Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.E...Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.展开更多
The preliminary results of this laboratory (unpublished) indicate that the nutritional value of whole wheat hay (wheat hay, for short) is very high, and the milk stage is the best period of wheat hay harvest. In this ...The preliminary results of this laboratory (unpublished) indicate that the nutritional value of whole wheat hay (wheat hay, for short) is very high, and the milk stage is the best period of wheat hay harvest. In this study, we investigated the feeding effect and economic benefits using wheat hay instead of alfalfa diet for dairy cows under the condition of the same energy and crude protein levels. Three types of diets were used: alfalfa diet, wheat hay diet and alfalfa + wheat hay diet. The results showed that the dry matter digestibility of alfalfa diet and alfalfa + wheat hay diet did not differ significantly (P > 0.1), but was significantly higher than that of wheat hay diet (P < 0.05). The wheat hay diet could produce more propionic acid and ammonia nitrogen (P < 0.05) in the rumen, and reduce the ratio of acetic/propionic and nitrogen utilization. There was no significant difference in milk production among the three diets (P > 0.1). There was no significant difference in milk somatic cell count and body condition score among the three groups (P > 0.1). The wheat hay diet could significantly increase milk protein and lactose (P contents of interleukin-6 in cows fed alfalfa diet and alfalfa + wheat diet were significantly higher than that in cows fed wheat hay diet (P < 0.05). There was no significant difference in interleukinm-6 between in cows fed alfalfa diet and alfalfa + wheat diet (P > 0.05). The use of wheat hay to replace imported alfalfa in whole or in part could save feed costs. Full substitution of alfalfa with wheat hay could have a daily economic benefit of 13.74 yuan.展开更多
As a daily food for billions of people for thousands of years,whole grain is rich in phenolic compounds and may have huge potentials to provide natural antioxidants.Herein,owing to the significant biomedical potential...As a daily food for billions of people for thousands of years,whole grain is rich in phenolic compounds and may have huge potentials to provide natural antioxidants.Herein,owing to the significant biomedical potential,the effect of whole wheat flour solution as antioxidant wound coating for enhanced wound healing has been studied.The results show that the low concentration of whole wheat flour solutions have good biocompatibility and can scavenge radical and intracellular ROS in vitro,accelerating tissue remodeling in vivo to promote wound healing.This kind of whole wheat flour solution has great potential application for cutaneous wound repair.展开更多
Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fo...Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced.BC and PH powders or their mixtures at different ratios(3:1,1:1,1:3)were used to fortify the dough mix at a substitution level of 16.67%based on the whole wheat flour content.The physical,textural,sensory,and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.Results:The weight,colour,textural properties,and thickness of the crackers varied with the addition of different ratios of BC and PH powders.The incorporation of BC/PH at ratio(3:1)showed no negative effect on sensory properties.The crackers thus produced possessed higher protein,fat,calcium,phosphorus,sodium,and cholesterol but lower carbohydrate,sugar,fibre,and energy value than the control crackers without fortification.The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid.Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images.In scanning electron microscopy-energy dispersive X-ray spectroscopic(SEM-EDX)analysis,the crackers fortified with BC/PH at ratio(3:1)had higher calcium and phosphorus contents and intensity than the control.Conclusions:This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.展开更多
基金the USDA National Institute of Food and Agriculture Hatch project KS17HA1008USDA Agricultural Research Service Cooperative Agreement 58-3020-9-017.
文摘Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.
文摘The preliminary results of this laboratory (unpublished) indicate that the nutritional value of whole wheat hay (wheat hay, for short) is very high, and the milk stage is the best period of wheat hay harvest. In this study, we investigated the feeding effect and economic benefits using wheat hay instead of alfalfa diet for dairy cows under the condition of the same energy and crude protein levels. Three types of diets were used: alfalfa diet, wheat hay diet and alfalfa + wheat hay diet. The results showed that the dry matter digestibility of alfalfa diet and alfalfa + wheat hay diet did not differ significantly (P > 0.1), but was significantly higher than that of wheat hay diet (P < 0.05). The wheat hay diet could produce more propionic acid and ammonia nitrogen (P < 0.05) in the rumen, and reduce the ratio of acetic/propionic and nitrogen utilization. There was no significant difference in milk production among the three diets (P > 0.1). There was no significant difference in milk somatic cell count and body condition score among the three groups (P > 0.1). The wheat hay diet could significantly increase milk protein and lactose (P contents of interleukin-6 in cows fed alfalfa diet and alfalfa + wheat diet were significantly higher than that in cows fed wheat hay diet (P < 0.05). There was no significant difference in interleukinm-6 between in cows fed alfalfa diet and alfalfa + wheat diet (P > 0.05). The use of wheat hay to replace imported alfalfa in whole or in part could save feed costs. Full substitution of alfalfa with wheat hay could have a daily economic benefit of 13.74 yuan.
基金financial support from National Science and Technology Major Project of the Ministry of Science and Technology of China(No.2018ZX10301402)International Cooperation and Exchange of the National Natural Science Foundation of China(No.51820105004)+2 种基金Guangdong Innovative and Entrepreneurial Research Team Program(Nos.2013S086 and 2016ZT06S029)Science and Technology Program of Guangzhou(No.201707010094),Science and Technology Planning Project of Shenzhen(No.JCYJ20170307141438157)the Fundamental Research Funds for the Central Universities(No.18lgpy58)。
文摘As a daily food for billions of people for thousands of years,whole grain is rich in phenolic compounds and may have huge potentials to provide natural antioxidants.Herein,owing to the significant biomedical potential,the effect of whole wheat flour solution as antioxidant wound coating for enhanced wound healing has been studied.The results show that the low concentration of whole wheat flour solutions have good biocompatibility and can scavenge radical and intracellular ROS in vitro,accelerating tissue remodeling in vivo to promote wound healing.This kind of whole wheat flour solution has great potential application for cutaneous wound repair.
基金This research was supported by the Higher Education Research Promotion and Thailand’s Education Hub for Southern Region of ASEAN Countries Project Offi ce of the Higher Education Commission and the Graduate School,Prince of Songkla University.
文摘Objectives:This study aimed to develop whole wheat crackers fortified with biocalcium(BC)and protein hydrolysate(PH)powders from salmon frame at varying substitution levels.Materials and Methods:Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced.BC and PH powders or their mixtures at different ratios(3:1,1:1,1:3)were used to fortify the dough mix at a substitution level of 16.67%based on the whole wheat flour content.The physical,textural,sensory,and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.Results:The weight,colour,textural properties,and thickness of the crackers varied with the addition of different ratios of BC and PH powders.The incorporation of BC/PH at ratio(3:1)showed no negative effect on sensory properties.The crackers thus produced possessed higher protein,fat,calcium,phosphorus,sodium,and cholesterol but lower carbohydrate,sugar,fibre,and energy value than the control crackers without fortification.The crackers contained 0.026-0.045 mg/100 g polyunsaturated fatty acid.Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images.In scanning electron microscopy-energy dispersive X-ray spectroscopic(SEM-EDX)analysis,the crackers fortified with BC/PH at ratio(3:1)had higher calcium and phosphorus contents and intensity than the control.Conclusions:This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.
