Recently added articles from Cereal Chemistry:
Rheological and Pasting Properties of Buckwheat (Fagopyrum esculentum Möench) Flours With and Without Jet-Cooking1
Jan 01, 2009; ... ABSTRACT Pasting, rheological, and water-holding properties of buckwheat (Fago- pyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and three commercial flours (Fancy, Supreme, and Farinetta) were measured with or without jet-cooking. Fancy had ...
Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions
Jan 01, 2009; ... ABSTRACT The present investigation provides a new method for the nixtamalization process wherein corn endosperm fractions (corn meal) are treated in an alkaline solution that yields quality masa or instant masa flour like traditional nixtamalization process (alkaline cooking of corn with ...
Effect of Tempering Conditions on Milling Performance and Flour Functionality
Jan 01, 2009; ... ABSTRACT Tempering conditions of wheat grain change the quality of the flour, yet most experimental milling systems use a standard tempering without optimization. The effect of tempering condition on milling performance and flour functionality for soft red winter (SRW) wheat grain was ...
Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread
Jan 01, 2009; ... ABSTRACT The effects of ferulic acid and transglutaminase (TG) on the properties of wheat flour dough and bread were investigated. Ferulic acid and TG were blended with hard wheat flour at levels of 250 and 2,000 ppm of flour weight, respectively. The addition of ferulic acid reduced the ...
Preparative Separation and Purification of Sesamin and Sesamolin from Sesame Seeds by High-Speed Counter-Current Chromatography
Jan 01, 2009; ... Sesame (Sesamum indicum L.) seed, a major oil seed crop of high nutritional value, is widely cultivated throughout the world. It is not only a good source of edible oil but also widely used in baked goods and confectionery products (Namiki 1995). It is also considered to be a food beneficial to ...
A Novel Pair of HMW Glutenin Subunits from Aegilops searsii Improves Quality of Hexaploid Wheat
Jan 01, 2009; ... ABSTRACT This study involved screening of wild species of wheat in search of functionally useful seed storage proteins for improvement of breadmaking quality of wheat (Triticum aestivum). After screening of 177 disomic addition lines (DALs) of wheat belonging to different wild species, ...
Estimating Gliadin and Albumin Variation at Intra- and Interaccession Level in USDA Oriental Wheat (Triticum turgidum L. subsp. turanicum (Jakubz.) (A. Love & D. Love) Collection Using Capillary Zone Electrophoresis
Jan 01, 2009; ... ABSTRACT Interest in so-called ancient wheats (einkorn, emmer, oriental wheat, and spelt) has increased steadily in the last few decades. Oriental wheat (Triticum turgidum L. subsp. turanicum (Jakubz.) (A. Love & D. Love) is a neglected and underutilized tetraploid species that has ...
Extrusion and Characterization of Starch Films1
Jan 01, 2009; ... ABSTRACT Starch plasticized with water, glycerol, and stearic acid was extruded and sheeted into films 0.4-0.6 mm thick. The ingrethents were extruded in a conical twin-screw extruder at a temperature profile of 50-120-120-120°C and a screw speed of 45 rpm. The effects of glycerol, ...
Concentrations of Some Metabolites Produced by Fungi of the Genus Fusarium and Selected Elements in Spring Spelt Grain
Jan 01, 2009; ... ABSTRACT The aim of this study was to determine the content of selected elements and metabolites produced by fungi of the genus Fusarium in spelt (Triticum spelta L.) grain and husks and common wheat (T. aestivum L.) grain. Concentrations of trichothecenes, a volatile metabolite ...
Influence of Extreme Temperatures During Grain Filling on Protein Fractions, and Its Relationship to Some Quality Characteristics in Bread, Biscuit, and Durum Wheat
Jan 01, 2009; ... ABSTRACT Extreme temperatures during grain filling have been identified as a ma- jor source of variation in wheat quality characteristics. In this study one biscuit, two bread, and one durum wheat cultivars were evaluated in two consecutive seasons for reaction to extreme high and low ...
Induced Postharvest Yellowing in Southern U.S. Rice Cultivars
Jan 01, 2009; ... ABSTRACT Rice can yellow during storage if moisture levels and temperatures are allowed to increase. This postharvest yellowed (PHY), or stackburn, rice is reduced in value but no study has investigated the inherent potential within rice germplasm for limiting PHY. To screen a large ...
Elucidation of Fermentation Effect on Rice Noodles Using Combined Dynamic Viscoelasticity and Thermal Analyses
Jan 01, 2009; ... ABSTRACT Natural fermentation of whole polished rice grains (indica) is a traditional processing method widely applied in China and South Asia to improve the texture of rice noodles. To elucidate the effects of fermentation on noodle texture, thermal analysis of rice flour and ...
Rheological Properties of Dispersions of Spherulites from Jet-Cooked High-Amylose Corn Starch and Fatty Acids
Jan 01, 2009; ... ABSTRACT High-amylose corn starch was cooked in an excess-steam jet cooker in the presence of 5% oleic or palmitic acid, based on amylose. The cooked product was rapidly cooled in an ice bath and then freeze-dried or drum- dried. Amylose was removed from solution by forming helical ...
Starch Granule Size Distribution from Seven Wheat Cultivars Under Different Water Regimes
Jan 01, 2009; ... ABSTRACT Seven wheat cultivars with different starch contents were used as materials to investigate the distribution of grain starch granule size under irrigated and rainfed conditions. In mature grains, the diameter of starch granules was 0.37-52.6 µm, and the percent volume ...
Genotype and Environment Variation for Arabinoxylans in Hard Winter and Spring Wheats of the U.S. Pacific Northwest
Jan 01, 2009; ... ABSTRACT The development of high-quality wheat (Triticum aestivum L.) cultivars depends on a thorough understanding of the constituents of grain and their variation due to genetics and environment. Arabinoxylans (pentosans) are key constituents of wheat grain and have broad and far- ...
Genotype and Environment Affect Phytosterol Content and Composition of Wheat1
Jan 01, 2009; ... ABSTRACT Phytosterols (PS) lower low density lipoprotein (LDL) levels by as much as 10-14% in normal and hypercholesteromic people. High LDL levels in the blood are associated with an increased risk of coronary heart disease. Wheat germ and bran contain significant amounts of PS. The ...
Effect of Presoaking on Textural, Thermal, and Digestive Properties of Cooked Brown Rice
Jan 01, 2009; ... ABSTRACT Brown rice kernels (japónica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, ...
Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture1
Jan 01, 2009; ... ABSTRACT Durum wheat straight-grade flour samples, representing the cultivars Commander and Strongfield, a composite cargo mixture of Canada Western Amber Durum cultivars and a Japanese commercial durum flour were used to make yellow alkaline noodles. A Canada Western Red Spring common ...
Ability of Near-Infrared Spectroscopy to Predict Solid Loss, Volumetric Expansion, and Water Uptake of Cooked Rice
Jan 01, 2009; ... Rice is a food product largely consumed as a whole grain after cooking. Cooked rice is usually obtained by cooking the kernels either in excess water or in a specific amount of water that is completely absorbed at the end of cooking (Juliano and Perez 1983). Texture of cooked rice is a key ...
Calcofluor Fluorescence Assay for Wort [beta]-Glucan in a Microplate Format
Jan 01, 2009; ... The level of β-glucan in worts produced from malted barley is a critical malting quality parameter. Measurement of wort ß-glucan levels allows maltsters to determine whether production malts meet commercial specifications, helps brewers avoid production problems due to slow lautering, and ...