Showing papers in "Journal of Cereal Science in 2009"

TL;DR: In this paper, the authors measured total phenolics, flavonoid contents and antioxidant capacity from a wide collection of rice germplasm, and their relations to grain color, grain size and 100-grain weight were investigated.

TL;DR: In this article, a subset of 26 bread wheat lines was grown at six sites or seasons to identify genetically determined differences in micronutrient concentrations and significant variation among the 175 lines existed in grain Fe, Zn and Se concentrations.

TL;DR: In this article, the effect of inulin addition on the rheological properties of common wheat doughs and bread quality was evaluated using farinograph and dynamic Rheological measurements.

TL;DR: In this paper, a coherent view on the topic based on literature, experimental data, and food polymer science-related concepts is presented, and the efficiency of anti-staling amylases can be related to the extent they limit the formation and the strength of the permanent amylopectin network and the water immobilisation.

TL;DR: The influence of milled grain particle size on the kinetics of enzymatic starch digestion was examined in this article, where two types of cereals (barley and sorghum) were ground using sieving, with sizes ranging from similar to 0.1 to similar to 3 mm.

TL;DR: In this paper, the impacts of amylose content on starch retrogradation and textural properties of cooked rice during storage were investigated using Pearson correlation and differential scanning calorimetry.

TL;DR: The theological properties of corn starches with different amylose/amylopectin ratios (80/20, 50/50, 23/77, and 0/100) were systematically studied by Haake rheometry as mentioned in this paper.

TL;DR: The bioaccessibility of FA was studied from different wheat fractions and breads with the use of a dynamic in vitro system that simulates the upper GI transit and digestion as discussed by the authors.

TL;DR: In this article, the relevant cereal-derived enzymes that are involved in the brewing of beer are reviewed and a range of exogenous enzymes such as glucanases, acetolactate decarboxylase and prolyl endopeptidase are available for enhancement of the existing brewing process.

TL;DR: The indigestibility of KS51 relative to KS48 was shown to be due to a greater abundance of disulfide-bonded proteins; presence in KS51 of nonwaxy starch and the accompanying granule-bound starch synthase; and the differing nature of the protein matrix and its interaction with starch, suggesting that each of these factors should be considered in efforts to enhance the nutritional value of sorghum grain.

TL;DR: The objective of the present study was to analyze some physical and proximal-nutritional properties of amaranth seeds obtained from different varieties grown in arid zones and characterize their phenolic acids and flavonoids.

TL;DR: In this article, a continuous protein network is formed which confers visco-elasticity to dough and the properties of this protein network are highly dependent on the characteristics of the gluten proteins of the wheat flour.

TL;DR: Investigation of the accumulation of KCl-soluble/methanol-insoluble albumins and globulins in the endosperm of developing wheat revealed that high temperature shortened, but did not substantially alter, the developmental program.

TL;DR: In this article, two varieties of Andean native grain, Amaranthus caudatus, were evaluated as sources of dietary fiber and some bioactive compounds, and the impact of low-cost extrusion on the content of these components was studied for technological applications.

TL;DR: Alkylresorcinols (36-320 mg/100 g grain), which have been found to be incorporated into human erythrocyte membranes, are of particular interest due to their potential use as biomarkers of the intake of rye and wheat.

TL;DR: In this article, the authors examined the dough rheology, processing ease and quality attributes of the fortified spaghetti including protein, starch, texture (firmness, resilience and stickiness), colour, cooking loss, and organoleptic acceptability.

TL;DR: In this article, the authors examined naked grain oats from the 2005 crop of the field experiment carried out in RSD Lipnik were examined and found a statistically significantly higher content of protein (P < 0.05), a higher level of fat (P ǫ ≥ 0.01), and a lower value of crude fibre (P ≤ 0.1) compared with the husked grains.

TL;DR: In this paper, a protease treatment of brown rice batters was investigated in order to evaluate its impact on the textural and baking properties of BR bread, and protein analysis of batters revealed that the enzymatic treatment induced the release of low molecular weight proteins from macromolecular protein complexes.

TL;DR: In this article, the changes in water distribution in the developing caryopses by high-temperature stress were investigated by magnetic resonance imaging, and the physiological mechanism for the formation of white-cored and milky-white grains that occurred by high temperature stress was discussed.

TL;DR: In this paper, two flours were used in this study, one from the wheat variety Jagger (Jagger) and the other from a composite of soft wheat varieties (Soft).

TL;DR: It is indicated that breeding high anthocyanin blue or purple wheat is feasible and controlled by a single dominant gene in BC populations whereas purple pericarp appeared to be controlled by two loci with a segregation ratio of 11 purple: 5 white in F 2 populations.

TL;DR: The minimal enzyme cocktail concept as discussed by the authors identifies the minimal number, the minimal levels, and the optimal combination of the best performing key monoactive enzymatic activities to meet the requirement of efficient generation of a fermentable hydrolysate.

TL;DR: In this article, the properties of retrograded maize starch gels were determined by differential scanning calorimetry (DSC), X-ray diffraction patterns, textural properties, and in vitro digestibility.

TL;DR: Knowledge of the carotenoid composition and concentration is useful for wheat breeders in the development of cultivars with high yellow colour and enhanced phytochemical concentrations, and provides valuable information for evaluating contributions to health benefits from the consumption of durum wheat end-products.

TL;DR: In this article, a quantitative method based on biochemical markers has been developed for the assessment of grain tissue proportions in grain fractions, and the results of tissue quantification by hand dissection and by calculation were compared and the sensitivity of the method was regarded as good.

TL;DR: The expression patterns of transcripts encoding enzymes of the synthesis, branching and modification of starch were consistent with the pattern of starch accumulation and with the expression patterns reported for orthologous genes in developing rice grain, showing high conservation between species.

TL;DR: In this paper, two bread, one durum-and one biscuit wheat were exposed to extreme low (−5.5°C for 3h) and high (32°C/15°C day/night for three days) temperatures for two consecutive seasons.

TL;DR: Proteins in brown rice (BR), white rice (WR) and rice bran (RB) were extracted from the same paddy rice and investigated for their components, functional properties and chemical characteristics by SDS-PAGE methodology.

TL;DR: In this paper, the authors evaluated the influence of sourdough fermentation on starch digestibility in bread, and found that sour-dough fermented breads gave glycaemic responses significantly lower (p < 0.001) than the corresponding products leavened with S. cerevisiae.

TL;DR: In this article, the authors examined the antioxidative properties of proteins from barley and rice bran and their hydrolysates, and found that albumin, globulin, prolamin, glutelin and hordein fractions exhibited the strongest antioxidative activity throughout the incubation time of 7 days.