bluuebunny/crossref_metadata_2025_split huggingface dataset:
Bulk Density of Long‐ and Medium‐Grain Rice Varieties as Affected by Harvest and Conditioned Moisture Contents
Authors: Fan J. , Siebenmorgen T. J. , Gartman T. R. , Gardisser D. R. 
Published: June 2007

ABSTRACTThe effect of harvest and conditioned moisture contents (MC) on bulk density (BD) of rough, brown, and white rice was determined for several long‐ and medium‐grain rice varieties harvested from different Arkansas locations. The results indicated that harvest MC (HMC) significantly affected the BD of freshly harvested and conditioned rough rice. Higher HMC levels resulted in lower BD levels for rough rice over the conditioned MC range from 11 to 29% (wb). There was a strong linear relationship between rough rice BD and conditioned MC for a given HMC. The harvest location had a more pronounced effect on rough rice BD of long‐grain varieties than of medium‐grain varieties. The BD of brown and white rice was less dependent on harvest location and conditioned MC than the BD of rough rice. Rice harvested at low MC level (≈13%) gave a higher BD for both brown and white rice than that harvested at higher MC levels. Medium‐grain varieties showed a higher BD for brown and white rice than did long‐grain varieties.
Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract
Authors: Kim Yang , Lee Young Choon , Kim Kwang Ok 
Published: June 2007

ABSTRACTMalt was roasted at 235, 245, or 255°C and extracted at 75, 85, or 95°C in hot water for 10, 20, or 30 min. Optimum roasting and extraction conditions were chosen using response surface methodology based on sensory and physicochemical properties. Sensory properties of roasted malt extract produced at optimum conditions were compared with those of roasted barley extract and of commercial barley tea using quantitative descriptive analysis. Flavor compounds in roasted malt extract were identified by gas chromatography (GC) and mass spectroscopy (MS). Correlation between sensory and GC‐MS data were calculated. Roasting malt at 240°C and extracting at 75°C for 28 min were found to be optimum conditions for roasted malt extract. The results of sensory and GC‐MS data indicated that the most dominant flavor compounds in roasted barley and malt were aldehydes and pyrazines.
Optimal Geometries for the Development of Rice Quality Spectroscopic Chemometric Models
Authors: Barton F. E. , Windham W. R. , Champagne E. T. , Lyon B. G. 
Published: June 2007

ABSTRACTThree sample geometries, two different instrument types, and two spectral collection modes (reflectance and transmission) were used to assess rice quality and develop chemometric models for composition and sensory characteristics. Rice samples (120) including three cultivars, two growing locations, five drying treatments, two moisture levels, and two levels of milling were scanned in two locations. Data collected for modeling included amylose, protein, moisture, whiteness, transparency, and milling degree. Taste and texture were determined with the use of separate trained sensory panels. The NIR models show that composition is best modeled in the 1,100–2,500 nm range, while the physical properties of whiteness, transparency and milling degree are best modeled in the 750–1,050 nm range. Additional models were developed using limited data subsets of the spectral data points. In some cases, adequate models were generated with as few as 20 wavelength data points. Results show that no one spectroscopic protocol is best for all analytes in rice and that for any complex food matrix more than one preprocessing or spectral range protocol is needed.
Isolation of Water‐Miscible High‐Oil Fractions from Starch‐Oil Composites
Authors: Knutson C. A. 
Published: June 2007

ABSTRACTHigh‐oil fractions were isolated from a series of starch‐oil composites prepared by jet‐cooking mixtures of starch and vegetable oil in water. They consisted of an emulsion of starch, oil, and water. These fractions were miscible in water and nearly immiscible in hexane. Emulsions from composites prepared with 10–40% oil contained 40–75% of the oil found in the original composite. Oil content of the emulsions varied with the oil content of the original composite, but the ratio of water to starch was essentially constant.
Evaluation of the Entanglement Molecular Weights of Maize Starches from Solution Rheological Measurements
Authors: Carriere C. J. 
Published: June 2007

ABSTRACTThe entanglement molecular weights of waxy maize (WM) and normal maize (NM) starches were calculated from solution rheological data. The viscoelastic behavior of both WM and NM starches were measured at several different concentrations and then shifted to produce a master curve for each of the materials. The theory of Doi and Edwards was used to calculate the plateau moduli from which values for the entanglement molecular weights for WM and NM starches were calculated. The entanglement molecular weights were 100 ± 15 kg/mol for WM starch and 96 ± 8 kg/mol for NM starch. These two values were within experimental error of one another and represent the entanglement molecular weight of amylopectin, the major component of WM and NM starches. The entanglement degrees of polymerization for WM and NM starch, using a value of 162 g/mol for the monomer molecular weight of amylopectin, were 617 ± 92 and 592 ± 49, respectively. The values for the entanglement molecular weight and the entanglement degrees of polymerization for WM and NM starch were markedly higher than those quoted for many commercial polymers. This finding indicates that molecular weights of >1 million are required to produce starch‐based materials with consistent physical properties.
Digital Image Analysis Method for Rapid Measurement of Rice Degree of Milling
Authors: Liu W. , Tao Y. , Siebenmorgen T. J. , Chen H. 
Published: June 2007

ABSTRACTA digital image analysis method was developed to quickly and accurately measure the degree of milling (DOM) of rice. The digital image analysis method was statistically compared to a chemical analysis method for evaluating DOM, which consisted of measuring the surface lipids concentration (SLC) of milled rice. The surface lipid area percentage (SLAP) obtained by the image analysis method and the SLC obtained by chemical analysis had a high coefficient of determination using a quadratic model (R2 = 0.9819) and using a logarithmic model (R2 = 0.9703). The quadratic model and the logarithmic model were validated using the test data set and it received high coefficients of determination (R2 = 0.9502 and R2 = 0.9459, respectively).
Partial Purification of a Water‐Extractable Rye (Secale cereale) Protein Capable of Improving the Quality of Wheat Bread
Authors: Delcour J. A. , Van Haesendonck I. P. , Cleemput G. , Rogers D. E. , Hoseney R. C. 
Published: June 2007

ABSTRACTRye water‐soluble extracts contain a protein fraction that, when added at low concentrations to a straight‐dough breadmaking recipe, significantly increased bread volume. Enrichment of the active component is possible by anion‐exchange fractionation with diethylaminoethyl‐cellulose (DEAE), by ammonium sulfate precipitation, or by using rye bran or shorts milling fractions as the starting material. The active material was not bound to DEAE‐cellulose. With ammonium sulfate precipitation, the fractions obtained at 30, 40, and 50% saturation were active in straightdough baking experiments. Iso‐electric focusing revealed that fractions active in breadmaking invariably contained alkaline protein fractions (pI > 7.5). Inactivation of enzyme material by boiling the water‐soluble extract from rye destroyed all breadmaking activity. The activity of the bread improver was additive to that of potassium bromate but not to that of ascorbic acid. It was not counteracted by catalase, showing that it does not work by a mechanism involving the production of hydrogen peroxide. The extract was not able to overcome the detrimental effect on bread quality resulting from mixing dough in a nitrogen atmosphere.
Quality of Hard Red Winter Wheat Grown Under High Temperature Conditions During Maturation and Ripening
Authors: Gibson L. R. , McCluskey P. J. , Tilley K. A. , Paulsen G. M. 
Published: June 2007

ABSTRACTHigh temperature during grain filling has been identified as a major factor in the end‐use properties of bread wheat (Triticum aestivum L.). Our objectives were to assess the effect of high temperature during maturation on the grain characteristics, milling quality, and flour quality of hard red winter wheat. In three separate experiments, plants of wheat cultivar Karl 92 were subjected to regimes (day‐night) of 20–20, 25–20, 30–20, and 35–20°C from 10 and 15 days after anthesis (DAA) until ripeness, and 25–20, 30–20, and 35–20°C from 20 DAA until ripeness. In other experiments, plants of wheat cultivars Karl 92 and TAM 107 were dried at 20 and 40°C, and spikes of Karl 92 were dried at different temperature and humidity conditions to asses the effects on quality of high temperature and drying rates during grain ripening. Flour yield correlated positively with kernel weight and diameter, test weight, and proportion of large kernels. Flour yield decreased as temperature increased and correlated negatively with hardness index and proportion of small grains. High growth temperatures and rapid grain desiccation decreased mixing time and tolerance of the flours. The greatest damage occurred when high temperature was maintained continuously from early grain filling until ripeness. Weakening of dough properties by rapid desiccation during ripening suggest that temperature, humidity, and possibly soil moisture all contribute to the final quality of bread wheat.
Zein Batch Extraction from Dry‐Milled Corn: Cereal Disintegration by Dissolving Fluid Shear
Authors: Dickey L. C. , Dallmer M. F. , Radewonuk E. R. , Parris N. , Kurantz M. , Craig J. C. 
Published: June 2007

ABSTRACTCorn particles were extracted in an agitated vessel with a 4:1 mass ratio of 70% ethanol to corn for periods of 1–6 hr at ambient temperature. The extract solution was filtered and centrifuged to remove suspended particles after extraction and then diluted to 40% ethanol to precipitate extracted solute. Measurements of the mass of suspended particles separated by centrifugation indicate that mixing the corn particles with the ethanol dissolves and weakens the protein between cells and between starch granules within cells near the particles' surface. Under the conditions of this study, corn particles release starch granules more rapidly than the protein bodies dissolve, as indicated by analysis of the centrifuged particles. The diffusion coefficient for ethanol solution in corn was estimated and compared with a coefficent derived from a fit of the trend in the rate of release of fine particles from the milled corn. The diffusion coefficient of pure zein in a stagnant 70% ethanol solution was estimated from the measurement of weight loss by a ball of zein. Analysis of the ambient temperature protein extraction rate indicates that 2‐mm particles exhibit more convective mass transfer than 20‐μm particles.
Silica Gel from Rice Hull Ash: Preparation and Characterization
Authors: Kamath Savita R. , Proctor Andrew 
Published: June 2007

ABSTRACTRice hulls, a waste coproduct of the rice industry, is composed of 20% silica. The objectives of this study were to develop a method to recover silica from rice hull ash and produce silica gel, and to determine the physical and chemical properties of the rice hull silica gel (RHSG) relative to Trisyl 300, a commercial silica gel. Rice hull ash consisting of 61% silica and 36% carbon was dispersed in sodium hydroxide to dissolve the silica and produce a sodium silicate solution. The latter was titrated to pH 7 with 1M sulfuric acid to obtain a gel at neutral pH. The RHSG was aged, washed, and dried under specific conditions to get a final product that was slightly basic and had a moisture content >65%. Energy dispersive X‐ray spectrometry indicated that silicon was the most abundant element present in RHSG and Trisyl 300. Elemental analyses by inductively coupled plasma emission spectroscopy indicated a greater concentration of sodium and sulfur in RHSG relative to that in Trisyl 300. RHSG surface area was 258 m2/g, which was slightly more than half that of Trisyl 300 particles; the particle pore diameter was 121 Å, which was more than twice that of Trisyl 300. Fourier transform infrared spectroscopy showed similarities in chemical structures for both the silica gel samples with respect to siloxane bonds, surface silanol groups, and adsorbed water. X‐ray diffraction patterns for both the samples showed a broad peak between 15 and 35° 2θ diffraction angle indicating their amorphous nature. Scanning electron micrographs revealed that RHSG particles ranged in sizes from <5 to >40 μm, whereas Trisyl 300 particles were smaller, ranging in sizes from <5 to 25 μm and had a more uniform appearance. Silica gel production from rice hull ash alleviates the ricehull waste disposal problem and creates a commercially viable value‐added product. RHSG has wide‐ranging applications in a variety of industries, such as vegetable oil refining, pharmaceuticals, cosmetics, and paints.
Caroubin: A Gluten‐like Protein Isolated from Carob Bean Germ
Authors: Feillet Pierre , Roulland Thérèse Marie 
Published: June 2007

ABSTRACTIn 1935, Bienenstock and coworkers claimed the presence of gluten‐like material in the germ of the carob seed. The viscoelastic properties of the water‐insoluble proteins isolated from carob germ, which we propose to call caroubin, have been confirmed by dynamic (G′ and G″) and static rheological measurements (texture profile analysis, viscoelastogram). Biochemical analyses showed important similarities (high glutamic acid content, size‐exclusion HPLC profile, PAGE patterns of reduced and unreduced proteins) as well as large differences (high arginine and low cysteine and proline content of caroubin, carbohydrate composition) between caroubin and wheat gluten. Besides potential new industrial uses of carob seed, caroubin could be a valuable material to help us understand the physicochemical basis of the viscoelastic properties of plant protein complexes like wheat gluten.
Effects of Extrusion Variables and Chemicals on the Properties of Starch‐Based Binders and Processing Conditions
Authors: Pan Z. , Zhang S. , Jane J. 
Published: June 2007

ABSTRACTThe effects of extrusion variables (moisture, screw speed, and temperature) and chemicals (urea and sodium bicarbonate) on the properties of starch‐based binders (water absorption, bulk density, binder yield, expansion ratio, solubility, pH) and processing conditions (die temperature and pressure, feed rate, and specific mechanical energy) were studied using a central composite design. All quadratic regression models, except the models for bulk density and pH, were significant at the P ≤ 0.06 level. These models can predict the binder properties and processing conditions when extrusion variables and the chemical concentrations are known. Optimum combinations of the chemical concentrations (g/100 g of starch) and extrusion variables to achieve high water absorption in the binders were 15–20 g of urea /100 g of starch, 0–4 g of sodium bicarbonate/100 g of starch, 35–40 g of moisture/100 g of starch, 100–120 rpm screw speed, and 185–215°C barrel temperature. The molecular degradation of the starch occurred during extrusion, especially when the moisture content of starch was <30 g/100 g of starch.
Effect of Shortenings Containing Stearic Acid on Blood Lipids and Fat Digestibilities in Hamsters
Authors: Ranhotra G. S. , Gelroth J. A. , Leinen S. D. , Ricklefs T. W. 
Published: June 2007

ABSTRACTTristearin (TS), a stearic acid‐rich hard fat, and soybean oil (SO) were blended in different ratios to produce four functional shortenings (blends) for use in foods. Groups of hamsters were then fed diets containing TS, SO, and the four blends for four weeks. After four weeks, serum total cholesterol (CH) levels were measured: the group fed SO had 219 ± 19 mg/dL, and the groups fed four blends had a range of 214 ± 14 to 222 ± 15 mg/dL. Thus, TS in the blends exerted no hypercholesterolemic effect; it even lowered serum triglycerides (SO vs. blends). Liver CH levels were significantly lower only in the group fed the blend containing the highest level (60%) of TS. While SO was nearly completely digested (97.7%), digestibility of TS in the blends was low with a range of 10.2–26.3%, which was inversely related to the level of TS in the blend. Thus, functional shortenings produced by blending TS with edible oils may not only not raise blood CH levels, but they would be free of trans fatty acids and may be classified as reduced‐calorie fats.
Bread Crumb Grain Development During Baking
Authors: Hayman D'Anne , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTScanning electron microscopy was used to study gas cell size, shape, and distribution throughout the breadmaking process. Flours that produced bread with a relatively good grain and a relatively poor grain were used. Micrographs of the dough samples were taken at mixing; before and after each of two punches; before and after panning; after proofing; and after 12, 18, and 24 min (complete) of baking. No differences were found between the two flours at any dough stage. However, after 12 min of baking, the cell distributions were different between the doughs. These results suggest that the crumb grain differentiates during the early stages of baking. The changes documented during this time, i.e., cells becoming larger and the cell walls thicker, indicate that some gas cells coalesce during the early stages of baking and that this is reflected in the crumb grain of the bread.
Effect of Pressure (Crust Formation) on Bread Crumb Grain Development
Authors: Hayman D'Anne , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTPrevious work showed that the critical changes in crumb grain occurred during the early stages of baking. Oven spring and crust formation also occurred during this time. To determine whether the stress caused as a result of expansion during oven spring was related to the deterioration of crumb grain, doughs were baked at different heating rates to produce different expansion rates in an electrical resistance oven (ERO). The heating rate did not affect crumb grain, thus showing that the stress developed during oven spring are not related to changes in crumb grain. Therefore, two flours were selected that produced bread of different crumb grains when baked conventionally. However, when the two flours were baked in the ERO they gave similar (and fine) crumb grains. The ERO produces bread with no crust. This suggests that pressure in the dough resulting from crust formation during baking is one factor that affects the crumb grain of bread. Adding weight to the surface of the loaf to simulate crust formation caused the grain to change from good to poor as the weight was increased. Results from subsequent ERO baking studies suggest that the temperature range over which the gas cell walls of a wheat flour dough are most susceptible to coalescing is 60–70°C.
Effects of Starch Isolation, Drying, and Grinding Techniques on Its Gelatinization and Retrogradation Properties
Authors: Grant L. A. 
Published: June 2007

ABSTRACTThe effects of two different methods of starch isolation, drying, and grinding on gelatinization and retrogradation properties were investigated. Starch was isolated from whole wheat and flour of four hard red spring wheat cultivars. Portions of each starch isolate were freeze‐dried or air‐dried and portions of each dried starch were ground using a mortar and pestle or a Wiley Jr. mill. Less starch damage was obtained for freeze‐dried starch regardless of isolation method or grinding technique and for all starches derived from whole wheat. Highest starch damage was obtained for air‐dried starch isolates. Wiley‐milled starch isolates showed higher water‐binding. Whole wheat starch isolates had higher peak, lower trough, and lower final viscosities, as determined by starch paste viscosity analysis, than did starch isolates derived from flour. Major effects of all treatments on differential scanning calorimetry gelatinization properties showed lower onset temperature for flour starch isolates, lower peak temperature for freeze‐dried starches, and no effects due to grinding. Endotherms of all starches after refrigerated storage and freezethaw cycling were lower than those for gelatinization.
Factors Affecting Expansion of Corn Meals with Poor and Good Expansion Properties
Authors: Zhang Wei , Hoseney R. C. 
Published: June 2007

ABSTRACTTwo corn meals, one with good and one with poor expansion properties, were used to study the critical factors responsible for poor expansion during corn curl extrusion. Screening tests revealed that the corn meal with poor expansion had a slightly larger particle size. This sample also had a larger proportion of opaque particles compared to the corn meal with good expansion. Extrusion of coarse corn grits showed that larger particle size alone could cause poor expansion. Water diffusion tests showed that the sample containing more opaque particles was more competitive for water. As a result, in corn that contained both opaque and vitreous particles less water was available to the vitreous particles. The underplastisized (dry) vitreous particles remained glassy (unmelted) during extrusion, resulting in reduced expansion of the extrudates. The results suggest that addition of water to the conditioning cylinder of the extruder would overcome poor expansion.
Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography
Authors: Wieser Herbert , Antes Susanne , Seilmeier Werner 
Published: June 2007

ABSTRACTA combined extraction‐HPLC procedure was developed on a microscale to determine the amounts of the different gluten protein types (ω5‐, ω1,2‐, α‐ and γ‐gliadins; high molecular weight [HMW] and low molecular weight [LMW] glutenin subunits) in wheat flour. After preextraction of albumins and globulins from flour (100 mg) with a salt solution (2 × 1.0 mL), extraction of gliadins was achieved with 60% aqueous ethanol (3 × 0.5 mL). Subsequently, the glutenin subunits were extracted under nitrogen and at 60°C with 50% aqueous 1‐propanol containing Tris‐HCl (0.05 mol/L, pH 7.5), urea (2 mol/L) and dithioerythritol (1%). The separation and quantitative determination of gliadins and glutenin subunits was then performed by reversed‐phase HPLC on C8 silica gel at 50°C using a gradient of increasing acetonitrile concentration in the presence of 0.1% trifluoroacetic acid. The flow rate was 1.0 mL/min, and the detection wavelength was 210 nm. Temperature and flow rate were modified for the quantitation of single underivatized HMW subunits. To determine the absolute amounts of protein types, different protein standards (gliadin, LMW and HMW subunits, bovine serum albumin) with known protein contents were compared to HPLC absorbance areas. The calibration curves were almost identical and linear over a broad range (20–220 μg). This extraction‐HPLC procedure allows an accurate, reproducible, sensitive, and relatively fast quantitative determination of all gluten protein types in wheat flour, and can be applied to quality evaluation of cereals as raw materials or in processed products.