Interventions in Wheat Processing Quality of End Products

Kaukab, Shaghaf; Mir, Nisar A.; Ritika, .; Yadav, Dushyant

doi:10.1007/978-981-16-4449-8_30

Cited by 3 publications

(2 citation statements)

References 36 publications

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“…From a consumer perspective, wheat‐based end products are diverse, including bread, noodles, pasta, cakes, biscuits, and more (Kaukab et al., 2022). Among these, bread is the most common.…”

Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.

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Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…[485][486][487] It originates from southwest Asia and is known as the "king of cereals", 488 being an important source of carbohydrates, proteins, vitamins and minerals for humans. [489][490][491] Furthermore, wheat accounts for more than 35% of global food demand. 492,493 The species T. aestivum L. is the most used for starch extraction, being the most cultivated, corresponding to 90%-95% of the total production.…”

Section: Pla/wheat Starchmentioning

confidence: 99%

Polymer blends of poly(lactic acid) and starch for the production of films applied in food packaging: A brief review

Silva

Rios

Santana

2023

Polymers from Renewable Resources

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The limited degradation of synthetic polymers used in food packaging when discarded in the environment is a major concern for society. Therefore, industry and academia have sought to develop biodegradable and eco-friendly materials for single-use in packaging. An interesting alternative for the food industry is biodegradable polymeric films, which is why different biopolymers have been used in the production of sustainable packaging. It is worth mentioning that the use of biodegradable polymers is one of the most successful innovations in the industry to address issues related to the environment. Among the available raw materials, starch extracted from different renewable sources is very promising for this purpose, due to its abundance, low-cost compared to other polymers and ability to produce non-toxic films. However, when used alone, pure starch has many limitations, which can be overcome by developing a mixture with other polymers (polymer blends), preferably from renewable and biodegradable sources, such as poly(lactic acid) (PLA). In this context, the absence of literature reviews evidencing the results of the application of films in foods led us to write this article, given the importance of polymer blends produced with different types of starch (cassava, corn, pea, potato, rice and wheat) and the PLA matrix. According to the results, it is clear that polymer blends based on PLA/Starch for food packaging are very promising, already being part of the industries solutions, aiming to minimize the large volume of plastic waste of petrochemical origin discarded in nature. Obviously, as with any technology, more research is needed to further improve the performance of the films, and while much research has made great strides, there are still limitations that prevent the commercialization of these materials.

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