Cereal Chemistry back issues from January 2006:
Using Multivariate Techniques to Predict Wheat Flour Dough and Noodle Characteristics from Size-Exclusion HPLC and RVA Data
Jan 01, 2006; ... ABSTRACT Flour proteins of hard and soft winter wheats grown in Oregon were characterized by size-exclusion HPLC (SE-HPLC). Flour pasting characteristics were assessed by a Rapid Visco Analyser (RVA). Principle component scores (PCS) were calculated from both RVA data and from absorbance ...
Polyphenol Oxidase in Wheat Grain: Whole Kernel and Bran Assays for Total and Soluble Activity
Jan 01, 2006; ... ABSTRACT Color is a key quality trait of wheat products, and polyphenol oxidase (PPO) is implicated as playing a significant role in darkening and discoloration. In this study, total and soluble PPO activities were characterized in whole kernel assays and bran extracts. In whole kernel ...
Effect of Decorticating Sorghum on Ethanol Production and Composition of DDGS1
Jan 01, 2006; ... ABSTRACT The use of a renewable biomass that contains considerable amounts of starch and cellulose could provide a sugar platform for the production of numerous bioproducts. Pretreatment technologies have been developed to increase the bioconversion rate for both starch and ...
Effect of Laboratory Batch Steeping pH on Starch Yield and Pasting Properties of Selected Corn Hybrids
Jan 01, 2006; ... ABSTRACT This study evaluated the effect of initial pH on percent of starch yield and pasting characteristics for a laboratory wet-milling procedure. Four commercial hybrids, selected because they have significantly different starch yield values, were laboratory wet-milled, and the ...
Effect of Pericarp Removal on Properties of Wet-Milled Corn Starch
Jan 01, 2006; ... The most important step in the conventional corn wet-milling operation is steeping-the soaking of corn kernels in an aqueous solution containing 0.1-0.2% sulfur dioxide (SO^sub 2^) and 0.5-1.5% lactic acid at 45-55°C for 24-40 hr (Shandera and Jackson 1996). The main function of SO^sub 2^ is to ...
Network Formation in Gluten-Free Bread with Application of Transglutaminase
Jan 01, 2006; ... ABSTRACT One of the main problems associated with gluten-free bread is obtaining a good structure. Transglutaminase (TGase), an enzyme that catalyzes acyl-transfer reactions through which proteins can be cross-linked could be a way to improve the structure of gluten-free breads. The ...
Multiple-Particle Tracking Study of Microheterogeneity of Nutrim-10 Suspensions
Jan 01, 2006; ... ABSTRACT Nutrim is a newly developed food product containing dietary soluble fiber β-glucan. The microstructural heterogeneities of Nutrim-10 suspensions were investigated by monitoring the thermally driven displacements of well-dispersed microspheres through video fluorescence ...
Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles
Jan 01, 2006; ... ABSTRACT Instrumental texture tests on cooked noodles are valuable research tools and are well suited for monitoring noodle texture after changes in formulations, raw materials, and processing. Uniaxial tests are most common, and a variety of test types, strains, strain rates, and probe ...
Molecular Level Protein Composition of Flour Mill Streams from a Pilot-Scale Flour Mill and Its Relationship to Product Quality
Jan 01, 2006; ... ABSTRACT Flour mill streams prepared from two Australian and two New Zealand wheat cultivars using a pilot-scale roller mill were analyzed for rheological and baking quality characteristics and for protein composition using size-exclusion HPLC. Differences in mill stream protein ...
Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour
Jan 01, 2006; ... ABSTRACT Millstream flours, bran, pollard, and germ fractions were prepared from two Australian and two New Zealand wheat cultivars using a pilot-scale roller mill. The distribution of six redox enzymes in milling fractions and the relationship of the enzymes to baking parameters were ...
Distribution of Glutathione in Millstreams and Relationships to Chemical and Baking Properties of Flour
Jan 01, 2006; ... ABSTRACT Fourteen millstream flours, a straight-run flour, bran, pollard, and germ were prepared separately from two Australian and two New Zealand wheat cultivars using a 650 kg/hr pilot roller mill. Glutathione (GSH) and oxidized glutathione (GSSG) were measured in all samples. The ...
Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties
Jan 01, 2006; ... ABSTRACT The main by-product of the wheat germ oil extraction process is a defatted wheat germ meal, which has a relatively high protein content, making it an attractive and promising source of vegetable proteins. Four protein fractions (albumin, globulin, prolamine, and glutelin) and ...
Effect of Gamma Irradiation on the Functional and Nutritive Properties of Rice Flours from Different Cultivars
Jan 01, 2006; ... ABSTRACT The purpose of this work was to study the effect of minimal doses of γ-irradiation to reduce microbial loads (Co^sup 60^, doses of 0, 1.5, and 3 kGy) on flour from three rice cultivars with different amylose contents (AC) grown in Argentina: RP2 (AC 25%), Yeruá (Y) (AC ...
Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice
Jan 01, 2006; ... ABSTRACT The effects of the soaking and steaming steps in rice parboiling on color changes and the levels of reducing sugars in rice were studied. Brown rice was soaked to different moisture contents (MC, 15, 20, 25, and 30%). The L*, a*, b* color parameters of the Commission ...
Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties
Jan 01, 2006; ... ABSTRACT The objective of this study was to determine the relationship between the amount and type of lipids, starch composition and structure, and storage proteins on popcorn expansion and to evaluate whether popcorns could be discriminated from other types of corn based on the protein ...
Effect of Growth Location in the United States on Amylose Content, Amylopectin Fine Structure, and Thermal Properties of Starches of Long Grain Rice Cultivars
Jan 01, 2006; ... ABSTRACT Starch was isolated from kernels of 27 rice samples consisting of nine U.S. long grain rice cultivars grown in three different locations (Missouri, Arkansas, Texas). Amylose (AM) content of the starches and the fine structure of the respective amylopectin (AP) were determined ...
Interaction Between Sorghum Protein Extraction and Precipitation Conditions on Yield, Purity, and Composition of Purified Protein Fractions
Jan 01, 2006; ... ABSTRACT Sorghum proteins have the potential to be used as a bio-industrial renewable resource for applications such as biodegradable films and packaging. This project was designed to evaluate the effect of interactions between sorghum protein extraction and precipitation conditions on ...
Evaluation of the Single Kernel Characterization System (SKCS) for Measurement of Sorghum Grain Attributes
Jan 01, 2006; ... ABSTRACT The single kernel characterization system (SKCS) has been widely used in the wheat industry, and SKCS parameters have been linked to end-use quality in wheat. The SKCS has promise as a tool for evaluating sorghum grain quality. However, the SKCS was designed to analyze wheat, ...
Oat Grain/Groat Size Ratios: A Physical Basis for Test Weight
Jan 01, 2006; ... ABSTRACT Market value of oat grain is largely determined by test weight or bulk density, yet little is known of the physical basis for test weight in oats. We have hypothesized that a larger sized groat relative to the oat grain (the kernel with the hull) would generate higher test ...
Erratum
Jan 01, 2006; ... CEREAL CHEMISTRY, Vol. 82, No. 6, November-December 2005 Small-Scale Induction of Postharvest Yellowing ...