Research Progress of Special Wheat Nutrition Components and Application

Yichun WEl，Zhicheng CHENCollege of Food Science and Technology，Henan University of Technology，Zhengzhou 450001，China

Research Progress of Special Wheat Nutrition Components and Application

Yichun WEl，Zhicheng CHEN*
College of Food Science and Technology，Henan University of Technology，Zhengzhou 450001，China

With the increased pace of life and improved consumption level of people，the demand for food developed from natural resources is increasing day by day. Related researches have shown that the nutrition level of special wheat is higher than that of common wheat.Special wheat can improve the nutritional structure and diet quality of people.However，the researches on special wheat are rare at home and abroad.Compared with the common wheat，special wheat still faces many challenges in taste quality，storage stability，processing suitability as main food，etc.This paper summarized the researches on analysis and application of special wheat nutrition components at home and abroad so as to evaluate comprehensively the development prospect of special wheat.

Special wheat；Nutrition components；Trace elements；Amino acids

S pecial wheat is also called as nutritional color wheat.In recent years，colored food has attracted much attention from consumers for its natural，nutritional，functional，scientific and ornamental features.The development of nutritional food from special wheat has become a hot area of researches in food industry［1］.Currently，people’s understanding on nutrition and health of main food has been deepened gradually.Moreover，lots of basic researches have also proved that special wheat has functions of reducing blood pressure，fighting cancers，etc［2-3］.According to the detection conducted by Ministry of Agriculture’s Agricultural Products Quality Supervision and Inspection Center，special wheat contains zinc，selenium，calcium，iron，iodine and other trace elements and minerals beneficial to humans，in addition to rich proteins and lysine.Therefore，special wheat has high nutritional value and great health function.

The accreditation of special wheat meets the demand for nutritious food materials to some extent［4-5］.With the improvement of people’s living standard，more and more consumers seek natural，green and organic food.So the demand for special wheat is growing.The production and processing of special wheat have a broad development prospect.In this paper，the nutritional quality，application and development prospect of special wheat were elaborated so as to provide certain reference for the industrial development of special wheat.

Nutritional Quality of Special Wheat

In traditional Chinese medicine health care，black food is considered to be nutritious.In recent years，the researchers have also found that the color of seed coat or fruit skin is closely related to nutritional quality of crops in China.In general，more dark the grain color is，higher the nutritional value is.

The detection，by Ministry of Agriculture’s Agricultural Products Quality Supervision and Inspection Center，shows that the average contents of proteins，lysine and wet gluten in color wheat are 18.83%，0.51%and 42%，respectively.In addition，color wheat isalso rich in trace elements，especially rich in iron，zinc，selenium，iodine，etc. The contents of some trace elements in color wheat are even higher than the standards required by"7+1"fortified flour implemented in China.Moreover，these trace elements are transformed naturally in organisms.

Color wheat not only can be used as raw material for development of nutritious food，but also can be used as additives for special nutritious food. The bran and germ of color wheat are rich in fiber and vitamin E.They have anti-cancer and anti-clotting effects.In particular，the endosperm of color wheat is rich in starch，fat，Ming phosphate，amylase，protease，steroids and other nutrients.It has been reported that the flour and bran of color wheat have functions of clearing heat，moistening dryness，relieving sore throat，diuresis，nourishing liver and regulating the flow of vital energy.In addition，the amino acids，sugars，phenolics，alkaloids，non-protein amino acids and other biochemical substances in color wheat have antiaphid effect［5-6］.

Nutrition components analysis of special wheat

Su et al.analyzed and evaluated systematically the major nutrients in Luozhen triticale.The results showed the contents of proteins，lipids and ash in triticale are higher than those in common wheat by 23.26%，11.26% and 8.26%，respectively.In addition，the varieties of amino acids in triticale are more abundant.The contents of essential and non-essential amino acids in triticale are higher than those in common wheat all by about 23%. The contents of mineral elements in triticale are also relatively high，especially of selenium，manganese and iodine［7］.

Gao et al.determined the contents of vitamins A，E，B1，B2 and C in green wheat，blue wheat，hard purple wheat （large purple wheat），small purple wheat and common wheat（Lanyou 906，control）in Nanyang with standard methods issued by the state. The results showed the contents of vitamins A，E，B1，B2 and C in Nanyang color wheats range from 0.618 to 2.067 μg/100 g，1.14 to 1.88 mg/100 g，0.276 to 0.342 mg/100 g，0.161 to 0.202 mg/100 g and 0.289 to 0.846 mg/100 g，respectively.It is indicated the vitamin contents in Nanyang color wheats are higher than those in common wheat （Lanyou 906）in overall. Combining the nutritional value，it can be concluded that the Nanyang color wheats have a broader prospect in product development and utilization［8］.

Zhao et al.compared the chemical composition in wheats of Xiaoyan No.6 and blue-grain Xiaoyan.The results showed the total content of proteins and amino acids in blue-grain Xiaoyan is higher than that in Xiaoyan No.6.Their fatty acids compositions are basically the same.The fat-soluble K content in blue-grain Xiaoyan is 21 times higher than that in Xiaoyan No.6. In addition，the contents of 21 kinds of mineral elements except sodium in blue-grain Xiaoyan are all higher than those in Xiaoyan No.6.In particular，the selenium content in blue-grain Xiaoyan is two times higher than that in Xiaoyan No.6.The presence of selenium increases the medical value of wheats in endemic diseases control［9］.

Li et al.studied the seed quality of 15 blue-grain and purple-grain wheat germplasms of which the pigment genes came from six different genetic backgrounds.The result showed no matter which genetic background the pigment gene comes from，the performance of quality traits of blue-grain and purple-grain wheats is generally better than that of white-grain varieties.However，among the same-grain color varieties，the seed quality differs among different genetic backgrounds of pigment genes.The blue-grain and purple-grain wheats not only can be used in the breeding of high-quality wheat cultivars，but also can be developed as health food［10］.

Nutrition analysis of bran of special wheat

Niu et al.tried to extract colored dietary fiber from bran of black wheat. The results showed the content of colored dietary fiber solids in bran of black wheat is 64.50%.The yields of soluble （gray）and non-soluble（dark blue）dietary fiber are 20.29%and 37.16，respectively.The purity of the two kinds of dietary fiber in black wheat is relatively high.In addition，black wheat also contains rich natural melanin［11］.

Abdel-Aal et al.determined the total content of anthocyanins in bluegrain and purple-grain wheats.The results showed the anthocyanins content in whole blue-grain wheat is 157 mg/kg，and in bran is 458 mg/kg.And the anthocyanins content in whole purple-grain wheat is 104 mg/kg，and in bran is 251 mg/kg.It is indicated the anthocyanins content in bran of color wheat is much higher than that in whole wheat［12］.

Li et al.carried out some researches in order to improve the quality of bran food.They found the relatively fine-grained bran is suitable to be added in biscuits and cakes；the large-flask bran is suitable to be added in bread；the moderate-granularity bran is suitable to be added in noodles.However，they did not recommend the suitable granularity of bran for steamed bread［13］.Therefore，the processed bran of color wheat is more suitable to be added in food.

Sheltar et al.found that the larger the bran particle size is，the smaller the bread size is and the poorer the taste is.However，different-granularity bran is obtained by screening instead of by grinding.The nutrition components of screened bran are not exactly the same［14］.Therefore，the granularity of bran of color wheat is essential when it is used as food nutrition filler.

Moder et al.ground the bran into powder with smaller particle size.They found the taste of baked goods in which the fine-grained bran was added was improved.Compared with the bread prepared with coarse bran，the bread prepared with fine bran has smaller size but better crumb texture［15］. So when the bran of color wheat is used in baked food，its granularity must be considered.

Nutrition analysis of germ of special wheat

The germ of color wheat has high contents of proteins and unsaturated fatty acids，especially linoleic acid.The long-term use can enhance memory，relieve fatigue and assist the treatment of heart，nerves skin and blood vessel diseases.In addition，the germ of color wheat is also rich in gansu eight carbon alcohol，which has a large number of physiological activities，such asfighting aging，slowing aging of organs and pigmentation and improving strength and endurance.So germ of special wheat is also an ideal beauty and health food［16］.

Application of Special Wheat

There are rare processing products of color wheat in line with people’s consuming habits in current Chinese market.The industrialized production and processing technology of color wheat is not yet mature.A large number of domestic and foreign researches have proved that the color wheat，like common wheat，can also be processed into wheat flour，such as noodle-specific flour，dumpling-specific flour and steamed bread-specific flour. The layered milling and grinding technology not only can improve the quality of flour itself，but also can improve the eating quality and baking quality of flour.Moreover，the pigment layer can be further utilized for deep processing.

The black wheat noodles，black wheat instant noodles，black wheat staple bread，boiling black wheat oatmeal，instant black wheat oatmeal，black wheat kernels and other products have been developed by the cooperation between Shanxi Academy of Agricultural Sciences and other research institutes. The developed products have been promoted in market，and they have been popular among consumers.

Yang［17］developed successfully the black-wheat nutritious health sauce with flour of Black Wheat No.76. Liu et al.［18］developed noodles，puffed food （black wheat paste，black wheat porridge），baked goods （cakes，biscuits）and fermented foods （black wheat wine，black wheat vinegar）with flour of black wheat.Chen et al.［19］produced successfully black wheat steamed bread，black wheat noodle，serial black wheat bread，instant black wheat oatmeal and black wheat instant noodles.Dang et al.［20］added the ultrafine black wheat bran into black wheat four in line with certain percentage. The experimental results showed the mixture has good thermal stability，slower regeneration rate，weakened swelling character，improved water absorption，improved dough development time，improved dough stability time and reduced evaluation value. The biscuits prepared with mixture of ultrafine black wheat bran （50%）and black wheat flour（50%）have a better brittleness compared to those prepared with mixture of ultrafine black wheat bran （20%）and black wheat flour（80%）.However，they have higher hardness and poorer toughness. Luo et al.［21］used purple wheat as experimental material to investigate the effects of different peeling degrees（0%，4%and 8%）and different ultrafine grinding techniques on physicochemical properties，rheological property and pasting property of whole wheat flour and textural property of cookies.Compared with conventional grinding process，the ultrafine grinding has little effect on proteins and ash contents in whole wheat flour.With the increased degree of ultrafine grinding，the gluten content，gluten index，rheological property and pasting viscosity of whole purple wheat flour and textural property of cookies are improved in varying degrees.

Based on the nutrition characteristics of high proteins，high dietary fiber，low fat，low energy，high iron，high zinc，high selenium，high iodine and high chromium of color wheat，the processing technologies for nutritious health sauce，nutritious health vinegar，black wheat lactic acid drink and functional wine have also been researched and developed.Thus the nutrition and health care functions of black wheat will be fully tapped.In addition，the medical functional factors in color wheat can also be extracted and concentrated by using modern biotechnology and ideal solvent.These medical functional factors can be developed into medical health products，such as oral liquid，granules，etc［22］.In short，with the continuous improvement of people’s living standards，the consumption of color wheat has been diversified.Colored food will become the 21stcentury’s favorite food，and become an important choice for people to improve the quality of their life and dietary.Special wheat，as a new ideal material for high-quality natural food， has greater development prospect and social and economic benefits.

Development Prospect of Special Wheat

Currently，special wheat has gradually entered the market.Since color wheat is bred by distant hybridization，the heredity of good characters in its offspring is unstable.The breeding of color wheat is relatively difficult.There are rare color wheat cultivars in other countries.China is a big producer and consumer of wheat.The development of color wheat flour and related deeply processed products is not only conducive to the development of nutrition-complete crop food，but also conducive to the regulation of people’s dietary structure.

Color wheat can be developed into various nutritious foods for its unique characters.First，the flour varieties developed from color wheat can be increased.The blue-grain and green-grain wheats have unique grain colors.And their flours also have unique colors.These flours can be developed into various specific pollutionfree and nutritious flours.Second，color wheat can be used as material to develop new food.Color wheat has unique color and taste.It can be used to prepare color steamed bread，color noodles，color dumpling skin，color bread，color oatmeal and color wheat kernel.In addition，color wheat can also be used as material for researches on color grain nutrition compound and household pre-mixed powder.Thus a series of color grain nutritious food can be developed by using compounding technique and online minimal adding technology，such as color wheat household pre-mixed powder，color corn specific powder，multicolored rice powder and color grain macaroni. Third，color wheat can provide raw material for deep processing of agriculture products，including wine brewing，vinegar brewing and production of nutritious health food.

Although guided consumption and strengthened understanding are required by development of special wheat，with more and more people’s attention paid to health care，special wheat must dominate the market in the near future.It is consistent with current consumption trends and can meet the demand by current consumers. Therefore，special wheat flour and itsproducts will have great potential for development.

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特色小麥營養(yǎng)組分及應用的研究進展

魏壹純，陳志成*（河南工業(yè)大學糧油食品學院，河南鄭州450001）

隨著人們生活節(jié)奏和消費水平的提高，對天然營養(yǎng)資源開發(fā)的食品需求大幅度增加。經(jīng)研究證明特色小麥營養(yǎng)高于普通小麥，能改善人們的營養(yǎng)結構，提高膳食質量。但是目前國內(nèi)外關于特色小麥的研究特別少。與普通小麥相比，特色小麥在食用口感，儲藏穩(wěn)定性及其主食品加工適宜性等方面仍然存在諸多挑戰(zhàn)。該文通過對特色小麥的營養(yǎng)組分分析和應用等方面的國內(nèi)外研究現(xiàn)狀進行檢索與匯總，綜合評價特色小麥的發(fā)展前景。

特色小麥；營養(yǎng)組分；微量元素；氨基酸

國家自然科學基金（31171789）。

魏壹純（1989-），女，河南焦作人，在讀碩士研究生，研究方向：谷物資源與綜合利用。*通訊作者，教授，碩士生導師，碩士，研究方向：谷物資源與綜合利用，E-mail：chen_1958@163.com。

2014-12-16

2015-01-30

Supported by National Natural Science Foundation of China（31171789）.

.E-mail:chen_1958@163.com

December 16，2014Accepted:January 30，2015