Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation

Energy-Dependent Particle Size Distribution Models for Multi-Disc Mill

Comminution is important in the processing of biological materials, such as cereal grains, wood biomass, and food waste. The most popular biomaterial grinders are hammer and roller mills. However, the grinders with great potential in the processing of biomass are mills that use cutting, e.g., disc mills. When it comes to single-disc and multi-disc grinders, there are not many studies describing the relationships between energy, motion, material, and processing or describing the effect of grinding, meaning the size distribution of a product. The relationship between the energy and size reduction ratio of disc-type grinder designs has also not been sufficiently explored. The purpose of this paper was to develop models for the particle size distribution of the ground product in multi-disc mills depending on the variable process parameters, i.e., disc rotational velocity and, consequently, power consumption, and the relationship between the grinding energy and the shape of graining curves, which would help predict the product size reduction ratio for these machines. The experiment was performed using a five-disc mill, assuming the angular velocity of the grinder discs was variable. Power consumption, product particle size, and specific comminution energy were recorded during the tests. The Rosin-Rammler-Sperling-Bennet (RRSB) distribution curves were established for the ground samples, and the relationships between distribution coefficients and the average angular velocity of grinder discs, power consumption, and specific comminution energy were determined. The tests showed that the specific comminution energy increases as the size reduction ratio increases. It was also demonstrated that the RRSB distribution coefficients could be represented by the functions of angular velocities, power consumption, and specific comminution energy. The developed models will be a source of information for numerical modelling of comminution processes.

Genetic analysis of salinity tolerance in wheat (Triticum aestivum L.)

Understanding the genetics of salt tolerance is of utmost need to combat the rising prevalence of soil salinity through employing tolerant cultivars. The current study was carried out to investigate the quantitative genetic basis of agronomical and physiological-related traits of salinity-stressed plants using seven generations (parental cultivars, F₁, F₂, F₃, BC₁, and BC₂) of wheat grown in the field under normal and saline conditions. The combined analysis of variance showed highly significant effects of salinity and genotypes (generations) on all the traits. The scaling tests did not support the three-parameter model (additive-dominance model); hence, the six-parameter model was used to assess the genetic effects governing the traits in this study. The epistatic gene effects were crucial, as were additive and dominance gene effects for plant height, K/Na, and yield in salinity stress conditions. The highest heritability was observed for total chlorophyll, carotenoid, SPAD chlorophyll, and K/Na ratio in saline conditions. The additive genetic variance was more important than the dominance variance for grain weight, K, K/Na in salinity conditions. The findings of the current study may have important implications in the quantitative genetics of salinity tolerance and the development of cultivars tolerant to salinity in wheat.

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.

Crop-livestock integration practices, knowledge, and attitudes among smallholder farmers: Hedging against climate change-induced shocks in semi-arid Zimbabwe

Domestic and international crops and livestock trade remain fragile among Zimbabwean smallholder farmers. Commercial crop-livestock integration in climate change vulnerable areas is low and sparsely documented. Practice, knowledge, and attitude indicators influencing participation of smallholder farmers in crop-livestock integrated platforms as a hedge against climate change-induced risks and uncertainties were assessed. A survey with 240 farmers in Insiza district, Matabeleland province, Zimbabwe was conducted. A modified knowledge, attitude, and perception framework was used to analyze data from six wards supported by World Vision through supplementary livelihood programs on crop-livestock integration. Conventional crop-livestock (63%), mixed crops-livestock (25%), and traditional grains-livestock (12%) options were dominant. There was a thin presence of stakeholders with a limited number of local buyers, contracting companies, and agro-dealers who participate on these platforms. Farmers have the knowledge, positive attitude, and motivated perceptions about the potential of traditional grains-livestock mechanisms to reduce climate change welfare compromising factors. Unbalanced policies, limited financing, and uncompetitive marketing channels limit the uptake of this option. Traditional grains-livestock alternatives should be supported in semi-arid environments to reduce food, income, and nutrition insecurity. Public-private partnerships should establish value addition systems to increase the market size of traditional grains-livestock products and enhance commercialization.

Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour

This study investigated the effects of different yerba mate (YM) proportions (1.5, 2.5, and 4.5 g YM/100 g whole wheat flour (WWF) and particle sizes (245, 415.5, and 623.9 µm) on dough rheological properties, antioxidant activity, and bread characteristics. The addition of YM leaves led to a possible interaction between its phenolic compounds and the gluten network within the dough, without negative effects on dough formation. However, the larger YM particle size (623.9 µm) caused a weakening of the protein network, resulting in lower quality product compared to the other samples. Improved bread quality was found when the YM leaves were added at 2.5 g YM/100 g WWF. The total amount of phenolic compounds and the antioxidant activity increased as the proportion of YM increased in both flour and bread. Moreover, the phenolic compounds in 2.5 g YM/100 g WWF breads were stable during baking, showing no significant losses in the amount of phenolic compounds and antioxidant activity. These results suggest the YM can be successfully incorporated into baked product, improving its functional characteristics. PRACTICAL APPLICATION: This study evaluates the technological quality of bakery product made by incorporating yerba mate leaves in whole wheat flour. The results will contribute to the production of a bread with greater functional properties due to the presence of polyphenols and phytochemicals.

Selected Aspects and Determinants of the Slovak Agro-Food Companies' Innovativeness

Sustainability and innovation are key elements of the economic growth and productivity in the contemporary era. The willingness, ability, and capacity to innovate is a strategic tool for the Slovak agro-food companies that want to maintain and/or to improve their market. The aim of this paper is to discuss the selected aspects and determinants of innovative performance of the Slovak agro-food companies and point out key areas and types in innovations, problems influencing their implementation, and assessing their success. The issue of innovation and the “new” role of the agro-food sector have become crucial in the context of transition of the Slovak economy toward more sustainable approaches. Therefore they have become important topics of both scientific research and policy agendas. Using a case study method, a questionnaire survey among 99 agro-food companies in Slovakia was carried out to obtain empirical data about the way how they manage, implement and evaluate the innovations. The study outlined the selected aspects and key determinants which affect the motivation of agro-food companies to innovate as well as selected factors influencing the processes of implementation and management of innovation. The research findings also point out that substantial changes will be required in regulation and support of innovations in the agro-food sector in Slovakia. The study could contribute to help the agro-food companies' managers to improve the innovation activities and competitiveness of their companies, and it would be also helpful for public administration in the development of policies and instruments supporting innovations in the agro-food sector.

Evaluation of Fourteen Bread Wheat (Triticum aestivum L.) Genotypes by Observing Gas Exchange Parameters, Relative Water and Chlorophyll Content, and Yield Attributes under Drought Stress

Water scarceness is a major threat to wheat productivity under changing climate scenarios, especially in arid and semi-arid regions. However, growing drought-tolerant wheat genotypes could be a sustainable option to enhance wheat productivity under drought stress conditions. The aim of this study was to evaluate the effect of mild to severe drought stress on gas exchange parameters, relative water content, SPAD-chlorophyll value, and yield-related parameters of 14 wheat genotypes being cultivated in arid to semi-arid areas on large scale. The genotypes were grown in earthen pots under three drought levels, namely (1) control-well watered, (2) mild water stress, i.e., 60% water holding capacity, and (3) severe water stress, i.e., 40% water holding capacity. The drought was imposed from the jointing stage to physiological maturity. Drought significantly decreased net photosynthesis, stomatal conductance, relative water contents, 100-grain weight, and grain yield in all genotypes. However, the reduction percentage was different in different genotypes under drought stress compared with well-watered conditions. The highest relative water content (65.2%) was maintained by the genotype Galaxy-2013, followed by AAS-2011 (64.6%) and Johar-2016 (62.3%) under severe drought conditions. Likewise, Galaxy-2013 showed the highest net photosynthesis and stomatal conductance under severe drought conditions. The highest grain yield per plant (6.2 g) and 100-grain weight (3.3 g) was also recorded in Galaxy-2013 under severe drought conditions, while the highest grain yield under well-watered conditions was recorded in Johar-2016, followed by Galaxy-2013. These results suggest that wheat variety Galaxy-2013 could be cultivated extensively to obtain good wheat yield under limited water conditions.

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Revalorization of Adansonia digitata L. "Baobab" pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5-10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020

Introduction

Despite the implementation of many preventive and control systems developed by governments, the spread of COVID-19 and its resulting infection rate are alarmingly increasing from time to time all over the world. In Ethiopia, public places visited by large numbers of people where preventive and control measures are poorly practiced are considered to be potentially contributing to the spread of the disease. Food and drink establishments are among the highly susceptible public establishments visited by large numbers of people who interact among themselves and with employees. Hence, this study aimed to measure the compliance with COVID-19 preventive and control measures among food and drink establishments in the selected towns of Bench-Sheko and West-Omo Zones in Ethiopia.

Methods

A cross-sectional study was conducted among food and drink establishments in selected towns of Bench-Sheko and West-Omo zones from May 15, 2020 to June 15, 2020. A census of all 324 food and drink establishments found in the study area was conducted, and data were obtained from managers of the establishments through face-to-face interviews. Data were entered in to Epidata manager and exported to SPSS version 24.0 for analysis. Percentage compliance score was computed to describe the level of compliance. Ethical approval was obtained from Mizan-Tepi University Institutional Review Board, and written informed consent was obtained from every participant.

Results

The overall compliance level with COVID-19 preventive and control measures was 55.5%. The majority (89%) of the food and drink establishments had functional hand washing facilities at the main entrance gate. Less than half of the food and drink establishments had posted written materials promoting hand washing, arranged tables and chairs in a manner that they accommodate not more than four people at once and at least 2 meters apart, carry out daily cleaning and disinfection of frequented touched surfaces, and provided education or training for their workers about COVID-19.

Conclusion

The overall compliance level with COVID-19 preventive and control measures among food and drink establishments was very poor. Thus, it is highly recommended that the federal government of Ethiopia, the federal ministry of health, and local health authorities consider a move towards more solid, strict, and comprehensive compulsory measures, including fines that can lead up to the closure of non-compliant establishments.

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.