The aim of the study was to investigate the arabinoxylan (AX) content, yield, recovery and enrichment factors of milling fractions obtained from short- and long-flow milling from biofortified (+) and non-biofortified (−) oats cv. Haskara by determining the monosaccharide components besides dietary fibre and mineral contents.

Quality protein maize (QPM) has abundant γ-zein, which crosslinks itself and other zeins through disulfide bonding. The work aims to develop zein bioplastics with better functionality by using QPM zein. Physical properties of cast QPM zein films from QPM maize were compared with zein films from regular maize types and commercial zein, all without added plasticizers.

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.

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.

During the hot-air drying process of corn kernels, excessive stress can cause cracks to develop. For this reason, it's essential to identify the optimum parameters that can minimize stress during hot-air drying.

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.

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).

Brosimum alicastrum seeds have been a common indigenous food source from southern Mexico to Bolivia for centuries. Yet, information on how roasting affects the nutrition of baked goods made from this seed powder is lacking. A study was conducted to determine nutritional properties of raw and roasted B. alicastrum seeds and sugar snap cookies made from composite flour with equal quantities of wheat and B. alicastrum seed.

For control of bread quality to achieve high loaf volume and uniform crumb structure, gas bubble dynamics in dough needs to be better understood throughout different breadmaking processes. The objective of this review was to establish a solid theoretical basis on how flour type, water and salt content, and mixing conditions affected the incorporation, evolution and stabilization of gas bubbles in a dough.

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.

The presence of antinutritional compounds such as tannins reduce the nutritional benefits in sorghum. Hence, the major objective was to evaluate the differences in grain quality and physical parameters in 254 tannin and non-tannin accessions in a diverse set of sorghum association panel.

Hulled wheat varieties and immature grains are seen as interesting raw materials in the production of grain-based products. More research is needed on the quality, functional and nutritional properties of einkorn and immature wheat products, which are processed and consumed by many societies under different names. This study was carried out to evaluate the physical and nutritional properties of einkorn bulgur and firik (bulgur produced from immature wheat) samples sold in the market.

This study investigated the effect of heat-moisture treatment (HMT) and pre-gelatinization (PG) on the physical, mechanical, barrier, and optical features of films based on starch extracted from the Pakistani well-known variety “Basmati rice.” The thermal disintegration of granules was indicated by Scanning Electron Micrographs for HMT film.

The effects of superheated steam (SS) processing conditions on physicochemical properties and edible qualities of highland barley (HB) grains are still not clear enough. The storage stability of SS treated HB grains is also need to be verified through long-term storage. Effects of SS treatment on physicochemical, edible and storage properties of HB grains were investigated.

Delayed harvest of spring wheat is a common occurrence in the Northern Great Plains region of North America, especially western Canada, as a result of inclement weather. This can have negative impacts on the yield, grade, and quality of wheat leading to financial loss for farmers and processing complications along the value chain. The objective of this study was to investigate the effects of delayed harvest on wheat quality, gluten strength, and gluten protein composition about which little is known. Four leading varieties of Western Canadian hard red spring bread wheat were grown in replicated trials at four locations, involving four harvest dates from physiological maturity to 6 weeks thereafter.

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 use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end-use quality and bread-making performance of wheat flour and wheat flour-BSG blends. Reliability of prediction was verified by a baking test.

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.

Quinoa was suggested to substitute in noodles with positive effects of cardiovascular disease, metabolic, and gastrointestinal systems. However, quinoa fresh noodles were hard to preserve but constrain industrial production. The deteriorative changes in the quality and relative parameters of quinoa fresh noodles (QFN) at 25±1°C are lacking and needed to investigate.