bluuebunny/crossref_metadata_2025_split huggingface dataset:
Study of Water in Dough Using Nuclear Magnetic Resonance
Authors: Raun R. Roger , Wang Xiaoan , Chen Paul L. , Fulcher R. Gary , Pesheck Peter , Chakrabarti Sumana 
Published: June 2007

ABSTRACTThe amount and state of water play an important role in the preparation and properties of wheat flour doughs and their products. A new method for presentation and analysis of relaxation time measurements of protons in dough is described in this article. This new method acknowledges a continuous probability distribution of protons having different relaxation times in heterogeneous systems such as dough, which is dramatically different from the conventional discrete methods that rely on prior assumptions of a number of discrete relaxation components. In the present study, pulsed proton nuclear magnetic resonance was used to study the relaxation characteristics of dough systems at moisture levels of 12–45%. The relaxation curves obtained using a 90‐degree pulse (Onepulse) sequence and the Carr‐Purcell‐Meiboom‐Gill pulse sequence were analyzed using a multiexponential discrete model and a continuum model. The discrete model produced three fractions of protons relaxing in three different time domains. The continuum model produced spectra of spin‐spin relaxation time vs. amplitude, from which two to five peaks, depending on the moisture content, could be identified. At moisture contents of 23 and 35%, dramatic changes in relaxation time and amplitude were observed with both models. The continuum model provided additional information about the homogeneity of the morphology and physical state of the dough systems.
Wheat Grain Hardness Among Chromosome 5D Homozygous Recombinant Substitution Lines Using Different Methods of Measurement
Authors: Morris Craig F. , DeMacon Victor L. , Giroux Michael J. 
Published: June 2007

ABSTRACTThe level of grain hardness of wheat (Triticum aestivum) cultivars profoundly affects milling properties and end‐use. We examined grain hardness among a genetically defined set of 83 chromosome 5D homozygous recombinant substitution lines derived from soft wheat cv. Chinese Spring and hard wheat cv. Cheyenne and compared four common methods of measuring wheat grain hardness. Measures of grain hardness included a modified particle size index, Brabender Quadrumat flour milling, near‐infrared reflectance (NIR) spectroscopy, and the single‐kernel characterization system (SKCS). Duncan's multiple range test was used to group recombinant lines according to parental classes. Quadrumat milling fractions, percent bran and middlings, were well correlated to NIR and SKCS grain hardness, whereas break flour, a traditional measure of grain hardness, was poorly correlated to other hardness measures. NIR and SKCS grain hardness measures provided the greatest and similar mean separations. Both methods identified recombinant lines as being significantly outside either parental class and significantly different from and in between the two parental classes. Between two divergent environments, correlations (r) for Quadrumat bran and middlings percents and NIR and SKCS hardness ranged from 0.83 to 0.94. Analysis of variance indicated that lines differed substantially for hardness, and hardness was highly influenced by environment, albeit consistently, as indicated by low line‐location model interaction terms. The results confirmed the presence of major allelic differences assignable to chromosome 5D and suggested the action of minor gene(s). Break flour, in particular, showed strong indications of transgressive segregation independent of the Hardness (Ha) locus. The Perten 4100 SKCS provided the best (most discriminating) measure of the material properties of the wheat endosperm manifested by the action of the Ha locus.
Identification of Wheat Lines Possessing the 1AL.1RS or 1BL.1RS Wheat‐Rye Translocation by Near‐Infrared Reflectance Spectroscopy
Authors: Delwiche Stephen R. , Graybosch Robert A. , Peterson C. James 
Published: June 2007

ABSTRACTWheat‐rye chromosomal translocations, particularly those involving the short arm of rye chromosome 1R, have been used during the past 25 years to instill resistance to plant pathogens and insects and improve the hardiness, adaptation, and yield of wheat. Unfortunately, the presence of the 1AL.1RS or 1BL.1RS rye translocations in wheat has been shown to impart inferior dough handling and baking characteristics. Although numerous analytical techniques (e.g., HPLC, monoclonal antibody tests, high‐performance capillary electrophoresis) have been developed for detecting these translocations, the complexity of the analytical procedures restricts their use to research and analytical laboratories. The purpose of this study was to examine the potential of diffuse reflectance near‐infrared spectroscopy, a well‐accepted technique in the grain industry, for detecting 1RS‐containing genotypes. This research used three independent groups of wheat samples, ranging in genetic diversity from sister lines derived from 1RS breeding populations to commercial cultivars. Based on the diffuse reflectance spectra (1,100–2,500 nm) of flour, partial least squares (PLS) models, through cross‐validation, exhibited misclassification rates as low as 0%, particularly for commercial cultivars. Misclassification rates for corresponding, but separate, test sets were as low as 1%. When the same modeling procedure was applied to samples of more closely related genetic backgrounds, cross‐validation misclassification rates rose to 15–20%. Most problematic were samples that were heterogeneous for 1RS such as the cultivar Rawhide. Incorporating heterogeneous samples into a calibration equation improved the classification accuracy of these samples but diminished the prediction accuracy of nonheterogeneous samples.
Effect of Specific Mechanical Energy on Protein Bodies and α‐Zeins in Corn Flour Extrudates
Authors: Batterman‐Azcona Sheri J. , Lawton John W. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTZeins, the storage proteins of corn, are located in spherical entities called protein bodies. The disruption of protein bodies and zein release during extrusion may influence the texture of corn‐based extruded foods. In this work, chemical and microscopic studies were conducted on corn flour that had been extruded under mild to extreme conditions to determine the specific mechanical energy (SME) required to break apart protein bodies and release α‐zein, and to assess changes in protein‐protein interactions. Transmission electron microscopy with immunolocalization of α‐zein revealed that starch granules and protein bodies remained intact under mild processing conditions (SME 35–40 kJ/kg), but under harsher conditions, protein bodies were disrupted and α‐zein was released. At SME ≈100 kJ/kg, protein bodies appeared highly deformed and fused together with the α‐zein released, whereas at higher SME, protein bodies were completely disrupted and α‐zein was dispersed and may have formed protein fibrils. Protein in extrudates was less soluble in urea and SDS than in unprocessed corn flour, but it was readily extracted with urea, SDS, and 2‐ME. This was likely due to protein aggregation upon processing due to a prevalence of hydrophobic interactions and disulfide bonds. This research directly relates SME during extrusion to chemical and structural changes in corn proteins that may affect the texture of corn‐based, ready‐to‐eat food products.
Fate of Maize DNA During Steeping, Wet‐Milling, and Processing
Authors: Gawienowski Margaret C. , Eckhoff Steven R. , Yang Ping , Rayapati P. John , Binder Thomas , Briskin Donald P. 
Published: June 2007

ABSTRACTThe fate of DNA during steeping, wet‐milling, and subsequent processing of maize was examined using a sensitive polymerase chain reaction (PCR‐based) detection system. The system used specific amplification of maize DNA sequences by primers generated toward plant nuclear‐ and chloroplast‐encoded genes. The PCR method facilitated analysis of DNA content in food products, which is an important issue in use of genetically modified organisms. In a conventional laboratory wet‐milling countercurrent steep system, DNA was detected in maize kernels throughout the process but was not found in steepwater. After kernels were wet‐milled, DNA was detected in the starch, germ, coarse fiber, and wet gluten fractions but not in the fine fiber fraction. When dried by heating at 135°C for 2 hr, DNA was degraded to undetectable levels in the wet‐milled gluten fraction and hydrated kernels. DNA was not detected in feed pellets, starch, dextrose, sorbitol, or high‐fructose maize syrup made from industrial wet‐milled samples. Although DNA could be detected in laboratory wet‐milled fractions, some degree of degradation occurred after extended exposure to steepwater. Countercurrent steepwater samples from the later stages of the steeping process were able to degrade DNA. The level of DNA degradation appeared to correspond to the presence of sulfur dioxide and may represent a physiochemical rather than an enzyme‐mediated process. Our results indicate that some steps in the steeping and wet‐milling process can degrade maize genomic and plastid DNA.
Physicochemical Properties of Normal and Waxy Job's Tears (Coix lachryma‐jobi L.) Starch
Authors: Li Jiansheng , Corke Harold 
Published: June 2007

ABSTRACTPhysicochemical properties of starches from eight coix (Coix lachrymajobi L.) accessions were investigated. There was considerable variation in most measured traits, generally corresponding to the separation into waxy and normal amylose types. The amylose contents of five normal coix ranged from 15.9 to 25.8%, and those of three waxy coix were 0.7–1.1%. Swelling power of waxy coix starches varied between 28.6 and 41.0 g/g, generally higher than waxy maize. Normal coix starches had significantly higher gelatinization peak temperature (Tp) than the normal maize, 71.9–75.5°C. The Tp of waxy coix starches was 71.1–71.4°C, similar to waxy maize. Rapid Visco‐Analyser (RVA) pasting profiles of normal coix showed little variation and closely matched the normal maize starch profile. Pasting profiles of waxy coix showed more variation and had lower peak viscosities than waxy maize starch. Waxy coix starches formed very weak gels, while the gel hardness of normal coix starches was 11.4–31.1 g. Amylose content was the main factor controlling differences in starch properties of the coix starches.
Relationships Between Small‐Scale Wheat Quality Assays and Commercial Test Bakes
Authors: Graybosch R. A. , Peterson C. J. , Hareland G. A. , Shelton D. R. , Olewnik M. C. , He H. , Stearns M. M. 
Published: June 2007

ABSTRACTTypical commercial bakeries in the United States are highly mechanized, mass‐production facilities. U.S. hard wheat breeding programs use small‐scale physical dough testing and pup loaf bake procedures to identify and select improved quality genotypes. The accuracy of such approaches in the prediction of commercial‐scale quality performance is poorly understood. Samples from six hard red winter wheat cultivars grown in 11 locations over three harvest years were used to correlate grain hardness, small‐scale test bakes, mixograph variables, and various measures of flour protein composition with quality assessments from commercial test laboratories. Samples were milled on both pilot‐ and small‐scale mills. Protein content and 100‐g pup loaf volume were more often significantly correlated with commercial test bake variables than all other small‐scale variables. Stepwise multiple regression models explained, on average, ≈40% of the variation in commercial test bake procedures. Mixograph properties, pup loaf volumes and absorption, and flour protein content were the most frequent variables identified in model development. Pup loaf bake results on pilot‐ and small‐scale milled flours were highly correlated. Differences in milling technology do not appear to be a significant source of error in relating small‐scale test bakes to commercial quality.
General Application of Raman Spectroscopy for the Determination of Level of Acetylation in Modified Starches
Authors: Lee Phillips David , Liu Huijun , Pan Duohai , Corke Harold 
Published: June 2007

ABSTRACTA method using Raman spectroscopy was recently developed for the determination of the degree of acetylation in modified wheat starch. In this article, we show that the method can be generalized to a wide range of starches of different botanical origin and amylose content. Calibration sets were used to develop regression equations for 11 types of acetylated starches, including cereal (rice, maize, wheat) and noncereal (potato and sweetpotato) sources. The calibration lines were then used to predict the level of acetylation of starch samples with unknown level of acetylation using their Raman spectra. In each case, R2 > 0.98 for linear regression of Raman vs. titrimetric determination of acetylation. The Raman‐based calibration curves allow fast and nondestructive determination of the degree of acetylation for different types of starches.
Effect of Moisture Content on Thermomechanical Behavior of Concentrated Wheat Starch‐Water Preparations
Authors: Rolee A. , LeMeste M. 
Published: June 2007

ABSTRACTThe rheological behavior of wheat starch preparations at intermediate moisture contents (25–60%, w/w) was studied by dynamic mechanical thermal analysis (DMTA). Differential scanning calorimetry (DSC) and electron spin resonance (ESR) experiments were also performed in parallel. Upon heating wheat starch preparations from 25 to 85°C, DMTA showed first a slight decrease in storage modulus (G′) to 45–60°C, then an increase of the shear modulus (predominant effect of swelling) to 68–74°C, followed by a decrease (predominant effect of melting‐softening) to 85°C. In this 25–85°C temperature range, the initial swelling and subsequent softening were less pronounced with decreasing moisture content. The 45% moisture content level appeared critical, since there was a radical change in the thermomechanical behavior below this concentration. DSC showed that gelatinization did not appear as a single endotherm but as two endotherms. Whatever the moisture content, the melting started within a quite narrow temperature range, while the end of melting shifted progressively to higher temperatures as moisture content was decreased. ESR showed first a slight decrease in the water‐soluble probe (Tempol) mobility as temperature was increased to 47–50°C, followed by a pronounced decrease to 57–60°C. Then, a progressive increase in probe mobility was observed to 85°C. These changes in probe mobility suggest some modifications of the kinetic and thermodynamic properties of the aqueous phase associated with changes in the starch physical state. For the lowest moisture contents, the probe mobility was quite stable during heating.
Comparative Effects of 1BL/1RS Translocation in Relation to Protein Composition and Milling and Baking Quality of Soft Red Winter Wheat
Authors: Johnson Janet M. , Griffey Carl A. , Harris Carolyn H. 
Published: June 2007

ABSTRACTForty grain samples, derived from six soft red winter wheat lines with 1BL/1RS and four genotypes without the translocation, grown in four diverse environments, were used to assess test weight, flour yield, protein content of grain and flour, rheological properties, and end‐use characteristics in cakes and cookies. Wheat lines with 1BL/1RS had similar or higher mean test weights than lines without the translocation. Mean flour yields were similar for the two groups. Test weight was not predictive of flour yield. Mean values for grain moisture, grain protein, and rheological properties, as measured by farinograph for mixing time stability and mixing tolerance index, were similar for wheat lines with and without 1BL/1RS. In several cases, flour from lines with 1BL/1RS produced dough with greater mixing tolerance and cakes with higher volume and softer texture than did check lines without the translocation. However, the translocation in these soft red winter wheat lines resulted in higher farinograph water absorption by the flour and decreased cookie spread. The results of this study were novel in that end‐use, specifically baking quality of soft wheat lines with 1BL/1RS, varied dramatically depending on whether cookies or cakes were evaluated. Therefore, use of single‐product baking tests may lead to false conclusions regarding end‐use quality of 1BL/1RS soft wheat. Direct comparison between a pair of sister lines with and without 1BL/1RS indicated that the translocation had adverse effects on quality as exemplified by lower flour yield, greater farinograph water absorption, and reduced cookie diameter. However, the 1BL/1RS line had greater mixing tolerance and similar cake volume and texture scores in comparison to its sister line. In summary, 1BL/1RS lines were identified in which quality characteristics exceeded those of control cultivars and commercial flours. Genetic background and environmental factors probably affected milling and baking quality to a greater extent than the translocation. Many of the negative quality attributes previously associated with 1BL/1RS are probably due to genetic background effects and, therefore, could be greatly diminished with improvement of the genetic background in which the translocation resides.
Comparison of Unifactorial and Mixture Approaches for Optimization of Mixing Time and Flour and Water Contents in Breadmaking Formulas
Authors: De Rijck G. , Eerdekens E. , De Paepe G. , Delcour J. A. , De Bry L. , Schrevens E. 
Published: June 2007

ABSTRACTA unifactorial approach was compared with a multifactorial approach, based on mixture theory, using bread optimization. The effects of dough weight and formula, as well as mixing time, on bread properties were investigated. The unifactorial approach indicated that increasing the weight of water added to flour increased bread weight. Changing the weight of water in dough also changed the proportion of all the ingredients and total dough weight. The unifactorial approach could not unequivocally indicate the variable responsible for increases in bread weight. Conversely, the multifactorial approach clearly indicated that increased dough weight increased bread weight.
Effect of Different Wheat Classes and Their Flour Milling Streams on Textural Properties of Flour Tortillas
Authors: Wang Linfeng , Flores Rolando A. 
Published: June 2007

ABSTRACTWheat flour tortillas were made from flour streams of three wheat cultivars: Jagger hard red winter wheat, 4AT‐9900 hard white winter wheat, and Ernie soft red winter wheat. Wheat samples were milled on a Miag experimental mill. Twelve flour streams and one straight‐grade flour were obtained. Tortillas were made from each flour stream and the straightgrade flour by the hot‐press method. Tortilla stretchability and foldability were evaluated by a texture analyzer and six panelists, respectively. Flour protein and water absorption affected tortilla texture. The foldability evaluated by panelists was positively correlated with flour protein content, farinograph water absorption, and damaged starch (P < 0.05). The 2BK and 3BK streams of hard wheat produced tortillas with strong stretchability and good foldability. Middling streams of hard wheat yielded tortillas with lighter color and less stretchability. Under the conditions tested in this study, soft wheat flours were not good for producing flour tortillas.
Postcolumn Fluorimetric HPLC Procedure for Determination of Niacin Content of Cereals
Authors: Krishnan Padmanaban G. , Mahmud Iftekher , Matthees Duane P. 
Published: June 2007

ABSTRACTAnalytical procedures for determining niacin or vitamin B3 content of foods are tedious, require large quantities of toxic chemicals, and are timeconsuming. In addition, food matrices are difficult as samples because of their complex nature. A selective, sensitive HPLC technique was developed with postcolumn derivatization as well as fluorescence and spectroscopic detection systems. Niacin was separated and retained for 6.5 min on a polymeric column with an aqueous mobile phase containing sodium acetate buffer. A postcolumn system consisting of a stainless‐steel pump and reaction coil allowed detection and quantitation of niacin. An acid‐enzyme sample‐extraction method was most compatible with HPLC and postcolumn derivatization with 5% each of acidified p‐aminophenol and cyanogen bromide. Lower detection limit and mean recovery were 3.6 ng and 99.43%, respectively. Fluorescence response for nicotinamide was half that of nicotinic acid. A lower response for nicotinamide was also noted with conventional spectroscopy. However, the new method yielded comparable values for six of eight ready‐to‐eat commercial cereal samples. No significant difference was observed between the AACC reference and HPLC fluorimetric methods. Chemical derivatization was done within a reaction coil with reagents at half strength, limiting exposure to hazards and minimizing waste‐disposal problems.
Thin‐Layer Models for Intermittent Drying of Rough Rice
Authors: Shei Hung‐Jung , Chen Yi‐luen 
Published: June 2007

ABSTRACTThin‐layer drying data was collected for rough rice from 108 treatments. Four thin‐layer equations were derived by regression analysis to predict the drying behavior for deep‐bed drying of rough rice. The proposed equations consider the effects of drying air temperature, drying air absolute humidity, drying time interval, and tempering time interval. Drying air temperature range was 35–65°C, drying air absolute humidity range was 10–26 g/kg of dry air, drying time interval was 5–15 min, and tempering time interval was 40–120 min. In addition, the variations of moisture content with tempering time intervals and drying time intervals were considered. Within the tempering time interval range of 40–120 min and drying time interval of 5–15 min, a shorter drying time interval and a longer tempering time interval are preferable in a recirculating type rice dryer.
Batch Steeping of Corn: Effects of Adding Lactic Acid and Sulfur Dioxide at Different Times on Starch Yields, Protein Contents, and Starch Pasting Properties
Authors: Singh V. , Haken A. E. , Dowd M. K. , Niu Y. X. , Zou S. H. , Eckhoff S. R. 
Published: June 2007

ABSTRACTThe effect of adding lactic acid and sulfur dioxide at different times from the start of batch steeping on corn starch yields was studied. Five commercial hybrids were steeped with 0.5% lactic acid or 0.2% sulfur dioxide added over the first 15 hr of steeping and wet‐milled following a 100‐g corn wet‐milling procedure. No significant differences were observed in starch yields when lactic acid was added to the steep solution (SO2 and water) from 0 hr (start of steeping) to 15 hr. Addition of SO2 to the steep solution (lactic acid and water) resulted in significantly higher average starch yields when SO2 was added between 5 and 15 hr compared with addition at 0 hr (SO2 and lactic acid for full 24 hr of steeping). Based on the results of the first experiment, a second experiment was done in which one of five original hybrids was steeped for 24 hr, during which lactic acid or SO2 was added until 23.9 hr (i.e., 5 min before milling) after the start of steeping. Similar results were found in the second experiment. Residual protein in starch samples did not exceed 0.85%. Steepwater protein content decreased with delays (16–20 hr) in adding either chemical to the steep solution. A significant effect on starch pasting properties of chemicals and duration of chemicals in steep‐water was observed. Testing these findings using a larger scale (1,000 g) corn wet‐milling procedure produced results similar to those obtained with the 100‐g corn wet‐milling procedure.