bluuebunny/crossref_metadata_2025_split huggingface dataset:
Measurement of Hard Vitreous Kernels in Durum Wheat by Machine Vision
Authors: Symons S. J. , Van Schepdael L. , Dexter J. E. 
Published: June 2007

ABSTRACTAn imaging method that detects nonvitreous regions in sound kernels of durum wheat at high speed is described. Kernels are analyzed simultaneously for individual vitreousness and individual kernel size and shape are measured concurrently. The measurement of 500 kernels per sample is adequate for highly reproducible results. Significant agreement was found between inspector‐determined hard vitreous kernel percentages (HVK) and machine‐determined HVK scores for export cargo samples of Canadian Western Amber Durum (CWAD), with differences between the two methods of typically ±3%. For railcar samples of CWAD taken on delivery to the terminal, agreement between inspector‐determined and machine‐determined HVK scores were more variable. The variability between the two methods generally increased as the HVK score of the sample became lower. For inspector‐determined HVK scores of <50%, difference between inspector and machine HVK scores for some samples was substantial. Such large differences are partially attributable to the way in which weathered kernels are assessed. Weather‐damaged kernels were frequently classified as nonvitreous by the machine system due to disruption of the enveloping tissues, whereas inspector evaluations often classify weather‐damaged kernels as vitreous. The speed, accuracy, and reproducibility of the machine methodology gives it enormous potential as a replacement for visual inspection of CWAD for HVK in Canadian grain terminals.
Genetic and Environmental Effects on Dough Mixing Characteristics and Agronomic Performance of Diverse Hard Red Winter Wheat Genotypes
Authors: Budak H. , Baenziger P. S. , Graybosch R. A. , Beecher B. S. , Eskridge K. M. , Shipman M. J. 
Published: June 2007

ABSTRACTWheat (Triticum aestivum L.) genotypes with short mixing times usually have low mixing tolerance values, which make them more sensitive to overmixing in commercial bread production. In this study, we evaluated the genotypic and environmental effects on agronomic performance and end‐use quality of 27 experimental genotypes (hereafter referred to as mixing tolerant genotypes) which were identified in an initial screen as having short mixing times and good mixing tolerances to 1) determine whether genotypes identified in a preliminary end‐use quality screen as lines with usually long tolerances but short mixing times were due to their genotype (G), the environment (E), or G × E; and as these results were unusual, 2) determine whether or not our initial screen predicts end‐use quality, and 3) determine the stability of both agronomic and end‐use quality traits. The 27 genotypes and five check cultivars were grown in a randomized complete block design with two replicates in nine environments in 1997 and 1998. All plots were harvested for grain yield. The harvested grain from the first replicate and random genotypes from the second replicate were micromilled to produce flour samples for evaluation of flour yield, protein content, and mixograph mixing time and mixing tolerance values. Seed diameter, thousand kernel weight, and kernel hardness were also measured in three environments. Environment, G, and G × E interaction effects (mainly changes in magnitude) were significant for most agronomic and end‐use quality parameters. Our initial screen, which had identified 27 genotypes, was partially effective in identifying genotypes that have shorter mixing time values compared with their mixing tolerance values. We identified four genotypes (15%) from the mixing tolerant genotypes that had a good mixing tolerance value and relatively shorter mixing time, as did the released cultivars ‘Agate’ and ‘Scout 66’. However, mixing characteristics values of all genotypes fell within the acceptable limits, indicating our screen effectively identified genotypes with acceptable quality. Mixing tolerant genotypes, which had been identified as having short mixing time scores and long mixing tolerance scores, were considered stable across environments.
Starch from Hull‐less Barley: Ultrastructure and Distribution of Granule‐Bound Proteins
Authors: Li J. H. , Vasanthan T. , Hoover R. , Rossnagel B. G. 
Published: June 2007

ABSTRACTStarch granules isolated from waxy, normal, and high‐amylose hullless barley grains were examined by transmission electron microscopy with cytochemical techniques. The micrographs showed two distinct regions of different sizes: 1) densely packed granule growth rings (which varied in size and number depending on the genotype), and 2) a loose filamentous network located in the central region of the granule. The granule ring width decreased with increasing amylose content. In all three genotypes, the growth rings closer to the granule surface were narrower in width than those within the granule interior. The waxy starch had wider intercrystalline amorphous growth rings, semicrystalline growth rings, and more open crystalline lamellae than normal and high‐amylose starches. Granule bound proteins (mainly integral proteins) were located in the central and peripheral (growth ring) regions of the granule.
X‐ray Image Analysis to Detect Infestations Caused by Insects in Grain
Authors: Karunakaran C. , Jayas D. S. , White N. D. G. 
Published: June 2007

ABSTRACTInsect infestations in stored wheat affect the chemical characteristics and baking qualities of wheat flour, and insect‐infested flours are unacceptable in the baking industry. The efficiency of the soft X‐ray method to detect infestations caused by Cryptolestes ferrugineus (Stephens), Tribolium castaneum (Herbst), Plodia interpunctella (Hübner), Sitophilus oryzae (L.), and Rhyzopertha dominica (F.) in wheat kernels was determined in this study. Wheat kernels infested by different insects were prepared by artificial implantation of insect eggs or by introducing adult insects in wheat samples. Kernels infested by different stages of the insects were X‐rayed until the adults emerged from the kernels. A total of 57 features using histogram groups, histogram and shape moments, and textural features were extracted from the X‐ray images and a linear‐function parametric classifier was used to identify the insect‐infested kernels. The parametric classifier identified more than 84% of infestations due to C. ferrugineus and T. castaneum larvae. The infestations by C. ferrugineus pupae‐adults and P. interpunctella larvae were identified with >96% accuracy. Kernels infested by different stages of S. oryzae and R. dominica larvae were identified with >98% accuracy. Using the Berlese funnel method, 67, 51, and 81% of first, second, and third instars of C. ferrugineus, respectively, were extracted in 6 hr. The same infested kernels were all categorized as infested by the parametric classifier. When kernels infested by different insects were pooled together, the parametric classifier correctly identified 74% of uninfested and 94% of infested kernels by the internal and external grain feeders. The 26% false positives identified from the independent test was caused by one sample infested by T. castaneum. When that sample was removed from the training set, the false positives were reduced to 16%, and 92.7% of infested kernels by different insects were correctly identified.
Effects of Boiling, Refrigerating, and Microwave Heating on Cooked Quality and Stability of Lipids in Macaroni Containing Ground Flaxseed
Authors: Lee Robert E. , Manthey Frank A. , Hall Clifford A. 
Published: June 2007

ABSTRACTResearch was conducted to determine the effects of boiling, refrigerating, and microwave heating on the cooked quality and stability of lipids in macaroni containing 15% (w/w) ground flaxseed. Boiling increased brightness but decreased redness and yellowness of macaroni containing ground flaxseed. Boiled macaroni and boiled‐refrigerated‐microwave heated (BRMH) macaroni had similar appearance. After boiling, cooking loss was lower and cooked firmness was greater for macaroni dried at ultra‐high temperature (90°C) than at low temperature (40°C). Macaroni fortified with ground flaxseed had lower cooking loss than did nonfortified macaroni. Firmness was greatest with boiled, intermediate with boiled‐refrigerated (BR), and least with BRMH macaroni. Cooking in boiling water reduced extractable lipid content of macaroni with flaxseed. Boiled‐refrigerated and BRMH macaroni with flaxseed had similar extractable lipid contents and were lower than that for boiled macaroni with flaxseed. Free fatty acid content was greatest with dried, intermediate with boiled, and least with BR and BRMH macaroni with flaxseed. Boiling, refrigerating, and microwave heating did not affect conjugated diene content in lipid extracted from macaroni with flaxseed, regardless of drying temperature.
Effect of Selected Hofmeister Anions on the Secondary Structure and Dynamics of Wheat Prolamins in Gluten
Authors: Wellner Nikolaus , Bianchini David , Mills E. N. Clare , Belton Peter S. 
Published: June 2007

ABSTRACTThe effect of selected salts (NaCl, NaBr, NaI) with increasingly chaotropic anions on gluten prolamin secondary structure and dynamics was studied using FT‐IR and NMR spectroscopy. FT‐IR spectra indicated a small increase in intermolecular β‐sheet structures when gluten samples were incubated with low levels of NaCl and NaBr. The β‐sheet content remained constant with further NaCl addition, but was reduced again with higher NaBr concentrations. NaI addition generally reduced the amount of β‐sheet and increased the amount of β‐turns. From these data, it could be concluded that, in the presence of chaotropic anions, the proteins tended to prefer the β‐turn helix structure characteristic of glutenin subunits in solution. 1H‐NMR relaxation showed that the molecules were more rigid in 1M NaCl than in pure water, and that the mobility of the prolamins in the presence of 1M NaCl, NaBr, and NaI increased in accordance with the position of the anions in the Hofmeister series. The increase in mobility appeared to be associated with the increase in β‐turn helical structures.
Identification of Sprout Damage in Oats
Authors: Doehlert Douglas C. , McMullen Michael S. 
Published: June 2007

ABSTRACTSprout damage of oats can occur when mature grain is left in the field after maturity and rainfall induces the germination process in the seeds. Although characteristics of sprout damage have been described thoroughly in many grains including wheat, rye, triticale, and barley, such characteristics have not been identified in oats. During a field study of oat quality, one site exhibited much higher rates of groat breakage during dehulling than other sites. Determination of falling number values on groat flour and a visual inspection of the grain suggested that the higher rates of groat breakage were associated with sprout damage. This hypothesis was confirmed with artificially sprouted oats, where sprouted grain exhibited lower falling numbers and lower stirring number values, suggesting increased α‐amylase activity in the sprouted oats. Sprouted oats exhibited much more breakage during dehulling, decreased β‐glucan concentration, and decreased β‐glucan integrity, as evaluated from the viscosity of steamed groat flour slurries. We suggest that the increased breakage was a result of the weakening of cell walls, as evidenced by the loss of β‐glucan concentration and integrity.
Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull‐less Barley with Variable Amylose Content
Authors: Izydorczyk M. S. , Jacobs M. , Dexter J. E. 
Published: June 2007

ABSTRACTThree hull‐less barley genotypes containing starches with variable amylose content (23.8% normal, 4.3% waxy, 41.8% high‐amylose barley) were pearled to 10% and then roller‐milled to produce pearling by‐products (PBP), flour, and fiber‐rich fractions (FRF). PBP were enriched in arabinoxylans, protein, and ash and contained small amounts of starch and β‐glucans. FRF were considerably enriched in β‐glucans and arabinoxylans. The solubility of β‐glucans was higher in PBP than in FRF. The solubility of arabinoxylans was higher in FRF than in PBP. Small amounts of arabinogalactans detected in barley were concentrated in the outer portion of the barley kernel. The content and solubility of nonstarch polysaccharides (NSP) in various milling fractions was also dependent on the type of barley. To obtain more detailed information about the content and molecular structure of NSP, each milling fraction was sequentially extracted with water, alkaline [Ba(OH)2], again with water, and finally with NaOH. These extractions resulted in four sub‐fractions: WE, Ba(OH)2, Ba(OH)2/H2O, and NaOH. β‐Glucans and arabinoxylans exhibited structural heterogeneity derived from differences in their location within the kernel as well as from the genetic origin of barley. The WE arabinoxylans from FRF and flour had a substantially lower degree of branching than those from PBP. The WE arabinoxylans from FRF of high‐amylose and normal barley contained more unsubstituted Xylp residues but fewer doubly‐substituted and singly‐substituted Xylp at O‐2 than their counterparts from PBP. The WE arabinoxylans from FRF of waxy barley had a relatively high content of doubly‐substituted, but very few singly‐substituted Xylp residues. In all three barley genotypes, the ratio of tri‐ to tetrasaccharides in β‐glucans from PBP was higher than from flour and FRF. Substantial differences in the molecular weight of NSP in different milling fractions were also observed.
Milling Performance of North European Hull‐less Barleys and Characterization of Resultant Millstreams
Authors: Andersson A. A. M. , Courtin C. M. , Delcour J. A. , Fredriksson H. , Schofield J. D. , Trogh I. , Tsiami A. A. , Åman P. 
Published: June 2007

ABSTRACTFour hull‐less barley samples were milled on a Bühler MLU 202 laboratory mill and individual and combined milling fractions were characterized. The best milling performance was obtained when the samples were conditioned to 14.3% moisture. Yields were 37–48% for straight‐run flour, 47–56% for shorts, and 5–8% for bran. The β‐glucan contents of the straight‐run white flours were 1.6–2.1%, of which ≈49% was water‐extractable. The arabinoxylan contents were 1.2–1.5%, of which ≈17% was water‐extractable. Shorts and bran fractions contained more β‐glucan (4.2–5.8% and 3.0–4.7%, respectively) and arabinoxylan (6.1–7.7% and 8.1–11.8%, respectively) than the white flours. For those fractions, β‐glucan extractability was high (58.5 and 52.3%, respectively), whereas arabinoxylan extractability was very low (≈6.5 and 2.0%, respectively). The straight‐run white flours had low α‐amylase, β‐glucanase, and endoxylanase activities. The highest α‐amylase activity was found in the shorts fractions and the highest β‐glucanase and endoxylanase activities were generally found in the bran fractions. Endoxylanase inhibitor activities were low in the white flours and highest in the shorts fractions. High flavanoid, tocopherol, and tocotrienol contents were found in bran and shorts fractions.
Preparation and Characterization of Films Using Barley and Oat β‐Glucan Extracts
Authors: Tejinder S. 
Published: June 2007

ABSTRACTFilms for potential food use were prepared from aqueous solutions of β‐glucan extracted from hulled barley, hull‐less barley, and oats. The extracts (75.2–79.3% β‐glucan) also contained proteins, fat, and ash. Glycerol was used as a plasticizer. The films were translucent, smooth, and homogeneous in structure on both sides. Water vapor permeability of films prepared from 4% solutions of β‐glucan extracts were higher than those from 2% solutions, despite similar values for water vapor transmission rate. Mechanical properties were influenced by both β‐glucan source and concentration. The oat β‐glucan films showed higher tensile strength and water solubility, and lower color, opacity, and deformation values than those of barley. Films prepared from hull‐less barley cv. HLB233 remained intact upon immersion in water for 24 hr.
Water Self‐Diffusion Coefficient and Staling of White Bread as Affected by Glycerol
Authors: Baik Moo‐Yeol , Chinachoti Pavinee 
Published: June 2007

ABSTRACTWater self‐diffusion coefficient (D) was investigated in bread crumb during storage to determine the effect of moisture loss and glycerol on the staling mechanism. D increased with added glycerol in breads of the same moisture content. D remained unchanged after storage without crust (with no moisture loss from crumb to crust). When stored with crust (with moisture loss), more mobile water was lost (probably from glycerol), resulting in a more rapid initial decrease in D in glycerol‐added bread. Competition of water may be a key influencing factor. Glycerol and loss of moisture (according to crumb‐crust moisture gradient) triggered a shift in moisture redistribution from starch and gluten to glycerol. This could have contributed to the increased structural rigidity and more rapid firming of the glycerol‐added bread. As a result, a greater firming rate was observed in glycerol‐added bread even with less amylopectin recrystallization as compared with the control.
Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics
Authors: Sharadanant R. , Khan K. 
Published: June 2007

ABSTRACTIncrease in proofing periods of frozen dough subjected to extended frozen storage and freeze‐thaw cycles and finally a lower loaf volume is attributed to the changes in rheological properties of frozen doughs. These changes occur due to the physical damage on the gluten network caused by ice recrystallization. The major objective of this research was to reduce ice crystallization and recrystallization in frozen dough by incorporating hydrophilic gums such as carboxy methyl cellulose (CMC), gum arabic, kappa carrageenan (κ‐carrageenan), and locust bean gum at three different levels with flour derived from a Hard Red Spring wheat cultivar. The doughs were stored frozen for up to 16 weeks. Bread characteristics were analyzed after day 0, day 1, and after 4, 8, 12, and 16 weeks of frozen storage for specific loaf volume, external and internal appearance, color, texture, and shelf‐life. Specific loaf volume increased significantly with the addition of different levels of all the four gums compared with the frozen control. Doughs with locust bean gum had the highest loaf volume followed by doughs with gum arabic treatment. Although the external and internal characteristics of bread deteriorated with storage time, addition of gum arabic, CMC, and locust bean gum improved the characteristics compared with the control after each storage period. κ‐Carrageenan gave an inferior appearance to the bread and decreased crumb quality, while locust bean gum gave the best appearance. Bread loaves made with locust bean gum had a brighter crust color and lighter crumb color as indicated by higher L color values of the chromameter. In contrast, bread made with κ‐carrageenan had the lowest L values. Bread shelf‐life evaluated through bread crumb moisture and bread firmness values showed that bread loaves prepared with locust bean gum retained moisture to a greater extent and were softer when compared with the frozen control. In general, locust bean gum, gum arabic, and CMC improved bread characteristics to varying degrees. Only κ‐carrageenan showed a detrimental effect on the frozen dough.
Immunochemical and Electrophoretic Analysis of the Modification of Wheat Proteins in Extruded Flour Products
Authors: Partridge Michael A. K. , Jiang Yan , Skerritt John H. , Schaich Karen M. 
Published: June 2007

ABSTRACTAntibodies specific for wheat proteins were used to identify protein fractions modified during extrusion of Hard Red Spring wheat flour (14% protein) under four different combinations of extrusion conditions (18 and 24% feed moisture and 145 and 175°C die temperature). Antibody binding was assessed on immunoblots of proteins extracted from flour and extrudates separated by SDS‐PAGE. Antibodies to high molecular weight glutenin subunits (HMW‐GS) and to B‐group low molecular weight glutenin subunits (LMW‐GS) recognized intact subunits from both flour and extrudates. Antibodies to C‐group LMW‐GS had diminished binding to extruded proteins. Glutenin‐specific antibodies also recognized protein in the extrudates migrating as a smear at molecular weights higher than intact subunits, indicating cross‐linked proteins. Antibodies recognized albumins or globulins in flour but not in extrudates, evidence that these fractions undergo significant modification during extrusion. Acid‐PAGE and antibody reaction of gliadins extracted in 1M urea and in 70% ethanol revealed total loss of cysteine‐containing α, β, γ‐gliadins but no obvious effects on sulfur‐poor ω‐gliadins, suggesting gliadin modification involves replacing intramolecular disulfides with intermolecular disulfide cross‐links. Identifying protein fractions modified during different extrusion conditions may provide new options for tailoring extrusion to achieve specific textural characteristics.
Effect of Steeping Corn with Lactic Acid on Starch Properties
Authors: Haros Mónica , Perez Oscar E. , Rosell Cristina M. 
Published: June 2007

ABSTRACTPasting and thermal properties of starch from corn steeped in the presence of lactic acid and at different steeping times (8, 16, 24, 32, and 40 hr) were investigated. Corn kernels were steeped at 52°C with 0.2% (w/v) SO2 and with and without 0.5% (v/v) lactic acid. The isolated starch obtained by corn wet‐milling was characterized by determining starch recoveries, retrogradation, and melting transition properties of the lipid‐amylose complex by differential scanning calorimetry (DSC), and pasting properties by the Rapid Visco Analyser (RVA). Damaged granules and the starch granule size were determined by using microscopic techniques. Starches from corn steeped in the presence of lactic acid (LAS) were compared with control starch (CS) steeped without lactic acid. Greater starch recoveries were obtained for LAS samples than for CS samples, and practically no damaged starch was present in the former preparations. The presence of lactic acid affected the RVA profiles and steeping time affected the viscosities of the starch suspensions. In general, the RVA parameters of LAS suspensions were lower than those of CS suspensions. No great modification of the thermal properties was observed; only a slight decrease in amylopectin retrogradation and in the melting enthalpy of the amylose‐lipid complex was observed. Hydrolysis of the starch during steeping seems the most probable explanation to the starch modifications produced by lactic acid addition.