• Issue

    Cereal Chemistry: Volume 100, Issue 5

    1027-1214
    September/October 2023
Previous Issue|Next Issue
Export Citation(s)Download PDF(s)

ISSUE INFORMATION

Free Access

Issue Information

  • Pages: 1027-1030
  • First Published: 27 August 2023

REVIEW

Open Access

The entrainment and evolution of gas bubbles in bread dough—A review

Xinyang Sun,  Martin G. Scanlon,  Michael T. Nickerson,  Filiz Koksel, 
  • Pages: 1031-1047
  • First Published: 13 July 2023

RESEARCH ARTICLES

Characterization of four commercial waxy wheats developed in China

Zhonghua Gu,  Xiaojun Li,  Renyong Zhao,  Junwei Feng,  Hongxin Jiang, 
  • Pages: 1048-1058
  • First Published: 17 May 2023

Preparation of starch-lipid complexes under wet grinding and its mechanism analysis

Ying Dong,  Fu Xing,  Yangyong Dai,  Hanxue Hou,  Wentao Wang,  Bin Wang,  Hui Zhang,  Cheng Li, 
  • Pages: 1059-1070
  • First Published: 31 May 2023

Changes in the quality and protein structure of steamed bread under different quick-frozen temperatures

Jie Zeng,  Qingyang Shi,  Keke Liang,  Heng Wang,  Haiyan Gao, 
  • Pages: 1071-1079
  • First Published: 31 May 2023

Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes

Hellie Gonu,  Ulaiwan Withayagiat, 
  • Pages: 1080-1091
  • First Published: 05 June 2023

Solid-state and submerged fermentation effects on functional properties of pea protein-enriched flour

Barkhas Batbayar,  Yuriy Kryachko,  Michael T. Nickerson,  Darren R. Korber,  Takuji Tanaka, 
  • Pages: 1092-1105
  • First Published: 06 June 2023

Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics

Yuhang Wan,  Xinyu Yuan,  Jia Liu,  Ding Zhang,  Zhengyong Zhang,  Min Sha, 
  • Pages: 1106-1113
  • First Published: 07 June 2023

Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid-phase microextraction–gas chromatography–mass spectrometry

Shilpa S. Selvan,  Debabandya Mohapatra,  Adinath Kate,  Abhijit Kar,  Bharat Modhera, 
  • Pages: 1114-1122
  • First Published: 07 June 2023
Open Access

Evaluation of physicochemical and sensorial properties of gluten-free boza formulated with chia and quinoa flours

Ali Göncü,  Yasemin Kuzumoğlu,  Aslı Y. Vardin,  İlyas Çelik,  Ayşe D. Karaman, 
  • Pages: 1123-1131
  • First Published: 22 June 2023

Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time

Zinan Wang,  Shan Liang,  Min Zhang, 
  • Pages: 1132-1143
  • First Published: 09 July 2023

Mycotoxin monitoring in Shandong province, China reveals health risks for enterohepatic diseases shifted from environment to diet: Deoxynivalenol, zearalenone and nivalenol in noodles (2019–2020)

Xinglan Duan,  Yifan Zhang,  Fenghua Li,  Wei Li,  Fangfang Chen,  Fengjia Zheng,  Tonghui Ming,  Zhen Peng,  Zhenyu Zhao,  Dan Ye,  Jia-Sheng Wang,  Xiulan Zhao,  Jun Zhou, 
  • Pages: 1144-1155
  • First Published: 11 July 2023

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Newton C. Santos,  Raphael Lucas J. Almeida,  Maria Monique T. Saraiva,  Virgínia M. de A. Silva,  Francisca M. de Sousa,  Thalis L. B. de Lima,  Raniza de O. Carvalho,  Mailson G. Gonçalves,  Eugênia T. de V. Silva,  Anastácia Maria M. C. N. André,  Amanda P. da S. Nascimento,  Manoel T. Leite Filho, 
  • Pages: 1156-1172
  • First Published: 11 July 2023

Characteristics of dough prepared with coconut oil

Kaho Nemoto,  Fumiyuki Kobayashi,  Sachiko Odake, 
  • Pages: 1173-1179
  • First Published: 14 July 2023

Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low-protein sponge cake

Neda Karimi,  Hajar Abbasi, 
  • Pages: 1180-1191
  • First Published: 19 July 2023
Open Access

A research on milling fractions of biofortified and nonbiofortified hull-less oats in terms of minerals, arabinoxylans, and other chemical properties

Oguz Acar,  Marta S. Izydorczyk,  Tricia McMillan,  Mustafa Atilla Yazici,  Aydin Imamoglu,  Ismail Cakmak,  Hamit Koksel, 
  • Pages: 1192-1202
  • First Published: 21 July 2023

Soft-textured wheat with high protein content and strength is suitable for making hot-press tortillas

Fengyun Ma,  Byung-Kee Baik, 
  • Pages: 1203-1214
  • First Published: 27 July 2023