bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rheological Properties of Soft Wheat Flour Doughs: Effect of Salt and Triglycerides
Authors: Chiotelli Eleni , Rolée Arnaud , Le Meste Martine 
Published: June 2007

ABSTRACTThe small deformation rheological properties of wheat flour doughs in relation to their structure and hydration were studied by dynamic mechanical thermal analysis, differential scanning calorimetry, and electron spin resonance. The effect of salt and triglycerides was also examined and compared with results we obtained previously on starch dispersions. Moisture content was adjusted to 48 or 60% (w/w, wb). Samples contained 0–16% NaCl (g/100 g of flour‐water) and 0–18% triolein or lard (g/100 g of flour‐water). The obtained results suggested that starch has an active role in determining the evolution of dough rheological characteristics during heating. The main factors controlling rheological behavior during thermal treatment are the volume fraction and deformability of starch granules. Gluten changes the viscoelasticity of the continuous phase and competes with starch for water. The addition of sodium chloride to flour dispersions shifted the structural disorganization and rigidity increased during heating to higher temperatures. At >7% NaCl, the reverse effect was observed. The mechanism controlling the effect of salt on dough rheological behavior was explained in terms of effect on water properties and on starch structure and hydration. Triglycerides had a lubricant effect (i.e., lowering G′ modulus) on the wheat flour dough system. These effects are of great importance for production and quality of bakery products.
Characteristics of Granular Cold‐Water Gelling Starches of Cereal Grains and Legumes Prepared Using Liquid Ammonia and Ethanol
Authors: Baik Byung‐Kee , Jackowski Rich 
Published: June 2007

ABSTRACTStarches of wheat, corn, smooth and wrinkled peas, and chickpeas were modified to a free‐flowing powder of granular cold‐water gelling (GCWG) starch using liquid ammonia and ethanol at 23°C and atmospheric pressure. Amylose content of starches was 26.3% in wheat, 27.1% in corn, 35.4% in chickpeas, 43.2% in smooth peas, and 79.9% in wrinkled peas. The modified starches remained in granular form with an increased number of grooves and fissures on the surface of the granules compared with native starch, while the crystallinity was mostly lost, as shown by X‐ray diffractograms and DSC endothermic enthalpies. Pasting viscosity of modified starches at 23°C was 171 BU and 305 BU in wheat and corn, respectively, and much higher in legume starches, ranging from 545 BU to 814 BU. Viscosities of modified legume starches at 23°C were at least twice as high as those of native starches determined at 92.5°C. Swelling power of modified starches at 23°C ranged from 8.7 g/g to 15.3 g/g, while swelling power of native starches heated to 92.5°C ranged from 4.8 g/g to 16.0 g/g. GCWG starches exhibited higher dextrose equivalent (DE) values of enzymatic hydrolysis, ranging from 25.2 to 27.0 compared with native starches (1.5–2.9). Modified starches from wheat, corn, smooth peas, and chickpeas formed weak gels without heat treatment and experienced no changes in gel hardness during storage, while native starch gels formed by heat treatment showed an increase in hardness by 1.1–7.5 N during 96 hr of storage at 4°C.
Prediction of Sugar‐Snap Cookie Diameter Using Sucrose Solvent Retention Capacity, Milling Softness, and Flour Protein Content
Authors: Gaines C. S. 
Published: June 2007

ABSTRACTDuring testing of wheats at the early generation developmental stage, often there is not enough seed to mill for bake testing products such as sugar‐snap cookie diameter. This study reports a prediction equation for sugar‐snap cookie diameter that uses sucrose solvent retention capacity (SRC), wheat milling softness, and flour protein content. A total of 507 wheats were milled using three laboratory milling systems (short, medium, and long mill flow). Prediction equations were similar for all three mills. Standard errors of prediction were <2% of the mean estimate of cookie diameter. Additional observations eliminated lactic acid SRC (an indication of glutenin strength), alkaline water retention capacity (a traditional predictor of pastry quality), and flour yield (the main milling quality characteristic) from the prediction model.
Glass Transition Behavior and Rheological Properties of Surfactants and Gluten‐Surfactant Mixtures
Authors: Toufeili Imad , Kokini Jozef L. 
Published: June 2007

ABSTRACTDiacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displayed thermal events corresponding to glass transition temperature (Tg) and melting of crystalline domains, while monoglycerides (MG) exhibited an endothermic peak corresponding to melting of crystalline structures when heated in a differential scanning calorimeter. The plasticizing effect of water on Tg of gluten exhibited little apparent change in the presence of DATEM, MG, or SSL (glutensurfactant 10:1), in the moisture range of 6.5–21.3% as shown by mechanical spectrometry and differential scanning calorimetry. Glutensurfactant mixtures showed higher G′ and apart from gluten‐SSL, which displayed higher tan δ (G″/G′) at ≤2.51 rad/sec, lower tan δ values than gluten in the frequency range of 0.1–100 rad/sec. DATEM and SSL softened the gluten network before cross‐linking reactions, while MG shifted the onset of cross‐linking reactions to higher temperatures at moisture contents of 30–40%. Complete vitrification of the gluten network occurred at higher temperatures, at the indicated moisture contents, in the presence of surfactants. Softening of the matrix and the delay in cross‐linking of gluten, in the presence of surfactants, might allow for greater expansion of doughs during baking with concomitant increase in loaf volumes.
Structural Properties of Starch Fractions Isolated from Normal and Mutant Corn Genotypes Using Different Methods
Authors: Tziotis Amalia , Seetharaman Koushik , Wong Kit‐sum , Klucinec Jeffrey D. , Jane Jay‐lin , White Pamela J. 
Published: June 2007

ABSTRACTThe objectives of this research study were to isolate, evaluate, and compare the fine structures of starch fractions obtained from a wild‐type (normal) corn starch and amylose‐extender25, dull39, sugary2, and sugary1 corn mutants in the same genetic background using three different fractionation procedures based on gel‐permeation chromatography or alcohol‐precipitation methods. Starch fractions obtained from each of the three methods were enzymatically debranched and analyzed using high‐performance anion‐exchange chromatography with a postcolumn amyloglucosidase reactor and a pulsed amperometric detector. The separations were performed by fractionation on a GPC column, by precipitation with 1‐butanol, and by preferential precipitation with 1‐butanol and isoamyl alcohol. Using any of these methods, no apparent differences in the molecular weight distributions of amylopectin or of amylose among the different starches were observed. The proportions of branch chain lengths of the starch components obtained by the various fractionation methods were very similar among methods for each of the starch types analyzed, such as the predominance of long branch chains in ae25 corn and that of the short branch chains in su2 corn. Overall, the effect of the corn mutations was more important to the differences observed among the starch types than was the method of fractionation used.
Enzymatic Milling of Corn: Optimization of Soaking, Grinding, and Enzyme Incubation Steps
Authors: Johnston David B. , Singh Vijay 
Published: June 2007

ABSTRACTEnzymatic milling is a modified wet‐milling process that uses proteases to significantly reduce the total processing time during corn wet milling and eliminates the need for sulfur dioxide as a processing agent. To optimize the overall enzymatic milling procedure and minimize the amount of enzyme, a series of experiments were done to determine the best first grind parameters and the optimal enzyme additions. The yields for germ, germ quality, and starch recovery were used for evaluation of first grind and enzyme addition, respectively. The specific processing conditions evaluated were the soaking time and first grind parameters. After soaking and first grind optimization, enzyme concentration and pH determinations were evaluated using bromelain as an example. The first grind procedure was optimized by evaluating a combination of different soaking and grinding conditions followed by a fixed enzyme addition and incubation step. The pH profile of bromelain for enzymatic milling was evaluated for pH 3.5–6.5 and the optimum was determined to be pH 5.0. Enzyme addition was then evaluated using the optimized first grind conditions and bromelain additions with 0–1.9 g of enzyme (based on protein)/kg of corn. Results showed that the minimum addition of bromelain to reach starch yields equivalent to conventional yields were ≈0.4 g of protein/kg of corn. This amount is significantly less than what was previously used and reported.
Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh Wheat Flour
Authors: Seguchi M. , Takemoto M. , Mizutani U. , Ozawa M. , Nakamura C. , Matsumura Y. 
Published: June 2007

ABSTRACTDried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the binding between prime starch (PS) and tailings (T) fractions in wheat flour. Several conditions for heating of egg white protein were examined to determine 1) the effect of the amount of water added to the protein before heating; 2) the effect of heating time (hr) on protein at 120°C; and 3) the effect of heating temperature on the binding between PS and T fractions. The amount of protein per 50.0 g of wheat flour was further examined for the maximum binding between PS and T fractions. The heated egg white protein was analyzed by Fourier transform infrared (FT‐IR) spectroscopy, and the changes in the secondary structures (α‐helix, β‐sheets, and others) of the protein caused by heating were studied. When egg white protein was heated at 120°C for 8 hr, 9.0% of the α‐helix structures of egg white protein decreased to 3.0%, and 37.0% of the β‐sheet structures increased to 41.0%. The decrease of α‐helix and increase of β‐sheet structures of heated egg white protein were related to the increase in the binding between PS and T fractions in the same heated egg white protein and wheat flour sample. A relationship between the structural changes in heated egg white protein (180°C, 1 hr) and the binding between PS and T fractions in the heated egg white protein and wheat flour was also observed.
Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary‐Zone Electrophoresis (CZE)
Authors: Robertson G. H. , Cao T. K. 
Published: June 2007

ABSTRACTFluids applied to large‐sale, technical separation of wheat starch and protein also extract soluble proteins. The degree and rate of extraction and the specific components extracted depend on the flour, the flour hydration and development, the starch‐displacing fluid composition, the temperature, and the mechanical processing method. This study sought to identify major extracted protein groups using high‐performance capillary zone electrophoresis (CZE) applied directly to fluids obtained during laboratory‐scale technical separations. A dough‐ball or compression separation method was applied using a Glutomatic system and a batter or dispersion method was applied using a a McDuffie mixer and Pharmasep vibratory separator. Process fluids were water at 22°C to model commercial practice and 70 vol% ethanol in water at ‐13°C to model the cold ethanol process being developed here. Data were referenced to use of 70 vol% ethanol in water at 22°C in the Glutomatic compression method. The dough processed by each method was developed by mixing to a separable state. When flooded with excess water, this dough immediately released starch and water‐soluble or albumin proteins. When flooded with excess cold aqueous ethanol, neither the albumin nor gliadin proteins appeared in significant amounts until the bulk of the starch had been displaced, regardless of the mechanical method. Even with extraction and manipulation well beyond that necessary for starch displacement, the net amount of gliadin proteins dissolved was only ≈10% of that available from wet developed dough using 70 vol% ethanol at 22°C. There was more gliadin protein in the fluids at earlier stages of processing when the batter dispersion method was applied using cold ethanol. The most common soluble proteins revealed in the electrophoresis patterns for the batter compression method using cold aqueous ethanol were initially albumins and later γ‐gliadins. Albumins not appearing as soluble in cold 70 vol% ethanol were found in the insoluble crude starch, suggesting their precipitation in the dough fluids during the change from free water to cold aqueous ethanol. These results establish that some protein is dissolved during starch displacement by cold aqueous ethanol, but that the amounts may be limited by control of the mechanical working of the dough in the presence of the displacing fluids.
Size Distribution and Properties of Wheat Starch Granules in Relation to Crumb Grain Score of Pup‐Loaf Bread
Authors: Park S. H. , Wilson J. D. , Chung O. K. , Seib P. A. 
Published: June 2007

ABSTRACTTwelve hard winter wheat flours with protein contents of 11.8–13.6% (14% mb) were selected to investigate starch properties associated with the crumb grain score of experimentally baked pup‐loaf bread. The 12 flours were classified in four groups depending on the crumb grain scores, which ranged from 1 (questionable‐unsatisfactory) to 4 (satisfactory). Flours in groups 1, 2, 3, and 4 produced breads with pup‐loaf volumes of 910–1,035, 1,000–1,005, 950–1,025, and 955–1,010 cm3, respectively. Starches were isolated by a dough handwashing method and purified by washing to give 75–79% combined yield (dry flour basis) of prime (62–71%) and tailing (7–16%) starches. The prime starch was fractionated further into large A‐granules and small B‐granules by repeated sedimentation in aqueous slurry. All starches were assayed for weight percentage of B‐granules, swelling power (92.5°C), amylose content, and granular size distribution by quantitative digital image analysis. A positive linear correlation was found between the crumb grain scores and the A‐granule sizes (r = 0.65, P < 0.05), and a polynomial relationship (R2 = 0.45, P < 0.05) occurred between the score and the weight percentage of B‐granule starch. The best crumb grain score was obtained when a flour had a weight percentage of B‐granules of 19.8–22.5%, shown by varietal effects.
Surface Lipid and Free Fatty Acids (FFA) Content of Head and Broken Rice Produced by Milling After Different Drying Treatments
Authors: Monsoor M. A. , Proctor A. , Siebenmorgen T. J. 
Published: June 2007

ABSTRACTThe surface lipids and free fatty acids (FFA) content of head and broken rice samples generated through milling after various drying treatments were studied. Long grain cultivars Francis, Wells, and Cypress, and medium grain cultivar Bengal were dried under three air conditions (mild 25°C, 50% rh; moderate 45°C, 40% rh; and stressed 65°C, 20% rh) for two durations (10 and 30 min). Immediately after drying, the rough rice samples were placed in a conditioning chamber to continue drying slowly to ⋍12.5% moisture content (MC), which occurred within three to five days. After dehulling, a McGill No. 2 mill was used to mill the samples for 30 sec. The head rice yield (HRY) for all rice samples were within the range of 40–68%. Rice surface lipid was extracted with isopropanol (IPA) and the lipid and FFA content of the IPA extracts were determined. Broken rice kernels had significantly greater surface lipid and FFA content than head rice kernels. The surface FFA contents of broken kernels were within the range of 0.045–0.065% of broken rice mass, while that of head rice was 0.027–0.040%. Broken ricehad greater b values indicating greater yellow color than did head rice.
Synthesis and Characterization of Starch Acetates with High Substitution
Authors: Xu Yixiang , Miladinov Vesselin , Hanna Milford A. 
Published: June 2007

ABSTRACTAcetylation of high‐amylose (70%) maize starch to high degree of substitution (DS) was studied by reacting starch with acetic anhydride using 50% aqueous NaOH as the catalyst. DS increased with increasing reaction times and increasing ratios of acetic anhydride to starch. Reaction efficiency (RE) increased with longer reaction times and decreased with increases in the ratios of acetic anhydride to starch for extended reaction times. Increasing the amount of NaOH increased both DS and RE. A series of starch acetates with DS values of 0.57–2.23 were prepared and their crystalline structures, chemical structures, thermal stability, and morphological properties were investigated. After acetylation, and as DS increased from 0.57 to 2.23, the crystalline structures of starch steadily disappeared. The carbonyl group's peak at 1,740 cm‐1 appeared in the FTIR spectra. The intensity of this peak increased with a decrease in the peak intensity of the hydroxyl groups at 3,000‐3,600 cm‐1, indicating that the hydroxyl groups on starch were replaced by the acetyl groups. Thermal stability of starch acetates increased. The smooth surface of the starch granules became rough with acetylation. Further acetylation led to the loss of the starch granules and the formation of beehive‐ and fibrous‐like structures.
T2 Map, Moisture Distribution, and Texture of Boiled Japanese Noodles Prepared from Different Types of Flour
Authors: Kojima Tokiko I. , Horigane Akemi K. , Nakajima Hideo , Yoshida Mitsuru , Nagasawa Akira 
Published: June 2007

ABSTRACTChanges during boiling in the distribution of moisture in Japanese white salted noodles prepared from flour of different protein contents were investigated by magnetic resonance imaging. Changes in the moisture profiles of the noodles, which were obtained from spin‐spin relaxation time (T2) maps based on the correlation between moisture content (MC) and T2 for each standard flour gel, showed an increase in MC with boiling time in all parts of noodles. The penetration of boiling water was faster in the noodles prepared from flour with low protein content than in those prepared from flour with high protein content. Relationships between the local MC and the texture parameters from cutting tests were investigated. The slope of force‐displacement curve showed a high negative correlation with MC at 1 mm from surface of the noodles. There was also a negative correlation between MC and the force at each depth from the surface, except for the part closest to the surface, for samples taken after 16 and 24 min of boiling. This result proved that the MC is the primary factor determining the firmness of the noodles. The MC at the core, however, was not correlated with the peak force in this study.
Textural and Other Quality Properties of Instant Fried Noodles as Affected by Some Ingredients
Authors: Yu Li Juan , Ngadi Michael O. 
Published: June 2007

ABSTRACTThe effects of varying the proportion of three noodle dough components (water, gum, and starch) on the texture (maximum load and strain at break), amount of fat absorbed, and percent rehydration of instant fried noodles were studied. The Instron Universal testing machine was used to measure noodle texture, whereas quality attributes were determined using fat absorption and rehydration parameters. The results showed that changes in maximum load, strain at break point, fat absorption, and rehydration% of instant noodles depended on interactions between the ingredients. Increasing the gum content, starch content (for amounts >4% kg/kg of flour) and moisture content (35–40% kg/kg of flour) enhanced the elasticity and extensibility of cooked instant fried noodles. Addition of starch decreased fat absorption but showed mixed effect on rehydration%. The effect of gum addition at 0.1, 0.2, and 0.3% on fat absorption was significant but reduced considerably or showed a reverse effect at higher starch addition levels. Increasing moisture, and gum contents increased rehydration% of cooked instant noodles. Appropriate combinations of gum, starch and moisture contents could be used to optimize textural and quality characteristics of fried instant noodles.
Maintenance of tolerance to cow's milk in atopic individuals is characterized by high levels of specific immunoglobulin G4
Authors: Ruiter B. , Knol E. F. , Van Neerven R. J. J. , Garssen J. , Bruijnzeel‐Koomen C. A. F. M. , Knulst A. C. , Van Hoffen E. 
Published: June 2007

SummaryBackground
The central role of specific IgE in cow's milk allergy (CMA) is well documented. However, less is known about the function of other immunoglobulin isotypes in allergy and tolerance to cow's milk proteins (CMPs).Objective
To determine differences in the antibody responses that are associated with allergy and tolerance to cow's milk in allergic, atopic and non‐atopic individuals of different age groups.Methods
Nineteen infants (<1 year), 18 children (6–14 years) and 41 adults (21–68 years) were included. Each age group was comprised of subjects with CMA, atopic individuals without a history of CMA and non‐atopic subjects. Levels of specific IgE, IgG4, IgG1 and IgA to whole cow's milk and the six most abundant individual CMPs were determined in plasma by ELISA. For comparison, specific IgE and IgG4 were measured to ovomucoid and house dust mite (HDM) in individuals allergic for the respective allergens, and in atopic and non‐atopic subjects without allergy.Results
In infants and children with CMA, αs1‐casein and β‐lactoglobulin induced the highest specific IgE response, whereas αs1‐casein was the most allergenic CMP in adult patients. Specific IgG4 and IgG1 responses were the highest to αs1‐casein and β‐lactoglobulin in all age groups, while κ‐casein and α‐lactalbumin induced the highest levels of IgA. CMP‐specific IgG4 was higher in atopic children and adults without CMA, as compared with non‐atopic individuals. A similar difference between tolerant atopic and non‐atopic subjects was observed for IgG4 specific to ovomucoid, whereas HDM‐specific IgG4 was not detectable in these subjects.Conclusion
Maintenance of tolerance to cow's milk in atopic children and adults without CMA is associated with elevated levels of specific IgG4, in combination with low specific IgE. The up‐regulation of specific IgG4 in tolerant atopic individuals may be related to the type of allergen and its regular dose of exposure.
Cytology of pseudomyxoma peritonei
Authors: PFITZER P. , RICHARTZ G. 
Published: June 2007

Cytology of pseudomyxoma peritoneiThe cytology of five cases of pseudomyxoma peritonei is described. It is characterized by large masses of mucinous material, some of which is wrapped up in a network of elongated fibroblast‐like cells. Irregular clusters of flat branching vimentin‐positive fibroblast‐like cells may be found as the disease progresses. Goblet or tumour cells were not found in the cytology preparations, although they were seen in the histological sections of the one case which was biopsied. The appendiceal origin of pseudomyxoma peritonei could not be traced in three of four male patients, and the cause of the disease remained undetermined. Autopsy of the fourth case demonstrated a complete replacement of the appendix by mucus.