Search Results (1,213)

Oat is increasingly recognized as a valuable cereal due to its favorable nutritional profile and potential application in functional foods. This study aimed to provide an integrated nutritional and technological evaluation of black oat (Avena strigosa) and white oat (Avena sativa L.) cultivars Ovidiu, Jeremy, and Sorin, grown under uniform conditions. The chemical composition was assessed by determining proteins, lipids, total mineral and polyphenol contents. Macro- and microelement profiles (Ca, Mg, K, Na, Fe, Mn, Cu, Ni, and Zn) were quantified by atomic absorption spectrometry (AAS), while the technological suitability of black oat flour for bakery applications was evaluated using Mixolab analysis and bread quality parameters. Additionally, Fourier-transform infrared (FTIR) spectroscopy was applied to investigate structural features associated with β-glucans in the oat samples. The results showed that protein content ranged from 12.39 to 13.48%, while lipid content varied between 3.24 and 4.64%. Significant differences were observed in mineral composition among the analyzed samples. Black oat showed a balanced mineral profile, characterized by high levels of K, Mg, Mn, Zn, and Ni, confirming its classification as a mineral-rich cereal, while the Ovidiu cultivar generally presented the lowest concentrations for most elements. Mixolab results revealed that the partial substitution of wheat flour with black oat flour significantly influenced dough rheological behavior, particularly in terms of protein weakening and starch gelatinization, without severely affecting dough stability when applied at moderate inclusion levels. Bread quality evaluation demonstrated acceptable crumb elasticity, porosity, and height-to-diameter ratios, supporting the feasibility of incorporating black oat in bakery products. FTIR analysis revealed characteristic absorption bands associated with β-glucans, supporting their presence and structural integrity in both black oat and cultivated varieties. Overall, this study demonstrates that both black oat and selected oat cultivars represent valuable raw materials for functional food applications, offering enhanced nutritional profiles and suitable technological performance. The combined use of compositional, rheological, and spectroscopic analyses provides a comprehensive approach for evaluating oat-based ingredients in the context of modern cereal science. Full article

Wheat end-product quality results from complex interactions among protein, starch, and fiber, further complicated by genetic and environmental variability, especially in commercial samples composed of multiple varieties from diverse regions. Eighteen composite samples of hard red spring wheat (HRSW) were prepared from 755 field samples to simulate commercial grain blending. These composites were analyzed to evaluate the influence of flour composition on product quality. A wide range of flour compositional properties was analyzed and associated with dough and end-product quality traits, as measured by GlutoPeak, Rapid Visco Analyzer, Farinograph, Extensograph, Alveograph, and loaf baking. The results indicated that dough and bread quality are not determined by protein or gluten content alone, but that protein, starch and fiber composition and structural variations play a crucial role. Flours with higher proportions of high-molecular-weight glutenin (HMW-GS) fractions, particularly those rich in Bx and Ax subunits, exhibited greater dough resistance, mixing strength, and bread volume. In contrast, lower-performing samples were characterized by reduced HMW/LMW, polymeric/monomeric protein ratios, and HMW-Bx content. Multivariate modeling showed strong predictive performance for loaf volume (R² > 0.860) when protein, starch and fiber quality metrics were combined with protein content. These findings provide a data-driven framework for wheat flour classification and optimizing processing formulation. Full article

This study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional, antinutritional, physical and technological parameters of the bread. For this purpose, 14 bread samples were obtained using composite flours (wheat flour and black lentil flour) with the addition of 10, 20, and 30% lentil flour (LF) relative to wheat flour (WF), as well as composite flours (wheat flour and germinated lentil powder GL) in proportions of 2.5, 5, and 7%. Each flour sample was used in bread production using the direct fermentation method with yeast (yeast lentil bread BLY and yeast germinated lentil bread BGLY) and the indirect method with sourdough (sourdough lentil seed bread BLS and sourdough germinated lentil bread BGLS). Experimental results regarding nutritional composition showed a significant increase in protein content compared to the control (wheat flour bread), with the highest value recorded in the sample with 7.5% germinated lentil fermented with sourdough (29.18%), which also stood out for the highest total polyphenol content (1183.84 mg/100 g) and the lowest phytic acid content. Regarding the physical properties of the bread, an increase in elasticity, porosity, and height/diameter ratio was observed in the samples with an intermediate addition of lentil flour (20%) and germinated lentil flour (7.5%). The physical color parameters of the final product are also significantly influenced by the addition of black lentil flour, as well as germinated lentils. In conclusion, it can be stated that the use of lentil flour in its germinated form increases the nutritional and functional properties of bread, while the use of sourdough in the technological process leads to a decrease in the phytic acid content of the samples. Among the tested formulations, the addition of 20% lentil flour or 5% lentil germinated lentil resulted in the most favorable balance between bread elasticity, porosity, and H/D ratio. Full article

Biofortification of wheat with anthocyanins is a strategy for solving the problem of “hidden hunger” and preventing chronic diseases. In this study, the blue aleurone trititrigia line ‘Istra 116’ is characterized as a new genetic resource for wheat breeding. Field and laboratory assessments (the years 2021–2024) compared its characteristics with the commercial trititrigia variety in ‘Pamyati Lyubimovoy’ and wheat varieties (Triticum aestivum L.). ‘Istra 116’ showed excellent agronomic qualities: a higher coefficient of productive tillering (1.93 versus 1.2), longer spikes (up to 17.5 cm) and grain yield (4.2 t/ha), exceeding the control for trititrigia (2.6 t/ha) and comparable to winter wheat (4.5 t/ha). A laboratory baking assessment confirmed its satisfactory quality (overall score 4.5/5). The blue pigment from the aleurone layer partially passed into the flour, giving the bread a darker crust but retaining the anthocyanins in the finished product. The results position ‘Istra 116’ as a dual-purpose genetic resource: a potential commercial biofortified crop and a valuable donor of the blue aleurone layer trait for traditional wheat breeding, offering a practical way to increase the nutritional value of basic foodstuffs. Full article

Waterlogging stress, particularly during flowering, severely constrains wheat production, yet the optimal timing and frequency of waterlogging priming and its linkage to post-stress nitrogen acquisition remain unclear. We conducted pot experiments under a glasshouse over two consecutive growing seasons (2022/23 and 2023/24) using the Japanese bread wheat cultivar Norin 61. Eight treatment combinations were established with or without waterlogging priming applied at the tillering, stem elongation, and booting stages, followed by waterlogging for 5 days (2022/23) and 4 days (2023/24) during the flowering stage. To quantify post-stress nitrogen dynamics, ¹⁵N-labeled ammonium sulfate was applied immediately after waterlogging termination at flowering, and ¹⁵N uptake and its allocation to plant organs and grains were determined during grain filling and at harvest. Compared to the non-primed treatment, treatments that included tillering-stage priming consistently maintained higher leaf SPAD values, photosynthetic performance, and increased thousand-grain weight across both seasons, and grain yield increased by 54.8–80.6% in 2022/23 and 125.8–159.7% in 2023/24. These treatments also showed higher post-stress ¹⁵N content and greater ¹⁵N allocation to grains. Overall, tillering-stage waterlogging priming was associated with improved tolerance to flowering-stage waterlogging in wheat through the maintenance of post-stress nitrogen uptake capacity and nitrogen allocation to grains. Full article

Highland barley (HB), a nutrient-rich grain, is limited in bread applications due to its weak gluten network and high content of non-starch polysaccharides (NSPs) such as β-glucan and arabinoxylan. This study aimed to improve the dough properties and bread quality of a composite flour containing 40% whole-grain highland barley through synergistic use of xylanase and β-glucanase. Rheological analysis revealed that dual-enzyme treatment significantly reduced dough rigidity (G′ decreased by ~40%) and increased extensibility (tan δ raised by ~25%), shifting the network from a brittle NSP-dominated gel toward an elastic gluten-based structure. Low-field NMR showed that enzymes promoted redistribution of water from tightly bound states with NSPs to protein phases, enhancing gluten hydration. Microstructural observations confirmed a more continuous and uniform gluten network with finely embedded starch granules. Consequently, enzyme-treated bread exhibited a 35% higher specific volume, reduced hardness (~50% lower), improved springiness and cohesiveness, and superior sensory scores in texture, taste, and overall acceptability compared to the untreated composite. Single-enzyme treatments yielded partial improvements, highlighting the necessity of synergistic action. These results demonstrate that combined xylanase and β-glucanase treatment effectively mitigates the negative impact of NSPs, enabling the production of high-quality, sensorially appealing HB-enriched bread with optimized structural and textural properties. Full article

Cutin matrices and wax mixtures are major components of lipophilic cuticles, shielding plant tissues from stressful environments. Identifying the key regulators governing biosynthesis of cutin and cuticular wax in bread wheat (Triticum aestivum L.) could contribute to wheat breeding for stress resistance. In this study, we reported that the wheat class I TCP transcription factor TaTCP15 positively regulates cutin and cuticular wax biosynthesis. The CYP86A family cytochrome P450 enzymes, TaCYP86A2 and TaCYP86A4, were characterized as essential components of wheat cutin biosynthetic machinery. Wheat transcription factor TaSHN1 targets TaCYP86A2, TaCYP86A4, and wax biosynthesis gene TaECR and recruits the mediator subunit TaCDK8 to activate these genes’ transcription. Furthermore, we demonstrated that TaSHN1 gene transcription is directly activated by the transcription factor TaTCP15. Expression of TaSHN1, TaCYP86A2, TaCYP86A4, and TaECR genes, as well as cutin and wax accumulation, was attenuated by silencing of the TaTCP15 gene. Collectively, these findings suggest that wheat class I TCP transcription factor TaTCP15 positively regulates cutin and cuticular wax biosynthesis, probably via directly targeting the TaSHN1 gene and upregulating TaCYP86A2, TaCYP86A4, and TaECR expression, providing valuable information for developing wheat plants with improved cuticle-associated traits. Full article

Wheat (Triticum aestivum L.) is a strategic food crop for arid, hot regions such as the Arabian Peninsula, the Middle East, and North Africa. In these areas, production is limited by extreme environmental and agronomic conditions, leading to heavy dependence on imported wheat. Irrigation is often essential for successful cultivation, but available water sources are frequently saline. This study evaluated the comparative effects of irrigation salinity and genotype on agronomic performance, physiological responses, and grain quality. Nine Syrian wheat genotypes and one French bread-making cultivar, Florence Aurora, were grown in sandy soil under three irrigation salinity levels (2.6, 10, and 15 dS m⁻¹) across two seasons at the International Center for Biosaline Agriculture (Dubai, UAE). Salinity strongly negatively impacted yield, which decreased by 61% from the control to 15 dS m⁻¹, along with key yield components such as thousand grain weight and total biomass. Physiological traits, including carbon isotope composition (δ¹³C) and Na concentrations in roots, shoots and grains, increased significantly with salinity, while chlorophyll content showed a modest decline. Effects on grain quality were relatively minor: total nitrogen concentration and most mineral levels increased slightly, mainly due to a passive concentration effect associated with reduced TGW. Genotypes varied significantly in yield, biomass, TGW, physiological traits, and grain quality. The highest-yielding genotypes under control conditions (ACSAD 981 and ACSAD 1147) also performed best under saline conditions, and no trade-off was observed between yield and grain quality parameters (TGW, nitrogen, zinc, and iron concentrations). Separate analyses conducted for control and saline treatments identified different drivers of genotypic variability. Under control conditions, chlorophyll content, closely linked with δ¹³C, was the best predictor of genotypic differences and was positively correlated with yield across genotypes. Under salinity stress, grain magnesium (Mg) concentration was the strongest predictor, followed by grain δ¹³C, with both traits positively correlated with yield. These findings highlight key physiological traits linked to salinity tolerance and offer insights into the mechanisms underlying genotypic variability under both optimal and saline irrigation conditions. Full article

Acrylamide, classified as a human carcinogen, forms mainly through the Maillard reaction between free asparagine and reducing sugars during baking. Wheat-based products are a major dietary source, and sulphur deficiency in soils can drastically increase asparagine levels in grain. This study evaluated a sustainable strategy to reduce acrylamide formation by cultivating wheat under sulphur fertilization across four sites in Northern Greece. Grain was milled and processed into bread, biscuits, and breadsticks, which were analysed for physicochemical and sensory attributes. Results showed 31–70% reductions in asparagine, while maintaining product quality and demonstrating strong market potential for safer bakery products. Full article

Oats (Avena sativa L.) are a rich source of β-d-glucans, dietary fibre, proteins, and lipids. However, the behaviour of these components in wheat–oat composite systems during baking, particularly with regard to matrix-dependent analytical responses, remains unclear. This study evaluated the compositional changes, technological performance, and sensory quality of wheat bread enriched with various forms of oat. Composite flours containing 5–15% wholegrain oat flour, commercial oat bran, milled commercial oat flakes, or milled sprouted oat grain (sprouted under laboratory conditions for three days at 25 °C) were prepared using the Slovakian oat cultivar ‘Peter’. The raw materials, flour blends, and baked breads were analysed for β-d-glucans (BG), total dietary fibre (TDF), starch, proteins, and lipids using standardised enzymatic, gravimetric, and polarimetric methods. Bread quality was assessed through loaf volume measurements and a sensory evaluation using a 5-point hedonic scale by seven trained panellists. Multivariate statistical analysis was applied to integrate compositional, technological, and sensory data. Compared to wheat flour (0.24% BG and 3.45% TDF), the incorporation of oats significantly increased the contents of BG, TDF, proteins, and lipids, with oat bran showing the strongest enrichment effect (owing to 15.69% TDF in the raw material). Baking induced oat-form-dependent changes in the measured BG and TDF content. The level of BG diminished in wholegrain oat blends but increased or remained stable in bran-rich systems. This reflects differences in matrix structure and analytical extractability, rather than true compositional gains. Meanwhile, starch content consistently declined across all composite breads. Fibre-rich formulations exhibited reduced loaf volume and altered both bread geometry and morphology, particularly at 15% substitution. Breads containing 5% oat flour or moderate levels of oat bran (5 or 10%) were considered the most acceptable in terms of nutritional enhancement and quality attributes. Germinated oat breads showed the greatest technological impairment and the lowest sensory scores. Overall, moderate oat enrichment strikes a balance between nutritional improvement and technological performance without significantly compromising sensory quality. These findings emphasise the significance of matrix effects when interpreting standard total dietary fibre and β-d-glucans analyses and offer an integrated analytical and technological framework for the rational design of fibre-enriched cereal products. Full article

The fungal pathogen Blumeria graminis forma specialis tritici (B.g. tritici) infects bread wheat (Triticum aestivum L.) to cause wheat powdery mildew disease. Elucidating the molecular mechanism underlying wheat susceptibility to the pathogenic fungus B.g. tritici could facilitate wheat genetic improvement. In this study, we identified the wheat TaSWI3B gene as a novel Susceptibility gene positively regulating wheat susceptibility to B.g. tritici. The TaSWI3B gene encodes the SWI3B subunit of the SWI/SNF chromatin remodeling complex. The overexpression of the TaSWI3B gene enhances wheat powdery mildew susceptibility, whereas TaSWI3B silencing results in attenuated wheat powdery mildew susceptibility. Importantly, we found that TaSWI3B could be enriched at the promoter regions of the salicylic acid (SA) biosynthesis activator gene TaSARD1, facilitating nucleosome occupancy and thereby suppressing TaSARD1 transcription and inhibiting SA biosynthesis. Silencing of TaSARD1 and TaICS1 encoding a key enzyme in SA biosynthesis could attenuate the SA biosynthesis and powdery mildew resistance potentiated by knockdown of TaSWI3B expression. Collectively, these results suggest that the SWI3B subunit of the wheat SWI/SNF chromatin remodeling complex negatively regulates SA biosynthesis by suppressing TaSARD1 transcription at the epigenetic level and thus facilitates wheat powdery mildew susceptibility. Full article

Bread and durum wheat are the most important staple crops, providing 55% of the carbohydrates and 20% of the daily caloric intake for nearly 40% of the global population. However, yield losses in durum wheat can reach up to 56% due to reductions in grain yield and agronomic traits. Local wheat production is increasingly declining because of biotic and abiotic stress. The severity of Fusarium crown and root rot diseases is influenced by cereal mono-culture, specific agronomic practices, and the cultivation of susceptible wheat cultivars. The review highlights current research on the causal agents, economic importance, and management practices of Fusarium crown and root rot diseases in North African countries. The review will contribute to the study of these diseases in wheat. Full article

Fortifying sourdough bread with functional ingredients is an effective strategy to enhance nutritional value, bioactive content, and sensory quality. The novel strain Lactiplantibacillus paracasei SP5 was incorporated into mother sponges together with cereal-based derivatives, such as trahanas or delignified wheat bran (2% and 5% w/w), and their effects on sourdough bread functionality were compared with a control bread without supplementation. Sourdough bread containing 5% w/w trahanas exhibited the highest lactic acid bacteria (10.4 log cfu/g), approximately 22% higher than the control, and the strongest fermentation activity, leading to acetic acid levels 27% higher than the control. This sourdough bread sample also had 73% higher total phenolic content (112.1 mg GAE/100 g) and approximately 27% higher antioxidant activity compared to control bread. In addition, phytic acid degradation exceeded 91%, representing a 16% higher reduction than the control, thereby improving mineral bioavailability. Shelf-life was also markedly extended, in terms of mould and rope spoilage compared with the control. Wheat bran-supplemented breads showed moderate improvements, with LAB counts, antioxidant activity, and phytic acid reduction about 10–25% higher than the control. Overall, these findings demonstrate that L. paracasei SP5 in combination with nutrient-rich, low-cost cereal-based derivatives can significantly enhance the technological, nutritional, and bioactive properties of sourdough breads. This approach provides a simple, industrially feasible strategy for producing functional breads with improved health-promoting and preservative attributes. Full article

Bread wheat variety development suited to organic farming conditions remains a major challenge mainly because of the high breeding costs involved and the few cultivars adapted to low-input systems. The present work explores whether early generation selection needs to take place under organic conditions for subsequent adaptation or whether conventional testing at an early stage could be adequate. A diverse set of crosses involving Greek landraces and commercial cultivars were developed and advanced by honeycomb pedigree selection under both organic and conventional environments. Subsequently, F₄ progenies and an upgraded landrace were evaluated over two years in neighboring organic and conventional trials. Both statistical and GGE biplot analyses revealed significant genotype × environment interactions. The results clearly indicate that early selection under organic conditions did not provide a consistent advantage for subsequent performance under organic management compared with conventional early selection. Genotypes derived from the Africa × Atheras cross consistently showed the highest and most stable yields across the two environments, irrespective of the early selection environment. These results indicate that genetic background and landrace-derived diversity are more important than the early selection environment for the expression of performance. A staged breeding strategy involving initial selection in conventional management followed by multi-environment testing in organic conditions can provide a cost-effective approach to developing resilient, high-yielding wheat cultivars suitable for organic farming systems, which are typically characterized by low-input management practices, and in tune with the EU targets for expanded organic farming. Full article

Sustainable nitrogen (N) management is critical for enhancing wheat production in the water-limited environment of China’s Loess Plateau. This study investigated the effects of four N rates (0, 120, 180, and 240 kg N ha⁻¹) and two sowing methods, furrow sowing (FS) and drill sowing (DS), on wheat yield, grain quality, and water-use efficiency (WUE). Results indicated that N application significantly improved all metrics. The optimal N rate for yield was 180 kg N ha⁻¹ (N180), producing yields equivalent to the higher 240 kg N ha⁻¹ rate (N240). Compared to the N0 control, the N240 treatment under FS in 2022–23 increased grain yield by 25.4% and WUE by 11.9%, while under DS it increased yield by 23.6% and WUE by 11.1%. However, in the following year (2023–24), the greatest benefits under FS came from N180, which increased yield by 19.3% and WUE by 11.5% over the control. Higher N rates markedly elevated grain quality: N240 resulted in the highest steamed bread score and concentration of volatile compounds. Nitrogen application also intensified soil water use, particularly before anthesis. In 2022–23, the highest N240 reduced soil water at maturity by 16.6% (FS) and 15.9% (DS) and increased total water consumption by up to 7.8% compared to N0. Yield was strongly correlated with soil water depletion in the 0–200 cm layer during the reproductive period. While N240 optimized quality, the N180 rate combined with improved sowing methods (FS or DS) provided the best balance, drill sowing was crucial agronomic practice for enhancing nitrogen-use efficiency (NUE), achieving high yield, superior WUE, and acceptable quality. We therefore recommend an N rate of 180 kg ha⁻¹ with improved sowing as a sustainable practice for dryland wheat production on the Loess Plateau. Full article