bluuebunny/crossref_metadata_2025_split huggingface dataset:
A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats
Authors: Abdel‐Aal E.‐S. M. , Hucl P. 
Published: June 2007

ABSTRACTA simple, rapid method for determining total anthocyanins was developed for use in developing wheat cultivars with dark‐blue grains. The method was evaluated as a screening test and for quantification of total anthocyanins in blue and purple wheats and related cereals. Wheat anthocyanins were significantly more extractable in ethanol or methanol than in water at different pH levels. A sample‐to‐solvent ratio of 1:8 at pH 1 and 25°C was used. Anthocyanin extracts of pigmented wheat and barley grains exhibited absorbance spectra similar to cyanidin 3‐glucoside. The absorbance of anthocyanin extracts of 160 blue wheat experimental lines were significantly correlated with whole‐grain Hunterlab color values. Total anthocyanins averaged 157 mg/kg in blue wheat whole meal and 104 mg/kg in purple wheat whole meal, whereas blue wheat bran contained 458 mg/kg as compared with 251 mg/kg in purple wheat bran.
Effect of Zinc and Aluminum Ions in Breadmaking
Authors: Vadlamani Keswara Rao , Seib Paul A. 
Published: June 2007

ABSTRACTZinc and aluminum ions as chloride or sulfate salts at 50–500 ppm metal ion (flour basis) had no detrimental effect on fermentation of yeastleavened dough. Increased mixing times (≈10–50%) due to addition of aqueous solutions of zinc (250–500 ppm) or aluminum (150–250 ppm) ions to a bread formula was overcome by withholding salt until the final mixing stage. Breads made from commercial flours (12.5% protein) containing zinc (250–500 ppm) or aluminum (150–250 ppm) ions and no oxidant had improved loaf volume and crumb grain when compared with control bread, and no off‐taste. Additionally, breads with added zinc or aluminum had better crumb grains and slower firming rates when compared with breads containing optimum l‐ascorbic acid (50 ppm) or potassium bromate (20 ppm). Breads made from commercial flours (11.1% protein) and three laboratory flours (11.4–13.6% protein) containing zinc (250 ppm) or aluminum (150 ppm) ions also had improved loaf volumes and crumb grains. Zinc or aluminum ions in combination with l‐ascorbic acid, but not potassium bromate, had a detrimental effect on bread quality. Scanning electron microscopy of freeze‐dried bread doughs revealed that zinc and aluminum ions enhanced the film‐coating property of gluten. One serving (one slice, 28 g) of bread made with 250 ppm zinc ion would provide 25% of the adult recommended dietary allowance of zinc.
Depolymerization of the Glutenin Macropolymer During Dough Mixing: I. Changes in Levels, Molecular Weight Distribution, and Overall Composition
Authors: Skerritt John H. , Hac Luch , Bekes Ferenc 
Published: June 2007

ABSTRACTChanges in the amounts, molecular weight distributions, and levels of major groups of subunits in the glutenin macropolymer (GMP) of doughs during mixing were investigated. The GMP (gel protein) is the unreduced fraction of gluten protein that remains as a layer on top of the starch after extraction of SDS‐soluble proteins and centrifugation. Experiments involved doughs prepared from flours derived from one weak and one strong cultivar and lines derived from cv. Olympic that were null for specific high molecular weight glutenin subunits (HMW‐GS). During mixing, the amount of GMP decreased; the major changes occurred before peak mixing time (MT, achievement of peak resistance). In addition, the average apparent molecular weight of GMP (determined by both size‐exclusion HPLC and multilayer gel electrophoresis) decreased during mixing, but in this case, the major changes were seen later in the mixing process, during dough breakdown. Even after extensive mixing, polymers and oligomers were released, not free glutenin subunits. During dough breakdown, the composition of GMP also changed, such that the proportion of HMW‐GS decreased but β‐amylases/D low molecular weight glutenin subunits (LMW‐GS) increased. Changes in the total amounts of other LMW‐GS typically were smaller with a decrease in the proportion of B subunits and an increase in the proportion of C subunits. The major changes in GMP composition were observed after peak MT (peak resistance) occurring earlier and to a greater extent in the weaker dough. Our results suggest that dough breakdown during mixing may be triggered by loss of HMW‐GS, leading to changes in the molecular weight distribution and composition of the disulfide‐bonded GMP.
Depolymerization of the Glutenin Macropolymer During Mixing: II. Differences in Retention of Specific Glutenin Subunits
Authors: Skerritt John H. , Hac Luch , Lindsay Megan P. , Bekes Ferenc 
Published: June 2007

ABSTRACTThe depolymerization of individual high and low molecular weight (HMW and LMW, respectively) glutenin subunits (GS) from the glutenin macropolymer (GMP) in doughs during mixing was investigated by reversed‐phase (RP) HPLC and SDS‐PAGE. Cultivars with different dough strengths, as well as lines null for specific HMW‐GS and biotypes differing at individual HMW‐GS and LMW‐GS encoding loci, were studied. During mixing, the proportion of total HMW‐GS in GMP decreased, and the ratios of different subunits in the GMP in doughs changed. There was a loss of chromosome 1B‐ and 1D‐encoded x‐HMW‐GS, while the relative proportions of y‐HMW‐GS (among HMW‐GS) increased. Changes in 1B subunits occurred first, while most of the changes in 1D HMW‐GS content occurred during dough breakdown. Changes were more pronounced for doughs of weak to average strengths than for stronger doughs. RP‐HPLC analysis demonstrated a consistent increase in the retention times (surface hydrophobicity) of chromosome 1D‐encoded HMW‐GS but not of other HMW‐GS or LMW‐GS during mixing. SDS‐PAGE and RP‐HPLC demonstrated that specific B subunits, typically those with lower hydrophobicity, were selectively depolymerized from the GMP during dough breakdown, while the proportions of specific C subunits, typically those with greater hydrophobicity, increased. Similar trends were seen in analyses of several pairs of biotypes differing at single LMW‐GS encoding loci, although there were slight differences in the depolymerization behavior of wheats with different allelic compositions. The results suggest that dough breakdown may be triggered by the loss of specific HMW‐GS from the GMP, and a structural hierarchy may exist for different LMW‐GS within glutenin in doughs.
Comparison of Yield and Composition of Oil Extracted from Corn Fiber and Corn Bran
Authors: Moreau Robert A. , Singh Vijay , Eckhoff Steven R. , Powell Michael J. , Hicks Kevin B. , Norton Robert A. 
Published: June 2007

ABSTRACTWe recently reported that corn fiber oil contains high levels of three potential cholesterol‐lowering phytosterol components: ferulate‐phytosterol esters (FPE) (3–6 wt%), free phytosterols (1–2 wt%), and phytosterol‐fatty acyl esters (7–9 wt%). A previous study also indicated that corn bran oil contained less phytosterol components than corn fiber oil. The current study was undertaken to attempt to confirm this preliminary observation using more defined conditions. Accordingly, oil was extracted from corn fiber and corn bran prepared under controlled laboratory conditions, using the same sample of corn hybrid kernels for each, and using recognized bench‐scale wet‐milling, and dry‐milling procedures, respectively. After extraction, the chemical composition of the phytosterol components in the oil were measured. This study confirmed our previous observation—that FPE levels were higher in corn fiber oil than in corn bran oil. During industrial wet‐milling, almost all of the FPE are recovered in the fiber fraction (which contains both fine and coarse fiber). During laboratory‐scale wet‐milling, ≈60–70% of the FPE are recovered in the coarse fiber (pericarp) and 30–40% are recovered in the fine fiber. During laboratory‐scale dry‐milling, <20% of the FPE are recovered in the bran (pericarp), and the rest in the grits. The recoveries of the other two phytosterol components (free phytosterols and phytosterol‐fatty acyl esters) revealed a more complex distribution, with significant levels found in several of the dry‐ and wet‐milled products.
Viscosity Concerns with Rye Mashes Used for Ethanol Production
Authors: Ingledew W. M. , Thomas K. C. , Hynes S. H. , McLeod J. G. 
Published: June 2007

ABSTRACTRye cultivars leading to high‐viscosity extracts were easily mashed— even under very high gravity (VHG) conditions—when enzymes were added to reduce viscosity caused by pentosans. The enzymes were so effective that for the fuel alcohol industry, the need for special genetic selections of rye with reduced extract viscosity was not indicated. High‐starch cultivars of rye, however, were still most beneficial when alcohol was the end product of value. Both normal and VHG mashes fermented out within 48 hr under the conditions described. Yields (L/t of starch) were, on average, 5.3% higher under VHG conditions than under normal gravity.
Effects of Mixing Conditions and Wheat Flour Dough Composition on Lipid Hydrolysis and Oxidation Levels in the Presence of Exogenous Lipase
Authors: Castello Philippe , Potus Jacques , Baret Jean‐Luc , Nicolas Jacques 
Published: June 2007

ABSTRACTThe lipid profiles of wheat flour doughs containing exogenous lipase were studied under different mixing conditions using a microscale mixer. An experimental design comparing the effects of dough water content (52–68%), the speed of mixing (50–100 rpm), and the mixer temperature (18–32°C) showed that the hydrolysis levels were positively influenced by temperature and speed of mixing and negatively influenced by water content. The positive effect of temperature was enhanced both by highspeed mixing and low water content. The lipid oxidation levels were positively influenced by the speed of mixing and negatively influenced by the water content. The positive effect of temperature on the oxidation levels was less important. A series of experiments conducted with different types of industrial and semi‐industrial mixers with equal concentrations of lipase added to the dough showed large differences among the rates of lipid hydrolysis and oxidation. However, the mixing conditions proposed by bakers to obtain doughs with similar handling properties led to similar dough lipid profiles. Sodium chloride did not change the lipid profile when added to dough. Conversely, calcium chloride promoted a large increase of lipid hydrolysis and oxidation due to its activation of lipase activity. Addition of yeast increased the lipid hydrolysis and slightly decreased lipid oxidation.
Properties and Composition of Turkish Flat Bread (Bazlama) Supplemented with Barley Flour and Wheat Bran
Authors: Başman Arzu , Köksel Hamit 
Published: June 2007

ABSTRACTIn this study, effects of increasing levels of wheat bran and barley flour on dough properties and bazlama quality were investigated. Bazlama is a flat bread commonly consumed in Turkey. Flours of wheat cultivars Gün and Gerek, flour of barley cultivar Tokak, and Gerek bran mixture were used. Part of the wheat flours were replaced with barley flour at 10, 20, 30, and 40% levels and Gerek bran mixture at 5, 10, 15, and 20% levels. Farinogram properties of mixtures were determined. Bazlama samples were subjected to sensory analysis for external appearance, shape and symmetry, crust color, crumb color and structure, mouthfeel, taste and aroma. Increasing levels of bran and barley flour caused decreases in all sensory properties. The deteriorative effect of barley flour on bazlama properties was generally more obvious when compared to bran supplementation. However, all bazlama samples were considered acceptable. Penetrometer values of bazlama samples showed that increasing levels of barley flour created significantly softer bazlama. However, in bran‐supplemented bazlama samples, effect of bran on softness was found to be insignificant in both cultivars. Bazlama samples supplemented with bran had lower L values and higher a and b values for color when compared to those supplemented with barley flour. In all samples, effect of increasing levels of barley flour on residual β‐glucan was found to be insignificant in both cultivars. Acid detergent fiber and neutral detergent fiber values increased with increasing levels of bran, and the changes in both cultivars were similar.
Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3
Authors: Tava Aldo , Bocchi Stefano 
Published: June 2007

ABSTRACTSelected lines of aromatic rice from American cv. A301 were cultivated in Italy, and the agronomic traits and chemical properties related to their aroma were studied. The most characteristic compound responsible for aromatic rice, 2‐acetyl‐1‐pyrroline, was quantified in all lines. Line B5‐3, characterized by high 2‐acetyl‐1‐pyrroline content, was investigated in greater detail for its volatile components and was compared with a commercial Basmati rice. Volatiles were collected by steam‐distillation. Several classes of compounds were identified and quantified in both samples, including hydrocarbons, aldehydes, alcohols, ketones, heterocyclic, terpenes, disulfides, and phenols. Hexanal was the most abundant compound in both samples, followed by pentanal, 2‐acetyl‐1‐pyrroline, hexanol, benzaldehyde, oct‐1‐en‐3‐ol, 4‐vinylguaiacol, indole, and trans‐2‐ nonenal. 2‐Acetyl‐1‐pyrroline was present at 570 and 2,350 ppb in Basmati and B5‐3, respectively.
Effects of Mixing Conditions on Pasta Dough Development and Biochemical Changes
Authors: Icard‐Vernière Christèle , Feillet Pierre 
Published: June 2007

ABSTRACTMixing of commercial durum wheat semolina with water was performed under different conditions in a Brabender micromixer equipped with pastamaking shafts. Semolina filling of the mixing chamber was 30.4–42.9% (v/v), shaft speed was 10–110 rpm, temperature was 10–40°C, and hydration level was 47–52.5% (db). The blend of water and semolina evolved from individualized hydrated particles (HP) to a dough product (DP) as a function of these conditions. Torque values (T) and the specific mechanical energies (SME) were recorded during mixing as a function of time. Terms from these curves were defined to characterize the mixing process: to (starting time of dough development), td (time to reach the maximum dough consistency), Tm (mean torque value after dough development), and SMEf (total energy applied to the dough during mixing). Transformation of HP into DP and the mixing temperature were the main parameters affecting to, td, Tm, and SMEf. Protein aggregate distribution was measured by size‐exclusion HPLC, protein solubility in 0.01N acetic acid, free ‐SH content, soluble arabinoxylans, reducing sugars, ferulic acid, carotenoid content, and oxidase activities to characterize the biochemical changes that occurred during pasta dough formation. DP was characterized by lower amounts of insoluble glutenin aggregates, lower protein solubility in dilute acetic acid, lower free ‐SH content, ferulic acid, carotenoid content, and lower oxidoreductase activities as compared to HP. Once the dough was developed, the effects of mixing speed, temperature, or hydration level on the biochemical composition of the blend were null or low compared to the modifications that were observed when the blends changed from HP to DP. The to and SMEf were the most significant parameters in characterizing the pasta dough mixing process in relation to biochemical changes.
The Potential of Hull‐less Barley
Authors: Bhatty R. S. 
Published: June 2007

ABSTRACTHull‐less barley (HB) has been investigated in many countries for use in feed, food, and industry since the publication of the last review in 1986. Literature published since 1990 on various aspects of HB utilization, other than in monogastric feeds, has been reviewed. Several HB cultivars containing low or β‐glucan, low or high extract viscosity, and waxy (0–5% amylose) or normal starch are now available. Interest in HB utilization in the food industry developed largely due to its high β‐glucan content, particularly in the waxy cultivars. β‐Glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, and in reducing incidence of chemically induced colon cancer in experimental animals. However, large‐scale clinical trials using human subjects are needed to corroborate these effects. The zero amylose HB starch had low syneresis or a high freeze‐thaw stability suitable for use in frozen foods. Single‐ or double‐modified waxy HB starch may replace corn starch in some food applications, and cationized HB starch can replace corn and potato starches in the pulp and paper industry. HB may be milled using conventional wheat milling equipment to yield bran and flour for multiple food uses. Hull‐less barley may also be used as a feed stock for fuel alcohol production, for the preparation of food malt with low or high enzyme activities, and for brewer's and distiller's malts.
Effects of Corn Sample, Mill Type, and Particle Size on Corn Curl and Pet Food Extrudates
Authors: Mathew J. M. , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTThe effects of corn sample, grinder type, and particle size of ground corn on the extrusion of corn curls and pet food were studied. Extrusion runs were conducted using a twin‐screw extruder. Properties of corn curl and pet food extrudates were affected significantly by corn samples obtained from different parts of the country (Nebraska, Illinois, and Texas), even though grinding and extrusion parameters were held constant. The type of grinder used to grind the corn had an effect on extrusion properties. The volumetric expansion index (VEI) of extrudate from pin‐milled samples was lower than that of extrudate from the same corn ground in a hammer mill or roller mill. Small particle size, obtained by grinding corn in a hammer mill with different screen sizes, produced extrudate with a significantly higher VEI than extrudate from coarse‐ or medium‐sized particles.
Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
Authors: Jane J. , Chen Y. Y. , Lee L. F. , McPherson A. E. , Wong K. S. , Radosavljevic M. , Kasemsuwan T. 
Published: June 2007

ABSTRACTStructures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated and purified amylopectin. Branch chain‐length distributions of amylopectins were analyzed quantitatively using a high‐performance anion‐exchange chromatography system equipped with a postcolumn enzyme reactor and a pulsed amperometric detector. Thermal and pasting properties were measured using differential scanning calorimetry and a rapid viscoanalyzer, respectively. Absolute amylose contents of most of the starches studied were lower than their apparent amylose contents. This difference correlated with the number of very long branch chains of amylopectin. Studies of amylopectin structures showed that each starch had a distinct branch chain‐length distribution profile. Average degrees of polymerization (dp) of amylopectin branch chain length ranged from 18.8 for waxy rice to 30.7 for high‐amylose maize VII. Compared with X‐ray A‐type starches, B‐type starches had longer chains. A shoulder of dp 18–21 (chain length of 6.3–7.4 nm) was found in many starches; the chain length of 6.3–7.4 nm was in the proximity of the length of the amylopectin crystalline region. Starches with short average amylopectin branch chain lengths (e.g., waxy rice and sweet rice starch), with large proportions of short branch chains (dp 11–16) relative to the shoulder of dp 18–21 (e.g., wheat and barley starch), and with high starch phosphate monoester content (e.g., potato starch) displayed low gelatinization temperatures. Amylose contents and amylopectin branch chain‐length distributions predominantly affected the pasting properties of starch.
Development of a Field Enzyme‐Linked Immunosorbent Assay (ELISA) for Detection of α‐Amylase in Preharvest‐Sprouted Wheat
Authors: Verity J. Christiana K. , Hac Luch , Skerritt John H. 
Published: June 2007

ABSTRACTA sandwich enzyme‐linked immunosorbent assay (ELISA) has been developed for detection of α‐amylase in preharvest sprouted wheat and adapted to rapid field‐use formats requiring 15–20 min to perform. Polyclonal and monoclonal antibodies were prepared to detect a mixture of high and low pI isozymes of α‐amylase and high pI isozymes only. All antibodies detected α‐amylase on immunoblots of either a crude wheat extract or of purified enzyme, but only the polyclonal antibodies functioned in a sandwich ELISA. Depending on the antibody combination, the tube ELISA detected either the high and low pI isozymes of α‐amylase or the high pI isozymes only with a detection limit of ≈0.5–1.0 ng/mL of amylase. Wheats with falling numbers (FN) of <350 sec could be discriminated from sound wheats, with decreasing FN producing increasing assay color. Using 130 wheat grain samples, ELISA absorbances for detection of both high and low pI isozymes and of high pI isozymes only were highly positively correlated with amylase enzyme activity and negatively correlated with FN. The correlations were similar for detection of both isozyme families and for detection of high pI isozymes only. Analyses of three sets of wheat samples from different environments demonstrated that the relationship between ELISA absorbance and FN had little dependence on wheat cultivar. The precision of sample analysis using the field ELISA was similar to the precision of FN test apparatus.
Demixing in Wheat Doughs—Its Influence on Dough and Gluten Rheology
Authors: Kieffer R. , Stein N. 
Published: June 2007

ABSTRACTReshaping of relaxed wheat doughs leads to an increase in firmness that significantly changes the results of rheological measurements involving large uniaxial deformations of the dough, whereas the gluten properties remain unaffected. Microscopic investigations reveal that directly after kneading, starch and gluten are thoroughly mixed. However, the shaping procedure of a relaxed dough or shear‐flow during rheological measurements cause a separation of gluten and starch. The dilatant behavior of the starch granules and the capacity of gluten to aggregate account for the observed dough‐hardening.
Protein Changes During Various Stages of Breadmaking of Four Spring Wheats: Quantification by Size‐Exclusion HPLC
Authors: Borneo Rafael , Khan Khalil 
Published: June 2007

ABSTRACTProtein changes for four hard red spring wheat genotypes (Len, Marshall, 215, and Butte 86) were assessed at various stages of breadmaking using a size‐exclusion HPLC technique. Breadmaking stages considered were flour, after mixing, before punching, after punching, after fermentation, and after proofing. Quality and functional characteristics of the four wheat genotypes were determined. The three main protein groups isolated by SE‐HPLC were further characterized by SDS‐PAGE. A direct relationship between polymeric glutenin (peak I of SE‐HPLC fractions) in flours and loaf volume was found for the three wheat genotypes with identical high molecular weight glutenin subunit (HMW‐GS) composition (2*, 7+9, 5+10) and one line with similar HMW‐GS composition (2*, 7+9, 2+12), differing in the Glu‐D1 locus. Quantitative changes in the distribution of SDS‐soluble proteins fractionated by SE‐HPLC were also examined. Peak I proteins (polymeric proteins) from SDS‐extractable proteins tend to decrease during breadmaking, while peak III proteins (low molecular weight) tend to increase. Peak II (monomeric proteins, medium molecular weight) did not show a change in quantity during breadmaking. These results seem to indicate that some type of rearrangement took place during the breadmaking process to release proteins of smaller molecular weight.