bluuebunny/crossref_metadata_2025_split huggingface dataset:
Impact of a Reduced Wheat Meal Sample Size on the Falling Number Test
Authors: Hatcher D. W. 
Published: June 2007

ABSTRACTThe impact of a smaller sample of whole meal wheat (5.5 or 6.0 g) to replace the official 7.0 g used in the Falling Number test was investigated using samples of Canada Western Amber Durum (CWAD) and Canada Western Red Spring (CWRS) wheat. Use of either of the smaller sample sizes resulted in a significant shortening of the analysis time of the test. Reproducibility studies, using high and low falling number (FN) CWRS and CWAD samples, with three analyses per day over six days indicated no appreciable change in the coefficient of variation for the test using a smaller sample size. The maximum daily standard deviation of three replicates, 25.7 sec, was observed using the official 7.0‐g moisture‐corrected CWAD sample and was not significantly different from the 23.0 sec value obtained for a 5.5‐g sample of CWRS. The maximum average standard deviations observed over the six days of analysis were 13.7, 7.7, and 5.3 sec for the 5.5‐, 6.0‐, and 7.0‐g sample sizes, respectively, and were all associated with the sound, high FN, CWRS sample. While the use of 5.5 g allowed significant differentiation between high and low FN CWRS samples, the ability to discriminate high and low FN CWAD samples was lost at this sample size. FN analysis of CWRS (n = 144) and CWAD (n = 141) at 7.0 vs. 6.0 g, yielded correlation coefficients of 0.95 and 0.88, respectively. Regression analysis indicated a ±14.1 sec error associated with estimating a 7.0‐g FN value using 6.0 g of CWRS which increased to 26.4 sec for CWAD. Particle size analyses of whole meal after grinding indicated that the harder CWAD wheat fractured into a significantly greater percentage of larger particles than the corresponding CWRS. This difference may be a contributing factor to the greater variance associated with the CWAD 6.0‐g test and the inability to differentiate sound and slightly sprouted wheat at 5.5 g. Use of the 6.0‐g method, stopping the test after 200 sec, would also be applicable for screening purposes at commercial facilities where normal testing times (350–450 sec) could be reduced to meet designated quality requirements. This would offer a savings of 2.5 min/sample over the conventional method.
Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice
Authors: Derycke V. , Veraverbeke W. S. , Vandeputte G. E. , De Man W. , Hoseney R. C. , Delcour J. A. 
Published: June 2007

ABSTRACTThe role of proteins in the pasting and cooking properties of non‐parboiled (npb) and parboiled (pb) rice was tested by means of a reducing agent dithiothreitol (DTT) and a protease (trypsin). DTT increased the swelling power and carbohydrate leaching of flour from npb rice flour but decreased its amylose leaching. Although DTT slightly increased the Rapid Visco Analyser (RVA) viscosity at the initial stages of the pasting process, it decreased RVA viscosity in the further phases of the experiment. Preincubation of flour with a trypsin decreased RVA viscosity along the whole temperature profile. Addition of DTT to the cooking water decreased water absorption and rice hardness and increased leaching of solids during cooking and stickiness of the cooked npb rice. Addition of DTT to the cooking water of flour from pb rice increased swelling power, carbohydrate leaching, and amylose leaching. Addition of DTT also increased RVA viscosity. Preincubation with trypsin had a similar effect but the changes were less pronounced. Addition of DTT increased stickiness of cooked pb rice and increased water absorption and leaching of solids during cooking. Taken together, the results provide evidence for the existence of a protein barrier affecting starch swelling, rheological, and cooking properties of both npb and pb rice.
Enzymatic Milling Product Yield Comparison with Reduced Levels of Bromelain and Varying Levels of Sulfur Dioxide
Authors: Johnston David B. , Singh Vijay 
Published: June 2007

ABSTRACTEnzymatic milling (E‐Milling) is a process that could potentially replace the sulfur dioxide procedure currently used in all commercial wet‐milling facilities. E‐Milling incorporates the use of a short water soaking step (≤6 hr), a coarse grind, and the use of a protease to release the starch granules from the corn endosperm. E‐Milling does not require sulfur dioxide to obtain starch yields equivalent to conventional wet milling; however, the important antimicrobial effects of sulfur dioxide are not duplicated by the enzymatic process. The use of low levels of sulfur dioxide (sufficient for antimicrobial activity) is being proposed as an easily implemented means of microbial control during E‐Milling. To assess the effectiveness of E‐Milling under these conditions, fraction yields for milling experiments adding sulfur dioxide with and without added enzyme were compared with fraction yields from conventional 24‐hr steeping with 2,000 ppm SO2 and 0.55% lactic acid. Because adding enzyme and SO2 can both improve product yields and compositions independently, it was necessary to use a reduced level of enzyme (much less than necessary to generate “product quality” material) to observe differences in terms of product yields. The results show significant differences in starch, fiber, total gluten, and insoluble gluten recoveries between samples milled with SO2 and enzyme compared with those at the same SO2 level without enzyme addition. No significant differences were observed for soakwater or germ yields regardless of the SO2 level used. The yield benefits from adding both enzyme and SO2 are clearly shown over the addition of each individually, for all coproduct yields with the exception of the yields for germ.
Nitrogen Fertilizer Increases Seed Protein and Milling Quality of Rice
Authors: Leesawatwong M. , Jamjod S. , Kuo J. , Dell B. , Rerkasem B. 
Published: June 2007

ABSTRACTRice grain breakage during milling is a problem in many parts of Asia. It has been suggested that nitrogen (N) fertilizer can improve the milling quality of rice. Therefore, this study investigates effects of N fertilization on grain N concentration, endosperm storage protein distribution, and milling quality of rice. Four Thai extra long grain commercial rice cultivars (KDML105, KLG1, PTT1, and CNT1) were grown at Chiang Mai University in the wet season of 2001 with 0 or 120 kg of N/ha at flowering. Anatomical sections showed that there was more storage protein accumulated in the lateral regions of polished grain of high N concentration than in grain of low N concentration. Percent (%) unbroken rice was positively correlated with relative abundance of storage protein in the lateral region of the endosperm in all cultivars. Applying N increased head rice N concentration in all cultivars, whereas % unbroken rice was increased in KLG1 and CNT1. KDML105 cultivar, on the other hand, already had high % unbroken rice and more abundant storage protein in the lateral region with the grain of low N concentration. It is hypothesized that high density of storage protein in the lateral region of the endosperm provides resilience and lessens grain breakage during milling. The additional protein may increase hardness in rice grains and thus could make the rice more resistant to breakage during milling. Furthermore, N fertilization may enhance the nutritional quality of rice grain by increasing the glutelin content, which is rich in lysine.
Barley Contains Two Cationic Acetylxylan Esterases and One Anionic Feruloyl Esterase
Authors: Sun Alberto , Faulds Craig B. , Bamforth Charles W. 
Published: June 2007

ABSTRACTVarious carbohydrate‐active esterases are detected in extracts of malted barley when analyzed by polyacrylamide gel electophoresis. The slowest migrating and most heat‐resistant of these are relatively cationic acetylxylan esterases. Two such activities, one with a high affinity for esterase substrates including acetylated xylan, and one with a low affinity, are indicated. These enzymes did not hydrolyze methyl ferulate. A relatively heat‐labile anionic feruloyl esterase has also been purified. It has some, albeit low, ability to act on acetylated xylan. The feruloyl esterase effects extensive release of ferulate from endosperm cell walls isolated from barley, whereas the acetylxylan esterases are only capable of very limited release of acetate.
Rice Milling Quality, Grain Dimensions, and Starch Branching as Affected by High Night Temperatures
Authors: Counce P. A. , Bryant R. J. , Bergman C. J. , Bautista R. C. , Wang Y.‐J. , Siebenmorgen T. J. , Moldenhauer K. A. K. , Meullenet J.‐F. C. 
Published: June 2007

ABSTRACTImportant rice grain quality characteristics such as percentage of chalky rice kernels are affected by both high and low night temperatures and by different day and day/night temperature combinations. High nighttime temperatures have also been suspected of reducing rice milling quality including head rice yields. Experiments to confirm or refute this have not been reported. A controlled climate experiment was conducted. Conditions in the chambers were identical except between 2400 and 0500 hours (midnight and 5 am). For those times, two temperature treatments were imposed: 1) 18°C (low temperature treatment) and 2) 24°C (high temperature treatment). Two cultivars were tested: LaGrue and Cypress. The high temperature treatment reduced head rice yields compared with the low temperature treatment. Grain widths were reduced for the high temperature treatment compared with the low temperature treatment. There was no effect of temperature on grain length or thickness. Amylopectin chain lengths 13–24 were increased by the high temperature treatment by ≈1%. Future research will focus on determining whether genetic variability exists among cultivars in their head rice yield response to high temperatures. After identifying a source of resistance to high temperature effects, this characteristic can be incorporated into rice cultivars. In addition, ways to reduce this effect, including biotechnological remedies, have the potential for increasing rice yield and quality.
Formation of Enzyme‐Resistant Starch in Bread as Affected by High‐Amylose Wheat Flour Substitutions
Authors: Van Hung Pham , Yamamori Makoto , Morita Naofumi 
Published: June 2007

ABSTRACTHigh‐amylose wheat flour was used to substitute for normal wheat flour in breadmaking and formation of resistant starch (RS) in bread during storage was determined. Substitution with high‐amylose wheat flour (HAF) decreased peak and final viscosities, breakdown, and setback. Doughs with HAF substitutions were weaker and less elastic, and absorbed more water than those of the normal wheat flour. After baking, RS contents in breads with 10, 30, and 50% HAF substitutions were 1.6, 2.6, and 3.0% (db), respectively, higher than that of the control (0.9%, db). The levels of RS increased gradually during storage for one, three, and five days. With substitutions of 30 and 50% HAF, the total levels of dietary fiber (DF) and RS in bread after five days of storage were 15.5 and 16.8% (db), respectively, as compared to 13.0% (db) in bread from the normal wheat flour. The loaf volumes and appearances of bread crumbs made from HAF substitutions of 10 and 30% were not significantly different from those of the control, whereas the substitution with 50% HAF decreased loaf volume and resulted in inferior appearance of breadcrumbs. The firmness of breadcrumbs increased along with increase in the level of HAF substitutions after baking. During storage, the firmness of breadcrumb with 10% HAF substitutions was higher than that of the control, whereas breads with 30 and 50% HAF substitutions had similar firmness to the control. As a result, HAF might be used to substitute for up to 50% normal wheat flour to make bread with acceptable bread quality and significantly high amount of RS.
Development of Laboratory Techniques to Mimic Industrial‐Scale Nixtamalization
Authors: Yglesias Roxana , Parkhurst Anne M. , Jackson David S. 
Published: June 2007

ABSTRACTA laboratory nixtamalization process was developed to imitate larger scale cooking/steeping conditions. Corn (45 kg) was cooked in a pilot plant gas‐fired cook/steep tank and temperature was monitored every 30 sec. Cooling and heating rates were mimicked in the laboratory using a digital temperature programmable hot plate that adjusted grain‐water‐lime temperature changes at a specified rate. A Response Surface Central Composite Design was used to model pasting and thermal properties of nixtamal and masa as a function of cooking temperature (86–96°C), cooking time (20–40 min), and steeping time (3–11.77 hr). Nixtamal and masa moisture, dry matter loss, nixtamal and masa RVA peak temperature, shear thinning, nixtamal peak viscosity, masa final viscosity, nixtamal and masa DSC enthalpy peak and end temperatures, and nixtamal onset temperature were explained by the same regression terms for results obtained using both processes conditions. The intercept and slopes of the fitted models for the pilot plant and laboratory responses were not significantly different (P < 0.05). The laboratory method can be used to mimic larger scale processing over a wide range of nixtamalization conditions.
Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size‐Exclusion HPLC and RVA Data
Authors: Ohm J.‐B. , Ross A. S. , Ong Y.‐L. , Peterson C. J. 
Published: June 2007

ABSTRACTFlour proteins of hard and soft winter wheats grown in Oregon were characterized by size‐exclusion HPLC (SE‐HPLC). Flour pasting characteristics were assessed by a Rapid Visco Analyser (RVA). Principle component scores (PCS) were calculated from both RVA data and from absorbance area and % absorbance values from SE‐HPLC. The PCS and cross‐products, ratios, and squares were used to derive wheat classification and quality prediction models. A classification model calculated from PCS of SE‐HPLC data could reliably separate these hard and soft wheats. The prediction models for mixing and noodle characteristics showed better performance when calculated from PCS values of both SEHPLC and RVA data than from SE‐HPLC data only. The R2 values of prediction models for mixograph absorption, peak time, and tolerance were 0.827, 0.813, and 0.851, respectively. Prediction models for noodle hardness, cohesiveness, chewiness, and resilience immediately after cooking had R2 values of 0.928, 0.928, 0.896, and 0.855, respectively. These results suggest that multivariate methods could be used to develop reliable prediction models for dough mixing and noodle characteristics using just SE‐HPLC and RVA data.
Effect of Gamma Irradiation on the Functional and Nutritive Properties of Rice Flours from Different Cultivars
Authors: Zuleta Angela , Dyner Luis , Sambucetti María Elena , de Francisco Alicia 
Published: June 2007

ABSTRACTThe purpose of this work was to study the effect of minimal doses of γ‐irradiation to reduce microbial loads (Co60, doses of 0, 1.5, and 3 kGy) on flour from three rice cultivars with different amylose contents (AC) grown in Argentina: RP2 (AC 25%), Yeruá (Y) (AC 19%), and Higokumochi (H) (AC 5%). Studies on some starch characteristics such as digestibility (rate of starch hydrolysis in vitro), gel viscosity and syneresis, and scanning electron microscopy (SEM) were performed. Results showed that γ‐irradiation affects rice functional and nutritive characteristics proportionally with the dosage used. With 3 kGy, original digestibility values increased 37.5, 60, and 76%; gel viscosity decreased 52, 77, and 90%; and syneresis increased 0, 193, and 546% on RP2, Y, and H, respectively. Amylopectin was the starch fraction most affected as shown by SEM. Although some of these changes in cultivar attributes might be considered negative for traditional food formulations, they could help in the design of new foods or for fermented beverages.
In Vitro Bile Acid Binding Capacity of Wheat Bran Extruded at Five Specific Mechanical Energy Levels
Authors: Kahlon T. S. , de J. Berrios J. , Smith G. E. , Pan J. L. 
Published: June 2007

ABSTRACTThe in vitro binding of bile acids of extruded wheat bran (EWB) at five specific mechanical energy (SME) levels of 120 (EWB‐120), 177 (EWB‐177), 234 (EWB‐234), 291 (EWB‐291), and 358 (EWB‐358) Wh/kg on a dry weight basis, was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH 6.3. Experiments were conducted using six treatments and two blank incubations to test unextruded and extruded wheat bran samples on an equal dry matter (DM) basis. Relative to cholestyramine (bile acid binding, cholesterol‐lowering drug), in vitro bile acid binding ability of unextruded and extruded wheat bran treatments on an equal DM basis was 14–23%. The bile acid binding ability of the total dietary fiber (TDF) was 28–51% and insoluble dietary fiber (IDF) was 29–53%. Bile acid binding on DM, TDF, and IDF bases for EWB‐177 was significantly (P ≤ 0.05) higher, and EWB‐358 was significantly lower than UWB, EWB‐120, EWB‐234, and EWB‐291. Bile acid binding for EWB‐120 was significantly higher than that for UWB, EWB‐234, and EWB‐291. These results demonstrate the relative health promoting potential of EWB‐177 > EWB‐120 > UWB = WB‐234 = EWB‐291 >EWB‐358 as indicated by bile acid binding ability on DM, TDF, and IDF bases. The variability in bile acid binding of wheat bran treatments may be due to fragmenting of particles or macromolecules, creating new linkages in proteins, starches, and nonstarch polysaccharides, changes in physical and chemical characteristics, and binding sites.
Milling Characteristics of Rice Cultivars and Hybrids
Authors: Siebenmorgen T. J. , Matsler A. L. , Earp C. F. 
Published: June 2007

ABSTRACTMany rice cultivars and hybrids have unique physical characteristics that affect milling performance. The purpose of this study was to quantify the rate of bran removal during milling for several rice cultivars and hybrids common to the southern United States, and compare the quantity of lipids remaining on the kernel surface to that located throughout the kernel. This was accomplished by analyzing two sample sets. The first comprised cultivars Cocodrie, Cypress, and Lemont, and hybrids XL7 and XL8, which were milled for 0 (brown rice), 20, 30, 40, 50, 60, and 70 sec in a laboratory mill. In the second set, cultivars Cocodrie, Cypress, and Wells, and hybrids XL7 and XL8 were milled for 0, 20, 40, and 60 sec. The surface lipid content (SLC) and color of head rice samples were measured as indications of the degree of milling (DOM). The total lipid content (TLC) of ground head rice was also measured to determine the total amount of lipids present throughout the entire kernel. Results showed that at a given milling duration, SLC and color varied across cultivars and hybrids. In particular, the SLC levels of hybrids were lower than those of cultivars, particularly for Cocodrie, for all milling durations. This research indicated that it may be necessary to mill different cultivars and hybrids for varying durations to attain comparable DOM levels. Milling to a consistent DOM level is necessary to ensure equitable head rice yield comparisons across cultivars and hybrids.
Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents
Authors: Bueso Francisco J. , Waniska Ralph D. , Moreira Rosana , Seetharaman Koushik , Rooney Lloyd W. 
Published: June 2007

ABSTRACTTortilla stiffening should occur between ‐23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (Tg = ‐23°C) in corn tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (‐20 to 21°C) on the stiffening rate of corn tortillas with or without additives (carboxy‐methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second‐order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.
Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight‐Dough Breadmaking Quality
Authors: Xiao Z. S. , Park S. H. , Chung O. K. , Caley M. S. , Seib P. A. 
Published: June 2007

ABSTRACTSolvent retention capacity (SRC) was investigated in assessing the end use quality of hard winter wheat (HWW). The four SRC values of 116 HWW flours were determined using 5% lactic acid, 50% sucrose, 5% sodium carbonate, and distilled water. The SRC values were greatly affected by wheat and flour protein contents, and showed significant linear correlations with 1,000‐kernel weight and single kernel weight, size, and hardness. The 5% lactic acid SRC value showed the highest correlation (r = 0.83, P < 0.0001) with straight‐dough bread volume, followed by 50% sucrose, and least by distilled water. We found that the 5% lactic acid SRC value differentiated the quality of protein relating to loaf volume. When we selected a set of flours that had a narrow range of protein content of 12–13% (n = 37) from the 116 flours, flour protein content was not significantly correlated with loaf volume. The 5% lactic acid SRC value, however, showed a significant correlation (r = 0.84, P < 0.0001) with loaf volume. The 5% lactic acid SRC value was significantly correlated with SDS‐sedimentation volume (r = 0.83, P < 0.0001). The SDS‐sedimentation test showed a similar capability to 5% lactic acid SRC, correlating significantly with loaf volume for flours with similar protein content (r = 0.72, P < 0.0001). Prediction models for loaf volume were derived from a series of wheat and flour quality parameters. The inclusion of 5% lactic acid SRC values in the prediction model improved R2 = 0.778 and root mean square error (RMSE) of 57.2 from R2 = 0.609 and RMSE = 75.6, respectively, from the prediction model developed with the single kernel characterization system (SKCS) and near‐infrared reflectance (NIR) spectroscopy data. The prediction models were tested with three validation sets with different protein ranges and confirmed that the 5% lactic acid SRC test is valuable in predicting the loaf volume of bread from a HWW flour, especially for flours with similar protein contents.
Network Formation by Pilot Plant and Laboratory‐Extracted Barley β‐Glucan and Its Rheological Properties in Aqueous Solutions
Authors: Burkus Zvonko , Temelli Feral 
Published: June 2007

ABSTRACTBarley and oat β‐glucans of low viscosity form reversible gels when prepared in sufficiently high concentrations. Solutions of three barley β‐glucan gums differing in molecular weight and thus in viscosity were prepared at 1.0, 2.5, or 5.0% (w/w) concentration levels. Medium‐ and high‐viscosity gums were prepared in a pilot plant (PP) and laboratory (LAB), respectively. Low‐viscosity (LV) gum was extracted in the laboratory at pH 7, which allowed for native enzymatic activity and decreased molecular weight. Network formation was monitored overnight through changes in storage (G′) and loss (G″) moduli. The strength of the formed network was determined from oscillatory rheological measurements by increasing the strain from 2 to 100%. Findings demonstrate that gelation of β‐glucan is molecular weight dependent and practically an instantaneous process for low‐viscosity gum solutions at concentrations of ≤5% gum (or ≤4% β‐glucan), levels lower than previously anticipated. The purity of β‐glucan also seems to affect gelation rate. Better understanding of the β‐glucan gelation behavior is important for its functionality in both food product applications and physiological mechanisms of its health benefits.