Search Results (338)

Background/Objectives: Strict adherence to a gluten-free diet (GFD) is the only effective treatment for celiac disease (CeD) but remains challenging due to structural and environmental barriers. Evidence on these determinants in Latin America is scarce. This study aimed to adapt and validate the Gluten-Free Perceived Nutrition Environment Measures Survey (NEMS-P-GF) for adults with CeD in Chile and examine its association with GFD adherence. Methods: A cross-sectional online survey (October 2023–January 2024) included adults (≥18 years) with biopsy- or serology-confirmed CeD (n = 233). The questionnaire collected sociodemographic and clinical data, assessed adherence using the Celiac Dietary Adherence Test (CDAT; good < 13, poor ≥ 13), and measured perceptions of home and supply food environments via the adapted NEMS-P-GF. Construct validity was tested using exploratory factor analysis and reliability with Cronbach’s α and McDonald’s ω. Associations with adherence were analyzed using Mann–Whitney U. Results: NEMS-P-GF domains showed adequate validity (KMO 0.71–0.81; Bartlett’s p < 0.001) and acceptable-to-excellent reliability (α/ω = 0.70–0.90). Participants with good vs. poor adherence perceived more supportive environments, particularly at home (median 4.79 vs. 1.29; p < 0.01) and globally (1.72 vs. −7.25; p < 0.01). Supply environments were perceived as less supportive due to limited availability and high prices (median −3.68 and −7.78), with smaller differences between adherence groups (p = 0.018). Conclusions: Supportive home environments were strongly associated with better GFD adherence, while supply environments remained broadly restrictive, showing modest but significant differences between adherence groups. The NEMS-P-GF demonstrated preliminary evidence of good psychometric properties and offers a valid, context-sensitive tool to assess GF food environments and inform public health strategies for CeD populations. Full article

Wheat is rich in carbohydrates and proteins but is susceptible to pest infestation and microbial contamination during storage. Owing to itself high efficiency, energy savings, and lack of chemical residues, electron beam irradiation (EBI) has been widely applied for disinfesting and sterilizing cereals and has been shown to influence dough quality. Notably, starch is present within complex wheat flour systems during processing, and its irradiation response may differ from that of purified systems. In this study, the effects of different EBI doses (0, 3, 6, 9 and 12 kGy) on the multiscale structure and physicochemical properties of wheat starch isolated from irradiated dough were systematically investigated, and key analytical techniques such as Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and rheological analysis were employed to elucidate the mechanisms underlying its impact on the dough thermomechanical behavior of dough. The results demonstrated that EBI weakened gluten–starch interactions and disrupted gluten network the continuity and compactness of the gluten network, resulting in significant dough farinography and pasting property changes. Compared with those of the control group, the dough development and stability time of the 12 kGy sample decreased from 3.920 and 6.465 to 0.970 and 1.290, respectively (p < 0.05). Moreover, irradiation induced cracks on the starch surface, reduced its molecular weight, and disrupted its crystallinity and short-range order. These changes resulted in decreases in the thermal stability level and swelling capacity of starch, while increasing its solubility. A correlation analysis revealed that the starch chain length distribution, molecular weight, molecular order, and pasting properties are key determinants of EBI-induced dough quality changes. This study provides theoretical insights into the applicability of EBI in the context of wheat flour storage and quality modulation. Full article

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R² = 0.86–0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8–10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems. Full article

To identify adaptive cultivation strategies for strong-gluten winter wheat under conditions of increasing autumn temperatures and changing precipitation patterns in the Huang–Huai–Hai region, a field experiment was conducted with cultivars Jimai 44 and Zhongmai 578. Field experiments were conducted during the 2023–2024 and 2024–2025 growing seasons, using three sowing dates (T2–T4, 20 October to 3 November) in the first year and four sowing dates (T1–T4, 13 October to 3 November) in the second year, each combined with three seeding rates (M1–M3) that were increased by 52.5 kg ha⁻¹ for every 7-day delay in sowing. This design evaluated how sowing date and seeding rate regulate photosynthesis, dry matter dynamics, and yield. The results showed that post-anthesis dry-matter accumulation, harvest index, grain number per unit area, and grain yield responded quadratically to delayed sowing and increased seeding rate. Delayed sowing increased flag-leaf SPAD but reduced dry matter at anthesis and maturity, pre-anthesis translocation, spike number, and thousand-kernel weight. Higher seeding rate decreased SPAD, net photosynthetic rate, grains per spike, and kernel weight. The T2M2 treatment optimized canopy structure, enhanced photosynthesis, maintained efficient dry matter production and partitioning, and balanced yield components, achieving the highest grain yield. Although severe delays in sowing reduced yield, increasing the seeding rate under late sowing compensated for the reduced spike number and mitigated yield losses. The T2M2 combination and the late-sowing with the incremental-seeding technique offer practical strategies for climate-resilient, high-yield wheat production in the region. Full article

Modern wheat breeding has focused on maximizing yields under high-input systems. Although ancient wheat varieties generally show lower yields and no clear nutritional superiority, they are increasingly valued in organic and local food systems for their resilience, cultural identity, and suitability for artisanal processing. This study evaluated the physicochemical, rheological, and technological properties of stone-milled flours and semolato from ancient common, durum, and Khorasan wheat to develop artisanal bread and pasta. Ancient cultivars showed relatively high protein content, ranging from 10.9% to 15.9% (on a dry matter basis). Gluten quality was generally weak, with gluten index values below 30% in most cultivars and alveograph W values below 60 × 10⁻⁴ J, mainly in durum wheats. Among common wheat cultivars, Autonomia B and Rano Solina showed the best bread-making suitability and were selected to produce bread prototypes via the application of pre-gelatinization. Optimized fermentation and pre-gelatinization significantly improved the crumb structure, softness, and sensory acceptance. Pasta from durum cv. Senatore Cappelli and Khorasan showed good cooking and sensorial quality, with Khorasan receiving a better score for overall acceptability. This study demonstrates that appropriate processing strategies can successfully unlock the technological and sensory potential of ancient wheat varieties, supporting their use in short value chains and enhancing product differentiation. Full article

Gluten proteins are key components in wheat flour that determine the formation of dough and the quality of flour-based products. Upon hydration and mixing, gluten proteins undergo complex structural transformations to form a gluten network, exhibiting a hierarchical multi-scale structure spanning molecular, aggregate, and network scales. Due to the extreme complexity of gluten proteins, accurately characterizing their multi-scale structures remains challenging, requiring the combined application of multiple techniques, which are still relatively limited and thus warrant further exploration. Therefore, this review presents the principles, operational details, and result presentations of current techniques at different structural scales, including electrophoresis, high-performance liquid chromatography, proteomics, Fourier transform infrared spectroscopy, and Fourier transform Raman spectroscopy at the molecular scale; size-exclusion chromatography, asymmetrical flow field-flow fractionation, dynamic light scattering, multi-angle light scattering, differential refractive index, and ultraviolet absorbance at the aggregate scale; and confocal laser scanning microscopy, scanning electron microscopy, confocal Raman microscopy, and two-photon excitation microscopy at the network scale, among others. It further compares the advantages and disadvantages of similar techniques, facilitating their scenario-based selective utilization. Finally, it outlines the ongoing challenges and future perspectives for the development and application of techniques for the multi-scale structural characterization of gluten proteins. Full article

High-moisture extrusion (HME) is critical for plant-based meat analogs with meat-like fibrous structures. To expand HME protein sources, this study explored mung bean protein (MBP) substitution (0–50%, dry basis) effects on structural, textural and functional properties of soy protein concentrate (SPC)–wheat gluten (WG) HME products. At 20% MBP addition, the proteins formed a dense layered fibrous network, and the fibrous degree of the extrudates reached the peak. MBP > 40% disrupted the continuous protein network. The optimal rehydration for 20% MBP dried extrudates was 60 °C for 40 min, preserving fibrous texture. Protein interaction analysis indicated that hydrogen bonds and disulfide bonds played an important role in stabilizing the protein network structure. Overall, MBP can be incorporated into SPC-WG-based HME products to diversify protein sources, providing a feasible strategy for developing high-quality, nutritionally diversified plant-based meats. Full article

Whole grains, due to their intact structure, retain more nutrients and offer significant health benefits. Thermal modification is commonly applied to modify cereal grains. This study aimed to investigate the effects of thermal treatments (microwaving (abbreviation MW-BW), roasting (RST-BW), and an emerging technology, heat fluidization (HFL-BW)) on whole-grain black wheat flour. The results showed minimal loss in proximate composition and increased anthocyanin content (from 38.78 mg/kg (BW) to 39.57 (HFL-BW) and 46.06 mg/kg (MW-BW)) relative to the control. Analysis of physical properties and microstructure revealed that all thermal treatments caused kernel swelling, darkened the flour color, decreased the kernel hardness, and disrupted the starch microstructure. All thermal treatments disrupted starch short-range order and reduced crystallinity (from 26.75% (BW) to 2.56 (HFL-BW) and 15.74% (RST-BW)), resulting in a transformation to a V-type structure. The protein secondary structure (mainly for α-helix) was disrupted, and gluten was denatured and aggregated in all thermal-treatment groups. Thermal treatments decreased gelatinization enthalpy (from 4.76 J/g (BW) to 0.59 (HFL-BW) and 4.44 J/g (RST-BW)) and altered pasting viscosity. The viscoelasticity of pastes made from thermal treatments was improved. In vitro digestibility results showed that thermal treatments decreased starch digestibility, decreased the protein bioavailability, and increased resistant starch content (from 20.1% (BW) to 30.9 (MW-BW) and 39.6% (RST-BW)). Altogether, heat fluidization had the most pronounced effect among the treatments. Thermal modifications—particularly heat fluidization—are promising technologies for enhancing the quality of whole-grain black wheat flour and developing functional foods. Full article

Irritable bowel syndrome (IBS) is a common gastrointestinal disorder characterized by recurrent abdominal pain and altered bowel habits that significantly impair patients’ quality of life. Dietary triggers of IBS symptoms are common, and consequently, diet-based treatments are often prescribed. We conducted a review of current evidence on dietary interventions for IBS, focusing specifically on the evaluation of the scientific rationale and effectiveness of the most commonly adopted diets. Clinical trials and guideline recommendations were analyzed to assess each diet’s efficacy in symptom relief and patient adherence. Traditional dietary advice, although not a structured diet, but rather a set of lifestyle and dietary recommendations, is commonly recommended as first-line therapy and provides a solid base for symptom improvement in almost half of patients with IBS. Conversely, the low-FODMAP diet is a strict dietary pattern characterized first by the exclusion and then by the gradual and personalized reintroduction of several foods. Several clinical trials have demonstrated the efficacy of a low-FODMAP diet in reducing global IBS symptoms, and due to the established evidence, it is now incorporated into many clinical guidelines as a second- or even first-line approach for patients with IBS. Limited data supports the starch- and sucrose-reduced diet as an option for symptom relief, with evidence stemming from the relatively recent finding of hypomorphic variants of the sucrose-isomaltase gene in a subset of patients with IBS. Nonetheless, its application in clinical practice is still very limited. Data on gluten-free diet is more controversial as although it may benefit a subset of patients with IBS, strong evidence is still lacking for identifying the best candidates for a restrictive diet with a high burden in terms of economical, psychological and social costs. Beyond exclusion diets, a few studies on the Mediterranean diet suggest it may be a potential option with benefits that go beyond IBS symptom relief. Overall, dietary modification can significantly alleviate IBS symptoms. Tailoring recommendations to individual patient triggers may further enhance outcomes. Full article

Maize arabinoxylans (AX) and proteins (maize gluten meal, MGM) can partially replace gluten in gluten-free (GF) breads by forming polymer networks. This study investigated how non-covalent interactions (hydrophobic, electrostatic, or hydrogen (H) forces) influenced viscoelasticity, gas retention and enzymatic AX–protein cross-linking in simplified GF model batters using two maize AX extracts (commercial MAX; xylanase-extracted M-XEAX). Batter stability strongly depended on AX structure and formulation type. MGM-only controls were mainly governed by hydrophobic and electrostatic forces, while AX-based batters relied primarily on H-bonds and electrostatic interactions. Combining MGM and AX increased batter stiffness, dominated by electrostatic and H-interactions. Enzymatic coupling reinforced the AX–protein network when both H and electrostatic forces were present, whereas hydrophobic interactions partly hindered these associations. Changes in viscoelasticity (G′) did not fully align with gas retention behaviour. In MGM-containing batters, gas retention was predominantly governed by H and electrostatic interactions. AX-based batters showed extract-dependent responses: electrostatic or H-interactions hindered gas stabilisation in M-XEAX, while their suppression supported gas-holding in enzyme-treated MAX batters. AX-MGM systems generally showed reduced gas expansion, indicating the contribution of multiple non-covalent interactions. Overall, batter stability strongly depended on AX structure, MGM addition, the balance of non-covalent interactions and the resulting network strength. Full article

Even though wheat’s response to nitrogen (N) is well studied, practical optimization remains challenging because yield and seed quality often react inconsistently across seasons. For winter wheat, the simultaneous quantification of efficiency indicators that capture N losses and diminishing returns is important. This study evaluated nitrogen (N) fertilization in two growing seasons. This study aimed to adjust N fertilization strategy through different combinations of granular N timing and foliar applications to improve winter wheat yield and technological seed quality while maintaining high fertilization efficiency. Field experiments were conducted over two growing seasons (2021/2022 and 2022/2023) using seven fertilization treatments (Control, TSE_1, TSE_2, TSEH_1, TSEH_2, TSEH_3, and TSH, which correspond to growth stage T—tillering stage; SE—stem elongation phase; H—heading stage) in the range of 140.5 to 194.5 kg ha⁻¹ N. Seed yield and seed quality traits (moisture, hectoliter weight, starch, protein, gluten, and sedimentation value) were measured, and treatment effects were evaluated with ANOVA, correlation, and regression analyses. In 2021/2022, no significant treatment effects were detected for yield or seed quality parameters, indicating that environmental variability dominated crop response. In contrast, in 2022/2023, seed yield, hectoliter weight, gluten content, and starch yield showed significant treatment effects (p ≤ 0.05–0.01), with fertilized variants generally outperforming the Control. Across both seasons, seed quality traits displayed strong internal structure: protein, gluten, and sedimentation were strongly positively correlated, while starch was strongly negatively correlated with these traits and the yield correlated positively with hectoliter weight but negatively with protein and gluten, highlighting a yield–quality trade-off. Importantly, partial factor productivity (PFP) and nitrogen use efficiency (NUE) showed the strongest treatment sensitivity, demonstrating their value for identifying efficient N strategies even when yield and quality responses were season-dependent. Regression analyses confirmed that seasonal conditions modulated nitrogen responsiveness, with NUE and starch yield showing much stronger relationships with nitrogen input in 2021/2022 and 2022/2023, respectively. 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

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

Sorghum-based porridges are a key component of breakfast meals in South African school feeding programmes. While these meals support learner nutrition and educational outcomes, their effectiveness depends on learner acceptance and the extent of plate waste. This study assessed acceptance and plate waste of two sorghum-based porridges—Mabele (100% sorghum) and Morvite (pre-cooked sorghum, 75–100% depending on flavour, with possible inclusion of soya, cow’s milk, and wheat/gluten)—compared with instant maize meal, Jungle Oats (100% wholegrain oats), within the Tiger Brands Foundation breakfast programme. Patterns of waste and underlying reasons were examined across five provinces. A mixed-methods approach was used in 25 primary schools across Gauteng, KwaZulu-Natal, Limpopo, North West, and Northern Cape. Quantitative data were collected through 10-day food waste diaries completed by Volunteer Food Handlers and analysed using descriptive statistics, ANOVA, and regression models. Qualitative data were obtained from 75 semi-structured staff interviews and 25 learner focus groups, analysed thematically using ATLAS.ti version 22. Overall, food waste was low, with “no food waste” reported in over half of the observations. Acceptance of sorghum-based products varied. Morvite was generally well accepted, whereas Mabele was frequently disliked in some provinces. Key drivers of waste included food dislike, poor preparation, bland flavour, and learner absenteeism, with serving conditions and a lack of utensils as secondary factors. Although waste was modest, variability in acceptance of sorghum-based porridges suggests the need to improve preparation quality, flavour, and serving conditions to enhance programme effectiveness. Full article

This study investigated the effect of chickpea flour (CF) on the staling behavior of gluten-free bread (GFB) by comparing a formulation containing 50% rice flour (RF) and 50% CF (CFB) with a control bread based on rice flour supplemented with whey protein (RFB). Bread samples were stored at room temperature for up to 7 days. Changes in color, reflectance, starch and protein structure, specific volume, crumb structure, texture, and staling kinetics were monitored. CFB exhibited a darker and more yellow crumb and crust, with lower reflectance intensity, and showed greater color stability during storage. Fourier-transform infrared (FTIR) spectroscopy revealed higher overall starch crystallinity and more stable relative crystallinity degree (RCD) values in CFB (58.74–59.05%) compared to RFB (46.19–40.52%) throughout storage, indicating early amylose-driven ordering and a more stable molecular organization of starch. Protein secondary structure analysis showed that CFB had a higher β-sheet content (35.05–37.49) than the RFB formulation (30.37–31.16), indicating stronger protein aggregation. In contrast, macroscopic quality parameters showed that CFB had lower specific volume (1.65 vs. 1.93) and porosity (17.17 vs. 21.01 cm³/g) than RFB, resulting in higher hardness (15.92 vs. 6.15 N) and accelerated staling kinetics (k_corr) (0.28 vs. 0.14 day⁻¹), indicating faster crumb firming despite the observed molecular-level stability. Overall, the results demonstrated that CF contributes to enhanced molecular organization of starch and increased nutritional value of GFB, while its technological performance at the macroscopic level remains formulation-dependent. These findings highlight the need for targeted formulation and process optimization to balance molecular stability with desirable textural properties in CFB. Full article