Progress 07/01/03 to 06/30/06
Outputs
Discoloration of barley-based food products decreases consumer acceptance and product quality. Effects of genotype and growing condition on discoloration potential of barley were determined using twelve varieties or lines grown in three locations over two crop years. Both genotype and growing location had significant effects on protein, ash and total polyphenol content (TPP) of barley, while only genotype effect on polyphenol oxidase activity was significant. TPP was 0.18-0.19% in proanthocyanidin-containing hulless barley, while in proanthocyanidin-free barley was 0.04-0.05%. Barley grown in an irrigated area had the lowest TTP at 0.09%; while barley grown without irrigation had TTP of 0.12-0.13%. Genotype, growing location and crop year had significant effects on brightness of abraded and cooked grains, gel, and dough sheet. The genotypic variations in the brightness of gel and dough sheet were much greater than variations among locations or crop years.
Proanthocyanidin-free barley was consistently higher in brightness of abraded and cooked grain, gel, and dough sheet than proanthocyanidin-containing barley across environments. Protein, ash, and TTP were significantly correlated with brightness of abraded and cooked grain, gel, and dough sheet. Barley grains contain significant amounts of phenolic compounds that may play a major role in the discoloration of food products. Phenolic acid and proanthocyanidin (PA) composition of eleven barley genotypes were determined, using HPLC and LC-MS, and their significance on food discoloration was evaluated. Abraded grains contained 146 - 410 micro g/g of phenolic acids (caffeic, para-coumaric and ferulic) in hulled barley and 182 - 282 micro g/g in hulless barley. Hulled PA-containing and PA-free genotypes had comparable phenolic acid content. Seven major barley PAs, including monomer catechin, dimeric prodelphinidin B3 and procyandin B3, and four trimers were identified and quantified., Total
PA content of abraded barley grains ranged from 169 to 395 micro g catechin equivalents (CE)/g in PA-containing hulled and hulless genotypes. Major PAs were prodelphinidin B3 (39 - 109 micro g CE/g) and procyanidin B3 (40 - 99 micro g CE/g). The content of trimeric PAs including procyanidin C2 ranged from 53 to 151 micro g CE/g. Catechin was higher in hulless (48 - 71 micro g/g) than in hulled (32 - 37 micro g/g) genotypes. Discoloration of barley flour dough correlated with catechin content of abraded grains, but not with content of individual phenolic acid and PA. Discoloration of barley flour dough was, however, intensified when total PA extract and monomeric or dimeric PA fractions were added into PA-free barley flour, and when total PA extract or trimeric PA fraction were added into heat treated PA-free barley flour. Despite of its low concentration, catechin appears to exert the largest influence on barley flour dough discoloration.
Impacts
Numerous health benefits of eating barley and great potential for its use in various food products favor the consumption of barley. The dark discoloration of barley-based food products, however, negatively affects consumer acceptability and limits increased utilization of barley in food formulations. Since barley contains significant amounts of phenolic compounds compared to other cereals, undesirable discoloration of barley during processing may occur as a result of autooxidation, metal ion catalyzed oxidation or enzymatic reactions, as well as further polymerization of oxidized phenolic compounds. The results from our barley research will: 1) clarify differences in discoloration of barley-based food products among different types and genotypes evaluated; 2) provide significance of polyphenolic compounds and PPO activities on discoloration of barley-based products; and 3) help food industries utilizing barley to select the best barley type in terms of color and
discoloration potential
Publications
- Cramer, A.-C. J., Mattinson, D. S., Fellman, J. K., and Baik, B.-K. 2005. Analysis of volatile compounds from various types of barley cultivars. J. Agric. Food Chem. 53:7526-7531.
- Quinde-Axtell, Z., Ullrich, S. E., and Baik, B.-K. 2005. Genotypic and environmental effects on color and discoloration potential of barley in food products. Cereal Chem. 82:711-716.
- Quinde, Z., Ullrich, S. E., and Baik, B.-K. 2004. Genotypic variation in color and discoloration potential of barley-based food products. Cereal Chem. 81:752-758.
- Quinde-Axtell, Z., and Baik*, B.-K. 2005. Retardation of Dark Discoloration in Barley-Based Food Products. Cereal Chem. Submitted.
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Progress 01/01/04 to 12/31/04
Outputs
Partially baked and frozen bread presents a convenient way of serving freshly baked bread to consumers without the need of a laborious and time consuming baking process. To produce acceptable quality bread after the second baking, however, careful control of the initial baking and thawing conditions for the preparation of par-baked bread is necessary. The objectives of this study were to determine the effects of the initial baking time and temperature, and thawing time before the second baking on quality parameters of French bread. Par-baked bread with comparable crumb structure to the fully baked bread was obtained with 6 min baking at 218 degrees C, while 12 min baking was required to develop browning of the crust. When the thawing time of par-baked bread, which was initially baked for 6 min and frozen at minus 30 degrees C for a week, was extended from 0 to 180 min at 23 degrees C, the second baking time required to obtain comparable crust color to the fully baked
bread decreased from 16 to 12 min. The crumb moisture content was higher in bread baked for 16 min without thawing than in those baked after thawing for 45 or 180 min. Lowering the initial baking temperature from 246 to 163 degrees C increased the initial baking time of par-baked bread from 4 to 12 min and decreased crumb firmness of bread, which was frozen for a week at minus 30 degrees C after the initial baking and baked without thawing for 16 min, from 10 to 6 N at 24 hr after baking. Par-baked bread is partially baked and then baked a second time before being consumed. Freshly baked bread is produced with minimum time and process from par-baked bread, since there is no need of dough mixing and proofing or skill to make bread. Par-baked bread is generally preferred as a viable labor-saving option in small or in-store bakeries. Unlike frozen dough, which requires the use of specific yeast strains, emulsifiers and dough strengtheners to retain the quality of bread, par-baked bread
may be produced with little modification of the conventional baking formula. Baking conditions for the preparation of par-baked bread, freezing and storage, as well as the second baking, may affect the quality of the final bread.
Impacts
The results obtained from this study will provide a guideline to processors for the determination of the optimum baking time and temperature for making par-baked French bread as well as the optimum thawing conditions for the second baking.
Publications
- No publications reported this period
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Progress 01/01/03 to 12/31/03
Outputs
Discoloration of barley-based food products decreases consumer acceptance and product quality. Effects of genotype and growing condition on discoloration potential of barley were determined using twelve varieties or lines grown in three locations over two crop years. Both genotype and growing location had significant effects on protein, ash and total polyphenol content (TPP) of barley, while only genotype effect on polyphenol oxidase activity was significant. TPP was 0.18-0.19% in proanthocyanidin-containing hulless barley, while in proanthocyanidin-free barley was 0.04-0.05%. Barley grown in an irrigated area had the lowest TTP at 0.09%; while barley grown without irrigation had TTP of 0.12-0.13%. Genotype, growing location and crop year had significant effects on brightness of abraded and cooked grains, gel, and dough sheet. The genotypic variations in the brightness of gel and dough sheet were much greater than variations among locations or crop years.
Proanthocyanidin-free barley was consistently higher in brightness of abraded and cooked grain, gel, and dough sheet than proanthocyanidin-containing barley across environments. Protein, ash, and TTP were significantly correlated with brightness of abraded and cooked grain, gel, and dough sheet. Antioxidants retard lipid oxidation in food and may prevent the development of cancer and heart disease. The total antioxidant activities (TAA) of soluble and bound phenolics and total phenolic content of peas, chickpeas, and lentils were determined and compared to those of soybeans. Trolox equivalent antioxidant capacity (TEAC) assay was used to measure TAA. The phenolic content ranged from 1.2 to 2.5 mg/g in peas, chickpeas and soybeans, and from 11.8 to 12.0 mg/g in lentils. The TAA was 1.9 3.4 micromole TEAC/g in peas and chickpeas, 10.2 micromole TEAC/g in soybeans, and 14.8 micromole TEAC/g in lentils. Bound phenolics contributed to over 80% of TAA in lentils, but < 45% in chickpeas,
peas and soybeans. The removal of hull reduced phenolic content by 88.6% in lentils, 10.9% in soybeans and < 7% in peas and chickpeas, and also decreased TAA of soluble phenolics by 22.4% in lentils, 22.6% in soybeans and < 8.5% in peas and chickpeas. Cooking seeds for 30 min increased the TAA of soluble phenolics by 23.0% in lentils, but significantly decreased in soybeans, chickpeas and peas up to 38.3%.
Impacts
The results from our barley research will: 1) clarify differences in discoloration of barley-based food products among different types and genotypes evaluated; 2) provide significance of polyphenolic compounds and PPO activities on discoloration of barley-based products; and 3) help food industries utilizing barley to select the best barley type in terms of color and discoloration potential. The results from our study on the antioxidant activities of legumes will be valuable for promoting public recognition of the health benefits of consuming legumes, which will subsequently encourage food processors to incorporate more legumes in food product formulation and consumers to eat food products containing legumes.
Publications
- Dalgetty, D. D., and Baik, B.-K. 2003. Isolation and characterization of cotyledon fibers from peas, lentils and chickpeas. Cereal Chem. 80:310-315.
- Dalgetty, D. D., Baik, B.-K., and Swanson, B. G. 2003. Pulses. Encyclopedia of Food Sciences and Nutrition: 4880-4887.
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Progress 01/01/02 to 12/31/02
Outputs
Four independent studies were conducted to improve quality characteristics of legumes and to expand their uses in food products through processing and product development, which will eventually add more value to legumes. 1) Oligosaccharides including raffinose, stachyose, ciceritol and verbascose are commonly found in legume seeds and known to cause flatulence upon consumption. Raffinose and stachyose were present in all legumes, while ciceritol was only observed in lentils and chickpeas, and verbascose in lentils and peas. Three hours soaking and subsequent cooking for 30 min decreased oligosaccharide content by 69.1% in lentils, 32.6% in chickpeas, and 30.7% in soybeans. Soaking seeds under ultrasound and high hydrolytic pressure was more effective than soaking alone for the reduction of oligosaccharide content. 2) The green color of pea seeds is often lost before harvest, lowering their market grade and value. Our objective in this study was to determine the
individual or combined effects of simulated climatic conditions including moisture and light on green color loss of peas (Pisum sativum) and biochemical changes as related to chlorophyll breakdown. Green color losses were highest in seeds soaked inq water and then exposed to light, less in seeds soaked in water under dark conditions and least in seeds exposed to light only. Over 80 pre-cent of chlorophyll was lost when seeds were soaked in water and then exposed to light. There was a two-fold increase in chlorophyllase activity in soaked seeds with or without light, but no changes were detected in unsoaked seeds exposed to light. 3) Isolated legume fibers were incorporated into bread to improve the total fiber content and functional properties of bread. Breads fortified with legume fibers were higher in moisture content than control bread regardless of the type, source or level of fortification. Hulls or insoluble fibers (5%) or soluble fibers (3%) can be successfully incorporated
into bread flour to increase the total fiber content and improve the moistness of bread without significantly increasing crumb firmness during storage. 4) Peas, chickpeas and lentils are economical sources of unique quality starches, which possess great potential for making high-quality starch noodles. Starches isolated from five types of legumes were utilized to determine the influence of starch types and processing conditions on quality of starch noodles. Starch noodles can be prepared from starches from peas, chickpeas, lentils and faba beans, as well as mung beans, using both dough and paste extrusion methods. Softer legume starch noodles are generally produced by the paste extrusion method rather than the dough extrusion method. Noodles prepared from lentil starch have the most similar quality to mung bean noodles.
Impacts
The results obtained from our legume research projects will have large contributions to the extended utilization of peas, chickpeas and lentils in food products with added value. 1) Oligosaccharide content of various types of legumes and efficient ways of reducing oligosaccharide content of legumes will assist food processors in using more legumes in various food products. 2) We will better understand green color loss in peas; to select bleach resistant cultivars from existing varieties or breeding lines; to provide a more efficient way of screening pea genotypes for resistance to bleaching; and to clarify the effect of bleaching on processing characteristics of peas. 3) Development of an efficient way of isolating legume cotyledon fibers will not only help us to efficiently produce legume cotyledon fibers from the by-products (tailings) of the legume fractionation process, but will also increase the yield of isolated starch. Information regarding composition,
functional properties and use of legume dietary fibers will further increase the use of dietary fibers obtained from peas, chickpeas and lentils. 4) Optimized processing conditions for preparation of starch noodles from peas, garbanzo beans and lentils will be valuable information for the food industry and the marketing of legumes, especially to overseas buyers.
Publications
- Cai, R., McCurdy, A., and Baik, B.-K. 2002. Textural properties of six legume curds in relation to their protein constituents. J. Food Sci. 67: 1725-1730.
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Progress 01/01/01 to 12/31/01
Outputs
Two independent projects have been conducted this year for the purpose of improving end-use quality of wheat produced from Pacific Northwest. 1) Flour characteristics related to water absorption of noodle dough for making white salted noodles. Physicochemical properties of 34 wheat flours with various classes and different protein contents were related to the optimum water absorption of noodle dough. Noodles dough from club and soft wheat flours showed generally higher water absorption (34-37%) than that of hard wheat flours (31-35%). Optimum water absorption of noodle dough in three hard white wheat flours with five different protein contents ranged from 33% to 37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A
prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough. 2) Characteristics of noodles and bread prepared from wheat lines with reduced-amylose content. Recent development of wheat lines with reduced-amylose content or amylose-free has drawn a lot of attention in the wheat industry, although potential benefits of their uses have not been fully defined. Partial-waxy wheat lines carrying two null alleles at either wx-A1 and wx-B1 loci or wx-B1 and wx-D1 loci along with wheat lines carrying single null alleles at wx-B1locus and wild types of soft white and hard red wheat cultivars were used to analyze the influence of amylose content on textural properties of white salted noodles and on firmness of bread crumb during storage. Starch amylose content ranged from 15.4 to 18.7% in double null partial waxy wheat lines and 22.7 to 24.9% in both single null
partial waxy lines and wild types of soft white wheat. Micro-visco amylograph peak viscosity of starch were over 420 B.U. in double null lines, 255 to 266 B.U. in single null lines, and lower than 136 B.U. in two soft white wheat cultivars. Double null partial-waxy lines produced much softer white salted noodles with increased cohesiveness, than did the wild types of soft white wheat, even though their protein content was much higher than those of soft white wheat. Pan breads baked from double null partial waxy lines exhibited softer crumb texture than those baked from a wild type of hard red spring wheat.
Impacts
Well-documented results on the effects of wheat flour components on processing characteristics of white salted noodles, especially water absorption, will be greatly helpful for screening wheat varieties suitable for making noodles. The results on the effects of amylose content on starch properties will enlighten our understanding of effects of starch amylose content on eating quality of white salted noodles, and promote development of wheat varieties with required starch characteristics for white salted noodles.
Publications
- Baik, B.-K., Paszczynska, B., and Konzak, C. F. 2001. Characteristics of noodles and bread prepared from wheat lines with reduced-amylose content. AACC 2001 Annual Meeting, Charlotte, NC.
- Lee, M.-R., Swanson, B. G., and Baik, B.-K. 2001. Influence of amylose content on properties of wheat starch and breadmaking quality of starch and gluten blends. Cereal Chem. 78:701-706.
- Park, C. S., and Baik, B.-K. 2001. Characteristics of flour related to water absorption for making white salted noodles. AACC 2001 Annual Meeting, Charlotte, NC.
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Progress 01/01/00 to 12/31/00
Outputs
This comprehensive project includes the investigation on the quality characteristics of wheat and barley for potential value added products. 1) We determined quantitative changes in composition and qualitative changes in protein and starch of grains collected from three hard red spring (HRS) and three soft white spring (SWS) wheat cultivars in two locations during the grain filling. In SWS wheat, protein content of grains was highest at 7 DAF, decreased at 21 DAF and then remained about the same until 42 DAF. Starch content of grain increased linearly for 21 DAF and then leveled off as the grain matured further. SDS sedimentation volume of both HRS and SWS wheat decreased from more than 25 ml at 7 DAF to less than 12 ml at 21 DAF, and then increased by more than 50 ml in HRS wheat and by more than 20 ml in SWS wheat at 35 DAF. SDS insoluble protein content of both HRS and SWS wheat were stable at less than 9% for 28 DAF, and then increased by more than 9% at 35 DAF.
Amylose content of starch in each cultivar was lowest at 21 DAF, ranging from 9.2 to 24%, and increased by more than 5% as the grain matured. Swelling power of starch generally decreased as grain matured, and was lowest at 49 DAF. 2) We determined changes in protein quality and starch properties of hard white wheat (HWW) as grain protein content varied from 10.0 to 16.0% and evaluated the influence of protein and starch on the quality of Asian noodles and bread. SDS sedimentation volume of flours based on a constant protein basis with the constant weight was similar in wheat with different protein content. Amylograph peak viscosity of isolated starch increased from 610 to 670 BU in IDO377S, from 523 to 670 BU in ML455 and from 310 to 360 BU in Nuwest as protein content of wheat increased. Protein content exhibited significant and influences on loaf volume of bread, color and hardness of noodles. 3) Roller-milled flours from two non-waxy and two waxy barley cultivars were extruded to
form expanded and puffed products using a modified laboratory single-screw extruder. Effects of die diameter, moisture content, screw speed, barrel temperature and feed rate on the physical properties of barley extrudeates were determined. Break flours of both non-waxy and waxy barley produced extrudates with higher expansion index (2.72 to 3.02) and lower hardness than extrudates from reduction flours. Extrudates produced from non-waxy barley had higher expansion and lower density, but were firmer than those reduced from waxy barley As moisture content of barley granules decreased from 21 to 16%, expansion index of extrudates increased from 1.43 to 2.32, while hardness decreased from 22.3 to 9.8 N*s/mm. At barrel temperatures of 130, 150 and 170 degrees C for the feeding, compression and metering sections respectively, extrudates produced expanded more and were less hard compared to a constant extruder barrel temperature of 160 degrees C. Increased screw speed resulted in larger
expansion index of extrudates and a harder texture. With increased feed rate from 89 to 96 g/min, the expansion index of extrudates from non-waxy barley decreased from 3.20 to 2.78 and 2.72 to 3.23 in waxy barley.
Impacts
Our understanding on quantitative and qualitative changes in protein and starch during the grain filling will enable us to identify wheat genotypes with high quality characteristics with stable expression in diverse growing environments. Information regarding protein quality and starch properties of hard white wheat will be helpful for developing wheat varieties suitable for making bread and noodles. Results from the barley extrusion study will provide valuable information regarding material selection, milling and processing to produce puffed cereals and help to increase utilization of barley for food products.
Publications
- Baik, B.-K., Paszczynska, B., Berski, W., and Mikhaylenko, G. G. 2000. Changes in composition, protein quality and starch properties of spring wheat during grain filling. 85th Annual meeting of the American Association of Cereal Chemists, Kansas City, MO, November, 2000. Abstract.
- Koh, H.-Y. 2000. Near-infrared transmission (NIT) analyzer for estimation of wheat protein content and significance of protein content on quality of protein, starch and final products. M.S. Thesis. Washington State University.
- Lee, M. R., Paszczynska, B., and Baik, B.-K. 2000. Influences of amylose content on thermal properties of starches, dough rheology and bread staling. 85th Annual meeting of the American Association of Cereal Chemists, Kansas City, MO, November, 2000. Abstract.
- Mikhaylenko, G. G., Czuchajowska, Z., Baik, B.-K., and Kidwell, K. K. 2000. Environmental influences on flour composition, dough rheology, and baking quality of spring wheat. Cereal Chem. 77:507-511.
- Nguyen, L. T. 2000. Characterization of starches and extrusion processing of flours from non-waxy and waxy barley. M.S. Thesis. Washington State University.
- Nguyen, L. T., and Baik, B.-K. 2000. Extrusion processing of non-waxy and waxy barley flour to produce puffed cereals. 85th Annual meeting of the American Association of Cereal Chemists, Kansas City, MO, November, 2000. Abstract.
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Progress 01/01/99 to 12/31/99
Outputs
The areas of research for this project include: 1) Preparation of granular cold water gelling starch using liquid ammonia and ethanol. A process for production of granular cold water gelling starch (GCWGS) was developed, in which native starch was treated with liquid ammonia and ethanol under atmospheric pressure without heating. The 4:1:3 ammonia:starch:ethanol ratio on a w/w/v basis was determined as optimum for preparation of a free-flowing powder of GCWGS. GCWGS starch was obtained from wheat, corn, peas and garbanzo beans. 2) Protein, dough rheology and breadmaking quality of hard white spring wheat. Three hard white spring wheat genotypes grown over three years at three locations were characterized and tested for rheological properties and breadmaking performance. Genotype strongly influenced wheat protein quality measured by SDS sedimentation volume. Average sedimentation volume of cv. Klasic was 54.3ml; sedimentation volume of cv. IDO377S and cv. WA7778 was
44.2 and 43.3, respectively. While genotype exhibited the largest influence on dough rheology, loaf volume of bread was influenced more by location. 3) Milling performance, rheological properties and end-product qualities of spring wheat. Eighteen spring wheat cultivars were grown in semi-arid (Lind) and high rainfall (Fairfield) conditions in eastern Washington for 3 years. Average total flour yields of soft wheat were significantly higher (p<0.05) at Lind. Flour protein content, micro SDS sedimentation values and water absorption of both classes were significantly higher at Lind. Cookie diameters from soft wheat grown at Fairfield and Lind ranged from 17.9 cm to 19.5 cm and 17.2 cm to 18.9 cm, respectively. Bread volumes from hard wheat grown at Lind (738 ml to 1065 ml) were significantly larger than those at Fairfield (413 ml to 775 ml). Overall, milling quality of soft wheat was more influenced by environmental conditions than hard wheat. However, final product quality of both
classes was strongly affected by environmental conditions. 4) Characteristics of prime and tailings starch of barley. Prime and tailings starches were isolated and purified from the waxy and nonwaxy flours. Yields of prime starches ranged from 38.8% to 43.3% and those of tailings starches were less than 8%. Amylograph peak temperature of prime starches was 93 C for the non-waxy barley and 66 C for the waxy barley cultivars. The peak viscosity was 840 BU for the non-waxy prime starch and 2265 BU and 2320 BU for the waxy barley cultivars. Endothermic enthalpy values for starch gelatinization were higher in prime starches than in tailings starches in all three cultivars, while enthalpy values for amylose-lipids complex were higher in tailings starches. Our studies on starch modification and barley starch will help to expand the uses of starches from underutilized cereal grains and legumes with added values. Research on spring wheat will increase our understanding of wheat quality related
to end-product quality and provide guidelines for developing spring wheat varieties of high end-use quality.
Impacts
(N/A)
Publications
- Mikhaylenko, G. G., Kidwell, K. K., Baik, B.-K. and Czuchajowska, Z. 1999. Milling performance, rheological properties and end-product quality of spring wheat varieties grown in distinct environment. Abstract for American Association of Cereal Chemists Annual Meeting, Seattle WA.
- Jackowski, R. 1999. Development of a Novel Method for Preparation of Granular Cold Water Gelling Starch Using Liquid Ammonia and Ethanol. M.S. Thesis.
- Jackowski, R., Czuchajowska, Z., and Baik, B.-K. 1999. Characteristics of starches modified using liquid ammonia and ethanol. Abstract for American Association of Cereal Chemists Annual Meeting, Seattle WA.
- Nguyen, L. T., Czuchajowska, Z., and Baik, B.-K. 1999. Characteristics of prime and tailings starches isolated from waxy and non-waxy barley. Abstract for American Association of Cereal Chemists Annual Meeting, Seattle WA.
- Tolman, S. 1999. Characteristics of Protein, Dough Rheology, and Breadmaking Quality of Hard White Spring Wheat. M.S.Thesis. Washington State University, Pullman, WA.
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Progress 01/01/98 to 12/31/98
Outputs
This comprehensive project looks at the quality characteristics of different grains and legumes for potential value-added products. The specific areas of research include: 1) Structure and functionality of barley starches. Prime starches from nonwaxy, waxy and high-amylose barley were evaluated for their amylose content, fine molecular structure of amylopectin, X-ray diffraction pattern, thermal properties and amylopectin recrystallization using differential scanning calorimetry. The correlation between starch enthalpy value and gel hardness of starch concentrate indicates that gel texture is due mainly to its starch structure and functionality. 2) Composition, microstructure, water imbibition and thermal properties of abraded barley: Barley, nonwaxy hull and waxy hull-less, was abraded at 10, 20 and 40% of kernel weight on a laboratory scale and commercially abraded at two levels: fine and coarse. The results obtained in this part of the study indicate that changes
in composition and microstructure due to abrasion affect the rate of water imbibition, hardness of cooked kernels and enthalpy value of starch. 3) Composition, thermal behavior and gel texture of prime and tailings starches from garbanzo beans and peas. Prime and tailings starches of garbanzo beans and peas were separated and the chemical composition, physical properties, thermal behavior and gel properties were determined. Amylose content of prime starch was 35.9% in garbanzo beans, 44.5-48.8% in smooth peas and 86.0% in wrinkled pea cv. Scout. Tailings starch amylose content was at least 8% higher than in corresponding prime starch. The endothermic enthalpy vale of garbanzo bean and two smooth pea prime starches ranged from 12.1 to 14.2 J/g, while prime starch from wrinkled peas gave a distinctly lower enthalpy value of 1.1 J/g. Hardness of gel stored at 22 C and at 44 C was positively correlated with amylose content of starch. 4) Thermal behavior of whey protein concentrate treated
by heat and high hydrostatic pressure and its functionality in wheat dough. Solutions of commercial whey protein concentrate (CWPC, 82% protein) at 5, 10, 20 and 30% were treated with heat at 90 C or with high hydrostatic pressure (HHP) at 85 Kpsi for 30 min. Incorporation of 10% heat- or HHP-treated CWPC significantly increased mixograph water absorption and extended mixing time compared to the control but decreased mixing time compared to the dough fortified by untreated CWPC. Mixing tolerance of dough was restored by both heat- and HHP-treated CWPC. 5) Near infrared transmission (NIT)analyzer for estimation of moisture and protein content of whole wheat grown in the Pacific Northwest. Over 500 samples of soft white winter, soft white spring, club, hard white spring and hard red spring wheat grown under diverse climatic conditions in the PNW areas were used to develop calibrations for NIT analyzers to determine moisture and protein content of whole grains and to evaluate effects of
packing properties, moisture content, foreign materials and wheat class on accuracy of calibration.
Impacts
(N/A)
Publications
- Czuchajowska, Z., Klamczynski, A., Paszczynska, B. and Baik, B.-K. 1998. Structure and functionality of barley starches. Cereal Chemistry 75: 747-754.
- Klamczynski, A., Baik, B.-K. and Czuchajowska, Z. 1998. Composition, microstructure, water imbibition and thermal properties of abraded barley. Cereal Chemistry 75: 677-685.
- Czuchajowska, Z., Otto, T., Paszczynska, B. and Baik, B.-K. 1998. Composition, thermal behavior and gel texture of prime and tailings starches from garbanzo beans and peas. Cereal Chemistry 75: 466-472.
- Kadharmestan, C., Baik, B.-K. and Czuchajowska, Z. 1998. Thermal behavior of whey protein concentrate treated by heat and high hydrostatic pressure and its functionality in wheat dough. Cereal Chemistry 75: 785-791.
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Progress 01/01/97 to 12/31/97
Outputs
This very comprehensive project looks at the quality characteristics of different grains and legumes, at potential value-added products that can be derived from these characteristics, at processes needed to produce suitable ingredients and desirable end-products, and at methodologies that can be used to monitor and control quality. Outcomes of this research have been so promising that they have received wide national scientific attention and considerable financial support from industry groups. Fractionation of barley and legumes revealed some unique qualities for new food products. A means has been found of enriching grain products with dairy whey to make palatable and cheap high protein foods. An important new focus is on measuring protein in grain on the farm to help farmers choose the most desirable wheat varieties.
Impacts
(N/A)
Publications
- Otto, T., B-K Baik and Z. Czuchajowska, 1997. "Wet fractionation of garbanzo bean and pea flours." Cereal Chem. 79: 141-146.
- Otto, T., B-K Baik and Z. Czuchajowska, 1997. "Microstructure of seeds, flours and starches of legumes," Cereal Chem. 74:445-451.
- Z. Czuchajowska and S. Smolinski. 1997. "Texture of raw and cooked gluten." Cereal Foods World. 42:526-532.
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Progress 01/01/96 to 12/30/96
Outputs
Work has focused on the use of barley as a food ingredient, barley in Udon noodles, production of azuki bean sweetened paste (koshi an) for Japanese markets, milling performance of soft white winter wheat and club wheats, starch damage in PNW soft wheats and the composition and functional properties of garbanzo beans. Barley is proving to have many uses in human foods. Functional properties also differed between regular, hull-less and waxy barleys and between the endosperm and outer layer of barleys. Changes in composition affected the thermal behavior of the material and broadened its application. For example, starch concentrate can be used as an excellent substitute for prime starch.
Impacts
(N/A)
Publications
- LIN, P. Y., Z. Czuchajowska and Y. Pomeranz, 1995. Milling and Dough Rheology of PNW Club and SWW Wheats. Cereal Foods World 40(9): 677.
- CZUCHAJOWSKA, Z. and B. Paszczynska. 1996. Is wet gluten good for baking CerealChemistry, Vol. 73.
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Progress 01/01/95 to 12/30/95
Outputs
Three types of hull-less barleys (regular, waxy and high amylose) were used. Dehulling modified significantly composition of the kernel: protein content increased 1% and starch content increased from 3.5 to 5%. Ash content was 1% higher in covered than in hull-less barleys. However, Beta-glucans showed an opposite pattern. Large changes in composition resulted from 20% abrasion of dehulled barleys: protein decreased by 2.0 to 5.6% and starch increased by 13.6 to 24.6%. The outer layer (20% of whole seed) contained 8.0% of free lipids, the inner layer (60% of whole seed) only 0.8%. Changes in composition affected the thermal behavior as followed by DSC and the Brabender amylograph. Starch of waxy barley representing amylopectin only, shows a distinctly different DSC pattern than starches from two other barley types. Starch from waxy barley gave a single enthalpy peak of 16J/g. There was no retrogradation peak after storage of the gel up to 12 days at 4C. Absence of
retrogradation of waxy barley starch and a high Beta-glucan content make it a highly attractive ingredient in food formulations. The simple method of abrading proposed by us makes it possible to produce material containing up to 90% starch without a lengthy, complex, and expensive wet fractionation process.
Impacts
(N/A)
Publications
- BAIK, B., Z. CZUCHAJOWSKA and Y. POMERANZ. 1994. "Barleys in Oriental Noodles". Cereal Food World 39(8):545.
- CZUCHAJOWSKA, Z., B. PASZCZYNSKA and Y. POMERANZ. 1995. Barley, Attractive Ingredient in Food Formulations". Cereal Foods World 40(9):579.
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Progress 01/01/94 to 12/30/94
Outputs
Barley represents a most diverse material among cereal grains. One can distinguish between naked or covered barley, malting or feed barley, waxy or non-waxy barley, regular or high amylose, and finally regular or high beta-glucan barley. Consequently, chemical composition of barley differs broadly for the above types. This concerns the content of starch, protein, beta-glucans and their properties. The objective of this study was to optimize processing of oriental noodles by using barley without impairing their end use properties. Another objective was to determine the suitability of barleys as a partial replacement for modified starches in production of oriental noodles. Regular and waxy barleys, whole and abraded, were ground into flours. These flours were used at the 15% level by replacement method in eight wheat flours: 3 soft white winter, 3 club, one dual purpose, and one hard white spring. Blend characteristics and viscosity were then determined. Both regular and
waxy barleys decreased peak viscosity temperature by about 2 degrees C and 4 degrees C, respectively, and increased amylograph starch breakdown. Those characteristics are desirable for Udon types of noodles. The use of barley flours instead of starches has advantages because barleys are inexpensive and natural materials which yield highly nutritional products that fulfill expectations of providing a healthy and wholesome source of dietary fiber.
Impacts
(N/A)
Publications
- BAIK, B. AND Z. CZUCHAJOWSKA, AND Y. POMERANZ. 1994. "Barleys in Oriental Noodles". Cereal Foods World. Vol. 39, No. 8, pp 626.
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Progress 01/01/93 to 12/30/93
Outputs
Barleys were abraded 2.3-3.0 min, autoclaved at 121C for 1 hr. at 1:5 with waterand cooled at 4C for 24 hr. Enzyme resistant starch yields and thermal characteristics (DSC) were determined in CV. Glacier high-amylose (42.3%) (covered and hulless) and in regular-amylose (23.0%) (covered) barleys after abrasion and before and after grinding. Peak gelatinization (53.0-56.5C) amylose-lipid complex transition (99.5-103C), and resistant starch transition temperatures (154.5-158.4C) were unaffected by the type of barley or its treatment/abrasion and/or grinding. Enthalpies of gelatinization were 0.3 J/g and 1.3-1.8 J/g and of resistant starch transition were 1.5-2.3 J/g and 3/6-6.2 J/g for the regular and high-amylose barleys, respectively. Amylose-lipid complex transition enthalpies were 1.3-1.5 J/g for the six barleys.
Impacts
(N/A)
Publications
- NO PUBLICATIONS REPORTED THIS PERIOD. 1993.
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Progress 01/01/92 to 12/30/92
Outputs
Naked, high-amylose and high beta-glucan (waxy-amylopectin) barleys were analyzed and processed to produce by abrasion and grinding products rich in insoluable (enzyme-resistant starch) and soluble (beta-glucan) foods with dietary fiber attributes. Near infrared reflectance spectroscopy was used to determine the amounts of beta-glucans and differential scanning calorimetry to assess the enthalpy of enzyme-resistant starch.
Impacts
(N/A)
Publications
- NO PUBLICATIONS REPORTED THIS PERIOD.
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