Cereal Chemistry back issues from September 2004:
Rapid Identification of HMW Glutenin Subunits from Different Hexaploid Wheat Species by Acidic Capillary Electrophoresis
Sep 01, 2004; ... ABSTRACT High molecular weight glutenin subunits (HMW-GS) from three hexaploid wheat species (AABBDD, 2n=6x=42, Triticum aestivum L., T. spelta L., and T. compactant L.) were separated and identified by acidic capillary electrophoresis (A-CE) with phosphate-glycine buffer (pH 2.5) in ...
Isolation and Characterization of Water-Extractable Arabinoxylan from Hull-less Barley Flours
Sep 01, 2004; ... ABSTRACT A now procedure was developed for the isolation of highly purified water-extractable arabinoxylan (WE-AX) from hull-less barley flour. It included inactivation of endogenous enzymes, removal of proteins with silica gel, and removing [beta]-glucans, arabinogalactan-peptides, and ...
Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability
Sep 01, 2004; ... ABSTRACT When wheat starch granules containing various amounts of amylose (2.1-25%) were stained with 25% KI/10% I^sub 2^ solution, the granules largely changed to ghost structures below [approximate]5.0% amylose. The ghost showed a typical double structure: a black-brown central portion ...
Oil Binding of Heat-Treated Waxy Wheat Starch Granules and Starch Granule Ghosts Produced with Concentrated KI and I^sub 2^
Sep 01, 2004; ... ABSTRACT Cereal Chem.81(5):621-625 Dry waxy wheat starch granules were heat-treated at 120°C for 5 hr, and then shaken vigorously in a biphasic system of oil and water. Nonheat-treated starch remained in the aqueous phase, whereas the heat-treated starch granules showed a strong ...
Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs
Sep 01, 2004; ... ABSTRACT The aim of this work was to study the influence of process parameters and the starter culture on the characteristics of wheat sourdough by using response surface methodology. Influence of fermentation temperature (16-32°C), ash content of flour (0.6-1.8%), and fermentation time ...
Effects of Secondary Structures of Heated Egg White Protein on the Binding Between Prime Starch and Tailings Fractions in Fresh Wheat Flour
Sep 01, 2004; ... ABSTRACT Cereal Chem. 81(5):633-636 Dried egg white protein was heated at 120°C for 1 hr, added to a fresh wheat flour (protein 8.6%), and the protein and wheat flour were subjected to acetic acid (pH 3.5) fractionation. The results showed that egg white protein increased the ...
Detection of Scab-Damaged Hard Red Spring Wheat Kernels by Near-Infrared Reflectance
Sep 01, 2004; ... ABSTRACT Scab (Fusarium head blight) is a fungal disease that has become increasingly prevalent in North American wheat during the past 15 years. It is of concern to growers, processors, and the consumers because of depressed yields, poor flour quality, and the potential for elevated ...
Combining Maltogenic Amylase with CMC or Wheat Gluten to Prevent Amylopectin Recrystallization and Delay Corn Tortilla Staling
Sep 01, 2004; ... ABSTRACT Antistaling properties of a bacterial maltogenic amylase, sodium carboxymethylcellulose (CMC), and vital wheat gluten on quality of corn tortillas were evaluated during 14 days of storage. Amylopectin recrystallization was the driving force behind the staling of corn tortillas ....
End Use Quality of Waxy Wheat Flour in Various Grain-Based Foods
Sep 01, 2004; ... ABSTRACT The practical applications of flour from waxy (amylose-free) hexaploid wheat (Triticum aestivum L.) were assessed. The applications evaluated were bread, cakes, white salted noodles, and pasta for gyoia. An excessive addition of waxy hexaploid wheat flour to total wheat flour ...
Application of a Micro Z-Arm Mixer to Characterize Mixing Properties and Water Absorption of Wheat Flour
Sep 01, 2004; ... ABSTRACT This study applied the use of a new small-scale apparatus, the micro Z-arm mixer, which has analogous mixing action to that of the traditional valorigraf and farinograph. A novel methodology has been developed for prediction of water absorption replacing the traditional ...
Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads
Sep 01, 2004; ... ABSTRACT Studies 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 ...
Detecting Vitreous Wheat Kernels Using Reflectance and Transmittance Image Analysis
Sep 01, 2004; ... e-Xtra* ABSTRACT The proportion of vitreous durum kernels in a sample is an important grading attribute in assessing the quality of durum wheat. The current standard method of determining wheat vitreousness is performed by visual inspection, which can be tedious and subjective ....
Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures
Sep 01, 2004; ... ABSTRACT Diacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displayed thermal events corresponding to glass transition temperature (T^sub g^) and melting of crystalline domains, while monoglycerides (MG) exhibited an endothermic peak corresponding ...
Structural Properties of Starch Fractions Isolated from Normal and Mutant Corn Genotypes Using Different Methods
Sep 01, 2004; ... ABSTRACT The objectives of this research study were to isolate, evaluate, and compare the fine structures of starch fractions obtained from a wild-type (normal) corn starch and amylose-extender25, dull39, sugary2, and sugary1 corn mutants in the same genetic background using three ...
Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes
Sep 01, 2004; ... ABSTRACT Cereal Chem. 81(5):637-642 Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by ...
Enzymatic Milling of Corn: Optimization of Soaking, Grinding, and Enzyme Incubation Steps
Sep 01, 2004; ... ABSTRACT Cereal Chem. 81(5):626-632 Enzymatic milling is a modified wet-milling process that uses proteases to significantly reduce the total processing time during corn wet milling and eliminates the need for sulfur dioxide as a processing agent. To optimize the overall ...
Fermentation Reduces Free Asparagine in Dough and Acrylamide Content in Bread
Sep 01, 2004; ... ABSTRACT Free asparagine is an important precursor for acrylamide in cereal products. The content of free asparagine was determined in 11 milling tractions from wheat and rye. Whole grain wheat flour contained 0.5 g/kg and whole grain rye flour 1.1 g/kg. The lowest content was found in ...
Evaluation of Various Baking Methods for Polished Wheat Flours
Sep 01, 2004; ... ABSTRACT Flour qualities of polished wheat flours of three fractions, C-1 (100-90%), C-5 (60-50%), and C-8 (30-0%), obtained from hard-type wheat grain were used for the evaluation of four kinds of baking methods: optimized straight (OSM), long fermentation (LFM), sponge-dough (SDM) and ...
Proteins Extracted by Water or Aqueous Ethanol During Refining of Developed Wheat Dough to Vital Wheat Gluten and Crude Starch as Determined by Capillary-Zone Electrophoresis (CZE)
Sep 01, 2004; ... ABSTRACT Fluids applied to large-sale, technical separation of wheat starch and protein also extract soluble proteins. The degree and rate of extraction and the specific components extracted depend on the flour, the flour hydration and development, the starch-displacing fluid ...