Search

Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wheat flour is composed of a variety of components such as protein, starch, fat, pentosan, minerals and etc. Wheat flour is mixed with water to form a dough, in which complex physicochemical changes occur. The composition and physico-chemical properties of the various components in the dough have an important influence. Therefore, understanding the changes of different components in the process of dough mixing with water is of great significance for the quality control and quality improvement of products. In this review, the research results in related fields in recent years were classified and summarized, the interaction mechanism between different components in wheat flour and with water molecules was systematically analyzed, the water absorption and water holding characteristics of different components of wheat flour were discussed, and the effects of different components of wheat flour on water distribution and migration were analyzed. This paper concluded the key ingredients that determine the moisture migration and product quality of dough, such as protein, starch, damaged starch and pentosan etc., in order to further guide the production of wheat flour products.

In this paper, the nutritional composition, active ingredients, and digestibility of malt roots were measured and analyzed and compared with those of wheat bran.The results showed that the content of protein(34.3%) and dietary fiber (39.4%) in malt roots are higher than those in wheat bran.The content of essential amino acids (8.37 g/100 g) is twice than that of wheat bran (4.03 g/100 g).The content of lysine, threonine and valine are relatively high in malt roots.Additionally, malt roots not only contain vitamin E (3.14 mg/100g),but also have a higher content of vitamin B2, B6 and B12, folic acid, and vitamin C than those in wheat bran(0.6 mg/100 g, 0.46 mg/100 g, 0.11 μg/100 g, 0.17 mg/100 g, 4.35 mg/100 g, respectively).Furthermore, the malt roots are rich in sodium, potassium, calcium, zinc, copper, phosphorus, iron, and magnesium.It also contains a high content of total polyphenols (1.09%) and a small amount of polysaccharides.At the same time, the regulatory status, application status and application prospect were analyzed from the feed, food and cosmetics fields, which provided a basis for the high-value utilization of malt root by-products.

In this study,by measuring the white light interference images,scanning electron microscope pictures and whiteness,transmittance,fine whiteness,L value,a value and b value of japonica rice with different bran degrees,the changed of japonica rice appearance and characteristics were studied.Studies showned that the grain cortex on both sides of the rice grain is ground first,and the abdomen and back of the rice grain are difficult to grind; the surface roughness increases first and then decreases with the bron degree;Aleurone layer and endosperm cell structure,as the decreases of bran degrees,are milled layer by layer; the whiteness,permeability,fine whiteness and L value of the sample are gradually increased,and the a value and b value are gradually reduced.

To reduce the delamination of mango juice beverage during processing and storage，improve product stability and shelf life quality，the single factor experiment，sensory evaluation and stability analysis were carried out to study the stability of five kinds of hydrophilic-colloid，such as xanthan gum，pectin，soybean polysaccharide，sodium carboxymethyl cellulose (CMC-Na)，gellan gum when used in mango juice drink.Xanthan gum and CMC-Na were further selected for the optimized combination experiment.The results showed that the stability of 0.7 g/kg xanthan gum and 1.8 g/kg CMC-Na was the optimum addition.

This paper reviews the development trend and prospect of sports nutrition market，as well as the research advance and functions of soy peptide，wheat peptide and collagen peptide in sports nutrition.The functions mainly include offering the required protein and essential amino-acid (EAA)，relieving fatigue，repairing of exercise-induced muscle damage，promoting fat metabolism，elevating athletic ability and so on.The paper mainly describes the molecular weight distribution，essential amino acid composition and function of different peptides in sports performance which will provide some references and theoretical support for the application and development of sports nutrition products.

Global aging is a major trend of social development and it’s also a major challenge that people face.Due to the physiological factors such as organ dysfunction，cell and muscle attenuation，anabolic metabolism less than catabolic metabolism，the elderly are easier to have diet dysfunction，muscular attenuation，digestion，malnutrition and other health problems.Through the investigation，it was found that products for elders in Chinese market were limited and the nutrients were not comprehensive，moreover，most of the products could not meet the dietary nutrition needed for elderly consumers.This review investigated the existing problems and challenges of the food for elders in the current market based on the current health status of elders in China.This review further summarized formula design and key technology of food for elders，in order to provide technical support and advice for designing-foods that could meet the nutritional needs of aging diet.