The thermal denaturation of proteins has been extensively studied using several methods including differential scanning calorimetry (DSC). A custom-built optical system was used to study thermal effects on protein as an alternative method to DSC measurements. It was used to investigate the thermal stability of bovine serum albumin (BSA) with...
The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Background and objectives: One hard wheat and one semi-hard wheat were milled on commercial, laboratory, and household-scale flour mills with rotating elements ranging from 0.1 to 1.0 m in diameter and speeds ranging from 65 to 40,000 rpm. The aim of the study was to assess and compare the quality...
Recently local grains have become an area of economic growth. Local grain products, including whole-wheat and sourdough products, are increasingly in demand for their health benefits, unique flavor profiles, and association with local food movements. These local grain economies are beginning to boom, but they lack the technical aid that...
Wheat (Triticum aestivum) is one of the world’s major staple food crops, with flour produced from starchy endosperm being used for breads, cakes, noodles and various other wheat-based foods. The unique bread making properties of wheat are primarily attributed to its gluten-forming storage proteins: gliadins and glutenins. This study investigated...
This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...
Wheat (Triticum aestivum) is a globally traded staple food crop. The diverse and pleasing nature of wheat-derived products is a result of the complex interactions of the polymeric components from the wheat endosperm. Changes in the functionality of these polymeric components, as a result of changes in growing conditions or...
When wheat is exposed to rain in the period before harvest, it sometimes causes the problem of pre-harvest sprouting (PHS). Wheat that undergoes sprouting has poor end-use quality and is less valuable. In recent years, the U. S. Pacific Northwest (PNW) has experienced increased summer showers sometimes causing widespread PHS....
Acidifying the dough had the largest impact on the mold-free shelf life in these versions of the approachable loaf. Breads made from microbially acidified doughs with 12% of the flour prefermented remained mold-free, on average, for six to nine days. Breads made from yeast-risen doughs had, on average, only five...
The Bread Lab Collective is a national group collaborating to develop nutritious, affordable, and approachable whole wheat sandwich bread.
• The criteria of the project was to test the shelflife of whole-wheat sandwich bread with less than 7 ingredients.
• Why Whole Wheat?
○ The “fiber gap” is a serious...