Quality and Safety Aspects of Cereals (Wheat) and Their Products

Abstract

Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.

Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods

“…Mycotoxins exist in agricultural commodities like peanuts [15], grapes and wines [3,16], grains [17,18], nuts, dried fruit, coffee, cocoa, spices, oil seeds, fruits, fruit juices, beer [14], and other foodstuffs and feed crops, both in the field and during transportation. At any stage of the food production process (before harvesting, harvesting, drying, and storage), fungal production of mycotoxins can occur and can expose consumers to the risk of contamination directly through food consumption or indirectly through feed [9].…”

Ergot Alkaloids Mycotoxins in Cereals and Cereal-Derived Food Products: Characteristics, Toxicity, Prevalence, and Control Strategies

“…Cereals and related foodstuff are rich in nutrients and energy, and for this reason they play an important role in the diet. The abundance of nutrients contained in cereals such as fat, protein and minerals are also favorite nutrients for the growth of toxin-producing fungal species [1][2][3][4][5]. Crops and especially cereals can be infected in both pre-harvest and post-harvest stage by phytopathogenic fungi [2], with many factors being responsible for their contamination such as temperature, water activity, and substrate composition [6].…”

Development and research of centrifugal mixer for baby food

“…Exceptions are dill, fennel and chamomile. Baby food products for young children should not contain: flavorings, dyes, stabilizers, preservatives, sugar substitutes, food additives, except for those permitted for the production of baby food [4][5][6]. There are also a number of federal laws that must be taken into account when manufacturing products for children.…”

“…Part of the material is dumped onto the walls of the body, part is poured down the cone, and part passes through the holes. Then the material, under the action of gravity, enters the rotor bowl (5), where, under the action of inertial forces, it begins to rise up along the inner surface. Due to the shape of the rotor, part of the flow returns to the plate (6), and the other part, reaching the smaller edge of the bowl, is dropped onto the surface of the body.…”