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In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were measured, and the correlation between wheat flour properties and dough quality was analyzed. The results showed that as the wet gluten content increased, the fermentation height, total volume, retention coefficient (R), and specific volume of the dough all increased (P

Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent years. With the further improvement of domestic fresh rice technology and equipment, the wet instant rice industry, such as frozen instant rice, aseptic instant rice, and short-shelf-life instant rice, will be further developed. This paper summarized the main factors affecting the quality of dry instant rice, including raw material varieties, processing precision, processing technology and conditions, and focused on the key technologies of industrial processing of fresh rice, including aseptic processing, high temperature sterilization, ultra-high pressure treatment, etc. The latest research progress of extrusion and recombination instant rice was also reviewed, and the existing problems and future development direction of instant rice were discussed.

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.

Existing studies have clearly demonstrated that people eating more whole grains have reduced risks of many chronic metabolic diseases compared to those eating less. In the past 20 years, the whole grain industry has developed so rapidly in major developed countries and regions. In recent years, whole grains have also attracted extensive attention in our country. The research and development efforts of the whole grain standards in China have been strengthened. This paper introduced the progress of the global definition consensus of whole grain and whole grain food, summarized the international development status of whole grain raw materials and whole grain food related standards in many countries and institutions, such as the Working Group of ISO Whole Grain, the United States, Canada, the Netherlands, Codex Alimentarius Commission, and so on. This paper also reviewed the present situation of definition of the whole grain and whole grain food related standards in China. More than 20 relevant raw materials, food related standards and production technical regulations and the publishment situation of other whole grain standards in China, including national standards and industry standards and local standards and group standards, were summarized, and some whole grain related standards under formulation were also introduced. Finally, the paper puts forward the development direction and suggestions for the construction of whole grain standard system in China, including fully combining with the actual production situation of China’s whole grain food industry, integrating with international standards, and combining standard testing and certification. On the whole, the gradual improvement of the standard system of the whole grain food industry will help guide and regulate the high-quality and healthy development of the whole grain industry in China, and promote the creation of a diversified and healthy grain food ecology, and provide a technical basis for the development of the whole grain industry.

Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening and easy broken with high cooking loss rate. The factors affecting the quality of fresh brown rice noodles were systematically described, and the changes in water content, pH value, cooking quality, water migration, texture and microstructure of fresh brown rice noodles during storage were also summarized. The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed. Furthermore, the latest research progress (from the year 2016 to 2023) on the quality control technology of fresh brown rice noodles was reviewed, including the selection of raw materials for brown rice, the addition of exogenous additives, the whole grain grinding of brown rice, and the backfilling method of rice bran for preparing brown rice noodles. This review could provide the references for the quality control and improvement of fresh brown rice noodles.

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.

This paper aims to comprehensively analyze quality features of commercial whole grain dried noodles and provide data reference for the formulation standards of whole grain dried noodles. 41 commercial whole grain dried noodles collected in 2019 and 2020 are analyzed and evaluated in this research.The moisture content is from 9.77% to 13.06%, while the acidity value between 0.00 to 4.46 mL per10 g,with a naturally broken ratio from 0.04% to 4.05%. The cooked broken ratio is from 0.00% to 3.33%. The cooked broken ratio of 90% whole grain noodle samples is 0%, with the cooking loss ratio between 2.46%and 11.36%. Taking the limits of the above indexes in LS/T 3212—2014 as the reference, except the acidity of 2 samples and the cooking loss rate of 4 samples which are beyond the limit values, all indexes of other samples meet the requirements. The total dietary fiber content is between 2.22 to 12.37 g per 100 g and the alkylresorcinols content is between 10.08 μg/g and 218.52 μg/g. The integral level of moisture content,acidity and alkylresorcinols content of samples in 2020 is higher than that in 2019, and the cooking loss rate is the lower, while there is no significant difference between two years’ samples in other indexes. The results show that the quality of commercial whole grain dried noodles varies greatly.

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.

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 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]

Background: The problems of soil quality degradation and environmental pollution caused by excessive use of nitrogen fertilizer seriously affect sustainable development of agriculture. Aims: We investigated the effects of reduced nitrogen application with simultaneous full straw return on carbon input, aggregate size distribution, aggregate‐associated organic carbon and total nitrogen (TN), soil organic carbon (SOC) stock, SOC fractions, and crop yield. Methods: A long‐term field experiment was performed in the dryland region of Guanzhong. The study involved three nitrogen fertilizer (NF) amounts: 337.5 (conventional NF, CNF), 286.4 (15%NF reduction, 15%RNF), and 236.3 (30%NF reduction, 30%RNF) kg N ha–1 y–1 with full straw return. Results: Compared with CNF, 30%RNF increased the content of soil organic carbon by 5.7% and increased maize yield by 13.1%, under straw return conditions. The 30%RNF + straw application treatment promoted the formation of large macro‐aggregates more effectively than CNF application. The 30%RNF + straw treatment significantly increased SOC by 10.6% and 4.7%, respectively, in large and small macroaggregates relative to conventional NF. Moreover, the 30%RNF + straw treatment resulted in a significant increase in the SOC content in the density fractions of mineral soil organic matter (mSOM) for both small and large macro‐aggregates. This treatment also resulted in a significant increase in the content of TN in the mSOM and density fractions of particulate matter that had coarse and fine intra‐aggregates of the large macro‐aggregates. Conclusion: Full straw return with reduced nitrogen (N) application could be a promising option to improve the structure of soil aggregates, soil organic carbon, and nitrogen sequestration. [ABSTRACT FROM AUTHOR]

Background and objectives: Wholegrain foods have gained great attention due to their benefits on health. However, the texture, taste, and cooking quality of wholegrain foods are not good because of the bran in wholegrain. The objectives of this study were to improve the quality of brown rice noodles with rice bran that was treated by extrusion cooking. In this study, brown rice noodles with extruded rice bran (BRN‐ERB) were prepared to improve their quality compared to white rice noodles (WRN) and brown rice noodles with un‐extruded rice bran (BRN). Findings: The total phenolic, flavonoid, anthocyanin, and dietary fiber contents in BRN‐ERB were 44.87 mg GAE, 36.15 mg RE, 0.11 mg Cy‐3‐O‐G, and 4.48 g per 100 g, respectively, significantly higher than those in BRN and WRN. The BRN‐ERB had the highest antioxidant activities of DPPH, ABTS, and T‐AOC, the highest resistant starch content, and the lowest starch hydrolysis rate among the three types of rice noodles. Seven phenolics, six flavonoids, and three anthocyanins were individually detected in these rice noodles, and BRN‐ERB exhibited higher contents of protocatechuic acid, p‐coumaric acid, ferulic acid, and daidzein than BRN and WRN did. The cooking and textural qualities of BRN‐ERB were improved with lower optimum cooking time and cooking loss, and higher hardness, tensile strength, and elasticity compared to BRN. Conclusions: The brown rice noodles with extruded rice bran had higher contents of nutritional components than brown rice noodles with un‐extruded rice bran and white rice noodles, and better cooking and textural properties than brown rice noodles with un‐extruded rice bran. Significance and novelty: The results provided the evidences that brown rice noodles prepared with extruded rice bran might become functional foods from the sources of staple rice products. [ABSTRACT FROM AUTHOR]

BACKGROUND The objective of this study was to compare the efficiency of two Zn sources and two application methods on (i) Zn diffusion from fertilized soil to unfertilized soil, (ii) grain Zn concentration and (iii) grain Zn bio-accessibility to humans. In the laboratory experiment, 20 mg ZnSO4 or 4 mg Zn- EDTA were applied to a 5 mm and 1 mm-wide space in the soil in the half-cell technique. In the greenhouse experiment, Zn- ZnSO4 or Zn-ethylenediaminetetraacetic acid (Zn- EDTA) was mixed or banded with the soil at a rate of 20 or 4 mg Zn kg−1, respectively. RESULTS The results from the diffusion experiment showed that both the extractability and the diffusion coefficient of Zn were higher when Zn fertilizer was applied to a 1 mm-wide space than when it was applied to a 5 mm-wide space. Zn- EDTA had a greater diffusion distance than ZnSO4. The greenhouse experiment showed that the mixed ZnSO4 application and the Zn- EDTA application (both mixed and banded) treatments significantly increased grain Zn concentration and bio-accessibility. The positive effect of Zn- EDTA on grain Zn concentrations and bio-accessibility was greater than that of ZnSO4. The banded application reduced the effectiveness of ZnSO4 but not of Zn- EDTA. CONCLUSION It was concluded that Zn- EDTA was a better Zn source than ZnSO4 for increasing grain Zn content in a potentially Zn-deficient calcareous soil. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]