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As an emerging physical technology, magnetic fields have been used to improve the quality of frozen and refrigerated foods. This study compared the effect of applying a static magnetic field (2 mT) at different stages of freezing and storage on the quality of frozen dough. Results suggested that the magnetic field significantly impacted frozen dough quality. It not only prevented the formation of ice crystals during the pre-freezing stage but also inhibited ice crystal growth during the following frozen storage. This effect helped to maintain the integrity of gluten proteins and their adhesion to starch granules by preventing the breakage of disulfide bonds and the depolymerization of gluten macromolecules. It was also observed that yeast inactivation and glutathione release were reduced, resulting in improved air retention and air production capacity of the dough. This, in turn, led to a more appealing volume and texture quality of the finished bread. • Magnetic field (MF) improved volume and texture quality of frozen wheat dough. • MF inhibited ice crystal formation and growth during pre-freezing and frozen storage. • MF prevented disulfide bond breakage and gluten macromolecule depolymerization. • Yeast inactivation and glutathione release were reduced under MF. [ABSTRACT FROM AUTHOR]

• Natural deep eutectic solvents (NADESs) can replace ethanol for glucomannan isolation. • Choline chloride-based NADESs are more acidic than betaine-based NADESs. • Acid-based NADESs hydrolyze glycoside linkages within glucomannan structure. • Alkaline-based NADESs de-acetylize glucomannan structure. Ethanol is a common solvent to isolate glucomannan from porang (Amorphophallus muelleri Blume) flour (NPF). This study investigated the use of natural deep eutectic solvents (NADESs) in glucomannan isolation from NPF. NADESs formed by the hydrogen bond acceptors (choline chloride and betaine) and the hydrogen bond donors (glycerol, 1,2-propanediol, formic acid, and acetic acid) in varying molar ratios of 1:2, 1:3, and 1:4 were characterized to optimize glucomannan isolation. The results showed that higher molar ratios of NADES tended to yield porang glucomannan flour (PGF) with higher glucomannan content and viscosity. The gel of PGF exhibited pseudoplastic behavior. The FTIR spectra indicated that betaine-based NADES removed the acetyl groups from glucomannan chains. The PGF obtained from NADESs with a molar ratio of 1:4 was comparable to those obtained from ethanol with a glucomannan content of 87.34 %–93.28 % and a weight-average molecular weight of 9.12 × 105–1.20 × 106 g/mol. [ABSTRACT FROM AUTHOR]

In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance. [Display omitted] • Heat-moisture treatment (HMT) modified all-purpose flour for short dough biscuit. • HMT reduced the hydration capacities of flour components, especially that of damaged starch. • HMT weakened starch-starch, protein-starch and protein-protein interactions in dough. • All-purpose flour by HMT-100 °C presented comparable biscuit quality to soft wheat flour. [ABSTRACT FROM AUTHOR]

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses. [Display omitted] • Green banana peel flour (GBPeF) is a relevant source of dietary fiber and minerals. • GBPeF had relevant levels of phenolics, oleic and eicosapentaenoic (EPA) acids. • 20% of GBPeF had little effect on the starch pasting properties of GBPF. • Green banana flours tested had in vitro antioxidant and anticancer activities. • The mixed GBPF and GBPeF can be used to develop healthy foods. [ABSTRACT FROM AUTHOR]

A reliable solid-liquid extraction protocol coupled with liquid chromatography-electrospray ionization-tandem mass spectrometry in the negative-ion mode was developed and validated for illegal bromate determination in preliminary and bakery products. Crude and dried-treated samples were directly extracted with acetonitrile-water (4:1, v/v). Bromate was determined using a Phenomenex Synergi™ Polar reversed-phase column and MS/MS under multiple reaction monitoring. The chosen solvent efficiently extracted bromate with all applied extraction-assisting techniques (p > 0.05). Although this assay avoids cleanup procedures, matrix effect of <−11% was achieved. Rapid bromate separation in only 8 min was attained by a reversed-phase column. In both commodities, linearity range, R2, recovery%, repeatability, intermediate precision, LOD and LOQ results were 0.05–100 ng mL−1, >0.9999, 88.6–103%, 2.93–9.80% and 9.64–10.10%, 0.015 μg kg−1 and 0.05 μg kg−1, respectively. Out of 288 tested real samples, 13.9% of violations were observed. This high-sensitivity protocol offers effective oversight and consumer protection. • Bromate was analyzed with a simple solid-liquid extraction method in bakery products. • Univariate analyses helped optimal selection of sample processing procedures. • Reversed-phase chromatography enabled rapid, accurate, and selective bromate testing. • Superior method sensitivity ensured effective bromate illegal use oversight. • High violation rates of 13.9% recall a national bromate monitoring program. [ABSTRACT FROM AUTHOR]

This preliminary study is focused on an elemental analysis of 60 samples of different commercial grains' flour, including various typologies of refined product, researching transition metals and trace elements. All the samples were first digested with a microwave digestion system and then analyzed by a triple quadrupole (TQ) inductively coupled plasma mass spectrometer (ICP-MS-QQQ) located in a Clean Room ISO class 6. The minimum value of most of the elements (Li, Be, Na, Ca, V, Cr, Mn, Fe, Co, Ni, Zn, Ga, As, Se, Rb, Sr) are in the wheat flour "00" type and in the wheat flour "0" type (B, Na, Mg, Al, Cu, Ag, Cd, In, Cs, Pb, Bi). On the opposite, the maximum value of these elements is found in whole wheat flour (B, Mg, K, Ca, Mn, Zn, Ga, Rb, Sr, Ba) and in the wheat flour "0" type (Na, Al, V, Cr, Fe, Co, Ni, As). Relating rare-earth elements (REE), all of them show value similar to each other and not under the detection limits thanks to the use of a TQ in the clean room. The final aim is to create a large database, with a high data bank and easily enlargeable, that could be used in future to analyze unknown flour samples and to set up traceability analysis. The purpose of this work is to find some trends of analyzed elements in function of different parameters, such as milling degree or geographical origin, also with a statistical point of view. • Triple quadrupole ICP-MS as a geochemical methodology for flour traceability. • Triple quadrupole ICP-MS in Clean Room ISO6 reduces LOQ and LOD for REE. • Classification of flour samples according to their milling degree. • Chemometric methods providing a fingerprint of the element patterns in the samples. [ABSTRACT FROM AUTHOR]

The lipase (LA) and peroxidase (POD) activities, as well as morphological structure, physicochemical and digestion properties of sand rice flour (SRF) treated with superheated steam (SS), were investigated. SS treatment at 165 °C completely deactivated LA and resulted in a 98% deactivation of POD activities in SRF. This treatment also intensified gelatinization, induced noticeable color alterations, and decreased pasting viscosities. Furthermore, there was a moderate reduction in crystal structure, lamellar structure, and short-range ordered structure, with a pronounced reduction at temperatures exceeding 170 °C. These alterations significantly impacted SRF digestibility, leading to increased levels of rapidly digestible starch (RDS) and resistant starch (RS), with the highest RS content achieved at 165 °C. The effectiveness of SS treatment depends on temperature, with 165 °C being able to stabilize SRF with moderate changes in color and structure. These findings will provide a scientific foundation for SS applicated in SRF stabilization and modification. [Display omitted] • Superheated steam (SS) treatment deactivates lipase and peroxidase. • SS treatment efficiency depends on the temperature input. • SS treatment is potential for sand rice flour stabilization. [ABSTRACT FROM AUTHOR]

The compositional, bioactive, functional, pasting, and thermal characteristics of native, dehulled, and germinated grass pea flour were examined. Germination significantly improved the protein content and bioactive properties while simultaneously reducing total carbohydrate and fat levels. However, dehulling increased the fat content, foaming, and emulsion properties. Dehulling and germination significantly increased (p < 0.05) the functional properties by improving flowability and cohesiveness. Although processing methods enhance functional properties, the pasting properties of dehulled and germinated flours differ significantly (p < 0.05) from the native flour. The X-ray diffraction patterns indicate a reduction in percentage crystallinity in germinated flours. Overall, the study suggests that the dehulling and germination processes enhanced the quality of grass peas by improving nutritive value and functional attributes. • The effect of processing (dehulling and germination) on grass pea flour was analyzed. • Processing conditions enhance the nutritional properties of the flour. • Processing conditions improved the function properties of the flour. • Significant difference in pasting property was noted. • Germination significantly reduced the crystallinity of the flour. [ABSTRACT FROM AUTHOR]

Five ingredients rich in RS (resistant starch) were assessed in a model system simulating baking process (water addition 30–50%, 180 °C/35 min) and in reformulated cakes (50% replacement of wheat flour). Moreover, two enzymatic methods used for RS determination (official and rapid) were compared. The combined effect of heating and water addition (50%) significantly decreased the RS content in all ingredients. Reformulated vegan cakes presented significantly lower RS values than those theoretically expected, according to the RS value of raw ingredients. The highest RS amount was observed for Hi Maize, which kept 84% and 72% of the initial RS content in the model systems and cake, respectively. Only the cakes made with Hi Maize reached the criteria for the health claim related to the reduction of post-prandial glycemic response (European Union regulation). Finally, differences between the official and rapid methods were less significant in the cakes than in the model systems. • Digestibility of starch changes with baking conditions. • Heat treatment and high moisture decrease digestibility of starch. • Hi Maize was the most thermostable ingredient tested in model systems and cakes. • Digestibility of starch in reformulated cakes increased from theoretically expected. • Hi Maize cake formulation could bear the claim related to resistant starch content. [ABSTRACT FROM AUTHOR]

This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates. • Beta-glucan did not interfere in the probiotic viability. • Porridge with beta-glucan was more cohesive and firm food. • Similarity in color and thermographic behavior was observed for flours studied. [ABSTRACT FROM AUTHOR]

[Display omitted] • As the particle size decreased, %damaged starch of the pulse flours increased. • At a higher heating temp., pasting viscosities of pea and lentil flours decreased. • At a higher heating temp., gel hardness of lentil flours decreased. • Faba bean flours showed the highest viscosity and gel hardness upon 120 °C heating. • %Coarse particles (>100 µm) showed strong correlations with flour functionalities. Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e. , particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours. [ABSTRACT FROM AUTHOR]

[Display omitted] • Noodle had the best immersion resistance when wheat flour was post-ripened for 20–40d. • Wheat flour quality was improved and gluten protein aggregated during post-ripening. • Oxidation of free sulfhydryl promoted covalent cross-linking of gluten protein. • Dense gluten network contributed to improving the immersion resistance of noodles. To overcome the problem that takeaway noodles possessed poor immersion resistance, in this study noodles were prepared from post-ripened wheat flour, and changes in textural properties, protein components, and water status of noodles were determined. The firmness and tensile distance of noodles were gradually increased by 7.40%–35.88% when wheat flour was post-ripened for 20–40 d. Afterwards, noodle textural qualities were slightly decreased. Compared with control groups, contents of glutenin macropolymer (GMP) and disulfide bonds were significantly (p<0.05) increased and protein network was also more compact, whereas the Glutenin/Gliadin ratio and free sulfhydryl groups content were significantly (p<0.05) reduced. Contents of sodium dodecyl sulfate extractable protein (SDSEP) were reduced by 3.22%–6.23%. Meanwhile, the decrease in A 23 indicated that wheat flour post-ripening limited water-absorbing capacity of noodles during immersion. In conclusion, wheat flour post-ripening promoted the immersion resistance of noodles by inducing protein cross-linking, and the best post-ripening time was 20–40 d. [ABSTRACT FROM AUTHOR]

This study investigated the effects of subcritical water (SW) temperatures on the hydrolysis pattern and characteristics of hydrolysates prepared with strong rice (SR) and floury rice (FR). The characteristics of the hydrolysates were generally dependent on the rice cultivar in the SW temperature range of 150-250 °C, while the cultivar dependence was diminished at temperatures greater than 300 °C. Based on brix and reducing sugar content, an optimal production of rice hydrolysates was obtained at a SW temperature range of 200-250 °C. However, thermal conversion of sugar into acids, 5-hydroxymethylfurfural (HMF) and furfural was manifested at 250 °C. The rice hydrolysates prepared at 250 ∼ 300 °C had the highest antioxidant activity with strong umami intensity, but they suppressed the growth of prebiotics. Therefore, the present study demonstrated that controlling the SW temperature is crucial to improve rice hydrolysis efficiency and to regulate the physiological activity of the hydrolysates., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps. • Roasted buckwheat hull was used for wheat/rye bread enrichment. • The antioxidant capacity of the dough increased after sourdough fermentation. • Baking reduces the glutathione content and antioxidant capacity. • An increase of the phenolic acids after baking was observed. [ABSTRACT FROM AUTHOR]

A comparative analysis of chemical, functional, and digestive parameters was conducted on five new barley genotypes designed for food purposes, differing in starch type, β-glucans, and arabinoxylan content. Both whole and pearled grain flours were examined. Amylose exhibited positive correlations with least gelation capacity (r = 0.60), gelation temperature (r = 0.90), and resistant starch (r = 0.80). Waxy varieties showed greater water-holding capacity, viscosity, and rapid digestibility compared to normal and high-amylose varieties. Pearling (10%) decreased arabinoxylans by 48% and proteins by 7%, while increasing β-glucans by 8% and starch by 13%. Additionally, pearling improved viscosity and hydration parameters across varieties. This allowed normal and high-amylose genotypes to enhance their functional properties and nutritional value through increased β-glucan and resistant starch content. This exploration advances the understanding of barley's functional attributes for food industry and underscores the potential of pearling to augment consumer nutritional value and health-promoting properties. • Amylose is the main parameter that influences functionality of barley flours. • Waxy barleys display greater functionality than normal or high-amylose barleys. • Pearling enhances nutritional, functional and pasting values of barley flours. • High-amylose barleys exhibit slower digestion rates than waxy and normal varieties. • Pearling increase RS and decrease RDS in cooked barley flours. [ABSTRACT FROM AUTHOR]

Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn (i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing. [Display omitted] • Study underscores whole wheat and controlled sprouting for enhanced nutrition. • Research explores overlooked aspects in wheat sprouting. • Sprouting increased the phenylalanine-ammonia lyase activity levels of wheat. • The highest level of free glutathione was found in the raw wheat samples. • A reduction was observed in the free Asn level as a function of sprouting time. [ABSTRACT FROM AUTHOR]

Improving the freezing resistance of yeast in dough starters is one of the most effective methods to promote the healthy development of frozen dough technology. When the dough starter was composed of yeast, lactic acid bacteria and acetic acid bacteria, the microbial proportion was 10:1:5, and the ratio of wheat flour to corn flour was 1:1. The proline contents of the starters and the survival rates and fermentation capacity of yeast significantly increased compared with those of the starter composed of yeast and wheat flour only (P < 0.05). Laser confocal microscopy observation showed that the cell membrane damage of yeast obviously decreased. Low-field nuclear magnetic resonance method revealed that the water distribution state of starters changed. Adding corn flour and acetic acid bacteria to dough starter in appropriate proportions improves yeast freezing resistance. • AAB and corn flour could help to improve the freezing resistance of yeast. • Survival rates and fermentation capacity of yeast maintained well after freezing. • The cell membrane damage of yeast by freezing decreased in the new starter. • The proline content and water distribution state of new dough starter improved. [ABSTRACT FROM AUTHOR]

Some wheat-based foods require different doses of oil to moderate quality of dough during processing and the influence mechanisms remain unclear. Therefore, the effect of rapeseed oil addition on physicochemical characteristics and fine structure of dough and underlying mechanism were elucidated by rheometer, scanning microscope and molecular spectroscopic method. Results showed that compared with native dough (without exogenous rapeseed oil), the addition of rapeseed oil changed the fine structure, improved extensibility, but reduced viscoelasticity of the dough. Moreover, high addition especially 20 wt% oil (based on wheat flour) significantly changed gelatinization and retrogradation behaviors of the dough, whilst disrupted gluten network and increased random coil content (32.1%) of dough except that decreased its α-helix (21.2%), β-sheet (23.1%), disulfide bond (7.9 μmol/g) compared with native dough which were 16.3%, 29.2%, 33.1%, 11.0 μmol/g, respectively. Results in the study could provide a certain understanding for application of vegetable oils in wheat-based products. • The addition of oleic acid-rich rapeseed oil changed the extensibility of dough. • Increased oil addition can produce wheat dough with less elastic character. • The addition amount affected the degree of exogenous oil tailored dough properties. • Exogenous oil changed the secondary structure and disulfide bond content of gluten. [ABSTRACT FROM AUTHOR]

Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran – alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2–5 times, 3–9 times, and 6–19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran. [Display omitted] • Purple whole wheat flour was partitioned into fractions with distinct components. • Particle-specific properties were first linked to whole wheat flour fractionation. • Fractions were examined by trace elements, antioxidants and anthocyanins profiles. • Purple bread wheat bran was rich in anthocyanin, while high in Cr, Ni, Sr and Ba. • This study provides useful information for upcycling purple wheat side streams. [ABSTRACT FROM AUTHOR]

In our study, we explored how gluten's role during dough formation and thermal processing can mitigate the adverse effects of physical factors on product quality. We discovered that a gluten network with a gliadin/glutenin ratio of 5:5 effectively limits oil penetration into the dough's core. This particular ratio is found to reduce the exposure of hydrophobic groups due to the presence of hydrated β-sheet structures. In contrast, gluten networks with higher gliadin proportions than typical wheat gluten tend to be looser, leading to increased chromophore exposure and facilitating more oil absorption. These observations highlighted the complex link between changes in gluten structure, varying protein compositions, and oil content in fried dough sticks. This research provided a foundation for developing specialized low-fat wheat flour and improving the quality of fried dough products. [Display omitted] • Hydrated β-sheet structure linked to reduced hydrophobic groups in gluten. • A 5:5 gliadin/glutenin ratio in gluten network effectively limited oil penetration. • Gluten richer in gliadin was looser, exposing chromophores and absorbing more oil. [ABSTRACT FROM AUTHOR]

Alkylresorcinols are important biomarkers for evaluating whole wheat foods. However, their structures encompass a broad spectrum of homologs, making isolating and analyzing individual alkylresorcinol notably challenging. Herein, we synthesized highly selective molecularly imprinted polymers (MIPs) utilizing a facile and cost-effective precipitation polymerization method and 5-heneicosylresorcinol (AR C21:0) as the template molecule. Various crucial preparation parameters were systematically optimized, such as different porogens, functional monomers, imprinting ratios, and polymerization time. The polymers were characterized through scanning electron microscopy and Fourier transform infrared spectroscopy, and their adsorption performances were thoroughly evaluated. MIPs exhibited a notably enhanced adsorption capacity compared with that of non-imprinted polymers, reaching an optimal adsorption amount of 71.75 mg·mL−1 and imprinting factor of 2.02. Altogether, the synthesized MIPs showed superior affinity and selectivity for AR C21:0 , as confirmed by their selective extraction, suggesting their potential applications in the analysis, separation, and monitoring of AR C21:0 in whole wheat foods. [Display omitted] • Successful synthesis of MIPs based on 5-heneicosylresorcinol (AR C21:0). • Investigation into the preparation conditions and adsorption mechanisms of MIPs. • Demonstrated significantly enhanced adsorption capacity of MIPs compared to NIPs. • Superior affinity and selectivity of the obtained MIPs. • Application of MIPs for the selective extraction of AR C21:0 from actual samples. [ABSTRACT FROM AUTHOR]

The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2′-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product. • Applying 3D printing technology to fermented steamed bread making process. • The 3D printed samples had high active compounds and antioxidant activity. • The effects of piston and extrusion 3D printers on the samples were compared. • 3D printed black wheat flour can prepare antioxidant-rich health food. [ABSTRACT FROM AUTHOR]

• The production ratio of fatty acid hydroperoxide isomers differed among the cultivars. • A high 9-fatty acid hydroperoxide isomer ratio produced more unsaturated aldehydes. • Carotenoids inhibited the production of volatile compounds. The formation of volatile compounds affects the flavor of processed wheat flour products. Herein, the effects of the composition of fatty acid hydroperoxides and the differences in the antioxidant contents among wheat cultivars on the flavor of wheat flour products were clarified. For this purpose, the volatile compounds in wheat flour doughs, LOX activity, fatty acid hydroperoxide composition from fractionated LOX, and antioxidant content were analyzed. Norin61 exhibited a high LOX activity and 9-fatty acid hydroperoxide production. Unsaturated aldehydes derived from 9-fatty acid hydroperoxides contributed significantly to the volatile compound profile of Norin61. Moreover, the lowest lutein content was observed in Norin61 among the analyzed cultivars. The LOX activity and composition of the fatty acid hydroperoxides produced by LOX affected the production of volatile compounds, whereas carotenoids had a suppressive effect. This study provides useful information for product design with the desired flavor for developing various processed wheat flour products. [ABSTRACT FROM AUTHOR]

[Display omitted] • The states of ferulic acid and diferulic acid change during breadmaking process. • Ferulic acid was released in the early stage of fermentation. • Diferulic acid did not decrease by cleavage in early fermentation. • Ferulic acid bound to water-unextractable arabinoxylan increased in fermentation. Ferulic acid (FA), a phytochemical concentrated in wheat bran, influences structural characteristics of arabinoxylan (AX) and rheological properties of wheat dough. This study investigates the dynamic changes in FA and diferulic acids, closely associated with AX molecular weight, during the breadmaking process. FA predominantly exists in a tightly bound state within the arabinoxylan matrix, with a substantial increase in free FA content observed during the initial fermentation phase. Furthermore, this research identified four specific wheat-derived diferulic acids: 8–5′-DFA, 5–5′-DFA, 8-O-4′-DFA, and 8–5′-DFA (benzofuran form), tracking their variations throughout breadmaking. The notable upsurge in diferulic acid levels in the early fermentation stages suggests that the cleavage of ferulic acid moieties may not be the primary factor contributing to the reduction in AX molecular weight. Future investigations into the effects of FA and diferulic acids on arabinoxylan and wheat dough properties promise to enhance understanding of the intricacies of the breadmaking process. [ABSTRACT FROM AUTHOR]

[Display omitted] • Moisture content is vital for starch-lipid/protein interaction during heating. • Two gel textures appeared at different moisture levels: soft solids and pasty fluids. • Starch-lipid/protein interactions decreased starch digestion rate. Effects of heat treatment (100 °C) at different moisture content (13–70 %) on the structural, gelation and digestive properties of starch in real mung bean flour (MBF) systems are investigated. The results showed that the structural destruction of the starch, the starch-lipid complexion and starch-protein interaction were promoted with increasing moisture content. The starch-protein interaction was mainly driven by hydrophobic interaction forces, leading the increase of total phase transition enthalpy. Even though starch retained ordered structure after heating at 50 %–70 % moisture, the typical pasting curve almost disappeared. The less leached amylose to construct the continuous phase, and more flexible amylopectin swollen granules dispersed in the matrix may weakened the viscoelasticity of the gels. As a result, two distinct gel textures were presented: soft solids with good water-binding capacity (below 30 %) and pasty fluids (above 40 %). Starch-lipid/protein interactions were demonstrated to retard the digestion rate of starch during MBS gelatinization according to the two-stage first-order kinetic and LOS (logarithm of the slope) models. [ABSTRACT FROM AUTHOR]

[Display omitted] • The raw FF exhibited higher ash content, a*, b*, hue and chroma values than the FCF. • Level of phenolic acids, flavonoids and MRP augmented in FF and FCF upon roasting. • FAST index of FF and FCF increased upon roasting at 180 °C for 10 min. • Roasting improved OAC, WSI and antioxidant properties of FF and FCF. • Roasting (180 °C for 10 min) yielded better FCF in terms of MRP and nutrients. The study investigated and compared physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products (MRP) of flaxseed flour (FF) and flaxseed cake flour (FCF) upon dry-air roasting (DaR) of flaxseeds at 140, 160 and 180 °C for 5 and 10 min. This information on FF and FCF is limited and has considerable gaps. The raw FF exhibited higher fat, ash, antioxidant and functional properties while lower protein than the FCF. Upon increasing DaR conditions, the ash and protein increased in FCF and decreased in FF. DaR at 180 °C for 10 min augmented water solubility index, ΔE, MRP, free rutin and syringic acid, bound epicatechin, gallic acid and syringic acid while lowered moisture, L*, b*, hue, chroma, potassium, iron, selenium, emulsion indexes, caffeic acid, flavonoids and free resveratrol in FF and FCF. In conclusion, DaR improves phenolic profile, antioxidant properties, MRP, water solubility and oil absorption capacity of FF and FCF. [ABSTRACT FROM AUTHOR]

• Screening method developed for analyzing the total ergot alkaloids in wheat flour. • Ergot alkaloids in wheat were transformed into an individual compound by reduction. • Orbitrap-MS had exceptional linearity, sensitivity, and accuracy for wheat analysis. • Method validation demonstrated good recovery, matrix effects, and repeatability. The optimization screening methods for total ergot alkaloids in wheat extracts involve transforming them into a single compound, which is then analyzed via high-resolution Orbitrap mass spectrometry (Orbitrap MS). Orbitrap MS provides highly sensitive and accurate mass measurements, enhancing the selectivity and sensitivity of the analysis. Various hydrolysis and reduction methods have been investigated, and the use of superhydrides has emerged as the most effective method for transforming ergopeptine alkaloids. This study also focused on the epimerization of ergot alkaloids, particularly the differences between R - and S -epimers and their impact on the mass spectra. We validated our method by assessing the linearity, sensitivity, recovery, matrix effects, repeatability, and stability. The limits of detection and quantitation were set at 0.43 and 1.30 μg LSA/kg wheat, respectively. The proposed method offers a robust analytical approach for screening and quantifying total ergot alkaloids in wheat samples, addressing important concerns about their presence in food and feed. [ABSTRACT FROM AUTHOR]

• Electrohydrodynamic drying reduced energy consumption of drying by more than half. • Over-dried and PEF treated insects showed a 53.07% higher protein solubility. • PEF treated insects showed a 24.05% higher antioxidant activity. • EHD-dried and PEF treated insects showed a 25.87% lower histamine content. House crickets are expected to play a significant role in the future food sector. Electrohydrodynamic (EHD) drying offers an environmentally friendly alternative to conventional drying methods. Pulsed electric fields (PEF) is a non-thermal process that facilitates conventional processes. EHD was applied to house crickets with and without PEF pretreatment, and the effect of PEF and EHD on the quality of the insects was evaluated. PEF pretreatment positively affected the oven drying at 60 °C by reducing its duration and thus decreasing the energy consumption by 14.22%. Moisture removal of EHD was not sufficient to replace oven drying, but when combined with oven drying, the overall energy consumption was reduced by >50%. PEF processing also increased the protein solubility (53.07% higher than the respective control) and antioxidant activity (24.05% higher than the respective control) of the oven-dried samples and reduced the histamine content of the EHD-dried samples (25.87% lower than the respective control). [ABSTRACT FROM AUTHOR]

A sensitive and selective sensor for simultaneous detection of alkylresorcinols and ferulic acid was developed based on a colorimetric diazonium probe. [Display omitted] • A colorimetric diazonium probe for simultaneous detection of ARs and FA was developed. • Excellent sensing performance with good sensitivity and wide linear range was achieved. • This detection method can be applied to whole wheat flour with good accuracy. • Obvious visualization changes make the method potentially applicable to on-site detection. Rapid and simultaneous detection of Alkylresorcinols (ARs) and ferulic acid (FA) could evaluate qualities of commercial wheat products comprehensively and improving product quality. In this work, we have developed a colorimetric strategy for rapid and simultaneous detection of ARs and FA by using in-situ coupling reaction between analytes and diazotized small molecule probe in aqueous media. This strategy featured a rapid response, obvious color change, simple preprocessing, high sensitivity and selectivity. The limit of detection (LOD) can be as low as 0.244 μM and 0.5 μM for ARs and FA, respectively. The sensing mechanism was investigated by spectroscopy technique. Excellent practical application of this method was further confirmed to simultaneously monitor ARs and FA in real samples. The accuracy of the method could be reached to 95.0 % and 99.6 % for ARs and FA respectively. To our knowledge, this work firstly reported a sensor for ARs and FA simultaneous determination. [ABSTRACT FROM AUTHOR]

[Display omitted] • HMT changed the color, WAP, SP, and LF-NMR moisture distribution of beans and their starches. • HMT reduced peak viscosity, regenerates, increased thermal stability. • Rheological properties of doughs with HMT modified flour changed. • The digestibilities of HMT modified samples were varied based on RDS, SDS and RS. The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L *, b * and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours. [ABSTRACT FROM AUTHOR]

• Cooked naked oat flour (NOF) exhibits higher digestibility than wheat flour (WF). • Endogenous compounds inhibit starch and protein digestibility of both WF and NOF. • Removal of endogenous components changes the protein structure of WF and NOF. • Removal of endogenous nutrients changes the crystallinity from A- to V-type. Whole grains have garnered significant attention in the food industry due to their retained abundant nutrients when compared to refined grains. However, limited knowledge exists regarding the digestive behavior of starch and protein. This study compared the physicochemical properties and in vitro starch and protein digestibility of cooked whole wheat flour (WF) and naked oat flour (NOF), and evaluated the impact of endogenous components (protein, lipid, β-glucan, and polyphenol) on the physicochemical properties and digestibility of WF and NOF. The result indicated that the final hydrolysis rate of WF samples (starch: 23.2 %∼46.3 %; protein: 23.1 %∼63.0 %) was lower than that of NOF samples (starch: 32.1 %∼61.0 %; protein: 32.3 %∼63.6 %). The removal of different endogenous components led to improved digestibility of starch and protein in both WF and NOF. This study contributes to the understanding of the starch and protein digestibility of whole grains, consequently facilitating the development of whole grain products. [ABSTRACT FROM AUTHOR]

• Apple fiber preserved gluten structure via disulfide and non-covalent bonds. • Ice crystal damage was reduced by apple fiber-strengthening of the gluten network. • Water migration was restricted by apple fiber and delayed retrogradation of starch. • Apple fiber enhanced viscoelasticity of frozen dough to improve the baking quality. The effects of apple fiber on gluten structure and corresponding frozen dough quality during frozen storage were studied. The addition of 0.50% and 0.75% apple fiber effectively preserved gluten structure by inhibiting the breakage of disulfide bonds and promoting the formation of hydrogen bonds. Notably, the presence of 0.75% apple fiber increased the β-turn of gluten from 29.60% to 33.84%. Fiber-enriched frozen dough exhibited a smoother and more compact microstructure, but excessive fiber addition (more than 1.00%) had adverse effects. The freezable water content of frozen dough decreased as fiber addition increased. Correspondingly, the addition of 1.50% apple fiber resulted in a 56.08% increase in storage modulus, indicating improved viscoelasticity of the dough. Consequently, the addition of 0.50% and 0.75% apple fiber alleviated the quality deterioration of frozen dough bread in terms of larger specific volume, softer and more uniform crumb. [ABSTRACT FROM AUTHOR]

• Tropane alkaloids (TAs) can contaminate crops and food. • Buckwheat is vulnerable to tropane alkaloid contamination. • Hyoscyamine and scopolamine were determined in food using bidimensional chromatography. • TAs were extracted using solid-liquid extraction at low temperature. • TAs were not detected in Brazilian buckwheat flour (18 samples analyzed) In recent years, the monitoring of tropane alkaloids, specifically hyoscyamine and scopolamine, in food has become a pressing concern. This is due to increasing reports of food contamination with these compounds worldwide, raising awareness about the potential risks associated with their consumption. A novel method is proposed here for the determination of the sum of (+)-hyoscyamine, (–)-hyoscyamine, and (–)-scopolamine in buckwheat-based matrices, using solid-liquid extraction at low temperature and quantification by bidimensional chromatography coupled to tandem mass spectrometry. The validated method presented a linear response in the concentration range of 2.5–15 μg kg−1 (r > 0.99). The precision and accuracy were in the ranges from 0.8 to 11.0 % and from 96 to 103 %, respectively. The limit of quantification (LOQ) was 2.5 μg kg−1. No contamination was found at levels above the LOQ in any of the 18 samples analyzed (buckwheat flour, grains, and gluten-free mix). [ABSTRACT FROM AUTHOR]

Although wheat (Triticum aestivum L.) grain protein content is increased by shade stress, the relationship between the baking quality of wheat flour and protein composition and structure remains unclear. Here, we investigated the effects of shade stress on wheat flour protein composition and structure. The contents of the flour protein, α/β-gliadins and disulfide and hydrogen bonds were significantly increased by shade stress. Glutenins, UPP%, and β-sheet contents also increased, whereas that of α-helices decreased. Spearman correlations revealed that the flour protein content, Glu:Gli ratio, and disulfide, hydrogen, and ionic bonds can predict the specific volume and number of crumb cells in bread, whereas α/β-gliadins content can predict the crumb cell wall thickness and diameter of bread. Under shade stress, variations in protein composition and structure help increase the specific volume and crumb cells number and decrease crumb cell wall thickness and diameter of bread, ultimately leading to improved baking quality., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This research investigates the dynamic alterations that occur in protein molecular structure during the fermentation process of feed. Fourier transform infrared spectroscopy (FTIR), coupled with deconvolution, second derivative and curve-fitting methodologies, was employed to comparatively analyse the protein molecular structures in fermented feed. At the 48-h fermentation mark, the α-helix and β-sheet contents reached their peaks, while the random coil and β-turn contents were at their lowest. Simultaneously, the β-sheet/α-helix ratio was minimized. FTIR spectroscopy emerged as a comprehensive tool, revealing the nuanced changes in molecular structure throughout the fermentation process of corn-soybean meal feed. When integrated with spectral quantitative analysis, it provides a novel perspective for evaluating the nutritional value of fermented feed., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The qualities of wheat dough are influenced by the high-molecular-weight glutenin subunits (HMW-GS), a critical component of wheat gluten protein. However, it is still unknown how HMW-GS silencing affects the aggregation characteristics of dough. Two groups of near-isogenic wheat were used to study the effects of HMW-GS silencing on dough aggregation characteristics, dough texture characteristics, and dough microstructure. It was observed that the content of gliadin in LH-11 strain significantly increased compared to the wild-type (WT). Additionally, the amount of glutenin macropolymer and the glutenin/gliadin both decreased. The aggregation characteristics and rheological characteristics of the dough in LH-11 strain were significantly reduced, and the content of β-sheet in the dough was significantly reduced. The HMW-GS silencing resulted in a reduction in the aggregation of the gluten network in the dough, which related to the alteration of the secondary and microstructure of the gluten., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

[Display omitted] • Radio frequency explosion puffing reduced pasting viscosities and digestibility. • Crystalline structure and protein's secondary structure were changed after treatment. • Protein, lipid and resistant starch content increased after treatment. • Radio frequency explosion puffing caused aggregation of small particles. • Radio frequency explosion puffing destroyed hydrogen bonds. Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56–1.28 % and 0.23–0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm−1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm−1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04–11.12 % and rising slowly digestible starch content and resistant starch content by 4.02–4.89 % and 2.77–3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids. [ABSTRACT FROM AUTHOR]

• Indentations and pores were observed on fermented waxy and non-waxy starch granules. • Amylose contents first decreased then increased with fermentation. • Gelatinization temperatures were decreased by fermentation. • Peak and final viscosities were decreased by fermentation. • Hardness of waxy and non-waxy starch gels was affected by fermentation differently. A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus , Lactobacillus fermentum , and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch. [ABSTRACT FROM AUTHOR]

• Starchy kiwi flour (SKF) was obtained by compound enzyme method. • Compared with traditional starch, SKF showed higher swelling power and lower setback. • Compared with traditional starch, SKF showed a higher antioxidant capacity. • SKF is not easily hydrolyzed by enzymes and helps stabilize postprandial blood sugar. The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63–80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43–4.28), transparency (0.68–1.11%) and setback value (0.20–1.73 Pa·s) and a higher swelling power (9.42–15.02 g/g) and hot paste viscosity (1.73–2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19–73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Substituting wheat flour by native starch reduces starch digestibility in cookies. • Starch in sugar-snap cookies is not completely gelatinised after baking. • Starch digestibility in sugar-snap cookies increases with dough water content. • Higher water retention of native starch affects dough spread and cookie texture. An I-optimal response surface experimental design revealed impacts of dough moisture content (DMC, 14–22%) and level of wheat flour substitution (10–50%) by wheat gluten and one of six different native starches [wheat, (waxy) maize, rice, potato, pea] on sugar-snap cookie starch thermal properties, in vitro starch digestion, dough and cookie hardness and spread ratio. Increasing DMCs from 14 to 22% increased the cookie starch digestion rate constants of each starch source used. A linear increase of the constant by 25–30% across the 14 to 22% DMC range for all starches was predicted and validated. That cookie spread and hardness were related to the water retention capacity of the native starches used suggested that they underwent limited changes during baking. For each starch examined, formulations were optimized to lower in vitro starch digestion rate and extent, and cookie hardness, while maximizing dough spread ratio. [ABSTRACT FROM AUTHOR]

[Display omitted] • Wheat aleurone reduced lipid digestion rate more than wheat flour. • Wheat aleurone promoted aggregation and flocculation of lard oil/water emulsions. • Wheat aleurone can adsorb lipid droplets to increase steric hindrance thereby inhibiting lipolysis. • Wheat aleurone can be used to development of functional foods. Dietary wheat aleurone has been shown to affect lipid metabolism and reduce the incidence of obesity. However, the underlying mechanisms are not fully understood. This work aimed to investigate how whole wheat aleurone affects lipolysis during the whole digestion process in vitro. The physicochemical and microstructural changes and the lipolysis kinetics of different lard emulsion mixtures were determined. The results showed that the lipolysis rate and degree are inversely proportional to the amount of wheat aleurone. Wheat aleurone and flour promoted the aggregation and flocculation of lipid droplets by increasing the viscosity. More importantly, the dietary fibers released from aleurone digestion can reduced the binding of lipase to lipid droplets by adsorbing lipid droplets to increase the steric hindrance effect. These results provide a better understanding of how whole grains affect lipid digestibility and will further contribute to the development of functional foods and the improvement of individual health. [ABSTRACT FROM AUTHOR]

[Display omitted] • Higher protein and fat contents in quinoa or amaranth snacks compared to wheat ones. • Quinoa snacks showed lower SFA contents and the highest UFA contents. • Discriminant model classify snacks according to the vegetable and seed flours. • CDA multivariate showed that flour is the most influential grouping variable. Consumers demand food products that can impact positively health. Those made from quinoa or amaranth flours could meet these expectations. Thus, the main goal of this work was to evaluate the nutritional composition of easy-to-eat snacks combining red pepper, carrot, or zucchini with quinoa or amaranth flours, well-recognized superfoods. In addition, these were compared with snacks incorporating wheat flour, a widely used conventional cereal. The results showed higher protein content in quinoa or amaranth snacks. The snacks with quinoa showed lower saturated fatty acid contents and the highest contents of unsaturated fatty acids. Furthermore, the discriminant model obtained could be used as a powerful predictive model to classify the samples according to the vegetable and flours used. Besides, the canonical discriminant analysis showed that the most influential grouping variable was the flour rather than the vegetable. [ABSTRACT FROM AUTHOR]

[Display omitted] • Allulose and kestose were applied as a sugar alternative in a cookie system. • Kestose led to lower water mobility than allulose, delaying starch gelatinization. • Delayed gelatinization lowered pasting/thermo-mechanical properties of wheat flour. • Kestose was more feasible to replace sucrose in terms of cookie quality attributes. The effects of different sweeteners on the physicochemical properties of soft wheat flour were investigated mainly in terms of thermal, rheological, and water mobility features, and their feasibilities as an alternative to sugar were evaluated in the cookie system. Kestose significantly reduced the solvent retention capacity of wheat flour, followed by sucrose, fructose, and allulose. Thermal analysis showed that the sucrose and kestose distinctly led to an increase in the gelatinization temperature of wheat flour, which was explained by lower T 2 relaxation times. In addition, the pasting viscosities and thermo-mechanical properties of wheat flour containing kestose became lower compared to allulose, and these differences were morphologically confirmed by the real-time microscopic measurements during heating. Furthermore, when the sweeteners were incorporated into the cookie formulations, kestose played a positive role as a sugar replacer in the cookie system by presenting a comparable spread factor, texture, and color to cookies with sucrose. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasonic treatment decreased molecular weight and viscosity of AX. • WUAX induced single arrangement of gluten protein structure. • Increasing ultrasonic duration alleviated the destructive effect of AX on gluten. • Increased AX content aggravated the weakening of gluten network. This study aims to the effect of arabinoxylan (AX) on gluten quality. Ultrasonic treatment is utilized to degrade water unextractable arabinoxylans (WUAX) from wheat bran, which obtains three molecular weights of AX. The results indicate that the shear viscosity and particle size of AX were decreased and the ζ-potential was increased after ultrasonic treatment. Analysis of the gluten shows that the free SH of gluten with 6% WUAX, SAX10, and SAX30 (ultrasound duration for 10 min and 30 min) was increased by 51.9%, 48.1%, and 17.0%, respectively, whereas the free SH of 2% SAX30-gluten was increased by 19.8%. Furthermore, WUAX impaired the viscoelasticity properties of gluten, while SAX30 improved the viscoelasticity of gluten. WUAX induced the open, fragile, and discontinuous structure of gluten. On the contrary, SAX30 promoted the formation of the compact and regular gluten structure. Overall, ultrasonic as a non-chemical treatment could be used to improve the quality of whole-wheat foods. [ABSTRACT FROM AUTHOR]

• Wheat, spelt, rye, all refined/whole, plus einkorn, amaranth, emmer, oat flours studied. • Porcine pancreatic and human salivary α-amylase was used for simulated digestion. • Glucose, maltose and maltotriose were released from hydrothermally treated flours. • Saccharide release of whole grain products was lower, with attention on rye. • HPTLC method with all-in-one on-surface digestion (HPTLC–nanoGIT–FLD) was validated. The susceptibility of hydrothermally treated flour products to amylolysis was studied. The human salivary α-amylase and porcine pancreatin enzyme mixture containing α-amylase were used on-surface to investigate the release of glucose, maltose, and maltotriose. On the same adsorbent surface (all-in-one), their high-performance thin-layer chromatography separation and detection via selective chemical derivatization was performed. For the first time, the all-in-one nanoGIT system was studied quantitatively and validated for the simulated static oral and intestinal on-surface amylolysis of ten different hydrothermally treated flours and soluble starch. Differences were detected in the digestibility of refined and whole flours from wheat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat. Amaranth released the lowest amount of saccharides and spelt the highest in both oral and intestinal digestion systems. The results suggest that consumption of whole grain products may be beneficial because of their lower saccharide release, with particular attention to rye. [ABSTRACT FROM AUTHOR]

• The ability of olivetol to trap malondialdehyde (MDA) in crackers was studied. • Control crackers had more MDA than olivetol-containing crackers. • MDA reduction was parallel to the formation of MDA-olivetol adducts. • MDA-olivetol adduct formation also contributed to formaldehyde trapping. • Olivetol, and analogous m -diphenols, contribute to toxic aldehyde removal in foods. This study was undertaken to investigate the malondialdehyde-trapping ability by m -diphenols and the consequent decrease of malondialdehyde in foods. Olivetol was added to crackers, which were prepared with wheat flour and either oxidized or fresh sunflower, linseed, and camelina oils. When crackers were prepared with oxidized oils, olivetol-containing crackers contained less malondialdehyde (∼30%) than control crackers. This decrease of malondialdehyde content was parallel to the formation of malondialdehyde-olivetol adducts (250–1300 ng/g). When fresh oils were employed, storage produced more malondialdehyde (300–700%) in control than in olivetol-containing crackers. This decrease of malondialdehyde content was also parallel to the formation of malondialdehyde-olivetol adducts (10–90 ng/g). In both cases, the formation of adducts required the contribution of either formaldehyde or acetaldehyde. Obtained results suggest that olivetol not only removed malondialdehyde, but also short chain aldehydes, therefore contributing to the decrease of the content of these toxic aldehydes in phenolic-enriched crackers. [ABSTRACT FROM AUTHOR]

45% is the preferred substitution rate of chestnut flour as it improves the nutritional and maintains storage quality of chiffon cake. [Display omitted] • Chestnut flour improved the nutritional and storage properties of chiffon cake. • Cake with 45% and 50% substitution rate had lower predicted glycemic index. • Acetate/propionate ratio and F/B value were significantly decreased. • The relative abundance of propionate and butyrate producing bacteria increased. • Substitution rate of 45% induced higher free water retention and resilience. Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40–55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05–57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Extrusion treatment significantly improves the instant properties of yam flour. • Extrusion mainly leads to the degradation of total starch and amylopectin. • The long- and short-range crystal structure of yam flour was disrupted via extrusion. • After extrusion, the yam flour formed an amylose–lipid complex. • Lower feed moisture is more conducive to the improvement of instant properties. Extruded yam flour was prepared at different feed moisture to improve its instant properties. The water solubility index (WSI) and water absorption index (WAI) were used to compare the instant properties of yam flour. Their chemical compositions, particle size distribution, crystalline structure, and microscopic forms were also analyzed to assess the effects of feed moisture on the instant properties of yam flour. We found that extrusion significantly improved the instant properties of yam flour, while the WSI value increased from 29.50% to 71.86% and the WAI value decreased from 387.88% to 228.06% with decreased feed moisture. Extrusion led to the degradation of total starch and amylopectin, and the contents of soluble substances increased markedly. Extrusion destroyed the granular and crystalline structures, which were reconstituted as amylose–lipid complexes with a significant decrease in relative crystallinity. Increasing the feed moisture was beneficial to the flow and color retention, while lower feed moisture was more favorable to enhance the instant properties. [ABSTRACT FROM AUTHOR]

• Unfermented lentils and quinoa showed a low volatile profile. • Solid-state fermentation with P. ostreatus clearly increases the volatile profile. • Fermentation provides sweet, grassy/green, and cocoa odor to fermented foods. • Hot air drying reduces volatile amounts but maintains higher principal compounds. • Fermented white quinoa flour is the greatest odour and diversity of compounds. Solid-state fermentation reportedly improves the nutritional and sensory properties of legumes and pseudocereals. This study examined changes in the volatile profile using HS-SPME-GC–MS of two varieties of lentil and quinoa flour fermented with Pleurotus ostreatus and dried using hot-air drying and lyophilisation. Fermentation significantly increased the volatile profile. Pardina lentil flour showed a 570% increase in its volatile profile, and 10 compounds were created. In white quinoa, the total area rose from 96 to 4500, and 30 compounds were created. Compounds such as 1-octen-3-ol, benzaldehyde, 3-octanone and hexanal were generated during fermentation, providing a sweet, grassy, cocoa flavour. Hot-air drying led to decrease of over 40% in total peak area. Dried fermented flour retained higher levels of compounds that provide a sweet, cocoa aroma. Air-drying temperature had no significant influence on the volatile profile. This a allows the inclusion of these flours in a wide variety of food products. [ABSTRACT FROM AUTHOR]