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Byung-Kee Baik

Bio: Byung-Kee Baik is an academic researcher from Agricultural Research Service. The author has contributed to research in topics: Starch & Wheat flour. The author has an hindex of 36, co-authored 130 publications receiving 4176 citations. Previous affiliations of Byung-Kee Baik include Ohio Agricultural Research and Development Center & Washington State University.
Topics: Starch, Wheat flour, Gluten, Amylose, Bran


Papers
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Journal ArticleDOI
TL;DR: This review covers basic and general information on barley food use and barley grain processing for food use, as well as an in-depth look at several major aspects/traits of interest including kernel hardness and colour, grain starch, and β-glucan contents.

644 citations

Journal ArticleDOI
TL;DR: In this article, total antioxidant activity (AA) determined by ABTS (2,2′-azinobis-3-ethyl-benzthiazoline-6-sulfonic acid) assay was highest in lentils at around 14μmol Trolox equivalent antioxidant capacity (TEAC) g−1 and lowest in green peas at 1.9μmol TEACg−1.
Abstract: Summary Total phenolic content (PC) was ∼12 mg g−1 in lentils, 2.2 mg g−1 in chickpeas, 2.3 mg g−1 in soybeans, 2.5 mg g−1 in yellow peas and 1.2 mg g−1 in green peas. Total antioxidant activity (AA) determined by ABTS (2,2′-azinobis-3-ethyl-benzthiazoline-6-sulfonic acid) assay was highest in lentils at around 14 μmol Trolox equivalent antioxidant capacity (TEAC) g−1 and lowest in green peas at 1.9 μmol TEAC g−1. Bound phytochemicals contributed to 82–85% total AA in lentils. Free phytochemicals contributed more to total AA in chickpeas, yellow peas, green peas and soybeans than bound phytochemicals. AA and PC was reduced by ∼80% in lentils and <30% in yellow peas by decortication, by 16–41% in lentils, chickpeas and peas by cooking, and by 22–42% in lentils by soaking. Total AA was significantly correlated with total PC. Soybeans had the greatest ability to scavenge free radicals, inhibit lipid peroxidation and chelate metals among the legumes tested. Different legumes exhibited different AA mechanisms.

181 citations

01 Jan 1995
TL;DR: In this paper, the authors found that the protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough, and added ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum).
Abstract: Discoloration (as measured by CIE Lab L * values) was highly correlated with protein and polyphenol oxidase (PPO). In a cultivar, the discoloration is more affected by protein than by PPO. Across cultivars that vary widely in protein, discoloration is affected more by cultivar-governed PPO than by protein. The protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough. Out of five compounds added to noodle doughs, only ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum) effectively retarded discoloration. The effectiveness varied among three types of noodles (udon, Cantonese, and instant)

153 citations

Journal ArticleDOI
TL;DR: The effects of amylose content on thermal properties of starches, dough rheology, and bread staling were investigated using starch of waxy and regular wheat genotypes as mentioned in this paper.
Abstract: The effects of amylose content on thermal properties of starches, dough rheology, and bread staling were investigated using starch of waxy and regular wheat genotypes. As the amylose content of starch blends decreased from 24 to 0%, the gelatinization enthalpy increased from 10.5 to 15.3 J/g and retrogradation enthalpy after 96 hr of storage at 4°C decreased from 2.2 to 0 J/g. Mixograph water absorption of starch and gluten blends increased as the amylose content decreased. Generally, lower rheofermentometer dough height, higher gas production, and a lower gas retention coefficient were observed in starch and gluten blends with 12 or 18% amylose content compared with the regular starch and gluten blend. Bread baked from starch and gluten blends exhibited a more porous crumb structure with increased loaf volume as amylose content in the starch decreased. Bread from starch and gluten blends with amylose content of 19.2–21.6% exhibited similar crumb structure to that of bread with regular wheat star...

143 citations

Journal Article
TL;DR: In this paper, the authors found that the protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough, and added ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum).
Abstract: Discoloration (as measured by CIE Lab L * values) was highly correlated with protein and polyphenol oxidase (PPO). In a cultivar, the discoloration is more affected by protein than by PPO. Across cultivars that vary widely in protein, discoloration is affected more by cultivar-governed PPO than by protein. The protein content of a flour affects the water activity of a dough, which in turn influences the discoloration of noodle dough. Out of five compounds added to noodle doughs, only ascorbic acid at the 500 ppm level (alone or combined with storage under vacuum) effectively retarded discoloration. The effectiveness varied among three types of noodles (udon, Cantonese, and instant)

136 citations


Cited by
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Journal ArticleDOI
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.

1,436 citations

Journal ArticleDOI
TL;DR: An overview of the characteristics of pulse proteins, current and emerging techniques for their fractionation, their major functional properties and opportunities for their use in various applications is provided.

1,004 citations

Journal ArticleDOI
TL;DR: A comprehensive review of starch retrogadation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation is provided in this paper.
Abstract: Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to form more ordered structures. Starch retrogradation has been the subject of intensive research over the last 50 years, mainly due to its detrimental effect on the sensory and storage qualities of many starchy foods. However, starch retrogadation is desirable for some starchy food products in terms of textural and nutritional properties. To better understand the effect of starch retrogradation on the quality of starchy foods, measurement methods of starch retrogradation and factors that influence starch retrogradation have been studied extensively. This article provides a comprehensive review of starch retrogradation including the definition of the process, molecular mechanisms of how it occurs, and measurement methods and factors that influence starch retrogradation. The review also discusses the effect of retrogradation on the in vitro enzyme digestibility of starch. Spectroscopic methods such as FTIR and Raman are considered to be very promising in characterizing starch retrogradation at a molecular level, although more studies are needed in the future.

990 citations

Journal ArticleDOI
TL;DR: Benefits of nutrigenomics to study complex physiological effects of the ‘whole-grain package’, and the most promising ways for improving the nutritional quality of cereal products are discussed.
Abstract: Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed.

871 citations

31 Jan 1983
TL;DR: This research developed a measure of precision for H for certain balanced linear models for heritability on a progeny mean basis for sorghum half-sib family data.
Abstract: Heritability (H) on a progeny mean basis is frequently estimated in recurrent selection experiments for the purpose of estimating the expected progress from family selection; however, appropriate measures of precision have been developed for only a few heritability estimators. The objective of this research was to develop a measure of precision for H for certain balanced linear models. Exact confidence intervals for H were derived and are not restricted to a specific experimental design. The confidence intervals were applied to sorghum [Sorghum bicolor (L.) Moench] half-sib family data.

759 citations