The Experts below are selected from a list of 1788 Experts worldwide ranked by ideXlab platform
C. Deyoe - One of the best experts on this subject based on the ideXlab platform.
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The Performance of U.S. Hard White Wheats: Effect of Milling Extraction on Flour, Pan Bread, Tortilla and Pita (Arabic) Bread Quality
LWT - Food Science and Technology, 1994Co-Authors: J. Qarooni, R. Bequette, C. DeyoeAbstract:Abstract Three U.S. Hard White Wheat varieties grown in California, Colorado and Kansas were milled to flour of straight-grade and 80% extractions. The proximate Wheat analysis for test weight ranged from 55.8 to 63.0; protein from 10.1 to 13.7; and ash from 1.52 to 1.81 g/100 g. The flour samples were analysed and made into pan bread, pita (Arabic bread) and tortillas. Increasing the extraction rate from straight-grade to 80% resulted in an average increase of 0.4 g/100 g in protein content, 0.2 g/100 g in ash, 1.1 g/100 g in farinograph water absorption, and an average decrease of 1.3 in L-value of color (means darker flour), and a reduction in relatively viscosity of 37.4 units. Flours of high protein content produced higher pan bread volume, and superior quality tortillas. However, pita bread quality deteriorated with higher flour protein. Various flour quality factors affected the quality of the final product. The prediction equations for pan bread volume prepared from straight-grade flour showed the importance of flour protein content and farinograph water absorption. In those prepared with flour of 80% extraction, these quality components, farinograph maximum tolerance index (MTI) and starch peak viscosity constituted the best prediction equation. The appearance of starch peak viscosity and MTI in the prediction equation is presumably due to the reduced influence of quality of protein in flours of high extraction rate. The prediction equations for pita bread and tortillas were governed by various flour components. Hence, it is erroneous to assume that a flour for optimum quality pan bread produces similar quality pita or tortillas.
Odean M. Lukow - One of the best experts on this subject based on the ideXlab platform.
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The effect of the environment on the grain colour and quality of commercially grown Canada Hard White spring Wheat, Triticum aestivum L. ‘Snowbird’
Canadian Journal of Plant Science, 2013Co-Authors: Odean M. Lukow, Kathy Adams, Jerry Suchy, Ron M. Depauw, Gavin HumphreysAbstract:Lukow, O. M., Adams, K., Suchy, J., DePauw, R. M. and Humphreys, G. 2013. The effect of the environment on the grain colour and quality of commercially grown Canada Hard White spring Wheat, Triticum aestivum L. ‘Snowbird’. Can. J. Plant Sci. 93: 1-11. One of the main advantages of Hard White Wheat is its lighter grain colour, which can produce visually appealing lighter-coloured end-products. However, grain colour variation can be a concern due to a lack of consistency. This study was carried out to determine the effect of the environment on commercially grown Hard White Wheat grain colour and Wheat grading. More than 1100 samples of the cultivar Snowbird were collected from elevators across western Canada during the 2003 to 2007 crop years. Grain and wholemeal colours were recorded using the CIE L* a* b* scale. Samples were analyzed for grain properties including dimensions, Hardness and protein content. Variation in grain colour was mostly attributed to annual fluctuations in climatic conditions (71-79%...
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Snowstar Hard White spring Wheat
Canadian Journal of Plant Science, 2013Co-Authors: D. G. Humphreys, Odean M. Lukow, T. F. Townley-smith, E. Czarnecki, Brent Mccallum, Tom Fetch, Jeannie Gilbert, James G. Menzies, D. Brown, Stephen FoxAbstract:Humphreys, D. G., Townley-Smith, T. F., Czarnecki, E., Lukow, O. M., McCallum, B., Fetch, T., Gilbert, J., Menzies, J., Brown, D. and Fox, S. L. 2013. Snowstar Hard White spring Wheat. Can. J. Plant Sci. 93: 143–148. Snowstar is a Hard White spring Wheat (Triticum aestivum L.) that represents an improvement in end-use quality specifications of the Canada Western Hard White Spring Wheat class compared with Snowbird. Snowstar was evaluated in the Central Bread Wheat Cooperative Test in 2003, and the Hard White Wheat Cooperative Test in 2004 and 2005. Snowstar appears best adapted to the longer season Wheat-growing areas of the Canadian prairies. Snowstar was generally lower yielding than the check cultivars. However, in Zone 1 (Manitoba and eastern Saskatchewan), Snowstar had 2% higher grain yield than CDC Teal (2003–2005) and 1.5% more than SnoWhite475 (2004–2005). In 2003 and 2005 (Zone 1), Snowstar had grain yield approximately 3% more than Snowbird (data not shown). Snowstar was resistant or moderately ...
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Analysis of Kernel Colour, Flour and Whole Wheat End-product Quality of Commercially Grown Canada Hard White Spring Wheat, Snowbird
Journal of Agricultural Science, 2012Co-Authors: Kathy Adams, Odean M. Lukow, Jerry Suchy, Ron M. Depauw, Gavin HumphreysAbstract:Kernel colour variation in Hard White Wheat can be concern due to a lack of consistency because one of the main advantages is their lighter kernel colour which can produce visually appealing lighter coloured end-products. This study was carried out to determine the effect of the environment on commercially grown Hard White Wheat grain quality including colour and its association with whole Wheat end-product quality. Commercial samples of the Hard White spring cultivar Snowbird were collected over the 2003-2007 crop years from agro-climatic zones in western Canada. Samples were analyzed for kernel colour and for physicochemical, rheological and end-product properties. Kernel, bran, whole Wheat and straight grade flour and whole Wheat end-product colours were recorded using the CIE L* a* b* scale. The agro-climatic zone in which the grain was grown had a significant effect on the kernel and bran colour. However the agro-climatic zone had only a limited effect on whole Wheat pan bread colour but did have a greater effect on whole Wheat tortilla and whole Wheat yellow alkaline noodle colour. Kernel colour parameters only had a limited effect on the whole Wheat end-product colour.
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Mapping quantitative trait loci controlling pre-harvest sprouting resistance in a red × White seeded spring Wheat cross
Euphytica, 2008Co-Authors: B. Fofana, Odean M. Lukow, D. G. Humphreys, G. Rasul, S. Cloutier, A. Brûlé-babel, S. M. Woods, D. J. SomersAbstract:Hard White Wheat (Triticum aestivum L.) is a value-added product because of its processing advantages over red Wheat; however, White Wheat tends to be more susceptible to pre-harvest sprouting (PHS). To identify quantitative trait loci (QTLs) associated with PHS tolerance, we developed a doubled haploid (DH) mapping population from the cross AC Domain (red seeded) × White-RL4137 (White seeded). A genetic map was constructed using microsatellite markers located on chromosome groups 3, 4, 5 and 6. A population of 174 DH lines was characterized for important aspects of PHS including sprouting index, germination index, Hagberg falling number and seed coat colour. A total of 11 QTLs were identified on group 3 chromosomes and on chromosome 5D. Seven QTLs associated with the PHS traits were found to be co-incident with seed coat colour on chromosomes 3A, 3B and 3D. The 5D PHS QTL was notable because it is independent of seed coat colour.
Pierre Hucl - One of the best experts on this subject based on the ideXlab platform.
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Phenolic compounds contribute to dark bran pigmentation in Hard White Wheat.
Journal of agricultural and food chemistry, 2008Co-Authors: Maria Matus-cádiz, Timothy E. Daskalchuk, Brij Verma, Debbie Puttick, Ravindra N. Chibbar, Gordon R. Gray, Connie E. Perron, Robert T. Tyler, Pierre HuclAbstract:Unacceptably dark bran color has prevented the White-kernelled variety Argent from meeting grain color marketing standards for Hard White Wheats (Triticum aestivum L.). The objective of this research was to identify phenolic compounds that negatively affect bran color in White Wheat using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and vanillin−HCl and NaOH staining methods. In mature bran, FT-ICR-MS detected derivatives of the flavonol quercetin in varieties Argent and RL4137 (red-kernelled Wheat) but not in W98616, a White Wheat variety with acceptable grain color. Derivatives of the isoflavone formononetin were more abundant in W98616 relative to RL4137 and Argent. Vanillin−HCl staining indicated that RL4137 sequestered high levels of proanthocyanidin (PA) throughout its entire seed coat, whereas White Wheats sequestered PAs as discrete speckles. Argent possessed abundant speckles over its entire seed coat, whereas speckles were almost undetectable in W98616. In mature kerne...
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W98616, a White-seeded spring Wheat with increased preharvest sprouting
Canadian Journal of Plant Science, 2002Co-Authors: Pierre Hucl, Maria Matus-cádizAbstract:White-seeded spring Wheat germplasm line W98616 was selected for improved levels of preharvest sprouting resistance. W98616 has levels of seed dormancy comparable to Columbus, a red-seeded sprouting-resistant cultivar. W98616 has similar test weight, kernel weight, maturity, plant height, grain protein, and kernel Hardness, but is lower yielding and 2 d later heading relative to BW264, a Hard White Wheat cultivar. Key words: Triticum aestivum L., germplasm, White spring Wheat, preharvest sprouting resistance
Samantha Worden Brooks - One of the best experts on this subject based on the ideXlab platform.
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reducing visual differences in whole grain bread prepared with Hard red and Hard White Wheat application for sensory studies
Journal of Food Science, 2019Co-Authors: Brennan M Smith, Samantha Ramsay, Mackenzie Ferrante, Samantha Worden BrooksAbstract:: Consumer taste preference can be influenced by visual preference. To eliminate the influence of visual preference in the sensory evaluation of whole grain Wheat, a reproducible method to eliminate color differences between Whole Grain breads prepared from Hard White Wheat (HWW) and Hard red Wheat (HRW) was evaluated. Response surface methodology (RSM) was used to match the color of HWW to HRW with the addition of commercially available dye solutions: McCormick black (red #40, yellow #5, blue #1), red (red #40, red #3, yellow #6), and yellow (yellow #5). Bread color was assessed by L* , a* , and b* color parameters according to the CIELAB international system of color measurement. Four replicates of the control and dye treated breads were analyzed. Initial color values for HRW were L* = 56.8 ± 0.40; a* = 8.04 ± 0.44; b* = 21.34 ± 0.46. RSM was used to predict dye addition levels to match color between HWW and HRW. With the addition of black (0.457 µL/mL), red (0.574 µL/mL), and yellow (1.165 µL/mL) dye to HWW, breads could be produced with L* , a* , and b* values of no statistical difference to the HRW (P < 0.05). A timed storage trail demonstrated the need to standardize the time between bread production and feeding studies. Visual bias can hinder assessment of Wheat varieties in sensory studies. A reproducible method of dying Wheat was developed that can be used to reduce this bias in sensory studies. PRACTICAL APPLICATIONS: The ability to control color variability is a critical tool in determining perceived quality in sensory analysis of breads. In this study, a method to reduce or eliminate visual bias between breads made from different varieties of Wheat was developed. This method is applicable to any foods where dye could be added to reduce or eliminate color bias in sensory studies.
Byung-kee Baik - One of the best experts on this subject based on the ideXlab platform.
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Effect of bran hydration with enzymes on functional properties of flour–bran blends
Cereal Chemistry, 2018Co-Authors: Eun Young Park, E. Patrick Fuerst, Byung-kee BaikAbstract:Background and objectives: Hard red Wheat bran and Hard White Wheat bran were pre-hydrated and treated with cellulase, xylanase or cellulase + xylanase to mitigate the adverse effects of bran on the bread-baking quality of whole Wheat meals. Findings: The hydration of bran with cellulase increased its soluble sugar content, and decreased its soluble and insoluble fiber contents. Bran hydration with cellulase + xylanase was more effective at increasing soluble sugar and lowering insoluble fiber, indicating more extensive degradation of cell wall materials. The compositional changes of bran induced by hydration with cellulase or cellulase + xylanase affected the starch pasting and dough mixing properties of the flour-bran blends, showing delayed/inhibited starch gelatinization and decreased water absorption during dough development. A higher loaf volume was observed in bread containing bran hydrated with a low dose of xylanase or cellulase + xylanase in Hard red Wheat, and in bread containing bran hydrated with low dose xylanase in Hard White Wheat. Conclusions: The pre-hydration of Wheat bran with enzymes effectively improves the baking quality of whole Wheat meals prepared from flour-bran blends by inducing changes in the composition of bran and subsequently in the physicochemical properties of starch and gluten. Significance and novelty: The pre-hydration of Wheat bran with enzymes can be an important approach for enhancing whole Wheat bread processing.
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Bran hydration and physical treatments improve the bread-baking quality of whole grain Wheat flour
Cereal Chemistry, 2015Co-Authors: Liming Cai, Induck Choi, Chul-soo Park, Byung-kee BaikAbstract:Fine and coarse bran particles of a Hard red and a Hard White Wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing, as well as their combinations, on the dough properties and bread-baking quality of whole grain Wheat flour (WWF). For both Hard red and Hard White Wheat, WWF containing bran prehydrated to 60% moisture content exhibited higher dough water absorption and longer dough mixing time, and it produced bread with a larger loaf volume and lower crumb firmness at zero and seven days of storage than the corresponding WWF containing bran without prior hydration. Hard red and Hard White WWF containing bran preautoclaved at 121°C for 2 h and hydrated to various moisture levels (20–60%) produced bread with a loaf volume comparable to that produced by the corresponding WWF containing nonautoclaved bran of 60% moisture content, suggesting that autoclaving bran could substitute for bran hydration to improve the bread-baking quality of WWF. The bran...
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Influence of bran particle size on bread-baking quality of whole grain Wheat flour and starch retrogradation
Cereal Chemistry, 2014Co-Authors: Liming Cai, Induck Choi, Jong Nae Hyun, Young-keun Jeong, Byung-kee BaikAbstract:ABSTRACT The influence of bran particle size on bread-baking quality of whole grain Wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in Hard White Wheat than in Hard red Wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were Harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storag...
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Influence of Bran Particle Size on Bread‐Baking Quality of Whole Grain Wheat Flour and Starch Retrogradation
Cereal Chemistry Journal, 2014Co-Authors: Liming Cai, Induck Choi, Jong Nae Hyun, Young-keun Jeong, Byung-kee BaikAbstract:ABSTRACT The influence of bran particle size on bread-baking quality of whole grain Wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in Hard White Wheat than in Hard red Wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch–fine bran blends were Harder than those prepared from starch–unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storag...
