Compositional characteristics,texture, shelf-life and sensory quality of snack crackers produced from non-traditional ingredients

The study was conducted to evaluate the effect of non-traditional and highly available and nutrient-dense ingredients in the production of value-added crackers. The crackers were prepared by combining partially defatted chia flour, wheat germ, quinoa, and oat. The antioxidant activity and the polyphenol content were 7.0–8.4 times higher in crackers produced with non-traditional ingredients compared to the control snack. The hydroperoxide value indicated a low oxidative deterioration of the oil. The sample with 10% of partially defatted chia flour was selected for shelf-life test under storage conditions and sensory evaluation. Modified atmosphere exerted a protective effect on the lipid stability regardless of the incorporation of BHT to the formulation. All the evaluated attributes scored highly during consumer acceptance. The formulated cracker presented a relevant content of protein, dietary fibre and omega-3 and -6 fatty acids. Based on these results, the crackers containing non-traditional ingredients resulted in a product with a good potential for both consumer acceptance and outstanding nutritional benefits.     

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.     

木粉疏水改性对HDPE基木塑复合材料性能的影响

采用一种操作简便且易于工业推广的方法对木粉进行疏水改性，具体过程为：将3种可热聚合的单体，即甲基丙烯酸甲酯（MMA）、甲基丙烯酸丁酯（BMA）和苯乙烯（St）均匀喷洒在木粉上，经过预热处理后，与配方中其他组分，如高密度聚乙烯（HDPE）和马来酸酐接枝聚乙烯（MAPE）等通过高速混合机混合均匀，采用双螺杆挤出机造粒后，注射制备木塑复合材料（WPC）样条，测试其力学性能。另外，考察了疏水改性对WPC接触角、维卡软化温度、洛氏硬度、吸水性能、热性能的影响规律。结果表明：疏水改性后WPC的接触角增大，木粉和HDPE的界面相容性改善，力学性能得到明显提高。其中，当MMA、BMA和St的添加量为3%时，WPC的力学性能最好，与疏水改性前相比，弯曲强度分别提高了17.3%、26.3%和27.5%，弯曲模量分别提高了24.4%、24.4%和26.0%，冲击强度分别提高了54.7%、57.7%和60.5%。 此外，疏水改性后WPC的维卡软化温度、洛氏硬度、耐水性和耐热性也得到改善。     

Rapid screening of DON contamination in whole wheat meals by Vis/NIR spectroscopy and computer vision coupling technology

This work intends to develop an online experimental system for screening of deoxynivalenol (DON) contamination in whole wheat meals by visible/near-infrared (Vis/NIR) spectroscopy and computer vision coupling technology. Spectral and image information of samples with various DON levels was collected at speed of 0.15 m s⁻¹ on a conveyor belt. The two-type data were then integrated and subjected to chemometric analysis. Discriminant analysis showed that samples could be classified by setting 1000 μg kg⁻¹ as the cut-off value. The best correct classified rate obtained in prediction was 93.55% based on fusion of spectral and image features, with reduced prediction uncertainty as compared to single feature. However, quantification of DON by quantitative analysis was not successful due to poor model performance. These results indicate that, although not accurate enough to provide conclusive result, this coupling technology could be adopted for rapid screening of DON contamination in cereals and feeds during processing.     

功能性小麦品种的概念、类别和发展前景（网络首发、推荐阅读）

结合全球倡导的营养导向型农业和功能性食品的内容，首次提出“功能性小麦品种”的概念，将其定义为“含有对人体健康有益的活性成分，可调节人体有益代谢，能给人体健康带来某种益处或满足特定人群的特殊需求，同时可以作为日常食物的口感正常、无毒副作用的小麦品种类型”；结合疫情警示和我国进入后工业时代后，人们需求必将由“吃得饱”、“吃得好”向“吃得健康”转变，因而提出继高产品种、优质品种之后培育“功能性小麦品种”的育种目标。根据多年关于小麦淀粉、蛋白、酯类和其他成分的功能研究结果，介绍新育成的“麦黄酮”、“高色素”、“高抗性淀粉”、“富锌”、“低醇溶蛋白”和“低植酸”等功能性小麦新品种（系）的营养特性和农艺产量状况；根据“健康中国2030”规划等国家战略，进行“功能性品种培育是解决我国功能性食品‘卡脖子’的关键基础，一种功能性品种可以形成一类功能性食品，多种功能性品种可以形成我国功能性面制品产业，推动我国整个食品工业的发展”的前景展望；根据功能性品种及其食品的稳定性和可靠性是产品和市场的“生命线”，从对消费者负责的高度，提出关于“功能性农作物品种审定导向和组建功能性成分检测机构；编制有关功能性品种和食品的国家或行业标准，设立功能性食品和功能性农作物品种的商业标志，保证我国功能性农作物品种及其食品健康发展”等方面的具体建议。     

Influence of tetraploid wheat (Triticum dicoccum) on low glycaemic index pizza base processing and its starch digestibility

The present study aimed to utilise Dicoccum wheat (DW), barley (BF) and soya flour (SF) in the development of low in vitro starch digestibility (IVSD) and estimated glycaemic index (EGI) PB. The BF and SF are mixed (1:1) (BFSF) and used to replace DW at 25%, 50% and 75% level and compared with 100% DW. The quality characteristics (rheological, physical, textural and chemical), IVSD and EGI of PB were determined. The incorporation of BFSF to DW increased the farinograph water absorption capacity (58.1%–64.2%) and mixing tolerance index (21-68 FU), and decreased the dough development time (4.3–2.8 min) and amylograph pasting properties, respectively. Further, the thickness, shear force and redness were decreased and lightness and yellowness increased. Based on the physico-sensory studies, 50% of BFSF along with emulsifier’s incorporation was optimum without affecting any sensory parameters and this PB had decreased IVSD (31) and EGI (54) when compared to the control 37 and 63, respectively.     

Effects of ultrasound-assisted resting on the qualities of whole wheat dough sheets and noodles

The effects of resting under ultrasonic treatment on the properties of whole wheat dough sheets and noodles were investigated. Compared with the control group, the resting time to reach the maximum breaking force and extensibility of whole wheat dough sheets treated with ultrasound was shortened by 20 min. The proportion of strongly bound water (T₂₁) decreased, while the proportion of weakly bound water (T₂₂) increased during resting, and the ultrasonic treatment could accelerate this moisture redistribution in the dough. The extent of the increase in gluten macropolymer and the decrease in –SH content of ultrasound-treated wheat dough was higher than that of the control one during the initial 5–15 min resting, which could be related to the improvement of whole wheat dough extensibility. Whole wheat noodles showed a better breaking distance for 10 min of ultrasonic-assisted resting. Ultrasonic treatment could be used to reduce the resting time of whole wheat dough sheets and improve the texture properties of noodles.     

Effect of partial substitution of wheat flour with resistant starch on physicochemical,sensorial and nutritional properties of breadsticks

This study determined the physicochemical, sensorial and nutritional properties of breadsticks to which a resistant starch (RS)-rich ingredient was incorporated by partial substitution, that is, 40%–70%, of hard wheat flour in the control recipe. Wheat flour substitution at the levels exceeding 50% lightened the colour while decreasing the moisture content and hardness of breadsticks, which was explainable by the microstructure. Changes in properties of breadsticks also affected the suitability of its sensory attributes, particularly colour and texture. Breadsticks, of which half of wheat flour was substituted, contained less protein and calories but higher carbohydrate than the control formula. Such flour substitution increased RS content closed to its effective dose of 15 g in a 45-g serving, which led to approximately 15% reduction in in vitro glycaemic index. Therefore, incorporating effective dose of RS in breadsticks could be performed, without causing substantial changes in product quality, by partial substitution of wheat flour.