The Experts below are selected from a list of 2574 Experts worldwide ranked by ideXlab platform
Carole Mckinnon - One of the best experts on this subject based on the ideXlab platform.
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wheat preharvest herbicide application Whole Grain Flour properties yeast activity and the degradation of glyphosate in bread
International Journal of Food Science and Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on Whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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Wheat preharvest herbicide application, Whole‐Grain Flour properties, yeast activity and the degradation of glyphosate in bread
International Journal of Food Science & Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on Whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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a finer screening of wheat cultivars based on comparison of the baking potential of Whole Grain Flour and white Flour
International Journal of Food Science and Technology, 2011Co-Authors: Pierre Gelinas, Carole MckinnonAbstract:Summary Between 2007 and 2009, 160 wheat samples were harvested at four growing locations in Quebec (Eastern Canada) and evaluated individually for their performance in Whole-Grain bread (all Grain fractions) and white bread prepared with a long-fermentation process (3 h). Combination of results from both baking tests allowed the most complete evaluation of the gas retention capacity of wheat samples. Compared to cultivar and crop year, growing location had a minor effect on the overall bread making potential of wheat samples. In Whole-Grain bread, the four winter wheat lines had a poorer performance than the twenty-one spring wheat cultivars. Little correlation was seen between dough mixing stability and gas retention properties. Determination of strong gluten content (dry gluten × gluten index) might be a useful screening tool for early-generation wheat cultivars.
Pierre Gelinas - One of the best experts on this subject based on the ideXlab platform.
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wheat preharvest herbicide application Whole Grain Flour properties yeast activity and the degradation of glyphosate in bread
International Journal of Food Science and Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on Whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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Wheat preharvest herbicide application, Whole‐Grain Flour properties, yeast activity and the degradation of glyphosate in bread
International Journal of Food Science & Technology, 2018Co-Authors: Pierre Gelinas, Fleur Gagnon, Carole MckinnonAbstract:The aim of this study was to determine the effects of wheat preharvest application of a glyphosate‐based herbicide (Roundup WeatherMax® with Transorb® 2 Technology) on Whole‐Grain Flour composition and properties, including yeast activity. The effect of dough fermentation on the degradation of herbicide residues was also estimated. Grain samples from two hard red spring wheat varieties exceeded the maximum residue limits (5 mg kg⁻¹) in Canada. Glyphosate had minor effects on wheat kernels composition and properties, including fructans content and yeast gassing power. No degradation of Roundup® or pure glyphosate was seen after dough fermentation for up to 4 h and baking. These results call for more scientific studies on glyphosate residues in wheat.
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a finer screening of wheat cultivars based on comparison of the baking potential of Whole Grain Flour and white Flour
International Journal of Food Science and Technology, 2011Co-Authors: Pierre Gelinas, Carole MckinnonAbstract:Summary Between 2007 and 2009, 160 wheat samples were harvested at four growing locations in Quebec (Eastern Canada) and evaluated individually for their performance in Whole-Grain bread (all Grain fractions) and white bread prepared with a long-fermentation process (3 h). Combination of results from both baking tests allowed the most complete evaluation of the gas retention capacity of wheat samples. Compared to cultivar and crop year, growing location had a minor effect on the overall bread making potential of wheat samples. In Whole-Grain bread, the four winter wheat lines had a poorer performance than the twenty-one spring wheat cultivars. Little correlation was seen between dough mixing stability and gas retention properties. Determination of strong gluten content (dry gluten × gluten index) might be a useful screening tool for early-generation wheat cultivars.
Devin J. Rose - One of the best experts on this subject based on the ideXlab platform.
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Effects of wheat kernel germination time and drying temperature on compositional and end-use properties of the resulting Whole wheat Flour
Journal of Cereal Science, 2019Co-Authors: Rachana Poudel, S. M. Finnie, Devin J. RoseAbstract:Abstract The compositional [phytic acid, thiamine, lysine, asparagine, and γ-aminobutyric acid (GABA)] and dough mixing properties, including dough strength and mixing time, and lipolytic activities, including lipase, esterase, and lipoxygenase, were quantified in Whole wheat Flour obtained from wheat kernels that had been germinated for 24 h, 48 h, or 72 h and dried at either 40 °C or 60 °C. The phytic acid, thiamine, and dough strength of Whole Grain Flour from germinated wheat decreased, whereas lysine, asparagine, GABA, lipase, esterase, and lipoxygenase activities increased compared with Flour from ungerminated wheat. Mixing time was not affected by germination time. A small but significant effect of drying temperature was observed for asparagine, GABA, dough strength, and lipase and esterase activities. Drying temperature did not show any differences when the Grains were germinated for up to 48 h. Whole Grain Flour from germinated wheat was added to ungerminated Whole wheat Flour at 2, 5, and 10% (Flour basis). Doughs and breads made from these composite Flours had improved mixing properties, loaf volume, and firmness, except at the highest proportions and from longer germination times. This study may provide important information to the food industry when formulating germinated, Grain-based products.
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Impact of wheat bran physical properties and chemical composition on Whole Grain Flour mixing and baking properties
Journal of Cereal Science, 2019Co-Authors: Sviatoslav Navrotskyi, Gang Guo, P. Stephen Baenziger, Devin J. RoseAbstract:Abstract Wheat bran can have diverse chemical composition and physical properties. The objective of this study was to determine the associations among physical and chemical properties of bran and the mixing and baking properties of Whole wheat Flour. Eighty samples of bran were milled into fine (463 μm) and coarse (783 μm) particle size groups and analyzed for water retention capacity, protein, ash, lipoxygenase activity, antioxidant activity, sulfhydryl groups, and extractable phenolics. Brans were mixed with a single refined Flour to make reconstituted Whole wheat Flour and analyzed for mixing and baking quality. Fine particle size samples had larger bread loaf volume, and softer bread texture compared to the coarse samples. Bran protein and extractable phenolics showed positive correlations with dough strength (p
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use of Whole Grain and refined Flour from tannin and non tannin sorghum sorghum bicolor l moench varieties in frybread
Food Science and Technology International, 2014Co-Authors: Devin J. Rose, Emily Williams, Nyambe L Mkandawire, Curtis L Weller, David S JacksonAbstract:Frybreads were prepared using wheat Flour and wheat-sorghum composite Flours (refined and Whole Grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum Flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel. Substitution of sorghum Flour for wheat Flour reduced the volume and increased the darkness of the fried dough pieces compared with wheat Flour controls. Oil absorption was unaffected when using white, tannin-free sorghum. When using red, tannin-containing sorghum, oil absorption increased for refined Flour and decreased for Whole Grain Flour, suggesting that a component only present in the Whole Grain tannin-containing Sorghum—perhaps tannins themselves—may decrease oil uptake. Panelists rated frybreads containing up to 50% white, tannin-free sorghum Flour as not significantly different from control frybreads made with refined wheat Flour.
Pei Chen - One of the best experts on this subject based on the ideXlab platform.
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Use of fuzzy chromatography mass spectrometric (FCMS) fingerprinting and chemometric analysis for differentiation of Whole-Grain and refined wheat (T. aestivum) Flour
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Ping Geng, Mengliang Zhang, James M. Harnly, Devanand L. Luthria, Pei ChenAbstract:A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis has been established for rapid discrimination of Whole-Grain Flour (WF) from refined wheat Flour (RF). Bran, germ, endosperm, and WF from three local cultivars or purchased from a grocery store were studied. The state of refinement (Whole vs. refined) of wheat Flour was differentiated successfully by use of principal-components analysis (PCA) and soft independent modeling of class analogy (SIMCA), despite potential confounding introduced by wheat class (red vs. white; hard vs. soft) or resources (different brands). Twelve discriminatory variables were putatively identified. Among these, dihexoside, trihexoside, apigenin glycosides, and citric acid had the highest peak intensity for germ. Variable line plots indicated phospholipids were more abundant in endosperm. Samples of RF and WF from three cultivars (Hard Red, Hard White, and Soft White) were physically mixed to furnish 20, 40, 60, and 80 % WF of each cultivar. SIMCA was able to discriminate between 100 %, 80 %, 60 %, 40 %, and 20 % WF and 100 % RF. Partial least-squares (PLS) regression was used for prediction of RF-to-WF ratios in the mixed samples. When PLS models were used the relative prediction errors for RF-to-WF ratios were less than 6 %. Graphical Abstract Workflow of targeting discriminatory compounds by use of FCMS and chemometric analysis
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use of fuzzy chromatography mass spectrometric fcms fingerprinting and chemometric analysis for differentiation of Whole Grain and refined wheat t aestivum Flour
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Ping Geng, Mengliang Zhang, James M. Harnly, Devanand L. Luthria, Pei ChenAbstract:A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis has been established for rapid discrimination of Whole-Grain Flour (WF) from refined wheat Flour (RF). Bran, germ, endosperm, and WF from three local cultivars or purchased from a grocery store were studied. The state of refinement (Whole vs. refined) of wheat Flour was differentiated successfully by use of principal-components analysis (PCA) and soft independent modeling of class analogy (SIMCA), despite potential confounding introduced by wheat class (red vs. white; hard vs. soft) or resources (different brands). Twelve discriminatory variables were putatively identified. Among these, dihexoside, trihexoside, apigenin glycosides, and citric acid had the highest peak intensity for germ. Variable line plots indicated phospholipids were more abundant in endosperm. Samples of RF and WF from three cultivars (Hard Red, Hard White, and Soft White) were physically mixed to furnish 20, 40, 60, and 80 % WF of each cultivar. SIMCA was able to discriminate between 100 %, 80 %, 60 %, 40 %, and 20 % WF and 100 % RF. Partial least-squares (PLS) regression was used for prediction of RF-to-WF ratios in the mixed samples. When PLS models were used the relative prediction errors for RF-to-WF ratios were less than 6 %.
Ping Geng - One of the best experts on this subject based on the ideXlab platform.
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Use of fuzzy chromatography mass spectrometric (FCMS) fingerprinting and chemometric analysis for differentiation of Whole-Grain and refined wheat (T. aestivum) Flour
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Ping Geng, Mengliang Zhang, James M. Harnly, Devanand L. Luthria, Pei ChenAbstract:A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis has been established for rapid discrimination of Whole-Grain Flour (WF) from refined wheat Flour (RF). Bran, germ, endosperm, and WF from three local cultivars or purchased from a grocery store were studied. The state of refinement (Whole vs. refined) of wheat Flour was differentiated successfully by use of principal-components analysis (PCA) and soft independent modeling of class analogy (SIMCA), despite potential confounding introduced by wheat class (red vs. white; hard vs. soft) or resources (different brands). Twelve discriminatory variables were putatively identified. Among these, dihexoside, trihexoside, apigenin glycosides, and citric acid had the highest peak intensity for germ. Variable line plots indicated phospholipids were more abundant in endosperm. Samples of RF and WF from three cultivars (Hard Red, Hard White, and Soft White) were physically mixed to furnish 20, 40, 60, and 80 % WF of each cultivar. SIMCA was able to discriminate between 100 %, 80 %, 60 %, 40 %, and 20 % WF and 100 % RF. Partial least-squares (PLS) regression was used for prediction of RF-to-WF ratios in the mixed samples. When PLS models were used the relative prediction errors for RF-to-WF ratios were less than 6 %. Graphical Abstract Workflow of targeting discriminatory compounds by use of FCMS and chemometric analysis
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use of fuzzy chromatography mass spectrometric fcms fingerprinting and chemometric analysis for differentiation of Whole Grain and refined wheat t aestivum Flour
Analytical and Bioanalytical Chemistry, 2015Co-Authors: Ping Geng, Mengliang Zhang, James M. Harnly, Devanand L. Luthria, Pei ChenAbstract:A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis has been established for rapid discrimination of Whole-Grain Flour (WF) from refined wheat Flour (RF). Bran, germ, endosperm, and WF from three local cultivars or purchased from a grocery store were studied. The state of refinement (Whole vs. refined) of wheat Flour was differentiated successfully by use of principal-components analysis (PCA) and soft independent modeling of class analogy (SIMCA), despite potential confounding introduced by wheat class (red vs. white; hard vs. soft) or resources (different brands). Twelve discriminatory variables were putatively identified. Among these, dihexoside, trihexoside, apigenin glycosides, and citric acid had the highest peak intensity for germ. Variable line plots indicated phospholipids were more abundant in endosperm. Samples of RF and WF from three cultivars (Hard Red, Hard White, and Soft White) were physically mixed to furnish 20, 40, 60, and 80 % WF of each cultivar. SIMCA was able to discriminate between 100 %, 80 %, 60 %, 40 %, and 20 % WF and 100 % RF. Partial least-squares (PLS) regression was used for prediction of RF-to-WF ratios in the mixed samples. When PLS models were used the relative prediction errors for RF-to-WF ratios were less than 6 %.
