Science. World # 13 I S S U E. Dec

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1 Perten Science I S S U E World # 13 Dec

2 Perten Science World Issue No ISSN-number X Welcome Welcome to the 13th issue of Perten Science World. The first article is from a collaboration on milk production efficiency on the development of the first generation mid-ftir herd management tools. A set of predictive fatty acids (FA) models has been developed to provide farmers with early warnings on nutritional and health problems of dairy cows before these become severe. Gluten and gluten-free (GF) products are hot topics in the food industry; however, for the GF products there is still a lack of good early-stage quality testing methods. GF flour, when mixed with water, is unable to develop a dough instead a batter is formed. In the second article a comparison of the mixing and starch pasting properties of regular wheat and GF flours with different ingredients and compositions were performed using the microdoughlab (mdl, mixing qualities) and Rapid Visco Analyser (RVA, pasting properties). IN THIS ISSUE Articles Introduction of new mid-ftir herd management tools (HMT) for early warnings of nutritional and health issues in high-producing dairy cows D. Barbano, W. Beukema, R. Santamaria, T. Gates, H. Dann and R. Grant Comparison of mixing and pasting behaviors of commercially available wheat and gluten-free flours K.A.F. Gajo and J.M.C. Dang Evaluation of maltogenic α-amylase and pre-gelatinized flour as antistaling agents in scuffins K. Birtle and J. Purhagen perten in publications Interesting papers and Links In the last article, the anti-staling effects of maltogenic α-amylase and pre-gelatinized flour in Scuffins were studied. A Scuffin is a baked product based on a mixture between the recipes from both scones and muffins. The product has been developed to be eaten as a in between meal snack. Several quality parameters such as texture, volume, starch retrogradation and water content were measured during storage to follow the staling and evaluate the anti-staling effects of the added ingredients. I hope you find this 13th issue of Perten Science World interesting, useful, and stimulating. Enjoy your reading! Dr. Jeanette Purhagen Editor in Chief

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10 GF2 GF3 GF4 FLOUR3 GF1 FLOUR4 FLOUR1 FLOUR2 8

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12 GF + bulking agent GF flour only GF1 GF2 GF3 GF4 Flour1 Flour2 Flour3 Flour4 10

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16 Crust 20 mm, Crumb Bottom Crust 14

17 Volume (ml) Firmness (g) Days 85,0 R16 (5.3% PgF, - ) R15 (5.3% PgF, 17ppm AMS) 80,0 75,0 70,0 65,0 60,0 55,0 50,0 R3 (0.2% PgF,-) R9 (1.0% PgF,-) R14 (5.3% PgF,-) R7 (0.2% PgF, 17ppm AMS) R8 (1.0% Pgf, 17ppm AMS) R15 (5.3% PgF, 17ppm AMS) 15

18 H (J/g dw) Elasticity (g/g) 65% 60% 55% 50% 45% 40% Day R7 (0.2% PgF, 17ppm) R8 (1.0% PgF, 17ppm) R17 (5.3% PgF, 17ppm) 2,50 2,00 1,50 1,00 0,50 0, Days R7 (0.2% PgF) R8 (1.0% PgF) R15 (5.3% PgF) Δ 16

19 Volume (ml) 80,0 78,0 76,0 74,0 72,0 70,0 68,0 66,0 64,0 62,0 60, Firmness (g) R3 (0.2% Pgf, -) R5 (0.2% PgF, 34 ppm AMS) R7 (0.2% PgF, 17 ppm AMS) R8 (1.0% PgF, 17 ppm AMS) R9 (1.0% PgF, - ) R12 (1.0% PgF, 34 ppm AMS) R13 (1.0% PgF, 17 ppm AMS) R14 (5.3% PgF, - ) R15 (5.3% PgF, 17 ppm AMS) R16 (5.3% PgF, - ) 17

20 perten IN PUBLICATIONS BVM Barcenilla, B., Román, L., Martínez, C., Martínez, M. M. and Gómez, M. (2016) Effect of high pressure processing on batters and cakes properties, Innovative Food Science and Emerging Technologies 33:94-99 Mamhoud, A., Nionelli, L., Bouzaine, T., Hamid, M., Gobbetti, M. And Rizzello, C. G. (2016) Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation, International Journal of Food Microbiology 225:9-19 Rizzello, C. G., Lorusso, A., Montemurro, M and Gobbetti, M. (2016) Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, Food Microbiology 56:1-13 Roth, M., Döring, C., Jekle, M. and Becker, T. (2016) Mechanisms behind distiller s grains impact on wheat dough and bread quality, Food Bioprocess Technology 9: Rzigue, A., Monteau, J.-Y., Marmi, K., Le Bail, A., Chevallier, S., Réguerre, A.-L. and Jury, V.(2016) Bread collapse. Causes of the technological defect and impact of depanning time on bread quality, Journal of Food Engineering 182:72-80 DA 7000 and 7200 Gao, X., Liu, T., Yu, J., Li, L., Feng, Y. and Li, X. (2016) Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.), Food Chemistry 197: Hitz, K., Clark, A. J. and Van Sanford, D. A. (2017) Identifying nitrogen-use efficient soft red winter wheat lines in high and low nitrogen environments, Field Crops Research 200:1-9 Li, X., Liu, T., Song, L., Zhang, H., Li, L. And Gao, X. (2016) Influence of high-molecular-weight glutenin subunit composition at Glu-A1 and Glu-D1 loci on secondary and micro structures of gluten in wheat (Triticum aestivum L.) Food Chemistry 213: Liu, T., Gao, X., Li, L., Du, D., Cheng, X., Zhao, Y., Liu, Y. And Li, X. (2016) Effects of HMW-GS at Glu-B1 locus on the polymerization of glutenin during grain development and on the secondary and microstructures of gluten in wheat (Triticum aestivum L.), Journal of Cereal Science 72: Sun, X., Wu., K., Zhao, Y., Qian, Z., Kong, F., Guo, Y., Wang, Y. And Li, S. (2016) Molecular genetic analysis of grain protein content and flour whiteness degree using RILs in common wheat, Journal of Genetics 95(2): RVA Angelidis, G., Protonotariou, S., Mandala, I. And Rosell, C. M. (2016) Jet milling effect on wheat flour characteristics and starch hydrolysis, Journal of Food Science Technology 53(1): Bucsella, B., Molnár, D., Harasztos, A. H. And Tömösközi, S. (2016) Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour, Journal of Cereal Science 69:

21 perten IN PUBLICATIONS Cai, J., Chiang, J. H., Tan, M. Y. P., Saw, L. K. and Xu, Y. (2016) Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles, Journal of Food Engineering 186:1-9 Cozzolino, D. (2016) The use of the rapid visco analyser (RVA) in breeding and selection of cereals, Journal of Cereal Science 70: Mudgil, D., Barak, S. and Khatkar, B. S. (2016) Effect of partially hydrolyzed guar gum on pasting, thermomechanical and rheological properties of wheat dough, International Journal of Biological Macromolecules 93: Tao, H., Wang, P., Wu, F., Jin, Z. and Xu, X. (2016) Particle size distribution of wheat starch granules in relation to baking properties of frozen dough, Carbohydrate Polymers 137: Wani, I. A., Sogi, D. S., Hamdani, A. M., Gani, A., Bhat, N. A. and Shah, A. (2016) Isolation, composition, and physicochemical properties of starch from legumes: A review, Starch/Stärke 68: Zhen, S., Zhou, J., Deng, X., Zhu, G., Cao, H., Wang, Z. and Yan, Y. (2016) Metabolite profiling of the response to high-nitrogen fertilizer during grain development of bread wheat (Triticum aestivum L.), Journal of Cereal Science 69:85-94 Falling Number Bueno, M. M., Cruz Silvera Thys, R. and Rodrigues, R. C. (2016) Microbial enzymes as substitutes of chemical additives in baking wheat flour Part I: Individual effects of nine enzymes on flour dough rheology, Food Bioprocess Technology 9: Chaudhary, N., Dangi, P. and Singh Khatkar, B. (2016) Assessment of molecular weight distribution of wheat gluten proteins for chapatti quality, Food Chemistry 199:28-35 Giannone, V., Lauro, M. R., Spina, A., Pasqualone, A., Auditore, L., Puglisi, I. and Puglisi G. (2016) A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread, LWT-Food Science and Technology 65: Hemdane, S., Langenaeken, N. A., Jacobs, P. J., Verspreet, J., Decour, J. A. And Courtin, C. M. (2016) Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched bread making, Journal of Cereal Science 71:78-85 Mangan, D., Szafranska, A., McKie, V. And McCleary, B. V. (2016) Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality, Journal of Cereal Science 70: TVT Javidi, Z., Hosseini, S. F. And Rezaei, M. (2016) Development of flexible bactericidal films based on poly(lactic acid) and essential oil and its effectiveness to reduce microbial growth of refrigerated rainbow trout, LWT-Food Science and Technology 72:

22 perten IN publications Kan, L., Li, Q., Xie, S., Hu, J., Wu, Y. And Ouyang, J. (2016) Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel, Carbohydrate Polymers 151: Mamhoud, A., Nionelli, L., Bouzaine, T., Hamid, M., Gobbetti, M. And Rizzello, C. G. (2016) Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation, International Journal of Food Microbiology 225:9-19 Rizzello, C. G., Lorusso, A., Montemurro, M and Gobbetti, M. (2016) Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread, Food Microbiology 56:1-13 Roth, M., Döring, C., Jekle, M. and Becker, T. (2016) Mechanisms behind distiller s grains impact on wheat dough and bread quality, Food Bioprocess Technology 9: Wang, D., Deng, S., Zhang, M., Geng, Z., Sun, C., Bian, H., Liu, F., Zhu, Y. And Xu, W. (2016) Optimization of the Tenderization of duck breast meat by Adenosine 5 -monophosphate (AMP) using response surface methodology, Journal of Poultry Science 53(1):

Cereals and grains. Grain anatomy (APK) Simplified milling scheme for wheat 5/23/2012

Cereals and grains. Grain anatomy (APK) Simplified milling scheme for wheat 5/23/2012 Cereals and grains Grain anatomy (APK) Bran -- contains much of the fiber and minerals of the grain Germ -- the part of the grain that would become the new plant if the seed were planted. High in protein