bluuebunny/crossref_metadata_2025_split huggingface dataset:
Composition and Quality of Wheat Grown Under Different Shoot and Root Temperatures During Maturation
Authors: Guedira Mohammed , McCluskey Patrick J. , MacRitchie Finlay , Paulsen Gary M. 
Published: June 2007

ABSTRACTDiminished quality of wheat (Triticum aestivum L.) from high temperature during maturation is usually attributed to direct effects of the stress on the shoots or grain. However, the upper soil temperature approaches the air temperature, and roots are highly sensitive and interact profoundly with other plant parts. The objective of this study was to determine the effect of differential shoot and root temperatures on quality of hard red spring wheat (cv. Len). Plants were grown in hydroponic containers at 15/10°C day/night until 10 days after anthesis, when shoot/root treatments of 15/15°C, 15/30°C, 30/15°C, and 30/30°C were imposed until the grain ripened. Both high shoot and high root temperature affected quality of the grain. Kernel size and weight were diminished more by high root than by high shoot temperature, but flour yield was decreased significantly only by the 30/30°C treatment. The percentage of starch in B granules was reduced by high shoot temperature, and the diameter of A granules was decreased by all heat treatments. Amylose concentration was increased by high temperatures of both shoot and root, resulting in decreased pasting characteristics. Flour protein increased after all heat treatments, but high shoot temperature decreased the polymer‐to‐monomer ratio and unextractable polymeric protein and it affected dough mixing. We concluded that stress on roots directly affects properties of the grain that are important for milling and baking.
Characterization of Functional Properties of Gluten Proteins in Spelt Cultivars Using Rheological and Quality Factor Measurements
Authors: Schober Tilman J. , Clarke Charmaine I. , Kuhn Manfred 
Published: June 2007

ABSTRACTWet glutens of 27 European spelt (Triticum aestivum ssp. spelta (L.) Thell.) cultivars were examined using fundamental rheological methods (oscillatory and creep tests) in conjunction with the determination of moisture contents of these glutens and the wet gluten contents of the flours. Furthermore, SDS sedimentation volumes were determined. A special baking test for spelt was developed that encompassed the characteristic elements used in the production of traditional German spelt speciality breads. Various significant correlations between gluten properties and baking results were found for three sets of spelt cultivars obtained from different demographic locations and years of harvest. Furthermore, the relationship between baking results (response) and gluten properties (predictors) could be modeled quite well with the help of multiple linear regression analysis. Radar charts used to profile the gluten properties of a particular cultivar showed a great amount of diversity within the spelt material, but there were also similarities between several cultivars. The differences between spelt cultivars should be taken into account when characterizing spelt in general terms or when comparing spelt and modern wheat.
Effect of Specific Mechanical Energy on Properties of Extruded Protein‐Starch Mixtures
Authors: Gropper Maoz , Moraru Carmen I. , Kokini Jozef L. 
Published: June 2007

ABSTRACTThe effect of the specific mechanical energy (SME) during extrusion of a protein‐starch mixture was studied by analyzing the glass transition temperature (Tg) and starch gelatinization. We found that the SME values of 344 to 2108 kJ/kg did not significantly change the Tg of the product. To explain the insensitivity of Tg to SME in spite of reported fragmentation taking place during extrusion, we studied the effect of the molecular weight (MW) on Tg in a model system consisting of dextrans of varying molecular weights. We found that the effect of the molecular weight on the Tg reached a plateau at 6.7 × 104. Because the reported size of the fragments created during the extrusion process is larger than this, we were able to explain the apparent insensitivity of Tg to SME in the protein‐carbohydrate matrix studied. However, we found that starch gelatinization varied with SME, the degree of gelatinization being higher for systems exposed to higher SME.
Physicochemical and Structural Characteristics of Flours and Starches from Waxy and Nonwaxy Wheats
Authors: Abdel‐Aal E.‐S. M. , Hucl P. , Chibbar R. N. , Han H. L. , Demeke T. 
Published: June 2007

ABSTRACTA waxy spring wheat (Triticum aestivum L.) genotype was fractionated into flour and starch by roller and wet‐milling, respectively. The resultant flour and starch were evaluated for end‐use properties and compared with their counterparts from hard and soft wheats and with commercial waxy and nonwaxy corn (Zea mays L.) starches. The waxy wheat flour had exceptionally high levels of water absorption and peak viscosity compared with hard or soft wheat flour. The flour formed an intermediate‐strength dough that developed rapidly and was relatively susceptible to mixing. Analysis by differential scanning calorimetry and X‐ray diffractometry showed waxy wheat starch had higher gelatinization temperatures, a greater degree of crystallization, and an absence of an amylose‐lipid complex compared with nonwaxy wheat. Waxy wheat and corn starches showed greater refrigeration and freeze‐thaw stabilities than did nonwaxy starches as demonstrated by syneresis tests. They were also similar in pasting properties, but waxy wheat starch required lower temperature and enthalpy to gelatinize. The results show analogies between waxy wheat and waxy corn starches, but waxy wheat flour was distinct from hard or soft wheat flour in pasting and mixing properties.
Fine Structures of Starches from Long‐Grain Rice Cultivars with Different Functionality
Authors: Patindol James , Wang Ya‐Jane 
Published: June 2007

ABSTRACTThe structural features of rice starch that may contribute to differences in the functionality of three long‐grain rice cultivars were studied. Dried rough rice samples of cultivars Cypress, Drew, and Wells were analyzed for milling quality, grain physical attributes, and starch structures and physicochemical properties. Drew was lower in head rice yield and translucency and higher in percentage of chalky grains compared with Cypress and Wells. Apparent amylose content (21.3–23.1%), crude protein (8.3–8.6%), and crude fat (0.48–0.64%) of milled rice flours were comparable, but pasting properties of rice flours as measured by viscoamylography, as well as starch iodine affinity and thermal properties determined by differential scanning calorimetry were different for the three cultivars. Drew had higher peak, hot paste, and breakdown viscosities, and gelatinization temperature and enthalpy. Molecular size distribution of starch fractions determined by high‐performance size‐exclusion chromatography showed that the three samples were similar in amylose content (AM) (20.0–21.8%) but differed in amylopectin (AP) (64.7–68.3%) and intermediate material (IM) (10.9–13.5%). Drew had highest AP and lowest IM contents, whereas Cypress had the lowest AP and highest IM contents. High‐performance anion‐exchange chromatography of isoamylase‐debranched starch indicated that the AP of Drew was lower in A and B1 chains but higher in B2, B3, and longer chains.
Frozen and Unfrozen Water Contents of Wheat Flours and Their Components
Authors: Roman‐Gutierrez Alma Delia , Guilbert Stéphane , Cuq Bernard 
Published: June 2007

ABSTRACTThe properties of frozen and unfrozen water in two different wheat flours (hard and soft), and in their main components (gluten, starch, damaged starch, water‐soluble and water‐insoluble pentosans), were described using modulated differential scanning calorimetry (DSC). As a reference, enthalpy values of crystallization (298 J/g) and melting (335 J/g) of pure water were determined from the total heat flow curves. The separation of thermal events between the reversing and nonreversing heat flows with modulated DSC was not effective due to disturbances in the modulated temperature scan. For wheat flours and their components, linear regressions described well the changes in frozen water content calculated from enthalpies of freezing (R2 = 0.970–0.982) or melting (R2 = 0.783–0.996). The unfrozen water content (UFWC) calculated for the hard wheat flour (29–31%, db) was close to that calculated for the soft wheat flour (30–32%). The UFWC of wheat gluten (38–47%), starch (38–42%), damaged starch (37–40%), water‐soluble pentosans (51%), and water‐insoluble pentosans (40–44%) were higher than the corresponding values for the flours. The simple summation of the contributions of each component cannot be used to estimate the overall behavior of flours.
Pasting Properties and Surface Characteristics of Starch Obtained from an Enzymatic Corn Wet‐Milling Process
Authors: Singh Vijay , Johnston David B. 
Published: June 2007

ABSTRACTRecently, we reported the development of an enzymatic corn wet‐milling process that reduces or eliminates sulfur dioxide requirements during steeping, considerably reduces steep time, and produces starch yields comparable to that of conventional corn wet‐milling. The best results so far, using the enzymatic corn wet‐milling procedure, were achieved when a particular protease enzyme (bromelain) was used. In this study, pasting properties and surface characteristics of starch obtained from six different enzyme treatments (three glycosidases [β‐glucanase, cellulase, and xylanase] and three proteases [pepsin, acid protease, and bromelain]) using the enzymatic corn wet‐milling procedure were evaluated and compared with those from starch obtained using the conventional corn wet‐milling procedure. Significant effects from enzymatic milling were observed on all the three starch pasting properties (peak, shear thinning, and setback). The setback viscosities of starch from all enzyme treatments were significantly lower compared with those of the control sample, indicating that starch polymers from enzymatic corn wet‐milling do not reassociate to the same extent as with the control. Comparison between bromelain treatment and the control sample showed that starch samples obtained from bromelain treatment are very similar to control starch in water‐binding capacity, molecular breakdown, and time to swell when cooked in water. Significant effects from enzymatic milling were observed on the surface characteristics of starch granules. The glycosidase treatments, especially the β‐glucanase samples, showed holes in the starch granules. No visual differences were observed in starch granules between bromelain and control samples.
Enhancing β‐Carotene Content in Asian Noodles by Adding Pumpkin Powder
Authors: Lee Chi‐Ho , Cho Jin‐Kook , Lee Seung Ju , Koh Wonbang , Park Woojoon , Kim Chang‐Han 
Published: June 2007

ABSTRACTThe influence of ripened pumpkin powder on the characteristics and qualities of noodles was investigated. Varying amounts of pumpkin powder levels (0, 2.5, 5.0, and 10%) were added in making instant fried noodles. These four samples were then evaluated for β‐carotene content, physical dough properties, color, cooking properties, and sensory characteristics. Adding more pumpkin powder increased the level of β‐carotene in the noodles. Amylograph maximum viscosity and temperature and farinograph water absorption and stability decreased as the amount of pumpkin powder increased. Noodles made with more pumpkin powder had a more yellow color than those with less pumpkin powder. Cooked weight and volume were increased by 37 and 59%, respectively, when 5.0% pumpkin powder was added to the flour sample. Gumminess was lowest in the noodles with 5.0% pumpkin powder, while chewiness and hardness were lowest in the noodles with 10.0% pumpkin. Noodles with 5.0% pumpkin powder were the most favorable in appearance, taste, texture, and acceptability among the four samples.
Rapid Assessment and Prediction of Wheat and Gluten Baking Quality With the 2‐g Direct Drive Mixograph Using Multivariate Statistical Analysis
Authors: Dobraszczyk B. J. , Schofield J. D. 
Published: June 2007

ABSTRACTA computerized 2‐g direct drive mixograph was used to study the mixing characteristics of flours milled from a range of breadmaking cultivars obtained from five separate locations around the UK, providing 54 flour samples. Fifteen parameters were extracted from each mixograph trace using the Mixsmart software program and correlated with baking volume using partial least squares multiple regression statistical analysis to give a prediction of baking volume. Location had a considerable influence on the prediction of baking volume. Excellent predictions of baking volume were obtained from flours from individual locations (R2 = 0.805–0.995), but predictions based on all cultivars without discriminating locations were poor. When mixograph and baking volume data for each cultivar were averaged over all five locations, a very high correlation was obtained (R2 = 0.999). Preparation of flour samples using rapid, small‐scale milling procedures (Brabender Quadrumat Jr. mill and Perten 3100 hammer mill) did not have any adverse effect on prediction of baking volume. Mixograph parameters obtained from six commercial glutens of varying quality gave good correlations with test baking volumes, based on 6% gluten addition to a control flour.
Endoxylanase Inhibition Activity in Different European Wheat Cultivars and Milling Fractions
Authors: Gebruers K. , Courtin C. M. , Goesaert H. , Van Campenhout S. , Delcour J. A. 
Published: June 2007

ABSTRACTTwenty‐three wheat samples from 19 different European wheat cultivars (Triticum aestivum L.) were tested for their quantitative and qualitative variation in inhibition activity against family 11 endoxylanases of Aspergillus niger, Bacillus subtilis, and Trichoderma viride and a family 10 endoxylanase of A. aculeatus. Under the experimental conditions, the A. aculeatus enzyme was not inhibited by the wheat extracts, the A. niger and B. subtilis endoxylanases were affected to a similar extent, while the T. viride enzyme was much more inhibited. The inhibition activities in the different wheat samples against the A. niger, B. subtilis, and T. viride endoxylanases varied between 36.0 and 11.7, 34.0 and 12.9, and 86.2 and 46.6 IU/100 mg of dry whole meal, respectively. One IU (inhibition unit) corresponds to the amount of inhibitor resulting in 50% inhibition of endoxylanase activity under the conditions of the assay. The inhibitor activities were linearly related, indicating that the levels of different endoxylanase inhibitors with different endoxylanase specificities in the dormant wheat grains are also linearly related or that one (or more) of these inhibitors are predominantly present or has much higher specific activity, consequently causing almost all of the inhibition activity measured. Wheat flour accounted for ≈57% of the total inhibition activity in wheat grains, while the shorts and bran fractions each contained ≈21% of the total activity. On dry weight basis, the inhibition activities were about three times higher in shorts and about two times higher in bran than in flour. The results obtained may be useful in explaining differences in functionality of different endoxylanases in biotechnological processes in which wheats of different cultivars, or fractions thereof, are used as well as in screening endoxylanases for applications in wheat‐based processes.
Biochemical Studies of Proteins in Nondeveloped, Partially Developed, and Developed Doughs
Authors: Lee L. , Ng P. K. W. , Steffe J. F. 
Published: June 2007

ABSTRACTNondeveloped, partially developed with shear and extensional deformations, and developed doughs represent different stages of dough development. To understand the relationship between gluten proteins and dough rheology, this study used disulfide‐sulfhydryl analyses, gel filtration chromatography, SDS‐PAGE, acid polyacrylamide gel electrophoresis (A‐PAGE), and densitometry to examine proteins in the four types of doughs mentioned. Free sulfhydryl content was the lowest in native flour and nondeveloped dough, and the highest in partially developed doughs, while a reverse trend was observed for disulfide content. For each flour sample, the protein elution profile from gel filtration chromatography shifted with the level of dough development. With respect to the smallest sized molecules, native flour had the most, followed by nondeveloped, partially developed, and then developed doughs. SDS‐PAGE and A‐PAGE exhibited similar protein patterns among the same chromatographed protein fractions of each native flour and its different doughs. Densitometric data showed that the amount of high molecular weight (HMW) glutenins increased and the amounts of low molecular weight (LMW) glutenins, gliadins, and albumins/globulins decreased with progressive stages of dough development. In conjunction with previously published results, indications are that the increase in the size and the amount of HMW glutenins is related to the strength of dough and the amount of protein matrix present in the dough.
Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming
Authors: Pollard N. J. , Stoddard F. L. , Popineau Y. , Wrigley C. W. , MacRitchie F. 
Published: June 2007

ABSTRACTThe nutritional quality of various food products could be improved by supplementation with grain legumes to increase protein content and to improve the balance of essential amino acids. The lupin grain is a good candidate for this role, given its yield potential in a range of climatic environments and soil types. To establish the practicality of extending the use of lupins as food additives, the functional properties of various species and cultivars of lupin were studied for their effect as additives to baked products and their ability to provide foaming and emulsifying properties. Of the two lupin species that are commonly cultivated commercially, Lupinus albus showed the greater potential as a bread additive; loaf height and structure were maintained when lupin flour was substituted for wheat flour at levels up to 5%. This level of substitution offered the advantage of reducing mixing time. The detrimental effects at higher substitution levels appeared to be associated with the nonprotein components of the lupin flour. L. albus showed better functionality than L. angustifolius in emulsifying attributes, although L. angustifolius showed greater potential as a foaming agent. Defatting the lupin flour may be necessary to show these properties to best advantage. Certain cultivars (within each species) showed preferable performance, indicating the potential for plant breeding to provide germplasm better suited to uses as food additives.
Esterases in Barley and Malt
Authors: Ward Robert E. , Bamforth Charles W. 
Published: June 2007

ABSTRACTSeveral esterases from barley and malt have been separated on polyacrylamide gels. The slowest moving bands appear to represent a single enzyme displaying a spread of migration owing to differences in surface charge. During malting, this enzyme, which is located in the starchy endosperm, shifts to a more migratory form. Two other main esterase groups are identified through gel electrophoresis, notably a highly anionic, highly labile enzyme, MW 62,000, located in the aleurone. The slowest and fastest moving bands have been partially purified using salt fractionation and ion‐exchange chromatography. The former, MW 47,000, has strong capability for hydrolyzing acetylxylan and it is speculated that its role in the starchy endosperm is as part of the enzyme system that hydrolyzes the cell walls.
Stabilization of Lipids in a Biodegradable Zein‐Oleate Film by Incorporation of Antioxidants
Authors: Kleen Dawn , Padua Graciela , Engeseth Nicki 
Published: June 2007

ABSTRACTZein has been studied extensively for use as an edible, biodegradable food film. To function as such, as much as 40–50% oleic acid is added as a plasticizing agent. Over the course of time, these films became discolored and developed off‐odors. It was speculated that this was due to oxidation of incorporated oleic acid. This study sought to reduce oxidative changes in film lipids by incorporation of antioxidants. Incorporation of 4,000 ppm of BHA into the films eliminated peroxide formation during accelerated UV storage conditions. Gas chromatography and headspace (GC‐HS) chromatography revealed that total volatile components of UV‐treated control films were 9× higher than fresh control volatiles. Comparison of the profiles led to the demonstration of major differences in peaks of a specific region, suggesting the presence of oxidation products in that region. Differences in UV‐treated BHA films and UV‐treated control films appeared in the same specific region of the chromatogram. Solid‐phase microextraction analysis of volatile components of the various film components and films also demonstrated a major increase in peaks associated with oxidation due to UV treatment and reduction of oxidative products in UV‐treated BHA films. Antioxidant treatment was thus found to protect the films against oxidative deterioration.
Effects of Maturity on Corn Starch Properties
Authors: Jennings S. D. , Myers D. J. , Johnson L. A. , Pollak L. M. 
Published: June 2007

ABSTRACTThe effect of maturity on the quality of starch for two corn hybrids harvested at three different stages of development was measured by differential scanning calorimetry, rapid viscosity analysis, scanning electron microscopy, and image analysis. The onset of gelatinization and peak temperatures were 2–5°C higher for starch from immature grain than starch from mature grain. The gelatinization temperature range was 5°C larger as the grain matured. Peak and trough viscosities decreased with maturity, while pasting temperature increased. Between the two hybrids, the late maturing hybrid yielded a larger peak viscosity and trough. The early maturing hybrid exhibited a higher pasting temperature. Image analysis data showed that the starch granules from mature grain showed an increase in size compared with the starch granules from grain that were harvested at the late milk line stage for one, but not both hybrids.
Preparation and Characterization of Low Oil Uptake Rice Cake Donuts
Authors: Shih F. , Daigle K. 
Published: June 2007

ABSTRACTCake donuts were prepared using wheat flour (WF), long grain rice flour (LGRF), and waxy rice flour (WRF). They were also prepared with the flours partially replaced by pregelatinized rice flour (PGRF) or propylene glycol alginate (PGA). The dough consistency was maintained at a comparable predetermined level by adjusting the water content. Without PGRF or PGA in the formulation, the WRF donut had the lowest oil uptake (11.8%) and the WF donut the highest (23.6%). With modified flour formulations, the oil uptake decreased for LGRF donuts and WF donuts. Oil uptake of the LGRF donut decreased with increased PGRF. Up to 30% PGRF could be used, with characteristics comparable to the traditional WF donuts but as much as 54% lower in oil uptake on a dry basis.