Plant Sciences

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Research from the Department of Plant Sciences. The department website may be found athttps://www.ag.ndsu.edu/plantsciences

Blizzard Watch is the newsletter for the Department of Plant Sciences and can be found at https://hdl.handle.net/10365/28265

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Black Bean Milling and Flour Functionality
(North Dakota State University, 2020) Fernando, Hettige Supun Sandaru
Dry bean utilization by the food industry can be increased by developing value-added processing applications. The goals of this research were to evaluate (1) the effect of milling method on the physical, chemical and functional properties of whole black bean flour and its fractions and (2) the effect of removing soluble phenolic compounds on the functional and rheological properties of black bean protein isolates. Black bean was milled with five laboratory mills [cyclone mill, hammer mill, stone mill (fine, medium, coarse), disc mill (fine, coarse), and centrifugal mill (10,000 or 12,000 rpm and 250, 500, 1000 μm aperture screen)] and the resulting flours were evaluated for their physical, chemical and flow properties of bulk samples and particle size fractions. Whole black bean flour and cotyledon flour were subjected to phenolic extraction and protein isolation, resulting in protein isolates with and without soluble phenolics. Solubility, wettability, dispersibility, water binding capacity, foam capacity and stability, emulsification capacity, and gelation properties of protein isolates were evaluated. Variation in milling method produced flours with significantly different flour characteristics. Geometric mean size of whole bean flour was negatively correlated with starch damage (r = -0.92), L* (r = -0.94), angle of repose (r = -0.94), and angle of slide (r = -0.80 to -0.90) and positively correlated with moisture (r = 0.72), and loose bulk density (r = 0.72). Milling method and particle size interaction was significant on characteristics of black bean flour fractions. Particle circularity of flour fractions had a negative correlation of r = -0.93, r = -0.81, r ≈ -0.95, and r = -0.94 with L*, angle of repose, angle of slide and compact density, respectively. Particle circularity had a positive correlation of r = 0.93 and r = 0.89 with average minimum particle size and loose bulk density, respectively. The removal of soluble phenolic compounds improved the brightness, solubility, wettability, dispersibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and gelling properties of protein isolates. These findings will help food manufacturers to process black bean ingredients using different mill settings to achieve different functionalities depending on the consumer requirements.
Carbohydrate-Based Micro and Nano Scale Materials from Soybean Meal, Distillers Dried Grains, and Sugar Beet Pulp for Food and other Applications
(North Dakota State University, 2013) Sivapragasam, Nilushni
Study 1 was carried out to isolate and produce enzyme resistant micro and nano scale carbohydrates from soybean meal (SBM), distillers dried grains (DDG), and sugar beet pulp (SBP). All materials produced were in micro and nano scales, and the yields were different depending on the starting material. Study 2 determined the physiological stability of study 1 materials for potential encapsulation applications. Both SBM and SBP were stable under simulated physiological conditions; the stability of the SBM was higher than SBP. In study 3 the SBM nanomaterial from buffer extraction was used for in vitro fermentation by Bifidobacterium brevis. The B. brevis showed a good growth in the presence of SBM nanomaterial. Study 4 characterized the SBM- resistant starch thin films produced with pectin and carboxymethylcelllulose. The films formed with SBM-resistant starch and pectin at 3:1 and 1:3 provided good barrier and viscoelastic properties.
Causes of Dull Brown Color in Durum and Traditional Semolina Pasta
(North Dakota State University, 2019) Cabas Lühmann, Patricia Alejandra
Bleaching of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.) was evaluated by determining the effect of grain moisture content, temperature, and wet/dry cycles with bulk water and with high relative humidity on the hydration of durum wheat grain and their effect on some physical grain quality parameters. Low initial grain moisture, high temperature, and wet/dry cycles increased water gain. Scanning electron microscopy and light microscopy showed that the germ and ventral surface of grain were important for water absorption. A single exposure to moisture (bulk water or high relative humidity) seems to be enough to cause a decline in grain quality. The effect of the environment on pasta color was evaluated by quantifying the relative importance of environment and genotype effects on pasta color and related traits. The relationship between environmental growing conditions, pasta color and semolina quality traits was determined. The environment had the highest relative proportion of variance for pasta color and related traits. Stepwise multiple linear regression indicated that the number of days with RH ≥ 80% diminished pasta color which could be related to increased speck count in semolina, soluble brown pigment content and an increased in semolina redness. The number of days ≤ 13°C enhanced pasta yellowness and pasta color score. However, why the positive effect occurred was not clear. Milling and processing effects on pasta color were evaluated by determining the effect of milling and pasta processing on polyphenol oxidase (PPO) activity, peroxidase (POD) activity, soluble brown pigment content, and yellow pigment content. Milling caused a reduction in yellow pigment content, soluble brown pigment content, PPO activity and POD activity while pasta processing reduced yellow pigment content, and for some genotypes, increased soluble brown pigment content. Stepwise multiple linear regression indicated that yellow pigment content had a positive effect and protein content, semolina ash content, and speck count had a negative effect on pasta color.
Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making
(North Dakota State University, 2017) Asiyanbi-Hammed, Tawakalit Tope
Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, in composite flour blends, because of its high level of dietary fiber and other essential nutrients. Study of the chemical composition, physicochemical characteristics, and pasting properties of unfermented-white yam flour (UYF) and fermented-brown yam flour (FYF) were investigated. Studies show that composite flour from yam has high ash, total starch, and fiber content than refined wheat flour. Thermal studies showed the energy required for composite flour gelatinization is greater than that of refined wheat flour. The firmness of FYF gel significantly increased with increasing number of days unlike UYF where slight hardness in texture was observed. This study revealed that each flour type exhibited different characteristics when compared to refined wheat flour. This necessitates further studies to substitute the yam flour samples with refined wheat flour to create composite flours that could be employed in bakery products. Inclusion of UYF and FYF flour at 5, 10, 15 and 20% levels of substitution with wheat flour affect the dough physicochemical, rheological pasting properties, and the nutritional quality. Proximate analysis of the flours carried out shows composite flours were of lower protein value but had higher fiber content than refined wheat flour. Impact on the gluten quality, gassing power, farinograph parameters was observed. The farinograph water absorption increased significantly (p<0.05) for blends prepared with UYF. Investigation revealed that the end-product quality (oven spring, loaf volume, bread crumb, tortilla weight, flexibility, thickness and color) of bread loaves and tortilla was significantly affected. This study demonstrated that incorporation of up to 10% FYF flour appears to give acceptable dough with good viscoelastic properties and bread with quality traits similar to refined wheat bread. This might be because bread itself is a fermented bakery product. For the tortilla; an unfermented product, 20% UYF inclusion seems to be more suitable to produce tortillas with good extensibility, acceptable thickness and whiteness with no dark spots that will appeal to the consumers.
Characterization of Edible Bean Flours: Properties and Functionality
(North Dakota State University, 2013) Simons, Courtney W.
Consumption of pulses is considered part of a healthy diet. Therefore, the opportunity exists for development of new pulse-based ingredients. However, a better understanding of their properties is necessary. The compositional and functional properties will vary depending on the bean type, their physical form (pre-cooked, raw flour, starch or protein fractionates) and growing location. In this study, edible bean flours (pinto, navy, black and small red) were subjected to extrusion cooking to produce snacks and texturized high-protein flour. The extrudates were studied to determine the effect of extrusion on the physical, physicochemical, chemical, sensory, and digestibility properties. Texturized high-protein flour was used in a bread formulation study. Finally, a preliminary study of location effect on production of grassy compounds, e.g. hexanal and hexanol, in pinto beans was conducted to determine importance of growing environment on flavor development during storage. The results of these studies showed that bean flours generally had excellent extrusion properties (good expansion and texture). However, pre-cooked flours had much lower expansion and textural integrity compared to raw bean flours and starch fractionates. Nutritional content (protein, total starch, fiber and ash) of flours were generally retained after extrusion. Lipids and resistant starch (RS) however were significantly reduced. Significant reduction in RS resulted in snacks having high glycemic index. Extrudates had 20% lower raffinose content suggesting reduced potential for flatulence after extrusion processing. Sensory evaluation of pinto, navy and black bean snacks indicated good overall acceptability. Pinto bean high-starch fraction differed in composition and functionality (viscosity and thermal properties) compared to its raw whole flour and extruded form. Adding 5% texturized pinto bean protein to bread increased its lysine content by 50%; without significantly affecting bread quality. A significant statistical interaction between growing location and storage time on hexanol and hexanal concentrations was observed for pinto beans grown in Forest River, Johnstown and Hatton North Dakota. This Dissertation will help processors understand the potential for beans as a food ingredient. Applications may include use in breads and other baked products, extruded puffed snacks, pasta, and soups. Bean flours can improve nutritional quality and provide unique functionality to food systems.
Debranning Affects Durum Wheat Milling Properties and Semolina Quality
(North Dakota State University, 2020) Shinezorigt, Delgersaikhan
Wheat can undergo debranning before milling. Debranning involves the removal of the outer bran layer from wheat kernels by friction and abrasion forces. This research was conducted to determine the effect of durum cultivar and debranning time on milling extraction and semolina and pasta quality. Four cultivars of durum wheat were debranned for 0, 1, 3 and 5 minutes and milled on a Bühler 202 MLU laboratory mill. Cultivars differed in the amount of bran removed at a given debranning time. Debranning for 3 min removed 8% of outer layer which resulted in 69% increase in mill throughput and 35% reduction in semolina speck count. Total and semolina extractions were increased with debranning when calculated based on milled products. However, debranning decreased both extractions when they were calculated using total bran removed during both debranning and milling. Cooking properties of spaghetti were not affected by debranning.
Effects of Pretreatments on Separating the Seed Coat from the Cotyledon of Black Bean
(North Dakota State University, 2017) Fernando, Hettige Supun
Separation of seed coat from the cotyledon could result in an additional black bean food ingredient. The objective of this study was to develop a standard milling procedure that can achieve optimum seed coat removal from black bean seed. Black beans were cooked in boiling water for 0, 5, 10, and 20 min or were tempered to 10, 20, 30, 40 and 50% moisture. Then all samples were dried to the original moisture content in ambient air or at 90°C. Pretreated black beans were milled using a burr mill and a roller mill. Seed coat was removed by aspiration. Seed coat yield was greater with tempered than with boiled seed dried at 90°C. The chemical and physical changes in the bean flours were less in tempered-dried pretreatment than with cooked-dried pretreatments. Higher seed coat separation with less changes in flour is important in food applications with health benefits.
Evaluation of Barley and Malt Quality in the Eastern Spring Barley Nursery
(North Dakota State University, 2019) Li, Yingya
In the northeastern United States, craft beer is on the rise. With local brewing increasing, the supply of local raw materials becoming an urgent problem in some northeastern states, like Michigan, New York, Ohio, Pennsylvania, and Vermont. The overall goal of the project is to determine which cultivars are best adapted to specific regions in the northeastern United States, and to detect the impact of different environment factors on the barley genotypes. In general, cultivars from Europe had better resistance to pre-harvest sprouting (PHS) and lower beta-glucan levels than two-rowed cultivars developed in North America. The varieties, Explorer, LCS Genie, LCS Odyssey, KWS Fantex, and KWS Beckie are candidates for production in the eastern United States because of their higher levels of resistance to PHS and malt extract, and their lowers levels of beta-glucan.
Evaluation of Pea Protein and Modified Pea Protein as Egg Replacers
(North Dakota State University, 2012) Hoang, Hieu Duy
Native yellow pea (Pisum sativum) protein isolates (PPIs) showed good foaming and emulsifying properties but a poor gelling characteristic. However, this can be corrected by Transglutaminase (TGase) treatment. PPIs were obtained using alkaline extraction method in which extracting pH, precipitating pH, flour–to–water ratio, and extraction time were optimized to obtain maximum yields and least change in protein functionalities. Extraction pH of 10.0, precipitating pH of 4.3, flour–to–water ratio of 1:6, and 30 minute extraction time were found to be optimum values for pea protein extraction. SDS–PAGE gels showed that the PPI had a very similar protein molecular weight profile as its original flour. TGase treatment was applied on PPIs at different pH levels from 4.3 to 7.0. The SDS–PAGE and RVA tests showed that treatment at pH 6.0 provided the best overall functionality. Large molecular weight (MW) proteins (~ 90,000 Da) and medium MW proteins (~50,000 – 80,000 Da) were the main substrates for TGase catalyzed reaction whereas most low MW the proteins (< 45,000 Da) were not involved. RVA results indicated that treatments at pH 6.0 and 7.0 had the highest viscosities but the treatment at pH 6.0 had better stability and consistency. Functionality tests indicated that modified PPIs possessed a better viscosity profile than the native PPIs but no improvement in gelling capacity and only minor impact on foaming and emulsifying properties. PPIs performance greatly depended on their final pHs. The foaming capacity, foaming stability, and emulsion capacity were significantly improved when the final pH of PPIs was adjusted from 4.3 to 7.0. The overall sensory evaluation results suggested that TGase–treated PPIs and PPIs were not yet able to replace egg in the cake system. Only PPI can replace egg in the cookie system. TGase–treated samples had a lower acceptability due to an “off–taste” and a “strange” flavor. Future work, therefore, should study TGase combined with other treatments to further improve PPIs functionalities. Purification should be integrated into extraction process and other food systems should also be included to extent the scope and role of modified PPIs in food industry.
Fate of Deoxynivalenol during Wet Milling
(North Dakota State University, 2018) Magallanes Lopez, Ana Maria
The fungal disease Fusarium head blight affects cereal grains and can produce mycotoxins, like the water-soluble deoxynivalenol (DON). Wheat wet milling process begins with ground endosperm obtained by dry milling and ends with the separation of starch from gluten. Research was conducted on hard red spring wheat and durum wheat samples naturally contaminated with DON. The fate of DON in wheat dry milled fractionations (farina/semolina, shorts, and bran) during wet milling was investigated. Three wet milling processes were evaluated. DON levels were assessed by GC-ECD. Results showed that DON was present in all dry milled fractions. DON concentration in farina and semolina exceeded the safety threshold for human consumption. After wet milling farina and semolina, nearly all the DON was found in the water-soluble fraction, regardless the wet milling process. A negligible level of DON was found in the gluten extracted from HRSW with Martin wet milling process.
Genetic and Phenotypic Assessment of Iron and Folate Concentration in Lentil (Lens Culinaris Medik.)
(North Dakota State University, 2015) Gupta, Debjyoti Sen
Micronutrients and vitamins are chemical elements required in trace quantities for normal human growth and development. Micronutrients and vitamin deficiency is prevalent throughout the world. The first objective of this research was to determine folate concentration in 10 lentil genotypes and evaluate the effect of environment on folate concentration. Folate concentration ranged from 216 to 290 μg/100 g with a mean of 255 μg/100 g and the concentration differed across years and locations. A significant genotype × environment interaction effect was observed for lentil folate concentration. The second objective was to measure the iron, zinc, copper, calcium and magnesium concentration in 26 cultivated and wild lentils. Significant variation in Fe, Zn, Cu, Ca, and Mg concentration among Lens species and no single genotype had high concentrations of all micronutrients.The third objective was to determine genetic diversity among 29 cultivated and wild lentils using 39 simple sequence repeat markers. Thirteen of 39 SSR markers were polymorphic among the 29 lentil genotypes. Cluster analysis grouped the genotypes into 4 clusters broadly based on the genotyping data and this grouping had correspondence with the pedigree relationships of the genotypes. The fourth objective was to develop expressed sequence tags-simple sequence repeats (EST-SSRs) markers in lentil. Lentil EST sequences (9513) from the NCBI database were assembled into 4053 unigenes. Unigenes were screened for simple sequence repeats and 348 primer pairs were designed. Fifty-seven primer pairs were polymorphic among the 22 lentil genotypes providing additional gene-specific primers for use in lentil breeding. The fifth objective was to develop gene specific molecular markers for iron metabolism related genes in lentil and to study their gene expression in the presence of excess iron. Gene specific markers were developed for Ferritin-1, BHLH-1, and IRT-1 to allow detailed study of the iron metabolic pathway in lentil. Differential gene expression of Ferritin-1 and IRT-1 under excess iron was observed at 2 hours but not at 8 hours and 24 hours. Results of these studies contribute to a broad understanding of the genetic variation, environmental influence on and expression of genes related to micronutrient and vitamin concentration and metabolism in lentil.
Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta
(North Dakota State University, 2016) Fernandez, Kueh Fei
Glutograph ‘E’ was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has not been reported and thus is the goal of this research. Procedure development involved the evaluation of the number of impulses, relaxation time, the number of spaghetti strands, and the number of tests per sample to give a reliable treatment mean. Different impulses settings affected the magnitude of strain, time and percent recovery. Traditional spaghetti required less time to reach 800 B.U and had greater percent recovery and strain values than did nontraditional spaghetti. Glutograph results were compared with firmness results obtained using a texture analyzer (TA-XT2) with a pasta blade or with a Modified Ottawa Cell. Compression type probe parameters were positively correlated to glutograph stretch time. Glutograph E can be used as potential equipment to detect differences in texture of cooked pasta.
Hammer and Roller Milling of Yellow Split Pea
(North Dakota State University, 2019) Kaiser, Amber Christine
Blending nutrient-rich pulses into cereal-based convenience foods could benefit consumers and the cereal and pulse industries but first requires appropriate milling of raw pulses, for which there is no standardized method. Roller milling is the standard method for wheat flour production, but hammer milling is simpler and more cost-effective. Literature documenting pulse flour quality from either system is limited. The goals of this research were to evaluate (1) the effects of hammer mill setup and seed moisture on quality and flowability and (2) the differences between hammer- and roller-milled quality for yellow split pea. For (1), yellow split pea samples at 9 and 11 % moisture were hammer-milled at two rotor speeds (34 and 102 m/s) and with nine mill screen apertures (0.84 to 9.53 mm) and physicochemical properties and flow properties on 6 surfaces were evaluated. For (2), yellow split pea at 11 % moisture was hammer-milled at 102 m/s through a 0.84 mm screen or roller-milled using a two-pass setup, then sieved through a 150 µm screen and evaluated for physicochemical and functional quality. Hammer mill settings had no practical impact on proximate composition, small impact on damaged starch content, and considerable impact on particle size distribution, pasting properties, and flowability. Particle size parameters impacted color, bulk density, pasting properties, and flowability. Flowability was highest on aluminum and lowest on high-density polyethylene. Hammer milling at 102 m/s rotor speed with 0.84 mm screen aperture produced particle sizes closest to that of flour (D10, D50, and D90 of 12, 98, and 348 µm, respectively). Small differences were observed in the D10, starch damage, moisture, peak and final viscosities, and oil binding capacities of hammer- and roller-milled split pea flours. Data from this research supported the viability of hammer milling to produce split pea flour and provided systematic data to support milling, product development, conveying, and storage operations involving split pea and other pulses.
Hard Red Spring Wheat Quality Evaluation with Various Roller Mill Types and Breadmaking Methods
(North Dakota State University, 2016) Baasandorj, Tsogtbayar
Roller mill type and breadmaking methods might be a source of variation in the evaluation of the end-use quality of Hard Red Spring (HRS) wheat. In this study, various roller mill types and baking methods have been used to investigate whether they affect end-use quality evaluation of HRS wheat cultivars. In addition, a quality scoring system has been developed to determine if ranking of the HRS wheat cultivars would change when different roller mills and breadmaking methods were used. Both the roller mill type and breadmaking method had an effect on the end-use quality of HRS wheat cultivars. When using different roller mills for quality evaluation, HRS wheat samples of MN Bolles and ND Glenn from Gulf/Great Lakes (G/GL) region and ND Glenn from Casselton location had overall quality scores of 6.5 or above when averaged across mill types. When using various baking methods and conditions for quality evaluation, ND 817, MN Bolles, ND Glenn cultivars from Pacific Northwest region, and MN Bolles and ND Glenn from G/GL region received overall baking quality scores of 6.5 or above hence these cultivars were considered to have “excellent” baking quality characteristics under different baking conditions. The results in the current research study indicate that although there are differences in the mill type and breadmaking methods on the end-use quality evaluation, the ranking of HRS wheat flours is not affected by the mill type or baking methods and conditions. In other words, cultivars considered to have “fair” quality tend to have low end-use quality, while “excellent” cultivars will have superior end-use quality regardless of the roller mills and/or baking method and processing conditions used. The proposed overall wheat scoring system could assist farmers and breeders in selection of wheat cultivars considering the wheat end-use quality. Development of a comprehensive scoring system will also enable a more detailed scoring system for screening new lines for suitable end-use.
Improvement of the Physicochemical Attributes and Antioxidants Profiles from Pulse Seeds through Germination
(North Dakota State University, 2019) Xu, Minwei
Edible pulse seeds are good sources of food ingredients. Germination has been regarded as an effective process to further improve nutrient digestibility and accessibility of pulse seeds. Our aim was to observe the effect of germination on proximate composition, physicochemical attributes, and phenolic profiles of chickpea (Cicer arietinum L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.). In addition, mechanisms of how germination affects the antioxidant activity of phenolic compounds were proposed. Chemical composition, thermal, pasting, and moisture adsorption properties of pulse flours were investigated over 6 days of germination. Protein contents increased by 3 percent points for all pulses over germination. However, lentil had the highest protein content. Lipid contents decreased over germination with chickpea having the greatest decline, from 8.00 to 5.90 g/100g (d.b.). Total starch decreased in lentil and yellow pea during germination. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capabilities after germination. Soluble free (SFPs) and polar soluble bound phenolic compounds (PSBPs) were extracted from germinated pulse seeds. Their antioxidant activities were evaluated using both the in vitro system and stripped soybean oil (SSO)-in-water emulsions. Liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry and size-exclusion chromatography with multiangle-light-scattering and refractive-index detection were employed to analyze the phenolic composition and molar mass, respectively. Antioxidant activities of SFPs increased in both in vitro and SSO-in-water emulsion system, however, much lower than those of PSBPs based on SSO-in-water emulsion system. The effect of germination on PSBPs in SSO-in-water emulsion varied between pulses. By virtue of chemometric analysis, nine phenolic compounds were speculated as the pivotal phenolic compounds responsible for the antioxidant activity of PSBPs. In particular, the molar masses of PSBPs had a positive relationship with their antioxidant activity. Protective and co-antioxidative principles were proposed as reasons for the variability of antioxidant activities of PSBPs in oil-in-water emulsions with germination.
An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations
(North Dakota State University, 2018) Rahman, Md Mahfuzur
Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significantly (p<0.05) strong dough rheological characteristics than most of the additives. The 40% blends of HRS wheat cultivar Glenn and Linkert had better bread making quality than other blends and all the additives. The SE-HPLC unextractable protein fractions of these two cultivars also showed a better correlation with bread making properties than all the additives.
Kernel and Milling Characteristics of Durum Genotypes Grown in North Dakota
(North Dakota State University, 2019) Liu, Yu
Two sets of durum samples were used to determine kernel characteristics and milling properties of durum genotypes grown in North Dakota, USA. Kernels were characterized for kernel size (length, width, and thickness), germ size (length and width), and shape (kernel width/kernel length, volume, sphericity, germ width/germ length, germ length/kernel length, and germ width/kernel width). Kernels were also characterized for their test weight, kernel weight, vitreousness and hardness. Milling properties evaluated were break release, milling rate, total extraction, semolina extraction, and semolina quality. All kernel characteristics and milling properties varied with genotype and growing location. First break release and milling rate were influenced by kernel shape and size. Larger, wider, and rounder kernels tended to result in better milling performance in the first break. Kernel hardness and vitreousness were strongly correlated and both were positively correlated to semolina extraction but not total extraction.
Malting Conditions for Evaluation of Rye Cultivars
(North Dakota State University, 2017) Wang, Yujuan
Malting of rye and use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull and dense packing in steep. While, empirical evidence shows that rye genotypes differ in malting and brewing performance and flavor, there is little published information on the malting of rye or the malt quality attributes of rye genotypes. The objective was to evaluate laboratory micro-malting conditions that could be used in quality screening. Parameters included germination time, moisture and kernel size. Wort arabinoxylan and phenolic acid content were determined in addition to standard malt quality parameters. In general, high extract and lower viscosity were achieved by malting for at least 4 days at 45-48% moisture. However, some commercial maltsters indicated the difficulty of handling of germinating rye at high moisture levels. As such, 5 days of germination at 45% moisture is recommend for future evaluation of rye cultivars.
Manufacturing Optimization of Non-Traditional Pasta Products
(North Dakota State University, 2015) De La Peña, Elena
A study was conducted to determine the effect of including non-traditional ingredients on the flow and agglomeration properties of flour formulations, the rheological behavior of pasta dough, and the physical and cooked quality of the spaghetti. The effect of including non-traditional ingredients on the chemical changes that occurred in pasta during pasta making and cooking was also investigated. The formulations used were semolina 100% (S), whole wheat flour 100% (WW), semolina-whole wheat flour (49:51) (SWW), semolina-flaxseed flour (90:10), whole wheat flour-flaxseed flour (90:10), and semolina-whole wheat flour-flaxseed flour (39:51:10). Flaxseed flour was incorporated as fine (FF) or coarse (CF) particles. Depending on the experiment, formulations were hydrated to different levels that ranged between 10 and 34%. Study of the flow and agglomeration properties of the formulations indicated that samples containing whole wheat flour and or flaxseed flour were more cohesive and less prone to flow than samples with 100 or 90% semolina. Large agglomerate formation occurred with SFF hydrated beyond 30% moisture; whereas limited large agglomerate formation was detected in whole wheat samples with or without flaxseed flour hydrated up to 34% moisture. Rheological experiments showed that traditional and non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour in the dough formulation decreased the apparent viscosity of the dough, which correlated with reduced extrusion pressure, mechanical energy, and specific mechanical energy required to extrude the dough. Better cooked quality was obtained for SWW than for WW, indicating that it is better to have some semolina in the formulation than replacing all the semolina with whole wheat flour. Inclusion of flaxseed flour gave better results when adding the flaxseed to 90% semolina than when adding it to WW or SWW. No chemical interaction was observed between the different ingredients during pasta making and/or cooking. Overall results indicated that the formulation-hydration combinations that optimized the processing and quality of non-traditional pasta products were: 30% for SFF, SCF, SWWFF, and SWWCF, 32% for S, WWFF, and WWCF, 33% for SWW, and 34% for WW.
Mechanical and Physical Properties of Biodegradable Wheat Bran, Maize Bran, and Dried Distillers Grain Arabinoxylan Films
(North Dakota State University, 2017) Anderson, Cassie Alexandra Palm
Arabinoxylans are non-starch polysaccharides in the cell walls of cereal crops including maize (Zea mays L.) and wheat (Triticum aestivum L.). Arabinoxylans are produced when maize bran, dried distillers grain, and wheat bran are processed. The objective of this research was to extract arabinoxylan from cereal processing byproducts for use in biodegradable films. The arabinoxylan was extracted with dilute sodium hydroxide and purified using α-amylase and protease. In addition to arabinoxylan, these films were made with either glycerol or sorbitol as a plasticizer at levels of 100, 250 or 500 g kg-1. These films had tensile strengths as high as 29.3 MPa and puncture resistances as high as 10.1 N. The water solubility of these films ranged from 305 to 956 g kg-1, and the water vapor permeability ranged from 44.8 to 90.9 g h-1 m-2. The characteristics of these films show promise for biodegradable food packaging materials.

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