bluuebunny/crossref_metadata_2025 huggingface dataset:
In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Barley and β‐Glucan Enriched Barley
Authors: Kahlon T. S. , Woodruff C. L.
Published: June 2007

The in vitro bile acid binding by rice bran, oat bran, dehulled barley, and β‐glucan enriched barley was determined using a mixture of bile acids at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing substrates on an equal protein basis. The relative in vitro bile acid binding of the cereal brans on an equal total dietary fiber (TDF) and insoluble dietary fiber (IDF) basis considering cholestyramine as 100% bound was rice bran 45 and 49%; oat bran 23 and 30%; dehulled barley 33 and 57%; and β‐glucan enriched barley 20 and 40%, respectively. Bile acid bindings on equal protein basis for the respective cereals were 68, 26, 41, and 49%. Bile acid binding by rice bran may account to a great extent for its cholesterol‐lowering properties, while bile acid binding by oat bran suggests that the primary mechanism of cholesterol lowering by oat bran is not due to the bile acid binding by its soluble fiber. Bile acid binding was not proportional to the soluble fiber content of the cereal brans tested. Except for dehulled barley, bile acid binding for rice bran, oat bran, and β‐glucan enriched barley appear to be related to their IDF content. Highest relative bile acid binding values for rice bran and β‐glucan enriched barley were observed on an equal protein basis, whereas highest values for dehulled barley were based on IDF. Data suggest that of all four cereals tested, bile acid binding may be related to IDF or protein anionic, cationic, physical and chemical structure, composition, metabolites, or their interaction with active binding sites.
Isolation and Characterization of Cotyledon Fibers from Peas, Lentils, and Chickpeas
Authors: Dalgetty David D. , Baik Byung‐Kee
Published: June 2007

Methods were developed to efficiently isolate legume cotyledon fibers with relatively high yields and purities. Seeds of pea (Pisum sativum), chickpea (Cicer arientinum), and lentil (Lens culinaris) were roller milled into flour and fractionated into prime starch, tailings starch, and water solubles. Insoluble dietary fiber was isolated from tailings starch by wet screening on sieves with openings ranging from 53 to 90 μm. Yield of insoluble fiber using a sieve with 53‐μm openings ranged from 49.7 to 59.2% of insoluble fiber in flour with purities ranging from 85.5 to 87.3%. Soluble dietary fiber was isolated from the water‐soluble fraction following acid precipitation of soluble protein at pH 4. Soluble fiber yield ranged from 83.3 to 89.6% of flour soluble fiber with purities ranging from 64.5 to 70.6%. Glucose was the most common sugar component of hulls and soluble cotyledon fibers, while arabinose was the main sugar in insoluble fibers. Insoluble fiber exhibited significantly higher swelling capacities and water and oil binding capacities in comparison to hulls and soluble cotyledon fibers. Apparent viscosities of soluble cotyledon fibers ranged from 3.13 to 3.43 Pa•sec and exhibited Newtonian characteristics.
Role of Starch Granule Characteristics (volume fraction, rigidity, and fractal dimension) on Rheology of Starch Dispersions With and Without Amylose
Authors: Genovese Diego B. , Rao M. A.
Published: June 2007

The link between rheological behavior and morphological‐structural characteristics of gelatinized starch granules has been studied in two starch dispersions (SDs): a cross‐linked waxy maize (CLWM), and tapioca starch, a tuber starch with 19.3 % amylose. Based on the power law relationship between the elastic modulus and volume fraction of the granules predicted by scaling theory, fractal dimension values were obtained for CLWM starch D = 2.81, and tapioca starch D = 2.79, suggesting that both starch granules have highly convoluted surfaces. However, the preexponential coefficient (G′⊘=1) for CLWM SDs was an order of magnitude greater than that for tapioca SDs, in the same range of volume fractions. The G′⊘=1 was mainly dependent on the granule rigidity, and the amylose content in the continuous phase played only a minor role in the rheological behavior.
Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough
Authors: Bot Arjen
Published: June 2007

Water transport from the gluten to the starch paste during frozen storage of a dough was studied by analysis of the differential scanning calorimetry (DSC) peak shape for gluten and dough. The results indicate that in gluten stored at ‐15°C, the water content in the gluten phase decreased by ≈1% over the first three weeks. An apparent steady state was attained over this period and the amount of ice did not increase further. Such changes were not observed for samples stored at ‐25°C. Qualitatively similar observations were made for dough stored at either ‐15 or ‐25°C. The greater sensitivity of dough to frozen storage is tentatively attributed to a slightly lower glass transition temperature in dough.
Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties
Authors: van den Oever G. J.
Published: June 2007

The goal of this study was to develop and evaluate a tool that can assist in physical understanding and predictability of sensory from physical properties. Intriguing results have been obtained of graphical and mathematical ways of relating physical and perceived texture properties of several categories of baked foods with and without crispy layers. This led to a new methodology called integrated sensory response (ISR) modeling that integrates the whole set of receptor and brain responses on physical stimuli, all essential for a given sensory attribute, by delivering a quantitative, multivariate, multiplicative Stevens model of the sensory attribute in physical terms: Sensory attribute = a × Phys1b × Phys2c ×…× Physnn. The multivariate approach allows description of the more complex sensory attributes in terms of instrumentally measured physical properties where one‐to‐one relationships fail. It also allows description of how rather different physical properties may lead to the same sensory score. ISR modeling does not derive models from an exact physical analysis and mathematical description of oral processes and physical stimuli, nor from a theoretically derived psychological sensation scale. Instead, it identifies a few physical parameters that appear to dominate sensory perception, in this case quantified in terms of texture attributes. The decision by (a segment of) consumers about their sensory perception of a given product set is the integrated result of many interactive, parallel, and consequential psychological, physiological, and physical processes. The physical parameters identified and validated as dominating a given sensory attribute are likely to characterize product effects in those physical processes that have dominated the quantified perception. This implies that other product properties and other physical processes are less relevant to study and optimize for the product category and consumer group investigated. Thus, a better focus in product development is obtained. ISR models provide understanding of a sensory attribute valid for a given set of products and panelists, not in terms of a complete mechanistic explanation, but in terms of knowledge about the relative importance of different physical properties and, through this, about the relative importance of different physical processes and mechanistic elements.
Genotype and Environment Effects on Tocopherol, Tocotrienol, and γ‐Oryzanol Contents of Southern U.S. Rice
Authors: Bergman C. J. , Xu Z.
Published: June 2007

Rice bran contains phytochemicals such as E vitamers (i.e., tocopherols and tocotrienols) and the γoryzanol fraction that reportedly may have positive effects on human health. Brown rice, rice bran, and rice bran extracts are therefore attractive candidates for use in the development of functional foods. The objectives of this project were to quantify the effects of genetics versus environment on the tocopherol, tocotrienol, and γ‐oryzanol contents of Southern U.S. rice and to determine associations between the levels of these phytochemicals. Seven rice cultivars grown in four states during two years were studied. Averaged across all samples, the content of α‐tocotrienol > γ‐tocotrienol > α‐tocopherol > gamma;‐tocopherol, and the tocopherols and tocotrienols were 27.5 and 72.5% of the total E vitamer content, respectively. Total E vitamer content ranged from 179 to 389 mg/kg and γ‐oryzanol from 2,510 to 6,864 mg/kg. A low correlation between total E vitamer and γ‐oryzanol contents suggests that to obtain rice bran with high levels of both of these fractions, new cultivars would need to be produced using hybridization and selection. In general, growing environment had a greater effect on E vitamer and γ‐oryzanol levels than did genotype. Therefore, rice breeders selecting genotypes with optimized levels of E vitamers and γ‐oryzanol will need to grow their breeding material in multiple years and locations.
Hot‐Water Solubilities and Water Sorptions of Resistant Starches at 25°C
Authors: Shin Malshick , Woo Kyungsoo , Seib Paul A.
Published: June 2007

Resistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross‐linking. Heat‐moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high‐amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross‐linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross‐linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (aw) < 0.8. At aw 0.84–0.97, the resistant starches made from wheat starch, except the cross‐linked wheat starch, showed ≈10% higher water sorption than the commercial resistant starches.
Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten
Authors: Tronsmo Kari M. , Magnus Ellen M. , Baardseth Pernille , Schofield J. David , Aamodt Anette , Færgestad Ellen Mosleth
Published: June 2007

The rheological properties of dough and gluten are important for end‐use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small‐deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G′], large negative loadings for tan δ and steady state compliance [Je0]), the presence of high molecular weight glutenin subunits (HMW‐GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high‐end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.
Roller Milling of Canadian Hull‐less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams
Authors: Izydorczyk M. S. , Dexter J. E. , Desjardins R. G. , Rossnagel B. G. , Lagasse S. L. , Hatcher D. W.
Published: June 2007

Roller milling of hull‐less barley generates mill streams with highly variable β‐glucan and arabinoxylan (AX) content. For high β‐glucan cultivars, yields >20% (whole barley basis) of a fiber‐rich fraction (FRF) with β‐glucan contents >15% can be readily obtained with a simple short mill flow. Hull‐less barley cultivars with high β‐glucan content require higher power consumption during roller milling than normal β‐glucan barley. Recovery of flour from high β‐glucan cultivars was greatly expedited by impact passages after grinding, particularly after reduction roll passages. Pearling before roller milling reduces flour yield and FRF yield on a whole unpearled barley basis, but flour brightness is improved and concentration of β‐glucan in fiber‐rich fractions increases. Pearling by‐products are rich in AX. Pearling to 15–20% is the best compromise between flour and FRF yield and flour brightness and pearling by‐products AX content. Increasing conditioning moisture from 12.5 to 14.5% strongly improved flour brightness with only a moderate loss of flour yield on a whole unpearled barley basis. As moisture content was increased to 16.5%, flour yield declined without a compensating improvement in brightness, but the yield of fiber‐rich fraction continued to increase and concentration of β‐glucan in FRF also increased.
Isolation and Characterization of a Soluble Branched Starch Fraction from Corn Masa Associated with Adhesiveness
Authors: Miklus Michael B. , Hamaker Bruce R.
Published: June 2007

A water‐soluble starch fraction isolated from corn masa and identified by HPSEC as predominantly fragmented amylopectin was highly correlated in amount to both masa adhesiveness (r = 0.890, P < 0.01) and cook time (r = 0.957, P < 0.01). The molecular weight of the component ranged from approximately 6.4 × 105 to 1.2 × 106, based on HPSEC column calibration with pullulan standards. Debranching with isoamylase illustrated that the structure of the soluble masa starch component was highly branched with a similar debranched profile to native amylopectin. Further analysis revealed that a minor amount of amylose was present in the second half of the broad HPSEC peak containing the fragmented amylopectin component. There was a high second‐order correlation (r = 0.998, P < 0.01) between the absorbance at the wavelength of maximum absorbance (λmax) of the soluble fraction from masa (527–532 nm) and masa adhesiveness, indicating that a rapid assay for masa adhesiveness could easily be developed. Increasing the shear at the stone mill by reducing the gap setting between the stones, increased the amount of fragmented amylopectin. The high correlation between the amount of fragmented amylopectin and masa adhesiveness suggests that this fraction is the main determinant of masa adhesiveness. The amount of fragmented amylopectin can be controlled by cook time and gap between the stone plates of the mill.
Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins
Authors: Sutton K. H. , Larsen N. G. , Morgenstern M. P. , Ross M. , Simmons L. D. , Wilson A. J.
Published: June 2007

Dough development using sheeting and mechanical dough development (MDD) were compared with respect to the effect the mixing method had on the molecular size distribution and degree of protein thiol exposure of the aggregated glutenin proteins. Although sheeting imparts a lower rate of work input on doughs than does MDD mixing, changes in protein aggregation patterns during mixing were similar for both methods of dough development, indicating that protein disaggregation was important in the process of dough development. In both systems, a reduced rate of change in the protein aggregation patterns was associated with optimum dough development. The MDD mixing was characterized by increasing exposure of the thiol groups on the SDS‐insoluble glutenin during mixing while the sheeting process resulted in fewer exposed thiol groups on both SDS‐soluble and SDS‐insoluble glutenin proteins. This suggested that disulfide bond rupture may not be a required process in dough development and that high effective stresses per se may not be required to develop doughs. This is consistent with a model for dough development that does not require extensive covalent bond rupture but instead involves mainly rupture and reformation of noncovalent interactions such as hydrophobic bonds and hydrogen bonds between protein chains.
Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness
Authors: Ghorbel D. , Launay B. , Heyd B.
Published: June 2007

Wheat flour dough adhesiveness was evaluated using a new instrumental method based on the extrusion of a dough strip through a specific Plexiglas cell, and the measurement of adhesiveness to a Plexiglas probe attached to a texturometer (TA.XT2‐250N). Experimental conditions for adherence measurement were based on a central composite experimental design (four parameters, five levels). Effects of both dough water content and dough strip thickness were studied. As dough water content increases, bulk stretching of the dough increases, which gives rise to a shoulder on the recorded force‐displacement curve (in addition to the formation of visible fibrils), more pronounced at higher water contents, and to an increase in the specific energy of separation ω (J/m2). Increasing dough thickness also increases ω, due to additional energy dissipation in a higher volume of dough. The new strip method was then compared with a method using a screen located between dough and probe. The former gave more reproducible and discriminant results.
Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread
Authors: Gujral Hardeep Singh , Haros Mónica , Rosell Cristina M.
Published: June 2007

Previous attempts have been made to obtain gluten‐free bread of acceptable quality for bread specific volume and crumb texture. Rice bread is a good alternative to celiac patients, but it has a very rapid staling during storage. Rice starch is more prone to retrograde during storage than wheat starch, and the special hydrophobic nature of the rice proteins requires specific enzymes to be used in the rice bread process. To retard rice bread staling, two different starch hydrolyzing enzymes (α‐amylase of intermediate thermostability and cyclodextrin glycoxyl transferase [CGTase]) have been tested and their effect on fresh bread quality and staling during storage has been evaluated. The addition of α‐amylase improved bread specific volume and crumb firmness but very sticky textures were obtained. The addition of CGTase produced even higher specific volume and similar crumb firmness with better texture. Both enzymes decreased the ability of amylopectin to retrograde during storage. The firming kinetic was lowered by the α‐amylase but not the limiting firmness, while the rice crumb from CGTase firmed quickly with a very short range of firmness increase. Results revealed that the starch hydrolysis brought about by the α‐amylase was not sufficient to retard staling. CGTase was considered a better antistaling agent because of its starch hydrolyzing and cyclizing activity.
Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality
Authors: Sharadanant R. , Khan K.
Published: June 2007

Disadvantages of frozen doughs are their variable performance and loss of stability over long‐term frozen storage. Changes in rheological properties of frozen doughs have been reported to be due to the physical damage of the gluten network caused by ice crystallization and recrystallization. The objective of this study was to determine the effect of hydrophilic gums on ice crystallization and recrystallization for improvement of the shelf‐life stability of frozen dough. The present research involved use of the Hard Red Spring wheat cultivar Grandin and hydrophilic gums such as carboxymethyl cellulose (CMC), gum arabic, kappa carrageenan (κ‐carrageenan), and locust bean gum at three different levels each on doughs stored frozen for up to 16 weeks. The dough characteristics were analyzed after day 0, day 1, and after 4, 8, 12, and 16 weeks of frozen storage using data from differential scanning calorimetry (DSC), water activity, extensigraph, and proof time. The ΔH value of freezable water endothermic transitions obtained using DSC increased with storage time for all treatments. However, addition of different levels of the four gums lowered the ΔH value, indicating a decrease in freezable water. Doughs with locust bean gum gave a higher peak force, measured using the Kieffer dough extensibility rig of the texture analyzer, and lower proof time, indicating better retention of baking quality. Maximum resistance to extension increased upon addition of 1 and 3%; CMC; 1 and 3%; κ‐carrageenan; and 1, 2, and 3% locust bean gum as compared with the control. The various periods of storage or gum treatments did not affect the water activity of the thawed frozen doughs. Doughs with locust bean gum gave significantly lower proof time compared with the other treatments and the control. CMC gave the second lowest values, followed by gum arabic treatment. Addition of κ‐carrageenan increased the proof time compared with the control. In summary, locust bean gum, gum arabic, and CMC improved the dough characteristics to varying degrees. κ‐Carrageenan was the only gum that showed a detrimental effect on frozen dough.
Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats
Authors: Graybosch R. , Ames N. , Baenziger P. S. , Peterson C. J.
Published: June 2007

The relative effects of environment, genotype, and their interactions on the modification of Asian noodle quality attributes were assessed using 38 winter wheat (Triticum aestivum L.) cultivars and breeding lines grown in replicated trials at three Nebraska locations in harvest year 2000. Noodle color was determined in both white salted and yellow alkaline procedures, and noodle textural features were investigated by producing white salted noodles. Significant environmental, genotypic, and genotype‐by‐environment variation was observed for nearly all initial and 24‐hr noodle color traits in both types of noodles. Significant genotypic effects were observed for several textural traits, while significant environmental effects were observed only for noodle hardness and water uptake. However, among the noodle textural traits, the genotype‐by‐environment interaction was significant only for noodle firmness. High and significant phenotypic correlations were observed between color traits in the two noodle applications. Genetic correlations were of lower magnitude, indicating the possibility of breeding wheats specifically for various noodle color types. Strong negative phenotypic and genetic correlations were observed between flour protein content and noodle brightness (L*) values in both yellow alkaline and white‐salted applications. Textural traits largely were independent of noodle color traits. When significant phenotypic or genetic correlations were observed between variable pairs, invariably similar correlations were observed with flour protein content. Noodle cutting force, cutting area, and final thickness showed strong phenotypic and genetic correlations with each other and with protein content. These variables largely were independent of noodle firmness and hardness, which were, in turn, more dependent on alleles at the wheat wx‐A1 and wx‐B1 (waxy) loci. Noodle firmness was greatest in flours from wild‐type wheats; lines with a null allele only at the wx‐A1 locus did not differ from wild‐type. Softest noodles were produced from lines carrying null alleles at both wx‐A1 and wx‐B1, while lines with a null only at wx‐B1 were intermediate in softness.
Interactions Among Wx Genes and Effects of a Mutated Wx‐D1e Allele on Starch Properties in Wheat
Authors: Kiribuchi‐Otobe Chikako , Kurita Kanako , Yanagisawa Takashi , Takeda Genkichi , Inazu Atsuo
Published: June 2007

The waxy mutant wheat Tanikei A6599‐4 contains little amylose and exhibits a stable hot paste viscosity. It has null alleles at the Wx‐A1 and Wx‐B1 loci and a mutated allele at the Wx‐D1 locus (Wx‐D1e). From the cross‐combination of Kanto 123 (normal amylose line) and Tanikei A6599‐4, 51 DH (doubled haploid) lines were produced and their genotypes were determined by SDS‐PAGE and a derived cleaved amplified polymorphic sequence (dCAPS) analysis. Eight genotypes were obtained at the expected ratio. Using a Rapid Visco Analyser (RVA), all the lines with the same genotype as Tanikei A6599‐4 showed a stable hot paste viscosity. The other lines did not show a stable hot paste viscosity regardless of the presence of the Wx‐D1e allele. When two genotypes with the same Wx‐A1 and Wx‐B1 alleles were compared, the one with Wx‐D1e contained less amylose and exhibited a lower final viscosity and a lower setback with RVA. Although the Wx‐D1e allele produces an almost inactive Wx protein, these findings suggest that this allele contributes at some level to starch synthesis.
Using an In‐Line Slit‐Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology
Authors: Li P. X. , Campanella O. H. , Hardacre A. K.
Published: June 2007

An in‐line slit‐die viscometer (SDV) was used to measure the viscosity of a melt extrudate independently of the extruder operating conditions. The melt produced by extrusion of the corn grits followed a power law rheological model. The viscosity of the melt and extrusion parameters such as specific mechanical energy (SME), torque, and die pressure decreased with increasing moisture content. The degree of starch gelatinization increased when barrel temperature increased from 90 to 130°C. At temperatures higher than 130°C, most of the starch had gelatinized. The increase in barrel temperature, however, resulted in small changes in the apparent viscosity of the melt, until a maximum of ≈130°C. At a constant feed rate, SME increased and torque decreased when screw speed increased due to the shear thinning behavior of the melt. At a constant screw speed, the torque increased and SME decreased with increasing feed rate. This was due to a decrease in apparent viscosity of the melt at higher feed rates. SME is not an independent extrusion variable and should be used with caution either when predicting the effect of thermomechanical treatment of the product or as the key and only variable for controlling the food extrusion process.
Protein Distribution Pattern in Floury and Vitreous Endosperm of Maize Grain
Authors: Landry J. , Delhaye S. , Damerval C.
Published: June 2007

Alpha‐amino nitrogen compounds of floury and vitreous parts of hand‐dissected endosperm from eight maize (Zea mays L.) inbred lines, representing a broad range of vitreousness (42–95%), were isolated as nonprotein nitrogen, albumin‐globulins, zeins, and true glutelins. The three protein classes averaged, respectively, 13, 48, and 35% of total nitrogen in floury endosperm, and 4, 79, and 15% of that in vitreous endosperm. For six inbreds, floury endosperm was richer in 27 kDa γ‐zein than vitreous endosperm; the reverse was found for an Argentine flint inbred (ARGL 256), and only traces of 27 kDa γ‐zein occurred in both floury and vitreous endosperm of inbred F113. Results were compared with protein distribution patterns reported in the literature of whole endosperm of wild‐type and mutant genotypes of maize, and with wild relatives of maize, Tripsacum, and teosintes. When percentage of salt‐soluble nitrogen increased from 2% (Tripsacum) to 22% (in double mutant Oh43o2;bt2), zeins decreased from 87 to 22%, and true glutelins increased from 11 to 57%. The pattern of whole endosperm of Zea perennis was very similar to that of the vitreous endosperm of line ARGL 256. The mean pattern for whole endosperm of six o2 inbred lines was identical to that of floury endosperm of eight wild‐type lines, consistent with a lack of synthesis of α‐zeins due to the mutation in the O2 gene.
Extrusion Properties and Cooking Quality of Spaghetti Containing Buckwheat Bran Flour
Authors: Manthey Frank A. , Yalla Saujanya R. , Dick Todd J. , Badaruddin Mohammad
Published: June 2007

The effect of hydration level on processing properties and the effects of hydration level, concentration of buckwheat bran flour and drying temperature on the physical and cooking quality of spaghetti were determined. Specific mechanical energy transferred to the dough during extrusion decreased 69% for semolina and 79% for semolina containing 30%, w/w, buckwheat bran flour, as hydration level increased 29–32% absorption. Little or no postdrier checking occurred in spaghetti made from semolina or spaghetti containing buckwheat bran flour when dried at high (70°C) or ultrahigh temperature (90°C). When dried at low temperature (40°C), tolerance to postdrier checking of spaghetti decreased as buckwheat bran flour increased 0–30% (w/w). Hydration level before extrusion did not affect cooking loss of spaghetti made from semolina. However, cooking loss was greater from spaghetti made with semolinabuckwheat bran flour that was hydrated to 32% compared with 29–31% absorption. Cooked firmness of spaghetti containing buckwheat bran flour decreased from 0.588–0.471 Nm as hydration increased from 29–32% absorption. Cooking loss was lower and cooked firmness was greater when spaghetti containing buckwheat bran flour was dried at ultrahigh than at low temperature.
Sensory Characteristics of Diverse Rice Cultivars as Influenced by Genetic and Environmental Factors
Authors: Champagne E. T. , Bett‐Garber K. L. , McClung A. M. , Bergman C.
Published: June 2007

An understanding of how genetic, preharvest, and postharvest factors affect the sensory characteristics of rice will help producers and processors meet the needs of specific customers and foster the development of a diversified rice market. In this study, differences in the texture and flavor of 17 diverse cultivars related to genetic differences were characterized and the stability of their flavor and texture from one crop year to the next was determined. Sensory attributes of cooked rice were measured by panelists using descriptive sensory analysis methodology. Cooked texture of the cultivars varied widely and correlated well with amylose content with correlation coefficient (r) values in the range 0.76–0.97 for 11 of the 14 attributes. Flavor attribute intensities were low and similar among cultivars, with the exception of grain flavor. Grain flavor ranged in intensity from 2.2 to 4.9 and correlated highly and negatively with amylose content (‐0.88). Roughness and hardness were the only textural attributes which were significantly different (P < 0.05) in the crop year 2 cultivar set compared to the crop year 1 set with the higher values of these two attributes in crop year 2 being explained primarily by protein contents being ≈3% higher. Hay‐like, sweet aromatic, sour, and astringent were the only flavor attributes which were significantly (P < 0.05) different between the crop year sets. Ward's Cluster Analysis grouped the cultivars into five clusters with cultivars belonging to each cluster having common texture and flavor characteristics. Changes in assignment to clusters from one crop year to the next allowed assessment of the stabilities of the sensory impact of the cultivars to environmental factors.
Role of Water in Pretzel Dough Development and Final Product Quality
Authors: Seetharaman K. , Yao N. , Rout M. K.
Published: June 2007

The relationship between flour quality or processing conditions and pretzel quality has not been extensively investigated. The objective of this study was to elucidate the role of water in pretzel dough development and the consequent impact on pretzel integrity. Control pretzel and pretzels made with lower or higher levels of added water in the dough were produced under standard processing conditions at Reading Bakery Systems' pilot plant in Robesonia, PA. Dough samples were evaluated for their appearance, moisture content, and extensibility and were viewed under a microscope to evaluate the gluten network. Pretzels before and after the kiln were evaluated for moisture content, pasting properties, and hardness and were viewed under a microscope to evaluate the extent of starch gelatinization. The structural and functional attributes of dough and pretzels were significantly different for the three treatments. The degrees of gluten development during mixing and starch gelatinization during baking were influenced by the levels of water added and consequently influenced pretzel quality. Pretzels made using low‐water treatment were brittle due to a lack of gluten development in the dough and inadequate starch gelatinization during baking, while pretzels made using high water treatment were unacceptable due to extensive gelatinization and retrogradation of starch. Pretzel quality therefore appeared to be a function of appropriate gluten development and starch gelatinization in the product.
Moisture Distribution and Texture of Various Types of Cooked Spaghetti
Authors: Irie Kentaro , Horigane Akemi K. , Naito Shigehiro , Motoi Hirofumi , Yoshida Mitsuru
Published: June 2007

Cooked spaghetti of various types (fresh, dried, frozen, luncheon, and long‐life spaghetti) was examined for moisture distribution by magnetic resonance imaging (MRI). Moisture content was calculated from spinspin relaxation time (T2) of water proton, based on the correlation between T2 and moisture content of pulverized durum semolina standard gel samples. Boiled samples of dried and frozen spaghetti had a distinct low moisture region at the center, which was not clearly observed in the other types of boiled spaghetti samples. In particular, the moisture content of boiled long‐life spaghetti was almost homogeneous. Texture of cooked spaghetti samples was evaluated using the force‐distance curve of a mechanical property test. For dried and frozen spaghetti, higher force was observed at the region corresponding to the low moisture core compared with the other types. The luncheon spaghetti and long‐life spaghetti showed a lower breaking force and a larger dip after the peak force representing soft and brittle texture caused by moisture homogeneity. These results indicated that MRI could be used for the quality evaluation of cooked spaghetti through imaging of the moisture distribution, which reflects the mechanical property.
Evaluation of Wheat Polyphenol Oxidase Genes
Authors: Jukanti Aravind K. , Bruckner Phil L. , Fischer Andreas M.
Published: June 2007

Polyphenol oxidases (PPOs) present in mature wheat (Triticum aestivum L.) kernels have been implicated in the undesirable darkening of cereal products such as Asian noodles. To accelerate the functional characterization of wheat PPOs and allow the identification of those PPO genes that are primarily involved in food biochemistry, several basic local alignment search tool (BLAST) searches of expressed sequence tag (EST) databases were performed using a known wheat PPO sequence as a search argument; identified ESTs were resequenced and aligned. Results from this study suggest the presence of at least six PPO genes in hexaploid wheat, falling into two clusters with three similar sequences each. Based on the tissues used for cDNA library preparation, three genes (all members of one cluster) are expressed during kernel development and may therefore influence cereal product quality; the remaining three genes (belonging to the second cluster) were isolated from nonkernel cDNA libraries and may not be expressed at high levels during grain development. Discovery of these genes represents an essential first step in the functional characterization of wheat PPOs.
Significance of Amylose Content of Wheat Starch on Processing and Textural Properties of Instant Noodles
Authors: Park Chul Soo , Baik Byung‐Kee
Published: June 2007

The effect of amylose content of starch on processing and textural properties of instant noodles was determined using waxy, partial waxy, and regular wheat flours and reconstituted flours with starches of various amylose content (3.0–26.5). Optimum water absorption of instant noodle dough increased with the decrease of amylose content. Instant noodles prepared from waxy and reconstituted wheat flours with ≤12.4% amylose content exhibited thicker strands and higher free lipids content than wheat flours with ≥17.1% amylose content. Instant noodles of ≤12.4% amylose content of starch exhibited numerous bubbles on the surface and stuck together during frying. Lightness of instant noodles increased from 77.3 to 81.4 with the increase of amylose content of starch in reconstituted flours. Cooking time of instant noodles was 4.0–8.0 min in wheat flours and 6.0–12.0 min in reconstituted flours, and constantly increased with the increase in amylose content of starch. Hardness of cooked instant noodles positively correlated with amylose content of starch. Reconstituted flours with ≤12.4% amylose content of starch were higher in cohesiveness than those of wheat flours of wild‐type and partial waxy starches and reconstituted flours with ≥17.1% amylose content. Instant fried noodles prepared from double null partial waxy wheat flour exhibited shorter cooking time, softer texture, and higher fat absorption (1.2%) but similar color and appearance compared with noodles prepared from wheat flour of wild‐type starch.
Application of a Micro Z‐Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour
Authors: Haraszi R. , Gras P. W. , Tömösközi S. , Salgó A. , Békés F.
Published: June 2007

This study applied the use of a new small‐scale apparatus, the micro Z‐arm mixer, which has analogous mixing action to that of the traditional valorigraf and farinograph. A novel methodology has been developed for prediction of water absorption replacing the traditional titration method. The basis of this technique is a common characteristic of wheat flour samples: a reasonably constant slope (20–25.7 BU%) of the relationship between dough resistance and the amount of water present during mixing. Using an average slope value, prediction of water absorption was possible from a single measurement using a simple equation and with a standard error of 1.65%. Applications of the new mixer to cereal research are highlighted, including investigation of the effects of flour protein content and protein composition on mixing properties and water absorption. When protein content and protein composition have been systematically altered by the addition of isolated proteins into the flour, both dough development time (DDT) and water absorption increased when protein content was increased by glutenin addition and decreased when protein content was decreased by starch addition. Gliadin addition decreased DDT; gluten addition slightly increased DDT; glutenin addition significantly increased DDT. Water absorption was not affected by altering the glutenin‐to‐gliadin ratio, but it changed in proportion to the amount of protein added. The effect of HMW‐GS composition on the mixing requirement obtained with the micro Z‐arm mixer and with the 2‐g mixograph was also investigated using a set of single‐, double‐, and triple‐null lines for HMW‐GS coding genes. While subunits coded on the GluD1 locus were most important for determining the mixing requirement in both cases, the sample ranking was different in the two mixing actions. A better differentiation ability of the micro Z‐arm mixer was established for triple‐ and double‐null lines.
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
Authors: Fredriksson H. , Tallving J. , Rosén J. , Åman P.
Published: June 2007

Free asparagine is an important precursor for acrylamide in cereal products. The content of free asparagine was determined in 11 milling fractions from wheat and rye. Whole grain wheat flour contained 0.5 g/kg and whole grain rye flour 1.1 g/kg. The lowest content was found in sifted wheat flour (0.2 g/kg). Wheat germ had the highest content (4.9 g/kg). Fermentation (baker's yeast or baker's yeast and sourdough) of doughs made with the different milling fractions was performed to investigate whether the content of free asparagine was reduced by this process. In general, most of the asparagine was utilized after 2 hr of fermentation with yeast. Sourdough fermentation, on the other hand, did not reduce the content of free asparagineas efficiently but had a strong negative impact on asparagine utilization by yeast. This indicates that this type of fermentation may result in breads with higher acrylamide content than in breads fermented with yeast only. The effect of fermentation time on acrylamide formation inyeast‐leavened bread was studied in a model system. Doughs (sifted wheat flour with whole grain wheat flour or rye bran) were fermented for a short (15+15 min) or a long time (180+180 min). Compared with short fermentation time, longer fermentation reduced acrylamide content in bread made with whole grain wheat 87%. For breads made with rye bran, the corresponding reduction was 77%. Hence, extensive fermentation with yeast may be one possible way to reduce acrylamide content in bread.
Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal‐Based Composite Foods
Authors: Guillard V. , Broyart B. , Bonazzi C. , Guilbert S. , Gontard N.
Published: June 2007

The effects of temperature on moisture transfer within a composite food consisting of a sponge cake (SC) separated from a high moisture content agar gel (AG) by an acetylated monoglyceride (AMG1 and AMG2) film were investigated through moisture content profile experiments. A diffusion model was successfully used to predict moisture transfer within various composite foods (AG/SC, AG/AMG1/SC, and AG/AMG2/SC). The barrier efficiencies of the two hydrophobic films studied were reduced by temperature increase due to activation of diffusivity and equilibrium water sorption. Despite the low melting point of highly acetylated monoglyceride films, their barrier efficiency appeared to be less sensitive to temperature than monoglyceride films with a lower degree of acetylation. Consequently, in poor storage temperature conditions, these latter monoglyceride films seemed to be more effective in enhancing the shelf‐life of the composite food studied here.
Genome-wide comparative analysis of copia retrotransposons in Triticeae, rice, and Arabidopsis reveals conserved ancient evolutionary lineages and distinct dynamics of individual copia families
Authors: Wicker Thomas , Keller Beat
Published: June 2007

Although copia retrotransposons are major components of all plant genomes, the evolutionary relationships between individual copia families and between elements from different plant species are only poorly studied. We used 20 copia families from the large-genome plants barley and wheat to identify 46 families of homologous copia elements from rice and 22 from Arabidopsis, two plant species with much smaller genomes. In total, 599 copia elements were analyzed. Phylogenetic analysis showed that copia elements from the four species can be classified into six ancient lineages that existed before the divergence of monocots and dicots. The six lineages show a surprising degree of conservation in sequence organization and other characteristics across species. Additionally, the phylogenetic data suggest at least one case of horizontal gene transfer between the Arabidopsis and rice lineages. Insertion time estimates for 522 high-copy elements showed that retrotransposons from rice were active at different times in waves of activity lasting 0.5–2 million years, depending on the family, whereas elements from wheat and barley had longer periods of activity. We estimated that half of the rice copia elements are truncated or otherwise rearranged after ∼790,000 yr, which is almost twice the half-life of Arabidopsis elements. In contrast, wheat and barley copia elements appear to have a massively longer half-life, beyond our ability to estimate from the available data. These findings suggest that genome size can be explained by the specific rate of DNA removal from the genome and the length of active periods of retrotransposon families.
Cost‐Effective Outpatient Management of Persons with Heart Failure
Authors: Henrick Ann
Published: June 2007

Congestive heart failure remains one of the most prevalent and costly syndromes to treat throughout the world. In an era when cost‐effective, quality, outcome‐based care is a mandate, advanced practice nurse managed heart failure clinics propose a solution to this formidable problem. This paper examines a model of care based on self‐monitoring utilized by an advanced practice nurse to effect the inter‐related outcomes of readmission and cost of care.
Factors Associated with Unplanned Readmissions Following Cardiac Surgery
Authors: Fasken Lauri Lynn , Wipke‐Tevis Deidre D. , Sagehorn Kelli King
Published: June 2007

Cardiac surgery patients are at risk for unplanned readmissions due to the various complications they may experience following surgery. The purpose of this report is to critically review the literature related to predictors of unplanned readmissions of cardiac surgery patients following discharge from the hospital. A literature review was conducted from 1989 to 1999 using MEDLINE and CINAHL, with the following key words: cardiac surgery, coronary artery bypass surgery, recovery, and readmission. The literature revealed that gender and race do have an effect on how well a patient will recover following cardiac surgery. It was also found that patients with longer lengths of stay due to complications were at greater risk for readmission following discharge from the hospital. There was no evidence that decreased length of stay for this patient group led to a greater number of readmissions. Implications for nurses include the need for improved coordination of patient care and implementation of effective discharge planning in high‐risk patients. Additional research is needed to develop interventions to decrease readmissions of women and African Americans and other racial groups specific to their particular risk factors for readmission following cardiac surgery.
Cultural Competence: Cardiovascular Medications
Authors: Kudzma Elizabeth Connelly
Published: June 2007

Interethnic or racial differences are associated with enzyme polymorphisms, which are tiny variations in individuals in the physiology, absence, or presence of drug‐metabolizing enzymes. The largest class of cardiovascular drugs investigated in pharmacogenetic studies is the antihypertensives. A number of studies have examined the best choices of antihypertensives for individuals within selected racial and ethnically defined populations. There is a fairly strong consensus about the pattern of antihypertensive treatment for black patients, but clear treatment directives for antihypertensive patients with other cultural affiliations have not emerged. Less information is reported about racial, ethnic, or cultural differences in effectiveness for other cardiovascular drugs. Nurses should consider whether the ethnic or racial affiliation of the patient places him or her more at risk for impaired drug metabolism. This article contains a guide for nursing assessment of culturally important factors related to polymorphisms.