美国粮食流通及质量管理对我们的启示

从粮食生产情况、生产组织形式、贸易、标准体系、检测体系等几个方面介绍了美国的粮食流通及质量管理情况，并就如何借鉴美国经验、完善我国粮食质检体系，进一步加强质检机构建设，充分发挥质检机构在保障粮食质量安全中的重要作用提出了见解。     

将实施婴儿及儿童服装新法令

印度尼西亚最新发布婴儿及儿童服装新法令，要求所有进口或印度尼西亚生产、分销及拥有印度尼西亚标志的婴儿及儿童服装中使用的面料应符合印度尼西亚国家标准（SNI）要求，拥有SNI标志产品证书，且每一产品都必须加贴SNI标志。新法令将在2012年10月或之后开始实行。     

APP聘请前美国驻印度尼西亚大使作顾问

据报道，业务涉及采煤、伐木和木浆生产、油棕榈种植、房地产及其他工业的印度尼西亚跨国集团——金光集团，日前聘请了前美国驻印度尼西亚大使Cameron Hume作为其顾问。Hume大使已于2010年8月份卸任美国大使一职。     

浅谈成县粮食生产现状及发展对策

粮食生产关乎社会稳定与地区经济的发展,本文通过对成县粮食生产现状进行分析,详细阐述了粮食生产中存在的问题,并针对种粮比较效益低、农技推广效果差等问题展开分析,介绍了当地粮食生产发展对策,提出了多样化解决思路,希望为提高粮食综合生产能力提供参考。     

粮食安全视域下粮食生产的现状及策略研究——以拉萨师专驻村点吞达村为例

基于粮食安全，本文对业界关于粮食生产的观点进行了梳理，构成了以拉萨师专驻村点吞达村为例的主题讨论的逻辑起点。目前，该村粮食生产现状主要包括：粮食生产的占比较小、粮食生产类别较单一、粮食生产能力较薄弱、粮食生产组织较滞后。本文在问题导向下，提出具体对策为：在区域范围内统筹粮食生产、粮食产量提升与深加工并行、依托文旅融合培育粮食经济、以党建促进农民合作社建设。     

粮食仓储粉尘危害与职业健康

我国是粮食大国，每年要收购和储备大量粮食作为中央或地方储备，粮食在搬运、储备和加工等过程中产生粉尘、毒物、生物等有害因素，对粮食企业安全生产与职业健康构成威胁。粮食粉尘爆炸是重大的安全隐患而粮食仓储也是多职业危害因素工种之一，通过对粮食仓储粉尘危害及仓储人员的职业健康危害的分析，为粮食企业了解粉尘的危害及对职业健康的影响、改善劳动条件、提高科学储粮与管理水平提供了科学依据。     

iFIX与Oracle关系数据库在粮食物流管控一体化系统中的应用

阐述了粮食物流管控一体化系统的设计思想,介绍了生产管理系统与控制系统的结构和特点。结合某港口粮食现代物流项目,探讨了iFIX与Oracle关系数据库在管控一体化系统中的应用及相关技术问题。     

挖掘南方粮食生产潜力确保粮食安全

本文回顾了历史上我国南北粮食生产格局的变化，分析研究今后粮食生产面临的困难及 南方和北方粮食生产的潜力，提出重新恢复和进一步提高南方农区粮食生产力以确保我 国粮食安全的观点，并就挖掘南方粮食生产潜力，应对ＷＴＯ提出了一些建议。     

我国粮油标准体系的发展历程及目标

标准在粮油加工中的地位日益重要,粮食生产的标准化、规范化,已成为制约我国粮食生产和粮食经济的主要因素.介绍了我国标准的构成及其职能机构,重点阐述了我国粮油标准体系的发展历程及今后的发展目标,对粮油加工企业具有指导作用.     

2005年我国粮食产量超过4750亿kg

《中国农业信息》讯，国家粮食局副局长郄建伟指出，由于国家进一步强化了促进粮食生产的政策措施，2005年我国全年粮食产量超过4750亿kg。2005年国家有关部门加大了对玉米、小麦等粮食生产的宏观调控，先后制定了早籼稻、中晚稻的最低收购价及收购预案，取得了显著成效。国家出台的一系列促进粮食生产的政策措施，充分调动并保护了广大农民的种粮积极性，使全国粮食生产进一步呈现出良好局面。     

小宗粮食加工(一)

小宗粮食系指燕麦、荞麦和大麦。小宗粮食加工涉及燕麦、荞麦和大麦和加工以及大麦的制备。阐述了原粮情况、加工工艺和设备以及加工产品的性能。     

Effects of Dietary Fiber from Shredded and Puffed Wheat Breakfast Cereals on Intestinal Function in Rats

Rats were fed a semi-purified diet containing 63% puffed wheat (PW) or 63% shredded wheat (SW) breakfast cereals for 6 wk. A 16% unprocessed wheat bran (WB) diet was used as control. The neutral detergent fiber (NDF) content was 3.2%, 1.9%, and 1.9% in diets PW, SW, and WB, respectively. Feces were collected during three 96-hr periods: fecal weight and volume were lower (P < 0.001), fecal density was higher (P < 0.001), and intestinal transit time was longer (P < 0.01) in group PW than in groups SW and WB. Results indicate that the dietary fiber content of puffed wheat breakfast cereals is lower than that of shredded wheat breakfast cereals.     

麦胚中营养成分及总黄酮含量的测定

本文测定了麦胚中各种营养成分和总黄酮含量,结果显示,各种营养素含量均较其他谷类粮食丰富,尤以蛋白质、锌、铁、铜、锰、维生素B_1及维生素E最为显著;脂肪含量较高,且56％的为必需脂肪酸亚油酸;麦胚中也含有较多的膳食纤维;总黄酮含量为222. 39mg/kg,故麦胚亦是黄酮类化合物的良好来源。     

Effect of fibers and whole grain content on quality attributes of extruded cereals

Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals. The objective of this study was to better understand the mechanisms by which dietary fibers affect the quality of cereal products during extrusioncooking. The study quantified the effect of amount and type of fiber and whole grain on (i) texture, (ii) structure, and (iii) rehydration properties of extruded cereals. New innovative methods were applied and combined with traditional techniques to characterize both the structure and the rehydration properties. Extruded cereals were produced using a starch-based recipe (whole and wheat flours) and two sources of fibers (oat bran concentrate and wheat bran). The oat and wheat bran levels used in this study were 0, 10, and 20%. The different mixtures were extruded in a pilot twinscrew extruder BC21 (Clextral) and then sugar coated after drying. Mechanical properties of extruded cereals were investigated by compression test. The cellular structure was observed by X-ray tomography. The quality of coating (thickness, homogeneity) was analyzed by optical coherence tomography. The rehydration properties of such cereals in milk were evaluated by magnetic resonance imaging and optical coherence tomography. This work revealed that structure assessment of extruded cereals may lead to a better understanding of the effect of fiber addition on texture and rehydration properties. The application of innovative methods, such as optical coherence tomography and magnetic resonance imaging, was found to be useful to quantify the structural properties.     

Rheological properties of wheat flour substitutes/alternative crops assessed by Mixolab

Wheat is one of the most common cereals used in the world. However, due to greater public awareness of celiac disease and gluten intolerance as well as consumers demands for healthy food and variety in food products, in many widely consumed staples, such as bread, wheat flour is fully or partially replaced with flour from other cereals, pseudocereals or legumes. Although wheat flour alternatives are readily available in the market, these products are often of inferior quality. The aim of this paper was to predict the suitability of alternative crops such as rice, corn, buckwheat, amaranth and soya for the production of quality bread. Their rheological properties were studied, and compared to the properties of wheat flour which served as a benchmark. The tested alternative cereals, pseudocereals and legumes were selected in order to represent the widely used ones in gluten-free products as well as the ones found to be nutritionally improved according to recent publications. Moreover, the differences between wheat and buckwheat flour, and their wholegrain counterparts were also studied. The determination of rheological properties of wheat flour dough as well as the dough from other raw materials (rice, corn, buckwheat, amaranth and soya) was performed by Mixolab. According to results obtained by Mixolab measurements, flours from different raw materials exhibited Mixolab profiles which greatly differ from wheat flour profile. Samples of rice and both types of buckwheat flour expressed the most similar rheological behaviour to wheat flour. However, since, there was no tested material which exactly mimic wheat flour dough properties, it was concluded that their mixtures would give the optimal rheological profile. Although it is a very challenging task to mimic wheat flour unique breadmaking properties, it is possible to create products having similar rheological behaviour to wheat flour dough, but improved functional properties.     

Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content

Cereals are often promoted as important sources of dietary fiber. Ninety one breakfast cereals available in Canada and four unprocessed wheat brans were therefore analyzed for neutral detergent fiber (NDF) after rapid digestion with α-amylase from porcine pancreas. Many breakfast cereals contained less than 5% NDF. Wheat cereals contained 5–30% NDF, oat cereals contained 5% NDF, and corn and rice contained little NDF. Cereal NDF was predominantly hemicellulose (pentosans); pentose sugars liberated under hydrolysis represented up to 15% of processed bran cereals and 20–25% of unprocessed bran.     

Aflatoxins in Foods and Feedstuffs. Part 2. Determination of the aflatoxin B1, B2, G1 and G2 contents in Grain crops1

The simple method for determination of small amounts of aflatoxins (about 5–10 μg/kg) was described. The method was adopted for wheat, barley, rye and oats. Difficulties of aflatoxins determination in cereals are discussed, mainly observed during purification of extracts and resolution by TLC. Different tests were compared for confirmation of aflatoxins in cereals. Results of cereal crops control for contamination with aflatoxins are presented.     

Production of Grain Whisky and Ethanol from Wheat,Maize and Other Cereals

Wheat replaced maize as the main cereal raw material for Scotch grain whisky production 20 years ago. However, other cereals might also have potential for use in grain distilleries and ethanol production. Studies of the properties of wheat, maize, sorghum and millet, showed that they had good potential for grain distilling and ethanol production at comparable nitrogen levels, and had physiological processing characteristics within the range accepted for wheat or maize. Rapid‐Visco Analysis (RVA) studies of low and high nitrogen wheat confirmed that, as well as influencing the amount of alcohol produced, the total nitrogen content of the grain had a strong influence on its processing characteristics. In contrast, the alcohol yield potential of maize, sorghum and millet appeared to be largely unaffected by the grain nitrogen levels. The study shows that, while it is possible for wheat to produce similar alcohol levels to those previously associated with maize, cereals other than wheat can potentially be used without detriment to alcohol yield or processing performance. These could be possible long term alternatives, if the economic viability of wheat was to change. The extracted cereal starches also showed significant differences from the original cereals, which had important implications for successful processing, both in terms of cereal selection as well as cooking and fermentation performance.     

Nutritional Evaluation of Cereal–Cheese Whey Mixtures

The chemical composition, amino acid content, PER, and digestibility of dehydrated sweet cheese whey, wheat flour, wheat bran, and lime-treated corn flour (nixtamal, used for making tortillas), as well as of 21 cereal-cheese whey mixtures were determined. The cheese whey was composed of 12% protein and 74% lactose. Diets containing a total of 8% protein were formulated with the cereal-cheese whey mixtures. The 50:50 (% protein) cereal-whey mixtures had the highest adjusted modified PERs, representing an increase over the cereals alone of 324% for the corn flour, 215% for wheat flour, and 177% for wheat flour, and 177% for wheat bran. The 50:50 (% protein) wheat bran mixture had the largest adjusted modified PER at 2.33 ± 0.13 (mean ± SEM) and the 50:50 wheat flour mixture, the smallest at 1.48 ± 0.21. Although the apparent digestibility was reduced from 10–14% for the latter two 50:50 cereal-whey mixtures compared to the cereals alone, this was not reflected in the PER. It was concluded that the nutritive value of all the cereals tested significantly increased with the addition of 155 25% or more (by weight) of dehydrated cheese whey.     

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.