bluuebunny/crossref_metadata_2025_split huggingface dataset:
Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull‐less Barley Genotypes of Diverse Amylose Content
Authors: Lagassé S. L. , Hatcher D. W. , Dexter J. E. , Rossnagel B. G. , Izydorczyk M. S. 
Published: June 2007

ABSTRACTFresh and dried white salted noodles (WSN) were prepared by incorporating up to 40% flour from hull‐less barley (HB) genotypes with normal amylose, waxy, zero amylose waxy (ZAW), and high amylose (HA) starch into a 60% extraction Canada Prairie Spring White (cv. AC Vista) wheat flour. The HB flours, depending on genotype, contained four to six times the concentration of β‐glucan of the wheat flour, offering potential health benefits. The HB‐enriched noodles were made with conventional equipment without difficulty. Noodles containing 40% HB flour required less work input during sheeting, probably due to higher optimum water absorption and weakening of the dough due to dilution of wheat gluten. The addition of HB flour had a negative impact on WSN color and appearance, as evident from decreased brightness, increased redness, and more visible specking. The impact of HB flour on cooked WSN texture varied by starch type. Enrichment with HA or normal starch HB flour produced WSN with bite and chewiness values equivalent to or superior to the wheat flour control. Addition of waxy and ZAW HB flour resulted in WSN with lower values for bite and chewiness. The diversity of HB starch types allows tailoring of WSN texture to satisfy specific markets. HB flour also has potential as an ingredient in novel noodle products targeting health‐conscious consumers who associate darker colored cereal‐based foods with superior nutritional composition.
Effects of Salt and Alkaline Reagents on Dynamic Rheological Properties of Raw Oriental Wheat Noodles
Authors: Wu Jianping , Beta Trust , Corke Harold 
Published: June 2007

ABSTRACTTo gain further understanding of the functionality of ingredients in oriental wheat noodles, the rheological properties of raw noodles made using high protein (Red Bicycle) or low protein (Sandow) wheat flours and various additives (salt or alkaline reagents at concentrations of 0, 0.1, 0.5, 1.0, 2.0, 3.0, and 4.0%) were investigated using frequency sweep and temperature sweep oscillatory tests. Generally, both the elastic modulus(G′) and viscous modulus (G″) of raw noodles increased when various levels of salt or alkaline (kansui and NaOH) reagents were included in the formulation, with the exception of Red Bicycle noodles where the G″ was not significantly affected by the salt. The G′was significantly decreased in the presence of sodium chloride at concentrations ≤4.0% and kansui at <0.5%. The change in rheological properties of raw noodles was related to the wheat flour quality, type, level of additive, and frequency. The G′, G″, phase angle, and complex viscosity changed in a similar pattern when raw noodles were heated from 25 to 100°C. These parameters decreased initially with increasing temperature until they reached a valley and then increased either to a plateau or continuously in noodles containing kansui. The appearance of valley points at 75.5 and 77.2°C during heating of Sandow and Red Bicycle noodles containing salt, and 89.4, and 83.2°C during heating of Sandow and Red Bicycle noodles containing kansui, respectively, was not associated with starch gelatinization as determined using differential scanning calorimetry. The continuous increase in G′, G″, and complex viscosity observed with noodles containing kansui during the hold period at 100°C was attributed to the high pH environment and not to the inactivation of α‐amylase.
Corn Gluten Meal Odorants and Volatiles After Treatment to Improve Flavor
Authors: Wu Y. V. , Payne‐Wahl K. L. , Vaughn S. F. 
Published: June 2007

ABSTRACTProduction of corn gluten meal (CGM), a high‐protein coproduct from wet milling of corn, is increasing as production of fuel ethanol from corn increases. Unpleasant taste and odor have limited the use of CGM in human food. Adjustment of pH and extraction with water have been reported to reduce the off‐flavor of CGM but the improvement is not enough for substantial addition of CGM to the human diet. More study of CGM is needed. In this study, volatile compounds released under different conditions of pH, water extraction, and temperature were identified and compared using solid‐phase microextraction‐gas chromatography‐mass spectrometry (SPME‐GC‐MS). The water‐extractable portion, which improves the taste of CGM by its absence, was dried and analyzed by SPME‐GC‐MS. In addition, materials extractable from CGM with methylene chloride were identified by gas chromatography‐mass spectrometry (GC‐MS). Further, the spontaneous generation of a CGM‐like odor accompanied by a change in physical appearance of the CGM sample was described. Flavors and odors known to be associated with the identified CGM compounds were listed. Some possible origins of the volatiles, from degradation of corn constituents or as fermentation products of the corn steeping process, were noted.
Comparison of Methods for Gluten Strength Assessment
Authors: Gaines C. S. , Reid J. Frégeau , Vander Kant C. , Morris C. F. 
Published: June 2007

ABSTRACTFive methods that employed very different testing principles and procedures for assessing gluten quality were compared for 33 North American soft red and white wheats. The three methods analyzed flour (alveograph work, lactic acid solvent retention capacity, and mixograph peak time) and two methods employed ground wheat meal (Glutomatic gluten index and SDS sedimentation volume). Compared against the normalized mean of all five assessments, the ability of the assessment methods to evaluate gluten quality decreased in the order: alveograph work, lactic acid solvent retention capacity, mixograph peak time, Glutomatic gluten index, and SDS sedimentation volume. The methods utilizing flour were substantially superior predictive methods; however, the two meal‐based methods could be sufficient for early generation screening when flour is not available.
Preparation of High‐Quality Protein‐Based Extruded Pellets Expanded by Microwave Oven
Authors: Aguilar‐Palazuelos E. , de J. Zazueta‐Morales J. , Martínez‐Bustos F. 
Published: June 2007

ABSTRACTThe aim of this work was to study the effects of extrusion barrel temperature (75–140°C) and feed moisture (16–30%) on the production of third‐generation snacks expanded by microwave heating. A blend of potato starch (50%), quality protein maize (QPM) (35%), and soybean meal (SM) (15%) was used in the preparation of the snacks. A laboratory single extruder with a 1.5 × 20.0 × 100 mm die‐nozzle and a central composite routable experimental design were used. Expansion index (EI) and bulk density (BD) were measured in expanded pellets, viscosity at 83°C (V83), thermal properties, and relative crystallinity were measured in extruded pellets. EI increased and BD decreased when the barrel temperature was increased, while the feed moisture effect was not significant. V83 increased when feed moisture increased. Extrusion modified the crystalline structures of the pellets and the X‐ray data suggests the formation of new structures, probably due to the development of amylose‐lipid complexes. The maximum expansion of pellets was found at barrel temperatures of 123–140°C, and feed moisture of 24.5–30%. It is possible to obtain a functional third‐generation snack with good expansion characteristics using a microwave oven, and this snack has health benefits due to the addition of QPM and SM.
Quantitative Analysis of Fat Content in Rice by Near‐Infrared Spectroscopy Technique
Authors: Wang H. L. , Wan X. Y. , Bi J. C. , Wang J. K. , Jiang L. , Chen L. M. , Zhai H. Q. , Wan J. M. 
Published: June 2007

ABSTRACTFat content in rice is one of the most important nutritional quality properties. But the chemical analysis of fat content is time‐consuming and costly and could result in poor reproduction between replicates. Near‐infrared spectroscopy (NIRS) can solve those problems by providing a rapid, nondestructive, and quantitative analysis. Based on the NIRS technique and partial least squares (PLS) algorithm, four calibration models were established to quantitatively analyze fat content in brown rice grain and flour and milled rice grain and flour with 248 representative samples. The determination coefficients (R2) of these calibration models were 0.79, 0.84, 0.89, and 0.91, respectively, with the corresponding root mean square errors 0.16, 0.14, 0.09, and 0.08%. The R2 were 0.73, 0.81, 0.81, and 0.89 with the corresponding root mean square errors 0.17, 0.15, 0.12, and 0.09%, respectively, in cross validation. The R2 were 0.62, 0.80, 0.81, and 0.87, respectively, with the root mean square errors 0.25, 0.31, 0.28, and 0.30% in external validation. These results indicate that the method of NIRS has relatively high accuracy in the prediction of rice fat content. The four calibration models established in the present study should be useful for nutrient quality improvement in rice breeding.
Polymer Conformation Structure of Wheat Proteins and Gluten Subfractions Revealed by ATR‐FTIR
Authors: Li W. , Dobraszczyk B. J. , Dias A. , Gil A. M. 
Published: June 2007

ABSTRACTThe polymer conformation structure of gluten extracted from a Polish wheat cultivar, Korweta, and gluten subfractions obtained from 2 U.K. breadmaking and biscuit flour cultivars, Hereward and Riband, was investigated using attenuated total reflectance Fourier transform infrared spectroscopy (ATR‐FTIR). The results showed the conformation of proteins varied between flour, hydrated flour, and hydrated gluten. The β‐sheet structure increased progressively from flour to hydrated flour and to hydrated gluten. In hydrated gluten protein fractions comprising gliadin, soluble glutenin, and gel protein, β‐sheet structure increased progressively from soluble gliadin and glutenin to gluten and gel protein; β‐sheet content was also greater in the gel protein from the breadmaking flour Hereward than the biscuit flour Riband.
Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies
Authors: Sharadanant R. , Khan K. 
Published: June 2007

ABSTRACTHydrophilic gums have been shown to improve the shelf‐life stability of frozen doughs during long periods of frozen storage. The objective of this research was to determine the effect of gums on starch and protein characteristics of frozen doughs using electron microscopy and electrophoresis studies. Frozen doughs, supplemented with three levels of gum arabic, carboxy methyl cellulose (CMC), kappa (κ) carrageenan, and locust bean gum, were studied after day 1 and after 4, 8, 12, and 16 weeks of frozen storage. Changes in the ultra structure of the frozen doughs were investigated, as well as the solubilities and composition of dough proteins by SDS‐PAGE. Scanning electron micrographs of doughs evaluated on day 0 (unfrozen) showed starch granules securely embedded in the gluten matrix. However, after 8 and 16 weeks of frozen storage, the frozen control dough without the gum additives clearly showed damage to the gluten network, and the starch granules appeared to be separated from the gluten. Doughs with locust bean gum and gum arabic showed better retention of the gluten network compared with the frozen control evaluated after different periods of storage. The SDS‐soluble protein content increased while residue protein content decreased as the frozen storage time increased. After each frozen storage period, the control dough without the gum additive had the highest amount of SDS‐soluble proteins and the lowest amount of residue proteins when compared with the doughs treated with gums. κ‐Carrageenan and locust bean gum had the lowest amount of SDS‐soluble proteins compared with doughs with CMC and gum arabic. The frozen control had the lowest amount of residue proteins at any particular time of frozen storage. κ‐Carrageenan treated doughs had the highest amount of residue proteins, followed by doughs with locust bean gum. Doughs with gum arabic and CMC had the lowest amount of residue proteins but still higher than the control doughs.
In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels
Authors: Kahlon T. S. , de J. Berrios J. , Smith G. E. , Pan J. L. 
Published: June 2007

ABSTRACTThe in vitro binding of bile acids of milled wheat bran (MWB) and milled extruded wheat bran (MEB) at five specific mechanical energy (SME) levels of 120 (MEB‐120), 177 (MEB‐177), 234 (MEB‐234), 291 (MEB‐291), and 358 (MEB‐358) Whr/kg on a fat‐free dry weight basis was determined using a mixture of bile acids secreted in human bile at duodenal physiological pH 6.3. Relative to cholestyramine (bile acid binding, cholesterol lowering drug) in vitro bile acid binding capacity on dry matter, total dietary fiber (TDF), and insoluble dietary fiber (IDF) basis was for MWB: 21, 43, 45%; the range for MEB was 18–21%, 34–41%, and 36–43%, respectively. MWB resulted in significantly higher bile acid binding than that of MEB at 120, 234, and 291 Whr/kg on a dry matter, TDF, and IDF basis. These results demonstrate the relative health‐promoting potential of MWB = MEB‐177 = MEB‐358 > MEB‐120 = MEB‐234 = MEB‐291 as indicated by the bile acid binding on a dry matter basis. Data suggest that significant improvement in health‐promoting (cholesterol‐lowering and cancer‐preventing) potential could be obtained in WB by milling (low‐cost processing) the bran to finer particle sizes and extruding (high‐cost technology). Milling WB to small particle size (weighted mean 0.508 mm) increased surface area, in addition it may have induced changes in the physical and chemical characteristics of WB or created new linkages, binding sites of the proteins, starches, and nonstarch polysaccharides, which significantly increased the bile acid binding ability of the MWB.
Explaining Rice Milling Quality Variation Using Historical Weather Data Analysis
Authors: Cooper N. T. W. , Siebenmorgen T. J. , Counce P. A. , Meullenet J.‐F. 
Published: June 2007

ABSTRACTRice quality, specifically head rice yield (HRY), can vary inexplicably from one lot to another, and from year to year. In an effort to correlate air temperatures during various growth stages to HRY, growth staging data expressed in degree day units was used to predict the occurrence of sequential growth stages within a set of 17‐year historical data, which included HRY and 50% heading dates for two long‐grain rice cultivars, (Oryza sativa L) Newbonnet and Lemont, and area weather data. HRY was most strongly affected by the average daily low temperature (or nighttime temperature) during the R8 developmental stage. Lower HRY were associated with high nighttime air temperatures during this stage for both Newbonnet and Lemont. When used as a single variable in a regression model, the nighttime temperature during the R8 developmental stage explained over 25% of the variation in HRY.
Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat
Authors: Maghirang E. B. , Lookhart G. L. , Bean S. R. , Pierce R. O. , Xie F. , Caley M. S. , Wilson J. D. , Seabourn B. W. , Ram M. S. , Park S. H. , Chung O. K. , Dowell F. E. 
Published: June 2007

ABSTRACTVarious whole‐kernel, milling, flour, dough, and breadmaking quality parameters were compared between hard red winter (HRW) and hard red spring (HRS) wheat. From the 50 quality parameters evaluated, values of only nine quality characteristics were found to be similar for both classes. These were test weight, grain moisture content, kernel size, polyphenol oxidase content, average gluten index, insoluble polymeric protein (%), free nonpolar lipids, loaf volume potential, and mixograph tolerance. Some of the quality characteristics that had significantly higher levels in HRS than in HRW wheat samples included grain protein content, grain hardness, most milling and flour quality measurements, most dough physicochemical properties, and most baking characteristics. When HRW and HRS wheat samples were grouped to be within the same wheat protein content range (11.4–15.8%), the average value of many grain and breadmaking quality characteristics were similar for both wheat classes but significant differences still existed. Values that were higher for HRW wheat flour were color b*, free polar lipids content, falling number, and farinograph tolerance. Values that were higher for HRS wheat flour were geometric mean diameter, quantity of insoluble polymeric proteins and gliadins, mixograph mix time, alveograph configuration ratio, dough weight, crumb grain score, and SDS sedimentation volume. This research showed that the grain and flour quality of HRS wheat generally exceeds that of HRW wheat whether or not samples are grouped to include a similar protein content range.
Isolation of Zein Using 100% Ethanol
Authors: Lawton John W. 
Published: June 2007

ABSTRACTTraditionally, zein is isolated and recovered from corn gluten meal (GCM) using aqueous alcohol as the solvent. Recovery of zein from this solvent is inconvenient and costly. Zein is insoluble in 100% ethanol at room temperature, but it is soluble at 120°C in ethanol. Absolute ethanol effectively extracted zein from CGM, distillers dried grains (DDG), and ground corn. Zein was extracted from CGM with absolute ethanol in a high‐pressure reactor at 130°C. After extracting at 130°C for 45 min, the solution was pumped out of the extractor and allowed to cool. Upon cooling, the zein precipitated from solution. The precipitate was removed from the solution and air‐dried, resulting in 14% recovery of the starting material. The recovered precipitate had an average protein content of >90% on a dry basis, accounting for ≈20% of the CGM protein and recovered ≈35% of its zein. No differences were seen in the amount of zein extracted from CGM samples that were hand‐collected off the dewatering screen and gently dried, versus commercial CGM samples. The commercial CGM did produce a greater amount of solubles. The extraction procedure also worked at temperatures as low as 90°C. The lower temperature did produce lower yields of extracted zein. The zein extracted at the lower temperatures was less brown, but zein extracted at either temperature was almost fully soluble in traditional zein solvents.
Effects of Amylose, Corn Protein, and Corn Fiber Contents on Production of Ethanol from Starch‐Rich Media
Authors: Wu X. , Zhao R. , Wang D. , Bean S. R. , Seib P. A. , Tuinstra M. R. , Campbell M. , O'Brien A. 
Published: June 2007

ABSTRACTThe effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different contents of amylose, corn protein, and corn fiber, as well as media made from different cereal sources including corn, sorghum, and wheat with different amylose contents. Second‐order response‐surface regression models were used to study the effects and interactions of amylose, protein, and fiber contents on ethanol yield and conversion efficiency. The results showed that the amylose content of starches had a significant (P < 0.001) effect on ethanol conversion efficiency. No significant effect of protein content on ethanol production was observed. Fiber did not show a significant effect on ethanol fermentation either. Conversion efficiencies increased as the amylose content decreased, especially when the amylose content was >35%. The reduced quadratic model fits the conversion efficiency data better than the full quadratic model does. Fermentation tests on mashes made from corn, sorghum, and wheat samples with different amylose contents confirmed the adverse effect of amylose content on fermentation efficiency. High‐temperature cooking with agitation significantly increased the conversion efficiencies on mashes made from high‐amylose (35–70%) ground corn and starches. A cooking temperature of ≥160°C was needed on high‐amylose corn and starches to obtain a conversion efficiency equal to that of normal corn and starch.
Relationships Between the Microstructure, Physical Features, and Chemical Composition of Different Maize Accessions from Latin America
Authors: Narváez‐González Ernesto David , de Dios Figueroa‐Cárdenas Juan , Taba Suketoshi , Tostado Eduardo Castaño , Peniche Ramón Álvar Martínez , Sánchez Froylán Rincón 
Published: June 2007

ABSTRACTChemical composition (moisture, total lipids, protein, and apparent amylose) and some physical features (1,000 kernel weight, hardness, and anatomical composition) were determined in 71 accessions representing races of maize from Latin America. Their microstructural characteristics (size and compaction of endosperm cell bodies, pericarp thickness, horny‐floury endosperm ratio, and morphology and size of starch granules) were also evaluated using environmental scanning electron microscopy (ESEM). Compaction was the most important microstructural feature of the maize kernels, representing kernel hardness. Highly compact kernels tended to be hard, with high protein, pericarp, and hard‐endosperm content and high pericarp thickness, but with low moisture, amylose content, and kernel weight and size. The opposite was observed in the least compact kernels. Highly compact kernels tended to have small, polygonal starch granules (<10 μm), while the least compact kernels contained large, spherical granules (>10 μm). These results suggest that microstructure is responsible for the physical features of maize kernels and that microstructure is related to chemical composition.
Compression Deformation and Structural Relationships of Medium Grain Cooked Rice
Authors: Ogawa Yukiharu , Wood Delilah F. , Whitehand Linda C. , Orts William J. , Glenn Gregory M. 
Published: June 2007

ABSTRACTCooked rice quality is based on a number of factors including texture. Texture and structure of foods are closely related and aspects of the relationship can be explored by correlating compression measurements to structural observations of the compressed material. To obtain compression measurements, single cooked, milled rice grains were compressed in a texture analyzer to a specific percentage (% compression) of the original grain; the uncompressed grain is 0%. The experiment, using single grains in each case, was repeated multiple times. Compression percentages of 20, 30, 40, 50, 60, and 70% were measured against a constant resistance force in the texture analyzer. Structures of cooked rice grains at the various compression levels were compared by brightfield and fluorescence microscopy. The outside of an uncompressed, intact, cooked rice grain is swollen and distorted while the interior has three or more odd‐shaped holes (voids). Each void is largest in the center of the grain and decreases in size toward the peripheral edges becoming fine cracks toward the outermost portion of the void. The voids tended to increase in area up to 40% compression and then decrease in area upon further compression. Percent compression versus resistance force was a curvilinear relationship. With increasing % compression, cell shapes became increasingly more rounded, although there wasn't much effect on the integrity of cell walls with increasing % compression. The degree to which grain structure changed during the various compression tests, combined with the curvilinear behavior of resistance force versus % compression, indicates that the voids and cell walls have an effect on texture.