UPLC-DAD-ESI-Q-TOF-MS/MS system. Antioxidant capacity and acrylamide formation in the extract-fortified bread were evaluated through a straight-dough bread model with different levels of the extracts (0.5, 1.0, and 1.5%). All the breads containing 1.5% extracts exhibited significantly higher ABTS radical scavenging activity (17.9 mmol TE kg−1 in GTE bread, 8.9 mmol TE kg−1 in GSE bread, and 8.5 mmol TE kg−1 in SBE bread), compared to the control bread (0.9 mmol TE kg−1). In particular, the enrichment of bread with SBE remarkably reduced the levels of acrylamide by up to 70% without compromising the end-use characteristics. Considering the nutritional convenience and food safety in industrial baking production, the fundamental knowledge acquired through this study may advance the efficient utilization of natural antioxidant extracts for the development of functional bakery products.

Whole wheat bread is widely available worldwide, but it is always associated with less desirable dough processibility, small loaf volume, firm and gritty texture, and other distinctive attributes compared to white bread. Emulsifiers are commonly used to improve dough handling and baking quality during bread production. In present study, five emulsifiers (diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), polysorbate 80, sodium stearoyl lactylate (SSL), soy lecithin, and sucrose esters) were added during dough preparation of the whole wheat flour at 0.2%, 0.5%, and 1.0% (flour weight basis). Dough rheological behavior and bread quality attributes, such as specific loaf volume and hardness, were measured. The results showed that DATEM, sucrose esters, and SSL increased the resistance to extension of the dough, whereas soy lecithin and polysorbate 80 increased the extensibility. Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control. Adding higher levels (1.0%) of sucrose esters, polysorbate 80, and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage. The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

BACKGROUND Integrated wheat management strategies can affect grain yield and flour end-use properties. However, the effect of integrated management and its interaction with environmental factors on the phenolic acid profiles of wheat has not been reported. The phenolic acid profile has become another parameter for the evaluation of wheat quality due to its potential health benefits. RESULTS Year x location x management and year x management x genotype interactions were significant for the total phenolic content (TPC) of wheat samples. The year x location x management x genotype interaction was significant for the concentration of trans-ferulic acid and several other phenolic acids. Field management practices with no fungicide application (e.g., farmer's practice, enhanced fertility) may lead to increased accumulation of phenolic compounds, especially for WB4458, which is more susceptible to fungi infection. However, this effect was also related to growing year and location. Higher soil nitrogen content at sowing also seems to affect the TPC and phenolic acid concentration positively. CONCLUSION Wheat phenolic acid profiles are affected by genotype, field management, environment, and their interactions. Intensified field management, in particular, may lead to decreased concentration of wheat phytochemicals. The level of naturally occurring nitrogen in the soil may also affect the accumulation of wheat phytochemicals. (c) 2021 Society of Chemical Industry.

Background and objectives Health benefits of whole wheat are partially attributed to phenolic compounds. This study reports the effects of harvest year (Y), nitrogen (N) and sulfur (S) fertilization, and wheat variety (V) on total phenolic content (TPC) and phenolic acid composition of wheat grains. Findings The year effect was significant for TPC and all phenolic acids except for syringic acid. The TPC and phenolic acid composition significantly differed among the varieties, except for vanillic acid concentration. Increased nitrogen fertilizer led to increased production of trans-ferulic acid, and sulfur application affected the response to nitrogen fertilizer application. Varieties also differed in the response of phenolic acid concentration and composition to sulfur application. Conclusions Year, sulfur fertilization, and wheat variety significantly influenced the total phenolic content and phenolic acid composition of wheat grains. Though nitrogen and sulfur applications had significant effect on wheat phytochemicals, environment (e.g., year), and variety, differences dominated the analysis of variance. Significance and novelty To our knowledge, this is the first study that reports the effects of nitrogen, sulfur, variety, harvest year, and their interactions on phenolic profiles of hard red winter wheat grains. These results will benefit future wheat production practices that aim to produce wheat grains enriched with natural antioxidants.

Health benefits of whole wheat products are partially attributed by their unique phenolic compounds. This study investigated effect of simulated gastrointestinal digestion and probiotic fermentation on releasing of phenolic acids from whole wheat foods (bread, cookie, and pasta). Kinetics results showed that more phenolic acids were released within the first hour of gastric and intestinal digestions compared to the prolonged digestion. Lactobacillus rhamnosus GG, a common probiotic strain, released additional phenolic acids from the digestive residues during fermentation. Simulated digestion released more soluble trans-ferulic acid than chemical extraction in breads (17.69 to 102.71 mu g/g), cookie (15.81 to 54.43 mu g/g), and pasta (4.88 to 28.39 mu g/g). Phenolic acid composition of whole wheat products appeared to be better estimated by digestion methods than the chemical extraction method. The unique insoluble-bound nature and fermentability of wheat phenolic acids may lead to a mechanistic understanding of whole grain consumption for potential colorectal cancer prevention.

International Journal of Food Science & TechnologyVolume 56, Issue 7 p. 3123-3124 Editorial Cereal-based foods-novel processes to improve safety and nutritional quality Gengjun Chen, Corresponding Author Gengjun Chen gengjunc@ksu.edu orcid.org/0000-0002-1462-5461 Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506 USA Correspondent: E-mail: gengjunc@ksu.edu Contribution: ​Investigation (lead), Writing - original draft (lead), Writing - review & editing (lead)Search for more papers by this author Gengjun Chen, Corresponding Author Gengjun Chen gengjunc@ksu.edu orcid.org/0000-0002-1462-5461 Department of Grain Science and Industry, Kansas State University, Manhattan, KS, 66506 USA Correspondent: E-mail: gengjunc@ksu.edu Contribution: ​Investigation (lead), Writing - original draft (lead), Writing - review & editing (lead)Search for more papers by this author First published: 08 July 2021 https://doi.org/10.1111/ijfs.15051Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Open Research Peer review The peer review history for this article is available at https://publons.com/publon/10.1111/ijfs.15051. Volume56, Issue7Special Issue: CEREAL-BASED FOODS-NOVEL PROCESSES TO IMPROVE SAFETY AND NUTRITIONAL QUALITYJuly 2021Pages 3123-3124 RelatedInformation

N-epsilon-carboxymethyllysine (CML), as a potential glycotoxin and general marker for dietary advanced glycation end products (dAGEs), exists in raw food and is formed via various formation routes in food processing such as Maillard reaction between the reducing sugars and amino acids. Although comprehensive cause-effect proof is not available yet, current research suggests a potential risk of chronic diseases such as diabetes is associated with exogenous CML. Thus, CML is causing public health concerns regarding its dietary exposure, but there is a lack of explicit guidance for understanding if it is detrimental to human health. In this review, inconsistent results of dietary CML contributed to chronic disease are discussed, available concentrations of CML in consumed foods are evaluated, measurements for dietary CML and relevant analytic procedures are listed, and the possible mitigation strategies for protecting against CML formation are presented. Finally, the main challenges and future efforts are highlighted. Further studies are needed to extend the dietary CML database in a wide category of foods, apply new identifying methods, elucidate the pathogenic mechanisms, assess its detrimental role in human health, and propose standard guidelines for processed food.