bluuebunny/crossref_metadata_2025_split huggingface dataset:
Starch‐Water Relationships in the Sugar‐Snap Cookie Dough System
Authors: Donelson J. R. , Gaines C. S. 
Published: June 2007

ABSTRACTPrime starch was extracted from soft and hard wheat flours and ballmilled to produce 100% damaged starch. Small amounts of the ball‐milled starch or a pregelatinized starch were added to sugar‐snap cookie formulations. Other cookie doughs were produced from prime starch only (no flour) with small amounts of the ball‐milled starch added. Starch damages of the resulting substituted soft and hard wheat flours and soft and hard wheat prime starches were determined and compared to diameters of sugarsnap cookies produced from the control and treatments. Soft wheat flour and starches produced larger diameter cookies than their hard wheat counterpart at all levels of damaged starch. Both sources of damaged starch (ball‐milled or pregelatinized starch) had similar effects on cookie diameter. Cookies produced from all starch (no flour) were similar to their respective flour controls at ≈8% damaged starch. To produce the same size cookie as that produced by soft wheat flour and starch, hard wheat flour and starch cookie formulations required less damaged starch and had lower alkaline water retention than did the soft wheat flour and starch cookie formulations. Other flours were treated with chlorine gas to pH 4.8. Pregelatinized starch (≈5%) was required to reduce the cookie diameter as much as chlorine treatment did. Results suggest unique quality differences between soft and hard wheat starch as they function in sugar‐snap cookie baking. The functional results of those differences are not adequately quantified by the estimation of damaged starch level.
Composition, Microstructure, Water Imbibition, and Thermal Properties of Abraded Barley
Authors: Klamczynski A. , Baik B.‐K. , Czuchajowska Z. 
Published: June 2007

ABSTRACTBarley, nonwaxy hull (cvs. Crystal and Meltan) and waxy hull‐less (cvs. Merlin and Waxbar), was abraded at 10, 20, and 40% of kernel weight on a laboratory scale and commercially abraded at two levels: fine and coarse. In 40% abraded kernels of Crystal, protein, ash, and free lipids contents decreased by 1.6, 1.4, and 1.4%, respectively, and starch and β‐glucans contents increased by 16 and 1.2%, respectively, compared to nonabraded kernels. Merlin showed smaller changes in the levels of these components, except for proteins. Changes in starch and protein in laboratory abraded barley were used to estimate the level of barley abrasion on a commercial scale. Scanning electron microscope pictures revealed that in nonwaxy barley at 10% abrasion the hull and part of the seed coat were absent, whereas waxy barley lost all of the seed coat and most of the aleurone layer. Maximum water imbibition of 40% abraded waxy barley was reached after 5 hr of soaking, whereas nonwaxy barley needed 8 hr to level off. Nonwaxy barley kernels at 20% abrasion and cooked for 10 min required 52 N to compress to 50% thickness, whereas waxy barley needed only 28 N. Changes in chemical composition and microstructure due to abrasion had a strong effect on the thermal properties of kernels during cooking. The extent to which barley starch was gelatinized during cooking was evaluated by differential scanning calorimetry. Crystal and Merlin showed significant decreases in enthalpy value for 40% compared to 10% abraded barley. These results indicate that when a large portion of the outer layer of barley is removed, water and heat penetrate more quickly into kernels during cooking, causing more starch to be gelatinized. The results obtained in this study indicate that changes in composition and microstructure due to abrasion affect the rate of water imbibition, hardness of cooked kernels, and enthalpy value of starch. Composition and properties of laboratory abraded barley could be used to predict the level of abrasion and properties of barley abraded on a commercial scale within the same cultivar.
Iron‐Enriched Bread with Karkade (Hibiscus sabdariffa) and Wheat Flour
Authors: Hayashi Machiko , Seguchi Masaharu 
Published: June 2007

ABSTRACTKarkade (Hibiscus sabdariffa) was blended with wheat flour to make bread. When 0.5% Karkade was blended with wheat flour, maximum bread height and specific volume (cm3/g) were obtained (pH 4.8–5.0); these properties gradually deteriorated with increased Karkade. The pH of the bread crumb decreased with increased Karkade, reaching pH 3.35 when blended with 10% Karkade. The pH of Karkade alone was 2.5, which was adjusted to ≈5.0 by the addition of alkali just before blending with wheat flour and making bread. Control of the Karkade pH resulted in bread height and specific volume recovering to the original optimal levels. In addition, the deep reddish purple color (513 nm) of the bread crumb changed to a brownish color crumb. The Fe content was 0.14 mg of Fe/gram of dry crumb, or 6.22 mg of Fe/60 g of fresh bread when 5% Karkade was blended with wheat flour.
Preparation and Solubility of Phosphorylated β‐Cyclodextrins
Authors: Lee Sang‐Ah , Lim Seung‐Taik 
Published: June 2007

ABSTRACTβ‐Cyclodextrin (CD) was phosphorylated with phosphoryl chloride in aqueous alkaline media at different temperatures and pH values. The phosphorylated cyclodextrin (PCD) were characterized by phosphorus contents and positions of substitution as determined by 31P‐NMR spectroscopy. Reaction of CD with equivmolar POCl3 for 3 hr at pH 12 and 45°C yielded in a PCD with a phosphorus content of 5.67%. The ratio of monoand diphosphate esters increased when the reaction temperature was raised from 25 to 60°C. The monoesterified phosphate groups were mainly located at C‐6 of the anhydroglucose units when the reaction pH was 11 or 12. Reactions at pH 10, however, led to a higher degree of substitution at C‐2 than at C‐6. Phosphorylation enhanced the water solubility of CD. Solubility of a PCD (5.65% phosphorus) was 35% at pH 8 and 25°C. Simultaneously, solubility of the PCD in 25% ethanol in water was much greater than unsubstituted CD (22.3 vs. 2.8%). The PCD enhanced the water solubility of nonpolar compounds, such as β‐carotene.
Image Analysis of Grain and Chemical Composition of the Barley Plant as Predictors of Malting Quality in Mediterranean Environments
Authors: del Moral L. F. García , Sopena A. , Montoya J. L. , Polo P. , Voltas J. , Codesal P. , Ramos J. M. , Molina‐Cano J. L. 
Published: June 2007

ABSTRACTWe have explored the possibility of predicting the malting quality of barley grain, indicated by malt extract yield, by characteristics measured either on plants at anthesis or in mature dry grain by image analysis. To produce barley samples with varying levels of all the characteristics studied, we used grain from an experiment designed to study the influence of lowinput husbandry practices on malting quality of barley by growing five malting genotypes at each of four environments (site × season) and with two different agronomic treatments (N fertilization and herbicide‐mechanical roguing of weeds). The results showed that nitrogen content in the plant at anthesis was a good predictor of grain protein content, this characteristic in turn being positively correlated with embryo size and grain volume, as estimated by image analysis, and negatively correlated with nonstructural carbohydrate content in the plant at anthesis. Extract yield was positively correlated with Kolbach index (ratio of soluble to total wort protein) and negatively correlated with wort viscosity and barley grain protein content. Thus, the only practical predictor of malt extract was grain protein content.
Thermal Behavior of Whey Protein Concentrate Treated by Heat and High Hydrostatic Pressure and Its Functionality in Wheat Dough
Authors: Kadharmestan Christy , Baik Byung‐Kee , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTSolutions of commercial whey protein concentrate (CWPC, 82% protein) at 5, 10, 20, and 30% were treated with heat at 90°C or with high hydrostatic pressure (HHP) at 85 Kpsi (Kpsi = 6.9 MPa) for 30 min. A CWPC solution at 20% also was treated for 30 min with heat at 60, 70, 80, and 90°C and HHP at 20, 40, 60, and 85 Kpsi. Differential scanning calorimetry (DSC) thermograms of untreated CWPC (82% protein) showed two endothermic peaks: the first had an enthalpy value of 4.72 J/g between 57 and 86°C, and the second had an enthalpy value of 2.36 J/g between 120 and 143°C. The first enthalpy peak disappeared after heat treatment at 90°C for 30 min and HHP treatment at 85 Kpsi for 30 min, whereas the second peak remained, independent of concentration. The results indicate that HHP treatment caused changes in the protein of CWPC, and the changes were comparable to those caused by high‐temperature treatment. Differential scanning calorimetric analysis of CWPC, heat treated at 60°C, showed an enthalpy value for the first peak of 3.34 J/g, ≈1.41 J/g lower than for untreated CWPC. A sharp decrease in enthalpy to 0.52 J/g for the first peak was observed at 70°C, with complete disappearance at 80°C. The second enthalpy peak was present at all temperatures studied, with significantly higher enthalpy values at 90°C than at lower temperatures. DSC value for the first enthalpy peak for CWPC decreased significantly as HHP treatment level increased from 20 to 85 Kpsi. CWPC treated with HHP at 20 Kpsi had an enthalpy value for the first peak that was ≈2 J/g higher than for the untreated sample. It can be postulated that low HHP treatment of 20% of CWPC solution for 30 min promotes the formation of covalent or noncovalent cross‐links and strong protein‐protein interactions, hence the higher enthalpy values. Scanning electron micrographs showed that spray‐dried, untreated CWPC was a globular form, whereas heat‐ and HHP‐treated CWPC was a solid glasslike, porous or spongy form. Incorporation of 10% untreated CWPC into wheat flours decreased mixograph water absorption, extended mixing time, and caused rapid breakdown of gluten after optimum dough development. Incorporation of 10% heat‐ or HHP‐treated CWPC significantly increased mixograph water absorption and extended mixing time compared to the control but decreased mixing time compared to dough fortified by untreated CWPC. Mixing tolerance of dough was restored by both heat‐ and HHP‐treated CWPC.
Effects of Calcium Hydroxide and Processing Conditions on Corn Meal Extrudates
Authors: Martínez‐Bustos F. , Chang Y. K. , Bannwart A. C. , Rodríguez M. E. , Guedes P. A. , Gaiotti E. R. 
Published: June 2007

ABSTRACTThe effects of added calcium hydroxide (0.0, 0.15, 0.25, and 0.35%) and processing conditions, feed moisture content (mc) (16, 18, and 20%) and barrel temperature (130 and 150°C) on characteristics of corn meal extrudates were studied. Extruder screw speed was maintained at 130 rpm. Corn meal was extruded with a single‐screw extruder (Brabender model GNF 1014/2) with a screw compression ratio of 3:1. The highest values (P < 0.05) for radial expansion and the lowest values for density and breaking force of extrudates were found for the treatment with 0.00% calcium hydroxide extruded at 16% feed mc and 130°C barrel temperature. This treatment was statistically different from the other treatments. Best values for radial expansion of samples extruded with added calcium hydroxide were for the samples with 0.15% calcium hydroxide at 18% feed mc and 130°C barrel temperature, followed by the sample with 0.35% calcium hydroxide at 16% feed mc and 130°C barrel temperature. Water absorption index and water solubility index were affected by calcium hydroxide and extrusion conditions evaluated. Extrudates had large numbers of flattened and sheared granules. Increases in calcium hydroxide increased extrudate yellowness. The combined action of calcium hydroxide and extrusion conditions completely modified the organized structure of the starch and suggest the formation of a starch‐calcium complex (crystalline region). The texture of the extruded products was crispy after puffing.
Effect of Extraction Conditions on Yield, Composition, and Viscosity Stability of Barley β‐Glucan Gum
Authors: Burkus Zvonko , Temelli Feral 
Published: June 2007

ABSTRACTCereal β‐glucan can function as a thickener, but endogenous β‐glucanase enzymes of the grain cleave β‐glucan, reducing its viscosity. Although different extraction techniques have been developed, the viscosity stability of β‐glucan gum has not been reported. The objective of this study was to investigate the effect of extraction treatments on the yield, purity, and viscosity stability of barley β‐glucan (BBG) gum. A regular barley cultivar, Condor, and a waxy cultivar blend were extracted at pH 7–10 and 55°C for 0.5 hr. Four extraction conditions were evaluated: 1) extraction at high pH with no additional heat treatment; 2) boiling of extract; 3) prior refluxing of flour with 70% ethanol; and 4) treatment of extract with thermostable α‐amylase for purification. Viscosity of extracts was monitored for ≥24 hr at 25°C. The highest β‐glucan purities were achieved with a boiled Condor extract at pH 7 (81.3% db, 4.1% yield) and with refluxed waxy barley extracted at pH 8 and treated with α‐amylase and (79.3% db, 5.1% yield). Gums extracted without subsequent heat treatment or prior refluxing of flour had high protein (>17%) and starch (>24%) impurities, respectively. The viscosity of gums obtained without heating was unstable. Prior refluxing treatment was not sufficient to stabilize final extracts. Boiling extracts resulted in stable but low viscosity. Reflux followed by purification treatment produced the highest stable viscosity for 0.5% solutions of both Condor (64 mPa sec‐1, pH 7) and waxy (48.8 mPa sec‐1, pH 8) extracts. Stable BBG gum with high viscosity can be obtained using thermal treatments in combination with high pH. The potential use of such gums as thickeners in food systems needs to be assessed.
Structural Variation and Levels of Water‐Extractable Arabinogalactan‐Peptide in European Wheat Flours
Authors: Loosveld A. , Maes C. , van Casteren W. H. M. , Schols H. A. , Grobet P. J. , Delcour J. A. 
Published: June 2007

ABSTRACTWater‐extractable arabinogalactan‐peptides (WE‐AGP) were isolated from flour of eight different wheat cultivars (harvest year 1996). Little structural variation in WE‐AGP of flour of the different wheat cultivars was observed. The arabinose‐to‐galactose (A/G) ratio of WE‐AGP varied between 0.66 and 0.73. Methylation analysis showed that the proportion of β‐1,3‐galactopyranosyl residues is almost equal for the different WE‐AGP samples (10.2–11.1%). More variation was observed for the proportion of the β‐1,6‐galactopyranosyl residues (9.4–13.0%) and β‐1,3,6‐galactopyranosyl residues (76.0–80.1%). The 1H‐nuclear magnetic resonance spectra (D2O, 85°C, 300 MHz) were comparable, and gel permeation analysis consistently yielded a narrow peak with an apparent molecular weight between 5.0 × 104 and 10.0 × 104. Interpretation of the results was facilitated by α‐L‐arabinofuranosidase debranching of WE‐AGP. For flour samples of 18 wheat cultivars (10 from 1994 harvest, eight from 1996 harvest), the variation in percentage of water‐extractable arabinoxylan (WE‐AX) (0.31–0.78% of dry matter) was much larger than the variation in percentage of water‐extractable arabinogalactan (WE‐AG) (0.24–0.33%). The ratio of WE‐AX to WE‐AG for flour samples of different wheat cultivars varied between 1.00 and 2.44.
Lipids in Japanese Noodle Flours
Authors: Jun W. J. , Chung O. K. , Seib P. A. 
Published: June 2007

ABSTRACTLipids in Japanese salt and alkaline noodle flours and in Australian soft white wheat (SWW) flours were extracted and compared. Nonstarch lipid (NSL) and free lipid (FL) levels ranges were 1.33–1.71% and 0.84–1.04%, respectively, for nine Japanese salt noodle flours compared to 1.43–1.50% and 0.97–1.00% for three Australian SWW flours used mainly to prepare salt noodle. The six Japanese alkaline noodle flours averaged ≈15% less NSL and 20% less FL than the Australian flours. The NSL was separated by column chromatography into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The NSL extracted from salt noodle and Australian flours contained ≈36% more NL than that from alkaline noodle flour. The composition of NSL was similar for salt noodle and Australian SWW flours but was different for alkaline noodle flour. Japanese salt noodle flour could be differentiated from alkaline noodle flour by the higher levels of NSL and FL, although those elevated levels may be caused in part to the somewhat higher extraction rate for the salt‐noodle flours. However, two parameters independent of extraction rate, the ratios of NL/PL and NL/ash were 47 and 15% higher, respectively, in the salt vs. alkaline noodle flours.
Comparison of the Distribution and Occurrence of Fusarium graminearum and Deoxynivalenol in Hard Red Winter Wheat for 1993‐1996
Authors: Trigo‐Stockli D. M. , Sanchez‐Mariñez R. I. , Cortez‐Rocha M. O. , Pedersen J. R. 
Published: June 2007

ABSTRACTHard red winter wheat samples collected from different locations in Kansas from the 1993, 1994, 1995, and 1996 harvests were plated to determine Fusarium graminearum infection and analyzed for deoxynivalenol by thin‐layer and gas chromatography. Rainfall, temperature, and cultivar were important factors affecting the severity of F. graminearum infection as well as deoxynivalenol production. The 1993 and 1995 growing seasons had high percentages of samples infected with F. graminearum and contaminated with deoxynivalenol. Averaged over the four years, cultivars 2163 and Karl had significantly higher levels of infection than did TAM 107. These widely grown cultivars were used in comparison. Northeastern Kansas had the highest levels of F. graminearum infection and deoxynivalenol contamination but also had the lowest acreage planted to hard red winter wheat.
Capillary Rheometry of Corn Endosperm: Glass Transition, Flow Properties, and Melting of Starch
Authors: Zhang W. , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTA capillary rheometer was manufactured to study the properties of corn endosperm. Samples were tested at or near the pressures and temperatures encountered in high‐temperature, short‐time extrusion. The rheometer was designed to prevent moisture loss during testing. At a set pressure, raising the temperature caused corn endosperm particles to soften and change shape, resulting in a pressure drop as the voids in the sample were reduced. The temperature at which the pressure drop occurred was considered the glass transition temperature. Continued heating caused the pressure to rise and drop a second time as the sample softened and flowed through the capillary. Thermal analysis by differential scanning calorimetry showed that complete melting of starch crystals was not necessary to permit capillary flow. Pressure and temperature conditions sufficient to initiate flow were measured for opaque and vitreous corn flours and expressed as a boundary curve defining the flow region. The position of the curve shifted as a function of sample moisture content. The vitreous corn sample had a rough (unstable) flow that could be eliminated by addition of a small amount (2% w/w) of vegetable oil. When isolated corn starch was studied in the capillary rheometer, results showed that, under certain conditions, starch crystal melting was affected by pressure and time. A model was developed to account for the effects of pressure, temperature, time, and sample moisture on starch crystal melting.
Rheological Changes in Wheat Sourdough During Controlled and Spontaneous Fermentation
Authors: Wehrle K. , Arendt E. K. 
Published: June 2007

ABSTRACTThe changing rheological characteristics of wheat doughs during fermentation at 30°C for 72 hr were measured using a controlled stress rheometer. Dynamic oscillation tests were performed at frequencies ranging from 0.01 to 10 Hz. Wheat sourdoughs (dough yield 200) were prepared with a mixed starter culture containing typical hetero‐ and homofermentative sourdough lactic acid bacteria. Results from the controlled fermentation process were compared to results from spontaneous fermentation. Maximum phase angle values, especially at low frequencies, were closely related to total gas production in the doughs. Complex viscosity decreased during fermentation and reached lower final values for doughs without starter culture. Heating characteristics of doughs after various fermentation times were measured at temperatures ranging from 30 to 80°C. The highest values for complex viscosity were found at ≈65°C. When heated, fermented doughs produced weaker gels than fresh doughs. The temperatures at which these maxima occurred increased significantly with fermentation time for spontaneously fermented dough.
Effect of Extrusion on Hypocholesterolemic Properties of Rice, Oat, Corn, and Wheat Bran Diets in Hamsters
Authors: Kahlon T. S. , Edwards R. H. , Chow F. I. 
Published: June 2007

ABSTRACTBrans from rice, oats, corn, and wheat were cooked in a twin‐screw extruder at either high or low energy input, and their cholesterol‐lowering effects were compared with those of unprocessed brans when fed to four‐week‐old male golden Syrian hamsters (n = 10 per treatment) for three weeks. Peanut oil was added to oat, corn, and wheat bran during the extrusion process to match the oil content of rice bran. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.3% cholesterol. Plasma and liver cholesterol and total liver lipids were significantly lower with low‐energy extruded wheat bran compared with unprocessed wheat bran. Extrusion did not alter the hypocholesterolemic effects of rice, oat, or corn brans. Plasma and liver cholesterol levels with corn bran were similar to those with oat bran. Relative cholesterol‐lowering effects of the brans, determined with pooled (extruded and unextruded) bran data, were rice bran > oat bran > corn bran > wheat bran. Rice bran diets resulted in significantly lower levels of total plasma cholesterol and very low density lipoprotein cholesterol compared with all other brans. Total liver cholesterol and liver cholesterol concentrations (mg/g) were significantly lower with high‐energy extruded rice bran compared with the cellulose control group. Plasma cholesterol and total liver cholesterol values with low‐energy extruded wheat bran were similar to those with rice bran (unextruded or extruded) diets. Lowered cholesterol with rice bran diets may result in part from greater lipid and sterol excretion with these diets. Results with low‐energy extruded wheat bran suggest that this type of processing may improve the potential for lowering cholesterol with wheat bran products.
Characterization of Corn‐Soy Breakfast Cereals by Generalized Procrustes Analyses
Authors: Faller J. Y. , Klein B. P. , Faller J. F. 
Published: June 2007

ABSTRACTUnderstanding the quality of products containing a substantial amount of soy protein is essential to meet the demand for soy foods that are acceptable to American consumers. In this study, the effects of sugar and feed moisture contents on the sensory characteristics of extruded corn‐soy breakfast cereals were investigated, and the relationships among the product sensory and physical properties and extruder system responses were characterized by generalized procrustes analysis (GPA). Corn meal‐soy protein isolate mixes were extruded at feed moistures of 21, 23, and 25% and sugar levels of 0, 5, and 10%. Descriptive sensory attributes, physical properties, and extruder responses were measured. GPA results showed that the breakfast cereal sensory attributes were primarily affected by the sugar‐addition level. Products with sugar added at the 5% level were associated with soy and off‐flavors, but increasing sugar to 10% yielded an association with crunchiness and hardness. Feed moisture content had a dramatic effect within the 5% added sugar products in determining sensory characteristics. Reverse relationships between mechanical system responses and sensory texture attributes were revealed by GPA results. Increased heat and mechanical forces in the extruder barrel were responsible for higher sensory residual soy flavor and off‐flavor intensities.