bluuebunny/crossref_metadata_2025 huggingface dataset:
Effects of High and Low Molecular Weight Glutenin Subunits on Rheological Dough Properties and Breadmaking Quality of Wheat
Authors: Antes Susanne , Wieser Herbert
Published: June 2007

High molecular weight (HMW) or low molecular weight (LMW) subunits of different chemical state (reduced, reoxidized with KBrO3, or KIO3) or gliadins were added in 1% amounts to a base flour of the wheat cultivar Rektor and mixed with water. The corresponding doughs were then characterized by microscale extension tests and by microbaking tests and were compared to doughs from the base flour without additives. The maximum resistance of dough was strongly increased by HMW subunits in a reduced state and by HMW subunits reoxidized with KBrO3. A moderate increase of resistance was caused by HMW subunits reoxidized with KIO3 and by LMW subunits reoxidized with KBrO3 or KIO3. This resistance was strongly lowered by LMW subunits in a reduced state and by gliadins. The extensibility of dough was significantly increased only by gliadins and reduced HMW subunits; HMW subunits reoxidized with KBrO3 had no effect, and all other fractions had a decreasing effect. In particular, glutenin subunits reoxidized with KIO3 induced marked decrease of extensibility, resulting in bell‐shaped curve extensigrams, which are typical for plastic properties. The effect of reoxidized mixtures (2:1) of HMW and LMW subunits on maximum resistance depended on the oxidizing agent and on the conditions (reoxidation separated or together); extensibility was generally decreased. Bread volume was increased by addition of HMW subunits (reduced or reoxidized with KBrO3) and decreased by LMW subunits (reoxidized with KBrO3 or KIO3) and by a HMW‐LMW subunit mixture (reoxidized with KBrO3). The volume was strongly decreased by addition of reduced LMW subunits. A high bread volume was related to higher values for both resistance and extensibility.
Rheological Properties of Vital Wheat Gluten Suspensions
Authors: Xu Jingyuan , Bietz Jerold A. , Felker Frederick C. , Carriere Craig J. , Wirtz Denis
Published: June 2007

Flour and doughs represent rheologically complex materials whose properties are dependent on many factors including processing conditions. To avoid some of the problems associated with the rheological characterization of dough, we have initiated a study focused on the rheological properties of one of the major components of dough, vital wheat gluten. Suspensions of vital wheat gluten were prepared with concentrations of 225–325 mg/mL.The moduli of the gluten suspensions was 0.2 Pa at 225 mg/mL to 37 Pa at 325 mg/mL. At <250 mg/mL, the gluten suspensions exhibited fluidlike behavior. The crossover frequency, (G′[ω] = G″[ω]) shifted slightly from 0.5 rad/sec at 225 mg/mL to 0.9 rad/sec at 250 mg/mL. At >300 mg/mL, the gluten suspensions exhibited solidlike behavior. The crossover frequencies were independent of concentration and equal to 100 rad/sec. At <250 mg/mL, the high‐frequency behavior of moduli were proportional to ω3/4, as expected for a semiflexible coil. At >300 mg/mL, the high‐frequency behavior of moduli were proportional to ω1/2, indicating a flexible coil. These results suggest vital wheat gluten suspensions undergo a structural change between 250 and 300 mg/mL.
Isolation and Characterization of Cellulose/Arabinoxylan Residual Mixtures from Corn Fiber Gum Processes
Authors: Doner Landis W. , Johnston David B.
Published: June 2007

White, fluffy cellulose/arabinoxylan mixtures (CAX) were generated from the solid residues remaining after corn fiber gum (CFG) production. Most CAX were produced using variations of a process in which a single alkaline hydrogen peroxide (AHP) step was used for delignification and for CFG (arabinoxylan) extraction. The optimal ratio of H2O2 to corn fiber to water was 0.1:1:20. Holding this ratio constant, time and temperature conditions were systematically varied, and yields of CAX and CFG determined. Parallel processes were conducted without H2O2 to determine its effect on CAX and CFG yield. CAX prepared under identical conditions but without H2O2 retained nearly twice the levels of CFG sugars, as revealed from L‐arabinose, D‐xylose, and D,L‐galactose levels. Even the CAX prepared under extreme AHP conditions (1 hr, 100°C), however, contained 32.9% of these CFG sugars. This CAX was obtained in a 25.1% yield, whereas those produced under less vigorous conditions were obtained in higher yields, because they retained more CFG. CAX prepared in the presence of H2O2 hydrated very effectively, as indicated by their high swollen volumes and water absorbance values. This suggests potential food applications for CAX as a bulking agent. In addition, the open structure of the CAX matrix would render these residues suitable for chemical derivatization and enzymatic saccharification.
An Improved Method for Using a Microsatellite in the Rice Waxy Gene to Determine Amylose Class
Authors: Bergman C. J. , Delgado J. T. , McClung A. M. , Fjellstrom R. G.
Published: June 2007

Rice (Oryza sativa L.) breeders must evaluate progeny across multiple years and locations in part due to environmental effects on amylose content, the primary constituent that influences rice end‐use quality. A microsatellite correlated with the various classes of apparent amylose content in rice has been used to decrease the development time for the U.S. cultivars Cadet and Jacinto by several years. The objective of this project was to develop a relatively inexpensive method for assaying this microsatellite that is suitable for screening large numbers of progeny and to evaluate this method by analyzing a diverse set of breeding lines and cultivars. Rapid multiple‐kernel (brown and milled), single kernel, and leaf tissue alkali DNA extraction procedures were developed. Enhanced resolution of allele classes and separation speed was achieved by electrophoresing polymerase chain reaction (PCR) amplification products encompassing the waxy microsatellite in a polyacrylamide and Spreadex gel matrix using a triple‐wide mini electrophoresis unit. For germ plasm characterization, allele scoring accuracy and speed were improved by loading standards, consisting of three microsatellite classes in a single lane, several times across the gel. The microsatellite explained 88% of the variation in the apparent amylose content of 198 nonwaxy U.S. cultivars and breeding lines of diverse parentage, grown in four locations. The utility of this method was demonstrated by one technician analyzing a breeding population of 142 progeny in 1.5 days using relatively inexpensive laboratory equipment.
Plasticization and Self Assembly in the Starch Granule
Authors: Donald A. M.
Published: June 2007

Within a starch granule there are a range of length scales present ranging from the atomic, to supramolecular structures of >100 nm that give rise to the growth rings arising as the starch is laid down. As the granule is formed, it is in a naturally hydrated state. This provides a degree of mobility permitting organization and self‐assembly of the sidechain branches of the amylopectin. External factors that affect the ability of the branches to pack well are discussed here. Plasticization of the residues nearest to the amylopectin backbone is crucial. If the degree of plasticization is insufficient (due to insufficient temperature or solvent) the double helical regions are disordered. Plasticization, this time of the amorphous growth rings, is also a necessary prerequisite for gelatinization.
Thermal and Functional Characterization of Starch from Argentinean Corn
Authors: Seetharaman K. , Tziotis A. , Borras F. , White P. J. , Ferrer M. , Robutti J.
Published: June 2007

Screening accessions in a germplasm bank aids in the identification of plants with unusual properties ranging from agronomic traits to functional and compositional traits of the seed itself. Results from this study confirm the presence of a wide variation in the thermal and functional properties of starch from several landraces of corn in the Argentinean germplasm. Thermal properties of starch measured using differential scanning calorimetry (DSC) identified several corn landraces with properties of potential commercial interest. The pasting and textural properties of gels obtained from starch of different corn landraces also exhibited considerable variability. The degree of variation in thermal and functional properties of corn reported in this study is comparable to the thermal properties of starch from several other crop species. These corn races show promise for further regeneration to create inbred lines with unusual traits. The potential for further improvement of corn races exists not only based on thermal properties, but directly for specific functional attributes as well. Correlation analyses suggest that the variability in thermal and functional attributes are a function of amylose content, granule size distribution and, possibly, differences in the structural makeup of amylose and amylopectin. The strong correlation observed between the thermal properties and pasting and textural properties will allow for the estimation of starch properties from small sample sizes.
Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat Flours
Authors: Noda Takahiro , Tohnooka Takuji , Taya Shozo , Suda Ikuo
Published: June 2007

This study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and amylose content was determined along with pasting properties by Rapid Visco Analyser (RVA), thermal properties by differential scanning calorimetry (DSC), and the distribution of amylopectin chain length by high‐performance anion exchange chromatography (HPAEC). Twenty flours were used to prepare WSN. As expected, 5–6% lower amylose content was associated with good WSN quality (higher scores in softness, elasticity, and smoothness). RVA analysis indicated that the pasting temperature had the greatest influence on WSN quality, while breakdown and setback showed slight effects on WSN quality. DSC results showed that lower endothermal enthalpy (ΔH) in the amylose‐lipid complex was associated with good WSN quality. Chainlength distribution of amylopectin by HPAEC was not an important factor in relation to WSN quality.
Purification and Partial Characterization of an Endoxylanase Inhibitor from Barley
Authors: Goesaert H. , Debyser W. , Gebruers K. , Proost P. , Van Damme J. , Delcour J. A.
Published: June 2007

Hordeum vulgare L. xylanase inhibitor (HVXI), an endoxylanase inhibitor with a protein structure, was purified to homogeneity from barley (Hordeum vulgare L.). HVXI is a nonglycosylated monomeric protein, with a molecular weight of ≈40,000 and a pI ≥ 9.3. Although it inhibits different endoxylanases to a varying degree, the activities of an α‐L‐arabinofuranosidase and a β‐d‐xylosidase were not inhibited. Apparently, HVXI occurs in two molecular forms. These characteristics and the N‐terminal sequences of the composing polypeptides show that HVXI is homologous with Triticum aestivum L. xylanase inhibitor I, an endoxylanase inhibitor from wheat flour.
Influence of Sodium Caseinate and Whey Protein on Baking Properties and Rheology of Frozen Dough
Authors: Kenny S. , Wehrle K. , Auty M. , Arendt E. K.
Published: June 2007

Dairy ingredients are added to bakery products to increase nutritional and functional properties. Sodium caseinate (SC) and whey protein concentrate (WPC) were incorporated into frozen dough. WPC was subjected to heat treatment (WPCHT) to eliminate undesirable weakening of the gluten network. 2% SC or 4% SC decreased proof time, increased loaf volume, and improved texture. Effects of adding 4% SC on baking quality were similar to adding ascorbic acid (AA) and diacetyl tartaric acid esters of monoglycerides (DATEM). WPC increased proof time, decreased volume, and negatively affected texture. Heat treatment of WPC improved baking performance. Bread with WPCHT had volume similar to that of the control without dairy ingredients. Adding 4% SC decreased resistance to extension (R5cm measured with the extensigraph), while adding 4% WPC increased extensibility. Dynamic oscillation testing determined the effects of the ingredients on fundamental rheological properties. WPC decreased storage modulus (G′) and loss modulus (G″), while heat treatment of WPC increased G′ and G″. Confocal laser scanning microscopy (CLSM) showed that milk proteins affect frozen dough ultrastructure. Frozen doughs with SC had an enhanced gluten network compared with the control, while untreated WPC appeared to interfere with the gluten network.
Protein and Apparent Amylose Contents of Milled Rice by NIR‐FT/Raman Spectroscopy
Authors: Himmelsbach D. S. , Barton F. E. , McClung A. M. , Champagne E. T.
Published: June 2007

The chemometric calibration of near‐infrared Fourier‐transform Raman (NIR‐FT/Raman) spectroscopy was investigated for the purpose of providing a rigorous spectroscopic technique to analyze rice flour for protein and apparent amylose content. Ninety rice samples from a 1996 collection of short, medium, and long grain rice grown in four states of the United States, as well as Taiwan, Korea, and Australia were investigated. Milled rice flour samples were scanned in rotating cups with a 1,064 nm (NIR) excitation laser using 500 mW of power. Raman scatter was collected using a liquid N2 cooled Ge detector over the Raman shift range of 175–3,600 cm‐1. The spectral data was preprocessed using baseline correction with and without derivatives or with derivatives alone and normalization. Nearly equivalent results were obtained using all of the preprocessing methods with partial least squares (PLS) models. However, models using baseline correction and normalization of the entire spectrum, without derivatives, showed slightly better performance based on the criteria of highest r2 and the lowest SEP with low bias. Calibration samples (n = 57) and validation samples (n = 33) were chosen to have similar respective distributions for protein and apparent amylose. The best model for protein was obtained using six factors giving r2 = 0.992, SEP = 0.138%, and bias = ‐0.009%. The best model for apparent amylose was obtained using eight factors giving r2 = 0.985, SEP = 1.05%, and bias = ‐0.006%.
Prediction of Baking Characteristics of Hard Winter Wheat Flours Using Computer‐Analyzed Mixograph Parameters
Authors: Chung O. K. , Ohm J. B. , Caley M. S. , Seabourn B. W.
Published: June 2007

The objective of this research was to determine whether computer‐analyzed (objective) mixograph parameters could replace conventional mixograph parameters in the evaluation of flour quality. The 642 hard winter wheat flours, collected from federal regional performance nurseries in 1995 and 1996, were analyzed by a conventional and computerized mixograph. Mixograph bandwidths at 6 min (BW6) showed the most significant linear correlation with subjective mixing tolerance scores (r = 0.81, P < 0.1%, n = 642). Prediction models of conventional and experimental baking parameters were developed by continuum regression using computer‐analyzed mixograph parameters of a calibration set (n = 282). The developed models could estimate conventional mixograph mixing time and tolerance scores, baking water absorption and mixing time, and bread loaf volume, showing R2 values of 0.86, 0.74, 0.68, 0.80, and 0.51, respectively, for a validation set (n = 380). These results indicated that computer‐analyzed mixograph parameters could be applied to develop prediction models to be used for flour quality evaluation in wheat breeding programs.
Use of Near‐Isogenic Wheat Lines to Determine Protein Composition‐Functionality Relationships
Authors: MacRitchie F. , Lafiandra D.
Published: June 2007

Nine and six major loci control the synthesis of the gluten proteins that are responsible for many of the physical and technological properties of hexaploid and tetraploid wheats, respectively. For hexaploid wheats, these are the three Glu‐1 and three Gli‐1/Glu‐3 loci on group 1 chromosomes, and the three Gli‐2 loci on group 6 chromosomes. Lines in which genes at one or more of these loci are absent or silent are available and have been used to assist in deducing the effects on functional properties of deleting or substituting specific proteins or subunits, while maintaining a constant genetic background. The lines that are available and the information they have provided are summarized.
Significance of Aegilops tauschii Glutenin Genes on Breadmaking Properties of Wheat
Authors: Hsam S. L. K. , Kieffer R. , Zeller F. J.
Published: June 2007

The contribution of the diploid wild wheat species Aegilops tauschii (DD) to breadmaking quality was studied using synthetic hexaploid wheats (AABBDD) derived from a common Triticum turgidum var. durum (AABB) and three A. tauschii parental lines. Prolamin alleles of the T. durum and A. tauschii parents are additively expressed in the synthetic hexaploids. Bread loaf volumes (BV) assessed by micro‐rapid‐mix‐test (MRMT) and rheological parameters: gluten index (GI), maximum resistance (RE), SDS‐sedimentation (SDSS), dough surface, and other quality characteristics clearly indicate that BV and other breadmaking properties in hexaploids are significantly influenced by glutenin genes of the A. tauschii species.
Effect of Temperature, Exposure Duration, and Moisture Content on Color and Viscosity of Rice
Authors: Dillahunty A. L. , Siebenmorgen T. J. , Mauromoustakos A.
Published: June 2007

Rice yellowing is a problem for the rice industry. The objective of this research was to determine the effect of various temperatures and exposure durations at certain moisture content levels on yellowing in rice. Preliminary experiments were performed on stored Oryza sativa L. ‘Cypress’ rice. These experiments showed that exposure temperature and duration had a great effect on yellowing, but that the effect of moisture content was not significant (P > 0.15). With this information, similar experiments were performed on freshly harvested ‘Cypress’ and ‘Bengal’ rice. Color degradation, as measured by hue angle and chroma, was observed when at temperatures >50°C for exposure durations >12 hr. Temperatures >55°C with exposure durations >12 hr also resulted in dramatically lowered peak viscosity, but not all samples that showed yellowing had lowered viscosity. For the conditions of these experiments, temperature and exposure duration were the most important factors in color and viscosity change.
Synergistic Hydrolysis of Crude Corn Starch by α‐Amylases and Glucoamylases of Various Origins
Authors: Liakopoulou‐Kyriakides Maria , Karakatsanis Athanasios , Stamatoudis Michael , Psomas Stavros
Published: June 2007

Four α‐amylases and two glucoamylases from various sources, in eight combinations, were used to study the synergistic hydrolysis of crude corn starch at various temperatures. At 40 and 50°C, the combinations containing Rhizopus mold glucoamylase enhanced hydrolysis of corn starch compared wth that obtained with the combinations from Aspergillus niger. At 60°C, Rhizopus mold combinations gave low reaction yields as the enzyme was inactivated. The differences observed between α‐amylases are smaller, with the exception of Bacillus licheniformis α‐amylase, which presented more than twice the productivity of the other α‐amylases, at all temperatures. In terms of substrate conversion at 5 hr of hydrolysis, the combination of B. licheniformis α‐amylase with Rhizopus mold glucoamylase at 50°C presents 76% substrate conversion, whereas, with all the other combinations, starch conversion was 13–73%. HPLC analysis of the reaction products obtained at 50°C showed that the main product of corn starch hydrolysis was glucose at 85–100%. Further experiments showed that A. niger glucoamylase and B. licheniformis α‐amylase were the only enzymes that retained their initial activity after incubation at the temperatures studied.
Effects of Additives and Storage Temperature on Staling Properties of Bagels
Authors: Lent P. J. , Grant L. A.
Published: June 2007

The effects of xanthan gum, Novamyl (a type II α‐amylase), Instant Tender‐Jel C starch (a modified starch), and GMS‐90‐SSK (a hydrated monoglyceride) on the staling properties of bagels stored at 4 and 22°C from 0–7 days were studied. Texture analysis and moisture determination were conducted on the bagels before lyophilization. Analysis of percent soluble starch, crumb pasting (Rapid Visco Analyser) and degree of amylopectin recrystallization (differential scanning calorimeter) were conducted on lyophilized bagel crumb. Novamyl‐treated bagels appeared to be the most resistant to staling over time at both storage temperatures in relation to the enthalpy of gelatinization (ΔH). Bagels containing xanthan gum, Instant Tender‐Jel C starch, and GMS‐90‐SSK showed some improvements over the control bagels, although the effects of the additives on the characteristics of the bagels varied. Bagels made with xanthan gum or monoglyceride retained slightly higher crumb moisture percentages over most days of storage. The monoglyceride‐treated bagels had higher enthalpy values, lower percentages of soluble starch, and a higher pasting profile but had the softest texture. The apparent onset of increased staling of the monoglyceride‐ treated bagels was attributed to complexes formed with the starch fractions.
Quantitative Analysis of Benzyl Modification in Waxy Maize Starch by Fourier Transform (FT) Raman Spectroscopy
Authors: Lee Phillips David , Xing Jie , Chong Chan Kong , Corke Harold
Published: June 2007

Waxy maize starch was chemically modified to varying benzylation levels and the degree of benzylation substitution was measured using a nuclear magnetic resonance (NMR) method. Fourier Transform (FT) Raman spectra of the chemically modified starches were acquired and aromatic C=C stretch Raman bands characteristic of the benzylation modification were used to derive a calibration curve for the Raman intensity of these marker bands versus the degree of benzylation substitution. The best‐fit linear regression to the plotted data gave a linear correlation coefficient of 0.997. The FT‐Raman technique provides a fast, nondestructive method for the measurement of the degree of benzylation substitution of modified waxy maize starches and should be applicable for use with benzylated starches from other botanical sources.
Production of Boiling‐Stable Granular Resistant Starch by Partial Acid Hydrolysis and Hydrothermal Treatments of High‐Amylose Maize Starch
Authors: Brumovsky Jorge O. , Thompson Donald B.
Published: June 2007

The purpose of the present work was to examine whether partial acid hydrolysis (PAH) of a high‐amylose maize starch (ae‐VII) would enhance the effects of hydrothermal treatments to produce granular resistant starch (RS) that is stable to further heat treatment at atmospheric pressure. PAH ae‐VII starches were prepared by heating 35% (w/v) suspensions with 1% (w/w) HCl at 25°C for 6, 30, and 78 hr. Native and PAH starches were then treated by annealing (ANN) or heat‐moisture treatment (HMT). ANN was done at 70% moisture at 50, 60, or 70°C for 24 hr, and HMT was done at 30% moisture at 100, 120, or 140°C for 80 min. RS that survives boiling during analysis was determined by a modification of the AOAC method for determining total dietary fiber. RS was also determined by the Englyst method. Little change in the gelatinization enthalpy was found for ae‐VII starch after PAH, ANN, or HMT as individual treatments. After PAH, either ANN or HMT led to decreased gelatinization enthalpy. HMT and ANN alone increased boiling‐stable RS but decreased total RS. After PAH of ae‐VII, either ANN or HMT tended to increase the yield of boiling‐stable granular RS, with the greatest yield (≤63.2%) observed for HMT.
Sensory Characteristics of Grain Sorghum Hybrids with Potential for Use in Human Food
Authors: Brannan G. L. , Setser C. S. , Kemp K. E. , Seib P. A. , Roozeboom K.
Published: June 2007

Descriptive sensory characteristics were measured for porridges made from flour samples collected from the 1996 Kansas feed grain sorghum performance tests and from commercial food grain sorghum samples. Totals of eight and 11 sensory attributes characterized the feed grain and food grain samples, respectively. Two screenings provided descriptive sensory data for univariate and multivariate analyses. Four feed grain samples from the performance tests and seven food grain samples were identified as low in astringency and bitterness; six of these were used in 100% sorghum flour muffins to determine consumer acceptability. Flavor acceptability of muffins was perceived as equal, and appearance was an important factor for acceptance. Optimization of all sensory attributes for each specific product is needed to increase acceptability of grain sorghum in consumer products.
Zein: A History of Processing and Use
Authors: Lawton John W.
Published: June 2007

Corn is the largest and most important agricultural commodity in America. Zein, one of the components in corn, has long been investigated for uses other than food and feed. Zein is a unique and complex material, and it is one of the few cereal proteins extracted in a relatively pure form. Today, because of environmental concerns, interest in zein utilization is again growing. Some of the more important research on zein is more than 50 years old. Most of this work has been either forgotten, lost, or difficult to locate. Much of this work was done at the USDA laboratory in Peoria, IL. Since most early zein literature is still easily accessible at that laboratory, this review on zein has been prepared making use of this old literature. This review reexamines the old literature and reconciles it with new zein research to illustrate some of the unique properties of and opportunities for zein.
Effect of Steeping Conditions (Sulfur Dioxide, Lactic Acid, and Temperature) on Starch Yield, Starch Quality, and Germ Quality from the Intermittent Milling and Dynamic Steeping Process (IMDS) for a Brazilian Corn Hybrid
Authors: Manzoni M. S. J. , Kronka S. N. , Lopes‐Filho J. F.
Published: June 2007

Effect of lactic acid, SO2, temperature, and their interactions were assessed on the dynamic steeping of a Brazilian dent corn (hybrid XL 606) to determine the ideal relationship among these variables to improve the wet‐milling process for starch and corn by‐products production. A 2×2×3 factorial experimental design was used with SO2 levels of 0.05 and 0.1% (w/v), lactic acid levels of 0 and 0.5% (v/v), and temperatures of 52, 60, and 68°C. Starch yield was used as deciding factor to choose the best treatment. Lactic acid added in the steep solution improved the starch yield by an average of 5.6 percentage points. SO2 was more available to break down the structural protein network at 0.1% than at the 0.05% level. Starch‐gluten separation was difficult at 68°C. The lactic acid and SO2 concentrations and steeping temperatures for better starch recovery were 0.5, 0.1, and 52°C, respectively. The Intermittent Milling and Dynamic Steeping (IMDS) process produced, on average, 1.4% more starch than the conventional 36‐ hr steeping process. Protein in starch, oil content in germ, and germ damage were used as quality factors. Total steep time can be reduced from 36 hr for conventional wet‐milling to 8 hr for the IMDS process.
Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field‐Flow Fractionation
Authors: Ueno T. , Stevenson S. G. , Preston K. R. , Nightingale M. J. , Marchylo B. M.
Published: June 2007

A simple, highly efficient and reproducible two‐step extraction procedure using dilute acetic acid without (AN) and then with sonication (AS) has been developed for the fractionation of wheat flour protein. Approximately 97% of total protein was extracted from a Canadian hard red spring wheat flour; an additional 1.2% protein could be recovered by further extraction with 1% DDT and 50% 1‐propanol (AR). Size‐exclusion HPLC (SE‐HPLC) and flow field‐flow fractionation (flow FFF) showed that the AN extract, which accounted for most of the total extractable protein (AN + AS + AR), consisted primarily of monomeric protein. The AS extract was composed primarily of polymeric proteins. Flow FFF showed that AN polymeric protein, including that eluting at the SE‐HPLC void volume, showed smaller Stokes diameters than AS polymeric protein. Flow FFF profiles of AS SE‐HPLC subfractions showed that the void volume subfraction contained monomeric and small polymeric protein in addition to large polymeric protein, indicating formation of larger complexes through interaction between some or all of the components. AN and AS extracts, as well as SE‐HPLC and flow FFF fractions thereof, showed a fairly wide range of values among 12 Canadian hard red and white spring wheat cultivars. The proportion of total protein in the AS extract and in the larger sized polymeric protein fractions from SE‐HPLC and flow FFF were highly positively correlated to farinograph mixing time.
FT‐Raman Spectroscopy and Its Applications in Cereal Science
Authors: Ma Ching‐Yung , Lee Phillips David
Published: June 2007

We present a brief introduction to FT‐Raman spectroscopy and examples of its use in cereal science for readers not familiar with Raman spectroscopy. We illustrate the use of FT‐Raman spectroscopy as an analytical tool to measure the degree of chemical modification of chemically modified starches and as a technique to determine conformational and structural changes in plant proteins under different environmental conditions. We briefly describe other applications of Raman spectroscopy in cereal science.
Staling of Bread as Affected by Waxy Wheat Flour Blends
Authors: Bhattacharya Monisha , Erazo‐Castrejón Sofia V. , Doehlert Douglas C. , McMullen Michael S.
Published: June 2007

Crumb softness and improved shelf life of bread is often achieved by incorporating expensive shortenings in the formulation. We hypothesized that similar results could be achieved by blending bread wheat flour with waxy (low amylose) durum wheat flour. White pan bread was baked from 10, 20, and 30% waxy durum wheat flour composites and evaluated for loaf volume and crumb firmness over a period of 0, 3, and 5 days. The loaf volumes were not affected by the waxy flour blends. However, as staling progressed over 3–5 days, significant firming of crumb was observed in the control sample compared with loaves containing waxy flour. The firmness was inversely proportional to the level of waxy flour used in the blend. A 20% waxy wheat flour blend was optimal in retarding staling while producing bread quality comparable with the control. It was further established that bread made with 20% waxy flour gave lower firmness values after 5 days of storage in comparison to bread made with 3% shortening. These results suggest that 20% waxy wheat flour could substitute for use of shortening to achieve desirable crumb softness and to retard staling upon storage.
Swelling Index of Glutenin Test. I. Method and Comparison with Sedimentation, Gel‐Protein, and Insoluble Glutenin Tests
Authors: Wang C. , Kovacs M. I. P.
Published: June 2007

Molecular weight distribution of wheat proteins is primarily responsible for the viscoelastic properties of flour dough. Furthermore, the amount of SDS insoluble proteins (mainly high molecular weight glutenin) plays the major role. We have developed a simple test to determine the swelling power of glutenin (swelling index of glutenin or SIG) for predicting dough properties and end‐use quality. Flour samples (40 mg) were hydrated in distilled water and then allowed to swell in nonreducing solvents (SDS, lactic acid, or mixtures of the two) followed by low speed centrifugation. The SIG was calculated as the weight of the residue divided by the original sample weight. The SIG test was compared with the results from other small‐scale tests for 20 flour samples. SIG tests showed highly significant correlations with the gel protein and insoluble glutenin test (r ≥ 0.85, r ≥ 0.93, P < 0.001, respectively) and significant correlations with SDS and Zeleny sedimentation tests (r ≥ 0.74, r ≥ 0.72, P < 0.001, respectively). The swelling capacity of glutenin depended on swelling time and mixing intensity in nonreducing solvents. Swelling curves obtained from SIG values versus different swelling time can be divided into three distinct stages: swelling, swollen, and breakdown. These stages may reflect soluble and insoluble glutenin contents and quality among different cultivars. SIG test values for short swelling time and low mixing intensity were significantly correlated to gel protein content and SDS‐sedimentation values (r = 0.96, r = 0.90, P < 0.001, respectively). SIG test values for long swelling time and high mixing intensity were significantly correlated to insoluble glutenin content (r = 0.96, P < 0.001). The difference of swelling condition (time and mixing intensity) among these small‐scale methods is the reason for their different correlations with insoluble glutenin content. Because large numbers of samples can be analyzed in a short time with excellent reproducibility, the SIG test may be a useful screening test in a breeding program, predicting the quantity and quality of insoluble glutenin.
Structures of Four Waxy Rice Starches in Relation to Thermal, Pasting, and Textural Properties
Authors: Wang Ya‐Jane , Wang Linfeng
Published: June 2007

Waxy rice starches from three japonica cultivars (Taichung Waxy 1 [TCW1], Taichung Waxy 70 [TCW70], Tachimemochi) and one indica cultivar (Tainung Sen Waxy 2 [TNSW2]) were characterized for chemical and physicochemical properties. The amylopectin structures were different for the four waxy rice starches in terms of degree of polymerization (DP), average chain length (CL), exterior chain lengths (ECL), and distribution of chains, indicating the existence of varietal differences. The order of swelling power was TCW1 > TCW70 > TNSW2 > Tachimemochi; the order of water solubility index was TCW70 > TNSW2 > Tachimemochi > TCW1. The low water solubility index of TCW1 might be ascribed to a high DP. All starches shared similar gelatinization temperatures and enthalpies but showed distinct retrogradation patterns. TNSW2 showed the highest retrogradation rate, followed by TCW2, Tachimemochi, and TCW70. TCW70 exhibited the highest overall pasting viscosity, followed by TNSW2, TCW1, and Tachimemochi. The hardness of waxy rice starch pastes from a Brabender amyloviscograph increased rapidly after storage at 5°C for one day and remained the same or slightly increased after seven days of storage, whereas the opposite trend was observed for adhesiveness. The lower degree of retrogradation of TCW70 was probably a result of a larger amount of A chain and a shorter ECL. The changes in hardness correlated with the amount of A and B1 chains. The texture attributes of waxy rice starch pastes were significantly affected by amylopectin retrogradation during storage.
Relationships of Free Lipids with Quality Factors in Hard Winter Wheat Flours
Authors: Ohm J. B. , Chung O. K.
Published: June 2007

Hard winter wheat (Triticum aestivum L.) flours (n = 72) were analyzed for free lipids (FL) and their relationships with quality parameters. The two main glycolipid (GL) classes showed contrary simple linear correlations (r) with quality parameters. Specifically, kernel hardness parameters, flour yields, and water absorptions had significant negative correlations with monogalactosyldiglycerides (MGDG) but positive correlations with digalactosyldiglycerides (DGDG). MGDG showed negative correlations with gluten content but positive correlations with gluten index. The percentages of DGDG in FL had significant positive correlations among cultivars (n = 12) with mixograph and bake mix times (r = 0.71, P < 0.01 and r = 0.67, P < 0.05, respectively), mixing tolerance (r = 0.67, P < 0.05), and bread crumb grain score (r = 0.71, P < 0.01). These results suggest that increasing DGDG in FL could contribute to enhancing wheat quality attributes including milling, dough mixing, and breadmaking quality characteristics. FL content and composition (ratio of MGDG or DGDG to GL) supplement flour protein content to develop prediction equations of mixograph mix time (R2 = 0.89), bake mix time (R2 = 0.76), and loaf volume (R2 = 0.72).
Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology
Authors: Uthayakumaran S. , Beasley H. L. , Stoddard F. L. , Keentok M. , Phan‐Thien N. , Tanner R. I. , Békés F.
Published: June 2007

The high molecular weight glutenin subunits (HMW‐GS) play an important role in governing the functional properties of wheat dough. To understand the role of HMW‐GS in defining the basic and applied rheological parameters and end‐use quality of wheat dough, it is essential to conduct a systematic study where the effect of different HMW‐GS are determined. This study focuses on the effect of HMW‐GS on basic rheological properties. Eight wheat lines derived from cvs. Olympic and Gabo were used in this study. One line contained HMW‐GS coded by all three loci, three lines were each null at one of the loci, three lines were null at two of the loci and one line null at all three loci. The flour protein level of all samples was adjusted to a constant 9% by adding starch. In another set of experiments, in addition to the flour protein content being held at 9%, the glutenin‐to‐gliadin ratio was maintained at 0.62 by adding gliadin. Rheological properties such as elongational, dynamic, and shear viscometric properties were determined. The presence of Glu‐D1 subunits (5+10) made a significantly larger contribution to dough properties than those encoded by Glu‐B1 (17+18), while subunit 1, encoded by Glu‐A1, made the least contribution to functionality. Results also confirmed that HMW‐GS contributed to strength and stability of dough.
Corn Kernel Structural Integrity: Analysis Using Solvent and Heat Treatments
Authors: Shandera D. L. , Jackson D. S.
Published: June 2007

Most corn (Zea mays, L.) processing is accomplished by causing a structural change to the kernel. Associations between corn endosperm structural components were characterized using textural analysis after solvent and heat treating kernels. Intact Asgrow 405W and B73xMo17 kernels were incubated and treated at 20, 40, 55, and 90°C for 1, 24, and 48 hr in static air, in acetone, and in aqueous solutions of water, calcium chloride, sodium chloride, sodium bisulfite, lactic acid, lime, lye, ethanol urea, and sodium dodecyl sulfate (SDS). After treatment, kernels were compressed between flat platens. Acetone did not significantly soften endosperm structure. Ethanol reduced kernel fracturability by weakening cell‐to‐cell (wall) bonds, but ethanol did not effectively reduce kernel hardness. Water and aqueous solvents swelled and softened kernels by plasticizing structural components. Bisulfite and SDS softened kernels more than water only soaks because they denatured matrix proteins. Alkaline soaks reduced fracturability and softened the kernel by dissociating both cell‐to‐cell and intracellular (starch‐protein) bonds. Soaking for longer periods and at higher temperatures increased aqueous‐based solvent softening effect. Urea imbibition into the kernel and its softening effects were highly dependent on time and temperature of soak. Endosperm structural integrity is the governed by a combination of cell‐to‐cell bonds and intra‐cellular (starch‐protein) bonds. Reagents that denatured the endosperm matrix proteins and disrupted hydrogen bonds resulted in the greatest alterations to kernel structural integrity. Ultimately a better understanding of kernel structural integrity will lead to the development of improved hybrids and process technologies designed to facilitate desirable structural changes.
Fermentability of Oat and Wheat Fractions Enriched in β‐Glucan Using Human Fecal Inoculation
Authors: Wood Peter J. , Arrigoni Eva , Miller S. Shea , Amadò Renato
Published: June 2007

Fermentation by human fecal bacteria of fractions of wheat bran prepared by preprocessing technology were examined and compared with a β‐glucan‐rich oat bran and a purified β‐glucan (OG). The wheat fractions were essentially a beeswing bran (WBA), mainly insoluble dietary fiber, and an aleurone‐rich fraction (WBB) containing more soluble fiber and some β‐glucan (2.7%). The oat bran (OB) had more endosperm and was very rich in β‐glucan (21.8%). Predigestion of WBB and OB to mimic the upper gastrointestinal (GI) tract gave digested wheat bran fraction B (WBBD) and digested oat bran (OBD), respectively. These predigested fractions were fermented in a batch technique using fresh human feces under anaerobic conditions. Changes in pH, total gas and hydrogen production, short chain fatty acids (SCFA), and both soluble and insoluble β‐glucan and other polysaccharide components, as determined from analysis of monosaccharide residues, were monitored. Fractions showed increasing fermentation in the order WBA < WBBD < OBD < OG. Variations in SCFA production indicated that microbial growth and metabolism were different for each substrate. Polysaccharide present in the supernatant of the digests had disappeared after 4 hr of fermentation. Fermentability of oat and wheat β‐glucan reflected solubility differences, and both sources of β‐glucan were completely fermented in 24 hr. Although the overall patterns of fermentation indicated the relative amounts of soluble and insoluble fiber, the anatomical origin of the tissues played a major role, presumably related to the degree of lignification and other association with noncarbohydrate components.
Physicochemical Properties of Starch in Extruded Rice Flours
Authors: Kadan Ranjit S. , Pepperman Armand B.
Published: June 2007

The effects of extruding temperatures and subsequent drying conditions on X‐ray diffraction patterns (XRD) and differential scanning calorimetry (DSC) of long grain (LG) and short grain (SG) rice flours were investigated. The rice flours were extruded in a twin‐screw extruder at 70–120°C and 22% moisture, and either dried at room temperature, transferred to 4°C for 60 hr, or frozen and then dried at room temperature until the moisture was 10–11%. The dried materials were milled without the temperature increasing above 32°C. XRD studies were conducted on pellets made from extruded and milled flours with particle sizes of 149–248 μm; DSC studies were conducted from the same material. DSC studies showed that frozen materials retrograded more than the flours dried at room temperature. The LG and SG samples had two distinct XRD patterns. The LG gradually lost its A pattern at >100°C, while acquiring V patterns at higher temperatures. SG gradually lost its A pattern at 100°C but stayed amorphous at the higher extruding temperatures. DSC analysis showed that retrograded flours did not produce any new XRD 2θ peaks, although a difference in 2θ peak intensities between the LG and SG rice flours was observed. DSC analysis may be very sensitive in detecting changes due to drying conditions, but XRD data showed gradual changes due to processing conditions. The gradual changes in XRD pattern and DSC data suggest that physicochemical properties of the extruded rice flours can be related to functional properties.
Effect of Physicochemical Properties of High‐Amylose Thai Rice Flours on Vermicelli Quality
Authors: Yoenyongbuddhagal Sorada , Noomhorm Athapol
Published: June 2007

Certain physicochemical properties, including chemical composition, pasting, thermal parameters, and the gel texture of flour prepared from six cultivars of Thai rice with similar high‐amylose content were determined. These properties were correlated with the quality of vermicelli prepared from these flours for cooking and textural properties. Flour prepared from a Thai rice cultivar currently used for commercial production of vermicelli served as reference for these comparisons. Many similarities, but some significant differences, in the physicochemical properties were observed between the test rice flours and to the reference cultivar. Vermicelli prepared from all of the test rice flours were within an acceptable range for cooking quality but showed greater variation in textural quality. Among the physicochemical properties, gel hardness was well correlated with cooking and textural quality of vermicelli, and was useful for predicting overall vermicelli quality.
Specific Glu‐D1ƒ Allele Frequency of Japanese Common Wheat Compared with Distribution of Glu‐1 Alleles in Chinese Wheat
Authors: Nakamura H. , Fujimaki H.
Published: June 2007

The quality of wheat (Triticum aestivum L.) grain favored in breadmaking is strongly affected by components of seed storage protein, particularly high molecular weight glutenin subunits (HMW‐GS). The HMW‐GS 2.2 controlled by the Glu‐D1ƒ allele is frequently found in Japanese cultivars and landraces. In the investigation into the factors affecting the distribution of the allele, the available data on HMW‐GS of common wheats from Japan were analyzed and compared with the data for intensity of winter habit and wheat flour hardness. We show that the main factors affecting the Glu‐D1ƒ allele frequency in Japanese wheat were the intensity of natural selection for winter habit and artificial selection for flour hardness. According to a study of the worldwide distribution of Glu‐1 alleles, the Glu‐D1ƒ allele is rare. However, Glu‐D1ƒ allele was the most common Japanese wheat seed storage protein allele. It is well known that Chinese wheat contributed to Japanese landraces, and Japanese landraces contributed to modern cultivars from Japan. However, common Japanese and Chinese wheats differ in the frequencies of Glu‐D1ƒ allele. These results may be explained either by the founder effect or by a selective bottleneck in Japanese common wheat genetic resources.
Sensory Analysis of Brownies Fortified with Corn Gluten Meal
Authors: Wu Y. V. , Bett K. L. , Palmquist D. E. , Ingram D. A.
Published: June 2007

Corn gluten meal is a high‐protein product from wet milling of corn. Substitution of 15% of the flour weight by corn gluten meal increased protein content of brownies from 6.3 to 8.0%. Sensory evaluation of brownies with 0, 10, and 15% corn gluten meal, with and without an added masking agent, showed addition of corn gluten meal to brownies did not have any detrimental effect as judged by trained sensory panelists.
Effect of Roll Fluting Disposition and Roll Gap on Breakage of Wheat Kernels During First‐Break Roller Milling
Authors: Fang Chaoying , Campbell Grant M.
Published: June 2007

Breakage of wheat kernels during first‐break roller milling depends on many factors, including the disposition of the fluted rolls: sharp‐to‐sharp, sharp‐to‐dull, dull‐to‐sharp, or dull‐to‐dull. Wheat kernel breakage under different dispositions during milling was studied using high‐speed video imaging. The results show significant slippage between kernels and the flutes when a dull working angle is used, especially when the dull angle is on the fast roll. Experiments were conducted to compare the size distributions resulting from the four dispositions. Representative hard and soft wheat cultivars were milled using fluted rolls at five different roll gaps, and the resulting size distribution of the milled stocks was measured by sieve analysis. A sharp‐to‐sharp disposition gave a relatively uniform or straight line size distribution over the particle size range of 212–2,000 μm. By contrast, a dull‐to‐dull disposition gave a U‐shaped distribution with more larger and smaller particles and fewer in the middle size range. The size distributions from the other two dispositions lay between these, giving a transition from a straight‐line distribution for sharp‐to‐sharp disposition, slightly U‐shaped for sharp‐to‐ dull, more curved for dull‐to‐sharp, and highly U‐shaped for dull‐to‐dull. The effect of roll gap was to change the balance between large and small particles.