Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end‐use quality of bread. So it is important to determine which specific lipid class and molecular species are present in wheat. Lipid profiling is the targeted, systematic characterization and analysis of lipids. The use of lipid profiling techniques to analyze grain‐based food has the potential to provide new insight into the functional relationships between a specific lipid species and its functionality. The objective of this study was to utilize lipid profiling techniques to quantitatively determine the polar lipid species present in whole wheat meal, flour, and starch. Two commonly grown wheat cultivars, Alpowa and Overley, were used in this study. Direct infusion electrospray ionization tandem mass spectrometry was used to identify and quantitatively determine 146 polar lipid species in wheat. The predominant polar lipid classes were digalactosyldiglycerols, monogalactosyldiglycerols, phosphatidylcholine, and lysophosphatidylcholine. ANOVA results concluded that the wheat fraction contributed a greater source of variation than did cultivar on total polar, total phospholipid, and total galactolipid contents. Wheat whole meal, flour, and surface starch contained greater concentrations of total galactolipids, whereas internal starch lipids contained greater concentrations of monoacyl phospholipids. This research provides evidence that lipid profiling will provide the ability to determine the functional relationships between specific lipid species and the impact on end‐use quality.
Nanocomposites of starch, poly vinyl alcohol (PVOH), and sodium montmorillonite (Na(+)MMT) were produced by solution mixing and cast into films. Tensile strength (TS) and elongation at the break (E%) of the films ranged from 11.60 to 22.35 MPa and 28.93-211.40%, respectively, while water vapor permeability (WVP) ranged from 0.718 to 1.430 g·mm/kPa·h·m(2). In general, an increase in Na(+)MMT content (0-20%) enhanced TS and decreased E% and WVP. Use of higher molecular weight PVOH increased both TS and E% and also decreased WVP. Mechanical properties were negatively affected, but water vapor barrier properties improved with increasing starch content (0-80%). X-ray diffraction and transmission electron microscopy were used to analyze the nanostructure, and molecular conformations and interactions in the multicomponent nanocomposites were inferred from glass transition behavior. Interactions between starch and PVOH were strongest, followed by polymer/clay interactions. On the basis of this insight, a conceptual model was presented to explain the phenomena of intercalation and exfoliation in the starch/PVOH/Na(+)MMT nanocomposites.
It should be evident that cereal scientists need to be able to measure and understand the fundamental mechanical properties of wheat flour doughs. Restated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over the past 60 years. Several recent reviews (Hlynka, 1970;Hibberd and Parker, 1975b;Baird, 1983;Faubion et al. 1985; Faubion and Faridi, 1986) present the rationale for applying fundamental rheological tests to investigate the mechanical properties of dough. Bushuk (1985) sums up this rationale concisely:In breadmaking, the dough undergoes some type of deformation in every phase of the process. During mixing, dough undergoes extreme deformations beyond the rupture limits; during fermentation the deformations are much smaller; during sheeting and shaping, deformations are of an intermediate level; and finally during proofing and baking, dough is subjected to more deformations. Accordingly. the application of rheological concepts to the behavior of doughs seems a natural requirement of research on the interrelationships among flour composition. added ingredients, process parameters and the characteristics of the loaf of bread.The process of generating the data necessary to characterize the rheology of dough is far from complete, because of the difficulty of determining the material properties of systems as complex as wheat flour doughs. If determining the material properties were simple, most (if not all) of the required information would now be in hand. Of the large body of research that exists on the rheological properties of wheat flour doughs, the great portion is empirical rather than fundamental in nature. It is important to bear in mind, however, Contribution No. 89-32S-B from the Kansas Agricultural Experiment Station. 29 H. Faridi et al. (eds.), Dough Rheology and Baked Product Texture
A laboratory method was developed and used to prepare ogi from seven sorghum cultivars. Mean yields of ogi, bran and solubles were 72.9%, 15.9%, and 7.5% respectively. Mean ogi composition was 84.3% starch, 8.3% protein, 2.5% fat, 0.59% ash, and 1.3% soluble sugars. The protein, fat, ash, and soluble sugar content of laboratory ogi was within 2% of values obtained from analysis of three commercial Nigerian ogi samples. Yields of ogi were significantly affected by variety of sorghum.
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