bluuebunny/crossref_metadata_2025_split huggingface dataset:
Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition
Authors: Corbellini M. , Empilli S. , Vaccino P. , Brandolini A. , Borghi B. , Heun M. , Salamini F. 
Published: June 2007

ABSTRACTTwenty‐four einkorns were evaluated for agronomic traits in Italy and in Germany in replicated plot trials. After dehulling and milling, the harvested kernels, flour protein content, sedimentation volume, falling number, carotenoid, and dry gluten content were determined. Farinograph profiles were obtained with a farinograph and baking and cookie quality were evaluated with standard microtests. Significant differences in yield potential were observed between the two locations, with a three‐fold increase in Germany as compared with Italy. One of the einkorn lines (ID529) had farinograph stability and degree of softening indices better than those of the control bread wheat. All the samples analyzed for breadmaking aptitude showed some degree of stickiness, but it was possible to handle the dough during the different steps of breadmaking. On average, cookies produced with einkorn flour were larger in diameter and thinner than those produced with soft wheat flour. The composition in α‐, β‐ and γ‐gliadins and in high molecular weight glutenin subunits was similar in all the lines. In contrast, the pattern exhibited in low molecular weight glutenin subunits correlated strictly with baking quality. In particular, the lines with bands arbitrarily designated a and b showed a high breadmaking potential, while the lines lacking these bands had an ample range of variability but, on average, a much lower baking potential. Our data point to a simple genetic control of the breadmaking aptitude and indicate einkorn not only as a promising source of specialty foods but also as an ideal species for genetic investigations on wheat quality.
Correlation Between Cooked Rice Texture and Rapid Visco Analyser Measurements
Authors: Champagne Elaine T. , Bett Karen L. , Vinyard Bryan T. , McClung Anna M. , Barton Franklin E. , Moldenhauer Karen , Linscombe Steve , McKenzie Kent 
Published: June 2007

ABSTRACTAlthough amylose content is considered the most important determinant of cooked rice texture, this constituent falls short as a predictor, because cultivars with similar amylose contents may differ in textural properties. Thus, amylography is used as one of a battery of tests, in addition to measuring amylose content, to improve differentiation of cultivars. The purpose of our study was to determine how well amylography conducted with a Rapid Visco Analyser (RVA) serves as a predictor of cooked rice texture, alone and in combination, with amylose content. Textural properties of 87 samples representing short‐, medium‐, and long‐grain rice cultivars were assessed by descriptive sensory and instrumental texture profile (TPA) analyses and related to RVA measurements. None of the cooked rice textural attributes, whether measured by descriptive analysis or TPA, were modeled by RVA with high accuracy (i.e., high r2). Sensory texture attributes cohesiveness of mass, stickiness, and initial starchy coating and TPA attribute adhesiveness had the strongest correlations with RVA measurements. Setback explained most of the variance attributed to models describing these attributes; the strongest correlation was with cohesiveness of mass (r = 0.69; equivalent to coefficient of determination, r2 = 0.47). Inclusion of amylose and protein contents in regression analyses did not strengthen models. Exclusion of samples that cook atypically, based on amylose content or gelatinization temperature types, slightly improved the accuracy of RVA measurements for predicting cooked rice texture.
Comparison of Alkali and Conventional Corn Wet‐Milling: 1‐kg Procedures
Authors: Du L. , Rausch K. D. , Yang P. , Uriyo E. A. M. , Small A. D. , Tumbleson M. E. , Faubion J. M. , Eckhoff S. R. 
Published: June 2007

ABSTRACTAn alkali corn wet‐milling process was developed to evaluate the process as a method to produce high purity corn starch and coproducts with added value. Using a single hybrid (R1064 × LH59), the effects of alkali concentration (0.18–0.82% NaOH), time (29–61 min), and temperature (36–75°C) were investigated. Starch yield was not affected by steep time or temperature. Starch yield was optimal at 65.2% using 0.5% alkali. Increasing the concentration of alkali to 0.82% or decreasing it to 0.18% caused a decrease in starch yield of 8–10 percentage points. Other wet‐milling products (fiber, germ, and gluten) also were affected. Steep conditions of 0.5% NaOH, 60 min, and 45°C gave optimal starch yield. Comparisons between alkali and sulfur dioxide wet‐milling processes, using 1‐kg sample size, were performed on 10 commercial yellow dent corn hybrids. The alkali process averaged 1.7 percentage points more starch than the sulfur dioxide process. Each hybrid had a higher starch yield when wet‐milled with the alkali method. Alkali wet‐milling produced pure corn starch with <0.30% protein (db).
Effects of Rough Rice Storage Conditions on Gelatinization and Retrogradation Properties of Rice Flours
Authors: Fan J. , Marks B. P. 
Published: June 2007

ABSTRACTChanges in gelatinization and retrogradation properties of two rice cultivars, Bengal and Kaybonnet, during rough rice storage were studied using differential scanning calorimetry (DSC). The storage variables included two storage moisture contents (12 and 14%), three storage temperatures (4, 21, and 38°C), and four storage durations (0, 3, 9, and 16 weeks). Rough rice cultivar, storage temperature, moisture content, and duration affected (P < 0.05) the enthalpies and temperatures of gelatinization and retrogradation of rice flour. Bengal had a higher gelatinization enthalpy (P < 0.005) but lower gelatinization temperatures (P < 0.0001) than the long‐grain Kaybonnet. Rice stored at 38°C exhibited higher gelatinization enthalpy and temperatures (P < 0.05) than those stored at 4 or 21°C. Storage duration affected the gelatinization and retrogradation properties through a higher order, rather than a linear, relationship.
Distribution of Peroxidases in Durum Wheat (Triticum durum)
Authors: Fraignier Marie‐Pierre , Michaux‐Ferrière Nicole , Kobrehel Karoly 
Published: June 2007

ABSTRACTA biochemical study of the main durum wheat milling fractions (bran, embryo, and semolina) showed that peroxidases (POD) were present in multiple forms in the kernel and appeared to be tissue specific: one form for the embryo, one for the endosperm, one for the subaleuronic layer, and one for the outer layers. Large varietal differences were found regarding both the composition and the POD activity. POD activity, detected by diaminobenzidine, was found mainly in the cell wall of the subaleurone layer and inside some specific, differentiated cells of the embryo. Immuno‐localization with antibodies of durum wheat POD showed the presence of POD in several layers of the pericarp (epidermis) and the seed coat (testa), in the embryo, and also in the endosperm. In this latter tissue, the staining intensity decreased gradually from the outer layers toward the center of the kernel. The localization of POD in durum wheat kernel suggests specific functions for different forms.
Evaluation of Quality Factors in Argentine Maize Races
Authors: Robutti Jose , Borras Francisco , Ferrer Marcelo , Percibaldi Mabel , Knutson Clarence A. 
Published: June 2007

ABSTRACTSamples of Argentine maize from 12 landraces were analyzed for starch and amylose content and were evaluated for hardness parameters. Amylose contents of these Argentine landraces were generally higher than for typical dent hybrids grown in the United States. Hardness, as estimated by near‐infrared reflectance; from wavelength shift of the near‐infrared transmittance spectrum absorbance maximum (λmax) in the 610–680 nm region; and by percentage of γ‐zein in zein‐2 (determined by reversed‐phase HPLC), correlated well with classical definitions of endosperm type and with amylose content. Starch content correlated negatively with hardness. Flint landraces varied substantially in amylose and starch content. The strong correlation between amylose content and maize endosperm hardness confirms and strengthens previous observations, and may provide a compositional basis for endosperm quality.
Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour
Authors: Donelson J. R. , Gaines C. S. , Finney P. L. 
Published: June 2007

ABSTRACTChlorine treatment of soft wheat flour improves cake volume and produces a stiffer, more resilient crumb. Four pairs of chlorine‐treated and untreated flours were obtained. A selected portion of the area under the Rapid Visco Analyser hot pasting flour viscosity curve was used to determine how much starch could be used with a nonchlorine‐treated flour so that the area is equivalent to that produced by a chlorine‐treated cake flour with no added starch. Replacement of nonchlorine‐treated flour with up to 43% starch produced areas under the pasting curve that were equivalent to those produced by chlorine‐treated flours. Increased concentration of dried egg albumen plus added soya lecithin and xanthan gum were included in the formulation containing starch and nonchlorine treated flour to produce a new basic ingredient set. The basic ingredient set was evaluated for its influence on cake geometry, crumb structure, and crumb texture response to compression (hardness and spring‐back rate). High‐ratio white layer cakes using the new basic ingredient set produced similar or better cake quality characteristics than those produced using control chlorine‐treated flours. The same new basic ingredient set was used to produce pound cakes, cupcakes, and sheet cakes using nonchlorinated flours. The geometry and objective texture of those cakes also were equivalent to respective cakes produced with chlorine‐treated flour. The basic ingredient set does not require any special flour treatment.
Morphological Changes of Granules of Different Starches by Surface Gelatinization with Calcium Chloride
Authors: Koch Kristine , Jane Jay‐Lin 
Published: June 2007

ABSTRACTNative starch granules of 11 selected cultivars (potato, waxy potato, sweet potato, normal maize, high‐amylose maize, waxy maize, wheat, normal barley, high‐amylose barley, waxy barley, and rice) were treated with a calcium chloride solution (4M) for surface gelatinization. The surface‐gelatinized starch granules were investigated using light microscopy and scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). In general, those starches with larger granule sizes required longer treatment time to complete the gelatinization. The salt solution treatment of starch was monitored by light microscopy and stopped when the outer layer of the granule was gelatinized. The surface gelatinized starch granules were studied using scanning electron microscopy. On the basis of the gelatinization pattern from calcium chloride treatments, the starches could be divided into three groups: 1) starches with evenly gelatinized granule surface, such as normal potato, waxy potato, sweet potato, maize, and high‐amylose maize; 2) starches with salt gelatinization concentrated on specific sites of the granule (i.e., equatorial groove), such as wheat, barley, and high‐amylose barley; and 3) starches that, after surface gelatinization, can no longer be separated to individual granules for SEM studies, such as waxy barley, waxy maize, and normal rice. The morphology of the surface gelatinized starch resembled that of enzyme‐hydrolyzed starch granules.
Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase
Authors: Larré C. , Denery‐Papini S. , Popineau Y. , Deshayes G. , Desserme C. , Lefebvre J. 
Published: June 2007

ABSTRACTA transglutaminase from Streptoverticillium sp. was used to create new covalent intermolecular cross‐links between proteins in gluten. This modification induced drastic changes in its physicochemical properties as well as in its rheological behavior. To understand these changes, we characterized the gluten extractability in acetic acid and identified the proteins of supernatant and pellet by immunoblotting using antibodies specific for each prolamin class. The proportion of soluble proteins decreased drastically after transglutaminase treatment due to the formation of large insoluble polymers as shown by SDS‐PAGE. Among the constitutive proteins of gluten, the high molecular weight glutenin subunits were the most affected in the transglutaminase reaction. The rheological behavior of gluten after 18 hr of incubation with transglutaminase was studied in shear by dynamic measurements over 10‐3 – 101 Hz frequency range and by creep and recovery tests. The behavior of treated glutens remained that of a transient network, but the viscoelastic response was shifted toward shorter times and the steady‐state viscosity was greatly increased. The enzymatic treatment caused a considerable reinforcement of the network. The modified glutens were also less sensitive to thermal processing than unmodified glutens, as shown by a lower amplitude of variation of storage modulus G′ with temperature after enzymatic treatment.
Effects of Alkali Debranning, Roller Mill Cracking and Gap Setting, and Alkali Steeping Conditions on Milling Yields from a Dent Corn Hybrid
Authors: Yang P. , Du L. , Wang D. L. , Li B. H. , Rausch K. D. , Buriak P. , Eckhoff S. R. 
Published: June 2007

ABSTRACTStarch yield was significantly affected by all three main unit operations in alkali wet‐milling (debranning, roller milling, and steeping). The conditions for the three unit operations were studied using a single hybrid. Studies on debranning showed that optimal separation between pericarp and corn endosperm was obtained when corn was soaked in a 1.5–2% NaOH solution at 85°C for 5 min. Passing debranned corn through smooth roller mill once or twice did not affect the product yields, but passing the corn through the roller mill three times decreased the germ yield because of a large amount of broken germ. A 62% higher processing rate could be achieved when passing corn through the mill twice than by passing it through the mill once. The gap should be set at 2.0 mm when passing corn through the mill once, and it should be set at 3.5 mm for the first pass and 2.0 mm for the second pass when passing corn through the mill twice. Starch yield was more sensitive to NaOH concentration and steep temperature than to steep time. The highest starch yield was obtained when steeping corn in 0.5% NaOH for 1 hr at 45°C.
Developing Agreement Between Very Short Flow and Longer Flow Test Wheat Mills
Authors: Gaines C. S. , Finney P. L. , Andrews L. C. 
Published: June 2007

ABSTRACTVariations in soft wheat moisture content and kernel texture greatly affected the flour yield produced by a small (short flow) microtest mill (Quadrumat Jr.). An algorithm was developed that adjusted Quadrumat Jr. flour yield to 15% wheat moisture content, precluding the need to temper the wheat before milling. Another algorithm was developed to adjust Quadrumat flour yield relative to a constant softness equivalent (measurement of kernel texture) obtained during the micromilling procedure. Predicting the flour yield of the longer flow Allis‐Chalmers mill from Quadrumat Jr. unadjusted flour yield (R
2 = 0.55) was compared with predicting Allis‐Chalmers flour yield from the Quadrumat Jr. adjusted flour yield (R
2 = 0.90) across five diverse confirmation data sets. An algorithm to adjust flour yield for softness equivalent was individually developed for soft and hard wheats. Representative micromilling flour yield and softness equivalent data could be produced using as little as 10 g of untempered wheat and ≈3 min of operator time.
Effect of Sugars on Retrogradation of Waxy Maize Starch‐Sugar Extrudates
Authors: Farhat I. A. , Blanshard J. M. V. , Descamps M. , Mitchell J. R. 
Published: June 2007

ABSTRACTThe effect of sucrose, fructose, and xylose on the retrogradation of waxy maize starch extrudates at relatively low moisture contents (20–50 g of water/ 100 g of dry solid) at 277–353 K was investigated using X‐ray diffraction and 1H nuclear magnetic resonance (NMR) relaxometry. The role of the sugar depended on the type of sugar and its concentration, but most importantly on the retrogradation conditions (water content and storage temperature). For the isothermal retrogradation at 313 K, fructose considerably increased the rate of retrogradation over the range of water contents investigated, and the increase was proportional to the sugar concentration. The behavior of xylose and sucrose was more complex. At 10% sugar content, both sugars enhanced starch retrogradation, while at 30% sugar content, xylose accelerated the process at <35% (mc, dsb) but decreased the rate constant when more water was present. This crossover took place at 42% mc for sucrose. Sugars enhanced the transformation of the A‐type polymorph to a so‐called pseudo‐B with an X‐ray diffractogram similar to that of B‐type starch, with the exception of the 1.6‐nm peak which was considerably depressed. The effects of these sugars on the retrogradation kinetics in variable storage temperature conditions mirrored those obtained when isothermal retrogradation was examined in the water content domain.
Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour
Authors: Kerr W. L. , Ward C. D. W. , McWatters K. H. , Resurreccion A. V. A. 
Published: June 2007

ABSTRACTCowpeas (Vigna unguiculata) were milled through 0.5‐, 1.0‐, and 2.0‐ mm screens, and the flour was subsequently separated into different particle‐size ranges. Such procedures caused only minimal changes in moisture, fat, protein, ash, and total carbohydrate. The amount of extractable starch, however, varied from 34.5 to 52%. The effects of both mill screen and sieve mesh size were significant (P < 0.05). Differences in milling and separation procedures resulted in significant variations in water absorption (0.41–2.81 g of water/g of flour), solids lost (0.34–1.17 g/g of flour), and protein solubility (21.2–37.4%) (P < 0.05). Finely milled flours (91% moisture) had lower initial gelatinization temperatures (70–73°C), as measured by differential scanning calorimetry (DSC) (P < 0.01). Gelatinization peaks in high‐moisture flour were similar to that of pure starch. At lower moisture, a second peak was observed indicative of protein. Light‐scattering analysis showed that different conditions produced a bimodal particle‐size distribution when samples were suspended in water. The small size had relatively constant diameters (19–21 μm) and was associated with starch granules. The latter had a large size distribution and varying peak size and was associated with aggregated flour particles. These results indicate that changes in processing produces cowpea flours with differing chemical and physical properties.
Residence Time Distribution and Barrel Fill in Pet Food Twin‐Screw Extrusion Cooking
Authors: Mahungu S. M. , Drozdek K. A. , Artz W. E. , Faller J. F. 
Published: June 2007

ABSTRACTThe residence time distribution and barrel fill of pet food in a twinscrew extruder was determined under conditions of a constant ratio of feed rate to screw speed. Specific feeding load was held constant at 0.16 kg/hr/ rpm while feed rate ranges were 24–56 kg/hr and screw speed ranges were 150–350 rpm. The residence time rapidly decreased as feed rate and screw speed increased. The spread of the residence time distribution (RTD) was smaller at higher feed rates and screw speed, however analysis of the normalized RTD indicated greater mixing. The barrel fill was constant at ≈50% throughout the range of experimental conditions.
Breadmaking Quality of Selected Durum Wheat Genotypes and Its Relationship with High Molecular Weight Glutenin Subunits Allelic Variation and Gluten Protein Polymeric Composition
Authors: Ammar Karim , Kronstad Warren E. , Morris Craig F. 
Published: June 2007

ABSTRACTTwenty‐seven durum wheat genotypes originating from different geographical areas, all expressing LMW‐2 at Glu‐B3, and five bread wheats were evaluated for flour mixing properties, dough physical characteristics, and baking performance. Gluten polymeric composition was studied using size‐exclusion HPLC of unreduced flour protein extracts. As a group, durum wheats had poorer baking quality than bread wheats in spite of higher protein and total polymer concentrations. Durum wheats exhibited weaker gluten characteristics, which could generally be attributed to a reduced proportion of SDS‐unextractable polymer, and produced less extensible doughs than did bread wheats. However, substantial variation in breadmaking quality attributes was observed among durum genotypes. Better baking performance was generally associated with greater dough extensibility and protein content, but not with gluten strength related parameters. Extensibility did not correlate with gluten strength or SEHPLC parameters. Genotypes expressing high molecular weight glutenin subunits (HMW‐GS) 6+8 exhibited better overall breadmaking quality compared with those expressing HMW‐GS 7+8 or 20. Whereas differences between genotypes expressing HMW‐GS 6+8 and those carrying HMW‐GS 7+8 could only be attributed to variations in extensibility, the generally inferior baking performance of the HMW‐GS 20 group relative to the HMW‐GS 6+8 group could be attributed to both weaker and less extensible gluten characteristics.
Volatile Compounds in Five Starches
Authors: Sayaslan Abdulvahit , Chung Okkyung Kim , Seib Paul A. , Seitz Larry M. 
Published: June 2007

ABSTRACTVolatile compounds in commercial wheat, corn, potato, waxy corn, and tapioca starches and in laboratory‐prepared wheat, corn, and potato starches were collected, separated, and identified by a purge and trap concentrator (P&T) interfaced to a gas chromatograph (GC) equipped with a Fourier transform infrared detector (FTIRD) and a mass selective detector (MSD). Hexanal was the most abundant compound in the corn and potato starches and in the laboratory‐prepared wheat starch as determined by total ion chromatogram (TIC) peak areas. Hexanal was the third most abundant compound in commercial wheat starch after 2‐ethyl‐1‐hexanol and benzaldehyde. Among the volatile organics, the level of aldehydes was the highest, followed by alcohols, ketones, benzenes, esters, and terpenes. Specific compounds identified, the majority of which appear to be degradation products of lipid peroxidation, include hexanal, heptanal, octanal, nonanal, decanal, benzaldehyde, 2‐propanone, 2‐propanol, 1‐butanol, 2‐ethyl‐1‐hexanol, methylbenzene, and tetradecane. Waxy corn starch, which released a substantially higher level of total volatiles than all other starches, contained large amounts of pentyl, 2‐methyl‐1‐butyl, benzyl, and isobornyl acetates; and citronella and 1,8‐cineole. Tapioca starch contained few volatiles but did contain an increased level of 2‐propanol. No alcohols occurred in the commercial corn starch. Terpene compounds were detected only in commercial potato, waxy corn, and tapioca starches. Many volatiles detected in wheat and corn starches also were detected in the kernels of their commercial samples.