Showing papers in "Journal of Cereal Science in 1992"

TL;DR: The high molecular weight subunits of wheat glutenin are of considerable interest because of their relationship to breadmaking quality and how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough.

TL;DR: In this paper, the effect of the outer bran layers of wheat on the breadmaking quality (loaf volume) of flour was studied by the abrasion (pearling) of wheat grain prior to milling.

TL;DR: Arabinoxylans were extracted from water-insoluble cell wall material (WIS) of barley and malt with saturated barium hydroxide solution containing sodium borohydride (5 g/1) as mentioned in this paper.

TL;DR: In this paper, the arabinoxylans that did not bind to the iron exchanger had lower overall arabinose/xylose (Ara/Xyl) ratios than those that did bind.

TL;DR: In this paper, a gradient SDS-PAGE analysis of some Canadian wheat cultivars and breeders' lines revealed that there was variation in the mobility of the high molecular weight (HMW) glutenin subunit 7.

TL;DR: In this paper, a high-performance liquid chromatography (HPLC) was used to measure phytate degradation in both whole wheat flour and yeast-fed breads and found that the addition of a phytase preparation from A. niger to the doughs resulted in an increased degradation of phytates.

TL;DR: Crosbie et al. as mentioned in this paper further evaluated the flour swelling volume test for rapidly identifying wheat breeding lines with grain quality potential for manufacturing white Japanese noodles, which was applied to flour milled to 60% extraction on a Buhler mill, flour from a Quadrumat Junior micromill and to wholemeal flour, using the grain of 16 cultivars grown at two locations in Western Australia.

TL;DR: In this paper, water-unextractable cell wall material (WUS) prepared from wheat flour was extracted sequentially with saturated Ba(OH) 2, 1 M KOH and 4 M NaOH.

TL;DR: In this paper, the effects of extrusion conditions (amount of added water and die temperature) on the acoustic emission of extruded granules were evaluated. And the degree of acoustic emission was also dependent on extrusion condition.

TL;DR: An improved enzymic method for the determination of starch damage in wheat flour has been developed and characterized, which avoids potential errors associated with existing standard assays, which employ unpurified amylase preparations and non-specific reducing group methods to quantify the hydrolytic products.

TL;DR: In this paper, the optimal loaf volume was obtained when the dough was mixed to the end of the plateau period of the Farinograph mixing curve, and the identification of this point was easier if the farinograph were run faster than the conventional speed (60 rev/min).

TL;DR: In this article, the authors compared the physico-chemical characteristics of the starch in hydrothermally processed foods to its in vitro enzymic susceptibility to Bacillus subtilis alpha-amylase, some properties of amylose and amylopectin solutions and gels were examined.

TL;DR: In this paper, an enzymic colorimetric micromethod was used for the determination of damaged starch in samples weighing 50 mg, and the results showed that the AACC method overestimates damaged and gelatinized starch by about 30 % (α-glucan basis), while the Farrand method gives corresponding values which are about three times greater.

TL;DR: The activity of free beta-amylase, extracted from quiescent barley seed, was also increased by treatment with 2-ME and the endopeptidases, and two isoforms found in germinated barley were not present in the endopesptidase-treated samples, however.

TL;DR: Direct and indirect evidence for a contribution of microbial contamination to total wheat lipase activity is obtained and neither wheat nor oat lipase showed any obvious substrate specificity, although the reduced yield of polyunsaturated fatty acids liberated by the oat Lipase showed evidence of oxidative reactions.

TL;DR: In the present oat material high β-glucan content was associated with high yield, long growing time, large seed size, low protein content and low hull content, but had significant negative correlations withprotein content and hull content.

TL;DR: Proteins of apparent M r, 14–15k by SDS—PAGE were identified on starches washed by aqueous procedures from soft endosperms of diploid Triticum and Aegilops spp.

TL;DR: Four F4 populations derived from reciprocal crosses between strong wheat cultivars and poor breadmaking wheats had a significant favourable effect on both dough strength and tenacity and on the Pelshenke test values, which appeared to confirm that gliadins do affect quality.

TL;DR: In this paper, Granular cold-water-soluble (GCWS) starches were prepared by heating a starch slurry in a mixture of water-polyhydric alcohol (PHA) at atmospheric pressure.

TL;DR: In this paper, two diverse collections of oats were used to determine the relationships between viscosity and total groat β-glucan, and the acid buffer (pH 1·5) extracted, on average, 70% of the total βglucans, 22 % of the pentosans and r ) between acid extract-viscosity (AEV) and total β glucan was 0·43 (P P P ).

TL;DR: In this article, the possibilities of predicting the breadmaking quality of wheat are evaluated based on the statistical analysis of two collections of Dutch-grown wheat samples, one collection, consisting of 164 wheat samples grown in 1984 is used to develop so-called prediction models, including models based only on HMW glutenin-A subunit compositions and an expanded model also including other parameters correlating with bread making quality.

TL;DR: In this article, wheat bran strips were isolated from disks cut from individual wheat caryopses and conditioned at 100% relative humidity (hr) to facilitate bran removal.

TL;DR: The effects of individual oxidants, including iodate, azodicarbonamide, ascorbic acid and bromate, on the oven rise and bread properties of Canadian short process bread have been studied using a straight grade Canadian red spring wheat flour.

TL;DR: In this article, a method was developed for quantifying individual high molecular weight (HMW) glutenin subunits present in a wholemeal flour of wheat (Triticum aestivum L.) Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) was used to separate the subunits from each other, as well as from the other proteins present in an extract of flour.

TL;DR: Granular cold-water-soluble (GCWS) starches were prepared from wheat, corn, tapioca and a hydroxypropylated cross-linked wheat starch by heating in a 1/1·5/4·5 mixture of starch, water and propan-1,2-diol (PD) as discussed by the authors.

TL;DR: In this article, the authors studied the influence of three different drying temperatures on starch digestibility in spaghetti and concluded that even though heat treatment induced modification in starch digestion, possibly by affecting starch availability to α-amylase, these differences did not seem to influence significantly the physiological processes of digestion in vivo.

TL;DR: The relationship between the content and composition of disulphide-bonded protein aggregates that were unextractable in sodium dodecyl sulphate (SDS) and malting quality was studied using protein assays, electrophoresis and highperformance liquid chromatography.

TL;DR: In this article, the proteinase activity was estimated by a simple new proteinase microassay using wheat gluten as substrate and an SDS-sedimentation test was also used to estimate proteinase activation by measuring the difference in SDSs-flour sediment volumes before and after incubation of flour in buffer.

TL;DR: In this paper, the authors determined the viscosity-rotational speed relationship between unsweetened and sweetened akamu, a cooked starchy extract prepared from fermented maize, millet and sorghum, at temperatures between 10 and 70 °C.

TL;DR: In this article, the properties of four barley starches differing in amylose content (two normal and two waxy) were studied, with the waxy starches showing the highest values.