bluuebunny/crossref_metadata_2025_split huggingface dataset:
Thermal Properties of Starch in Corn Variants Isolated After Chemical Mutagenesis of Inbred Line B73
Authors: Yamin F. F. , Lee M. , Pollak L. M. , White P. J. 
Published: June 2007

ABSTRACTThe starch from eight ethyl methanesulfonate (EMS) treated M4 families of the corn (Zea mays L.) inbred line B73 was analyzed using differential scanning calorimetry (DSC), a Rapid Visco Analyser (RVA), a texture analyzer (TA), and scanning electron microscopy (SEM) coupled with image analysis. The eight families were chosen from 144 families previously selected for having starch with unusual DSC parameters. Apparent amylose contents of the starch from the eight families generally were lower than that of the control. According to DSC, starches from mutagenized families tended to have lower onset temperature (T0) of gelatinization, enthalpy (ΔH) of gelatinization, and peak height index (PHI), but broader gelatinization range (R) than the B73 control. Their values for ΔH and percentage of retrograzdation (%R) were clustered around that of the control. Pasting properties from the RVA of the starches from the M4 families also were clustered around those of the control B73 starch, except for the setback values which were lower than B73 for M4 starches. Gel firmness values, as measured by TA, of all the M4 starches were generally lower than that of the B73 starch at storage treatments of one day at 25°C or seven days at 4°C. The stickiness of the gels of the M4 starches tended to be greater than that of B73 after seven days of storage at 4°C. These observations were consistent with the lower apparent amylose values for the M4 starches. SEM and image analysis data revealed no differences among the treatments in granule size and shape. Possibly, EMS treatment altered the genes, affecting internal structure of the starch granules. Starch from the mutagenized families likely had lower bonding forces among molecules and fewer long chains in the amylopectin molecules than did B73.
Effects of Temperature on Sorption of Water by Wheat Gluten Determined Using Deuterium Nuclear Magnetic Resonance
Authors: Grant A. , Belton P. S. , Colquhoun I. J. , Parker M. L. , Plijter J. J. , Shewry P. R. , Tatham A. S. , Wellner N. 
Published: June 2007

ABSTRACTThe effects of lipids and residual starch components of wheat flour gluten on gluten hydration properties were investigated using nuclear magnetic resonance (NMR) and Fourier transform infrared (FTIR) techniques. Whole or native, lipid‐free, starch‐free, and lipid‐ and starch‐free gluten samples were prepared from wheat (Triticum aestivum) cv. Mercia. 2H NMR relaxation on gluten samples hydrated with deuterium oxide (D2O) was measured over a 278–363 K temperature range. FTIR spectra were recorded in dry and fully hydrated material. Transverse relaxation (T2) results indicated that all four gluten samples were hydrophilic in nature. There was little difference in relaxation behavior of whole and lipid‐free gluten samples. T2 values and populations of the relaxation components were very similar in each. The FTIR spectra of both samples showed an increase in extended β‐sheet secondary structures on hydration. These results suggest that lipid binding in gluten, if it occurs, has little effect on wheat gluten properties. Adding starch to the gluten matrix results in an increase in water sorption on heating that may be attributed to the effects of starch gelation. However, the whole water uptake of the gluten cannot be accounted for by the contribution of the residual starch, as estimated by the effects of added starch. Extraction of residual starch required solubilization of the protein, including breaking of the disulfide bonds. This process altered the gluten structure and properties. Light microscope investigation showed that glutens with residual starch extracted were unable to form fibrillar strands on hydration. NMR and FTIR results showed greater water sorption in both samples with extracted starch than in the unextracted samples.
Fate of Dwarf Bunt Fungus Teliospores During Milling of Wheat into Flour
Authors: Bechtel Donald B. , Wilson Jeff D. , Eustace W. D. , Behnke Keith C. , Whitaker Thomas , Peterson Gary L. , Sauer David B. 
Published: June 2007

ABSTRACTWheat contaminated with teliospores of Tilletia controversa Kühn (TCK) was mixed with uncontaminated wheat and processed through the Kansas State University pilot mill. Two 50‐bu lots of the contaminated mixture were cleaned, tempered, and milled. Approximately 500 samples of wheat, cleanings, and mill fractions were collected and examined for the presence of intact and broken TCK teliospores. Whole wheat samples (50 g) were washed, sieved through a 60‐μm nylon sieve, and pelleted by centrifugation. Contents of the pellet were examined microscopically for the presence of TCK spores. The procedure was modified as needed to accommodate cleanings and mill fractions. Levels of spore contamination in whole wheat samples decreased at each step during the handling process, and large numbers of spores were found in materials that were sieved or aspirated from the grain. Very few spores were found in bran, germ, and shorts; none were detected in red dog or straight‐grade flour. The results showed that a high percentage of spores can be removed from wheat by mechanical cleaning but that it is not feasible to remove all of them.
Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color
Authors: Borrelli G. M. , Troccoli A. , Di Fonzo N. , Fares C. 
Published: June 2007

ABSTRACTPasta yellowness is affected by different factors, the most important of which are intrinsic to the quality of semolina (natural carotenoid pigments, protein, ash, and lipoxygenase [LOX] activity) and processing conditions. Because all the parameters involved in pasta color are under the control of varietal and environmental factors, the role of the genotype, environment, and the interaction between genotype and environment on color expression were studied. Although the analysis of variance showed the genotype‐by‐environment interaction to be significant, a nonorthogonal analysis attributed a higher weight to genotype on parameters directly involved in color expression: β‐carotene content, yellow index, and LOX activity. Furthermore, the loss of pigments and yellow index after milling and processing was evaluated and correlated with all the parameters involved in the determination of final pasta color. The phase mainly responsible for pigment loss was pasta processing. A decrease of 16.3% in semolina β‐carotene content during pasta processing versus a 7.9% loss during milling was determined. The isoenzymatic forms LOX‐2 and LOX‐3, active at the pH of dough, were responsible for the loss of color in pasta products. Simple correlations and the linear multiple regression corroborated this finding. Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% (R2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation, respectively. This confirms that LOX activity is the main factor involved in the loss of color, while a secondary and lesser role can be seen for ash content. Therefore, a high pigment content, located in the interior of the whole grain, and a lower LOX activity in semolina must be the selection characteristics by which breeding programs obtain a bright yellow pasta.
Soluble and Insoluble Dietary Fiber Content and Composition in Oat
Authors: Manthey Frank A. , Hareland Gary A. , Huseby Donna J. 
Published: June 2007

ABSTRACTSix oat genotypes were grown in nursery yield trials during 1989‐1992 at Lisbon, ND. Groats were analyzed for soluble and insoluble dietary fiber content and composition. Genotype‐by‐growing year interaction was not significant for soluble or insoluble dietary fiber. Soluble and insoluble dietary fiber differed with genotype (6.0–7.1% and 4.1– 4.9%, respectively) and with growing year (6.0–6.9% and 3.9–5.2%, respectively). The genotype‐by‐growing year interaction was significant for soluble β‐glucan content but not for total neutral sugar or uronic acid content of the soluble dietary fiber. Genotypes did vary in total neutral sugar content but not in uronic acid content. The genotype‐by‐growing year interaction was not significant for total neutral sugar, β‐glucan, uronic acid, or Klason lignin content of insoluble dietary fiber. Genotypes did vary in total neutral sugar, β‐glucan, and Klason lignin content but not in uronic acid content of insoluble dietary fiber. The neutral sugar content of soluble dietary fiber was composed of glucose, arabinose, xylose, and galactose. The neutral sugar content of insoluble fiber was composed of glucose, arabinose, and xylose. The content and composition of soluble and insoluble dietary fiber varied with oat genotype. Therefore, oat genotypes could be bred for specific dietary fiber content and composition.
Correlations Between Empirical and Fundamental Rheology Measurements and Baking Performance of Frozen Bread Dough
Authors: Kenny S. , Wehrle K. , Dennehy T. , Arendt E. K. 
Published: June 2007

ABSTRACTEmpirical and fundamental rheology measurements were made on fresh and frozen dough to investigate the effects of freezing, frozen storage, and additives. These results were compared with results of a standard baking test. Four formulations were tested: a control dough, and doughs with additions of 100 ppm of ascorbic acid (AA), 0.5% sodium stearoyl lactylate (SSL), and 0.5% diacetyl tartaric acid esters of monoglycerides (DATEM). Rheological and baking tests were performed on fresh doughs and on doughs after two, five, and eight weeks of frozen storage. Resistance to extension was higher for doughs with additives in fresh and frozen doughs. There was a decrease in resistance to extension due to freezing. Complex modulus in fresh doughs was highest for doughs with SSL. There was a decrease complex modulus after freezing and thawing. In frozen doughs at 10 Hz, doughs with additives had higher complex modulus values and lower phase angle values when compared to the control. The additives used all had a positive effect on proof time, loaf volume, and crumb firmness, and all formulations deteriorated in quality during frozen storage. Resistance to extension and complex modulus were positively correlated with loaf volume (r = 0.86 and r = 0.64, P < 0.01). Phase angle was negatively correlated with loaf volume (r = ‐0.74, P < 0.01).
Effects of Rough Rice Drying and Storage Conditions on Sensory Profiles of Cooked Rice
Authors: Meullenet Jean‐Francois C. , Marks Bradley P. , Griffin Kaye , Daniels Melissa J. 
Published: June 2007

ABSTRACTIn both domestic and international markets, the end‐use quality of rice affects its market value and acceptability to consumers. The effect of various postharvest processing treatments on sensory characteristics of cooked rice was investigated using sensory descriptive methods. Cooked rice quality was affected (P < 0.05) by rough rice wet holding, drying temperature, storage temperature, and storage duration. Cohesiveness of mass and hardness of sample were significantly affected by the temperature of drying. A higher storage temperature reduced the cohesiveness of mass and gluiness, while sample hardness, clumpiness, and geometry of slurry increased. Storage duration had more profound effects on the sensory attributes studied. Perceived starchy note, clumpiness, gluiness, and overall sensory impression decreased after four weeks of storage. Storage duration also influenced hardness, moisture absorption, sulfury notes, and cardboardy notes.
Quality of Flours from Waxy and Nonwaxy Barley for Production of Baked Products
Authors: Klamczynski Artur P. , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTOne nonwaxy (covered) and two waxy (hull‐less) barleys, whole grain and commercially abraded, were milled to break flour, reduction flour, and the bran fraction with a roller mill under optimized conditions. The flour yield range was 55.3–61.8% in whole grain and increased by 9–11% by abrasion before milling. Break flours contained the highest starch content (≤85.8%) independent of type of barley and abrasion level. Reduction flours contained less starch, but more protein, ash, free lipids, and total β‐glucans than break flours. The bran fraction contained the highest content of ash, free lipids, protein, and total β‐glucans but the lowest content of starch. Break flours milled from whole grain contained 82–91% particles <106 μm, and reduction flours contained ≈80% particles <106 μm. Abrasion significantly increased the amount of particles <38 μm in break and reduction flours in both types of barley. Viscosity of hot paste prepared with barley flour or bran at 8% concentration was strongly affected by barley type and abrasion level. In cv. Waxbar, the viscosity in bran fractions increased from 428 to 1,770 BU, and in break flours viscosity increased from 408 to 725 BU due to abrasion. Sugar snap cookies made from nonwaxy barley had larger diameter than cookies prepared from waxy barley. Cookies made from break flours were larger than those made from reduction flours, independent of type of barley. Quick bread baked from nonwaxy barley had a loaf volume similar to that of wheat bread, whereas waxy barley bread had a smaller loaf volume. Replacement of 20% of wheat flour by both waxy and nonwaxy barley flour or bran did not significantly affect the loaf volume but did decrease the hardness of quick bread crumb.
Prediction of Starch Amylose Content Versus Total Grain Amylose Content in Corn by Near‐Infrared Transmittance Spectroscopy
Authors: Campbell M. R. , Mannis S. R. , Port H. A. , Zimmerman A. M. , Glover D. V. 
Published: June 2007

ABSTRACTA study was conducted to investigate methods of improving a near‐infrared transmittance spectroscopy (NITS) amylose calibration that could serve as a rapid, nondestructive alternative to traditional methods for determining amylose content in corn. Calibrations were developed using a set of genotypes possessing endosperm mutations in single‐ and double‐mutant combinations ranging in starch‐amylose content (SAC) from ‐8.5 to 76%, relative to a standard curve. The influence of three factors were examined including comparing calibrations made against SAC versus grain amylose content (GAC), developing calibrations using partial least squares (PLS) analysis versus artificial neural networking (ANN), and using all samples in the calibrations set versus using progressively narrower ranges of SAC or GAC in the calibration set. Grain samples were divided into calibration and validation sets for PLS analysis while samples used in ANN were assigned to a training set, test set, and validation set. Performance statistics of the validation sets that were considered were the coefficient of determination (R), the standard error of prediction (SEP), and the ratio of the standard deviation of amylose values to the SEP (RPD), which were used to compare all NITS models. The study revealed an NITS prediction model for SAC (R = 0.96, SEP = 5.1%, RDP = 3.8) of similar precision to the best GAC model (R = 0.96, SEP = 2.7%, RPD = 3.5). Narrowing the amylose range of the calibration set generally did not improve performance statistics except for PLS models for SAC in which a decrease in SEP values was observed. In one model, the SEP improved while R and RPD remained constant (R = 0.94, SEP = 4.2%, RPD = 2.8) when samples with SAC values <20% were removed from the calibration set. Although the NITS amylose calibrations in this study are of limited precision, they may be useful when a rough screening method is needed for SAC. For example, NITS may be useful to detect severe contamination during transport and storage of specialty grains or to aid breeders when selecting for amylose content from large numbers of grain samples.
Influence of Water Absorption on the Processing and Quality of Oriental Noodles
Authors: Hatcher D. W. , Kruger J. E. , Anderson M. J. 
Published: June 2007

ABSTRACTThe influence of four water absorption levels at 28–34% was examined on the processing and quality attributes of alkaline and white salted noodles prepared from Canadian Western Red Spring (CWRS), Canadian Western Red Winter (CWRW), and Canadian Western Soft White Spring, (CWSWS) flours. A significant decline (>50%) in the work required to produce the noodles was observed over this absorption range for both types of noodles. Significant differences were detected at 2 hr in the alkaline noodle brightness (L*) on the basis of water absorption level between the classes. Within a class, only CWSWS differentiated L* each absorption level, while CWRS differed only at the 28% level. The L* values of the alkaline noodles decreased by 24 hr but maintained their significant differences due to absorption levels. Significant increases in alkaline noodle yellowness (b*) were observed in each class at 2 hr with increasing water absorption. Yellowness values increased over 24 hr with only minor loss in discrimination due to absorption level. Water absorption levels had only a marginal effect on alkaline noodle redness (a*) values at 2 or 24 hr. Although the cooking time within each class was significantly shortened with each increase in water absorption, minimal influence was detected in the textural attributes of cooked alkaline noodles. White salted noodle L* values were significantly higher at 28% absorption for all classes at 2 and 24 hr, but only CWSWS displayed any further influence due to absorption level. Textural characteristics, recovery, resistance to compression, and maximum cutting stress of the white salted noodles significantly declined with increasing absorption levels in all classes.
Effect of Environment and Genotype on Durum Wheat Gluten Strength and Pasta Viscoelasticity
Authors: Ames N. P. , Clarke J. M. , Marchylo B. A. , Dexter J. E. , Woods S. M. 
Published: June 2007

ABSTRACTData on the quality of durum wheat genotypes grown under eight environments (site‐year combinations) were evaluated to determine the relative effects of genotype and environment on quality characteristics associated with gluten strength, protein content, and pasta texture. The 10 durum wheat genotypes assessed in this study represented a range of gluten strength types from the very strong U.S. desert durum genotype, Durex, to the medium strength Canadian genotype, Plenty. Considerable genetic variability was detected for all quality characteristics studied. Genotype‐environment interaction was significant for all quality parameters evaluated, with the exception of mixograph development time. Genotypeenvironment interaction was most important in determining protein content and least important in determining gluten index, gluten viscoelasticity, and SDS sedimentation volume. The nature of the genotype‐environment interaction was evaluated by determining the number of significant crossover (rank change) interactions. There was at least one significant crossover interaction between pairs of genotypes and environments for five of eight quality traits tested. Of 45 genotype pairs, eight and six showed significant crossover interactions for protein content and pasta disk viscoelasticity, respectively. Significant crossover interactions were at least partially due to the differential response of Canadian genotypes as compared with U.S. genotypes. With the exception of protein content and pasta disk viscoelasticity, our results suggest that among the selected sample of 10 genotypes, genotype‐environment interactions were minor and due primarily to changes in magnitude rather than changes in rank.
Gluten, Pasting, and Mixograph Parameters of Hard Winter Wheat Flours in Relation to Breadmaking
Authors: Ohm J. B. , Chung O. K. 
Published: June 2007

ABSTRACTFlour gluten, pasting, and mixogram characteristics of 12 hard winter wheat cultivars grown in six counties in Kansas were analyzed using the Glutomatic System, a Rapid Visco‐Analyser, and MIXSMART computer software, respectively, to investigate their relationships with breadmaking. Gluten contents and hydration amounts had significant correlations with water absorption. In addition, gluten parameters were significantly correlated to kernel hardness. One of the most difficult challenges in mixograph usage is to find the optimum water absorption of a given flour. Flour protein contents (FP) and near‐infrared hardness scores or FP and gluten parameters could predict mixograph water absorptions, showing R2 values of 0.842 or 0.814, respectively, by multiple regression analysis. For our set of 72 wheat samples, computer‐analyzed mixograph parameters were significantly correlated to conventional parameters. Computer‐analyzed mixograph midline peak times and bandwidths at 6 min were highly correlated to conventional mixograph mix times and mixing tolerances, respectively. Flour pasting temperatures complemented FP in predicting loaf volumes. The ratios of FP to pasting temperatures had a significant curvilinear relationship with loaf volumes showing an R2 of 0.725.
Effects of Prolonged Storage at Freezing Temperatures on Starch and Baking Quality of Frozen Doughs
Authors: Lu W. , Grant L. A. 
Published: June 2007

ABSTRACTThe effects of prolonged frozen storage on the starch, rheological, and baking properties of doughs were investigated. Four hard red spring (HRS) wheat cultivars exhibiting consistently different gluten characteristics were used. Gelatinization properties of starches isolated from fresh and thawed frozen doughs over 16 weeks of frozen storage were examined using differential scanning calorimetry (DSC). Significance of results varied with cultivar, but all cultivars showed a significant increase in ΔH with increased frozen storage time, indicating water migration and ice crystallization. The amount of freezable water in frozen doughs increased for all cultivars with frozen storage, but the rate of increase varied. Glupro showed a consistent increase in freezable water during frozen storage (41.6%), which may be associated with its high protein content and strong gluten characteristics. Rheological strength of the frozen doughs which was determined by decreases in extensigraph resistance and storage modulus (G′), declined throughout frozen dough storage. Proofing time increased from 45 min for fresh doughs to an average of 342 min for frozen doughs stored 16 weeks. Concomitantly, loaf volumes decreased from an average of 912 cm3 for fresh doughs to an average of 738 cm3 for the frozen doughs. Longer proof times and greater loaf volume loss were obtained for the cultivars exhibiting greater gluten strength characteristics.