Cereal Chemistry back issues from September 2008:
Quantification of Wheat TAXI and XIP Type Xylanase Inhibitors: A Comparison of Analytical Techniques
Sep 01, 2008; ... ABSTRACT To date, three different techniques are available for the quantification of TAXI and XIP type proteinaceous xylanase inhibitors in cereals. A first approach is based on the determination of the residual activities of xylanases (also referred to as endo-1,4-β-D-xylanases, EC ...
Effect on Dough Functional Properties of Partial Fractionation, Redistribution, and In Situ Deposition of Wheat Flour Gluten Proteins Exposed to Water, Ethanol, and Aqueous Ethanol
Sep 01, 2008; ... ABSTRACT The application of the cold-ethanol laboratory fractionation method to the bulk separation of wheat starch and gluten is accompanied by incidental dissolution, removal, or redeposition of a small part of the functional gliadin protein. The new distribution resulting from process ...
Dietary Inclusion of Wheat Bran Arabinoxylooligosaccharides Induces Beneficial Nutritional Effects in Chickens
Sep 01, 2008; ... ABSTRACT In vivo experiments were conducted to verify whether arabinoxylooligosaccharides (AXOS) obtained as low molecular mass compounds by enzymic hydrolysis from wheat bran arabinoxylan (AX) can exert nutritional effects. Two feeding trials were performed on chickens fed diets with ...
Physical and Sensory Properties of Regular and Reduced-Fat Pound Cakes with Added Amaranth Flour
Sep 01, 2008; ... ABSTRACT The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing ...
FTIR and Raman Signatures of Wheat Grain Peripheral Tissues
Sep 01, 2008; ... ABSTRACT Hand-dissection of mature grains from three common wheat cultivars (Triticum aestivum L.: Caphorn, Crousty, and Recital) and one durum wheat (T. durum Desf., Ardente) was performed to obtain pure samples of aleurone layer, hyaline layer, outer pericarp, and a composite layer ...
Effect of Dry-Heated Prime Starch and Tailings Fractions in Wheat Flour on Pancake Springiness
Sep 01, 2008; ... Cereal Chem. 85(5):626-628 Because chlorination is prohibited in Japan for health and safety concerns, a safer improvement method for wheat flour is desired and dry-heating of wheat flour improves the pancake springiness as an alternative to chlorination (Seguchi 1990, 1993; Seguchi et ...
Bread Quality of Spelt Wheat and Its Starch1
Sep 01, 2008; ... ABSTRACT Flours from five spelt cultivars grown over three years were evaluated as to their breadbaking quality and isolated starch properties. The starch properties included amylose contents, gelatinization temperatures (differential scanning calorimetry), granule size distributions, ...
Association of Avenanthramide Concentration in Oat (Avena sativa L.) Grain with Crown Rust Incidence and Genetic Resistance
Sep 01, 2008; ... ABSTRACT Avenanthramides (avn) are antioxidant compounds found in oat tissues, including the grain, that are of interest from a nutritional standpoint. In this study, we have measured avenanthramide concentration in the grain of 18 oat genotypes grown in six environments. These genotypes ...
Physical and Milling Characteristics of Wheat Kernels After Enzyme and Acid Treatments1
Sep 01, 2008; ... ABSTRACT The current wheat milling process separates bran from endosperm by passing tempered wheat kernels through successive break rolls and sifters. Using hydrolytic enzymes during tempering degrades bran and aleurone layers and can improve milling efficiency and yield. This study was ...
Oat Grain Density Measurement by Sand Displacement and Analysis of Physical Components of Test Weight
Sep 01, 2008; ... ABSTRACT Test weight or bulk density of oats (Avena sativa L.) has a major influence on the monetary value of oat grain. We hypothesize that test weight can be attributed to grain density and packing efficiency. We have measured oat grain volume and density by a sand-displacement method ...
Hydration Dynamics of Durum Wheat Endosperm as Studied by Magnetic Resonance Imaging and Soaking Experiments
Sep 01, 2008; ... ABSTRACT The precise knowledge of the kinetics of water transport in durum wheat endosperm is a prerequisite for the optimization of wheat processing techniques like pasta dough mixing on a fundamental basis. Pieces of endosperm were cylindrically cut, prepared from durum wheat kernels, ...
Study of Viscoelastic Properties of Wheat Kernels Using Compression Load Method
Sep 01, 2008; ... ABSTRACT The method to measure hardness and other viscoelastic properties of intact wheat kernels is presented. Wheat with 9.3% moisture showed high elastic behavior compared with wheat tempered at 22.5 % moisture that showed a plastic behavior. Load-deformation curves showed that bread ...
Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs
Sep 01, 2008; ... ABSTRACT Gluten-free breads, which are composed of gluten-free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the dietary fiber content is lower compared with wheat or rye breads. Cereal isolates of ...
Description of Chemical Changes Implied During Bread Dough Mixing by FT-ATR Mid-Infrared Spectroscopy
Sep 01, 2008; ... ABSTRACT The aim of the present study was to investigate the ability of mid-infrared (MIR) spectroscopy to identify physicochemical changes in the French bread dough mixing process. An ATR FT-MIR spectrometer at 4000-800 cm^sup -1^ was used. The MIR spectra collections recorded during ...
Enhancing Water Removal from Whole Stillage by Enzyme Addition During Fermentation
Sep 01, 2008; ... ABSTRACT The removal of water from coproducts in the fuel ethanol process requires a significant energy input. In this study, the addition of commercially available cell-wall-degrading enzymes was investigated to determine whether or not the enzymes could reduce the amount of water bound ...
Flavor Volatiles in Three Rice Cultivars with Low Levels of Digestible Protein During Cooking
Sep 01, 2008; ... ABSTRACT A modified headspace solid-phase microextraction (SPME) method in conjunction with gas chromatography-mass spectrometry (GC-MS) has been used for the analysis of the flavor volatiles in three rice cultivars with low levels of digestible protein during cooking. Altogether, 77 ...
Association Between % SDS-Unextractable Polymeric Protein (%UPP) and End-Use Quality in Chinese Bread Wheat Cultivars
Sep 01, 2008; ... ABSTRACT Trial I, with 33 spring cultivars, and trial II, with 21 winter cultivars, sown in four environments in the northwestern China spring wheat region and northern winter wheat region, respectively, were used to study the effect of genotype and environment on the size distribution ...
Impact of Presoaking on Flavor of Cooked Rice
Sep 01, 2008; ... ABSTRACT Soaking rice in water for 30 min or longer before cooking is traditionally practiced in Japan, Korea, and other Asian countries. When soaked, the rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates uniform cooking and shortens cooking time. The cooked ...
Erratum
Sep 01, 2008; ... CEREALCHEMISTRY5VoI. 85, No. 2, March-April 2008, pages 196-201 Dry-Milling and Fractionation of Transgenic Maize seed Tissues with Green Fluorescent Protein as a Tissue Marker C. T. Shepherd, N. Vignaux, J. M. Peterson, M. P. Scott, and L. A. Johnson The authors have ...
Mixtures of Two Argentinean Wheat Cultivars of Different Quality: A Study on Breadmaking Performance
Sep 01, 2008; ... ABSTRACT Commercial Argentinean wheat flours are commonly composed of at least two wheat cultivars to obtain products of constant quality. Flours from two different wheats (Buck Pronto [BP] and Klein Escudo [KE]) with different protein profiles and breadmaking performance were assayed ....
Modification of Standard Enzymatic Protocol to a Cost-Efficient Format for Mixed-Linkage (1[arrow right]3,1[arrow right]4)-[beta]-D-Glucan Measurement
Sep 01, 2008; ... ABSTRACT The current enzymatic assay approach (AACC International Approved Method 32-23) for the measurement of mixed-linkage β-glucan in small grains was modified to a cost-efficient and high-throughput format without compromising the accuracy of the results. Ten barley (Hordeum ...
Content and Molecular Weight Distribution of Oat [beta]-Glucan in Oatrim, Nutrim, and C-Trim Products
Sep 01, 2008; ... ABSTRACT The soluble fiber, β-glucan, in oat products is an active hypolipidemic component that is responsible for lowering plasma lipids. Quantitative analysis of β-glucan in oat hydrocolloids such as Oatrim, Nutrim, and C-Trim was performed to measure the total β-glucan ...