bluuebunny/crossref_metadata_2025_split huggingface dataset:
Malting Oats: Effects on Chemical Composition of Hull‐less and Hulled Genotypes
Authors: Peterson David M. 
Published: June 2007

ABSTRACTSamples of hull‐less oat genotypes from the Cooperative Naked Oat Test grown in Ottawa, ON, and Aberdeen, ID, were analyzed for their potential as a food malt. Malted oats had a lower concentration of petroleum ether‐extractable lipid, but a much higher percentage of the lipid was in the form of free fatty acids. About 5% less starch and slightly more N was found in malted oats than in unmalted. Malted oats contained ≈8% soluble carbohydrate. During the germination phase of malting, nearly all the β‐glucan was degraded. α‐Amylase activity of malted oats approached that of malting barleys, but diastatic power was much lower. Groats of hulled cultivars grown at Madison, WI, were malted and analyzed with similar results. Because the increased levels of free fatty acids in the malted grains may lead to the development of rancid flavors, a method to curtail their increase or selections of genotypes with a minimum increase during malting may be necessary to produce a useful malted food product.
Neural Network Modeling of Physical Properties of Ground Wheat
Authors: Fang Qi , Biby Gerald , Haque Ekramul , Hanna Milford A. , Spillman Charles K. 
Published: June 2007

ABSTRACTPhysical properties of ground materials from roller mills are affected by the characteristics of wheat and the operational parameters of the roller mill. Backpropagation neural networks were designed, trained, and tested for the prediction of three physical properties of ground wheat: geometric mean diameter (GMD), specific surface area increase (SSAI), and break release (BR). Eight independent variables were used as input data. Compared to conventional statistical models, the accuracy of prediction was improved substantially, as reflected by the significant reduction in root mean squared error (RMS), relative error (RE), and the increase in coefficient of determination R2 (>0.98). The neural network models are, therefore, capable of predicting the physical properties of the ground wheat.
Oxidative Cross‐Linking of Pentosans by a Fungal Laccase and Horseradish Peroxidase: Mechanism of Linkage Between Feruloylated Arabinoxylans
Authors: Figueroa‐Espinoza M. C. , Rouau X. 
Published: June 2007

ABSTRACTThe potential of a laccase from the fungus Pycnoporus cinnabarinus to cross‐link feruloylated soluble wheat arabinoxylans was investigated using capillary viscometry, size‐exclusion HPLC, and reverse‐phase HPLC of phenolic compounds. The laccase results were compared with those for a hydrogen peroxide/horseradish peroxidase system. The oxidants provoked an increase in viscosity of a 0.2% (w/v) arabinoxylan solution. A gel was formed after 30 min with laccase. Hydrogen peroxide was consumed rapidly before a gel could be formed. Free ferulic acid, methyl ferulate, and vanillic acid inhibited the gelation, whereas fumaric acid had no effect. This suggests that the aromatic ring, and not the propenoic chain of ferulic acid, was the initiating site for arabinoxylan cross‐linking. Ferulic acid and its 8‐O‐4′, 8‐5′, and 5‐5′ dehydrodimers were present in nonoxidized arabinoxylans. Upon oxidation, the 8‐8′ and 8‐5′ benzofuran dehydrodimers appeared and the 8‐O‐4′ and 8‐5′ dimers increased. The production of dimers was proportional to the consumption of ester‐bound ferulic acid. In cross‐linked arabinoxylans, the major dimers were 8‐5′ benzofuran, 8‐8′, and 8‐O‐4′, whereas the 5‐5′ dehydrodimer remained at the same level as in the nonoxidized solution.
Formation of Resistant Starch by a Twin‐Screw Extruder
Authors: Unlu Emine , Faller James F. 
Published: June 2007

ABSTRACTThe objective of this study was to evaluate the potential to increase the level of resistant starch (RS) in extruded products by optimizing extruder conditions. Three experiments were conducted as randomized complete block designs with two replicates. In the first experiment, corn starch, wheat starch, and potato starch were added at a level of 30% (w/w) to degerminated yellow corn meal to investigate the influence of starch type. In the second experiment, citric acid (CA) monohydrate was added to corn meal at levels of 0, 2.5, 5, and 7.5% (w/w). The third experiment was a full‐factorial arrangement to evaluate the effect of high‐amylose corn starch (HACS) level (0, 15, 30%, w/w) and CA level (0, 5, 7.5%, w/w) at two screw speeds (200 and 300 rpm). In the first experiment, the means for RS plus dietary fiber for the different starch formulations ranged from 1.27 to 2.28%. In experiment 2, adding CA increased RS plus dietary fiber content to a maximum of 5.23% at 7.5% CA. In the third experiment, the means for RS plus dietary fiber ranged from a low of 1.75% for 100% corn meal at 300 rpm to 14.38% for 7.5% CA and 30% HACS at 200 rpm. The results indicated a highly significant positive relationship between CA and RS formation and the same for amylose content. The RS formation had a negative relationship with screw speed, but the influence of screw speed was small when compared with that of CA and HACS.
Effect of Wheat Moisture Content on Meal Apparent Particle Size and Hardness Scores Determined by Near‐Infrared Reflectance Spectroscopy
Authors: Gaines Charles S. , Windham William R. 
Published: June 2007

ABSTRACTThe AACC Approved Method for near‐infrared reflectance (NIR) spectroscopy to produce a wheat hardness score for wheat market classification can be corrected for variation in wheat moisture content. The cause of the variation in NIR spectra resulting from variation in wheat moisture was investigated. Ten samples each of soft red winter, soft white winter, hard red winter, and hard red spring wheats were stored at 20, 40, 60, and 80 equilibrium relative humidity. Wheats were then ground on a cyclone grinder as required by the standard method. Variation in unground wheat kernel moisture content resulted in variation in NIR data. NIR log 1/reflectance values increased at all wavelengths as wheat moisture content increased. Spectral changes were related to changes in the apparent particle size of ground wheat meal as it was influenced by moisture content. Higher moisture contents produced slightly higher apparent particle size in meal, suggesting larger particles of pericarp that became more pliable at higher moisture (temper) levels. The apparent particle size of meal of high moisture wheats resulted in greater NIR radiation scattering and decreased reflectance. Meal moisture content itself had no effect on the two NIR wavelengths used to evaluate wheat hardness.
Physical Properties of Extruded Strands of Hydroxypropylated Normal and High‐Amylose Corn Starch
Authors: Bae Sang Ouk , Lim Seung‐Taik 
Published: June 2007

ABSTRACTNormal (25% amylose) and high‐amylose (70% amylose) corn starches (CS and HA) were hydroxypropylated to 0.1 degree of molar substitution (MS) with propylene oxide in an alkaline‐ethanol medium (70% ethanol). CS and hydroxypropylated corn starch (HPCS) were mixed on dry basis with water and glycerol at a weight ratio of 7:2:1, and HA and hydroxypropylated high amylose corn starch (HPHA) were mixed at 7:3:1. Stearic acid, glycerol monostearate, or lecithin (3%, based on starch) was added to each mixture to examine the effects on the physical properties of the extrudate. The starch mixtures were extruded at high shear (100 rpm) to nonexpanded strands using a corotating twin‐screw extruder in a temperature range of 75–90°C. HA, alone and with all additives, showed lower die swelling in extrusion than did CS, whereas HPCS and HPHA showed higher die swelling than the corresponding unmodified starches. Water absorption of all HA extrudates was lower than those of all CS extrudates (22–35% and 68–97%, respectively, at 25°C). Hydroxypropylation increased the absorption for both starches. All extruded starches, regardless of additives, showed low solubility in water (0.1–1.0% for 2 hr at 25°C). Differential scanning calorimetry indicated that during extrusion, the lipid additives formed a helical complex with amylose in CS and HA, but weakly with HPCS and HPHA. The extruded strands of HA, alone and with additives, exhibited higher tensile and bending strengths (37.1–58.4 and 2.16–5.07 MPa, respectively), compared to the CS strands (12.5–59.3 and 1.06–4.10 MPa, respectively) at the same moisture content (7.5–8.5%). Both tensile strength and percent of elongation of the starch strands were reduced by the presence of a lipid additive. Hydroxypropylation increased elongation and flexibility of the extrudates. HPHA exhibited the greatest mechanical strength and flexibility among the tested starches.
Estimation of Fusarium Scab in Wheat Using Machine Vision and a Neural Network
Authors: Ruan Roger , Ning Shu , Song Aijun , Ning Anrong , Jones Roger , Chen Paul 
Published: June 2007

ABSTRACTA neural network was used to relate color and texture features of wheat samples to damage caused by Fusarium scab infection. A total of 55 color and texture features were extracted from images captured by a machine vision system. Random errors were reduced by using average values of features from multiple images of individual samples. A four‐layer backpropagation neural network was used. The percentage of visual scabby kernels (%VSK) estimated by the trained network followed the actual percentage with a correlation coefficient of 0.97; maximum and mean absolute errors were 5.14 and 1.93%, respectively. A comparison between the results by the machine vision‐neural network technique and the human expert panel led to the conclusion that the machine vision‐neural network technique produced more accurate determination of %VSK than the human expert panel.
Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal
Authors: di Gioia Lodovico , Cuq Bernard , Guilbert Stéphane 
Published: June 2007

ABSTRACTThe glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb). The glass transition temperature (Tg) of CGM, measured at 188°C when unplasticized, was lowered by >100°C at 30% plasticizer content, except by PEG 600 and glucose, which showed limited compatibility with CGM proteins. The highest plasticizing efficiency, on a molar basis, was measured with PEG 300 and was attributed to the large number of hydrophilic groups and the high miscibility of this compound with CGM proteins. The change in Tg due to the plasticizing effect was modeled with the Gordon and Taylor equation, but a better fit of the experimental data was obtained with the Kwei equation.
Physicochemical Properties of Zero Amylose Hull‐less Barley Starch
Authors: Zheng G. H. , Han H. L. , Bhatty R. S. 
Published: June 2007

ABSTRACTZero amylose starch isolated from hull‐less barley (HB) showed a typical A‐type diffraction pattern. The X‐ray analysis suggested that granules of zero amylose (SB94794) and 5% amylose (CDC Candle) HB starches had lower crystallinity than did commercial waxy corn starch. Differential scanning calorimetry showed lower transition temperatures and endothermal enthalpies for the HB starches than for the waxy corn starch. The zero amylose HB starch showed a Brabender pasting curve similar to that of waxy corn starch, but with lower pasting and peak temperatures and a higher peak viscosity. Noteworthy characteristics of zero amylose HB starch were its low pasting temperature and high paste clarity and freezethaw stability, which make this starch useful for many food and industrial applications.
Role of Hydrogen Peroxide Produced by Baker's Yeast on Dough Rheology
Authors: Liao Yue , Miller R. A. , Hoseney R. C. 
Published: June 2007

ABSTRACTBaker's yeast, Saccharomyces cerevisiae, has a well‐known effect on dough rheology during breadmaking. During a 3‐hr fermentation, hydrogen peroxide (H2O2) produced by yeast (0.76%, fwb) increased from 1.09 to 2.32 μmol/g of flour. The spread test, a measure of a dough's rheological properties, showed that yeast had an effect on dough rheology similar to that of H2O2, an oxidant that makes flour‐water dough more elastic. In additional experiments (spread test and H2O2 measurement), glucose oxidase, an enzyme that produces H2O2, gave results similar to those with yeast. The fact that catalase, an enzyme that destroys H2O2, reversed the rheological effect of added H2O2 but did not reverse the effect of either yeast or glucose oxidase suggested that either wheat flour contains an inhibitor to catalase or H2O2 was not the active component. A series of experiments, including use of defatted flour, remixing, and mixing dough under nitrogen, all indicated that catalase was inhibited by peroxides in the lipid fraction of flour. These results also suggested that H2O2 is responsible for the effects of yeast and glucose oxidase on dough.
Gelatinization Profiles of Triticale Starch in Cookies as Influenced by Moisture and Solutes
Authors: Leon A. E. , Jovanovich G. , Añón M. C. 
Published: June 2007

ABSTRACTStarch physicochemical parameters and phase transitions were determined in flours of 10 advanced lines and cultivars of triticale (Cananea, Currency, Eronga, LA 24 Bve, LA 20 FCA, LA 83 FCA, Tatú, Tehuelche, Quiñé, and Yagan). Starch behavior was also analyzed during the baking of cookies prepared with triticale flours. Starch granule size, crystal type patterns, and size distribution were determined by light microscopy, X‐ray diffraction, and gel‐permeation chromatography, respectively. Two types and sizes of starch granules with characteristic A‐form crystals were obtained in all samples tested. The Quiñé cultivar showed the lowest extent of starch crystallinity. Only a monophasic endotherm was found by differential scanning calorimetry for water content >50–60%. Gelatinization temperature and enthalpy values varied significantly among samples. A biphasic endotherm was detected for water contents between 35 and 60%, and no endothermic transitions were observed for water levels <35%. Only one endotherm corresponding to starch gelatinization was detected in baked cookies prepared with five triticale flours. In all samples, the highest enthalpy of gelatinization of starch was detected for the cookie surface, whereas the highest gelatinization temperature was observed for the center. These differences may be attributed to the presence and content of the solutes in cookie dough and also to the degree of starch gelatinization during the cooking process.
Oxido‐Reductases and Lipases as Dough‐Bleaching Agents
Authors: Gélinas P. , Poitras E. , McKinnon C. M. , Morin A. 
Published: June 2007

ABSTRACTTo replace benzoyl peroxide as a bread dough‐bleaching agent, pure and commercial oxido‐reductases (peroxidases, catalases, glucose oxidases, lipoxygenase, and laccase) were screened based on degradation of β‐carotene in a liquid system (5 μg of β‐carotene/mL of 0.1M citrate phosphate buffer at pH 5.5 or 6.5) or dough. Peroxidases had the best bleaching activity; some catalases also showed bleaching potential in a liquid system but not in bread dough, suggesting that screening enzymes in liquid media has limited application for dough. In 100 g of flour, combinations of peroxidase (3,000 U), lipase (815–1,630 U), and linoleic acid (0–300 mg) completely bleached bread dough.
Glucose Oxidase Effects on Gluten and Water Solubles
Authors: Vemulapalli V. , Hoseney R. C. 
Published: June 2007

ABSTRACTHydrogen peroxide was responsible for the improving the effect of glucose oxidase in breadmaking. The mechanism by which H2O2 has its effect is not known. The objective of this study was to determine whether the H2O2 produced by glucose oxidase affected the gluten proteins or the water‐soluble fraction of flour. Glucose oxidase had no effect on gluten protein as measured by protein solubility or the relative viscosity of soluble protein (solubilized using 1.5% w/v SDS). However, glucose oxidase did affect the water‐soluble fraction. The sulfhydryl content of the water‐soluble fraction extracted from flour or dough decreased in the presence of glucose oxidase. Glucose oxidase also caused oxidative gelation of the water‐soluble fraction extracted from flour. However, the viscosity of the water‐soluble fraction extracted from fermented doughs containing glucose oxidase decreased when higher levels of glucose oxidase were used (≥5.0 units of glucose oxidase). Glucose oxidase appeared to have the same oxidizing action independent of whether the water‐soluble fraction was boiled or not.
Retrogradation of du wx and su2 wx Maize Starches After Different Gelatinization Heat Treatments
Authors: Liu Qiang , Thompson Donald B. 
Published: June 2007

ABSTRACTRetrogradation of du wx and su2 wx starches after different gelatinization heat treatments was studied by differential scanning calorimetry. Suspensions of 30% (w/w) starch were initially heated to final temperatures of 55–180°C. Gelatinized starch was cooled and stored at 4°C. Starch retrogradation in the storage period was influenced by initial heat treatments. Retrogradation of du wx starch was rapid: when initially heated to 80–105°C, retrogradation enthalpy was ≈10 J/g after one day at 4°C. The retrogradation enthalpy was ≈15 J/g after 22 days of storage, and reached a maximum of 16.2 J/g after 40 days of storage. For du wx starch, application of the Avrami equation to increases in retrogradation enthalpy suggests retrogradation kinetics vary with initial heating temperature. Furthermore, starch retrogradation may not fit simple Avrami theory for initial heating ≤140°C. Retrogradation of su2 wx starch was slow. After 30 days of storage at 4°C, the maximum retrogradation enthalpy for all initial heating temperatures tested was 7.0 J/g, for the initial heating to 80°C. This work indicates that gelatinization heat treatment in these starches is an important factor in amylopectin retrogradation, and that the effect of initial heat treatment varies according to the genotype.
Fractionation of High‐Amylose Maize Starches by Differential Alcohol Precipitation and Chromatography of the Fractions
Authors: Klucinec Jeffrey D. , Thompson Donald B. 
Published: June 2007

ABSTRACTThree high‐amylose maize starches (HAS) and a common corn starch (CCS) were subjected to differential alcohol precipitation using isoamyl alcohol and 1‐butanol to obtain fractions designated as amylose (AM), amylopectin (AP), and intermediate material (IM). For each starch, IM had a blue value and an iodine binding wavelength maximum (λmax) between the λmax of the respective AM and AP. Size‐exclusion chromatography (SEC) showed similarities in the AM from CCS and HAS. HAS AP had higher blue values and iodine binding λmax values than CCS AP. SEC of the intact HAS AP and IM both showed large proportions of material eluting after the void volume (45–85%) when compared to CCS AP and IM. Chain length (CL) distributions of debranched AP and IM indicated that these fractions from each starch were highly branched, and that AP had a shorter average chain length than IM. Consequently, the differential precipitation behavior of the HAS AP and IM appears dependent on general branching structure rather than size. We conclude that in both CCS and HAS, AP and IM are subsets of the branched molecules with AP as the predominant fraction. For HAS, AP and IM include molecules of a size typical for AM and contain a higher proportion of chains that are longer than those of CCS AP. Differential alcohol precipitation is a useful method of separating amylose, amylopectin, and intermediate material from HAS.
Nonstarch Polysaccharides from Preprocessed Wheat Bran: Carbohydrate Analysis and Novel Rheological Properties
Authors: Cui Wuwei , Wood Peter J. , Weisz John , Beer Michael U. 
Published: June 2007

ABSTRACTWheat preprocessing technology produces a bran fraction rich in both soluble (8.5%) and insoluble (29.2%) fibers. The fraction, prepared by the Tkac and Timm commercial process, contained 9% alkaline extractable nonstarch polysaccharides (NSP). Conditions for extraction of NSP were chosen on the basis of both yield and molecular size of product. The extracted NSP was composed of an arabinoxylan and a mixed linkage(1→3)(1→4)‐β‐d‐glucan. The NSP differed from previously reported wheat pentosans by exhibiting shear‐thinning flow behavior at low concentration in water (0.5%, 25°C) and, more importantly, forming a thermally reversible gel upon cooling at 4°C. This unique gelling property is neither the commonly described irreversible gelation brought about by oxidation of wheat endosperm pentosans nor a characteristic property of cereal β‐glucan. The low degree of substitution of the xylan chain of the arabinoxylan (xylose‐to‐arabinose ratio = 3) in this NSP might be responsible for the rheo‐logical behavior.
Survey of Starch Particle‐Size Distribution in Wheat and Related Species
Authors: Stoddard F. L. 
Published: June 2007

ABSTRACTThe existence of a population of small (B‐type) starch granules (<10 μm diameter) in addition to the major (A‐type) granules presents a problem for starch‐gluten manufacture and certain other wheat processes. A survey of starches in 761 accessions of cultivated wheats, ryes, and wild relatives was conducted. Starch was extracted from grains and analyzed for particle‐size distribution by laser diffraction. Australian hexaploid wheat cultivars showed 23–50% of starch in B granules. Landraces from Asia extended this range down to 17%. Tetraploid wheats (Triticum turgidum) showed a similar range of 17–47%, and einkorn wheat (T. monococcum) ranges were 23–62%. The range for B‐granule content in rye was only 20–40%, while that in triticale and T. tauschii went down to 15%. The results show that there are clear prospects for manipulating the starch particle‐size distribution of cultivated wheats.
Fusarium Head Blight: Effect of Fungal Proteases on Wheat Storage Proteins
Authors: Nightingale M. J. , Marchylo B. A. , Clear R. M. , Dexter J. E. , Preston K. R. 
Published: June 2007

ABSTRACTThe effect of proteolytic enzymes, associated with Fusarium head blight, on wheat storage proteins and dough functionality was studied. Fusarium damaged kernels (FDK) and sound kernels were hand‐picked from F. graminearum Schwabe and F. avenaceum (Fr.) Sacc. infected samples of bread and durum wheat. Scanning electron microscopy revealed significant degradation of endosperm protein in FDK. Storage proteins from FDK and sound kernels were analyzed by SDS‐PAGE, RP‐HPLC, and SE‐HPLC. Total storage protein was lower in FDK but no significant qualitative differences in protein were detected by either RP‐HPLC or SDS‐PAGE. SE‐HPLC was used to follow the hydrolysis of wheat storage protein by proteolytic enzymes found in FDK and a pure culture of F. graminearum. Selective inhibition of proteolytic activity by p‐chloromercuribenzoate, and not soybean trypsin inhibitor or iodoacetic acid, suggests that the F. graminearum protease is an alkaline protease. Farinograph and extensigraph curves showed that the presence of FDK decreased dough consistency and resistance to extension. The presence of FDK in flour resulted in a substantial reduction in loaf volume. The loss of dough functionality and loaf volume potential was attributed to the presence of fungal proteases.