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Ultrasound-microwave synergistic treatment modulates highland barley dough structure and bread quality characteristics.

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Τίτλος: Ultrasound-microwave synergistic treatment modulates highland barley dough structure and bread quality characteristics.
Συγγραφείς: Wu X; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Fu L; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Chen X; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., You S; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China., Zhang W; Institute of Agricultural Products Processing and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, PR China., Ma L; Quanzhou Special Talent Innovation Laboratory, Labixiaoxin (Fujian) Foods Industrial Co., Ltd., Quanzhou 362261, Fujian, PR China., Xiang Q; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China., Tian Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: etingtian@hotmail.com., Zhao Y; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: yingting.zhao@uqconnect.edu.au.
Πηγή: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 1), pp. 119835. Date of Electronic Publication: 2026 Jun 22.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
Ιατρικοί όροι (MeSH): Hordeum*/chemistry , Bread*/analysis , Food Handling*/methods , Microwaves* , Ultrasonic Waves*, Glutens/analysis ; Glutens/chemistry ; Water/analysis ; Gliadin/analysis ; Gliadin/chemistry ; Starch/chemistry ; Rheology ; Tibet
Περίληψη: Highland barley is a distinctive grain resource of the Qinghai-Tibet Plateau. However, its processing performance is restricted by an unbalanced ratio of glutenin to gliadin. In this study, ultrasound-microwave vacuum drying (USMVD) with varying microwave power (0-600 W) and ultrasonic amplitude (0-90 U) was employed to systematically investigate its effects on highland barley dough structure and bread quality. The findings demonstrated that with an increase in microwave power, the rheological characteristics, water distribution, and protein ordered structure of the dough were first improved and then deteriorated, with an optimum at 400 W. At this power, the disulfide bond content (5.38 μmol/g) and bound water proportion (93.00%) of the dough reached their maximum values. However, higher microwave power (≥ 500 W) disrupted starch chains and gluten network integrity. Similarly, with increasing ultrasonic amplitude, the dough microstructure and degree of cross-linking initially enhanced and then weakened, forming a continuous honeycomb-like network at 70 U, while higher amplitude led to network fragmentation and an elevated proportion of free water. Among all combinations, the 70 U-400 W treatment exhibited the most pronounced improvement in dough rheological properties, water distribution, protein secondary structure, disulfide bond content, and final bread quality. Collectively, USMVD can serve as an effective physical modification strategy for improving quality of highland barley-based foods.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Bread texture; Dough structure; Highland barley; Physical modification; Ultrasound-microwave combination
Substance Nomenclature: 8002-80-0 (Glutens)
059QF0KO0R (Water)
FX065C7O71 (glutenin)
9007-90-3 (Gliadin)
9005-25-8 (Starch)
Entry Date(s): Date Created: 20260821 Date Completed: 20260821 Latest Revision: 20260821
Update Code: 20260822
DOI: 10.1016/j.foodres.2026.119835
PMID: 42629067
Βάση Δεδομένων: MEDLINE
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  Label: Title
  Group: Ti
  Data: Ultrasound-microwave synergistic treatment modulates highland barley dough structure and bread quality characteristics.
– Name: Author
  Label: Authors
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  Data: <searchLink fieldCode="AU" term="%22Wu+X%22">Wu X</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.<br /><searchLink fieldCode="AU" term="%22Fu+L%22">Fu L</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.<br /><searchLink fieldCode="AU" term="%22Chen+X%22">Chen X</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.<br /><searchLink fieldCode="AU" term="%22You+S%22">You S</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China.<br /><searchLink fieldCode="AU" term="%22Zhang+W%22">Zhang W</searchLink>; Institute of Agricultural Products Processing and Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa 850000, PR China.<br /><searchLink fieldCode="AU" term="%22Ma+L%22">Ma L</searchLink>; Quanzhou Special Talent Innovation Laboratory, Labixiaoxin (Fujian) Foods Industrial Co., Ltd., Quanzhou 362261, Fujian, PR China.<br /><searchLink fieldCode="AU" term="%22Xiang+Q%22">Xiang Q</searchLink>; College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, PR China.<br /><searchLink fieldCode="AU" term="%22Tian+Y%22">Tian Y</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: etingtian@hotmail.com.<br /><searchLink fieldCode="AU" term="%22Zhao+Y%22">Zhao Y</searchLink>; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, PR China. Electronic address: yingting.zhao@uqconnect.edu.au.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 1), pp. 119835. <i>Date of Electronic Publication: </i>2026 Jun 22.
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  Data: English
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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  Data: <i>Original Publication</i>: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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  Data: <searchLink fieldCode="MM" term="%22Hordeum%22">Hordeum*</searchLink>/<searchLink fieldCode="MM" term="%22Hordeum+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Handling%22">Food Handling*</searchLink>/<searchLink fieldCode="MM" term="%22Food+Handling+methods%22">methods</searchLink> <br /><searchLink fieldCode="MM" term="%22Microwaves%22">Microwaves*</searchLink> <br /><searchLink fieldCode="MM" term="%22Ultrasonic+Waves%22">Ultrasonic Waves*</searchLink><br /><searchLink fieldCode="MH" term="%22Glutens%22">Glutens</searchLink>/<searchLink fieldCode="MH" term="%22Glutens+analysis%22">analysis</searchLink> ; <searchLink fieldCode="MH" term="%22Glutens%22">Glutens</searchLink>/<searchLink fieldCode="MH" term="%22Glutens+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Water%22">Water</searchLink>/<searchLink fieldCode="MH" term="%22Water+analysis%22">analysis</searchLink> ; <searchLink fieldCode="MH" term="%22Gliadin%22">Gliadin</searchLink>/<searchLink fieldCode="MH" term="%22Gliadin+analysis%22">analysis</searchLink> ; <searchLink fieldCode="MH" term="%22Gliadin%22">Gliadin</searchLink>/<searchLink fieldCode="MH" term="%22Gliadin+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Starch%22">Starch</searchLink>/<searchLink fieldCode="MH" term="%22Starch+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Rheology%22">Rheology</searchLink> ; <searchLink fieldCode="MH" term="%22Tibet%22">Tibet</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Highland barley is a distinctive grain resource of the Qinghai-Tibet Plateau. However, its processing performance is restricted by an unbalanced ratio of glutenin to gliadin. In this study, ultrasound-microwave vacuum drying (USMVD) with varying microwave power (0-600 W) and ultrasonic amplitude (0-90 U) was employed to systematically investigate its effects on highland barley dough structure and bread quality. The findings demonstrated that with an increase in microwave power, the rheological characteristics, water distribution, and protein ordered structure of the dough were first improved and then deteriorated, with an optimum at 400 W. At this power, the disulfide bond content (5.38 μmol/g) and bound water proportion (93.00%) of the dough reached their maximum values. However, higher microwave power (≥ 500 W) disrupted starch chains and gluten network integrity. Similarly, with increasing ultrasonic amplitude, the dough microstructure and degree of cross-linking initially enhanced and then weakened, forming a continuous honeycomb-like network at 70 U, while higher amplitude led to network fragmentation and an elevated proportion of free water. Among all combinations, the 70 U-400 W treatment exhibited the most pronounced improvement in dough rheological properties, water distribution, protein secondary structure, disulfide bond content, and final bread quality. Collectively, USMVD can serve as an effective physical modification strategy for improving quality of highland barley-based foods.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
  Label: Competing Interests
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: <i>Keywords: </i>Bread texture; Dough structure; Highland barley; Physical modification; Ultrasound-microwave combination
– Name: NumberCAS
  Label: Substance Nomenclature
  Group: ID
  Data: 8002-80-0 (Glutens)<br />059QF0KO0R (Water)<br />FX065C7O71 (glutenin)<br />9007-90-3 (Gliadin)<br />9005-25-8 (Starch)
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  Data: <i>Date Created: </i>20260821 <i>Date Completed: </i>20260821 <i>Latest Revision: </i>20260821
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  Data: 10.1016/j.foodres.2026.119835
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  Data: 42629067
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cmedm&AN=42629067
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        Value: 10.1016/j.foodres.2026.119835
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        Text: English
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      – SubjectFull: Glutens analysis
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      – SubjectFull: Glutens chemistry
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      – SubjectFull: Water analysis
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