bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlation to Instrumental Parameters Using an Extrusion Cell
Authors: Meullenet Jean‐Francois C. , Gross Jason , Marks Bradley P. , Daniels Melissa 
Published: June 2007

ABSTRACTSensory characteristics of cooked rice texture for three cultivars were evaluated using both descriptive sensory methods and an instrumental extrusion cell. Nine sensory textural characteristics were evaluated and five instrumental parameters were used to establish predictive models for the sensory characteristics evaluated. Multiple regression models with R2 ranging from 0.22 to 0.70 were obtained for seven of nine sensory attributes studied. Sensory characteristics most effectively predicted were hardness (R2 =0.62) and toothpack (R2 =0.70). Predictive models of textural sensory characteristics of cooked rice were also evaluated using partial least square regression techniques. Best results were obtained for hardness (relative ability of prediction [RAP] = 0.52), cohesiveness of mass (RAP = 0.60), toothpull (RAP = 0.73), and toothpack (RAP = 0.54).
Genotype and Environment Effects on Wheat Quality Traits in a Population Derived from a Soft by Hard Cross
Authors: Bergman C. J. , Gualberto D. G. , Campbell K. G. , Sorrells M. E. , Finney P. L. 
Published: June 2007

ABSTRACTAdvances in understanding the biochemistry and genetics underlying wheat end‐use quality require that cereal chemistry research utilize lines grown in the same environments. It also requires that effects of linkage disequilibrium and small ranges in trait variation be avoided. Our objectives were to: 1) ascertain the effects of genotype and environment and their interactions on hard and soft wheat end‐use quality traits, and 2) examine relationships between traits and heritability, using recombinant inbred lines derived from a soft by hard wheat cross. All traits showed transgressive segregation. Kernel texture (KT) was not genetically correlated with mixograph traits, indicating the feasibility of producing soft‐textured genotypes with stronger mixing properties. KT was highly genetically correlated with alkaline water retention capacity (AWRC) and moderately genetically correlated with flour yield (FY). Protein content (PRO) was not genetically correlated with dough mixing time across lines, but was with dough mixing strength. KT, FY, and mixograph traits demonstrated higher heritabilities than did AWRC and PRO. Genotype and environment and their interactions affected all traits. Year caused the greatest environment effects, affecting primarily AWRC and PRO. Genotype affected mainly KT, FY, and peak time. The effect of environment on those traits supports the need to develop screening methods using genotype rather than phenotype.
Whey Protein Concentrate Treated with Heat or High Hydrostatic Pressure in Wheat‐Based Products
Authors: Kadharmestan Christy , Baik Byung‐Kee , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTCommercial whey protein concentrate (CWPC) treated with heat or with high hydrostatic pressure (HHP) was incorporated by replacement into wheat flour, and its effects on dough rheology and the quality of cookies, noodles, and bread were evaluated. Wheat flour fortified with heat‐ or HHP‐treated CWPC produced smaller cookies than those fortified with untreated CWPC. Increasing the fortification level of heat‐ or HHP‐treated CWPC from 5 to 10% further decreased cookie diameter. The water absorption for noodle dough decreased by 5% with 10% fortification of untreated CWPC. Both heat‐ and HHP‐treated CWPC increased water absorption from 33% in the control to 35.8%. Incorporation of untreated CWPC decreased the lightness (L*) value of Cantonese noodle dough, while dough fortified with heat‐ or HHP‐treated CWPC had higher L* values compared to those of the control. Yellowness (b*) was improved with incorporation of both untreated and treated CWPC. Cooking loss of Cantonese noodles fortified with untreated or heat‐ or HHP‐treated CWPC was comparable to or lower than that of the control. Incorporation of untreated CWPC increased hardness and cohesiveness of Cantonese noodles. Noodles fortified with heat‐ or HHP‐treated CWPC had similar hardness and were softer than the control and the noodles fortified with untreated CWPC. Wheat flour fortified with 10% untreated CWPC produced wet and sticky bread dough and a small loaf (730 mL). Handling properties of dough were improved and bread volume was increased by 50 mL when heat‐ or HHP‐treated CWPC was incorporated. Incorporation of 10% CWPC increased protein content of bread up to 20.2% and also increased the proportion of essential amino acids.
Baking Performance of Durum and Soft Wheat Flour in a Sponge‐Dough Breadmaking Procedure
Authors: Hareland Gary A. , Puhr Dehdra P. 
Published: June 2007

ABSTRACTBreadmaking properties were determined for formulations that included durum, soft, and spring wheat flour, using a pound‐loaf sponge‐dough baking procedure. Up to 60% durum or soft wheat flour plus 10% spring wheat flour could be incorporated at the sponge stage for optimum dough‐handling properties. At remix, the dough stage required 30% spring wheat flour. Bread made with 100% spring wheat flour was used as a standard for comparison. Bread made with 60% durum flour exhibited internal crumb color that was slightly yellow. When storing pound bread loaves for 72 hr, crumb moisture content remained unchanged. Crumb firmness and enthalpy increased the most in bread made with 60% soft wheat flour. Crumb firmness increased the least in bread made with 100% spring wheat flour. Enthalpy changed the least in bread made with 60% durum flour. Crumb moisture content was significantly correlated with crumb firmness (r = ‐0.82) and enthalpy (r = ‐0.65). However, crumb moisture content was specific for each type of flour and a function of flour water absorption; therefore, these correlations should be interpreted with caution. Crumb firmness and enthalpy were significantly correlated (r = 0.65). Ball‐milling flour resulted in an increase in water absorption of ≈2% and in crumb moisture content of ≈0.5% but had no effect on either crumb firmness or enthalpy.
Application of the Electron Paramagnetic Resonance Spin Probe Technique for Detection of Irradiated Wheat
Authors: Sünnetçioğlu M. Maral , Dadayli Dilek , Çelik Süeda , Köksel Hamit 
Published: June 2007

ABSTRACTThe fast decay of free radicals makes application of traditional electron paramagnetic resonance (EPR) techniques impractical for detection of irradiated wheats when the storage time is longer than 30 days. In this study, therefore, the effects of irradiation on wheat seeds were investigated by using the EPR spin probe technique. The technique is based on the ability of the spin probes to transfer valuable information related to the changes in the structural characteristics of embryo cell membranes caused by irradiation. As a result of irradiation, the enviroment of the spin probe is modified and this modification can be followed from the recorded spectra. The doses studied were 1.0, 2.5, 10.0, and 20.0 kGy. An aqueous solution of 16‐doxyl stearic acid (16‐DSA) was used The embryos were detached using a steel needle and kept in 16‐DSA solution for 2.5 hr and washed with distilled water. The spectra of the samples were recorded. The detection of irradiated wheats by this technique was possible at doses of ≥2.5 kGy. An important advantage of this approach is that it is applicable even after eight months of storage.
Glucagel, A Gelling β‐Glucan from Barley
Authors: Morgan Keith R. , Ofman Diana J. 
Published: June 2007

ABSTRACTA new form of the mixed‐linked (1→3),(1→4)‐β‐d‐glucan has been obtained from barley grains using a new extraction and purification process that involves two key steps. A hot‐water extraction of the β‐glucan from the grain followed by a freeze and thaw of the extract. The commercial product from this process, called Glucagel, forms as a gelatinous or fibrous precipitate, which can be dried. Glucagel has novel functional properties. It forms soft thermoreversible, translucent gels that melt and set at temperatures of ≈60°C.
Dynamic Rheological Properties of Wheat Starch‐Gluten Doughs
Authors: Miller K. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTFlour‐water doughs made from strong and weak flours were tested using a dynamic rheometer with cone‐and‐plate geometry. Flour was fractionated to determine what component or components were responsible for the dynamic rheological properties (elastic modulus [G′], viscous modulus [G″], and tan δ [G′/G″]) values. Doughs made from strong flour had lower tan δ values than medium or weak flours. The isolated starch or gluten fraction was combined with vital wheat gluten or commercial wheat starch. Only Larned starch gave doughs that were significantly different in dynamic rheological properties from dough made with other starches. The gluten isolated from strong flours gave doughs that were significantly different from doughs made with gluten isolated from weak flours. Reconstituted flours containing starch, gluten, and various amounts of lyophilized water‐solubles were tested. Addition of water solubles decreased the elastic modulus and dramatically shortened optimum mixing time of the reconstituted flour.
Effects of Sampling and Wheat Grade on Precision and Accuracy of Kernel Features Determined by Digital Image Analysis
Authors: Sapirstein H. D. , Kohler J. M. 
Published: June 2007

ABSTRACTThe effect of sampling on the precision and accuracy of digital image analysis of different commercial sample grades of Canada Western Red Spring (CWRS) wheat was investigated. Kernel perimeter, length, width, and area measurements were used to determine mean and dispersion statistics for composite railcar CWRS samples of No. 1, 2, and 3 grades; the numbers of railcars sampled were 27, 40, and 36, respectively. Sample sizes ranged from 10 to 2,000 kernels. Instrumental measurement precision was routinely better than 0.1 mm for macroview images, with a resolution of 0.0054 cm2 per pixel. Computed mean kernel feature measurements and dispersion statistics were highly dependent on sample size and grade. Comparative analysis of wheat samples by digital imaging of individual kernels required a sample of no less than 300–500 kernels, depending on sample grade, for accurate representation of the parent sample. This level of sampling resulted in detection of significant differences (P < 0.05) in mean kernel features that, on average, differed by <1%. Except for some samples containing low numbers of kernels, lower grade wheat had more variable kernel features compared with higher grade samples. In relative terms, for comparably sized samples (≥133 kernels), variance in No. 2 grade wheat was 6–11% higher that for No. 1 grade wheat, depending on kernel feature. Similarly, variance in No. 3 grade wheat was 13–23% higher than for No. 2 grade wheat and 20–37% higher than for No. 1 grade wheat, indicating that wheat grading has a predictable effect on and is influenced by the uniformity of kernel characteristics in a sample. The ability of digital image analysis to detect these effects reflects the potential of this technology for use in objective classification of wheat according to grade.
Variation in Grain Mass, Grain Nitrogen, and Starch B‐Granule Content Within Wheat Heads
Authors: Stoddard F. L. 
Published: June 2007

ABSTRACTGrain mass (mg) and grain nitrogen concentration (%) were determined in 3,278 individual grains from eight cultivars with reference to the position of the grain on the head (spikelet number and floret number). Selected grains were removed from certain heads at anthesis. Grain nitrogen content (mg) was determined as the product of grain nitrogen concentration and grain mass. Grain mass and starch B‐granule content were determined in 3,030 grains from a further 12 cultivars with reference to grain position, and selected grains were removed from certain heads at anthesis. Grains from distal florets were always smaller and had lower B‐granule contents, nitrogen contents, and nitrogen concentrations than those from the two proximal florets on each spikelet, which were not significantly different from each other. Grains in the basal two spikelets of the head were smaller with lower nitrogen contents and higher B‐granule contents than those in most of the head. Their nitrogen concentration, however, did not differ from that in the rest of the head. All four traits declined in the grains in the top four to five spikelets of the head. The differences in grain mass, nitrogen, and B‐granule content between florets within spikelets and between spikelets within the head varied with cultivar. Grains on treated heads were larger, higher in nitrogen and slightly lower in B‐granule content than those on untreated heads. The effects of floret and spikelet on grain mass and nitrogen were not significantly changed by the treatments. Grains from florets 1 and 2, excluding those from the bottom three and top five spikelets, therefore represented a particularly uniform population for grain mass, protein nitrogen and starch granule composition. Genetic analyses based on samples of these grains will be more robust and repeatable than those based on unselected samples. Implications for improving seedling vigor, plant yield, and grain protein concentration in breeding programs are discussed.
Lipase Activity and Lipid Metabolism During Oat Malting
Authors: Peterson David M. 
Published: June 2007

ABSTRACTExperiments were conducted to determine the relationship, if any, between lipase activity and the metabolism of lipids during malting (germination) of oat (Avena sativa L.) seed. During the course of malting, concentration of the free fatty acid fraction increased markedly at the expense of the neutral lipid fraction (predominantly triacylglycerides), while the initially high lipase activity (most of which is located in the surface layers of the grains) decreased by ≈40%. The fatty acid compositions of total and neutral lipid fractions were stable during malting, but there were marked changes in the free fatty acid and phospholipid fractions. In a comparison among 12 hulled and hull‐less genotypes, there were no significant regressions between the quantitative changes in lipid fractions and lipase activities. Brief treatments with chemicals or hot H2O that partially or completely inhibited lipase activity had various effects on subsequent quantitative changes in lipid fractions, but these changes were not consistent with the inhibitions in lipase activity observed. It was concluded that the degradation in triacylglycerides and increase in free fatty acids observed during oat malting were not controlled by the level of total lipase activity. Rather, it was suggested that oat may have another lipase present in the cells where the oil bodies are located that hydrolyzes triacylglycerides from the oil bodies during germination. Further research is needed to substantiate this hypothesis.
SDS‐Protein Gel Test for Prediction of Bread Loaf Volume
Authors: Sapirstein H. D. , Suchy J. 
Published: June 2007

ABSTRACTFlour dispersed in aqueous solutions of sodium dodecyl sulfate (SDS) forms a proteinaceous gel when centrifuged at high speed. The conventional methodology for SDS gel testing was modified to develop a small‐scale (<1 g of flour or wheat meal) screening test for evaluation of the protein quality of wheat for breadmaking. The principal modification involved centrifugation with a swinging‐bucket rotor to facilitate direct measurement of gel height, which is the primary test parameter. The effects of suspension temperature and time, centrifugation speed, sample size, and sieving of ground wheat or flour on the efficacy of the test were examined. Gel height, wet weight, and protein content were assessed as test parameters. In the standard test procedure that was developed, 0.67 g of flour or ground whole wheat was dispersed in 13.5 mL of 1.5% SDS solution for 15 min at 20°C, followed by centrifugation at 80,000 × g for 30 min. The test was evaluated using seven Canadian commercial wheat flours with diverse breadmaking quality. For the samples, gel height was strongly related to loaf volume (R2 = 0.89 and 0.95 for flour and ground wheat, respectively). Sieving flour through a 75‐μm sieve slightly increased the predictive power of the test (R2 = 0.94). SDS gel height gave better discrimination of samples for prediction of loaf volume than did the traditional SDS sedimentation test. The performance of the sedimentation test improved when sieved ground wheat was used. The relationship between gel height or protein content and flour protein content was comparatively poor (R2 = 0.25). The SDS gel test appears to primarily measure the effects of flour protein quality.
Intestinal Contents Supernatant Viscosity of Rats Fed Oat‐Based Muffins and Cereal Products
Authors: Gallaher Daniel D. , Wood Kimberly J. , Gallaher Cynthia M. , Marquart Leonard F. , Engstrom Alta M. 
Published: June 2007

ABSTRACTThe intestinal contents viscosities of oat‐based breakfast cereals and muffins were examined. Male Sprague‐Dawley rats were adapted for four days to a semipurified diet (AIN‐76A). Following an overnight fast, the animals were meal‐fed 5 g of either the AIN‐76A diet (containing 5% cellulose), the AIN‐76A diet containing 2% guar gum, whole‐grain oat flour, one of five cereals (corn flakes, cooked oatmeal, uncooked oatmeal, cooked oat bran, or Cheerios), or one of two types of muffins (containing whole‐grain oat flour or oatmeal). Two hours after presentation of the meal, the animals were killed, the small intestines removed, and the contents collected. The contents were centrifuged, and the viscosity values of the undiluted supernatants were determined. The supernatant viscosity from rats fed the AIN‐76A diet was negligible (<5 mPa·sec), whereas that from rats fed guar gum was high (396 ± 117 mPa·sec). Of the cereals fed, corn flakes resulted in the lowest viscosity (<5 mPa·sec). However, all oat‐based cereals resulted in high intestinal contents supernatant viscosity levels (cooked oatmeal 368 ± 128, uncooked oatmeal 307 ± 107, cooked oat bran 301 ± 85, Cheerios 199 ± 58, mPa·sec) with no statistically significant differences. The intestinal contents viscosity values for the whole‐grain oat flour muffin and oatmeal muffin were 233 ± 52 and 111 ± 26 mPa·sec, respectively, a statistically significant difference (P < 0.05). This suggests that the form of the oat within a food may influence the degree of viscosity produced within the small intestine after that food is consumed.
Kernel Properties and Pasta‐Making Quality of Five European Spelt Wheat (Triticum spelta L.) Cultivars
Authors: Marconi E. , Carcea M. , Graziano M. , Cubadda R. 
Published: June 2007

ABSTRACTThe kernel characteristics and composition, milling performance, protein quality, and alveograph parameters of five spelt cultivars grown in European countries were determined in relation of their utilization in pasta products. Long pasta was manufactured and chemically characterized, and its quality was assessed by sensory and chemical tests. Protein and fat contents were high in the grains (15.7 and 4.4% db, mean value, respectively). Total fiber varied from 10.5 to 14.9% db. The average β‐glucan content was 1.2% db. The milling performance as determined by yield, damaged starch, ash, and particle‐size distribution in the flour was uniform among the five cultivars. The results of the SDS sedimentation and gluten index tests indicated that spelt gluten strength was low, and this was confirmed by the alveograph test. Sensory and chemical evaluations of the pastas, however, indicated that spelt is suitable for obtaining good‐quality pasta. The combination of the high protein content and the high‐temperature drying cycle adopted in pasta production could be responsible for these good results.
Single Wheat Kernel Size Effects on Near‐Infrared Reflectance Spectra and Color Classification
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. Five classes of wheat were used for this study. Three kernel sizes (large, medium, and small) were used to determine how wheat kernel size affects visible and near‐infrared (NIR) reflectance spectra and single wheat kernel color classification. Mean kernel weights ranged from 35.6 to 57.2 mg for large kernels, from 26.9 to 45.0 mg for medium kernels, and from 17.6 to 31.4 mg for small kernels. The results showed that wheat kernel size significantly affects visible and NIR reflectance spectra. Determination of the color class of red kernels increased in accuracy and that of white kernels decreased in accuracy as kernel size decreased. Data pretreatments such as multiplicative scatter correction (MSC), first or second derivatives, and first or second derivatives with MSC reduced the effect of kernel size on reflectance spectra and color classification.
Effects of Processing Parameters on Physical Properties of Corn Starch Extrudates Expanded Using Supercritical CO2 Injection
Authors: Lee Eun Yong , Ryu Gi‐Hyung , Lim Seung‐Taik 
Published: June 2007

ABSTRACTCorn starch was extruded with a corotating twin‐screw extruder (24:1 L/D ratio, 31‐mm screw diameter) and supercritical CO2 was injected as a blowing agent. The effects of barrel temperature (80–90°C), screw speed (150–250 rpm), and water injection (30–54 g/min) on specific mechanical energy (SME) input for the process and the physical properties of extrudates, such as expansion ratio, water absorption (WA), water solubility (WS), breaking stress, and elastic modulus, were examined using a response surface methodology. Barrel temperature had the greatest effect on physical properties of extrudates but not on SME input, whereas screw speed and water injection had significant effects on SME input. Extrudates had a smooth surface, and air cells were uniform and closed, providing low WA and WS. Using superimposed contour plots, optimum barrel temperature, screw speed, and water injection rate, based on maximum expansion ratio and minimum SME input, were 94–96°C, 155–175 rpm, and 36–39 g/min, respectively.
β‐Glucanase Activity and Molecular Weight of β‐Glucans in Barley After Various Treatments
Authors: Knuckles Benny E. , Chiu Mei‐Chen M. 
Published: June 2007

ABSTRACTβ‐Glucanase activity interferes with molecular characterization of mixed‐linkage (1→3)(1→4)‐β‐d‐glucans (β‐glucans). Reductions in β‐glucanase activity were determined after barley cvs. Azhul, Waxbar, and Baronesse were treated with autoclaving (120°C, 45 min), calcium chloride (0.05M, 1 hr), 70% ethanol (80°C, 4 hr), hydrochloric acid (0.1N, 1 hr), oven heating (120 and 140°C, 40 min), sodium hydroxide (0.0025M, 1 hr), and 5% trichloroacetic acid (TCA) (40°C, 1 hr). High‐performance size‐exclusion chromatography (HPSEC) of α‐amylase‐treated aqueous extracts was used to demonstrate the effects of treatments on the molecular weights of β‐glucans. The HPSEC system included multiple‐angle, laser light scattering, refractive index, and fluorescence detectors. β‐Glucanase activities, ranging from 52 to 65 U/kg of barley, were reduced by autoclaving (50–75%), hot alcohol (67–76%), oven heating (40–96%), CaCl2 (75–95%), NaOH (76–89%), and TCA (92–96%). Some malt β‐glucanase activity remained after most treatments. HCl and TCA treatments reduced extraction and molecular weights of β‐glucans. Weight‐average molecular weights (Mw) for β‐glucans extracted with water at 23°C were low (most <8 × 105). Base treatment (pH 9) and extraction at 100°C for 2.5 hr resulted in the greatest extraction of β‐glucans and highest Mw. As a result, the conditions seem appropriate for measurement of physical characteristics of β‐glucans in cereal products.