bluuebunny/crossref_metadata_2025_split huggingface dataset:
Enhancement of Protein Foam Stability by Formation of Wheat Arabinoxylan‐Protein Crosslinks
Authors: Sarker D. K. , Wilde P. J. , Clark D. C. 
Published: June 2007

ABSTRACTThe foam stability properties of a defined mixed solution of Tween 20 and bovine serum albumin was evaluated as a function of arabinoxylan concentration. A marked increase in the foam stability was observed with low concentrations of arabinoxylan. Maximum improvement in the foam stability was obtained with 0.2–0.3 mg/mL of arabinoxylan. Enhancement of foam stability due to a combination of bulk viscosity changes and surface effects was identified. The relative contribution of arabinoxylan to bulk viscosity and adsorbed layer structure was studied by examination of the properties of thin liquid films and the macroscopic air‐water interface. Arabinoxylan reduced the rate of thin film drainage, increased the equilibrium thickness of the films, slowed the lateral diffusion of a fluorescent probe molecule located in the adsorbed layer, and increased the surface elasticity. These data are congruent with arabinoxylan‐mediated crosslinking of adsorbed protein. These observations may be of significance in gas retention during breadmaking. In addition, this naturally occurring polysaccharide offers potential for use in the control of protein foam stability.
Effect of Wheat Starch Structure on Swelling Power
Authors: Sasaki Tomoko , Matsuki Junko 
Published: June 2007

ABSTRACTStarches were isolated from the endosperm of 12 wheat samples with a wide swelling power range in the wholemeal. Starch amylose content (24.8–34.2%) correlated negatively with the swelling power of isolated starch (18.3–26.9), but starch lipid content showed no such correlation. Higher proportions of long chains (DP ≥ 35) in amylopectins contributed to increased starch swelling. Native starch gelatinization temperatures and enthalpy measured by differential scanning calorimetry correlated positively with swelling power, which also correlated significantly with the regelatinization enthalpy of retrograded starches stored at 5°C for two and four weeks.
Factors Affecting Cake Firmness and Cake Moisture Content as Evaluated by Response Surface Methodology
Authors: Lahtinen S. , Levola M. , Jouppila K. , Salovaara H. 
Published: June 2007

ABSTRACTValues of initial fat temperature, mixing intensity, mixing time, and mass ratio of fat and sucrose (F/S ratio) were varied in the preparation of fat‐sugar cream. The dependence of cake firmness and cake moisture content on these values, the size of sucrose particles, and storage time were studied using response surface methodology. The logarithm of storage time and F/S ratio proved to be the best predictors for both cake firmness and cake moisture content in the creamed cake. An interaction between fat temperature and F/S ratio had a notable influence and size of sucrose particles had a slight influence on cake firmness. Besides logarithm of time and F/S ratio, mixing intensity was the only factor that affected cake moisture content significantly.
Factors Controlling Gas Cell Failure in Bread Dough
Authors: Hayman D'Anne , Sipes Kelly , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTStress relaxation in the wall of a gas bubble, as measured by the alveograph, was used to study surface tension at the gas‐dough interface of doughs from flours producing differing bread crumb grains. The surface tensions in the various wheat flour doughs were not different. Dough rheological properties, as measured by both dynamic oscillatory rheometry and lubricated uniaxial compression, were not different for doughs made from wheat flours that gave breads with different crumb grains. However, when the effect of starch granule size on gas cell wall stability was tested, the presence of a greater proportion of large starch granules in wheat flour dough was sufficient to result in gas cell coalescence and open crumb grain in the final baked product. This suggests that starch granule size is at least one of the factors that affects the crumb grain of bread.
Effects of Production by Microwave Heating After Conventional Baking on Moisture Gradient and Product Quality of Biscuits (Cookies)
Authors: Bernussi A. L. M. , Chang Y. K. , Martínez‐Bustos F. 
Published: June 2007

ABSTRACTAfter conventional (forced‐convection heating) baking at 240°C for 4 min, biscuits (cookies) were baked further in a microwave oven at medium and high settings (617.3 and 745.5 W, respectively) to study the effects of microwave baking on the moisture gradient and overall quality of the cookies. Microwave baking significantly (P < 0.05) reduced the moisture gradient and total moisture content of the cookies. Initially, a complete factorial design at baking times of 15, 20, 30, and 40 sec with microwave ovens at high and medium power settings was used to evaluate the moisture gradient and total cookie moisture content. Applying high and medium microwave settings for 30 or 40 sec, respectively, avoided cracking, although the products were slightly darker. Treatment at a high power setting for 20 sec resulted in a moisture gradient of 1.11%/cm and 2.8% cracking. Gradients >1.5%/cm produced significant levels of cracking. Cookies postbaked at a medium microwave power setting for 29 sec produced the same moisture gradient as a high microwave power setting for 23 sec, which was significantly (P < 0.05) lower than the control (cookies baked using the traditional process). The cookies were softer and the color did not differ significantly from that of the control. The expansion ratio of the control sample (11.3) was significantly higher than the combined process sample (10.7), showing a shrinkage effect attributed to the microwave treatment. The removal of the residual moisture during microwaving also increased product weight losses (from 0.912 to 0.956 g).
Relating Electrolyte Leakage to Shelled Corn Storability
Authors: Marks Bradley P. , Stroshine Richard L. 
Published: June 2007

ABSTRACTCorn from three growing seasons was harvested, dried, and stored in small bins. Samples taken at harvest and after various periods of bin storage (up to 77 months) were evaluated by two primary tests: carbon dioxide evolution during accelerated storage at ≈20.5% moisture content and 26°C and electrolyte leakage from bulk (100 g) samples soaking in deionized water. The initial (t < 72 hr) slope of carbon dioxide evolution rate curves (SLOPE72) was used as a base measure of storability (i.e., potential for safe storage without significant mold invasion). In electrolyte leakage tests, both test temperature and initial sample moisture content influenced results. Additionally, water conductivity after 10 min was correlated (r = 0.79) with SLOPE72, implying that electrolyte leakage has the potential to provide rapid information regarding future storability.
Quantitative Description of Fracturability Changes in Puffed Corn Extrudates Affected by Sorption of Low Levels of Moisture
Authors: Barrett Ann H. , Kaletunc Gonul 
Published: June 2007

ABSTRACTFracturability is a defining textural characteristic of extruded and crunchy products such as puffed snacks and cereals. Even low levels of moisture can significantly affect deformation properties and texture due to changes in the distribution of fracture intensities. The fracturability of puffed corn extrudates produced at two specific mechanical energy (SME) levels, which greatly influenced extrudate structure and deformation behavior, was measured by compression testing before and after equilibration of samples at 33% rh. Significant changes in fracturability due to moderate moisture sorption were manifest in a reduced total number of fractures occurring during compression, an indication of plasticization that was confirmed independently by differential scanning calorimetry (DSC) studies as reductions in glass transition temperature (Tg). However, in both instances, mean fracture intensity and average compressive resistance increased after equilibration, indicating a qualitative toughening or hardening of the products, despite increased moisture and decreased Tg. These textural developments were also reflected in changes in the parameters of fitted fracture intensity distributions. Thus, the influence of processing conditions (quantified in terms of SME) on the creation of new micro and macrostructures, and the effect of low levels of moisture on these structures, can be identified by using fracturability characteristics and Tg. Furthermore, fracturability parameters can demonstrate complexity in the deformation patterns of products that thermal measurements confirm to be plasticized.
Factors Affecting the Slope of Head Rice Yield vs. Degree of Milling
Authors: Reid J. D. , Siebenmorgen T. J. , Mauromoustakos A. 
Published: June 2007

ABSTRACTMilling data of four long‐grain rice cultivars were analyzed to determine the uniformity in the slope of their curves for head rice yield (HRY) versus the corresponding degree of milling (DOM). The data set for each cultivar comprised samples that had been subjected to various drying air conditions and durations and milled over a range of moisture contents. All treatment combinations were split and milled for either 15, 30, 45, or 60 sec in a McGill no. 2 laboratory mill to obtain HRY versus DOM data. Linear relationships between HRY and DOM, as observed in past research, were confirmed. This implies that as rice is milled to greater extents (higher DOM), the HRY decreases linearly. Within the bounds of the experimental levels tested, neither the drying air condition nor drying duration affected the rate at which HRY changed with DOM. However, the cultivar and the moisture content at which the rice was milled significantly (P < 0.05) influenced this rate. At higher milling moisture contents, the decrease in HRY per unit of increase in the DOM was greater than at lower moisture contents. While not conclusive, there was an indication of a relationship between the average kernel thickness of a cultivar and the HRY versus DOM slope.
Effects of Roasting and Malting on Physicochemical Properties of Select Cereals and Legumes
Authors: Griffith L. D. , Castell‐Perez M. E. 
Published: June 2007

ABSTRACTPearl millet, teff, cowpea, and peanut used in the formulation of experimental weaning foods were evaluated for changes in physicochemical properties resulting from roasting and malting. The particle size index (PSI) value for cowpea was significantly higher, indicating a finer flour than that obtained from pearl millet. Pearl millet and teff flours did not have significantly different PSI values, water absorption index values, or gruel viscosities. Viscosities for control and roasted cowpea gruels (15%, w/v) were significantly higher than those obtained from peanut gruels. Malting had the greatest impact on physicochemical properties for all grains, whereas roasting produced no significant differences from control flours. Malting yielded apparent increases in grain protein content, and malted seeds yielded finer flours with reduced water absorption and pasting qualities.
Influence of Botanical Source and Processing on Formation of Resistant Starch Type III
Authors: García‐Alonso Alejandra , Saura‐Calixto Fulgencio , Delcour Jan A. 
Published: June 2007

ABSTRACTInfluence of botanical source and gelatinization procedure (autoclaving or boiling) on resistant starch (RS) formation was investigated in starches from wheat, corn, rice, and potato. RS yields did not vary within the same sample but differed among samples with different starch botanical sources. Differences also existed in RS contents in native and retrograded starches. Slight or minor variations in RS values were found after both gelatinization procedures, although no clear pattern was found in the behavior of samples based on gelatinization procedure. The degree of polymerization (DP) of retrograded samples was assigned using high‐performance anion exchange chromatography with pulsed amperometric detector (average DP 50–60), with no differences between autoclaved and boiled samples.
Characteristics of Noodle Flours from Japan
Authors: Jun W. J. , Seib P. A. , Chung O. K. 
Published: June 2007

ABSTRACTThe compositions and physical properties of Japanese salt and alkaline noodle flours were contrasted and compared to those of flours from U.S. hard white and soft white wheats (HWW and SWW) and from Australian SWW wheats often segregated for salt noodles. The alkaline noodle flours averaged 11.5% protein, which was 3% higher than the salt noodle flours, and they had lower ash content (0.35 vs. 0.41%). Granulation of the salt noodle flours showed the same proportion of small particles (<38 μm) as in soft wheat flours but different levels of intermediate and large particles. The level of small particles was ≈10% greater in salt noodle flours than in the alkaline noodle flours. The alkaline noodle flours had ≈8% more fine particles and 2.5% more damaged starch than the HWW flours, which is consistent with fine grinding of hard wheat flour in the noodle flour. Starch damage also was higher in the salt noodle flours (5.3%) than in the SWW flours. The salt noodle flours had a higher sodium dodecyl sulfate (SDS) sedimentation volume and a higher gluten index than the SWW flours from the United States. The SDS volume and gluten index were lower for the alkaline noodle flours than for the HWW flours, showing the preference for a mellow gluten of low‐intermediate strength in alkaline noodle flour. Mixograph data also supported the conclusions of mellow gluten in alkaline noodle flour. The swelling powers (1.7% at 92.5°C) for Australian SWW, salt noodle, U.S. HWW, U.S. SWW, and alkaline noodle flours, were 19.4, 18.1, 17.0, 16.1, and 15.8 g/g, respectively, showing the preferences for high‐ and low‐swelling starch, respectively, in the salt noodle and the alkaline noodle flour. A similar order of flour swelling was indicated by peak viscosity of flours heated at 12% solids in starch paste viscosity analysis. Water holding capacity of flour was correlated highly (r = 0.95, P < 0.01) with swelling power, both measured at 1.7% flour solids at 92.5°C.
Effects of Break‐Roll Speed Differential on Product Yield and Semolina Granulation in a Durum Pilot Mill System
Authors: Hareland G. A. 
Published: June 2007

ABSTRACTChanges in break‐roll speed differential in a 25‐quintal (55‐cwt) durum pilot mill system (136 kg/hr feed rate capacity) affected total yield of semolina, flour, and bran; semolina yield from different purifiers; and semolina granulation (150‐ to 841‐μm particle size range). By adjusting the speed differential of the break and chunk roll pairs from 1.5:1 to 2.5:1 to 3.5:1, semolina yield increased significantly from 55 to 67 to 72%, respectively, and bran yield decreased significantly from 24 to 15 to 11%, respectively. Shorts yield was not affected by speed differential. At 1.5:1, semolina contained 9% flour, compared with 5% flour at 2.5:1 and 3.5:1.
Tortilla Bending Technique: An Objective Method for Corn Tortilla Texture Measurement
Authors: Suhendro E. L. , Almeida‐Dominguez H. D. , Rooney L. W. , Waniska R. D. , Moreira R. G. 
Published: June 2007

ABSTRACTAn objective bending technique was developed to measure corn tortilla texture. During the test, tortilla strips were bent to a 40° angle. The bending technique detected differences in uniformity, thickness, and puffing. Thick tortillas required more force to bend and had greater moduli of deformation values than thin tortillas. The bending technique detected changes in tortilla texture during storage and textural differences among commercial corn tortillas purchased at supermarkets. Experimental error of the method was low for both commercial and laboratory‐prepared tortillas. Parameters measured by the bending technique were significantly correlated with subjective rollability and flexibility test scores. The bending technique was sensitive to sample characteristics, fast, simple, repeatable, and provided information regarding the relationship between force (stress) and distance, which could be used to determine the linear region of viscoelastic materials.
Effect of Oxidation on the Dynamic Rheological Properties of Wheat Flour‐Water Doughs
Authors: Miller K. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTOxidation increased the strength of the dough. Addition of ascorbic acid or azodicabonamide (ADA) to dough increased both elastic modulus (G′) and viscous modulus (G″), while addition of cysteine decreased both values. Hydrogen peroxide, from either calcium peroxide or glucose oxidase, increased G′ and G″ and decreased tan δ (G″/G′) values. In addition to strengthening the dough, hydrogen peroxide dried the dough, but ADA did not. The absorption of doughs containing 20 GU of glucose oxidase (source of hydrogen peroxide) could be increased by ≈5% without altering the rheological properties. Presumably, the mobility of water in the gel formed by oxidative gelation decreased, thereby causing a drying of the dough.
Molecular Characterization of Wheat Amylopectins by Multiangle Laser Light Scattering Analysis
Authors: You Sangguan , Fiedorowicz Maciej , Lim Seung‐Taik 
Published: June 2007

ABSTRACTWeight‐average molecular weight (Mw) and chain length of eight amylopectins isolated from one Australian, two United States, and five Korean wheats were measured using multiangle laser light scattering (MALLS) and refractive index (RI) detectors operated in a microbatch mode, and in a high‐performance size‐exclusion chromatography (HPSEC) mode. The Mw of amylopectins measured in the microbatch mode ranged from 29 × 106 to 349 × 106. Three amylopectins (Geuru, Tapdong and WW) showed significantly high Mw values over 200 × 106. The Mw measured by HPSEC mode with MALLS‐RI detectors (42 × 106 to 73 × 106) were significantly less than those obtained in the microbatch mode with exception of dark northern spring hard wheat (DNS) amylopectin, indicating the possible variation of Mw by the analysis mode. Root‐mean square of the radius of gyration (Rg) also was greater when the microbatch mode was used (122–340 vs. 95–116 nm). Chain length distributions of debranched amylopectins of different cultivars, measured by the HPSEC‐MALLS‐RI system, were similar. Weight average degrees of polymerization (DPw) of A, B1, and larger B chains (B≥2) had ranges of 13–22, 26–46, and 58–73, respectively, and mass ratios of A and B chains ranged from 0.7 to 1.1.
Effect of Temperature and Screw Speed on Stability of Fumonisin B1 in Extrusion‐Cooked Corn Grits
Authors: Katta S. K. , Jackson L. S. , Sumner S. S. , Hanna M. A. , Bullerman L. B. 
Published: June 2007

ABSTRACTCorn grits spiked with fumonisin B1 (FB1) at a level of 5 μg/g were extrusion cooked in a corotating twin‐screw extruder at different temperatures (140, 160, 180, and 200°C) and screw speeds (40, 80, 120, and 160 rpm). Good recoveries of FB1 were obtained from the nonextruded as well as the extruded grits by using high‐performance liquid chromatography. Both the barrel temperature and the screw speed significantly (P ≤ 0.05) affected the extent of fumonisin reduction in extruded grits. As expected, the FB1 recovered decreased with an increase in temperature and a decrease in screw speed. The amount of FB1 lost from cooking grits at the different extrusion parameters used in this study ranged from 34 to 95%. About 46–76% of the spiked FB1 was lost when the grits were cooked at temperatures and screw speeds that resulted in acceptable product expansion and color.
Single Wheat Kernel Color Classification by Using Near‐Infrared Reflectance Spectra
Authors: Wang D. , Dowell F. E. , Lacey R. E. 
Published: June 2007

ABSTRACTAn optical radiation measurement system, which measured reflectance spectra, log (1/R), from 400 to 2,000 nm, was used to quantify single wheat kernel color. Six classes of wheat samples were used for this study, including red wheat that appears white and white wheat that appears red. Partial least squares regression and multiple linear regression were used to develop classification models with three wavelength regions, 500–750, 500–1,700, and 750–1,900 nm, and three data pretreatments, log (1/R), first derivative, and second derivative. For partial least squares models, the highest classification accuracy was 98.5% with the wavelength region of 500–1,700 nm. The log (1/R) and the first derivative yielded higher classification accuracy than the second derivative. For multiple linear regression models, the highest classification accuracy was 98.1% obtained from log (1/R) spectra from the visible and near‐infrared wavelength regions.
Relationship Between Kernel Size Features and Test Weight in Triticum durum
Authors: Troccoli A. , di Fonzo N. 
Published: June 2007

ABSTRACTTest weight or bulk density in durum wheat is a physical quality characteristic considered by semolina millers. High test weight values are desirable because they positively influence market grade and price. This study reports data on kernel size features, determined on a sample size of only 25 kernels, replicated three‐times, of 16 commercial durum wheat cultivars grown in two locations in southern Italy, to ascertain whether some kernel traits could be related to test weight. For each year and cultivar, the analysis of variance for all of characteristics showed that sample size effect was not significant, enabling the use such a small sample for further investigations. The kernel trait with the highest variation for year was kernel width. The absolute variation of 1994 with respect to 1993 growing season was 30.9%. While kernel weight or volume did not correlate with test weight, a negative association with kernel length (r = ‐0.61, P = 0.05) and perimeter (r = ‐0.57, P = 0.05) was found. The kernel shape factors, rectangular aspect ratio (RAR) and circularity shape factor (CSF), showed a positive correlation with test weight (r = 0.51, P = 0.05 and r = 0.59, P = 0.05, respectively). The shape factors were negatively correlated both with kernel length and perimeter and positively with kernel width. A predictive model for test weight (TW = 38.7 + 5.1·ETW, where the estimated test weight [ETW] was computed as individual kernel weight/estimated kernel volume [EKV] ratio), was highly correlated with actual test weight values (r = 0.82, P = 0.001). The effectiveness of the linear model was confirmed when a set of 10 advanced lines of durum wheat were considered, although a slightly lower correlation (r = 0.73, P = 0.05) between actual and predicted test weight values was found. Because the extent of predictability of this approach might be more effective in early‐generation lines, the application of the findings in a durum wheat breeding program would be advisable.
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach
Authors: Roudaut Gaëlle , Maglione Mario , van Dusschoten Dagmar , Le Meste Martine 
Published: June 2007

ABSTRACTThe molecular mobility in low‐moisture (<9%, web) white bread was studied as a function of temperature using pulsed‐proton nuclear magnetic resonance (NMR), and dielectric and dynamic mechanical spectroscopies. The water was mobile, even in glassy samples. Different processes below glass transition temperature (sub‐Tg) were observed, and a relaxation map of the studied system was drawn. These results have been interpreted and extrapolated to suggest that the Tg is not a universal predictive parameter for the physical stability of glassy food.