Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adap...Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.展开更多
Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms o...Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.展开更多
Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properti...Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properties like volume, crust, color, symmetry, bake uniformity, texture, grain, aroma and taste. Also some rheological properties like gelatinization temperature and maximum viscosity of dough with bread keeping quality were used. The aim of this work is to produce suitable bread with maintaining the bread quality by selecting the suitable percentage to produce gluten free bread for people who suffering from celiac diseases and its contribution to health benefits. Significant differences were observed by using 5% of fenugreek flour in term of gelatinization temperature, maximum viscosity, breed keeping quality and volume. While using 1% of fenugreek flour significantly improved symmetry value, bread texture, crumb color, aroma and taste.展开更多
The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermente...The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.展开更多
Bread is still the most important food in Polish households. Staropolski and Pytlowy are two typical Polish breads, prepared with wheat and rye flour. The aim of this study was to examine the occurrence of volatile co...Bread is still the most important food in Polish households. Staropolski and Pytlowy are two typical Polish breads, prepared with wheat and rye flour. The aim of this study was to examine the occurrence of volatile contaminants such as furan and its derivatives, and present a volatile profile of the most common furan derivatives in the described products. To measure concentration of chemical compounds such as furan and furan derivatives, fast and effective solid-phase micro-extraction/gas chromatography/mass spectrometry （SPME/GC/MS） methods were adapted. This study showed the differences in furan occurrence between Pytlowy and Staropolski, however, the greater differences were observed between different times and temperatures of baking rather than between the bread types. Clearly, the higher concentrations were found in products prepared during the longest baking time period of 50 min, and temperatures of 230 ℃ and 240 ℃. The highest furan level was detected in Staropolski 28.89 ± 1.16/μg/kg, baked for 50 min at 230 ℃ in bread crust. The volatile fraction of bread crust was composed of 5-9 furan derivatives while crumb layer contained only furan-2-pentyl. It was concluded that furan is present in almost each type of bread and percentage of furan derivatives in all volatile fractions ranged from 0.5 % to 60.6% in crust of examined bars.展开更多
The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishm...The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishment of seven sensory attributes.Results noted that fresh yeast CSBs were characterized by milk,bouquet,sweet,and sour attributes,while the corresponding dry yeast CSBs exhibited wheat and yeast attributes.According to OAVs≥1,34 aroma-active chemicals were shown to be significant odorants.Isoamyl alcohol,2,3-butanediol,benzoic acid,acetoin,hexanal,and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs.The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet,milk,and sour attributes,hexanal and indole were related to bouquet attribute,and acetoin was associated with flour.Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs.These results will provide guidance for the yeast-CSBs flavor evaluation,improvement,and quality control.展开更多
Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hai...Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hair,or you'll catch a cold.If you drop food and pick it up in under five seconds,it is safe to eat.You should eat a lot when you have a cold,but only eat a little when you have a fever.And eating bread crusts makes your hair curly.展开更多
Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a prom...Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.展开更多
This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant...This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.展开更多
Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to ...Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.展开更多
Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration ...Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.展开更多
The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory ...The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.展开更多
In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Ar...In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.展开更多
Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the f...Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the following story...it may change your views aboutlife:展开更多
文摘Population varieties can meet the needs of organic farming as they are composed of diverse genotypes and have nutritional and sensory characteristics of interest. Their intra-specific genetic variability helps to adapt to the diversity of soil and climate conditions, management practices and needs. Moreover, an integrated organic bread sector has emerged willing to use more wheat populations. To explore sensory and nutritional potential of bread wheat populations, hedonic tests, sensory profile and nutritional analyses were implemented on eight wheat population varieties and one modern variety. Hedonic tests revealed consensus among consumer when ranking according to specific sensory characteristics and showed preferences for red wheat breads. Descriptive sensory test showed significant differences between genotypes on 6 out of 11 descriptors and confirmed the sensory specificity of red wheat accessions. Nutritional analyses showed differences especially on minerals content. Sensory differences between breads from different genotypes can be perceived both by trained and untrained panels as suggested by results. Moreover, red accessions showed specific sensory characteristics which are well-perceived by the two panels. Breeding effort should be maintained for high diverse genotypes with improved sensory and nutritional qualities adapted to organic farming conditions. Indicators like kernel colour should be sought to help integrate such criteria.
文摘Flat breads are very popular especially in those parts of the world where bread constitutes a major source of dietary protein and calories. There are several forms of flat bread, and the variation is mainly in terms of ingredient, technology, and quality. Several modifications in the formulations have been made in the recent past in order to improve the quality and delicacy of these food products. With urbanization and industrialization, the demand for ready to eat and easy to carry products resembling flat bread in appearance, but having desirable qualities of bread offers one exciting possibility to this effect. In India, wheat is one of the daily staples, consumed in the form of different flat breads such as Chapati, Parotha, Phulka, Puri and Tandoori Roti. Different wheat varieties have been used for the production of flat breads. In recent years, many researchers have tried to improve ingredient level, baking properties, organoleptic characteristics, nutritional value and extension of the shelf life of flat bread. They are usually produced from a simple recipe consisting of flour, salt and water in varying proportions, however, sometimes the manufactures also use optional ingredients like yeast fat, skim milk powder and certain additives like emulsifiers, hydrocolloids, enzymes and preservatives for quality improvement and shelf life enhancement.
文摘Adding different percentages 1%, 3% and 5% of fenugreek flour depending on maize flour base to gluten free bread recipe for making tanoor bread was used to improve the tanoor bread quality, in term of sensory properties like volume, crust, color, symmetry, bake uniformity, texture, grain, aroma and taste. Also some rheological properties like gelatinization temperature and maximum viscosity of dough with bread keeping quality were used. The aim of this work is to produce suitable bread with maintaining the bread quality by selecting the suitable percentage to produce gluten free bread for people who suffering from celiac diseases and its contribution to health benefits. Significant differences were observed by using 5% of fenugreek flour in term of gelatinization temperature, maximum viscosity, breed keeping quality and volume. While using 1% of fenugreek flour significantly improved symmetry value, bread texture, crumb color, aroma and taste.
文摘The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physico-chemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.17% ± 0.28% - 14.01% ± 0.10%/DM);crude fat content (1.86% ± 0.05% - 2.48% ± 0.20%/DM) and a decrease in carbohydrates content (85.36% ± 0.54% - 81.06% ± 0.36%/ DM). Regarding the content of mineral elements, significant differences (p < 0.05) were observed in the use of the three types of cereal malts for the incorporation of 15% (Mg and Fe content), 30% (Fe, Zn and K) and 50% (content of Zn, K, Na and Mg) of millet flour. The free amino acid profile revealed three essential amino acids such as valine, isoleucine and lysine. Breads incorporated with 30% of whole millet flour were the most appreciated by consumers.
文摘Bread is still the most important food in Polish households. Staropolski and Pytlowy are two typical Polish breads, prepared with wheat and rye flour. The aim of this study was to examine the occurrence of volatile contaminants such as furan and its derivatives, and present a volatile profile of the most common furan derivatives in the described products. To measure concentration of chemical compounds such as furan and furan derivatives, fast and effective solid-phase micro-extraction/gas chromatography/mass spectrometry （SPME/GC/MS） methods were adapted. This study showed the differences in furan occurrence between Pytlowy and Staropolski, however, the greater differences were observed between different times and temperatures of baking rather than between the bread types. Clearly, the higher concentrations were found in products prepared during the longest baking time period of 50 min, and temperatures of 230 ℃ and 240 ℃. The highest furan level was detected in Staropolski 28.89 ± 1.16/μg/kg, baked for 50 min at 230 ℃ in bread crust. The volatile fraction of bread crust was composed of 5-9 furan derivatives while crumb layer contained only furan-2-pentyl. It was concluded that furan is present in almost each type of bread and percentage of furan derivatives in all volatile fractions ranged from 0.5 % to 60.6% in crust of examined bars.
基金supported by the Natural Science Foundation of Shanghai(21ZR1462400)National Natural Science Foundation of China(32102123).
文摘The sensomics approach was applied to elucidate the flavor profile of Chinese steamed breads(CSBs)fermented by different fresh and dry yeast,respectively.The quantitative descriptive analysis(QDA)led to the establishment of seven sensory attributes.Results noted that fresh yeast CSBs were characterized by milk,bouquet,sweet,and sour attributes,while the corresponding dry yeast CSBs exhibited wheat and yeast attributes.According to OAVs≥1,34 aroma-active chemicals were shown to be significant odorants.Isoamyl alcohol,2,3-butanediol,benzoic acid,acetoin,hexanal,and indole had a significant contribution to the different aroma profiles of dry and fresh yeast CSBs.The result of correlation analysis showed that 2,3-butanediol and benzoic acid were correlated with sweet,milk,and sour attributes,hexanal and indole were related to bouquet attribute,and acetoin was associated with flour.Further aroma recombination confirmed the contribution of these key components in flavor discrimination of CSBs.These results will provide guidance for the yeast-CSBs flavor evaluation,improvement,and quality control.
文摘Do you know any old wives'tales?You probably heard them from your mom.And she heard them from her mom.Many of these tales aren't true,but we talk about them anyway.For example,don't go outside with wet hair,or you'll catch a cold.If you drop food and pick it up in under five seconds,it is safe to eat.You should eat a lot when you have a cold,but only eat a little when you have a fever.And eating bread crusts makes your hair curly.
基金financially supported by Natural Science Foundations of Hebei Province(C2022208003)Youth Top Talent Plan in Hebei Province。
文摘Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread,and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative.Hence,Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid(GABA)(380 mg/L)was screened from Chinese pickle.Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids,aldehyde,alkaloid.Besides,P10 might exhibit health beneficial effects such as degrading cholesterol,lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile,and the degradation of purine.Finally,the promising application potential of P10 was evidenced in steamed bread with extended shelf life,excellent anti-aging effect,and 24.5-fold enrichment of GABA.Conclusively,this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.
基金supported by the Hainan Province Science and Technology Special Fund(ZDYF2022XDNY233)the Fundamental Research Funds for the Central Universities(KJYQ2025018)+3 种基金National key research and development plan project(2022YFD2301401)Young Elite Scientists Sponsorship Program by the CAST(2022QNRC001)Key Technology Research and Development Program of Shandong and Jiangsu Province(2024TZXD070,BE2023370)a project funded by the Priority Academic Program Development(PAPD)of Jiangsu Higher Education Institutions。
文摘This study investigated the impact of wheatgrass powder(WGP)as a functional ingredient in steamed bread from the nutritional and techno-functional perspective.The addition of WGP significantly enhanced the antioxidant capacity in a dose-dependent manner,attributed to its bioactive compounds,though thermal processing led to a reduction due to heat sensitivity.Physicochemical analysis revealed that WGP enrichment decreased moisture content(34.27% and 33.82% for 2.5%and 5.0%WGP vs.38.37% for control)and increased weight loss(1.45% and 1.52% for 2.5%and 5.0% WGP vs.1.27% for control),likely due to fiber-gluten competition for water,while water absorption capacity(WAC)improved with higher WGP levels(1.60 g/g and 1.92 g/g for 2.5% and 5.0% WGP vs.1.40 g/g for control).The microstructural analysis demonstrated that WGP disrupted the glutenstarch matrix,increasing porosity and reducing starch gelatinization,correlating with altered textural properties.Notably,WGP extended microbial shelf life by 48–72 h(delaying mold growth to 3–4 d vs.2 d in control),likely due to its anti-microbial bioactive constituents.Sensory evaluation indicated that WGP-enriched steamed bread achieved optimal consumer acceptance.These findings suggest that WGP is a promising functional ingredient for improving the nutritional and sensory quality of steamed bread,though optimizing processing conditions is crucial to mitigate the thermal degradation of antioxidants.
基金supported by National Natural Science Foundation of China(32330081)。
文摘Compared to refined wheat flour,whole wheat flour contains higher nutrients,but its high content of dietary fiber can have a significant impact on the quality of the final product.Therefore,how to enable consumers to obtain health benefits from whole wheat flour and improve the processing performance of whole wheat products has become a concern.The purpose of this study is to apply 2 strains Bacillus sp.SH and Aspergillus oryzae Y21 with cellulase production capacity and study their adaptability in whole wheat dough.The results indicate that the addition of cellulase-producing strains enhanced the acid production ability of whole wheat dough,rapidly reduced its pH value and insoluble dietary fiber content,and significantly increased the water-soluble arabinoxylan and water-soluble dietary fiber content.During the fermentation process,the viscoelasticity of the dough decreased,free sulfhydryl content increased,wet gluten content decreased,and the degree of reduction was consistent with the degree of acidification.Moreover,the proteolytic activity of the dough was increased,and the hydrolysis of gliadin was the most extensive.SH showed a higher advantage and has been used in whole wheat bread making.Increasing the proportion of strain SH in whole wheat bread can improve the structural characteristics and texture of the bread.When SH(5×10~7 CFU/g)is added to whole wheat bread,its hardness,elasticity,chewiness,and resilience can be similar to those of bread made from control group wheat flour,far exceeding that of whole wheat bread without adding SH.The addition of cellulase producing strains has obvious advantages in the development of whole-wheat dough,and also promote the development of whole wheat fermented foods as staple foods.
基金support from the Grain,Oil,and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province(GO202206)the Cultivation Program for Young Backbone Teachers at Henan University of Technology+3 种基金the Key R&D Projects in Henan Province(231111113300)Double First-Class Discipline Construction Program of Henan University of Technology(0517-24410014)National Key Research and Development Program of China(2023YFF1104600)Joint Research Fund for science and technology R&D Projects of Henan Province(225200810066).
文摘Fusarium graminearum(F.graminearum)is a severe phytopathogen threatening agriculture production and food security.Paeonol,serves as a plant-derived natural component,is a promising antifungal agent.At a concentration of 0.3125 mg/mL,paeonol was adequate to fully inhibit the growth of F.graminearum mycelia within 3 days.Fourier-Transform Infrared Spectroscopy(FT-IR)analysis showed that paeonol had no impact on the outer surface of F.graminearum cell walls.While propidium iodide staining,extracellular conductivity,and pH value measurements demonstrated that paeonol disrupted the cell membrane.Furthermore,lipid oxidation and osmotic stress responses were observed in F.graminearum treated with paeonol,resulting in a 47.23%rise in malondialdehyde(MDA)levels and a 515.43%increase in glycerol levels.Moreover,on the 7th day after exposure to paeonol treatment,the deoxynivalenol(DON)level was significantly reduced,measuring only onefifth of that in the control group.Finally,paeonol was shown to inhibit F.graminearum on wheat grains and steamed bread slices.These results,for the first time,revealed the inhibitory mode of action of paeonol against F.graminearum as reflected by disruption of cell membrane integrity,induction of lipid oxidation and osmotic pressure,as well as DON biosynthesis.Furthermore,this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.
基金support of the National Key Research and Development Program of China(2023YFD2100403)the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2021-OCRI)+3 种基金the Earmarked Fund for CARS-14the Innovation Group Project of Hubei Province(2023AFA042)the Key Research Projects of Hubei Province(2020BBA045)the Knowledge Innovation Program of Wuhan-Basic Research(3562).
文摘The increased risk of chronic diseases has led to increasing importance of coarse foods in daily life,but the inclusion of new ingredients has a great degree of influence on the structural characteristics and sensory qualities of the food.The effects of five different particle size variations on the physicochemical characteristics,dough,and steamed bread structure of Flaxseed-based milk coproduct(FMC)were investigated.As the particle size decreases,the structure of the dough becomes denser due to an increase in water retention capacity and dissolution capacity,weakening the competition for dough moisture and allowing for an increase in air-holding capacity.The reduction in particle size increased the specific volume of the steamed bread,a decrease in the spread ratio,and an optimization of hardness and elasticity,as well as an increase in consumer acceptance of the FMC steamed bread.However,it is not the smaller the particle size,the higher the quality of steamed bread,appropriate reduction of particle size can improve the quality of steamed bread.In addition,the addition of FMC reduces fat digestion.Therefore,the present study proposes a method to change the particle size of FMC to optimize the quality of the steamed bread and to reduce fat digestibility by adding FMC.
基金Supported by Earmarked Fund for Modern Agro-industry Technology Research System(CARS-03)Special Fund for Seed Industry Construction from Taishan Scholar FoundationNational Science and Technology Major Project for Genetic Improvement of Crop Quality~~
文摘In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.
文摘Have you ever,at any onetime,had the feeling that life isbad,real bad,and you wish youwere in another situation?Youfind life make things difficult foryou,work sucks,life sucks,everything seems to go wrong...Read the following story...it may change your views aboutlife:
