Cereal Chemistry back issues from January 2004:
Application of High-Intensity Ultrasound and Surfactants in Rice Starch Isolation
Jan 01, 2004; ... ABSTRACT High-intensity ultrasound was evaluated as an alternative method to isolate rice starch without the use of chemicals as in the traditional alkaline steeping method. Surfactants, including sodium dodecyl sulfate (SDS), sodium stearoyl lactylate (SSL), and Tween 80, at 0.1, 0.3, ...
Effect of Baking Method and Fermentation on Folate Content of Rye and Wheat Breads
Jan 01, 2004; ... ABSTRACT The effect of baking method on folates of rye and wheat breads, as well as the effect of sourdough fermentation of rye, were examined. Sourdough fermentations were performed both with and without added yeast, and samples were taken throughout the baking process. Samples were ...
Effects of Various Surfactants on Rheological Properties of Maize Starch Granules
Jan 01, 2004; ... ABSTRACT In this study, the formation of complexes between surfactants and the helical chains of amylopectins was confirmed. Nonionic surfactants with hydrophobic and hydrophilic groups of appropriate size and chemical structure enhanced the swelling and gelatinization processes of ...
Mixed Linkage (1[arrow right]3),(1[arrow right]4)-[beta]-D-Glucans of Grasses
Jan 01, 2004; ... ABSTRACT The mixed-linkage (1[arrow right]3),(1[arrow right]4)-[beta]-D-glucans are unique to the Poales, the taxonomic order that includes the cereal grasses. (1[arrow right]3), (1[arrow right]4)-[beta]-Glucans are the principal molecules associated with cellulose microfibrils during ...
Solvent Retention Capacities of Indian Wheats and Their Relationship with Cookie-Making Quality
Jan 01, 2004; ... ABSTRACT Ninety-two wheat genotypes including 50 cultivars released in India and 42 germplasm lines were subjected to solvent retention capacity (SRC) tests using 1 g of flour and 1 g of whole meal to see the relationship with cookie-making quality and the utility in breeding programs ....
High-Speed NIR Segregation of High- and Low-Protein Single Wheat Seeds
Jan 01, 2004; ... ABSTRACT Wheat breeders need a nondestructive method to rapidly sort high- or low-protein single kernels from samples for their breeding programs. For this reason, a commercial color sorter equipped with near-infrared filters was evaluated for its potential to sort high- and low-protein ...
Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals
Jan 01, 2004; ... ABSTRACT Grains of two regular and two waxy barley cultivars were milled into break and reduction stream flours using a wheat milling mill, granulated to facilitate feeding and flow through the barrel, and extruded to form expanded products using a modified laboratory single-screw ...
Functionality of Bicarbonate Leaveners in Wheat Flour Tortillas
Jan 01, 2004; ... Tortilla processors are constantly finding ways to improve their products while cereal science-oriented research institutions are also carrying out similar efforts. Serna-Saldivar et al (1988) described the basic procedure, ingredient functionalities, and processing technologies for flour ...
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
Jan 01, 2004; ... ABSTRACT Bakeries use sourdoughs to improve bread properties such as flavor and shelf life. The degradation of gluten proteins during fermentation may, however, crucially alter the gluten network formation. We observed changes that occurred in the HMW glutenins during wheat sourdough ...
Using an In-Line Slit-Die Viscometer to Study the Effects of Extrusion Parameters on Corn Melt Rheology
Jan 01, 2004; ... ABSTRACT An in-line slit-die viscometer (SDV) was used to measure the viscosity of a melt extrudate independently of the extruder operating conditions. The melt produced by extrusion of the corn grits followed a power law Theological model. The viscosity of the melt and extrusion ...
Effect of Freeze-Thaw Cycles on the Gluten Fibrils and Crumb Grain Structures of Breads Made from Frozen Doughs
Jan 01, 2004; ... ABSTRACT The effects of freeze damage on the crumb grain and on the underlying gluten fibrils of baked breads were studied using scanning electron microscopy (SEM) and magnetic resonance imaging (MRI). Sweet and white bread doughs were stored at -20°C and subjected to freeze-thaw cycles ....
Effect of Xanthan Gum and CMC on the Structure and Texture of Corn Flour Pellets Expanded by Microwave Heating
Jan 01, 2004; ... ABSTRACT Third-generation snacks obtained by microwave expansion of glassy cereal pellets are often hard and nonuniform and need to be improved to become acceptable to the consumer. Gums such as carboxymethyl cellulose (CMC) and xanthan gum (XG) have the ability to improve the volume, ...
Interactions Among Wx Genes and Effects of a Mutated Wx-D1e Allele on Starch Properties in Wheat
Jan 01, 2004; ... ABSTRACT The waxy mutant wheat Tanikei A6599-4 contains little amylose and exhibits a stable hot paste viscosity. It has null alleles at the Wx-A1 and Wx-B1 loci and a mutated allele at the Wx-D1 locus (Wx-D1e). From the cross-combination of Kanto 123 (normal amylose line) and Tanikei ...
Gelatinization Properties of Starches from Three Successive Generations of Six Exotic Corn Lines Grown in Two Locations
Jan 01, 2004; ... ABSTRACT The objectives of this research were to evaluate the intra- and interpopulation variability in gelatinization properties of starches from exotic corn lines and their derivatives when grown 1) during two successive years in the same location; and 2) in both temperate and tropical ...
PCR Amplification of Wheat Sequences from DNA Extracted During Milling and Baking
Jan 01, 2004; ... ABSTRACT DNA-based analyses are highly sensitive and specific. Because processing steps can have profound effects on the proteins and DNA present in foods, this project examined the effects of breadmaking on wheat DNA size and polymerase chain reaction (PCR)-based detection of sequences ....
Optimizing a Small-Scale Corn-Starch Extraction Method for Use in the Laboratory
Jan 01, 2004; ... ABSTRACT The objectives of this experiment were to determine the effects of altering starch extraction procedures designed for use in the laboratory on starch yield, protein content, and thermal properties. Public Corn Belt inbred line Mo17 was used in this study. The altered procedures ...
Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization Process
Jan 01, 2004; ... ABSTRACT Our report shows the calcium ion diffusion process through the different parts of maize kernels (pericarp, endosperm, and germ) during the traditional nixtamalization process as a function of steeping time (t) 0-24 hr. The cooking step of the nixtamalization process used 3 kg of ...
Influence of Nitrogen Fertilizer Treatments on Spring Wheat (Triticum aestivum L.) Flour Characteristics and Effect on Fresh and Frozen Dough Quality
Jan 01, 2004; ... ABSTRACT Growers are targeting hard red spring wheat (Triticum aestivum L.) (HRSW) for frozen dough end uses. Consequently, it is important to determine whether increasing nitrogen (N) fertilizer rates and grain protein content (GPC) improve frozen dough quality. Four HRSW cultivars were ...
Increase in Apparent Amylose Content and Change in Starch Pasting Properties at Cool Growth Temperatures in Mutant Wheat
Jan 01, 2004; ... ABSTRACT Some mutant wheat lines with low-amylose content were grown in a field and greenhouse (15 or 20°C) to compare apparent amylose content and starch pasting properties. The apparent amylose content of flour and starch increased and starch pasting parameters as measured by a Rapid ...
Effect of Steeping Corn with Lactic Acid on Starch Properties
Jan 01, 2004; ... ABSTRACT Pasting and thermal properties of starch from corn steeped in the presence of lactic acid and at different steeping times (8, 16, 24, 32, and 40 hr) were investigated. Corn kernels were steeped at 52°C with 0.2% (w/v) SO^sub 2^ and with and without 0.5% (v/v) lactic acid. The ...
Improved Protocols for ELISA Determination of Gliadin in Glucose Syrups
Jan 01, 2004; ... ABSTRACT Simple modifications of existing protocols for high-sensitivity detection of gluten proteins by immunochemical methods allowed rapid and sensitive determination of residual gluten in highly viscous samples of glucose and maltose syrups obtained from processing wheat starch ....
Resistance to [alpha]-Amylase Digestion in Four Native High-Amylose Maize Starches
Jan 01, 2004; ... ABSTRACT Native and processed high-amylose maize starch (HAMS) is an important source of resistant starch (RS). The objectives of this work were to use an in vitro procedure to estimate the RS content of native granules from a series of ae-containing HAMS genotypes, and to examine the ...
Plasticizers for Zein: Their Effect on Tensile Properties and Water Absorption of Zein Films
Jan 01, 2004; ... ABSTRACT Cast zein films are brittle at room conditions, so plasticizers are added to make them more flexible. The tensile properties of these films are known to be affected by the relative humidity (RH) of the ambient air. However, little is known about how the plasticizers are affected ...
Effects of Wheat Protein Fractions on Flour Tortilla Quality
Jan 01, 2004; ... ABSTRACT Commercial wheat protein fractions (10) were evaluated during processing for quality of tortillas prepared using pastry, tortilla, and bread flours. Protein fractions that separately modify dough resistance and extensibility were evaluated in tortillas to determine whether the ...
Genotypic and Environmental Modification of Asian Noodle Quality of Hard Winter Wheats1
Jan 01, 2004; ... ABSTRACT The relative effects of environment, genotype, and their interactions on the modification of Asian noodle quality attributes were assessed using 38 winter wheat (Triticum aestivum L.) cultivars and breeding lines grown in replicated trials at three Nebraska locations in harvest ...
A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods
Jan 01, 2004; ... ABSTRACT A reliable method for the quantitative determination of gelatinized starch in processed cereal foods was developed. It consists of an electrochemical biosensor based on amyloglucosidase and glucose oxidase enzymes co-immobilized on a Pt electrode surface, and a third enzyme, ...