Article
Engineering, Chemical
Sitong Lai, Jinlong Liu, Yanqing Zhang, Yuanmeng Wang, Guang Li, Qingliang Cui
Summary: The particle size of wheat bran has a significant impact on the quality of reconstituted wholewheat flour and its products. Larger particle sizes of wheat bran can improve moisture absorption of wholewheat flour and the stickiness of cooked noodles, but excessive grinding can reduce parameters such as pasting viscosity and hardness.
Article
Chemistry, Applied
Hong Chen, Duo Chen, Lianhua He, Tao Wang, Hui Lu, Fan Yang, Fei Deng, Yong Chen, Youfeng Tao, Min Li, Guiyong Li, Wanjun Ren
Summary: The study found that the taste quality of indica rice varieties is influenced by factors such as amylose and protein content, viscosity characteristics, etc. Chemical composition, RVA, and taste analyzer methods can effectively evaluate taste quality and help in early selection of high-quality rice varieties.
Article
Food Science & Technology
Mengdi Cai, Chunxia Shen, Yuhui Li, Shuangli Xiong, Feng Li
Summary: This study compared the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs). Results showed that SDWWNs had significantly lower cooking loss. The texture properties and protein secondary structure of SDWWNs were improved, and they exhibited higher antioxidant activity. The estimated glycemic index (eGI) of SDWWNs was significantly lower than that of CDWWNs and DWNs.
Article
Food Science & Technology
Xiaoxuan Jin, Suyun Lin, Jing Gao, Yong Wang, Jian Ying, Zhizhong Dong, Weibiao Zhou
Summary: The study found that superfine grinding can improve the sensory quality of bran-enriched noodles, but may not necessarily improve all aspects. As the amount of bran added increases, the quality of the noodles decreases. Noodles with 20% bran addition had the best taste and texture.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Jing Hong, Di An, Mansheng Wang, Chong Liu, Roman Buckow, Limin Li, Xueling Zheng, Ke Bian
Summary: This study found that adding BS in the noodle-making process has effects on the physicochemical or edible quality of dough sheet and noodle samples, mainly enhancing the formation and aggregation of gluten network, and increasing cooking yield.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Ann-Christin Boettcher, Dennis Beusen, Arne Lueddecke, Achim Overbeck, Carsten Schilde, Arno Kwade
Summary: This paper discusses the prediction and characterization of breakage in fine grinding processes. It introduces a new breakage tester based on a rigidly-mounted roll mill. The study focuses on the investigation of progressive stress events in fine particle breakage testing, and finds that previous stressing affects the shape of resulting particle size distribution and particle strength.
MINERALS ENGINEERING
(2022)
Article
Food Science & Technology
Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub
Summary: This study explores the potential role of sorghum in mitigating type 2 diabetes. The glycemic index (GI) of muffins made using sorghum flour of different particle sizes was tested and compared to other grain flours. The results show that sorghum flour with an intermediate particle size has the lowest GI, suggesting its potential as a healthy ingredient in food products.
Article
Food Science & Technology
Jun-Jie Xing, Ju-Yuan Qiao, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Summary: Resting under ultrasonic treatment shortened the time needed to reach the maximum breaking force and extensibility of whole wheat dough sheets, while promoting moisture redistribution. Ultrasonic treatment also increased the gluten macropolymer content of whole wheat dough, improving its extensibility and the texture properties of noodles.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Waleed H. Hassoon, Dariusz Dziki, Antoni Mis, Beata Biernacka
Summary: Reducing the moisture content in wheat grains made the grinding process more effective, resulting in a decrease in average particle size of the ground material. Lowering the grain moisture led to about a twofold decrease in the required grinding energy, and the flour obtained from dried grains showed higher water absorption and dough stability during mixing.
Article
Food Science & Technology
Feng Wang, Huimei Chao, Zhihan Xu, Yi Wu, Luqian Sun, Naifu Wang
Summary: This study investigated the properties of whole wheat flour (WWF) prepared by blending different bran samples from white and red winter wheat varieties. The results showed that brans from red wheat varieties had higher total phenolic contents than those from white wheat varieties. Mixolab analysis revealed significant relationships between bran ash, starch, and insoluble dietary fiber (IDF) contents and the mixing and pasting properties of WWF dough. In terms of noodle quality, bran protein content showed a positive correlation with tensile strength, elongation distance, springiness, and resilience of cooked noodles, while bran IDF content was positively related to the hardness of cooked whole-wheat noodles.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yifei Du, Wen Li, Alfred Mugambi Mariga, Yong Fang, Xinyang Sun, Qiuhui Hu, Fei Pei
Summary: In this study, it was found that the addition of Aap significantly improved the quality of whole wheat dough, solving the problems of poor viscoelasticity and low quality. The application of Aap provided a theoretical basis and research ideas for the development of high-quality whole wheat food.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Analytical
Dariusz Buchczik, Sebastian Budzan, Oliwia Krauze, Roman Wyzgolik
Summary: This research aims to develop computer vision and thermovision techniques for on-site estimation of moisture content in copper ore, and study the influence of particle size on the results of moisture estimation. The results suggest that median-intensity vision images reflect copper ore moisture monotonically in the range of 0.5-5%. Suitable models were identified and cross-validated. In contrast, thermograms should be processed with computer vision algorithms instead of simply analyzing their mean temperature.
Article
Food Science & Technology
Secil Turksoy, Demet Onar
Summary: This study accurately detected the gluten quality of whole wheat flour without a refining process using a novel and non-destructive chemometric technique called GlutoPeak. The correlations between GlutoPeak indices and other conventional wheat quality parameters were evaluated and the results showed that MT and PM GlutoPeak indices are powerful parameters for discriminating the gluten strengths of whole wheat flour samples. The GlutoPeak test is a powerful and reliable tool for predicting wheat quality.
Article
Food Science & Technology
Samson A. Oyeyinka, Adetutu A. Adepegba, Toyin T. Oyetunde, Adewumi T. Oyeyinka, Abiola F. Olaniran, Yetunde M. Iranloye, Omotola F. Olagunju, Marena Manley, Eugenie Kayitesi, Patrick B. Njobeh
Summary: The study demonstrated that pasta made from fractionated whole-grain wheat flour enriched with Bambara groundnut showed improved nutritional value and sensory properties, with potential to enhance overall acceptability ratings.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Geochemistry & Geophysics
Guangsheng Zeng, Yangge Zhu, Wei Chen
Summary: In recent years, there has been a growing interest in applying rheology to the grinding and flotation treatment of finely disseminated ores. Slurry rheology, which is the comprehensive effect of inter-particle interactions, has the potential to play a significant role in interpreting the flowing and deforming phenomena in mineral processing. However, the influential mechanism of rheology in mineral grinding and flotation has not been fully determined, making it difficult to discover the underlying mechanism for enhancing processing efficiency. This paper reviews the current application and importance of rheology in fine mineral processing and proposes potential research directions in the field.
