bluuebunny/crossref_metadata_2025_split huggingface dataset:
FT‐Raman Spectra of Unsoaked and NaOH‐Soaked Wheat Kernels, Bran, and Ferulic Acid
Authors: Ram M. S. , Dowell Floyd E. , Seitz Larry M. 
Published: June 2007

ABSTRACTThe sodium hydroxide (NaOH) test for determining wheat color class depends on the observation that on soaking in NaOH, red wheat turns a darker red and white wheat turns straw yellow. To understand the mechanism of this test, Raman spectra of wheat bran, wheat starch, ferulic acid, and whole kernels of wheat, before and after NaOH soak, were studied. The major observable components in the whole kernel were that of starch, protein, and ferulic acid, perhaps esterified to arabinoxylan and sterols. When kernels are soaked in NaOH, spectral bands due to ferulic acid shift to lower energy and show a slightly reduced intensity that is consistent with deprotonation of the phenolic group and extraction of a portion of the ferulic acid into solution. Other phenolic acids, alkyl resorcinols, and flavonoids observed in the NaOH extracts of wheat by HPLC were not observed in the Raman spectra. Wheat bran accounts for most of the ferulic acid in the whole kernel, as indicated by the increased intensity of the doublet at 1,631 and 1,600 cm‐1 in the bran. The intense starch band at 480 cm‐1 in whole kernel wheat was nearly absent in the wheat bran.
Extensional Rheology and Stability of Gas Cell Walls in Bread Doughs at Elevated Temperatures in Relation to Breadmaking Performance
Authors: Dobraszczyk B. J. , Smewing J. , Albertini M. , Maesmans G. , Schofield J. D. 
Published: June 2007

ABSTRACTThe rheological properties of gas cell walls in bread doughs are considered to be important in relation to their stability and gas retention during proof and baking. Large deformation rheological properties of gas cell walls were measured using biaxial extension for a number of doughs of varying breadmaking quality at constant strain rate and elevated temperatures of 25–60°C. Strain hardening and failure strain of cell walls both decreased with temperature, with cell walls in good breadmaking doughs remaining stable and retaining their strain hardening properties at higher temperatures (60°C), while the cell walls of poor breadmaking doughs became unstable at lower temperatures (45–50°C) and had lower strain hardening. Strain hardening measured at 50°C gave good correlations with baking volume, with the best correlations achieved between rheological measurements and baking tests that used similar mixing conditions. As predicted by the Considere failure criterion, a strain hardening value of 1 defines a region below which gas cell walls become unstable, and discriminates well between the baking quality of a range of commercial flour blends of varying quality. This indicates that the stability of gas cell walls during baking is strongly related to strain hardening properties, and that extensional rheological measurements can be used as indicators of baking quality.
Centrifuged Liquid and Breadmaking Properties of Frozen‐and‐Thawed Bread Dough
Authors: Seguchi Masaharu , Nikaidoo Seiko , Morimoto Naomi 
Published: June 2007

ABSTRACTBreadmaking properties (bread height, mm, and specific volume, cm3/g ) showed marked deterioration when bread dough was frozen and stored at ‐20°C for one day. However, these properties of bread dough baked after storage for three to six days were not further deteriorated as compared with that baked after one day of storage. A large amount of liquid was oozed from the frozen‐and‐thawed bread dough. The liquid was separated from the bread dough by centrifugation (38,900 × g for 120 min at 4°C), and collected by tilting the centrifuge tube at an angle of 45° for 30 min. There was a strong correlation between the amount of centrifuged liquid and breadmaking properties (bread height and specific volume). The mechanism responsible for the oozing of liquid in frozen‐and‐ thawed bread dough was studied. The presence of yeast and salt in bread dough was suggested to be closely related to the amount of centrifuged liquid, and fermented products particularly had a large effect on the amount of centrifuged liquid.
Development of Nondestructive Screening Methods for Single Kernel Characterization of Wheat
Authors: Nielsen Jesper Pram , Pedersen Dorthe Kjær , Munck Lars 
Published: June 2007

ABSTRACTThe development of nondestructive screening methods for single seed protein, vitreousness, density, and hardness index has been studied for single kernels of European wheat. A single kernel procedure was applied involving, image analysis, near‐infrared transmittance (NIT) spectroscopy, laboratory density determination, single kernel characterization system (SKCS), and finally Kjeldahl protein determination on the crushed single kernels. Single kernel NIT spectroscopy showed excellent ability to determine protein content, and some ability for determination of single kernel vitreousness. Nondestructive determination of single kernel density, either based on NIT spectroscopy or based on image analysis and kernel weight, needs to be further improved for practical use. The use of SKCS hardness index as a true single kernel hardness reference in a NIT prediction model resulted in a poor predictability. However, by applying an averaging approach, in which single seed replicate measurements are mathematically simulated, a very good NIT prediction model was achieved. This suggests that the single seed NIT spectra contain hardness information, but that a single seed hardness method with higher accuracy is needed to achieve a good NIT prediction model for single kernel hardness.
Hardness Measurement of Bulk Wheat by Single‐Kernel Visible and Near‐Infrared Reflectance Spectroscopy
Authors: Maghirang Elizabeth B. , Dowell Floyd E. 
Published: June 2007

ABSTRACTReflectance spectra (400 to 1700 nm) of single wheat kernels collected using the Single Kernel Characterization System (SKCS) 4170 were analyzed for wheat grain hardness using partial least squares (PLS) regression. The wavelengths (650 to 700, 1100, 1200, 1380, 1450, and 1670 nm) that contributed most to the ability of the model to predict hardness were related to protein, starch, and color differences. Slightly better prediction results were observed when the 550–1690 nm region was used compared with 950–1690 nm region across all sample sizes. For the 30‐kernel mass‐averaged model, the hardness prediction for 550–1690 nm spectra resulted in a coefficient of determination (R2) = 0.91, standard error of cross validation (SECV) = 7.70, and relative predictive determinant (RPD) = 3.3, while the 950–1690 nm had R2 = 0.88, SECV = 8.67, and RPD = 2.9. Average hardness of hard and soft wheat validation samples based on mass‐averaged spectra of 30 kernels was predicted and compared with the SKCS 4100 reference method (R2 = 0.88). Compared with the reference SKCS hardness classification, the 30‐kernel (550–1690 nm) prediction model correctly differentiated (97%) between hard and soft wheat. Monte Carlo simulation technique coupled with the SKCS 4100 hardness classification logic was used for classifying mixed wheat samples. Compared with the reference, the prediction model correctly classified mixed samples with 72–100% accuracy. Results confirmed the potential of using visible and near‐infrared reflectance spectroscopy of whole single kernels of wheat as a rapid and nondestructive measurement of bulk wheat grain hardness.
Authentication of Rice Using Near‐Infrared Reflectance Spectroscopy
Authors: Kim Sang Sook , Rhyu Mee‐Ra , Kim Jae Min , Lee Sang‐Hyo 
Published: June 2007

ABSTRACTThe authentication of rice (Korean domestic rice vs. foreign rice) has been attempted using near‐infrared spectroscopy (NIRS). Two sample sets (n1 = 280 and n2 = 200) were used to obtain calibration equations and the spectral regions used for this study were 500–600 nm, 700–900nm, and 980–2,498 nm. Modified partial least square (MPLS) regression was used to develop the prediction model. The standard error of cross validation (SECV) and the r2 were 0.165 and 0.91 respectively for 1st calibration set and 0.165 and 0.93 for 2nd calibration set respectively. The results of the independent validation (n3 = 80) showed that all of 80 samples were identified correctly. Even though authentication of rice was performed successfully using NIRS, the calibration statistics in this study showed that further effort is needed for implementation of NIRS for authentication of rice for industry purposes.
Effect of Storage Time and Temperature on Rheological and Microstructural Properties of Gluten
Authors: Nicolas Y. , Smit R. J. M. , van Aalst H. , Esselink F. J. , Weegels P. L. , Agterof W. G. M. 
Published: June 2007

ABSTRACTTo investigate the effects of frozen storage on the rheological and microstructural properties of gluten, two model systems were investigated: System A, gluten and water; System B, gluten, water, and NaCl. The storage time was varied from 1 to 16 weeks and the storage temperature was varied from ‐5 to ‐30°C. After thawing, uniaxial and biaxial deformations, and stress relaxation measurements were performed on gluten. In System A, the major effects were noticed when the gluten was stored at ‐5°C. Frozen storage induced a decrease in stress and in strain at breaking, but an increase in modulus (stress/strain) under uniaxial deformation. In System B, only stress relaxation measurements showed differences between the fresh gluten and the gluten stored at ‐18°C. These results suggest that at ‐5°C, gluten strands form more entanglements. Microscopic analyses of frozen gluten showed that, during the freezing step, ice crystals compressed the gluten. A significant phase separation was observed between gluten and ice but no difference was observed between the storage time and storage temperature. However, after thawing, gluten microstructure exhibited a structure similar to the fresh gluten, and the structure looks like a sponge (a fine gluten structure with tiny water pockets).
Factors Associated with Dough Stickiness as Sensed by Attenuated Total Reflectance Infrared Spectroscopy
Authors: van Velzen Ewoud J. J. , van Duynhoven John P. M. , Pudney Paul , Weegels Peter L. , van der Maas John H. 
Published: June 2007

ABSTRACTAttenuated total reflectance (ATR) and Fourier transform infrared (FTIR) spectroscopy have been applied in the characterization of sticky dough surfaces. The characterization provides insight in the chemical distribution of gluten protein, starch, water, and fat during dough kneading. ATR is especially useful for selective sampling of dough surfaces because the depth of penetration of radiation is quite shallow. For dough, it is calculated to be in the order of 0.5–4 μm in the mid‐infrared, ideal for measurements of stickiness effects, where only the dough surface is of interest. To investigate the cohesive and adhesive properties of the individual dough constituents, dough was peeled from the ATR plate to study the material that adhered to it. The infrared spectra obtained indicate that fat and gluten protein appear to be located at the outer sticky dough surfaces, rather than water and starch. In comparison with gluten, the fatty component showed relatively strong adhesive forces to the ATR plate; a high residual fraction was measured after peeling the dough. Gluten proteins display different cohesion and adhesion properties that are strongly dependent on their hydration state. This indicates that the degree of hydration of gluten proteins contributes to the sticky properties of (overkneaded) dough. When analyzing gluten protein in D2O instead of a dough matrix, more or less similar results were obtained. Significant differences in amide I and amide II intensities were measured for kneaded and stretched gluten protein in comparison to untreated, wet gluten. Besides changes in the vibrational properties of the amide groups, conformational changes in the tertiary protein structure also were observed. It appears that kneading and stretching of dough results in a major decrease in α‐helices content, accompanied by an increase of extended β‐sheet conformations.
Asian Salted Noodle Quality: Impact of Amylose Content Adjustments Using Waxy Wheat Flour
Authors: Guo G. , Jackson D. S. , Graybosch R. A. , Parkhurst A. M. 
Published: June 2007

ABSTRACTFourteen flour blends of two natural wild‐type wheat (Triticum aestivum L.) flours, ‘Nuplains’ and ‘Centura’, blended with one waxy flour sample were characterized and processed to Asian salted noodles. The flour amylose content range was <1–29%. Damaged starch contents were 10.4, 7.0, and 6.6% for the waxy wheat, Nuplains, and Centura, respectively. The waxy flour farinograph water absorption was as high as 79.5%, ≈20% higher than the wild‐type flours. Because two types of starch granules (wild‐type and waxy) existed in the flour blends, two peaks at 82°C (waxy) and 95°C (wild‐type) were found in the RVA pasting curves. Reduced amylose content caused high flour swelling volume and power and low falling number. Significant effects of flour amylose content on noodle processing and textural (eating) qualities were found in the study. Noodle qualities, as reflected in covariate analysis, were not significantly affected by the flour blend's protein content, SDS‐sedimentation volume, mixograph dough development time, or mixograph tolerance score. The absence of covariate (protein quantity and quality) effects for the food system (flour) used in this study is a very desirable design for the functional studies of starch components. The optimal flour amylose content range for Asian salted noodle products was 21–24%.
Hydrolytic Degradation of Triacylglycerols and Changes in Fatty Acid Composition in Rice Bran During Storage
Authors: Goffman F. D. , Bergman C. 
Published: June 2007

ABSTRACTHydrolytic rancidity makes rice bran unsuitable for human consumption, restricting its use to animal feed. To better understand this lipolytic process, bran from rice cultivars ‘Cypress’ and ‘Earl’ differing in oil concentration (23.5 and 18.3 mg of triacylglycerol/100 mg of bran, respectively) was stored at room temperature for five months, and the changes in triacylglycerol content and fatty acid composition, as well as the accumulation of free fatty acids (FFA) were followed. The decomposition of triacylglycerols displayed a decay pattern, with Cypress showing a more elevated degradation rate when compared with Earl. At day 36, both lines reached the same oil concentration, but the triacylglycerol decomposition in Cypress was still higher, indicating that oil concentration may not be a significant factor affecting the intensity of the rancidity process. The higher degradation rate observed in Cypress was apparently caused by higher lipase activity, which was 26% higher (P < 0.001). Fatty acid composition of triacylglycerols changed during storage, the palmitic acid percentage was similarly reduced in both lines to ≈80% of its initial concentration. Oleic and linoleic acids remained almost unmodified or slightly increased. The final content of FFA was ≈58% higher in Cypress than in Earl (P < 0.001). In conclusion, lipase activity appears to be an important factor determining the intensity of the hydrolytic process, but further research is required to confirm this conjecture. If this hypothesis is verified, a selection for lower lipase activity could be useful for increasing rice bran stability.
Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch
Authors: Matsuki Junko , Yasui Takeshi , Kohyama Kaoru , Sasaki Tomoko 
Published: June 2007

ABSTRACTThe effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution.
Extrusion Processing of Rice‐Based Breakfast Cereals Enhanced with Tocopherol from a Chinese Medical Plant
Authors: Lin Yuan‐Hui , Yeh Chia‐Sheng , Lu Shin 
Published: June 2007

ABSTRACTBrown rice flour was mixed with a Chinese medical plant (Euryale ferox Salisb.) and processed to make ready‐to‐eat breakfast cereals using twin‐screw extrusion. Levels of 15 and 20% feed moisture in flour, and 200 and 250 rpm screw speed were set, and the physicochemical properties and content of α‐, β‐, γ‐, and δ‐tocopherols were determined. The data showed that 15% feed moisture gave a low bulk density and water absorption index but a high expansion ratio and water solubility index. High screw speed (250 rpm) produced a result similar to that of 15% feed moisture. A sample with 85% brown rice flour with 15% E. ferox Salisb. retained the highest content of α‐, β‐, γ‐, and δ‐tocopherols (125, 6, 78, and 9 μg/g), respectively. The optimum extrusion conditions determined were 15% E. ferox Salisb. mixed with brown rice at 15% feed moisture and at 250 rpm screw speed.
Contents of Antioxidant Compounds in Turkish Oats: Simple Phenolics and Avenanthramide Concentrations
Authors: Dokuyucu Tevrican , Peterson David M. , Akkaya Aydin 
Published: June 2007

ABSTRACTAntioxidant products such as simple phenolic compounds and avenanthramides in oat (Avena sativa L.) may have health‐promoting effects on humans. Therefore, it is very important to determine simple phenolics and avenanthramide concentrations of different genotypes of oats from different regions of the world. The aim of this research was to determine the concentrations of simple phenolics and avenanthramides of Turkish oat genotypes. According to the results, Turkish oat genotypes were significantly different for three major avenanthramides (Bc, Bp, and Bf) and the simple phenolic, ferulic acid (FA), while not significantly different for p‐coumaric acid (PCA). Ferulic acid concentrations of Turkish oat genotypes were higher than a standard U.S. cultivar, Belle. However, the major avenanthramide concentrations of Turkish oat genotypes were significantly lower than Belle.
Composition and Reactivity of A‐ and B‐type Starch Granules of Normal, Partial Waxy, and Waxy Wheat
Authors: Bertolini A. C. , Souza E. , Nelson J. E. , Huber K. C. 
Published: June 2007

ABSTRACTWheat has great potential to make inroads into starch markets with the advent of partial waxy and waxy starches of diverse composition and properties. The majority of isolated starch utilized in food applications is chemically modified to improve starch properties according to the intended use. Therefore, it is critical to understand factors that affect wheat starch reactivity. This work investigated the relative reactivities of normal, partial waxy, and waxy wheat starches and their respective A‐ and B‐type starch granule fractions. Native starch isolated from four closely related soft wheat lines (normal, partial waxy, and full waxy) was modified through 1) substitution (propylene oxide analog) and 2) cross‐linking (phosphorus oxychloride) reactions to generate both types of modified starch products for each wheat line. Characterization of the unmodified starch fractions confirmed compositional differences among the cultivars and their respective granule types. In cross‐linking reactions, B‐type granules were slightly more reacted than A‐type granules for all cultivars, while the waxy starch generally exhibited higher reactivity compared with normal and partial waxy starches. For the substituted starches, no differences in reactivity were observed among the cultivars or between the two granule types.
Analysis of Headspace Volatiles of Corn Gluten Meal
Authors: Wu Y. V. , Payne‐Wahl K. L. , Vaughn S. F. 
Published: June 2007

ABSTRACTCorn gluten meal is the high‐protein fraction from wet milling of corn. Although protein, minerals, and fat compositions have been reported, minor components that cause unpleasant flavor and taste are not known. The objective of this study was to determine the compounds present in headspace of corn gluten meal and wet cake (dryer feed). A solid‐phase microextraction device with a polyacrylate coating was used to collect volatiles for 1 hr at 25 and 100°C above a stirred water slurry of corn gluten meal or wet cake. The absorbed compounds were desorbed onto the inlet injector of a gas chromatograph equipped with a mass selective detector. Compound identification was done using a Wiley library and confirmed by retention time of pure compounds in the gas chromatograph. Twenty‐nine compounds were identified. Knowledge concerning volatiles of corn gluten meal may lead to improvement of flavor and taste, and increased utilization of this material, produced over 1 million metric tons per year in the United States.
Relationships Between Gluten Rheological Properties and Hearth Loaf Characteristics
Authors: Tronsmo Kari M. , Magnus Ellen Merethe , Færgestad Ellen Mosleth , Schofield J. David 
Published: June 2007

ABSTRACTThe rheological properties of fresh gluten in small amplitude oscillation in shear (SAOS) and creep recovery after short application of stress was related to the hearth breadbaking performance of wheat flours using the multivariate statistics partial least squares (PLS) regression. The picture was completed by dough mixing and extensional properties, flour protein size distribution determined by SE‐HPLC, and high molecular weight glutenin subunit (HMW‐GS) composition. The sample set comprised 20 wheat cultivars grown at two different levels of nitrogen fertilizer in one location. Flours yielding stiffer and more elastic glutens, with higher elastic and viscous moduli (G′ and G″) and lower tan δ values in SAOS, gave doughs that were better able to retain their shape during proving and baking, resulting in breads of high form ratios. Creep recovery measurements after short application of stress showed that glutens from flours of good breadmaking quality had high relative elastic recovery. The nitrogen fertilizer level affected the protein size distribution by an increase in monomeric proteins (gliadins), which gave glutens of higher tan δ and flatter bread loaves (lower form ratio).
Influence of Raw Materials and Processing Conditions on Spaghetti Hydration Kinetic During Cooking and Overcooking
Authors: Del Nobile M. A. , Fares C. , Conte A. , Martinez‐Navarrete N. , Mocci G. , La Notte E. 
Published: June 2007

ABSTRACTA study of the influence of raw materials and processing conditions on the hydration kinetic during cooking and overcooking of spaghetti is presented. Water sorption tests on commercially available spaghetti and on three different types of homemade spaghetti were run at 100°C. In particular, the weight, diameter, and length of spaghetti strands were monitored over time for ≈200 min. The spaghetti hydration process was quantitatively resolved into the controlling phenomena (i.e., water diffusion, macromolecular matrix relaxation kinetic, and residual deformation release kinetic) by fitting a novel mathematical model to the experimental data. The different behavior of spaghetti was analyzed for each of the phenomena involved during hydration. Results suggest that processing conditions highly influence the quality of spaghetti with respect to raw materials.