Cereal Chemistry back issues from July 2005:
Pizza Dough Differentiation by Principal Component Analysis of Alveographic, Microbiological, and Chemical Parameters
Jul 01, 2005; ... ABSTRACT We contrast two types of pizza dough produced in Naples. One was prepared in accordance with pizza dough regulations drawn up by the Ente Nazionale Italiano di Unificazione (UNI). Different pizza doughs were studied using a set of parameters linked to mechanical, ...
Composition of HMW and LMW Glutenin Subunits and Their Effects on Dough Properties, Pan Bread, and Noodle Quality of Chinese Bread Wheats
Jul 01, 2005; ... ABSTRACT Knowledge of composition of high molecular weight glutenin subunits (HMW-GS) and low molecular weight glutenin subunits (LMW-GS) and their associations with pan bread and noodle quality will contribute to genetically improving processing quality of Chinese bread wheats. Two ...
Effects of Drain and Harvest Dates on Rice Sensory and Physicochemical Properties
Jul 01, 2005; ... ABSTRACT Timing of field draining and harvesting of rice with meteorological conditions can allow growers to foster conditions for high head rice yield (HRY). The effects of timing of draining and harvesting on rice sensory and physicochemical properties are not well understood. The ...
Endosperm Structural Changes in Wheat During Drying of Maturing Caryopses
Jul 01, 2005; ... ABSTRACT A transmission electron microscopic (TEM) study was conducted on maturing wheat to determine the sequences of events involved during the drying of preripe starchy endosperm. Field-grown hard red winter wheat Karl and soft red winter wheat Clark were harvested at 21 days after ...
Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains
Jul 01, 2005; ... ABSTRACT The purpose of this study was to develop highly accurate regression models with texture parameters of cooked milled rice grains for predicting pasting properties in terms of quality index of rice flour. Two methods were adopted as the texture measurement to acquire predictors ...
Gluten-Free Bread from Sorghum: Quality Differences Among Hybrids
Jul 01, 2005; ... ABSTRACT Gluten-free breadmaking quality of 10 sorghum flours was compared using (relative basis) decorticated sorghum flour (70), corn starch (30), water (105), salt (1.75), sugar (1), and dried yeast (2). Batter consistency was standardized by varying water levels to achieve the same ...
Microbial Transglutaminase as a Tool to Restore the Functionality of Gluten from Insect-Damaged Wheat
Jul 01, 2005; ... ABSTRACT In some wheat-growing countries, considerable quantities of commercial wheat are rendered unusable in standard baking because of preharvest damage of the grain by protease-injecting bugs. In the present study, we studied the ability of transglutaminase (TG) treatment of damaged ...
Small-Scale Extrusion of Corn Masa By-Products
Jul 01, 2005; ... ABSTRACT Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa ...
Impact of a Reduced Wheat Meal Sample Size on the Falling Number Test1
Jul 01, 2005; ... ABSTRACT The impact of a smaller sample of whole meal wheat (5.5 or 6.0 g) to replace the official 7.0 g used in the Falling Number test was investigated using samples of Canada Western Amber Durum (CWAD) and Canada Western Red Spring (CWRS) wheat. Use of either of the smaller sample ...
Effect of Processing Variables on Texture of Sweet Potato Starch Noodles Prepared in a Nonfreezing Process
Jul 01, 2005; ... Cereal Chera. 82(4):475-478 Starch noodles are popular staple foods in many Asian countries. Traditionally, mungbean starch has been used for making starch noodles because it provides favorable texture and appearance of the cooked noodles. However, other starches have been examined to ...
Effect of Composition of Feed Model Systems on Pellet Quality: A Mixture Experimental Approach. II
Jul 01, 2005; ... ABSTRACT The quality of pelleted feeds is dependent on several variables among which formulation is recognized as having the heaviest influence. An experiment was conducted to investigate the functional properties of feed ingredient components when these ingredients were blended at ...
Detection of Proteins in Starch Granule Channels
Jul 01, 2005; ... ABSTRACT Proteins were detected in channels of commercial starches of normal maize, waxy maize, sorghum, and wheat through labeling with a protein-specific dye and examination using confocal laser scanning microscopy (CLSM). The dye, specifically ...
Structural Characteristics, Properties, and In Vitro Digestibility of Rice
Jul 01, 2005; ... ABSTRACT Using rice samples derived from normal rice cultivars and endosperm starch mutant, we investigated key factors contributing to the enzyme digestibility of steamed rice grains. The chemical composition of polished rice grains, structural features of endosperm starch, and enzyme ...
Phenolic Content and Antioxidant Activity of Pearled Wheat and Roller-Milled Fractions
Jul 01, 2005; ... ABSTRACT Wheat contains phenolic compounds concentrated mainly in bran tissues. This study examined the distribution of phenolics and antioxidant activities in wheat fractions derived from pearling and roller milling. Debranning (pearling) of wheat before milling is becoming increasingly ...
Effect of Mixing Time on Gluten Recovered by Ultracentrifugation Studied by Microscopy and Rheological Measurements
Jul 01, 2005; ... ABSTRACT The effect of mixing time on gluten formation was studied for four commercial flour mixtures. The gluten phase was separated from dough using a nondestructive ultracentrifugation method. Small deformation dynamic rheological measurements and light and scanning electron ...
Effect of Steeping with Sulfite Salts and Adjunct Acids on Corn Wet-Milling Yields and Starch Properties
Jul 01, 2005; ... ABSTRACT Two corn hybrids (3394 and 33R87) were steeped with three sulfite salts and five acids to test the effect of sulfur dioxide (SO^sub 2^) source and acid sources on wet-milling yields and starch properties. Milling yields from each treatment were compared with a control sample ...
Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose
Jul 01, 2005; ... ABSTRACT The effects of Fibersol-2 (FS-2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS-2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning ...
Starch Recovery from Degermed Corn Flour and Hominy Feed Using Power Ultrasound
Jul 01, 2005; ... Cereal Chem. 82(4):447-449 Power ultrasound is sound waves in the frequency range of 20-100 kHz with a sound intensity of 10-1,000 W/cm^sup 2^. It has been studied for use in a number of food-processing applications. The ultrasound mode of action is attributed to a phenomenon called ...
Phosphorus Concentrations and Flow in Maize Wet-Milling Streams
Jul 01, 2005; ... ABSTRACT Marketing of coproducts such as corn gluten meal (COM) and corn gluten feed (CGF) is important to the maize wet-milling industry. High phosphorus concentrations could lead to limited markets for CGF due to its potential to increase phosphorus in animal wastes. The objective was ...
Effect of Composition of Feed Model Systems on Pellet Quality: A Mixture Experimental Approach. I
Jul 01, 2005; ... ABSTRACT Formulation is said to be the single most important variable affecting the physical quality of pelleted feeds. Previous investigations have usually focused on the influence of a single ingredient at one time and few have attempted to devise predictive models for pellet quality ...
Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice
Jul 01, 2005; ... ABSTRACT The role of proteins in the pasting and cooking properties of non-parboiled (npb) and parboiled (pb) rice was tested by means of a reducing agent dithiothreitol (DTT) and a protease (trypsin). DTT increased the swelling power and carbohydrate leaching of flour from npb rice ...