The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED Cereal Chemistry Pub Date : 2023-11-08 DOI:10.1002/cche.10735
Shpresa Musa, Jayne Stratton, Devin J. Rose, Vamsi Manthena, Andréia Bianchini
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Abstract

Background and Objectives

Even though wheat-based products are a low-moisture food, and most of the finished products are thermally processed, there have been several reported outbreaks associated with wheat flour. The objective of this study was (a) to evaluate the effect of steam alone or in combination with lactic acid, to reduce the natural microbial load of hard red winter wheat, and (b) to evaluate the impact of these interventions on the functional properties of hard wheat flour.

Findings

Hard red winter wheat was treated by adding acid to the tempering water, steaming the kernels, or adding a combination of both. Samples were placed on sieves (bed depth 0.5 and 1.0 cm) for those treatments where steam was included and then treated in a steam table until grain temperature achieved 80°C and 85°C. After treatment was applied, wheat was allowed to temper to 15.5% moisture. The combination of acid and steam achieved the highest overall microbial reductions, with 4.0, 4.1, and 4.3 log CFU/g, for APC, Eb, and coliforms, respectively. When flour functionality was evaluated, the interventions applied resulted in some minor differences for individual parameters associated with pasting properties, baking performance, and bread image analysis.

Conclusions

The addition of lactic acid and steam effectively enhanced the microbiological quality of hard wheat and the consequent flour, with no compromise in its functional properties.

Significance and Novelty

This research addresses the food safety concern of microbial contamination in wheat flour and introduces a novel method involving lactic acid and steam treatment to significantly reduce microbial loads without compromising the flour's functional properties.

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乳酸与蒸汽联合使用对减少硬红冬小麦中微生物的影响
背景和目的 尽管小麦食品是一种低水分食品,而且大多数成品都是经过热加工的,但仍有几起与小麦粉有关的疫情报告。本研究的目的是:(a) 评估单独使用蒸汽或结合使用乳酸减少硬红冬小麦天然微生物负荷的效果;(b) 评估这些干预措施对硬麦面粉功能特性的影响。 研究结果 硬红冬小麦的处理方法是在调质水中加酸、蒸煮麦粒或同时加酸和蒸煮。在加入蒸汽的处理过程中,将样品放在筛子上(筛床深度为 0.5 厘米和 1.0 厘米),然后在蒸汽台中处理,直到麦粒温度达到 80°C 和 85°C。处理后,小麦的水分降至 15.5%。酸和蒸汽的组合实现了最高的微生物总体减少量,APC、Eb 和大肠菌群的减少量分别为 4.0、4.1 和 4.3 log CFU/g。在对面粉功能进行评估时,所采用的干预措施在糊化性能、烘焙性能和面包图像分析等相关参数上都存在一些微小差异。 结论 添加乳酸和蒸汽可有效提高硬质小麦的微生物质量,从而提高面粉的质量,同时不影响其功能特性。 意义和新颖性 这项研究解决了小麦粉中微生物污染这一食品安全问题,并引入了乳酸和蒸汽处理的新方法,在不影响面粉功能特性的前提下显著降低了微生物负荷。
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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
期刊最新文献
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