bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Oxido‐Reductants on Rheological Properties of Wheat Flour Dough and Comparison with Some Characteristics of Extruded Noodles
Authors: Yeh An‐I , Shiau Sy‐Yu 
Published: June 2007

ABSTRACTThe effects of oxido‐reductants on the rheological properties of wheat flour dough were evaluated by using a capillary rheometer and an oscillatory rheometer at three temperatures. The oxidants potassium iodate (KIO3) and l‐ascorbic acid (l ‐AA) significantly increased the apparent viscosity and G′ and decreased loss tangent at low temperatures of 30 and 60°C due to enhanced formation of disulfide bonds. The reductant glutathione (GSH) had the opposite effect. Heating caused the gelatinization of starch, which diminished the effects of the oxido‐reductants and produced doughs with similar rheological properties at 80°C. The correlation between dough rheology and characteristics of extruded noodles was also studied.
Effects of Corn Hybrid and Growth Environment on Corn Curl and Pet Food Extrudates
Authors: Mathew J. M. , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTThe effects of corn growth environment and hybrid on properties of corn curl and pet food extrudates were studied. Extrusion runs were conducted using a twin‐screw extruder. Both corn curl and pet food extrudates were affected significantly by the corn growth environment (location) and corn hybrid. Corn hybrids grown at Creston, IA, produced extrudates with significantly higher expansion (indicated by lower bulk density and higher volumetric expansion index) followed by corn hybrids grown at Johnston, IA, and Nevada, IA, showing that growth environment affects extrusion properties. Hybrid 3348 produced extrudates with significantly higher expansion than that of extrudates from Pioneer Hi‐Bred 3394. A decrease in protein, and the subsequent increase in starch, appears to be related to the increase in extrudate expansion. This suggests that the amount of starch in the sample may be responsible for the effects of environment and hybrids on expansion. Significant (P < 0.05) correlations existed between corn curl bulk density and pet food extrudate properties, indicating that corn curl extrusion can be used to predict the performance of different corn hybrids in production of extruded pet food.
Relationship of Creep‐Recovery and Dynamic Oscillatory Measurements to Durum Wheat Physical Dough Properties
Authors: Edwards N. M. , Dexter J. E. , Scanlon M. G. , Cenkowski S. 
Published: June 2007

ABSTRACTDurum wheat gluten strength is important in determining extrusion properties and pasta cooking quality. Durum wheats varying in strength were tested using an alveograph and a 2‐g micro‐mixograph, both widely accepted techniques for determination of physical dough properties. Doughs from the 2‐g micro‐mixograph were characterized by dynamic oscillatory and large deformation creep tests using a controlled stress rheometer. Mechanical properties obtained from both testing regimes were strongly correlated with many of the parameters provided by the alveograph and micro‐mixograph. Maximum strain attained after 5 min creep ranged from <5% for the strongest least extensible cultivar to >25% for the weakest cultivar, with a coefficient of variation among replicates of <10%. Storage modulus (G′) at 2 Hz ranged from ≈7,000 Pa for the weakest cultivar to >16,000 Pa for the strongest, least extensible cultivars, with a coefficient of variation of <6%. Tan δ (G″/G′) values were ≈0.4 for the strongest versus >0.5 for the weakest cultivars, indicating the larger contribution of the elastic component in the strong cultivars. The rheometer allows discrimination of durum wheat cultivars of varying gluten strength while requiring less sample than traditional physical dough testing techniques.
Soft Wheat Quality as Related to Protein Composition
Authors: Huebner F. R. , Bietz J. A. , Nelsen T. , Bains G. S. , Finney P. L. 
Published: June 2007

ABSTRACTSoft red and white winter wheats from the eastern United States, used primarily to produce cookies, cakes, and biscuits, have quality requirements very different from those of bread wheats. In general, soft wheats have been bred to have low protein content, and conventional wisdom has been that protein composition of soft wheat is relatively unimportant. To test this hypothesis, relationships between soft wheat protein composition and end‐use functional quality characteristics were examined. Quantitative protein compositions of eight cultivars of soft wheats grown in a wide area of the eastern United States during seven years (53 samples total) were analyzed by size‐exclusion HPLC. Results were statistically correlated with numerous chemical and physical characteristics and quality factors of these wheats, their flours, and of cookies baked from the flours. For the entire sample set, wheats containing high molecular weight glutenin subunits 2+12 showed significantly different properties and cookie characteristics from those with subunits 5+10, but amounts of most individual fractions correlated poorly with quality descriptors. For individual soft wheat cultivars, however, amounts of many individual gliadin and glutenin subfractions correlated significantly with quality descriptors such as SDS sedimentation, mixograph absorption, peak mixing time, mixograph number, cookie diameter, and top grain. Protein contents as a function of genotype and environment also differed greatly among cultivars, as did ratios of gliadin to glutenin. These results clearly revealed that suitability of soft wheat cultivars for specific products can be rapidly determined by quantitative and qualitative analyses of protein composition.
Role of Flour Fractions in Breadmaking Quality of Frozen Dough
Authors: Lu W. , Grant L. A. 
Published: June 2007

ABSTRACTThe primary objective of the research was to fractionate two flours into four major flour components (starch, water solubles, gliadin, and glutenin) and determine the contributions of these fractions to frozen dough quality. Two hard red spring wheat flours of diverse mixing properties, Glupro (strong) and Prospect (weak), were used. When each fraction of Prospect was replaced by the corresponding Glupro fraction, the baking quality of the Prospect reconstituted frozen doughs was improved. Replacement of Glupro fractions with equivalent Prospect fractions resulted in a decline in baking quality of the reconstituted frozen doughs. The functional properties of the four fractions appeared to depend on interactions between fraction and flour components. This was observed when two fractions from one cultivar were simultaneously exchanged with the corresponding two fractions of the other cultivar. This experiment resulted in better baking quality than that of the original reconstituted flours. Within the strong and weak flours, the effect of each fraction on frozen dough was significantly different. Of the four fractions, glutenin played a predominant role in baking quality of the frozen doughs. The gliadin and starch fractions contributed significantly to frozen dough quality but not as much as the glutenin fraction. The contribution of the water‐soluble fractions to frozen dough quality was minimal. Results of this study corroborate published reports that stronger flours perform better in frozen bread doughs. Intercultivar differences in flour strength required for frozen doughs appear to be in the glutenin protein fraction.
Maize Endosperm Proteins That Contribute to Endosperm Lysine Content
Authors: Yau J. C. , Bockholt A. J. , Smith J. D. , Rooney L. W. , Waniska R. D. 
Published: June 2007

ABSTRACTNonzein proteins were analyzed using SDS‐PAGE to study their relationship to lysine level in mature endosperm of three isogenic lines and 29 inbred lines. The majority of nonzein proteins are glutelins that contain a relatively high lysine content. Trinitrobenzene‐sulfonic acid was used to visualize high‐lysine proteins on nitrocellulose membrane. Seven intense yellow bands (high‐lysine proteins) were found in the glutelin fraction: 35, 43, 48, 52, 84, 92, and 100 kDa. These seven glutelin proteins were also significantly correlated to each other. Lysine content of the triads correlated with three glutelin proteins (35, 43, and 52 kDa), while lysine content of 29 inbred lines correlated with six glutelin proteins (all except 52‐kDa protein). Immunoassays based on these higher lysine glutelin proteins provide an effective screening method in the presence of variable zein levels. Retention or improvement of lysine content is possible using this information in a maize improvement program.
Glutenin Protein Changes During Breadmaking of Four Spring Wheats: Fractionation by Multistacking SDS Gel Electrophoresis and Quantification with High‐Resolution Densitometry
Authors: Borneo Rafael , Khan Khalil 
Published: June 2007

ABSTRACTA multistacking SDS‐PAGE procedure coupled with high‐resolution densitometry was used to fractionate, characterize, and quantify unreduced glutenin proteins at various stages of the breadmaking process of four wheat cultivars differing in functional characteristics. Unreduced protein aggregates of the highest molecular weight (4% origin) showed an initial decrease after mixing and a subsequent increase during fermentation. Proteins retained at the 6% origin remained unchanged while protein aggregates retained at 8 and 10% origins decreased during breadmaking. Proteins retained at the 12 and 14% origins tend to increase during bread‐making. At all multistacking gel origins, subunits 2* and 5 (wheat cultivar Len) increased initially after mixing and then remained constant. Glutenin subunits 2*, 5, and 7 of cultivar Marshall exhibited the same pattern of change during breadmaking in all the protein aggregate groups (4–14%). Their proportion initially decreased (after mixing) and then increased in later stages. In contrast, subunits 9 and 10 of Marshall increased in the initial stages (after mixing) and then decreased in the later stages. Len, a good quality cultivar, contains gluten aggregates of higher molecular weight than the poorer quality cultivar, Marshall. The changes that occurred in the high molecular weight glutenin fraction revealed that Len had fewer changes in the proportion of the high molecular weight glutenin subunits distributed at various multistacking gel origins throughout the breadmaking process. The high molecular weight glutenin subunit stability for Len was greater than for a poorer quality cultivar such as Marshall. This may have enhanced the performance of Len during breadmaking.
Effect of Single Substitution of Glutenin or Gliadin Proteins on Flour Quality of Alpha 16, a Canada Prairie Spring Wheat Breeders' Line
Authors: Wesley A. S. , Lukow O. M. , Ames N. , Kovacs M. I. P. , McKenzie R. I. H. , Brown D. 
Published: June 2007

ABSTRACTThe effect of genetic variation in the glutenin and gliadin protein alleles of Alpha 16, a Canada Prairie Spring (CPS) wheat line, on the dough mixing, bread, and noodle quality properties were evaluated. The presence of a gliadin component (BGGL) and the low molecular weight glutenin subunit (LMW‐GS) 45 found in the selection Biggar BSR were associated with significant increases in dough strength characteristics. The results of the study showed that gliadins, LMW‐GS, and high molecular weight glutenin subunits (HMW‐GS) can influence bread‐ and noodle‐making properties of wheat flour. Genotype‐by‐environment interactions were not significant for most of the quality parameters studied, indicating that the differences observed in quality characteristics were mainly due to the effect of genotype.
Extrusion Chemistry of Wheat Flour Proteins: II. Sulfhydryl‐Disulfide Content and Protein Structural Changes
Authors: Rebello C. A. , Schaich K. M. 
Published: June 2007

ABSTRACTEffects of twin‐screw extrusion conditions on wheat flour proteins were studied, using a two‐level fractional factorial experimental design (11 and 14% protein content, 160 and 185°C, 16 and 20% moisture, 300 and 500 rpm screw speed, mass flow rate of 225 and 400 g/min). Total protein detectable by solid‐phase bicinchoninic acid assay decreased slightly after extrusion, with greatest protein loss at 16% moisture and 160°C. Sulfhydryl content of both flours increased after extrusion at 185°C and 16% moisture with moderate specific mechanical energy (SME ≈ 400–600 kJ/kg) or 160°C and 16% moisture with high SME (SME > 1,000 kJ/kg). Disulfide bonds increased under comparable conditions but with moderate shear (SME = 510–540 kJ/kg). At 20% moisture and either temperature, sulfhydryl and total thiol contents decreased without corresponding increases in disulfides. Reversed‐phase HPLC indicated gliadins were the fractions most affected by extrusion; high molecular weight glutenin subunits also were affected. Changes in gliadins were extensive at 185°C and 16% moisture and were minimal at 160°C and 20% moisture. SDS‐PAGE confirmed the disappearance of protein bands and appearance of new material at low and high molecular weights, presumably resulting from polypeptide fragmentation followed by random radical recombination. Both protein fragmentation and cross‐linking appeared to involve free radicals.
Dynamic Viscoelastic Behavior of High‐Pressure‐Treated Wheat Gluten
Authors: Apichartsrangkoon A. , Bell A. E. , Ledward D. A. , Schofield J. D. 
Published: June 2007

ABSTRACTThe effects on the viscoelastic behavior of hydrated wheat gluten after treatment at different pressures (200–800 MPa), temperatures (20, 40, and 60°C), and holding times (20 and 50 min) were investigated by controlled stress rheometry. Because of the wide range of properties, four different torque amplitudes were used (0.5, 1.00, 3.00, and 6.00 mNm). Significant effects on rheological properties were observed, except when samples were analyzed at 0.5 mNm (limited heat and pressure treatments). Both storage modulus (G′) and loss modulus (G″) were more affected by temperature than pressure. The holding time had substantial effect on the slopes of both moduli at mild treatments; for the more severe treatments, the intercepts of the storage moduli in particular were extensively affected.
Effects of Different Cereal Fibers on Cholesterol and Bile Acid Metabolism in the Syrian Golden Hamster
Authors: Rieckhoff Dörte , Trautwein Elke A. , Mälkki Yrjö , Erbersdobler Helmut F. 
Published: June 2007

ABSTRACTThis study examined the effects of various cereal fibers and various amounts of β‐glucan on cholesterol and bile acid metabolism. Hamsters were fed semisynthetic diets containing 0.12% cholesterol, 20% fat, and either 16% total dietary fiber (TDF) from wheat bran (control) or 10% TDF from oat bran, 13% TDF from oat bran concentrate or barley grains, 16% TDF from oat fiber concentrate, barley flakes, or rye bran. After five weeks, plasma total cholesterol and liver cholesterol concentrations were significantly lower (20 and 50%, respectively) only in hamsters fed rye bran. Diets containing any of the oat ingredients or barley had no effect on total cholesterol. Changes in the pattern of biliary bile acids occurred in hamsters fed 16% TDF from barley flakes or 10% TDF from oat bran. Hamsters fed rye bran had a significantly higher fecal bile acid excretion when compared with controls fed wheat bran. Because rye bran caused the most pronounced lowering effect of total cholesterol despite the lowest content of β‐glucan and soluble fibers, components other than β‐glucan and soluble fibers seem to be involved in its hypocholesterolemic action. Since the effects of the oat and barley ingredients were not solely correlated to the β‐glucan content, structural changes occurring during processing and concentrating of the products may have impaired the hypocholesterolemic potential of the β‐glucans, and other factors such as solubility and viscosity of the fiber components seem to be involved.
Effects of Milling on the Physicochemical Characteristics of Waxy Rice in Taiwan
Authors: Chen J. J. , Lu S. , Lii C. Y. 
Published: June 2007

ABSTRACTThree types of mills and six milling methods were employed to mill two waxy rice varieties (TCSW1, long grain; TCW70, short grain), and the physicochemical and functional properties of rice flour were examined. The results showed that dry‐milling maintained a higher level of the chemical components than other milling methods. Wet‐milling slightly increased solubility as test temperatures increased, and significantly increased swelling power at 75 and 85°C for TCSW1 and TCW70, respectively. Hammer and semi‐dry hammer milling gave higher percentages of coarse particles (100–300 μm); cyclone and turbo milling led to a more even particle‐size distribution, and the wet‐milling gave the finest particles (10–30 μm). Dry hammer‐milled rice had higher gelatinization and pasting temperatures, and semi‐dry grinding milling resulted in the lowest pasting temperature, setback viscosity, and enthalpy value among the mills. The final quality of the two waxy rice varieties was profoundly affected by the mill type and milling method.
Link Between Mixing Requirements and Dough Strength
Authors: Wooding A. R. , Kavale S. , MacRitchie F. , Stoddard F. L. 
Published: June 2007

ABSTRACTIndustrial bakeries in Australia and New Zealand using the mechanical dough development (MDD) process have experienced undesirable increases in dough mixing requirements. This problem is an unwanted outcome of breeding programs that have endeavored to increase dough strength as a desirable characteristic. Research was undertaken to determine the nature of the link between dough strength and mixing requirements and its relevance to the MDD process across a wide range of wheat lines. Data from three similar trials of 20 wheat lines confirmed the existence of an apparently tight, positive correlation between mixing requirements and dough strength. Although a wide range in genotypes and environments was used, no significant outliers were found, despite the belief that the link between these quality attributes was breakable or at least flexible. This creates a dilemma, as it would be desirable to reduce work input (WI) for economic reasons but not at the expense of loaf quality, which could have a deleterious effect on product marketability. The resultant nexus between mixing requirements, as measured by MDD WI, and dough strength measured by extensigraph resistance to extension (Rmax), appeared to be influenced by the application of nitrogen fertilizer during cultivation, while the nexus between mixing requirements as measured by mixograph development time (MDT) and Rmax, was influenced by other factors associated with crop location. The nexus between farinograph development time (FDT) and Rmax was affected by both location and nitrogen fertilizer application. The rates of increase in WI, MDT, and FDT against Rmax appeared to differ between high molecular weight glutenin subunits (HMW‐GS) 5+10 or 2+12 (the Glu‐D1 alleles). The Glu‐A1 and Glu‐A3 loci also played a significant role, indicating that by manipulating them it may be possible to shift or manipulate the nexus between mixing requirements and dough strength. Alleles at these loci appeared to be additive in effect on WI, MDT, and FDT, as well as Rmax.
Effect of Polarity of Complexing Agents on Thermal and Rheological Properties of Rice Starch Gels
Authors: Chien John T. , Lien Ya‐Yi , Shoemaker C. F. 
Published: June 2007

ABSTRACTThe ability of rice starch to complex with ligands of various polarities was studied to examine the mechanism of complex formation in an aqueous solution. Differential scanning calorimetry (DSC) showed that TNuS19 rice starch (27.9% amylose) formed inclusion complexes with all 12‐C complexing agents. The onset melting temperatures (To) of the complexes were ≈93–96°C. The saturation concentrations of added ligands with high polarity, lauric acid (LA), and lauryl alcohol (LOH), had a range of 2–4% (w/w) of the starch, and both of the corresponding melting enthalpies (ΔH) were ≈3.0 J/g. In contrast, the saturation concentrations of ligands with low polarity, methyl laurate (ML) and dodecane (DO), were ≈1–2% (w/w), and the ΔH were 1.87 and 1.80 J/g, respectively. This implied that solubility of ligands had a significant effect on the extent of complexation. The To and ΔH increased with an increase of annealing time at 85°C, and the optima for the partially reversible complex formation were 2 hr of annealing in all cases. When measured by a dynamic rheometer, the TNuS19 rice starch gel with added LA or LOH showed a higher storage modulus (G′) than that with no complexing agent added during heating. The G′ and tan δ of the complexed gel were further increased during 12 hr of storage. The increase of G′ indicated that the elastic structure of the concentrated rice starch gels could be improved by complex formation and annealing, whereas the increase of tan δ suggested incompatibility of starch components during storage.
Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus
Authors: Okadome Hiroshi , Toyoshima Hidechika , Ohtsubo Ken'ichi 
Published: June 2007

ABSTRACTMultiple measurements of physical properties of cooked rice grains were applied to 55 rice samples with waxy to high amylose contents using a single apparatus (Tensipresser). The multiple measurements consisted of low, high, and continuous progressive compression tests (LC, HC, CPC). The overall hardness (H2) determined by the HC test, and the surface hardness (H1) determined by the LC test, were used as indices to classify the samples into the several groups corresponding to amylose content. The surface hardness was more suitable than the overall hardness for differentiating the effect of protein contents. The difference of stickiness among the cooked rice samples could be detected by the surface adhesion distance (L3) using the LC test. The ratio of elastic limit length (RELL), estimated by the back pressure curve on the CPC test, increased with amylose content. These three tests were meaningful in characterizing the physical properties of cooked rice samples with waxy to high amylose contents.
Estimation of Free Glycolipids in Wheat Flour by HPLC
Authors: Ohm J. B. , Chung O. K. 
Published: June 2007

ABSTRACTThe chloroform‐acetone mixture (4:1, v/v) was an effective solvent for eluting the nonpolar lipid fraction, including free fatty acids, from the polar lipid (glycolipid and phospholipid) fractions from free lipids of 21 hard winter wheat flours using a solid‐phase extraction system. Amounts of monogalactosyldiglycerides (MGDG) and digalactosyldiglycerides (DGDG) in the glycolipid fraction were determined by normal‐phase HPLC with a gradient system using an evaporative light‐scattering detector (ELSD) and a diode array detectors (DAD). Unsaturated fatty acids showed higher UV absorbances from 200 to 213 nm when compared with saturated palmitic acid. However, significant linear correlation coefficients were obtained between the peak areas measured by a DAD and GL contents determined by an ELSD, suggesting that fatty acid composition of flour GL could be fairly constant. Using an ELSD as a reference, equations for determination of MGDG or DGDG quantities were derived from the peak areas of a DAD by multivariate regression methods. Determination of MGDG and DGDG quantities was also possible using only a DAD.
Effect of Gaseous Acetic Acid Treatment on Breadmaking Properties of Flour
Authors: Hayashi Machiko , Seguchi Masaharu 
Published: June 2007

ABSTRACTEleven different wheat flours of varying protein content were treated with gaseous acetic acid. Each wheat flour exhibited maximum breadmaking properties (bread height and specific volume) at different levels of gaseous acetic acid treatment. There was a relationship (r = +0.7384) between the level of gaseous acetic acid treatment required for maximum breadmaking properties and the protein content of the wheat flour. Wheat flours with higher protein contents were more resistant to the decrease in pH value due to acetic acid treatment.