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In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.

Frozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food. This paper reviewed the effects of dietary fiber on the quality of dough and frozen dough, the changes of fermentation characteristics and Rheology characteristics of whole wheat frozen dough in the process of freezing and cold storage, and the research on the quality improvement of whole wheat frozen dough by food improvers. By analyzing the deterioration reasons of gluten protein, starch, fermentation properties, Rheology properties, etc. in the whole wheat frozen dough during freezing and cold storage, the theoretical basis and practical reference for improving the quality of whole wheat frozen dough were provided.

Abstract Background Cardiovascular disease and cancer are the main causes of morbidity and mortality worldwide. Studies have shown that these two diseases may have some common risk factors. Atorvastatin is mainly used for the treatment of atherosclerosis in clinic. A large number of studies show that atorvastatin may produce anti-tumor activities. This study aimed to predict the common targets of atorvastatin against atherosclerosis and non-small cell lung cancer (NSCLC) based on network pharmacology. Methods The target genes of atherosclerosis and NSCLC were obtained from The Cancer Genome Atlas (TCGA) and Gene Expression Omnibus (GEO) databases. The disease–target–component model map and the core network were obtained using Cytoscape 3.7.1. The MTS and wound healing assay were used to detect the effect of atorvastatin on cell viability and migration of A549 cells. The expression of potential common target genes of atorvastatin against atherosclerosis and NSCLC were confirmed in A549 cells and lung cancer tissues of patients. Results We identified 15 identical pathogenic genes, and four of which (MMP9, MMP12, CD36, and FABP4) were considered as the key target genes of atorvastatin in anti-atherosclerosis and NSCLC. The MTS and wound healing assays revealed that atorvastatin decreased A549 cells migration significantly. Atorvastatin markedly decreased the expression of MMP9, MMP12, CD36, and FABP4 in A549 cells and patients were treated with atorvastatin. Conclusions This study demonstrated 15 common pathogenic genes in both atherosclerosis and NSCLC. And verified that MMP 9, MMP 12, CD 36 and FABP 4 might be the common target genes of atorvastatin in anti-atherosclerosis and NSCLC.

With the popularization of the concepts of whole grain health cognition and scientific diet, consumers are paying more and more attention to different forms of whole grain food. Whole grain drink is one of the important products made from whole grain, and the physical stability of whole grain drink is a major challenge in the process of research and development. Since whole grain drink is a thermodynamically unstable system of multiphase turbidite liquid with water as the continuous phase and starch, dietary fiber, protein as the dispersed phase, the separation speed of whole grain drink is fast, which seriously affected the acceptability of consumers. Based on literature review, the multiscale characterization methods of macroscopic, mesoscopic, microscopic and nano-scale for the stability of whole grain drink and characterization methods of the characteristic chemical components were summarized. This paper summarized the stability of whole grain drink characterized with multiscale methods, which could provide methodological guidance for the development of whole grain drink and facilitate the rapid development of whole grain foods.

In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds during the storage of instant brown rice porridge rice, the difference of volatile organic compounds (VOCs) between samples was evaluated by the flavor information fingerprint. The results showed that GC-IMS combined technology can quickly and qualitatively identify the monomers and dimers of volatile substances of instant brown rice porridge rice in different storage environments and storage times, and a total of 59 VOCs have been identified. The VOCs of fresh instant brown rice porridge rice mainly include aldehydes, ketones and esters, with relative contents of 24.44%, 20.40% and 43.59% respectively. When stored at room temperature, the relative contents of alcohols, aldehydes, pyrazines and furans in instant brown rice porridge increased, while the contents of ketones and esters decreased with the extension of storage time. Vacuum condition had little effect on flavor quality of instant brown rice porridge. In high humidity environment, with the extension of storage time, organic acids were gradually produced, aldehydes and alcohols increased greatly, ketones and esters decreased, and volatile substances changed significantly with the increase of storage temperature.

Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard.The results showed that among the 42 samples,the moisture content was 9.07% ～ 13.53%,the cooking loss rate of 73.8% samples was ≤10.0%,the weight gain rate of cooking was 93.2% ～ 241.7%,the cooked broken ratio was 0% ～ 3.3%,all ≤5.0%,the naturally broken ratio was 0% ～ 7.1%,the naturally broken ratio of 95%samples was ≤5.0%.The total flavonoids content in Tartary buckwheat noodles was 0.15% ～ 1.94%,the total flavonoids content in other buckwheat noodles was 0.10% ～ 0.55%.The L* value,a* value and b*value of buckwheat noodles were 32.35～86.12,0.85 ～ 7.25 and 11.95 ～ 38.15 respectively.The acidity value of 100% buckwheat noodles were less than 4.0 mL/10g,and the storage quality was good.

In recent years, diabetes has become a public health problem troubling all mankind.Studies have shown that diabetes has a significant correlation with the Glycemic Index (GI).Grain is the main dietary source of Chinese and is closely related to human health.The glycemic index of cereals is influenced by a number of factors, including its basic components and processing methods.In this review, factors,mechanisms affecting the glycemic index of cereals as well as the national and international studies on advances in low GI cereals in recent years were introduced, so as to provide reference and assistance for the dietary choices of patients with high glucose and the research and development of low-GI foods.

In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase the nutritional value and bio-availability of whole grain products,improve the sensory quality of baked products,and have a positive effect on the prevention and control of chronic metabolic syndrome.The research achievements on the definition of sprouted whole grain,molecular mechanisms,bio-active compounds,beneficial functions,anti-nutritional factors and processing of sprouted whole grains were summarized in the paper,the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward.It is expected to provide some references for the preparation,processing,product creation and policy formulation of sprouted whole grain.

To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the quality of noodles was discussed.The results showed that with the increase of mashed potato content，the cooking yield and cooking loss of potato wheat noodles increased，L* value decreased，a* value and b* value increased，and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased，and the fracture strength，firmness and shear work all showed a decreasing trend

Volatile compounds from one kind of refined white noodle and three kinds of dry noodles added with different contents of whole wheat flour (50%, 75% and 100%) were extracted by headspace solid phase micro extraction (HS-SPME) and identified by Gas Chromatography Mass Spectroscopy (GC-MS). A total of 85 volatile compounds were identified in the four dry noodles, including 17 aldehyde, 34 hydrocarbon, 16 alcohol, 7 ketone, 1 furan, 7 ester, 2 amine, 1 acid. The four kinds of noodles contain hydrocarbons, aldehydes, alcohols, ketones, esters and amines. 44, 53, 53 and 50 volatile components were detected in refined white noodles and three kinds of whole wheat noodles, respectively. Compared with refined white noodles, the volatile components in whole wheat noodles were significantly increased. Among the volatile components, aldehydes are the most important substances with relative contents of more than 25%. The content of hexanal in aldehydes was significantly higher than that of other aldehydes. The increase of the amount of added whole wheat flour has little effect on the composition of various volatile components, but has great effect on the relative contents of each volatile component.

In order to solve the problems of long cooking time and rough taste of brown rice, a new technology based on low temperature plasma treatment was put forward. Taking brown rice as raw material, the effects of glow intensity, treatment time and moisture content in low-temperature plasma processing on cooking time and solid loss rate of brown rice were studied, and the thermodynamic properties of white rice, brown rice and low-temperature plasma treated brown rice were analyzed by DSC. On the basis of single factor experiment, orthogonal experiment parameters of optimizing the low-temperature plasma process was glow intensity 1.8a, treatment time 2 min, moisture content 9.33%, then cooking time was about 25.31 min under this condition, solid loss rate was 19.18 mg/g. Thermodynamic analysis shows that low temperature plasma treatment can reduce the thermal phase transition temperature, termination temperature and enthalpy of brown rice. The results can be used as reference for low temperature plasma in brown rice production.

Rice is the largest staple food species in China, which is closely related to national health.For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality.Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice.Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice.The effects of milling degree on nutrient content, flour properties,cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.

In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321 to more than 2 300. Because of lacking of relevant standard, all noodles containing buckwheat flour called buckwheat noodles if only with content of buckwheat flour from 0.5% to 100%. Such behavior disturbed the market order. In order to guide and regulate the buckwheat noodles market, some enterprises marked buckwheat type and quantity on the product label. Based on the analysis of the status of dried noodles in China，and combined the analysis of buckwheat noodles standard in Japan, the development direction of Chinese buckwheat dried noodle standard were discussed.

The electrical conductivity of FexO-CaO-SiO2-Al2O3 slags was measured by a four terminal method. The results show that the temperature dependences of total, electronic and ionic conductivity for different compositions obey the Arrhenius law and all of them increase as increasing the temperature. For all the studied slags, as increasing CO/CO2 ratio which is used to controlled the oxygen potential, both the total electrical conductivity and electronic conductivity increase, but the ionic conductivity decreases. It was also found that the electronic transference number exhibits a strong correlation with oxygen potential, but is independent of temperature. Under the condition of constant FexO content, the higher the basicity of slags is, the higher the total electrical conductivity and ionic/electronic conductivity will be, which is resulted from the increase of free oxygen ion.

The effect of milling treatment on the nutrients of brown rice and the release of polyphenols during in vitro digestion were studied in this paper. As the milling degree increased, the protein, fat, and total dietary fiber content of brown rice decreased and the total starch content increased, the changes in fat and dietary fiber contents were more significant. The contents of γ‐oryzanol, vitamin B1, total phenolic, and total flavonoids all decreased to varying degrees with different milling times. The contents of 11 phenolic acids in brown rice were significantly reduced (p <.05). Additionally, the results of simulated digestion in vitro showed that the content of phenolic in gastric juice and intestinal juice all decreased with the increasing milling degree. The phenolic in brown rice are mainly released during gastric digestion, and the total phenolic in gastric juice and intestinal juice are 1.79–2.04 times and 2.24–2.71 times of those before digestion, respectively. These results suggest that it is indispensable to advocate reducing milling degrees to improve the edible value of rice. It will also provide data support and theoretical guidance for promoting moderate rice processing, reducing grain loss, and developing whole grain in China. Practical applications: In this paper, the changes in main nutrients (total starch, protein, fat, dietary fiber) and bioactive substances (γ‐oryzanol, vitamin B1, total phenolic and profile of phenolic, total flavonoids) of brown rice with different milling degrees produced by the actual process in the factory were analyzed, and the effect of milling on the bioaccessibility of phenols in brown rice through simulated digestion experiments in vitro was also investigated. The results of this paper suggest that it is indispensable to advocate reducing milling degrees to improve the edible value of rice. It will also provide data support and theoretical guidance for promoting moderate rice processing, reducing grain loss, and developing whole grain in China. [ABSTRACT FROM AUTHOR]

The electrical conductivity of FexO-CaO-SiO2-Al2O3 slags was measured by a four terminal method. The results show that the temperature dependences of total, electronic and ionic conductivity for different compositions obey the Arrhenius law and all of them increase as increasing the temperature. For all the studied slags, as increasing CO/CO2 ratio which is used to controlled the oxygen potential, both the total electrical conductivity and electronic conductivity increase, but the ionic conductivity decreases. It was also found that the electronic transference number exhibits a strong correlation with oxygen potential, but is independent of temperature. Under the condition of constant FexO content, the higher the basicity of slags is, the higher the total electrical conductivity and ionic/electronic conductivity will be, which is resulted from the increase of free oxygen ion. [ABSTRACT FROM AUTHOR]

The effects of TiO2 and FeO on the viscosities of CaO-MgO-Al2O3-SiO2-TiO2-FeO slag are investigated by the rotating cylinder method. The structural characterization of the quenched samples are also studied by Fourier transform infra-red and Raman spectroscopy. Experimental results show that viscosity decreases with increasing TiO2 or FeO, while keeping the basicity and contents of other components constant. Both, Fourier transform infra-red and Raman spectroscopy results show that there are no significant change of the asymmetric stretching vibration bands for [AlO4] tetrahedra among the slags and there is no Q3 in the slags. It is concluded that both TiO2 and FeO in the slags behave as basic oxides, which break the silicate network in the slag and reduce the slag viscosity. The Raman spectroscopy results show that the Q2 in slag increases with increasing FeO and decreasing TiO2. The polymerization degree of silicates decreases with decreasing Ti-O-Si or Ti-O-Ti stretch vibration and increasing O-Ti-O or O-(Si, Ti)-O stretch vibration, which make the slag viscosity decrease. [ABSTRACT FROM AUTHOR]

Leveraging the commercial CFD software FLUENT, the fine-scale three-dimensional wind structure over the Paiya Mountains on the Dapeng Peninsula near Shenzhen, a city on the seashore of South China Sea, during the landfall of Typhoon Molave has been simulated and analyzed. Through the study, a conceptual wind structure model for mountainous areas under strong wind condition is established and the following conclusions are obtained as follows: (1) FLUENT can reasonably simulate a three-dimensional wind structure over mountainous areas under strong wind conditions; (2) the kinetic effect of a mountain can intensify wind speed in the windward side of the mountain and the area over the mountain peak; and (3) in the leeward side of the mountain, wind speed is relatively lower with relatively stronger wind shear and turbulence. [ABSTRACT FROM AUTHOR]

Free and bound phenolic extracts from three varieties of black, indica, and Japonica rice bran were evaluated for their compositions, antioxidant activity and inhibitory effects on ɑ-amylase and ɑ-glucosidase activities. The free and bound phenolics displayed numerous antioxidant activities of ABTS, DPPH and T-AOC. HPLC results revealed that p -coumaric and ferulic acid mainly existed in bound forms, whereas anthocyanins contents were mainly in free phenolics of black rice bran. The bound phenolics in three varieties of rice bran exhibited higher inhibitory rate towards ɑ-amylase than their corresponding free phenolics did. The ɑ-glucosidase inhibitory rate of the bound phenolics in indica, and Japonica rice bran was higher than that of free forms, which showed the similar trend with that on ɑ-amylase. However, lower ɑ-glucosidase inhibition was observed in the bound phenolics from black rice bran, and the IC 50 values of free and bound phenolics on ɑ-glucosidase were 8.59 and 15.26 μg/mL, respectively. This may be attributed to the differences of phenolic composition and content in free and bound forms from varieties of bran. These findings may encourage the consumption of rice in forms of rice bran or whole brown rice for promoting health. [ABSTRACT FROM AUTHOR]