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This study investigated the impact of protein quantity and gluten strength on mechanical properties and microstructure of cooked pasta using texture analyzer and scanning electron microscopy. Three Canadian durum varieties with wide range of gluten strength at four protein levels were selected. Four distinct microstructures were characterized for cooked pasta. Pasta with firm texture exhibited compact and dense protein networks, while that with soft texture showed open, coarse, and heterogeneous structures. Protein content was the dominant factor in determining pasta firmness, the impact of gluten strength on pasta texture depends on protein content and cooking time. Greater impact from gluten strength was observed when pasta was overcooked. The relative contribution of protein quantity and quality in cooked pasta texture depends upon the ranges of protein content, gluten strength, and degree of cooking. This study unveiled the impact of wheat protein content and gluten strength on textural and microstructural properties of pasta at three cooking times. Results generated from this study provide guidance for durum breeding programs, durum milling, and pasta processing industry in setting protein content and gluten strength targets to ensure pasta quality.

AbstractThe neoadjuvant chemotherapy plays an important role in locally advanced gastric cancer, but its efficacy, safety profiles and clinical outcomes among different regimens still remain controversial. In this study, totally 231 eligible patients with locally advanced gastric cancer were enrolled. These patients were divided into the observation group (SOX regimen, n = 123) and control group (mFOLFOX6 regimen, n = 108) according to different chemotherapy regimens. Then, the differences in chemotherapy efficacy, adverse reactions, surgical characteristics, complications and survival condition were compared. No significant differences were observed in clinical efficacy of chemotherapy, the rate of D2 lymph node clearance, R0 resection, complications, responses of neoadjuvant chemotherapy and survival condition between two groups (P > 0.05). The incidence of abdominal pain, diarrhoea, nausea and vomiting in the observation group were significantly lower than those in the control group (16.26% vs 29.63%, χ2= 5.893, P < 0.05; 11.38% vs 26.85%, χ2= 9.084, P < 0.05; 35.77% vs 53.70%, χ2= 7.499, P < 0.05). The SOX regimen and mFOLFOX6 regimen have similar chemotherapy efficacy for locally advanced gastric cancer, but SOX regimen has a lower risk of gastrointestinal adverse reactions comparing with mFOLFOX6 regimen.

To further improve the efficiency of GlutoPeak test for selecting water absorption and gluten strength in wheat breeding programs, this study was conducted to investigate the suitability and effectiveness of wholemeal as testing material by eliminating flour milling process which is often the bottleneck of quality evaluation throughput. By analyzing forty‐four advanced wheat lines, strong correlations were found for wholemeal GlutoPeak parameters with conventional flour‐based farinograph absorption (r= .82, p< .001) and stability (r> .76, p< .001), and extensigraph Rmax(r> .90, p< .001). The secondary structures of gluten proteins, collected at different mixing stages of GlutoPeak test, were examined using Fourier transform infrared (FTIR) spectroscopy. The β‐turn structure increased significantly from partially developed to fully developed gluten, indicating its critical role in contributing to gluten viscoelasticity. Without the preparation of refined flour, wholemeal GlutoPeak test can be a powerful tool for rapid and effective selection of key wheat quality traits. This study demonstrated the effectiveness of wholemeal GlutoPeak test in screening key wheat quality parameters. The changes in gluten protein secondary structure during GlutoPeak test (refined flour or wholemeal) were demonstrated for the first time.

Glyphosate is an active ingredient in widely used herbicides; its residues have been observed in grain and grain‐based foods. This work investigated the fate of glyphosate and its degradation product aminomethylphosphonic acid (AMPA) in milling fractions of wheat and during the bread making process. Samples of wheat were pearled to obtain successive fractions representing outer kernel layers. Straight grade flour and bread were prepared from the two samples with the highest glyphosate concentration (2.1 and 2.8 mg/kg). All pearling and milling product fractions, dough, fermented dough, bread crust, and bread crumb were analyzed for glyphosate and AMPA using solvent extraction with derivatization and liquid chromatography–tandem mass spectrometry. Glyphosate was the only residue detected in samples. On average, the pearling experiment demonstrated that 50% of the total glyphosate mass resided in the outer 17% of the kernels. Similarly, 81% of the total glyphosate mass in the wheat was associated with the bran, shorts, and feeds milling fractions. No changes in glyphosate concentration were observed during the preparation of dough, fermented dough, and bread. Milling provides the best opportunity for reducing exposure to glyphosate, as the baking process did not affect glyphosate residues. Concentrations in bread made from straight grade flour will be approximately 4× lower than that made from whole grain flour. The use of Canada Western Red Spring from commercial wheat shipments provide realistic glyphosate residue concentrations and also reflect the predominance of this type of wheat used in Canada and elsewhere for bread. Therefore, the outcomes from this study are particularly relevant for estimating consumers’ dietary exposure.

Advances in genomics have expedited the improvement of several agriculturally important crops but similar efforts in wheat (Triticumspp.) have been more challenging. This is largely owing to the size and complexity of the wheat genome1, and the lack of genome-assembly data for multiple wheat lines2,3. Here we generated ten chromosome pseudomolecule and five scaffold assemblies of hexaploid wheat to explore the genomic diversity among wheat lines from global breeding programs. Comparative analysis revealed extensive structural rearrangements, introgressions from wild relatives and differences in gene content resulting from complex breeding histories aimed at improving adaptation to diverse environments, grain yield and quality, and resistance to stresses4,5. We provide examples outlining the utility of these genomes, including a detailed multi-genome-derived nucleotide-binding leucine-rich repeat protein repertoire involved in disease resistance and the characterization of Sm16, a gene associated with insect resistance. These genome assemblies will provide a basis for functional gene discovery and breeding to deliver the next generation of modern wheat cultivars.

Effective and efficient selection of key quality traits is crucial to develop new durum varieties with improved end‐use quality. This study was undertaken to develop a rapid micromilling protocol using a single Brabender Quadrumat Jr. (QJ) semolina mill without purification to predict milling performance and generate semolina for quality analysis. After grinding 200 g of durum wheat with a QJ mill with the reel sifter removed, the resulting wholemeal was sifted through a laboratory sifter equipped with a bottom screen of 180 µm to remove flour and a top screen of 630 µm to retain bran‐rich fraction. Semolina materials between the two screens were collected. A model for predicting semolina yield (R2= 0.81) was developed based on the amounts of semolina and bran‐rich fraction, thus eliminating the need for additional milling to recover semolina in the bran‐rich fraction. There were highly significant correlations (r> 0.86) for semolina ash, yellowness, yellow pigment content, protein content, wet gluten, and gluten index between semolina prepared with this proposed protocol and those generated with a Allis‐Chalmers mill. The micromilling protocol developed in this study is rapid and reliable for assessing durum milling performance and for preparing semolina for quality characterization. The proposed protocol modified QJ mill and optimized milling conditions. A robust and simplified model was developed for predicting semolina yield with one‐step milling. It is a useful tool for breeding programs or genetic mapping studies that are usually large in sample number but very limited in sample size.

Gluten aggregation behaviors of wheat flour were evaluated using a high-shear-based method with the GlutoPeak instrument and related to flour functional properties. GlutoPeak peak time (PT) and peak area (PA) were positively associated with gluten strength but negatively affected by farinograph absorption (FAB). GlutoPeak maximum torque (Tmax) was highly positively (P< 0.001) correlated with FAB regardless of gluten strength. PT and PA increased with the decrease of FAB. This could result in overestimation of gluten strength owing to water absorption. To account for the impact of FAB, a new parameter GlutoPeak strength index (GSI) was introduced for predicting gluten strength. GSI was obtained by multiplying Tmaxand PA. This arithmetic product was found to provide greater correlation (r= 0.91) with dough strength than those of PA (r= 0.84) or PT (r= 0.57) based on the analysis of 56 advanced breeding lines with wide range of FAB. Moreover, significant relationships were found between GSI and flour mixing and baking properties. Using 8 g of flour and with a test time of less than 10 min, the GlutoPeak instrument shows great potential as a rapid tool for gluten strength selection.

The extensigraph is an internationally accepted method for measurement of physical properties of dough subjected to mechanical handling and resting. Standard extensigraph methods (AACC International Approved Method 54-10.01, ISO 5530-2) use the farinograph for the preparation of dough in the presence of 2% salt at reduced water absorption (farinograph absorption minus 2–3%). However, the dough so prepared is usually underdeveloped and drier than typically seen in common baking processes. In addition, the standard extensigraph test is time consuming and requires a large sample size. In this study, an alternate dough preparation protocol is proposed, consisting of a Swanson-type pin mixer at reduced salt (1%) and elevated water absorption (farinograph absorption plus 4%). With the alternate method, dough is fully developed and similar to bread dough in physical properties. AACCI Approved Method 54-10.01 is followed for dough rounding, molding, resting, and stretching by using the Brabender Extensograph-E instrument. Strong correlations for resistance to extension (r= 0.90) and area (r= 0.92) were found between the modified and standard dough preparation methods. This protocol requires much less flour sample and significantly increases sample throughput.

To analyze the health status and radiation sensitivity index of radiation workers in provincial, county and township hospitals. To explore the methods of evaluation indicators, evaluation standards and scoring principles of radiation safety culture in medical institutions.

Changes in total yellow pigment (TYP) content and carotenoid composition were examined at different stages of pasta processing. Semolina samples were milled from durum genotypes with and without the Lpx-B1.1gene deletion and then processed into dry pasta. Significant pigment loss (12.8–15.3%) based on TYP content was observed from semolina to dough in genotypes without the gene deletion. Such loss remained low (2.0–2.8%) for genotypes with the Lpx-B1.1gene deletion. Extrusion and drying processes did not result in substantial pigment loss. The overall pigment loss (from semolina to dried pasta) of genotypes with the gene deletion was 9.1–12.8%, in comparison with 19.0–21.7% in genotypes without the deletion. Changes in carotenoids examined by ultra-performance liquid chromatography showed that lutein decreased gradually from representing 80% of total carotenoids to 70% of total carotenoids during pasta processing. The reduction of lutein was mostly during dough mixing, with a decrease of 16.7% in genotypes with the Lpx-B1.1deletion and 27.8% in genotypes without the deletion. Minor carotenoids increased during pasta drying, possibly at the expense of lutein. Results of this study showed that although breeding for elevated yellow pigments is the key, pasta color can be further improved by reducing pigment losses at different stages of pasta processing through selection of genotypes with Lpx-B1.1deletion and applying a vacuum during mixing and extrusion processes.

Monoglycerides are widely used in the baking industry because of their antistaling effects, mainly suppressing crumb firming. Commercial monoglycerides are normally prepared from hydrogenated fats, with stearate being the most common fatty acid. In a previous study, monoglycerides such as monopalmitate (C16) and monostearate (C18) had positive effects on Canadian short process bread but no improvements on sponge-and-dough process (SDP) bread. The objective of this study was to investigate the effects of saturated monoglycerides of varying fatty acid chain length (C14–C22) on SDP breadmaking quality by using volume judgment, crumb image analysis, and texture measurements. Higher levels (1.00–1.50%) of all monoglycerides (C14, C16, and C18) significantly (P< 0.05) increased loaf volume and cell diameter. The larger cell diameter with increasing levels of these monoglycerides may have resulted from softer, more extensible dough handling properties and greater gas cell stability during baking. Addition of C16 and C18 caused the largest increase in crumb softness with increasing monoglyceride levels but showed relatively low resilience, which might be related to larger loaf volume (i.e., lower density of bread). However, addition of blended monoglycerides C14+C16 increased crumb softness and loaf volume while partially retaining resilience. Each monoglyceride had a different function in breadmaking quality and somewhat positive effects on SDP.

Rock deformation and unstable failure of slope is controlled by weak structural plane whose identification and evaluation is greatly influenced by deformation failure prediction of slope and design treatment. Based on the propagation characteristics of acoustic wave in shaft lining strata, attenuation of stoneley wave and inherent attenuation of strata are analyzed and permeability relationship among shaft lining strata is researched. The relationship between reflected stoneley-wave intensity and the width and filling ability of strata crack is studied. By application example of landslide investigation, attribute parameters and characteristics of acoustic wave are discussed. Strata division, the practicability and accuracy of recognition for fracture and holes evaluation and mechanic characteristics of rock mass also are studied.

The critical behaviors of a mixed spin-and spin-sBIsing system with a transverse crystal field are studied by use of the effective-field theory with correlations. The effect of the transverse crystal field on transition temperatures is investigated numerically for the honeycomb (z= 3) and square (z= 4) lattices. The results show that there is no tricritical point for the system.

Features Liu Yuan, a fresco artist in China. Description of Liu's works; Award given for some of Liu's work; Background on the ceramic fresco `Man Lead a Horse'; Liu's relationship with one of his students.

A simple and fast capillary gas chromatographic (CGC) method with flame ionization detection is developed for the analysis of fatty oil in Semen Ziziphi Spinosae. After methyl-esterification, eight components are identified by gas chromatography-mass spectrometry. The derivatization condition is investigated in order to validate this method. Palmitic acid and stearic acid are quantitated simultaneously. The limits of detection are 5.024 µg/mL for palmitic acid and 6.957 µg/mL for stearic acid, respectively. The limits of quantitation are 16.76 µg/mL for palmitic acid and 23.19 µg/mL for stearic acid, respectively. The percent recoveries of palmitic and stearic acid are 97.4% and 96.6%. CGC is shown to be a quick and informative tool for the analysis of fatty oil in Semen Ziziphi Spinosae.