Showing papers in "Journal of Cereal Science in 2006"

TL;DR: In this paper, the main characteristics and potential applications of spent grain are reviewed focussing on these alternative uses of this agro-industrial byproduct as a raw material in foods, in energy production and in biotechnological processes.

TL;DR: Sorghum is a good source of phenolic compounds with a variety of genetically dependent types and levels including phenolic acids, flavonoids, and condensed tannins as mentioned in this paper.

TL;DR: Sorghum and millets have considerable potential in foods and beverages, and potential by-products such as the kafirin prolamin proteins and the pericarp wax have potential as bioplastic films and coatings for foods, primarily due to their hydrophobicity.

TL;DR: In this article, a double screw extruder was used to extrude high-amylose, high-grain, milled rice in a face-centered cube design, and the effects of operating variables, namely the screw speed, barrel temperature, and feed moisture content on functional, physical, pasting, and digestibility characteristics of the extrudates were evaluated.

TL;DR: In this article, the effect of partial gelatinization and retrogradation on in vitro enzymatic digestibility of waxy rice starch was investigated, and the relationship between the residual crystallinity and digestibility measured.

TL;DR: The structural and functional properties of kafirins are reviewed in this paper, where the α, β and γ forms have been identified at the protein level and one, the δ, has been identified only at the gene and transcript levels.

TL;DR: Einkorns from different geographical areas had diverse average total carotenoid and tocol values; two geographic gradients were observed, possibly reflecting the original routes of spread of einkorn into Europe from the Middle East.

TL;DR: In this paper, the authors extract proteins from unmalted and malted barley and in brewers' spent grain (BSG) obtained after mashing and compare their differential extractability in different media and characterised by SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and high-performance liquid chromatography (HPLC).

TL;DR: In this paper, a reference gliadin was obtained from 28 wheat cultivars representative of the three main European wheat producing countries, France, UK and Germany, which were selected as a source for the preparation of a reference Gliadin.

TL;DR: The use of fast X-ray computed microtomography (CMT) showed that the development of gas cell structures during fermentation first depends on a critical time, determined by overall expansion and before which bubbles grow freely according to a simple exponential law as mentioned in this paper.

TL;DR: The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test as discussed by the authors.

TL;DR: In this article, the effect of the puffing treatment is strongly influenced by the morphology and composition of the kernel of a puffed rye and buckwheat kernel and the resulting changes in the structure and physical properties of the starch and an increased water holding capacity.

TL;DR: In this paper, a high-performance liquid chromatographic protocol for the analysis of naturally occurring flavonoids and related phenolic compounds in wheat was developed to identify the compounds responsible for the yellow colour of alkaline noodles.

TL;DR: In this paper, a single-kernel near infrared spectroscopy was used to accurately predict internal kernel composition, near infrared reflectance (NIR) and near infrared transmittance spectra were collected from 2160 maize kernels of different genotypes grown in several environments.

TL;DR: In this paper, four fractions (100-, 50-, 20-K and permeate) from a proteolytic hydrolysate (DH=2.8%) of wheat gluten were separated using size fractionation on ultrafiltration membranes with molecular weight cut-offs of 100, 50 and 20 kDa and their functional properties evaluated.

TL;DR: In this article, the effect of simple shearing versus mixing at similar levels of work input, on the microstructure and uniaxial extensional properties of two doughs prepared from flours of different strengths was investigated.

TL;DR: The potential of family 8 xylanases as technological aids in baking was clearly demonstrated as both the psychrophilic enzyme from Pseudoalteromonas haloplanktis TAH3a and the mesophilic enzymes from Bacillus halodurans C-125 had a positive effect on loaf volume.

TL;DR: In this article, hard red spring wheat (Triticum aestivum cv Butte86) was grown under controlled environmental conditions and grain was analyzed and quantified by differential fractionation and RP-HPLC, and endosperm proteins were assessed by two-dimensional gel electrophoresis.

TL;DR: The role of the protein phase of the outer crust in determining crispness has been studied in this article, where a continuous protein phase and a discontinuous non-gelatinized starch phase were revealed.

TL;DR: In this paper, the presence of glutenin particles in glutenin macropolymer (GMP) is directly related to the existence of certain high molecular weight Glutenin subunit (HMW-GS) composition.

TL;DR: A number of primers were designed which target DNA sequence variation of the coding and /or promoter regions of wheat HMW glutenin y-type genes located at the Glu-B1 locus, allowing the development of a set of PCR-based markers for specific H MW glutenin genes encoding By-subunits for which no markers were previously available.

TL;DR: In this paper, the authors measured the water penetration into a rice grain during soaking by three-dimensional gradient echo magnetic resonance imaging, which has the advantage of a short measurement time and a sufficient sensitivity for low-moisture samples.

TL;DR: The overall conclusions were that incorporation of (1 -> 3;1 -> 4)-beta-glucan rich barley in bread may lower its glycaemic and insulinaemic properties and that the metabolic response could be predicted by measuring the in vitro fluidity of bread digests.

TL;DR: Two barley cultivars differing in grain size and protein content were used to investigate the effects of nitrogen nutrition, cultivar and their interaction on grain protein content, hordein content and beta-amylase activity and the relationship between hordein Content and Beta-amelase activity during in vitro spike culture.

TL;DR: This review highlights recombinant DNA technology as a powerful tool to enhance the gene pools of sorghum and pearl millet crops regarded as jewels of Africa by allowing the transfer of genes which control well-defined traits between species.

TL;DR: These proteases have distinct advantages when compared to bacterial or fungal proteases, and are promising candidates for the detoxification of gluten containing foods and for oral therapy for celiac patients.

TL;DR: A study of historically important CIMMYT bread wheat lines showed that Pina-D1b has been the dominating hardness allele since the inception of the wheat breeding program in Mexico.

TL;DR: In this article, a peptic-tryptic (PT)-digest was used to ferment rye flour for in vitro tests with K 562 (S) sub-clone and Caco-2/TC7 cells of human origin.

TL;DR: In this paper, the genotypic and positional differences in grain phytase activity, phytate, inorganic phosphorus, iron, and zinc contents were evaluated among wheat genotypes.