A comparison of the effect of selected oils and fats on the final volume and physical properties of bread and puffed pastries
M. Abu-Hardan (1), S. E. HILL (1)
(1) University of Nottingham, UK; Cereal Foods World 52:A33

Fats play an important role in many aspects of baked products. The growing preference for non-hydrogenated fats stimulated this study examining the potential of vegetable oils and their fractions in the manufacture of baked products. Breads and flaked pastries were made without additional lipid or with butter, soybean oil, palm oil and fractions of palm oil. The samples produced with butter had the highest expansions. There were no significant differences for the volumes between the samples prepared with palm oil, mid fraction, stearine and the soybean oil. These oils were all significantly better, in terms of volume of product, than palm olein, which in turn was only 3% better than the non-oil control. The expansion was therefore not correlated with the solid/fat ratios. Investigation of the bubble formation showed the greatest number of bubble cells per unit area to occur in the palm stearine loaves and the smallest number in the soybean sample. The palm mid faction had the largest cell diameter and palm oil the smallest. Bread staling was investigated by change in texture and calorimetry, where the results showed changes after one day and continuing retrogradation throughout the next four days of storage (at ambient temperature and in sealed containers). The recrystallisation endotherms showed little dependence on the oil type. However, though the hardnesses of the samples were not significantly different after baking, significant differences were apparent after four days of storage. The butter and palm oil samples were softer than the other breads. The hardest stored samples were those containing no oil or the palm olein. As it was hard to obtain the plasticity necessary to layer the solid fats for making flaked pastries, the palm oil was tempered at ambient for 24 hours. The layered pastries then expanded by a similar amount to those made with butter.

Handling properties of cereal materials in the presence of moisture and oil
M. Abu-Hardan (2), L. Young (1), S. E. HILL (2)
(1) Stable Micro Systems, UK; (2) University of Nottingham, UK; Cereal Foods World 52:A33

The final quality of baked materials can depend on their initial mixing and handling behaviour. The particle size and shape, as well as water content and ingredients will govern material flow. A powder flow analyzer attached to a Texture Analyser (Stable Micro Systems, UK) was used to compare the flow behaviour of four cereals systems: maize and wheat (in both starch and flour forms), as functions of particle size and distribution, water content and the addition of different types of oil. It was expected that the smaller the particle size the higher the tendency to stick (because of less free volume between the particles), but that was not the case. The results showed that wheat starch, with a bigger particle size than maize starch, had higher cohesion properties and as water content increases the cohesion increases by the same magnitude. Caking strength for both starches was influenced by the water content; in particular at 30% water content (w/w), neither cohesion nor caking indices could be measured for wheat starch because of the high stickiness of the particles. Although the two flours had particles of very similar sizes, with differences in the distributions only, maize showed higher cohesion indexes compared to wheat flour, these values decreased with increasing water content. The caking property for maize was not significantly affected by water content with values of approximately 100 ± 5. The caking strength increased for wheat flour from 8 to 500 as moisture increased from 12.5 to 30%. Generally cohesivity and cake forming ability were affected by the physical state of the oil i.e. by solid/liquid ratios. Wheat starch showed the greatest packing and cohesive behaviour, with and without the oil. Maize flour exhibited the weakest packing and cohesive properties.

Dough physical properties and bread making performance of flours from four Mexican wheat varieties
P. A. Alvarado-Felix (1), A. R. ISLAS-RUBIO (1), M. A. Camacho-Casas (2), M. G. Salazar-Garcia (3), M. Granados-Nevarez (1), F. Vasquez-Lara (1), T. L. Maldonado-Parra (1)
(1) CIAD, A.C.; (2) INIFAP-CIRNO; (3) Universidad de Sonora; Cereal Foods World 52:A34

Flours from four Mexican wheat varieties grown during the 2005–2006 cycle, at the INIFAP-Yaqui Valley Experimental Station located in Ciudad Obregon, Sonora, were analyzed for moisture, protein and ash content. Dough physical measurements with the National Mixograph, Chopin Alveograph, and Texture Analyzer TA-XT2 were performed. Bake test was also carried out for each variety. Among varieties, Rayon presented the shortest mixograph development time (4.2 min), statistically different (P < 0.05) from Kronstad and Tacupeto varieties. According to the Alveograph test, Tarachi and Rayon were significantly less extensible and presented the lowest G and W values than Tacupeto and Kronstad. There was no difference (P > 0.05) on tenacity among the varieties; however, differences in P/L and P/G ratios were observed, indicating that Tarachi had the most unbalanced gluten. Dough maximum resistance (Rmax) and extensibility measured with TA-XT2 varied from 29.8 to 61.1 g-cm, and 4.5 to 7.4 cm, respectively. Rayon showed the highest Rmax and almost doubled the Rmax value of the other varieties. The highest bread volume (235.7 cm(^3)) and specific bread volume (5 cm(^3)/g) was obtained from Kronstad flour, being only significantly different from Tarachi flour. Flours from Kronstad and Rayon showed a better bread-making gluten.

Effects of protein-modifying enzymes on the structure and shelf-stability of flour tortillas
J. ALVIOLA (1), R. Waniska (1)
(1) Texas A&M University, College Station, TX, USA; Cereal Foods World 52:A34

Effects of protease and transglutaminase (TG) on dough and tortilla structures, and on shelf-stability were determined to infer the role of gluten in tortilla production and storage. Confocal microscopy was used to study the effects of the enzymes on dough and tortilla microstructure. Control and treated tortillas were prepared using standard procedures in a pilot-plant scale hot-press and gas oven, and evaluated for texture properties and shelf-stability after 0.04, 1, 3, 7, 14 and 21 days. Micrographs of control dough had thin protein strands forming a continuous, web-like matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Control tortillas had a well-developed and well-distributed continuous protein structure. Protease-treated tortillas had a continuous structure despite being composed of hydrolyzed proteins in the dough, while the TG-treated tortilla retained clumps of proteins. Protease-treated tortillas required the least force, distance and work to rupture. Tortillas prepared with protease and TG broke on the third and seventh days of storage, respectively, while the control broke after two weeks using the subjective rollability evaluation. Both protease (hydrolyzing enzyme) and TG (cross-linking enzyme) weakened dough and tortilla structures. Thus, it appears that at least a moderate gluten network is necessary to impact a longer retention of tortilla flexibility during storage.

Effect of incorporation of bean (Phaseolus vulgaris L.) flour on some physical and nutritional properties of wheat flour tortillas
A. A. ANTON (2), R. Fulcher (3), O. M. Lukow (1), S. D. Arntfield (2)
(1) Cereal Research Centre, Agriculture and Agri-Food Canada, Winnipeg, MB, Canada; (2) Department of Food Science, University of Manitoba, Winnipeg, MB, Canada; (3) University of Manitoba, Winnipeg, MB, Canada; Cereal Foods World 52:A14

Composite flours containing varied levels (15, 25, and 35%) of bean (navy, black, pinto, and red) and wheat flours were made into tortillas. Farinograph results showed increased water absorption and increased mixing tolerance index as bean concentration increased. Firmness and cohesiveness were evaluated using a Texture Analyzer (TA-XT2). Significant changes in texture were observed in tortillas containing different levels of bean flour, however, the effect of bean variety was insignificant. Similarly, diameter, thickness and rollability indicated acceptable bean tortillas at 25% substitution. Except for navy bean tortillas, bean addition had a significant impact on color. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenolics and antioxidant activity. Protein content of formulations containing beans ranged from 12.29 to 14.38%, demonstrating that even at the lowest concentration, bean tortillas were 13.6% richer in protein than the control (10.98%). Phenolics ranged from 62.67 to 157.75 mg of ferrulic acid eq/100g of sample, with the highest levels found in tortillas substituted with 35% of red and pinto bean flours. This parameter was positively correlated with antioxidant activity (r = 0.90), confirming the importance of colored beans in the prevention of oxidative stress. Based on the overall analyses, flour tortillas containing 25% bean flour have good sensory properties, thus representing a new opportunity for the functional foods market and adding value to bean crops.

Evaluation of alternative heat sources to cook maize tortilla
G. ARÁMBULA-VILLA (1), E. Gutiérrez-Arias (1), M. A. Piña-Martínez (2), I. Gúzman-Acosta (2)
(1) CINVESTAV IPN. Unidad Querétaro. Querétaro, Qro. México; (2) Universidad Tecnológica de San Juán. San Juán del Rio, Qro. México; Cereal Foods World 52:A34

A main step in the elaboration of maize tortilla is the baking. Since its beginning, the mud “comal”, heated with direct fire, was used to cook the nixtamalized maize masa. The mud comal was changed by the metal comal later. The baking stage of maize tortillas elaboration process has not had important changes. Today, tortillas machines, which consume gas L.P. are used. In this work, tortillas elaborated by the traditional method and cooked in an infrared furnace (IR) with different times and cooking temperatures, and in a microwaves (MW) stove with times of 50, 55 and 60s, were tested and compared with cooked tortillas on comal heated with L.P. gas. Puffing degree, color parameters (L, a, b), tensile strength and cutting force tests were determined. The moisture content of tortillas elaborated with MW was very low (32%, w/w), and the appearance and rheological properties were poor quality. Tortillas elaborated with traditional and lR methods were similar and their quality characteristics (color, texture and puffing degree) were very good. Base on results we concluded that the IR method is one of the best alternatives for the maize tortilla elaboration.

Rice individual kernel breaking force and hardness index distributions and the relationship to milling quality
R. C. BAUTISTA (1), T. J. Siebenmorgen (1), R. M. Burgos (1)
(1) University of Arkansas; Cereal Foods World 52:A15

The objective of this study was to investigate rice individual kernel breaking force and hardness index distributions and their correlations to milling quality. Specifically, the goal was to correlate the percentage of strong kernels (kernel with breaking force greater than 20 N) and kernel hardness index to head rice yield as a possible indicator of milling quality. To accomplish this goal, rice varieties/hybrids Bengal, Cheniere, Cocodrie, Francis, Wells, and XP723 were harvested at various harvest moisture contents from Arkansas, Mississippi, and Missouri in 2004 and 2005. Samples were cleaned and gently dried at 20°C and 56% RH to approximately 12% MC, then analyzed for kernel breaking force, hardness index, and HRY. For breaking force measurements, 200 rough rice kernels were randomly selected from each sample lot and manually-dehulled to produce brown rice. Individual kernel breaking force of brown rice kernels was measured using a texture analyzer (TA.XT2i, Texture Technologies Corp., Scarsdale, NY) with a flat-faced loading head, having a thickness of 1.48 mm and a width of 9.9 mm, and a loading rate of 0.5 mm/s. For kernel hardness index, 300 rough rice kernels were randomly selected from each sample lot. Individual kernel hardness index of rough rice was measured using a single kernel classification system (SKCS 4100, Perten Instruments, Springfield, IL). Individual kernel breaking force and hardness index distribution trends among varieties/hybrid were discussed. Results indicated a generally good correlation (R = 0.81) between HRY and percentage of strong kernels across varieties/hybrids tested. Average kernel breaking force and kernel hardness index showed weak correlations with HRY across varieties/hybrid; however, a linear trend existed between the average breaking force/hardness index and head rice yield.

Effect of edible film coating on lipid oxidation inhibition, moisture retention and hardness improvement of Korean traditional cookie (Yackwa)
Y. S. CHO (2), G. J. Han (2), K. B. Song (1)
(1) Chungnam National University, Daejeon, South Korea; (2) National Institute of Agricultural Science and Technology, Suwon, South Korea; Cereal Foods World 52:A38

Effect of edible film coating on lipid oxidation inhibition, moisture retention and hardness improvement of Yackwa (Korean traditional cookie) manufactured by deep fat frying was investigated. The Yackwas were prepared by conventional method in Korea and coated with corn zein (CZ), soy protein isolate (SPI), hydroxypropyl methyl cellulose (HPMC) or methylcellulose (MC), respectively. Uncoated samples were used as control. All of the samples were stored at 60(C for 2 weeks. and moisture content, acid values, peroxide values and hardness of samples were measured at intervals of 2 days. The moisture contents in Yackwas coated with various edible films were higher than those of control during storage. Also acid and peroxide values of coated samples were lower than those of control. No significant differences in hardness of coated samples and control were observed. CZ and SPI coatings were more effectiveness in reducing moisture loss and acid value and peroxide value of Yackwa than HPMC and MC ones during storage at 60(C for 2 weeks. These results showed that protein–based edible coating is useful as means for moisture retention and reduction of lipid oxidation of Yackwa during storage.

Jatropha curcas L. flour addition to wheat flour doughs and their effects rheological properties
R. Cruz-Villegas (2), J. Martínez-Herrera (1), S. Soto-Simetal (2), E. Perez-Soto (2), A. Hernández-Soto (2), M. Reyes-Santamaria (2), J. Hernandez-Chavez (2), N. N. GUEMES-VERA (2)
(1) CEPROBI-IPN Carr.Yautepec-Jojutla Km 8.5. Col. San Isidro. Yautepec, Morelos, Mexico; (2) ICAP-UAEH-Tulancingo, Hidalgo, México; Cereal Foods World 52:A39

The purpose of this investigation was to study the effects of added Jatropha curcas L. flour into wheat flour to prepare fortificated dough on protein content and dough rheology. Total protein content according AOAC (1995); dough extensibility, adhesiveness and texture profile analysis test were conducted using a texture analyzer (TA-HDi). Wheat-J. curcas mixture dough making were prepared with wheat flours (WF) fortifying with various levels (Jc: 5.0, 10.0, 15.0 and 20.0%). The protein content for J. curcas was 63.3%, the extensographs showed that, increasing the J. curcas flour percentage from 0% to 20%, the dough were less extensible as indicated by higher ratios of R50/Ex, while the area under the curve (i.e. the energy required to break the strength of dough) increased substantially by adding up to 5% Jatropha flour. This indicates that the dough of the blends are still strong and elastic. However, when the amount of Jatropha flour was increased up to 100%, the dough became very weak and the stability and development time decreased as well as the extensibility and the resistance. The adhesiveness decreased particularly in samples prepared with 20 and 100% of Jatropha flour. The presence proteins produced a decrease in the firmness and consistency of the dough and an increase its cohesiveness, which favours the production of a high-quality product.

Pre-cooked fiber-enriched wheat flour obtained by extrusion: Functional, nutritional and baked product sensory properties
H. Gajula (1), S. ALAVI (1), K. Adhikari (1), T. Herald (1)
(1) Kansas State University, Manhattan, KS; Cereal Foods World 52:A41

Foods with high fiber can reduce calorie uptake and provide health benefits linked to obesity, and chronic ailments like diabetes and cardiovascular disease. However, inclusion of fiber diminishes the final product quality and consumer acceptability of cereal products. The overall objective of this project was to produce fiber-enriched (0, 10, 20 and 30% wheat bran) pre-cooked wheat flours using extrusion processing (at mild and high shear and temperatures) in order to enhance their nutritional value, while maintaining functional and sensory properties in baked products such as cookies and tortillas. For all flours, as % bran increased, RVA peak viscosity (RVA-PV) and Mixograph peak height (M-PH) decreased by up to 46% and 38%, respectively, with the exception of mildly processed flour with 20% bran that had higher RVA-PV and M-PH as compared to 0% bran. At all bran levels, RVA-PV and M-PH were significantly lower for pre-cooked flours as compared to uncooked flours. The quality of cookies (weight and spread factor) and tortillas (specific volume, rollability and extensibility) from both pre-cooked and uncooked flours deteriorated progressively as % bran increased, with a greater negative effect of pre-cooked flours as compared to uncooked flours. Soluble dietary fiber increased by 20–45% and insoluble dietary fiber decreased by 25–35% in pre-cooked flours as compared to uncooked flours at corresponding bran levels. Consumer acceptability results showed that pre-cooked flour products were comparable in overall liking to uncooked flour products. Extrusion pre-cooking did not lead to enhancement in functional properties of fiber-enriched flour or quality of cookies and tortillas. However, pre-cooked flours had higher soluble dietary fiber level as compared to uncooked flours, and also resulted in cookies and tortillas of comparable consumer acceptability.

Plasticizers effects on mechanical properties of oat starch films
M. GALDEANO (1), M. Grossmann (1), S. Mali (1)
(1) Universidade Estadual de Londrina, Londrina, Paraná, Brazil; Cereal Foods World 52:A41

Oat starch films were prepared by casting using glycerol, sorbitol, glycerol: sorbitol (1:1) mixture, urea and sucrose as plasticizers. The effects of these plasticizers were investigated on mechanical properties of films stored at different (11, 57, 76 and 90%) relative humidities (RH). The plasticizers did not affect significantly (P < 0.05) the equilibrium moisture content of oat starch films, except at 90% RH, at which condition films without plasticizer adsorbed less water. In general, a decrease in stress at break and Young’s modulus and an increase in strain at break were evidenced when RH increased in all film formulations. Films without plasticizer, in all RH values, showed higher stress at break values than plasticized ones and presented strain at break stable at different RH conditions. Sucrose plasticized films were more fragile than others at low RH conditions probably because the bulky-ring of its structure difficult the interaction with starch chain molecules compared to straight chains of the other plasticizers.

Buckwheat in wheat flour tortillas
M. GRITSENKO (1), N. Alviola (1), L. Rooney (1), R. Waniska (1), C. McDonough (1)
(1) Cereal Quality Laboratory, Department of Soil & Crop Sciences, Texas A&M University, College Station, TX, USA; Cereal Foods World 52:A42

Buckwheat (Fagopyrum esculentum) is a pseudo-cereal grown in Eastern Europe and Asia. Its proteins have good distribution of essential amino acids, such as lysine and tryptophan. These proteins have high solubility and nutritional value. Buckwheat contains dietary fiber, vitamins (B1, B2, B3) and minerals (P, Ca, Fe), resistant starch, rutin and D-chiro-inositol. Rutin is an antioxidant in buckwheat with desirable properties for treatment of chronic heart disease and varicose veins. D-chiro-inositol occurs in relatively high levels in buckwheat. It might reduce levels of sugar in the blood and have applications in diets of people with type II diabetes. Whole buckwheat was ground into buckwheat flour that was blended with wheat flour to produce press type flour tortillas containing 5, 10 and 20% buckwheat. Tortillas containing buckwheat flour were darker; the 10% blend had an attractive color with a pleasant aroma, and taste. Rollability of the fresh tortillas decreased slightly from 5 to 4.5 for the tortillas containing 0 and 20% buckwheat flour respectively. Distance to rupture and force to rupture were 14, 8 and 7.5 for the control and 17.1 and 7.5 for the tortillas containing 20% buckwheat flour. In 4 days force to rupture did not significantly change. Rupture distance decreased to 12.6 mm for the control and to 12.2 for the tortillas containing 20% buckwheat flour. After 4 days, the rollability decreased slightly to 3.5, 3.5, 2.4 and 3.0 for the control, 5, 10 and 20% buckwheat tortillas, respectively. The modifications in composition and in vitro starch hydrolysis and estimated glycemic index will be measured.

Tortilla quality and antioxidant properties of flour tortillas with tannin sorghum bran and brown flaxseed
D. GUAJARDO-FLORES (1), N. Alviola (1), C. M. McDonough (1), R. D. Waniska (1), L. W. Rooney (1)
(1) Texas A&M University, College Station, TX, USA; Cereal Foods World 52:A42

The flour tortilla market continues to grow and become popular in the U.S. Consumption of whole grains or products containing healthy ingredients are increasing. Two ingredients that contribute natural sources of dietary fiber, antioxidants and color include tannin sorghum and brown flaxseed. Inclusion of bran into baked products increases a healthy perception, but often changes the texture of products. Therefore, the goal of this study was to analyze the effect of the addition of tannin sorghum bran with stabilized and ground whole brown flaxseed on antioxidant properties and texture properties during storage in flour tortillas. Antioxidant activity, phenol content, subjective tortilla rollability and objective texture measurements using the 3D extensibility method were evaluated in flour tortillas with different levels of tannin sorghum bran (0%, 5%, 10%) combined with 5% whole ground flaxseed. Color (CIE L*a*b* scale) was measured 24 hours after baking. Texture was evaluated using the TA.XT2i Texture Analyzer (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK) using a 3D extensibility method. The addition of flaxseed and bran significantly darkened the tortillas in each successive treatment. After day 1 there was no significant difference in rupture force and modulus values between treatments. Control tortillas retained flexibility longer than the other treatments; tortillas with 10% bran had cracks after eight days of storage, while the control lasted 16 days without cracking. Treatments containing 10% and 5% sorghum bran with 5% flaxseed had higher values for phenols and antioxidant activity and the lowest L values. Tannin sorghum bran and brown flaxseed provided natural color with higher antioxidant capabilities than control treatment.

Whole grain barley and oat breads enriched with soluble fibers
Y. KIM (1), W. Yokoyama (1)
(1) USDA, ARS, WRRC, Albany, CA; Cereal Foods World 52:A47

Barley and oat beta-glucans are recognized to reduce risk of heart disease. Whole grain consumption is also associated with decreased risk of chronic metabolic disease. In order to increase the consumption of whole grain barley and oat we have developed breads made up entirely of their flours enriched with 3–6% of soluble cellulose, a form of soluble dietary fiber. Soluble cellulose, hydroxypropylmethylcellulose (HPMC), is a linear glucose polymer of beta-1,4 linkages and related to the cereal mixed beta-1,4-beta-1,3 linkages. Like cereal beta-glucans they have been shown to reduce plasma cholesterol in published clinical studies. In addition to its healthful properties, soluble celluloses are a necessary substitute for the gas trapping protein, gluten, that is lacking in barley and oat. Nonwaxy barley bread enriched with 5% HPMC had twice the loaf volume compared to barley flour alone. The hardness, gumminess, and chewiness by TPA were decreased with HPMC addition. Sensory characteristics of barley and oat breads were compared to whole grain wheat bread. Formulations for waxy barley breads enriched with HPMC were also developed. Substitution of HPMC for gluten results in whole grain breads with reasonable loaf volumes, good texture and a 100% increase in soluble dietary fiber content.

Evaluation of the effects of Lupin derivatives on the quality of cookies
H. López-López (2), S. Soto-Simental (2), M. Reyes-Santamaria (2), E. Perez-Soto (2), A. Hernandez-Fuentes (2), J. Hernandez-Chavez (2), G. Davila-Ortiz (1), A. Sanchez-Tototsaus (3), N. GUEMES-VERA (2)
(1) ENCB-IPN D.F. México, México; (2) ICAP-UAEH Tulancingo Hidalgo Mexico; (3) Instituto Tecnologico de Estudios Superiores de Ecatepec de Mexico; Cereal Foods World 52:A51

Mexico has serious nutritional problems, due low income of the population. Thus, this research will be contribute diminish that nutritional problems. The aim of the present work was to characterize the dough texture, adhesiveness and extensibility of cookies fortified with derivatives of Lupinus. A proximal analysis was developed. After that dough was prepared with Wheat Flour (WF) fortified with various levels of Lupin Flour (LF) (8, 12 and 20%), Lupin Protein Concentrate (LPC) (10, 20 and 30%) and Lupin Protein Isolate (LPI) (5, 10 y 15%). Later the rheological analyser (TPA, adhesiveness and extensibility) were performed by using a TA-HDi texture analyzer (Stable MicroSystems Ltd, Surrey, UK) in a compression mode. The chemical composition of the flour was 6.5% protein for WF and 39.4% protein for LF, 66% protein for LPC and 89.1% for LPI. The cookie fortified with 12% of LF and 20% of LPC had 8.4 y 9.7% protein respectively as compared to 6.4% in the regular product, which agreed with other results reported in the literature. The addition of 12 and 20% produced a decrease in the firmness and consistency, and an increase in the cohesiveness of the dough. Generally speaking, higher amounts of precipitate (30%) did not significantly affect the firmness, consistency or cohesiveness of the dough. The adhesiveness increased particularly in samples prepared with 20 and 15% of LF and LPI respectively. The presence of Lupin derivatives produced a excellent firmness and consistency of the cookies and an increase in its cohesiveness, which favours the production of a high-quality product.

A technological approach to reducing salt in bread
E. J. LYNCH (1), M. M. Moore (1), E. K. Arendt (1)
(1) Department of Food and Nutritional Sciences, University College Cork; Cereal Foods World 52:A23

High sodium intake may raise blood pressure, increasing the risk of heart attack and/or stroke. The average salt (NaCl) consumption in the western diet is 11 g person/day, 75% of which is obtained from processed foods with bread products contributing to at least a quarter of dietary sodium intake. In this study, doughs and breads containing levels of salt from 0% to 1.2% (the latter representing the average salt level found in Irish bread) were investigated. Intermediate values were chosen to include those which may carry the nutritional claims associated with low sodium diets. Standard baking tests, i.e. bake-loss (BL), specific volume (SV), moisture loss, texture analysis, and digital image analysis (DIA), were performed. Salt caused a linear increase in the resistance to extension (RE) of the dough as measured by Extensiograph and Kieffer cell. The gaseous retention coefficient significantly decreased at low NaCl levels. Rheological evaluation showed that lower salt doughs have higher viscoelastic moduli and complex viscosity. The reduction in salt resulted in a slight decrease in BL and SV of the baked breads. Five-day staling trials revealed that bread with 0% NaCl had excessively high hardness values when compared to all other samples. Loaf volume increased with lower salt addition. DIA, combined with Scanning Electron Microscopy (SEM), showed that the presence of salt induces a larger number of smaller air cells. In conclusion, the results of this study show that breads produced at low salt levels are not physically different when compared to “standard” breads, even though the doughs display different behaviours. The 0.3% is a salt level that produces larger volume bread that is structurally optimum according to DIA and SEM, and deems that optimisation of this formula will allow the production of low salt bread that is suitable to industrial processing.

Variation in grain hardness and associated traits in USA barley breeding lines
S. NAIR (1), S. E. Ullrich (1), B. Baik (1)
(1) Department of Crop & Soil Sciences, Washington State University, Pullman, WA, USA; Cereal Foods World 52:A53

Despite increasing interests in nutritional benefits of consuming barley food products, we have limited experience in systematic breeding and cultivation of appropriate barley varieties for food uses. Identification of food use traits of barley and establishment of screening methods are crucial for development of food barley varieties. Barley grain hardness may influence pearling and milling properties, flour particle size and eventually processing and product quality, as is intensively documented in wheat. Grains of 959 breeding lines of various classes contributed by ten major barley breeding programs in the USA as part of the USDA funded barley Coordinated Agricultural Project were evaluated for hardness using a single kernel characterization system (SKCS). Hulls of the hulled barley types were removed by abrasion before the SKCS test. Average kernel weight and diameter of barley grain ranged from 24.9 to 53.7 mg and from 1.7 to 2.9 mm, respectively. Hulled barley lines exhibited wider variation in kernel weight and diameter than hulless lines. Spring and winter lines were similar in distribution of kernel diameter and average values. The proportion of hull, as determined by the abrasive removal rate, ranged from 10.2 to 20.8%. The proportion of hull was <15.5% in 99% of winter lines and 80% of spring lines. Grain hardness ranged from 30 to 92 in hulled barley and from 42 to 91 in hulless barley. Eighty percent of winter and 30% of spring barley lines exhibited >67 in hardness. Average kernel hardness was 71 for winter and 62 for spring types. Large variation in hardness and other grain characteristics among barley classes and genotypes indicate the potential for the identification of genes or quantitative trait loci (QTLs) and of genetic markers for development of barley varieties possessing appropriate grain characteristics for food uses.

Production of bread enriched with commercial starch high in resistant starch
S. OZTURK (1), H. Koksel (1), P. Ng (2)
(1) Department of Food Engineering, Hacettepe University, Ankara, Turkey; (2) Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA; Cereal Foods World 52:A56

Resistant starch (RS) offers an exciting new potential as a food ingredient. It has been shown to possess physiological benefits similar to dietary fiber. The current work investigates the incorporation of three different commercial starches (Hylon VII, Novelose330 and CrystaLean), known to be high in RS content, into bread formulation at three different addition levels (10, 20, and 30%) and evaluates their effects both on the properties and RS content of the breads. Bread samples were prepared according to AACCI Method 10-10B (AACC International 2000) using a hard wheat variety. Bread-firmness (N) and bread-quality parameters (crust color, crumb color, crumb cell structure and external appearance-symmetry) were determined. RS contents of commercial starch, flour and bread samples were measured using the Megazyme RS Kit according to Approved Method 32-40 (AACC International 2000). Starch-supplemented doughs were weaker and absorbed more water than doughs made from the base flour. RS contents of starch-supplemented breads increased significantly as the starch addition level increased. The commercial starches used did not have substantial deteriorative effect on crumb color values, external appearance, nor on symmetry of bread loaves. The starch-supplemented breads had better crumb cell structure than the control bread at 10 and 20% addition levels for each starch sample. Crust color values decreased at 30% addition level for Novelose and CrystaLean and above 10% addition level for Hylon VII supplementation. Loaf volumes of the breads decreased above 10% level for Novelose and above 20% level for Hylon VII and CrystaLean supplementation. Firmness of the breads increased above 10% level for Novelose and above 20% level for Hylon VII and CrystaLean supplementation.

The relationship between different biotypes and protein composition of hard red winter wheat flours and their affect on alkaline noodle color and texture
S. PARK (1), M. Tilley (1), S. R. Bean (1), B. W. Seabourn (1), R. A. Graybosch (2)
(1) USDA-ARS GMPRC; (2) USDA-ARS Grain, Forage, and Bioenergy Research Unit; Cereal Foods World 52:A57

Twenty-five samples of biotypes derived from two hard red winter wheat (HRW) cultivars, Centurk and OK102, were grown in a randomized complete block design at Mead, NE. The biotypes varied in their high molecular weight glutenin subunit (HMW-GS) composition with five different HMW-GS allelic combinations present across the samples (2*, 7 + 8, 2 + 12; 2*, 7 + 9, 2 + 12; 2*, 6* + 8*, 3 + 12; 2*, 6* + 8*, 5 + 10; and 2*, 7 + 9, 5 + 10). These lines were selected to determine the relationship between HMW-GS and protein composition on color and texture of alkaline noodles. Protein composition, including insoluble polymeric protein (IPP), soluble polymeric protein (SPP), gliadin, and albumin and globulin (AG) was found to vary significantly between the various HMW-GS combinations. Flour protein content was not significantly different between the various sets, however. For mixograph mixing time, 83.6% of the variation among the samples was explained by HMW-GS composition, while 89.0% of the mixing tolerance variation was. Most noodle color traits were not significantly affected by HMW-GS groups except for a and b values at 24 hr after production. For cooked noodle texture, water uptake was significantly affected by HMW-GS groups but cooking loss was not. Noodle texture profiles including hardness, springiness, chewiness, resilience, cohesiveness, and adhesiveness were significantly affected by HMW-GS types. Overall protein composition was significantly correlated with noodle texture: SPP % was positively correlated with hardness (r = 0.83, P < 0.0001) and negatively with springiness (r = –0.77, P < 0.0001), resilience (r = –0.76, P < 0.0001), and adhesiveness (r = –0.44, P < 0.05), whereas IPP% was negatively correlated with hardness (r = –0.74, P < 0.0001). Protein composition was also significantly correlated with cooking water uptake and noodle color.

Cooked rice hardness and stickiness as affected by grain composition and structure of leached materials during cooking
J. PATINDOL (1), X. Gu (1), Y. Wang (1)
(1) University of Arkansas; Cereal Foods World 52:A58

Cluster, correlation, and multivariate regression analyses were used to rationalize the effects of grain chemical composition and leached material fine structure on cooked rice texture by studying 23 U.S. long-grain cultivars. Cooked rice hardness and stickiness were measured with a texture analyzer. The amylose-amylopectin ratio (AAR) of the leached material during cooking was determined by high-performance size-exclusion chromatography. Amylopectin fine structure was characterized by high-performance anion-exchange chromatography with pulsed amperometric detection. Head rice composition was evaluated in terms of apparent amylose content, crude protein and surface lipids. Among the physicochemical variables evaluated, AAR was found to be an important determinant of cooked rice hardness and stickiness. Soft-cooking, high-amylose cultivars (e.g. Jodon and L-202) leached out more amylopectin than amylose (AAR<1). Dry-cooking, high-amylose cultivars (e.g. Newrex and L-205) leached out more amylose than amylopectin (AAR>1). Cultivar differences in leaching behavior were attributed to variations in apparent amylose content, crude protein, and amylopectin chain length distribution.

Effect of high molecular weight glutenin subunits (HMW-GS) on wheat flour tortilla quality
V. PIERUCCI (1), M. Tilley (2), R. Graybosch (3), K. Tilley (1)
(1) Kansas State University; (2) USDA-ARS GMPRC Manhattan, KS, USA; (3) USDA-ARS Lincoln, NE, USA; Cereal Foods World 52:A58

Tortillas are the most popular non-bread wheat based product. Flour used in tortilla production has been typically optimized for bread making. The flour properties that determine good quality bread do not necessarily provide good quality tortillas. In this study, the influence of high molecular weight glutenin subunits (HMW-GS) was investigated on tortilla quality. Two biotypes derived from the hard red winter wheat cultivar Centurk were used, which contained the following HMW-GS: 2*, 7 + 9, 2 + 12 and 2*, 7 + 9, 5 + 10. The flours were paired according to protein content of 10.02% (2 + 12) and 9.92% (5 + 10) in Group 1 and 10.30% (2 + 12) and 10.42% (5 + 10) in Group 2. Tortillas were prepared in a laboratory scale and analysis was carried out at days 0, 2, 4, 7 and 14. Diameter, rollability and textural properties using the TA-TX2 Texture Analyzer were determined. Tortilla diameter was statistically larger in tortillas made from low protein flour containing HMW-GS 2 + 12 (P > 0.05) among the four conditions. Independently of the protein content used, flour with subunits 5 + 10 showed a better overall rollability than flour with subunits 2 + 12. Texture analysis revealed no difference in tortilla stretchability among the flours. However, the Rupture Force (Fr) of tortillas was affected by flour protein content. When lower protein content was used, Fr was greater for tortillas made with HMW-GS 2 + 12, conversely, when higher protein content was used, Fr was greater for tortillas made with HMW-GS 5 + 10. These results indicated better tortillas were obtained with higher protein content flours containing HMW-GS 5 + 10.

Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread making performance of a commercial wheat flour
J. C. RAMIREZ-SUAREZ (1), A. R. Islas-Rubio (1), L. Montoya-Ballesteros (1), M. Granados-Nevárez (1), F. Vasquez-Lara (1), R. Pacheco-Aguilar (1), M. E. Lugo-Sanchez (1)
(1) CIAD, A.C.; Cereal Foods World 52:A60

The effects of adding 2.5 and 5% of lyophilized jumbo squid (Dosidicus gigas) fin (JSF) and mantle muscle (JSM) on dough properties and baking performance of wheat flour were studied. Dough maximum resistance to extension (Rmax), extensibility (Ext), and deformation work (Area) at 45-min resting time were evaluated with a texture analyzer TA-XT2. Baking performance was evaluated by the straight dough baking procedure using 35 g of flour. Loaf volume was measured by the rapeseed displacement method. Acceptability of bread loaves was evaluated by an untrained sensory panel. Addition of 2.5% JSF tripled (P < 0.05) Rmax vs. control dough (i.e. 118.9 ± 6.4 vs. 40.6 ± 6.3), while 5% addition either JSF or JSM double it (P < 0.05). Ext decreased (P < 0.05) by addition of lyophilized powders. As animal protein was increased Ext decreased (i.e., 6.6 ± 0.5 for control vs. 4.0 ± 0.1 and 2.7 ± 0.2 for 2.5 and 5% JSF respectively; JSM showed similar results). However, 2.5% JSF or JSM addition increased Area (P < 0.05) 2.4 and 1.8 times that of control, respectively. Specific loaf volume (loaf volume/loaf weight) showed no significant (P > 0.05) difference vs. control; however, an inverse relationship was observed as animal protein was added. Sensory results showed that samples with lower level of addition were very close to control, suggesting this concentration (2.5%) could be used for this type of product.

Effect of processing conditions on tortilla texture
J. H. RATHOD (1), J. L. Kokini (1)
(1) Rutgers, The State University of New Jersey; Cereal Foods World 52:A60

Tortilla texture is an integral component of tortilla quality. In fact, it governs consumer acceptance of tortilla products. To understand the effect of processing conditions on tortilla texture tortillas were prepared using different combinations of dough resting times (10 and 20min), baking temperatures (350 and 450°F) and cooling times after baking (2, 5 and 10min). Objective texture analyses were performed based on the tortilla burst rig test using a TAXT2i texture analyzer. The force and distance to break, toughness and elasticity were measured by the Texture Expert Exceed™ software and used as indicators of ultimate failure properties. Results were reported for a minimum of 10 replicates. Tortillas baked at a higher temperature (450°F) showed higher tortilla rupture force as compared to a lower temperature (350°F). Lower dough resting time (10 min) was found to increase tortilla rupture force. A dough resting time of 10 min showed higher tortilla resilience compared to 20 min. Tortillas with a resting time of 20 min showed reduced toughness. Increasing tortilla cooling time increased the rupture distance and toughness. A baking temperature of 450°F increased the value of the gradient for tortillas as compared to 350°F. Appreciation of the relation between tortilla texture and process parameters is important to produce the most desirable tortilla products. This understanding will give manufacturers the ability to create tortillas with the most favorable characteristics.

Effect of storage time and temperature on tortilla texture
J. H. RATHOD (1), J. L. Kokini (1)
(1) Rutgers University; Cereal Foods World 52:A60

Texture affects the consumer acceptance of any food product. Storage time and temperature determine the freshness of all food products. In this study we tried to measure the effect of storage time and temperature on tortilla texture. Tortillas were prepared using the modified Bello et al method. Samples were packaged and stored at three different temperatures: room temperature (22 ± 1°C); freezer temperature (-19 ± 1°C); and refrigeration temperature (3 ± 1°C). Samples were analyzed after 5 days, 20 days, one month and 2 month of storage. TAXT2i texture analyzer was used to measure extensibility, tensile force and gradient value of tortillas. Tortillas stored at lower temperatures were thawed at room temperature (22 ± 1°C) for 5 hours before testing. Minimum of ten tests were performed and the results were reported. Extensibility was highest when tortillas were stored at freezer temperature. An increase in storage temperature and time showed reduced extensibility. Tortillas retrograded within 5 days when stored at room temperature. The extensibility value showed a sharp decline after one month of tortilla storage at freezer temperature. The force required to extend tortillas was lowest for tortillas stored at freezer temperature and highest for tortillas stored at room temperature. The rupture force value increased with extent of storage. Tortillas stored at freezer and refrigeration temperatures retained freshness which reflected with lower rupture force values. The gradient value increased with an increase in temperature and extent of storage. Highest gradient value was observed for tortillas stored at room temperature for 2 months. This tortilla self life study will help tortilla industry to select best tortilla storage conditions. It will also help them to predict the changes in tortilla texture with respect to storage time and temperature.

Effect of addition of gums and polyols on tortilla stickiness
J. H. RATHOD (1), J. L. Kokini (1)
(1) Rutgers, The State University of New Jersey; Cereal Foods World 52:A60

Tortilla stickiness is undesirable for the tortilla and the food service industry. Difficulty in separating individual tortillas affects the consumer acceptance of these products. We have devised strategies to reduce the stickiness and surface energy of flour tortillas by adding GRAS ingredients. Tortillas were prepared with a variety of GRAS ingredients that favorably compete for water. Xanthan gum, carboxymethylcellulose (CMC), glycerol and propylene glycol were added individually and in combination to the tortillas. Instrumental stickiness of tortillas was measured using the TAXT2i texture analyzer. These results were linked to the surface chemistry of tortillas by contact angle measurements (VCAoptima Dynamic Contact Angle and Surface Tension System). We used differential scanning calorimetry (DSC) to determine the freezable water present, mechanical spectroscopy to characterize the phase behavior, and wide-angle x-ray scattering (WAXS) to understand the effect of crystallinity. Addition of gums and polyols, alone and in combination, to the formula made the dough more pliable and machinable. Tortillas containing gums and glycerol showed increased water retention, decreased water activity, and low freezable water. Addition of glycerol significantly reduced the water activity from 0.94 to 0.91. A lower glass transition temperature was observed when tortillas were made using polyols. Addition of gum and glycerol showed a reduction in the surface free energy, mainly the polar component, and reduced instrumental stickiness in tortillas. Understanding the effect of the addition of gums and polyols in controlling tortilla stickiness will provide the tortilla industry with new and useful tools to formulate and produce flour tortillas with reduced stickiness.

Effect of processing conditions on tortilla stickiness
J. H. RATHOD (1), J. L. Kokini (1)
(1) Rutgers, The State University of New Jersey; Cereal Foods World 52:A60

Tortilla stickiness is an undesirable attribute. Our goal was to understand the effect of processing conditions on tortilla surface energy and stickiness. To evaluate the influence of processing conditions on stickiness, tortillas were prepared using different combinations of dough resting times (10 and 20 min), baking temperatures (350 and 450°F) and cooling times after baking (2, 5, and 10 min). Instrumental stickiness of tortillas was measured using the TAXT2i texture analyzer. These results were linked to the surface chemistry of tortillas by contact angle measurements (VCAoptima Dynamic Contact Angle and Surface Tension System). We used differential scanning calorimetry (DSC) to determine the freezable water present, mechanical spectroscopy to characterize the phase behavior, and wide-angle x-ray scattering (WAXS) to understand the effect of crystallinity. A higher dough resting time allowed the dough to retain more moisture and subsequently increased the water activity and stickiness in tortilla. More freezable water was found in tortillas with a shorter dough resting time (10 min). Higher baking temperature, dough resting time and tortilla cooling time showed reduced relative crystallinity in tortilla. Tortillas baked at 450°F had higher total surface energy, mainly the polar component, and were stickier than tortillas baked at 350°F. A cooling time of 5 min was found to be more effective in controlling tortilla moisture content. Tortillas cooled for 5 min after baking had the lowest surface energies and were less sticky compared to tortillas cooled for 2 and 10 min. Recognizing the effect of processing conditions on tortilla stickiness will offer the tortilla industry novel and practical processing methods.

Physico-chemical, and thermal properties of maize varieties and their relation to the dry and wet milling performance
L. Rodriguez (1), J. VELES (2), R. Gomez (3), J. Figueroa (2), M. Gaytan (2)
(1) ITO, Av. Tecnologico No. 1. Orizaba, Veracruz, Mexico; (2) Cinvestav del I. P. N. Libramiento Norponiente No. 2000 Fracc. Real de Juriquilla Queretaro, Mexico; (3) UAEH, Av. Universitaria Km 1, Ex. Hacienda Acuezalpa Rancho Universitario Tulancingo, Hidalgo. C. P 43600, Mexico; Cereal Foods World 52:A62

Corn is the most important food crop for subsistence farmers in Mexico. It is consumed in its original, unfractionated condition as whole meal for porridge, as popped corn, as tortillas after lime treatment, and as snacks among many corn products. Recent high corn prices have forced the dry- and wet-milling and daily industries to look domestic suppliers of corn and starchy grains. The farmers of State of Hidalgo in Mexico grow exotic maize varieties, either for domestic food or animal feed but some of those corn races have the potential to be used by the dry- and wet-milling industry. The objective of this work was the evaluation of maize varieties with good dry and wet milling performance. The samples were 45 corn genotypes of white, yellow and blue kernel color. Most of the white corn showed hard kernel and high to intermediate endosperm content with excellent performance for the dry milling. The material showed poor water absorption suitable for snacks production. The blue corn showed soft and very soft kernel with high endosperm content with high starch yield and can be suitable for the tortilla flour industry that require pigmented products. Functional and thermal properties were also evaluated and will be discussed related to specific components of the kernel (starch, protein, oil, fiber and solubles) and potential uses.

Effects of gluten proteins on cooking properties, textural properties and ultrastructure of Chinese raw noodles
R. SAINI (1), P. Ng (1), J. Steffe (1)
(1) Michigan State University; Cereal Foods World 52:A63

The objective of this study was to evaluate the effect of gluten proteins on the textural profile analysis (TPA) parameters, stress relaxation properties by Texture analyzer TA-XT2 and on ultrastructure of noodles as observed by Laser Scanning Confocal microscope (LSCM). Two wheat varieties, Caledonia and NuHorizon, which differ in protein content, protein quality and noodle making properties, were selected. The wheat flour samples were fractionated into starch, gluten and water-soluble fractions. The fractions were used to obtain reconstituted flours with different protein contents (6.5, 8, 9.5, and 11.5%). Noodles were prepared from these reconstituted flours and tested for their cooking properties, texture and ultrastructure. Cooking data showed that increasing the protein content of the samples decreased the yield of cooked noodles and cooking loss. As protein content was increased, the hardness, gumminess and chewiness of the samples increased, adhesiveness was decreased, and cohesiveness was increased. Springiness and resilience of the samples did not show any definite trend. Stress relaxation data also showed that the F(max) at 20% strain was highest with the maximum protein content of the flour sample. The LSCM z-sectioning and the quantification of proteins by Pascal software showed definite increase in the amount of protein matrix in the noodle samples as the amount of protein was increased. No other significant differences were observed with LSCM of the samples. Overall, both Caledonia and NuHorizon showed similar behavior with increases in protein content.

Functional properties of wheat and sorghum flour blends for cookies
M. SINGH (1), A. Mohamed (1)
(1) USDA/ARS/NCAUR; Cereal Foods World 52:A65

Sorghum is an important cereal crop grown in many developing countries that is potentially suitable for use in composite flours for baking. Earlier studies on the use of sorghum flour in cookies resulted in grittiness, which was attributed to the particle size of sorghum flour. The objective of this study was to investigate the effect of particle size on the pasting characteristics of composite flours and its baking quality. Sorghum flour was fractionated into two particle sizes (greater than 0.18 mm, and less than 0.18 mm). Water holding capacity was higher for coarser particle size sorghum flour that the finer sized. The pasting characteristics of starch from the fractionated and unfractionated sorghum flours varied considerably. The peak viscosity and final viscosity was lower for starch from coarser particle size sorghum flour than that from finer particle size sorghum flour. The farinograph quality number for fractionated sorghum flour blended with all purpose flour (wheat) at 0, 10, 20, and 20% levels increased significantly with increasing levels of sorghum flour and was higher for the coarser particle size fraction in comparison to the finer particle size fraction and the unfractionated sorghum flour. The cookies made with finer particle size sorghum flour blended with wheat flour were softer than those made from the coarser particle size sorghum flour wheat flour composites. The color of the cookies was significantly affected by the particle size and the amount of sorghum flour in the blends. The cookies made with fractionated sorghum flour blends were lighter and among those with finer particle size blends had lighter color on the top of the cookies.

The incorporation of brewer’s spent grain as a source of dietary fibre in breadmaking
V. STOJCESKA (1), P. Ainsworth (1), A. Plunkett (1)
(1) MMU-Department of Food and Tourism Management, Manchester, UK; Cereal Foods World 52:A66

Brewer’s spent grain (BSG) is a main by-product of the brewing industry and contains a high level of dietary fibre. The effect of the addition of BSG into bread and its effect on the textural and nutritional properties have been studied. Dried and milled BSG at levels of 10–30% with particle sizes of 0.25 and 0.5 mm were added to the dough mix. A number of experiments have been studied: farinogram characteristics (dough development time, stability and degree of softening), water absorption, protein and fibre content, loaf volume, textural characteristics and colour of bread crumbs and crust and image analysis of bread slices (cell structure and slice dimensions). The results showed that addition of BSG decreased the loaf volume of baked bread, water absorption, stability time, degree of softening, area of bread slices and height, number and area of bread cells and holes while increased dough development time, content of protein and fibre. There was not a significant effect on hardness of the bread crumb and crust at higher level of BSG. Lightness and yellowness in crumb and crust were negatively affected by the higher level of BSG while crumb redness was positively affected and crust redness negatively. Different particle sizes of BSG had no effect on the quality of baked bread.

Effect of whole barley flour on the stability of flour tortillas
M. WALKER (1), A. Toma (1), M. Omary (1)
(1) Cal Poly Pomona University, Pomona, CA, USA; Cereal Foods World 52:A69

Wheat and whole barley tortillas with and without preservatives were packaged in re-sealable LDPE/LLDPE bags and placed under room temperature and refrigeration for 13 and 25 days, respectively. Tortillas were periodically analyzed for changes in texture, color, water activity, pH, aerobic plate count (APC), and yeast and molds (YM). Tortillas without preservatives (NP) stored at room temperature and those with preservatives (WP) at both temperatures showed an increase in rupture distance (extensibility) overtime (P > 0.05). However, tortillas NP stored under refrigeration had an initial increase in rupture distance but remained constant thereafter. Tortillas NP showed no changes in lightness (L), redness (a) or yellowness (b) under refrigeration. Conversely, L and b increased while a remained constant at room temperature. Tortillas WP showed a decrease in L and b, and an increase in a at both temperatures. Water activity increased in tortillas NP stored at both temperatures, but it remained constant in tortillas WP stored at both temperatures. The pH of both tortilla types was constant at the studied temperatures with the exception of tortillas NP stored at room temperature, which showed an initial increase followed by a decrease overtime. Tortillas NP stored under refrigeration and tortillas WP stored at both temperatures displayed no growth in APC. However, tortillas NP showed a 3 log increase in APC at the end of the storage period at room temperature. Tortillas NP at room temperature showed a steady increase in YM, while the same tortilla type increased to <100 cfu/g on day 25. In contrast, tortillas WP at both temperatures showed no increase in YM overtime. Shelf-lives of 25 days and less than 48 h were observed for tortillas at refrigeration and room temperature, respectively. These results show promise to storing wheat and whole barley tortillas without preservatives under refrigeration.

Effect of pentosans and pentosanase on the baking quality of hard spring wheats grown under diverse conditions
M. WANG (1), G. R. Carson (1)
(1) Canadian International Grains Institute, Winnipeg, MB Canada; Cereal Foods World 52:A69

Total pentosans (TP), water-extractable pentosans (WEP), water-unextractable pentosans (WUP), and ratio of WEP to WUP were determined for wheat samples of the Canada Western Red Spring and the Canada Western Hard White Spring grown in 2003 (warm, dry, and well-matured) and 2004 (cold, wet, and late-matured) crop years. Baking quality of the wheat samples was evaluated with and without the additions of two commercial pentosanase preparations (xylanase I, xylanase II). The TP contents were lower and ratios of WEP to WUP were higher in the samples of 2003 crop than those in the 2004 crop. Addition of the two pentosanases improved the bread-making performance of all wheat samples and retard the process of bread firming over one week period. It was found, however, that the degree of effectiveness of pentosanase depended on crop year and wheat class. Both enzymes exhibited a larger improvement in specific loaf volume and less effect on bread firmness in the 2004 crop than in the 2003 crop. No significant correlation was found between the rate of bread firming and the natural pentosan composition/content of the flour samples. The practical application of the knowledge of wheat pentosan and pentosanase generated in this study will be discussed.

A rapid small-scale method to evaluate dough viscoelastic properties
F. XIE (1), B. Seabourn (2)
(1) Kansas State University; (2) USDA Grain Marketing and Production Research Center; Cereal Foods World 52:A69

Dough viscoelastic properties are of special interest to bakers and wheat breeders. Dough extensibility (DE) and resistance to extension (RE) influence each step of the baking process as well as product end-use quality, and thus are important quality factors to consider in wheat breeding programs. The objective of this study was to develop a rapid small-scale method to evaluate dough DE and RE properties. A total of 20 hard red winter wheat flour samples varying in protein content (8.9–14.3%), Farinograph optimum water absorption (55.8–68.0%), Farinograph dough development time (4.5–23 min), and Farinograph mixing tolerance (7.0–59.8 min) were studied. Doughs were mixed to optimum at optimum water absorption by Farinograph. The standard Extensigraph method (AACCI approved Method 54-10) was compared to a small-scale method which utilized the Texture Analyzer (TA) equipped with a Kieffer rig. Correlation of determination (R(^2)) of DE measured by Extensigraph versus by TA was 0.77, while that of RE measured by each instrument was 0.46. The potential of near-infrared reflectance spectroscopy (NIR) for measuring DE and RE was also investigated. The NIR technique showed great potential in predicting both DE and RE as determined by Extensigraph. The highest R(^2) was 0.84 for DE and 0.81 for RE, with a standard error of prediction of 49.34 and 9.66, respectively. Spearman rank correlation coefficients of DE and RE predicted by the Extensigraph-based model and TA-based model were 0.97 and 0.68, respectively. Results show that these two model’s ability to differentiate DE was similar.

Dough extensibility ranges on U.S. winter wheat cultivars and advanced lines
P. YEAP (2), S. J. Mulvaney (1), P. Rayas-Duarte (2)
(1) Cornell University, Ithaca, NY, USA; (2) Oklahoma State University, Stillwater, OK, USA; Cereal Foods World 52:A70

Selecting for lines with balanced dough strength and extensibility properties can be challenging in wheat breeding programs since universal molecular markers have not been clearly identified. While in spring wheat one report of recombinant inbred lines showed a negative correlation of strength and extensibility, this relationship has not been systematically analyzed in U.S. winter wheats. Forty three winter wheat cultivars and advance breeder lines were analyzed for extensibility and mixing properties, wet gluten, gluten index, SDS sedimentation, bake test and HMW-GS allelic composition. The range values of micro-extensibility properties were Rmax mean 0.22 N (range 0.10-0.24 N), extensibility at Rmax 71.3 mm (53.8-85.0 mm) and area to Rmax 8.1 N.mm (4.2-11.9 N.mm). Three allelic combinations represented about 47% of the total frequency but they did not correlate with the extensibility properties. Partial correlation adjusted for protein variation showed a positive relationship of dough strength and extensibility (r = 0.67, P < 0.01) in the samples analyzed. All extensibility parameters were correlated to mixograph mix time and farinograph peak time; Rmax, r = 0.72, Extmax, r = 0.44, and area at Rmax r = 0.66; P < 0.01). Positive correlation of gluten index (P < 0.01) and negative correlation of wet gluten content (P < 0.05) with all extensibility parameters were obtained. The results suggest that current analytical methods are not successful in predicting baking performance, such as loaf volume, with large deformation extensibility tests. New approaches that are able to decouple elastic and viscous components during large deformation straining of dough may help in that regard.

Evaluation of stickiness in starch solutions
R. YGLESIAS (1), D. S. Jackson (1)
(1) Dept. of Food Science & Technology, University of Nebraska, Lincoln, NE, USA; Cereal Foods World 52:A70

Stickiness is a phenomenon that involves a bond between two surfaces that are placed in contact with each other. Starch stickiness is greatly impacted by water availability, temperature, and degree of cook. Solutions of corn starch in water w/w (8%, 16%, 24%, 32%, 40%, 48% and 56%) were prepared and heated in a 2L beaker from room temperature to 90°C in approximately 14 minutes. Samples were then split and stored in two different ways. While still warm, half the solution was stuffed into a 6.35 cm internal diameter casing and placed at –20°C for 12 hours. Samples were then thawed until they reached 25°C (12 hours) and cut with an electric knife to a 1.27 cm height. The remaining solution was placed in disposable Petri dishes and allowed to cool at room temperature until they reached 25°C (10 hours). Stickiness was measured using a TA-XT2i Texture Analyzer in Adhesiveness Test Mode. Water activity and DSC parameters were also determined in samples after storage. Stickiness significantly (P < 0.05) decreased as the starch concentration increased. Frozen and thawed samples had significantly (P < 0.05) lower stickiness values than samples cooled at room temperature. Warm samples were observed to be stickier at higher starch concentrations. This suggests that temperature also plays an important role in stickiness. DSC enthalpy J/g significantly (P < 0.05) increased as starch concentration increased. Starch at higher concentrations did not gelatinize completely, as water became limiting. Stickiness is a phenomenon that involves a combination of cohesive and adhesive forces. These forces are impacted differently by temperature, water availability, and starch degree starch cook.

Separation of plastic and elastic rheological behaviors of gluten and relationship to breadmaking performance
D. ZHAO (1), B. Allvin (3), P. Rayas-Duarte (2), R. Chinnaswamy (4), S. Mulvaney (1)
(1) Cornell University, Ithaca, NY, USA; (2) Oklahoma State University, Stillwater, OK, USA; (3) Perten Instruments AB, Huddinge, Sweden; (4) USDA GIPSA, Kansas City, MO, USA; Cereal Foods World 52:A72

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Thus, it has been difficult to determine how pure elastic properties of gluten are related to breadmaking performance. Recovery after creep and cyclic large deformation tensile testing are two ways to decouple elastic and viscous effects. A large variation in the recoverable shear strain after preceding creep (7 to 28%) was seen for fifteen popular wheat cultivar glutens—prepared using the Glutomatic method—representing five US wheat classes. High recoverable strain was seen for both 2 + 12 and 5 + 10 hard wheat cultivars. The recoverable deformation ranged from 71 to 93% of the creep deformation, and the Zeleny sedimentation values ranged from 13 to 56 ml. However, the recoverable work dropped to <40% for these glutens when tested in a large deformation (500%) cyclic tensile test. The maximum force, residual deformation and patterns of the force-deformation curves also varied widely when these glutens were stretched in tensile mode. Comparison of the overall patterns of the creep-recovery results for gluten relative to several linear, amorphous synthetic polymers suggested that gluten lies in the rubbery flow region of viscoelasticity, which is characterized by viscous flow superposed over delayed elastic effects. Good to excellent test bake bread volume was obtained for several cultivars from this sample set. Apparently, optimized pup loaf breadmaking process can accommodate a fairly wide range of viscoelastic behaviors of glutens. This work defines those ranges objectively using creep-recovery and tensile testing.

S-80
Laboratory-scale sheeting and lubricated squeezing flow behavior of Asian noodle doughs. A. S. ROSS (1), J. B. Ohm (1). (1) Oregon State University, Corvallis, OR, USA.

Salt and alkaline noodle doughs were made from flours of 2 wheat varieties with contrasting dough attributes. Water addition was fixed at 34% and doughs were either rested for 45 min after compounding or processed without resting. Doughs were compounded through a 5 mm roll gap then reduced in thickness through gaps of 3.5, 2.45, 1.7, and 1.2 mm. Lubricated squeezing flow (LSF) rheometry with stress relaxation was performed on doughs between each roll pass. Dimensions of sheeted doughs were altered by flour source, formulation, and presence or absence of resting. Doughs from the weaker variety were significantly (all significance at P < 0.01) thinner across all treatments. Rested doughs were thinner than unrested doughs, but only at the first reduction pass. Differences in dough length were small and contingent on the treatment factors being compared. Proportional die-swell (PDS) after passing the roller nip was significantly higher for the stronger doughs across all treatments, and was significantly lower for rested doughs at the first reduction. However, PDS of rested doughs tended to equal or exceed that of unrested doughs in the final reduction pass. Alkaline doughs had significantly higher PDS, except for unrested doughs of the stronger variety where alkaline doughs had lower PDS. The LSF method allowed the observation of relaxation times (RT) for the doughs (time at constant strain for stress to decay to 1/e of peak stress). RT decreased with each roll pass in all treatments. This was most pronounced in the stronger doughs. RTs were somewhat shorter for the rested doughs in the first 2 or 3 reduction passes but equaled RT for the unrested doughs in the later reductions. RT was longer for alkaline doughs in all comparisons of salt and alkaline doughs with one exception. Other LSF factors are still being analyzed at the time of writing.

S-90
Texture of alkaline cooked corn masa products. H. ALMEIDA (1). (1) Kellogg Co., Battle Creek, MI.

Alkaline cooked corn masa products include mainly table tortillas and chips. Desirable tortillas are flexible, soft and shelf stable. Tortilla texture vary with grain cooking conditions, masa properties, baking conditions, puffing extent and moisture content. Desirable chips are crispy and crunchy. Chip texture is defined by masa properties, thickness, baking conditions, moisture content prior to frying and frying conditions. Texture of tortillas, chips and their intermediate products has been measured subjectively and more recently with instrumental procedures. Retention of cooked corn hulls with higher pH provides for additional flexibility and softness of fresh and reheated tortillas. Optimum cooking of corn to absorb lime and partially digest the hulls helps also. Glycerin and CMC provide softness to both fresh and stored tortillas. Thin chips, baked to minimal moisture, allowed to temper for moisture equilibration prior to frying and fried at high temperature for a short time develop a highly porous microstructure that delivers a crispy texture. Thick chips, baked to a high moisture, fried without tempering at lower temperatures for longer times develop a non-uniform more-continuous solid microstructure that are perceived as undesirably hard and crunchy. Optimal formulation and process combined with sensitive techniques are required for effective texture quality control that delivers appropriate, improved food for targeted consumers.

S-114
Puroindolines: Carbohydrate interactions. C. F. MORRIS (1), A. D. Bettge (1), G. E. King (2), M. J. Pitts (2), K. Pecka (3), P. Greenwell (2). (1) USDA ARS, Washington State University, Pullman, WA, USA; (2) Washington State University, Pullman, WA, USA; (3) University of Idaho, Moscow, ID, USA.

Wheat flour is the world’s most important bakery ingredient. Consequently there is a great need to more fully understand the factors that contribute to flour quality. One key quality factor results from the interaction of kernel texture (i.e. ‘hardness’) with milling, product formulation and processing. The two puroindoline proteins, ‘a’ and ‘b’, have been shown to confer the major classifications of kernel texture in wheat, i.e. soft, hard and durum. Here, we will describe the effects of the puroindoline proteins on grain, milling, flour quality and baking in closely related soft and hard winter wheat lines (“near-isogenic lines” or NILs). We will also describe research being conducted to measure the material properties, i.e. the textural differences, between soft and hard wheat kernels using endosperm “bricks” and the TA-XT2i. NILs ranged from 28–80 for NIR hardness, 27–69 for SKCS hardness, 62.2–69.1% for Quadrumat flour yield, 34.7–50.0% for Quadrumat break flour yield, 53.1–68.0% for alkaline water retention capacity, and 8.36–9.80 for cookie diameter. All ANOVA models (9 wheat lines, 5 environments, 2 reps) had good model fit (>0.93% R2). The endosperm bricks were prepared from individual wheat kernels using a special sanding device. Brick dimensions were obtained, then subjected to stress / strain analysis using a TA-XT2i. Grain lots for this study included Madsen and Alpowa soft white, ID377s and a hard Alpowa NIL as hard white spring, and Renville durum wheat varieties. Kernels of each were further segregated into vitreous and non-vitreous classifications. The detailed procedure and analysis of stress / strain data will be presented. Waxy (0 amylose) wheat also exhibits soft and hard grains and expression of puroindolines. Lastly, there is a significant difference ascribed to the combined action of puroindoline a and b on the adherence of remnant endosperm material to the surface of starch granules upon fracture. Scanning electron microscopy was used to document this difference which seems to result from the greater adhesion of endosperm material in the absence of fully functional puroindolines. This greater adhesion manifests itself as kernel hardness, which profoundly affects flour and baking quality.

S-129
An approach to standardize the instrumental texture determination of cooked spaghetti firmness. M. J. SISSONS (1), L. Schlichting (2), N. E. Egan (1), W. Aarts (2), B. Marchylo (2). (1) New South Wales Agriculture, Tamworth, NSW, Australia; (2) Canadian Grain Commission, Winnipeg, MB, Canada.

The firmness of cooked spaghetti is an important quality measure used in durum breeding and quality control laboratories throughout the world. While firmness is only one component of the textural characteristics of cooked pasta, it is one of the most common measurements obtained using instrumental and/or sensory evaluation. Although there is an instrumental method available (AACC 66-50), precise conditions for sample cooking and instrument testing are not well defined. In previous work, we have found that differences in the interpretation of the method as used by different laboratories, affects the ranking of the same unknown samples. In this paper, an analysis of the affect of varying the cooking procedure, sample presentation and instrument settings on cooked firmness, using 10 carefully selected spaghetti samples, will be presented. As a result of this analysis, a “standard method” was adopted and used to compare the firmness values of 30 diverse spaghetti samples in two laboratories. These results were also compared with firmness values obtained using methods based on AACC 66-50 in each laboratory. By using this carefully defined standard method, higher precision and improved reproducibility between laboratories was achieved.

O-9
Influence of the fatty acid on the baking activity of phospholipids. B. Fischer (1), P. KOEHLER (1). (1) German Research Center of Food Chemistry and Hans-Dieter-Belitz-Institute for Cereal Grain Research, Garching, Germany.

Due to common structural elements phospholipids act as emulsifiers. Therefore, those polar lipids, e.g. lecithin, which can be isolated on an industrial scale from plant sources, are used in improvers for breadmaking. The baking activity of whole lecithin is well known, however, very little information is available about the effect of the fatty acid present in phospholipids. Therefore, the aim of this study was to determine the influence of the fatty acid in phosphatidyl choline on the baking performance. A homologous series of phosphatidyl cholines with fatty acid chain lengths ranging from 6:0 to 20:0 including 18:1, and 18:2 was synthesized by reacting glycerophosphatidyl choline with the respective fatty acid anhydrides in the molten state. The synthetic phosphatidyl cholines were characterized by chromatography, 1H NMR, 13C NMR and mass spectrometry. The functional properties were determined by a micro-scale baking test and by micro-extension tests with 10 g of flour. The baking performance was best for dicaprinylphosphatidyl choline, which caused an increase of the loaf volume by 55%. Longer C-chains (12:0 to 20:0) and double bonds within the chains (18:1 and 18:2) had a less positive effect on the loaf volume (increase by up to 40%). For phosphatidyl cholines with short-chain fatty acids an optimal concentration of 0.2% based on flour weight was found, whereas higher concentrations were required for compounds with longer C-chains. Comparative studies with lysophoshatidyl cholines showed, that longer C-chains were required to get the best baking performance as compared to phosphatidyl choline. Additional rheological tests confirmed the differences between individual compounds and compound classes.

O-10
Role of liquid lamellae in gas cell stability in bread making. B. S. SROAN (1), F. MacRitchie (1). (1) Kansas State University, Department of Grain Science and Industry, Manhattan, KS, USA.

Bread volume is directly related to initial concentration of gas cells during mixing and stability of these gas cells during different stages of bread making. During mixing, gas cells are occluded and concentrated in the liquid phase of dough in the form of small nuclei. These gas cells expand during proofing and baking stages due to release of fermentation gases into them. During late proofing and baking, the liquid lamellae surrounding expanding gas cells act as secondary protection together with the primary gluten film, which may not be continuous at these stages. The objective of the study was to look into the role of liquid lamellae surrounding the gas cells in gas cell stability. The surface properties of the liquid phase of the dough are the result of surface active compounds (proteins and lipids) at the gas-liquid interface. The study also investigated how these surfactants affect gas cell stability. Contributions of the liquid film stability to dough expansion were assessed by baking tests using flours varying in their natural lipid content/composition. Lipids were analyzed by thin layer chromatography (TLC). Incremental addition of natural lipids back into defatted flour causes bread volume to decrease, and, after reaching a minimum, to increase. Polar lipids have beneficial effects on loaf volume whereas certain non-polar lipids such as linoleic acid have detrimental effects. Rheology of the dough varying in lipid content/composition was studied using a bubble inflation system mounted on TAXT-Plus texture analyzer. Lipids are found to have negligible effect on dough rheological properties such as strain hardening.

O-40
Technical and nutritional benefits of acacia gum in bakery and cereal based products. S. BARAY (1). (1) Colloides Naturels Inc., Bridgewater, NJ, USA.

Acacia gum is an all-natural, GMO free, highly functional source of soluble dietary fiber. It is widely used in bakery and cereal based products for its unique technological properties. In recent studies done by The Food Development Group in Toronto, the benefits brought by acacia gum are clearly shown in two sweet baked goods: A chewier and softer texture is observed in muffins during the entire shelf life period when 1% acacia gum is added. The texture of cookies becomes chewier and less crumbly at increased acacia gum levels from 0 to 3% of the total formula. Cookies with 3% acacia gum in the total formula are rated highest, showing superior eating qualities over the control cookie during the entire shelf life. Acacia gum also brings proven nutritional and health benefits to bakery and cereal based products: fiber enrichment and prebiotic effect to improve digestive health and improve regularity. Recent studies proved that addition of acacia gum into different types of bread had a significantly impact on the glycemic index.

O-70
Measurement of mechanical properties of co-extruded dual phase products. L. Samuel (1), H. DOGAN (1), J. L. Kokini (1). (1) Rutgers University, New Brunswick, NJ, USA.

Coextrusion has introduced a wide variety of dual phase products (pockets) in snack food, breakfast cereal and pet food sector. Inherent differences in the physical states and compositions of the two phases offer different textural attributes. The main focus in textural characterization of such products is to differentiate between the mechanical properties of each phase (shell and filler). We identified test method and conditions that can objectively differentiate between the textures of phases in dual phase products. Penetration tests with punch probe gave the most reliable, reproducible and comprehensive mechanical characterization. A robust and operator independent macro was developed to derive quantitative measures for the textural properties of the shell and the filler, such as hardness, toughness and elasticity. The differences in the mechanical properties of the shell and filler were used to deconvolute the textural differences between these two phases. In order to evaluate the effectiveness of the test in deconvoluting the textural properties, penetration tests were done on the shell and filler layers individually as well as the whole pockets. The mechanical properties derived for the upper shell by the proposed method corresponded well to those of the individual shell layer. For the filler and lower shell, however, the force readings for the whole pocket were higher than those for the corresponding individual layers, which was due to the continuous resistance offered by the preceding layer(s) as the probe penetrates through the layers. After subtracting the residual forces, the mean force readings for whole pockets showed comparable values with those of the individual phases. Validations on a variety of commercial products have shown that the developed method can accurately differentiate not only between the phases but also among the samples.

O-80
Psychophysical markers for crispness and influence of phase behavior and structure. H. DOGAN (1), J. L. Kokini (1). (1) Rutgers University.

Crispness is the most significant and commercially important texture descriptor for cellular foods. In this study we aimed to understand the physical basis of crispness, through elucidation of the role of structure and phase behavior of the food polymer matrix. Corn extrudates were used as model solid food foams. Extrudates of a wide range of cellular characteristics were produced by varying the extrusion parameters in the ranges of 120–200°C barrel temperature; 15–25% feed moisture content, and 200 rpm screw speed using a single screw laboratory extruder (Brabender Instruments Inc.). Cross-sectional images of extrudates were analyzed using image analysis techniques to measure average cell size and cell size distribution, cell density, cell wall thickness and cell wall thickness-to cell radius ratio (t/R). Bulk and solid densities of extrudates were measured using volumetric displacement techniques. Differential scanning calorimetry was used to determine glass transition temperatures (Tg). Uniaxial compression was used for textural characterization. Jaggedness of the resulting force deformation curves was quantified using three techniques: Fractal analysis, ratio of linear distances and the average number of peaks (Np). Accurate mechanical methods were developed to count the peaks and relate them to sensory crispness. Np was found to be a good predictor for sensory crispness scores generated using psychophysical models (R(^2) = 0.71). Constitutive models were developed to relate phase behavior and structure of cellular foods to Np. The effect of cellularity and phase behavior on Np was investigated by non-linear regression between Np and t/R and Aw. Np decreased exponentially both with an increase in t/R and water activity level (R(^2) = 0.95). This parameter further varied systematically with phase change in extrudates characterized with the use of T-Tg.

O-82
Acoustic emission, fracture behaviour and morphology of dry cellular crispy foods. T. VAN VLIET (1), H. Luyten (1), W. Lichtendonk (1). (1) Wageningen Centre for Food Sciences, Wageningen, The Netherlands.

For many food products their crispy character is an important sensory characteristic. It is generally accepted that it is related to the fracture behaviour of the food. It requires multiple brittle fractures accompanied by acoustic emission and relatively low work of mastication. These demands set clear requirements to a product both at molecular and mesoscopic scale. The main process acting at molecular scale is the required brittle fracture accompanied by acoustic emission. This means crack growth speeds of about 300 – 400 m s(^–1). This high speed in combination with the need for multiple fracture events and a low work of mastication sets clear requirements on the morphology of the product regarding optimum beam and pore sizes. Fracture behaviour and sound emission of toasted rusk rolls and biscuits were measured at a data sampling rate of 65000 data points per second, allowing registering the fracture of individual beams or lamellae forming the cellular structure of the crispy food. From measured properties like the occurrence of sound, the sound energy, the duration of single sound events, the minimum time interval between sound events to be heard as separate events by humans and from the required size of the force drops on fracture of a beam or lamellae it was possible to calculate morphological constraints for the cellular structure of the crispy foods. During the presentation we will present data for the minimum and maximum sizes of the pores and of the sizes of the solid material elements surrounding them for a typical dry crispy product. These sizes were found to be of the order of 50–500 micrometer.

O-103
Breeding wheat for cookies: Solvent retention capacity, wire cut, and sugar snap cookies. M. J. GUTTIERI (2), E. J. Souza (1), K. M. O’Brien (2), M. Kweon (1). (1) USDA-ARS, Wooster, OH; (2) University of Idaho, Aberdeen, ID.

Soft wheat quality in plant breeding traditionally is measured by the AACC sugar-snap cookie method (AACC 10-52), which was developed as a qualitative measure of damaged starch due to milling, particularly to eliminate cultivars with hard grain. Most current soft wheat breeding programs use rapid methods (e.g. NIR or SKCS) to eliminate hard wheat segregants, but continue to use the sugar snap cookie test as a measure of quality. Using 21 soft white spring wheats grown in 2004 and 2005 at three Idaho locations, we compared the sugar snap cookie method with newer measures of soft wheat quality with measured solvent retention capacity (AACC 56-11), wire-cut cookie quality (AACC 10-54), and TA-XT2 analysis of wire cut cookies. Using the F-test to estimate the power of these quality measures to detect genetic differences, we found genetic differences for all the quality parameters measured, except wire-cut cookie moisture loss and stack height; these two traits were the least sensitive traits for differentiating among genotypes. We found the greatest variation among genotypes, based on the F-test, for the four solvent retention capacity solvents (water, sodium carbonate, sucrose, lactic acid) and the TA-XT2 texture analysis. The cookie diameter, whether wire cut or sugar snap, had intermediate power to differentiate genotypes with F-values of 2.2 to 2.9 (P < 0.001). Of the baking test parameters the TA-XT2 snapping force had the greatest differentiation, with an F-test value of 4.2 (P < 0.0001). Plant breeders may be able to achieve greater gain from selection if they choose to use other measures of end-use quality besides the sugar snap cookie test. These alternatives to sugar snap cookie include the less expensive solvent retention capacity test and the some what more labor intensive texture analysis of wire cut cookies.

O-104
Citrus fiber ingredients for adding strength to cracker products and moistness to baked products, including whole grain breads. B. LUNDBERG (1). (1) Fiberstar, Inc., Ellsworth, WI USA.

A correlation was found between increasing amounts of Citri-Fi® 100FG and an increase in cracker strength as measured by a texture analyzer. A 24.8% increase in cracker strength was found when Citri-Fi® 100FG was added at 1% compared to a control. This increase in strength significantly reduces potential for breakage and costly amounts of damaged product. Another trend noticed during the testing of the crackers was the numbers of stress fractures were reduced with the presence of Citri-Fi® 100 FG. In terms of adding moistness to baked products, a 17% increase in softness was found when Citri Fi® 300 FG was added at 1% along with additional water at 4.5 times the fiber weight and additional oil at two times the fiber weight compared to a control in a biscuit. Additional testing in other baked products has verified these results over a broad range of baked whole grain applications. The ultra-high water binding and surface area capacity of Citri-Fi® ingredients are the unique features that enable it to function at increasing strength in dry cracker product and adding moistness to baked products. Citri-Fi® ingredients have a water holding capacity over 8 grams water per gram fiber as measured by AACC 56-30 and contains approximately 33% soluble fiber and 37% insoluble fiber. Citri-Fi® ingredients are all-natural products that do not have negative effects on the volume, taste, or texture.

P-126
Characterization of dough texture and adhesiveness in Mexican traditional bread named “Conchas” fortified with heat precipitated whey proteins. E. Diaz-Maldonado (2), S. Soto-Simental (2), M. Reyes-Santamaría (2), J. Franco (2), A. Totosaus-Sanchez (1), N. GUEMES-VERA (2). (1) Instituto Tecnologico de Estudios Superiores de Ecatepec; (2) Instituto de Ciencias Agropecuarias-UAEH, Tulancingo, Hidalgo, Mexico.

Mexico has serious nutritional problems, due low income of the population. In spite of that Mexican people consuming a variety of traditional breads, but there are disposal of animal protein like whey proteins considered an environmental problem. Thus, this research will be contribute diminish that nutritional problems. There is not information about the effects of whey heat-precipitated in dough of this kind of traditional bread. The aim of the present work was to characterize the dough texture and adhesiveness of sweet bread named “conchas” fortified with heat-precipitated whey proteins. A proximal analysis was developed. After that dough was prepared with wheat flour (WF) fortified with various levels of whey proteins (10, 15, 20, 25 and 30%). Later the rheological analyses (TPA and adhesiveness) were performed by using a TA.XT2i texture analyzer (Stable MicroSystems Ltd., Surrey, UK) in a compression mode. The chemical composition of the flour was 9.0% protein for WF and 20% protein for whey heat-precipitated. The bakery product fortified with 15% of precipitate had 23% protein as compared to 17% in the regular product, which agreed with other results reported in the literature. The addition of 10% whey protein precipitate produced a decrease in the firmness and consistency, and an increase in the cohesiveness of the dough. Generally speaking, higher amounts of precipitate (30%) did not significantly affect the firmness, consistency or cohesiveness of the dough. The adhesiveness increased particularly in samples prepared with 25 and 30% of whey protein precipitate. The presence of whey proteins produced a decrease in the firmness and consistency of the dough and an increase in its cohesiveness, which favours the production of a high-quality product.

P-137
Evaluation of corn masa stickiness. R. YGLESIAS (1), D. S. Jackson (1). (1) Department of Food Science & Technology, University of Nebraska, Lincoln, NE, USA.

Stickiness is a physical attribute greatly impacted by masa moisture content, starch degree of cook and protein alterations. To better understand stickiness in corn masa, white corn (1851W, 2000 crop year) was cooked at 100°C for 20, 30 and 40 minutes using a laboratory nixtamalization method, and ground using a small scale stone grinder. Stickiness was measured over time for 2 hours using a TA-XT2i texture analyzer in Adhesiveness Test mode. Masa moisture contents and temperatures were also determined over time. Temperatures of ground masa significantly (P < 0.05) increased as the time of cooking increased. Stickiness of masa cooked for 20 minutes was significantly lower (P < 0.05) than stickiness of masa cooked for 30 or 40 minutes. Changes in masa stickiness significantly (P < 0.05) decreased over time for masa samples cooked for 20 minutes and maintained steady for masa samples cooked for 30 or 40 minutes. Masa stickiness for undercooked corn (20 minutes cooking time) significantly decreased with moisture loss, where for cooked and overcooked corn (30 and 40 minutes cooking time) moisture loss was not the primary variable influencing stickiness properties. This suggests that masa stickiness is a phenomena caused by multiple factors.

P-147
The use of selected lactic acid bacteria to improve the baking and rheological quality of gluten-free batter and bread. L. A. Ryan (1), F. Dal Bello (1), S. RENZETTI (1), E. K. Arendt (1). (1) Food Technology, Food and Nutritional Sciences Department, UCC, Cork, Ireland.

In recent years the demand for gluten-free (GF) cereal products has increased, due to the fact that it is estimated that 1 in 100 people worldwide is suffering from celiac disease. The only treatment for this condition involves a GF diet that avoids ingestion of gluten-containing cereals and their products. GF products are generally considered of poor quality, especially when compared to their gluten-containing counterparts. The aim of this study was to improve the quality of GF bread by addition of sourdough. GF sourdough (dough yield of 200) was fermented for 24 hrs at 30°C using selected lactic acid bacteria (LAB) isolated from cereal environments. The sourdough was added at 20% of the total flour and the GF bread was baked. A variety of tests including volume, colour, moisture, digital image analysis as well as texture profile analysis were performed. Rheological tests were carried out to determine structure development during sourdough fermentation as well as after the addition of sourdough to the bread batter. The rheological tests included oscillation at varying frequencies, viscometry as well as creep analysis. The rheological development of the sourdough during fermentation was performed using a single frequency oscillation test over 12 hrs. Results indicate that addition of LAB in the form of sourdough to a GF bread recipe has a positive effect on the baking quality, particularly regarding the volume and texture. Interestingly, the rheological properties of the GF sourdough were found to be different from common wheat and rye sourdoughs, with an increase in elastic modulus being observed over the initial fermentation period. In conclusion, results collected so far indicate that the addition of sourdough fermented by selected LAB strains can positively influence the baking and rheological properties of GF bread and dough.

P-152
Changes in physical and sensorial properties of cheese breads with or without the addition of pre-gelatinized cassava starch. J. R. Uclés-Santos (1), F. P. COLLARES (1). (1) State University of Campinas - UNICAMP, Department of Food Technology, Campinas, SP, Brazil.

Cheese bread is a product that can incorporate functional ingredients without altering its physical and sensorial properties. The aim of this work was to study the effects of adding sour cassava starch (0 to 100%), soy proteic isolate (0 to 10.54%) and polydextrose ((0 to 5.07%) to cheese breads, using a surface response method with three variables and five levels (-alpha, –1, 0, +1, +alpha), applied twice (with or without scalding), in their physical and sensorial properties. Initially, the functional ingredients and the pre-gelatinized cassava starch were characterized physico-chemically and morphologically. The particle size distribution of soy proteic isolate and pre-gelatinized cassava starch presented diameters of 86.72 µm and 42.53 µm, respectively, meanwhile, polydextrose didn’t attain satisfactory results due to the presence of a wide range of particle sizes. The results obtained trough the experimental designs, did not present significant difference (P < 0.05) for texture, luminescence and saturation of crust and crumb, concluding that the use of any concentration studied for each variable, does not interfere in a significant way with these properties with or without pre-gelatinized cassava starch. The cheese breads elaborated with the addition of pre-gelatinized cassava starch presented a mathematical model, explaining the behavior of the variables studied in relation to the cheese bread volume, noting that the ranges of concentration obtained through the response surfaces showed that it is possible to obtain volumes as high as 4.286 cm(^3)/g and 5.03 cm(^3)/g. For sensorial analysis six different formulations of cheese breads were evaluated by 30 panelists, who did not detect significant difference (P < 0.05) in terms of overall appearance, aroma, color of the crumb and flavor.

P-157
Formulating bread fortified with soluble and insoluble fiber. M. B. NIETO (1). (1) TIC Gums, Inc., Belcamp, MD, USA, in collaboration with Nealanders International, Inc.

Fiber bread containing insoluble fiber as high as 20% flour basis has been successfully developed and commercialized for many years now. However, recipes that contain the same amount of soluble fiber proved to be a challenge. In this work, gums were studied for their gluten compatibility, and to achieve the target usage level of 20%, they were carefully selected based on viscosity and water absorption. A gum system that could be used at the same level of 20% flour basis was developed for a total of 40% combined soluble and insoluble fiber. Gums, as the main source of soluble fiber, are complex polysaccharides that are either branched or linear, and neutral or charged. This structural feature and the electrostatic charge on the molecule have a profound effect on the gluten in the formation of disulfide bonds and the elasticity of the dough. Neutral and linear gums proved to be compatible with the gluten. Therefore, a gum system consisting of inulin, guar and methylcellulose was developed. This gum system has the same water absorption as the flour when supplemented with vital wheat gluten. High fiber breads using this gum system combined with the insoluble fiber such as cellulose powder produced loaves with good volume and bread structure, and the breads were soft and had a moist mouthfeel.

P-162
Natural and sour cassava starch content in cheese breads: Effect on physico-chemical, rheological and sensorial properties. J. R. Uclés-Santos (1), F. P. COLLARES (1). (1) State University of Campinas - UNICAMP, Department of Food Technology, Campinas, SP, Brazil.

Cheese bread is considered a baked product that does not contain gluten, because it uses native cassava starch, naturally fermented and/or modified in its elaboration. The present work analyzed the incorporation of different contents of natural and sour cassava starch (0%, 30%, 50%, 70% e 100%) to the cheese bread dough, with the objective of choosing a formulation for cheese bread with optimized expansion coefficient, low compression force and good sensorial acceptance. Prior to the formulation choice, the cassava starches were characterized physically, chemically, rheologically and morphologically. The values of pH, acidity and moisture were within the parameters established by Brazilian legislation for amylaceous products. The particle size was 21.76 µm for natural cassava starch and of 3 to 20 µm for sour cassava starch. The B pattern of X-ray diffraction found was characteristic for tuber starches. The natural and sour cassava starches presented paste temperatures of 66 and 67°C, respectively. The specific volume of cheese breads ranged from 3.23 to 4.19 cm(^3)/g. The compression force obtained for the cheese bread ranged from 15.29 to 23.59 N. The cheese breads elaborated only with natural or sour cassava starch presented greater values of luminescence, saturation and shade angle, parameters obtained through the analysis of color. The affective sensory analysis performed with 30 untrained panelists, showed that the cheese breads elaborated with high contents of natural cassava starch presented the best sensorial scores as to overall appearance, aroma, texture and flavor, if compared to the ones elaborated with high contents of sour cassava starch. The formulation of cheese bread with 70% of manioc starch and 30% of sour starch was chosen as the best formulation.

P-163
Particle size effects of whole barley flour on the quality of wheat tortillas. N. PRASOPSUNWATTANA (1), A. Toma (1), S. Lee (1), S. Chongcham (1), P. Cooke (3), R. A. Flores (4), J. Wilson (3), E. A. Arndt (2), W. Yokoyama (5), M. Omary (1). (1) California State Polytechnic University, Pomona, CA, USA; (2) ConAgra Foods, Inc., Omaha, NE, USA; (3) Microscopic Imaging Group USDA/ARS/ERRC, Wyndmoor, PA, USA; (4) University of Nebraska, Lincoln, NE, USA; (5) USDA, ARS, Western Regional Research Center, Albany, CA, USA.

Low-fat high-fiber wheat tortillas enriched with 9% whole barley flour (WBF) rich in total dietary fiber and beta-glucan soluble fiber were prepared. Four treatments including a control-C (72µ), and WBF with three different particle sizes, microground-MG (68µ), intermediate-I (131µ), and regular-R (237µ) were evaluated. Ninety-five untrained panelists tested the tortillas for appearance, color, flavor, texture and overall acceptability using a 9-point hedonic scale. Data on water activity, color, texture, and SEM imaging of dough and tortillas were also collected. Two commercial products (CP) were also included for comparison. The MG and R tortillas were not significantly different (P > 0.05) from C on flavor (5.8) and texture (5.7) scores, respectively; but were rated significantly lower (P < 0.05) than both CP on the same attributes. Water activity was significantly different between C (0.972) and R (0.981). No significant differences in water activity were found among MG, I and R (0.98). Tortillas made with MG, I, and R were significantly darker (61) than the two CP. The firmness was significantly higher for MG, I, and R (0.76 kg) than both CP (0.44 kg). No significant differences were found in toughness for one of the CP, C and R (2.4 kg.s); however, I and MG tortillas were significantly less tough (1.96 kg.s). Elasticity among the experimental tortillas (0.16 kg/mm) was not significantly different. The two CP were significantly less elastic (0.078 kg/mm) than all experimental products. Similar amounts of beta-glucan were found among all WBF tortilla doughs. The microstructure of protein matrices and starch granules in the tortillas was more compact and uniform than corresponding doughs.

P-164
Physicochemical, rheological and sensorial characterization of functional cheese bread with addition of soy protein isolate and polydextrose. J