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Keywords = japonica and glutinous

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16 pages, 4997 KiB  
Article
Improvement of Flowering Stage in Japonica Rice Variety Jiahe212 by Using CRISPR/Cas9 System
by Dengmei He, Ran Zhou, Chenbo Huang, Yanhui Li, Zequn Peng, Dian Li, Wenjing Duan, Nuan Huang, Liyong Cao, Shihua Cheng, Xiaodeng Zhan, Lianping Sun and Shiqiang Wang
Plants 2024, 13(15), 2166; https://doi.org/10.3390/plants13152166 - 5 Aug 2024
Cited by 3 | Viewed by 1511
Abstract
The flowering period of rice significantly impacts variety adaptability and yield formation. Properly shortening the reproductive period of rice varieties can expand their ecological range without significant yield reduction. Targeted genome editing, like CRISPR/Cas9, is an ideal tool to fine-tune rice growth stages [...] Read more.
The flowering period of rice significantly impacts variety adaptability and yield formation. Properly shortening the reproductive period of rice varieties can expand their ecological range without significant yield reduction. Targeted genome editing, like CRISPR/Cas9, is an ideal tool to fine-tune rice growth stages and boost yield synergistically. In this study, we developed a CRISPR/Cas9-mediated multiplex genome-editing vector containing five genes related to three traits, Hd2, Ghd7, and DTH8 (flowering-stage genes), along with the recessive rice blast resistance gene Pi21 and the aromatic gene BADH2. This vector was introduced into the high-quality japonica rice variety in Zhejiang province, Jiahe212 (JH212), resulting in 34 T0 plants with various effective mutations. Among the 17 mutant T1 lines, several displayed diverse flowering dates, but most exhibited undesirable agronomic traits. Notably, three homozygous mutant lines (JH-C15, JH-C18, and JH-C31) showed slightly earlier flowering dates without significant differences in yield-related traits compared to JH212. Through special Hyg and Cas marker selection of T2 plants, we identified seven, six, and two fragrant glutinous plants devoid of transgenic components. These single plants will serve as sib lines of JH212 and potential resources for breeding applications, including maintenance lines for indicajaponica interspecific three-line hybrid rice. In summary, our research lays the foundation for the creation of short-growth-period CMS (cytoplasmic male sterility, CMS) lines, and also provides materials and a theoretical basis for indicajaponica interspecific hybrid rice breeding with wider adaptability. Full article
(This article belongs to the Special Issue Molecular Breeding and Germplasm Improvement of Rice—2nd Edition)
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12 pages, 1160 KiB  
Article
Deciphering the Role of Waxy Gene Mutations in Enhancing Rice Grain Quality
by Yong Yang, Lihui Zhou, Linhao Feng, Jianying Jiang, Lichun Huang, Qing Liu, Yadong Zhang, Changquan Zhang and Qiaoquan Liu
Foods 2024, 13(11), 1624; https://doi.org/10.3390/foods13111624 - 23 May 2024
Cited by 3 | Viewed by 1735
Abstract
Amylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the Waxy gene (Wx). The allelic variation within this gene, particularly the presence of the Wxmp allele derived from the ancestral Wxmq allele, significantly [...] Read more.
Amylose content (AC) stands as a pivotal determinant of rice grain quality, primarily governed by the Waxy gene (Wx). The allelic variation within this gene, particularly the presence of the Wxmp allele derived from the ancestral Wxmq allele, significantly influences AC and is prevalent among soft japonica rice varieties in southern China. Although both alleles are associated with lower AC, there remains a paucity of detailed understanding regarding the interplay between specific functional single nucleotide polymorphisms (SNPs) within these alleles and the overarching rice grain quality. To investigate this, we engineered three distinct transgenic rice lines, each harboring the Wxmp, Wxmq, or Wxb−5c alleles in the background of the glutinous rice cultivar Nip(wx). This suite of transgenic rice lines showcased varying degrees of grain transparency inversely correlated to AC, which in turn influenced other physicochemical properties of the rice grains, such as taste value of cooked rice, gel consistency, and starch pasting properties. Additionally, analyses of gene expression and enzyme activity revealed that the functional SNPs, Ex4-53G to A and Ex5-53T to C, lead to a decline in the activity of granule-bound starch synthase I (GBSSI) without altering expression levels. Full article
(This article belongs to the Section Grain)
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22 pages, 6988 KiB  
Article
Characteristics of Damage to Brown Rice Kernels under Single and Continuous Mechanical Compression Conditions
by Xiaopeng Liu, Ziang Shi, Yonglin Zhang, Hui Li, Houchang Pei and Hongjun Yang
Foods 2024, 13(7), 1069; https://doi.org/10.3390/foods13071069 - 30 Mar 2024
Cited by 4 | Viewed by 1662
Abstract
During the rice milling process, single and continuous compression occurs between brown rice and the processing parts. When the external load exceeds the yield limit of brown rice, brown rice kernels are damaged; with an increase in compression deformation or the extent of [...] Read more.
During the rice milling process, single and continuous compression occurs between brown rice and the processing parts. When the external load exceeds the yield limit of brown rice, brown rice kernels are damaged; with an increase in compression deformation or the extent of compression, the amount of damage to the kernels expands and accumulates, ultimately leading to the fracture and breakage of kernels. In order to investigate the mechanical compression damage characteristics of brown rice kernels under real-world working conditions, this study constructs an elastic–plastic compression model and a continuous damage model of brown rice kernels based on Hertz theory and continuous damage theory; the accuracy of this model is verified through experiments, and the relevant processing critical parameters are calculated. In this study, three varieties of brown rice kernels are taken as the research object, and mechanical compression tests are carried out using a texture apparatus; finally, the test data are analysed and calculated by combining them with the theoretical model to obtain the relevant critical parameters of damage. The results of the single compression crushing test of brown rice kernels showed that the maximum destructive forces Fc in the single compression of Hunan Early indica 45, Hunan Glutinous 28, and Southern Japonica 518 kernels were 134.77 ± 11.20 N, 115.64 ± 4.35 N, and 115.84 ± 5.89 N, respectively; the maximum crushing deformations αc in the single compression crushing test were 0.51 ± 0.04 mm, 0.43 ± 0.01 mm, and 0.48 ± 0.17 mm, respectively; and the critical average deformations αs of elasticity–plasticity deformation were 0.224 mm, 0.267 mm, and 0.280 mm, respectively. The results of the continuous compression crushing test of brown rice kernels showed that the critical deformations αd of successive compression damage formation were 0.224 mm, 0.267 mm, and 0.280 mm, and the deformation ratios δ of compression damage were 12.24%, 14.35%, and 12.84%. From the test results, it can be seen that the continuous application of compression load does not result in the crushing of kernels if the compression deformation is less than αd during mechanical compression. The continuous application of compressive loads can lead to fragmentation of the kernels if the compressive deformation exceeds αd; the larger the compression variant, the less compression is required for crushing. If the compression deformation exceeds αc, then a single compressive load can directly fragment the kernels. Therefore, the load employed during rice milling should be based on the variety of brown rice used in order to prevent brown rice deformation, which should be less than αd, and the maximum load should not exceed Fc. The results of this study provide a theoretical reference for the structure and parameter optimisation of a rice milling machine. Full article
(This article belongs to the Section Grain)
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16 pages, 2034 KiB  
Article
Influence of Long-Chain Amylopectin on Physicochemical and External Digestion Properties of Glutinous Rice in Zongzi
by Guangquan Li, Ling Chen, Feifei Xu, Fei Liu, Maoshen Chen and Fang Zhong
Foods 2024, 13(6), 820; https://doi.org/10.3390/foods13060820 - 7 Mar 2024
Cited by 3 | Viewed by 3376
Abstract
Zongzi, made from glutinous rice, is usually thought to stay in the stomach for a long time, causing many people to shy away. In our research, Zongzi was prepared from three indica glutinous rice samples, and three japonica glutinous rice samples were digested [...] Read more.
Zongzi, made from glutinous rice, is usually thought to stay in the stomach for a long time, causing many people to shy away. In our research, Zongzi was prepared from three indica glutinous rice samples, and three japonica glutinous rice samples were digested in vitro in a human gastric simulator (HGS). It was found that digestion performance in HGS (gastric emptying) was mainly related to the hardness and stickiness of texture properties, and surprisingly, the hardness and stickiness of Zongzi were positively correlated, which contradicts past perception. Through the extraction and analysis of the coated layer on the surface of glutinous rice grains in Zongzi, the main source of its stickiness was the entanglement between the long chains of leached amylopectin molecules. The hardness was also mainly due to the high proportion of long chains in its glutinous rice starch, which made it difficult to gelatinize. Studies suggested that stickiness gradually disappeared during digestion, while hardness had a longer impact on digestive performance. The indica glutinous rice Zongzi with a higher long-chain level showed a higher resistant-starch (RS) level and slow hydrolysis in the intestinal digestion stage. Therefore, the texture and digestibility of Zongzi can be adjusted by changing the molecular structure of glutinous rice starch. Full article
(This article belongs to the Special Issue Starch and Food Processing: Structure, Functionality and Nutrition)
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16 pages, 1926 KiB  
Article
Metabolomics Analysis of Variation in Grain Quality of High-Quality Japonica Rice
by Qiang Shi, Ruizhi Wang, Wenjie Lu, Jinyan Zhu, Hongcheng Zhang, Qiangqiang Xiong and Nianbing Zhou
Agronomy 2024, 14(3), 430; https://doi.org/10.3390/agronomy14030430 - 23 Feb 2024
Cited by 3 | Viewed by 1674
Abstract
In recent years, the semi-glutinous japonica rice variety has been extensively utilized in Jiangsu Province to greatly increase rice quality. Nevertheless, the increasing occurrence of seed variation presented a major threat to rice quality. Enhancing the quality of rice grains has emerged as [...] Read more.
In recent years, the semi-glutinous japonica rice variety has been extensively utilized in Jiangsu Province to greatly increase rice quality. Nevertheless, the increasing occurrence of seed variation presented a major threat to rice quality. Enhancing the quality of rice grains has emerged as a critical factor in guaranteeing consumer acceptance. Throughout this investigation, five lines (VJ1, VJ2, VJ3, VJ4, and VJ5) selected from the Nanjing9108 population in Liyang were used as research materials, and original cultivars of Nanjing9108 (CKJ1) provided by the original breeder were utilized as control materials to compare rice quality and differential metabolites. VJ4 and VJ3 demonstrated a significant reduction in milled rice rate and head milled rice rate when contrasted to CKJ1. Compared with CKJ1, the amylose content of the five strains was significantly increased. Only VJ3 amplified the 106 bp target band, and its 2-AP content was 0 ng/g. Most metabolites are mainly enriched in cutin, suberine, wax biosynthesis, histidine, and tryptophan metabolism. The primary metabolites throughout the metabolic pathway involve lipids and lipid-like molecules (mono palmitin, alpha-eleostearic, and palmitic acid) and amino acid metabolites (L-glutamate, L-tryptophan, and L-serine). The identification of these key metabolites helps in the discovery of prospective biomarkers for screening seed variation throughout seed production. Full article
(This article belongs to the Section Crop Breeding and Genetics)
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11 pages, 1753 KiB  
Article
The Role of Amylose in Gel Forming of Rice Flour
by Jinmu Tian, Likang Qin, Xuefeng Zeng, Pingzhen Ge, Jin Fan and Yong Zhu
Foods 2023, 12(6), 1210; https://doi.org/10.3390/foods12061210 - 13 Mar 2023
Cited by 19 | Viewed by 5450
Abstract
In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. [...] Read more.
In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 °C for 7 days), the peak temperature (Trp) was positively related to the amylose content. In general, Trp of IR increased to 63.21 ± 0.13 °C, and the relative crystallinities of IR were in the top ranking at 10.67 ± 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products. Full article
(This article belongs to the Section Grain)
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10 pages, 1204 KiB  
Article
Weed Control, Rice Safety, and Mechanism of the Novel Paddy Field Herbicide Glyamifop
by Haitao Gao, Haowen Zheng, Pu Zhang, Jiaxing Yu, Jun Li and Liyao Dong
Agronomy 2022, 12(12), 3026; https://doi.org/10.3390/agronomy12123026 - 30 Nov 2022
Cited by 3 | Viewed by 2547
Abstract
Glyamifop (R&D code: FG001), (R)-(2-(4-(6-chlorobenzoxazol-2-oxy) phenoxy) propionyl) glycine ethyl ester is a newly developed aryloxyphenoxypropionate (HRAC Group 1) herbicide for weed control in paddy fields. This work determined the effect of Glyamifop on weeds and its safety for rice in the [...] Read more.
Glyamifop (R&D code: FG001), (R)-(2-(4-(6-chlorobenzoxazol-2-oxy) phenoxy) propionyl) glycine ethyl ester is a newly developed aryloxyphenoxypropionate (HRAC Group 1) herbicide for weed control in paddy fields. This work determined the effect of Glyamifop on weeds and its safety for rice in the glasshouse. Glyamifop controlled the common gramineous weeds in paddy fields at 100 g a.i. ha−1: the fresh weight inhibition rates of Echinochloa crus-galli, Leptochloa chinensis, Setaria viridis, Eragrostis japonica, Digitaria sanguinalis and Panicum bisulcatum were all above 90%. It has almost no inhibitory effect on broad-leaved and cyperaceae weeds, such as Eclipta prostrata and Cyperus iria. Glyamifop inhibited cyhalofop-butyl-resistant L. chinensis, penoxsulam-resistant E. crus-galli and quinclorac-resistant E. crusgalli var. zelayensis by 100%, 99.98% and 96.37%, respectively, at 100 g a.i. ha−1, based on the fresh weight. The selectivity index of Glyamifop foliage treatment in the rice varieties japonica ‘Huaidao 5’, indica ‘Xiangliangyou 900’ and glutinous ‘Zhennuo 29’ was 5.93, 6.81 and 4.91, respectively; therefore, Glyamifop is safe for the 3 different rice varieties. Fresh weight rice inhibition rates were 7.18%, 2.99% and 7.93% at the 2.5-, 3.5- and 5.5-leaf stage, respectively, and the selectivity index was 5.18, 6.04 and 7.93, respectively, indicating that Glyamifop was safe for rice at these leaf stages. L. chinensis ACCase activity decreased with increasing Glyamifop concentration, and the inhibitory effect was similar to that of cyhalofop acid; this confirmed that Glyamifop is an ACCase inhibitor. In conclusion, Glyamifop has potential for the management of gramineous weeds as it has good activity against weeds that are resistant to common herbicides in paddy fields. Full article
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12 pages, 4452 KiB  
Article
Rice Quality-Related Metabolites and the Regulatory Roles of Key Metabolites in Metabolic Pathways of High-Quality Semi-Glutinous japonica Rice Varieties
by Jinyan Zhu, Ao Li, Changhui Sun, Jiao Zhang, Jinlong Hu, Shuai Wang, Nianbing Zhou and Qiangqiang Xiong
Foods 2022, 11(22), 3676; https://doi.org/10.3390/foods11223676 - 17 Nov 2022
Cited by 14 | Viewed by 2205
Abstract
We explored the related metabolites produced by different quality semi-glutinous japonica rice varieties and the modulatory role of key metabolites in metabolic mechanisms. In this study, three high-quality edible semi-glutinous rice varieties were employed as investigational materials, the metabolites of the three varieties [...] Read more.
We explored the related metabolites produced by different quality semi-glutinous japonica rice varieties and the modulatory role of key metabolites in metabolic mechanisms. In this study, three high-quality edible semi-glutinous rice varieties were employed as investigational materials, the metabolites of the three varieties were detected using LC–MS metabolomics technology, and the rice quality traits of the three rice varieties were determined. The taste value (TV) of Yangnongxiang 28 (YNX28H) was substantially higher than that of Hongyang 5 hao (HY5H) and Nanjing 5718 (NJ5718), and the hardness (HA) of YNX28H was significantly lower than that of HY5H and NJ5718. The HA was significantly negatively correlated with the TV. The highest chalkiness rate (CR) and chalkiness degree (CD) were observed for NJ5718, and the lowest CR and CD were observed for HY5H. HY5H had a substantially lower protein content (PC) than YNX28H and NJ5718 and a markedly higher amylose content (AC) than those two varieties. Overall, 188 differential metabolites (DMs) were recognized between HY5H and NJ5718. A total of 136 DMs were detected between YNX28H and NJ5718, and 198 DMs were recognized between HY5H and YNX28H. The metabolites with a strong correlation with rice quality were mainly associated with amino acid metabolism, lipid metabolism and the citrate cycle. The key metabolites in the metabolic pathway include lipid metabolites (sagittariol, glycerophosphocholine, gamma-eudesmol rhamnoside, goshonoside F1, diosbulbinoside F, and corchorifatty acid F), amino acid metabolites (pantothenic acid, L-serine, L-proline, L-aspartic acid, L-glutamate, L-asparagine, and glutathione) and carbohydrate metabolites (sucrose, levan, D-maltose, and amylose). These key metabolites play important regulatory roles in metabolic mechanisms, providing a theoretical basis for breeding new high-quality edible rice varieties. Full article
(This article belongs to the Section Foodomics)
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16 pages, 4033 KiB  
Article
Marker-Assisted Backcrossing (MABc) to Improve Eating Quality with Thin Seed Coat and Aleurone Layer of Non-Glutinous Japonica Variety in Rice
by Me-Sun Kim, Ju-Kyung Yu, Seo-Rin Ko, Ki-Jo Kim, Hyeonso Ji, Kwon-Kyoo Kang and Yong-Gu Cho
Genes 2022, 13(2), 210; https://doi.org/10.3390/genes13020210 - 24 Jan 2022
Cited by 9 | Viewed by 4112
Abstract
Brown rice is composed of rice bran, pericarp, seed coat, and aleurone layers, and the rice bran layer contains a large number of substances useful for the human body, such as dietary fiber, α-tocopherol, α-tocotrienol, and vitamins. However, more than 90% of these [...] Read more.
Brown rice is composed of rice bran, pericarp, seed coat, and aleurone layers, and the rice bran layer contains a large number of substances useful for the human body, such as dietary fiber, α-tocopherol, α-tocotrienol, and vitamins. However, more than 90% of these substances are removed when polished, and white rice has the disadvantage of losing food-related ingredients, such as umami-related amino acids, when compared to the unpolished group. In this study, we tried to develop new breeding lines with a thinner seed coat and aleurone layer to provide high eating quality with softer chewing characteristics and processability in rice grain. We detected an SNP for foreground selection for the backcross population by comparing genome sequences between Samgwang and Seolgaeng and developed high eating quality brown rice breeding lines by applying marker-assisted backcrossing (MABC) breeding programs to backcross populations between Samgwang and Seolgaeng using KASP markers. SNP markers for foreground selection were identified to improve eating and processability through SNP mapping of Samgwang and Seolgaeng with SSIIa as a target gene in this study. Line selection according to genotype of KASP markers was successful in BC1F1 and BC2F1 generations, with the recurrent parent genome recovery ratio ranging from 91.22% to 98.65%. In BC2F1 seeds of the selected lines, thickness of the aleurone layer was found to range from 13.82 to 21.67 μm, which is much thinner than the 30.91 μm of the wild type, suggesting that selection by MABc could be used as an additional breeding material for the development of highly processed rice varieties. These lines will be useful to develop new brown rice varieties with softer chewing characteristics and processability in rice grain. Full article
(This article belongs to the Special Issue Genetic Research and Plant Breeding)
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17 pages, 34433 KiB  
Article
Genetic Diversity Evaluation and Conservation of Kam Fragrant Glutinous Rice (Oryza sativa L.) Germplasm in Southeast Guizhou, China
by Qi-Yi Lei, Jiang-Ju Zhou, Yong Xiong, Wen-Hua Zhang, Jing Luo and Chun-Lin Long
Plants 2021, 10(9), 1898; https://doi.org/10.3390/plants10091898 - 14 Sep 2021
Cited by 15 | Viewed by 3618
Abstract
The genetic diversity of rice germplasm is the basis for increases in rice yield and quality. The collection, assessment, and protection of the genetic diversity of rice germplasm is important for achieving sustainable agriculture and assuring food security. Many underdeveloped indigenous areas have [...] Read more.
The genetic diversity of rice germplasm is the basis for increases in rice yield and quality. The collection, assessment, and protection of the genetic diversity of rice germplasm is important for achieving sustainable agriculture and assuring food security. Many underdeveloped indigenous areas have abundant and valuable rice germplasm resources. However, in-depth assessments of the genetic diversity of rice germplasm from these areas and studies related to protecting these traditional cultures are not available. In this study, from 2005 to 2016, the authors have conducted in-depth evaluation of the genetic diversity of Kam fragrant glutinous rice germplasm resources in southeast Guizhou by using multidisciplinary comprehensive methods such as ethnobotany, cultural anthropology, and modern molecular markers. In total, 376 Kam fragrant glutinous rice samples from 42 villages in the Dong community in southeast Guizhou were collected. Agronomic traits of panicles were complex and exhibited diversity. Some varieties had good disease resistance and adaptation to cold and wet climates. The Dong people named the Kam fragrant glutinous rice varieties by using seven elements, including diverse traits, growth environment, and origin. Traditional folk classification, in addition to morphology and biological analysis using molecular markers, indicates that Kam fragrant glutinous rice includes 91 varieties. Kam fragrant glutinous rice comprises a very high number of varieties, most of which are japonica-type and exhibit a high level of genetic diversity. The traditional folk classification of Kam fragrant glutinous rice by the Dong community is consistent with the biological classification. The traditional naming of Kam fragrant glutinous rice provides an important reference for understanding its genetic diversity. The high level of genetic diversity in Kam fragrant glutinous rice is not only related to the natural environment of the area but also tightly linked with the abundant and diverse Dong ethnic traditional cultures, which has led to protection of Kam fragrant glutinous rice’s genetic diversity. Full article
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13 pages, 1556 KiB  
Article
Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread
by Shaohui Li, Wei Zhao, Guang Min, Pengliang Li, Aixia Zhang, Jiali Zhang, Yunting Wang, Yingying Liu and Jingke Liu
Processes 2021, 9(7), 1131; https://doi.org/10.3390/pr9071131 - 29 Jun 2021
Cited by 5 | Viewed by 3011
Abstract
In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of [...] Read more.
In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples. Full article
(This article belongs to the Special Issue Processing and Properties Analysis of Grain Foods)
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