Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread： Flour Particle Size and Bread Crumb Grain

Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including： wheat physical and chemical characteristics; flour ash and protein contents, starch damage, swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves （100g flour）. Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%- 14.5% determined by an NIR method showed a weak inverse relationship （r =-0.61, p〈0.05） with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38 μ m in size and representing 9.6% - 19.3 % of the flour weights was correlated positively （r =0.78, p 〈 0.01） with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship （r =-0.60, p〈0.05） with crumb grain score.     

Effects of Processing on Wheat Tortilla Quality： Benefits of Hard White WheatEffects of Processing on Wheat Tortilla Quality： Benefits of Hard White Wheat

The suitability of Kansas hard white winter （HWW） wheat milled at a high extraction rate for tortilla production was investigated. All of the Kansas varieties of white wheat, milled to 80% extraction, performed as well as, ff not better than, a standard commercial tortilla flour miUed to 72% extraction when various quality factors were compared. Tortillas were made from eight wheat cultivars milled at 80% extraction： four HWW wheat cultivars included Betty, Heyne, Oro Blanco and NuWest; three hard red winter （HRW） wheat samples were Jagger and Ike grown at Hutchinson, Kansas （Ike-Hutch） and at Hays, Kansas （Ike-Hays）; and one hard white spring （HWS） wheat cultivar, Idaho 377-S. Tortillas made from these flours were compared to tortillas made from one commercial tortilla-flour milled to 72% extraction from a blend of HRW wheat. Mixograph parameters, starch pasting properties, dough-handling characteristics and tortilla- making attributes of the new Kansas HWW wheat cultivars, Betty and Heyne, were superior. In summary, Kansas HWW wheat flours, milled to 80% extraction, produced tortillas which were equal to, or superior to, those made from 80%-extraction HRW wheat flours and 72%-extraction commercial tortilla flour.     

Research of Evaluating Flour Quality by Experiment of Cooking

An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.     

Initial Study on Applications of French wheat in Chinese Steamed Bread and Noodles

The physical-chemical properties of four kinds of French commercial wheat and its flour and its dough rheological properties were analyzed in more detail.The suitability of French wheat flour in Chinese traditional food products such as stesmed bread and noodle was preliminarily studied in order to get and spread more information on how to utilize French wheat in Chinese food.     

Implement 〈the Restructuring and Revitalization Plan for the Light Industry〉 to Boost the Restructuring and Revitalization of China＇s Paper Industry

Adopted by the executive meeting of the State Council on February 19^th, 2009, 〈the Restructuring and Revitalization Plan for the Light Industry〉 （hereinafter referred to as the 〈Plan〉） was promulgated on March 27th, 2009. It will serve as the programmatic document for the restructuring and revitalization of China＇s light industry at present and in the coming three years to lead the light industry out of dire straits to revitalization and boost the sound and sustainable development of China＇s light industry so as to make China into a powerful country in the world.     

National Development and Reform Commission Approved 243 Industry Standards Which include ＂Technical Conditions of Cast Iron Dryer for Paper Machine＂

To solve the key technical problems in the process of industrial development as soon as possible, and promote the adjustment of industry structure and the change of the mode of development, the Office of National Development and Reform Commission published the ＂Announcement of Organizing the Implementation of the Special Projects of Major Industrial Technology development＂. The relevant units can organize their enterprises to apply the projects.     

Effects of Fermentation and Drying on the Fermentation Index and Cut Test of Pulp Pre-conditioned Ghanaian Cocoa （Theobroma cacao） Beans

Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.     

The Ministry of Environmental Protection issued the Measures for the Administration of Pollutant Discharge Permits (Trial)

正On January 10~(th),2018,the Ministry of Environmental Protection formally issued the Measures for the Administration of Pollutant Discharge Permits(Trial)(hereinafter referred to as the Administrative Measures).The Administrative Measures shall be implemented as of the date of promulgation.As an important basic     

Improvement of solubility and Emulsifying Properties of Soy Protein Isolates by Glucose Conjugotion

Soy Protein Isolate(SPI)was modified with glucose(G-) through the amino-carbonyl reaction (Maillard Reaction).Solubility and emulsifying properties of the modified proteins were investigated.G-SPI conjugate was highly soluble at wide pH while untreated SPI was hardly soluble especially at pH4-PH6.Solubility of modified SPI showed the resistance to heat treatment and high ionic concentration.Emulsifying activity and emulsion stability of G-SPI conjugate was much higher than those of native SPI were.Comparing with some commercial emulsifiers,the G-SPI conjugate showed as good or better emulsifying properties in high salt concentration and in neutral pH.SDS-PAGE was also used to confirm the formation of G-SPI conjugate.     

Guiding Catalogue of Key Products and Services in Strategic Emerging Industries Announced

On February 22th,2013,the National Development and Reform Commission issued notice No.16 of 2013.The notice says:to implement the State Council's Decision on Accelerating the Cultivation and Development of Strategic Emerging Industries,to better guide the various departments and regions to foster and develop strategic emerging industries,National Development and Reform Commission and Ministry of Science,the Ministry of Finance and other relevant departments and Local Development and Reform Commission,with the help of the relevant research institutions,industry associations and experts recommendations,published the Guidance Catalogue of Key Products and Services in Strategic Emerging Industries (referred to as Guidance Catalogue) on the base of openly soliciting the views of all sectors of society.     

Technological performance of various flours obtained through multigrain milling

This study was focused on multigrain flours consisting on wheat-rye-triticale and wheat-rye-hulled oat, obtained by using an experimental Buhler roller mill after blending the cereals at different levels. For all investigated multigrain blends the extraction yield of the first reduction passage was lower compared to wheat. The flour yields at the break roll passages decreased in the flowing order: blends with triticale, wheat and blends with hulled oat. The multigrain milling resulted in increased ash, crude fiber and fat contents, and decreased protein content compared to wheat. The solvent retention capacity profile varied with the type of blend, and important correlations were established with Mixolab parameters, mainly related to starch gelatinisation and breakdown. Texture measurements performed on breads prepared with multigrain flours indicated increased hardness and decreased springiness values with increasing the wheat substitution level. These results might allow better exploitation of different cereals through the efficient milling of multigrain blends.Industrial relevance textMultigrain milling could be a way to improve the milling quality and performance of some cereals like triticale, hulled oat and hulled barley. Blending these cereals with wheat in different ratio followed by milling with roller mill can result in multigrain flours with different extraction rate and functional profile. Multigrain flours or some mill streams can be used for obtaining particular baked products.     

不同筋力小麦磨粉各出粉点小麦粉品质特性分析

采用布勒实验磨制粉,分别测定了强、中、弱筋3个小麦品种不同出粉点小麦粉的品质特性。结果表明,同一品种不同出粉点小麦粉的品质特性具有明显差异及变化规律,同一出粉点不同小麦品种的品质特性具有明显差异。在皮磨粉和心磨粉中,蛋白质含量、吸水率和PPO活性分别随出粉点后移而增大。三道心磨粉的小麦粉色泽a~*值和b~*值随出粉点后移均呈升高趋势;而小麦粉亮度L~*值、面团稳定时间、直链淀粉含量、峰值黏度、稀懈值和反弹值随出粉点后移有下降趋势。     

小麦粉路系统面粉冻融稳定性研究

对国内典型中长粉路小麦制粉系统进行抽样,分析了各粉路系统面粉样品的部分理化性质和冻融稳定性。结果认为:冻融稳定性较好的面粉集中于前路心磨系统,皮磨、渣磨、尾磨面粉和吸风粉、打麸粉的冻融稳定性较差。找出了冻融稳定性较好的11个特定取粉点,可作为生产速冻食品专用粉的基础原料,总取粉率占出粉率25%~30%,并具有蛋白质和湿面筋含量适中,灰分较低,白度好,a*值偏绿且绝对值较高的品质特点。     

小麦面粉的3D打印特性

本实验以8种不同蛋白质量分数小麦面粉为研究对象,通过测定其理化特性、糊化特性、混合特性、流变特性及3D打印特性,研究小麦面粉不同品质特性与3D打印特性的关系。结果显示,蛋白质量分数对小麦面粉的3D打印特性有显著影响,蛋白质量分数在9%～10%时（ZY原味小麦粉、BN 4199小麦粉和XL中式面点粉）打印效果较好,制品整体形状规则、表面平整、纹路清晰,与模型的符合程度较高。面团的损耗模量（G’’）影响其挤出行为,而储能模量（G’）影响其支撑三维结构的能力,ZY原味小麦粉面团的损耗角正切值（tan δ）较大,有利于面团挤出成型;XL中式面点粉G’较大,有利于面团打印后保持自身的形状。在选用的8种小麦面粉中,XL中式面点粉的蛋白质量分数为9.33%,与设计的30 mm×30 mm×10 mm模型相比,其打印体积误差仅为0.26%。打印制品蒸制熟化后在X轴和Y轴方向上长度略有增加,但Z轴方向上长度略有减小,且发生一定程度的褐变。综上,小麦面粉作为3D打印材料是可行的,这有利于拓展3D打印技术在食品领域的应用。     

Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review

Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent high‐quality ingredients starts with a well‐defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer‐reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.     

陕西省主要推广小麦品种配粉特性的研究

分析了陕西省15个推广小麦品种及其26个混配粉的面团流变学特性。结果表明，年际间和不同批次制粉间强筋小麦品质变化较大，中筋和弱筋小麦品质变化相对较小。不同混配方式配粉由于其面团流变学特性变化规律不同而产生不同的配粉结果。混配粉面团评价值、拉伸阻力和延伸性测定值与由基础品种估算的理论值无显著差异，而且有板显著正相关性。混配粉品质趋于混配品种平均值，并有“超高种”、“超低种”现象。陕253、绵阳19、小偃22、武农148等作为配粉品种较为理想。     

Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat

The purpose of this research was to study the functional differences between straight grade (75% extraction rate) and patent (60% extraction rate) flour blends from 28 genetically pure soft white and club wheat grain lots, as evidenced by variation in sugar snap cookie and Japanese sponge cake quality. Functional differences were examined relative to arabinoxylan content, protein content, and oxidative cross-linking potential of flour slurries. Oxidative cross-linking measurements were obtained on flour slurries with a low shear Bostwick consistometer and considered endogenous oxidative cross-linking potential (water alone) or enhanced oxidative cross-linking potential (with added hydrogen peroxide-peroxidase). A 2-way ANOVA indicated that flour blend was the greater source of variation compared to grain lot for all response variables except water-extractable arabinoxylan content. Patent flours produced larger sugar snap cookies and Japanese sponge cakes, and contained significantly less total and water-unextractable arabinoxylans, protein, and ash than did straight grade flours. Patent flours produced more viscous slurries for endogenous and enhanced cross-linking measurements compared to the straight grade flours. The functional differences between patent and straight grade flours appear to be related to the particular mill streams that were utilized in the formulation of the 2 flour blends and compositional differences among those streams.     

Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties

The aim of the present study was to utilize chemometric methods (the principal component analysis and hierarchical cluster analysis) for monitoring the certain aspects of flour mill streams quality and their interrelation to selected rheological properties. Thirty-seven flour mill streams were separated from industrial mill of 300 t/day capacity. All flour streams were analyzed for ash, protein, wet gluten, and damaged starch content and rheological properties as determined by Brabender Farinograph, Extensograph, and Amylograph. The obtained results indicated that break, sizing, and reduction flour streams exhibited different rheological behavior in relation to a change in protein, wet gluten, ash, and mechanically damaged starch content within the milling passages. Rheological properties of dough during mixing and kneading as well as during extension were different with regard to the technological phase of milling from which they were extracted. The obtained results could be utilized for selection of certain flour streams in production of special-purpose flours.     

小麦粉破损淀粉含量的影响因素

分别以软、硬麦为原料,采用在正常生产情况下改变工艺条件并在线取样的方法,取得多组不同样品,样品处理后分别测定破损淀粉含量,研究影响小麦粉淀粉破损的重要工艺因素。研究结果表明：硬麦加工后淀粉破损率高,而软麦则相对较低,硬麦粉的淀粉破损率较软麦粉高出20%左右;面粉越细则淀粉破损率越高;研7磨道数越多,研磨强度越大,淀粉破损越严重;齿辊所造成的淀粉破损程度要比光辊为重,但差距不是很大;撞击机在正常生产时对淀粉破损影响较小,如反复撞击也会使破损淀粉增加,但其影响程度较研磨强度缓和。