bluuebunny/crossref_metadata_2025_split huggingface dataset:
Fortifying Bread with a Mixture of Wheat Fiber and Psyllium Husk Fiber Plus Three Antioxidants
Authors: Park H. , Seib P. A. , Chung O. K. 
Published: June 2007

ABSTRACTA 7:3 (w/w) mixture of wheat fiber (WF) and psyllium husk fiber (PHF) was substituted for 10wt% of flour on a 14% mb, and the protein in the blend was restored to 10.3% by incorporating vital wheat gluten. After adding 0.5% sodium stearoyl 2‐lactylate, the blend (100 g) was fortified with a combination of fat‐coated ascorbic acid (AsA), proteinencased (PE) β‐carotene, and cold‐water‐dispersible (CWD) all‐rac‐α‐tocopheryl acetate (ToAc) at levels of 72, 5.6, and 115 mg, respectively, of active material. Adding the fiber ingredients to the pup loaf formula increased water absorption 25% and mixing time 50% and imparted stickiness to the dough. The fiber and antioxidant bread showed a 10% reduction in loaf volume and a somewhat inferior crumb grain with an off‐color caused by small, black specks on a dark gray background. The crumb of the fiber and antioxidant bread remained much softer than control bread during one to seven days of storage at room temperature. Caramel coloring masked the off‐color. AsA was lost significantly faster in the fiber and antioxidant bread than in antioxidant bread; the losses of AsA were 97 and 86%, respectively, after three days at 25°C. Approximately 25% of β‐carotene was lost from the fiber and antioxidant bread after three days, and 33% after seven days, but the loss of ToAc was <10%. One serving size (one slice, 28 g) of fiber and antioxidant bread was calculated to provide 2.1 g of dietary fiber, or ~8% of daily value, of which ~30% was soluble. The three‐day‐old slice also contained vitamin E and vitamin A (as β‐carotene) at 120–150% and 12–15%, respectively, of the adult recommended daily allowances, but with 16% fewer calories than white pan bread.
Hybrid‐Dependent Effect of Lactic Acid on Corn Starch Yields
Authors: Singh V. , Haken A. E. , Niu Y. X. , Zou S. H. , Eckhoff S. R. 
Published: June 2007

ABSTRACTThe effect of lactic acid on starch yields of different corn hybrids was determined by wet‐milling 18 commercial corn hybrids at three levels of lactic acid. All 18 hybrid samples tested had higher starch yields when lactic acid was added to the steep solution, although the magnitude of the increased starch yields varied between 2.9 and 12.0%. The optimal lactic acid concentration for maximum starch recovery was found to be between 0.55 and 1.67% lactic acid, by wet‐milling nine of the same 18 corn hybrids with seven levels of added lactic acid. Between 0.83 and 1.67% lactic acid, the starch yields of eight of the nine hybrids were constant (within ±0.5%). Results showed that the average starch yield across all hybrids decreased with a lactic acid concentration <0.55% and a lactic acid concentration >1.67%.
Factors Affecting Yield and Composition of Zein Extracted from Commercial Corn Gluten Meal
Authors: Wu Shaowen , Myers Deland J. , Johnson Lawrence A. 
Published: June 2007

ABSTRACTTwelve corn gluten meal samples obtained from six wet‐milling plants were processed into zein. Zein was extracted using 88% aqueous isopropyl alcohol at pH 12.5, followed by chilling. Protein recovery ranged from 21.3 to 32.0%, and protein purity ranged from 82.1 to 87.6%. Protein recovery increased as the protein purity increased (r = 0.76) (P < 0.01). One of the major factors influencing extraction yield was protein composition; especially α‐zein content, which ranged from 53.4 to 64% of the total protein in the corn gluten meal samples. The intensity of red color of the corn gluten meal was negatively correlated with protein recovery and zein purity (r = ‐0.66 and ‐0.72, respectively) (P < 0.02).
Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour
Authors: Wicklund T. , Magnus E. M. 
Published: June 2007

ABSTRACTSifted oat flour was processed at 25.0, 27.5, and 30.0% moisture content in a twin‐screw extruder at screw speed 300 rpm. The preset temperatures of the extruder barrel were 120, 150, or 180°C. Raw material and extrudates were analyzed for the content of diethyl ether‐extractable lipids, with and without hydrolysis, and the content of chloroformmethanol‐water saturated butanol (C/M/WSB) extractable lipids. The lipid extracts were analyzed for fatty acid (FA) composition. Percentage distribution of palmitic, oleic, and linoleic acids were significantly different in the different lipid extracts. Extrusion processing influenced the amounts of extractable lipids, while FA composition was not affected.
An Automated System for the Continuous Measurement of Time‐Dependent Changes in Noodle Color
Authors: Corke Harold , Au‐Yeung Lun , Chen Xiaofang 
Published: June 2007

ABSTRACTFresh noodles may develop a gray discoloration over time during storage. This characteristic is related to polyphenoloxidase activity and is partly a varietal characteristic of the wheat flour; it is also influenced by processing conditions and is regarded as a major negative factor in noodle quality. Screening of wheat genotypes by measuring color at a fixed‐time interval (commonly 24 hr) after manufacture is not informative about time‐dependent color development. We developed a computer‐controlled automated sample platform attached to a reflectance spectrophotometer to simultaneously monitor color changes (L*, a*, b*) over time in up to 12 noodle samples. Application of the unit to monitor color changes in white‐salted and yellow‐alkaline noodles is described.
Effect of Oat Hull Fiber on Human Colonic Function and Serum Lipids
Authors: Stephen Alison M. , Dahl Wendy J. , Johns Dianne M. , Englyst Hans N. 
Published: June 2007

ABSTRACTOat hull fiber is an insoluble source of dietary fiber, derived from the outermost layer of the oat grain. The effect of oat hull fiber on colonic function and serum lipids was investigated by conducting a controlled study on 10 healthy males, aged 20–37, who ate, for two three‐week periods, a controlled low fiber diet (13.1 g of nonstarch polysaccharide [NSP]/day), and the same diet with 25 g of oat hull fiber per day incorporated into foods, providing 17 g of NSP/day. Fecal weight increased from 113 ± 10.4 to 155 ± 10.8 g/day (P < 0.001) with no change in transit time or serum lipids. Fermentation of oat hull fiber was studied by analysis of feces for NSP. Excretion of NSP increased from 2.0 g/day excreted to 19.7 g/day, indicating that no degradation had occurred. Oat hull fiber is therefore resistant to fermentation in the human colon, has no effect on serum lipids, and provides no energy to the body
Composition of Oat Bran and Flour Prepared by Three Different Mechanisms of Dry Milling
Authors: Doehlert Douglas C. , Moore Wayne R. 
Published: June 2007

ABSTRACTThree mechanisms of oat milling were tested for laboratory‐scale oat bran production. Oat bran consistent with AACC definition and commercially obtained product was generated with either roller‐milling or impact‐milling of groats, followed by sieving to retain larger particles. These bran preparations were enriched ≈1.7‐fold in β‐glucan and ash, 1.4‐fold in protein, and 1.1‐fold in lipid. Bran finishing made further enrichments in protein, β‐glucan, and ash. Tempering oat (to 12% moisture for 20 min) improved bran yield from roller‐milling nearly two‐fold but had little effect on bran composition. Bran yield from the impact‐type mill was significantly affected by grinding screen size. Oat bran obtained from a pearling mill was only slightly enriched in β‐glucan and protein, but it was more heavily enriched in ash and oil than brans from roller or impact mills. The pearling mill isolated the outer layers of the groat directly, but because of its low β‐glucan composition it did not meet the AACC definition of oat bran, indicating a relatively uniform distribution of β‐glucan in the groat.
Diversity of Starch Pasting Properties in Iranian Hexaploid Wheat Landraces
Authors: Bhattacharya Monisha , Jafari‐Shabestari Jamshid , Qualset Calvin O. , Corke Harold 
Published: June 2007

ABSTRACTWheat landraces possess a wide diversity in starch physical properties that could be useful in breeding for improved quality of specific products, such as various types of Asian noodles. The pasting properties (using a Rapid Visco‐Analyser [RVA]) and flour swelling volume (FSV, using silver nitrate to inactivate α‐amylase activity) of wholemeal, were measured for 242 hexaploid accessions of Iranian landrace wheat. FSV values and the peak viscosities were positively correlated (r = 0.73***). FSV values in the landraces ranged from 8.3 to 15.9 mL/g and peak viscosities ranged from 139 to 305 RVA units (RVU). In comparison, FSV of cvs. Eradu and Klasic were 18.6 and 15.0 mL/g, and peak viscosities were 355 and 303 RVU, respectively. Of the landraces, Iranian Wheat Accession (IWA) 8602488 had the highest peak viscosity (305 RVU) and exceptionally high hot‐ and cool‐paste viscosities. Two accessions, IWA 8602430 and 8600544, displayed pasting characteristics considered desirable for high‐quality Japanese white‐salted noodles. Four landraces were identified that had starch with unusually high resistance to shearthinning. Texture profile analysis was done on the wholemeal gels formed in the RVA canister. The variation in parameters such as hardness, chewiness, and adhesiveness in the landraces greatly exceeded that in the cultivars. The hot‐paste viscosity, breakdown, setback, and final viscosity values, but not the peak viscosity or FSV, were highly significantly correlated with the hardness, chewiness, and adhesiveness of the gel. The Iranian landraces appear to present useful genetic variation for developing wheats for special uses.
Use of Enzymes for the Separation of Protein from Rice Flour
Authors: Shih Frederick F. , Daigle Kim 
Published: June 2007

ABSTRACTWhen rice flour was treated with heat stable α‐amylases, the effectiveness of protein separation increased with increased temperature. Depending on the enzyme, treatment at 90°C for 45 min resulted in protein contents of 47–65% for the insoluble fraction. Prior gelatinization enhanced the effectiveness of the enzyme reaction but was undesirable because the increased viscosity and gelation could cause difficulties in the processing operation. Follow‐up treatment with other carbohydratehydrolyzing enzymes, such as glucoamylase, cellulase, and hemicellulase further increased the protein content up to 76% for the insoluble fraction. The subunit structure of the isolated proteins, based on electrophoretic analysis, remained practically unchanged after the treatment. The limited solubility and emulsion activity of rice protein were also unchanged.
Molecular Weight Distribution and (1→3)(1→4)‐β‐d‐Glucan Content of Consecutive Extracts of Various Oat and Barley Cultivars
Authors: Beer Michael U. , Wood Peter J. , Weisz John 
Published: June 2007

ABSTRACTThe content and molecular weight (MW) of β‐glucan in extracts from a selection of oat and barley cultivars were compared using flow‐injection analysis and high‐performance size‐exclusion chromatography. From 60 to 75% of the β‐glucan was extracted from oat and waxy barley by hot water (90°C) containing heat‐stable α‐amylase, whereas just 50–55% was extracted from nonwaxy barley. Consecutive extractions with hot water and dimethylsulfoxide (DMSO) extracted 65% (nonwaxy barley) or 75–80% (oat and waxy barley) of the total β‐glucan. An extraction with sodium hydroxide and sodium borohydride (NaOH/NaBH4) increased the percentage of β‐glucan extracted to 86–100% but decreased the MW. The MW of β‐glucan in the oat cultivars selected was significantly higher than those in the barley cultivars. The β‐glucan extracted from the nonwaxy barley cultivars showed significantly higher peak MW than that from the waxy barley cultivars.
Optimization of Rapid‐Visco Analyser Test Conditions for Predicting Asian Noodle Quality
Authors: Batey I. L. , Curtin B. M. , Moore S. A. 
Published: June 2007

ABSTRACTA variety of Rapid‐Visco Analyser (RVA) operating conditions have been tested with starch, flour, and wholemeal for predicting the quality of wheats for the manufacture of Japanese white‐salted noodles. Using starch as the substrate, an initial temperature of 60°C has been found to be optimum, and the best heating time from this initial temperature to the peak temperature of 95°C was ≈6 min. Significant correlations were found between peak viscosity of starch pastes and noodle quality under these operating conditions. For flour and wholemeal samples, the correlations were not as high as for isolated starch. The correlations with wholemeal or flour and noodle quality could be improved by the addition of α‐amylase inhibitors. Measuring RVA viscosity of flour or wholemeal in the presence of silver nitrate gave viscosities which showed highly significant correlations with noodle quality. These correlations were similar to those obtained with isolated starch. It appears that the improvement is due to inhibition of the α‐amylase present in grain and flour. Correlations were also observed between flour paste viscosity and alkaline noodle quality. These could be increased either by inhibiting α‐amylase with silver nitrate or by pH adjustment with sodium carbonate but the change was not significant. The improvement of the correlations by α‐amylase inhibitors in this sample set was not as great as observed with Japanese white noodles.
Studies on the Glutathione‐Dehydroascorbate Oxidoreductase (EC 1.8.5.1) from Wheat Flour
Authors: Kaid Nadia , Rakotozafy Lalatiana , Potus Jacques , Nicolas Jacques 
Published: June 2007

ABSTRACTGlutathione (GSH) dehydrogenase was partially purified from wheat flour after extraction, ammonium sulfate precipitation, and ionic‐exchange chromatography on diethylaminoethyl (DEAE) Sepharose CL6B. Kinetic studies showed that the optimum pH was close to 7.5. The Km values varied between 0.15 and 0.28 mM for dehydroascorbic acid (DHA) and between 1.8 and 0.62 mM for GSH when pH was varied from 5.5 to 7.5. The kinetic pattern was consistent with a sequential mechanism for the binding of GSH and DHA. NaCl is a competitive inhibitor with respect to GSH and is uncompetitive with respect to DHA, which suggests that the enzyme combines with DHA before it does with GSH. IsoDHA can replace DHA as hydrogen acceptor but with a Km of 1.2 mM. γ‐Glu‐cys was enzymically oxidized but much less efficiently than GSH (Vm = 47 nkat/mL and Km = 5.5 mM compared to Vm = 362 nkat/mL and Km = 1.8 mM for GSH), whereas cysteine and cys‐gly were not substrates. In the presence of DHA, addition of cysteine and cys‐gly to small amounts of GSH causes a large activation of the enzymatic formation of ascorbic acid suggesting coupled oxidation of these thiols.
Effect of l‐Ascorbic Acid on the Rheological Properties of Wheat Flour‐Water Dough
Authors: Nakamura M. , Kurata T. 
Published: June 2007

ABSTRACTL‐Ascorbic acid (AsA) and its related compounds play an important role as improvers in bread production. Addition of AsA and its related compounds, such as dehydro‐L‐AsA (DHA) and 2,3‐diketo‐L‐gulonic acid (DKG), affected the rheological properties of flour‐water dough during mixing, especially hardness. Addition of 10 or 100 ppm AsA increased the dough hardness of samples as compared with the control dough. Addition of DHA or DKG to dough only slightly increased hardness. Addition of p‐quinone significantly increased the hardness. Both glutathione (GSH) and its oxidized form (GSSG) drastically decreased the hardness. Contents of AsA in the treated dough decreased and contents of DHA increased during mixing, suggesting that oxidation occurred. The oxidation rate of AsA was influenced by the concentration of AsA added. The improving effect of AsA on the rheological properties of flour‐water dough seemed to be mostly dependent on reactive intermediate oxidation products such as O2‐, while the contribution of DHA was rather limited.
Effect of Formula Water Content on the Spread of Sugar‐Snap Cookies
Authors: Miller R. A. , Hoseney R. C. , Morris C. F. 
Published: June 2007

ABSTRACTSugar‐snap cookie doughs prepared with a commercial soft wheat flour and standard formula water (25%, fwb) produced baked cookies with a mean diameter of 186 mm. Increasing the formula water to 30% resulted in cookies with a mean diameter of 187 mm and decreasing the formula water to 20% resulted in cookies with a mean diameter of 185 mm. A similar effect was seen when the formula water in cookie doughs prepared with the pure hard red spring cultivar Butte 86 or the pure soft white winter club cultivar Paha was varied. Thus, varying the formula water in cookie dough appeared to have little or no effect on final cookie diameter. Formula water content, however, did affect cookie dough spread rate and set time during baking. Increasing the formula water caused the spread rate to increase but shortened the set time. As a result, final cookie diameter was essentially unchanged.
Effect of Kernel Size, Location, and Type of Damage on Popping Characteristics of Popcorn
Authors: Singh V. , Barreiro N. L. , McKinstry J. , Buriak P. , Eckhoff S. R. 
Published: June 2007

ABSTRACTPopping characteristics, specifically expansion volume and popping time, were studied for damaged popcorn. A single variety of commercial undamaged yellow popcorn was separated into four size fractions (D < 4.36, 4.36 < D < 5.16, 5.16 < D < 5.95, and D > 5.95 mm) by screening with round‐hole sieves. Kernels were damaged using a razor knife by either slicing a 2‐mm diameter piece of the endosperm or the germ or by cutting through the pericarp and seed coat into the endosperm or the germ ≈2 mm. A total of five combinations of location and damage were studied (tip cap removed, side cut, side sliced, germ cut, and germ sliced) for each kernel size. A control sample with no damage was also analyzed for each size fraction. All of the damaged kernels (regardless of type of damage) popped, but they had expansion volumes 9.1–47.5% smaller than those of undamaged kernels. The expansion volume of damaged kernels increased by 52.5–85.7%, depending on the damage, when the size of the kernel increased from <4.36 mm to >5.95 mm. Removing the tip cap and slicing through the germ caused less loss of expansion volume than did other types of damage. Damaged popcorn kernels had faster popping times (12.2–24.0 sec) than did undamaged kernels (30.9–34.6 sec). Popping times increased with increasing kernel size for all types of damage.
Effect of Nitrogen Fertilization on Quantity of Flour Protein Components, Dough Properties, and Breadmaking Quality of Wheat
Authors: Pechanek U. , Karger A. , Gröger S. , Charvat B. , Schöggl G. , Lelley T. 
Published: June 2007

ABSTRACTThree winter wheat varieties with differing breadmaking quality were grown at two locations in two years at 0 or 3 × 60 kg of nitrogen application. The effect of nitrogen on amount of different components of gluten proteins was determined by reverse‐phase HPLC. A high amount of nitrogen led generally to a significant increase of total protein content. However, this increase was obvious only for the gluten proteins; albumins and globulins remained nearly unaffected. The effect of increased protein content on gliadin to glutenin (gli‐glu) ratio was inconsistent. While increased protein content increased the gli‐glu ratio in the variety Capo, the opposite was true for the variety Renan. Gli‐glu ratio of the variety Lindos showed no discernible tendency. As total protein content increased, the ratio of low molecular weight (LMW) to high molecular weight (HMW) glutenins decreased consistently, i.e., in all varieties, in both years and locations. Change of LMW to HMW ratio showed a significant negative correlation to sedimentation value and bread volume. There was no consistent change in the ratio between x‐ and y‐type HMW subunits due to fertilization, as could be shown by densitometric measurements on SDS‐PAGE gels. This ratio appeared to be dependent on the genotype and has decreased with decreasing quality. The amount of x‐type subunits correlated closely with sedimentation value and bread volume. These results suggest that ratio of HMW glutenins, especially x‐type subunits, to total protein content could be the best early detectable parameter with high predictive value for breadmaking quality.
Distribution of Fusarium Molds and Fumonisins in Dry‐Milled Corn Fractions
Authors: Katta S. K. , Cagampang A. E. , Jackson L. S. , Bullerman L. B. 
Published: June 2007

ABSTRACTThe distribution of Fusarium molds and fumonisins was determined in commercial and experimental dry‐milled corn fractions. Fusarium infection of the commercial whole corn samples ranged from 10 to 28%; F. moniliforme was the predominant species. Fusarium counts in corn fractions were <100 colony‐forming units (CFU)/g in flaking grits, <100 ‐ 6.4 × 104 CFU/g in bran, <100 − 1.6 × 104 CFU/g in germ, and <100 − 2.7 × 103 CFU/g in flour. Fumonisin concentrations were ≤0.1 μg/g in flaking grits, 0.2–1.1 μg/g in flour, 0.1–2.0 μg/g in germ, and 1.5–3.2 μg/g in bran. Yellow, blue, and white dent corns naturally contaminated with varying levels of fumonisins (25.4, 3.9, and 0.3 μg of fumonisin B1 per gram) and Fusarium molds (3.9 × 106, 8.0 × 105, and 2.6 × 104 CFU/g) were experimentally dry milled with a horizontal drum degermer. Number 5 grits contained significantly lower Fusarium counts and fumonisin concentrations than the whole kernel corn. Fusarium counts and fumonisins increased as grit size decreased, and high Fusarium counts and fumonisin concentrations were found in germ, bran, and fines.
Relationships Among Grain Sorghum Quality Factors
Authors: Buffo Roberto A. , Weller Curtis L. , Parkhurst Anne M. 
Published: June 2007

ABSTRACTCorrelations among grain sorghum quality factors (proximate composition, physical properties, and water absorption properties) were evaluated. Samples of 46 commercial hybrids (24 and 22 from crop years 1993 and 1994) were analyzed for starch, protein, crude free fat, test weight, absolute density, 1,000 kernel weight, percent kernel abraded, water absorption index, initial water absorption rate, and moisture saturation point. Test weight, absolute density, and percent kernel abraded were positively correlated among themselves (r > 0.5). Protein was negatively correlated with both test weight and absolute density (r < ‐0.5), while moisture saturation point showed negative correlations with test weight, absolute density, 1,000 kernel weight, and percent kernel abraded (r < ‐0.4). Principal component factor analysis through the covariance matrix explained 95% of the total variation of quality factors among hybrids (two factors), and, through the correlation matrix, 85% of the total variation (five factors). Water absorption rate decreased with increasing starch content of grain sorghum kernels as water absorption rate increased and amount of water for saturation decreased with softening of kernels.