bluuebunny/crossref_metadata_2025 huggingface dataset:
A 10‐g Laboratory Wet‐Milling Procedure for Maize and Comparison With Larger Scale Laboratory Procedures
Authors: Vignaux Nathalie , Fox Steven R. , Johnson Lawrence A.
Published: June 2007

A very small scale laboratory procedure (≈10 g) is needed to test wet‐milling characteristics of corn when amounts of corn available for testing are quite limited. The objective of this study was to downscale 100‐g laboratory wet‐milling methods already widely used to measure wet‐milling properties of 10 g of corn. A Standard 100‐g procedure, a Modified 100‐g procedure, and an Experimental 10‐g procedure were compared using three corn hybrids with known differences in wet‐milling properties. All three procedures ranked most fraction yields (all except for germ) of the three hybrids the same. Germ separation was conducted differently for each procedure and probably accounts for these differences. Flotation and screening methods were likely affected by germ density and germ size, and hand‐picking the germ was efficient in recovering a pure germ fraction. The two 100‐g procedures were performed very similarly except for fiber recovery. The Modified 100‐g procedure was more efficient in recovering fiber because of intensive washing. Hybrid effects on the starch/gluten separation were more pronounced when the Experimental 10‐g procedure was used, which may allow for more discrimination among hybrids. Although most fraction yields are too small to run replicates for analytical tests, the Experimental 10‐g procedure will be useful in measuring milling efficiency of early generations of corn hybrids where limited samples are available, such as when valuable recombinant proteins are expressed for therapeutics and industrial enzymes.
Impact of α‐Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour
Authors: Cato Larisa , Halmos Andrew L. , Small Darryl M.
Published: June 2007

The consumer acceptance of white salted Asian noodles depends on starch characteristics, and the purpose of this study has been to investigate the potential of exogenous α‐amylases to enhance textural characteristics of this product. Noodles were prepared from commercial flours with low α‐amylase activity, and the endogenous enzyme remained relatively stable during various processing and storage treatments. α‐Amylase preparations of bacterial origin and from barley malt were incorporated, and the products were assessed by texture analysis and electron microscopy, as well as for color characteristics. On addition of the amylase preparations, noodles were softer when texture was assessed using either a flat cylinder probe or an axial blade. Some discoloration occurred in treated noodle sheets, although this was minimal in final products that had been cooked immediately after preparation or following drying. Scanning electron microscopy confirmed that the α‐amylase of bacterial origin had greater impact upon starch than that from barley malt. The results have implications for understanding of the adverse impact of preharvest sprouting on product characteristics. The results show that softer noodles have been obtained at these levels of enzyme additions. This was true for both enzyme preparations used. Differences in hardness (as measured using the flat cylinder probe) were greater than those for firmness (as measured using the axial blade).
Predicting Wheat Quality Characteristics and Functionality Using Near‐Infrared Spectroscopy
Authors: Dowell F. E. , Maghirang E. B. , Xie F. , Lookhart G. L. , Pierce R. O. , Seabourn B. W. , Bean S. R. , Wilson J. D. , Chung O. K.
Published: June 2007

The accuracy of using near‐infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for process control (R2 > 0.97). Many other parameters were predicted with accuracies suitable for rough screening including test weight, average single kernel diameter and moisture content, SDS sedimentation volume, color a* values, total gluten content, mixograph, farinograph, and alveograph parameters, loaf volume, specific loaf volume, baking water absorption and mix time, gliadin and glutenin content, flour particle size, and the percentage of dark hard and vitreous kernels. Similar results were seen when analyzing data from either HRW or HRS wheat, and when predicting quality using spectra from either grain or flour. However, many attributes were correlated to protein content and this relationship influenced classification accuracies. When the influence of protein content was removed from the analyses, the only factors that could be predicted by NIRS with R2 > 0.70 were moisture content, test weight, flour color, free lipids, flour particle size, and the percentage of dark hard and vitreous kernels. Thus, NIRS can be used to predict many grain quality and functionality traits, but mainly because of the high correlations of these traits to protein content.
Composition and Properties of A‐ and B‐type Starch Granules of Wild‐Type, Partial Waxy, and Waxy Soft Wheat
Authors: Geera B. P. , Nelson J. E. , Souza E. , Huber K. C.
Published: June 2007

Starch A‐ and B‐type granules were isolated from soft wheat (Triticum aestivum L.) genotypes representing the four granule bound starch synthase I (GBSSI) classes, and characterized according to composition and properties. While total (TAM) and apparent (AAM) amylose contents of both granule fractions decreased as starch waxy character increased, the A‐type granules possessed higher TAM and AAM contents than B‐type granules for a given genotype. From wild‐type to waxy, a general transition was observed from B‐ to A‐type starch granule fractions with higher levels of lipid‐complexed amylose (LAM) and phospholipid. Within a genotype, A‐type (relative to B‐type) granules possessed higher gelatinization enthalpies, while B‐type granules exhibited higher gelatinization peak and completion temperatures (broader gelatinization ranges) than A‐type granules. Normal (wild‐type) and waxy A‐ and B‐type starch granule pasting rates were affected by starch granule lipids; the granule type within a genotype with the lowest LAM and phospholipid levels generally exhibited the shortest time to pasting. For normal and waxy starches, A‐type granules exhibited higher pasting viscosities than B‐type granules throughout the pasting profile. Thus, the A:B‐type granule ratio is important to understanding overall wheat starch composition and behavior.
Impact of Waxy, Partial Waxy, and Wildtype Wheat Starch Fraction Properties on Hearth Bread Characteristics
Authors: Sahlstrom Stefan , Bævre Anne Birgit , Graybosch Robert
Published: June 2007

Thirteen different wheat cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A‐ and B‐granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a small‐scale baking method. A‐granules purified from wildtype and partial waxy (axnull, bxnull, and 2xnull) starches have significantly higher gelatinization enthalpy and peak viscosity compared with B‐granules. A‐ and B‐granules from waxy starch do not differ in gelatinization, pasting, and gelation properties. A‐ and B‐granules from waxy starch have the highest enthalpy, peak temperature, peak viscosity, breakdown, and lowest pasting peak time and pasting temperature compared with A‐ and B‐granules from partial waxy and wildtype starch. Waxy wheat flour has much higher water absorption compared with partial waxy and wildtype flour. No significant difference in hearth bread baking performance was observed between wildype and partial waxy wheat flour. Waxy wheat flour produced hearth bread with significantly lower form ratio, weight, a more open pore structure, and a bad overall appearance. Baking with waxy, partial waxy, and wildtype wheat flour had no significant effect on loaf volume.
Effects of Nitrogen and Sulfur Fertilizers on Gliadin Composition of Several Cultivars of Durum Wheat
Authors: Rogers W. J. , Cogliatti M. , Lerner S. E. , Ponzio N. R. , Robutti J. L. , Di Martino A. M. , Borrás F. S. , Seghezzo M. L. , Molfese E. R.
Published: June 2007

Four fertilizer treatments were applied to 10 cultivars of durum wheat (Triticum turgidum var. durum L.) in three seasons of designed field trials. The fertilizer treatments were N0S0 ‐ neither N nor S applied; N1S0 ‐ only N applied; N1S1 ‐ both N and S applied; N0S1 ‐ only S applied. It was found, through densitometric SDS‐PAGE, that the relative proportion of different gliadin components was influenced by the distinct regimes, even though our region in the center of the Argentinean Pampa is not considered to be deficient in soil S‐availability. The effects observed were more marked in one particular season of the three studied, were principally associated with the treatment expected to produce the maximum degree of grain S‐deficiency (N1S0), and were consistent with the hypothesis that the relative content of S‐poor gliadins increases under conditions of S‐deficiency, as has been found in related crops. Multivariate reverse‐phase high‐performance liquid chromatography (RP‐HPLC) analysis of samples from the season most affected generally supported these observations, but refined them in identifying quantitative differences between all four fertilizer treatments for the cultivars studied. These findings imply that differences in industrial quality might also be expected between the fertilizer treatments. RP‐HPLC also identified numerous genetically controlled qualitative differences in the gliadins between the cultivars studied, adding to previous published work on these cultivars based on SDS‐PAGE. These observations confirmed that one particular cultivar of very low gluten strength showed a gliadin profile markedly distinct from the remaining cultivars studied.
Composition of Functional Lipids in Hulled and Hulless Barley in Fractions Obtained by Scarification and in Barley Oil
Authors: Moreau Robert A. , Flores Rolando A. , Hicks Kevin B.
Published: June 2007

Two cultivars of hulled barley (Thoroughbred and Nomini) and two cultivars of hulless barley (Doyce and Merlin) were scarified to abrade the outer layers of hull and pericarp. The resulting scarification fines fractions were evaluated as potential sources of functional lipids (phyto‐sterols, tocopherols, and tocotrienols). The levels of total phytosterols and total tocotrienols in the barley scarification fine fractions were probably not high enough to justify their use as functional foods. However, the levels of total phytosterols and total tocotrienols in the oils extracted from both whole kernels and scarified fines were both sufficiently high to make it reasonable to consider their potential use as new functional oils. Indeed, the levels of total tocotrienols in barley oils (2,911–6,126 mg/kg of oil) are several‐fold higher than those reported in two other oils that are being marketed as high in tocotrienols: palm oil (530 mg/kg) and rice bran oil (770 mg/kg). The levels of total phytosterols in barley oils range from 1.20 to 9.60 g/100 g of oil.
Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta
Authors: Cubadda Raimondo E. , Carcea Marina , Marconi Emanuele , Trivisonno Maria C.
Published: June 2007

It is well known that gluten plays a major role in determining cooking quality in durum wheat pasta. This work is an attempt to systematically elucidate the role of gluten quantity and nature in determining cooking quality as a function of the drying cycle used in the manufacturing process. Gluten and starch were fractionated from two durum wheat cultivars possessing good and poor gluten quality. Either of them were then added back to the original base semolina to alter its protein content and to produce two semolina series with identical protein contents. Semolinas were processed into pasta and dried following three drying programs (low, medium, and high temperature). Cooking quality was determined with sensorial, chemical, and instrumental methods. The results indicate that optimum cooking time is governed by gluten quality. The positive effect on cooking quality of increasing gluten contents and of the application of HT drying is evident in weak gluten samples, but it is not significant in the strong gluten samples.
Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content
Authors: Sasaki Tomoko , Yasui Takeshi , Kiribuchi‐Otobe Chikako , Yanagisawa Takashi , Fujita Masaya , Kohyama Kaoru
Published: June 2007

Wheat lines with reduced amylose content were recently produced by single and double mutation from a low‐amylose line, Kanto 107. They are appropriate for clarifying the influence of amylose content on starch gel properties because of their similar genetic background. When measured using the concanavalin A method (ConA), the total amylose content of isolated starches from Kanto 107 and three mutants (K107Afpp4, Tanikei A6599‐4, K107Wx2) was 24.8, 18.5, 7.1, and 1.7%, respectively. Results of differential scanning calorimetry (DSC) showed that the difference in amylose content strongly affected gelatinization conclusion temperature and enthalpy. We prepared 30 and 40% starch gels and measured their dynamic shear viscoelasticity using a rheometer with parallel plate geometry. Compressive and creep‐recovery tests were conducted under uniaxial compression. The storage shear modulus correlated highly with the amylose content of starch in 30 and 40% starch gels. The creep‐recovery test showed a clear distinction in creep curves among starch samples. When the compressive force required for 50, 80, and 95% strains was compared, starch gels with lower amylose content showed lower compressive force at 50% strain. Waxy starch gel (K107Wx2) showed higher compressive force at strain >80% than other samples due to its sticky property.
Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing
Authors: Solah V. A. , Crosbie G. B. , Huang S. , Quail K. , Sy N. , Limley H. A.
Published: June 2007

Sensory evaluation showed panelists could detect small differences in gloss and translucency in boiled white salted noodles (WSN) but sensory evaluation requires significant resources. Methods for the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and color (as measured by CIE L*, a*, and b*) were investigated. Noodles derived from hard wheats at low flour protein contents were more translucent than noodles from soft wheat flour at low protein. This trend changed at the highest flour protein contents observed. Translucency of the soft wheat noodles increased to levels equal to or exceeding the translucency of high protein hard wheat noodles. Translucency of all noodle varieties increased as flour protein increased. CIE L* decreased, a* increased, and b* increased when water addition to dough increased from 30 to 35%, but there was no further effect on color when water addition was increased to >35% for raw soft and hard WSN. Boiled noodle translucency was significantly increased when water addition to the dough was increased from 35 to 38% and when noodles made from soft wheat flour were mixed under vacuum. Vacuum mixing significantly increased gloss of boiled noodles made from soft wheat flours.
Classification of Dry‐Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis and Decision Tree Algorithm
Authors: Lee Kyung‐Min , Herrman Timothy J. , Bean Scott R. , Jackson David S. , Lingenfelser Jane
Published: June 2007

A genetically and environmentally diverse collection of maize (Zea maize L.) samples was evaluated for physical properties and grit yield to help develop a standard set of criteria to identify grain best suited for dry‐milling. Application of principal component analysis (PCA) reduced a set of approximately 500 samples collected from six states to 154 maize hybrids. Selected maize hybrids were placed into seven groups according to their dry‐milled grit yields. Regression analysis explained only 50% of the variability in dry‐milling grit yield. Patterns of differences in the physical properties for the seven grit yield groups implied that the seven yield groups could be placed into two or three groups. Using two pattern recognition techniques for improving classification accuracy, quadratic discriminant analysis and the classification and regression tree (CART) model, dry‐milled grit yield groups were predicted. The estimated correct classification rates were 69–80% when the samples were divided into three yield groups and 81–90% when samples were divided into two yield groups. The results indicated the comparable success of both techniques and the superiority of the decision tree algorithm to quadratic discriminant analysis by offering higher accuracy and clearer classification rules in differentiating among dry‐milled grit yield groups.
Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain Types
Authors: Siwela Muthulisi , Taylor John R. N. , de Milliano Walter A. J. , Duodu Kwaku G.
Published: June 2007

Grain of 22 finger millet types obtained from Southern and East Africa were analyzed to determine the influence of grain type on tannins, antioxidant properties, and tannin localization in the grain. Four grain types were creamy white and 18 were brown. A high proportion (80–100%) of kernels of all but two of the pigmented types stained black with the bleach test, while the light types did not stain black. There was a wide range of total phenolics, condensed tannin content, and antioxidant activity across the grain types. Light‐colored grain types had much lower total phenolics and tannins relative to the pigmented types, and types that stained black with the bleach test had much higher tannin content and much higher antioxidant activity. Light microscopy revealed that kernels that stained black with the bleach test and had high tannin content had a dark‐colored testa layer, indicating that the tannins were located in that layer as in sorghum. This is the first report that the bleach test can be used to detect tannin in finger millet types. The work demonstrates that occurrence of tannins in finger millet grain is a varietal property, as in sorghum.
Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread
Authors: Xiujin Zhang , Jinquan Sun , Zaigui Li
Published: June 2007

Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the rheological properties of dough were complex. Water absorption ratio of CSB dough decreased slightly, while that of bread dough increased slightly. But gas retention and structure improved and gluten strength increased for both CSB and bread doughs after DATEM was added. The studies also showed that structure, elasticity, tenacity, and whiteness of CSB were improved, but specific volume was almost unchanged. The structure, color, and smoothness were significantly improved for bread, and specific volume increased compared with the control. The optimal quantities of DATEM for CSB and bread were both ≈0.10% (on flour mass basis).
Classification of South African Bread Wheat Cultivars According to Hagberg Falling Number Reaction to Fertilizer Treatment
Authors: Craven M. , Barnard A. , Otto W. , Labuschagne M. T.
Published: June 2007

The effect of three fertilizer treatments (suboptimal = 0 N, P, K kg/ha; standard = 20 N, 5 P, 5 K kg/ha; and optimal = 60 N, 15 P, and 15 K kg/ha) on the Hagberg Falling Number (HFN) of 15 South African bread wheats were investigated. No statistical significant effect on the HFN of wheat in general could be seen. A split‐plot analysis, however, indicated a cultivar effect for HFN response to fertilizer treatment. This allowed for the grouping of cultivars into four response groups: low, low‐to‐medium, medium, and high, according to HFN sensitivity to fertilizer treatment. A canonical variate analysis (CVA) was performed on the general performance of each cultivar with regard to three characteristics: yield, protein content, and HFN. This allowed for the refinement of risk groups as created by the split‐plot analysis for HFN response. However, HFN measured were never below the 220 sec cut‐off mark for grade.
Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End‐Use Quality
Authors: Bettge A. D. , Morris C. F.
Published: June 2007

Viscosity is an important end‐use attribute for some soft wheat flour formulations. Specifically, in formulations with minimal gluten development, such as batters (as in cake, pancake, and doughnut) and coatings (as in tempura), viscosity is important to leavening gas retention and flow characteristics. Current tests for predictors of viscosity leave considerable unexplained variation. The potential for water‐extractable arabinoxylans to form oxidative gels through ferulic acid dimerization may represent an important component of viscosity variation. A method was developed to identify variation in viscosity due to oxidative gelation. This method, comparing viscosity of flour slurries made with water, a peroxide‐peroxidase system, and a system with xylanase, indicated that two, and likely three, types of oxidative gelation were contributing to viscosity. Predicted viscosity due to inter‐arabinoxylan gelation through ferulic acid dimerization, dityrosine formation among proteins, and ferulic acid‐tyrosine bond formation varied among wheat cultivars. Oxidative gel formation increased batter viscosity probably due to water sequestration; this effect was correlated with reduction in the sugar snap cookie spread (diameter). Results indicate that oxidative gelation is an important contributor to batter viscosity and also contributes to the quality attributes of dough systems.
A Practical Spectrophotometric Approach for the Determination of Lipoxygenase Activity of Durum Wheat
Authors: Gökmen V. , Serpen A. , Atli A. , Köksel H.
Published: June 2007

In this study, a practical spectrophotometric approach was used to determine the hydroperoxidation activity of durum wheat lipoxygenase (LOX). As stated in the related literature, the buffered linoleic acid solution used as the reaction medium is not optically clear enough at neutral and lower pH values due to its limited solubility. In our study, the optical clarity was obtained by the formation of sodium‐salt of unreacted linoleic acid just before absorbance measurement. The durum wheat LOX was characterized in terms of pH and temperature optima as well as kinetic parameters. The maximum linoleic acid hydroperoxidation activities were determined at pH 5.0 and 6.5 and at 40°C This result can be considered as evidence for the presence of at least two LOX isoforms with respective optima at pH 5.0 and 6.5 in the crude durum wheat extract. The Michaelis constant (Km) and maximum hydroperoxidation) activity rate (Vmax) of durum wheat LOX for linoleic acid were estimated) to be 0.131 ± 0.019 mM and 42.37 ± 3.32 units/mg of protein/min, respectively. The method seems to be useful for the determination of LOX activity in durum wheat and its milling fractions.
Effect of Aging on the Quality of Glutinous Rice Crackers
Authors: Noomhorm Athapol , Kongseree Ngamchuen , Apintanapong Muanmai
Published: June 2007

The experiment was conducted to study the effects of aging on the physicochemical properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and protein content of rice samples did not change when stored from 0 to 4 months. Amylograph curves from samples of milled rice stored from 0 to 8 months were analyzed. Both cultivars gave constant gelatinization temperature during aging. The values for peak viscosity, final viscosity on cooking at 94°C, viscosity on cooling to 50°C and breakdown decreased significantly for RD6 cultivar, whereas the setback value and consistency were not changed significantly. For RD8 cultivar, no significant difference was observed for viscosity on cooling to 50°C and consistency during aging up to 8 months. Peak viscosity and breakdown value were reduced during storage, whereas the final viscosity on cooking at 94°C and setback value increased with time. Raw milled rice of both RD6 and RD8 cultivars have similar water uptake rates. Stored rice tended to have a lower water uptake rate which increased proportionately with soaking time. Samples from both rice cultivars were used to make rice crackers to study the effects of aging on quality. Volume expansion of rice crackers made from RD6 and RD8 cultivars tended to decrease during storage which resulted in an increase in the hardness of the crackers.
Isolation and Cationization of Barley Starches at Laboratory and Pilot Scale
Authors: Vasanthan T. , Bhatty R. S. , Tyler R. T. , Chang P.
Published: June 2007

Prime barley starches were isolated in the laboratory by a conventional extraction procedure from regular (Condor), waxy (SB89528), and high amylose (Glacier) barleys; cationized; and evaluated as wet‐end additives in papermaking. The cationized barley starches showed functionality (contribution to paper strength) comparable that of to a commercial grade cationic corn starch. The laboratory evaluation was followed by a pilot plant study in which an air‐classified starch‐rich fraction from Condor barley was purified by a short wet‐extraction procedure. The starch obtained was then cationized, using a slightly different procedure than that used in the laboratory. Mass balances for starch extraction and cationization were obtained for the pilot plant study. The cationized barley starch needs evaluation in a Canadian paper mill.
Time‐Resolved Shear Viscosity of Wheat Flour Doughs—Effect of Mixing, Shear Rate, and Resting on the Viscosity of Doughs of Different Flours
Authors: Lindborg Keihan Mani , Trägårdh Christian , Eliasson Ann‐Charlotte , Dejmek Petr
Published: June 2007

The shear viscosity of three doughs of different wheat cultivars mixed to a farinograph level of 500 BU was measured at low shear rates as a function of the shear deformation using a cone‐and‐plate viscometer. Cyanoacrylate adhesive was used to attach the dough samples to the instrument surfaces to eliminate wall slip. Flours used were Dragon, Kosack, and a fodder wheat. A distinct difference was observed between the viscosities of the different flour cultivars. The strongest dough (Dragon), with the highest protein content and a good resistance in the farinograph, had the highest maximum viscosity. The doughs showed distinct strain hardening, more pronounced for the strong doughs. Maximum viscosity was obtained at a strain of ≈4, almost independent of the shear rate, but at higher values for stronger doughs (5 for Dragon, 4 for Kosack, and 3.5 for fodder wheat). The maximum was most pronounced for well‐mixed doughs after resting. The viscosity and its variation with strain may be used as a measure of quality; a higher viscosity and a maximum occurring at high strains indicating good quality (related to the farinogram). The viscosity gradually decreased at higher strains. Apparent viscosity increases with strain and reaches a maximum value at a common strain, which suggests the presence of entangled molecules. The increase of maximum viscosity with increase in mixing also supports this theory. Resting the dough increases the maximum viscosity, which suggests the formation of new cross‐links in the nonequilibrium entangled network during resting.
Variation in Polyphenol Oxidase Activity and Quality Characteristics Among Hard White Wheat and Hard Red Winter Wheat Samples
Authors: Park W. J. , Shelton D. R. , Peterson C. J. , Martin T. J. , Kachman S. D. , Wehling R. L.
Published: June 2007

Polyphenol oxidase (PPO) has been related to an undesirable brown discoloration of wheat‐based end products. Consumer acceptance and product quality are generally decreased by the darkening phenomena. Two sets of wheat samples (Triticum aestivum L.) were investigated for variation in grain and flour PPO levels. Samples included 40 advanced experimental hard white winter wheat lines grown at two Kansas locations and 10 hard red winter wheat genotypes grown at three Nebraska locations. The variability in grain and flour PPO activities was influenced by growing location and population for the hard white wheat samples. There also was a significant influence of population by growing location interactions on PPO activity in both grain and flour. Genotype and growing location both contributed to variability in flour PPO activity among the hard red wheat samples. The variation in flour PPO activities among growing locations appeared larger than variation produced by genotypes tested for the hard red wheat samples. Quality parameters, such as wheat physical properties, flour protein and ash contents, grain color, and milling yield significantly correlated with grain and flour PPO activities. Among red wheat samples, flour PPO activity was related to 100 kernel weight, first reduction flour yield, and flour ash content. Grain PPO activity was related to variation in grain color observed among hard white samples. The relationship of quality characteristics with grain and flour PPO activities varied among white and red wheat samples.
Production of Hexaploid Wheats with Waxy Endosperm Character
Authors: Kiribuchi‐Otobe C. , Nagamine T. , Yanagisawa T. , Ohnishi M. , Yamaguchi I.
Published: June 2007

In our wheat breeding program to introduce the low amylose character of Tanikei A6099 to elite lines, five waxy lines were unexpectedly obtained from 249 doubled haploid lines of the F1 hybrid of Saikai 168 × Tanikei A6099. The amylose content of all the waxy lines was <1% and the blue value was <0.1. Starch granule‐bound proteins were extracted and subjected to modified sodium dodecyl sulfate polyacrylamide gel electrophoresis. The waxy lines lacked the Wx protein. Starch paste viscosity measurements gave pasting profiles of waxy wheat starch that were quite different from those of nonwaxy wheats but similar to those of waxy maize. However, the peak viscosity of waxy wheats was much higher than that of the waxy maize.
Purification and Characterization of the Glutenin Subunits of Triticum tauschii, Progenitor of the D Genome in Hexaploid Bread Wheat
Authors: Vensel William H. , Elva Adalsteins A. , Kasarda Donald D.
Published: June 2007

N‐terminal amino acid sequences and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) molecular weights have been determined for high‐performance liquid chromatography (HPLC)‐purified high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS) of Triticum tauschii ssp. strangulata, contributor of the D genome to hexaploid bread wheat. The use of three different extraction procedures resulted in similar glutenin preparations. On the basis of N‐terminal sequences, the same types of glutenin subunits that have been reported in bread and durum wheats (HMW‐GS of both the x and y types and LMW‐GS of the LMW‐s, LMW‐m, α‐, and γ‐types) were found in T. tauschii. However, the HMW‐GS in T. tauschii were in greater proportion relative to LMW‐GS when compared to reported values for a bread and durum wheat. Our results support the likelihood that differences in the proportions of the various subunits contributed by the A, B, and D genomes, rather than qualitative differences in the types of subunits, are responsible for the major differences in quality characteristics between bread wheat and durum wheat.
Wet Fractionation of Garbanzo Bean and Pea Flours
Authors: Otto Terri , Baik Byung‐Kee , Czuchajowska Zuzanna
Published: June 2007

Garbanzo bean and pea flours originating from the central part of the cotyledons were higher in starch but lower in protein and fiber than those from the outer layer of the cotyledon. These flours were fractionated by the wet process into prime starch, tailing starch, and solubles. The patented wet‐fractionation method was successfully modified to reduce the total amount of water during the process. The modified process produced comparable yield and purity of separated fractions. Under the recycling water method, the yields of prime starch were 46.7, 33.6, and 41.1%, respectively, in garbanzo bean and two smooth pea cultivars (Latah and SS Alaska). Isolated prime starches were <0.4% in protein and <0.19% in ash, indicating high purity.
Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity
Authors: Morris C. F. , King G. E. , Rubenthaler G. L.
Published: June 2007

The quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research was to assess the role of the wheat flour fractions, gluten, water solubles, prime and tailing starches, in the contribution to peak hot paste viscosity among three selected wheat cultivars. Straight‐grade flours were fractionated and reconstituted. Fractions were examined independently and were deleted in otherwise fully reconstituted flours. Fractions were exchanged between cultivars for reconstituting flours, and fractions were substituted individually into a common starch base. The flours from the cultivars Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities, and were fractionated and reconstituted with only a small effect on paste viscosity. Results clearly showed that prime starch was the primary determinate of flour paste viscosity, but the other fractions all exerted a significant effect. Tailing starch increased paste viscosity directly due to pasting capacity of starch or indirectly through competition for water. Gluten also increased paste viscosity through competition for water. The water‐soluble fraction from different cultivar flours was more variable in effect.
Properties and Protein Quality in Growing Rats of a Low‐Glutelin Content Rice Mutant
Authors: Eggum Bj⊘rn O. , Juliano Bienvenido O.
Published: June 2007

Protein quality of cooked milled rice of low‐glutelin (high‐prolamin) content 1 mutant was compared with that of japonica parent Nihonmasari in growing rats. Biological value (BV) of the mutant was lower, but digestible energy and true protein digestibility (TD) were high and similar to those of the parent, resulting in lower net protein utilization of the mutant relative to the parent. Protein of the mutant had lower lysine content than did the protein of the parent, which explains its lower BV, although its prolamin content was lower than that of the parent. Cooking did not adversely reduce TD for both samples, in contrast to earlier studies of japonica and indica rices.
Authentication of Rice by Three‐Sided Image Analysis of Kernels Using Two Mirrors
Authors: Kim Sang Sook , Jo Jin Sook , Kim Young Jin , Sung Nae Kyung
Published: June 2007

The authentication of rice by imaging three sides (top, side, and front) of a rice kernel using two mirrors was attempted. Nine image characteristics (area, aspect ratio, minimum diameter, maximum diameter, perimeter, and red, green, and blue values) for each side of a rice kernel were measured. Japonica type rices were used for the study; a total of 89 rice samples were used: 40 samples harvested in Korea, 33 in America, 5 in Australia, and 11 in China. Image data collected from 105 kernels per rice sample were used as a calibration data set to develop a model for quadratic discriminant analysis. In overall pairwise trials, on average, 85.8–94.5% correct identification of the cultivated country was obtained, depending on the number of image characteristics used for the discriminant model. For the effective discrimination of the cultivated country, 13 image characteristics were selected. As a test sample set, 20 kernels per sample were used. A model for discriminant analysis with 13 image characteristics yielded an average of 95.0 and 97.5% accuracy for calibration and test sample set, respectively.
Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips
Authors: Lujan‐Acosta Javier , Moreira Rosana G.
Published: June 2007

Tortilla chips were slow dried after baking and then fried in fresh soybean oil. Control chips were not dried before frying. Final oil content of sun‐dried tortilla chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the structure of the tortilla chips was tighter before frying but expanded significantly during frying. An attempt was made to produce tortilla chips with the same characteristics of the sun‐dried chips using impinging hot‐air drying techniques. Results indicated that tortilla chips drying rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.
Microstructure and Composition of Digitaria exilis Stapf (acha): A Potential Crop
Authors: Irving D. W. , Jideani I. A.
Published: June 2007

Microstructure of the mature caryopsis of Digitaria exilis Stapf was studied by light and scanning electron microscopy and compared to chemical composition. The general structure of the caryopsis was similar to that of other grains, notably the millets. Thin bracts (the palea and lemma) and two glumes encased the caryopsis which consists of the thin, compressed layers of pericarp, testa, and cuticle surrounding the endosperm and embryonic tissues. The endosperm consisted of a single layer of aleurone cells and the starchy endosperm. The aleurone layer was thin over most of the starchy endosperm and thicker at the junction of the embryo and starchy endosperm. Aleurone cells contained lipid droplets and protein bodies. The cell contents of the starchy endosperm consisted of simple, polyhedral starch granules, lipid droplets, and protein bodies. Protein bodies were more abundant toward the periphery, and diminished toward the central portion of the starchy endosperm. Cells in certain regions of the embryo contained few, small, spherical starch granules and an abundance of protein bodies. Protein bodies containing phytic acid inclusions were located in the scutellum of the embryo. Compositional analyses revealed that the grain contained 8.2% protein, 2.1% fat, 0.48% fiber, and 1.4% ash.
Evaluation of the Displacement Value as a Method to Detect Reduced Corn Wet‐Milling Quality
Authors: Rausch Kent D. , Eckhoff Steven R. , Paulsen Marvin R.
Published: June 2007

A procedure based on the resistance and capacitance (RC) properties of corn to calculate a displacement value (DV) was evaluated for detection of corn that had reduced wet‐milling quality. In 1991 and 1992, three hybrids were dried at air temperatures between ambient and 115°C in batch dryers. Additional samples, obtained from commercial elevators in 1992, had been dried with air temperatures ranging from 52 to 136°C. A baseline reference relationship was developed between log10‐resistance and capacitance with data from ambient‐dried samples. A DV was defined as the horizontal distance along the capacitance axis from a sample RC data point to the baseline reference. RC properties of samples dried at air temperatures >50°C were compared to the baseline and the DV determined. Selected drying treatments were wet‐milled by a laboratory‐scale procedure to verify milling quality and correlation with DV. The effects attributed to hybrid and harvest moisture content on the RC properties of ambient‐dried samples were small, allowing the baseline reference to be applied to a wide range of corn samples. In 1992, the baseline shifted upward from the 1991 baseline by 0.5 units on the log10‐resistance axis. DV increased significantly at drying air temperatures >50°C for batchdried samples. While DV correlated with drying temperature in batchdried samples (r = 0.66), it did not correlate with starch yield or recovery of commercial samples (r ≤0.10). Although the specific causes could not be determined, the shift in the baseline indicates the method would be difficult to implement on a practical scale. Although not indicated by DV, starch recovery decreased significantly for samples batch‐dried at air temperatures ≥70°C. All samples dried at 115–136° had significantly lower starch recoveries.
Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants
Authors: Hix D. K. , Klopfenstein C. F. , Walker C. E.
Published: June 2007

The antioxidant compounds, ascorbate (ascorbyl‐2‐phosphate), α‐tocopherol, a combination of ascorbate and α‐tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar‐snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas‐liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugarsnap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.
Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols
Authors: Winata A. , Lorenz K.
Published: June 2007

Alkylresorcinol (AR) content was determined in multiple‐stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 μg/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 μg/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking.
Thermal Properties of Starch from Selected Maize (Zea mays L.) Mutants During Development
Authors: Ng K.‐Y. , Duvick S. A. , White P. J.
Published: June 2007

The changes in thermal properties of maize starches during five stages of kernel maturity, (12, 18, 24, 30, and 36 days after pollination [DAP]), from three mutant genotypes, amylose extender (ae), sugary‐2 (su2), and waxy (wx) in an OH43 background, and the OH43 genotype were studied using differential scanning calorimetry (DSC). Within a genotype, DSC values of starches at 24, 30, and 36 DAP were similar to each other and often were significantly different (P < 0.05) from the values at 12 DAP, indicating possible differences in the fine structure of starch during endosperm development. For su2 starches, the gelatinization onset temperature (ToG) significantly decreased after 12 DAP and remained low throughout the study. The gelatinization range (RG) had a similar pattern. For wx starches, ToG at 18 DAP was significantly lower than at 12 DAP but tended to increase after 18 DAP. The RG increased significantly after 12 DAP and significantly decreased after 30 DAP. Thus, thermal properties of starches during early development were different from those of their mature counterparts, and differences among the mutant genotypes and the normal starch originated from the earliest endosperm development stage studied (12 DAP).
Effect of Barley β‐Glucan in Durum Wheat Pasta on Human Glycemic Response
Authors: Yokoyama Wallace H. , Hudson Carol A. , Knuckles Benny E. , Chiu Mei‐Chen M. , Sayre Robert N. , Turnlund Judith R. , Schneeman Barbara O.
Published: June 2007

High‐fiber, high‐carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β‐glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β‐glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β‐glucan. The β‐glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β‐glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β‐glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.
Effect of Tristearin and Other Functional Fats on Blood Lipids in Hamsters
Authors: Ranhotra G. S. , Gelroth J. A. , Leinen S. D.
Published: June 2007

Groups of hamsters were fed diets containing tristearin (TS), a baker's shortening (BS), soybean oil (SO), a blend (BL) of TS and SO, or a hard fat (HF). Only BS contained trans fatty acids. After four weeks, serum total cholesterol (T‐CH) levels were most elevated in hamsters fed HF. In comparison, hamsters fed BS, BL, or SO showed 13.3, 15.4, or 23.7% reduction in serum T‐CH, respectively. Reduction in serum T‐CH was even more pronounced in hamsters fed TS. However, this group also showed poor weight gains, apparently because only 16.2% of ingested TS was absorbed. Reduction in T‐CH occurred due to reduction of both high‐density‐lipoprotein (HDL)‐CH and non‐HDL‐CH, but the pattern of reductions still favored lower T‐CH‐to‐HDL‐CH ratios. Like T‐CH, serum TG levels were also most elevated in hamsters fed HF, with other groups showing significant reductions. Liver CH responses did not conform to responses observed for serum CH and TG levels. Tested in selected baked products prepared in‐house, blended fat (BL) was found as functional as regular BS, and it contained no trans fatty acids.
Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs
Authors: Fu J. , Mulvaney S. J. , Cohen C.
Published: June 2007

The effect of added fat content on the rheological properties of wheat flour doughs was determined for three different added fat contents (2.5, 5.0, and 7.5%) at 25°C using dynamic mechanical analysis (DMA) and stress relaxation (SR) tests. Frequency sweeps indicated that added fat had a plasticizing effect on G′ and G″ in the rubbery region. SR results were parameterized using a Maxwell model and a Williams‐Watts (WW) model. The WW model indicated that each dough could be characterized by just two major relaxation modes, while four elements were needed for the Maxwell model. The average relaxation time for the shorter process was <1 sec and was not affected by added fat. However, the average relaxation time for the longer WW process actually increased from 107 to 261 sec with added fat up to 5%, and then decreased again. Taken together, these results suggest that added fat actually delayed the onset of viscous flow, while simultaneously attenuating the short‐time elastic properties of the gluten fraction of the dough. Furthermore, rheological testing over a wide time (frequency) scale was needed to observe the effect of added fat on both the short‐time elastic and longer‐time viscous behavior of these doughs.