bluuebunny/crossref_metadata_2025_split huggingface dataset:
Effect of Physical State of Nonpolar Lipids on Rheology and Microstructure of Gluten‐Starch and Wheat Flour Doughs
Authors: Watanabe Akihiro , Larsson Helena , Eliasson Ann‐Charlotte 
Published: June 2007

ABSTRACTTo clarify the effects of solid fat and liquid oil on dough in more detail in a simpler system, gluten‐starch doughs with different gluten contents were investigated. The results from rheological measurements indicate that dough with a higher starch content has less resistance to strain and dough with a lower starch content has a rubber‐like structure. The effects of the physical state of nonpolar lipids such as fat and oil on gluten‐starch doughs and wheat flour doughs were investigated using rheological measurements and scanning electron microscopy. Fat‐containing dough had more gas cells and a very smooth gluten gel surface with few holes, which may provide higher tolerance to strain. Moreover, the fat seemed to uniformly distribute the gluten gel between the starch granules in the dough, which reduced the friction between starch granules and led to a lower storage modulus. A mechanism governing the effect of fats on loaf volume is proposed based on the phenomena observed in the fat‐containing dough.
Structural and Functional Characteristics of Selected Soft Wheat Starches
Authors: Franco Célia M. L. , Wong Kit‐Sum , Yoo Sang‐ho , Jane Jay‐lin 
Published: June 2007

ABSTRACTStarches from eight soft wheat samples (two parent lines and six offspring) were isolated; relationships between their structures and properties were examined. Branch chain‐length distributions of amylopectins were determined by using high‐performance anion exchange chromatography equipped with an amyloglucosidase reactor and a pulsed amperometric detector (HPAEC‐ENZ‐PAD). Results showed that the average chain length of the eight samples varied at DP 25.6–26.9. Starch samples of lines 02, 60, 63, 95, and 114 consisted of amylopectins with more long chains (DP ≥ 37) and longer average chain length (DP 26.2–26.9) than that of other samples. These starch samples of longer branch chain length displayed higher gelatinization temperatures (55.3–56.5°C) than that of other samples (54.4–54.9°C) and higher peak viscosity (110–131 RVU) and lower pasting temperature (86.3–87.6°C) than others (83–100 RVU and 88.2–88.9°C, respectively). The Mw of amylopectins, determined by using high‐performance size exclusion chromatography equipped with multiangle laser‐light scattering and refractive index detectors (HPSEC‐MALLS‐RI), were similar for all samples (6.17 × 108 to 6.97 × 108). There were no significant differences in amylose and phosphorus contents between samples. These results indicated that physical properties of wheat starch were affected by the branch‐chain length of amylopectin.
Corn Dry‐Milled Grit and Flour Fractions Exhibit Differences in Amylopectin Fine Structure and Gel Texture
Authors: Lin Y.‐P. , Aboubacar A. , Zehr B. E. , Hamaker B. R. 
Published: June 2007

ABSTRACTCorn starch amylopectin (AP) fine structure and gel textural properties of dry‐milled grit and flour fractions were investigated in 10 corn cultivars. Amylopectin was isolated by fractionating the starch derived from these two milled fractions using size‐exclusion chromatography (SEC). Fine structure was characterized by SEC after thorough debranching with pullulanase. SEC revealed three major fractions of debranched AP from the grit and flour portion. Amylopectin in the grit portion had a significantly higher proportion of long chains (DPn 70–75) and a postulated lower extent of chain branching than its flour counterpart. Texture profile analysis showed that flour gels from the grit fraction had significantly higher values for hardness, gumminess, and springiness compared with gels from the floury fraction. Trends were similar for starch gels of the two dry‐milled fractions, though only springiness was significantly different. The finding that differences in AP fine structure in dry‐milled fractions relate to gel textural differences suggests that dry millers may be able to produce flours of different functionalities that would be suited for different end uses. Additionally, mixing the dry‐milled flour fraction with a grit‐derived flour would result in different product properties.
Properties and Structures of Flours and Starches from Whole, Broken, and Yellowed Rice Kernels in a Model Study
Authors: Wang Ya‐Jane , Wang Linfeng , Shephard Donya , Wang Fudong , Patindol James 
Published: June 2007

ABSTRACTThe objective of this study was to compare the structure and properties of flours and starches from whole, broken, and yellowed rice kernels that were broken or discolored in the laboratory. Physicochemical properties including pasting, gelling, thermal properties, and X‐ray diffraction patterns were determined. Structure was elucidated using high‐performance size‐exclusion chromatography (HPSEC) and high‐performance anion‐exchange chromatography with pulsed amperometric detection (HPAEC‐PAD). The yellowed rice kernels contained a slightly higher protein content and produced a significantly lower starch yield than did the whole or broken rice kernels. Flour from the yellowed rice kernels had a significantly higher pasting temperature, higher Brabender viscosities, increased damaged starch content, reduced amylose content, and increased gelatinization temperature and enthalpy compared with flours from the whole or the broken rice kernels. However, all starches showed similar pasting, gelling, thermal properties, and X‐ray diffraction patterns, and no structural differences could be detected among different starches by HPSEC and HPAEC‐PAD. α‐Amylase may be responsible for the decreased amylopectin fraction, decreased apparent amylose content, and increased amounts of low molecular weight saccharides in the yellowed rice flour. The increased amount of reducing sugars from starch hydrolysis promoted the interaction between starch and protein. The alkaline‐soluble fraction during starch isolation is presumed to contribute to the difference in pasting, gelling, and thermal properties among whole, broken, and yellowed rice flours.
Flavor Retention and Physical Properties of Rice Cakes Prepared from Coated Rice Grain
Authors: Klamczynski A. P. , Glenn G. M. , Orts W. J. 
Published: June 2007

ABSTRACTFlavored rice cakes are produced commercially by spraying a flavor coating on the cake surface. This study describes a method of making a flavored coating that is applied to individual rice grains before puffing and results in a more uniform flavor distribution. Rice was coated at 5% or 10% levels with coating materials made of jet‐cooked (JC) starch or starch cooked in a water bath (WB), corn starch powder, salt, and a flavor compound. The viscosity of coating materials made with WB starch was twice that of coatings made of JC starch. Rice coated at 10% level had decreased specific density of rice cakes. Rice cakes made from coated grain were similar in appearance to cakes made from uncoated rice but had higher flexural strength. Retention of flavor volatiles after puffing the coated grain was 82.8–56.8% for apple, 72.5–40.3% for anise, and 52.5–24.8% for onion flavor. The flavor volatiles measured in the rice cakes decreased during a three‐month storage period to 49.3% for apple, 25.8% for anise, and 10.1% for onion flavor. Slightly higher retention of flavor volatiles was observed in cakes made with WB starch than in cakes made with JC starch. The difference in retention of flavor volatiles between starch slurry or starch‐oil emulsion treatments was small.
Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours
Authors: Morita Naofumi , Maeda Tomoko , Miyazaki Megumi , Yamamori Makoto , Miura Hideho , Ohtsuka Ichiro 
Published: June 2007

ABSTRACTThe dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.
Physical and Cooking Quality of Spaghetti Made from Whole Wheat Durum
Authors: Manthey Frank A. , Schorno Anton L. 
Published: June 2007

ABSTRACTThe effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high‐temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at low temperature (40°C). Conversely, the mechanical strength of spaghetti made from semolina was greater when dried at high temperature than at low temperature. Whole wheat and traditional spaghetti dried at high temperature had lower cooking losses than spaghetti dried at low temperature. When overcooked 6 min, firmness of spaghetti made from semolina or whole wheat was greater when dried at high temperature than at low temperature.
Sources of Variation in Oat Kernel Size
Authors: Doehlert Douglas C. , McMullen Michael S. , Riveland Neil R. 
Published: June 2007

ABSTRACTOat kernel size uniformity is important to the oat milling industry because of the size fractionations that occur in the milling process. We measured frequency of single, double, and triple kernel spikelets and kernel mass of primary, secondary, and tertiary kernels from each spikelet type (for a total of six kernel types) to determine relative influence of kernel type, panicle position, genotype, and environment on oat kernel size for 10 oat cultivars grown at four locations. Kernel type was the most important factor affecting kernel size. Primary kernels from triple kernel spikelets were larger than primary kernels from double kernel spikelets. Tertiary kernels were the smallest. Environments that produced larger kernels also produced higher frequencies of triple kernel spikelets. Some genotypes produced no triple kernel spikelets in any environment, whereas others produced varying proportions, depending on the environment. Kernels closer to the top of the panicle were larger than those near the base. The presence of tertiary kernels was neither associated with lower groat percentages nor with increased proportions of undersized kernels. Most undersized kernels were kernel types other than tertiary.
Pasting Process in Rice Flour Using Rapid Visco Analyser Curves and First Derivatives
Authors: Meadows Frederick 
Published: June 2007

ABSTRACTThe objective of these studies was to gain a better understanding of the pasting process in rice. We chose six different medium grain rice flour samples with amylose contents of 0.41–24.9% and protein contents of 4.89–10.65%. By using the first derivative of Rapid Visco Analyser (RVA) curves, changes in the pasting rates could be obtained. We found that samples containing low amylose contents (CM101 [CA] 0.41% amylose and 7.04% protein) exhibited a single smooth transition during pasting. Pastes from all other samples, M201 (TX), Nato (LA), Koshihikari (CA), Mercury (LA), and Nanking Sel (LA) with higher amylose contents (10.65–24.9%) underwent multiple phase transitions and rate changes before the peak viscosity. Disruption of disulfide linkages using dithiothreitol (DTT) led to a decrease in the rate of the single pasting step observed for CM101 (CA). Rice containing larger concentrations of amylose showed an increase in the first, but a decrease in subsequent steps. Our data suggests that amylopectin and protein are mutually important in the initialization of pasting in rice. At later stages of pasting, amylose and its complexes seem to become important.
Determination of Rapid Visco Analyser Parameters in Rice by Near‐Infrared Spectroscopy
Authors: Meadows Frederick , Barton Franklin E. 
Published: June 2007

ABSTRACTThe objective of these studies was to find alternative Rapid Visco Analyser (RVA) viscoelastic parameters that are predictable by near‐infrared spectroscopy (NIRS). Currently, RVA instruments are widely used in assessing cooking and processing characteristics in rice. The ability to predict RVA parameters by NIRS would be useful in rapidly determining rice pasting qualities, but NIRS does not correlate with the traditional parameters (peak viscosity, final viscosity, breakdown, consistency, and setback). Alternative RVA parameters were sought by collecting RVA and NIRS data for a total of 86 short, medium, and long grain rice cultivars. The amylose contents were 0.41–24.90% (w/w) and protein concentrations were 8.47–11.35% (w/w). Partial least squares (PLS) regression models generated for the entire NIR spectrum against the RVA curve showed viscosity at 212–228 sec (80°C ± 1) varied linearly with NIR spectra (1,100 to ‐2,500 nm). Regression coefficient values were R = 0.961 for 212 sec and R = 0.903 for 228 sec. The PLS correlation coefficient for the prediction of amylose at 212–228 sec decreases along with the NIRS correlation to the same time frame. An opposite trend was observed for the correlation with protein at 212–228 sec. This comparison suggests the importance of amylose and protein in water absorption during this time frame.
Physicochemical Properties of Corn Starch Selectively Oxidized with 2,2,6,6‐Tetramethyl‐1‐Piperidinyl Oxoammonium Ion
Authors: Suh Dong Soon , Chang Pahn Shick , Kim Kwang‐Ok 
Published: June 2007

ABSTRACTThis study was conducted to examine the characteristics of oxidation reaction on the primary alcohol groups in corn starch, when 2,2,6,6‐tetramethyl‐1‐piperidinyl oxoammonium ion (TEMPO) was used, and to determine the optimum conditions for the preparation of oxidized corn starch (OCS). Applicability of the OCS in the food system was also investigated. The effects of TEMPO, sodium bromide (NaBr), and temperature on oxidation reaction time, yield, and selectivity for primary alcohol groups were examined by response surface methodology. As the temperature and the levels of TEMPO and NaBr increased, reaction time and selectivity decreased. Yield decreased with increased NaBr and selectivity decreased with the increased temperature and NaBr. Selectivity increased with higher TEMPO levels up to a certain point and then decreased. Optimum levels of TEMPO, NaBr, and temperature for the preparation of OCS were determined as 0.6 mM/100 mM of anhydroglucose unit (AGU), 45 mM/100 mM AGU, and 7°C, respectively. Water binding capacity, emulsion stability, and viscosity of starch increased significantly by oxidation. Corn starch containing OCS had decreased initial pasting temperature, setback, and gelatinization and retro‐gradation enthalpy (ΔH). Corn starch gel containing OCS showed delayed staling during storage.
Modification of Starch by Dry Heating with Ionic Gums
Authors: Lim S.‐T. , Han J.‐A. , Lim H. S. , BeMiller J. N. 
Published: June 2007

ABSTRACTWaxy maize (native and hydroxypropylated [HP]) and potato starches were impregnated with ionic gums (sodium alginate, CMC, and xanthan, 1% based on starch solids) and heat‐treated in a dry state for 0, 2, or 4 hr at 130°C. Effects of the dry heating on paste viscosity (RVA) and clarity (light transmittance) were examined. Heat treatment with sodium alginate and CMC raised the paste viscosities of native and HP waxy maize starches, but decreased that of potato starch. Xanthan provided the most substantial changes in paste viscosity among the tested gums. It appeared to heavily restrict granule swelling of the waxy maize starches, but it increased swelling of potato starch granules. Dry heating raised the paste viscosity of all the starch‐gum mixtures tested, except the potato starchalginate mixture. The final viscosity at 50°C of a 7% paste was raised in all other starches by ≈500–1,000 cP by this treatment. The paste of waxy maize starch‐gum products became opaque and shorter textured by the heat treatment, regardless of the gum type, whereas potato starch‐gum products did not show any obvious change in paste clarity. Ionic gums could behave as cross‐linking agents as well as form graft copolymers through heatinduced ester formation. This simple heating process with ionic gums could be used as a modification method for starch.
Investigation of the Effect of Hot Air Drying of Wheat Gluten on Its Viscoelasticity and Baking Performance by a Systems Analytical Model
Authors: Meuser F. , Kutschbach A. , Kieffer R. , Wieser H. , Schieberle P. 
Published: June 2007

ABSTRACTDrying experiments were conducted with wet gluten according to a newly developed systems analytical model to describe the effect of drying parameters on the viscoelasticity of wheat gluten and its baking performance. Gluten was extracted from two wheat flours differing in protein, wet gluten content, and viscoelastic properties as determined by extensigrams and farinograms. The glutens extracted from doughs were mixed with wheat starch (A grade) to establish a model system in which the most important drying parameters (hot air temperature, dry matter content of the feed, add‐back cycle) could be varied on different levels. The gluten‐starch mixtures were dried by a flash dryer. The experiments were designed according to a factorial experimental plan in which the drying parameters were correlated with the shear time of the glutens extracted from the dried products. Aliquots of the extracted glutens were freeze‐dried and used for dough‐forming experiments (microfarinograms) and microbaking tests. The dough development time and the baking volume were each statistically related to the shear time. Viscoelasticity of the glutens originating from the two flours decreased with increasing hot air temperature and number of drying steps. Lowering the dry matter content of the feed resulted in a similar reduction. The declining viscoelasticity was reflected in increased dough development time and decreased baking volume. Thus, the functional relationships postulated by the systems analytical model developed for the description of the gluten drying process have been verified on the basis of the statistically evaluated results of the drying experiments. From this follows that the viscoelasticity of gluten can be controlled by varying the parameters of hot air drying processes.
Effect of Single Strain and Traditional Mixed Strain Starter Cultures on Rheological Properties of Wheat Dough and on Bread Quality
Authors: Clarke C. I. , Schober T. J. , Arendt E. K. 
Published: June 2007

ABSTRACTInvestigations were made to test the effect of two different sourdough starter culture types on wheat dough and bread quality. Two single‐strain starter cultures consisting of well‐defined strains of lactic acid bacteria (Lactobacillus plantarum, L. brevis) and a traditional mixed‐strain sourdough culture (containing L. crispatus, L. pontis, and Saccharomyces cerevisiae) were evaluated for their effects on the rheological characteristics of wheat dough using both fundamental rheological and standard baking tests. Two other doughs were also evaluated, one which was chemically acidified to a comparable pH value by the addition of lactic acid, and a control which was not acidified. Dynamic oscillation tests were performed using a controlled stress rheometer. The phase angle and the absolute value of the complex dynamic modulus were measured for all doughs at frequencies of 0.1–10 Hz. The addition of sourdough prepared using single‐strain or mixed‐strain cultures significantly increased the phase angle and reduced the complex modulus of the doughs at all frequencies (P < 0.05). Significant differences were found between the dough which was chemically acidified and those doughs which were biologically acidified. The addition of sourdough effected an increase in loaf specific volume relative to both the chemically acidified and the nonacidified doughs.
Effects of Maturity on Grain Quality and Wet‐Milling Properties of Two Selected Corn Hybrids
Authors: Jennings S. D. , Myers D. J. , Johnson L. A. , Pollak L. M. 
Published: June 2007

ABSTRACTThe effects of maturity on grain quality and wet‐milling properties were investigated for two hybrids of corn. Significant differences for hybrid and maturity were observed for all grain quality parameters. Test weight, absolute density, and thousand‐grain weight all increased as the corn matured. Kernel hardness increased and breakage susceptibility varied with increased maturity. Water uptake parameters decreased with maturity of the grain. The starch yield results from wet milling showed that the starch yield increased significantly within each cultivar in the early stages of grain maturity, but there were no significant differences between hybrids. Mathematical models using selected grain quality parameters accurately predicted trends in starch yield for the immature and mature corn samples in this study.