bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effects of Degree of Milling, Drying Condition, and Final Moisture Content on Sensory Texture of Cooked Rice
Authors: Lyon Brenda G. , Champagne Elaine T. , Vinyard Bryan T. , Windham William R. , Barton Franklin E. , Webb Bill D. , McClung Anna M. , Moldenhauer Karen A. , Linscombe Steve , McKenzie Kent S. , Kohlwey David E. 
Published: June 2007

ABSTRACTDifferent cultures have different preferences for cooked rice flavor and texture characteristics. These differences provide opportunities for U.S. rice varieties to fit into global markets to meet consumer demands worldwide. It is important to assess the properties of U.S. rice varieties and determine the factors that influence their eating quality. Cooked rice texture attributes can be affected by postharvest handling practices, such as degree of milling, drying condition, and final moisture. This article reports the effects of postharvest handling parameters on the texture of cooked medium‐ and short‐grain rice varieties grown in Arkansas (AR) and California (CA), as measured by descriptive sensory analysis. The rice samples were Bengal (AR), Koshihikari (AR), Koshihikari (CA), M‐401 (AR), M‐401 (CA), and M‐202 (CA). The six rice varieties were regular‐ or deepmilled and dried under one of five drying conditions to achieve final moisture levels of 12 or 15% (n = 120). A trained sensory panel developed a lexicon of 16 sensory attributes that described cooked rice texture at different phases of evaluation, beginning with manual adhesiveness and ending with mouthfeel characteristics after swallowing. Rice varieties differed in some physicochemical and sensory properties. Significant differences (P < 0.05) in adhesive properties, such as manual and visual adhesiveness and stickiness to lips, were observed. Rice samples also differed in mouthfeel properties. Factor analysis of sensory data grouped attributes into four groups that explained 68.5% of the variation in data. Primary sensory differences were due to adhesive properties assessed in the early stages of evaluation.
Predicting the Number of Dominant R Alleles in Single Wheat Kernels Using Visible and Near‐Infrared Reflectance Spectra
Authors: Wang D. , Dowell F. E. , Lacey R. E. 
Published: June 2007

ABSTRACTAn optical radiation measurement system was used to measure reflectance spectra of single wheat kernels from 400 to 2,000 nm. A total of 18 wheat samples with 0, 1, 2, or 3 R alleles for red grain color was used for this study. The results indicated a linear relationship between the degree of the red pigmentation and the number of R alleles. The highest coefficient of determination (R2) was 0.78 in the wavelength region of 500–1,700 nm when a four‐class partial least squares model was used. The highest classification of red genes was 78.4%. For two‐class models, differentiating samples with 0 R alleles and 1 R allele from samples with 3 R alleles had the highest success rate of 100 and 98.8%, respectively. The number and combination of R alleles had a significant effect on wheat kernel color. These relationships may be useful to wheat breeders in estimating the number and location of R alleles.
Relaxations Below Glass Transition Temperature in Bread and Its Components
Authors: Roudaut Gaëlle , Maglione Mario , Le Meste Martine 
Published: June 2007

ABSTRACTDry glassy bread, cooked gluten, and gelatinized wheat starch‐sucrose mixtures were prepared. Dielectric properties were studied as a function of temperature at different frequencies ranging from 100 to 1,000 kHz. Both bread and starch samples exhibited a tan δ peak at ‐53°C at 10 kHz, which is associated with a secondary relaxation characterized by an activation energy of 50 kJ/mol. The gluten sample did not show any relaxation in the temperature range studied. The magnitude of the relaxation peak was sensitive to the sucrose concentration of the starch sample. The higher the sucrose content, the greater the amplitude of the peak. Such an effect is attributed to a greater β‐relaxation induced by an increasing number of relaxing units or increasing size of the loosely packed regions of the glass. However, it cannot be concluded whether the relaxation is associated with a group present on both starch and sucrose or that the sucrose has an enhancing effect on starch mobility.
Optimization of Fermentation Temperature and Mash Specific Gravity for Fuel Alcohol Production
Authors: Wang S. , Ingledew W. M. , Thomas K. C. , Sosulski K. , Sosulski F. W. 
Published: June 2007

ABSTRACTThe effects of fermentation temperature and dissolved solids concentration adjusted by changing mashing water‐to‐grain ratios on wheat fermentation efficiencies, fermentation times, final ethanol concentrations, and ethanol production rates were studied by using response surface methodology. Final ethanol concentrations in fermentors depended primarily on mash specific gravities. Predictably, increases in fermentation temperatures dramatically reduced fermentation times and thereby shortened fermentation cycles. The highest ethanol production rates were achieved with a high fermentation temperature of 30°C and a low water‐to‐grain ratio of 2.0. At these settings, an ethanol concentration of 13.6% (v/v) was attained with a fermentation time of 54 hr and an ethanol production rate of 2.45 mL of ethanol/L/hr. Optimization of operating conditions suggested in the current study will provide existing fuel alcohol plants with increased productivity without alteration of plant equipment or process flow.
Thermal Expansion of Flour‐Water Dough Measured with a Dynamic Mechanical Analyzer
Authors: Wang F. C. , Sun X. S. 
Published: June 2007

ABSTRACTThermal expansion of a wheat flour‐water dough was measured with a dynamic mechanical analyzer (DMA) at a temperature scan range of 25 to 160°C, in 5°C/min increments. Dough water‐absorption levels were increased from 50 to 70% (14% mb) in 4% increments. A standard breadbaking method was used, and loaf volume was measured for regression analysis. The thermal expansion pattern of flour‐water dough during heating included four stages with changes in the thermal expansion coefficient: gas thermal expansion (GTE) (25–60°C), starch gelatinization‐gluten matrix formation (GMF) (60–100°C), vapor pressure expansion (VPE) (100–120°C), and structure fixation‐crust formation (SCF) (>120°C). The onset temperature (To) between each stage and the thermal expansion coefficient (Ce) of each stage were affected significantly by dough water content. The onset temperature () from GTE to GMF (the starting temperature of gelatinization of starch in dough) decreased from 68 to 55°C as water absorption increased from 50 to 70%. The thermal expansion coefficient () of flour‐water dough during GMF was highly correlated (r2 = 0.886) to bread loaf volume. The ratio () of thermal expansion coefficient during the GMF stage to the coefficient during the GTE stage also was significantly correlated (r2 = 0.882) to baking volume. Thus, DMA measurement of dough thermal expansion has the potential to be a powerful method of predicting baking quality in cultivar screenings, baking simulations, and scale‐up studies.
Functional Properties of Cross‐Linked and Hydroxypropylated Waxy Hull‐less Barley Starches
Authors: Zheng G. H. , Han H. L. , Bhatty R. S. 
Published: June 2007

ABSTRACTWaxy hull‐less barley (HB) starches containing 0 or 5% amylose were cross‐linked with phosphorus oxychloride and the cross‐linked starches were hydroxypropylated with propylene oxide. For comparison, waxy corn and potato starches were similarly modified. For all starches, cross‐linking inhibited granule swelling and prevented swollen granules from disintegration, resulting in dramatic improvement in pasting properties and tolerance to cooking shear and autoclaving. Cross‐linked waxy HB starches were more tolerant to cold storage and cooking shear than cross‐linked waxy corn starch. Hydroxypropylation of the cross‐linked starches reduced granule crystallinity and gelatinization temperature, and improved granule swelling, paste clarity, and freeze‐thaw stability. The double‐modified waxy HB starches showed higher cold tolerance than similarly modified waxy corn and potato starches, as judged by freeze‐thaw stability and clarity after cold storage. These results indicated that the cross‐linked and double‐modified waxy HB starches together may have a wide range of food applications. This study indicated that the behavior of granule swelling and disintegration of swollen granules played an important role in governing paste viscosity, clarity, and freeze‐thaw stability of waxy HB starches.
Amylose and Amylopectin Interact in Retrogradation of Dispersed High‐Amylose Starches
Authors: Klucinec Jeffrey D. , Thompson Donald B. 
Published: June 2007

ABSTRACTRetrogradation of three high‐amylose starches (HAS: ae du, ae V, and ae VII) and common corn starch (CCS) was examined by dynamic oscillatory rheometry (7.5% [w/w] starch in 20% [v/v] dimethyl sulfoxide [DMSO]), differential scanning calorimetry (DSC; 30% [w/w] starch in water), and turbidity (0.5% [w/w] starch in 20% [v/v] DMSO). Nongranular lipid‐free starch and starch fractions (amylose [AM], amylopectin [AP], and intermediate material [IM]) were studied. Gels were prepared by dispersing starches or fractions in 90% DMSO and diluting with water, followed by storage for seven days at 4°C. For AM from each starch, the elastic modulus (G′) was similar when heated from 6 to 70°C. The G′ of HAS AP gels at 6°C was higher than for CCS AP gels. For nongranular CCS and ae du gels, G′ dropped dramatically (≈100×) when heated from 6 to 70°C, less (≈10×) for ae V gels, and least (≈5×) for ae VII gels. By DSC, each AM endotherm had a peak temperature of ≈140°C, whereas all AP endotherms were complete before 120°C. Endotherms >120°C were not observed for any nongranular starch despite the high AM content of some starches. After cooling starch suspensions from room temperature to 5°C and subsequent rewarming to room temperature, each AM and the ae VII nongranular starch remained highly turbid. Each AP and the remaining nongranular starches lost turbidity during rewarming. Our work suggests that branched molecules of CCS and HAS influence gel properties of nongranular starches by inhibiting or altering AM‐AM interactions.
Extrusion of Wheat Gluten Plasticized with Glycerol: Influence of Process Conditions on Flow Behavior, Rheological Properties, and Molecular Size Distribution
Authors: Redl Andreas , Morel Marie Hélène , Bonicel Joëlle , Vergnes Bruno , Guilbert Stephane 
Published: June 2007

ABSTRACTGluten‐glycerol dough was extruded under a variety of processing conditions using a corotating self‐wiping twin‐screw extruder. Influence of feed rate, screw speed, and barrel temperature on processing parameters (die pressure, product temperature, residence time, specific energy) were examined. Use of flow modeling was successful for describing the evolution of the main flow parameters during processing. Rheological properties of extruded samples exhibited network‐like behavior and were characterized and modeled by Cole‐Cole distributions. Changes in molecular sizes of proteins during extrusion were measured by chromatography and appeared to be correlated to molecular size between network strands, as derived from the rheological properties of the materials obtained. Depending on operating conditions, extrudates presented very different surface aspects, ranging from very smooth‐surfaced extrudates with high swell to completely broken extrudates. The results indicated that extrudate breakup was caused by increasing network density, and some gliadins may have acted as cross‐linking agents. Increasing network density resulted in decreasing mobility of polymeric chains, and “protein melt” may no longer have been able to support the strain experienced during extrusion through the die. Increasing network density was reflected in increased plateau modulus and molecular size of protein aggregates. Increasing network structure appeared to be induced by the severity of the thermomechanical treatment, as indicated by specific mechanical energy input and maximum temperature reached.
Separation and Characterization of A‐ and B‐Type Starch Granules in Wheat Endosperm
Authors: Peng M. , Gao M. , Abdel‐Aal E.‐S. M. , Hucl P. , Chibbar R. N. 
Published: June 2007

ABSTRACTMature wheat (Triticum aestivum L.) endosperm contains two types of starch granules: large A‐type and small B‐type. Two methods, microsieving or centrifugal sedimentation through aqueous solutions of sucrose, maltose, or Percoll were used to separate A‐ and B‐type starch granules. Microsieving could not completely separate the two types of starch granules, while centrifuging through maltose and sucrose solutions gave a homogenous population for B‐type starch granules only. Centrifuging through two Percoll solutions (70 and 100%, v/v) produced purified populations of both the A‐ and B‐type starch granules. Analysis of starch granule size distribution in the purified A‐ and B‐type granule populations and in the whole‐starch granule population obtained directly from wheat endosperm confirmed that the purified A‐ and B‐type starch granule populations represented their counterparts in mature wheat endosperm. Centrifugations through two Percoll solutions were used to purify A‐ and B‐type starch granule populations from six wheat cultivars. The amylose concentrations and gelatinization properties of these populations were analyzed. All of the A‐type starch granules contained higher amylose concentrations and had higher gelatinization enthalpies than did B‐type starch granules. Although A‐ and B‐type starch granules started to gelatinize at a similar temperature, B‐type starch granules had higher gelatinization peak and completion temperatures than did A‐type starch granules
Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough
Authors: Uthayakumaran S. , Gras P. W. , Stoddard F. L. , Bekes F. 
Published: June 2007

ABSTRACTGluten, starch, lipids, and water‐soluble material were separated from seven wheat samples with a range of protein contents and breadmaking quality. The isolated glutens were further partitioned into gliadin‐ and gluteninrich fractions using pH precipitation. Protein content and glutenin‐togliadin ratio were systematically altered by blending these fractions into the original flours in calculated amounts. Mixing properties, extension‐tester parameters, and baking performance of composite flours were determined using small‐scale techniques. Results of dough testing with blends of constant glutenin‐to‐gliadin ratio showed increases in the mixing time, mixograph peak resistance, maximum resistance to extension, extensibility, and loaf volume as the protein content increased. At constant protein content, increases in glutenin‐to‐gliadin ratio were associated with increases in mixing time, mixograph peak resistance, maximum resistance to extension, and loaf volume, and with decreases in extensibility. Thus, total protein content and glutenin‐to‐gliadin ratio independently affected dough and baking properties. The results have allowed the separation of the effects of flour protein quantity and composition on breadmaking properties.
Effect of Drying Temperature on Physicochemical Properties of Starch Isolated from Pasta
Authors: Yue P. , Rayas‐Duarte P. , Elias E. 
Published: June 2007

ABSTRACTSemolina from four durum wheat genotypes (cvs. Ben, Munich, Rugby, and Vic) were processed into spaghetti that was dried by low (LT), high (HT), and ultrahigh (UHT) temperature drying cycles. Starch was isolated from dried pasta and unprocessed wheat and semolina references. Pasta‐drying cycles had no significant effect on the amylose content of starches. Significant increases in enzyme‐resistant starch were observed in HT‐ and UHT‐dried pasta (2.27 and 2.51%, respectively) compared with LT‐dried pasta (1.68%). Differential scanning calorimetry (DSC) gelatinization characteristics of pasta starches showed a significantly narrow range (Tr), but no changes in onset and peak temperatures (To and Tp, respectively) and gelatinization enthalpy (ΔH1) were observed. When compared with unprocessed reference samples (wheat and semolina), all pasta starches shifted to higher gelatinization To and Tp, with narrow Tr and no changes in δH1. The second endothermic DSC peak indicated no increase in amylose‐lipid complexation (δH2) due to drying cycle. Starches isolated from LT and HT pasta exhibited lower peak viscosities than those from UHT‐dried pasta. Genotypes Ben and Rugby demonstrated higher pasting temperature and lower peak and breakdown viscosities than Vic and Munich.
Deduced Amino Acid Sequence of an α‐Gliadin Gene from Spelt Wheat (Spelta) Includes Sequences Active in Celiac Disease
Authors: Kasarda Donald D. , D'Ovidio Renato 
Published: June 2007

ABSTRACTThe complete amino acid sequence of an α‐type gliadin from spelt wheat (spelta) has been deduced from the cloned DNA sequence and compared with α‐type gliadin sequences from bread wheat. The comparison showed only minor differences in amino acid sequences between the α‐type gliadin from bread wheat and the α‐type gliadin from spelta. The two sequences had an identity of 98.5%. Larger differences can be found between different α‐type gliadin amino acid sequences from common bread wheat. Because all the different classes of gliadins, α, β, γ, and ω, appear to be active in celiac disease, it is reasonably certain that the spelta gliadin is also toxic. We conclude that spelta is not a safe grain for people with celiac disease, contrary to the implications in labeling a bread made from spelta as “an alternative to wheat”. Our conclusions are in accord with spelta and bread wheat being classed taxonomically as subspecies of the same genus and species, Triticum aestivum L.
Predicting Scab, Vomitoxin, and Ergosterol in Single Wheat Kernels Using Near‐Infrared Spectroscopy
Authors: Dowell F. E. , Ram M. S. , Seitz L. M. 
Published: June 2007

ABSTRACTNear‐infrared spectroscopy (NIRS) was used to detect scab damage and estimate deoxynivalenol (DON) and ergosterol levels in single wheat kernels. Results showed that all scab‐damaged kernels identified by official inspectors were correctly identified by NIRS. In addition, this system identified more kernels with DON than did a visual inspection. DON and ergosterol were predicted with standard errors of ≈40 and 100 ppm, respectively. All samples with visible scab had single kernels with DON levels >120 ppm, and some kernels contained >700 ppm of DON. This technology may provide a means of rapidly screening samples for potential food safety and quality problems related to scab damage.
Functionality of Rice and Sorghum Flours in Baked Tortilla and Corn Chips
Authors: Quintero‐Fuentes X. , McDonough C. M. , Rooney L. W. , Almeida‐Dominguez H. 
Published: June 2007

ABSTRACTThe effects of raw and gelatinized sorghum and rice flours on the structure and texture of baked corn and tortilla chips were evaluated. Dry masa flour was hydrated into masa, sheeted, and cut. Corn chips were baked in an air‐impingement oven, and tortilla chips were baked first in a three‐tier oven and then in an air‐impingement oven. Baked tortilla chips required significantly greater force to break and were less susceptible to breakage during handling than baked corn chips. Raw and gelatinized, normal and waxy rice and sorghum flours significantly changed the texture and structure of baked chips. Waxy rice and sorghum flours reduced peak force and work, increased chip thickness, and improved overall acceptability (as assessed by a taste panel), but waxy rice and sorghum chips were more fragile and had a greater number of large central air cells. Waxy rice was more beneficial than waxy sorghum flour. Gelatinization of waxy flours increased thickness of baked chips, whereas gelatinization of nonwaxy flours had no improvement over waxy flours alone. Gelatinization of sorghum flour significantly decreased the peak force and work values for baked tortilla chips when compared with the control chips. Gelatinized rice flour tortilla chips were not significantly different than the control chips but were significantly harder than the other baked tortilla chips. The complex interactions that occur in baked corn and baked tortilla chips suggest that each ingredient acts differently in the two products. Thus, each ingredient must be evaluated for specific products and processes.
Prediction of Bread Crumb Density by Digital Image Analysis
Authors: Zghal M. C. , Scanlon M. G. , Sapirstein H. D. 
Published: June 2007

ABSTRACTThe cellular structure of bread crumb (crumb grain) is an important factor that contributes to the textural properties of fresh bread. The accuracy of a digital image analysis (DIA) system for crumb grain measurement was evaluated based on its capability to predict bread crumb density from directly computed structural parameters. Bread was prepared from representative flour samples of two different wheat classes, Canada Western Red Spring (CWRS) and Canada Prairie Spring (CPS). Dough mixing and proofing conditions were varied to manipulate loaf volume and crumb density. Sliced bread was subjected to DIA immediately after physical density measurement. Experiments were repeated for the same bread samples after drying to three different moisture contents. Five computed crumb grain parameters were assessed: crumb brightness, cell wall thickness (CWT), void fraction (VF), mean cell area, and crumb fineness (measured as number of cells/cm2). Crumb density ranged from 0.088 to 0.252 g/cm3 depending on proofing and mixing treatments, and was predominantly affected by the former. With increasing crumb density, bread crumb became brighter in appearance, mean cell size and CWT decreased, crumb fineness increased, and the VF decreased. Approximately 80% of the variation in fresh or dried crumb density could be predicted using a linear regression model with two variables, CWT and VF. Results indicated that DIA of directly computed crumb grain could accurately predict bread crumb density after images had been correctly classified into cells and background.
Cholesterol Response and Foam Cell Formation in Hamsters Fed Rice Bran, Oat Bran, and Cellulose + Soy Protein Diets With or Without Added Vitamin E
Authors: Kahlon T. S. , Chow F. I. , Wood D. F. 
Published: June 2007

ABSTRACTFour‐week‐old male golden Syrian hamsters were fed diets containing cellulose (control, CC), cellulose + soy protein (CS), CS + vitamin E, (CSE), rice bran (RB), RB + vitamin E (RBE), oat bran (OB), and OB + vitamin E (OBE) for six weeks (n = 10/treatment). Diets contained (by weight) 10% total dietary fiber, 3% N, 20% fat, 0.5% cholesterol, and some diets had an additional 0.1% vitamin E. After six weeks, RB and OB diets resulted in significantly higher weight gain than the CC diet. Plasma low‐density lipoprotein cholesterol (LDL‐C) values and the LDL‐C/high‐density lipoprotein cholesterol ratio in hamsters fed CSE, RBE, OB, and OBE diets were significantly lower than in those fed CC diet. There were no significant differences in total plasma cholesterol values among the hamsters fed any of the diets. Liver cholesterol in animals fed OB and OBE diets was significantly lower than in all other groups. Foam cell areas in the inner bend of the aortic arch in animals fed all treatment diets were significantly reduced when compared with that in animals fed CC diet. The level of additional dietary vitamin E did not result in further significant reductions in foam cell area. The results of this study suggest that diets containing rice bran, oat bran, or soy protein significantly reduced the development of atherosclerosis in hypercholesterolemic hamsters.