ABSTRACT Dark discoloration negatively influences the aesthetic properties of barley-based food products. The effects of abrasion and heat treatment of grains, exclusion of oxygen, and the use of antibrowning agents on the retardation of darkening in barley flour gel or dough were determined in four types of barley, including hulled proanthocyanidin-containing and hulled proanthocyanidin-free, hulless regular, and hulless waxy barley. Abrasion by >30% in hulled barley and by >15% in hulless barley significantly increased the brightness (L*) of barley flour dough by 0.1–7.1. Steam heating of abraded grains also significantly increased the L* of barley flour gels by 1.8–3.4. Ascorbic acid at 1,500 ppm was most effective for retarding discoloration of barley flour dough, followed by 50 ppm of 4-hexylresorcinol, which is an enzyme competitive inhibitor. The discoloration of barley flour dough was also effectively reduced by storing the dough sheets at 4°C under nitrogen gas to exclude oxygen or under anaerobi...
{"title":"Retardation of Discoloration in Barley Flour Gel and Dough","authors":"Z. Quinde-Axtell, J. Powers, B. Baik","doi":"10.1094/CC-83-0385","DOIUrl":"https://doi.org/10.1094/CC-83-0385","url":null,"abstract":"ABSTRACT Dark discoloration negatively influences the aesthetic properties of barley-based food products. The effects of abrasion and heat treatment of grains, exclusion of oxygen, and the use of antibrowning agents on the retardation of darkening in barley flour gel or dough were determined in four types of barley, including hulled proanthocyanidin-containing and hulled proanthocyanidin-free, hulless regular, and hulless waxy barley. Abrasion by >30% in hulled barley and by >15% in hulless barley significantly increased the brightness (L*) of barley flour dough by 0.1–7.1. Steam heating of abraded grains also significantly increased the L* of barley flour gels by 1.8–3.4. Ascorbic acid at 1,500 ppm was most effective for retarding discoloration of barley flour dough, followed by 50 ppm of 4-hexylresorcinol, which is an enzyme competitive inhibitor. The discoloration of barley flour dough was also effectively reduced by storing the dough sheets at 4°C under nitrogen gas to exclude oxygen or under anaerobi...","PeriodicalId":9768,"journal":{"name":"Cereal Chemistry Journal","volume":"22 1","pages":"385-390"},"PeriodicalIF":0.0,"publicationDate":"2006-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81667932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The polymer conformation structure of gluten extracted from a Polish wheat cultivar, Korweta, and gluten subfractions obtained from 2 U.K. breadmaking and biscuit flour cultivars, Hereward and Riband, was investigated using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results showed the conformation of proteins varied between flour, hydrated flour, and hydrated gluten. The β-sheet structure increased progressively from flour to hydrated flour and to hydrated gluten. In hydrated gluten protein fractions comprising gliadin, soluble glutenin, and gel protein, β-sheet structure increased progressively from soluble gliadin and glutenin to gluten and gel protein; β-sheet content was also greater in the gel protein from the breadmaking flour Hereward than the biscuit flour Riband.
{"title":"Polymer Conformation Structure of Wheat Proteins and Gluten Subfractions Revealed by ATR-FTIR","authors":"W. Li, B. Dobraszczyk, A. Dias, A. M. Gil","doi":"10.1094/CC-83-0407","DOIUrl":"https://doi.org/10.1094/CC-83-0407","url":null,"abstract":"ABSTRACT The polymer conformation structure of gluten extracted from a Polish wheat cultivar, Korweta, and gluten subfractions obtained from 2 U.K. breadmaking and biscuit flour cultivars, Hereward and Riband, was investigated using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results showed the conformation of proteins varied between flour, hydrated flour, and hydrated gluten. The β-sheet structure increased progressively from flour to hydrated flour and to hydrated gluten. In hydrated gluten protein fractions comprising gliadin, soluble glutenin, and gel protein, β-sheet structure increased progressively from soluble gliadin and glutenin to gluten and gel protein; β-sheet content was also greater in the gel protein from the breadmaking flour Hereward than the biscuit flour Riband.","PeriodicalId":9768,"journal":{"name":"Cereal Chemistry Journal","volume":"1991 1","pages":"407-410"},"PeriodicalIF":0.0,"publicationDate":"2006-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90382292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Á. Zuleta, L. Dyner, M. E. Sambucetti, A. D. Francisco
ABSTRACT The purpose of this work was to study the effect of minimal doses of γ-irradiation to reduce microbial loads (Co60, doses of 0, 1.5, and 3 kGy) on flour from three rice cultivars with different amylose contents (AC) grown in Argentina: RP2 (AC 25%), Yerua (Y) (AC 19%), and Higokumochi (H) (AC 5%). Studies on some starch characteristics such as digestibility (rate of starch hydrolysis in vitro), gel viscosity and syneresis, and scanning electron microscopy (SEM) were performed. Results showed that γ-irradiation affects rice functional and nutritive characteristics proportionally with the dosage used. With 3 kGy, original digestibility values increased 37.5, 60, and 76%; gel viscosity decreased 52, 77, and 90%; and syneresis increased 0, 193, and 546% on RP2, Y, and H, respectively. Amylopectin was the starch fraction most affected as shown by SEM. Although some of these changes in cultivar attributes might be considered negative for traditional food formulations, they could help in the design of n...
{"title":"Effect of Gamma Irradiation on the Functional and Nutritive Properties of Rice Flours from Different Cultivars","authors":"Á. Zuleta, L. Dyner, M. E. Sambucetti, A. D. Francisco","doi":"10.1094/CC-83-0076","DOIUrl":"https://doi.org/10.1094/CC-83-0076","url":null,"abstract":"ABSTRACT The purpose of this work was to study the effect of minimal doses of γ-irradiation to reduce microbial loads (Co60, doses of 0, 1.5, and 3 kGy) on flour from three rice cultivars with different amylose contents (AC) grown in Argentina: RP2 (AC 25%), Yerua (Y) (AC 19%), and Higokumochi (H) (AC 5%). Studies on some starch characteristics such as digestibility (rate of starch hydrolysis in vitro), gel viscosity and syneresis, and scanning electron microscopy (SEM) were performed. Results showed that γ-irradiation affects rice functional and nutritive characteristics proportionally with the dosage used. With 3 kGy, original digestibility values increased 37.5, 60, and 76%; gel viscosity decreased 52, 77, and 90%; and syneresis increased 0, 193, and 546% on RP2, Y, and H, respectively. Amylopectin was the starch fraction most affected as shown by SEM. Although some of these changes in cultivar attributes might be considered negative for traditional food formulations, they could help in the design of n...","PeriodicalId":9768,"journal":{"name":"Cereal Chemistry Journal","volume":"23 1","pages":"76-79"},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74081315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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