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Effect of Chinese steamed bun and bread processing on pesticide residues in wheat flour

Food Production, Processing and Nutrition 2022年第1期4卷 136-143页

作者： Ying Liang Jinmiao Duan Qingchao Gao Yahui Li Zhiyong Zhang Key Laboratory of Food Quality and Safety of Jiangsu Province Institute of Food Safety and NutritionJiangsu Academy of Agricultural ScienceNanjing210014JiangsuChina School of Food and Biological Engineering Jiangsu UniversityZhenjiang212013JiangsuChina

The changes of five pesticides including imidacloprid, triadimefon, fenitrothion, chlorpyrifos-methyl, and chlorpyrifos in wheat flour during Chinese steamed bun and bread processing were systematically investigated. The pesticide residues were determined by high performance liquid chromatography coupled with diode array detector. Dough mixing step in both Chinese steamed bun and bread processing reduced the concentration of five pesticide residues significantly by 33 to 46%. It was mainly attributed to the increase of moisture content in mixed dough during this step. The reduction of pesticides in fermenting step varied from 2 to 22% in Chinese steamed bun and bread processing. Resting step in both Chinese steamed bun and bread processing has little effect on the pesticide residues with the reduction from 2 to 8%. The five pesticides have different behaviours in steaming step of Chinese steamed bun processing and in baking step of bread processing. During the steaming step, only the concentrations of triadimefon and imidacloprid residues in crust were increased by 52 and 1%, the others in crust and in crumb of Chinese steamed bun were decreased by 4 to 38%. After the baking step, the concentrations of triadimefon and imidacloprid residues in crust, and the triadimefon residue in crumb of bread were increased by 65, 83, and 14%, respectively, the others were all reduced. The processing factors (PFs) for triadimefon and imidacloprid in crust in the steaming and baking steps, for triadimefon in crumb in the baking steps were greater than 1, and the others were all less than 1. Overall, this study provides important references for monitoring pesticide residues in the processing of wheat flour products. The PFs obtained could be helpful for the risk assessment of pesticides in wheat flour products.

关键词： wheat flour Chinese steamed bun Bread Pesticide Processing factor

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Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

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Food Production, Processing and Nutrition 2022年第1期4卷 95-106页

作者： Nusrat Jan H.R.Naik Gousia Gani Omar Bashir Tawheed Amin Sajad Mohd Wani Shakeel Ahmad Sofi Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Sciences and Technology of KashmirSrinagarJammu and Kashmir190025India Department of Management Studies Central University of Kashmir(J&K)IndiaGreen CampusGanderbalIndia

This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels.

关键词： Rice flour wheat flour Low-gluten pretzels In vitro starch digestion Overall acceptability

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Efficacy of Different Iron Fortificants in wheat flour in Controlling Iron Deficiency

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Biomedical and Environmental Sciences 2009年第2期22卷 118-121页

作者： JIAN HUANG JING SUN WEN-XIAN LI LI-JUAN WANG AN-Xu WANG JUN-SHENG HUO JUN-SHI CHEN AND CHUN-MING CHEN Institute of Nutrition and Food Safety Chinese Center for Disease Control and Prevention Beijing 100050 China Nanyang Wancheng District Center of Disease Control and Prevention Nanyang 473009 Henan China

Objective To observe the different impacts of electrolytic iron, FeSO4, and NaFeEDTA on body iron store of anemic school students. Methods Four hundreds anemic students at the age of 11-18 years were divided into four groups. Of which, three consumed different iron fortificants from wheat flour as food vehicle for six months and one consumed non-fortified flour （control）. The fortification level of electrolytic iron, FeSO4, and NaFeEDTA was 60 mg Fe/kg, 30 mg Fe/kg, and 20 mg Fe/kg, respectively. Blood samples were collected at 0, 2, 4, and 6 months and hemoglobin （Hb）, serum ferritin （SF）, and transferrin receptor （TfR） were measured. Results The hemoglobin levels in three intervention groups increased, the increments of Hb in the NaFeEDTA group were significantly higher than that in the other groups. SF and TfR levels increased in the tested groups and body iron store in the NaFeEDTA group was higher than that in the other groups. These parameters did not show any significant changes in the control group. Conclusion NaFeEDTA and FeSO4 tortified wheat flour has positive impacts on iron status in anemic students and NaFeEDTA is more effective than FeSO4, while electrolytic iron is less effective in improving iron store in anemic students.

关键词： Body iron Iron deficiency anemia wheat flour Fortification Electrolytic iron FeSO4 NaFeEDTA

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RVA and Farinograph Properties Study on Blends of Resistant Starch and wheat flour

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Agricultural Sciences in China 2008年第7期7卷 812-822页

作者： FU Lei TIAN Ji-chun SUN Cai-ling LI Chun State Key Laboratory of Crop Biology/Group of Quality wheat Breeding Shandong Agricultural University Tai＇an 271018 P.R. China College of Chemistry and Material Science Shandong Agricultural University Tai＇an 2 71018 P.R. China

Resistant starch （RS） is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis （RVA） and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS （RS3 and RS2） and three wheat flours. The wheat flours represented strong gluten wheat （SGW）, intermediate gluten wheat （IGW）, and weak gluten wheat （WGW） flours, at different levels of RS substitution （0, 5, 10, 15, and 20%）. The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities ofwheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time （r= 1.000, 0.958, 0.894）, and highly negatively correlated with the mixing tolerance index （r =-0.890）. Data from this study can be used for the development of dough-based products

关键词： resistant starch wheat flour pasting properties rapid viscosity analysis dough stability farinograph quality number

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Modified QuPPe coupled to LC-MS/MS for determination of additives and degradation products in wheat flour

Modified QuPPe coupled to LC-MS/MS for determination of addi...

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2018年中国质谱学术大会（CMSC2018）

作者： Yi-Ching Lo Chung-Yu Chen Maw-Rong Lee Department of Chemistry Chung Hsing University

Azodicarbonamide(ADC) and benzoyl peroxide(BPO) are utilized as wheat flour additive and dough conditioner. Semicarbazide(SEM) and benzoic acid(BA) are the degradation product of ADC and BPO, respectively. SEM shows carcinogenicity and the excessive BA is harmful to human’s liver. Hence, ADC and BPO have been forbidden using as wheat flour additives in China and EU. This study developed the Quick Polar Pesticides(QuPPe) extraction technique coupled to LC-MS/MS method to determine the ADC, BPO, SEM, and BA in wheat flour and its products. The ethyl acetate pH adjusted of 6 was used as extraction solvent for extracting the four analytes from wheat flour sample. In this research, 2-nitrobenzaldehyde and triphenylphosphine were used as agents for derivatization of SEM and ADC, respectively. The extraction and derivatization conditions were systematically optimized in this study. Under the optimal conditions, the linearity of the proposed method ranged 10-2000 ng/g for ADC, 20-2000 ng/g for SEM, and 100-20000 ng/g for BPO and BA. The limits of detection(LODs) and limits of quantitation(LOQs) were 0.4-1.6 ng/g and 1.4-5.3 ng/g, respectively. The intra-day and inter-day precisions of the developed method were 3.6-14.7% and 6.63-14.4%, respectively. The proposed method was applied to analyze the additives and metabolites in wheat flour samples and the ADC were detected in the range of 33.7-3600 ng/g, and the SEM were detected of 86.7 ng/g.

关键词： QuPPe LC-MS/MS food additives degradation products wheat flour

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Dynamic Rheological Properties of wheat flour Dough

Dynamic Rheological Properties of Wheat Flour Dough

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首届中国食品感官科学学术研讨会暨《食品感官科学》课程建...

作者： Yihu Song~* Qiang Zheng (Institute of Polymer Composites,Department of Polymer Science and Engineering,Zhejiang University,Hangzhou 310027,China,

Knowledge of the rheological behavior of wheat flour doughs is essential to control the food-making process and to produce high quality of final *** testing especially small amplitude oscillatory dynamic testing is a powerful tool for examining the fundamental properties of doughs by exploring the structures, properties and molecular *** review outlines researches of dynamic rheological properties of dough and the influences of the flour composition.

关键词： wheat flour Dough Rheological properties

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Innovative method of culturing bdelloid rotifers for the application of wastewater biological treatment

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Frontiers of Environmental Science & Engineering 2022年第4期16卷 37-45页

作者： Yun He Jianyong Liu Chengyuan Shen Xuewen Yi Xiaowei Li Xin Huang Kokyo Oh Cuoji Ding School of Environmental and Chemical Engineering Shanghai UniversityShanghai 200444China Shanghai Environmental School Shanghai 200135China Shanghai Jinshan Municipal Bureau of Ecology and Environment Shanghai 200540China Center for Environmental Science in Saitama Saitama 347-0115Japan

This study aims to establish a simple and efficient method for the mass culture of bdelloid rotifers,which is the basis for the application of bdelloid rotifers as biological manipulators to improve wastewater biological treatment performance.A common bdelloid rotifer,Habrotrocha sp.,in a wastewater biological treatment system was selected as the culture *** fed on flour could reproduce faster than those fed traditional food such as Chlorella vulgaris or mixed *** a rotifer food,flour has the advantages of simple preparation,effortless preservation,and low cost compared to live Chlorella vulgaris or mixed bacteria,so it is more suitable for the mass culture of *** optimal rotifer culture conditions using flour as food were also *** to the experimental results,the recommended rotifer culture conditions arc a flour particle size of 1 a flour concentration of 6×10^(6) cell/mL,a temperature of 28℃,a pH level of 6.5 and salinity of 100-500 mg/*** addition,the sludge volume index in the sequencing batch reactor(SBR)with the addition of cultured rotifers was 59.9 mL/g at the end of operation and decreased by 18.2%compared to SBR without rotifer,which indicates that the cultured rotifers still retained the ftinction of helping to improve sludge *** function may be related to the rotifer's role in inhibiting bacteria from producing loosely bound extracellular polymeric substances in the SBR.

关键词： Mass culture Bdelloid rotifer Habrotrocha wheat flour Sludge settleability

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Effect of Different Treatments on Nutritional Value of Lima Bean (<i>Phaseolus lunatus</i>) and Its Utilization in Biscuit Manufacture

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Food and Nutrition Sciences 2021年第4期12卷 372-391页

作者： Sahar S. El-Gohery Bread and Pasta Department Food Technology Research Institute Agricultural Research Center Giza Egypt

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different p

关键词： Lima Bean wheat flour Biscuit Minerals Amino Acids Antinutritional Factors

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