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The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system, which could provide reference and basis for the production of different special wheat flour. In this study, 12 flour flows samples and channel flour (the market product of this batch) in the low-temperature milling system were taken as the research object, their quality characteristics and dough rheological properties were measured to compare and analyze the quality differences between different flour flows. 12 flour flows include 4 break flour flow, 6 reduction flour flows, 1 slag- grinding flour flow and 1 tail-grinding flour flow. The results showed that the brightness of 1M、2M、3M of reduction flour flows and slag- grinding flour flow were brighter than those of other flour flows; the protein content, wet gluten content and gluten index of reduction flour flow were generally lower than those of break flour flow; the ash and damaged starch of head flour flow in the reduction and break system were lower than those of final flour flow, and the peak viscosity was higher than that of final flour flow. The water absorption of 500 FU of final flour flow in the reduction and break system were higher than those of head flour flow; the P value, W value, L value, G value, energy and maximum resistance of break flour flows were generally higher than those of the reduction flour flows, but the extensibility of wheat flour was generally lower than those of the reduction flour flows.

Based on varieties, area and distribution of wheat in China, 1 377 newly harvested wheat samples from 12 provinces were collected in 2022. The physio-chemical quality as well as end-use quality evolutions were carried out, and the current quality status of wheat were analyzed. The results showed that the average crude protein content and gluten content of wheat were 13.1% and 29.6%, respectively, and the mean gluten index was 69. Among the rheological parameters of dough, the water absorption of flour was 63.2 mL, and the average stability time was 6.7 min. The mean tensile curve area, elongation and maximum tensile resistance were 75 cm2, 140 mm and 398 EU, respectively. All samples were evaluated for the processing quality of noodles and steamed bread, and samples with strong gluten wheat varieties and wet gluten content ≤25% were evaluated for the processing quality of bread and cake, respectively. The average scores of noodles, steamed bread, bread and cake were 79, 75, 73 and 69 points, respectively. Only 1.7% of the samples met the requirements of “High quality wheat-Strong gluten wheat” (GB/T 17892—1999), while 1.3% of the samples met the requirements of “High quality wheat-Weak gluten wheat” (GB/T 17893—1999). In addition, 44.9%, 31.4% and 2.8% of the samples met the requirements of quality classification, high-quality wheat and high-quality strong gluten wheat in “Quality classification of wheat varieties” (GB/T 17320—2013), respectively, and 56.0% and 3.0% of the samples met the requirements of quality classification and strong gluten hard wheat in “The Grain & Oil Products of China-Wheat” (LS/T 3109—2017), respectively. The results showed that the processing quality of wheat in China was general, and the food quality of steamed food was higher than that of baked food. A few varieties with excellent food processing quality bred were also planted.

High gluten wheat Jimai 44 was used as the experimental material ,and stored in a controlled atmosphere box with a nitrogen concentration of 98%. After storage for 1 month, it was unsealed. The quality change law of 6 months after unsealing was studied, and the samples stored in self sealed bags were used as the control. The results showed that the moisture content, water absorption of gluten, falling number, gluten content, gluten index, peak viscosity, final viscosity, farinograph parameters and tensile parameters of wheat after controlled atmosphere unsealing all showed the same changes as those of the control samples. The falling value of wheat flour has significant difference at the end of storage period (i.e. the sixth month) at 20 ℃, and there is no significant difference at 30 ℃, while there is no significant difference among the whole storage period, which does not mean that the falling value of wheat flour is affected after controlled atmosphere with nitrogen. The short-term storage after controlled atmosphere with nitrogen may have a certain water retention effect, but the absolute difference is small. The absolute difference of moisture content between the samples after controlled atmosphere with nitrogen and the control samples in the sixth month at 20 ℃ and 30 ℃ is 0.3% and 0.4% respectively, which has little impact on actual production. Except for water content and falling number, there is no significant difference in other indicators.

In order to investigate the wheat quality in China, representative wheat covering more than 70% of the province were collected, based on wheat cultivars and planting areas. A total of 1,971 samples of wheat harvested in 2020 were collected for quality index evaluation. The overall level of crude protein content and gluten content is high, and the average values are 14.3% and 33.1% respectively. The quality of gluten is slightly poor, and the average value of gluten index is 68. The average flour stability is 7.1 min, and 32.8% of the samples accord with the requirements of strong gluten wheat (8 min). The overall level of maximum resistance and energy of extensograph test is general, and the average values are 355 EU and 70 cm2 respectively. In terms of food quality, the overall quality level of noodles was good, with the average score reached 81, and 74.2% of the samples reached over 80 points. The overall level of steamed bread and bread processing quality are general, with the average food score are 74, and the samples with more than 80 points are 30.5% and 43.3% respectively. The cake processing quality is poor, and the samples with more than 80 points account for only 14.3%. The proportion of wheat meet the standard of “High quality wheat-Strong gluten wheat” (GB/T 17893—1999) is 7.7%, 0.007% meet the standard of “High quality wheat-weak gluten wheat” (GB/T 17893—1999), and 36.5% meet the standard of “Quality classification of wheat varieties” (GB/T 17320—2013), of which 28.3% meet the requirements of high quality wheat. and 6.6% are high quality of strong gluten wheat, The proportion of wheat meeting the standard of “Quality Grain and Oils of China - Wheat” (LS/T 3109—2017 ) is 78.4%, of which the proportion of strong gluten and hard wheat is 6.8%.

To study the effect of malt flour and ascorbic acid addition on the quality of bread baking， the sensory score， texture and c-cell product image changes of the breads with malt flour and ascorbic acid addition were studied by using 29 representative samples from two major wheat producing provinces of henan and shandong. The results showed that， the volume， the volume score， the appearance score and the final comprehensive score of bread were significantly improved after the addition of malt flour and ascorbic acid. The bread crown became larger and the neck became more prominent; however， the color， texture and texture structure of bread scores changes were not obvious. In the analysis of texture， the hardness and toughness decreased significantly， the attenuation ratio did not change obviously. The slice area， slice circumference， cell number and cell density of bread increased significantly in the analysis of c-cell results.The slice brightness and cell diameter of the slices decreased significantly. There is a correlation between the instrument evaluation index and some parameters in the bread sensory evaluation.

The complex copper oxide ore sample was taken from Deerni copper deposit, Qinghai Province of China. Batch flotation tests had been conducted to upgrade the copper concentrate by conventional amyl xanthate reagents under 73% -74 μm of the particle size; however, the unsatisfied results (Cu grade of 18.21% and recovery of 59.25%) were obtained. Also there are a large amount of slimes trapped in the concentrate and high-dosages consumption of reagents, for example, more than 2.5 kg/t sodium sulfide and 1.5 kg/t sodium silicate at only one-staged roughing. Based on the analysis of the sample, most of gangues are clay, feldspar and mica, which may easy to over-grind and deteriorate the flotation process either on reagents consumption or slurry fluidity or viscosity. A hydro-cyclone had been introduced to pre-concentrate the oxide ore by scrubbing the slime before flotation, which can result obviously in reducing the dosages of sodium sulfide from 2.5 Kg/t to 1 Kg/t, and raising the grade of Cu in the concentrate from 18.21% to 26.65% at the expense of about 1% recovery of Cu. In this paper, the effects on the recovery of Cu by the different dosages of flotation reagents with or without de-sliming were studied, with the objective of determining the different effects on the functions of flotation reagents by slime during flotation.

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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 Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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 Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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 Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office 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/Aims: Primary angiosarcoma of the small intestine is a rare neoplasia, and there are limited data from systematic analyses. The aim of this study is to describe the clinical and pathological characteristics in addition to the prognostic factors for this rare neoplasia. Methods: We retrospectively collected the clinical records and prognostic information of 66 patients with small intestine angiosarcoma reported between 1970 and 2017. We used the Chi-square test, the log-rank test, and Cox regression analyses to evaluate the data. Results: There were 66 patients diagnosed with small intestine angiosarcoma. The onset age ranged from 24-92 years old. There were 24 patients diagnosed before the year 2000, and 42 patients were diagnosed after 2000. The data indicated that 49 cases were diagnosed as primary disease, and the remaining 15 cases were secondary disease. The main clinical symptoms were nonspecific and included gastrointestinal (GI) bleeding and abdominal pain. Additionally, we found multi-center foci were one of the characteristics of this disease. Radiation-induced small intestine angiosarcoma (RSIA) is a special type of disease with a similar prognosis. This type was more frequent in females and decreased after the year 2000. We also found that GI bleeding was less common in RSIA cases. The log-rank test results revealed that old-age, poor differentiation, and GI bleeding were associated with worse prognosis. Surgical treatment showed a trend toward a prolonged survival time. However, the result was not statistically significant. Our results show treatment with adjuvant therapy improved prognosis. The multivariate Cox analysis demonstrated adjuvant therapy was an independent indicator of a favorable outcome in small intestine angiosarcoma patients. Conclusion: Pay attention to the unexplained gastrointestinal bleeding could lead to a faster diagnosis and control of small intestine angiosarcoma. Furthermore, treatments including adjuvant therapy can effectively improve the prognosis. [ABSTRACT FROM AUTHOR]

Background and aim: The miR-196a2 gene contains a C/T polymorphism (rs11614913). Its presence could change the conformation of secondary structure of miR-196a2 RNA, and directly affect the binding to target mRNAs and the miRNA maturation process. Both of which eventually alter protein expression and contributed to cancer susceptibility. This study assessed whether the rs11614913 single nucleotide polymorphism (SNP) could affect an individual's susceptibility to esophageal squamous cell carcinomas (ESCC). Methods: SNP rs11614913 was genotyped by polymerase chain reaction ligase detection reaction (PCR-LDR) in 597 ESCC patients and 597 control subjects. Results: Overall, there were no significant differences in the frequency of the miRNA-196a2 SNP rs11614913 genotype between the ESCC cases and the controls ( χ2 = 1.395, p = 0.498). The TT genotype, CT genotype and CT/TT combined genotype (dominant model) did not modify the risk of ESCC as compared with the CC genotype. Comparisons of the TT genotype to the CT/CC combined genotype did not reveal a significant association to ESCC, too. However, further analyses revealed an increased risk of ESCC in the dominant model (OR = 1.56, 95% CI = 1.08-2.26) and the allele frequency comparison (OR = 1.31, 95% CI = 1.06-1.63) in the ≤60-year-old group. Conclusions: These results suggest that the miRNA-196a2 functional polymorphism rs11614913 might be an effective genetic marker for ESCC risk assessment in individuals younger than 60 years of age from a region of high ESCC incidence in northern China. [ABSTRACT FROM AUTHOR]

A simple model, i.e., sodium bis(2-ethylhexyl) sulfosuccinate[Aerosol OT(AOT)] represented by one-head and two-tail beads tied together by a harmonic spring and water or isooctane by one bead, was put forward via dissipative particle dynamics(DPD) simulation method. According to the experimental AOT/water/isooctane system, the aggregates of simulated reverse micelle can be obtained in the three-dimensional cell. Three types of water morphology, such as bound water, trapped water, and bulky water, were distinguished using the water isodensity slice in DPD simulation. The IR spectra experiment also showed three types of water in the same system. One conclusion is that DPD simulation can be considered as an adjunct to experiments and provide other valuable information for the experiment. [ABSTRACT FROM AUTHOR]