Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.

Comparison of Existing Legal Assessment Values for Heavy Metal Deposition in Western Europe and Calculation of Assessment Values for Luxembourg

The protection against eco- and human-toxicological impairments caused by atmospheric deposition of heavy metals requires legally defined assessment values. Since such values are missing for Luxembourg, the aim of this investigation was to evaluate different approaches to derive assessment values for the regulation of heavy metals that are in accordance with scientific and legal standards. To this end, assessment values for heavy metals were derived from the compilation of respective values implemented in European countries. In addition, (1) precipitation-related assessment values for the protection of soil for Cr, Zn, and Cu and (2) precautionary assessment values (critical loads for Cr, Zn, and Cu, as well as As, Cd, Ni, and Pb) for the protection of human health and ecosystems were calculated. The calculation of the regionally differentiated precipitation-related assessment values resulted in ranges of 17–272 g Cu ha−1 a−1, 167–2672 g Zn ha−1 a−1 and 17–272 g Crtotal ha−1 a−1. The critical loads for drinking water protection vary in the ranges from 1.23 to 2.14 g Cd ha−1 a−1, from 4.05 to 8.63 g Pb ha−1 a−1, from 2.6 to 5.9 g As ha−1 a−1, from 258 to 564 g Cu ha−1 a−1, from 1292 to 2944 g Zn ha−1 a−1, and from 12.9 to 29.9 g Crtotal ha−1 a−1. Ecosystems are significantly more sensitive to Pb, Cu, and Zn inputs than humans. For As and Cr, humans react much more sensitively than ecosystems. For Cd, the critical loads for drinking water, ecosystems, and wheat products are about the same.

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

Association of Polyphenol Oxidase Activities with Molecular Markers and Yellow Rust Resistance in Diverse Bread Wheat Genotypes

Polyphenol Oxidase (PPO) catalyses the undesirable browning of wheat products which is of significant concern in consumer acceptance perspectives. Another important yield-limiting cause for wheat crops is wheat rust (e.g., yellow rust), a source of great economic loss worldwide. The purpose of the current research was to screen conventional and synthetic bread wheat genotypes for their PPO activity and yellow rust resistance. Different genotypes differed significantly in total PPO activity and in their activities against different substrates (L-DOPA and Catechol). The synthetically derived bread wheat genotypes 1-279, showed the lowest (39.2 units/min/g) cumulative PPO activity. Ten genotypes each with the highest and lowest PPO activities were selected for testing their association with seven reported molecular markers. Intriguingly the PPO markers reported in literature could not clearly differentiate between contrasting cultivars. Association with yellow rust resistance was also investigated. Interestingly, the rust-resistant genotypes, including 1-263, Ch-43, 1-57 and Emat (all synthetic-derived), exhibited low PPO activity. The current study underpins that there is a need to search for more reliable PPO markers and to further validate association of low PPO activity with yellow rust.

Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds

The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

Impacts of lockdown on dietary patterns among youths in China: the COVID-19 Impact on Lifestyle Change Survey

Objective: To assess changes in dietary patterns among youths in China after COVID-19 lockdown. Design: This study was based on the COVID-19 Impact on Lifestyle Change Survey (COINLICS), a national retrospective survey established in early May 2020. The questionnaire was distributed through social media platforms. The sociodemographic information and routine dietary patterns before and after lockdown of participants were investigated. t tests and χ2 tests were used to compare the differences in consumption patterns of twelve major food groups and beverages between sex and across educational levels before and after lockdown. Factor analysis was employed to obtain the main dietary patterns. Settings: China. Participants: A total of 10 082 youths. Results: A significant decrease was observed in the average weekly frequency of rice intake, while significant increases were observed in the frequency of intake of wheat products, other staple foods, fish, eggs, fresh vegetables, preserved vegetables, fresh fruit and dairy products (all P values < 0·01). Heterogeneities of average weekly frequency existed between sex and across educational levels to different extents. The three main dietary patterns derived were loaded most heavily on dairy products, rice and wheat products, separately; the rice pattern became more dominant than the wheat products pattern after lockdown. The frequency of sugar-sweetened beverage consumption had decreased, while the frequency of other beverages had increased. Conclusions: Our timely survey would inform policymakers and health professionals of these significant changes in youths’ dietary patterns after lockdown, with heterogeneities observed to different extents between sex and across educational levels, for better policy-making and public health practice.