bluuebunny/crossref_metadata_2025_split huggingface dataset:
Whole Grain Amylose Analysis in Maize Using Near‐Infrared Transmittance Spectroscopy
Authors: Campbell M. R. , Brumm T. J. , Glover D. V. 
Published: June 2007

ABSTRACTThe development of genetically modified starches has relied on the use of maize (Zea mays L.) endosperm mutant alleles that alter starch structural and physical properties. A rapid method for predicting amylose content would benefit breeders and commercial handlers of specialty starch corn. For this reason, a study was conducted to investigate the use of near‐infrared transmittance spectroscopy (NITS) as a rapid and nondestructive technique for predicting grain amylose content (GAC) in maize. Many single‐ and double‐mutant inbreds and hybrids were used to create a calibration set for the development of a predictive model using partial least squares analysis. A validation set composed of similar genetic material was used to test the prediction model. A coefficient of correlation (r) of 0.94 was observed between GAC values determined colorimetrically and those predicted by NITS; however, the predicted values were associated with a large standard error of prediction (SEP = 3.5). Overall, NITS discriminated well among high amylose and waxy genotypes. The NITS calibration was used to determine levels of contamination by normal kernels in waxy and high‐amylose (Amy VII) grain samples intended for wet milling. In both cases, a 5% contaminated sample could be detected from pure samples according to predicted NITS values.
Two Metal Ions Improve Brightness in Wheat‐Dough Products and Affect Aqueous Dispersion of Gluten
Authors: Vadlamani Keswara Rao , Seib Paul A. 
Published: June 2007

ABSTRACTZinc and aluminum ions at 0.05% of wheat flour, dry basis (7.4 and 18.5 mmol/100 g, respectively), improved the brightness of raw and dried spaghetti and salt and alkaline noodles. They also retarded bacteria and yeast and mold growth in salt noodles held at 25°C for two days as determined by total plate counts. Neither metal ion caused a change in noodle cooking quality, but they imparted a slight aftertaste in cooked noodles. Wheat flour dough mixed with 0.05% zinc or 0.025% aluminum ion (fwb), when kneaded in aqueous 0.1% calcium chloride, gave gluten with increased brightness. Zinc and aluminum ions appear to complex with enzymic browning chromophores in wheat dough and gluten and change their spectral properties. Zinc and aluminum ions affected the dispersion of gluten in water at pH ~5.0 and facilitated its spray‐drying, but they were not detrimental to baking quality. Citric and tartaric acids at 5 mmol/100 g of gluten (db) gave wet gluten with pH ~4.5, which improved its brightness and water dispersibility.
Factors in Hard Wheat Flour Responsible for Reduced Cookie Spread
Authors: Miller R. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTTime‐lapse photography showed that, during baking, the diameter of sugar‐snap cookies increased linearly then suddenly became fixed. Therefore, cookie diameter was a function of spread rate and set time. Cookies made with soft wheat flour were significantly larger in diameter (184 mm) than those made with hard wheat flour (161 mm). Cookies made with soft wheat flour set later (5.8 min) during baking than those made with hard wheat flour (5.1 min). The differences in set time within cookies made with various hard wheat flours or within cookies made with various soft wheat flours appeared to be affected by flour protein content. However, other factors also affected the difference in set time between cookies made with hard wheat and soft wheat flours. Cookies made with soft wheat flour spread at a faster rate (7.8 mm/min) than those made with hard wheat flour (4.6 mm/min). The level of soluble starch in the flour appeared to cause the difference in spread rate between cookies made with hard wheat and soft wheat flour. The higher level of soluble starch in hard wheat flour (0.352 ± 0.008%) than in soft wheat flour (0.152 ± 0.030%) increased dough viscosity, thus the spread rate was slower. However, soluble starch content did not explain the differences in spread rate within cookies made with various hard wheat flours or within cookies made with various soft wheat flours.
Yield of Starch and By‐Products in the Processing of Different Varieties of Wrinkled Peas on a Pilot Scale
Authors: Meuser F. , Pahne N. , Möller M. 
Published: June 2007

ABSTRACTA recently developed pilot‐scale process for the extraction of starch and by‐products from wrinkled peas was used to determine the attainable yield and purity of starch and by‐products from different varieties of these peas. It was shown that the starch yield mainly depends on the removal of the starch from the fibers. From the pilot scale experiments, it could be concluded that, for an industrial process, the optimum values of the total starch yield of wrinkled peas and the purity of the starch in relation to the starch content of the starch fraction would be ~80 and 98%, respectively. The best possible value that can be achieved for mechanical separation of the protein from the starch is in the range of 1.5% protein content of the starch fraction. The protein content can be adjusted to values ≤0.5% by alkali extraction of the starch fraction. Similar positive results cannot be achieved for the other fractions. In addition, the water flow balance in the pilot plant demonstrated that the process water flows can only be limited to an economically feasible size when applying membrane filter technology.
Application of the Single‐Kernel Characterization System to Wheat Receiving Testing and Quality Prediction
Authors: Osborne B. G. , Kotwal Z. , Blakeney A. B. , O'Brien L. , Shah S. , Fearn T. 
Published: June 2007

ABSTRACTSingle‐kernel characterization system (SKCS) 4100 measurements on wheat were reproducible and stable and gave good correlations with relevant reference data, e.g., kernel weight vs. 1,000 kernel weight, kernel hardness vs. particle size index, and kernel moisture vs. oven moisture. Under field conditions at a receiving station in Coleambally (NSW, Australia), the SKCS 4100 operated faultlessly and the reproducibility of the results was as good as in the laboratory. The measurements were completed within the time taken for the normal testing sequence, and the histograms were shown to provide valuable information about the samples that would not otherwise be available. For example, the distribution of moisture contents of individual kernels provides additional information about the samples' potential storage stability. Data on the uniformity of hardness could be interpreted in terms of the potential of the wheat to provide a consistent milling performance. An imprecise (r2 = 0.44) but potentially useful calibration was obtained for the prediction of flour yield under test milling conditions using SKCS 4100 measurements on wheat. A much stronger correlation (r2 = 0.83) was obtained between SKCS data on wheat and the starch damage contents of flours produced on a pilot mill. Thus, the SKCS 4100 has the potential for early generation screening of wheat lines for flour yield and starch damage.
Single‐Stage Short‐Duration Tempering of Corn for Dry‐Milling
Authors: Mehra Suhas K. , Eckhoff S. R. 
Published: June 2007

ABSTRACTPilot‐scale dry‐milling runs were conducted to study the feasibility of using a short‐duration single‐stage tempering procedure for the tempering‐degerminating system, instead of the 17.8–21.5 hr of conventional three‐stage tempering procedures reported in the scientific literature. Using a Beall degerminator No. 0, pilot‐scale dry‐milling experiments were conducted at 10 tempering levels: 0, 5, 10, 15, 30, 45, 60, 120, 180, and 240 min. Variation in moisture content of through‐ and tail‐stock fractions, degerminator throughput, ratio of tail‐ to through‐stock, yields of different sized grits from tail‐ and through‐stock fractions, and the recovery of germ and pericarp were used to compare tempering periods. A decrease in the milling action was observed for tempering durations >30 min. A tempering period of 15 min gave the highest grit recovery and a 30‐min tempering period resulted in the highest germ and pericarp recovery. Based on these results, it was concluded that short tempering periods of 10–30 min as compared to 17.8–21.5 hr could be used for the tempering‐degerminator system.
Effect of Roller Mill Extraction Rate on the Chapatti‐Making Quality of Canadian Flours
Authors: Hatcher D. W. , Kruger J. E. , Dhaliwal Y. S. 
Published: June 2007

ABSTRACTThe effect of roller mill extraction rate on the chapatti‐making potential of Canadian wheat from six different classes was assessed. Objective measurement of texture including pliability, puncturability, and tearing force, in conjunction with color, discerned significant differences due to flour extraction rate as well as wheat class. The 85% extraction yield was determined by sensory panelists to yield the best chapatti. Analyses of objective measurements, HunterLab values L*, a*, and b*, in conjunction with sensory assessments, suggested that the optimum chapatti have a brightness (L*) of 75–79, redness (a*) of 1.5–4.0, and a yellowness (b*) >17. Sensory scoring compared with objective measurement indicated that a tearing force of <4.0 kg was necessary to achieve optimum panelist evaluation of tearing and chewability. The primary reasons for a fair rating were attributable to either a too white and nonwheaty taste for the low extraction flours or, in the case of the 95% extraction material, dark chapattis with a slightly off flavor. No chapatti prepared from any of the wheat classes or varying extraction rate flours resulted in an unacceptable rating. Evidence suggests that removal of low‐extraction mill‐streams, up to 40%, from a 85% extraction yield flour did not have a detrimental effect on chapatti quality.
Study of Three‐Dimensional Structure of Wheat Starch Granules Stained with Remazolbrilliant Blue Dye and Extracted with Aqueous Sodium Dodecyl Sulfate and Mercaptoethanol Solution
Authors: Seguchi Masaharu , Kanenaga Kazuko 
Published: June 2007

ABSTRACTWheat starch granules were obtained from soft wheat flour by acetic acid fractionation (pH 3.5), and the starch was stained by reaction with Remazolbrilliant blue (RBB) dye. RBB‐stained starch was extracted with 1% sodium dodecyl sulfate (SDS) and 1% 2‐mercaptoethanol (ME) for 14.5 hr at room temperature. This extraction step was repeated five times (extracts 1–5). SDS‐ME extracts were subjected to size‐exclusion column chromatography, and comparisons of their profiles for specific absorbance at 650 nm (A650) and carbohydrates were made. After high molecular weight (HMW) carbohydrates on the starch granule surface were extracted, HMW carbohydrates inside the granule appeared to be extracted. Finally, low molecular weight (LMW) carbohydrates near the granule surface were extracted. Phase‐contrast light microscopy of the treated starch granules showed that all granules became transparent. Two different interior structures were observed. Scanning electron microscopy indicated that the granule was split into two parts at the equatorial groove. The interior of the granule showed two different areas: a central hole area and the surrounding stratified area. Extraction beyond five times with the same solvent dissolved the weak part of the granule structure and left two types of skeletal structures. The appearance of the skeletal structure of the granule surface was different from the appearance of interior structures.
Effect of Rice Starch‐Lipid Complexes on In Vitro Digestibility, Complexing Index, and Viscosity
Authors: Guraya Harmeet S. , Kadan Ranjit S. , Champagne Elaine T. 
Published: June 2007

ABSTRACTEffects of nonwaxy (21% amylose, 79% amylopectin) and waxy (100% amylopectin) rice starch‐lipid complexes on the rate of in vitro digestibility were determined. Long‐chain (≥C:18) saturated emulsifiers reduced digestibility more than short‐chain (<C:18) saturated and unsaturated emulsifiers when complexed with nonwaxy and waxy rice starch. The largest decrease in digestibility (33%) was achieved with Polyaldo 10‐1‐2 (100% C18:0 with decaglyceryl monostearate modification) for nonwaxy rice. Waxy rice starch did not complex with most of the emulsifiers, in contrast to nonwaxy rice starch. Most of the emulsifiers that reduced digestibility by 10% or less were composed of unsaturated monoglycerides, including some acetylated and succinylated monoglycerides. The fluid behavior of nonwaxy rice starch‐emulsifier solutions was more pseudoplastic than waxy rice starch‐emulsifier solutions. The consistency index varied with emulsifiers. The nonwaxy rice starchemulsifier solutions and some of those prepared using waxy rice starch would be suitable for semisolid food applications. The waxy rice starchemulsifier solutions with low consistency (0.4–0.7) and high‐flow behavior (0.7–0.8) indices would be suitable for beverage applications.
Comparisons of β‐Glucan Content of Barley and Oat
Authors: Lee C. J. , Horsley R. D. , Manthey F. A. , Schwarz P. B. 
Published: June 2007

ABSTRACTThe cholesterol‐lowering effect of cereal grains has been associated with the soluble fiber component of dietary fiber. β‐Glucan is the major soluble fiber component of barley (Hordeum vulgare L.) and oat (Avena sativa L.). Much research has been conducted to determine the β‐glucan content of barley and oat genotypes from many different countries. However, genotypes of both crops always were grown in separate experiments, making direct comparisons between the two crops difficult. This study compares in the same experiment the β‐glucan content of nine barley and 10 oat genotypes grown at two locations in each of two years (i.e., four environments) in North Dakota. Averaged across genotypes, total β‐glucan content of barley and oat groat was similar. Soluble β‐glucan content of oat groat was greater than barley, and oat groat had a greater ratio of soluble‐to‐total β‐glucan than barley. The soluble β‐glucan content and ratio of soluble to total β‐glucan content of the “best” barley genotypes were less than that of oat genotypes with the highest levels of these two traits.
Rye and Triticale as Feedstock for Fuel Ethanol Production
Authors: Wang S. , Thomas K. C. , Ingledew W. M. , Sosulski K. , Sosulski F. W. 
Published: June 2007

ABSTRACTNormal gravity rye and triticale mashes, containing 20–21 g of dissolved solids per 100 mL of mash liquid, were fermented with active dry yeast at 27°C. Fermentations were completed within 48 hr for rye, and within 72 hr for triticale. Supplementation of mashes with urea at a concentration of 8 mM accelerated rates of sugar consumption and fermentation, and reduced fermentation time from 48 to 36 hr for rye, and from 72 to 48 hr for triticale. Rye fermented faster than triticale, due to its higher level of free amino nitrogen. Ethanol yields were 356–363 L/tonne of 14% moisture rye grain, and 362–367 L/tonne of 14% moisture triticale. Fermentation efficiencies, which were 90–91% for triticale, and 91–93% for rye, and ethanol yields were comparable to those obtained from wheat and were not affected significantly by urea supplementation. The replacement of wheats by less expensive crops such as rye and triticale would provide good economic opportunities and alternatives for the fuel alcohol industry.
Intermittent Milling and Dynamic Steeping Process for Corn Starch Recovery
Authors: Lopes‐Filho J. F. , Buriak P. , Tumbleson M. E. , Eckhoff S. R. 
Published: June 2007

ABSTRACTA procedure that reduces diffusional limitations by periodically milling the corn to reduce particle size and stirring the ground mash in the presence of sulfur dioxide (SO2) and lactic acid was developed. The process, called intermittent milling and dynamic steeping (IMDS), includes three main stages: initial soaking (a short‐time immersion in water) of whole kernels, initial cracking of the partially hydrated kernels, and dynamic steeping with interspersed milling. This study evaluated the three stages of the process separately, evaluating the effect of variables on each stage of the process. Corn fractions yield (germ, fiber, gluten, starch) were used to decide the best conditions for the soaking and steeping stages, and germ damage was used to determine the best kernel cracking method. Starch, gluten, and germ yields were not affected by soak temperatures (52–68°C) or soak time (1–3 hr). A temperature of 60°C was chosen for soaking because it increased the rate of kernel hydration without gelatinizing starch, which happens at higher temperatures. A 2‐hr soak time was preferred because there was less fiber in the germ fraction and less germ damage was observed. Although there were no advantage to using SO2 or lactic acid in the soak water, the presence of these compounds during dynamic steeping enhanced starch yield. The starch yield for 3 hr of dynamic steeping was not statistically different from the starch yield for a 7.5‐hr dynamic steep. The Bauer mill was preferred over the use of a roller mill or a commercial grade Waring blender for kernel cracking. The IMDS process produced, on an average, 1 percentage point more starch than the conventional 36‐hr steeping process. Total steep or kernel preparation time was reduced from 24–40 hr for conventional wet‐milling to 5 hr for the IMDS process.
Influence of Kernel Size and Shriveling on Soft Wheat Milling and Baking Quality
Authors: Gaines C. S. , Finney P. L. , Andrews L. C. 
Published: June 2007

ABSTRACTSmall kernels of soft wheat are sometimes considered to be harder than larger kernels and to have inferior milling and baking characteristics. This study distinguished between kernel size and kernel shriveling. Nine cultivars were separated into large, medium, and small kernels that had no shriveling. Eleven cultivars were separated into sound, moderate, and severely shriveled kernels. Shriveling greatly decreased the amount of flour produced during milling. It adversely affected all other milling quality characteristics (ash content, endosperm separation index, and friability). Shriveled kernels produced flour that had inferior soft wheat baking qualities (smaller cookie diameter and higher alkaline water retention capacity). In contrast, test weight and milling qualities were independent of kernel size. Small, nonshriveled kernels had slightly better baking quality (larger cookie diameter) than larger nonshriveled kernels. Small kernels were softer than large kernels (measured by break flour yield, particle size index, and flour particle size). Small nonshriveled kernels did not have diminished total flour yield potential or other reduced flour milling characteristics. Those observations suggest a possibility of separating small sound kernels from small shriveled kernels to improve flour yield and the need to improve dockage testing estimation techniques to distinguish between small shriveled and small nonshriveled kernels.
Factors Affecting Viscosity of Slurries of Oat Groat Flours
Authors: Zhang Decai , Doehlert Douglas C. , Moore Wayne R. 
Published: June 2007

ABSTRACTOat grain is routinely kilned and steamed before milling to develop flavor and to inactivate lipid‐degrading enzymes. Heat treatments can significantly affect viscous properties, which have functional and nutritional importance. Oat flour slurries (23%, w/w, solids dry basis) made from steamed (for 20 min) or autoclaved (at 121°C, 15 psi, for 10 min) grain developed high viscosities, whereas flour slurries made from raw or kilned (105°C for 90 min) oats did not. Flour slurries made from raw groats, surface‐sterilized by 1% hypochlorite, were more viscous than untreated raw groat flour slurries, suggesting that β‐glucan hydrolases on the surface of the groat caused the viscosity losses observed in raw or kilned groats. However, because viscosities developed by surface‐sterilized groats were not as great as in steamed oat‐flour slurries and because some roasting treatments also inactivated enzymes without enhancing viscosity, it appears steaming might also affect the β‐glucan polymer, resulting in its greater hydration in solution. Smaller particle size and higher incubation temperature also resulted in increased flour slurry viscosity, presumably because of increased hydration of the β‐glucan. Rmoval of lipids from steamed oat flour significantly increased the oat flour slurry viscosity, apparently by increasing the β‐glucan concentration in the flour.
Starch Lipids of Barley and Malt
Authors: Kaukovirta‐Norja A. , Reinikainen P. , Olkku J. , Laakso S. 
Published: June 2007

ABSTRACTBarley and malt starches were compared with respect to their lipid content and composition. The starch lipids were first fractionated into internal and surface lipid fractions followed by lipid class and fatty acid analyses of each fraction. Barley starch contained 13 mg/g lipids, of which 9.3 mg were internal lipids and 3.7 mg were surface lipids. The total lipid content of malt starches varied between 11 and 13 mg/g of starch. However, malt starch contained only 1 mg of surface lipids; therefore, the internal lipid contents were as high as or even higher than those in the corresponding fraction of barley starch. Lipid class analyses suggested that the ability for hydrolysis of starch surface lipids was increased in malt. The hydrolysis occurred during the malting or the isolation process, resulting in reduced surface lipid content in malt starch. However, no reduction in the portion of polyunsaturated fatty acids was seen; therefore, lipid oxidation could not have been responsible for the lower content of malt starch surface lipids. Also, not only was the content of starch internal lipids higher in malt, but the composition of these lipids was different when compared to barley starch. The increase in starch internal lipids during malting may be due to transportation and reacylation of free fatty acids that had been liberated by hydrolysis from surface lipids.
Determination of Damaged Starch and Diastatic Activity in Wheat Flour Using a Flow‐Injection Analysis Biosensor Method
Authors: Haginoya Ryuichi , Sakai Kunio , Komatsu Takashi , Nagao Seiichi , Yokoyama Kenji , Takeuchi Toshifumi , Matsukawa Ritsuko , Karube Isao 
Published: June 2007

ABSTRACTThe determination of damaged starch and diastatic activity in flour was studied using a flow‐injection analysis (FIA) biosensor system. The system consisted of an oxygen electrode and an immobilized enzyme column containing purified glucoamylase and glucose oxidase immobilized on activated aminopropyl glass beads. The biosensor system has an optimum pH between 6.5 and 7.5 and an optimum temperature of 35°C for glucose measurement. The response of the FIA biosensor was linear up to 1.000 g/L of glucose with a lower detection limit of 0.025 g/L. Each assay took about 20 min, and the system showed good reproducibility (r = 0.998, n = 8). When applied to the measurement of damaged starch and diastatic activity in wheat flour, the results obtained agreed with those obtained using the conventional methods of measurement. This biosensor system is a rapid practical alternative for the measurement of damaged starch and diastatic activity in wheat flour.
Quantitative Analysis of Corn Zeins by Capillary Electrophoresis
Authors: Parris Nicholas , Dickey Leland , Craig James 
Published: June 2007

ABSTRACTKjeldahl analysis is commonly used to measure zein proteins in corn maize (N × 5.7) with no attempt to eliminate contribution from other nitrogen sources. In this study, dry milled corn was extracted with 70% ethanol or 0.1N NaOH and the zein content of the extract measured using capillary electrophoresis in the presence of sodium dodecyl sulfate. The amount of zein protein in alcohol extracts, using this method, was in good agreement with that determined by Kjeldahl nitrogen analysis. However, less than half of the Kjeldahl nitrogen in the alkaline extracts could be attributed to corn zein. Reproducibility expressed as relative standard deviation for migration time and peak area was 0.10 and 1.05, respectively. The technique permits rapid analysis of a large number of samples without interference from other compounds present in the extracts.