Progress 10/01/02 to 09/30/07
Outputs
This project focused on the study of biochemical and physicochemical properties of wheat. It included also processing studies such as bread made from frozen dough and cooperation in varietal releasing programs. Some relevant aspects of the physical characteristics of wheat as it relates to industry interest were addressed. Some basic properties of fractions of glutenin proteins were also studied.
Impacts
The impact of the study reported in this period would assist in applying methodology for the characterization of changes of the physical properties of frozen dough. The objective of this study was to characterize the rheological properties of pre-proofed, yeasted frozen dough by dynamic rheology with a series of rest time periods after loading the dough on the rheometer. The effect of glutathione on the rheological properties of pre-proofed frozen dough was also characterized by empirical and fundamental rheological tests. The relationship of phase separation using ultracentrifugation with the rheological properties was also assessed. This information is relevant in assessing the change in quality during storage of frozen dough. Frozen food is one of the most profitable and rapidly growing segments in the food industry. In the U.S., frozen food sales represent about one-third of the total food products sales with $40 billion dollars, where refrigerated/frozen dough,
batters, bakery products and pizza represent 22%. Although many technical advances have been made in controlling the factors affecting the quality of baked products made from frozen dough, there are a number of challenges still unresolved. Among them are the number of critical factors controlling frozen dough quality, which most likely are interrelated or have a synergetic effect.
Publications
- Carver, B. F., Krenzer, E. G., Hunger, R. M., T.J. Martin, Klatt, A. R., Porter, D. R., Verchot, J., Rayas-Duarte, P., Guenzi, A.C., Martin, B.C., Bai, G. 2003. Registration of Intrada wheat. Crop Science 43:1135-1136.
- Carver, B. F., Smith, E. L., Krenzer, E. G., Hunger, R. M., Porter, D. R., Klatt, A. R., Verchot-Lubicz, J. Rayas-Duarte, P. Guenzi, A. C., Martin, B. C. and Bai, G. 2003. Registration of Ok101 wheat. Crop Sci. 43:2298.
- Mohamed, A.M. and Rayas-Duarte, P. 2003. The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chemistry 81:533-545.
- Grant, L. A., Ostenson, A. M. and Rayas-Duarte, P. 2002. Determination of amylose-amylopectin of wheat starch using high performance size exclusion chromatography. Cereal Chem. 79:771-773.
- Khalil, I. H., Carver, B. F., Krenzer, E. G., Krenzer, E. G., Horn, G. W., MacKown, C. T., and Rayas-Duarte, P. 2002. Genetic trends in winter wheat quality under grain-only and dual-purpose management systems. Crop Science 42:1112-1116.
- Mohamed, A., Rayas-Duarte, P. and Jingyuan, X. 2007. Hard Red Spring Wheat / C-TRIM 20 Bread: Formulation, Processing and Texture Analysis. Food Chemistry In Press, Accepted Manuscript, Available online 1 September 2007.
- Rayas-Duarte, P. and Uriyapongson, J. 2006. Cereal grains: Their impacts on health and food safety. J. Food Sci. 27(11):586-591.
- Uriyapongson, J., Goad C. L., and Rayas-Duarte, P. 2006. Effect of glutathione on baking performance and rheological properties of frozen dough. J. Food Sci. 27(10):202-209. Mohamed, A. A., Rayas-Duarte, P., Shogren, R. L. and Sessa, D.J. 2006. Low carbohydrates bread: Formulation, processing and sensory quality. Food Chemistry 99(4):686-92.
- Mohamed, A., Peterson, S. C., Grant, L. A., and Rayas-Duarte, P. 2006. Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation. Journal of Cereal Science 43(3):293-300.
- Carver B. F., Hunger R. M., Klatt A. R., Edwards, J. T., Worrall, W. D., Porter, D. R., Rayas-Duarte, P., Seabourn, B. W. 2006. Registration of 'OK Bullet' wheat. Crop Science 46(5):2322-4.
- Mohamed, A., Rayas-Duarte, P., Gordon, S. H., and Xu, J. 2004. Estimation of HRW wheat heat damage by DSC, capillary electrophoresis, photoacoustic spectroscopy and rheometry. Food Chemistry. 87:195-203.
- Liang, H., Zhao, D., Allvin B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S. J. 2006. Evaluation of Methods for Separation of Plasticity and Elasticity in Gluten: A Step towards Possible Standard Methods. Pages 254-258 in Gluten Proteins 2006. G. L. Lookhart and K. W. Ng Perry, eds. AACCI: St. Paul, MN.
- Mohamed, A., Rayas-Duarte, P., Xu, J., Palmquist, D.E., Inglett, G. E. 2005. Hard Red Winter Wheat / Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis. J. Food Sci. 70: S1-S7.
- Rayas-Duarte, P., McGlynn, W. G., Stoecker, B. J. 2004. Cereal foods: A full serving of nutrition. Food Science 25:437-444.
- Davila-El-Rassi, G.M., Mitchum, J. A, Escober, M. C., Rayas-Duarte, P., and El-Rassi, Z. 2003. Studies of molecular association of glutenins and maltodextrins in solution by capillary electrophoresis. Journal of Liquid Chromatography and Related Technologies 26:2447-2461.
- Phillips T. W., Halverson, G., Bigelow, T., Mbata, G., Halverson, W., Payton, M., Forester, S. and Rayas-Duarte, P. 2003. Microwave treatment of flowing grain for disinfestations of stored-product insects. Pages 626-628 in Advances in Stored Product Protection. P. F. Credland, D. M. Armitage, G. C. Bell, P. M. Cogan and E. Higley, eds. CAB International: Oxon, UK.
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Progress 10/01/05 to 09/30/06
Outputs
The effect of reduced glutathione (GSH) on fresh and pre-proofed frozen dough rheological properties were investigated using dynamic stress rheometry and small scale extensibility with the addition of three levels (80, 160 and 240 ppm GSH) and six storage times (0 and 1 day, 2, 4, 6 and 8 weeks). Three relaxation times (1, 13 and 26 min) after loading the dough in the rheometer were used to determine storage and loss moduli. Correlations for storage modulus (r = 0.678 and 0.622 at 0.05, and 10 Hz, respectively) and loss modulus (r = 0.699, and 0.690 at 0.05, and 10 Hz, respectively) were observed with the area under the extension curve at 26 min relaxation time. The addition of GSH to fresh dough reduced storage modulus (16.4 to 55.9 %) and loss modulus (13.7 to 52.2%). Freezing and frozen storage caused increase in storage and loss moduli. The addition of GSH reduced dough strength indicated by the reduction in maximum resistance to extension (Rmax) and the ratio of
maximum resistance to extensibility (Rmax/E). The reduction in Rmax across all relaxation times ranged from 16.2 to 59.4%. An increase in dough extension (E) was observed with 240 ppm GSH at all frozen storage and rest period times. Addition of GSH caused an increase of liquid phase (30.6 to 35.3%) in fresh dough and frozen dough (10.3 to 20.7%) after one day frozen storage. Negative correlations of water content in the solid phase with dough extensibility and area under the extensibility curve were found (r = -0.594 and -0.563, respectively, P < 0.001). This suggests a loss of dough extensibility and strength as the water holding capacity of the dough components changes during frozen storage.
Impacts
The impact of the study reported in this period would assist in applying methodology for the characterization of changes of the physical properties of frozen dough. The objective of this study was to characterize the rheological properties of pre-proofed, yeasted frozen dough by dynamic rheology with a series of rest time periods after loading the dough on the rheometer. The effect of glutathione on the rheological properties of pre-proofed frozen dough was also characterized by empirical and fundamental rheological tests. The relationship of phase separation using ultracentrifugation with the rheological properties was also assessed. This information is relevant in assessing the change in quality during storage of frozen dough. Frozen food is one of the most profitable and rapidly growing segments in the food industry. In the U.S., frozen food sales represent about one-third of the total food products sales with $40 billion dollars, where refrigerated/frozen dough,
batters, bakery products and pizza represent 22%. Although many technical advances have been made in controlling the factors affecting the quality of baked products made from frozen dough, there are a number of challenges still unresolved. Among them are the number of critical factors controlling frozen dough quality, which most likely are interrelated or have a synergetic effect.
Publications
- Rayas-Duarte, P. and Uriyapongson, J. 2006. Cereal grains: their impacts on health and food safety. J. Food Sci. 27(11): 586-591.
- Uriyapongson, J., Goad C. L., and Rayas-Duarte, P. 2006. Effect of glutathione on baking performance and rheological properties of frozen dough. J. Food Sci. 27(10): 202-209. Carver, B. F., Smith, E. L., Hunger, R. M., Klatt, A. R., Edwards, J. T., Porter, D. R., Verchot-Lubicz, J., Rayas-Duarte, P., Bai, G-H., Martin, B.C., Krenzer, E. G., and Seabourn, B. W. 2006. Registration of Bullet wheat. Crop Sci. 46: 46: 23-22 to 23-24.
- Liang, H., Zhao, D., Allvin B., Rayas-Duarte, P., Chinnaswamy, R. and Mulvaney, S. J. 2006. Evaluation of methods for Methods for Separation of Plasticity and Elasticity in Gluten: A Step Towards Possible Standard Methods. Pages 42-43 in: International Gluten Workshop 2006. San Francisco CA.
- Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E. 2006. Coated Whole Bean Lupin Snack. J. Food Quality 29: 397-404.
- Carver, B. F., Hunger, R. M., Smith, E. L., Klatt, A. R., Edwards, J. T., Porter, D. R., Rayas-Duarte, P., Verchot-Lubicz, J., Martin, B.C., Krenzer, E. G., and Seabourn, B. W. 2006. Registration of Deliver wheat. Crop Sci. 46:1819-1820.
- Romero-Baranzini, A. L., Rodriguez, O. G., Yanez-Farias, G. A., Barron-Hoyos, J. M. and Rayas-Duarte, P. 2006. Chemical, physicochemical and nutritional evaluation of plantago (Plantago ovata Forsk). Cereal Chem. 83(4):658-362.
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Progress 10/01/04 to 09/30/05
Outputs
Flour extraction rate is a key determinant in milling efficiency, profitability, and can be useful in projecting flour output from a mill. Wheat is generally purchased based upon a small group of traditionally measured physical characteristics. This study explored the use of the Single Kernel Characterizations System (SKCS) to predict flour extraction rate. Regression analysis was performed using the SKCS parameters and test weight against flour extraction rate for over 600 observations from multiple years from the hard red winter wheat production areas of the U.S. The regression equation had an R2 of 0.81. The data suggests that the SKCS 4100 and test weight can be used to predict flour extraction rate in hard red winter wheat. Using the regression equation as a tool, mill buyers may be able to make better decisions regarding their wheat purchases and predict flour output.
Impacts
This study focused on developing an equation that links kernel characteristics with flour extraction rate and extends earlier research by Deyoe et al. (1997). Data used in this study were collected over a four year time period and span all major U.S. hard red winter wheat production areas. Having multiple years of data overcomes the flour extraction rate variability associated with environmental factors that affect the physical characteristics of the wheat kernels. Using data that span major production regions enhances the overall variation in measurable parameters related to quality and confidence in the equation developed. The model was estimated using ordinary least squares and explains 81% of the variability as measured by the R2. This means that the variation in flour extraction rate was largely determined by the explanatory variables used in the equation. All of the coefficients carry the expected signs and all of the main variable coefficients are statistically
significant. Because the data is from across U.S. production regions, the results are applicable to this large grain producing region. The main benefit of the equation is that it provides a method to predict milling performance by using the quality measurements provided by the SKCS 4100. Users of the SKCS would be able to evaluate the flour extraction rate of a sample without having to actually mill the sample with some level of confidence. This means that the flour extraction rate milling of a lot could be estimated using TW and SKCS measurements.
Publications
- Lyford, C. P., Kidd, W. and Rayas-Duarte, P. and C. Deyoe. 2005. Prediction of flour extraction rate in hard red winter wheat using the Single Kernel Characterization System. Journal of Food Quality 28:279-288.
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Progress 10/01/03 to 09/30/04
Outputs
The long term goal of this project is to understand the biochemical and physical properties of hard red winter wheat (HRWW). We report in this period the thermal and other physical properties of gluten protein fractions from HRWW. Differential solvent fractionation of proteins was performed to obtain gliadin, low and high molecular weight glutenin (LMW-GS and HMW-GS, respectively) enriched fractions from defatted flour. The surface hydrophobicity, charge-to-mass ratio, and thermal properties of the three fractions were analyzed using reverse phase-HPLC, capillary electrophoresis, DSC and TGA analyses. Gliadin and LMW-GS fractions resolved in peaks with greater surface hydrophobicity compared to the HMW-GS. In free zone capillary electrophoresis, the gliadin fraction revealed about 29 peaks with a relatively wide range of charge-to-mass ratio. All but eight peaks of the LMW-GS fraction separated in CE had similar charge-to-mass ratio to the peaks observed in the
gliadin fraction. HMW-GS fraction revealed five major and at least four minor peaks separated by charge-to-mass ratio. Two peaks were observed in thermograms of the three enriched fractions corresponding to residual solvent (60degree C) and water in the sample after the freeze drying process. The residual solvent and water interfered with the observation of the glass transition. Solvent and water residues were removed by heat treatment at 60 degree C and up to 200 degree C, respectively, resulting in an improvement in the detection of glass transition. Preheated gliadin and LMW-GS enriched fractions revealed similar glass transition onset, midpoint and conclusion temperatures, averaging 134.9, 143.0 and 151.3 degree C, respectively, and 0.255 J/g/degree C. While the glass transition for the HMW-GS enriched fraction showed a trend to higher values than the other two fractions averaging 137.5, 144.3 and 153.1degree C for onset, midpoint and conclusion temperature, respectively, and
0.318 J/g/degree C.
Impacts
The glass transition of gluten fraction was more clearly observed in samples that received a preheating treatment to remove residual solvent and water prior to DSC analysis. A trend to higher onset, mid point and conclusion temperature as well as energy requirement of the glass transition was observed in the HMW-GS compared to LMW-GS and gliadin fractions. Overall, this report suggests similar profile of polypeptides based on charge-to-mass ratio separation and surface hydrophobicity for the gliadin and LMW-GS fractions, except for eight peaks found in the gliadin fraction and absent in the LMW-GS fraction. The moisture contents at which the glass transition was not observed for HMW-GS, LMW-GS and gliadin enriched fractions were 17, 19 and 28%, respectively. More studies are needed to correlate these observations to functional properties of the gluten fractions. The observations suggest that the three enriched fractions appear to interact differently with water and
this could be explained in part to their differences in surface hydrophobicity. The amount of water and the energy needed to remove the water monolayer interacting with the polypeptides appeared to be different. The implications of these observations are that the enriched fractions with different solvent residues and monolayers of water might potentially influence the results of physicochemical analysis performed and thus the interpretation of the results.
Publications
- P. Rayas-Duarte and A. Mohamed. 2004. Thermal Properties of Gluten Protein Fractions. In Proceedings of the 32 North American Thermal Analysis Society Conference October 4-6, 2004, Williamsburg, VA. pp 175.
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Progress 10/01/02 to 09/30/03
Outputs
Seven glutenin subfractions from two hard red winter cultivars were separated according to their surface hydrophobicity. The binding associations of the subfractions with maltodextrin were analyzed by affinity capillary electrophoresis. Significant differences in the binding constants of enriched high molecular weight glutenin subunits (HMW-GS) vs low molecular weight (LMW-GS) were observed in the cultivar Jagger. A strong affinity with maltodextrin was exhibited by soluble (reduced) gluteinin components with less surface hydrophobicity containing HMW-GS while the lowest affinity was found in the more hydrophobic enriched LMW-GS. The dynamic rheological behavior of a model starch-gluten gel simulating the composition of the hard red spring wheat (cv. Butte 86) flour was investigated using concentric cylinder geometry. The effect on the dynamic rheological moduli of the model systems by varying the ratios of high and low molecular weight glutenin subunits (HMW-GS,
LMW-GS) and gliadin and the influence on the properties of a 60:40 w/w ratio of HMW-GS/gliadins containing three levels of potassium iodate (KIO3) was also studied. Higher magnitudes of storage and loss moduli (G' and G'', respectively) were observed with HMW-GS compared to LMW-GS at all ratios. It was found that HMW-GS/gliadin at a 80:20 ratio had the highest magnitude of G' and G'' and the constant tan _ values with change in frequency at this ratio also indicates a consistent solid like behavior for the system.
Impacts
To our knowledge is the first time that attempts to estimate the binding constants of glutenin subfractions with carbohydrates are reported. Although this first report has limitation, such as subfractions obtained still containing between 1 to 3 components, it gave an estimate of differences between good vs poor baking quality cultivars. More studies are needed to improve the fractionation and method analysis for determining the association constants. In a parallel study, the gluten proteins were fractionated in high and low molecular weight glutenin subunits and gliadins. These fractions and combination of them were analyzed by dynamic rheology. The highest elastic and viscous component were found in high molecular weight subunits and gliadin at a ratio of 80:20. These observations will be used as a guidance to produce model doughs containing the studied gluten proteins ratios and analyze their baking performance. The study also shows the potential of concentric the
cylinder geometry in studying the rheological properties of model systems expanding the limit of the weighted amounts of the glutenin and gliadin fractions required to fingerprint rheological behavior.
Publications
- Phillips T. W., Halverson, G., Bigelow, T., Mbata, G., Halverson, W., Payton, M., Forester, S. and Rayas-Duarte, P. 2003. Microwave treatment of flowing grain for disinfestations of stored-product insects. Pages 626-628 in Advances in Stored Product Protection. P. F. Credland, D. M. Armitage, G. C. Bell, P. M. Cogan and E. Higley, eds. CAB International: Oxon, UK.
- Carver, B. F., Krenzer, E. G., Hunger, R. M., T.J. Martin, Klatt, A. R., Potter, D. R., Verchot, J., Rayas-Duarte, P., Guenzi, A.C., Martin, B.C., Bai, G. 2003. Registration of 'Intrada' wheat. Crop Science 43:1135-1136.
- Carver, B. F., Smith, E. L., Krenzer, E. G., Hunger, R. M., Porter, D. R., Klatt, A. R., Verchot-Lubicz, J. Rayas-Duarte, P. Guenzi, A. C., Martin, B. C. and Bai, G. 2003. Registration of 'Ok101' wheat. Crop Science. 43:2298.
- Mohamed, A.M. and Rayas-Duarte, P. 2003. The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch. Food Chemistry 81:533-545.
- Patel, Sabitha. 2003. Characterization Of Physicochemical And Rheological Properties Of Gluten Proteins Of Hard Red Spring Wheat Cv. Butte 86. Thesis. Oklahoma State University.
- Escober, Maria Cristina. 2003. Determination of the Binding Properties and Rheological Behavior of Reduced Glutenin Subfractions In the Presence of Carbohydrates. Thesis. Oklahoma State University
- Davila-El-Rassi, G.M., Mitchum, J. A, Escober, M. C., Rayas-Duarte, P., and El-Rassi, Z. 2003. Studies of molecular association of glutenins and maltodextrins in solution by capillary electrophoresis. Journal of Liquid Chromatography and Related Technologies. 26:2447-2461.
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Progress 10/01/01 to 09/30/02
Outputs
The effect of wheat proteins extracted with acetic acid (0.1 M) and gluten on the gelatinization of starch were studied using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Starch and protein in different ratios were mixed with water (manually mixed) or in a Brabender Farinograph. The data showed that mixing was an important factor affecting starch DSC gelatinization parameters, TGA profile path and final weight loss of the blends. The starch onset and peak temperatures and delta H of the mixed blend were compared with the unmixed blend. Mixing increased the onset and peak temperatures of starch gelatinization and decreased the delta H. Higher amounts of protein in the blend increased the onset and peak temperatures and decrease the delta H of the starch gelatinization. Protein extract and gluten were found to interact differently with starch and influence its gelatinization parameters and water evaporation as measured by DSC and TGA,
respectively.
Impacts
The utilization of wheat products involves mixing processes that develop a matrix formed by wheat proteins, starch and water. Mixing blends of wheat proteins extracted with 0.1 M acetic acid and gluten with wheat starch increased their thermal parameters. Protein concentration increased the onset and peak temperature but decrease the delta H of these blends.
Publications
- No publications reported this period
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Progress 10/01/00 to 09/30/01
Outputs
Studies on the biochemical and rheomechanical oscillation properties of gel models containing high molecular weight glutenin subunits (HMW-GS) extracts from two hard red winter wheat cv. Jagger and Big Dawg and wheat starch are in progress. The two cultivars showed contrasting dough rheological properties, i.e., tenacity and resistance to extension. Patterns of HMW-GS extracts were analyzed with reverse phase-high performance liquid chromatography (RP-HPLC) and capillary zone electrophoresis (CZE). Four major groups of polypeptides eluting between 33 and 43% acetonitrile suggests a close range of surface hydrophobicity of the HMW-GS extracts from the two cultivars. The four groups were collected as fractions 1-4 (F1-F4). Jagger cv. showed higher content (higher absorbance) of three major peaks eluted in RP-HPLC F1 and F2 and similar polypeptides in F3 and F4 compared to Big Dawg. CZE maps showed Jagger's RP-HPLC F1 and F2 with higher polypeptide content (higher
absorbance) compared to Big Dawg. Jagger cv. showed significant differences in the CZE maps with a large group of polypeptides from RP-HPLC F2 eluting at 7 to 10 min absent or in low amounts in Big Dawg. In the relatively more hydrophobic fractions F3 and F4, CZE maps of Big Dawg showed higher content of polypeptides compared to Jagger. Comparisons of the HPLC and CZE patterns and the rheological behavior of the HMWG-GS alone and in the presence of starch will be performed. The dynamic rheological properties of HMW-GS from Jagger cv.(1.5 - 5%) and laboratory isolated wheat starch (7.5-15%) were studied on gels formed after a heating (25 to 90*C) and cooling (90 to 25*C) cycles. HMW-GS gels showed exponential storage G prime and loss G doubleprime moduli as a function of frequency. This is attributed to a greater flexibility of polypeptide chains in comparison to starch molecules, which are relatively stiff. The wheat starch gel G prime and G doubleprime moduli showed a linear response
as a function of frequency. The elastic behavior, storage modulus G prime, of wheat starch gels was ten times higher magnitude than the viscous behavior, indicating a more solid-like behavior. The elastic behavior of wheat starch gel at 7.5% was independent of frequency while the 10 and 15% showed a slight increase of slope as the frequency increased. In contrast, the viscous behavior of the 10 and 15% wheat starch gels significantly increased as a function of frequency. The addition of HMW-GS (2 and 4%) to wheat starch gels caused 2 and 5 times increase of the storage modulus G prime. The loss modulus G doubleprime consistently showed a 1.2 and 2 times increase in magnitude with the addition of 4% HMW-GS. Tan delta showed independence of frequency with the wheat starch gel at 7.5% and with HMW-GS added at 2%. A trend to decrease of tan delta as a function of frequency was observed with 4% HMW-GS addition. Changes in the structures and aggregates formed by the models containing these
two species need to be further investigated.
Impacts
The high molecular weight glutenin subunits from two hard red winter wheats of contrasting rheological properties revealed differences in the four major groups of polypeptides with relatively similar surface hydrophobicity patterns and significant differences in their electrophoretic mobility maps. Significant increase in the viscous and elastic behavior of wheat starch gels were observed when the glutenin extracts were added to the starch gels.
Publications
- Liang, X. E. and Rayas-Duarte, P. 2001. Influence of glutenin extract on rheological properties of wheat starch. Abstract 19 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte NC.
- Davila-Huerta,G. Mitchum, J., Rayas-Duarte, P. and El-Razzi, Z. 2001. Relation of viscoelastic properties and capillary zone electrophoresis mapping of high-molecular weight-glutenins subunits fractions obtained with RP-HPLC. Abstract 68 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte NC.
- Mao, Y. E. and P. Rayas-Duarte, P. 2001 Effect of wheat storage temperature and time on dough rheology and bread characteristics. Abstract 435 Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte NC.
- Mitchum, J. A. and Rayas-Duarte, P. 2001. Viscometry of sorghum hot cereal product. Abstract 313, Program Book, 2001 AACC Annual Meeting, October 14-18, 2001, Charlotte NC.
- Rayas-Duarte, P. and Uriyapongson, J. 2000. Effect of mannitol in frozen dough quality. Abstract 107, page 215 Program Book, 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
- Davila-Huerta, G., Rayas-Duarte, P. and El-Rassi, Z. 2000. Characterization of molecular association of glutenins and carbohydrates in solution. Abstract 152, page 240, Program Book, 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
- Uriyapongson, J. and Rayas-Duarte, P. Effect of modified potato starch and wheat class on alkaline noodle properties. Abstract 189, page 261, Program Book, 2000 AACC Annual Meeting, November 5-9, 2000. Kansas City, KS.
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Progress 10/01/99 to 09/30/00
Outputs
The interest on white wheat has been generated by competition of Australian Standard White wheat cultivars from Western Australia, tailored for salted Asian noodles. As a growing market, Asian-type noodles have open competitive approaches to obtain dual purpose (bread and noodles) white cultivars. This research evaluated the advanced hard white winter (HWW) wheat experimental lines along with commercial cultivars for noodle quality performance. The objective of this study was to compare the physical and processing quality properties of HWW varieties/lines grown in different location in Oklahoma. Eight HWW experimental lines and two commercial varieties were grown in three locations (Altus, Fort Cobb, and Sweetwater, OK) by Dr. Brett Carver, OSU wheat breeder. Eltan (soft white winter) and NuWest (hard white winter) varieties from Washington and Montana, respectively, were used for comparison. All samples were milled in a Quadromat Sr. mill (C.W. Brabender, Hackensack,
NJ). The flours obtained were tested for color, protein, moisture and ash content. Alkaline noodles were prepared from 200 g flour and 10 ml alkaline solution containing 0.45% Na2CO3, 0.45% K2CO3 and 2% NaCl and water absorption levels were adjusted to obtain an optimum dough. Color stability of raw and cooked dough sheet (5 cm2) was analyzed at 2 and 24 hr of storage at 25*C. Peak viscosity of a flour:water slurry (3:28 w/w) were recorded in a Rapid Visco Analyzer. Objective textural properties were measured with a TA-XT2 Texture Analyzer. Gain weight and yield of cooked noodles were also recorded. An inverse relation of protein content and brightness of noodles was found. Cultivar Betty and location Altus produced the highest protein content and the darkest noodles. Overall, peak viscosity values were higher in from Sweetwater and lower from Altus. The cultivar Eltan exhibited noodles with low values for textural properties of firmness/hardness and high values for resilience and
cohesiveness. Experimental line OK97G11 showed the highest color stability with the brightest color after 24 hr. However, this line also ranked the lowest in all textural properties except adhesiveness and showed the lowest gain weight. The line OK98G504W ranked the highest in the textural characteristics of hardness, springiness, cohesiveness, chewiness, gumminess and resilience. However this line showed the least stable color with the highest decrease in brightness after 24 hr. Overall, noodles made from samples from Sweetwater showed a trend to brighter noodles. The noodles' weight gain and yield showed variation and no distinguishable trend at any location.
Impacts
Two hard white wheat cultivars and eight experimental lines grown in three Oklahoma locations were evaluated for alkaline noodle properties and physical characteristics. These evaluations helped to identify the performance of these lines/cultivars in Oklahoma environments and their potential for these applications. Comparisons were made with two commercial cultivars with promising alkaline noodle potential.
Publications
- Rayas-Duarte, P. and Francisco, C. 2000. Evaluation of Hard White Winter Wheat Breeder Lines for Alkaline Asian Noodles. Oklahoma Cooperative Extension Service, Fact Sheet FAPC109. Oklahoma State University.
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Progress 10/01/98 to 09/30/99
Outputs
Hard red and white winter wheat varieties grown in Oklahoma were analyzed for alkaline noodle quality. There are two groups of samples reported in this period: commercial varieties and breeder lines. Commercial varieties group: two varieties, one red (cimarron) and one white (Oro Blanco) were grown in fifteen locations (Apache, Cherokee, Chickasha, Custer, Forgan, Gage, Goodwell, Haskell, Kingfisher, Lahoma, Lamont, Marshall, Perkins, Tipton and Tonkawa). Two elite lines (OK956701 and OK956703) from the breeding program at Oklahoma State Unviersity and Oro Blanco (commercial variety) were grown in four locations (Altus, Goodwell, Lahoma and Stillwater). For comparison of performance two commercial white varieties with good characteristics for noodle were included in the study: a hard white winter var. Nu-West from Montana and a soft white var.Eltin, from Washington. Analysis of flour, raw and cooked noodles included protein, color, stored and loss modulus (G' and G'',
respectively), pasting properties, and texture profile analysis. Statistical analyses were run separately for the two groups: varieties and breeder lines. In summary, there were no significant differences in the protein content of the two varieties (Cimarron vs. Oro Blanco) and breeder lines. Compared to the Nu-West, all samples were significantly darker (L*). Results from Oro Blanco vs Cimarron: In all the locations, Oro Blanco had significantly higher G' and G'' (at 10 and 100 Hz) than Cimarron. However, no correlation was found between G' and G'' with the objective noodle quality parameters. All other properties (protein, color stability peak viscosity and texture) were similar for both varieties in all locations. When the two breeder lines were compared to Oro Blanco, peak viscosity was significantly lower in all locations. A high peak viscosity is desirable for Asian noodles since it is related to the preferred slippery and elastic characteristics. When averages across locations
of the breeder line OK956701 were compared to Oro Blanco, G' and G'' were significantly different. Research is in progress on the effect of additives in the gas production and retention of pre-proofed frozen dough systems and the addition of resistant starch type II to powder biscuits.
Impacts
(N/A)
Publications
- Rayas-Duarte, P., Kavdia, M. and Bellmer, D. D. (1999) Evaluation of Alkaline Noodles made with hard Red and white winter wheat varieties grown in Oklahoma. Poster # 204, 1999 AACC Annual Meeting Oct. 31 and Nov. 3, 1999 Seattle, WA.
- Uriyapongson, J. and Rayas-Duarte, P. (1999) Effect of dough additives in the production/retention of gas f preproofed frozen dough. Poster # 124, AACC Annual Meeting Oct. 31 and Nov. 3, 1999 Seattle, WA.
- Uriyapongson, J. and Rayas-Duarte, P. (1999) Quality of powder biscuits containing different levels of resistant starch type II. Poster # 125, AACC Annual Meeting Oct. 31 and Nov. 3, 1999 Seattle, WA.
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Progress 10/01/97 to 09/30/98
Outputs
In this period two objectives have been addressed. 1) To evaluate the noodlemaking quality of new hard white winter wheat varieties adapted to Oklahoma environments in order to meet the needs of domestic and export markets. Two elite hard white winter wheat varieties (OK956701 and OK9556703) from the breeding program at OSU and two commercial varieties Oro Blanco (hard white) and Cimarron (hard red) were planted in five locations in Oklahoma (Tonkawa, Altus, Goodwell, Lahoma, and Stillwater). These samples are being evaluated for alkaline noodle (Asian-type) quality performance. Wheat quality parameters were performed such as moisture, protein, single kernel characteristics (hardness, weight, and diameter), sedimentation, Falling Number and experimental milling. Alkaline noodles were prepared with 200 g flour and 10 ml alkaline solution containing 0.5% Na2CO3 and 2% NaCl and 25 ml of water (35% absorption). Subjective evaluation of the dough consistency was made and
water levels adjusted to obtain a "sandy" dough. Doughs were processed in a H.H. Kejentaraan (Malaysia) noodle machine. The sheeting roll gaps were set at 4.0, 3.2, 2.5, 2.0, 1.6, 1.3, and 1.0 mm. A piece of dough (about 15 cm square) was used for color measurements immediately after sheeting (0 hr), and after 2 and 24 hr of storage at room temperature (around 25_C). The L (lightness), a (redness), and b (yellowness) values were recorded using a Minolta Chroma Meter. Analysis performed in the flour include paste viscosity (Rapid ViscoAnalyzer) and mechanical spectra of the viscoelastic behavior (Rheolyst AR1000 rheometer). Analysis of the cooked noodles include weight gained and texture parameters such as elasticity, hardness, cohesiveness, and gumminess as measured in a Texture Analyzer TX-T2. No results are reported at this time, since data is still being collected. 2) The second overall objective is to study the interactions of gliadin and starch. The isolation of A- and -gliadin
was initiated using preparative continuous elution electrophoresis (Prep-cell Model 491, Bio-Rad) in 10 and 8% acrylamide. Based on electrophoretic profile (SDS-PAGE, 12% acrylamide) seven fractions were separated and each fraction contained at least five polypeptides ranging from 14 to 66 kDa. The polypeptides from two of the main fractions will be separated by reverse phase high pressure liquid chromatography and isoelectric focusing. The isolated polypeptides will be used in the study of protein starch interaction using analytical ultracentrifugation and differential scanning calorimetry, among other analytical methods.
Impacts
(N/A)
Publications
- No publications reported this period
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