荞麦、大麦和燕麦抗氧化性能的比较

采用流动注射化学发光法研究了荞麦、大麦和燕麦的抗氧化性能。实验结果表明:荞麦、大麦和燕麦能有效的抑制超氧阴离子自由基诱导的鲁米诺化学发光,并且随着发光体系中荞麦、大麦和燕麦浓度的升高,发光强度呈现下降趋势即具有较强的抗氧化性能,对荞麦、大麦和燕麦的抗氧化性能进行了比较。     

我国发芽粮食及食品应用研究最新进展

综述了我国糙米、玉米、大豆、黑豆、绿豆、豇豆、黑米、大麦、荞麦、燕麦、小麦及薏米等粮食发芽后营养成分与生物活性成分的变化,以及发芽粮食在食品中的应用,以期为粮食深加工提供一些理论参考。     

燕麦荞麦产品加工现状与思考

我国是杂粮生产大国。荞麦常年播种面积100万hm2,荞麦产量70万t,占世界总产量的31%,稳居世界第一大荞麦生产国和出口国之位;燕麦播种面积约80万hm2,产量85万t,居世界第八位,占世界燕麦总产量的2.8%;其他杂粮如大麦、高粱、谷子产量分别为180万t、200万t、160万t,占世界总产量的1.4%、3.4%和6.3%（数据来源：联合国粮食及农业组织FAO）。     

微波消解-ICP-AES法测定荞麦、燕麦、大麦中多种微量元素

本实验研究了用微波消解-ICP-AES对荞麦、燕麦、大麦中Cu、Zn、Fe、Mn、Na、Ca六种元素进行测定的方法。优化了ICP-AES的工作参数,研究了消解液的种类及用量对测定结果的影响。选择消解液为HNO3:HClO4=10:3(V/V),六种元素的检出限为0.005～0.021μg/ml,相对标准偏差均小于8%,回收率为95.6%～103.9%。该方法可用于荞麦、燕麦、大麦中多种微量元素的测定。     

Ⅱ问:燕麦充气发酵饮料的加工技术?

燕麦是禾本科,一年生草本植物,是谷类中最好的全价营养食品之一。据测定,燕麦与大米、玉米、高粱、荞麦、大麦等粮食相比,其蛋白质、脂肪、氨基酸含量及释放的热能均居首位。此外还富含矿物质、VE、VB1、VB2、膳食纤维等。     

几种杂粮面条对糖尿病大白鼠餐后血糖的影响

研究了不同配方的荞麦面条、燕麦面条和鹰嘴豆面条以及传统的小麦面条对糖尿病大白鼠餐后血糖的影响.大白鼠血糖试验结果如下:荞麦面条(荞麦40 g、小麦粉60 g)、燕麦面条(燕麦粉40 g、小麦粉60g)和鹰嘴豆面条(鹰嘴豆粉90 g、谷朊粉9 g)的餐后血糖曲线下面积(AUC)分别是6.23 (mmol/L)·h、6.56(mmol/L)·h和6.60(mmol/L) h.其值明显低于纯小麦面条的对应值[14.07(mmol/L)·h],显著性P ＜0.05.这表明以荞麦、燕麦和鹰嘴豆为主要原料加工而成的面条比纯小麦面条更适合作为糖尿病人的主食.     

适合糖尿病的几种杂粮主食面条

摘要：研究了不同配方的荞麦面条、燕麦面条和鹰嘴豆面条以及传统的小麦面条对糖尿病大白鼠餐后血糖的影响。大白鼠血糖实验结果是：荞麦面条（荞麦粉40小麦粉60）、燕麦面条（燕麦粉40小麦粉60）和鹰嘴豆面条（鹰嘴豆粉100、谷朊粉10）的血糖曲线下面积增加值分别是6.23mmol.h/l、6.56mmol.h/l和6.60mmol.h/l。其值明显低于纯小麦面条（14.07mmol.h/l）,显著性p<0.05。这表明以荞麦、燕麦和鹰嘴豆为主要原料加工而成的面条比纯小麦面条更适合作为糖尿病人的主食。     

发芽对粮食酚类化合物及抗氧化活性的影响

粮食发芽过程中很多营养成分和生物活性成分发生了改变,提高了粮食的营养价值。综述大麦、荞麦、燕麦、大豆、黑豆、绿豆、扁豆、青豆、糙米及粟米等粮食发芽后酚类化合物及抗氧化活性的变化,为粮食深加工与主食工业化奠定基础。     

我国燕麦荞麦走上发展快车道

正随着人们对燕麦荞麦医疗保健功效及其生态、经济、营养等方面的价值的认识,燕麦荞麦越来越受到消费者的青睐。燕麦米、燕麦片、荞麦米、苦荞茶已经成为人们养生的新选择,我国的燕麦荞麦产业正在迅猛发展。据国家燕麦荞麦产业技术体系统计数据显示,2015年度全球燕麦种植面积969万公顷,产量为2 252.8万吨,同比升高0.9%。2015年世界荞麦种植面积约232.7     

部分杂粮熟化条件的实验研究

本文对荞麦、燕麦等杂粮的营养成分做了对照分析,并对杂粮粥的不同熟化条件进行实验研究,为蒸煮杂粮保健食品的开发提出了新的思路.文中探讨了糊化度、浸泡时间、料液比等实验因素对杂粮粥加工效果的影响.实验结果表明,荞麦、燕麦的最佳熟化条件为熟化前荞麦需要浸泡6h、燕麦需要浸泡12h;熟化时间均为40min;杂粮与水的比例为1 ∶ 10.通过测定糊化度的方法比较,其中利用碘吸光度值法的测定结果与酶水解法呈线性关系.     

Gluten contamination in oat products and products naturally free from gluten

Some countries now allow celiac patients to include oats in their gluten-free diet. Studies have shown that commercially available oats can be contaminated with gluten. The aim of the study was to analyse oat products and products naturally free from gluten to determine the degree of contamination. A total of 88 oat products and 22 products based on maize, rice, millet or buckwheat were analysed, using a commercially available enzyme-linked immunosorbent assay (ELISA) with a monoclonal antibody to gliadin. The ELISA is quantitative with a detection limit of 20 mg/kg gluten. Some of the positive samples were also analysed for the presence of DNA from wheat, barley or rye. Thirteen percent of the oat products had gluten content over 200 mg/kg. Of the products naturally free from gluten 14% had a gluten content over 200 mg/kg. There was a tendency for higher levels of contamination with increased processing. The risk of gluten contamination in oat products as well as in non-gluten cereals must be considered. The level of contamination was in most cases low. The results regarding oats can be compared to those of such cereals as maize, rice, buckwheat and millet.     

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.     

杂粮杂豆添加量对面团物性指标的影响

以市售高筋粉辅以玉米、大豆、大麦、燕麦、荞麦、小米、黄米、黑米、高粱、绿豆、红小豆11种杂粮杂豆组成3个配方,采用质构仪检测杂粮杂豆添加量对面团的硬度、回复性、胶着性、咀嚼性4个物性指标的影响情况,并借助响应面设计Box-Behnken方法优选出最佳参数,可为后期杂粮杂豆食品开发奠定技术研究基础。      

A comparison of contents of group A and B trichothecenes and microbial counts in different cereal species

Concentrations of trichothecenes and the amounts of microbial biomass were compared in grain of bread wheat, durum wheat, triticale, rye, oat and barley. Grain samples came from lines regionalised in Poland grown under identical climatic and agricultural conditions in 2007. Among the six analysed cereals, the highest mean concentration of toxic metabolites of 151.89?µg/kg was found for grain of Triticum durum, whereas the lowest was for barley grain (25.56?µg/kg). The highest contamination with microscopic fungi was recorded in case of barley and rice grain (mean concentrations of ergosterol were 12.53?mg/kg and 11.24?mg/kg, respectively). In case of the analysed cereals, the total microbial biomass expressed in the amount of ATP turned out to be the highest (4.7?×?10⁵ relative light units [RLU]) for rye and oat (3.2?×?10⁵ RLU). The results of the applied classical discrimination analysis indicate a significant diversification of species in terms of all the 11 analysed metabolites.     

The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

The content of proteic and nonproteic (free and protein-bound) tryptophan and of proteins in quinoa, wheat, rice, maize, barley, oat, rye, spelt, sorghum and millet flours was determined. Protein content and proteic tryptophan of quinoa were similar to that of wheat and spelt, but higher than in other cereals. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum Kalblank, lower than those of barley, spelt and pearl millet, but higher than in rice, maize, rye, sorghum DK 34 – Alabama hybrid. In addition, nonproteic tryptophan appears bound both to water soluble proteins and to proteins soluble at pH 8.9. The results are discussed regarding the importance of the nonprotein tryptophan fraction, the only one able to enter the brain, that is more easily absorbed, so guarantees a greater amount available for uptake by the central nervous system.     

The measurement of metabolisable energy in samples of oats,barley and wheat using chicks

For each of the cereals oats, barley and wheat, metabolisable energy concentrations were estimated in 16 samples of known origin and chemical composition. Each sample was fed at three levels of substitution with a fishmeal/vitamin supplement. There was not a significant difference in metabolisable energy concentration among individual samples within the barley and wheat groups. Significant differences found among values for the oat samples did not seem to correlate in any meaningful way with chemically determined components. The overall mean values with standard deviations found for oats, barley and wheat respectively were 11.9±0.29, 12.6±0.23 and 13.6 ± 0.29 MJ kg^?1 dry matter. These results are discussed and compared with values published recently for laying hens and roosters and with average figures from tables of feedingstuffs composition in current use.     

Real-time PCR systems for the detection of the gluten-containing cereals wheat,spelt, kamut,rye, barley and oat

Real-time PCR assays, using TaqMan^® probes, were applied to detect the gluten-containing cereals. Homologues target sequences encoding high molecular weight (HMW) glutenin were chosen to detect wheat, kamut, spelt and rye. For detecting barley, the gene Hor3 was selected. For the detection of oat the gene encoding the 12S seed storage protein was chosen. Based on this sequence data, primer and probe sequences were generated for the real-time PCR. A plant specific primer probe system based on 18S rRNA gene was chosen to detect amplificability of the extracted nucleic acids. The specificity of the primer and probe systems was checked using different lines from different origins of the species to be detected. The HMW glutenin system is specific for the corresponding species, as are the systems for the barley Hor3 gene and the oat 12S seed storage protein. The sensitivity of the systems was determined testing different matrices. With the HMW glutenin system 2.5 mg/kg of wheat in vegetable food matrices and 5 mg/kg of wheat in meat products were detected. The oat and the barley specific systems resulted in a sensitivity of 10 mg/kg. The detection method showed a satisfactory ruggedness.     

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality.     

燕麦、荞麦面条品质提升研究进展

燕麦、荞麦等杂粮营养价值高但缺乏面条制作中需要的面筋蛋白.因此,为兼顾营养与口感的需求,燕麦、荞麦面条制作时通常需要与小麦粉复配,并从原料预处理、加工工艺等方面改良品质.本文从原料预处理(预糊化、灭酶、脱脂、发酵)和加工工艺改进(配方、和面方式、成型方式等)两个方面对燕麦、荞麦面条品质改良的研究现状进行了综述.在此基础...     

Occurrence and fate of Fusarium mycotoxins during commercial processing of oats in the UK

The commercial processing of oats is different from that of other cereals, such as wheat and maize. In northwest Europe, oats also appear to be more susceptible to contamination with HT-2 and T-2 toxins than other cereals. Mycotoxins, such as deoxynivanol and zearalenone, in cereals are already controlled by EU legislation. With regard to additional, impending legislation, this study examined HT-2 and T-2 toxins together with zearalenone, deoxynivalenol and other related toxins in a commercial oat mill and how the concentrations varied from raw oats to the final prepared oat flakes. Concentrations of each Fusarium mycotoxin fell by 90-95% during the process, with the major loss being a physical distribution occurring at the de-hulling stage. Initial studies of losses occurring at other stages, such as kilning or de-branning of prepared oat groats, suggest these to be small. The use of colour sorting after kilning showed higher concentrations of each mycotoxin in the discoloured groats. The feasibility of developing a predictive tool for the oat industry is examined.