bluuebunny/crossref_metadata_2025_split huggingface dataset:
Protein Allelic Composition, Dough Rheology, and Baking Characteristics of Flour Mill Streams from Wheat Cultivars with Known and Varied Baking Qualities
Authors: Menkovska M. , Knezevic D. , Ivanoski M. 
Published: June 2007

ABSTRACTFlour mill streams obtained by milling grain of 10 bread wheat cultivars grown in the Skopje region of Macedonia were analyzed for rheological and breadmaking quality characteristics and for composition of gliadins and HMW‐GS. The objective of this study was to examine the relationships between the composition of gluten proteins and breadmaking quality, as well as to determine the importance of gluten proteins for technological quality of flour mill streams. The grain was milled in an experimental mill according to a standardized milling procedure, with three break and three reduction passages. The addition of two vibratory finishers in the milling scheme enabled better separation of bran. A small‐scale baking method for evaluation of the breadmaking properties was developed, and electrophoretic methods including acid‐PAGE and SDS‐PAGE were used to determine the composition of the gluten proteins. There were significant differences in the degree of dough softening of individual and total flour fractions of the flour mill streams for cultivars with different alleles from six loci, for farinograph water absorption from seven loci, and for bread loaf volume and crumb quality score from six loci. The Glu‐1 quality scores for the wheat cultivars investigated were 3–9 and proved to be a useful indicator of breadmaking quality. The novel feature of the investigation related to the breadmaking potential of the flour mill streams compared with straight‐run flours.
Influence of UV Exposure on Phenolic Acid Content, Mechanical Properties of Bran, and Milling Behavior of Durum Wheat (Triticum Durum Desf.)
Authors: Peyron Stéphane , Abecassis Joël , Autran Jean‐Claude , Rouau Xavier 
Published: June 2007

ABSTRACTDurum wheat bran was exposed to UV radiation up to 48 hr and the changes in ferulic acid (FA) content in the peripheral part s of grain were measured. The treatment resulted in a 25% decrease in FA monomer and a 44% decrease in dehydrodiferulic acid (DHD) ester‐linked to the cell‐wall arabinoxylans. This reduction was partly explained by a significant increase of FA (30%) and DHD (36%) engaged in hot alkali‐labile linkages. The results suggest that UV irradiation induced the formation of new cross‐links between feruloylated arabinoxylan and lignin in the pericarp. The effects of UV treatment on bran mechanical properties and wheat milling behavior were investigated. UV irradiation for 15 hr increased the stress to rupture by 30% and decreased the extensibility of bran tissues by 54%. This stiffening was associated with an increase in bran friability during grinding. Although this effect was due in part to the hydrothermal history of the grain, chemical modification induced by UV significantly influenced the size reduction of bran particles, which can be explained by the modification of the mechanical properties of bran. Relationships between the organization of cell‐wall polymers, the mechanical properties of tissues, and the behavior of wheat grain during milling were investigated.
Effect of Holding Temperature on the Structures of Mung Bean Starch Gels and Noodles
Authors: Ohwada N. , Ishibashi K. , Hironaka K. 
Published: June 2007

ABSTRACTThe effect of storage temperatures (‐10, +1, and +10°C) on the structural organization of mung bean starch gels and noodles was studied by acid hydrolysis, X‐ray diffractometry, and gel‐permeation chromatography. The gels showed higher susceptibility to acid compared with the noodles as shown by the rate constants of the first stage of hydrolysis (k = 5.37–12.17 × 10‐2/day and k = 4.19–4.61 × 10‐2/day for gels and noodles, respectively). Acid hydrolysis showed no difference in the amount of resistant residues of both gels (42–46%) and noodles (44–45%), except for gels (38%) stored at ‐10°C. The acid‐resistant residues of both the gels and noodles had a B‐type X‐ray diffraction pattern (major reflections at 2θ = 19, 24, and 25°). The acid‐resistant residues of the unstored sample and those stored at ‐10°C for both gels and noodles contained chains with DP 46–54 and after debranching yielded two peaks with DP 29–39 and DP 15–19. The acid‐resistant residues of gels and noodles stored at +1 and +10°C contained chains with DP 35–37 and after debranching showed two chain populations with DP 31–33 and DP 14–19. These results indicate the greater participation of amylopectin in the retrogradation process occurring during storage at +1 and +10°C.
Mixograph Responses of Gluten and Gluten‐Fortified Flour for Gluten Produced by Cold‐Ethanol or Water Displacement of Starch from Wheat Flour
Authors: Robertson G. H. , Cao T. K. 
Published: June 2007

ABSTRACTThe total protein of gluten obtained by the cold‐ethanol displacement of starch from developed wheat flour dough matches that made by water displacement, but functional properties revealed by mixing are altered. This report characterizes mixing properties in a 10‐g mixograph for cold‐ethanol‐processed wheat gluten concentrates (CE‐gluten) and those for the water‐process concentrates (W‐gluten). Gluten concentrates were produced at a laboratory scale using batter‐like technology: development with water as a batter, dispersion with the displacement fluid, and screening. The displacing fluid was water for W‐gluten and cold ethanol (≥70% vol, ‐12°C) for CE‐gluten. Both gluten types were freeze‐dried at ‐10°C and then milled. Mixograms were obtained for 1) straight gluten concentrates hydrated to absorptions of 123–234%, or 2) gluten blended with a low protein (9.2% protein) soft wheat flour to obtain up to 16.2% total protein. The mixograms for gluten or gluten‐fortified flour were qualitatively and quantitatively distinguishable. We found differences in the mixogram parameters that would lead to the conclusion of greater stability and strength for CE‐gluten than for W‐Gluten. Differences between the mixograms for these gluten types could be markedly exaggerated by increasing the amount of water to the 167–234% range. Mixograms for evaluation of gluten have not been previously reported in this hydration range. Mixograms for fortification suggest that less CE‐gluten than W‐gluten would be required for the same effect.
Understanding and Modeling the Processing‐Mechanical Property Relationship of Bread Crumb Assessed by Indentation
Authors: Liu Zhiqiang , Scanlon Martin G. 
Published: June 2007

ABSTRACTMeasuring fundamental mechanical parameters such as Young's modulus and critical stress is a straightforward and valid approach to evaluating the physical texture of breadcrumb. The objectives of this study were to evaluate whether such fundamental mechanical properties could be measured by indentation techniques such as the AACC crumb firmness method, and then to alter breadmaking conditions so as to model the relationship between these indentation mechanical properties as a function of crumb moisture content and crumb density. Bread was baked according to a short dough process using Canadian western red spring (CWRS) wheat flour. Factors considered in the design of experiments were proofing time, water absorption, crosshead speed, and indenter diameter. Young's modulus and critical stress, measured with 12‐ and 20‐mm cylindrical indenters, were well covalidated with those obtained from a standard compression test. With increases in proofing time and water absorption, a more porous and compliant bread texture led to decreasing Young's modulus and critical stress. Our results revealed a good mapping of mechanical properties to crumb moisture content and density that were correlated to breadmaking conditions, thus permitting more precise prediction of the mechanical properties that determine bread texture.
Effect of Aelia spp. and Eurygaster spp. Damage on Wheat Proteins
Authors: Rosell C. M. , Aja S. , Bean S. , Lookhart G. 
Published: June 2007

ABSTRACTThe effect of Aelia spp. and Eurygaster spp. wheat bugs on the protein fractions of different wheat cultivars has been studied by size‐exclusion high‐performance liquid chromatography (SE‐HPLC) and free‐zone capillary electrophoresis (FZCE). Those methods were used to quantify and characterize the extent of protein modification. A decrease in the amount of alcohol‐insoluble polymeric proteins along with an increase in the alcohol‐soluble polymeric proteins and gliadins were observed in damaged wheat. The high molecular weight (HMW) and low molecular weight (LMW) glutenin fractions were barely detected in the incubated damaged wheat from some cultivars, which indicated hydrolysis of those proteins by the bug proteinases. In damaged wheats, both incubated and unincubated, gliadin electrophoregrams revealed the presence of some new peaks with mobilities similar to the ω gliadins. The overall results suggest that the bug proteinases are potent enzymes that appear to be nonspecific because they hydrolyze all gluten proteins.
Measurement of Cooked Noodle Stickiness Using a Modified Instrumental Method
Authors: Lee Seung Ju , Rha Mikyoung , Koh Wonbang , Park Woojoon , Lee Chiho , Kwon Young An , Hwang Jae‐Kwan 
Published: June 2007

ABSTRACTStickiness of cooked noodles, generally defined as a maximum force in tension after compression, depends on the compression force, contact area, and physical properties of the noodles. In the conventional method of measuring stickiness, only compression force was set as a standard, neglecting the other probable influencing factors. A modified method was developed for measuring contact area between noodles and a probe, in addition to the compression force. Four specimens with varying starch contents (0, 30, 60, and 90%) were tested to evaluate the new method for measuring cooked noodle stickiness. Contact area calculated from the displacement of probe at the compression condition was not consistent among the noodle samples. A corrected stickiness and a corrected compression force were defined as a simple stickiness directly measured for the contact area and the compression force measured for the contact area, respectively. This method proved to be a more effective means in differentiating the stickiness among noodle samples (than using just compression force factors). The order in the corrected stickiness magnitudes among the noodles was consistent regardlessof specimen amount used in the measurements, whereas that of the simple stickiness was inconsistent when different size samples were used. The corrected compression force estimated from a fixed simple compression force, which is a true compression stress, varied among the noodles. Accordingly, the corrected compression force was a more accurate criteria for stickiness measurements than was the simple compression force, which subjects the specimens to only differences in compression for stickiness comparison. The corrected stickiness results showed greater relationship to sensory stickiness and starch content than the simple stickiness measurement.
Invisible Coatings for Wheat Kernels
Authors: Ram M. S. , Dowell Floyd E. , Seitz Larry 
Published: June 2007

ABSTRACTIt is occasionally necessary to tag wheat kernels without altering their appearance. Coatings have potential applications to tag wheat of a particular color or protein class, diseased wheat such as Karnal bunt, or genetically modified wheat. This methodology will aid in development of calibrations for sorting instruments. Procedures were developed to coat wheat kernels with invisible ultraviolet (UV) fluorescent and near‐infrared (NIR) absorbing noncarcinogenic dyes. Wheat coated with UV‐fluorescent compounds were identified under black light. The NIR‐absorbing coating required lower concentrations of dye than the UV dyes and wheat coated with NIR‐absorbing dye were identified from their NIR spectrum.
Biochemical Characterization and Quantification of the Storage Protein (Secalin) Types in Rye Flour
Authors: Gellrich Claudia , Schieberle Peter , Wieser Herbert 
Published: June 2007

ABSTRACTKernels of the rye cultivars Danko and Halo were milled into white flour and compared with flour of the wheat cultivar Rektor. Flour proteins were extracted stepwise with a salt solution (albumins‐globulins), 60% ethanol (prolamins), and 50% 2‐propanol under reducing conditions (glutelins). The quantification by reversed‐phase HPLC indicated that the extractable proteins of both rye flours consisted of ≈26% albumins‐globulins, 65% prolamins, and 9% glutelins. Compared with wheat flour, rye flours comprised significantly higher proportions of nonstorage proteins (albumins‐globulins) and lower proportions of polymerized storage proteins (glutelins). SDS‐PAGE revealed that the prolamin fractions of rye contained all four storage protein types (HMW, γ‐75k, ω, and γ‐40k secalins), whereas the glutelin fractions contained only HMW and γ‐75k secalins. The quantification of secalin types by RP‐HPLC showed a close relationship between the two cultivars.The γ‐75k secalins contributed nearly half (≈46%) of the total storage proteins, followed by γ‐40k secalins (24%) and ω secalins (17%); HMW secalins (≈7%) were minor components, and 6% of eluted proteins were not identified. The amino acid composition of γ‐40k secalins corresponded to those of γ‐gliadins of wheat, whereas γ‐75k secalins were characterized by higher contents of glutamine and proline. Matrix‐assisted laser desorption/ionization and time of flight mass spectrometry (MALDI‐TOF MS) indicated molecular masses of about 52,000 (γ‐75k) and 32,000 (γ‐40k), respectively. N‐terminal amino acid sequences were homologous with those of wheat γ‐ gliadins except for position 5 (asparagine in γ‐75k and glutamine in γ‐40k secalins) and position 12 (cysteine in γ‐75k secalins). The N‐terminal amino acid sequences of HMW and ω‐secalins were homologous with those of the corresponding protein types of wheat. Gel‐permeation HPLC of prolamin fractions revealed that rye flours contained a significantly higher proportion of ethanol‐soluble oligomeric proteins than wheat flour.
Instrumental and Sensory Assessment of Oatmeal and Chocolate Chip Cookies Modified with Sugar and Fat Replacers
Authors: Perry J. M. , Swanson R. B. , Lyon B. G. , Savage E. M. 
Published: June 2007

ABSTRACTSensory texture and flavor parameters of three formulations of two popular cookies were evaluated by a trained descriptive panel. Probing, a puncture test, was used to assess texture instrumentally. Other physical tests included water activity, cookie spread, and specific gravity. Chocolate chip and oatmeal cookies were prepared using a nonsucrose sweetener blend (dextrose/acesulfame‐K) or prune puree, following manufacturers' recommendations, to replace 50% of the sugar or fat, respectively. The three formulations differed in ratios of flour, sugar, fat, and water. Instrumental and sensory evaluations occurred the day after baking. Data were analyzed using analysis of variance and means separation tests (P < 0.05). Relationships between sensory and instrumental assessments were identified with correlations. According to the trained panel, sugar and fat replacement had a greater effect on texture than on flavor. Probing was successfully used to assess textural attributes of cookies. Correlations revealed that the area under the curve was the best predictor of sensory hardness and chewiness, regardless of cookie type.
Influence of Structural Characteristics of Aleurone Layer on Milling Behavior of Durum Wheat (Triticum durum Desf.)
Authors: Peyron S. , Mabille F. , Devaux M. F. , Autran J. C. 
Published: June 2007

ABSTRACTThe structure of the aleurone layer was considered for many years as a potential factor influencing wheat milling efficiency. Eight durum wheat samples of different milling values, including distinct cultivars and harvesting conditions, were employed to investigate the structural characteristics of the aleurone layer through image analysis of kernel sections. Particular attention was paid to tissue thickness and structural irregularity of its interface with the starchy endosperm. Wheat cultivar, agricultural conditions, and location of measurement within the grain had an influence similar to both thickness and irregularity of the aleurone layer. Conversely, grain weight and morphology showed no effect on these parameters. Statistical investigation demonstrated no correlation between structural characteristics and wheat milling behavior. However, the negative correlation between the extraction rate of semolina and starch content in the bran fraction, which was used as an indicator of the endosperm‐aleurone dissociation extent, demonstrated the relevance of the tissue adhesion on milling efficiency.
Fructan Content of Rye and Rye Products
Authors: Karppinen S. , Myllymäki O. , Forssell P. , Poutanen K. 
Published: June 2007

ABSTRACTThe fructan content of Finnish rye grains (13 samples, seven cultivars, harvested in 1998‐2000) varied at 4.6–6.6 g/100 g (db). Commercial whole grain rye flour and rye flakes had fructan content of 4 g/100 g, light refined rye flour had fructan content of 3 g/100 g, and rye bran had fructan content of 7 g/100 g. Fructan content as high as 23 g/100 g was detected in the water‐extractable concentrate of rye bran. Finnish soft rye bread and rye crisp bread contained 2–3 g of fructan/100 g. According to the suggested new definition of dietary fiber, fructans are also classified as dietary fiber. This means that the dietary fiber content of some cereal foods such as rye products may be increased by as much as 20% due to the presence of fructans in the grain.
l‐Arabinose Release from Arabinoxylan and Arabinogalactan Under Potential Gastric Acidities
Authors: Zhang Pingyi , Zhang Qian , Whistler Roy L. 
Published: June 2007

ABSTRACTArabinofuranosyl groups are present in many hemicelluloses as single or multiple units attached to the main xylan or galactan chain where they are sensitive to acid hydrolysis. Under acidic conditions of the human stomach, up to 10% of the L‐arabinose is released from the hemicellulose of corn hull, larch wood, and banana peel hemicellulose.
Effect of Physical States of Nonpolar Lipids on Rheology, Ultracentrifugation, and Microstructure of Wheat Flour Dough
Authors: Watanabe Akihiro , Yokomizo Kazuhisa , Eliasson Ann‐Charlotte 
Published: June 2007

ABSTRACTIn the previous study, we investigated effect of physical state of nonpolar lipids of gluten‐starch model dough. This experiment examined a real wheat flour dough system to assess the role of fat crystals in the breadmaking processes. These experiments were performed with a baking test and an investigation of wheat flour dough through rheological measurements (both large and small deformations), scanning electron microscopy, and ultracentrifugation. As a result, we found that the added oil was absorbed in the gluten structure, causing the aggregation of the gluten, which gave rise to more elastic behavior. In contrast, solid fat seemed to be distributed uniformly between the starch granules in the dough, reducing the friction between the starch granules and facilitating thin gluten gel layers. These properties lead to the lower G′ value and the increased viscous behavior, which yields an increase in loaf volume. In addition, the supposed mechanism behind the large loaf volume described in the previous study was that fat provides a uniform distribution of the dough components, and that the dough can thus expand easily, resulting in a larger loaf volume, which was supported in the wheat flour dough system. In conclusion, we found that thin, expandable gluten films and the uniform dispersion of gluten and starch granules in the dough are prerequisites for attaining better baking performance.
Color Calibration of Scanners for Scanner‐Independent Grain Grading
Authors: Shahin Muhammad A. , Symons Stephen J. 
Published: June 2007

ABSTRACTScanner technology is emerging as a cost‐effective and robust imaging alternative to camera‐based systems in many applications. However, scanner technology is changing so fast that image quality can vary from model to model. It is critical that images scanned with different scanners be brought to a common basis for processing and measurement through a calibration process that eliminates scanner‐to‐scanner variability. The focus of this research was to investigate scanner‐to‐scanner variability and develop color correction or mapping functions to allow for machineindependent grain inspection. Various makes and models of scanners were compared for optical and color characteristics. Three different color correction methods wereevaluated: grayscale (GS) transformation, redgreen‐blue (RGB) transformation, and histogram matching. All three models of color correction worked within satisfactory tolerance for a multicolor Q60 chart. However, for grain samples of a limited color range, the histogram matching approach performed better than GS and RGB transformations for scanner calibration. The color‐corrected test images matched the reference images within 3 grey values. Differences between the three models of color correction are discussed.
Structure of (1→3)(1→4)‐β‐d‐Glucan in Waxy and Nonwaxy Barley
Authors: Wood P. J. , Weisz J. , Beer M. U. , Newman C. W. , Newman R. K. 
Published: June 2007

ABSTRACTThe endosperm cell walls of barley are composed largely of a (1→3)(1→4)‐β‐d‐glucan commonly known simply as β‐d‐glucan (Wood 2001). There has been much research into the characteristics of barley β‐glucan because of the influence of this polysaccharide on performance of barley in malting and subsequent brewing of beer, and in feed value, especially for young chicks (MacGregor and Fincher 1993). The potential for β‐glucan to develop high viscosity is a problem in these uses, but from the perspective of human nutrition, this characteristic may be an advantage. The glycemic response to oat β‐glucan is inversely related to (log)viscosity (Wood et al 1994a) and there is evidence to suggest that the lowering of serum cholesterol levels associated with oat and barley products (Lupton et al 1994; Wood and Beer 1998) is at least in part due to the β‐glucan (Braaten et al 1994) and probably also its capacity to develop viscosity in the gastrointestinal tract (Haskell et al 1992).
Influence of Physicochemical Properties of Starch on Crispness of Tempura Fried Batter
Authors: Matsunaga Kotaro , Kawasaki Sadamichi , Takeda Yasuhito 
Published: June 2007

ABSTRACTThe influence of the physicochemical properties of heat‐moisturetreated and untreated starches from various plant sources on the quality of tempura fried batter was examined. Batter of each starch plus wheat protein (92:8, w/w) was fried. Quality of the resulting fried batter was determined from crispness score, water evaporation, and breaking strength. The crispness score correlated with water evaporation (r = 0.95) and breaking strength (r = 0.97), indicating that water evaporation was a reliable index for evaluation of crispness of fried batter. Determination of water evaporation was easy and simple. The crispness (favorable eating texture) of tempura coating depended largely on starch origin. Among the pasting properties of starch, temperature at maximum viscosity (r = 0.77) and breakdown/maximum viscosity (% breakdown, r = ‐0.82) correlated with water evaporation, suggesting that starch resistant to gelatinization and granule disintegration produced crispy fried batter. This observation was supported by SEM. Water evaporation (r = ‐0.82) and % breakdown (r = 0.95) correlated with degree of amylose gelatinization, indicating that amylose was one of the determinants that controls crispness of fried batter by restraining disintegration of the starch granule structure.