The treatment of Ln(NO 3 ) 3 Á6H 2 O (Ln = La, Ce, Eu, Gd, Dy) with 1,3,5-benzenetricarboxylic acid (H 3 BTC) in a water-ethanol solution facilely yields crystal nanorods of rare earth metal-organic frameworks (MOFs) at room temperature. Electron micrographs show that the nanorods are 50-200 nm in width, 50-100 nm in thickness and 1-2 lm in length. All the crystal nanorods have the same Ln(BTC)(H 2 O) 6 structure as identified by power X-ray diffraction, elemental analysis, thermogravimetric and Fourier transform infrared analysis. The optical properties of all the compounds are recorded; and, the nanoscale MOFs (NMOFs) with Eu 3? and Dy 3? show excellent photoluminescence.
The effects of protein removal on the physicochemical and structural properties of normal and waxy wheat and their A- and B-type granule fractions were investigated. No evident changes were observed in the morphological, birefringence pattern and X-ray diffraction pattern after treatment, but there was evidence showing that the relative crystallinity, swelling power and percentage syneresis of all samples were significant increased. Protein removal treatment increased the peak, setback, final viscosity, breakdown viscosity of normal and waxy native wheat starch, and their A- and B-type starch granule fractions, whereas it decreased the pasting temperature, peak time and trough viscosity. Meanwhile, the thermal transition temperatures (To, Tp, Tc) and gelatinization temperature range (ΔTr) of normal and waxy wheat and their isolated A- and B-type granules were increased, but the enthalpy decrease slightly. The different genetic factors and amylose content in normal and waxy wheat starch and their A- and B-type wheat starch granules fractions were related to the different physicochemical and structural characteristics of those starches.
Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was used to measure the quality attributes of selected Australian wheat varieties and Chinese commercial wheat for Chinese white salted noodle and northern style steamed bread. Descriptive parameters for Chinese sensory evaluation are described and tested using a Chinese-trained expert sensory panel.
Findings:The results showed that flour from selected Australian wheat varieties had better gluten properties, dough mixing characteristics and starch properties compared with the commercial Chinese wheat flours evaluated. Improved sensory evaluation scores in noodle firmness, stickiness, elasticity, smoothness, and flavor resulted in a significantly higher total quality score (p < 0.05) for all Australian wheat flours and blends (60% and 74% extraction) compared with the two Chinese wheat flours for CWSN. Sensory evaluation scores for steamed bread from the Australian wheat variety Mace (60% and 74% extraction) were equal to the best Chinese gold standard flour (49% extraction) and significantly higher (p < 0.05) than Chinese flour of 69% extraction. The Australian flours with protein content 9%-10.5% produced higher quality white salted noodles and steamed bread than the higher protein 12.0% Chinese flours. The highest scoring noodles at 78.5-79.5 points were Australian Mace, and Mace and Zen blends. The highest scoring Chinese steamed bread at 85.7 points was Mace at 60% extraction. Conclusions: The features of the Australian 60% extraction flours were higher noodle firmness, elasticity, and smoothness scores and improved flavor compared with the 49% extraction Chinese gold standard flour. Noodle sensory evaluation results showed significantly higher (p < 0.05) total scores for the Australian flours compared with noodles made with the two high-quality Chinese wheat flours. The features of Australian 60% extraction flour were ideal for steamed bread characteristics: mouthfeel, stickiness, texture, and elasticity/firmness. Steamed bread made from Mace flour (60% and 75% extraction) showed a significantly higher total score compared with steamed bread made from Chinese wheat flour (69% extraction). The demand for improved wheat quality in China is growing, and future research is needed to investigate quality of newly released Australian and Chinese wheat varieties.
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