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The excitation and tuning of multiple resonances with narrow spectral width based on Brewster's effect is possible in an ultrathin dual-band terahertz absorber. The angular variation establishes a monotonic relation with the frequency of some generated resonances offering tunability. Moreover, burying a graphene ring resonator beneath the metallic ring splits the resonance for providing the triple narrow absorption windows. The electrical modulation offers the feature of independent tunability in the generated third absorption band. Thus, the frequency ratio of the upper to lower spectral absorption peak can be modulated by the electrically tunable Fermi energy of graphene. Engraving the graphene resonator also enhances the incident angle based tunability by affecting a greater number of Brewster generated resonance peaks. The narrow line shape of the triple band absorption can enable refractive index sensing and the detection of extraneous elements in localized analyte samples. The detection of imidacloprid pesticide in wheat flour is performed by the implemented sensor. The numerical analysis is done for the design and analysis of the absorber structures to report the above facts. [ABSTRACT FROM AUTHOR]

Selenium (Se) is a micronutrient that has multiple biochemical effects ranging from a nutritional deficiency at low levels to toxicity at high levels. Its quantification in environmental systems is vital to protect the health of people and animals. This study developed and validated methods to determine the total selenium (Se) concentration in soil, maize plants, and maize flour. The performance of the methods was ascertained using matrix certified reference materials (CRMs), namely NMIJ CRM 7303-a (trace elements in lake sediments), NIST SRM 1646-a (estuarine sediments), NIST SRM 1570-a (spinach leaves), NIST SRM 1571 (orchard leaves), NCS ZC 73010 (maize flour) and NIST RM 8437 (hard red spring wheat flour). All methods fulfilled the performance requirements of the AOAC International. An acceptable accuracy was achieved with percentage recoveries between 57 and 102% and E n ‐ scores within ±1 limits. Repeatability ( RSD r , %) and intermediate precision (RSD R , %) ranged from 4 to 12%, and 9 to 15%, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for soil were 0.024 ng. g−1 and 0.082 ng. g−1, respectively. The LODs and LOQs for maize plants and flour were 0.0036 and 0.0179 ng. g−1, respectively. The performance characteristics of the methods were comparable with previously reported methods, confirming reliability. The measurement uncertainty was evaluated following the guide to the expression of uncertainty in measurement (GUM). Relative expanded uncertainty at a 95% level of confidence (k = 2) was less than 24% for the final measurement results for all the different matrices. [ABSTRACT FROM AUTHOR]

AbstractAzodicarbonamide (ADA) is approved as a food additive in flour products due to its oxidising and bleaching properties. However, it is prohibited in Australia and Europe on account of its toxicity and the risk of causing asthma in humans. A method was developed to determine ADA in actual flour samples. This work presents an optimised methodology based on derivatisation and clean-up procedures followed by ultra-performance liquid chromatography coupled with electrospray ionisation tandem mass spectrometry (UPLC–ESI-MS/MS). The analytical method was successfully validated. An excellent result was obtained for the linearity of matrix-matched calibration curves (R2 > 0.99) in the concentration range of 0.10–80 mg/kg. The recovery rate varied from 81.7% to 102.3%. The relative standard deviations (RSDs) of repeatability (n = 6) were 1.3–4.1%, and inter-day RSDs (n = 6) were 2.2–4.8%. The limit of detection and the limit of quantification were 0.014 and 0.042 mg/kg, which were significantly lower than the requirement of 45 mg/kg stipulated in the Chinese National Food Safety Standard (GB 2760-2014). The detection rate of ADA in 26 flour samples was 23.1%, with the concentration ranging from 0.023 to 23.2 mg/kg. [ABSTRACT FROM AUTHOR]

Summary Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder. [ABSTRACT FROM AUTHOR]

Summary The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (P < 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (P < 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (P < 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross‐cultural context, considering consumers from two different levels of familiarity with specific crops. [ABSTRACT FROM AUTHOR]

Magwinya, a deep‐fried cereal dough, is usually produced using cake or bread wheat flour due to the naturally beneficial proteins found in wheat. In this study, sorghum flour, a gluten‐free cereal grain, was used to produce magwinya. The aim was to develop and characterize gluten‐free fried dough using sorghum flour. Xanthan and guar gum hydrocolloids were added to the sorghum flour in ratios of 0.5%, 1.0%, and 1.5% and 1.5%, 2.0%, and 2.5%, respectively, for magwinya production. The physicochemical characteristics of the magwinya were compared. The hardness of magwinya was significantly lower in sorghum: guar gum (SGG) samples due to their high moisture content. Ash and fiber content were also significantly higher in SGG samples. Increasing the level of SGG increased the volume (63.33–66.67 cm3). There was no significant difference in the weight of the samples. An increase in diameter (50.33–52.17 mm) was observed in SGG samples. Color analysis showed a significant increase in the L* (Lightness) of the crumb (46.28–49.12) compared to the crust (26.96–30.11) in the SX (sorghum: xanthan gum) and SGG samples. Redness (12.28–13.77) increased with levels, while yellowness (11.86–14.02) decreased with levels in SX and SGG crust. This study's findings are significant as they indicate that guar gum was the better binder for developing cereal fried dough (magwinya) from sorghum. These findings could have practical applications in the food industry, particularly in the development of gluten‐free products and in the use of alternative grains like sorghum. [ABSTRACT FROM AUTHOR]

Electrodes are vital for lithium‐ion battery performance. The primary method for large‐scale electrode production involves wet slurry casting methods, which encounter challenges related to solvent usage, energy consumption, and mechanical stability. Dry processed (DP) electrodes are a promising alternative but struggle with rate capability and mechanical properties. Here, an approach of incorporating 1 wt.% flour into DP electrodes (DP–1%F) through a binder fibrillation strategy is introduced, which enhances the mechanical strength, rate performance, and cycling stability of the electrodes. The cross‐linking of protein and starch in flour, along with the fibrillation of Polytetrafluoroethylene (PTFE), enable the DP–1%F electrode to exhibit robust mechanical properties and high flexibility. Additionally, the incorporation of flour makes the DP electrode primarily create large pores, reducing electrode tortuosity, thereby endowing the DP–1%F electrode with improved kinetic behavior. The robust mechanical properties and improved kinetic behavior suppress the development of irreversible phase transitions and intragranular/intergranular cracks. These characteristics led to the superior cycling stability of the DP–1%F electrodes with a capacity retention of 80.3% after 260 cycles at 2C and 4.5 V (LiNi0.8Co0.1Mn0.1O2). The findings offer valuable insights for the development of high‐power, long‐life DP electrodes, addressing key challenges in lithium‐ion batteries. [ABSTRACT FROM AUTHOR]

Summary A trend to study entomological options as food is turning the practice of entomophagy into a novel research field in search for sustainable and accessible sources of nutrients. In this work, cricket (Gryllus assimilis) was processed into flour (CF), and then extracted using different solvents to obtain oils and defatted flours. The repeatability of CF obtention, its nutritional profile, and some of its physicochemical properties were studied. Results showed repeatability with a 28% mass yield for CF production. The CF presented adequate amino acid, mineral, and fatty acid profiles, a high content of dietary fibre, and low available carbohydrates, thus being considered a suitable alternative for inclusion in healthy human diets. Using data obtained from the total nitrogen content, the amino acid profile, and the total dietary fibre determinations, the CF protein digestibility was estimated at 67.4%. Based on experimental data, a mean nitrogen‐to‐protein conversion factor of 5.76 was calculated for a G. assimilis meal. The study showed that nutritional cricket flour and derivatives can be obtained using non‐sophisticated methods. [ABSTRACT FROM AUTHOR]

Summary: The study investigates the impact of incorporating a fibre‐rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread‐making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC‐incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre‐rich alternative in the food industry, promising benefits for health‐conscious consumers. [ABSTRACT FROM AUTHOR]

Summary: Four different extraction methods were used to extract aroma compounds from flour. It was found that dynamic headspace sampling (DHS) was a better method for extracting aroma‐active compounds in flour. Hexanal, decanal, butanoic acid, 2,3‐pentanedione, 2‐acetyl‐1‐pyrrolinoline, and 3‐octen‐2‐one were found to be the important aroma‐active compounds in flour by olfaction (O) in two‐dimensional gas chromatography–olfactometry–mass spectrometry (GC×GC‐O‐MS). Dynamic headspace dilution analysis (DHDA), odour activity value (OAV), recombination and omission experiment further verified that these compounds can roughly simulate the overall aroma profile of flour. In this study, we determined the aroma‐active compounds in flour by molecular sensory science to improve the sensory preference of flour and enhance the quality of flour aroma, which will provide analytical ideas for future research on flour aroma and improve the production process. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers. [ABSTRACT FROM AUTHOR]

Consumer demand for healthier and more sustainable foods has led to a multitude of innovative food products. The aim of the work was to monitor the physico-chemical quality parameters (color, taste, smell, infestation, granularity, humidity, gluten index, falling number, alveographic properties, ash content, hectoliter mass of wheat) for the raw material: wheat, for the flours resulting from the milling, and for different types of flours and resulting mixtures. The mixtures were made with wheat flour and carob, oats, rice, buckwheat, and coconut flour added in proportions of 5%, 10%, and 20%. Heavy metals (Pb, Cd, Zn, and Cu) were also determined for different types of flour. The metal content was determined by the atomic absorption method using a GBC Avanta PM atomic absorption spectrometer. The detection and quantification limits were evaluated using calibration curves. The degree of coloring of the flours differs depending on the degree of extraction and, therefore, also depends on the amount of ash contained. As for infestation contamination, it was not identified in any of the analyzed flour. Rheological properties indicate the quality of flours. Flour types 480 and 550 recorded exceptional values of the rheological parameters, presenting a deformation energy (W) above 200 10-4J and a curve configuration ratio (P/E) of 1.08. The metal concentrations were between the permissible limits defined by the FDA/WHO. [ABSTRACT FROM AUTHOR]

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]

Blends of germinated maize and germinated lentil (100:0, 85:15, 70:30, 55:45, and 40:60) were utilised for preparation of chips by air frying. Higher contents of protein, ash, total phenols, flavonoids and antioxidant activity were confirmed in germinated flours through analysis of FTIR spectra. Doughs from blends containing higher amounts of germinated lentil flour showed improved viscoelastic behaviour indicating better protein network as compared to maize dough. Significant (P ≤ 0.05) variation was observed in colour and hardness of air fried chips prepared from various blends. The 70:30 blend was found most acceptable based on sensory evaluation. Chips from this formulation were found superior to ungerminated maize chips in terms of protein digestibility and mineral composition. [ABSTRACT FROM AUTHOR]

Arabinoxylan (AX) and resistant starch (RS) are essential components of dietary fiber, that affect the nutritional value, health benefits, and end-use quality of wheat. Fully understanding their genetic basis is crucial for enhancing wheat quality through marker-assisted selection or other means. In this study, a genome-wide association study of AX-related traits i.e., total-arabinoxylan (TAX), water-extractable arabinoxylan (WEAX), and water un-extractable arabinoxylan (WUAX) of whole wheat flour (WWF) and refined wheat flour (RWF), as well as RS content was conducted using 205 elite wheat varieties (lines) with a composite map (24,355 SNPs) constructed with 90 K single nucleotide polymorphism (SNP) arrays. The broad-sense heritability (H2) of RS was 48.50%, whereas that of AX-related traits ranged from 55.66 to 77.23%. A total of 115 loci for RS and AX related traits, comprising 322 marker-trait associations (MTAs), were identified on all 21 chromosomes across four environments, explaining 5.52–12.40% of the phenotypic variance. Among them, 19 stable loci were significant in two or more environments, including one for RWF-TAX, six for RWF-WEAX, four for RWF-WUAX, three for WWF-TAX, two for WWF-WUAX, and three for RS. Furthermore, 17 co-located chromosomal regions related to the measured traits were stably detected in multiple environments. These findings may be used for further research and to improve wheat quality in wheat breeding programs. [ABSTRACT FROM AUTHOR]

BACKGROUND: Gluten composition is an important quality parameter of wheat flour. Reversed‐phase high‐performance liquid chromatography (RP‐HPLC) is a state‐of‐the‐art method for its analysis. As this is a very labour‐intensive and time‐consuming procedure, alternative faster methods are desirable. Enzyme‐linked immunosorbent assay (ELISA) is a high‐throughput method often used for the analysis of gluten traces in gluten‐free products. In this proof‐of‐principle study, we introduce an experimental triple ELISA for the relative quantitation of gliadins, high‐molecular‐weight glutenin subunits (HMW‐GS) and low‐molecular‐weight glutenin subunits (LMW‐GS) of one wheat flour extract. RESULTS: The results of 80 common wheat flour samples obtained from the triple ELISA and RP‐HPLC were correlated. The results for gliadins (r = 0.69) and HMW‐GS (r = 0.81) showed a medium and high correlation, respectively. Only a very weak correlation of ELISA and RP‐HPLC results was observed for LMW‐GS (r = 0.49). Results for glutenins (r = 0.69) and gluten (r = 0.72) had a medium correlation. The gliadin/glutenin ratio (r = 0.47) and LMW‐GS/HMW‐GS ratio (r = 0.40) showed a weak or no correlation. The gliadin, LMW‐GS and gluten contents were lower and the HMW‐GS content was higher in the ELISA measurement compared to RP‐HPLC. CONCLUSION: The quantitation of gliadins and HMW‐GS by the experimental triple ELISA showed comparable results to RP‐HPLC, whereas no strong correlation between the results from the two methods was found for LMW‐GS. Overall, the experimental triple ELISA is suitable for relative gluten quantitation, especially for the analysis of large sample sets. Further work will focus on improving the experimental procedure of the ELISA. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Banana flour can provide a solution to people with gluten intolerance, as it is gluten‐free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans, namely 12, 24, 36 and 72 h, separately or combined sequentially (US–ANN) to enhance the physicochemical and digestive properties. RESULTS: US led to exposed granular surfaces and damaged non‐starch components. Both treatments, at extended incubation time, increased crystallinity, resulting in a narrower starch gelatinization temperature range. The swelling power was significantly lower for ANN and US–ANN compared to US alone, providing a delay of gelatinization temperature. However, none of the treatments affected the gelatinization enthalpy. Furthermore, US increased peak viscosity, breakdown, final viscosity and setback whereas the opposite results were obtained for ANN and US–ANN. Additionally, US prior to ANN significantly increased the resistant starch (RS) content for annealing times over 24 h, especially for the US–ANN treatment for 72 h, which provided the highest RS content (49.3%) compared to ANN treatment for 72 h (44.0%) and native flour (36.3%). CONCLUSIONS: US prior to ANN treatment offers an alternative method to improve the functional and digestive properties of banana flour, extending the range of applications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The use of the emerging technique of microwave‐assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS: The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno‐functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch‐protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION: This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Cowpea is a rich source of low‐cost protein, but it remains underutilised due to the development of the hard‐to‐cook phenomenon. However, milling hard‐to‐cook (HTC) seeds has shown potential for their utilisation in developing food products. Also, yellow maize is a relatively underutilised grain that is rich in nutrients, including vitamin A. Extrusion cooking of blends including yellow maize and HTC cowpea in snack formulations has the potential to improve their utilisation. Therefore, the objective of the study was to formulate a nutritious acceptable extruded snack using a combination of HTC cowpea and yellow maize flours.The results showed that addition of HTC cowpea flour increased ash (0.56–1.47%), fibre (3.56–5.31%) and protein content (10.20–12.38%) for flour blends. While carbohydrate (2.39–1.57%) and moisture content (10.33–9.74%) decreased. Blended formulations had lower fat content (4.17–4.41%) than yellow maize (4.80%). Furthermore, addition of HTC cowpea increased water (21.18–30.07%) and oil absorption capacities (14.12–22.03%) for flour blends. While expansion ratio (2.39–1.57%) of snacks decreased. The formulation with 15% HTC cowpea and 85% yellow maize flour had higher sensory ratings for overall acceptability (6.98).HTC cowpea addition in yellow maize flour improved the proximate and functional properties. Also, blending of yellow maize‐based snacks with HTC cowpea improves consumer acceptability. Yellow maize and HTC cowpea flour blends have potential for industrial utilisation and can be useful in food formulations. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes based on the nutmeg amounts added in bread production. Also, ‘L*’ results of the breads changed between 70.85 (1.0%) and 76.09 (0.5%). In addition, ‘a*’ and ‘b*’ results of breads with nutmeg powder were assigned to be between 0.47 (0.5%) and 1.93 (2.0%) to 18.44 (2.0%) and 20.42 (0.5%) and 1.93 (0.5%), respectively. Total phenol and flavonoid amounts of breads were established between 24.64 (0.5%) and 47.58 mg GAE per 100 g (2.0%) to 10.71 (control) and 177.38 mg per 100 g (2.0%), respectively. An increase in the redness value was monitored in nutmeg bread added at the rate of 1% and 2%. The amounts of phenolic constituents in the breads fluctuated depending on the added nutmeg concentrations. Gallic acid and 3,4‐dihydroxybenzoic acid values of the breads were stated to be between 2.66 (2.0%) and 6.66 mg per 100 g (1.0%) to 1.48 (2.0%) and 2.71 mg per 100 g (control), respectively. Phosphorus and potassium quantities of the breads were found between 743.60 (control) and 810.50 mg kg−1 (0.5%) to 2077.37 (1.5%) and 2345.42 mg kg−1 (0.5%), respectively. The dominant fatty acids in bread oils were myristic, palmitic, oleic and linoleic acids. It can be seen that the addition of nutmeg in high concentration decreased the consumer's taste. In addition, the added nutmeg increased the colour value of the bread and corrected the textural structure. [ABSTRACT FROM AUTHOR]

The water absorption capacity (WAC) of hard wheat (Triticum aestivum L.) flour affects end‐use quality characteristics, including loaf volume, bread yield, and shelf life. However, improving WAC through phenotypic selection is challenging. Phenotyping for WAC is time consuming and, as such, is often limited to evaluation in the latter stages of the breeding process, resulting in the retention of suboptimal lines longer than desired. This study investigates the potential of univariate and multivariate genomic predictions as an alternative to phenotypic selection for improving WAC. A total of 497 hard winter wheat genotypes were evaluated in multi‐environment advanced yield and elite trials over 8 years (2014–2021). Phenotyping for WAC was done via the solvent retention capacity (SRC) using water as a solvent (SRC‐W). Traits that exhibited a significant correlation (r ≥ 0.3) with SRC‐W and were evaluated earlier than SRC‐W were included in the multivariate genomic prediction models. Kernel hardness and diameter were obtained using the single kernel characterization system (SKCS), and break flour yield and total flour yield (T‐Flour) were included. Cross‐validation showed the mean univariate genomic prediction accuracy of SRC to be r = 0.69 ± 0.005, while bivariate and multivariate models showed an improved prediction accuracy of r = 0.82 ± 0.003. Forward validation showed a prediction accuracy up to r = 0.81 for a multivariate model that included SRC‐W + All traits (SRC‐W, Diameter, SKCS hardness and diameter, F‐Flour, and T‐Flour). These results suggest that incorporating correlated traits into genomic prediction models can improve early‐generation prediction accuracy. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Fried dough sticks, widely enjoyed in southeast Asia, are made by frying a mixture of wheat flour and water at high‐temperature. With the move towards industrial production, there is an increasing demand for healthier versions. Understanding the key properties of fried dough sticks and how the ingredients interact is crucial for meeting these health‐focused consumer preferences.In this study, the connections between the dough's rheological and thermal properties, alongside the interactions between gluten proteins and the oil content in fried dough sticks, were examined and analyzed at varying gliadin to glutenin mass ratios (Gli/Glu). The results indicated that a general decrease in the viscoelastic properties of the dough was associated with an increase in the Gli/Glu ratio. Furthermore, a heightened concentration of gliadin was observed to augment the mass loss of gluten proteins, thereby engendering a spatially sparse network structure. Additionally, this excessive presence of gliadin precipitated the thermal instability within the dough, necessitating an augmented chemical force to preserve the stability of the gluten network structure.At the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short‐chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Practical Application This research explored the impact of incorporating various levels of whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on the physical and nutritional qualities of steamed bread. In comparison with the traditional steamed bread, the substitution of up to 20% WSP did not significantly alter the specific volume, hardness, and chewiness of the steamed bread. Additionally, the crumb texture of the steamed bread with 20% WSP maintained small and uniform pores, with optimal springiness and cohesiveness. Nutritionally, the substitution of 10%–50% WSP enhanced total dietary fiber, total phenolics, and protein by 9.40%–89.79%, 14.96%–116.31%, and 3.45%–34.36%, respectively. Isoflavones in the steamed bread increased markedly from 22.92 µg/g to a range of 140.12–997.12 µg/g. The expected glycemic index showed a decrease from 90.24 to between 85.85 and 70.75, whereas amino acid scores improved from 59.22 to a range of 64.58–65.08, with lysine (Lys) scores notably increasing from 59.22 to between 64.96 and 88.80. In conclusion, partially replacing wheat flour with WSP is an effective method for enhancing the nutritional profile and addressing the essential amino acid imbalance in steamed bread.This study partially replaced flour with WSP to improve the steamed bread's nutritional quality. The optimal substitution level was determined to be 20% WSP, which improves the bread's nutritional value without significantly impacting its physical qualities. Furthermore, WSP is produced from soaked soybeans through hot water milling. This process simplifies soybean processing, lowers energy consumption and costs, and reduces pollution. It also effectively retains essential nutrients, such as protein, dietary fiber, polyphenols, and soy isoflavones, ensuring the full utilization of soybeans. [ABSTRACT FROM AUTHOR]

Metabolic syndrome (MetS), which is a major consequence of obesity, increases mortality risks. Evidence shows favorable effects of nutritional approaches in the management of MetS. Accordingly, the use of functional foods has increased to enhance weight loss and reduce the risk factors associated with MetS. So, we aimed to investigate the effects of daily consumption of a functional acorn‐based cake in conjunction with energy‐restricted diet on some complications of patients with MetS. The study included 66 participants who were randomly assigned to either (A) a calorie‐restricted diet + functional cake (FC) (n = 33) or (B) a calorie‐restricted diet + a placebo cake (PC) (n = 33). Sociodemographic information, anthropometric measurements, dietary intakes, and serum biochemical parameters (inflammatory and oxidative stress markers, leptin, and endothelin) were measured before and after 8 weeks of intervention. Sixty‐three participants completed this trial. After adjustment for baseline levels, consumption of FC compared to the PC resulted in a significant decrease in IL‐6 (p = .03) and high‐sensitivity C‐reactive protein (p = .04) levels. No differences were observed between groups with regard to serum malondialdehyde, total antioxidant capacity, endothelin, and leptin levels (p > .05). Acorn‐based cake could improve inflammation as an adjunct to an energy‐restricted diet in overweight and obese patients with MetS. However, it is not clear whether acorn‐based cake can be used to prevent or treat MetS because of indecisive findings regarding its ability to manage oxidative stress and serum hormones. [ABSTRACT FROM AUTHOR]

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Cookies are an exceptional energy source due to their elevated fat and carbohydrate content. Beyond their delectable taste, they are also rich in essential nutrients, including valuable proteins and minerals. This study evaluated the potential of the wheat variety NARC‐2011 for cookie production, focusing on nutritional enhancement by adding white sesame seeds at different proportions (5%, 10%, and 15%) to both whole and fine wheat flour. White sesame seeds were added to cookies mainly for their visual appeal, creating a nice contrast with the dough. They also have a mild flavor that complements the cookie without overwhelming it. Besides, they pack essential nutrients like protein, fiber, calcium, and iron, making the cookies more nutritious. The physical, chemical, and sensory properties of the different cookies were evaluated using standard methods. In terms of physical parameters, fine wheat flour cookies exhibited a diameter (46.45–50.47 mm), thickness (8.47–9.77 mm), and spreading factor (5.16–5.46 mm), and whole wheat flour cookies exhibited a diameter (48.47–52.31 mm), thickness (9.22–10.73 mm), and spreading factor (4.87–5.25 mm). Chemical analysis revealed moisture (5.78%–7.66%), fat (10.89%–16.16%), fiber (6.10%–8.46%), ash (4.82%–7.40%), protein (0.74%–1.40%), non‐fiber carbohydrates (63.67%–67.55%) for fine wheat flour cookies, and moisture (5.67%–7.39%), fat (10.89%–16.16%), fiber (11.47%–15.98%), ash (0.54%–0.83%), protein (5.65%–8.13%), non‐fiber carbohydrates (57.86%–66.55%), total phenolic content (2.86 mg/g), flavonoids (1.46 mg/g), and antioxidant activity (80.76%) in whole wheat flour cookies with sesame fortification. Gas chromatography revealed higher unsaturated fatty acids (83.22%) in NARC‐2011 wheat oil compared to white sesame seed oil (79.78%). In sensory evaluations, cookies fortified with 10% sesame seeds in fine wheat flour received the highest level of acceptability from the panelists. On the other hand, cookies made from whole wheat flour fortified with 15% sesame seeds garnered the maximum acceptability ratings from the panelists. In conclusion, supplementing NARC‐2011 wheat flour with sesame seeds, whether in fine or whole wheat form, improves the quality of cookies and nutritional content while offering appropriate sensory attributes at particular sesame seed levels. [ABSTRACT FROM AUTHOR]

Summary This study aims to evaluate how β‐glucanase impacts dough characteristics, and the in vitro starch digestibility and quality of breads from mixed wheat and highland barley flour at different wheat/highland barley flour weight ratios (70/30 and 50/50). The results showed that β‐glucanase reduced the dough's viscoelasticity and enhanced its extensibility, softness, α‐helix (2.52%–16.12%), β‐sheet (11.10%–31.66%) and free sulfhydryl content (22.70%–34.49%). This helped to mitigate the negative effects of a high β‐glucan content on the wheat/highland barley dough (P < 0.05). Moreover, β‐glucanase improved the specific volume (44.67%–56.56%) and springiness (5.56%–40.41%) as well as reduced the hardness of wheat/highland barley bread (7.50%–71.32%). Furthermore, as the higher content of slowly digestible starch (20.81%–30.84%) reduced the enzymatic rate (k value), β‐glucanase‐treated wheat/highland barley bread exhibited lower starch digestibility (66.17%–71.16%) than white bread (75.37%). Therefore, this study indicated that β‐glucanase played an offsetting role on highland barley bread while maintaining relatively low starch digestibility. [ABSTRACT FROM AUTHOR]

Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits. [ABSTRACT FROM AUTHOR]

The effects of lophatherum gracile brongn flavonoids on the multiscale structure and functional properties of wheat dough were investigated. Wheat dough samples with varying contents of lophatherum gracile brongn flavonoids were analyzed to assess changes in thermal-mechanical rheological properties, microstructure, chemical interactions, water distribution, and macropolymer formation by Mixolab mixer, fluorescence microscopy, and low-field nuclear magnetic resonance (LF-NMR). The findings revealed that lophatherum gracile brongn flavonoids disrupted the three-dimensional network of gluten proteins in the wheat dough, leading to decreased water-binding capacity and reduced gluten protein crosslinking while enhancing thermal stability and inhibiting the starch retrogradation of the dough. This study provided important insights into the interaction mechanisms between lophatherum gracile brongn flavonoids and the proteins/starch in wheat dough, offering theoretical guidance for the development of novel wheat-based products for industrialization and practical production. [ABSTRACT FROM AUTHOR]

The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes has been largely unexplored. This study addresses this gap by examining the maturation of freshly milled wheat flour at 15 °C, 25 °C, and 40 °C over 60 days, focusing on enzymatic activities—lipase, lipoxidase, and catalase—and lipid metabolites, including free fatty acids, conjugated trienes, p-anisidine value, and total oxidation value. The results of this study showed that free fatty acids continued to increase at all temperatures, with the most significant increase of 50% at 15 °C. The p-anisidine value followed a pattern of initial increase followed by a decline, while conjugated trienes were markedly higher at 40 °C, suggesting temperature's significant influence on lipid peroxidation. Notably, total oxidation values became erratic post 30 days, indicating a shift in oxidative dynamics. This study underscores the correlation between lipid metabolites and enzymatic activities, revealing the enzymes' pivotal role in lipid oxidation. The interplay of temperature and time offers valuable insights for optimizing wheat flour maturation, ensuring superior quality for various applications. [ABSTRACT FROM AUTHOR]

The production of instant flour constitutes a fast-expanding sector, and, this is an innovative area, that is being modified adjusting continually its methodologies to enhance production efficiency, optimizing its resources, fostering innovation in its applications, and increasing its economic income. Among the methods widely cited for precooked flours production are spray drying, drum drying, and extrusion cooking, the latter emerging as a high-potential and versatile solution to produce such commodities. In this regard, a comprehensive understanding of the extrusion process, its mechanical principles, and its effects on the physical characteristics of extruded raw materials is necessary. Analyzing process parameters (specifical mechanical energy and mean residence time) is essential to achieve the desired outcomes. Furthermore, it was analyzed the effect of the process modification conditions (temperature, screw speed, and moisture content) on the physical characteristics of the extruded instant flours. This review offers insights into the most reported system parameters as Specifical Mechanical Energy (SME), Pressure, Torque and, physical properties assessed in different instant flour obtained by extrusion such as Water Absorption Index (WAI), Water Solubility Index (WSI), Swelling Power (SP), Rehydration Capacity, Wetting Capacity, Sinking, Dispersibility, Pasting properties, Thermal properties, and Color. The review summarized and discussed the behavior of the hygroscopic properties and the water affinity of different instant flours obtained by extrusion. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries 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.)

Grain albumin is highly nutritious and closely related to the processing quality of wheat. However, few studies have explored the grain albumin content (GAC) in wheat. This study aims to uncover quantitative trait loci (QTLs) linked to wheat GAC by analyzing a doubled haploid (DH) population derived from common wheat cultivars ShanNong23 and ZhouMai17. We detected six QTLs controlling GAC on chromosomes 1B, 5A, and 6D, with individual QTL explaining 5.78% to 22.29% of the GAC variation. The effect of QGac.cau-1B.1 on GAC is attributed to the presence of the 1BL/1RS translocation, indicating that the 1BL/1RS translocation increase of GAC compared with the non-1BL/1RS translocation lines. The higher GAC observed in 1BL/1RS lines could be primarily attributed to the increased accumulation of omega-secalin, omega-gliadin, low molecular weight glutenin subunit and ribosomal protein content. Additionally, we also found that the SDS-sedimentation value of whole wheat flour was decreased by adding albumin solution. These results advance our understanding of the genetic basis of GAC and offer novel perspectives for enhancing wheat quality through genetic enhancements. [ABSTRACT FROM AUTHOR]

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. [ABSTRACT FROM AUTHOR]

Due to its substantial amounts of essential amino acids and protein, sacha inchi oil meal (SIOM) is ideal for producing protein-rich food. This study developed the cookies by blending SIOM with wheat flour at 5, 10, 20, and 30% (w/w), respectively. Physical properties, proximate composition, and sensory study were evaluated on the cookies. Data showed that 10% of wheat flour-SIOM cookies had the highest protein content (13.03%) compared to wheat flour cookies (4.89%). Cookies made with 20 and 30% SIOM were also feasible as the crude fiber content was high (48%). The hardness of wheat flour-SIOM incorporated cookies was lower (2.52-3.22 N) than wheat flour cookies (3.30 N). The water activity value of all the cookie samples during the 30-day storage was less than 0.6, indicating that the product was stable. Sensory analysis showed that the panelists preferred 10% SIOM-blend cookies over commercial cookies because of their better color, sweetness, texture, and appearance. Moreover, the overall acceptability of SIOM cookies was greater than 6 on a 9-point hedonic scale. This study concludes that SIOM can be a functional food ingredient that can help develop healthier bakery products. [ABSTRACT FROM AUTHOR]

The presence of wheat bran often leads to poor taste and stability of whole wheat flour and its products. By leveraging wheat bran pretreatment technology, the quality characteristics of whole wheat flour and its products can be effectively enhanced. This paper reviewed the common wheat bran pretreatment technologies, analyzed their effects on the processing properties, nutritional characteristics, and storage stability of whole wheat flour, and also discussed the application of these technologies in improving the eating quality of whole wheat products (such as Mantou, deep-fried dough sticks, bread and noodles). It was believed that crushing treatment such as stone mill, roller mill, ultrafine mill, etc. could increase the bioavailability of nutrients and reduce the content of anti-nutrients such as phytic acid, but did not change its chemical composition. While heat treatment (dry heat treatment, wet heat treatment, and superheated steam treatment) and extrusion treatment could inactivate highly active endogenous enzymes in wheat bran and prolong its storage period, they could lead to degradation of phenolic substances, thermal oxidation of fatty acids, and dull color. Biological treatment (enzymatic hydrolysis and fermentation) could increase the contents of soluble dietary fiber and improve the processing and nutritional properties of whole wheat flour, but it could not meet the diverse needs of high fiber flour products. In the future, combining with the advantages of a single pretreatment technology, guided by market demand and industrial production, the process parameters of wheat bran pretreatment technology should be further optimized, to accurately regulate the method and sequence of combined treatment, improve the quality of whole wheat flour and its products. This will provide reference for the study of the regulation mechanism of wheat bran pretreatment technology. [ABSTRACT FROM AUTHOR]

Using Tartary buckwheat flour and high-gelatinized Tartary buckwheat flour as raw materials, the corresponding dough were prepared, and with the two kinds of buckwheat flour and high-gluten wheat flour as raw materials, the mixed flour and fresh wet noodles were made. The farinograph properties of the two kinds of whole flour, the texture properties of the two kinds of dough, and the effect of addition amount of high-gelatinized Tartary buckwheat flour on pasting properties of mixed flour, cooking properties of fresh wet noodles and other quality properties were studied. The results showed that the water absorption, formation time and powder quality index of high-gelatinized Tartary buckwheat flou were (110. 54 ± 0. 24)%, (11. 48 ± 0. 14) min and 109. 00 ± 2. 15. Compared with Tartary buckwheat flour, the water absorption increased, the formation time and development time prolonged, the softening degree decreased, the powder quality index increased. With the increase of water addition amount, the hardness and cohesion of the two dough were reduced overall. When the water addition amount of Tartary buckwheat flour was 55%, the water addition amount of high-gelatinized Tartary buckwheat flour was 65%, the two dough had a better texture properties. With the increase of high-gelatinized Tartary buckwheat flour addition amount, the peak viscosity, valley viscosity, attenuation value, final viscosity and rebound value of the mixed flour were significantly lowered, the peak time was gradually shortened. When high-gelatinized Tartary buckwheat flour addition amount was 15%, the network structure which formed by Tartary buckwheat starch crosslinked with wheat starch was continuous and dense, the breakage rate of fresh wet noodles was (10. 11±0. 15)%, cooking loss rate was (9. 27 ± 0. 35)%, hardness, elasticity and chewiness moderated, moisture distribution uniformed, and comprehensive sensory scores were higher. [ABSTRACT FROM AUTHOR]

In this study, submerged and solid-state fermentation studies were performed for xylanase production simultaneously to determine ideal carbon and nitrogen sources together with necessary production parameters from the laboratory scale to the pilot scale. The results showed that barley malt sprout is effective as a nitrogen and a good carbon source. Under optimum conditions, xylanase activities 71.74 ± 2.70 U/mL, 56.95 ± 3.6 U/mL, 65.8 ± 8 U/mL and 46.05 ± 0.1 U/mL were achieved in shake flasks, 2, 10 and 30 L bioreactors, respectively. In solid-state fermentation studies, maximum activity in flasks was 759.15 ± 36.16 U/g production media, and maximum activity in pilot-scale tray bioreactor productions was 1312 ± 137.85 U/g dry substrate. Bread-making trials showed that using xylanase at 100 U/100g flour resulted in a significant increase in the loaf volume of wheat flour bread and whole wheat flour bread. [ABSTRACT FROM AUTHOR]

The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children. [ABSTRACT FROM AUTHOR]

Summary: The use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these 'new foods'. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity. [ABSTRACT FROM AUTHOR]

Summary: Making noodles based on broken rice (BR) is a green approach to promote the utilisation of rice byproducts (the underutilised bio‐materials with vast annual production). In this study, BR of Indica, Japonica and Glutinous varieties were semi‐dry milled to yield flour (BRI, BRJ and BRG). They were substituted for wheat flour at the level of 10% to prepare W‐BRI, W‐BRJ and W‐BRG noodles respectively. Among three varieties, BRG showed greatest whiteness, highest relative crystallinity and lowest pasting viscosities. Substitution of all BR flours decreased percentage of α‐helix but increased β‐sheet in fresh noodles. BRG substitution markedly enhanced the binding tightness of water to gluten or starch. Owing to the strongest swelling power and lowest pasting temperature (59.1 °C) of BRG, W‐BRG noodles showed shortest cooking time and highest cooking yield (190.64%). All noodles were sensorily acceptable, among which W‐BRG noodles had the greatest softness and least stickiness. W‐BRJ noodles presented more uniform and tightly packed microstructure, which might explain their lowest cooking loss (6.65%) and greater springiness. W‐BRI dough sheet had the most viscoelastic, and its noodles had the highest cohesiveness (0.65). Selective utilisation of rice variety is crucial for producing noodles with characteristic quality. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the modification of mechanical, rheological, and sensory properties of chickpea pastes and gels by incorporating other ingredients (olive oil or quinoa flour), to develop plant‐based alternatives that meet consumer demands for healthy, natural, and enjoyable food products. The pastes and gels were made with different amounts of chickpea flour (9% and 12%, respectively). For each product, a first set of products with different oil content and a second set with quinoa flour (either added or replaced) were produced. The viscoelastic properties of the pastes and the mechanical properties of the gels were measured. Sensory evaluation and preference assessment were carried out with 100 participants using ranking tests. The study found remarkable differences in rheological, mechanical, and sensory properties of chickpea products upon the inclusion of oil and quinoa flour. The addition of oil increased the viscosity and decreased the elastic contribution to the viscoelasticity of the pastes, while it improved the firmness and plasticity in gels. It also increased the creaminess and preference of both pastes and gels. Replacing chickpea with quinoa flour resulted in less viscous pastes and gels with less firmness and more plasticity. In terms of sensory properties, the use of quinoa as a replacement ingredient resulted in less lumpiness in the chickpea paste and less consistency and more creaminess in both the pastes and gels, which had a positive effect on preference. The addition of quinoa increased the viscosity of pastes and the firmness and stiffness of gels. It increased the consistency and creaminess of both pastes and gels. Quinoa flour and/or olive oil are suitable ingredients in the formulation of chickpea‐based products. They contribute to the structure of the system, providing different textural properties that improve acceptance. [ABSTRACT FROM AUTHOR]

The effect of varying extrusion conditions on the functional properties of hulless barley–mung bean (70:30) extruded snacks was investigated using response surface methodology with feed moisture (FM), barrel temperature (BT), and screw speed (SS) as process variables. Results revealed significant impacts on functional characteristics with varying extrusion conditions. Bulk density (BD) of extruded snacks ranged from 0.24 to 0.42 g/cm3, showing that lower FM and higher BT results in lower BD while it increased with increasing FM, SS, and BT. The expansion ratio (ER) of extruded snacks ranged between 2.03 and 2.33, showing BT and SS had a desirable positive effect, whereas increasing FM led to decreased ER. Increasing BT and SS depicted a negative effect on water absorption index, whereas FM showed positive effect, which ranged between 4.21 and 4.82 g/g. A positive effect on water solubility index was depicted by BT and SS, which ranges between 9.01% and 13.45%, as higher SS and BT led to starch degradation and increased solubility suggesting better digestibility. The hardness of extruded snacks ranged from 32.56 to 66.88 Newton (N), showing increasing FM increased hardness, whereas higher SS and BT resulted in lowering the hardness. Scanning electronic microscope (SEM) analysis revealed structural changes in extrudates in comparison with nonextruded flour, indicating starch gelatinization and pore formation affected by varying processing parameters. Shifts in absorption bands were observed in Fourier transform infrared spectroscopy (FT‐IR), suggesting structural changes in starch and protein. Understanding the effects of extrusion parameters on product properties can help tailored production to meet consumers' preferences and the development of functional snacks with improved nutritional quality. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the feed additive consisting of endo‐1,4‐beta‐xylanase (produced with Trichoderma reesei MUCL 49755) and endo‐1,3(4)‐beta‐glucanase (produced with T. reesei MUCL 49754) (AveMix® XG 10/AveMix® XG 10 L) for the renewal of its authorisation as zootechnical feed additive for pigs for fattening, minor porcine species for fattening and turkeys for fattening. The applicant declared a change in the carrier material used in AveMix® XG 10 from soybean meal to calcium carbonate + wheat flour or calcium carbonate + sepiolite. The applicant provided evidence that the additive Avemix® XG 10 with calcium carbonate + wheat flour and Avemix® XG 10 L comply with the conditions of the authorisation. The EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) noted that no data were submitted to support compliance of the formulation of Avemix® XG 10 with calcium carbonate + sepiolite with the conditions of the authorisation. The FEEDAP Panel concluded that both forms of the additive remain safe for pigs for fattening, minor porcine species for fattening and turkeys for fattening, consumers and the environment. Regarding the safety for the user, Avemix® XG 10 formulated with calcium carbonate + sepiolite and Avemix® XG 10 L are not irritant to skin and eyes. No conclusions on the irritation potential of Avemix® XG 10 formulated with calcium carbonate + wheat flour could be drawn. The additive in all its formulations is considered a respiratory and skin sensitiser. There was no need for assessing the efficacy of the additive in the context of the renewal of the authorisation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the present study investigated the effects of neutralization by addition of alkali (Na2CO3) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough. RESULTS: The population of yeast and lactic acid bacteria and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T2) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross‐linking of the gluten structure and the altered hydration state of the macromolecules. CONCLUSION: The results of the present study indicate that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. The results will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, our objective was to show the effects of pH and calcium on the techno functional properties of four pulse flours (chickpea, lentil, red lentil, and white bean) and the rheological properties of their pastes and gels. Five conditions were considered: a natural condition and four modifications (pH 3 and pH 5; with or without calcium addition). All measured properties varied with the type, condition, and the interaction among them. All flours exhibited high foaming capacity (44.3 − 78.8%) and emulsifying capacity (46.6 − 49.9%). The white bean flour showed a high water holding capacity (1.6 – 2.0 g/g), and the red lentil, lentil, and chickpea formed strong gels and high viscosity pastes. For the four pulses, the water holding capacity and foaming capacity of the flours and the viscosity of the pastes were improved by decreasing the pH (at 3 or 5) plus the addition of calcium. The hardness, elasticity, and resistance of gels obtained from pulse flours (except for white bean) were high when using natural conditions. Lowering pH resulted in a reduction of these parameters. Highlights: The properties of the flours were affected by pH and Ca differently depending on the pulse. The water holding capacity and foaming properties of pulse flours are improved by lowering pH and adding calcium. The viscosity of pulse flour pastes is improved by lowering the pH to 5 and 3. The strengths and elasticity of the pulse gels were reduced when the pH was decreased and calcium was added except for white beans. [ABSTRACT FROM AUTHOR]

The demand for meat alternatives in different forms is increasing due to consumers' awareness of climate change and the health benefits of plant-based ingredients compared to animals. However, current alternatives on the market do not fulfil consumers' acceptance for taste and texture. Hence, different physical and biological processes, such as thermal treatment and fermentation, need to be investigated. This study reveals that the thermal treatment of legume flours (soy, pea and lentil) prior to single-strain fermentation with Leuconostoc citreum TR116 has a major impact on acidification, colour, texture and sensory properties due to the pregelatinisation of starch and denaturation of proteins. The thermal treatment of soy flour resulted in liquification, and it could not be used as a fermentation substrate. However, non-heat-treated soy flour was fermented for comparison. The highest total titratable acidity (TTA) was determined in fermented pea flour (PF) and fermented lentil flour (LF) after 48 h with 24.35 ± 0.29 mL 0.1 M NaOH/10 g and 24.98 ± 0.33 mL 0.1 M NaOH/10 g, respectively. Heat treatment prior to fermentation led to a reduction in TTA by 20 mL 0.1 M NaOH/10 g for both PF and LF. The loss of colour pigments during thermal treatment led to a lighter colour of the spreadable alternatives. Moreover, a harder texture (+13.76 N in LF; +15.13 N in PF) and a lower adhesiveness (−0.88 N in LF; −0.43 N in PF) were detected in spreadable meat alternatives that were treated with heat prior to fermentation. Cohesiveness was decreased by thermal treatment, and fermentation did not impact it. Fermentation without pre-heat treatment increased adhesiveness by 4.37 N in LF and by 2.36 N in PF—an attribute typical for spreadable meat. Descriptive sensory analysis showed that thermal treatment significantly decreased bitterness but increased crumbliness and reduced juiciness. On the other hand, fermentation without pre-heat treatment mainly influenced flavour by increasing fruitiness and decreasing beaniness, earthiness and off-flavours. In summary, thermal treatment prior to fermentation is powerful in reducing legume-typical off-flavours but is not suitable for the development of spreadable meat alternatives due to texture changes. However, this process can be very beneficial when producing sausage-like alternatives. [ABSTRACT FROM AUTHOR]

The genus Mucuna is a potential protein source, but it has been underutilized due to the presence of antinutritional factors, especially L-DOPA. Solid-state fermentation with lactic acid bacteria could be an effective and simple method for reducing these antinutritional factors while simultaneously enriching the protein content. In this work, an experimental analysis identified the variables with the greatest influence on the solid-state fermentation of Mucuna deeringiana. In general, we observed a decrease in pH due to the production of and increase in lactic acid, resulting in a 91% (6.40 to 0.55 g/100 g sample) reduction in L-DOPA, 51% decrease in phenolic compounds (11.65 to 5.70 g/100 g sample), 97% decrease in tannins (1.26 to 0.04 g/100 g sample), and the antioxidant capacity of the fermented flour was 97%, with an increase in protein content of 12%. Furthermore, it demonstrated greater stability over 24 days compared to the control samples, which remained stable for only 3 days. These results suggest that the bacterium has a positive effect on the production of lactic acid, and the nutritional composition can be enhanced by reducing antinutritional factors, especially L-DOPA, that limit the use of this legume. This process proves to be a cost-effective and sustainable method for developing nutritious feed products derived from Mucuna flours. [ABSTRACT FROM AUTHOR]