明星从这里升起——记省级先进企业湖北精华麦面集团

当许多企业被市场疲软、资金短缺、商品积压严重困扰的时候，在枣阳市涌现出了一个商品无包袱、资金无沉淀、经营无利息、经济效益大幅度增长的明星企业——湖北精华麦面集团。该集团长期坚持质量第一、信誉至上的指导思想，凭着产品质量过硬，而赢得了市场，赢得了效益。1997年他们共完成粮食产品加工总量8．974万吨，销售收入1．6704亿元，

面企粮源加工成本趋降 面粉市场购销“量缓价跌”

自5月以来国内面粉市场购销呈现"量缓价跌"格局,面粉加工企业开工率同比偏低;新小麦价低加之陈小麦行情转弱使得面企成本压力明显缓解。预计三季度在面粉市场需求逐步好转及原粮成本高企等因素影响下,国内面粉市场购销"量价"将好转。

Study on Food-making Quality of Strong-gluten Wheat Varieties from Lime Concretion Black Soil Area in the Huanghuai Wheat Region

In this study, 13 strong-gluten wheat varieties screened by the Key Project of Modern Agricultural Industry Technology System ＂Study on Industrial Technology for Strong-gluten Wheat from Lime Concretion Black Soil Area in the Huanghuai Wheat Region＂ were used as experimental materials to investigate their bread-making quality, noodle-making quality and other related characteristics. The results showed that more than half of the wheat varieties had better bread-making quality; the bread made from wheat with longer dough mixing time than 3.0 min had better texture, lighter color, and better taste. All these 13 strong-gluten wheat varieties showed good noodle-making quality in color, appearance, smoothness and taste; the differences between varieties were mainly found in palatability and viscoelasticity. Jimai 20, Xinong 979, Zhengmai 7698, Ji＇nan 17 and Zhengmai 9023 exhibited excellent bread-making quality; Zhengmai 366, Jimai 20 and Xinong 979 displayed excellent noodle-making quality. Fresh dough sheets made from Zhengmai 366, Jimai 20 and Xinong 979 exhibited slight color variation within 24 h and high peak starch paste viscosity; dry and cooked noodles made from Zhengmai 366, Jimai 20 and Xinong 979 had good quality.

An Econometric Analysis on the Effect of Climate Change on Wheat Cropping Area in China

[Objective] This study aimed to explore the impact of climate change on wheat cropping by using province-specific historical data during 1996-2007. [Method] We established a panel data econometric model with lagged wheat cropping area and province-specific fixed-effects model to control the unobserved factors. [Result] The results showed that the temperature positively affects wheat cropping area, while precipitation does not have such impact. [Conclusion] The study provided empirical evidence for analysis of the determinants of wheat cropping area in China.

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

An Analysis on Utilization of Wheat Varieties in Henan Province

The new wheat varieties with more than 6.67x104 hm2 of planting area in Henan Province during 2007-2017 were analyzed. The results showed that in the past eleven years, there were total 43 varieties from 23 breeding units of which the annual planting areas were more than 6.67x104 hm2. Among them, the annual planting areas of 13 varieties from 7 breeding units exceeded 3.33x10 hm2. The total cultivation area of 43 wheat varieties accounted for about 80% of the total wheat cultivation area in Henan in that year. Most of the varieties come from provincial universities and research institutes and municipal agricultural academies, Zhengmai 9023 was the spring wheat variety that had the largest annual and accu- mulated cultivation area, and Aikang 58 was the semi-winter wheat cultivar with the largest annual and accumulated planting area. Semi-winter varieties were the domi- nator. Among the wheat varieties planted in large area in Henan Province, medium- gluten and state-approved varieties are dominant; and provincial and municipal academies are the breeders of the major wheat cultivars in Henan.

搅团

早先,家乡湟水谷地小麦产量低,种植数量少,粮食作物则以产量较高的青稞为主,也有少量的大麦,山地里还种植一些荞麦、谷子等。上世纪60年代中期,家乡推广了产量较高的小麦优良品种阿勃,其后粮食作物则以小麦为主。后来还推广了小麦和包谷套种的＂带状田＂,进一步提高了粮食作物的单位面积产量。

巴乍磨古

“巴乍磨古”是藏语，意即麦面汤圆，是当地藏民“生活美满”的代名词。如熟人相遇，可问：“今天吃什么？”对方笑答：“巴乍磨古!”意即“吃最好的”。巴乍磨古成品素香盈口，甜辣交融，风味独特。

Relationship of 2 100-2 300 nm Spectral Characteristics of Wheat Canopy to Leaf Area Index and Leaf N as Affected by Leaf Water Content

The effects of leaf water status in a wheat canopy on the accuracy of estimating leaf area index (LAI) and N were determined in this study using extracted spectral characteristics in the 2 000-2 300 nm region of the short wave infrared (SWI) band. A newly defined spectral index, relative adsorptive index in the 2000-2300 nm region (RAI2000-2300), which can be calculated by RAI2000-2300 = (R2224 - R2054) (R2224 + R2054)-1 with R being the reflectance at 2224 or 2054 nm, was utilized. This spectral index, RAI2000-2300, was significantly correlated (P < 0.01) with green LAI and leaf N concentration and proved to be potentially valuable for monitoring plant green LAI and leaf N at the field canopy scale. Moreover, plant LAI could be monitored more easily and more successfully than plant leaf N. The study also showed that leaf water had a strong masking effect on the 2 000-2 300 nm spectral characteristics and both the coefficient between RAI2000-2300 and green LAI and that between RAI2000-2300 and leaf N content decreased as leaf water content increased.

文摘

轻金属的表面工程 T. Bell, A. Bloyce, J. Lanagan表面工程P.3-9,上海交通大学山版社1989.译自Proc. of Conference Oll"Heal Treatment and Surface Engineering" Edited by G.Kr-

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage--for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera .4spergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Tsl and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Tsl, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6, a retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Tsl,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification （16S rRNA gene sequencing） approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

Using Wheat Futures to Stabilize the Cost of Raw Material in Bakery Sector

The article presents the example of using relations between the price of wheat flour sold by the milling companies and the price of wheat futures listed on the FOREX market to protect the companies from bakery sector against adverse price movements of raw material--wheat flour. The paper aims to present a method which can help to reduce risk of changes wheat flour price in the market by using wheat futures traded at FOREX market. For the analysis authors used weekly data since January 2006 until October 2010 about wheat flour price, wheat grain price, wheat futures prices, quotes a currency pair USD/PLN. Wheat flour prices came from studies of the Department of Agricultural Markets, Ministry of Agriculture, and Rural Development in Poland and represented the average sales price of wheat flour by milling companies. Information about wheat futures and quotes a currency pair USD/PLN reflects the actual trading of the FOREX market. Authors used statistical analysis tool for determining the strength of the relationship between the price of wheat flour and the wheat price on the domestic market and the wheat futures price. The correlation coefficient between them was 0.763. For further test authors used seven different options that use future contracts to reduce fluctuations in the flour price which can be used in bakery businesses. These results of research show that someone can effectively use wheat futures contracts listed on the FOREX market to protect the bakery business against adverse movements of wheat flour prices. Application in practice chosen strategies can allow bakery companies to achieve cost advantages by reducing the adverse changes in the wheat flour prices. Chosen strategies are more efficient if the prices of flour in the domestic market are rising. If prices drop down, the effectiveness of using wheat futures contracts was lower. It should be noted that wheat futures contracts are a good tool to achieve cost advantages in the bakery industry, especially when the wheat flour prices are increased on the domestic market.

The Effect of Infestation by the Confused Flour Beetle （Tribolium Confusum Duv.） on Specifications of Wheat Flour

The objective of this research is to investigate the impact of infestation by the confused flour beetle Tribolium confusum on the specification of flour and its product. The results of this work showed that infestation by the confused flour beetle with 5 pairs of adult stage and its progeny within 3 months period may cause high deterioration and damaged of the flour specification. The people in lraq get their flour from some official and non-official mills which they produce not so good quality of this flour in addition to which it contains some times an infestation with the two species of the flour beetles T. castaneum and T. confusum, when people do not use this quantity as quickly as possible during this period of storage, the beetles will be increased in numbers and make the flour unacceptable for any kind of pastes or bread. The infestation by this beetle causes great pollution to the flour by the ecdysial of larvae and a bad smell that it leaves on the flour and all its products.

Sensory and Organoleptic Characteristic, Zinc and Iron Content of Fortified Chips from Cassava Flour

Iron fortification can cause several biophysicochemical modifications. Those depend on many factors, such as iron fortificant and the food carrier. There were four groups of chips： 1） non-fortified wheat flour chips （K1）; 2） non-fortified cassava flour chips （K2）; 3） fortified cassava flour chips, each with ZnSO4 30 ppm and NaFe EDTA （K3） 30 ppm and 4） fortified cassava flour chips, each with ZnSO4 50 ppm and NaFe EDTA （K4） 50 ppm. The chips were evaluated for sensory characteristic （color, taste, flavor, and texture）, organoleptic characteristics tested by preference test, as well as zinc and iron contents. Zinc and iron contents were analyzed by Atomic Absorption Spectophotometric method. The results showed that both fortificants did not affect the sensory characteristic of cassava flour chips. The preference test showed that color, taste, and flavor of Kl chips as a control, were mostly liked, but there was no significant difference preference of texture. Moreover, preference test using K2 as control showed that color of K3 was mostly liked, but there was no significant difference preference of taste, flavor and texture. Fortification can increase the contents of zinc and iron in cassava flour chips. The panelist can accept the fortified cassava chips as well as wheat flour chip, as a consequence, both can be a potential way to combat the iron deficiency anemia.

Detection of Total Phenols, Essential and Toxic Elements in Latvian Whole Grain Bread

A survey was carried out with the aim of assessing the level of the total phenolic compounds （TPC）, essential （Na, K, Ca, Mg, Cu, Zn） and toxic （Cd and Pb） elements in 10 Latvian whole grain rye and/or wheat flour bread samples, obtained from the local market. The quantities of the TPC were determined by spectrophotometry. Mineral content was determined by flame photometry, flame atom absorption spectrometry （FAAS） and electrothermal atomic absorption spectrometry （ETAA） after wet digestion in concentrated HNO3. The values were comparable to the literature data. The average content in all the samples was （on a basis of weight of the product） 547 ± 28 mg/100 g for Na; 280 ±20 mg/100 g for K; 32 ± 2 mg/100 g for Ca; 88 ±5 mg/100 g for Mg; 0.49 ± 0.09 mg/100 g for Cu; 1.6 ±0.2 mg/100 g for Zn. Both Pb and Cd were determined below the limit of detection （LOD 5 0.10 mg/100 g）. The LOD values were determined for each element. The TPC content in defatted samples was slightly lower than the non-defatted ones, showing the dependence on the sample preparation. The calculated average levels of the elements were compared with the maximum levels recommended or regulated by the national legislation.

The Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye Flour

This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis （PCA） was used on Fourier transform-infrared （FT-IR） spectra in the 1,200-800 cm1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.

Convective heat and mass transfer effects in three-dimensional flow of Maxwell fluid over a stretching surface with heat source

Heat and mass transfer effects in three-dimensional flow of Maxwell fluid over a stretching surface were addressed.Analysis was performed in the presence of internal heat generation/absorption. Concentration and thermal buoyancy effects were accounted. Convective boundary conditions for heat and mass transfer analysis were explored. Series solutions of the resulting problem were developed. Effects of mixed convection, internal heat generation/absorption parameter and Biot numbers on the dimensionless velocity, temperature and concentration distributions were illustrated graphically. Numerical values of local Nusselt and Sherwood numbers were obtained and analyzed for all the physical parameters. It is found that both thermal and concentration boundary layer thicknesses are decreasing functions of stretching ratio. Variations of mixed convection parameter and concentration buoyancy parameter on the velocity profiles and associated boundary layer thicknesses are enhanced. Velocity profiles and temperature increase in the case of internal heat generation while they reduce for heat absorption. Heat transfer Biot number increases the thermal boundary layer thickness and temperature. Also concentration and its associated boundary layer are enhanced with an increase in mass transfer Biot number. The local Nusselt and Sherwood numbers have quite similar behaviors for increasing values of mixed convection parameter, concentration buoyancy parameter and Deborah number.

Early Stage above Ground Interaction in Wheat-Jatropha Agrisilviculture System

Experiments were conducted to analyze the initial tree crop interaction between Jatropha curcas and wheat by planting the perennial component in East-West orientation with 8-2 m distance and wheat as intercrop at National Research Centre for Agroforestry （NRCAF）, Jhansi during July, 2007 to April, 2009. During planting of Jatropha the interaction to wheat was non-significant and influence of orientation is also nil. Eighteen months after plating Jatropha had attained the mean height of 124.56 cm, collar diameter of 6.37 cm, number of branches of 11.25, canopy diameter of 98.5 cm and yielded 18.5 g seeds per plant. During 18 MAP also observations revealed the non-significant influence of Jatropha on wheat. Observations also indicated the progress in wheat growth and yield attributes with the increase of distances from tree base and it follow the order of 0.5 m〈1.0 m〈2.0 m〈3.0, 4.0 m and open. Nearly, 62% and 14% yield loss in wheat grain was observed at 0.5 m and lm distance from the tree base respectively compare with open. Comparison ofwheat-Jatropha agrisilviculture system and sole wheat cropping indicated the net grain yield reduction up to 13.5% by agrisilviculture system. The comparison of wheat and straw yields between the two years clearly indicating that the system and sole cropping have not much differed while the influence of climatic factor is witnessed by the variation of yields over years. It revealed that the initial above ground interaction between Jatropha and wheat was due to the space that can be managed by the pruning of branches which is a recommended cultural practice of Jatropha.