bluuebunny/crossref_metadata_2025_split huggingface dataset:
Rheological Properties of White Salted Noodles with Different Amylose Content at Small and Large Deformation
Authors: Sasaki Tomoko , Kohyama Kaoru , Yasui Takeshi , Satake Takaaki 
Published: June 2007

ABSTRACTThe rheological properties of cooked white salted noodles made from eight wheat cultivars with varied amylose content were analyzed at small and large deformation. Their dynamic shear viscoelasticity was measured using a rheometer with parallel plate geometry. Compressive force and creep‐recovery curves were measured using various probes and sample shapes. Noodles with lower amylose content showed a lower storage shear modulus (G′) and a higher frequency dependence of G′. The G′ values of noodles were highly correlated with amylose content in wheat flour and with G′ values of 30 and 40% starch gels. Remarkable differences in the characteristics of creep‐recovery curves were observed between cultivars. The difference in amylose content in wheat flour reflected the creep‐recovery properties of noodles. A negative correlation was demonstrated between amylose content and both maximum creep and recovery compliance. The compressive force required for 20, 50, 80, and 95% strains was compared. At 20 and 50% strain, noodles made from lower amylose wheat flour showed lower compressive force. Noodles of waxy wheat had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles are soft but difficult to completely cut through.
Natural Fluorescence of Red and White Wheat Kernels
Authors: Ram M. S. , Seitz Larry M. , Dowell Floyd E. 
Published: June 2007

ABSTRACTRed and white wheats must be segregated for marketing purposes because they have different end uses. Identification of wheat color is not straightforward, and currently there is interest in characterizing red and white wheats using spectroscopic methods and chemical tests. The kernels of both red and white wheats exhibit natural fluorescence that can be readily viewed under UV light, although it is not possible to differentiate the fluorescence spectra of red and white wheats by visual inspection only. Fluorescence emission spectra in the wavelength range of 370–670 nm for 91 wheat samples consisting of 48 red (from 30 cultivars) and 43 white (from 18 cultivars) were analyzed by partial least squares (PLS) and neural networks analyses (NNA). Samples included cultivars that were difficult to classify visually as well as wheat harvested after rainfall. Classification accuracies were ≈85% for calibration and ≈72% for the validation samples by both analyses. A plot of β‐coefficient vs. wavelength in PLS analysis indicated that fluorescence of red wheat cultivars was greater than that for white wheat cultivars at 425 (±20) nm wavelength. Fluorescence of white wheat cultivars was greater than that for red cultivars at 587 (±35) nm. Fluorescence emission at ≈450 nm from wheat samples increased in intensity after treatment with NaOH. The increase was greater for red than for white wheat. Wheat harvested after rainfall also exhibited a slight increase in fluorescence.
Application of Wheat Meal Solvent Retention Capacity Tests Within Soft Wheat Breeding Populations
Authors: Guttieri Mary J. , Becker Cecile , Souza Edward J. 
Published: June 2007

ABSTRACTThe solvent retention capacity (SRC) test is a relatively new AACC Approved Method (56‐11) for evaluating soft wheat flour quality. The test measures the ability of flour to retain a set of four solvents (water, 50% sucrose, 5% sodium carbonate, and 5% lactic acid) after centrifugation. The objective of this study was to evaluate the utility of wheat meal sodium carbonate and lactic acid SRC tests and SDS sedimentation volume within three populations of soft spring wheat inbred lines as tools for selecting for improved flour SRC profiles, flour extraction, and cookie and pastry quality. The populations were derived from the crosses Vanna/Penawawa, Kanto 107/IDO488, and M2/IDO470 and were grown in replicated, irrigated trials in 2000 and 2001 near Aberdeen, Idaho. Within each of the three populations, wheat meal sodium carbonate SRC effectively predicted straight‐grade flour sodium carbonate (r = 0.69–0.81) and sucrose SRC (r = 0.74–0.84). Wheat meal sodium carbonate SRC also was negatively correlated with flour extraction and sugar snap cookie diameter. Wheat meal lactic acid SRC predicted straight‐grade flour lactic acid SRC in only one population. In contrast, SDS sedimentation volume predicted straight‐grade flour lactic acid SRC in all three populations (r = 0.74–0.93). Moreover, SDS sedimentation volume and wheat meal sodium carbonate SRC were independent in two of the three populations. This suggests that the SDS sedimentation and sodium carbonate SRC may measure different intrinsic characteristics. Therefore, a combination of sodium carbonate SRC and SDS sedimentation volume analyses of wheat meal may be an efficient approach to selecting toward target SRC profiles, increased flour extraction, and larger sugar snap cookie diameter in soft wheats.
Composition Dependencies of the Rheological Properties of Rice Starch Blends
Authors: Chen Jih‐Jou , Lai Vivian M.‐F. , Lii Cheng‐yi 
Published: June 2007

ABSTRACTThe gelatinization, pasting, and dynamic rheological parameters of rice starch dispersions from Kaoshiung Sen 7 (KSS7), Taichung Waxy 70 (TCW70), and their blends were examined in relation to total starch concentration (Ct) and the property of starch components. Mixing the rice starches, especially at equivalent ratios, resulted in decreasing onset temperature for gelatinization or developing viscosity and in cold‐paste viscosity, accompanied by a synergistically increased peak viscosity. The logarithmic of storage moduli, G′, for all starch dispersions except the retrograded systems of Ct = 20–30 wt%, showed two linear dependencies on the weight‐average amylose content (AC) of the blends separating at a critical AC of 20 wt% (i.e., TCW70 = 25 wt%). Interestingly, the temperatures at which G′ started to increase drastically maximized on heating, and the exponent n of G′ ∝ Ctn also maximized at the same TCW70 starch concentration Generally, the elasticity of the systems after complete gelatinization and retrogradation followed the isostress models of Takayanagi's blending laws at Ct = 10 wt%, but changed to the intermediates of isostress and isostrain at Ct = 20–30 wt%. The changes in these parameters can be explained by competitive swelling behavior, the strengthening effect of swollen granules, and shear disintegration.
Application of Pregerminated Brown Rice for Breadmaking
Authors: Watanabe Michiyo , Maeda Tomoko , Tsukahara Kikuichi , Kayahara Hiroshi , Morita Naofumi 
Published: June 2007

ABSTRACTPregerminated brown rice (PGBR) prepared by immersing in water was used for breadmaking, and effects on the dough properties and bread qualities were studied to compare with the ungerminated brown rice (BR). The substitution of BR or PGBR for wheat flour produced smaller specific volume in bread than in the control bread without BR or PGBR along with the increasing amount of substitution. However, the bread samples containing BR or PGBR suppressed staling during storage. The improving effect was especially obvious for substitutions of 10 and 20% PGBR as compared with BR. PGBR made viscous dough and retarded the staleness of bread compared with BR. γ‐Aminobutyric acid and oryzanol did not contain in the final BR and PGBR substituted bread, and phytic acid was decomposed ≈54 and 45% for 30% BR and 30% PGBR substituted breads, respectively. But ferulic acid was quite stable in the final baked product. As a result, substitution of PGBR for wheat flour improved the bread quality.
Reduction of Aflatoxin and Fumonisin Contamination in Yellow Corn by High‐Speed Dual‐Wavelength Sorting
Authors: Pearson T. C. , Wicklow D. T. , Pasikatan M. C. 
Published: June 2007

ABSTRACTA high‐speed dual‐wavelength sorter was tested for removing corn contaminated in the field with aflatoxin and fumonisin. To achieve accurate sorting, single kernel reflectance spectra (500–1,700 nm) were analyzed to select the optimal pair of optical filters to detect mycotoxin‐contaminated corn during high‐speed sorting. A routine, based on discriminant analysis, was developed to select the two absorbance bands in the spectra that would give the greatest classification accuracy. In a laboratory setting, and with the kernels stationary, absorbances at 750 and 1,200 nm could correctly identify >99% of the kernels as aflatoxin‐contaminated (>100 ppb) or uncontaminated. A high‐speed sorter was tested using the selected filter pair for corn samples inoculated with Aspergillus flavus; naturally infested corn grown in central Illinois; and naturally infested, commercially grown and harvested corn from eastern Kansas (2002 harvest). For the Kansas corn, the sorter was able to reduce aflatoxin levels by 81% from an initial average of 53 ppb, while fumonisin levels in the same grain samples were reduced an average of 85% from an initial level of 17 ppm. Similar reductions in mycotoxin levels were observed after high‐speed sorting of A. flavus inoculated and naturally mold‐infested corn grown in Illinois.
Effects of Arabinoxylans on Activation of Murine Macrophages and Growth Performance of Broiler Chicks
Authors: Zhang Pingyi , Wampler Jennifer L. , Bhunia Arun K. , Burkholder Kristin M. , Patterson John A. , Whistler Roy L. 
Published: June 2007

ABSTRACTArabinoxylans occur in a wide variety of agricultural products and may contribute a significant portion of human dietary fiber intake. Corn hulls and banana peels are potential sources of arabinoxylans with isolation yields of ≈40 and 10% when extracted with dilute alkali. A broiler chick growth study was performed to determine the effect of extracted corn hull arabinoxylan on performance and attachment of Salmonella, as a representative of an enteric pathogen, to the ileum. Ability of arabinoxylans to activate a macrophage cell line as an immune stimulator was determined by respiratory burst assay. Corn hull arabinoxylan tended to increase body weight gain and reduced attachment of Salmonella to ileal tissue in broiler chicks undergoing mild heat stress. Arabinoxylans from corn hulls and banana peels showed positive oxidative burst in macrophage cells. Collectively, these data indicate the two arabinoxylans have the potential to be used as health‐promoting dietary supplements.
Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis
Authors: Yan Yueming , Jiang Yi , Sun Minmin , Yu Jianzhong , Xiao Yinghua , Zheng Jigang , Hu Yingkao , Cai Minhua , Li Yaxuan , Hsam Sai L. K. , Zeller Friedrich J. 
Published: June 2007

ABSTRACTHigh molecular weight glutenin subunits (HMW‐GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T. spelta L., and T. compactum L.) were separated and identified by acidic capillary electrophoresis (A‐CE) with phosphate‐glycine buffer (pH 2.5) in uncoated fused‐silica capillaries (50 μm, i.d. × 25.5 cm) at 12.5 kV and 40°C. The rapid separations (<15 min) of HMW‐GS with good repeatability (RSD < 2%) were obtained using a fast capillary rising protocol. All 17 HMW‐GS analyzed could be well separated and their relative migration orders were ranked. In particular, the good quality subunit pair 5+10 could be differentiated from poor quality subunit pair 2+12. In addition, the other three allelic pairs of 13+16, 17+18, and 7+8 subunits that were considered to have positive effects on dough properties, as well as three pairs of novel subunits 13+22*, 13*+19*, and 6.1+22.1 detected from spelt and club wheat, can also be readily separated and identified. An additional protein subunit presented in Chinese bread wheat cultivar Jing 411 and club wheat TRI 4445/75, respectively, was detected by both A‐CE and 2‐D gel electrophoresis (A‐PAGE × SDS‐PAGE), for which further identification is needed.
Textural Comparisons of Gluten‐Free and Wheat‐Based Doughs, Batters, and Breads
Authors: Moore Michelle M. , Schober Tilman J. , Dockery Peter , Arendt Elke K. 
Published: June 2007

ABSTRACTStudies were conducted with two newly developed gluten‐free bread recipes. One was based on corn starch (relative amount 54), brown rice (25), soya (12.5), and buckwheat flour (8.5), while the other contained brown rice flour (50), skim milk powder (37.5), whole egg (30), potato (25), and corn starch (12.5), and soya flour (12.5). The hydrocolloids used were xanthan gum (1.25) and xanthan (0.9) plus konjac gum (1.5), respectively. Wheat bread and gluten‐free bread made from commercial flour mix were included for comparison. Baking tests showed that wheat and the bread made from the commercial flour mix yielded significantly higher loaf volumes (P < 0.01). All the gluten‐free breads were brittle after two days of storage, detectable by the occurrence of fracture, and the decrease in springiness (P < 0.01), cohesiveness (P < 0.01), and resilience (P < 0.01) derived from texture profile analysis. However, these changes were generally less pronounced for the dairy‐based gluten‐free bread, indicating a better keeping quality. Confocal laser‐scanning microscopy showed that the dairy‐based gluten‐free bread crumb contained network‐like structures resembling the gluten network in wheat bread crumb. It was concluded that the formation of a continuous protein phase is critical for an improved keeping quality of gluten‐free bread.
Pasting and Thermal Properties of Flours from Oat Lines with High and Typical Amounts of β‐Glucan
Authors: Colleoni‐Sirghie Mirela , Jannink Jean‐Luc , White Pamela J. 
Published: June 2007

ABSTRACTExperimental oat lines high in β‐glucan (6–7.8%) and traditional lines (3.9–5.7% β‐glucan) were used to evaluate the effect of β‐glucan on pasting (by rapid viscoanalysis) and thermal properties (by differential scanning calorimetry) of oat flours. Significant correlations established between β‐glucan concentration and the pasting parameters after amylolysis demonstrated the role of β‐glucans in oat pasting. The relative decrease of peak viscosity (PV) observed after enzymatic removal of β‐glucans was correlated with β‐glucan concentration (r = 0.880, P < 0.010) and reconfirmed their contribution to pasting. A significant increase of PV with β‐glucan concentration obtained under conditions of either autolysis (deionized water used for dispersion) (r = 0.89, P < 0.010) or inhibition (silver nitrate solution used for dispersion) (r = 0.91, P < 0.001) might be explained by an increase in water retention capacity caused by the β‐glucans. Predictive models of β‐glucan concentration based on the whole pasting profile or selected profile regions were developed using partial least squares (PLS) regression.Prediction of β‐glucan based on the whole profile obtained in the silver nitrate solution was the most effective (r = 0.93, correlation coefficient of predicted vs. analyzed β‐glucans, P < 0.050). No correlations were observed between the thermal properties of oat flours and the β‐glucan concentration.
Lipid Extraction from Wheat Flour Using Supercritical Fluid Extraction
Authors: Hubbard J. D. , Downing J. M. , Ram M. S. , Chung O. K. 
Published: June 2007

ABSTRACTEnvironmental concerns, the disposal cost of hazardous waste, and the time required for extraction in current methods encouraged us to develop an alternate method for analysis of wheat flour lipids. Supercritical fluid extraction (SFE) with carbon dioxide has provided that medium and the method is fully automatic. Crude fats or nonstarch free lipids (FL) were extracted from 4–5 g of wheat flour by an SFE system. To develop optimum conditions for SFE, various extraction pressures, temperatures, and modifier volumes were tried to provide a method that would produce an amount of lipids comparable to those extracted by the AACC Approved Soxhlet Method and the AOCS Official Butt Method using petroleum ether as solvent. Using several wheat flour samples, the best conditions were 12.0 vol% ethanol (10.8 mol%) at 7,500 psi and 80°C to extract the amount of FL similar to those by the AACC and AOCS methods. Using solid‐phase extraction, lipids were separated into nonpolar lipid (NL), glycolipid (GL), and phospholipid (PL) fractions. The mean value of five flours was 1.15% (flour weight, db) by the SFE method, 1.07% by the Butt method, and 1.01% by the Soxhlet methhod. The SFE‐extracted lipids contained less NL and more GL than either the Butt or Soxhlet methods. All three methods extracted lipids with qualitatively similar components. The overall benefit for SFE over the Soxhlet or Butt methods was to increase the number of samples analyzed in a given time, reduce the cost of analysis, and reduce exposure to toxic chemicals.
Effect of Number of Carbons in Added Disulfide on Breadmaking Quality
Authors: Seguchi Masaharu , Abe Makoto 
Published: June 2007

ABSTRACTBreadmaking properties such as bread height and specific volume were improved in bread from wheat flour with added disulfides such as dimethy disulfide (M2S2), diethyl disulfide (E2S2), dipropyl disulfide (Pro2S2), and dibutyl disulfide (B2S2). However, the amount of disulfides for maximum breadmaking properties was various and strongly related to the number of carbons (C) in the disulfide. Brabender farinographs of disulfide‐wheat flour showed an interesting profile, and the properties of the modification of the width of the tail. Size‐exclusion high performance liquid chromatography (SE‐HPLC) of the wheat proteins in the control and the disulfide‐added flours showed profiles of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the disulfide‐added flours than in the control, indicating that this protein was important for the improvement of breadmaking properties.
Genotypic Variation in Color and Discoloration Potential of Barley‐Based Food Products
Authors: Quinde Z. , Ullrich S. E. , Baik B.‐K. 
Published: June 2007

ABSTRACTBarley has a variety of potential food uses. However, the dark gray color of the final products negatively affects consumer acceptability. We determined the discoloration potential of barley from different classes and genotypes, and evaluated the relationship of barley composition, total polyphenol content, and polyphenol oxidase (PPO) activity with discoloration potential of barley. Barley grains were abraded, milled into flour, and analyzed for composition, total polyphenol content, and PPO activity. Total polyphenol content of abraded barley, expressed as gallic acid %, was lowest in hulled proanthocyanidin‐free barley (0.02–0.04%), followed by hulled proanthocyanidin‐containing barley (0.11–0.18%), and hull‐less barley (0.19–0.26%). PPO activity of abraded kernels ranged from 62.1 units/g in hulled proanthocyanidin‐containing Baronesse to 116.5 units/g in hulled proanthocyanidin‐free CA803803. Dough sheet brightness (L* value) was the best indicator of discoloration potential of barley. Large variation in L* value of dough sheets was observed among different classes and among genotypes within classes. Brightness of dough sheets measured at 24 hr were significantly higher in hulled (65.3–78.1) than in hull‐less (59.0–63.9) barley, and within hulled barley, higher in proanthocyanidin‐free (72.2–78.1) than in proanthocyanidin‐containing (65.3–69.6) barley. Total polyphenol content significantly correlated with the discoloration potential of barley. Protein content and ash content also had a significant negative correlation with discoloration of dough sheets. The results indicated that polyphenol compounds may play a major role in discoloration potential of barley‐based products.
Leaf Maximum Photosynthetic Rate and Venation Are Linked by Hydraulics
Authors: Brodribb Tim J. , Feild Taylor S. , Jordan Gregory J. 
Published: June 2007

AbstractLeaf veins are almost ubiquitous across the range of terrestrial plant diversity, yet their influence on leaf photosynthetic performance remains uncertain. We show here that specific physical attributes of the vascular plumbing network are key limiters of the hydraulic and photosynthetic proficiency of any leaf. Following the logic that leaf veins evolved to bypass inefficient water transport through living mesophyll tissue, we examined the hydraulic pathway beyond the distal ends of the vein system as a possible limiter of water transport in leaves. We tested a mechanistic hypothesis that the length of this final traverse, as water moves from veins across the mesophyll to where it evaporates from the leaf, governs the hydraulic efficiency and photosynthetic carbon assimilation of any leaf. Sampling 43 species across the breadth of plant diversity from mosses to flowering plants, we found that the post-vein traverse as determined by characters such as vein density, leaf thickness, and cell shape, was strongly correlated with the hydraulic conductivity and maximum photosynthetic rate of foliage. The shape of this correlation provided clear support for the a priori hypothesis that vein positioning limits photosynthesis via its influence on leaf hydraulic efficiency.
Double Mutants Deficient in Cytosolic and Thylakoid Ascorbate Peroxidase Reveal a Complex Mode of Interaction between Reactive Oxygen Species, Plant Development, and Response to Abiotic Stresses
Authors: Miller Gad , Suzuki Nobuhiro , Rizhsky Ludmila , Hegie Alicia , Koussevitzky Shai , Mittler Ron 
Published: June 2007

Abstract
Reactive oxygen species (ROS) play a key signaling role in plants and are controlled in cells by a complex network of ROS metabolizing enzymes found in several different cellular compartments. To study how different ROS signals, generated in different cellular compartments, are integrated in cells, we generated a double mutant lacking thylakoid ascorbate peroxidase (tylapx) and cytosolic ascorbate peroxidase1 (apx1). Our analysis suggests that two different signals are generated in plants lacking cytosolic APX1 or tylAPX. The lack of a chloroplastic hydrogen peroxide removal enzyme triggers a specific signal in cells that results in enhanced tolerance to heat stress, whereas the lack of a cytosolic hydrogen peroxide removal enzyme triggers a different signal, which results in stunted growth and enhanced sensitivity to oxidative stress. When the two signals are coactivated in cells (i.e. tylapx/apx1), a new response is detected, suggesting that the integration of the two different signals results in a new signal that manifests in late flowering, low protein oxidation during light stress, and enhanced accumulation of anthocyanins. Our results demonstrate a high degree of plasticity in ROS signaling in Arabidopsis (Arabidopsis thaliana) and suggest the existence of redundant pathways for ROS protection that compensate for the lack of classical ROS removal enzymes such as cytosolic and chloroplastic APXs. Further investigation of the enhanced heat tolerance in plants lacking tylAPX, using mutants deficient in chloroplast-to-nuclei retrograde signaling, suggests the existence of a chloroplast-generated stress signal that enhances basal thermotolerance in plants.