bluuebunny/crossref_metadata_2025_split huggingface dataset:
Integrated Sensory Response (ISR) Modeling: A New Methodology to Understand and Predict Sensory Attributes in Terms of Physical Properties
Authors: van den Oever G. J. 
Published: June 2007

ABSTRACTThe goal of this study was to develop and evaluate a tool that can assist in physical understanding and predictability of sensory from physical properties. Intriguing results have been obtained of graphical and mathematical ways of relating physical and perceived texture properties of several categories of baked foods with and without crispy layers. This led to a new methodology called integrated sensory response (ISR) modeling that integrates the whole set of receptor and brain responses on physical stimuli, all essential for a given sensory attribute, by delivering a quantitative, multivariate, multiplicative Stevens model of the sensory attribute in physical terms: Sensory attribute = a × Phys1b × Phys2c ×…× Physnn. The multivariate approach allows description of the more complex sensory attributes in terms of instrumentally measured physical properties where one‐to‐one relationships fail. It also allows description of how rather different physical properties may lead to the same sensory score. ISR modeling does not derive models from an exact physical analysis and mathematical description of oral processes and physical stimuli, nor from a theoretically derived psychological sensation scale. Instead, it identifies a few physical parameters that appear to dominate sensory perception, in this case quantified in terms of texture attributes. The decision by (a segment of) consumers about their sensory perception of a given product set is the integrated result of many interactive, parallel, and consequential psychological, physiological, and physical processes. The physical parameters identified and validated as dominating a given sensory attribute are likely to characterize product effects in those physical processes that have dominated the quantified perception. This implies that other product properties and other physical processes are less relevant to study and optimize for the product category and consumer group investigated. Thus, a better focus in product development is obtained. ISR models provide understanding of a sensory attribute valid for a given set of products and panelists, not in terms of a complete mechanistic explanation, but in terms of knowledge about the relative importance of different physical properties and, through this, about the relative importance of different physical processes and mechanistic elements.
Genotype and Environment Effects on Tocopherol, Tocotrienol, and γ‐Oryzanol Contents of Southern U.S. Rice
Authors: Bergman C. J. , Xu Z. 
Published: June 2007

ABSTRACTRice bran contains phytochemicals such as E vitamers (i.e., tocopherols and tocotrienols) and the γoryzanol fraction that reportedly may have positive effects on human health. Brown rice, rice bran, and rice bran extracts are therefore attractive candidates for use in the development of functional foods. The objectives of this project were to quantify the effects of genetics versus environment on the tocopherol, tocotrienol, and γ‐oryzanol contents of Southern U.S. rice and to determine associations between the levels of these phytochemicals. Seven rice cultivars grown in four states during two years were studied. Averaged across all samples, the content of α‐tocotrienol > γ‐tocotrienol > α‐tocopherol > gamma;‐tocopherol, and the tocopherols and tocotrienols were 27.5 and 72.5% of the total E vitamer content, respectively. Total E vitamer content ranged from 179 to 389 mg/kg and γ‐oryzanol from 2,510 to 6,864 mg/kg. A low correlation between total E vitamer and γ‐oryzanol contents suggests that to obtain rice bran with high levels of both of these fractions, new cultivars would need to be produced using hybridization and selection. In general, growing environment had a greater effect on E vitamer and γ‐oryzanol levels than did genotype. Therefore, rice breeders selecting genotypes with optimized levels of E vitamers and γ‐oryzanol will need to grow their breeding material in multiple years and locations.
Hot‐Water Solubilities and Water Sorptions of Resistant Starches at 25°C
Authors: Shin Malshick , Woo Kyungsoo , Seib Paul A. 
Published: June 2007

ABSTRACTResistant starches (RS) were prepared from wheat starch and lintnerized wheat starch by autoclaving and cooling and by cross‐linking. Heat‐moisture treatment also was used on one sample to increase RS. The experimental resistant starches made from wheat starch contained 10–73% RS measured as Prosky dietary fiber, whereas two commercial resistant starches, Novelose 240 and 330, produced from high‐amylose maize starch, contained 58 and 40%, respectively. At 25°C in excess water, the experimental RS starches, except for the cross‐linked wheat starch, gained 3–6 times more water than the commercial RS starches, and at 95°C gained 2–4 times more. Cross‐linked RS4 wheat starch and Novelose 240 showed 95°C swelling powers and solubilities of 2 g/g and 1%, and 3 g/g and 2%, respectively. All starches showed similar water vapor sorption and desorption isotherms at 25°C and water activities (aw) < 0.8. At aw 0.84–0.97, the resistant starches made from wheat starch, except the cross‐linked wheat starch, showed ≈10% higher water sorption than the commercial resistant starches.
Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten
Authors: Tronsmo Kari M. , Magnus Ellen M. , Baardseth Pernille , Schofield J. David , Aamodt Anette , Færgestad Ellen Mosleth 
Published: June 2007

ABSTRACTThe rheological properties of dough and gluten are important for end‐use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small‐deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G′], large negative loadings for tan δ and steady state compliance [Je0]), the presence of high molecular weight glutenin subunits (HMW‐GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high‐end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.
Roller Milling of Canadian Hull‐less Barley: Optimization of Roller Milling Conditions and Composition of Mill Streams
Authors: Izydorczyk M. S. , Dexter J. E. , Desjardins R. G. , Rossnagel B. G. , Lagasse S. L. , Hatcher D. W. 
Published: June 2007

ABSTRACTRoller milling of hull‐less barley generates mill streams with highly variable β‐glucan and arabinoxylan (AX) content. For high β‐glucan cultivars, yields >20% (whole barley basis) of a fiber‐rich fraction (FRF) with β‐glucan contents >15% can be readily obtained with a simple short mill flow. Hull‐less barley cultivars with high β‐glucan content require higher power consumption during roller milling than normal β‐glucan barley. Recovery of flour from high β‐glucan cultivars was greatly expedited by impact passages after grinding, particularly after reduction roll passages. Pearling before roller milling reduces flour yield and FRF yield on a whole unpearled barley basis, but flour brightness is improved and concentration of β‐glucan in fiber‐rich fractions increases. Pearling by‐products are rich in AX. Pearling to 15–20% is the best compromise between flour and FRF yield and flour brightness and pearling by‐products AX content. Increasing conditioning moisture from 12.5 to 14.5% strongly improved flour brightness with only a moderate loss of flour yield on a whole unpearled barley basis. As moisture content was increased to 16.5%, flour yield declined without a compensating improvement in brightness, but the yield of fiber‐rich fraction continued to increase and concentration of β‐glucan in FRF also increased.
Isolation and Characterization of a Soluble Branched Starch Fraction from Corn Masa Associated with Adhesiveness
Authors: Miklus Michael B. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTA water‐soluble starch fraction isolated from corn masa and identified by HPSEC as predominantly fragmented amylopectin was highly correlated in amount to both masa adhesiveness (r = 0.890, P < 0.01) and cook time (r = 0.957, P < 0.01). The molecular weight of the component ranged from approximately 6.4 × 105 to 1.2 × 106, based on HPSEC column calibration with pullulan standards. Debranching with isoamylase illustrated that the structure of the soluble masa starch component was highly branched with a similar debranched profile to native amylopectin. Further analysis revealed that a minor amount of amylose was present in the second half of the broad HPSEC peak containing the fragmented amylopectin component. There was a high second‐order correlation (r = 0.998, P < 0.01) between the absorbance at the wavelength of maximum absorbance (λmax) of the soluble fraction from masa (527–532 nm) and masa adhesiveness, indicating that a rapid assay for masa adhesiveness could easily be developed. Increasing the shear at the stone mill by reducing the gap setting between the stones, increased the amount of fragmented amylopectin. The high correlation between the amount of fragmented amylopectin and masa adhesiveness suggests that this fraction is the main determinant of masa adhesiveness. The amount of fragmented amylopectin can be controlled by cook time and gap between the stone plates of the mill.
Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins
Authors: Sutton K. H. , Larsen N. G. , Morgenstern M. P. , Ross M. , Simmons L. D. , Wilson A. J. 
Published: June 2007

ABSTRACTDough development using sheeting and mechanical dough development (MDD) were compared with respect to the effect the mixing method had on the molecular size distribution and degree of protein thiol exposure of the aggregated glutenin proteins. Although sheeting imparts a lower rate of work input on doughs than does MDD mixing, changes in protein aggregation patterns during mixing were similar for both methods of dough development, indicating that protein disaggregation was important in the process of dough development. In both systems, a reduced rate of change in the protein aggregation patterns was associated with optimum dough development. The MDD mixing was characterized by increasing exposure of the thiol groups on the SDS‐insoluble glutenin during mixing while the sheeting process resulted in fewer exposed thiol groups on both SDS‐soluble and SDS‐insoluble glutenin proteins. This suggested that disulfide bond rupture may not be a required process in dough development and that high effective stresses per se may not be required to develop doughs. This is consistent with a model for dough development that does not require extensive covalent bond rupture but instead involves mainly rupture and reformation of noncovalent interactions such as hydrophobic bonds and hydrogen bonds between protein chains.
Improved Method for Measuring Wheat Flour Dough Pressure‐Sensitive Adhesiveness
Authors: Ghorbel D. , Launay B. , Heyd B. 
Published: June 2007

ABSTRACTWheat flour dough adhesiveness was evaluated using a new instrumental method based on the extrusion of a dough strip through a specific Plexiglas cell, and the measurement of adhesiveness to a Plexiglas probe attached to a texturometer (TA.XT2‐250N). Experimental conditions for adherence measurement were based on a central composite experimental design (four parameters, five levels). Effects of both dough water content and dough strip thickness were studied. As dough water content increases, bulk stretching of the dough increases, which gives rise to a shoulder on the recorded force‐displacement curve (in addition to the formation of visible fibrils), more pronounced at higher water contents, and to an increase in the specific energy of separation ω (J/m2). Increasing dough thickness also increases ω, due to additional energy dissipation in a higher volume of dough. The new strip method was then compared with a method using a screen located between dough and probe. The former gave more reproducible and discriminant results.
Starch Hydrolyzing Enzymes for Retarding the Staling of Rice Bread
Authors: Gujral Hardeep Singh , Haros Mónica , Rosell Cristina M. 
Published: June 2007

ABSTRACTPrevious attempts have been made to obtain gluten‐free bread of acceptable quality for bread specific volume and crumb texture. Rice bread is a good alternative to celiac patients, but it has a very rapid staling during storage. Rice starch is more prone to retrograde during storage than wheat starch, and the special hydrophobic nature of the rice proteins requires specific enzymes to be used in the rice bread process. To retard rice bread staling, two different starch hydrolyzing enzymes (α‐amylase of intermediate thermostability and cyclodextrin glycoxyl transferase [CGTase]) have been tested and their effect on fresh bread quality and staling during storage has been evaluated. The addition of α‐amylase improved bread specific volume and crumb firmness but very sticky textures were obtained. The addition of CGTase produced even higher specific volume and similar crumb firmness with better texture. Both enzymes decreased the ability of amylopectin to retrograde during storage. The firming kinetic was lowered by the α‐amylase but not the limiting firmness, while the rice crumb from CGTase firmed quickly with a very short range of firmness increase. Results revealed that the starch hydrolysis brought about by the α‐amylase was not sufficient to retard staling. CGTase was considered a better antistaling agent because of its starch hydrolyzing and cyclizing activity.
Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality
Authors: Sharadanant R. , Khan K. 
Published: June 2007

ABSTRACTDisadvantages of frozen doughs are their variable performance and loss of stability over long‐term frozen storage. Changes in rheological properties of frozen doughs have been reported to be due to the physical damage of the gluten network caused by ice crystallization and recrystallization. The objective of this study was to determine the effect of hydrophilic gums on ice crystallization and recrystallization for improvement of the shelf‐life stability of frozen dough. The present research involved use of the Hard Red Spring wheat cultivar Grandin and hydrophilic gums such as carboxymethyl cellulose (CMC), gum arabic, kappa carrageenan (κ‐carrageenan), and locust bean gum at three different levels each on doughs stored frozen for up to 16 weeks. The dough characteristics were analyzed after day 0, day 1, and after 4, 8, 12, and 16 weeks of frozen storage using data from differential scanning calorimetry (DSC), water activity, extensigraph, and proof time. The ΔH value of freezable water endothermic transitions obtained using DSC increased with storage time for all treatments. However, addition of different levels of the four gums lowered the ΔH value, indicating a decrease in freezable water. Doughs with locust bean gum gave a higher peak force, measured using the Kieffer dough extensibility rig of the texture analyzer, and lower proof time, indicating better retention of baking quality. Maximum resistance to extension increased upon addition of 1 and 3%; CMC; 1 and 3%; κ‐carrageenan; and 1, 2, and 3% locust bean gum as compared with the control. The various periods of storage or gum treatments did not affect the water activity of the thawed frozen doughs. Doughs with locust bean gum gave significantly lower proof time compared with the other treatments and the control. CMC gave the second lowest values, followed by gum arabic treatment. Addition of κ‐carrageenan increased the proof time compared with the control. In summary, locust bean gum, gum arabic, and CMC improved the dough characteristics to varying degrees. κ‐Carrageenan was the only gum that showed a detrimental effect on frozen dough.
Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats
Authors: Graybosch R. , Ames N. , Baenziger P. S. , Peterson C. J. 
Published: June 2007

ABSTRACTThe relative effects of environment, genotype, and their interactions on the modification of Asian noodle quality attributes were assessed using 38 winter wheat (Triticum aestivum L.) cultivars and breeding lines grown in replicated trials at three Nebraska locations in harvest year 2000. Noodle color was determined in both white salted and yellow alkaline procedures, and noodle textural features were investigated by producing white salted noodles. Significant environmental, genotypic, and genotype‐by‐environment variation was observed for nearly all initial and 24‐hr noodle color traits in both types of noodles. Significant genotypic effects were observed for several textural traits, while significant environmental effects were observed only for noodle hardness and water uptake. However, among the noodle textural traits, the genotype‐by‐environment interaction was significant only for noodle firmness. High and significant phenotypic correlations were observed between color traits in the two noodle applications. Genetic correlations were of lower magnitude, indicating the possibility of breeding wheats specifically for various noodle color types. Strong negative phenotypic and genetic correlations were observed between flour protein content and noodle brightness (L*) values in both yellow alkaline and white‐salted applications. Textural traits largely were independent of noodle color traits. When significant phenotypic or genetic correlations were observed between variable pairs, invariably similar correlations were observed with flour protein content. Noodle cutting force, cutting area, and final thickness showed strong phenotypic and genetic correlations with each other and with protein content. These variables largely were independent of noodle firmness and hardness, which were, in turn, more dependent on alleles at the wheat wx‐A1 and wx‐B1 (waxy) loci. Noodle firmness was greatest in flours from wild‐type wheats; lines with a null allele only at the wx‐A1 locus did not differ from wild‐type. Softest noodles were produced from lines carrying null alleles at both wx‐A1 and wx‐B1, while lines with a null only at wx‐B1 were intermediate in softness.
Interactions Among Wx Genes and Effects of a Mutated Wx‐D1e Allele on Starch Properties in Wheat
Authors: Kiribuchi‐Otobe Chikako , Kurita Kanako , Yanagisawa Takashi , Takeda Genkichi , Inazu Atsuo 
Published: June 2007

ABSTRACTThe waxy mutant wheat Tanikei A6599‐4 contains little amylose and exhibits a stable hot paste viscosity. It has null alleles at the Wx‐A1 and Wx‐B1 loci and a mutated allele at the Wx‐D1 locus (Wx‐D1e). From the cross‐combination of Kanto 123 (normal amylose line) and Tanikei A6599‐4, 51 DH (doubled haploid) lines were produced and their genotypes were determined by SDS‐PAGE and a derived cleaved amplified polymorphic sequence (dCAPS) analysis. Eight genotypes were obtained at the expected ratio. Using a Rapid Visco Analyser (RVA), all the lines with the same genotype as Tanikei A6599‐4 showed a stable hot paste viscosity. The other lines did not show a stable hot paste viscosity regardless of the presence of the Wx‐D1e allele. When two genotypes with the same Wx‐A1 and Wx‐B1 alleles were compared, the one with Wx‐D1e contained less amylose and exhibited a lower final viscosity and a lower setback with RVA. Although the Wx‐D1e allele produces an almost inactive Wx protein, these findings suggest that this allele contributes at some level to starch synthesis.
Using an In‐Line Slit‐Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology
Authors: Li P. X. , Campanella O. H. , Hardacre A. K. 
Published: June 2007

ABSTRACTAn in‐line slit‐die viscometer (SDV) was used to measure the viscosity of a melt extrudate independently of the extruder operating conditions. The melt produced by extrusion of the corn grits followed a power law rheological model. The viscosity of the melt and extrusion parameters such as specific mechanical energy (SME), torque, and die pressure decreased with increasing moisture content. The degree of starch gelatinization increased when barrel temperature increased from 90 to 130°C. At temperatures higher than 130°C, most of the starch had gelatinized. The increase in barrel temperature, however, resulted in small changes in the apparent viscosity of the melt, until a maximum of ≈130°C. At a constant feed rate, SME increased and torque decreased when screw speed increased due to the shear thinning behavior of the melt. At a constant screw speed, the torque increased and SME decreased with increasing feed rate. This was due to a decrease in apparent viscosity of the melt at higher feed rates. SME is not an independent extrusion variable and should be used with caution either when predicting the effect of thermomechanical treatment of the product or as the key and only variable for controlling the food extrusion process.
Protein Distribution Pattern in Floury and Vitreous Endosperm of Maize Grain
Authors: Landry J. , Delhaye S. , Damerval C. 
Published: June 2007

ABSTRACTAlpha‐amino nitrogen compounds of floury and vitreous parts of hand‐dissected endosperm from eight maize (Zea mays L.) inbred lines, representing a broad range of vitreousness (42–95%), were isolated as nonprotein nitrogen, albumin‐globulins, zeins, and true glutelins. The three protein classes averaged, respectively, 13, 48, and 35% of total nitrogen in floury endosperm, and 4, 79, and 15% of that in vitreous endosperm. For six inbreds, floury endosperm was richer in 27 kDa γ‐zein than vitreous endosperm; the reverse was found for an Argentine flint inbred (ARGL 256), and only traces of 27 kDa γ‐zein occurred in both floury and vitreous endosperm of inbred F113. Results were compared with protein distribution patterns reported in the literature of whole endosperm of wild‐type and mutant genotypes of maize, and with wild relatives of maize, Tripsacum, and teosintes. When percentage of salt‐soluble nitrogen increased from 2% (Tripsacum) to 22% (in double mutant Oh43o2;bt2), zeins decreased from 87 to 22%, and true glutelins increased from 11 to 57%. The pattern of whole endosperm of Zea perennis was very similar to that of the vitreous endosperm of line ARGL 256. The mean pattern for whole endosperm of six o2 inbred lines was identical to that of floury endosperm of eight wild‐type lines, consistent with a lack of synthesis of α‐zeins due to the mutation in the O2 gene.