Analysis of wheat fungal community succession in traditional storage structures using Illumina MiSeq sequencing technology.

The diversity of fungi in wheat with different deoxynivalenol (DON) content at various periods post-harvest and in the environment of storage were investigated. The changes in DON content were measured with ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS), and an amplicon sequence analysis of fungi was performed in traditional storage structures using high-throughput sequencing. The changes in temperature, humidity, and CO concentration were collected by sensors.

Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan.

On the basis of revealing the interaction mechanism between corn starch (CS) and water-extractable arabinoxylan (WEAX) with high/low molecular weight (H-WEAX, L-WEAX), the degree of gelatinization (DG) on structural behaviors and in vitro digestibility of CS-WEAX complexes (CS/H, CS/L) was evaluated. With the increased DG from 50 % to 95 %, the water adsorption capacity of CS/L was increased 64 %, 58 %, 47 %, which were higher than that of CS/H (39 %, 54 %, 33 %). The gelatinization of starch was inhibited by WEAX, resulting in the enhancement of crystallinity, short-range ordered structure and molecular size of CS-WEAX complexes.

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles.

Pre-meal immersion is a common process for both the consumption of dried noodles and development of takeaway noodles, but its impact on the structure and digestibility of dried noodles is still unclear. In this study, dried noodles cooked for the optimal time were immersed at 80 °C for different time durations. Multi-scale structural changes, including texture, molecular structure, microstructure, and starch digestibility were studied using a combination of kinetic (first-order exponential decay function, the Peleg model, and LOS plots), physicochemical, and microscopic analysis.

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain.

Many varieties of soft wheat in China cannot fully satisfy the requirements of making high-quality cakes due to their undesirable protein properties, which leads to shortages of high-quality soft wheat flour. Therefore, a modification of soft wheat protein is essential for improving the quality of soft wheat and thus improving cake quality. In order to modify the protein properties of soft wheat used for cake production, superheated steam (SS) was used to treat soft wheat grains at 165 °C and 190 °C for 1, 2, 3, 4, and 5 min, respectively, followed by the milling of wheat grains to obtain refined wheat flour.

Interactions among the composition changes in fungal communities and the main mycotoxins in simulated stored wheat grains.

Background: There are significant food safety risks associated with wheat spoilage due to fungal growth and mycotoxin contamination. Nevertheless, a few studies have examined how stored wheat grain microbial communities and mycotoxins vary in different storage conditions. In this study, changes in deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) content were measured with ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS), and an amplicon sequence analysis of fungi was performed on stored wheat grains from different storage conditions using high-throughput sequencing.

Structure-activity relationship between gluten and dough quality of sprouted wheat flour based on air classification-induced component recombination.

Background: Air classification can separate sprouted wheat flour (SWF) into three types: coarse wheat flour (F1), medium wheat flour (F2) and fine wheat flour (F3). The gluten quality of SWF can be indirectly improved by removing inferior parts (F3). In order to reveal the underlying mechanism of this phenomenon, the composition and structural changes of gluten, as well as the rheological properties and fermentation characteristics of gluten in recombinant dough in the process of air classification of all three SWF types, were analyzed in this study.

Superheated steam processing of cereals and cereal products: A review.

The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS.

Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins.

Rheological properties and chemical interactions of doughs prepared at different temperatures were evaluated. The results showed that the rigidity of pretreated doughs was enhanced, and the processing performance of doughs was weakened. Preheating resulted in the polymerization of gluten through the conversion of sulfhydryl groups to disulfide bonds.

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.

To understand the functionality of wheat flour starch lipids (SLs), non-starch lipids (NSLs), glycolipids (GLs), phospholipids (PLs), and neutral lipids (NLs) in non-leavened wheat-based products, their independent influence on noodle dough viscoelasticity and noodle texture were compared and the underlying mechanism was elucidated. Defatting caused slightly improved hydration, marginally promoting dough viscoelasticity and noodle springiness and adhesiveness but the resulting absence of starch-lipid complexes and few B-starch granules signally reduced the noodle hardness. Independently adding 2.

Mechanical action on the development of dough andits influence on rheological properties and protein network structure.

Four simple dough preparation methods were proposed to imitate the rheological behaviors of traditional hand-made doughs and the underlying mechanism was concomitantly elucidated. It indicated the hand-made doughs, including the conventional hand-made dough (CHD), bidirectional pressed dough (BPD), bidirectional rolled dough (BRD), unidirectional pressed dough (UPD), and unidirectional rolled dough (URD), showed weaker mechanical resistance than the mixer-made dough did. Compared with UPD and BRD, BPD and URD had better tensile resistance and deformation recovery.

Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality.

The influences of wheat globulin on dough and noodle quality under alkali or salt conditionwere investigated, and the protein interactions were revealed. Results indicated that dough viscoelasticity, noodle hardness, springiness and extensibility of samples with globulin added were remarkably increased under alkali condition. However, the corresponding enhancement was less significant under salt condition.

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality.

In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.

Impact of globulin addition on the functional and protein structural properties of dough and cooked noodles were investigated. The underlying mechanism was explored through analyzing the interaction between globulin and gluten by using SDS-PAGE, size exclusion chromatography, free sulfhydryl/disulfide bond analysis, laser scanning confocal microscopy and Fourier transform infrared spectroscopy. Results showed that the stiffness/hardness and maximum resistance of dough and cooked noodles were both increased when globulin addition was 1.

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough.

Effects of vacuum degrees (0.00, 0.02, 0.

Effects of wheat flour particle size on physicochemical properties and quality of noodles.

The effect of particle size on the physicochemical and noodle quality of wheat flours was investigated. Granular wheat flour was ground by adjusting the distance between the rolls (0.02, 0.

Effects of salt and kansui on rheological, chemical and structural properties of noodle dough during repeated sheeting process.

Effects of different levels of salt (1-2%, fwb) and kansui (0.5-1%) on the rheological, chemical and structural characteristics of noodle dough developed by repeated sheeting were studied. The rupture stress was increased by salt and kansui.

Reduction of Aflatoxin B in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn Quality.

Aflatoxin B (AFB) is one of the most commonly found mycotoxin in corn, which is highly toxic, carcinogenic, teratogenic, and mutagenic for the health of humans and animals. In order to reduce the AFB in corn, corn kernels were processed with Water-assisted Microwaves Treatment (WMT) and the feasibility of WMT processing on AFB reduction and its effects on corn quality were analyzed. Increasing the treatment time and microwave power could increase the reduction of AFB, and the maximum reduction rate could reach 58.

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties.

In the present paper, the properties of different ultrafine flour samples, including particle size distribution, damaged starch content, falling number, and pasting properties, were examined. The results indicated that the particle size decreased significantly after jet milling, as the rotation speed and grinding time increased, and the damaged starch content significantly increased as the size of the flour/starch decreased; this is in contrast to the significant decrease in falling number. Significant differences in pasting temperature were observed between straight-grade flour (68.

Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources.

The morphology, structure and physicochemical properties of ball milling (BM) damaged starches from mung bean, potato, corn and waxy corn were investigated before and after heat-moisture treatment (HMT) (100 °C, for 12 h at a moisture content of 25%). The results showed that the damaged starch (DS) content of BM modified starches was decreased by 4.49%, 10.

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers.

Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience.

Detoxification of Deoxynivalenol by Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products.

Deoxynivalenol (DON) is a type B trichothecene that occurs predominantly in grains such as wheat, maize, and barley and has been implicated in incidents of mycotoxicoses in both humans and farm animals. In the present study, we chose Co γ-ray irradiation to degrade DON. First, the degradation effect of irradiation on DON was analyzed.

Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone.

Fusarium Head Blight (FHB) or scab is a fungal disease of cereal grains. Wheat scab affects the yield and quality of wheat and produces mycotoxins such as deoxynivalenol (DON), which can seriously threaten human and animal health. In this study, gaseous ozone was used to degrade DON in wheat scab and the degradation products of ozonolysis were analyzed by ultra-performance liquid chromatography quadrupole-orbitrap mass spectrometry (UHPLC Q-Orbitrap).

Reduction of Deoxynivalenol in Wheat with Superheated Steam and Its Effects on Wheat Quality.

Deoxynivalenol (DON) is the most commonly found mycotoxin in scabbed wheat. In order to reduce the DON concentration in scabbed wheat with superheated steam (SS) and explore the feasibility to use the processed wheat as crisp biscuit materials, wheat kernels were treated with SS to study the effects of SS processing on DON concentration and the quality of wheat. Furthermore, the wheat treated with SS were used to make crisp biscuits and the texture qualities of biscuits were measured.