Quality Properties Research Articles

Schizophrenia Quality of Life Scale and Schizophrenia Quality of Life Scale Revision 4: A Systematic Review of Measurement Properties.

Schizophrenia is a severe mental disorder that has a significant impact on quality of life (QOL). Measuring QOL can offer insights into treatment efficacy and areas of intervention, highlighting the importance of valid tools assessing QOL in people with schizophrenia. We employed the COSMIN systematic review guideline to assess the psychometric properties of the schizophrenia quality of life scale (SQLS) and its 4th revision, the schizophrenia quality of life scale revision 4 (SQLS-R4), as patient-reported outcome measures (PROMs). The search yielded 455 papers, 16 were included, 7 for the SQLS and 9 for the SQLS-R4. Both scales demonstrated good results in risk of bias assessment for internal consistency and convergent validity, the SQLS-R4 additionally for known-groups validity. For the SQLS, PROM development, structural validity, and reliability were suboptimal. The SQLS-R4 showed suboptimality regarding structural validity and reliability and inadequacy for cross-cultural validity and responsiveness. The updated criteria for good measurement properties indicated good convergent validity for the SQLS and good internal consistency, reliability, and convergent validity for the SQLS-R4. The SQLS showed suboptimal results for reliability and known-groups validity, while the SQLS-R4 demonstrated suboptimality in structural validity and known-groups validity. The SQLS had indeterminate structural validity and internal consistency; the SQLS-R4 showed indeterminate responsiveness, and insufficient cross-cultural validity. When using the updated GRADE approach of the COSMIN group, both scales received a very low grade. The SQLS and SQLS-R4 hold the potential for recommendation in rating QOL. Identified weaknesses necessitate further validations.

Influence of Processing Parameters on Mechanical Properties and Degree of Crystallization of Polylactide.

This work attempts to assess the influence of process parameters on the change of mechanical properties and the degree of crystallinity of polylactide (PLA). PLA is a biodegradable material that has been widely used in various areas-from packaging, through medicine, to 3D printing, where it is used to produce prototypes. The method of processing is important, because the technological process and its parameters have a significant impact on the quality of the finished product. Their appropriate selection depends on quality and mechanical properties. The process parameters have an impact on the structure of PLA, specifically on the share of the crystalline phase, which is also important from the point of view of the functional properties of the finished product. This work assessed the impact of the technological parameters of the injection process on the final properties of the obtained samples. The obtained results of static tensile strength, hardness and differential scanning calorimetry (DSC) analysis confirm that changing these parameters affects the material properties.

Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork

This study aimed to examine the impact of sodium tripolyphosphate (STPP) on the quality and digestive characteristics of PSE pork. The results showed a notable decrease in cooking loss of PSE pork from 29.11% to 25.67% with increasing STPP concentration (P < 0.05). Additionally, the gastric digestibility of PSE pork decreased significantly from 52.01% to 45.81% (P < 0.05). The particle size of digesta decreased significantly after gastrointestinal digestion (P < 0.05). These changes were primarily due to the enhanced cross-linking of proteins through ionic interactions, hydrogen bonds and hydrophobic interactions, and resulted in the embedding of hydrophobic groups and endogenous fluorophores. Furthermore, denser network was formed. These findings give a new insight into considering the impact of STPP on meat nutrition when used to enhance texture and water holding capacity.

Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients.

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.

Comparison of drying methods for biochemical composition, energy aspects, and color properties of alfalfa hay

AbstractAlfalfa is a crucial feed source for livestock, necessitating proper drying to achieve optimal moisture levels before consumption. This study aims to reveal alfalfa's drying characteristics and quality properties, defined as the queen of feed, by drying it under different drying conditions. Alfalfa samples were dried using different drying techniques: Open-sun, shade, greenhouse, hybrid (microwave-air-convective), air-convective, microwave, and freeze-drying. The influence of drying techniques on the drying kinetics, energy aspects, biochemical properties, mineral composition, fatty acids, carotene, and color attributes of alfalfa were investigated. Present findings revealed that shade and high-temperature drying conditions increased the crude fiber content (23.18%) of alfalfa samples. The highest protein values were found in open-sun drying (22.01%) and 60 °C air-convective drying (22.10%). The highest values for mineral composition were determined in freeze drying, and the greatest Zn (33.68 ppm) and Fe (135.45 ppm) contents were determined in 100 °C air-convective drying. The highest saturated fatty acids open-sun (21.27%) and freeze dryer (21.07%), unsaturated fatty acids at 60 °C (84.51%) and 80 °C (84.26%), poly unsaturated fatty acids at 60 °C (78.36%), 80 °C (78.14%) and 100 °C (77.74%) were obtained. The drying kinetics of alfalfa were best modeled with the Jena&amp;Das, and in terms of a* (greenness) values, the hybrid drying yielded the best results. The lowest total energy consumption (54.00 kWh) was seen in 200W + 80 °C hybrid drying and the highest (324.72 kWh) in 100 °C air-convective drying. The color attributes and energy consumption findings showed that hybrid drying could efficiently be used for alfalfa drying. In addition, freeze drying was determined to be the best drying method in terms of nutrient preservation.

Understanding the microstructure and mechanical properties of IN738LC fabricated by laser powder bed fusion at different partition lengths

The adoption of a partition scanning strategy during laser powder bed fusion (LPBF) is one of the main ways to relieve residual stress and refine the grain. In this work, the IN738LC alloy samples were fabricated by island and linear scanning strategies at different partition lengths (PL). The effect of different PLs on forming quality, microstructure, and mechanical properties was investigated. The results indicated that the densification decreased, and the surface became rough showing more balling defects with increasing PL. With the increase of PL from 2.5 mm to 15 mm, the primary dendrite arm spacing (PDAS) increased by 50 % and 84 %, average grain size increased by 25 % and 24 %, and high-angle grain boundaries (HAGB) decreased by 24.1 % and 17.7 % for RL and IS scanning strategies. The combination of the high-temperature gradient, high cooling rate, and complex remelting at small PL weakens the texture and increases the anisotropy. The excellent mechanical properties were obtained at the rotating line (RL) scanning strategy with a partition size of 2.5 mm. The microhardness, ultimate tensile strength (UTS) and elongation (El) reached 470.7 HV, 1598 MPa, 14.2 %.

Improving the formability and quality of CMT additively manufactured aluminum thin-wall parts via laser stabilization effect

In the recent past, the deposition efficiency has been one of the most concerned problems in aluminum additive manufacturing. In this research, a comparative study on the formation quality, microstructures and mechanical properties of aluminum alloy thin-wall structures between the oscillating laser-arc hybrid additive manufacturing (O-LHAM) and wire-arc additive manufacturing (WAAM) at high deposition speed was performed. The formation quality of the additively manufactured thin-wall parts under O-LHAM was significantly improved compared with WAAM. The molten pool overflow was significantly eliminated due to the higher support force on the molten pool, thus the surface roughness Sa and the maximum surface height difference Sz of O-LHAM thin walls were reduced by 13% and 22%, respectively. Compared with thin wall manufactured via WAAM, the microstructure of O-LHAM mainly consisted of coarse columnar grains and showed anisotropic characteristics due to the increased heat accumulation. Moreover, owing to the higher porosity in the interlayer combination regions of WAAM sample, the elongation of thin walls manufactured via O-LHAM was higher than WAAM in both horizontal and vertical directions, reaching 36.8% and 32.5%, respectively. This work will provide more guidance on thin-wall additive manufacturing with high deposition efficiency.

Effect of different pre-treatments on the physical properties, frying kinetics and organoleptic physiognomies of fried sweet potato (Ipomoea batatas) chips

The study explored the effects of different pre-treatments: freezing pre-treatment (FP), osmotic dehydration (OSD) and air-drying pre-treatments (ADP) on the physical and quality properties of fried sweet potato. The physical and quality properties of pre-treated fried sweet potato slices were assessed for percentage weight loss after frying, shrinkage ratio, the kinetics of moisture loss (frying kinetics), organoleptic properties and mathematical modeling of fried sweet potato slices. The results showed that OSD of pre-treated fried sweet potato slices recorded the highest percentage weight loss (46 %) and lowest shrinkage ratio (19 %) after frying compared to the ADP (41.5 %, 36 %) and FP (36.5 %, 46 %) fried sweet potato samples, respectively. OSD pre-treated fried sweet potato preserved the sensory properties of the ADP and FP fried sweet potato compared to the untreated sample. Among the three pre-treatments, OSD was found to enhance the frying kinetics compared to the ADP and FP samples. First order model best fitted well to the experimental results of frying kinetics (R2 > 0.99) compared to Page model.

Sequential Deposition of Diluted Aqueous SnO2 Dispersion for Perovskite Solar Cells

The widespread use of tin dioxide (SnO2) thin films as electron transport layer (ETL) of perovskite solar cells (PSCs) has been facilitated by commercial SnO2 nanocolloid dispersion. Nevertheless, challenges such as nanoparticle agglomeration have emerged, impacting film quality and interface properties critical for PSC performance. Herein, the efficacy of sequential, multistep spin‐coating of repeatedly diluted SnO2 aqueous suspension as a simple and effective approach to enhance ETL properties is explored. Through systematic experiments using dynamic light scattering, cyclic voltammetry, optical spectroscopy, and photoconductivity, it is demonstrated that the sequential deposition significantly improves the flatness and coverage of SnO2, leading to improved electron transport and transfer from a perovskite layer. Such a synergetic effect enables to fabricate lead iodide PSC (FAPbI3, FA: formamidinium) with a power conversion efficiency of 22.99% compared to 20.48% for the conventional 1‐step SnO2 layer. The findings underscore the potential of sequential SnO2 deposition as a promising technique for robust SnO2 films of photoelectric conversion devices.

Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets

ABSTRACT 1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life.

Biopsies from patients with sacral insufficiency fracture are characterized by low bone matrix mineralization and high turnover.

Sacral insufficiency fractures are known to occur primarily in older women without adequate trauma. While an association with low bone mineral density (ie, osteoporosis) has been reported, more detailed information on local bone quality properties in affected patients is not available. In the present study, core biopsies were obtained from the S1 sacral ala in patients with a bilateral sacral insufficiency fracture (type IV according to the fragility fractures of the pelvis classification) who required surgical stabilization. Dual energy X-ray absorptiometry (DXA) and laboratory bone metabolism analyses were performed. For comparison, control biopsies were acquired from skeletally intact age- and sex-matched donors during autopsy. A total of 31 biopsies (fracture: n = 19; control: n = 12) were evaluated by micro-computed tomography, histomorphometry on undecalcified sections, and quantitative backscattered electron imaging (qBEI). DXA measurements showed mean T-scores in the range of osteoporosis in the fracture cohort (T-scoremin -2.6 ± 0.8). Biochemical analysis of bone metabolism parameters revealed high serum alkaline phosphatase and urinary deoxypyridinoline/creatinine levels. In the biopsies, a loss of trabecular microstructure along with increased osteoid values were detected in the fracture patients compared with controls (osteoid volume per bone volume 5.9 ± 3.5 vs. 0.9 ± 0.5%, p <.001). We also found evidence of microfractures with chronic healing processes (ie, microcallus) as well as pronounced hypomineralization in the biopsies of the fracture cohort compared with the controls as evidenced by lower CaMean measured by qBEI (22.5 ± 1.6 vs. 24.2 ± 0.5wt%, p =.003). In conclusion, this high-resolution biopsy study provides evidence of local hypomineralization in patients with sacral insufficiency fractures, pointing to reduced fracture resistance but also a distinct phenotype other than the predominant loss of trabeculae as in postmenopausal osteoporosis. Our data highlight the importance of therapies that promote bone mineralization to optimally treat and prevent sacral insufficiency fractures.

Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties

Antifungal efficacy of clove extract in fermented sausage production: A practical approach for microbial control and maintaining quality properties

Impact of Germination on the Edible Quality and Nutritional Properties of Brown Rice Noodles.

Brown rice noodles are increasingly favored by consumers for their health benefits; however, their development is hindered by their poor edible qualities. The effect of germination on the cooking, textural, organoleptic and nutritional qualities of brown rice pasta was investigated. In comparison to ungerminated brown rice noodles, germination resulted in a shorter cooking time, reduced cooking losses, and decreased hardness and adhesion of noodles as well as reduced bitter taste. These changes can be attributed to germination altering the basic composition of brown rice. Meanwhile, the contents of γ-aminobutyric acid, free phenolic acid, and bound phenolic acid increased by 53.43%, 21.71%, and 7.14%, respectively, while the content of resistant starch de-creased by 21.55%. Sprouting is a promising strategy for improving the edible quality and nutritional properties of brown rice noodles.

Hygrothermal effect and statistical analysis of the interfacial performance of nano and microscale polymer composites

ABSTRACT Hygrothermal exposure significantly impacts polymer composite (PMC) performance, affecting various industries. This study evaluated the short-term hygrothermal effects on PMCs by examining interfacial shear strength (IFSS), water uptake, glass transition temperature (Tg), and morphology. Data-driven techniques minimized experimental time while analyzing multiple factors. Specimens were immersed in water at 25°C and 70°C for 3, 7, and 14 days. The IFSS between carbon nanotube yarns and carbon fiber with epoxy (EPON™ 862) was measured before and after exposure. Statistical analysis indicated that fiber type significantly influenced IFSS, while time had a marginal effect and temperature had no impact. The IFSS decreased by 4.14% for CF/epoxy and 14.9% for CNT/epoxy. Water uptake analysis revealed weight gains of 0.465% and 1.566% for epoxy after 14 days at 25°C and 70°C, respectively. Morphological studies showed moisture penetration between 7 and 14 days. Thermomechanical analysis (TMA) indicated that pristine epoxy expanded by 0.318% of its original height. After 14 days, the Tg of epoxy decreased by 6.4% at 25°C and 9.7% at 70°C. Dynamic mechanical analysis (DMA) on dried epoxy samples showed similar Tg but varied tan delta curves due to plasticization. Short-term hygrothermal evaluation revealed degradation in interface quality and viscoelastic properties.

Seaweed-based biostimulants improves quality traits, postharvest disorders, and antioxidant properties of sweet cherry fruit and in response to gibberellic acid treatment

The main aim of this research was to determine whether seaweed-based biostimulants (BIO) have the potential to offset the delaying of fruit maturation and improve fruit quality and antioxidant properties in gibberellic acid (GA3)-treated cherries. Compared to the control, 5 g L−1 BIO applied twice at pit hardening (PH) and straw color (SC) or 3 times at PH, SC, and 1 week before harvest (1WBH) in mid-maturing ‘Bing’ cherries accelerated color development, increased soluble solids content (SSC), titratable acidity, total phenolics (TP), and DPPH radical scavenging activity at harvest. However, these treatments resulted in smaller and softer fruit. For late-maturing ‘Lapins’ cherries, BIO had no effect on fruit coloration, but increased the levels of antioxidants and antioxidant capacity at harvest, especially in 3 applications. Spraying 5 g L−1 BIO 3 times plus a single application of 10 mg L−1 GA3 at PH on ‘Bing’ cherries effectively increased fruit firmness (FF) and size, but showed a strong delaying effect on color development and SSC at harvest, and reduced resistance to disorders after 4 weeks of storage at 0°C if the combination-treated fruit were late harvested. Decreasing GA3 concentration from 10 to 5 mg L−1, increasing BIO concentration from 5 to 10 g L−1, and extending the harvest date by 5 d could impair the delaying effect of GA3 on fruit maturation, restore the normal fruit size, reduce the rates of decay, stem browning (SB), and surface pitting (SP), and maintain high FF and DPPH radical scavenging activity. In conclusion, pre-harvest 3 applications of 10 g L−1 BIO and 5 mg L−1 GA3 once at PH have the potential to curtail the GA3’s inhibition on fruit maturation, extend the harvest window, improve fruit quality, and increase antioxidants and antioxidant capacity in ‘Bing’ cherries.

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Effect of ultrasound combined with chemical pretreatment as an innovative non-thermal technology on the drying process, quality properties and texture of cherry subjected to radio frequency vacuum drying

To obtain high-quality cherry products, ultrasound (US) combined with five chemical pretreatment techniques were used on cherry prior to radio frequency vacuum drying (RFV), including carboxymethyl cellulose coating (CMC), cellulase (CE), ethanol (EA), isomaltooligosaccharide (IMO), and potassium carbonate + ethyl oleate (PC + AEEO). The effect of different pretreatments (US-CMC, US-CE, US-EA, US-IMO, US-(PC + AEEO)) on the drying characteristics, quality properties, texture, and sensory evaluation of cherries was evaluated. Results showed that the dehydration time and energy consumption were decreased by 4.17 − 20.83 % and 3.22 − 19.34 %, respectively, and the contents of individual sugars, soluble solid, total phenolics (TPC), natural active substances, total flavonoids (TFC), and antioxidant properties (DPPH, ABTS and FRAP) were significantly increased after US combined with five chemical treatments (P < 0.05). Moreover, the pretreatment played important role in improving texture properties and surface color retention in the dried cherries. According to the sensory evaluation analysis, the dehydrated cherries pretreated with US-CMC exhibited the highest overall acceptance, texture, crispness, color, and sweet taste showed lower off-odor, bitter taste and sour taste compared to control and other pretreatments. The findings indicate that US-CMC pretreatment is a promising technique for increasing physicochemical qualities and dehydration rate of samples, which provides a novel strategy to processing of dried cherry.

Improved thermomechanical and rheological properties of polypropylene composites with thermomechanical pulp for injection molding

AbstractMaterial extrusion and injection molding are prevalent in polymer processing, but wood fiber‐reinforced polymer composites offer eco‐friendly alternatives for industries like automotive, and aviation. Our study explores biocomposites using bleached chemi‐thermomechanical pulp (BCTMP) and polypropylene (PP). BCTMP is rich in cellulose and hemicellulose and quite hydrophilic, while PP's hydrophobic structure creates a disconnect to creating a composite of the two. Traditional methods add costly coupling agents like maleic anhydride polypropylene (MAPP) in an attempt to enhance the adhesion properties of wood‐plastic composites. However, it is worth noting that even in the presence of MAPP, PP maintains its high hydrophobicity and low surface energy, despite exhibiting considerable heterogeneity. Further complexity arises from the thermal degradation characteristics of BCTMP during the melting processing of PP. Our proposed method involves premixing via cryo and planetary ball milling. This boosts PP and BCTMP adhesion, enhancing dispersion quality and mechanical properties without needing coupling agents. Moreover, the premixing of BCTMP and PP forms a thermal buffer layer around BCTMP, minimizing its thermal degradation during processing. This process also ensures even distribution of BCTMP into PP, resulting in a 200% rise in Young's modulus with 30 wt% BCTMP without compromising ultimate tensile strength.Highlights Exploration of biocomposites using bleached chemi‐thermomechanical pulp (BCTMP) and polypropylene (PP) thorough injection molding Implementation of premixing to enhance PP/BCTMP adhesion without coupling agents Premixing reduces thermal degradation of BCTMP, enhances dispersion, and improves mechanical properties Achieving a 200% increase in Young's modulus with 30% BCTMP incorporation, while maintaining ultimate tensile strength

Additive manufacturing of duplex stainless steel by DED-LB/M and PBF-LB/M – process-material-property relationships

PurposeAdditive manufacturing (AM) of duplex stainless steels (DSS) is still challenging in terms of simultaneously generating structures with high build quality and adequate functional properties. This study aims to investigate comprehensive process-material-property relationships resulting from both laser-directed energy deposition (DED-LB/M) and laser powder bed fusion (PBF-LB/M) of DSS 1.4462 in as-built (AB) and subsequent heat-treated (HT) states.Design/methodology/approachCuboid specimens made of DSS 1.4462 were generated using both AM processes. Porosity and microstructure analyses, magnetic-inductive ferrite and Vickers hardness measurements, tensile and Charpy impacts tests, fracture analysis, critical pitting corrosion temperature measurements and Huey tests were performed on specimens in the AB and HT states.FindingsCorrelations between the microstructural aspects and the resulting functional properties (mechanical properties and corrosion resistance) were demonstrated and compared. The mechanical properties of DED-LB/M specimens in both material conditions fulfilled the alloy specifications of 1.4462. Owing to the low ductility and toughness of PBF-LB/M specimens in the AB state, a post-process heat treatment was required to exceed the minimum alloy specification limits. Furthermore, the homogenization heat treatment significantly improved the corrosion resistance of DED- and PBF-processed 1.4462.Originality/valueThis study fulfills the need to investigate the complex relationships between process characteristics and the resulting material properties of additively manufactured DSS.

Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread

Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality, and shelf life was investigated. KS substitution improved the water-binding ability of mixed flour, making it easier to gelatinize while improving viscoelasticity but reducing the integrity of the dough's gluten network structure. As the substitution rate increases, the hardness, air-cell ratio, and width-to-height ratio of bread significantly increased, while the springiness, resilience, baking loss, and specific volume reduced significantly (p < 0.05). KS enriched the bread's color and flavor by promoting the Maillard reaction during baking. Overall acceptability of 10% KS group was highest in sensory evaluation. KS substitution significantly reduced starch digestibility and expected glycemic index (GI), inhibited mold growth and reproduction during storage and prolonged the shelf life of the bread at 25 °C.