bluuebunny/crossref_metadata_2025_split huggingface dataset:
Evaluation of the Displacement Value as a Method to Detect Reduced Corn Wet‐Milling Quality
Authors: Rausch Kent D. , Eckhoff Steven R. , Paulsen Marvin R. 
Published: June 2007

ABSTRACTA procedure based on the resistance and capacitance (RC) properties of corn to calculate a displacement value (DV) was evaluated for detection of corn that had reduced wet‐milling quality. In 1991 and 1992, three hybrids were dried at air temperatures between ambient and 115°C in batch dryers. Additional samples, obtained from commercial elevators in 1992, had been dried with air temperatures ranging from 52 to 136°C. A baseline reference relationship was developed between log10‐resistance and capacitance with data from ambient‐dried samples. A DV was defined as the horizontal distance along the capacitance axis from a sample RC data point to the baseline reference. RC properties of samples dried at air temperatures >50°C were compared to the baseline and the DV determined. Selected drying treatments were wet‐milled by a laboratory‐scale procedure to verify milling quality and correlation with DV. The effects attributed to hybrid and harvest moisture content on the RC properties of ambient‐dried samples were small, allowing the baseline reference to be applied to a wide range of corn samples. In 1992, the baseline shifted upward from the 1991 baseline by 0.5 units on the log10‐resistance axis. DV increased significantly at drying air temperatures >50°C for batchdried samples. While DV correlated with drying temperature in batchdried samples (r = 0.66), it did not correlate with starch yield or recovery of commercial samples (r ≤0.10). Although the specific causes could not be determined, the shift in the baseline indicates the method would be difficult to implement on a practical scale. Although not indicated by DV, starch recovery decreased significantly for samples batch‐dried at air temperatures ≥70°C. All samples dried at 115–136° had significantly lower starch recoveries.
Physical and Chemical Attributes and Consumer Acceptance of Sugar‐Snap Cookies Containing Naturally Occurring Antioxidants
Authors: Hix D. K. , Klopfenstein C. F. , Walker C. E. 
Published: June 2007

ABSTRACTThe antioxidant compounds, ascorbate (ascorbyl‐2‐phosphate), α‐tocopherol, a combination of ascorbate and α‐tocopherol, sodium phytate, and ferulic acid were tested as replacements for butylated hydroxyanisole (BHA) in preserving sugar‐snap cookies. The cookies were compared with regard to shelf life, moisture content, width, stacking height, surface score, color, and texture. Following storage at 60°C, the Schaal oven test and gas‐liquid chromatographic analysis of headspace gases indicated that ferulic acid and sodium phytate were suitable antioxidants for sugarsnap cookies. At present, sodium phytate is a GRAS substance, whereas ferulic acid is not. Consumer testing showed that cookies containing phytate were as acceptable as those containing BHA.
Effects of Fermentation and Baking of Whole Wheat and Whole Rye Sourdough Breads on Cereal Alkylresorcinols
Authors: Winata A. , Lorenz K. 
Published: June 2007

ABSTRACTAlkylresorcinol (AR) content was determined in multiple‐stage whole wheat and whole rye flour sours, as well as in whole wheat and whole rye flour doughs and breads. AR content decreased considerably during fermentation and baking. AR content was reduced by 20 and 46%, respectively, at the end of sourdough starter fermentation of whole wheat and whole rye flour sours. AR content, which was 512 and 210 μg/g in whole rye and whole wheat flour doughs, respectively, was 30 and 0 μg/g, respectively, after baking of breads. Synthetic AR added at different levels to doughs was also greatly reduced during fermentation and baking.
Thermal Properties of Starch from Selected Maize (Zea mays L.) Mutants During Development
Authors: Ng K.‐Y. , Duvick S. A. , White P. J. 
Published: June 2007

ABSTRACTThe changes in thermal properties of maize starches during five stages of kernel maturity, (12, 18, 24, 30, and 36 days after pollination [DAP]), from three mutant genotypes, amylose extender (ae), sugary‐2 (su2), and waxy (wx) in an OH43 background, and the OH43 genotype were studied using differential scanning calorimetry (DSC). Within a genotype, DSC values of starches at 24, 30, and 36 DAP were similar to each other and often were significantly different (P < 0.05) from the values at 12 DAP, indicating possible differences in the fine structure of starch during endosperm development. For su2 starches, the gelatinization onset temperature (ToG) significantly decreased after 12 DAP and remained low throughout the study. The gelatinization range (RG) had a similar pattern. For wx starches, ToG at 18 DAP was significantly lower than at 12 DAP but tended to increase after 18 DAP. The RG increased significantly after 12 DAP and significantly decreased after 30 DAP. Thus, thermal properties of starches during early development were different from those of their mature counterparts, and differences among the mutant genotypes and the normal starch originated from the earliest endosperm development stage studied (12 DAP).
Effect of Barley β‐Glucan in Durum Wheat Pasta on Human Glycemic Response
Authors: Yokoyama Wallace H. , Hudson Carol A. , Knuckles Benny E. , Chiu Mei‐Chen M. , Sayre Robert N. , Turnlund Judith R. , Schneeman Barbara O. 
Published: June 2007

ABSTRACTHigh‐fiber, high‐carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β‐glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β‐glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β‐glucan. The β‐glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β‐glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β‐glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.
Effect of Tristearin and Other Functional Fats on Blood Lipids in Hamsters
Authors: Ranhotra G. S. , Gelroth J. A. , Leinen S. D. 
Published: June 2007

ABSTRACTGroups of hamsters were fed diets containing tristearin (TS), a baker's shortening (BS), soybean oil (SO), a blend (BL) of TS and SO, or a hard fat (HF). Only BS contained trans fatty acids. After four weeks, serum total cholesterol (T‐CH) levels were most elevated in hamsters fed HF. In comparison, hamsters fed BS, BL, or SO showed 13.3, 15.4, or 23.7% reduction in serum T‐CH, respectively. Reduction in serum T‐CH was even more pronounced in hamsters fed TS. However, this group also showed poor weight gains, apparently because only 16.2% of ingested TS was absorbed. Reduction in T‐CH occurred due to reduction of both high‐density‐lipoprotein (HDL)‐CH and non‐HDL‐CH, but the pattern of reductions still favored lower T‐CH‐to‐HDL‐CH ratios. Like T‐CH, serum TG levels were also most elevated in hamsters fed HF, with other groups showing significant reductions. Liver CH responses did not conform to responses observed for serum CH and TG levels. Tested in selected baked products prepared in‐house, blended fat (BL) was found as functional as regular BS, and it contained no trans fatty acids.
Effect of Added Fat on the Rheological Properties of Wheat Flour Doughs
Authors: Fu J. , Mulvaney S. J. , Cohen C. 
Published: June 2007

ABSTRACTThe effect of added fat content on the rheological properties of wheat flour doughs was determined for three different added fat contents (2.5, 5.0, and 7.5%) at 25°C using dynamic mechanical analysis (DMA) and stress relaxation (SR) tests. Frequency sweeps indicated that added fat had a plasticizing effect on G′ and G″ in the rubbery region. SR results were parameterized using a Maxwell model and a Williams‐Watts (WW) model. The WW model indicated that each dough could be characterized by just two major relaxation modes, while four elements were needed for the Maxwell model. The average relaxation time for the shorter process was <1 sec and was not affected by added fat. However, the average relaxation time for the longer WW process actually increased from 107 to 261 sec with added fat up to 5%, and then decreased again. Taken together, these results suggest that added fat actually delayed the onset of viscous flow, while simultaneously attenuating the short‐time elastic properties of the gluten fraction of the dough. Furthermore, rheological testing over a wide time (frequency) scale was needed to observe the effect of added fat on both the short‐time elastic and longer‐time viscous behavior of these doughs.
Action of Oxidants on Water Sorption, 2H Nuclear Magnetic Resonance Mobility, and Glass Transition Behavior of Gluten
Authors: Cherian George , Chinachoti Pavinee 
Published: June 2007

ABSTRACTOxidation of vital wheat gluten with potassium bromate and ascorbic acid significantly extends or broadens glassy‐rubber transition to a higher final temperature range or moisture content. Thermomechanical and deuterium nuclear magnetic resonance (NMR) data show that the increased stiffness due to oxidation could be detected from the thermomechanical and deuterium NMR mobility level, indicating increased rigid fractions. The oxidation also resulted in increased water sorption, but no significant change in “freezable” water, and a much decreased mobile deuterium NMR signal. Room temperature sorption of water resulted in a glassy‐rubbery transition over a ≈10–20% mc range for the control. For the oxidized sample, it started at ≈10%mc, but the transition was gradual and extended into much higher moisture ranges that corresponded to a more rigid fraction of deuterium (NMR) signal. This suggests that the oxidative interactions led to a more rigid gluten fraction, extending the transition to a higher temperature range, perhaps resulting in a more elastic dough.
Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity
Authors: Hatcher D. W. , Kruger J. E. 
Published: June 2007

ABSTRACTSimple phenolic acid levels were determined on pooled millstreams of five different classes of Canadian wheat milled to ~75, 80, and 85% extraction. Pooled flours and whole grain were analyzed by reversed‐phase high‐performance liquid chromatography (RP‐HPLC) to establish endogenous levels of insoluble bound, soluble esterified, and free phenolic acids. Only ferulic acid was detected in the insoluble bound category, which accounted for >80% of the total phenolic acids present in every flour. The soluble esterified phenolic acids accounted for up to 17% of the overall total phenolic acid content within a flour. The major constituents were sinapic, ferulic, and vanillic acids, with minor amounts of coumaric, caffeic, and syringic acids. Free phenolic acids accounted for a maximum of 6% of the total phenolic content of any prepared flour. Ferulic acid was the major free phenolic acid, while sinapic acid was not detected in any flour. Significant correlations (r = 0.64–0.97, P < 0.05) were observed between insoluble bound ferulic acid, individual soluble esterified acids, and most free acids with polyphenol oxidase activity, as well as color and ash content for each class.
Retrogradation of Maize Starch After Thermal Treatment Within and Above the Gelatinization Temperature Range
Authors: Fisher Dane K. , Thompson Donald B. 
Published: June 2007

ABSTRACTStudies of starch retrogradation have not considered the initial thermal treatment. In this article, we explore the effect of heating to temperatures within and above the gelatinization range on maize starch retrogradation. In the first experiment, 30% suspensions of waxy (wx) starch were initially heated to final temperatures ranging from 54 to 72°C and held for 20 min. On reheating in the differential scanning calorimeter immediately after cooling, the residual gelatinization endotherm peak temperature increased, the endotherm narrowed, and enthalpy decreased. Samples stored for seven days at 4°C showed additional amylopectin retrogradation endotherms. Retrogradation increased dramatically as initial holding temperature increased from 60 to 72°C. In a second experiment, wx starch was initially heated to final temperatures from 54 to 180°C and rapidly cooled, followed by immediate reheating or storage at 4°C. Maximum amylopectin retrogradation enthalpy after storage was observed for initial heating to 82°C. Above 82°C, retrogradation enthalpy decreased as initial heating temperature increased. A similar effect for ae wx starch was observed, except that retrogradation occurred more rapidly than for wx starch. These experiments show that heating to various temperatures above the range of gelatinization may profoundly affect amylopectin retrogradation, perhaps due to varying extents of residual molecular order in starch materials that are commonly presumed to be fully gelatinized. This article shows that studies of starch retrogradation should take into account the thermal history of the samples even for temperatures above the gelatinization temperature range.
Bioavailability of Calcium in Breads Fortified with Different Calcium Sources
Authors: Ranhotra G. S. , Gelroth J. A. , Leinen S. D. , Schneller F. E. 
Published: June 2007

ABSTRACTThis study used young rats as the test model to examine the relative bioavailability (RB) of calcium (Ca) in breads fortified with five different Ca sources. These sources included two inorganic (Ca carbonate and Ca sulfate) and two organic (Ca citrate and Ca lactate) Ca sources, and a brandname Ca supplement. RB was assessed based on rats' femur Ca content and Ca absorption data. No differences of any physiological significance were observed in RB of Ca among the five sources tested. Compared to Ca carbonate (bioavailability arbitrarily set at 100%), RB of Ca in Ca sulfate was 105%, in Ca citrate 103%, in Ca lactate 102%, and in the Ca supplement 102%. This suggests that foods fortified with Ca carbonate or Ca sulfate, which are commonly used for this purpose, may be as good a source of utilizable Ca as more expensive Ca sources such as prescribed or nonprescribed Ca supplements.
Detection of Irradiated Wheat Using the Electron Paramagnetic Resonance Spin Probe Technique
Authors: Dadayli Dilek , Sünnetçioğlu M. Maral , Köksel Hamit , Çelik Süeda 
Published: June 2007

ABSTRACTIn this study, the electron paramagnetic resonance (EPR) spin probe technique is applied as a detection method in the differentiation of irradiated and unirradiated wheat seeds. Two wheat cultivars, Kunduru and Bezostaya, were used. Aqueous solutions of 4‐hydroxy‐TEMPO (TANOL) spin probe prepared with a line‐broadening agent, potassium ferricyanide, were used in all experiments. The EPR spectra of the samples were recorded against time. A decrease in the signal intensity and a change in the shape of the intensity‐time curve (rehydration curve) were observed, depending on the applied level of irradiation. The ratio of the lipid and aqueous regions at the high field (mI = ‐1) line changes, depending on the dose of irradiation.
Flavor Retention in Pregelatinized and Internally Flavored Starch Extrudates
Authors: Kollengode Anantha N. R. , Hanna Milford A. 
Published: June 2007

ABSTRACTCorn starch (25% amylose content) was pregelatinized in a twin‐screw extruder. The extrudate was ground and reextruded after adjusting moisture content to 9, 13, or 17% (db) and blending with 5% (w/w) of flavor compounds cinnamaldehyde, eugenol, nonanoic acid, or 3‐octanone. Initial moisture content significantly influenced radial expansion, specific mechanical energy, and flavor retention. Significantly higher flavor retention was obtained when flavor was injected into the extruder barrel as compared to preblending of flavors in pregelatinized starch. Flavor retention upon extrusion was lower with pregelatinized starch than with raw starch.
Preparation and Properties of Wheat and Corn Starch Maltodextrins with a Low Dextrose Equivalent
Authors: McPherson A. E. , Seib P. A. 
Published: June 2007

ABSTRACTWheat and corn maltodextrins (W‐MD 8 and C‐MD 8) with dextrose equivalent (DE) 2–3 were prepared by heterogeneous bacterial α‐amylase digestion of a 15% starch paste at 95°C for 8 min followed by cooling and spray‐drying. Gels of the two maltodextrins appeared opaque with a glossy surface and melted reversibly at ≈65°C. Scanning electron micrographs showed that the products were divided finely and had few large remnants of starch granules. The fine granulation of W‐MD 8 and C‐MD 8 caused some clumping in cold water; homogeneous solutions were achieved with vigorous stirring at 90°C. Size‐exclusion chromatograms showed that the two products contained similar broad, molecular‐weight distributions of saccharides. A commercial potato maltodextrin marketed as a fat‐replacer contained fewer short‐length molecules when compared to W‐MD 8 and C‐MD 8, whereas a commercial corn maltodextrin fatreplacer contained more. High‐performance anion‐exchange chromatography with pulsed‐amperometric detection showed that all four maltodextrins contained only linear maltosaccharides between DP 2 and 25, with elevated levels of maltotriose and maltohexaose. The new wheat and corn maltodextrins contained 0.6–1.0% lipids and became rancid when stored at >30°C. The rancidity development in W‐MD 8 was eliminated either by alkali treatment of starting starch or by charcoal treatment of the warm hydrolyzate.
Properties of Some Starch Blends
Authors: Obanni Mohamed , Bemiller James N. 
Published: June 2007

ABSTRACTNormal corn, high‐amylose corn, waxy corn (waxy maize), wheat, rice, potato, cassava (tapioca), and a modified waxy corn starch were blended in various combinations and ratios. Pasting behavior, paste and thermal properties, and retrogradation tendency were determined. Differential scanning calorimetry (DSC) traces of the mixtures did not resemble those of either of the two components, nor did any DSC trace have two peaks suggestive of a mixture of two distinct starches. Amylograph data suggested that some mixtures behaved like a chemically modified starch. Observations from light microscopy suggested that intermolecular, molecular‐supermolecular, and intersupermolecular interactions may be responsible for this behavior.
Patterns of Barley Grain Development in Spain and Scotland and Their Implications for Malting Quality
Authors: Swanston J. S. , Ellis R. P. , Perez‐Vendrell A. , Voltas J. , Molina‐Cano J.‐L. 
Published: June 2007

ABSTRACTTo determine whether patterns of grain filling were consistent between seasons and different between sites in northern and southern Europe, the cultivar Troubadour and TR49, a mutant derived from it, were grown, over two seasons, at sites in Scotland and northern Spain. Differences in sowing date and climate were reflected in different patterns of grain filling. Ear emergence in Scottish grown barley occurred around the time when daylight hours were maximal; optimal photosynthesis was the likely explanation for the rapid increase in grain size observed at the Scottish site. Differences between the sites in temperature and rainfall were most evident during the last month of the growing season. In Scotland, where ripening occurred in cooler, more humid conditions, synthesis of hordein and β‐glucan followed the pattern of grain filling, reaching a peak at ~600 degree days after anthesis (the product of days after anthesis and average temperature). Levels then remained fairly constant until harvest ripeness was reached. In Spain, levels of hordein and β‐glucan rose virtually throughout the growing season. Differences observed at maturity, between Scottish and Spanish grown grain, in total nitrogen and β‐glucan levels were due to this accumulation in the later stages of growth. This was accompanied by a major change in the ratio of the constituent polypeptides of the storage protein and differences in the relative proportions of soluble and insoluble β‐glucan.
Economics of Germ Preseparation for Dry‐Grind Ethanol Facilities
Authors: Singh V. , Eckhoff S. R. 
Published: June 2007

ABSTRACTA detailed economic analysis of a 914 tonnes/day (36,000 bu/day) “Quick Germ” ethanol process was performed. The Quick Germ ethanol process is a combination of a dry‐grind and a wet‐milling ethanol process. The Quick Germ ethanol process increases the coproduct value in the dry‐grind ethanol process by recovering germ before fermentation. Germ is recovered using the conventional wet‐milling degermination process. Economic assessment of the Quick Germ process proved profitable. The savings achieved by recovering germ as a coproduct and by increasing the fermentor capacity due to removal of nonfermentables from the corn mash will reduce the manufacturing cost of ethanol by 2.69 ¢/L (10.19 ¢/gal or $0.265/bu) when compared to the conventional dry‐grind ethanol process.
End‐Use Quality of Flour from Rhyzopertha dominica Infested Wheat
Authors: Sánchez‐Mariñez R. I. , Cortez‐Rocha M. O. , Ortega‐Dorame F. , Morales‐Valdes M. , Silveira M. I. 
Published: June 2007

ABSTRACTThe objective of this study was to evaluate how Rhyzopertha dominica infestation of stored wheat grain affects the rheological and baking properties of bread made with the milled flour. Wheat samples were infested with R. dominica and stored for up to 180 days at room temperature. Every 45 days, samples of wheat were collected and evaluated for insect population and flour yield. Flour milled from these wheat samples was evaluated for color reflectance, pH, fat acidity, and rheological properties which were measured by a farinograph. Loaves of bread were baked using a straight‐dough procedure. Volume, height, and weight of the loaves were evaluated. None of the analyses performed on the control wheat flours showed any changes during the storage period, and they were similar to the initial wheat. The insect population increased during storage of the wheat up to 90 days, and the flour yield decreased with the storage up to 180 days. Flours from insect‐infested wheat absorbed more water than did flours from control wheat. Dough stability and dough development times of infested flours decreased. Bread volume showed a progressive decline throughout the storage experiment. In conclusion, flour from insect‐infested wheat exhibited changes in rheological properties such as dough stability, dough development times, water absorption, and mixing stability; bread had an offensive odor; and volume and loaf characteristics were negatively affected.
Retrogradation of Starches from Different Botanical Sources
Authors: Jacobson Mark R. , Obanni Mohamed , Bemiller James N. 
Published: June 2007

ABSTRACTRetrogradation in 2% pastes prepared from unmodified commercial starches by cooking at 98–100°C under low shear, then held at 4°C for 56 days, was examined by turbidometric analysis and light microscopy. Turbidometric analysis revealed that retrogradation rates followed the order of wheat, common corn > rice, tapioca, potato ≫ waxy maize. Microstructures of stored pastes were examined both before and after centrifugation. Granule remnant morphologies and fresh and stored paste microstructures were unique to each starch examined. Fresh pastes from amylose‐containing starches were dominated by networked amylose that condensed into higher density aggregates upon storage. Unique phenomena seen in some stored pastes included interactions of granular remnants with aggregated amylose, composite networks of co‐associated amylopectin and amylose, and slight birefringence regained by granule remnants. Microstructural changes in stored pastes could be related to changes in turbidity and to the results of other methods used to quantitate retrogradation.