bluuebunny/crossref_metadata_2025_split huggingface dataset:
Application of Oat Oil in Breadbaking
Authors: Erazo‐Castrejón Sofía V. , Doehlert Douglas C. , D'Appolonia Bert L. 
Published: June 2007

ABSTRACTLipids, especially polar lipids, can improve loaf volume, grain and texture, and delay staling in bread. Oats (Avena sativa L.) are rich in total and polar lipids. We have investigated the effect of oat lipids in a bread formulation on loaf volume, appearance, and bread staling. Oat oil was fractionated into polar and nonpolar fractions by water‐degumming. Crude oat oil and shortening (at 3%) increased loaf volume by ≈11% over the zero lipid formulation. The polar lipid fraction increased loaf volume by nearly the same amount when added at only a 0.5% level. The addition of 3% crude oat oil or 0.7% oat oil polar fraction significantly delayed bread firming and starch retrogradation; the difference between oat lipids and shortening was more evident at the end of a four‐day storage period. Oat lipids had a stronger relative effect on bread from a weak flour (10% protein) than from a strong flour (14% protein). The effects of oat oil in the bread formulation could be related to the amphipathic character of polar lipids in oats that enables them to interact with starch, proteins, and other bread components.
Effect of Amylose Content on Expansion of Extruded Rice Pellet
Authors: Chen Chia‐Mao , Yeh An‐I 
Published: June 2007

ABSTRACTRice pellets were prepared by single‐screw extrusion cooking with an in‐barrel water content of 50 wt%. Three different types of rice, indica glutinous, japonica, and indica, were used as raw materials. Reconstituted rice flour was made to study the effect of amylose content on pellet expansion. The glass transition (Tg) and expansion (Te) temperatures of extruded pellet were determined by differential scanning calorimetry (DSC) and noncontact infrared thermometer, respectively. The amylose content was not significantly affected by extrusion cooking. The reduction in intrinsic viscosity indicated that amylopectin experienced some degradation. The Tg and Te were not functions of amylose content, which affected the expansion ratio of the pellets. The Gordon‐Taylor equation was applied to estimate the Tg of the rice pellets.
Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins
Authors: Kim Hye Young L. , Yeom Hyeon Won , Lim Hyesook S. , Lim Seung‐Taik 
Published: June 2007

ABSTRACTShortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening‐free cakes were investigated. The specific gravity and viscosity of the cake batter, and the volume index of the baked cake were significantly reduced by MD, whereas the cake with added AD or OSAD showed a higher volume index than the control cake containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as ΔE*(ab) that was similar to the control cake. Sensory evaluation revealed that the cakes containing AD or OSAD had significantly higher firmness than the control, but the cakes containing a mixture of MD and AD had firmness, springiness, and overall flavor scores similar to that of the control cake. According to instrumental texture profile analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduced firmness, whereas AD addition made the cake significantly firmer. When the shortening‐free cakes were stored for eight days at 4°C, TPA revealed greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change with storage similar to that of the control cake, although the MD+AD cake remained softer than the control.
Measurement of Dynamic Dough Density and Effect of Surfactants and Flour Type on Aeration During Mixing and Gas Retention During Proofing
Authors: Campbell Grant M. , Herrero‐Sanchez Roberto , Payo‐Rodriguez Roman , Merchan Maria Luisa 
Published: June 2007

ABSTRACTA new method for measuring dough densities is presented, based on weighing small dough samples in air and immersed in xylene. The method can be used to evaluate the air content of low‐density doughs and to follow the changing density of a proofing dough sample. The method is applied to evaluate the effect of flour strength and surfactant addition on dough aeration and subsequent proofing. Doughs were mixed in a high‐speed mixer from two flours, a strong breadmaking flour and a weak flour. Surfactants sodium stearoyl lactylate (SSL) and diacetyl tartrate esters of monoglyceride (DATEM) were added at three levels, and the air content, proofing dynamics, and baked loaf quality were evaluated. The air content of dough was proportional to headspace pressure in the mixer, while the strong flour occluded less air than the weak flour. Surfactants greatly improved the volume of baked loaves but appeared to have no significant effect on air incorporation during mixing. The addition of surfactants appeared to increase the rate of growth of the dough piece during proofing, possibly due to increased bubble breakup during mixing or to increased rates of mass transfer of CO2 into bubbles during proofing.
Stability of Oat Avenanthramides
Authors: Dimberg Lena Häll , Sunnerheim Kerstin , Sundberg Birgitta , Walsh Kevin 
Published: June 2007

ABSTRACTThe three main oat avenanthramides, N‐(4′‐hydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bp), N‐(4′‐hydroxy‐3′‐methoxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bf), and N‐(3′,4′‐dihydroxy)‐(E)‐cinnamoyl‐5‐hydroxyanthranilic acid (Bc), and their corresponding cinnamic acids, p‐coumaric (P), ferulic (F), and caffeic (C), were investigated for stability to pH, temperature, and UV‐light treatment. The retention of the avenanthramides after processing of oat‐based food products was also analyzed. The avenanthramide Bc and the cinnamic acid C were sensitive to alkali and neutral conditions, especially in combination with heat treatment, whereas the other compounds studied were more stable. The cinnamic acids but not the avenanthramides were isomerized when irradiated with UV‐light. The avenanthramides were restored after processing of oat‐based products.
Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three‐Year Study with Eight Cultivars
Authors: Lapveteläinen A. , Alho‐Lehto P. , Sinn L. , Laukkanen T. , Lindman T. , Kallio H. , Kaitaranta J. , Katajisto J. 
Published: June 2007

ABSTRACTEight Scandinavian oat cultivars were studied as grains, groats before and after kiln drying, rolled oats, and oatmeal for 62 physical, chemical, and sensory parameters over three consecutive crop years. The objectives were to study cultivar and year differences, and the relationships between parameters to find out the cultivars most suitable for rolled oats production and to understand how grain parameters are reflected on groat, rolled oat, and oatmeal characteristics. The cultivars and crop years differed (P < 0.05) in most of the parameters. In addition, many groat, rolled oats, and oatmeal variables showed a significant year by crop interaction. Several grain variables were significantly interrelated but only two, moisture and amount of dark and damaged grains, had a strong correlation (r > 0.70) to rolled oat parameters, the former correlating negatively to crude fat and the latter positively with maximum viscosity value. However, some weaker (r < 0.70) negative associations were found such as those between kernel size value and β‐glucan content and water binding capacity of rolled oats. In general, the variables analyzed at different processing stages correlated strongly, indicating good retention of groat properties during processing. Various associations were found between the physicochemical parameters of rolled oats and sensory properties of oatmeal. In principal component analysis, factor 1 mostly represented rolled oat parameters such as crude fat, color values L and a, and oatmeal parameters such as toasted aromatics, coarseness, and size of swollen particles. Factor 2 represented properties that pertain to structure and water and rolled oats interactions. The cultivars were also grouped according to these properties. The results suggest that the rolled oat process deserves optimization on a cultivar basis, particularly when specific product properties such as good water binding capacity are required.
Detecting Corn Syrup in Barley Malt Extracts
Authors: Peterson David M. , Budde Allen D. , Henson Cynthia A. , Jones Berne L. 
Published: June 2007

ABSTRACTMethods for detecting corn syrup in barley (Hordeum vulgare L.) malt extract were evaluated. Twelve samples representative of commercially available 2‐rowed and 6‐rowed malting barleys were malted. Extracts prepared from the finely ground malts were analyzed for 13C/12C ratios, expressed as δ13C, and concentrations of protein and sugars. The 13C/12C ratios were sufficiently different to distinguish corn syrup from malt extract. By calculating the mean values for the barleys, it was determined that a δ13C > ‐24.3‰ indicated that the malt extract had been adulterated with corn syrup (99% confidence). Protein concentrations <4.5% (2‐rowed malt) or <5.0% (6‐rowed malt) of the extracts also indicated probable adulteration with corn syrup, which is devoid of protein. Because of differences in sugar concentrations between the malt extracts and corn syrup, carbohydrate analysis also indicated probable mixtures. These findings were confirmed by analysis of extracts from composite 2‐rowed and 6‐rowed barley malts that had been mixed with known quantities of corn syrup. The regressions for δ13C, protein concentration, and most sugar concentrations against percent dilution with corn syrup in the mixtures were significant.
Membrane Filtration of Corn Steep Water
Authors: Rane Kishore D. , Cheryan Munir 
Published: June 2007

ABSTRACTMembrane filtration is a cost‐effective alternative to heat pasteurization of corn steep water. Trials were done in an operating ethanol plant with commercial spiral‐wound modules. Flux increased with transmembrane pressure and became independent of pressure at >10 psi (69 kPa) with flux being higher at higher cross‐flow velocities. Average flux at 4× concentration factor over 24‐hr operating cycles was 34 L/m2/hr under optimum conditions. Capital cost of the membrane system is expected to be lower because it eliminates the heat pasteurizer and centrifuge and reduces cooling requirements. Operating cost of the microfilter are about one‐third of a heat pasteurization system and provides the opportunity to recover insoluble protein and starch for use in corn gluten feed. Microfiltered steep water could improve ethanol fermentation efficiency and reduce fouling of heat exchangers in the fermenters, beer still, and steep evaporators.
Use of Sonication to Probe Wheat Gluten Structure
Authors: Singh H. , MacRitchie F. 
Published: June 2007

ABSTRACTVariation in power and time of sonication of gluten and glutenin suspensions was used to gain information about the mechanism of molecular breakdown. At low power, an increase in sulfhydryl (SH) content of solubilized gluten could be ascribed to additional glutenin brought into the solution. Higher power sonication of gluten suspensions, at constant protein concentration and with increasing times, progressively shifted the molecular weight distribution (measured by size exclusion HPLC) to lower molecular weights. It was accompanied by a parallel decrease in SH content. This suggested that the freed cysteine residues formed by scission of disulfide (SS) bonds, caused by sonication, reacted to form new intramolecular SS bonds with free cysteines on the same molecular fragments. Circular dichroism measurements appeared to support this conclusion. High‐power ultrasound produced SE‐HPLC profiles with diffuse peaks corresponding to HMW‐GS and LMW‐GS. SDS‐PAGE patterns of protein fractions obtained in different elution ranges of SEHPLC confirmed that individual subunits had been produced by sonication. A fraction of the polymeric protein eluting at the void volume of SE‐HPLC appeared to be resistant to breakdown by sonication.
Farinograph Responses for Wheat Flour Dough Fortified with Wheat Gluten Produced by Cold‐Ethanol or Water Displacement of Starch
Authors: Robertson G. H. , Cao T. K. 
Published: June 2007

ABSTRACTThe objective of this research was to identify and define mixing characteristics of gluten‐fortified flours attributable to differences in the method for producing the gluten. In these studies, a wheat gluten concentrate (W‐gluten) was produced using a conventional process model. This model applied physical water displacement of starch (dispersion and screening steps), freeze‐drying, and milling. W‐gluten was the reference or “vital” gluten in this report. An experimental W‐concentrate was produced using a new process model. The new model applied coldethanol (CE) displacement of starch (dispersion and screening steps), freeze‐drying, and milling. Freeze‐drying was used to eliminate thermal denaturation and thereby focus on functional changes due only to the separation method. The dry gluten concentrates were blended with a weak, low‐protein (9.2%), soft wheat flour and developed with water in a microfarinograph. We found that both water and cold‐ethanol processed gluten successfully increased the stability (St) and improved mixing tolerance index (MTI) to create in the blended flour the appearance of a breadbaking flour. Notably, in the tested range of 9–15% protein, the St for CE‐gluten was always higher then the St for W‐gluten. Furthermore, the marginal increase in St (slope of the linear St vs. protein concentration) for the CE‐gluten was ≈57% greater than that for the W‐gluten. The slope of the MTI vs. protein data was lower for the CE‐gluten by 24%. Flour fortified with CE‐gluten exhibited higher water absorption (up to 1.8% units at 13.5% P) than flour fortified with W‐gluten.
Factors Influencing the Characterization of Gluten Proteins by Size‐Exclusion Chromatography and Multiangle Laser Light Scattering (SEC‐MALLS)
Authors: Bean S. R. , Lookhart G. L. 
Published: June 2007

ABSTRACTThe use of multiangle laser light scattering (MALLS) in conjunction with size exclusion chromatography (SEC) was investigated for characterizing wheat proteins. Four solvent systems including 50% acetonitrile and 0.1% trifluoroacetic acid, 50 mM sodium phosphate (NaPhos) pH 2.5, 500 mM acetic acid, and 50 mM NaPhos pH 7.0 + 1% SDS were evaluated for protein extraction as well as for use as SEC mobile phases for MALLS analysis. The dn/dc values for wheat proteins were measured in each solvent. Except for the SDS‐based mobile phase, gluten proteins showed dn/dc values of 0.16–0.20 that were similar to values reported for other proteins. When analyzed in the SDS solvent, gluten proteins showed dn/dc values of 0.32, similar to that found for other SDS‐protein complexes. While all solvents showed similar resolution when used as mobile phases in SEC analysis, the SDS solvent extracted the most protein (≈82%) in the unreduced form. This solvent system also displayed no concentrationdependent or electrostatic effects during MALLS analysis. SDS‐soluble and insoluble protein complexes were characterized by MALLS. Mw distributions of 8.1 × 107 Da were found for the SDS‐insoluble protein complexes. The effect of the column void volume was also examined as was data analysis parameters such as fitting method and peak placement.
Correlation Between Starch Retrogradation and Water Mobility as Determined by Differential Scanning Calorimetry (DSC) and Nuclear Magnetic Resonance (NMR)
Authors: Lin Yu‐shiun , Yeh An‐I , Lii Cheng‐yi 
Published: June 2007

ABSTRACTStarches from nine varieties of rice, including four indica, three japonica, and two waxy cultivars, were used for the investigation of the correlation between retrogradation and water mobility. Retrogradation and water mobility were analyzed by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) and expressed as enthalpy change (ΔH) and differential relaxation rate (ΔR2) for water‐17O. Water contents were measured by DSC and Karl‐Fischer methods. The results indicated that three different profiles, based on amylose content, were observed for the ΔH changes of rice starch cooks during storage. They fit well to the nonlinear regression equations of exponential rise to maximum and exponential growth models. The water content, as measured with DSC, decreased during storage but increased as measured with the Karl‐Fischer method. This discrepancy might be attributed to the different characteristics of water measured by the two methods. The ΔR2 of rice starch cooks showed an increasing trend during storage but was more complicated than the ΔH trend. The nonlinear regression models were also applied to fit the changes of ΔR2 for indica varieties in the initial six days and for waxy varieties up to 24 days. This resembled the ΔH changes.
Optimizing Conditions for Experimental Oat Dehulling
Authors: Doehlert Douglas C. , McMullen Michael S. 
Published: June 2007

ABSTRACTThe determination of groat percentage in experimental oat breeding lines requires the dehulling of oats. Here, we report the results of our efforts to optimize dehulling conditions so that the most accurate and reliable result can be obtained. Hand dehulling was always reliable and accurate, however, it was the most time‐consuming and tedious of the methods studied. Two mechanical methods of oat dehulling, compressed‐air dehulling and impact dehulling, also frequently provided reliable results, however, results were strongly influenced by dehulling conditions. Optimal dehulling conditions represented compromises between unfavorable extremes. Correct aspiration strength was critical to accurate groat percentage determination. We have found that a secondary aspiration is highly desirable after compressed‐air dehulling to remove hulls remaining with the groats after dehulling. Also, increased mechanical stress on oats as exerted either by the number of passes through the impact dehuller, or by the air pressure in the compressed‐air dehuller, resulted in higher dehulling efficiency, but increased groat breakage as well. Dehulling efficiency decreased as moisture increased from 7.5 to 15%, but increased as moisture was further increased to 30%. In contrast, groat breakage with impact dehulling decreased as moisture increased from 7.5 to 30%. A new equation for groat percentage calculation has been introduced where the mass of hulled oats remaining after dehulling is subtracted from the mass of the original oat sample, so that poor dehulling efficiency does not influence the groat percentage.
Evaluation of a Near‐Infrared Reflectance Spectrometer as a Granulation Sensor for First‐Break Ground Wheat: Studies with Six Wheat Classes
Authors: Pasikatan M. C. , Haque E. , Steele J. L. , Spillman C. K. , Milliken G. A. 
Published: June 2007

ABSTRACTIn flour milling, a granulation sensor for ground wheat is needed for automatic control of a roller mill's roll gap. A near‐infrared (NIR) reflectance spectrometer was evaluated as a potential granulation sensor of first‐break ground wheat using offline methods. Sixty wheat samples, ground independently, representing six classes and five roller mill gaps, were each used for calibration and validation sets. Partial least squares regression was used to develop the models with cumulative mass of size fraction as the reference value. Combinations of four data pretreatments (log (1/R), baseline correction, unit area normalization, and derivatives) and three wavelength regions (700–1,500, 800–1,600, and 600–1,700 nm) were evaluated. Unit area normalization combined with baseline correction or second derivative yielded models that predicted well each size fraction of first‐break ground wheat. Standard errors of performance of 4.07, 1.75, 1.03, and 1.40 and r2 of 0.93, 0.90, 0.88, and 0.38 for the >1,041‐, >375‐, >240‐, and >136‐μm size ranges, respectively, were obtained for the best model. Results indicate that the granulation sensing technique based on NIR reflectance is ready for online evaluation.
Study of a Small‐Scale Laboratory Wet‐Milling Procedure for Wheat
Authors: Wang D. , Chung D. S. 
Published: June 2007

ABSTRACTThe objectives of this research were to study the effects of slurry specific gravity, starch table slope, slurry pumping rate, and their interactions on starch recovery and purity; and to propose a small‐scale laboratory wet‐milling procedure for wheat. First‐order and second‐order response surface regression models were developed to study the effects and interactions of slurry specific gravity, starch table slope, and slurry pumping rate on starch and gluten separation for a 100‐g wheat wet‐milling procedure. The starch and starch protein content data fit the first‐order models (R2 = 0.99 and 0.96) better than the second‐order models (R2 = 0.98 and 0.93). Regression results from the first‐order models indicated that specific gravity, table slope, pumping rate, and their interactions all had a significant effect on starch yield and purity. However, these effects could be simplified as the effect of the resident time of starch and gluten slurry on the starch table and the specific gravity. Starch yield increased as resident time increased and specific gravity decreased. Protein content in starch decreased as the resident time decreased and the specific gravity increased. The separation condition with specific gravity of 3 Bé, table slope of 1.04 cm/m, and pumping rate of 50 mL/min was recommended. Under this condition, starch recovery was 85.6% and protein content of starch was 0.42%, which was similar to the 1.5‐kg laboratory methods in starch recovery. Total solids recovery was 98.1%, which is similar to that from 1.5‐kg laboratory methods. These results indicated that precision of the 100‐g wheat wet‐milling procedure was similar to that of the 1.5‐kg laboratory methods.
Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough
Authors: Cuq Bernard , Yildiz Erhan , Kokini Jozef 
Published: June 2007

ABSTRACTThe capillary flow properties of wheat flour dough were evaluated as a function of mixing time (3–60 min) and rest time (0 or 120 min) after mixing. The description of experimental flow properties was conducted using the classical Bagley approach. Long mixing times were more efficient in decreasing the resistance to elongational flow than in decreasing the resistance to shear flow. The effects of rest time on the rheological properties were estimated by calculating the percent changes in values during resting and appeared to depend on the mechanical history of dough (mixing conditions). The observed changes in rheological properties were related to possible changes in dough structure. Exponential models were used to describe the changes in farinograph consistency (R2 = 0.981) and extensional viscosity (R2 = 0.744 to 0.949) as a function of the mechanical energy input during mixing.