Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour.

Lipolytic activity in whole wheat flour (WWF) is largely responsible for the loss in baking quality during storage. Metal ions affect the activity of seed lipases; however, no previous studies have applied this information to WWF in a way that reduces lipase activity, is practical for commercial manufacture, and uses common food ingredients. NaCl, KCl, Ca-propionate, or FeNa-ethylenediaminetetraacetic acid (FeNa-EDTA) were applied to hard red winter (HRW) and hard white spring (HWS) wheats during conditioning as aqueous solutions at concentrations that would be acceptable in baked goods.

Dietary modeling shows that substitution of whole-grain for refined-grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains.

Background: Currently available whole-grain foods are not frequently consumed, and few children achieve the whole-grain intake recommendation.

Objective: To investigate the influence on whole-grain consumption of substituting whole-grain for refined-grain ingredients of foods commonly consumed by children.

Design: Secondary cross-sectional analysis of publicly available food consumption data collected by the US Department of Agriculture.

Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake.

This study compared the effect of whole grain high-fiber barley, whole grain wheat and refined rice-based foods on energy intake and satiety. Forty-seven healthy subjects consumed a breakfast of hot cereal and a snack mix containing either barley, wheat, or refined rice, followed by an ad libitum smorgasbord lunch using a crossover design. Energy intake was measured at the lunch using plate waste.