bluuebunny/crossref_metadata_2025_split huggingface dataset:
Water Solubility and Macromolecular Properties of Corn Meal Extrudates as Affected by Epichlorohydrin
Authors: Kojima Masahiro , Hanna Milford A. , Gennadios Aristippos 
Published: June 2007

ABSTRACTDegermed corn meal adjusted to 18% moisture content (db) with epichlorohydrin (ECH) content at 0, 0.5, 1, or 2% (w/w) were extruded with a twin‐screw laboratory extruder at a screw speed of 140 rpm. Compression and metering barrel zones were set at 100, 120, or 140°C. Water solubility (WS) of ground extrudates ranged from 7.6 ± 1.1% to 14.3 ± 1.3%. ECH content had a significant (P < 0.01) negative effect on WS, while barrel temperature and the interaction between barrel temperature and ECH content were not significant (P > 0.05). Presumably, ECH reduced WS of extrudates through cross‐linking between hydroxyl groups on starch and protein molecules. Gel‐permeation chromatography patterns for both 100 and 140°C barrel temperatures showed that high molecular weight carbohydrates in the extrudates decreased with increasing ECH content without a simultaneous increase in low molecular weight carbohydrates. This suggested that the decrease in high molecular weight fractions was due to insolubilization by cross‐linking rather than degradation. SDS‐PAGE revealed that two protein bands of ≈29 and 17.5 kDa disappeared, and a new band appeared at 45 kDa with increasing ECH content. This indicated that, most likely, ECH reacted with protein in addition to reacting with starch. However, glycoprotein and starch‐protein complexes were not identified with electrophoresis.
Visualization of Channels and Cavities of Corn and Sorghum Starch Granules
Authors: Huber Kerry C. , BeMiller James N. 
Published: June 2007

ABSTRACTEvidence is presented that corn (maize) and sorghum starch granules have channels that connect a central cavity to the external environment. A mutant sorghum starch with numerous, large surface pores was treated with a methanolic solution of merbromin and sectioned. Light, fluorescence, and compositional backscattering electron microscopy revealed channels connecting an internal cavity to the external surface in most granules. Cavities and channels could also be seen in whole corn and sorghum starch granules treated with merbromin in methanol and viewed by fluorescence microscopy. Treatment of sorghum starch granules with an aqueous solution of merbromin revealed that the molecule penetrated the granule matrix under even slightly swelling conditions. Light microscopy showed cavities in unstained, whole, dry corn and sorghum starch granules mounted in immersion oil.
Structural Characteristics of Steam‐Flaked Sorghum
Authors: McDonough C. M. , Anderson B. J. , Rooney L. W. 
Published: June 2007

ABSTRACTSorghum undergoes structural changes during tempering, steam cooking, and flaking at various tempering moisture levels. Physical properties of flakes, digestibility, birefringence, scanning electron microscopy (SEM), and environmental SEM (ESEM) were used to evaluate the quality of steam‐flaked sorghum from grain containing 11–23% water. As moisture levels increased, the flakes became stronger (57–69% whole flakes) and less dusty (9–4% fines). The diameter of the flakes varied among moisture levels, but preflake and final flake moisture contents increased as the temper level increased. Starch birefringence remained unchanged after tempering, and decreased only slightly after steam cooking; gelatinization occurred primarily during the flaking process. The steaming process prepared the grain for flaking by heating and softening the kernels. Tempering allowed extra water to penetrate inside the kernel endosperm. More starch granules had the opportunity to reach the glass transition temperature (T
g) during flaking. Based on subjective evaluation, birefringence, and SEM, poor quality flakes were opaque, chalky in appearance, and prone to high levels of breakage. The starch granules were more intact and less tightly packed into the flake. Good quality flakes were translucent, thin, and strong, with little chalkiness, and low levels of dust and fines. The dehydrated gelatinized starch continuous phase surrounding the granules reduced the amount of air spaces within the flake, increasing the translucency. ESEM inspection revealed that starch was more extensively gelatinized in the tempered samples. The starch granules were much larger in diameter, and the relative level of gelatinization, evident by the presence of starch granules with collapsed centers, was much higher.
Determining the Fat Acidity of Rough Rice by Near‐Infrared Reflectance Spectroscopy
Authors: Li Wang‐Sheng , Shaw Jai‐Tsung 
Published: June 2007

ABSTRACTNear‐infrared reflectance spectroscopy (NIRS) was used to develop calibration curves for determining the fat acidity of whole‐kernel and ground rough rice with 13% moisture content at 25°C. Partial‐leastsquares regression (PLSR) uses the optimal calibration curve for wholekernel rough rice to measure the coefficient of determination (r2) of validation and standard error of prediction (SEP) of 0.87 and 0.83 mg of KOH/100 g of dry matter, respectively. However, the optimal calibration curve for ground rough rice has a higher r2 of validation and lower SEP of 0.94 and 0.73 mg of KOH/100 g of dry matter, respectively. From 10 to 40°C, the temperature effect causes an increase of 0.24 mg of KOH/100 g of dry matter/°C in the predicted fat acidity of whole‐kernel rough rice.
Effects of Drying Conditions, Final Moisture Content, and Degree of Milling on Rice Flavor
Authors: Champagne Elaine T. , Bett Karen L. , Vinyard Bryan T. , Webb Bill D. , McClung Anna M. , Barton Franklin E. , Lyon Brenda G. , Moldenhauer Karen , Linscombe Steve , Kohlwey David 
Published: June 2007

ABSTRACTThe extent that postharvest processing parameters influence the sensory quality of cooked rice is not well known. In this investigation, the effects of drying conditions, final moisture content, and degree of milling on the flavor of rice varieties Bengal, M‐401, and Koshihikari were determined by descriptive sensory analysis. No trends were observed indicating an increase or decrease in flavor attributes with increased drying temperatures (18–60°C). Intensities of desirable and undesirable flavor attributes were higher in rice dried to 15% moisture compared to 12% moisture. The effects of deep‐milling on flavor attribute intensities were dependent on moisture content and variety or location.
Recovery of Starch and Protein from Wet‐Milled Corn Fiber
Authors: Dowd Michael K. 
Published: June 2007

ABSTRACTPhysical and chemical methods were used to recover starch and protein from wet‐milled corn fiber. A single milling of the fiber produced an 18% yield of mill starch. By separating the mill starch with a starch table, 68% of this material was recovered as starch with a protein contamination of 0.66%. Milling increased fine fiber from 4.5% in the starting material to 11.5% after a single grind. Successive additional milling passes modestly increased the mill starch and fine fiber yields with a corresponding decrease in the coarse fiber yield. Pretreatment with combinations of lactic and sulfurous acids had only a small effect on the distribution and composition of the recovered fractions.
Use of Elongational Viscosity to Estimate Cookie Diameter
Authors: Miller R. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTCookie diameter is a function of spread rate and set time during baking. Dough viscosity appears to control cookie spread rate and, thus, will affect final cookie diameter. The technique of lubricated uniaxial compression was used to measure the elongational viscosity of cookie dough. Full‐formula cookie doughs made with a commercial hard wheat flour had a significantly higher elongational viscosity (5.88 × 106 ± 9.17 × 104 Pa·S) than cookie doughs made with a commercial soft wheat flour (2.17 × 106 ± 1.05 × 104 Pa·S). Elongational viscosity correlated significantly (P < 0.05) with the diameter (r = ‐0.796) of cookies made with flours from various soft wheat cultivars. Using a simplified cookie formula decreased the testing time without greatly changing the correlation coefficient (r = ‐0.738). Thus, lubricated uniaxial compression appears to be an appropriate technique to measure the viscosity of cookie doughs and may be useful for predicting the cookie baking quality of soft wheat flours.
Starch Properties and Stability of Club and Soft White Winter Wheats from the Pacific Northwest of the United States
Authors: Lin P.‐Y. , Czuchajowska Z. 
Published: June 2007

ABSTRACTBased on examination of 192 club and soft white winter (SWW) wheat samples, club and SWW wheat flours showed comparable levels of starch damage and flour peak viscosity, while differing significantly in starch content. Varietal differences and growing conditions had strong influence on the characteristics of both classes of wheat flour. Club wheat flour exhibited better stability in starch content and starch damage than did SWW wheat flour. A significant correlation between starch damage and cookie diameter in both club and SWW wheat was observed (r = ‐0.480, P < 0.0001 for club wheat and r = ‐0.430, P < 0.0001 for SWW wheat). Sponge cake volume was positively correlated with starch content in both classes of wheat (r = 0.362, P < 0.01 for club wheat and r = 0.181, P < 0.05 for SWW wheat). When wheat samples were grown in one location over three years, club and SWW wheat flours had comparable starch content. However, flour and prime starch peak viscosities were significantly different in club than in SWW wheat. Club wheat flour had lower starch damage and amylose content, as measured by high‐performance size‐exclusion chromatography (HPSEC), than did SWW wheat flour. Crop year and varietal differences had significant effect on amylose content, starch damage, and flour and starch peak viscosities, but not on starch content, in both classes of wheat flour. When wheat samples were grown in one year over seven locations, club wheat flour was higher in starch content, lower in starch damage, and comparable in amylose to SWW wheat flour. Both flour and prime starch viscosities were significantly higher in club wheat than in SWW wheat. Varietal differences and growing location had strong influence on starch properties in both classes of wheat. Peak viscosity of the isolated starch did not correlate well with the corresponding flour, indicating that flour pasting property does not reflect the pasting property of starch. The fine structure of isoamylase‐debranched amylopectins from club and SWW wheats had a similar tri‐modal pattern, with maximum at ≈DP 15 and two valleys at ≈DP 20 and 45, respectively. Although wheat flour samples differed widely in their prime starch peak viscosity, no significant difference between debranching patterns was obtained. These results indicate that the fine structure of amylopectin might not be responsible for the large differences in prime starch pasting property.
Influence of Particle Size on the Twin‐Screw Extrusion of Corn Meal
Authors: Garber B. W. , Hsieh F. , Huff H. E. 
Published: June 2007

ABSTRACTEffects of particle size (50–1,622 μm), screw speed (200–400 rpm), and feed moisture content (19–22%) on twin‐screw extrusion of corn meal were investigated using a full‐factorial design. Torque, specific mechanical energy, and product temperature generally showed no change within the commonly used particle‐size range (100–1,000 μm), but each value dropped significantly as the particle size increased >1,000 μm. Die pressure was influenced by the three‐way interaction of particle size, screw speed, and feed moisture content. The highest moisture level (22%), largest particle size (1,622 μm), and two lowest screw speeds (200 and 300 rpm) were the only conditions where the starch was <97.5% of transformation (gelatinization). Consequently, these two conditions also showed the least expansion and hardest product.
Genetic Variation in Color of Sweetpotato Flour Related to Its Use in Wheat‐Based Composite Flour Products
Authors: Collado Lilia S. , Mabesa Linda B. , Corke Harold 
Published: June 2007

ABSTRACTSweetpotato flours vary widely in color depending on genotype, and when used in wheat‐based composite flours, they will impart characteristic colors which may be favorable or unfavorable for particular food products. Sweetpotato flour (SPF) was prepared from 44 genotypes and analyzed for proximate composition and biochemical properties. The Hunter Color L*, a*, b* values of the dry SPF and their modified Pekar slicks (PS) with water and with alkali were measured. Polyphenol oxidase activity, α‐amylase activity, and total sugar were significantly correlated to L* values of dry SPF and of their PS tests with water and with alkali. The yellow pigment level was significantly correlated to the yellowness (b*) of the dry flour and of the PS test with water, but less correlated to b* of the PS test with alkaline. The results indicated a complex biochemical basis to SPF color, and no single biochemical factor examined was adequate to predict the color of a food product made from SPF. However, the PS color parameters were highly correlated with the color of dough sheets for white‐salted and yellow‐alkaline noodles made from wheat and sweetpotato composite flour (75:25). Thus, the simple modified PS test could be used in screening of genotypes for color stability and suitability for a specific end‐use. SPF genotypes conferred a wide range of colors on composite flour dough preparations. Some colors, particularly the range of greens and bright orange, may be useful in specialty product development.
Milling of Regular and Waxy Starch Hull‐less Barleys for the Production of Bran and Flour
Authors: Bhatty R. S. 
Published: June 2007

ABSTRACTFive registered cultivars of hull‐less barley (HB) with regular or waxy starch were milled in a Quadrumat Jr. mill to obtain whole grain flour; pearled in a Satake mill (cultivar Condor only), and the pearled fractions examined by microscopy to determine true HB bran. The samples were milled after tempering and drying in a Buhler mill to obtain bran and flour yields. Flour color and composition of HB were unaltered on milling in the Quadrumat Jr. mill. Microscopic evidence showed that a 70% pearl yield was devoid of the grain's outer coverings, including the aleurone and subaleurone layers. Therefore, the balance of 30% constitutes true bran in HB. Dry milling (as‐is grain moisture) of regular starch HB in the Buhler mill gave 59% total flour and 41% bran (bran + shorts) yields, the comparative values for the waxy starch HB were 42 and 58%. On tempering HB from 9 to 16% grain moisture, the total flour yield decreased in both types of HB but to a lesser extent in the waxy starch HB due to decreases in reduction flour. On drying HB to 5 or 7% moisture, total flour yields increased due to contamination with bran and shorts. The milling study led to the conclusion that HB, at best, be dry‐milled and a bran finisher be used to obtain commercial flour extraction rates. Lower total flour yields in the waxy starch HB than in the regular starch HB milled at the same grain moisture levels seemed due to higher β‐glucan rather than grain hardness. Waxy starch HB flour had higher mixograph water absorption and water‐holding capacity than regular starch HB or soft white wheat flour milled under identical conditions. Roller‐milled HB products offer the best potential for entry into the food market.
Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)‐β‐d‐Glucan Extracted from Oat Products by an In Vitro Digestion System
Authors: Beer Michael U. , Wood Peter J. , Weisz John , Fillion Nicole 
Published: June 2007

ABSTRACTThe extractability and molecular weight of β‐glucan in oat bran, oat bran muffins, and oat porridge and the changes taking place during processing and storage were studied. The β‐glucan was extracted using hot water and a thermostable α‐amylase and by an in vitro system that simulated human digestion. Molecular weight (MW) of the extracted β‐glucan was determined using high‐performance size‐exclusion chromatography. Hot‐water treatment extracted 50–70% of total β‐glucan in oat bran samples and rolled oats. The chromatographic peak MW of extracted β‐glucan was in the 1.4–1.8 × 106 range. Using the in vitro digestion system, 12–33% of total β‐glucan in bran and rolled oats was solubilized, and peak MW was in the same range as β‐glucan extracted by hot‐water treatment. In muffins, 30–85% of total β‐glucan was solubilized by in vitro digestion, with a major difference in extractability among muffins from different recipes. Peak MW of extracted β‐glucan was lower in all muffins when compared to original bran. During frozen storage, extractable β‐glucan decreased by >50% in all muffins, but no change in peak MW of extracted β‐glucan was detected.
Effects of Baking Temperature on Crumb‐Staling Kinetics
Authors: Giovanelli Gabriella , Peri Claudio , Borri Valeria 
Published: June 2007

ABSTRACTThis study evaluated the effects of bread baking temperature on the staling kinetics of crumb. Bread dough was leavened and baked in sealed molds. Cooking trials were performed at various temperatures ranging from 90 to 110°C. The crumb samples were then stored at 20°C at constant moisture, and staling was evaluated by measuring crumb elastic modulus (using an Instron dynamometer) and starch retrogradation degree (using differential scanning calorimetry). Results show that the cooking temperature greatly influences bread staling. The lower the cooking temperature, the lower the staling rate, both in terms of crumb hardening and of starch retrogradation. Starch and protein solubility was evaluated on crumb cooked at 90 and 110°C. An increase in cooking temperature resulted in an increase in protein insolubilization and starch granule disruption.
Optimization of Temperature, Time, and Lactic Acid Concentration to Inactivate Lipoxygenase and Lipase and Preserve Phytase Activity in Barley (cv. Blenheim) During Soaking
Authors: Rutgersson A. , Bergman E.‐L. , Lingnert H. , Sandberg A.‐S. 
Published: June 2007

ABSTRACTA barley‐soaking process was studied to find conditions that inactivate the prooxidative enzyme lipoxygenase and the lipolytic enzyme lipase but preserve phytase activity to develop possible procedures for production of barley products with potentially high mineral bioavailability and good oxidative stability. Lactic acid concentration, temperature, and soaking time were studied. The study was done using a multivariate experimental design. Lactic acid concentration varied between 0 and 1%, temperature varied between 45 and 70°C, and soaking time varied between 30 and 120 min. Although conditions under which lipoxygenase was inactivated were found, total inactivation of lipase was not obtained. Total lipoxygenase inactivation with <20% remaining lipase activity and >60% remaining phytase activity was reached after soaking in 1% lactic acid at suitable time‐temperature combinations of 70–110 min and 53–58°C.
A Study of Maize Endosperm Hardness in Relation to Amylose Content and Susceptibility to Damage
Authors: Dombrink‐Kurtzman M. A. , Knutson C. A. 
Published: June 2007

ABSTRACTThe relative amounts of amylose and amylopectin in maize starch were determined in samples representing hard and soft endosperm. Although differences were small, amylose content differed significantly (P < 0.001 and P < 0.05) between the two types of endosperm, with hard endosperm containing a higher percentage of amylose. Scanning electron microscopy was used to determine that the surface appearance of starch granules from hard and soft endosperm differed. Starch granules from soft endosperm had randomly distributed pores on their surfaces, which had a rough appearance. Few pores were observed on granules from hard endosperm. A fairly common occurrence with starch granules from soft endosperm was the development of wrinkles or fissures upon prolonged exposure to the beam of the electron microscope. Thus, a correlation existed between endosperm hardness, amylose content, and susceptibility to wrinkling and fissures. The granules of the soft endosperm of maize, presumably less mature than the granules of the hard endosperm, have a lower amylose content (20.5 ± 1.9% vs. 23.0 ± 1.0%), exhibit more surface pores, and are more susceptible to wrinkling in an electron beam, compared with granules of the hard endosperm. Results suggested that the composition and internal architecture of the starch granule differ depending on the hardness of the endosperm from which it was obtained.
Quantitative Determination of High Molecular Weight Glutenin Subunits of Hard Red Spring Wheat by SDS‐PAGE. I. Quantitative Effects of Total Amounts on Breadmaking Quality Characteristics
Authors: Huang Dong Yin , Khan Khalil 
Published: June 2007

ABSTRACTThirteen hard red spring wheat genotypes in which seven genotypes had the same high molecular weight (HMW) glutenin subunits (2*, 7+9, 5+10) were compared for their physical‐chemical and breadmaking properties. These samples were categorized into three groups based on their dough mixing and baking performances as follows: the strong dough (SD) group (six genotypes), characterized by the strongest dough mixing (average stability, 35 min); the good loaf (GL) group (four genotypes), characterized by the largest loaf volume; and the poor loaf (PL) group (three genotypes), characterized by the smallest loaf volume. Total flour proteins were fractionated into 0.5M salt‐soluble proteins, 2% SDS‐soluble proteins, and residue proteins (insoluble in SDS buffer). SDS‐soluble proteins, residue proteins, and total flour proteins were analyzed by SDS‐PAGE and densitometry procedures to determine the proportions of HMW glutenin subunits, medium molecular weight proteins, and low molecular weight proteins in relation to the total amount of proteins. No differences in the amount of salt‐soluble proteins were found among the different groups of samples. Solubilities of gluten proteins (total proteins minus salt‐soluble proteins) in SDS buffer were related to the differences in dough strength and baking quality among the three groups. The SD group had the lowest solubility and the PL group had the highest. SDS‐PAGE analysis showed that SDS‐soluble proteins of the SD group contained a smaller amount of HMW glutenin subunits than those of the GL and PL groups. The highest proportions of HMW glutenin subunits in total flour proteins were found in the SD group, while the PL group had the lowest percentage of HMW glutenin subunits in their total flour proteins. These results showed that the total quantities of HMW glutenin subunits played an important role in determining the dough mixing strength and breadmaking performance of hard red spring wheats.