The objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid, 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.

Volatile organic compounds (VOCs) are considered biomarkers for the metabolic activities of biological entities. This work analyzed the impact of storage period and temperature (5, 25, and 45°C) on the VOC profile of pearl millet grains stored for 120 days through headspace gas analysis using solid-phase-microextraction-gas-chromatography-mass spectroscopy (SPME-GC-MS).

While there are a few studies examining the impact of isolated starch A and B granule preparations on cereal end product quality, there is limited information about the effect of genotypic variation in B granule content in starch on pasta technological properties and pasta in vitro starch digestion. Crosses were made between a durum variety Yallaroi and a low and high B-granule dicoccoides accession and the resulting population evaluated in field trials for starch B-granule content (S-BG) and selections made for more detailed analysis.

Although the gelatinization property of isolated rice starch has been investigated in terms of its relationship to starch fine molecular structures, it remains unclear how these structures determine the gelatinization property of rice flour. The gelatinization properties of 10 rice flours with varying chain-length distributions were thus studied.

High levels of deoxynivalenol (DON) contamination in foods can raise health risks for enterohepatic diseases. Here we report our investigation into the trichothecenes (DON, 3-acetyl-deoxynivalenol, 15-acetyl-deoxynivalenol), zearalenone (ZEA) and nivalenol (NIV) showing in the wheats-processed noodles in Shandong, China (2019–2020).

Targeting the problems, like various residual pesticides, the high interference of sample matrix and the slow detection speed, this work studied the rapid screening method of multipesticide residues in rice by taking bensulfuron-methyl, propanil and cypermethrin as examples.

There is considerable interest in kafirin, sorghum prolamin, as a bioplastic material because it apparently produces bioplastics with superior functional properties. This review evaluates the evidence, focussing on research directly comparing the properties of kafirin bioplastics (films and elastomers) with those from zein and gluten.

Rice is a staple food for half of the world's population and plays an important role to deliver several micronutrients including B vitamins to humans. The present investigation was carried out to detect some B vitamins and estimate their concentrations in 309 traditional indica rice landraces, compared with three modern rice varieties predominantly available in the Indian market.

Black rice is limited due to factors such as low solubility, difficulty to disperse, and high viscosity. The aim of the study is to overcome these shortcomings and improve their practicability in various industrial applications. The effects of germination and microwave on the physicochemical, functional properties, and solubility of black rice powder were compared.

As the interest in use of waxy wheat in food applications continues to grow, it is important to fully understand characteristics of waxy wheats. To the best of our knowledge, there was no previous study reporting a complete characterization of commercial waxy wheats developed in China, especially properties of wheat kernels, dough, wet milling, gluten, and starch. To promote the industrial utilization of waxy wheat, four Chinese commercial waxy wheats were collected and characterized.

The nutrient content, antioxidant status, yeast fermentation ability, and sensory aspects of baked goods may be impacted by the inclusion of different forms of fiber in the formulation. The main goal of this study was to assess the effects of adding burdock root flour (BRF) as an ingredient in bread baking. Therefore, BRF was used in place of 3%, 6%, and 9% of wheat flour to test its effect on yeast fermentation and the structure and quality of bread.

Glabrous canaryseed flour is a novel ingridient with potential uses in the food industry. The objective of this study was to characterize and compare the physicochemical and functional properties of canaryseed (Phalaris canariensis L.) flours of the glabrous (without spicules) CDC Togo variety (whole and white flour, T and TW, respectively) and a traditional commercial variety (CW, white flour).

To enhance the utilization of pulse ingredients, greater knowledge of the effect of infrared (IR) processing on protein and starch nutrition is needed. The current study investigated the use of tempering (20% vs. 30% moisture) with IR heating (120°C vs. 140°C) to improve the nutritional value of two commercially important pulses: green lentils and yellow peas.

Modification of plant proteins is often required to make them suitable substitutes for animal proteins in food applications. The effects of fermentation on the quality and functional properties of pea protein-enriched flour (PPEF) were evaluated in this study. PPEF was fermented by Aspergillus oryzae, Rhizopus oryzae, Rhizopus oligosporus, Lactobacillus plantarum, and Bacillus subtilis strains using solid-state and submerged fermentation (SSF and SmF, respectively).

The enrichment of foods with insect proteins has gained interest; however, more research is needed to understand how different insect protein functionalities impact food systems. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting, and dough development characteristics of bread dough and on the end-product characteristics of bread.

Chickpea is an essential legume, a staple food in many cultures, and contains nutrients with potential health benefits. The chickpea water/aquafaba (CPW) leached out after cooking is usually discarded, which may potentially have significant anticancer and other health-beneficial properties. This study compared the in vitro bioactivity of CPW with chickpea polyphenol extract (CPPE) to evaluate its impact on pathways of colorectal cancer progression and development.

In this centenary year of Cereal Chemistry, it is interesting to reflect on key steps in the evolution of the journal since it was first published by the American Association of Cereal Chemists (AACC) in 1924. Initially the purpose of the journal was to record the business of AACC meetings, to publish papers delivered at those meetings, and to report on research to develop analytical methods for cereal chemistry. Until 1990, members of AACC were given preference to publish in Cereal Chemistry, and papers from other scientists were only accepted if space permitted. Probably the most important step in the evolution of the journal occurred in 2017, when the Cereals & Grains Association (formerly AACC, then AACC International) decided to publish Cereal Chemistry in partnership with Wiley. This decision led to greatly enhanced reach, profile, and impact of Cereal Chemistry, as reflected in the diversity of countries of origin of submissions and the large increase in access to individual articles by downloads. Cereal Chemistry is acknowledged as a major, international agri-food journal for publishing the latest research on a wide range of topics relating to grain science and its applications in foods, feed, and industry. The membership of the Editorial Board is also more diverse now, and my appointment as the 14th Editor-in-Chief is the first from outside North America. For the record, the following is the complete list of Editors-in-Chief of Cereal Chemistry: C. H. Bailey, University of Minnesota, USA (1924–1930) D. A. Coleman, U.S. Department of Agriculture, USA (1931–1938) M. J. Blish, Agricultural Experiment Station, Lincoln, NE, USA (1939–1943) W. F. Geddes, University of Minnesota, USA (1944–1962) K. A. Gilles, North Dakota State University, USA (1963–1967) W. G. Bechtel, American Institute of Baking, USA (1968–1977) P. E. Ramstad, American Maize Products Co., USA (1978–1984) Y. Pomeranz, Kansas State University, USA (1985–1992) J. J. Warthesen, University of Minnesota, USA (1993) V. F. Rasper, University of Guelph, Canada (1994–1999) J. M. Faubion, Kansas State University, USA (2000–2001) R. C. Hoseney, Kansas State University, USA (2002–2012) C. F. Morris, USDA-ARS-WWQL, USA (2013–2015) L. Copeland, University of Sydney, Australia (2016–current). One of my objectives going forward is to encourage the submission of more topical review articles. Hence, I invited a series of Centenary Reviews from eminent grain scientists; three of these distinguished reviews have already been published in Volume 100, and others will be published in subsequent issues. It is also noteworthy that among the many excellent papers published so far in Volume 100 of Cereal Chemistry, there are seven other reviews on the following topics: the chemistry of wheat gluten; contribution of glutenin and puroindoline proteins to wheat grain quality; advances in the development of multigrain bread; substitution of sugar with xylitol and maltitol in cakes; increasing whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children; and biotechnological approaches to improving aromas and flavors of legume-derived food products. I commend these excellent articles to you. I see my role as Editor-in-Chief as a facilitator, rather than a gatekeeper, for publishing high-quality research that connects with a broad readership. I look forward to reading submissions from your research and to making the experience of publishing in Cereal Chemistry rewarding and enjoyable.

Yellow peas (Pisum sativum L.) are preferred for protein isolation. We characterized 21 yellow pea genotypes grown at Fairfield and Pullman, Washington in 2020 and 2021. To evaluate yellow pea genotypes for agronomic and quality traits across environments, data were collected on seed, flour, protein isolate, and starch-rich byproducts.

Value-added utilization of pulse flours faces challenges related to their functionality in many food applications. The present research assessed the use of infrared heating (120°C vs. 140°C) tempered (20% vs. 30% moisture) green lentil and yellow pea seeds as a means of tailoring their functional properties.

Starch-lipid complexes prepared by using partially gelatinized starch were more helpful in reducing the digestibility of starchy foods. Wet grinding (WG) could improve grinding homogeneity and avoid dust explosions. Moreover, as an excellent plasticizer, water could promote the movement of starch molecules during grinding. Therefore, this paper investigated the effect of WG on the structure and properties of corn starch with and without lauric acid. And the formation mechanism of starch-lipid complexes under WG was explored.