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Cereal grains serve as the cornerstone of global nutrition, providing a significant portion of humanity's caloric requirements. However, the presence of fungal genera, such Fusarium, Penicillium, Aspergillus, and Alternaria, known for their mycotoxin-producing abilities, presents a significant threat to human health due to the adverse effects of these toxins. The primary objective of this study was to identify the predominant fungal contaminants in cereal grains utilized in breadmaking, as well as in flour and bread. Moreover, a systematic review, including meta-analysis, was conducted on the occurrence and levels of mycotoxins in wheat flour from the years 2013 to 2023. The genera most frequently reported were Fusarium, followed by Penicillium, Aspergillus, and Alternaria. Among the published reports, the majority focused on the analysis of Deoxynivalenol (DON), which garnered twice as many reports compared to those focusing on Aflatoxins, Zearalenone, and Ochratoxin A. The concentration of these toxins, in most cases determined by HPLC-MS/MS or HPLC coupled with a fluorescence detector (FLD), was occasionally observed to exceed the maximum limits established by national and/or international authorities. The prevalence of mycotoxins in flour samples from the European Union (EU) and China, as well as in foods intended for infants, exhibited a significant reduction compared to other commercial flours assessed by a meta-analysis investigation. [ABSTRACT FROM AUTHOR]

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Rises in trace element contents in rice and wheat flour, which are staple foods for almost all the Chinese population, associated with rapid economic development have raised major concerns. This study aimed to assess trace element concentrations in these foods nationwide in China and associated human exposure risks. For these purposes, nine trace elements were measured in 260 rice samples and 181 wheat flour samples with 17 and 12 widely scattered geographical origins in China, respectively. Mean concentrations (mg kg-1) of the trace elements declined in the following orders: Zn > Cu > Ni > Pb > As > Cr > Cd > Se > Co in rice, and Zn > Cu > Ni > Se > Pb > Cr > Cd > As > Co in wheat flour. Significant regional differences in levels of trace elements in both rice and wheat flour were detected (p < 0.05), which may be related to local economic indicators. The hazard index (HI) of trace elements in rice samples from all origins exceeded 1, mainly due to the contribution of As, suggesting a potential non-carcinogenic risk. The total carcinogenic risk (TCR) for rice and wheat flour of all origins exceeded the safe level. [ABSTRACT FROM AUTHOR]

Spicy wheat flour gluten sticks are delicious and affordable puffed snacks for young adults and even minors in China, and have a relatively simple nutritional quality. L. edodes powder (LEP) is rich in nutrients and boasts a variety of biological activities. This study evaluated the effects of different concentrations of LEP addition on the quality of wheat flour gluten sticks. The gelatinization results of the products showed that the peak viscosity decreased from 454 cP to 251 cP; the breakdown value decreased from 169 cP to 96 cP; and the setback value decreased from 381 cP to 211 cP. With the increase in LEP, the radial expansion rate (RER) of L. edodes gluten sticks (LSGS) first increased and then decreased, reaching a maximum value of 1.388 in the 10% LEP group. The oil absorption rate (OAR) of LSGS increased from 5.124% to 14.852% with the increase in the amount of LEP. Additionally, texture profile analysis showed that the hardness value increased from 1148.898 to 2055.492 g; the chewiness value increased from 1010.393 to 1499.233; and the springiness value decreased from 1.055 to 0.612. Through X-ray diffraction (XRD), it was found that the crystal type was transformed from A-type crystal to B-type and V-type crystals. Low field nuclear magnetic resonance (LF-NMR) results showed that the moisture distribution in the products was basically bound water. The scanning electron microscopy (SEM) results showed that, with the increase in the LEP amount, the surface of the products changed from rough to smooth. Sensory evaluation results indicated that the products with 10% LEP helped to maintain better taste and quality of LSGS, with an average score of 7.628, which was the most popular among consumers. This study not only increases the possible raw materials for use in extruded puffed food, but also provides a new possibility for the production of high-quality edible fungi extruded products. [ABSTRACT FROM AUTHOR]

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group 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.)

Effect of different fermentation methods on heavy metal bioaccessibilities in wheat flour is undetermined. In this work, gastric and gastrointestinal heavy metal bioaccessibility in wheat flour products (control-wheat dough, T1-mantou made with normally fermented dough, T2-mantou made with over-fermented dough and T3-mantou made with over-fermented dough + Na 2 CO 3 ) made from two wheat flour samples (NX and QD) was assessed via a modified physiologically-based extraction test. Cadmium, Zn and Mn bioaccessibility in the gastric phase (GP) was greater than in the gastrointestinal phase (GIP), yet the opposite was observed for Cu (p < 0.05). Lead bioaccessibility in the GIP of the QD sample was 1.37-4.08 times greater than that in the GP, while only the control had greater bioaccessibility in the GIP than that in the GP (p < 0.05) for the NX sample. Treatments T2 and T3 had greater Cd, Cu, Zn and Mn bioaccessibilities than the control and T1 in the GP (p < 0.05). In the GIP, however, only T3 had greater Mn bioaccessibility than the control for the NX sample. Enhanced degradation of the heavy metal-phytate following over-fermentation may have led to greater heavy metal bioaccessibility. Results should help food processors reduce human absorption of excessive heavy metals present in wheat flour foods., (© 2023. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)

Perchlorate is an emerging pollutant and thyroid toxicant frequently occurred in air, water, soil and various foodstuffs. Rice and wheat flour are the most common staple foods, which could accumulate perchlorate from contaminated soils and irrigation water. However, human exposure to perchlorate via rice and wheat flour consumption has only been investigated to a limited extent. Therefore, we collected 207 rice samples and 189 wheat flour samples from 19 provinces in China to assess the level of perchlorate. The levels of perchlorate in rice and wheat flour ranged from not detected (N.D.) to 28.7 ng/g and less than limits of quantification (

Fumonisins B1, B2 and B3 (FB1, FB2 and FB3) and aflatoxins B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) are both major mycotoxins of food concern, because of their wide range of concentration and possible co-occurrence. Therefore, a contamination survey in corn and wheat flour by liquid chromatography–tandem mass spectrometry was carried out. Quantification of fumonisins and aflatoxins was based on internal calibration (by the use of 13C34-fumonisin) and external calibration, respectively. Fumonisins were detected in 95% of corn samples and in 7% of wheat flour samples, with the mean level (FB1 + FB2 + FB3) of 441 µg kg−1 and 0.09 µg kg−1, respectively. Low levels of aflatoxins were detected in 37% of the samples with a mean level (B1 + B2 + G1 + G2) of 0.12 µg kg−1. Fumonisins and aflatoxins were not detected in 29% of the samples analysed. Simultaneous occurrence of fumonisins and aflatoxins was observed in 12% of samples. [ABSTRACT FROM AUTHOR]

Background. Fortification of flour is one of the approaches for the control and prevention of vitamin and mineral deficiencies. Objective. To assess the effect of fortification of flour with seven vitamins and minerals on a population of Chinese women. Methods. Farmers who offered their land for reforestation in 25 northwest provinces of China received compensation in the form of wheat flour; the amount of flour given depended on the amount of land that was given up for reforestation. This study observed the effects of providing families with fortified flour in the reforestation areas in Gansu Province. The study was conducted for 3 years. Families in the intervention village who offered land for reforestation received flour fortified with seven vitamins and minerals, and those in the control village received unfortified flour. Seven surveys, spaced at least 6 months apart, were carried out in each village from 2004 to 2007. At baseline and at each annual survey, measurements and blood samples were taken from 300 adult female subjects aged 20 to 60 years to assess dietary intake, height, weight, body fat, hemoglobin, serum retinol, serum iron, free erythrocyte protoporphyrin, serum zinc. Serum folic acid was measured at baseline and 36-month only. At each 6-month survey, data were collected on anthropometric features, hemoglobin, and dietary intake. Results. Consumption of fortified flour in the intervention village ranged from 158.7 to 232.7 g per person per day. Serum retinol status was significantly improved after 12-month intervention until the end of the trial compared with both the control group and the baseline level of the intervention group. Iron status expressed as FEP and SI levels showed higher than that of the control group and baseline levels only at 36-month. Hemoglobin levels of the intervention group were higher than that of the control group and baseline levels, but anemia prevalence of both the intervention and control groups remained unchanged in the intervention period. Levels of serum zinc showed increases compared with the control group and baseline data at 24-month and 36-month, and levels of serum folic acid of intervention group in 36-month was higher than that of both the control group and baseline level. Conclusions. The evidence from this study confirms the positive bioeffectiveness of fortified flour in the rural female population in China, but a higher dosage of electrolytic elementary iron in flour fortification was suggested for anemia prevention and control. [ABSTRACT FROM AUTHOR]

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r2 = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making. Image 1 • Fermented dough was easier to break in the uniaxial extension test. • Strain hardening index increased while biaxial extensional viscosity decreased after fermentation. • Properties of rested dough were more suitable for indicating the overall quality of steamed bread. • The R m of rested dough and W of fermented dough are the best predictors for specific volume of steamed bread. • The extensional rheological tests of yeasted dough provided more useful information for discriminating wheat flour quality. [ABSTRACT FROM AUTHOR]

Thiram is an important dithiocarbamate (DTC) fungicide. In the United States and the European Union, the limit range of thiram is 0.1-15 mg/kg in fruits and vegetables, but there is no specific limit for grains. The maximum residue limit (MRL) for wheat is 1 mg/kg (calculated as carbon disulfide, CS 2 ) in the National Food Safety Standard (GB 2763-2019). At present, the relevant regulation methods in China are targeted at the detection of dithiocarbamates and are incapable of detecting thiram specifically. CS 2 is produced by the reaction of dithiocarbamate and acid, and it is then determined by spectrophotometry or GC; this renders the quantification of dithiocarbamate indirect. HPLC and HPLC-MS/MS methods are also reported for the detection of thiram. Most of the literature focuses on the determination of thiram in vegetables, fruits, soil, etc. In these methods, thiram is converted into dimethyldithiocarbamate (DMD) anions in an alkaline buffer solution, and DMD can be determined by HPLC-UV or LC-MS. However, ziram can also be converted into the DMD anion under alkaline conditions. Therefore, thiram cannot be distinguished from ziram, and this may produce false-positive results. Research has shown that in the presence of sulfite, thiram is converted into a DMD-sulfite adduct, which can be a marker for the selective determination of thiram. Furthermore, thiram can be directly detected by HPLC and HPLC-MS/MS after extraction with dichloromethane, chloroform, hexane, cyclohexane, ethyl acetate, or methanol and clean-up by solid phase extraction in vegetables and fruits. However, until now, few studies have reported the determination of thiram in wheat flour and flour improvers. Therefore, it is of great importance to develop a method for thiram in wheat flour. In this study, an analytical method based on HPLC-DAD was developed for the determination of thiram in wheat flour and flour improvers. The wheat flour and flour improver samples were extracted using acetonitrile. After shaking for 15 min, the samples were ultrasonicated for 10 min in an ice-water bath. The supernatant was filtered before separation on a ZORBAX plus-C18 column (150 mm×4.6 mm, 5 μm). The samples were eluted with a water-acetonitrile solvent system and detected at 280 nm. In this research, the extraction solvent, extraction solvent volume, ultrasonic conditions, chromatographic column, determination wavelength, and mobile phase were optimized. The retention times and UV spectra were used for qualitative analysis, and the external standard method was used to quantify thiram. Stability tests of standard stock solutions, a series of standard solutions, and extraction solutions were also performed. The standard stock solutions could be stored for at least 21 d, and the series of standard solutions could be stored for 14 d under refrigeration at 4 ℃. The standard solution was either exposed to light at room temperature for 4 h or kept in dark at room temperature for 48 h, and no obvious degradation was observed. This revealed that thiram was stable in acetonitrile solution during our investigation. It was suggested that the extraction solution should be analyzed as soon as possible. The linear range was 0.30-30.0 μg/mL. The peak area of the analyte showed a good linear relationship with its corresponding concentration, and the correlation coefficient ( r 2 =6). The limits of determination and quantification for thiram were 0.5 mg/kg and 1.5 mg/kg, respectively. The results revealed that this method is simple, rapid, and specific, in addition to having high precision, good repeatability, and a low limit of detection. The method is thus suitable for the daily routine analysis of thiram in wheat flour and flour improvers.n =6). The limits of determination and quantification for thiram were 0.5 mg/kg and 1.5 mg/kg, respectively. The results revealed that this method is simple, rapid, and specific, in addition to having high precision, good repeatability, and a low limit of detection. The method is thus suitable for the daily routine analysis of thiram in wheat flour and flour improvers.

The concentration level related to toxicities of trace elements in drinking water, rice, wheat flour, and their associated negative impacts on human health have become an emergent issue in China. Because Xinjiang is the largest province in China with the majority of arable pasture land available for cultivation, it is important to analyze the concentrations of trace elements in relation to their toxicities in water, rice, and wheat flour and to investigate the health risk differences between agricultural and pastoral areas in Bay County, Xinjiang. The study results showed that (1) metal concentrations from drinking water, rice, and wheat flour were within the permissible limits; (2) concentration levels of trace elements and their total risk from drinking water and rice were higher in the agricultural areas than those in the pastoral areas, whereas concentration levels of trace elements and their total risk from wheat flour were higher in the pastoral areas than those in the agricultural areas; (3) the concentration level of the trace elements in rice were higher than in the wheat flour, but the risk from the wheat flour was higher than the risk from rice; (4) total non-cancer risk from the flour (HI f ) in both areas exceeded the respective safe reference doses; (5) total cancer risk from the wheat flour, rice, and water exceeded the safety limit (1 × 10 -4 ); (6) for the exposed population, arsenic was suggested as the most evident pollutant leading to carcinogenic concerns regarding the water, rice, and wheat flour; (7) the risk index from the wheat flour made up the highest percentage both in the total cancer risk and the non-cancer risk, followed by rice and then water; and (8) the human health risk was attributed to influence from the local environment in the agriculture areas, while it was attributed to the external environment in the pastoral areas. Graphical abstract.

In the present study, the occurrence and contamination levels of eight mycotoxins were investigated in wheat flour samples (n = 359) from Shandong Province of China. Samples were determined using a multi-mycotoxin method based on isotope dilution ultrahigh performance liquid chromatography-tandem mass spectrometry. The results indicated that the most frequently found mycotoxins were deoxynivalenol (DON) (97.2%), nivalenol (40.4%) and deoxynivalenol-3-glucoside (33.4%), and mean contamination levels in positive samples were 86.7, 3.55 and 3.34 µg kg(-1), respectively. The obtained data were further used to estimate the daily intake of the local population, and indicated that wheat flour consumption contributes little to DON exposure. However, with the aim to keep the contamination levels under control and to establish a more precise evaluation of the mycotoxin burden in Shandong Province, more sample data from different harvest years and seasons are needed in the future.

In this study a total of 522 samples were collected from Shandong province of China in 2014 and analysed for the occurrence of fumonisin B1 (FB1), FB2 and FB3 by isotope dilution ultrahigh performance liquid chromatography-tandem mass spectrometry. Fumonisins were detected in 98.1% of the corn products, with the average total level of 369.2 μg kg(-1). The individual average values of FB1, FB2 and FB3 in corn products were 268.3, 53.7 and 47.2 μg kg(-1), respectively. The simultaneous occurrence of FB1, FB2 and FB3 was observed in 76.7% of the corn products. Especially, the results demonstrated that the difference in the contamination levels for fumonisins in these three types of corn products was apparent. In addition, 6.2% of the wheat flour samples were contaminated with FB1, with concentrations ranging from 0.3 to 34.6 µg kg(-1). No FB2 or FB3 was detected in wheat flour. In corn oil samples no fumonisins were detected.