bluuebunny/crossref_metadata_2025_split huggingface dataset:
Water Absorption Characteristics and Volume Changes of Milled and Brown Rice During Soaking
Authors: Muramatsu Y. , Tagawa A. , Sakaguchi E. , Kasai T. 
Published: June 2007

ABSTRACTThe water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5–40°C). The measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution for the diffusion equation. The measured results agreed well with the model. The effects of temperature and the degree of milling on the water absorption rate constant were investigated. Volume changes of samples were determined by measuring particle density and bulk density. An empirical equation relating the moisture content of the sample during soaking and at temperatures of 10–50°C to specific volume was derived. In addition, bulk density was related to the quadratic function of the moisture content of the sample during soaking.
Dynamic Monitoring of Dough Mixing Using Near‐Infrared Spectroscopy: Physical and Chemical Outcomes
Authors: Kaddour A. Aït , Barron C. , Morel M.‐H. , Cuq B. 
Published: June 2007

ABSTRACTThe objective of the present study was to identify physical, chemical, and physicochemical mechanisms at the origin of the NIR spectra modifications recorded during dough mixing. An FT‐NIR spectrometer over the 1000–2500 nm range with a fiber optic probe in contact with the dough during processing was used. The NIR spectra collections are analyzed as raw spectra and after second derivative treatment by using principal component analysis (PCA). The analysis of the three first principal components describe high cumulative variance (>95%). The PCA on the raw NIR spectra demonstrate the dominant contribution of physical mechanisms (granular state and surface aspect of the dough) and, to a lesser extent, of physicochemical mechanisms (water and protein modifications). The PCA of the second derivative spectra on the 1000–2325 nm wavelength range and on restricted wavelength ranges (1352–1485 nm, 1778–2052 nm, or 2109–2325 nm) allowed a physicochemical description of the NIR absorbance variations. The NIR absorbance variations mainly arise from the 1778–2052 nm range related to the O‐H vibrations. NIR mixing times were determined from the PCA score plots based on raw and second derivative NIR spectra and were associated with changes in different dough physicochemical properties (glutenin depolymerization rate, extractable liquid phase, consistency, maximum strain, and stress at break).
Detection of Genetically Modified Soy in Doughs and Cookies
Authors: Gryson Nicolas , Dewettinck Koen , Messens Kathy 
Published: June 2007

ABSTRACTIn many countries, including the European Union member states, Switzerland, Australia, New Zealand, and Japan, legislation has been set up for labeling of genetically modified organisms (GMOs) in food and feed products. To comply with these regulations, reliable detection methods are necessary. If the detection is based on DNA, a GMO analysis may contain several steps where qualitative and quantitative species‐specific, GMO screening, GMO construct, and GMO line‐specific polymerase chain reactions (PCRs) are used. A limit of detection (LOD) thereby defines to what extent a target molecule may be detected in a sample. In this study, cookies were made with variable levels of a soy sample containing 2 wt% Roundup Ready soy. For all PCRs described, detection limits based on dilution series and practical LODs were determined. The practical LODs are used to determine to what extent a GMO ingredient may be detected in a real food product. Results reveal that, due to the baking process, the overall DNA fragment length is reduced, rendering GMO analyses more difficult. Furthermore, Roundup Ready soy line‐specific and real‐time quantitative PCR are less sensitive than GMO screening PCRs, whereas just these PCRs are crucial in the decision‐making process regarding the presence of GMOs in a food product. Moreover, high standard deviations and errors render the precise quantification of GMOs difficult.
Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature
Authors: Gutierrez E. , Rojas‐Molina I. , Pons‐Hernandez J. L. , Guzman H. , Aguas‐Angel B. , Arenas J. , Fernandez P. , Palacios‐Fonseca A. , Herrera G. , Rodríguez M. E. 
Published: June 2007

ABSTRACTIn this report, the effect of temperature on the calcium content of Quality Protein Maize (QPM H‐368C) during the nixtamalization process as a function of the steeping time for three cooking temperatures (72, 82, and 92°C) is presented. Also, for the first time, we report in physico‐chemical terms the end of the cooking stage during the nixtamalization process that was established when the moisture content in corn kernels reached a value of 36% (w/w) with a lime concentration of 1% (w/v), independent of the cooking temperature. Atomic absorption spectroscopy was used to determine the calcium concentration in the whole kernel and in its different anatomical components (pericarp, endosperm, and germ) as well as in 10% of the outermost layers, the next 10%, and the remaining 80% of the endosperm as a function of the steeping time. It was found that if the cooking temperature increases, the calcium content increases also. For steeping times in the range of 5–7 hr, a relative maximum was found in the calcium contents of 0.24, 0.21, and 0.18% (w/w) in QPM H‐368 flours at 92, 82, and 72°C, respectively. Calcium was found in the most external layers in the endosperm and minimum diffusion occurs in the internal 80%. Phosphorous was measured by using UV spectroscopy and the results showed that it remains constant at 0.24% throughout the process. Scanning electron microscopy analysis was used to explain the calcium ion diffusion in the kernel. The physical changes in the pericarp govern the calcium diffusion process.
Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch
Authors: Amaya‐Llano S. L. , Hernández N. Morales , Tostado E. Castaño , Martínez‐Bustos F. 
Published: June 2007

ABSTRACTThe aim of this work was to study the effects of extrusion barrel temperature (70–180°C), feed moisture (18–30%), pH (3–8), different proportions of corn starch (75–95%), and whey protein concentrate (WPC, 80% protein concentration) (25–5%) on the preparation of functional blends. Expansion index (EI), bulk density (BD), compression force (CF), color, water absorption index (WAI), water solubility index (WSI), gel strength (GS), syneresis of the gel, and in vitro digestibility were evaluated. Barrel temperature and the proportion of WPC had significant effects on BD; at higher temperatures, BD was lower. Feed moisture and pH had significant effects on EI; with lower moisture and higher pH, the EI increased. An interaction of barrel temperature and feed moisture had an effect on WAI; at lower moisture content, the temperature effect was nonexistent, whereas at higher temperatures and feed moisture content, the WAI increased. The pH level had a significant effect on WSI, showing high WSI when lower pH levels were used. Color analysis showed that higher protein content and pH generated higher δE values; low feed moisture and low pH resulted in gel syneresis. Higher in vitro digestibility was obtained when a higher WPC proportion and pH were used. Extruded WPC‐CS blends under alkaline and acidic conditions were affected by the preparation of diverse formulations that potentially can be used in foods to improve some functional and protein content.
Effect of Flour Extraction Rate on White and Red Winter Wheat Flour Compositions and Tortilla Texture
Authors: Ramírez‐Wong Benjamín , Walker C. E. , Ledesma‐Osuna Ana I. , Torres Patricia I. , Medina‐Rodríguez Concepción L. , López‐Ahumada Guadalupe A. , Salazar‐García María G. , Ortega‐Ramírez Refugio , Johnson A. M. , Flores Rolando A. 
Published: June 2007

ABSTRACTWheat flours commercially produced at 74, 80, and 100% extraction rates made from hard white winter wheat (WWF) and hard red winter wheat (WRF) were used to produce tortillas at a commercial‐scale level. Flour characteristics for moisture, dry gluten, protein, ash, sedimentation volume, falling number, starch damage, and particle‐size distribution were obtained. Farinograms and alveograms were also obtained for flour‐water dough. A typical northern Mexican formula was used in the laboratory to test the tortilla‐making properties of the flours. Then commercial‐scale tortilla‐baking trials were run on each flour. The baked tortillas were stored at room and refrigeration temperatures for 0, 1, 2, and 3 days. Maximum stress and rollability were measured every day. Tortilla moisture, color, diameter, weight, and thickness were measured for each treatment. Finally, tortilla acceptability was tested by an untrained sensory panel. Analyses of variance (ANOVA) were performed on the data. WWF had higher protein content, dry gluten, sedimentation volume, and water absorption than the WRF. The WWF was the strongest flour based on farinograph development time and alveograph deformation work. It also produced the most extensible dough measured with the alveograph (P/L). Flour protein and ash contents, water absorption, and tenacity increased directly with the flour extraction rate. Both WWF and WRF performed well in commercial‐scale baking trials of tortillas. Tortillas made with both types of flours at 74 and 80% extraction rates had the best firmness and rollability. However, tortillas made with WWF 80% had the best color (highest L value). Tortillas prepared with 100% extraction rate flour were also well accepted by the sensory panel, had good textural characteristics, and became only slightly firm and slightly less rollable after three days of storage at room temperature.
Preparation and Properties of Oxidized Corn Starches by Semi‐Dry Process
Authors: Hou Hanxue , Dong Haizhou , Liu Guanjun , Zhang Hui 
Published: June 2007

ABSTRACTOxidized corn starch prepared by a semi‐dry process using hydrogen peroxide as an oxidant was studied. The optimum oxidation conditions of corn starch were mole ratio of H2O2 and anhydroglucose unit (0.219); mole ratio of NaOH and anhydroglucose unit (0.144); moisture content of the reaction mixture (27.2%); and reaction temperature (65°C). Compared with oxidized corn starch produced by reacting starch with sodium hypochlorite in alkaline slurry, oxidized corn starches produced by a semi‐dry process apparently had different properties. Oxidation by a semi‐dry process for corn starch resulted in significant changes in the degree of crystallinity of starch and the changes increased with the increase of carboxyl content of starch. Peak viscosities of oxidized starches produced by a semi‐dry process were lower than those of commercial corn starch at similar carboxyl contents, while the final viscosities and setbacks of the former were much higher than the latter. There were apparent differences for texture properties among oxidized starches prepared by different processes. Onset temperature, peak temperature, and conclusion temperature of semi‐dry oxidation starches were higher than those of commercial oxidized starch, while the enthalpy of gelatinization of the former were lower than the latter.
Influence of Alkaline Formulation on Oriental Noodle Color and Texture
Authors: Hatcher D. W. , Anderson M. J. 
Published: June 2007

ABSTRACTPatent (60% yield) and straight‐grade flours of Canada Western Red Spring (CWRS) and Canada Prairie Spring White (CPSW) wheat were used to determine the influence of different ratios of alkaline salts, their concentration, and NaCl on the texture and color characteristics of the yellow alkaline noodles. Addition of 3% (w/w) salt to any formulation resulted in a significant increase in the amount of work required to process the raw noodles, while significantly lower work input was observed for noodles prepared using a 5% (w/w) 9:1 Na‐to‐K carbonate ratio without salt formula. Wheat class, extraction rate, and alkali formulation had a significant effect on raw noodle brightness with noodles prepared using 5% carbonate being brighter than the 1% carbonate noodles. Maximum cooked noodle thickness was achieved from all flours using a 1% 9:1 Na‐to‐K carbonate ratio, 3% salt formulation. The inclusion of 3% NaCl into the formula resulted in noodles significantly thicker than the corresponding salt‐free formula for all flours. Cooked noodle texture parameters evaluated were maximum cutting stress (MCS), resistance to compression (RTC), recovery (REC), and stress relaxation time. In all cases, the presence of 3% salt in the various formulations resulted in a decrease in each parameter relative to the corresponding salt‐free formulation. Desirable bite (MCS), chewiness (RTC, REC), and relaxation times were achieved with a 1% concentration of alkali salts, without NaCl, regardless of the Na‐to‐K carbonate ratio. Use of a 5% concentration of alkali salts resulted in a significant reduction in texture that was most pronounced for the 1:9 Na‐to‐K carbonate formulation.
Nitrogen and Sulfur Concentrations and Flow Rates of Corn Wet‐Milling Streams
Authors: Rausch Kent D. , Raskin Lutgarde M. , Belyea Ronald L. , Clevenger Thomas E. , Tumbleson M. E. 
Published: June 2007

ABSTRACTNitrogen (N) and sulfur (S) concentrations can affect the market value of coproducts from corn wet‐milling. The composition of parent streams would be expected to affect composition of the resulting coproducts but there are few published data available to examine this relationship. Concentration and flow data are needed to determine which streams are important in modifying N and S coproduct concentrations. The objective was to measure concentrations and flows of N and S in corn wet‐milling streams. Samples were taken from 21 process streams from 3 wet‐milling plants during two periods of three weeks each; N and S concentrations of each sample were determined. There were large differences in N and S concentrations among processing streams; within most streams, N and S concentrations were similar among plants. Concentrations of N and S were related inversely to flow rates. Steepwater and gluten streams contained most of the N and S flow and provide an opportunity for modification. The process water stream carried large quantities of N and S and represents another opportunity for improving process efficiency and coproduct value.
Suitability of Different Starches for Production of Kuanfen (Chinese Flat Starch Noodles)
Authors: Yuan Mei‐Lan , Lu Zhan‐Hui , Cheng Yong‐Qiang , Li Li‐Te 
Published: June 2007

ABSTRACTStarches from potato, corn, sweet potato, and rice were compared with mung bean starch for their suitability for producing kuanfen, Chinese flat starch noodles. Significant differences were found in the chemical composition and swelling power among starches (P < 0.05). Maximum tensile stress and maximum tensile strain was highest for kuanfen made from mung bean starch and sweet potato starch, respectively. Higher work was needed to break kuanfen made from mung bean and sweet potato starches. Kuanfen made from mung bean starch was most favored by panelists, followed by those from sweet potato starch. General acceptability of kuanfen correlated positively and significantly with chewiness, cohesiveness, and elasticity of the noodles. For predicting sensory acceptability of kuanfen using instrumental methods, correlation was performed between sensory variables and tensile parameters. Results showed that work‐to‐break correlated significantly with chewiness, elasticity, and general acceptability while maximum tensile strain correlated significantly with sensory cohesiveness. Therefore, both of these two tensile parameters could be useful for predicting the textural properties of kuanfen.
Influence of Physical Grain Characteristics on Optimal Rotor Speed During Impact Dehulling of Oats
Authors: Doehlert Douglas C. , Wiessenborn Dennis P. 
Published: June 2007

ABSTRACTCentral to commercial oat (Avena sativa L.) processing is impact dehulling. During impact dehulling, oats are fed into a spinning rotor that expels the grains against an impact ring. The impact frees the groat from the hulls. To optimize dehulling protocols, we examined the effects of physical grain characteristics and rotor speed on oat dehulling using an impact dehuller. We separated grain of three cultivars (Gem, CDC Dancer, Ronald) according to size by sieve fractionation (separation by width), disk fractionation (separation by length), and by gravity table (separation by density). Grains were characterized by mass, digital image analysis, and bulk density. Samples (50 g) were adjusted to 9% moisture and dehulled at four different rotor speeds. Groat percentage, dehulling efficiency, and groat breakage were measured after dehulling. In general, oats with higher bulk density dehulled more efficiently at slower rotor speeds, regardless of grain mass. Groat breakage increased with rotor speed and with grain mass. Adjusting dehulling conditions according to grain size improved groat yields over optimal dehulling conditions for unfractionated grains for some cultivars. More refined fractionation of grain according to bulk density may provide further improvement of groat yield during impact dehulling.
Effect of Gaseous Acetic Acid on Dough Rheological and Breadmaking Properties
Authors: Seguchi Masaharu , Hayashi Machiko , Matsumoto Hiroshi 
Published: June 2007

ABSTRACTBreads baked from wheat flours (protein contents 14.1–16.5% at 14.0% mb) that were pretreated with 2–3 mL of gaseous acetic acid per kg of wheat flour, showed maximum bread height and specific volume (cm3/g). Flour‐water suspension and the crumb pH values were gradually decreased with increased amounts of acetic acid. Gas generation and dough expansion tests with bread dough showed that the addition of the same amount of acetic acid, which achieved maximum specific volume, also showed the highest rate of gas generation and dough expansion. However, increasing acetic acid decreased these values. Scanning electron microscope (Cryo‐SEM) observation showed that the bread dough made from the same acetic acid‐treated flour indicated continuum and no cracks in the dough matrix. Evaluation of mixograms showed the decrease of mixing stability with increased acetic acid levels. Viscosity and water binding capacity of flour‐water suspensions were sharply increased by the addition of acetic acid at pH 5.0–3.5.
Molecular Modeling of the N‐terminal Regions of High Molecular Weight Glutenin Subunits 7 and 5 in Relation to Intramolecular Disulfide Bond Formation
Authors: Köhler Peter , Keck‐Gassenmeier Bettina , Wieser Herbert , Kasarda Donald D. 
Published: June 2007

ABSTRACTAnalyses of cystine peptides derived from the high molecular weight glutenin subunits (HMW‐GS) 5 and 7 indicate that, in spite of a distinct sequence homology between the two subunits in the N‐terminal region, different disulfide linkages of cysteine residues are present in these regions. To investigate the structural basis for these experimental results, the conformational structures of the polypeptide chains corresponding to the N‐terminal regions (first 50 amino acids) of the wheat HMW‐GS 5 and 7 were modeled by computer methods. Secondary structures were predicted by the method of Rost and Sander (1993) and, to the extent appropriate, applied to the constructed polypeptide chains. The resulting structures were energy‐minimized and subjected to simulated heating and dynamic equilibration. In the final structure of subunit 5, the first two cysteines were located in a region of continuous α‐helix. If folding to the helical form occurs rapidly during biosynthesis as expected, the distance between the sulfhydryl groups of these two cysteines would be great enough (≈2.2 nm) to make intramolecular disulfide bond formation unlikely. Although a somewhat similar region of α‐helix was predicted for the subunit 7, in some predictions the helix was interrupted between the first two cysteines, and this break was assigned either extended structure or arbitrarily modeled as an inverse γ‐turn. In the final structure of subunit 7 with the assigned inverseγ‐turn, after energy minimization, heating, and dynamics, the two cysteines approached one another closely (≈0.4 nm). Formation of an intramolecular disulfide bond appeared a likely possibility. This model is in accord with experimental evidence for this latter intramolecular bond (Köhler et al 1993). In agreement with the modeling, an equivalent intramolecular disulfide bond of subunit 5 has not been found and experimental evidence for a different arrangement is presented.
Detoxification of Rapeseed Meal by Extrusion with an Added Basic Salt
Authors: Barrett J. E. , Klopfenstein C. F. , Leipold H. W. 
Published: June 2007

ABSTRACTA commercial, high‐glucosinolate, rapeseed meal with no added salt or mixed with 2, 5, or 10% NH4HCO3 was extruded under different processing conditions using the Wenger TX‐52 twin‐screw extruder. Male Wistar rats were fed 13 diets containing 15% rapeseed meals (including nonextruded) or a casein‐based control diet. After six weeks, blood samples were taken, and serum was analyzed for thyroid hormones. Extrusion processing under all salt and steam conditions tested reduced glucosinolate levels in the meal, but no significant correlation was found between intensity of the treatment conditions and glucosinolate reduction. Higher weight gains, feed efficiencies, and thyroid hormone profiles were observed with use of the extruded meals; but no treatment completely detoxified the meal. Histopathological evaluation showed that thyroid and other tissue abnormalities occurred in all animals except those fed the casein diet. Antinutrients, including glucosinolates and probably volatile nitriles, in the meal were reduced by extrusion processing under the basic conditions of this experiment.
Effect of Lime on Gelatinization of Corn Flour and Starch
Authors: Bryant Cory M. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTAnalysis of swelling power, water retention capacity, and degree of gelatinization of corn flour cooked in water with and without lime indicated, over a concentration range of 0–1% (w/v), that at low concentrations, lime increases swelling and digestibility of starch granules. Measurement of starch solubility revealed an increase in the amount of starch dissolved by lime cooking. Swelling, retention, and gelatinization exhibited maxima at or near 0.2% (w/v) lime, and then decreased as lime concentration increased. Hot‐stage polarized light microscopy and differential scanning calorimetry of isolated starch revealed increasing gelatinization temperatures with increasing lime concentrations. It is hypothesized that the high pH of the system causes starch hydroxyl groups to ionize, thereby creating binding sites for Ca++/CaOH+ and producing Ca‐starch crosslinks. It is also suggested that, at low lime levels (<0.4%, w/v), granule crystalline regions are disrupted and the granule matrix is stretched by exchange of protons for calcium ions; when the lime level surpasses 0.4% (w/v), the granule shell becomes stabilized by Ca++‐starch interactions, producing stronger, more rigid granules.