bluuebunny/crossref_metadata_2025_split huggingface dataset:
Isolation of Hemicellulose from Corn Fiber by Alkaline Hydrogen Peroxide Extraction
Authors: Doner Landis W. , Hicks Kevin B. 
Published: June 2007

ABSTRACTFor the first time, alkaline hydrogen peroxide (AHP) extraction conditions were used to isolate hemicellulose (arabinoxylan) from destarched corn fiber. Yields of the water‐soluble hemicellulose B ranged from 35% (24 hr extraction at 25°C) to 42% (2 hr extraction at 60°C). The hemicellulose B resulting from the 2 hr extraction (pH 11.5) was off‐white in color, and a very low proportion (1.7%) of water‐insoluble hemicellulose A was extracted. AHP treatment caused delignification and facilitated the alkaline extraction of hemicellulose from the lignocellulosic fiber matrix. In the absence of H2O2, yields were reduced by more than one‐third when using otherwise identical extraction conditions of time, temperature and pH. In the standard protocol, corn fiber, NaOH solution, and H2O2 were mixed in a 1:25:0.25 (w/v/w) ratio. Extractions were conducted at pH 11.5 at 25°C or 60°C. The pH was adjusted to 11.5 by addition of NaOH at ambient and elevated temperatures. The optimum hemicellulose yield (51.3%; dry, starch‐free basis) was obtained when the pH was increased to 12.5 for the final one‐half of the extraction period. Products obtained after extraction at pH values greater than 11.5 were tan in color, however, and the goal of the research has been to isolate white hemicellulose B and then evaluate its properties. Under most conditions, the yields ofhemicellulose B, potentially the most useful form for food and industrial applications, exceeded those of hemicellulose A by more than 10‐fold. The hemicellulose B products were lighter in color than those obtained using traditional alkaline extraction conditions of refluxing with calcium or sodium hydroxide. Steps prior to extractions with alkaline H2O2, such as grinding to 20 mesh and extracting with azeotropic toluene‐ethanol, were found to be unnecessary.
Flavor of Cereal Products—A Review
Authors: Grosch Werner , Schieberle Peter 
Published: June 2007

ABSTRACTThe review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.
Rheological Properties of Full‐Formula Doughs Derived from Near‐Isogenic 1BL/1RS Translocation Lines
Authors: Hussain A. , Lukow O. M. , Watts B. M. , McKenzie R. I. H. 
Published: June 2007

ABSTRACTFour pairs of near‐isogenic wheat lines, with and without the 1BL/1RS translocation, and differing at the Glu‐1 loci (coding for high molecular weight [HMW] glutenin subunits) were evaluated for their dough mixing properties, dough stickiness, and baking performance. In all 1BL/1RS translocation lines, weakening of the dough consistency occurred within 2 min past peak time. The full‐formula dough from every 1BL/1RS translocation line exhibited poor dough mixing characteristics and increased stickiness compared to the corresponding wheat control. The HMW glutenin subunits coded by the Glu‐A1 locus had no apparent effect on mixing properties, but did have a slight effect on the dough stickiness at two of the four stages of dough mixing. Glu‐B1 and Glu‐D1 loci encoded glutenin subunits produced significant changes in dough mixing properties and dough stickiness, respectively. With respect to baking performance, there was no significant difference between loaf volumes of 1BL/1RS versus control wheats for three of four near‐isogenic pairs. Within the 1RS‐group, the translocation lines containing HMW glutenin subunits 5+10 produced bread with greater loaf volumes than the pairs containing its allelic counterpart 2+12. Loaf volume was not influenced by the subunits associated with the Glu‐B1 loci. In general, the breads baked from 1BL/1RS translocation lines had a relatively poor crumb and crust quality and contained larger gas cells than the wheat controls. In comparing isogenic pairs, the magnitude of the difference in loaf volume between the control wheat and the corresponding 1BL/1RS translocation line was greater in the pair unique for HMW subunits 5+10; the difference was primarily due to the stronger mixing properties of the wheat control.
Effect of a Wheat Protein on pH‐Dependent Water‐Binding Capacity and Viscosity of Wheat Tailings Fractions
Authors: Seguchi Masaharu , Hayashi Machiko , Matsumoto Hiroshi 
Published: June 2007

ABSTRACTWheat flour was fractionated with acetic acid using a mortar and pestle method or a blender method. Higher pH‐dependent water‐binding capacity (WBC) and viscosity were obtained only in the tailings fraction. The higher pH‐dependent WBC was rather stable at 5–37°C, however it decreased with salt addition. Pepsin or bromelain treatment stopped the pH‐dependent changes in WBC and viscosity, which suggests that this characteristic of the tailings fraction is due to the presence of proteins. HPLC indicated that the Mr of the proteins associated with high WBC at low pH was >200 kDa.
Waxy Starch Barley Genotypes with Reduced β‐Glucan Contents
Authors: Swanston J. S. 
Published: June 2007

ABSTRACTRandom inbred lines were produced from a cross between the genotypes Chalky Glenn and Waxy Hector, and two‐row lines were classified as waxy or nonwaxy by an iodine staining test. Mean nitrogen and β‐glucan contents of the waxy types were higher than those of the nonwaxy types but, in contrast to previous data, mean milling energies of the two groups were not significantly different. Waxy lines with low milling energy had much lower β‐glucan levels than those with high milling energy, and they also demonstrated much more extensive cell wall modification during malting. From a trial grown the following season, the waxy types with low milling energy were again identified and had levels of β‐glucan content similar to those of nonwaxy types. β‐Glucan contents and, particularly, milling energies showed good agreement between seasons. It is suggested that, although waxy starch is usually associated with high β‐glucan content, a genetic factor from Chalky Glenn that confers low levels of β‐glucan can express in a waxy background.
Effect of NaOH on Visible Wavelength Spectra of Single Wheat Kernels and Color Classification Efficiency
Authors: Dowell F. E. 
Published: June 2007

ABSTRACTA diode‐array system, which measures spectral reflectance from 400 to 700 nm, was used to quantify single wheat kernel color before and after soaking in NaOH as a means of determining color class. Wheat color classification is currently a subjective determination and important in determining the end‐use of the wheat. Soaking kernels in NaOH and classifying the soaked kernels with the diode‐array system resulted in more difficult‐to‐classify kernels correctly classified (98.1%) than the visual method of classifying kernels (74.8%). Kernel orientation had a slight effect on correct classification, with the side view correctly classifying more kernels than the dorsal or crease view. The diode‐array system provided a means of quantifying kernel color and eliminated inspector subjectivity when determining color class.
Comparison of Work Input Requirement on Laboratory‐Scale and Industrial‐Scale Mechanical Dough Development Mixers
Authors: Wilson A. J. , Wooding A. R. , Morgenstern M. P. 
Published: June 2007

ABSTRACTThe use of a laboratory‐scale mixer for predicting the mixing requirement of flours in an industrial‐scale mixer was investigated by measuring the work input required to mix a range of flours to peak consistency on both a laboratory‐scale and an industrial‐scale mechanical dough development (MDD) mixer. The industrial mixer used was a Tweedy‐type mixer, and the mixing optimum was determined using a probe that sensed changes in dough consistency. Work input was estimated from mixer motor power, taking into account expected motor and drive chain losses, and from dough temperature rise measurements. The laboratory mixer used twin flat‐bladed rotors; mixing optimum and work input were determined from the torque measurement. Work inputs from both mixers were highly correlated (r2 = 0.88) but with a large offset (the industrial mixer requiring more work to develop the dough). The two methods of measuring industrial mixer work inputs gave slightly different results leading to uncertainty as to the actual work given by the industrial mixer. Farinograph mixing properties were less well correlated with industrial‐scale work input requirement than the laboratory‐scale MDD mixer.
Effects of Lactic Acid, Acetic Acid, and Table Salt on Fundamental Rheological Properties of Wheat Dough
Authors: Wehrle K. , Grau H. , Arendt E. K. 
Published: June 2007

ABSTRACTThe effects of the main metabolites, lactic and acetic acids, from the sourdough process on wheat doughs were tested with a dynamic sinusoidal oscillation test. Tests were done with a controlled stress rheometer. Dough treatment included four mixing times and four rest times before measurement. Phase angle, complex modulus, and viscosity were measured for all doughs at selected rest and mixing times, at frequencies ranging from 0.01–10 Hz. Results for all combinations of mixing and rest times were compared at 10 Hz. Effects of mixing time were most visible immediately after mixing and disappeared partially during rest time. Doughs that contained acid but no salt showed the clearest characteristics of overmixing, expressed by an increase in phase angle and decrease in complex modulus.
Properties and Microstructure of Plasticized Zein Films
Authors: Lai Huey‐Min , Padua Graciela W. 
Published: June 2007

ABSTRACTA new method for preparation of zein films involving plasticization of zein with oleic acid to form an intermediate moldable resin was presented. The resin was stretched over rigid frames to form thin membranes that were set in flexible films. The objective of the study was to investigate the effect of film preparation method on film properties. Tensile properties, microstructure, and thermal behavior of zein films plasticized with oleic acid were investigated for films prepared by conventional casting from ethanol solutions and by stretching of plasticized resins. Cast films were stiff and brittle, whereas resin films showed more flexibility and toughness. Differential scanning calorimetry thermograms of cast films indicated phase separations were generated when heated that were not observed for resin films. Microstructure images showed a higher degree of structure development and orientation in resin than in cast films. Glass‐transition temperatures of resin films were measured at ‐94 and 104.4° C, indicating the film remained flexible through a wide temperature range. Resin film flexibility and toughness were attributed to effective plasticization that led to fiber formation and orientation.
Water Distribution in Frozen Lean Wheat Doughs
Authors: Räsänen J. , Blanshard J. M. V. , Siitari‐Kauppi M. , Autio K. 
Published: June 2007

ABSTRACTFrozen storage increased the amount of liquid phase and decreased the storage modulus of water‐flour mixtures. The liquid phase was studied by ultracentrifugation. The most significant change occurred during the first week of storage. The negative effects of ice crystals could be controlled by reducing the water content, which was seen as smaller amounts of liquid phase and higher dough rigidity after frozen storage (G′ values). Reduced water content also prevented an increase in the self‐diffusion coefficient during frozen storage (1H NMR studies). Prefermented frozen doughs were examined under different conditions: with and without Skimo (additive from Puratos, Belgium), prefermentation time of 25 or 40 min, and reduced water content. The results obtained with autoradiographic method correlated best with the baking results and showed that S‐kimo and shorter prefermentation time improve the water distribution of frozen prefermented doughs. Doughs contained small ice crystals after frozen storage and there were no large water patches in thawed doughs. Reduced water content and exclusion of S‐kimo decreased the liquid phase of fermented doughs and increased dough rigidity. The baking properties of frozen prefermented doughs were better predicted by large deformation rheology (expansion potential of samples during oscillation). In general, flour quality had an obvious effect on the parameters. There was no correlation between the rheological properties and the values of liquid phase, but in most cases a high correlation between the total water content and rheological properties was observed.
Quantifying Surface Lipid Content of Milled Rice via Visible/Near‐Infrared Spectroscopy
Authors: Chen H. , Marks B. P. , Siebenmorgen T. J. 
Published: June 2007

ABSTRACTVisible/near‐infrared calibrations were developed and tested for surface lipid content (SLC) of milled long‐grain rice. Three rice varieties were divided into two sample sets, with one containing two variables (degree of milling and variety) and another containing three variables (degree of milling, variety, and kernel thickness). The reflectance calibration equation from the set with three variables was much more accurate in predicting SLC than was the calibration from the two‐variable set. Optimal calibration and prediction were obtained by combining both visible and near‐infrared wavelength ranges and using the modified partial least squares technique on spectra pretreated by standard normal variate and first derivative methods. The best calibration yielded a coefficient of determination (R2) of 0.99 and a standard error of prediction of 0.04% SLC, which was approximately 1.5 times the standard error of calibration and also 1.5 times the SLC measurement error.
Effects of Rough Rice Storage Conditions on the Amylograph and Cooking Properties of Medium‐Grain Rice cv. Bengal
Authors: Perdon A. A. , Marks B. P. , Siebenmorgen T. J. , Reid N. B. 
Published: June 2007

ABSTRACTRough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and 37°C at all MC levels, a 30–50% increase in peak viscosity (PV) was observed during the first three months of storage. PV subsequently leveled off for rice stored at 12.9 and 13.6% MC but declined for samples stored at 8.8 and 10.7% MC. The final viscosities also increased during storage. The water‐absorption ratio of the samples during cooking in excess water increased by an average of 15% over six months of storage. The amylograph and cooking properties were significantly affected (P < 0.05) by rough rice storage duration, temperature, MC, and their respective interactions.
Influence of Kernel Damage on Corn Nutrient Composition, Dry Matter Losses, and Processability During Alkaline Cooking
Authors: Almeida‐Domínguez H. D. , Ordoñez‐Durán G. G. , Almeida N. G. 
Published: June 2007

ABSTRACTThe nutrient losses of corn containing 0–30% damaged kernels that occurred during alkaline cooking into tortillas were examined. Samples from different stages during processing were tested for chemical composition and protein fractionation. The most prevalent type of kernel damage was mechanical, followed in decreasing order by molds, insects, heat, and rodent damage. Corn with higher content of damaged kernels was susceptible to overcooking, resulting in cracked or fully open nixtamal kernels and sticky masa that were difficult to handle during processing. Nutrient losses increased with increasing levels of kernel damage. Most nutrient losses from sound corn kernels occurred during washing as the pericarp and attached solids were removed. During simmering, damaged corn kernels were fully cooked into physically opened kernels with more nutrients being extracted into the water. About 15% of total solids and 50% of both crude fiber and fat were lost during cooking of corn with 30% kernel damage. The greatest losses were consistently observed for albumins and globulins from both sound and damaged kernels at all stages of cooking. Appropriate control of kernel damage level is required to improve yield of product with consistent quality. The susceptibility to overcooking of excessively damaged corn increases the complexity to consistently meet product quality specifications. Excess dry matter losses in the cooking liquor can significantly increase the risk of environmental contamination and cost of sewage water treatment.
Milled Rice Breakage Due to Environmental Conditions
Authors: Siebenmorgen T. J. , Nehus Z. T. , Archer T. R. 
Published: June 2007

ABSTRACTMilled, long‐grain rice was exposed to air at temperatures (T) of 20, 30, and 40°C, and relative humidities (RH) ranging from 25 to 85%. The kernels then were subjected to a breakage test to determine the extent of damage that occurred during each exposure condition. Increasing air T levels produced higher amounts of broken kernels across the RH range. Milled rice at higher moisture content (MC) levels sustained more extensive stress crack damage at low RH conditions and less stress crack damage at high RH conditions relative to milled rice at lower MC levels. Varietal differences were also present, but were overshadowed by MC effects.
Single‐Kernel Characteristics of Hard Winter Wheats in Relation to Milling and Baking Quality
Authors: Ohm J. B. , Chung O. K. , Deyoe C. W. 
Published: June 2007

ABSTRACTTo investigate relationships of wheat single kernel (SK) characteristics with end‐use properties, we used 12 hard winter wheat cultivars harvested at six regions in Kansas in 1993. Significant positive correlations occurred among wheat hardness parameters including near‐infrared reflectance hardness score, SK hardness index (SK‐HI), and SK peak force (SK‐PF) obtained by the Single Kernel Characterization System (SKCS). The SKCS characteristics also were significantly correlated to conventional wheat quality parameters such as test weight, kernel density, and kernel sizing. Flour yields were significantly correlated with SK‐PF, SK‐HI, and SK weight (SK‐WT), suggesting the usefulness of SKCS in evaluating milling quality. The negative correlation of milling score with the standard deviation of SK‐HI and SK‐PF indicated that uniformity of SK hardness is desirable for good milling performance. However, bread loaf volumes had significant negative correlations with SK diameter and SK‐WT, mainly due to the inverse relationship between wheat protein contents and kernel weights or sizes. Loaf volume regression values, the changes in loaf volumes per one percentage point of flour protein, also had significant negative correlations with SK‐HI, SK‐PF, and SK‐WT.
Effect of Amaranthus and Buckwheat Proteins on Wheat Dough Properties and Noodle Quality
Authors: Bejosano Feliciano P. , Corke Harold 
Published: June 2007

ABSTRACTIsoelectric protein concentrates (IPC) were prepared from one buckwheat (Fagopyrum esculentum) and five Amaranthus genotypes. Their effect on the mixing properties of a wheat flour was studied. Mixograph and dynamic oscillatory measurements showed significant increases in dough strength with the addition of 2 and 4% IPC, correlated to the water‐insoluble fraction level of the IPC. The same IPCs were used at 2% level to supplement a wheat flour in making Chinese dry noodles. Measurable changes in both the raw and cooked noodle color were observed, and the change caused by addition of buckwheat IPC was substantial. Some of the IPCs caused an increase in cooking loss and only one caused an increase in weight, while increase in volume of the cooked noodles was not significantly affected. The changes in the rheological properties of cooked noodles due to addition of IPCs were measured. Overall, their effects were favorable, but the changes were statistically significant in only a few cases. The substantial dough‐strengthening effect of the IPCs was hence not effectively translated into improved cooked noodle quality, and possible reasons for this are discussed.
Effects of Processing Conditions and Sorghum Cultivar on Alkaline‐Processed Snacks
Authors: Suhendro E. L. , McDonough C. M. , Rooney L. W. , Waniska R. D. , Yetneberk S. 
Published: June 2007

ABSTRACTSorghum (Sorghum bicolor (L.) Moench) grain was boiled or autoclaved in alkali, washed, drained, and dried into shelf‐stable half‐products (pellets). The pellets were deep‐fat fried to produce a crunchy snack product. Effects of cooking time, drying method (pellet moisture content), and sorghum cultivar on unfried and fried pellets were evaluated. Increasing the alkaline cooking time from 30 to 60 min decreased the yield of the pellets from 96 to 84% (on a dry weight basis). Cooked sorghum dried at room temperature (24°C) for 18 hr, followed by oven‐drying at 50°C for an additional 18 hr, produced pellets with a low moisture content (≤5%), that required a higher frying temperature (≥220°C). However, cooked sorghum dried at room temperature for 18 hr followed by oven‐drying at 50°C for 5 hr produced pellets with 9% moisture and a lighterdensity highly acceptable product when fried at 220°C. Fat content of fried pellets averaged 18%. The optimum method for producing a light, crunchy, fried product was cooking for 60 min, drying to 9% moisture, and frying at 220°C. ATx631*Tx436, the hardest endosperm‐texture sorghum used in the study, had the highest unfried and fried pellet yields. Dorado, an intermediate‐to‐soft endosperm‐texture sorghum, and ATx Arg‐1*Tx2907, a waxy sorghum, had lower yields. The fried pellets produced from Dorado and waxy sorghum (ATxArg‐1*Tx2907) were more expanded than those produced from ATx631*Tx436.
Effect of Puroindolines on the Breadmaking Properties of Wheat Flour
Authors: Dubreil Laurence , Méliande Sabine , Chiron Hubert , Compoint Jean‐Pierre , Quillien Laurence , Branlard Gérard , Marion Didier 
Published: June 2007

ABSTRACTThe role of lipid‐binding proteins from wheat seed (puroindolines) on the breadmaking properties of wheat flour was investigated by determining the relationship between breadmaking quality and puroindoline content in samples of 32 wheat cultivars. An inverse relationship was mainly explained by the link between hardness and puroindoline contents. This link is in agreement with previous results which have shown a close structural identity between basic friabilins and puroindolines. Next, the effect of puroindolines in breadmaking was investigated by performing reconstitution experiments with two puroindoline‐free hard cultivars of opposite quality (Florence Aurore and Ecrin) as indicated in the screened wheat sample. Addition of 0.1% puroindolines to these flours drastically modified both the rheological properties of doughs and the structure of the bread crumb. Puroindolines are essential to the foaming properties of dough liquor, and a close relationship was found between the fine grain crumb provided by reconstituted flours with puroindolines and the fine structure of corresponding dough liquor foams. The effect of puroindolines on bread volume was mainly related to the rheological properties of wheat doughs.