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Journal of cereal science 11건

  1. [해외논문]   IFC - Editorial Board   SCI SCIE


    Journal of cereal science v.78 ,pp. IFC - IFC , 2017 , 0733-5210 ,

    초록

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  2. [해외논문]   Perspectives on cereal science and technology: Papers presented at the 15th International Cereal and Bread Congress, 18 to 21 April 2016, Istanbul (Turkey)   SCI SCIE

    Shewry, Peter R. (Corresponding author.)
    Journal of cereal science v.78 ,pp. 1 - 1 , 2017 , 0733-5210 ,

    초록

    원문보기

    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  3. [해외논문]   Kernel vitreousness and protein content: Relationship, interaction and synergistic effects on durum wheat quality   SCI SCIE

    Fu, Bin Xiao (Corresponding author.) , Wang, Kun , Dupuis, Brigitte , Taylor, Dale , Nam, Shin
    Journal of cereal science v.78 ,pp. 2 - 9 , 2017 , 0733-5210 ,

    초록

    Abstract Four sets of durum samples were used in this study to further understand the interrelationships among hard vitreous kernels (HVK), protein content, and pigment concentration, with a focus on the interaction and synergistic effects of protein content and vitreousness on durum quality. HVK level increases with higher protein content in the range of 9.5–12.5%, but this relationship is less evident in durum samples with high protein content (12.5–14.5%). Both protein content and kernel vitreousness can significantly affect durum milling quality. White starchy kernels (WSK) in low protein durum have a very detrimental impact on milling and pasta processing quality, but high protein content can mitigate the adverse impact of WSK on durum quality. Although protein content plays a dominant role, higher HVK might contribute positively to pasta firmness. There was no significant difference in yellow pigment content between HVK and WSK. However, pigment loss from semolina to dough was higher for WSK than HVK. Despite the difference in protein content, HVK and WSK have little difference in gluten strength. The monomeric protein was preferentially accumulated in HVK. The glutenin proteins of HVK and WSK were similar in the ratios of 1Bx/1By and HMW/LMW-GS. Highlights Hard vitreous kernel (HVK) level increases with protein content up to ∼12.5%. White starch kernel (WSK) in low protein durum had a very detrimental impact on overall quality. High protein content can mitigate the adverse impact of WSK on durum quality. Pigment loss from semolina to dough was higher for WSK than HVK. Synergistic effects of protein content and HVK on milling quality and pasta texture.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  4. [해외논문]   The use of synchrotron X-rays and ultrasonics for investigating the bubble size distribution and its evolution in bread dough   SCI SCIE

    Koksel, Filiz (205 Ellis Building, 13 Freedman Crescent, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada ) , Strybulevych, Anatoliy (Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada ) , Aritan, Serdar (Biomechanics Laboratory, Hacettepe University, Ankara, Turkey ) , Page, John H. (Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada ) , Scanlon, Martin G. (Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, R3T 2N2, Canada)
    Journal of cereal science v.78 ,pp. 10 - 18 , 2017 , 0733-5210 ,

    초록

    Abstract The feasibility of using ultrasound as a tool for quantitatively measuring dough's bubbly microstructure was explored. The bubble size distribution (BSD) and its evolution due to disproportionation in non-yeasted doughs were characterized at the micron scale using synchrotron X-rays. Concurrently, measurements of the phase velocity and attenuation coefficient were performed using an ultrasonic transmission technique. An ultrasonic model based on propagation of sound waves in media with polydisperse scatterers was used to predict the wave vector from bubble microstructure definitions obtained microtomographically and compare it with the wave vector from measurement of velocity and attenuation. Correspondence was good across most of the frequency range, but a discrepancy between measured ultrasonic parameters and predictions from the model was observed in the low frequency region. A consideration of how resonating bubbles are sensitive to local rheological properties of the dough matrix was proposed as an important constituent for the ultrasonic model. Excellent predictions of the measured ultrasonic parameters were then attained across all frequencies. These results therefore show the potential of ultrasonic techniques for determination of BSDs in dough and their evolution, opening up the possibility of comprehensive in situ investigations of the mechanisms governing changes in dough's aerated structure during breadmaking. Highlights Bubble size distributions in dough were characterized using synchrotron X-rays. Ultrasound was used to probe the changes in bubbly structure of doughs. An ultrasonic model was assessed for monitoring dough microstructure in situ. Bubble resonance is sensitive to local rheological properties of the dough matrix. The ultrasonic model potentially enables measurements of bubble size evolution.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  5. [해외논문]   Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties   SCI SCIE

    Ö (Corresponding author. Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Esentepe, Sakarya, Turkey.) , ztü , rk, Serpil , Cerit, İ , nci , Mutlu, Selime , Demirkol, Omca
    Journal of cereal science v.78 ,pp. 19 - 24 , 2017 , 0733-5210 ,

    초록

    Abstract Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities, physicochemical and sensorial properties. Also, the cookies were produced with GSH (pure, 98%) addition to compare the effects of inactive yeast GSH with pure GSH on revealed properties. According to results, The GSH contents and the antioxidant activities increased in dough and cookie samples with inactive yeast addition compared to control and pure GSH added dough and cookie samples. The increases in GSH contents and antioxidant activities were observed after baking in all samples. The pure GSH addition increased the moisture content, spread ratio and L* value while decreased the hardness and b* values of the cookies. The contrary results were obtained by inactive yeast addition in terms of the physicochemical properties where the protein content of the cookies increased with inactive yeast addition by approximately 25%. The loss of GSH content decreased while the antioxidant activities and nutritional value increased in cookies by inactivate yeast addition. Highlights Cookies were enriched with inactive yeast cells and pure glutathione (GSH). The GSH content, antioxidant activity and quality parameters were determined. The GSH content and antioxidant activity increased with yeast addition. Antioxidant activity was higher in cookie than in dough. Yeast addition improved the quality and nutritional properties of the cookies.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

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  6. [해외논문]   Effect of steam explosion on enzymatic hydrolysis and baking quality of wheat bran   SCI SCIE

    Aktas-Akyildiz, E. (VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland ) , Mattila, O. (VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland ) , Sozer, N. (VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland ) , Poutanen, K. (VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland ) , Koksel, H. (Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey ) , Nordlund, E. (VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland)
    Journal of cereal science v.78 ,pp. 25 - 32 , 2017 , 0733-5210 ,

    초록

    Abstract In this study, the effect of steam explosion (SE) treatment on microstructure, enzymatic hydrolysis and baking quality of wheat bran was investigated. Coarse and fine bran were treated at different steam temperatures (120–160 °C) and residence times (5 or 10 min) and then hydrolysed with carbohydrase enzymes. The SE treatment increased water extractable arabinoxylan (WEAX) content from 0.75 to 2.06% and reducing sugars from 0.92 to 2.41% for fine bran. The effect was more pronounced with increased SE temperature and residence time. The highest carbohydrate solubilisation was observed in fine bran at SE treatment of 160 °C, 5 min. WEAX content increased to 3.13% when this bran was incubated without enzyme, while WEAX content increased to 9.14% with enzyme addition. Microscopic analysis indicated that cell wall structure of wheat bran was disrupted by severe SE conditions. Supplementation of SE treated (150 °C, 10 min) bran at 20% replacement level decreased the baking quality of bread. However SE followed by enzymatic hydrolysis increased specific volume and decreased crumb hardness (on the day of baking and after three days of storage). Phytic acid content of bread supplemented with SE treated bran was lower than the one supplemented with untreated bran. Highlights Effects of steam explosion & enzymes on carbohydrate solubility of bran was studied. High steam temperature and long residence time increased carbohydrate solubility. Steam explosion followed by enzyme treatment improved bread quality. Steam explosion followed by enzyme treatment increased fibre solubility in breads. Steam explosion decreased the phytic acid contents of breads.

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    원문보기
    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

    Fig. 1 이미지
  7. [해외논문]   A novel method for ash analysis in wheat milling fractions by using laser-induced breakdown spectroscopy   SCI SCIE

    Sezer, Banu (Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey ) , Bilge, Gonca (NANOSENS Industry and Trade Inc., Ankara University Technology Development Zone, 06830, Gölbasi, Ankara, Turkey ) , Sanal, Turgay (The Central Research Institute for Field Crops, Quality Control Research Centre, The Ministry of Agriculture and Rural Affairs, Yenimahalle 06720, Ankara, Turkey ) , Koksel, Hamit (Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey ) , Boyaci, Ismail Hakki (Department of Food Engineering, Hacettepe University, Beytepe 06800, Ankara, Turkey)
    Journal of cereal science v.78 ,pp. 33 - 38 , 2017 , 0733-5210 ,

    초록

    Abstract Ash content is an important quality control parameter in milling industry. Measurement of ash content is routinely performed using standard ash analysis method in which the sample is burned at 500–600 °C for 5–6 h. However, this method is not convenient for industrial applications, and thus, rapid and reliable methods are needed to be developed. The aim of this study was to develop a new method for ash analysis to be used in wheat milling fractions by using laser induced breakdown spectroscopy (LIBS). LIBS is an optic based multi-elemental, spectroscopic method which can analyze high number of samples in a considerably short time. In the study, wheat flour, whole wheat meal and semolina samples with different ash contents were analyzed using LIBS, and the spectra were evaluated with partial least squares (PLS) method. The results were correlated with the ones taken from standard ash analysis method. Calibration graph showed good linearity with the ash content between 0.48 and 2.44%, and 0.997 coefficient of determination (R 2 ). Limit of detection for ash analysis was calculated as 0.11%. The results indicated that LIBS is a promising and reliable method with high sensitivity for routine ash analysis in milling industry. Highlights The ash content of wheat milling fractions were measured by using LIBS. Mineral contents of wheat flour, whole wheat meal and semolina were measured by LIBS. Multi-variate analysis was used to quantify the ash content of wheat flour, whole wheat meal and semolina. LIBS is a reliable, rapid and in-situ method for determination of ash content.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

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  8. [해외논문]   A new lean no time test baking method with improved discriminating power   SCI SCIE

    Dupuis, Brigitte (Corresponding author.) , Fu, Bin Xiao
    Journal of cereal science v.78 ,pp. 39 - 47 , 2017 , 0733-5210 ,

    초록

    Abstract In response to customer concerns related to gluten strength in commercial baking, the Canadian Grain Commission assessed whether the Canadian Short Process (CSP) test bake method was generating useful data related to intrinsic strength of wheat varieties. Assessment of CSP loaf volume data for Canadian variety trials spanning 2003 to 2013 showed very little correlation with dough strength parameters as measured by farinograph and extensigraph. A lean no time (LNT) test baking method was developed that can better discriminate genotypes and provide objective indicators of the effect of intrinsic dough strength on baking quality. From early method development, through method validation and verification using diverse sets of samples targeting different Canadian wheat classes and grown in three different crop years, results showed the LNT method to be more discriminating and easily adopted by other laboratories. In 2015, the LNT method was adopted as the method of choice in future Canadian variety registration trials. The LNT method is fast, simple and well-suited to high throughput test baking conditions encountered in the evaluation of large numbers of breeder lines. A new objective parameter, loaf top ratio, was also introduced and found to correlate well with dough strength and dough handling properties. Highlights A lean no time test baking method was developed. The method is fast and simple and well-suited to high throughput conditions. A new objective parameter, loaf top ratio, was introduced. Strong correlations were found between loaf parameters and dough strength. The lean no time test baking method can be widely adopted.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

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  9. [해외논문]   Whole wheat bread: Effect of bran fractions on dough and end-product quality   SCI SCIE

    Khalid, Khairunizah Hazila (Department of Plant Science, North Dakota State University, Fargo, ND, USA ) , Ohm, Jae-Bom (USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND, USA ) , Simsek, Senay (Department of Plant Science, North Dakota State University, Fargo, ND, USA)
    Journal of cereal science v.78 ,pp. 48 - 56 , 2017 , 0733-5210 ,

    초록

    Abstract Consumption of whole-wheat based products is encouraged due to their important nutritional elements that benefit human health. However, the use of whole-wheat flour is limited because of the poor processing and end-product quality. Bran was postulated as the major problem in whole wheat breadmaking. In this study, four major bran components including lipids, extractable phenolics (EP), hydrolysable phenolics (HP), and fiber were evaluated for their specific functionality in flour, dough and bread baking. The experiment was done by reconstitution approach using the 2 4 factorial experimental layout. Fiber was identified as a main component to have highly significant (P Highlights Effect of major bran components were evaluated on flour, dough, and bread. Bran's fiber has negative influence on most quality characteristics. Fiber and hydrolysable phenolics have synergistic impact on dough quality. Four bran components have complex influence on whole-wheat qualities.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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  10. [해외논문]   HealthBread: Wholegrain and high fibre breads with optimised textural quality   SCI SCIE

    Noort, Martijn W.J. (TNO Food and Nutrition, Utrechtseweg 48, 3704 HE, Zeist, The Netherlands ) , Mattila, Outi (VTT Technical Research Centre of Finland Ltd, P.O. Box 1000 (Tietotie 2), FI-02044, VTT, Finland ) , Katina, Kati (University of Helsinki, Department of Food and Environmental Sciences, P.O. Box 66 (Agnes Sjöberginkatu 2), Finland ) , van der Kamp, Jan Willem (TNO Food and Nutrition, Utrechtseweg 48, 3704 HE, Zeist, The Netherlands)
    Journal of cereal science v.78 ,pp. 57 - 65 , 2017 , 0733-5210 ,

    초록

    Abstract The aim of this study was to develop healthy wholegrain and high fibre bread products with sensory attributes similar to white bread by applying a combination of technological steps: the use in addition to flour of a specific wheat fraction with high levels of fibre and micronutrients, bioprocessing of this fraction with enzymes and yeast (pre-fermentation) and by the optimisation of dough formulation. The pre-fermentation can be modelled and optimised to improve the bioavailability of nutrients without major fibre degradation, including a +200% increased soluble free ferulic acid level, and to improve its technical functionality in the dough mixing process. It also had a positive effect on the textural quality of bread. An experimental design approach was used to achieve optimal dough formulation based on the use of pre-fermentation, vital gluten and enzymes in the dough. Commercial bread products with optimised sensory product quality were developed with high nutritional quality - being high in fibre, and a source of important micronutrients such as iron, magnesium, zinc and folate. The study shows that it is possible to develop nutritionally improved bread products with textural quality similar to white bread. Highlights Pre-fermentation can improve the nutritional and technological functionality of bran. In combination with optimised formulation good wholegrain bread quality was obtained. Bread volume and textural properties were close to those of white bread. Reduced staling was found, mechanism is not yet clear. Industrial application of results led to attractive wholegrain products. Graphical abstract [DISPLAY OMISSION]

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    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

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