bluuebunny/crossref_metadata_2025_split huggingface dataset:
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor
Authors: Thiele C. , Gänzle M. G. , Vogel R. F. 
Published: June 2007

ABSTRACTThe amino acid release was determined in wheat doughs supplied with salt, acid, dithiothreitol, or starter cultures to evaluate the relevance of the amino acid concentration on bread flavor. Wheat flour proteinases almost linearly released amino acids and the highest activity of wheat flour proteinases was found in acidified and reduced doughs. The effects of starter cultures on amino acid concentrations depended on their composition. Yeasts exhibited a high demand for amino acids, however, the total amino acid concentrations were not markedly affected by lactic acid bacteria. The individual amino acid contents were determined by the pH during fermentation and microbial metabolism. The formation of proline was favored by values higher than pH 5.5, whereas release of phenylalanine, leucine and cysteine mainly occurred at lower pH. Ornithine was found only in doughs fermented with Lactobacillus pontis. To determine effects of the amino acid concentration on bread aroma, fermented doughs were evaluated in baking experiments. An increased intensity of bread flavor was obtained by preferments prepared with lactic acid bacteria. The roasty note of wheat bread crust could be markedly enhanced by L. pontis. This results support the assumption that flavor of wheat bread is enhanced by increasing the concentration of free amino acids and especially ornithine in dough.
Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles
Authors: Hatcher D. W. , Anderson M. J. , Desjardins R. G. , Edwards N. M. , Dexter J. E. 
Published: June 2007

ABSTRACTSeveral reduction grinding conditions were used on a Canadian Western Red Spring (CWRS) farina to yield flours of comparable protein content within three specific particle size ranges (132–193, 110–132, 85–110 μm) at three starch damage levels (3.0, 3.9, 7.0 Megazyme units). White salted noodles (1% w/w NaCl) were initially processed at a fixed absorption (32%). Dynamic oscillatory and large deformation creep measurements indicated that doughs with lower starch damage, thick or thin, exhibited lower G′ (storage modulus), higher tan δ (G″ [loss modulus]/G′) values, and greater maximum strain during creep than doughs with higher starch damage. There were no clear trends between work input during sheeting and either starch damage or particle size. Instrumental texture analysis of raw noodles showed no significant differences due to either starch damage or flour particle size. Flours with fine particle size gave cooked noodles with the best textural attributes, whereas starch damage exhibited no consistent relationship with cooked noodle texture. Cooking loss was greatest in samples with highest starch damage and coarsest particle size; water uptake was inversely related to starch damage and particle size. Experiments were repeated at adjusted water absorptions (32–36.5%) for fine and coarse flours with highest and lowest starch damage. Differences in raw noodle dough rheological properties were largely eliminated, confirming that differences noted at constant absorption were primarily due to flour water absorption. Work input during sheeting was inversely related to starch damage and was higher for fine particle size. Cooking losses were highest for higher starch damage and fine particle size. Water uptake was highest for fine particle size, but in contrast to cooking loss, was higher at lower starch damage. Textural parameters indicated superior cooking quality when particle size was finer and starch damage was lower. Flour particle size and starch damage (as indicated by water absorption) are both primary quality determinants of white salted noodle properties and, to some extent, exert their influence independently.
Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations
Authors: Stylianopoulos Chryssanthi , Saldívar Sergio O. Serna , MacKinney Guillermo Arteaga 
Published: June 2007

ABSTRACTThe growth and brain development of laboratory rats fed typical indigenous tortilla‐based diets were determined throughout two generations. The experiment compared three different types of tortilla‐based diets: regular tortillas produced from dry masa flour (RDMF), tortillas obtained from fresh masa (FM), and tortillas produced from dry masa flour fortified with 6% defatted soybean and enriched with vitamins B1, B2, niacin, and folic acid and microminerals iron and zinc (FEDMF). Female rats were mated 58 days postweaning with males belonging to the same treatment with the objective of obtaining second generation pups that were further subjected to regular lactation and 28 day postweaned growth. A comparison between growth of first and second generation rats was determined. In addition, representative animals of each physiological stage were first exsanguineted for hematocrit determination and then slaughtered with the aim of obtaining femur and brain tissues. Cerebral DNA and number of neurons were determined in each of the brains sampled. Growth of rats fed FEDMF was significantly higher (P < 0.05) in both generations than counterparts fed RDMF or FM. The difference among treatments was more evident in second generation rats. Pregnancy rate, number of newborns per litter, litter weight, and pup's survival rate was higher for the control and FEDMF treatments. Femur growth was also higher (P < 0.05) for first‐generation male adult rats fed control and FEDMF. The concentration and total content of cerebral DNA and number of neurons in males and females belonging to the first generation was similar. However, for second generation rats, these values were lower for animals fed regular tortilla diets. This data clearly demonstrates that the negative effects of malnutrition on brain development of pups occurred during gestation and lactation.
Evaluation of a Near‐Infrared Reflectance Spectrometer as a Granulation Sensor for First‐Break Ground Wheat: Studies with Hard Red Winter Wheats
Authors: Pasikatan M. C. , Steele J. L. , Haque E. , Spillman C. K. , Milliken G. A. 
Published: June 2007

ABSTRACTA single wheat class or blended wheats from two wheat classes are usually milled in a flour mill. A near‐infrared (NIR) reflectance spectrometer, previously evaluated as granulation sensor for first‐break ground wheat from six wheat classes, was evaluated for a single wheat class, hard red winter (HRW) wheat, using offline methods. The HRW wheats represented seven cultivars ground by an experimental roller mill at five roll gap settings (0.38, 0.51, 0.63, 0.75, and 0.88 mm) which yielded 35 ground wheat samples each for the calibration and validation sets. Granulation models based on partial least squares regression were developed with cumulative mass of size fractions as a reference value. Combinations of four data pretreatments (log 1/R, baseline correction, unit area normalization, and derivatives) and subregions of the 400–1,700 nm wavelength range were evaluated. Models that used pathlength correction (unit area normalization) predicted well each of the four size fractions of first‐break ground wheat. The best model, unit area normalization and first derivative, predicted all the validation spectra with standard errors of performance of 3.80, 1.29, 0.43, and 0.68 for the >1041, >375, >240, and >136 μm size fractions, respectively. Ground HRW wheats have narrower particle size distribution and better sieving properties than ground wheat from six wheat classes. Thus, HRW wheat granulation models performed better than the previously reported models for six wheat classes.
Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)
Authors: Chun Hyang Sook , Cho Sung Bin , Kim Hye Young L. 
Published: June 2007

ABSTRACTThis experiment was conducted to investigate the effect of various steeping periods on the physical and sensory properties of yukwa, which is a traditional Korean oil‐puffed snack made of waxy rice, using milled waxy rices (cv. Shinsunchalbyeo) steeped for 0, 1, 3, 6, 9, 12, and 15 days. As the steeping period changed from 0 to 15 days, the cross‐sectional area and expansion ratio of yukwa evaluated by image analysis significantly increased from 226 to 437 mm2 and from 805 to 1,874%, respectively. Conversely, the ratio of length to height and density of yukwa significantly decreased with an increase in steeping period duration. The Hunter a value of yukwa tended to increase, whereas b value tended to decrease, as steeping period increased. Among the mechanical textural parameters, hardness was greatly affected by the steeping period range, with values ranging from 1,358 to 25,514 dyne/cm2. Sensory results showed that sour aroma, color uniformity, and original flavor tended to increase, but hardness, crispiness, color roughness, oil flavor, and oil aroma tended to decrease in yukwa with the longer steeping period. From these observations, it can be concluded that the steeping period of waxy rice has an influence on the physical and sensory properties of yukwa.
Prediction of Test Weight from a Small Volume Specific Gravity Measurement
Authors: Donelson J. R. , Gaines C. S. , Andrews L. C. , Finney P. F. 
Published: June 2007

ABSTRACTThe specific gravity (cm3/g) of small (20 and 40 g) samples of soft wheats from three states were rapidly measured and compared with bulk density (g/cm3) measurements (microtest weights). Specific gravities were correlated with test weights for both cleaned and uncleaned samples. The relationship between specific gravity and test weight was linear unless the samples were severely shriveled. Operator effect was not statistically significant. Simple linear regression analysis produced equations that predicted with high R2 value microtest weights from specific gravity measurements. Both 20 and 40 g sample sizes were satisfactory. However, 40 g samples produced better statistical relationships.
Development of Standard Procedures for a Simple, Rapid Test to Determine Wheat Color Class
Authors: Ram M. S. , Dowell Floyd E. , Seitz Larry , Lookhart George 
Published: June 2007

ABSTRACTGrowing conditions, kernel characteristics, and genetics affect wheat kernel color. As a result, red and white wheats sometimes cannot be differentiated by visual examination. Soaking wheat kernels in a sodium hydroxide solution enhances the difference in color; red wheat turns a darker red, and white wheat turns straw‐yellow. Previously, when NaOH was used for wheat determination of color class, only a visual assessment was made under arbitrary conditions, many times not suitable for field work. In the present work, visible reflectance spectroscopy and visual assessments were used to optimize NaOH (2 mL/g of wheat) soak time (10 min), concentration (5M or 20%), and temperature (60°C). The optimal procedure will provide users who are not laboratory trained with inexpensive, safe procedures to definitively assign wheat color class in the shortest time in field locations. Calibration and prediction of several wheat cultivars using partial least square regression were used to validate the optimal test procedure. The test differentiated even rain‐bleached wheat and cultivars that were difficult to classify visually. No distinct correlation occurred between predicted color value and the number of red genes.
Milling Value of Sorghums Compared by Adjusting Yields to a Constant Product Color
Authors: Awika Joseph M. , Suhendro Elly L. , Rooney Lloyd W. 
Published: June 2007

ABSTRACTA method of comparing milling values of sorghum by adjusting yields to standard L values was developed. The milling values of ‘Dorado’ (an excellent food‐type sorghum variety), ‘ATx399 × RTx430’ (a commercial red sorghum hybrid) and three ‘Warner 902W’ (commercial white food type hybrids with different levels of weathering designated W‐1, W‐2, and W‐3) were determined using a tangential abrasive dehulling device for various times. Color (L, a, b) was measured on the decorticated grain (grits) and the ground grits (flour). The yields (by weight) of flours adjusted to an L value of 85 were 93, 88, 86, 84, and 70% for Dorado, W‐2, W‐1, W‐3, and red, respectively. The b (yellow) values were highest for red and lowest for Dorado. The grits yields were 96, 89, 84.5, 81.5, and 56.5% when adjusted to an L of 67 for Dorado, W‐2, W‐1, W‐3, and red sorghums, respectively. Milling yields expressed at comparable flour or grit color clearly demonstrate that white food‐type sorghums have significantly better milling yields than red sorghums. Adjusting milling yields to a standard L value is an accurate and easy way to compare milling properties of sorghums for yield and product color.
Tensile Properties of Extruded Corn Protein Low‐Density Polyethylene Films
Authors: Herald Thomas J. , Obuz Ersel , Twombly Wesley W. , Rausch Kent D. 
Published: June 2007

ABSTRACTThe strength of films extruded from powder blends of corn zein or corn gluten meal (CGM) with low‐density polyethylene was investigated. Tensile strength, percent elongation at break, and elastic modulus of the extruded films were measured. The tensile strength decreased from 13 MPa to ≈10.5 MPa with zein addition, while CGM addition resulted in tensile strength of ≈6 MPa. The higher the level of biological material (CGM or zein) in the films the lower the tensile properties. Films containing CGM exhibited significantly lower tensile properties than those containing zein. Extrusion processing of biological films is a step toward commercial viability.
Environmental Conditions During Wheat Grain Development Alter Temporal Regulation of Major Gluten Protein Genes
Authors: Altenbach Susan B. , Kothari Kerry M. , Lieu Dao 
Published: June 2007

ABSTRACTThe accumulation of transcripts for the major gluten storage proteins was assessed during grain development in wheat plants (Triticum aestivum L. ‘Butte 86’) grown under seven controlled environments where temperature, water, and fertilizer conditions were varied after anthesis. Transcripts within the α‐, γ‐ and ω‐gliadin, low molecular weight glutenin subunit (LMW‐GS), and high molecular weight glutenin subunit (HMW‐GS) gene families followed similar patterns of accumulation throughout grain development under each environmental regimen. Under moderate daytime temperatures in plants that were well watered and fertilized, transcripts from all gene families were detectable by eight days postanthesis (8 DPA), were present at high levels until ≈34 DPA, and disappeared between 36 and 38 DPA. Under high temperature regimens, transcripts from all gene families appeared slightly earlier, but the time frame of accumulation was shorter. The presence or absence of postanthesis fertilizer did not alter the temporal regulation of the gluten genes under the moderate temperature regimen. However, under the high daytime temperature regimen, transcripts disappeared slightly earlier in kernels from plants that did not receive postanthesis fertilizer. Reverse transcriptase polymerase chain reaction (RT‐PCR) using primer pairs for specific HMW‐GS and LMW‐GS transcripts revealed that individual genes within each family exhibited identical patterns of temporal regulation under different environmental conditions.
Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality
Authors: Beasley H. L. , Uthayakumaran S. , Stoddard F. L. , Partridge S. J. , Daqiq L. , Chong P. , Békés F. 
Published: June 2007

ABSTRACTUnderstanding the relationship between basic and applied rheological parameters and the contribution of wheat flour protein content and composition in defining these parameters requires information on the roles of individual flour protein components. The high molecular weight glutenin subunit (HMW‐GS) proteins are major contributors to dough strength and stability. This study focused on eight homozygous wheat lines derived from the bread wheat cvs. Olympic and Gabo with systematic deletions at each of three HMW‐GS encoding gene loci, Glu‐A1, Glu‐B1, and Glu‐D1. Flour protein levels were adjusted to a constant 9% by adding starch. Functionality of the flours was characterized by small‐scale methods (2‐g mixograph, microextension tester). End‐use quality was evaluated by 2‐g microbaking and 10‐g noodle‐making procedures. In this sample set, the Glu‐D1 HMW‐GS (5+10) made a significantly larger contribution to dough properties than HMW‐GS coded by Glu‐B1 (17+18), while subunit 1 coded by Glu‐A1 made the smallest contribution to functionality. These differences remained after removing variations in glutenin‐to‐gliadin ratio. Correlations showed that both basic rheological characteristics and protein size distributions of these flours were good predictors of several applied rheological and end‐use quality tests.
Comparison of Methods for Amylose Screening Among Amylose‐Extender (ae) Maize Starches from Exotic Backgrounds
Authors: Campbell M. R. , Yeager H. , Abdubek N. , Pollak L. M. , Glover D. V. 
Published: June 2007

ABSTRACTBreeding for high‐amylose corn requires a rapid analytical method for determining starch amylose so that generating wet chemistry values does not pose a major limitation in the volume of materials that can be screened. Two methods for determining apparent amylose content (AAC) were examined and compared with an iodine‐binding method involving the solubilization of isolated starch in a sodium hydroxide solution (method 1). These methods included one based on near‐infrared transmittance spectroscopy (NIRT) (method 2) and another iodine‐binding method involving the solubilizing of starch from ground whole corn with a DMSO‐iodine solution (method 3). These methods were chosen because, aside from initial set up costs, they are relatively rapid and inexpensive to perform. The materials evaluated consisted of various exotic corn populations including plant introductions and experimental materials generated from the Germplasm Enhancement of Maize (GEM) project. Crosses were made between these materials and a Corn Belt dent hybrid (OH43 × H99) converted with the amylose‐extender (ae) allele. Grain from F2 ears, presumed to be homozygous for the ae allele based on visual selection of mutant kernels on F1 ears from which they were planted, were then evaluated to identify possible modifiers of ae conditioning high starch AAC. From a total of 1,006 F2 ears, a core set consisting of 155 samples was established and only these were subjected to starch AAC analysis, using all three methods to compare the methods. Method 2 showed poor correlation to method 1 (r = 0.88), however, NIRT did appear to discriminate between samples converted to ae vs. those with a normal or possibly segregating endosperm type. Method 3 showed a slightly better correlation with method 1 (r = 0.92) and appeared to more fully discriminate among samples with AAC values >65% from those at ≈55%. Results from this study suggest that NIRT may be useful when a quick screening method is needed to discriminate mutant from nonmutant genotypes within grain samples of exotic germplasm especially when visual identification is difficult. In addition, method 3 could be used to replace the more time‐consuming method 1 when trying to identify high AAC levels among ae genotypes, even though some inconsistency was observed between the two methods. Finally, this study revealed that exotic germplasm may be an important source of new modifiers to the ae allele because values as high as 70% AAC were identified.
Mixing Properties, Baking Potential, and Functionality Changes in Storage Proteins During Dough Development of Triticale‐Wheat Flour Blends
Authors: Naeem Hamid A. , Darvey Norman L. , Gras Peter W. , MacRitchie Finlay 
Published: June 2007

ABSTRACTFlours from advanced lines or cultivars of six triticales and two prime hard wheats, along with triticale‐wheat blends, were investigated for mixing, extension (excluding blends), and baking properties using microscale testing. Percentage total polymeric protein (PPP) and percentage unextractable polymeric protein (UPP) of flours and doughs, including blends, mixed to optimal dough development were estimated using size‐exclusion HPLC to determine the changes in protein solubility and association with blend composition (BC), mixing properties, and loaf height. Each triticale was blended with flours of each of the two wheat cultivars (Hartog and Sunco) at 0, 30, 40, 50, 60, 70, and 100% of wheat flour. Nonlinear relationships between BC and mixograph parameters (mixing time [MT], bandwidth at peak resistance [BWPR], and resistance breakdown [RBD]) were observed. A linear relationship between BC and peak resistance (PR) was predominant. PPP of triticale flours was mostly higher than PPP of wheat cultivars. UPP of all triticales was significantly lower than wheat cultivars. PPP of freeze‐dried doughs was mostly nonsignificant across the blends and showed a curvilinear relationship with BC. The deviations from linearity of MT and PPP were higher in triticale‐Sunco blends than in triticale‐Hartog blends. UPP of blends was closer to or lower than the lower component in the blend. The deviations from linearity for MT and UPP were greater in triticale‐Hartog blends than triticale‐Sunco blends. A highly significant correlation (P < 0.001) was observed between BWPR and loaf height. This suggested that BWPR in triticale‐wheat flour blends could be successfully used for the prediction of loaf height. Triticale flour could be substituted for wheat flour up to 50% in the blend without drastically affecting bread quality. Dough properties of triticale‐wheat flour blends were highly cultivar specific and dependent on blend composition. This strongly suggested that any flour blend must be tested at the desired blend composition.
Effects of Glycerol and Moisture Redistribution on Mechanical Properties of White Bread
Authors: Baik Moo‐Yeol , Chinachoti Pavinee 
Published: June 2007

ABSTRACTEffects of glycerol and moisture redistribution on mechanical properties of bread were investigated. Firmness increased in all bread crumb over storage time but firming rate was dependent on the initial moisture content, storage method (stored with and without crust), and the presence of glycerol. Faster firming was observed when bread crumb had low initial moisture content and high glycerol level, and was stored with crust. The effect of glycerol was more pronounced when stored with crust, suggesting a critical role of water loss. Firmness showed a good correlation (r2 = 0.95) with the scale factor (C1) from a mathematical model. Recoverable work rapidly decreased in first three days of storage and then remained relatively unchanged thereafter. Hardening of aged bread (but not fresh bread) by glycerol may be explained by local dehydration of bread polymer due to osmotic dehydration or competition for water, which in turn promote more rapid amorphous network formation but less amylopectin recrystallization.