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Background and Objectives: Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including "gluten‐free." Often the rationale driving the utilization of oats for gluten‐related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat‐based products to clarify the relative merits of each. Findings: Wheat and oats are important components of the human diet. Wheat‐based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present. Conclusions: Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten. Significance and Novelty: This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health‐based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten. [ABSTRACT FROM AUTHOR]

Background and Objectives: Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy. Findings: Flour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions. Conclusions: Best predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples. Significance and Novelty: This study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills. [ABSTRACT FROM AUTHOR]

A systematic review and meta-analysis of published randomized controlled trials was conducted to collate evidence from studies implementing ancient grains and investigate the impact of ancient grain consumption on health outcomes of patients with Diabetes Mellitus (DM). Twenty-nine randomized controlled trials were included, and 13 were meta-analyzed. Interventions ranged from 1 day to 24 weeks; most samples were affected by DM type 2 (n = 28 studies) and the ancient grains used were oats (n = 10 studies), brown rice (n = 6 studies), buckwheat (n = 4 studies), chia (n = 3 studies), Job's Tears (n = 2 studies), and barley, Khorasan and millet (n = 1 study). Thirteen studies that used oats, brown rice, and chia provided data for a quantitative synthesis. Four studies using oats showed a small to moderate beneficial effect on health outcomes including LDL-c (n = 717, MD: 0.30 mmol/l, 95% CI: 0.42 to −0.17, Z = 4.61, p < 0.05, I2 = 0%), and TC (n = 717, MD: 0.44 mmol/l, 95% CI: 0.63 to −0.24, Z = 4.40, p < 0.05, I2 = 0%). Pooled analyses of studies using chia and millet did not show significant effects on selected outcomes. For adults affected by DM type 2, the use of oats may improve lipidic profile. Further experimental designs are needed in interventional research to better understand the effects of ancient grains on diabetes health outcomes. CRD42023422386. [Display omitted] • Oats, brown rice, and millet improve health outcomes in diabetes mellitus type 2. • The most prevalent grains tested in trials included oats, brown rice, and buckwheat. • The most outcomes studied in diabetes were related to cardiovascular risk factors. [ABSTRACT FROM AUTHOR]

This study measured the ability of the General Food Security Authority to provide wheat and support for the milling industry and flour production in Saudi Arabia, using econometric analysis. It was found from this study that the General Food Security Authority was able to increase the strategic stock of wheat, by 832.89 thousand tons, until it became sufficient for consumption needs for a period of 5.5 months. The average economic price of flour for local wheat is estimated at about 2884.64 riyals / ton, while it is 2,657.33 riyals / ton for imported wheat. The high economic price of flour in the case of using local wheat is due to raising the price of receiving local wheat to 1700 riyals / ton, especially after the Russian-Ukrainian war. The amount of support for milling companies for local wheat amounted to about 1520 riyals / ton, while it amounted to 1386.04 riyals / ton for imported wheat. The overall value of government support for flour production in 2021 was 5,472.44 million riyals. [ABSTRACT FROM AUTHOR]

Background and Objectives: Processing parameters of yellow pea (Pisum sativum L.) flour‐fortified gluten‐free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second‐order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM. Findings: Higher PTWP and lower proof time had significantly (p <.05) lower bread crumb brightness compared to other treatments. Crumb firmness was influenced by the PTWP, water level, and proof time. The optimized parameters for PTWP, water level, and proof time were 156.9°C, 523.8 g, and 18.0 min, respectively. The optimized bread had a brightness (L* value), specific volume, crumb firmness, and mean cell diameter of 68.20, 2.6 mL/g, 174.2 gf, and 3.81 mm, respectively. The optimized GF bread had longer shelf‐life but had significantly (p <.05) lower acceptance scores, than the commercial premix GF bread product. Conclusion: The optimized processing parameters for yellow pea utilization in gluten‐free bread were identified by RSM resulting in optimized quality characteristics of the finished baked product. Significance and Novelty: The principles of RSM were an excellent tool to optimize the physical attributes of gluten‐free bread formulated with yellow pea flour. [ABSTRACT FROM AUTHOR]

The present study proposes an approach to overcome the problem of corner/edge overheating of foods undergoing radio frequency heating. For testing, a container with a central rectangular compartment surrounded by a frame of four compartments was used. Wheat flour, a representative of low-moisture foods, was packed inside the rectangular compartment to provide a density of 800 kg/m3. Afterwards, in the surrounding compartments, air, deionized water and NaCl solution were used for independent radio frequency heating tests. Two different electrode gaps (135 and 145 mm) were employed. The temperature of the sample was measured continuously using fibre optic probes at four different internal locations. The difference between the maximum and the minimum temperatures for three different cases (a: air, b: deionized water and c: NaCl solution) were as follows for electrode gaps of 135 and 145 mm, respectively: (a) 27.3 and 26.1 °C, (b) 2.5 and 4.8 °C and (c) 3.7 and 1.8 °C. Uniformity index values were also calculated. The results showed that temperature variation within the sample was greatly reduced when the sample was surrounded by deionized water or NaCl solution. PRACTICAL APPLICATION The project findings will provide processors with a practical means to achieve more uniform radio frequency heating of low-moisture foods. [ABSTRACT FROM AUTHOR]

Copyright of Ecosistemas y Recursos Agropecuarios is the property of Universidad Juarez Autonoma de Tabasco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Slovene Linguistic Studies /Slovenski Jezik is the property of Scientific Research Centre of Slovenian Academy of Sciences & Arts and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Mesovita Gradja is the property of Istorijski Institut and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Brazilian Journal of Biology is the property of Instituto Internacional de Ecologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products' functional and physicochemical characteristics were established. The samples of biscuits' organoleptic characteristics were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people's nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions. A three-year field trial experiment was conducted using a randomised block design, in triplicate. The factors studied were as follows: I - three tillage systems - no-tillage (NT), reduced (RT), and conventional (CT); II - two winter wheat cultivars ‘Hylux’ (cv. hybrid) and for comparison ‘Bogatka’ (cv. common). The use of CT and RT tillage systems compared to NT significantly increased yield by 8.9 and 7.7%, respectively, and selected grain quality parameters along with a more favorable gluten protein profile. The flour obtained, with water absorption above 58.0%, can be classified as strong flour with good farinographic and alveograph parameters. The genetic characteristics of the wheat cultivars determined the technological quality of the grain and the baking value, as well as the grain yield. For ‘Hylux’ cv. hybrid wheat, there was a higher yield and better grain quality, which contained significantly more gliadins and glutenins, and the flour was characterised by higher parameters that determine the preferred viscoelastic properties of the dough. The common ‘Bogatka’ wheat cv. accumulated higher contents of ω gliadins and LMW and HMW glutenin subunits in the grain, while for α/β and γ gliadin contents the difference was not significant. A fairly dry period (June–July) of wheat ripening reduced the grain yield but was favourable for higher values of quality characteristics, gluten protein fractions, as well as the farinographic (WAF, DDT, DS) and alveograph (W, P, L) parameters. [ABSTRACT FROM AUTHOR]

Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation. Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation. [ABSTRACT FROM AUTHOR]

The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough's susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour. [ABSTRACT FROM AUTHOR]

Rice grain chalkiness is an important characteristic, but the difference between chalky and translucent parts in grains is still unclear. Here, we investigated the differences of flour made from the chalky or translucent part of rice grains in three indica and three japonica rice varieties. The chalky flour had significantly lower amylose and protein contents and looser starch granule morphology, and starches in the chalky flour had higher relative crystallinity, higher short chain content but lower long chain content than those in the translucent flour. The water states, determined with nuclear magnetic resonance, differed between the chalky and translucent flour after soaking, cooking and retrograding, and the chalky flour had more bound and free water but less constructural water than the translucent flour. Mostly, the chalky flour had lower viscosity and shorter gel consistency, but higher onset temperature and gelatinization enthalpy than the translucent flour. The results indicated that starch granule morphology would be more indicative than other attributions on pasting and gelatinization properties of chalky and translucent parts of rice grains. [ABSTRACT FROM AUTHOR]

Copyright of Progress in Plant Protection is the property of Institute of Plant Protection and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As modern industry evolves, powder technology has become widely used across numerous sectors. However, such extensive utilization has augmented the risk of dust explosions due to electrostatic charges during the production processes. The tiny size of dust particles, along with their tendency to gather static electricity during transportation in pipelines, poses a significant challenge for both observation and analysis. Furthermore, the electrostatic charging mechanisms of dust particles are still not well understood, highlighting the urgent need to clarify how electrification occurs to effectively mitigate electrostatic issues with dust. In this paper, a continuous gas-solid two-phase flow triboelectric nanogenerator (GS-TENG) has been developed to explore the generation mechanism of triboelectrification when flour-air two-phase flow collides with pipeline wall. Furthermore, to comprehensively analyze the relationship between flour movement in the pipeline under the influence of airflow and frictional electric signals, high-speed cameras were employed to record flour motion throughout the process. The findings indicate that flour-air two-phase flow exhibits unidirectional frictional electric signals after friction within PTFE pipelines. The findings reveal that the flow of flour driven by airflow through PTFE pipes produces frictional charges, leading to the formation of charged clusters. Upon contact with a grounded copper mesh, electric current peaks of up to 150 μA can be observed. Since the frictional charges carried by flour primarily originate from wall friction, coating the inner walls of pipelines with silicon-modified acrylic resin significantly reduces the frictional charges carried by flour, effectively suppressing static electricity accumulation and discharge phenomena, thus enhancing the safety of dust transportation. This study offers novel strategies for harnessing frictional electricity in gas-solid two-phase flows and mitigating electrostatics. [Display omitted] • An adjustable gas-solid two-phase flow TENG system was constructed. • GS-TENG can test the charging status of flour particles in situ. • A method to suppress the charging behavior of flour particles is proposed. [ABSTRACT FROM AUTHOR]

Okara flour, a by-product of the manufacture of soy milk, is nutritionally rich, with a high protein and fiber content, and contains minerals and bioactive compounds, such as phenolic compounds. Okara can be used to enrich various food products. However, the high content of insoluble components, such as fiber and proteins, limits its applicability in bakery products, sauces, and beverages. Thus, enzymatic hydrolysis with carbohydrase can be an effective strategy to overcome technological bottlenecks. Studying techno-functional and biological properties is vital to understanding hydrolyzed okara flour's possible impacts and potential applications. Hydrolysis with Viscozyme®L reduced insoluble fibers and increased soluble fibers by 33% and 110%, respectively, using 4% of the enzyme (v/w) at pH 6, 53 °C for 3 h. This modification caused an impact on the techno-functional properties of hydrolyzed okara flour, such as reduced emulsification capacity and increased foaming capacity. Enzymatic hydrolysis also caused changes in the isoflavone profile, increasing the content of aglycones. Regarding antioxidant capacity, an improvement was verified by the ABTS method. [Display omitted] • Hydrolysis of okara flour with Viscozyme® affected: • Content of dietary fiber, insoluble dietary fiber, and soluble dietary fiber • Solubility of proteins • Tecno-functional properties of okara, regarding water holding capacity, emulsifying capacity, emulsion stability , foaming capacity, and foam stability • Isoflavone profile • Antioxidant capacity [ABSTRACT FROM AUTHOR]

Finger millets are consumed as flour and malt with both forms promoting good health. Sirtuin1 protein impact metabolic pathways and improves health. Hypercholesterolemia is leading cause of several degenerative disorders. Since effect of flour and malt on sirtuin1 protein remains elusive so present study was designed to explore potential of finger millet flour and malt in hypercholesterolemic rats. The results showed that high-cholesterol (H) fed animals lowered sirtuin1 protein by 19.4%, 23.8%, 11.8% in liver, heart and kidneys respectively. Sirtuin1 protein was enhanced by flour (16.6%, 13.7% in liver and heart respectively); malt (14.8% and 13.4% in liver and heart respectively). H-fed rats showed reduction in cholesterol (21.8%, 59%, 25.1% by flour; 28.2%, 35.7%, 20.2% by malt in liver, heart and kidneys respectively), triglycerides (11.5%, 34%, 16.7% by flour in liver heart, adipose respectively; 29.1% and 15.5% by malt in heart and adipose respectively). Elevation in lipid peroxidation due H was reduced (35.8%, 28.6%, 15.8% by flour and 16%, 22%, and 19.5% by malt in liver, heart and kidneys respectively) along with increase in phospholipids (2-fold, 2.5-fold, 2.3 fold by flour and 60.5%, 34.2%, 54.7% by malt in liver, heart and kidneys respectively), activity of hormone sensitive lipase (27.6% and 22.7% by flour and malt respectively in adipose), HMG CoA reductase (56.7%, 28.8%, 2-fold by flour in liver, heart and kidneys respectively; 48%, 2-fold by malt in liver and kidneys respectively). Finger millets normalized sirtuin1 and lipid profile. Potential of flour was greater than malt in favorably regulating biochemical parameters. [Display omitted] [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Objectives: Beans are widely consumed throughout the world, usually as whole seeds. However, its use as flour is not widely used and they could be potential ingredients for developing new products due to their nutritional, physicochemical, and techno‐functional properties. In this sense, these properties of flours obtained from different agronomic‐improved North‐western Argentina (NOA) bean cultivars were studied. Findings: All of the bean flours were rich in total dietary fiber and proteins, and also contained phytosterols (β‐sitosterol > stigmasterol > campesterol) and γ‐tocopherol. Flours obtained from colored cultivars showed higher pigments and total phenolic contents and had higher antioxidant activities. In flours, water and oil absorption capacities were correlated to flours' total dietary fiber contents, and adequate emulsion activities and stabilities were observed, positively correlated with their protein contents. Flour starch granules showed smooth surfaces without cracks or fissures, spherical and oval shapes, and heterogeneous sizes. However, no differences were found in starch gelatinization among flours by differential scanning calorimetry and similar Fourier transform infrared spectra or X‐ray diffraction patterns were observed. Conclusions: Bean flours are potential ingredients for developing new value‐added products based on their nutritional, physicochemical and functional characteristics. Moreover, even though flours were obtained from different agronomic‐improved NOA bean cultivars, their physicochemical and functional properties were similar, making them potentially food ingredients with functionality. Significance and Novelty: All information regarding the analyzed properties in this study shows the nutritional and techno‐functional advantages to popularize the use of bean flours in new food products. [ABSTRACT FROM AUTHOR]

Background and Objectives: Particle size and shape can influence inherent flour properties and eventually the quality of the finished food product. The objective of this study was to determine the effect of mill type on the physical and flow properties of selected particle size fractions of black bean flour. Findings: Particle shape differed with mill type and particle size. Disc mill and stone mill produced flour particles with lower circularity and greater elongation than did hammer mill, cyclone mill, and centrifugal mill. Greater particle elongation with a stone mill and disc mill is attributed to compression/shear size‐reduction forces applied to the particles trapped between the rotating/nonrotating stones or discs. Particle circularity increased with an increased particle size, which was reflected by a strong positive correlation between circularity and particle size (r =.93, n = 5) while elongation value was negatively correlated with average minimum particle size (r = −.90, n = 5). Particle circularity had a negative correlation of r = −.93, n = 30; r = −.81, n = 30; r ≈ −.95, n = 30; r = −.94, n = 30 with L*, angle of repose, angle of slide, and compact bulk density, respectively. Conclusions: Mill type and particle size interaction significantly affected the physical and flow properties of selected particle size fractions of black bean flour. The results indicate that the large black bean particles were more circular and compact and less convex and elongated compared with small particles. Significance and Novelty: These findings indicate that mill type affects not only particle size but also particle shape, both of which can affect the flow and functional processing properties of black bean flour. [ABSTRACT FROM AUTHOR]

Several combustions tests using biochar briquettes of peanut shells and charcoal from Ziguinchor town in a locally named "jambar" stove are reported in this article. The biochar briquettes were produced following a 23 factorial plan for testing the influence of the rate (R) of binder on a dry basis, the pyrolysis temperature (T), and the volume (V) of ellipsoid shape biochar briquette on emission factors (CO and PM2.5) and thermal efficiency. The minimal and maximal levels were defined as following R = [6%; 10%], T = [400 °C; 800 °C], and V = [7 cm3; 31 cm3]. Wheat flour was used as a binder. A specially designed hood with an extractor fan is used to collect the overall emissions produced during a simulated household cooking task. Physicochemical characterizations are conducted to determine immediate analysis, elemental analysis, and calorific value of the produced biochar briquettes and the charcoal from Ziguinchor town. The results of the physicochemical characterizations show that all produced biochar briquettes had a content of fixed carbon greater than 60%, ashes content below 18%, and moisture content below 8%. All biochar briquettes presented a lower heating value (between 24.35 MJ/kg and 26.55 MJ/kg) below those from Ziguinchor charcoal (28.02 MJ/kg). The results show that the CO emission factors varied from 140.08 g/kg to 217.09 g/kg when the levels of factors changed. The CO emission factor of charcoal from Ziguinchor was 178.46 g/kg. The lowest CO emission factor, 140.08 g/kg, was obtained for the lower levels of the factors (R = 6%, T = 400 °C, and V = 7 cm3). The PM2.5 emission factors of the biochar briquettes varied from 0.57 mg/kg to 1.53 mg/kg and were equal to 7.91 mg/kg for Ziguinchor charcoal. The lowest PM2.5 emission factor, 0.57 mg/kg, was obtained for the levels of the factors (R = 6%, T = 800 °C, and V = 31 cm3). It was generally observed that the more is the rate of binder and the volume of the briquette, the more is the emissions of PM2.5 and CO, respectively. • Biochar briquettes were produced following a 23 full factorial experimental design • Biochar briquettes with fixed carbon content above 60 % and lower heating values between 24.35 ang 26.55 MJ/kg were obtained • Effects of the rate (R) of binder on dry basis, the pyrolysis temperature (T) and the volume (V) of ellipsoid shape biochar briquette on emission factors (CO and PM2.5) and thermal efficiency were investigate. • The volume of biochar briquette was the only factor that had a significant effect on the CO emission factor. The lower is the volume of biochar briquette, the lower is the CO emission factor. • Only the rate of binder significantly affected the PM2.5 emission factors. The PM2.5 emission factor increase as the rate of binder increase. [ABSTRACT FROM AUTHOR]

Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers' acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products. [ABSTRACT FROM AUTHOR]

The study of alternative food sources or ingredients that can partially replace or enrich today's food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. Mixtures with 10 and 15% chestnut addition showed the best baking characteristic. [ABSTRACT FROM AUTHOR]

Background and objectives: Resistant starch (RS) has health‐promoting properties, but can be altered during frying. The aim of this study was to examine the textural and sensory characteristics of fried rice batters with varying amounts of RS. Findings: Adding resistant starch (RS2 and RS3) to rice batters or using a high RS rice flour significantly increased resistant starch contents after frying. The instrumental textural analysis of the fried batters indicated all of the fried rice flour batters used had higher hardness values and quantity of fractures when compared to wheat batter. Sensory evaluation using battered onion strips indicated that adding RS to rice flour batters did not significantly alter the attributes for hardness, fracturability, crispness, and toothpacking. However, the sensory evaluation for battered onion strips indicated the low RS rice flour displayed significantly higher values for hardness, fracturability, and crispness when compared to the high RS rice flour. Conclusions: The addition of RS or the use of high RS rice flour in fried battered onion strips did not significantly alter the textural and sensory attributes that consumers enjoy. Significance and novelty: Rice is a source of RS and can be included in fried food batters to promote better health. [ABSTRACT FROM AUTHOR]

Pasta has been one of the beloved foods for many years, and recently, attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles. This study investigated the effect of freeze-dried spinach powder on the quality of pasta dough used for 3D printing while focusing on improving the quality of 3D printing and post-processing characteristics and also the sauce adhesion capacity of pasta dough under various traditional Korean lattice infill patterns. Common durum wheat flour was substituted with 0, 4, 8, 12 and 16 g/54 g freeze-dried spinach powder. As wheat flour was progressively substituted with spinach powder, the rheological behavior of the dough ink changed from a long paste to a short paste. Pasta dough containing 12% spinach powder exhibited good resolution in the printing test while maintaining a stable network structure due to appropriate starch gelatinization with spinach granules after drying and cooking, ultimately resulting in a high-quality product. However, exceeding a certain threshold (16% spinach content) leads to adverse effects. Wanjasal, Guigapsal, and Ttisal muntin units were used as patterns for spinach-containing pasta, and increased sauce viscosity correlated with a greater retention of sauce within pattern holes. By successfully enhancing the nutritional value and printing resolution of durum wheat pasta using spinach powder, this study provides quantitative guidelines for the development of 3D printable pasta. • The tailing effect of dough ink was suppressed by enhancing spinach contents. • Pasta samples with 12% spinach powder showed the best printing resolution. • Infill patterns of 3D-printed pasta were influenced on sauce adhesion capacity. [ABSTRACT FROM AUTHOR]

Pods of some Prosopis species are a staple food among rural communities. The nutritional composition, antioxidant activity and in vivo biological properties of P. alpataco Phil. and P. flexuosa DC., underutilized Prosopis species, were studied. High amounts of dietary fiber (>50%) and polyphenols (0.45–0.50 g of gallic acid equivalents/100 g flour) were detected. The amino acid content, mineral composition, and phenolic compound profile were analyzed. Among the most abundant phenolic compounds, (−)-epigallocatechin gallate, trans -picein and ε-viniferin were identified for the first time in Prosopis species. In vivo study with zebrafish model revealed that pod extracts resulted in lower reactive oxygen species generation (up to 30%) compared to the control group. Also, P. alpataco extract was able to inhibit enzymes associated with metabolic syndrome: α-amylase, α-glucosidase, and lipase (half maximal inhibitory concentration: 1.93, 2.94 and 22 μg of gallic acid equivalents/ml, respectively). The results evidence the potential value of this non-conventional flour as a promising ingredient for functional foods. • Wholemeals from Patagonian Prosopis are potential ingredients for functional foods. • The pods of the species studied are rich in fiber and polyphenols. • (−)-epigallocatechin gallate, trans -picein and ε-viniferin – were first described in Prosopis. • Aminoacidic score 100, high mineral content, heavy metals undetected. • Extracts inhibit enzymes associated with metabolic syndrome. [ABSTRACT FROM AUTHOR]

In recent years, scholars have studied the complex social and economic transformations of Belizean Maya livelihoods resulting from the historical legacies of British and Spanish colonization and the consolidation of capitalist social relations. However, little research has considered how the pathways through which indigenous Maya households procure food are being transformed. This paper examines changes in indigenous livelihoods over time, drawing upon results of household food surveys in Aguacate, Belize, from 1979 and 2019, and interviews with villagers about changes in the food system. We hypothesized that the principal changes would be an increased consumption of purchased food, a decrease in the percentage of maize in the diet, an increase in the consumption of meat, and an increase in food produced in agricultural monocultures (or outside of the milpa). Fieldwork supported these hypotheses. We found a decrease in the frequency of the household daily consumption of corn, and an increase in the frequency of daily wheat flour, rice, and chicken consumption. Interviewees tended to emphasize the last of these changes, blaming the growing consumption of store-bought chicken for perceived negative changes in village health. Several community members tied these changes to other broader transformations of the political economy. [ABSTRACT FROM AUTHOR]

Copyright of FABICIB: Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral is the property of Universidad Nacional del Litoral and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Brazilian Journal of Biology is the property of Instituto Internacional de Ecologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Studi e Materiali di Storia delle Religioni is the property of Editrice Morcelliana S.p.A. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study is designed to evaluate the effect of wheat flour substitution with Clerodendrum volubile at different level (1, 3, 5 and 10%) on antioxidant, proximate, mineral and sensory acceptability of wheat bread. The wheat flour was substituted with CVLP at different level (1, 3, 5, and 10%) in the baking of the wheat bread. The inclusion of CVLP led to significant (p < 0.05) and dose dependent increases in the polyphenol contents and antioxidant properties of the CVLP-substituted bread. Also, there were significant (p < 0.05) increments in the crude fibre, crude ash and many mineral elements of the CVLP-substituted breads. Antinutrient (tannins and oxalate) contents of the wheat bread substituted with 10% CVLP were significantly higher (p < 0.05) than the wheat bread. Consumer acceptability of the substituted breads showed that wheat bread with 5% CVLP inclusion has the best acceptance. Therefore, 5% CVLP inclusion is recommended as a suitable level in the bread making. [ABSTRACT FROM AUTHOR]

In this article, the restoration and modernization of national and educational values thanks to Independence has become a universal need. In particular, one of the important changes that took place during the years of independence in our country is the spiritual renewal, the enrichment and expansion of people's consciousness, thinking and worldview, as well as the understanding of the interests of our youth. to further enhance their prestige, to promote science, culture and art, to ensure the security of the country, to study the past, the rich heritage, history, religion and values of our ancestors, to appreciate them and to uphold the universal values of the Society. On the modernization of the flour. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Brazilian Journal of Biology is the property of Instituto Internacional de Ecologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms. [ABSTRACT FROM AUTHOR]

This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its glutenfree bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread. [ABSTRACT FROM AUTHOR]

Alfalfa is an unconventional alternative legume and its potentiality for utilization can be improved by processing. In this study, alfalfa seeds were processed by different thermal and non-thermal techniques and evaluated for their physical properties, colour characteristics, nutritional composition, pasting profile and protein secondary structure. The results were analyzed using Principal Component Analysis to elucidate the effect of processing. Colour of the flour was more affected by thermal processing in comparison to non-thermal processing. Nutritional composition of alfalfa flour was significantly affected by germination as compared to other methods and germinated flour showed an increase in the protein content. All the processing treatments resulted in improving the pasting properties except for germination. Particularly, marked improvement in the pasting properties was observed by wet heat processing and soaking. ATR-FTIR exhibited change in the secondary structure of the protein as a result of processing and showed the dominance of intermolecular β-sheets in extrusion, germination and microwave treated flour and formation of anti-parallel β-sheets after dry heat processing. Wet heat processing and soaking treatment can be employed for alfalfa for enhancing its techno-functionality. [ABSTRACT FROM AUTHOR]

Background and objectives: Dry bean milling has attracted interest due to the increased need for nonwheat ingredients available for food applications. The objective of this study was to examine the physical and flow properties of black bean flour produced using a variety of laboratory mills and mill settings. Findings: Flour from mills which utilized screens (cyclone mill, centrifugal mill, and hammer mill) showed significantly different characteristics than flour from mills without a screen (disk mill and stone mill). Geometric mean size of flour particles was negatively correlated with starch damage (r = −.92), L* (r = −.94), angle of repose (r = −.94), and angle of slide (r = −.80 to −.90, depending on surface material) and positively correlated with moisture content (r =.72) and loose bulk density (r =.72). Finely ground flour resulted in particles that tended to be less circular and more elongated and had high angles of repose and slide. Conclusions: Milling method significantly affected (p <.05) physical and flow properties of black bean flour. Significance and novelty: These findings can be used by food processors in selecting a milling method that favors the production of black bean flour with the desired physical properties. [ABSTRACT FROM AUTHOR]

Background and objectives: Rough rice may incur various degrees of thermal exposure during heated‐air drying, which may cause variations in end‐use properties. This study employed a recently proposed method to quantify thermal exposure incurred during drying and its effects on rice end‐use properties. Findings: Greater drying air temperatures and longer drying durations increased thermal exposure (GATE) values; the higher the GATE value, the more moisture lost during drying. Increasing GATE values reduced head rice yield (HRY). The most notable (≥10%) reductions in HRY occurred when GATE values were ≥30 min. Additionally, increasing GATE values increased peak and breakdown viscosities of rice but decreased both setback viscosity and rice gel strength; the impact of drying on end‐use properties was of most practical importance (≥10% change) when GATE values were ≥40 min. Conclusions: The proposed GATE values would permit comparisons of the effects of thermal exposure on rice milling and end‐use properties to facilitate predictions of changes in these properties due to heated‐air drying. Significance and novelty: Differences in heated‐air drying conditions contribute to the inconsistencies in functionality that hinder the wide use of rice in end‐use, gluten‐free product development. This study shows that thermal exposure (GATE) values could be useful for quantifying and comparing cumulative heat‐exposure during drying to facilitate predictions of changes in rice properties. [ABSTRACT FROM AUTHOR]

Copyright of Biotechnologie, Agronomie, Societe et Environnement is the property of Les Presses Agronomiques de Gembloux and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Presently, finding effective, simple, inexpensive, hygienic and safe pest control agents are the biggest challenges in management of stored product insects, where those features are available in most physical factors. The insecticidal efficiency of four diversified physical control agents (ultraviolet and microwave irradiations, thermal remediation and silica nanoparticles) were assayed against the most common coleopteran insect species (Sitophilus oryzae L. and Tribolium castaneum Herbst) on stored wheat. Exposing tested insects to microwave irradiations (2450 MHz) for 25 sec gave preventive efficiency for stored material, which reached 97.68 and 99.02%, respectively. Sufficient exposure periods to kill 50% of the coleopteran adults (LT50%) were 13 and 14 sec, respectively. For effective control with UV radiations, S. oryzae should be exposed for 12 h and T. castaneum for 24 h. An exposure period of 24 h caused progeny reduction 95.24 and 89.72% and gave preventive efficiency of 94.25 and 93.37%, respectively. Values of LT50% were 56.76 and 74.04 h, respectively. Exposing infested samples of the tested species to 70oC for 10 min killed 100% of adults and caused complete cessation of egg laying. Furthermore, 65°C or 70°C caused full progeny reduction. The lowest level of stored product weight loss (1.15 and 1.35%, respectively) occurred at 70°C, where sufficient exposure temperatures to kill 50% of the coleopteran adults (LTD50%) were 60.95°C and 61.63°C, respectively. Synthetic silica nanoparticles (SSiNPs) were more toxic against the tested populations than bio-silica nanoparticles (BSiNPs) after 48-72 h. A concentration of 1.00 g · kg-1 of tested silica nanoparticles caused significant reduction in adult populations, saved wheat grain vitality and gave least lost weights of flour (3.35-6.85%). [ABSTRACT FROM AUTHOR]

Copyright of Chemical Industry / Hemijska Industrija is the property of Association of Chemical Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Baker's asthma (BA) is one of the most common causes of occupational asthma. Prevalence of BA varies from 3 to 24% in various studies; however, in our country, there are not enough data on its prevalence. Objective: The aim of this study was to evaluate wheat flour sensitivity and to determine the rate of BA in workers at a large bread factory in Ankara. Methods: All steps of the study were carried out in the workplace by the research team who made regular visits to the bread factory. A questionnaire was used to determine the presence of respiratory symptoms and its relation with the occupation. Skin-prick tests and specific immunoglobulin E measurements were performed. Pulmonary function tests and specific inhalation challenges (SIC) were performed to confirm the BA diagnosis. Results: A total of 162 workers (women/men, 3/159; mean ±standard error age, 38.25 ± 7.8 years) were included in the study. Of the 99 workers who described symptoms, 88 (88.8%) had nasal and 57 (57.5%) had lower respiratory symptoms. Sensitivity to wheat flour was present in 23 of the workers (14.2%) among all the workers. Among all the workers, seven (4.32%) were diagnosed with BA and SICs were positive in four (2.46%). Conclusion: Wheat sensitivity was high among the bakers who were exposed to wheat flour; however, the prevalence of BA was quite lower than the previous data in the literature. [ABSTRACT FROM AUTHOR]

The study presents assessment of commodity characteristics of grains from ancient varieties of wheat (einkorn, emmer and spelt) in comparison to grains of the conventional wheat cultivar Arkadia. The findings related to the grain of einkorn and emmer were very similar, and far worse than those related to spelt grain; the latter were found with better ratings, sometimes even in comparison to the conventional wheat grain (e.g. the highest mass-weight density). Similar relationships were observed between the flours produced by milling the grains. Analysis of the indirect baking quality indicators showed that flours from einkorn and emmer can effectively be used for baking purposes, however they present low technological value. The flour from emmer wheat was found to be the poorest, which was confirmed e.g. by the low gluten number, gluten index, Zeleny's index, and high gluten spreadability. Spelt flour was found to present moderate technological value. Based on the results it can be concluded that by using adequate modification in the process of dough kneading and fermentation it will be possible to produce high quality baked goods from ancient wheat grains. [ABSTRACT FROM AUTHOR]

This study investigated the effect of African yam bean flour (AYF) inclusion on the quality of sakada. Fermented cassava mash (FCM) and AYF were blended at ratios (% w/w) 100:0 (control), 90:10, 80:20, 70:30, and 60:40. Sakada was produced using the blends, and its nutritional and sensory properties were determined. Protein, fat, crude fibre, P, Ca, phytate, and oxalate contents of sakada increased (p < 0.05) with increasing AYF level, while moisture, carbohydrate, and cyanide decreased. The incorporation of 20% AYF in sakada resulted in a significant amount (> 4.0 g/100g protein) of arginine, leucine, isoleucine, and phenylalanine. Sensory properties of sakada that contained = 20% AYF compared favourably with sakada produced using 100% FCM. This study showed that the nutritional quality of sakada improved following AYF incorporation. [ABSTRACT FROM AUTHOR]