bluuebunny/crossref_metadata_2025 huggingface dataset:
Keynes et ses combats
Authors: Ouellet Maxime
Published: June 2007

Keynes et ses combats, Gilles Dostaler, Paris, Albin Michel,
2005, 535 pages.

L'ouvrage de Gilles Dostaler, Keynes et ses combats,
cherche à réunir toutes les facettes de la vie et de
l'œuvre de l'économiste anglais qui inspira une
révolution économique après la Seconde Guerre
mondiale. Cet ouvrage est difficile à classer : il ne s'agit
pas d'une biographie, même si de nombreux
référents biographiques y sont inclus. Il ne s'agit pas
non plus d'une introduction à la théorie
économique de Keynes, même si Dostaler en fait l'axe
central de son analyse des différents éléments de la
pensée keynésienne. À travers les quatre principaux
combats que Keynes a menés au cours de sa vie—philosophique,
politique, artistique, et économique—l'auteur retrace de
manière généalogique les influences et les
inspirations de sa synthèse théorique, La Théorie
générale. L'apport fondamental de l'ouvrage
de Dostaler est de démontrer que la pensée économique
de Keynes ne peut être comprise indépendamment de sa vision
politique et de sa conception de la vie philosophique et sociale. De fait,
avant d'être une science aux lois implacables à laquelle
tous doivent se conformer, l'économie, selon Keynes, est
politique, en ce qu'elle est le résultat d'un “
combat ” concernant la compréhension et
l'interprétation de son objet étude. Aux yeux de
Keynes, l'économie est non seulement politique, mais elle est
aussi sociale, culturelle, morale, esthétique et même
libidinale.
Chemotherapy for patients with multiple parasitic infections
Authors: CHIODINI P. L.
Published: June 2007

Multiple parasitic infections have become increasingly recognized as a result of improvements in laboratory diagnosis and a growing population of immunocompromised individuals. This review examines the principles of chemotherapy in groupings of multiple infections which are of particular clinical significance.
Parameterization of radiation belt electron loss timescales due to interactions with chorus waves
Authors: Shprits Yuri Y. , Meredith Nigel P. , Thorne Richard M.
Published: June 2007

Wave‐particle interactions lead to the loss of relativistic electrons from the outer radiation belt on timescales ranging from hours to weeks. For a fixed value of chorus wave amplitudes pitch‐angle diffusion coefficients are computed for a range of energies and L, and are related to the loss rates of radiation belt electrons. By analyzing the dependence of the loss rates on L‐value and energy we find functional dependencies for the lifetime of the radiation belt electrons. Parameters of the functional dependences are obtained using a linear regression technique. To create parameterizations of loss rate as a function of geomagnetic indices, we also analyzed the statistical data from day‐side lower band chorus observations in the range of geomagnetic latitudes from 20° to 30°. The combined parameterizations of the wave amplitudes and scattering rates indicate that electron loss due to chorus waves strongly depends on energy and geomagnetic activity. During storm‐time conditions the lifetimes of relativistic electrons, in the heart of the outer zone are on the order of a day and are on the scale of hours at lower energies. Pitch‐angle scattering by chorus waves thus plays an important role in radiation belt dynamics. The developed parameterizations may be used in particle tracing codes and radial diffusion codes. The limitations of the parameterization, effect of scattering by other waves, and local acceleration processes are also discussed.
The role of LANP and ataxin 1 in E4F‐mediated transcriptional repression
Authors: Cvetanovic Marija , Rooney Robert J , Garcia Jesus J , Toporovskaya Nataliya , Zoghbi Huda Y , Opal Puneet
Published: June 2007

The leucine‐rich acidic nuclear protein (LANP) belongs to the INHAT family of corepressors that inhibits histone acetyltransferases. The mechanism by which LANP restricts its repression to specific genes is unknown. Here, we report that LANP forms a complex with transcriptional repressor E4F and modulates its activity. As LANP interacts with ataxin 1—a protein mutated in the neurodegenerative disease spinocerebellar ataxia type 1 (SCA1)—we tested whether ataxin 1 can alter the E4F–LANP interaction. We show that ataxin 1 relieves the transcriptional repression induced by the LANP–E4F complex by competing with E4F for LANP. These results provide the first functional link, to our knowledge, between LANP and ataxin 1, and indicate a potential mechanism for the transcriptional aberrations observed in SCA1.
A Variant of the Anomalous Motion Illusion Based upon Contrast and Visual Latency
Authors: Kitaoka Akiyoshi , Ashida Hiroshi
Published: June 2007

We examined a variant of the anomalous motion illusion. In a series of experiments, we ascertained luminance contrast to be the critical factor. Low-contrast random dots showed longer latency than high-contrast ones, irrespective of whether they were dark or light (experiments 1–3). We conjecture that this illusion may share the same mechanism with the Hess effect, which is characterised by visual delay of a low-contrast, dark stimulus in a moving situation. Since the Hess effect is known as the monocular version of the Pulfrich effect, we examined whether illusory motion in depth could be observed if a high-contrast pattern was projected to one eye and the same pattern of low-contrast was presented to the other eye, and they were binocularly fused and swayed horizontally. Observers then reported illusory motion in depth when the low-contrast pattern was dark, but they did not when it was bright (experiment 4). Possible explanations of this inconsistency are discussed.
Influence of Kernel Maturity, Milling Degree, and Milling Quality on Rice Bran Phytochemical Concentrations
Authors: Chen M.‐H. , Bergman C. J.
Published: June 2007

Rice bran is a rich source of phytochemicals including tocopherols (T), tocotrienols (T3), and γ‐oryzanol that have purported positive effects on human health. The screening of germplasm to determine the genetic diversity influencing contents of these compounds requires knowledge of how sample preparation influences concentrations of the phytochemicals in rice bran. Obtaining this knowledge was the objective of this study. Cultivars with different milling qualities were all milled to different degrees. The differences in bran removal among cultivars decreased as the milling time increased. Samples that were milled for 30 and 40 sec (milled to the degree of 0.23–0.44% surface lipid content [SLC]) showed no significant differences in T and T3 concentrations in the bran within cultivars. Bran starch concentration affected the rankings of cultivars based on phytochemical contents. Expression of the γ‐oryanol concentration in bran after subtracting starch reduced the concentration differences resulting from differences in degree of milling (DOM). Bran from the mature thin kernels had phytochemical contents similar to that of the mature thick kernels milled for 30 sec. The immature thin kernels had significantly lower contents of most of the bran phytochemicals than did the mature kernel fractions.
Kinetics of Popping of Popcorn
Authors: Byrd J. E. , Perona M. J.
Published: June 2007

The rate of popping of popcorn was measured in oil and in air. Kinetic data for lifetimes of individual kernels from a large population were obtained in oil at six constant temperatures (180–250°C) and also in an air‐popper at 202°C. The data are characterized by an induction period, which is, significantly, followed by a first‐order decrease in the number of unpopped kernels versus time. The activation energy for the first order process is 166.7 kJ/mol between 180 and 210°C, and 53.8 kJ/mol between 210 and 250°C. These data are consistent with a model that assumes 1) that the rate of heat transfer into a kernel follows Newton's law of cooling; 2) that in a sample of kernels there exists a distribution of critical pressures; 3) that for an individual kernel, the probability of popping is directly proportional to the difference between the internal aqueous vapor pressure and the kernel's critical pressure; and 4) that the measured rate constant at any temperature is an average overall of the kernels in the sample with critical pressures equal to or less than the internal aqueous vapor pressure. Minimum popping temperatures predicted by the model are 181 ± 2°C (oil) and 187 ± 2°C (air), in good agreement with previously reported direct measurements.
Comparison of Endoproteinases of Various Grains
Authors: Jones Berne L. , Lookhart George L.
Published: June 2007

Two‐dimensional isoelectric focusing (IEF) × PAGE gels were used to compare the endoproteolytic (gelatinase) activities of germinated barley with those of bread and durum wheat, rye, triticale, oat, rice, buckwheat, and sorghum. Barley was used as the standard of comparison because its endoproteinase complement has been studied previously in the greatest detail. The characteristics of the grain proteases were appraised from their migration patterns and by how they were affected by pH levels. All of the germinated grains contained multiple enzyme activities and their separation patterns and pH levels were at least similar to those of barley. The proteinases of the bread and durum wheats, rye, oat, and sorghum were most similar to those of barley, whereas the other grains provided more varied patterns. The rice and buckwheat proteinases developed much more slowly than those of the other grains. The activity patterns of the triticale resembled those of the parents, wheat and rye, but the triticale contained many more activities and higher overall proteolytic activities than any of the other species. These results should be applied to scientific or commercial procedures with caution because grains contain potent endogenous proteinase inhibitors that could inactivate some of these enzymes in various tissues or germination stages.
Application of Polished‐Graded Wheat Grains for Sourdough Bread
Authors: Kim Ji Hyun , Maeda Tomoko , Morita Naofumi
Published: June 2007

Flours obtained by a specific polishing process were used to prepare sourdough and bread. Three fractions designated C‐1 (100–90%), C‐5 (60–50%), and C‐8 (30–0%) were studied. The pH, total titratable acidity levels, and buffering capacity of sourdoughs made from polished flours were significantly different from those of the control sourdough with No. 1 Canada Western Red Spring (CW), and they provided sourdough breads with better qualities than that of CW. The growth of lactic acid bacteria and yeast in polished flour sourdoughs were significantly accelerated during fermentation over that in CW sourdough. Higher maturation of polished flour sourdoughs softened the hardness of mixed dough. The intricate network of honeycomb structure gluten and uneven surface of starch granules were distinctly observed in SEM images. Substitutions of C‐5 or C‐8 sourdoughs for CW significantly increased the loaf volume and softened breadcrumbs more than CW sourdough. Flour qualities of polished flours such as suitable acidity and good buffering capacity caused by the bran fraction were effective for better growth and longer life of yeast in the dough during fermentation. Therefore, application of polished flours in sourdough bread would improve rheological properties of dough and bread as compared with CW sourdough.
Effects of Varying Weight Ratios of Large and Small Wheat Starch Granules on Experimental Straight‐Dough Bread
Authors: Park Seok‐Ho , Chung Okkyung K. , Seib Paul A.
Published: June 2007

One commercial bread wheat flour with medium strength (11.3% protein content, 14% mb) was fractionated into starch, gluten, and water solubles by hand‐washing. The starch fraction was separated further into large and small granules by repeated sedimentation. Large (10–40 μm diameter) and small (1–15 μm diameter) starch fractions were examined. Flour fractions were reconstituted to original levels in the flour using composites of varying weight percentages of starch granules: 0% small granules (100% large granules), 30, 60, and 100% (0% large granules). A modified straight‐dough method was used in an experimental baking test. Crumb grain and texture were significantly affected. The bread made from the reconstituted flour with 30% small granules and 70% large granules starch had the highest crumb grain score (4.0, subjective method), the highest peak fineness value (1,029), and the second‐highest elongation ratio (1.55). Inferior crumb grain scores and low fineness and elongation ratios were observed in breads made from flours with starch fractions with 100% small granules or 100% large granules. As the proportion of small granules increased in the reconstituted flour, it yielded bread with softer texture that was better maintained than the bread made from the reconstituted reference flour during storage.
Influence of Storing Rough Rice with High Moisture Content on Subsequent Drying Characteristics and Milling Quality
Authors: Manski Julita M. , Matsler Amy L. , Siebenmorgen Terry J.
Published: June 2007

The objective of this research was to determine the influence on drying characteristics and resultant milling quality of storing high moisture content (MC) rough rice (Oryza sativa L. ‘Bengal’ and ‘Cypress’) under various conditions and durations before drying. Immediately after harvest, drying experiments were performed with samples of both cultivars using two drying air conditions: 52°C with 25% rh and 60°C with 17% rh. Rough rice from each cultivar also was stored for 27 and 76 days at ‐9 or 4°C. After storage, all samples were dried under the same two drying air conditions as at harvest. Head rice yields (HRY) were determined for all dried samples. There were no significant differences between the drying rates or resultant HRY of Bengal or Cypress rice samples stored for either 27 or 76 days at both storage temperatures and then dried compared with the HRY of samples dried immediately after harvest. This research shows that it may be possible to store high MC rice for extended periods of time without detrimental effects on HRY.
Quality Comparison of Rice Bran Oil Extracted with d‐Limonene and Hexane
Authors: Liu Sean X. , Mamidipally Pavan K.
Published: June 2007

d‐Limonene, a safe agricultural by‐product, was used to extract rice bran oil and compared against hexane, a petroleum product widely used as a solvent for extracting edible oil. The yield of crude rice bran oils extracted with both solvents in percentage by weight was obtained. The quality of crude rice bran oil was analyzed. The yield and quality of crude rice bran oil from the limonene‐based solvent extraction were almost equivalent to those from the hexane‐based operation. The optimum solvent‐to‐rice bran ratio and extraction time required for d‐limonene extraction of oil, based primarily on crude rice bran oil yield, have been determined to be 5:1 and 0.5 hr, respectively. Despite the absence of antioxidants during the limonene recovery step with vacuum evaporation, the quantity of the oxidation products in the recovered limonene was <1% (wt) of the original limonene solvent. The application of d‐limonene solvent as an alternative to hexane in edible oil extraction could potentially eliminate the safety, environmental, and health issues associated with the use of hexane.
Policosanol Contents and Compositions in Wax‐Like Materials Extracted from Selected Cereals of Korean Origin
Authors: Hwang Keum Taek , Kim Ji Eun , Weller Curtis L.
Published: June 2007

Policosanols, long‐chained alcohols, have been reported to have beneficial physiological activities. Content and composition of policosanols in wax‐like materials extracted from selected cereals of Korean origin were determined. Wax‐like materials were extracted using hot hexane. Yields of wax‐like materials from unpolished grain sorghum, polished grain sorghum, brown rice, purple rice, wheat, and maize were 223, 37, 33, 61, 10, and 10 mg/100 g of dry kernels, respectively. Policosanol contents, as determined using HPLC, in the wax‐like materials from the cereals were 33, 29, 6, 0, and 2% (w/w, db), respectively. Major alcohols in the policosanols from grain sorghum were octacosanol and triacontanol. Docosanol was the major alcohol in the policosanols from brown rice, purple rice, wheat, and maize.
Rapid Trichloroacetic Acid Extraction and Liquid Chromatography Method for Determination of Nicotinamide in Commercial Cereals
Authors: LaCroix Denis E. , Wolf Wayne R. , Kwansa Albert L.
Published: June 2007

Determination of niacin in fortified infant and dairy products has been accomplished using a variety of analytical liquid chromatography (LC) methods. Applications of these LC techniques to other food matrices suffer due to the presence of endogenous absorbing peaks at 260 nm that co‐chromatograph with the nicotinic acid and nicotinamide vitamers. We have successfully adapted the LC method of Woollard and Indyk for the determination of nicotinamide in reference and commercial cereal products. Unbound nicotinamide in fortified cereal was extracted with 0.6M tri‐chloroacetic acid and chromatographed on a C18 reversed‐phase column using a mobile phase of 75% methanol and water (pH 2.8, with formic acid) with sodium dioctylsulphosuccinate (0.1%) as the ion‐pairing agent. Using Spectral Analysis ChromQuest software, a three‐dimensional view showed only nicotinamide under the LC peak. Similarity index spectral matches of nicotinamide standard and the LC peak were ≈100%, indicating the absence of interferences. Nicotinamide recoveries for the reference cereals of VMA195 and VMA 399 (from AACC International, St. Paul, MN) and GM 19B (from General Mills, Medallion Laboratories, Minneapolis, MN) were 90–103% of assigned value. Experimental values for oat, corn, rice, and bran cereals showed that actual niacin content in commercial cereals may be significantly above (111–170%) declared label values. Because manufacturers may fortify at a level higher than the declared label level to ensure shelf life compliance, these data do have significant implications when making precise estimates of niacin intake based on label claims.
Hearth Bread Characteristics: Effect of Protein Quality, Protein Content, Whole Meal Flour, DATEM, Proving Time, and Their Interactions
Authors: Aamodt Anette , Magnus Ellen Merethe , Færgestad Ellen Mosleth
Published: June 2007

The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and higher form ratio (height/width) than flours of weak protein quality. The effect of protein content on hearth loaf depended on the size distribution of the proteins. Increasing protein content was associated with increased percentage of the largest glutenin polymers, and loaf volume and slice area increased significantly. The form ratio, however, remained unchanged with increasing flour protein content. Strong protein quality flours tolerated addition of whole meal flour better than weak protein quality flours. Increased amount of flour with strong protein quality improved hearth bread characteristics to a larger extent than increased protein content. Diacetyl tartaric acid ester of monoglycerides (DATEM) improved hearth bread characteristics, but the effect was small compared with the effect of protein composition.
Effect of Aflatoxin B1 on Dry‐Grind Ethanol Process
Authors: Murthy Ganti S. , Townsend Devon E. , Meerdink Gavin L. , Bargren Gerald L. , Tumbleson Mike E. , Singh Vijay
Published: June 2007

Aflatoxins, like all mycotoxins, are toxic fungal metabolites that can have adverse health effects on animals and human beings. Aflatoxins are a major concern for the dry‐grind corn processing industry as it is believed that aflatoxins affect yeast and reduce its efficacy in producing ethanol. In the present study, aflatoxin B1 (100, 200, 350, or 775 ppb) was added to mycotoxin‐free corn and laboratory‐scale fermentations were conducted. No effect of aflatoxin B1 was observed on the fermentation rates or final ethanol concentrations. Mean ethanol concentration in the fermenter was 14.01–14.51% (v/v) at 60 hr for all the treatments. In the dry‐grind ethanol process, 55% of aflatoxin B1 was detected in wet grains and 45% in thin stillage.
Effect of Extruding Wheat Flour at Lower Temperatures on Physical Attributes of Extrudates and on Thiamin Loss When Using Carbon Dioxide Gas as a Puffing Agent
Authors: Schmid A. H. , Dolan K. D. , Ng P. K. W.
Published: June 2007

Wheat flour with 0.3% (w/w) thiamin was extruded on a twin‐screw laboratory‐scale extruder (19‐mm barrel) at lower temperatures and expanded using carbon dioxide (CO2) gas at 150 psi. Extrusion conditions were die temperature of 80°C and screw speed range of 300–400 rpm. Control samples were extruded at a die temperature of 150°C and screw speed range of 200–300 rpm. Dough moisture content was 22% in control samples and 22 and 25% in CO2 samples. Expansion ratio, bulk density, WAI, and %WSI were compared between control and treatment. CO2 injection did not significantly increase expansion ratio. Bulk densities in the CO2 extruded samples decreased when feed moisture decreased from 25 to 22%. The products using CO2 had lower WAI values than products puffed without CO2 at higher temperatures. The mean residence time was longer in CO2 screw configurations than in conventional screw configurations. Thiamin losses were 10–16% in the control samples. With CO2, thiamin losses were 3–11% at 22% feed moisture, compared with losses of 24–34% at 25% moisture. Unlike typical high‐temperature extrusion, thiamin loss in the low‐temperature samples decreased with increasing screw speed. Results indicate that thiamin loss at lower extrusion temperatures with CO2 injection is highly dependent on moisture content.
Effects of Commercial Hydrolytic Enzyme Additives on Japanese‐Style Sponge and Dough Bread Properties and Processing Characteristics
Authors: Harada O. , Lysenko E. D. , Edwards N. M. , Preston K. R.
Published: June 2007

The effects of increasing levels of eight commercial fungal enzymes enriched in four types of activity (α‐amylase, protease, xylanase, or cellulase) on Japanese‐style sponge and dough bread quality and processing characteristics have been studied using a Canadian red spring wheat straight‐grade flour. At optimum levels, the enriched α‐amylases, xylanases, and cellulases increased loaf volume and bread score and reduced crumb firmness, while the proteases only reduced crumb firmness. For α‐amylases, xylanases, and cellulases, optimum levels for crumb firmness were obtained at higher levels of addition than for loaf volume and bread score. At high levels of addition, all four enriched enzyme types reduced loaf volume and bread score and increased crumb firmness relative to optimum levels, with the proteases showing the most dramatic effects. α‐Amylases and cellulases had little impact on dough mixing requirements, while xylanases increased and proteases greatly reduced mixing requirements. All enzymes at optimum levels reduced sheeting work requirements, resulting in softer more pliable dough. Optimum bread properties for α‐amylases, xylanases, and cellulases were attained within a relatively narrow range of dough sheeting work values. This similarity in response suggests a dominant common nonspecific mechanism for their improver action, which is most likely related to water release and the resulting impact on physical dough properties.
Starch Acetate‐Maleate Mixed Ester Synthesis and Characterization
Authors: Xu Yixiang , Miladinov Vesselin , Hanna Milford A.
Published: June 2007

A new starch acetate‐maleate mixed ester with different degrees of substitution (DS) for each ester group was prepared. High‐amylose (70%) corn starch was first reacted at 123°C with ≈4.5 equivalents of acetic anhydride for different times, and then the intermediate products were further reacted at 80°C with 0.27–1.1 equivalents of maleic anhydride for a fixed time. 1H NMR and alkaline saponification were used to determine DS values of acetyl and maleate groups. Increasing the reaction time from 60 to 120 min for starch and acetic anhydride increased DS of the acetyl group, while DS of the maleate group increased with increasing amounts of maleic anhydride. There was a good agreement between the two methods for DS determination. The reaction efficiency of acetylation increased from ≈30 to 50% with reaction time, and maleation decreased from ≈30 to 20% with increasing amounts of maleic anhydride. The mixed esters were characterized by 1H NMR, 13C NMR, FTIR, DSC, and TGA. Characteristic peaks in 1H NMR, 13C NMR, and FTIR spectra indicated the presence of acetyl and maleate groups in starch molecules. The exothermic peak in the DSC curve and the increase in thermal stability from the TGA curve were attributed to thermal cross‐linking of the double bond of the maleate group.
Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats
Authors: He Z. H. , Liu L. , Xia X. C. , Liu J. J. , Peña R. J.
Published: June 2007

Knowledge of composition of high molecular weight glutenin subunits (HMW‐GS) and low molecular weight glutenin subunits (LMW‐GS) and their associations with pan bread and noodle quality will contribute to genetically improving processing quality of Chinese bread wheats. Two trials including a total of 158 winter and facultative cultivars and advanced lines were conducted to detect the allelic variation at Glu‐1 and Glu‐3 loci by SDS‐PAGE electrophoresis and to understand their effects on dough properties, pan bread, and dry white Chinese noodle (DWCN) quality. Results indicate that subunits/alleles 1 and null at Glu‐A1, 7+8 and 7+9 at Glu‐B1, 2+12 and 5+10 at Glu‐D1, alleles a and d at Glu‐A3, and alleles j and d at Glu‐B3 predominate in Chinese germplasm, and that 34.9% of the tested genotypes carry the 1B/1R translocation (allelic variation at Glu‐D3 was not determined because no significant effects were reported previously). Both variations at HMW‐GS and LMW‐GS/alleles and loci interactions contribute to dough properties and processing quality. For dough strength related traits such as farinograph stability and extensigraph maximum resistance and loaf volume, subunits/alleles 1, 7+8, 5+10, and Glu‐A3d are significantly better than those of their counterpart allelic variation, however, no significant difference was observed for the effects of d, b, and f at Glu‐B3 on these traits. For extensigraph extensibility, only subunits 1 and 7+8 are significantly better than their counterpart alleles, and alleles d and b at Glu‐B3 are slightly better than others. For DWCN quality, no significant difference is observed for HMW‐GS at Glu‐1, and Glu‐A3d and Glu‐B3d are slightly better than other alleles. Glu‐B3j, associated the 1B/1R translocation, has a strong negative effect on all quality traits except protein content. It is recommended that selection for subunits/alleles 1, 7+8, 5+10, and Glu‐A3d could contribute to improving gluten quality and pan bread quality. Reducing the frequency of the 1B/1R translocation will be crucial to wheat quality improvement in China.
Structural Characteristics, Properties, and In Vitro Digestibility of Rice
Authors: Okuda Masaki , Aramaki Isao , Koseki Takuya , Satoh Hikaru , Hashizume Katsumi
Published: June 2007

Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemical composition of polished rice grains, structural features of endosperm starch, and enzyme digestibility of steamed rice grains were examined. The protein content of polished rice grains was 4.6–9.1%, amylose content was 4–27%, the DPn of purified amylose was 900–1,600, the amylopectin short/long chain ratio was 1.2–5.9, and the enzyme digestibilities of steamed polished rice grains were 0.9–12.6 °Brix. Amylose content and RVA parameters (viscosity, breakdown, and setback) correlated significantly with enzyme digestibility of steamed rice grains. Multiple regression formulas were constructed to predict digestibility of steamed rice grain as a function of the molecular characteristics of the starch. When both amylose content and the short/long chain amylopectin ratio were used as predictor variables, they accounted for >80% of the observed variance in digestibility of steamed rice grains. Multiple regression revealed that the more digestible rice samples had starch with a lower amylose content and more short‐chain amylopectin. Reassociation of amylose‐lipid complex and recrystallization of amylopectin in the stored steamed rice grains was monitored by differential scanning calorimetry (DSC), and the observed retrogradation properties were related to the structural characteristics of starch and to the enzyme digestibility of steamed rice grains.
Effect of Mixing Time on Gluten Recovered by Ultracentrifugation Studied by Microscopy and Rheological Measurements
Authors: Kuktaite R. , Larsson H. , Marttila S. , Johansson E.
Published: June 2007

The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small deformation dynamic rheological measurements and light and scanning electron microscopy were used. The recovered gluten was relatively pure with a small amount of starch granules embedded. The protein matrix observed by microscopy became smoother with prolonged mixing. No effect of overmixing was observed on the storage modulus (G′) of gluten for any of the flours. The amount of water in gluten increased from optimum to over‐mixing for most of the flours. Increased water content during prolonged mixing was not related to an effect on G′. The Standard flour resulted in the highest water content of gluten, which increased considerably with mixing time. The Strong flour had the lowest G′ of dough, a high G′ of gluten, and no increase in gluten water content from optimum to over‐mixing. The Durum flour did not show gluten development and breakdown similar to the other flours. The differences in gluten protein network formation during dough mixing are genetically determined and depend on the flour type.
Gluten‐Free Bread from Sorghum: Quality Differences Among Hybrids
Authors: Schober Tilman J. , Messerschmidt Manuela , Bean Scott R. , Park Seok‐Ho , Arendt Elke K.
Published: June 2007

Gluten‐free breadmaking quality of 10 sorghum flours was compared using (relative basis) decorticated sorghum flour (70), corn starch (30), water (105), salt (1.75), sugar (1), and dried yeast (2). Batter consistency was standardized by varying water levels to achieve the same force during extrusion. Crumb properties were evaluated by digital image analysis and texture profile analysis (TPA). Significant differences (P < 0.001) in crumb grain were found among the hybrids with mean cell area ranging from 1.3 to 3.3 mm2 and total number of cells ranging from 13.5 to 27.8/cm2. TPA hardness values of the crumb also varied significantly (P < 0.001). Based on significant correlations (P < 0.01), starch damage, influenced by kernel hardness, was identified as a key element for these differences. Breads differed little in volume, height, bake loss, and water activity. Investigation of added ingredients on bread quality was conducted using response surface methodology (RSM) with two sorghum hybrids of opposite quality. Addition of xanthan gum (0.3–1.2% flour weight basis [fwb]) and skim milk powder (1.2–4.8% fwb) and varying water levels (100–115% fwb) were tested using a central composite design. Increasing water levels increased loaf specific volume, while increasing xanthan gum levels decreased the volume. As skim milk powder levels increased, loaf height decreased. Quality differences between the hybrids were maintained throughout the RSM.
Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose
Authors: Lin Sheng‐Dun , Lee Ching‐Ching
Published: June 2007

The effects of Fibersol‐2 (FS‐2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS‐2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calorimetry), and baked cakes with a lower volume and greater hardness. The Hunter L and b values of the crust, and a and b values of the crumb of chiffon cakes prepared with 20, 40, 50, 60, and 80% FS‐2 and sucralose were higher than those with sucrose alone. The sucralose was stable during baking. As derived from descriptive analysis, replacement of 20, 40, and 50% of the sucrose with FS‐2 and sucralose did not affect the sensory characteristics that were studied. The chiffon cakes prepared with 60 and 80% replacement of sucrose were lighter in crust, more yellow, and harder (only 80% replacement) in crumb than any of the other cakes. There were no differences in moistness and sweetness for any cakes. In a hedonic test, the degree of overall liking of cakes prepared with 0, 20, 40, and 50% replacement of sucrose with FS‐2 and sucralose revealed no difference. However, lower degree of overall liking with 60 and 80% replacement was observed. In the storage test, for samples stored at 25°C for three days, the total plate counts (TPC) exceeded 105 CFU/g. For the samples stored at 5°C for seven days, TPC were <2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity (aw), and Hunter L,a,b values of the samples were not significantly different during storage. The sucralose was stable in chiffon cakes during storage. In descriptive analysis, the tenderness of samples significantly decreased, while other sensory qualities showed no difference during storage. The degree of overall liking of the samples decreased significantly during storage.
Phosphorus Concentrations and Flow in Maize Wet‐Milling Streams
Authors: Rausch Kent D. , Raskin Lutgarde M. , Belyea Ronald L. , Agbisit Roderick M. , Daugherty Becky J. , Clevenger Thomas E. , Tumbleson M. E.
Published: June 2007

Marketing of coproducts such as corn gluten meal (CGM) and corn gluten feed (CGF) is important to the maize wet‐milling industry. High phosphorus concentrations could lead to limited markets for CGF due to its potential to increase phosphorus in animal wastes. The objective was to measure the concentration and flow of phosphorus in the wet‐milling process and identify streams that could be altered. Samples were taken from 21 process streams of three facilities and the phosphorus content of each was determined. Flow of phosphorus was simulated using a computer model for a 2,700 tonne/day (105,000 bu/day) wet‐milling plant. Phosphorus concentrations of streams varied from <10 mg/kg to >14,000 mg/kg. Phosphorus content of many streams differed significantly among facilities. Flow of phosphorus (kg/day) varied dramatically among streams. However light steepwater, light gluten, and process water streams (5,960, 3,080, and 970 kg/day, respectively) accounted for much of the phosphorus flow. Modification of these streams could reduce phosphorus content of coproducts. The high phosphorus content of either CGF or CGM could be reduced markedly if phosphorus was reduced in the appropriate streams.
Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method
Authors: Amr A. , Ajo R.
Published: June 2007

Two types of flat bread (thin and thick) were produced from straight‐grade flour by the traditional straight dough (SD) and sponge and dough (SPD) methods using 50 and 60% sponges. Quality of the resulting bread was evaluated with respect to specific volume, crumb distribution between layers, moisture content, overall sensory quality, and rate of staling. The results showed that the method of production has a significant effect (P < 0.05) on the specific volume of the crumb‐rich thick flat bread but not on the almost crumb‐free thin type. The study showed that breads produced with the SPD method were superior to those produced by the SD method with respect to their overall quality and resistance to staling, and that using 50% sponge gave bread with superior overall sensory quality to that obtained using 60% sponge. The results indicate that the Structograph can be used to follow the staling of these breads. Nonetheless, using the SPD method has some drawbacks, mainly longer fermentation time, and more space, mixing, and labor requirements that are expected to limit its use in commercial production of flat bread types.
Ethanol Fermentation of Starch from Field Peas
Authors: Nichols Nancy N. , Dien Bruce S. , Wu Y. Victor , Cotta Michael A.
Published: June 2007

Field peas (Pisum sativum) were evaluated as a potential feedstock for ethanol production. Ground peas were dry‐milled and separated into starch, protein, and fibrous fractions by air classification. Starch‐enriched fractions prepared from whole peas and dehulled peas contained 73.7% wt and 77.8% wt starch, respectively, a nearly two‐fold enrichment compared with whole peas. The fractions were liquefied and saccharified using industrial α‐amylase and glucoamylase at recommended enzyme loadings. A final ethanol concentration of 11.0% (w/v) was obtained in 48–52 hr, with yields of 0.43–0.48 g of ethanol/g of glucose. Starch present in whole ground peas was also saccharified and fermented, with 97% of the starch fermented when an autoclaving step was included in the liquefaction stage.
Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat
Authors: McLean R. , O'Brien K. M. , Talbert L. E. , Bruckner P. , Habernicht D. K. , Guttieri M. J. , Souza E. J.
Published: June 2007

Production of common wheat (Triticum aestivum L.) in the Pacific Northwest of the United States specifically for Asian noodle products is a relatively new goal for grain producers. We surveyed commercial fields of the hard white spring wheat cultivar Idaho 377s in two years to determine the variables contributing to Asian noodle quality and to validate previous observations made with small‐plot research. Fields were surveyed in 1998 and 1999 in two areas of the Snake River Plain of southeastern Idaho separated by ≈100 km, with both irrigated fields and rain‐fed fields sampled in both zones. Samples were evaluated for grain characteristics then milled and evaluated for flour quality, alkaline noodle color, and color and texture of nonalkaline Chinese (salted, neutral pH) noodles. Grain from rain‐fed fields produced brighter and more yellow alkaline noodles than grain from irrigated fields. Grain produced in rain‐fed fields also had lower peak flour pasting viscosity than grain produced in irrigated fields. Flour ash was lowest in grain from rain‐fed fields located in a higher elevation district (Upper Valley) and greatest in grain from irrigated fields located in a lower elevation district (Lower Valley). Noodle hardness and chewiness were greater in Chinese noodles made from grain produced in the Upper Valley than grain from the Lower Valley. Chinese noodle color had significant interaction with the location and irrigation management used for producing the grain. However, Chinese noodle brightness was consistently negatively correlated with flour protein concentration. The color and texture of noodles produced from flours milled from on‐farm commercial production was consistent with previous experiment station small‐plot research.
Hydrolysis and Fermentation of Pericarp and Endosperm Fibers Recovered from Enzymatic Corn Dry‐Grind Process
Authors: Dien Bruce S. , Johnston David B. , Hicks Kevin B. , Cotta Michael A. , Singh Vijay
Published: June 2007

A modified dry‐grind corn process has been developed that allows recovery of both pericarp and endosperm fibers as coproducts at the front end of the process before fermentation. The modified process is called enzymatic milling (E‐Mill) dry‐grind process. In a conventional dry‐grind corn process, only the starch component of the corn kernel is converted into ethanol. Additional ethanol can be produced from corn if the fiber component can also be converted into ethanol. In this study, pericarp and endosperm fibers recovered in the E‐Mill dry‐grind process were evaluated as a potential ethanol feedstock. Both fractions were tested for fermentability and potential ethanol yield. Total ethanol yield recovered from corn by fermenting starch, pericarp, and endosperm fibers was also determined. Results show that endosperm fiber produced 20.5% more ethanol than pericarp fiber on a g/100 g of fiber basis. Total ethanol yield obtained by fermenting starch and both fiber fractions was 0.370 L/kg compared with ethanol yield of 0.334 L/kg obtained by fermenting starch alone.
Antioxidant‐Rich Foods Retard Lipid Oxidation in Extruded Corn
Authors: Camire Mary Ellen , Dougherty Michael P. , Briggs Jack L.
Published: June 2007

Antioxidant‐rich plant materials could provide protection against oxidation in extruded foods and feeds, but their efficacy is not well established. Degermed yellow cornmeal was mixed with 0.02% (w/w) ascorbic acid or quercetin, or with 2% (w/w) spray‐dried ginkgo extract, onion powder, potato peels, or wheat bran. The mixtures were processed in a laboratory‐scale twin‐screw extruder at a feed rate of 227 g/min. Water pump rate was 16 g/min; screw speed was 200 rpm. Mass temperature during extrusion averaged ≈170°C. Samples were cut into small spheres, dried to 5% moisture, then stored in trilaminate bags at 25°C. Ground sample headspace was assayed for hexanal and other volatile indicators of oxidation by gas chromatography. Ginkgo and potato peels significantly darkened the extrudates. Total soluble phenolics, as ferulic acid equivalents, were highest in the ginkgo sample. Volatile compounds were lower in several treatments during storage compared with the control. These findings suggest that manufacturers may be able to formulate products with improved shelf‐life through addition of antioxidant‐rich food materials.
Thermal Properties of Starch from Exotic‐by‐Adapted Corn (Zea mays L.) Lines Grown in Four Environments
Authors: Lenihan E. , Pollak L. , White P.
Published: June 2007

The effect of four growing environments (two at Ames, IA; one at Clinton, IL; and one at Columbia, MO) on the thermal properties of starch from five exotic‐by‐adapted corn inbred lines (Chis37, Cuba34, Cuba38, Dk8, Dk10) and two control lines (B73 and Mo17) were studied using differential scanning calorimetry (DSC). The variations in thermal properties within environments were similar for the exotic‐by‐adapted lines and control lines. Missouri was the warmest environment and generally produced starch with the greatest gelatinization onset temperature (ToG), the narrowest range of gelatinization (RG), and the greatest enthalpy of gelatinization (ΔHG). Illinois was the coolest environment and generally resulted in starch with the lowest ToG, widest RG, and lowest ΔHG. These differences were attributed to higher temperatures in Missouri during grain‐filling months either increasing the amount of longer branches of amylopectin or perfecting amylopectin crystalline structure. The Ames 1 environment produced starch with thermal properties most similar to those of Illinois, whereas the Ames 2 environment produced starch with thermal properties most similar to those of Missouri. Ames 2, located near a river bottom where temperatures tend to be warmer, likely had temperatures most similar to those found in Missouri during grain filling.
Molecular Characterization of a Novel Methionine‐Rich δ‐Kafirin Seed Storage Protein Gene in Sorghum (Sorghum bicolor L.)
Authors: Izquierdo L. , Godwin I. D.
Published: June 2007

We have isolated, cloned, and characterized a 660 bp full length cDNA encoding a putative seed storage protein gene, δ‐kafirin (AY834250), from developing seeds of sorghum (Sorghum bicolor) inbred line SPV‐ 475. Translation of the DNA sequence predicts a 16‐kDa polypeptide (precursor) of 147 amino acids, rich in methionine residues (17%). Reverse Transcriptase‐PCR (RT‐PCR) and Real Time‐PCR revealed δ‐kafirin is only expressed in developing seeds. δ‐Kafirin exhibited 96% identity with another methionine‐rich sorghum seed storage protein (AY043223). Interestingly, this δ‐kafirin gene contained two insertions rich in ATG codons encoding five more methionine residues than AY043223. Comparison of the sorghum δ‐kafirin proteins with other seed storage proteins from maize, rice, and Brazil nut revealed conserved domains, mainly at the N‐terminus. This similarity, in particular to the zeins, suggests these proteins shared a common ancestor and that the variation observed occurred after the separation of the species.
Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking
Authors: Lee Suyong , Kinney Mary P. , Inglett George E.
Published: June 2007

A new oat hydrocolloid containing 20% β‐glucan, called C‐trim20, was obtained from oat bran concentrate through steam jet‐cooking and fractionations. The rheological characterization of the C‐trim20 was conducted using steady and dynamic shear measurements. The C‐trim20 suspension exhibited a shear‐thinning behavior that was more pronounced at high shear rates and high concentrations. Its dynamic viscoelastic moduli increased with increasing concentration while the frequency at which G′ and G″ crossover decreased. The C‐trim20 suspension at various concentrations followed the Cox‐Merz rule. C‐trim20 was also evaluated for potential use in baked products, specifically cakes. The baking performance of C‐trim20 was tested by incorporating it into cake formulations. The inclusion of this hydrocolloid gave increased elastic properties to cake batters and produced cakes containing 1 g of β‐glucan per serving with volume and textural properties similar to those of the control cake.
Small‐Scale Induction of Postharvest Yellowing of Rice Endosperm
Authors: Belefant‐Miller Helen , Kay Mark G. , Lee Fleet N.
Published: June 2007

Rice endosperm often develop a yellow discoloration during commercial storage in conditions of high temperature and moisture, thereby reducing the value of the grain. This postharvest yellowing (PHY) appears to be coincidental with fungal presence. To study the yellowing process in a controlled manner, we developed a technique to induce PHY on a small, laboratory scale. Milled rice kernels were rinsed with water and incubated in clear test tubes or microfuge tubes at 65–80°C. This allowed direct observation of the color change and measurement using a colorimeter. Every rice cultivar tested (long and medium grain japonicas and indicas) showed some level of PHY, which increased with temperature yielding a maximum color change at 79°C. Most color change occurred within one day. The moisture parameters required for yellowing to occur were measured. Using sterilization and culture techniques, we found no indications of direct fungal involvement in the yellowing process.