bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fortification of Bread with Hulls and Cotyledon Fibers Isolated from Peas, Lentils, and Chickpeas
Authors: Dalgetty David D. , Baik Byung‐Kee 
Published: June 2007

ABSTRACTBread was prepared from wheat flour and wheat flour fortified with either 3, 5, and 7% legume hulls or insoluble cotyledon fibers, or with 1, 3, and 5% soluble cotyledon fibers isolated from pea, lentil, and chickpea flours. Incorporation of hulls or insoluble fibers resulted in increases in dough water absorption by 2–16% and increases in mixing time of dough by 22–147 sec. Addition of soluble fiber resulted in decreases in water absorption as the substitution rate increased and similar mixing times to the control dough. Loaf weights of breads containing hulls or insoluble fibers were generally higher than that of control bread at 149.4–166.5 g. However, the loaf volume of breads fortified with legume hulls and fibers (685–1,010 mL) was lower than that of the control bread (1,021 mL). Breads containing soluble fibers were more attractive in terms of crumb uniformity and color than breads containing either hulls or insoluble fibers. Breads fortified with legume hulls and fibers were higher in moisture content than control bread regardless of the type, source, or fortification rate. Bread fortified with up to 7% hulls or insoluble cotyledon fibers or up to 3% soluble cotyledon fibers, with the exception of 7% insoluble pea fiber, exhibited similar firmness after seven days of storage compared with the control bread, despite their smaller loaf volume. Breads containing hull fibers exhibited the lowest starch transition enthalpies as determined by DSC after seven days of storage, while the starch transition enthalpies of breads containing added soluble or insoluble fiber were not significantly different from the control bread.
Evidence that Minor Sprout Damage Can Lead to Significant Reductions in Gluten Strength of Winter Wheats
Authors: Barbeau William E. , Griffey Carl A. , Yan Zhihong 
Published: June 2007

ABSTRACTSeventeen winter wheat lines were grown in triplicate plots at Warsaw, Painter, and Blacksburg, VA, during the 1999–2000 growing season. Hagberg falling numbers, protein content, farinograms, sedimentation volumes, and total glutenin content were determined for flours derived from 153 harvested wheat samples. Over three inches (8.2 cm) of rain fell during the week before harvest in Blacksburg, resulting in falling numbers of 100 for Recital and 137 for Heyne, two severely sprouted Blacksburg wheat samples, and falling numbers <250 in three other Blacksburg wheats. There were no significant differences across locations in falling numbers of four wheat lines, and one line had significantly greater falling numbers in Blacksburg than in Warsaw or Painter. All 18 Blacksburg flours had a significantly higher mixing tolerance index (MTI) and shorter departure times (DT) than corresponding Warsaw flours. Weaker gluten strength of Blacksburg flours suggestss that all 18 Blacksburg wheats were sprout‐damaged and contained active proteases. However, according to falling number data, five of these Blacksburg wheats were sprout‐free with falling numbers >400. These data indicate that Hagberg falling number should not be used as the sole criteria for determining the degree of sprout damage in wheat because it does not quantify, nor always accurately reflect changes in protein composition and quality due to grain weathering.
Effect of pH on Fouling Characteristics and Deposit Compositions in Dry‐Grind Thin Stillage
Authors: Wilkins M. R. , Singh V. , Belyea R. L. , Buriak P. , Wallig M. A. , Tumbleson M. E. , Rausch K. D. 
Published: June 2007

ABSTRACTDry‐grind corn processing facilities produce ethanol, carbon dioxide, and distillers dried grains with solubles (DDGS). To produce DDGS, dry‐grind corn processors concentrate thin stillage in multieffect evaporators. Concentration of thin stillage uses large amounts of energy, and efficient operation is important for long‐term economic stability of the industry. Little data are available on fouling of evaporators during thin stillage concentration. We evaluated how thin stillage pH and acid type used during pH adjustment affected fouling as measured by induction period, fouling rate, and deposit composition. Using an annular fouling apparatus, fouling tests were conducted at pH 3.5, 4.0, and 4.5. In a second experiment, we used two types of acid, HCl or H2SO4, to adjust thin stillage to pH 3.5. Induction periods were shorter at pH 3.5 than at pH 4.0 or 4.5. As pH increased, fouling deposit protein decreased and ash increased. Concentrations of most elements, including P, Ca, Mg, Mn, and K, increased with an increase in pH. Phosphorus was the most abundant mineral element in fouling deposits. Induction periods were similar for the two acids. Thin stillage pH has an influence on deposit concentration, fouling rate, and induction period.
Dry‐Grind Processing of Corn with Endogenous Liquefaction Enzymes
Authors: Singh Vijay , Batie Christopher J. , Aux George W. , Rausch Kent D. , Miller Carl 
Published: June 2007

ABSTRACTAn amylase corn has been developed that produces an α‐amylase enzyme that is activated in the presence of water at elevated temperatures (>70°C). Amylase corn in the dry‐grind process was evaluated and compared with the performance of exogenous amylases used in dry‐grind processing. Amylase corn (1–10% by weight) was added to dent corn (of the same genetic background as the amylase corn) as treatments and resulting samples were evaluated for dry‐grind ethanol fermentation using 150‐g and 3‐kg laboratory procedures. Ethanol concentrations during fermentation were compared with the control treatment (0% amylase corn addition or 100% dent corn) which was processed with a conventional amount of exogenous α‐amylase enzymes used in the dry‐grind corn process. The 1% amylase corn treatment (adding 1% amylase corn to dent corn) was sufficient to liquefy starch into dextrins. Following fermentation, ethanol concentrations from the 1% amylase corn treatment were similar to that of the control. Peak and breakdown viscosities of liquefied slurries for all amylase corn treatments were significantly higher than the control treatment. In contrast, final viscosities of liquefied slurries for all amylase corn treatments were lower than those of the control. Protein, fat, ash, and crude fiber contents of DDGS samples from the 3% amylase corn treatment and control were similar.
Economics of Fiber Separation from Distillers Dried Grains with Solubles (DDGS) Using Sieving and Elutriation
Authors: Srinivasan Radhakrishnan , Singh Vijay , Belyea Ronald L. , Rausch Kent D. , Moreau Robert A. , Tumbleson M. E. 
Published: June 2007

ABSTRACTSeparation of fiber from distillers dried grains with solubles (DDGS) provides two valuable coproducts: 1) enhanced DDGS with reduced fiber, increased fat and increased protein contents and 2) fiber. Recently, the elusieve process, a combination of sieving and elutriation was found to be effective in separating fiber from two commercial samples of DDGS (DDGS‐1 and DDGS‐2). Separation of fiber decreased the quantity of DDGS, but increased the value of DDGS by increasing protein content and produced a new coproduct with higher fiber content. Economic analysis was conducted to determine the payback period, net present value (NPV), and internal rate of return (IRR) of the elusieve process. The dependence of animal foodstuff prices on their protein content was determined. Equipment prices were obtained from industrial manufacturers. Relative to crude protein content of original DDGS, crude protein content of enhanced DDGS was higher by 8.0% for DDGS‐1 and by 6.3% for DDGS‐2. For a dry‐grind plant processing corn at the rate of 2,030 metric tonnes/day (80,000 bushels/day), increase in revenue due to the elusieve process would be $0.4 to 0.7M/year. Total capital investment for the elusieve process would be $1.4M and operating cost would be $0.1M/year. Payback period was estimated to be 2.5–4.6 years, NPV was $1.2–3.4M, and IRR was 20.5–39.5%.
Water Barrier Properties of Zein‐Oleic Acid Films
Authors: Wang Ying , Padua Graciela W. 
Published: June 2007

ABSTRACTFree‐standing films were prepared from zein formulations containing 30, 40, 50, 60, 70, and 80% oleic acid (OA). Zein/OA formulations were also used as coating films for rodent diet bars. Water vapor permeability (WVP) of films and moisture loss rate (MLR) of coated rodent diet bars were measured at 4 and 25°C. Temperature affected the water barrier properties of films and coatings. At 4°C, WVP of films decreased with OA concentration while it increased at 25°C. WVP behavior was attributed to oleic acid phase changes due to temperature. At 4°C, OA is a crystalline solid that limits water diffusion through the films. At 25°C, liquid OA increased the system free volume and allowed for water diffusion. The effect was more pronounced the higher the OA concentration in films. Differential scanning calorimetry (DSC) of zein/OA films showed endothermic peaks at 12–18°C, confirming the melting of OA in that temperature range. MLR of coated rodent diet bars was also affected by temperature and OA concentration in coating formulations. In this case, formulations containing 40, 50, and 60% OA were better moisture barriers than coatings with higher OA content at both 4 and 25°C. Moisture losses were reduced at 4°C due to OA solidification.
Effects of Micronization on Protein and Rheological Properties of Spring Wheat
Authors: Sun Shouchen , Watts Beverley M. , Lukow Odean M. , Arntfield Susan D. 
Published: June 2007

ABSTRACTThis research investigated the effects of micronization, at different moisture levels, on the chemical and rheological properties of wheat. A set of tests designed to analyze protein fraction characteristics and rheological behaviors were conducted on samples from four wheat cultivars (AC Karma, AC Barrie, Glenlea, and Kanata). After being subjected to infrared radiation at three moisture levels (as‐is, 16%, and 22%), the seeds were milled to produce straight‐grade flour. The protein fractionation test revealed significant decreases (P ≤ 0.01) in both monomeric proteins (from 54% of total protein in the control to 37% in the tempered micronized sample) and soluble glutenins (9.4–2.5%). There was a strong negative correlation (r = ‐0.98) between the percentages of monomeric proteins and insoluble glutenins. Total extractable proteins of micronized samples tempered to 22% moisture decreased 43.5% when compared with nonmicronized control samples using size‐exclusion HPLC (SE‐HPLC). Micronization had a significant effect on gluten properties, as seen from a decrease in water absorption (P ≤ 0.01) and dough development time (P ≤ 0.01). Results showed that micronization at 100 ± 5°C had detrimental effects on wheat flour gluten functionality, including a decrease in protein solubility and impairment of rheological properties. These phenomena could be due to the formation of both hydrophobic and disulfide bonds in wheat during micronization.
Significance of Dietary Fiber on the Viscometric Pattern of Pasted and Gelled Flour‐Fiber Blends
Authors: Collar C. , Santos E. , Rosell C. M. 
Published: June 2007

ABSTRACTThe aim of this research was to optimize mixtures of fibers from different sources and degree of processing meeting acceptable dough viscometric standards to design low‐calorie wheat bread formulations. Effects of soluble (inuline [FN]), partially soluble (sugar beet [FX]), pea cell wall (SW), and insoluble (pea hull [EX]) dietary fibers on wheat dough pasting and gelling profiles have been investigated. Impact of fibers added singly and in associated mixtures at different levels on the investigated viscometric parameters retrieved from a Rapid Visco Analyser curve has been assessed by response surface methodology, and the thermal parameters derived from the cooking and cooling functional profile were correlated. Flour replacement up to 34% by fibers significantly provided a deleterious effect on pasting and gelling viscosity profiles of the resulting hydrated high fiber‐flour blends. The magnitude of the reduction in dough viscometric characteristics during gelatinization, pasting, and setback closely depended on the nature of the fibers in the blend and on the extent of the flour substitution. A delayed and restricted swelling of starch granules and amylose leaching process preferentially achieved by the pair FN‐FX resulted in higher pasting temperatures and reduced peak viscosities during cooking and a sharp decrease of the setback on cooling. Single addition of FX, FN, and EX, respectively, provided a significant decrease in both breakdown viscosity and viscosity at the end of 95°C. Simultaneous presence of FN and EX that exhibit medium or low hydration properties allowed a partial restoration of initial breakdown viscosity and a simultaneous decrease in holding strength. Caution should be paid to the pairs FN‐FX and EX‐SW because of the adverse extra decline they induced in the viscosities of both hot paste and cold gel.
Effects of Physicochemical Characteristics and Lipid Distribution in Algerian Durum Wheat Semolinas on the Technological Quality of Couscous
Authors: Ounane Ghania , Cuq Bernard , Abecassis Joel , Yesli Abdenour , Ounane Sidi Mohamed 
Published: June 2007

ABSTRACTSemolinas milled from 18 Algerian durum wheat cultivars cropped over a two‐year period (1999‐2000) were used for making couscous. This study was designed to determine the impact of lipid components of durum wheat semolina on the quality of the couscous end product. Lipids were extracted from semolina by various techniques and classified as free or bound lipids, polar or apolar lipids, and glycolipids or phospholipids. An analysis of the overall results clearly revealed that the cooking quality of couscous made from different durum wheat semolinas was partially dependent on the semolina free lipid content and composition. We have shown that this is mainly a varietal characteristic (53.4%). The surface state of the couscous, i.e., caking index (r = ‐0.48) and cooking loss (r = ‐0.54), thus depends on the apolar lipid content. Polar lipids, and especially glycolipids, affect couscous texture in terms of firmness (r = 0.57 and r = 0.63, respectively). Polar bound lipids also contribute to couscous swelling (r = 0.53) and caking index (r = 0.70). Moreover, we obtained no correlation between cooked couscous quality and the semolina total lipid content (r < 0.3). We also showed that couscous characteristics were not significantly related to the semolina protein and dry gluten contents or gluten index (r < 0.3).
Retardation of Discoloration in Barley Flour Gel and Dough
Authors: Quinde‐Axtell Z. , Powers J. , Baik B.‐K. 
Published: June 2007

ABSTRACTDark discoloration negatively influences the aesthetic properties of barley‐based food products. The effects of abrasion and heat treatment of grains, exclusion of oxygen, and the use of antibrowning agents on the retardation of darkening in barley flour gel or dough were determined in four types of barley, including hulled proanthocyanidin‐containing and hulled proanthocyanidin‐free, hulless regular, and hulless waxy barley. Abrasion by >30% in hulled barley and by >15% in hulless barley significantly increased the brightness (L*) of barley flour dough by 0.1–7.1. Steam heating of abraded grains also significantly increased the L* of barley flour gels by 1.8–3.4. Ascorbic acid at 1,500 ppm was most effective for retarding discoloration of barley flour dough, followed by 50 ppm of 4‐hexylresorcinol, which is an enzyme competitive inhibitor. The discoloration of barley flour dough was also effectively reduced by storing the dough sheets at 4°C under nitrogen gas to exclude oxygen or under anaerobic conditions at 20°C. Discoloration of barley‐based food products may be effectively controlled by selecting genotypes with low discoloration development such as proanthocyanidin‐free genotypes, by lowering total polyphenol content or polyphenol oxidase (PPO) activity through abrasion, by heat treatment, by exclusion of oxygen, and by the use of enzyme inhibitors.
Oligosaccharide Content and Composition of Legumes and Their Reduction by Soaking, Cooking, Ultrasound, and High Hydrostatic Pressure
Authors: Han In Hwa , Baik Byung‐Kee 
Published: June 2007

ABSTRACTOligosaccharides, including raffinose, stachyose, ciceritol, and verbascose, are commonly found in legumes and often result in flatulence in humans. Effects of soaking, soaking with ultrasound (47 MHz), soaking with high hydrostatic pressure (HHP, 621 MPa), and subsequent cooking on the oligosaccharide content of lentils, chickpeas, peas, and soybeans were investigated. Legumes were soaked for 3 or 12 hr in water, soaked for 1.5 or 3 hr with ultrasound, or soaked for 0.5 or 1 hr with HHP. Oligosaccharides of lentils and chickpeas were mainly composed of raffinose, ciceritol, and stachyose, while those of peas and soybeans were raffinose and stachyose. Verbascose was the minor oligosaccharide in lentils and peas and was absent in chickpeas and soybeans. Ciceritol was not detected in peas and soybeans. Total oligosaccharide content of raw legumes ranged from 70.7 mg/g in yellow peas to 144.9 mg/g in chickpeas. Soaking was effective for the reduction of oligosaccharides in the tested legumes. Compared with soaking for 3 hr, soaking legumes with ultrasound for 3 hr in all tested legumes or soaking legumes with HHP for 1 hr, with exception of soybeans, appeared to be more effective for the reduction of oligosaccharides. The effect of cooking on the reduction of oligosaccharide content of presoaked legumes was evident in lentils, while oligosaccharide content of chickpeas, peas, and soybeans was either unchanged or even increased by cooking after presoaking, with or without ultrasound, probably due to the leaching of other soluble components and the release of bound oligosaccharides during cooking. During soaking or cooking of legumes, raffinose leached out faster than other oligosaccharides.
Capabilities of Oat Extracts in Inhibiting Cholesterol and Long Chain Fatty Acid Oxidation During Heating
Authors: Sun Ting , Xu Zhimin , Godber J. Samuel , Prinyawiwatkul Witoon 
Published: June 2007

ABSTRACTThe antioxidant activities of oat groat extracts using different solvents were investigated. For acetone, hexane, and methanol extracts, the total phenolic compound contents were 12.83, 8.56, and 26.17 μg of catechin equivalent/g, respectively. Their corresponding free radical scavenging activities measured using the DPPH (2,2'‐diphenyl‐1‐picrylhydrazyl) method were 0.68, 0.35, and 0.79 μmol of Trolox equivalent/g, respectively. All oat extracts presented significantly greater capability in preventing cholesterol oxidation than the control (no extract added) during heating at the three levels of addition (1, 5, and 10 mg). The capability of the hexane or acetone extract in preventing cholesterol oxidation was not as effective as the methanol extract. In the docosahexaenoic acid (DHA, C22:6) oxidation test, all oat extracts at the level of 5 and 10 mg had greater inhibition capability on DHA oxidation than the control (DHA only). No significant inhibition was found for the hexane and acetone extract at the level of 1 mg, except for the methanol extract. The capabilities of oat extracts to inhibit oxidation of cholesterol and DHA from high to low was methanol, acetone, and hexane extract, which agreed with their free radical scavenging activities and total phenolic compound contents.
Evaluation and Strategies to Improve Fermentation Characteristics of Modified Dry‐Grind Corn Processes
Authors: Murthy Ganti S. , Singh Vijay , Johnston David B. , Rausch Kent D. , Tumbleson M. E. 
Published: June 2007

ABSTRACTNew corn fractionation technologies that produce higher value coproducts from dry‐grind processing have been developed. Wet fractionation technologies involve a short soaking of corn followed by milling to recover germ and pericarp fiber in an aqueous medium before fermentation of degermed defibered slurry. In dry fractionation technologies, a dry degerm defiber (3D) process (similar to conventional corn dry‐milling) is used to separate germ and pericarp fiber before fermentation of the endosperm fraction. The effect of dry and wet fractionation technologies on the fermentation rates and ethanol yields were studied and compared with the conventional dry‐grind process. The wet process had the highest fermentation rate. The endosperm fraction obtained from 3D process had lowest fermentation rate and highest residual sugars at the end of fermentation. Strategies to improve the fermentation characteristics of endosperm fraction from 3D process were evaluated using two saccharification and fermentation processes. The endosperm fraction obtained from 3D process was liquefied by enzymatic hydrolysis and fermented using either separate saccharification (SS) and fermentation or simultaneous saccharification and fermentation (SSF). Corn germ soak water and B‐vitamins were added during fermentation to study the effect of micronutrient addition. Ethanol and sugar profiles were measured using HPLC. The endosperm fraction fermented using SSF produced higher ethanol yields than SS. Addition of B‐vitamins and germ soak water during SSF improved fermentation of 3D process and resulted in 2.6 and 2.3% (v/v) higher ethanol concentrations and fermentation rates compared with 3D process treatment with no addition of micronutrients.
Production of Thiyl Radical on a Peptide Derived from Wheat Protein by Superoxide Anion Radical
Authors: Miyamoto Yuka , Nishimura Kimio 
Published: June 2007

ABSTRACTIn the current study, we examined the role of superoxide anion radical (O‐2) in the improvement of bread dough by l‐ascorbic acid. Because of difficulties in detecting thiyl radicals in the presence of l‐ascorbic acid, we replaced the latter with riboflavin, which produces O‐2 upon photoactivation. Nitro blue tetrazolium dye confirmed that O‐2 was produced in dough upon photoactivation of riboflavin. Electron spin resonance spectroscopy coupled with spin trapping showed that, in a solution containing riboflavin and the hydrolyzed gluten peptide (GP‐1), thiyl radicals are produced upon photoactivation. Addition of superoxide dismutase but not catalase suppressed the production of thiyl radicals on GP‐1. These results suggest that the O‐2 produced during the oxidation of l‐ascorbic acid in dough generates thiyl radicals on gluten proteins. This, in turn, would increase the production of interprotein disulfide bonds and result in an improvement in bread structure.
Application of Protease and High‐Intensity Ultrasound in Corn Starch Isolation from Degermed Corn Flour
Authors: Cameron Devon K. , Wang Ya‐Jane 
Published: June 2007

ABSTRACTThe conventional corn wet‐milling process requires a long steeping time and has environmental and health concerns from the use of SO2. A recently proposed two‐stage enzymatic milling procedure with the first stage of water soaking and coarse grinding of corn and the second stage of incubating with enzymes has been shown to reduce the soaking time and possibly eliminate the need for SO2 addition. This current work explored the applications of protease and high‐intensity ultrasound in the second stage of the two‐stage enzymatic milling for corn starch isolation to further shorten the process time without use SO2. of The starch yield from sonication alone was 55.2–67.8% (starch db) as compared with 53.4% of the water‐only control with stirring for 1 hr and 71.1% of the conventional control with SO2 and lactic acid steeping for 48 hr. Protease digestion alone for 2 hr was not effective (45.8–63.9% yield) in isolating corn starch, but the starch recovery was increased to 61.2–76.1% when protease was combined with sonication. The preferred combination was neutral protease digestion for 2 hr followed by sonication at 75% amplitude for 30 min. The results demonstrated that combinations of high‐intensity ultrasound and neutral protease could replace SO2 and shorten the steeping time in the enzymatic wet‐milling process for corn starch isolation.