溶剂保持力(SRC)是评价小麦粉加工品质的重要指标,主要包括去离子水、碳酸钠、蔗糖和乳酸等4种溶剂保持力,其数值与小麦籽粒品质、面粉品质及面团流变学特性高度相关.SRC可以很好地预测小麦粉烘焙特性,尤其是饼干品质,优质饼干小麦粉应该具有较低的SRC值.对SRC检测原理和方法,SRC与小麦及小麦粉加工品质指标的关系、SRC与饼干、蛋糕和面包品质的关系进行综述,为应用SRC评价小麦及面粉品质及加工适用性、指导小麦育种和专用小麦粉生产提供参考.

采用超微粉碎机对小麦副产品(麸皮、细麸、胚芽)进行单独和混合微粉碎,通过激光粒度仪测定调控分别得到粒度为80目、100 目、120目、160目、200目的细粉,比较2种粉碎方式的微粉碎能力,并将2种粉碎方式得到的细粉按原比例回添至面粉中,比较2种粉碎方式得到的回添全麦粉的品质特性.结果表明:单独微粉碎时,细麸比麸皮和胚芽混合物更容易微粉碎,其温升和吨粉能耗明显低于后者.各种小麦副产品微粉碎后的水分含量随着粉碎粒径减小而显著减小,白度显著增加,破损淀粉含量增加.副产品细粉回添为全麦粉的吸水率均增加,形成时间、稳定时间、粉质质量指数及各项拉伸特性均降低.当副产品微粉碎粒径100目时,单独比混合粉碎法回添制得的全麦粉稳定时间长,粉质质量指数高,且拉伸特性好,更适合用于制作全麦制品.

The present study investigated the effects of gaseous ozone treatment on the structural, physicochemical and in vitro digestible properties of Tartary buckwheat starch (TBS). The results showed that gaseous ozone treatment increased the detectable carbonyl and carboxyl groups content, improved the amylose content, and decreased pH of TBS. The granule microstructures of native TBS and ozone-treated TBS (OTBS) were characterized by SEM, CLSM and small-angle X-ray scattering (SAXS), showing that OTBS exhibited a reduced granule smoothness and integrity, lessened coloration area of FITC fluorescent as well as decreased crystalline layer and increased amorphous region. FTIR and XRD results revealed that appropriate time of gaseous ozone treatment (2.5 and 7.5 min) enhanced short-range and long-range order structure due to the increased intermolecular oxidation crosslinking, whereas over treatment (15 and 20 min) caused degradation of the starch. With the increasing treatment time, apparent viscosity increased while breakdown viscosity, setback viscosity, swelling power and solubility decreased. OTBS exhibited a higher gelatinization enthalpy (Delta H) and a better viscoelasticity after gelation (6% OTBS gel, w/w). Additionally, OTBS-2.5 and OTBS-7.5 showed a decreased rapidly digested starch (RDS) content and increased resistant starch (RS) content, indicating that the digestible properties of two oxidized starches was decreased, which provide a feasible way to develop TBS as a new modified starch source.

Summary Chinese dried noodles (CHDNs) were fortified with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF), and textures, antioxidant activities, sensory properties and microstructure were investigated. The optimal levels of UHFF and HFF added to CHDNs were 5% and 10%, respectively. Compared with HFF, UHFF addition enhanced the in vitro antioxidant activities but significantly decreased the colour of CHDNs. The addition of UHFF and HFF increased the cooking loss and decreased the hardness, firmness force, tensile strength and fracture distance ratio of cooked CHDNs in a dose‐dependent manner. The addition of levels of 5% UHFF, as well 5% and 10% HFF increased the flaxseed aroma of CHDNs. Both UHFF and HFF decreased the gaps in the internal structure of CHDNs. UHFF remarkably increased the roughness of CHDNs compared with HFF. In summary, UHFF and HFF have the potential to improve the overall quality of CHDNs without compromising the eating quality.

Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to analyze different drying effects: microwave, hot air, and radio frequency on the aroma of Chinese noodles. E-nose analysis suggests that aromatic differences are mainly from broad range-methane. HS-SPME-GC-MS and HS-GC-IMS identified 47 and 26 VOCs in the fresh and dried noodles, respectively. The VOCs in the dried noodles were mainly aldehydes, alcohols, and esters. Drying significantly reduced the types of VOCs in Chinese dried noodles. Microwave dried noodles exhibited the strongest aroma after the shortest time of treatment, suggesting microwave drying may be the best drying method for noodles. Using aromatic analysis, this paper provides useful information for understanding the flavor of flour products and offers new ideas for drying noodles.

This study presents a new method of 3D printing food constructs using wheat starch gel, with a NaCl (sodium chloride) addition, and investigates the influence of the NaCl addition on the gel and final product. The results showed that when the NaCl concentration in wheat starch was 150 mmol/L (mM), the support stability, line uniformity and height retention of printed samples all achieved an appropriate optimization. Highly concentrated NaCl helps the gel to flow from the nozzle quickly, yet still allows the gel to be viscous enough post deposit so that it can hold its good-resolution shape. Samples that were printed with starch gel containing the 150 mM NaCl maintained a soft and elastic texture, even after long-time storage. This may be attributed to the hindrance of the polymerization between starch molecules and the inhibition of crystal growth that occurs when Na+ enters starch molecules. NaCl thereby inhibits the retrogradation of starch and enhances its stability.

In this study, the altered morphology, amylose content, microstructure, viscosity, and thermal properties of potato starch after being modified for different times (5, 10, 15, 20 and 30 mins) by radio frequency electromagnetic wave (RF) were studied. Obtained the most suitable RF modified time for 3D printing. The results showed that the RF treatment roughened the starch surface and reduced the amylose content, viscosity and pasting temperature of the starch. RF-treated starch gels displayed better print performance than untreated potato gels. Furthermore, RF-20 treatment offers better morphology indexes including clarity and the highest stack height, line uniformity and height retention of printed samples due to the fact that the RF treatment rearranges the internal structure of the potato starch granules, making the internal structure more stable and orderly. Overall, the RF treatment is an effective way to modify starch and optimize starch gels for 3D printing.

The effects of material composition on the quality of 3D-printed food using wheat starch, flour and whole meal were explored. Results showed that samples molded by wheat starch and whole meal obtained a more accurate and better quality printing than wheat flour. Wheat flour had the worst printable capacity as it gets stuck easily to the wall of the printer. Starch-protein complexes appeared in the samples of wheat flour and whole meal. Whole meal constituted protein, fat, fiber and starch to form various complexes, which strengthen the gel network cross-linking, retard starch aging significantly, and enhance the water binding capacity than just the starch only sample. Printed samples using whole meal still possess a soft and elastic texture after long-time storage. Overall, whole meal with higher protein, fat and fiber content was better for food 3D printing than wheat starch and flour.

In order to investigate nutritional quality and processing characteristics for soybeans in China, eightmain soybean cultivars were collected by measuring their nutritional components, active compounds and protein composition. The results showed that these cultivars of soybean with widely processed application were higher in contents of protein and fat, but lower in total carbohydrate with higher content of dietary fiber than other soybean cultivars in China. Jikexiandou, jikeyuzhong08, 690 belonged to high protein soybean and Jikexiandou, Jikemidou, Heinong51, Dongsheng7, Nongken9 were the highest content oil soybean. The samples in the test exhibited high content of vitamin E, iron, calcium, ranged from 11.0~21.8 mg/100 g, 560.0~1270.0 mg/kg, 66.20~83.40 mg/kg respectively. The content of vitamin B2 had little difference among varieties, while the level of soybean isoflavones in the tested samples had great differences. The 7S and 11S protein contents and the coefficient of variation of protein aggregates’ particle size in eight samples were all above 30%, which speculated that there were great differences in soybean processing characteristics among different varieties.

全谷物产业近年来在国内外飞速发展,全谷物食品因营养丰富及其对居民健康的明显改善作用而逐渐得到了社会广泛认可.本文介绍了全球全谷物产业的发展态势和国内全谷物产业的发展现状,分析了全谷物食品在加工推广中面临的问题,从营养和健康的角度,为全谷物产业发展提出了提升谷物原料营养品质、注重加工过程营养保全、膳食中注重与其他食物搭配、开展全谷物营养教育等对策建议,助力保障粮食安全和实施健康中国.

Cold plasma (CP) technology is a novel, non-thermal method to inactive enzymes and improve the quality of food materials. In this study, banana samples were processed via CP treatment for different lengths of time (1, 1.5, and 2 min intervals) and their properties, including dielectric properties, enzyme activities, levels of ROS (reactive oxygen species), enzymatic browning products, color, flavor compounds, and surface microstructure, were measured. The dielectric constant (epsilon') and loss factor (epsilon '') after CP treatment decreased with increasing frequency and increased with increasing temperature, respectively. Higher values of epsilon' and epsilon '' could also be found after CP treatment. The enzyme activity of polyphenoloxidase (PPO) and peroxydase (POD) decreased with increasing CP treatment time. ROS levels in cells increased after CP treatment, and quinones generated from enzymatic browning decreased at extended treatment times. CP treatment had a positive effect on the surface color of bananas due to enzyme inactivation, while significant differences in a* and b* values at different treatment times were noted. However, surface morphology changed with increasing CP processing time, leading to a rougher surface microstructure. CP treatment has little impact on flavor compounds and has demonstrated a potential pretreatment technology for dielectric heating/drying.

In this study, the effects of gaseous chlorine dioxide treatment on the physicochemical properties of buckwheat-based composited flour (buckwheat-wheat-gluten) and shelf-life of fresh buckwheat noodles (FBNs), as well as the textural qualities and sensory properties of noodles were investigated. Chlorine dioxide treatment significantly reduced the total plate count (TPC) and the total flavonoids content in the mixed flour (p < 0.05), but the whiteness, development time and stability time were all increased. During storage, the microbial growth and darkening rate of FBNs made from chlorine dioxide treated buckwheat-based composite flour (CDBF) were delayed significantly, slowing the deterioration and improving storage stability of buckwheat noodles. In addition, chlorine dioxide treatment had no apparent adverse effect on the cooking loss and sensory characteristics during noodle storage. This finding would provide a new concept for the production of "low bacterial buckwheat-based flour" and have important consequences for the application of gaseous chlorine dioxide in food industry.

小麦加工及面条制造链是指将小麦籽粒制造成面条所需的主要环节依次串联,形成具有上下游关系的链,主要涉及小麦籽粒磨粉,小麦粉加水和面、醒发、压延切条制作为鲜面,鲜面经冷冻形成冷冻面,经干燥形成半干面或挂面,各类生面煮制成为熟面制品.由于上游产品是下游产品的原料,其理化特性将传递至下游环节.研究以标准为基础,按照小麦加工及面条制造链梳理了各环节对应食物(品)的安全、质量、营养三个特性,及对下游环节的影响和演变规律.结果 显示,在小麦加工及面条制造链中影响安全及营养特性的主要环节是磨制和烹煮.可能存在的危害物和营养物质在籽粒中的分布不同,在链中演变时受加工组分分离而分流.色素含量、多酚氧化酶活性、蛋白质特性、淀粉特性和挥发性物质等影响面制品色香味形的指标受加工方式的影响规律较为复杂,从链的上游向下游仍呈现出各自的演变规律.标准制订中如能研究并应用这类演变规律,可以使标准体系更合理和科学.

In this study, we developed a new method based on zone melting (ZM) for wax determination in sunflower oils. The system point moving, oil composition, and crystallization were analyzed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and microscopy, respectively. The signal of the light sensor versus wax content was confirmed and validated by traditional turbidimetric method. Results showed that ZM could concentrate wax in oil and form wax crystals. These crystals grew at low temperature within 30 min, and the laser light scattered by the crystals was detected through a sensor. The calibration of 0–200 mg/kg was established. The relative standard deviation and percentage recovery of the proposed method were 3.87% and 106.01%, respectively. The proposed method showed good accuracy and precision. Moreover, this novel method is environmentally friendly, making it suitable for use in quality control, analytical laboratories, and assessment of sunflower oils.

由超微粉碎机直接粉碎小麦和麸皮,通过激光粒度仪调控分别得到粒度为60目、80目、100目、120目的全麦粉和麸皮粉,其中,麸皮粉与小麦粉按3∶7混合作为回添法生产的全麦粉,研究粒度对全麦粉品质的影响,同时对比直接粉碎法和回添法生产全麦粉的不同.结果 表明:与回添法生产的全麦粉(RWWF)相比,直接粉碎法生产的全麦粉(EWWF)的湿面筋含量和降落数值更高,而水分含量、破损淀粉含量更低;EWWF面团的形成时间、稳定时间、粉质质量指数均低于RWWF面团,而弱化度及各项拉伸指标均高于RWWF面团;随着粒度的减小,EWWF白度、破损淀粉显著增大,水分含量、降落数值显著降低,灰分、湿面筋含量没有明显变化,而RWWF破损淀粉显著增大,水分含量、白度、湿面筋含量显著降低,降落数值变化不明显;2种加工方式生产的全麦粉吸水率增大,形成时间、稳定时间、粉质质量指数总体减小,弱化度变化规律不明显,其各项拉伸指标总体均先增大后减小.

通过网购平台搜索数据,分析杂粮挂面的市场供给特征;通过2 167份消费者问卷调查,分析杂粮挂面的消费行为与需求;基于淘宝售后服务平台大数据,统计消费群体特征和区域.结果 表明,国产和进口的杂粮挂面中,荞麦面的产品类型最多、市场供给量最大,也最受消费者喜爱.其次,玉米面和绿豆面的市场占比较大,受消费者欢迎程度较高.消费者对全麦面的购买意愿较高,但由于口感差和生产成本高,市场份额仍相对较低.杂粮挂面的口感、配料表/营养成分表、杂粮添加比例是影响杂粮挂面购买决策的主要因素.在杂粮挂面购买过程中,年轻消费者比年长者更关注杂粮面条的口感;高学历消费者更关注杂粮添加比例、配料或营养成分、价格,而低学历消费者更多地考虑包装因素.广东、江苏、浙江等经济较发达的沿海省份是消费杂粮挂面的主要区域.各类杂粮挂面中,中老年人更爱吃荞麦面.

为明确真空和面过程中面条面团(含水率35％)蛋白质结构的变化,以3个不同品质的小麦粉为材料,设定不同的和面时间,分析蛋白质的组分、分子质量分布、亚基和二级结构的变化规律,探讨蛋白质结构与面团质地的关系.结果 表明,加水和面初始阶段(0～4 min),单体蛋白增多,聚合体蛋白比例减少,GMP含量下降,粒度分布减小,蛋白质分子质量分布降低.和面时间由4 min延长至8min,GMP粒度增大,蛋白质聚合度增加.过度和面(12 min)会导致GMP含量下降,粒径变小,蛋白质分子质量分布减小.面团质量可能与蛋白质聚合度和分子质量的增加、分子内二硫键的交联有关.蛋白质亚基组成在和面过程中无显著变化.小麦粉中蛋白质水合后,二级结构发生改变,β-折叠和α-螺旋减少,而β-转角和无规则卷曲增多.和面8 min时,济麦22和郑麦366面团的β-转角结构较多,而宁春4号面团的α-螺旋百分比显著增高.搅拌至12 min,郑麦366面团的β-转角减少,而α-螺旋结构显著增多.α-螺旋或β-转角增多可能与面筋蛋白水合程度提高和低水分面团物理特性改善有关.

于2010、2012、2015年调研北京市场上挂面的品牌、种类、包装和价格特征,分析供给特征在年际间的变化,研判消费市场和产业发展趋势.结果表明:2010—2015年北京挂面市场集中度增加,"陈克明""金龙鱼""金沙河"等强势品牌凸显;产品价格逐年增高,2015年挂面平均价格较2010年增加3.4元/500g;2010—2015年普通挂面的市场占比为60％左右,2010年料包挂面的占比为1.9％,2015年下降至0.05％;塑料袋装,内为散装的比例逐年增高,可能取代圆筒纸包装成为挂面的主流包装形式;挂面种类和包装形式对价格影响显著,且影响程度逐渐增大.

为了研究小麦粉质量性状对兰州拉面色泽的影响,探索仪器测定代替感官评价和预测拉面色泽的可能性.本文以70个小麦品种磨制的小麦粉为试验材料,聘请专业拉面师傅制作拉面;利用CR-400型色差计测定面团出条前的色泽,感官评价小组评价拉面色泽;统计分析小麦粉质量性状与兰州拉面色泽的关系,同时,分析色差计测定结果与感官评价结果的关系.结果表明,面粉灰分含量、色泽(L*值、a*值)、蛋白质含量、湿面筋含量、糊化温度是影响拉面色泽的关键面粉质量性状.其中,拉面色泽得分与面粉L*值呈极显著正相关,与糊化温度、灰分含量、面粉a*值、蛋白质含量、湿面筋含量呈显著或极显著负相关.在本试验材料性状范围,拉面色泽感官评价得分与色差计测定色泽￡*值、b*值呈极显著正相关,与a*值呈极显著负相关;回归分析结果表明,色差计可以解释感官评价63.0％的变异,说明色差计可以较好地反映感官评价结果,可作为拉面色泽评价的技术手段.优质拉面应具有较高的L*值,较低的a*值,即色泽要求为乳黄或亮黄色.

In order to study the wheat kernel quality requirements for processing Lanzhou Hand-Stretched Noodles (LZHSN).70 wheat cultivars from winter wheat Huang-huai River Zone were selected to be test materials.Hierarchical cluster analysis (HCA) was used to classify 70 wheat varieties into three main groups on the basis of "total score of processing procedure" and "total score of sensory evaluation".Analysis of variance (ANOVA) was used to analyze differences of the major wheat kernel quality properties between three groups,which showed that the major wheat kernel quality properties were significantly different among different groups.Though this research,major wheat quality characteristics of high quality LZHSN were listed as below:test weight ≥790 g/L,kernel color b* value of 21-22,kernel protein content of 13.0％-14.0％,wet gluten content of 28％-30％,damaged starch content of 18.0 UCDc-22.0 UCDc,peak viscosity ≥490 BU and breakdown ≤80 BU.These results can provide scientific basis and references for specialize the breeding of LZHSN wheat varieties,raw grain selection for the LZHSN flour production,flour selection and setting of specialized LZHSN flour standard.