Abstract Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) Grigio (WWGP) substituted wheat flour at concentration 5%, 10%, 15% for bread, 15%, 20%, 25% RWGP brownies, or 20% WWGP muffins. The finished products were evaluated total phenolic content (TPC), radical scavenging activity (RSA), DF, well physicochemical sensory properties. blends also tested solvent retention capacity...

ABSTRACT Flour properties of 25 Australian wheat cultivars were examined for their relationship to alkaline noodle quality. Rapid Visco Analyzer (RVA) analyses flours showed that RVA breakdown and final viscosity determined in both water dilute sodium carbonate significantly related the firmness, elasticity, surface smoothness. swelling volume (FSV) was negatively correlated with firmness positively smoothness cooked noodles. Use a solution led overall increases paste FSV. High FSV low...

ABSTRACT Studies on samples of 20 hard‐grained wheat cultivars and a commercial flour that varied in starch protein quality showed both characteristics influenced the texture Japanese alkaline noodles (ramen). Flour swelling volume (FSV) pasting (peak viscosity breakdown) determined with Rapid‐Visco Analyser (RVA) assessed independently α‐amylase effects, were negatively correlated total score. Protein quality, as indicated by farinograph stability, was positively RVA substantially affected...

ABSTRACT Instrumental texture tests on cooked noodles are valuable research tools and well suited for monitoring noodle after changes in formulations, raw materials, processing. Uniaxial most common, a variety of test types, strains, strain rates, probe dimensions used. Consequently, standardization is challenge. Compressive (cutting blunt compression) more frequently reported than tensile tests. Combining results compressive shows potential to uncover aspects not detectable using one method...

The production of hard white winter (HWW) wheats ( Triticum aestivum L.) with acceptable protein content and quality over different environments requires the correct combination genotypes management practices. objectives this study were to evaluate moisture deficit N on grain seven HWW two soft (SWW) genotypes, identify traits that minimize variability. Plots irrigated during fill replace from 100 <30% estimated evapotranspiration (ET). Biomass three across irrigation levels was used as...

ABSTRACT Colors of noodle doughs made from hard white winter wheat flours Oregon were measured at optimum water absorptions (NWA). Partial correlations, removing effect protein concentration, indicated that NWA had negative relationships with 0 hr L* and 24 b* , positive a* . Kernel hardness index simple partial correlations without any significant ( P < 0.05) correlation color parameters. High molecular weight glutentin subunits (HMW‐GS) significantly affected all parameters except for...

ABSTRACT Background and Objectives The objective of this study was to evaluate a series Rapid Visco Analyzer (RVA) methods for their ability produce results that were predictive hand folded Japanese sponge cake (JSC) quality. Two solvents (water 50% [w/w] aqueous sucrose) two temperature profiles (Standard 1 [STD 1] an internal profile) selected run across set flour samples from crop years. RVA previously analyzed (and published) mechanically JSC. Due the continued use fold method, there...

Background and objectives One hard wheat one semi‐hard were milled on commercial, laboratory, household‐scale flour mills with rotating elements ranging from 0.1 to 1.0 m in diameter speeds 65 40,000 rpm. The aim of the study was assess compare quality each mills. Findings Pasting viscosities, Farinograph development time stability, loaf volumes ( LVOL ) all markedly influenced by whole‐wheat particle size, which differed between s acceptable using flours produced Best came three that finest...

ABSTRACT A comprehensive analysis of the variation in wheat grain ash content has not been previously conducted. This study assessed relative contribution genotype and environment to content, with a particular aim ascertaining potential for manipulating trait using contemporary adapted germplasm. total 2,240 samples were drawn from four years multilocation field plots grown production areas Oregon Washington states. Genotypes included commercial cultivars advanced breeding lines soft hard...

Malting quality data were collected on malts from three barley ( Hordeum vulgare L.) breeding program trials. We tried to identify causal polymorphisms in the Bmy1 intron III and coding regions for use marker‐assisted selection. Abundant malting variation exists spring germplasm despite parents having identical regions. After complete sequencing, no associated with phenotypes, indicating genetic basis observed resides outside . Complete allele sequencing identified one winter parent that had...

ABSTRACT Flour proteins of hard and soft winter wheats grown in Oregon were characterized by size‐exclusion HPLC (SE‐HPLC). pasting characteristics assessed a Rapid Visco Analyser (RVA). Principle component scores (PCS) calculated from both RVA data absorbance area % values SE‐HPLC. The PCS cross‐products, ratios, squares used to derive wheat classification quality prediction models. A model SE‐HPLC could reliably separate these wheats. models for mixing noodle showed better performance when...

ABSTRACT This study investigated relationships between molecular weight distributions of unreduced grain proteins and grain, flour, end‐use quality characteristics soft white winter wheats grown in Oregon. Absorbance area percentage values protein fractions separated by size‐exclusion HPLC (SE‐HPLC) showed significant correlations with characteristics, indicating associations characteristics. Specifically, high polymeric appeared to have a detrimental effect on wheat quality. was shown...

ABSTRACT An attempt was made to understand the physicochemical attributes that are basis of physical differences between alkaline and salted noodle doughs. Flour dough properties one soft three hard‐grained wheat cultivars were observed. Doughs with either sodium chloride or carbonate. Each formulation variant tested at both high low water additions. Samples for glutenin macropolymer (GMP) isolation taken selected processing stages. When a 1.67% w/v Na 2 CO 3 solution used mixograph testing,...

Abstract Studies have generally shown that grain mineral density is lower in modern wheat ( Triticum aestivum L.) compared to historic germplasm. The conclusion of a limited study from the US Pacific Northwest (PNW) was soft white (SWW) had declined over time meet already‐low hard red (HRW), though little else known about this. Therefore, primary objective this better understand (P, K, Mg, Ca, Mn, Fe, Zn, and Cu) PNW wheats, with subobjectives compare SWW HRW classes each other worldwide...

ABSTRACT Grain β‐glucan content is the most important attribute for barley ( Hordeum vulgare L.) varieties destined human food market. This trait because of blood glucose and cholesterol‐reducing properties β‐glucans. High levels grain protein content, test weight, seed size endosperm color may also add value. Seed yield potential, in part, determines economic feasibility producing varieties. To determine potential production dryland areas Pacific Northwest United States, 33 cultivars...

ABSTRACT Falling number (FN) values below 300 sec in the apparent absence of preharvest sprouting are periodically observed U.S. Pacific Northwest (USPNW). Wheat USPNW is predominantly soft‐grained and often grown under conditions conducive to low grain protein concentration (GPC). Our hypothesis that GPC per se could be responsible for some FN results not elevated α‐amylase from either or late‐maturity amylase. The relationship between was investigated using 2011 wheat harvest. Soft white...