Weed control and sesame (Sesamum indicum L.) response to preplant incorporated herbicides and method of incorporation

Field studies were conducted at two sesame-growing regions of Texas in 2004 and 2005 to determine weed control and sesame response to four dinitroaniline herbicides and their method of incorporation. Ethalfluralin, pendimethalin (formulated as Prowl EC), and trifluralin were applied at the X, 1X, and 2X of the suggested label dose for Gossypium hirsutum L. Pendimethalin (formulated as Prowl H₂O) was applied at the X, 1X, and 1X rate. Two methods of incorporation included rolling cultivator mixing wheels and spring tooth harrow. With rolling cultivator mixing wheels, all herbicides controlled Amaranthus tuberculatus (Moq.) J.D. Sauer at least 74% regardless of dose. The X dose of ethalfluralin and pendimethalin (formulated as Prowl EC), or the X and 1X dose of pendimethalin (formulated as Prowl H₂O) controlled Brachiaria platyphylla (Griseb.) Nash no better than 73% while all other doses of the herbicides controlled B. platyphylla at least 80%. The use of mixing wheels to incorporate the herbicides resulted in better sesame stands and less stunting than the use of the spring tooth harrow; however, sesame stands were reduced as herbicide rate increased when using mixing wheels. Ethalfluralin at the 1X dose, pendimethalin (formulated as Prowl H₂O) at the X dose, and trifluralin at the X dose produced the highest sesame yield while ethalfluralin at the 2X dose produced the lowest yield.     

Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking

Maize prolamin (zein), together with starch, hydroxypropyl methylcellulose, sugar, salt, yeast and water can form wheat-like cohesive, extensible, viscoelastic dough when mixed above room temperature (e.g. 40 °C). This dough is capable of holding gas. However, it is excessively extensible, and when used for hearth-type rolls, it tends to become flat. Bench-scale defatting of zein with chloroform at room temperature significantly (P < 0.05) improved specific volume (4.5 ml/g vs. 3.3 ml/g) and shape of the rolls (width-to-height 2.0 vs. 3.9). The total lipid content determined by accelerated solvent extraction (100 °C, 69 bar, chloroform), however, only decreased from 8.0 to 6.6% due to this bench-scale defatting. Staining experiments with Naphthol Blue Black suggested that bench-scale defatting removed surface lipids from the zein particles, and thus facilitated their aggregation. Aggregation experiments with zein and water at 40 °C, and laser scanning confocal microscopy with zein-starch dough confirmed that zein particles aggregated more easily when surface-defatted. Dynamic oscillatory temperature sweeps demonstrated that surface-defatting lowered the temperature at which protein cross-linking occurred by 2 °C. This research can help to produce superior gluten-free bread and could also possibly contribute to the better understanding of wheat dough.     

Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

Milling fractions of hull-less barley, and dough and bread with hull-less barley flour (40%) and wheat flour (60%) were analysed in an investigation of how the properties of (1→3, 1→4)-β-glucan were affected by milling, dough formation and bread making. Calcofluor average molecular weight $({\overline{M}}_{\text{cf}})$ and molecular weight distribution and the cellotriosyl/cellotetraosyl ratio of the (1→3, 1→4)-β-glucan were determined. Four different hull-less barley samples were milled to produce straight-run white flours, shorts, bran and whole-meal flours. The molecular weight distributions were unimodal for all fractions, and the $({\overline{M}}_{\text{cf}})$ range was between 117×10⁴ and 188×10⁴. These parameters were similar for all barleys, although $({\overline{M}}_{\text{cf}})$ was somewhat lower in white flour and bran fractions and somewhat higher in shorts and whole-meal. The cellotriosyl/cellotetraosyl ratio (1.5–1.8) was also similar in all fractions. Doughs and breads were made to study how flour type (sifted or whole-meal barley flour), water content, yeast, mixing time and fermentation time affect (1→3, 1→4)-β-glucan. The molecular weight distribution of (1→3, 1→4)-β-glucan was polymodal with two or three populations for all doughs and breads, and the $({\overline{M}}_{\text{cf}})$ decreased with increasing mixing and fermentation time. These results indicated that (1→3, 1→4)-β-glucan was degraded by endogenous β-glucanases in the barley and/or wheat flour. The molecular weight was not significantly affected by bread-baking and other factors. After mixing and fermentation the cellotriosyl/cellotetraosyl ratio was about 1.7–1.8 and was thus not significantly different from that of the flour blends. Thus to retain high molecular weight (1→3, 1→4)-β-glucan, which is important for its cholesterol-lowering effect, it is thus important to keep the mixing and fermentation time as short as possible when baking hull-less barley bread.     

Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

Thirty-three cultivars and advanced lines originated from China, Mexico, and Australia were sown in four environments in Chinese spring wheat regions to investigate the association between gluten protein fractions determined by reversed-phase high-performance liquid chromatography (RP-HPLC), and dough properties and northern-style Chinese steamed bread (CSB) quality. The genotypes were divided into two groups of 10 and 23 entries with and without the 1B/1R translocation, respectively. 1B/1R translocation lines had significantly high amounts of ω  -gliadins, and low levels of glutenin and low molecular weight glutenin subunits (LMW-GS), but no significant difference in dough properties and CSB quality from non-translocation lines. The association between protein fractions and dough properties, and CSB quality largely depended upon the presence of 1B/1R translocation. Gliadin contributed more in quantity to flour protein content (FPC) than glutenin, while glutenin and its fractions contributed more to dough strength and CSB quality. Among non-translocation lines, moderate to high correlation coefficients between quantified glutenin and its fractions, and farinograph development time (DT, r=0.85$r=0.85$–0.92) and stability (ST, r=0.81$r=0.81$–0.93), extensograph maximum resistance (R_max, r=0.90$r=0.90$–0.93), CSB stress relaxation (SR, r=0.55$r=0.55$–0.61) and CSB score (r=0.56$r=0.56$–0.62), were observed. Gliadin:glutenin ratios showed significant and negative associations with dough properties and CSB quality. Correlation coefficients between gliadin:glutenin, gliadin:HMW-GS, gliadin:LMW-GS ratios, and CSB score were −0.79, −0.73, and −0.79 among non-translocation lines, respectively. HMW-GS and LMW-GS, x-type HMW-GS and y-type HMW-GS contributed similarly to dough properties and CSB quality for non-translocation lines. Weak correlations between protein fractions and dough properties, and CSB quality were observed among translocation lines. This information should be useful for improvement of dough properties and CSB quality.     

The effect of gluten on the retrogradation of wheat starch

The retrogradation of amylopectin in a wheat starch and a wheat starch/gluten (10:1) blend prepared by extrusion and containing 34% water (wet weight basis) was studied using X-ray diffraction, differential scanning calorimetry and NMR relaxometry during storage at constant water content and temperature (25 °C). For both samples, amylopectin ‘fully’ retrograded after 2–3 days storage, i.e. the different parameters monitored with time to follow the retrogradation had reached their maximum value, and crystallised predominantly into the A polymorph. Under the experimental conditions used, there was no evidence of any significant effects of the presence of gluten on the kinetics, extent or polymorphism of amylopectin retrogradation.     

Isolation and Partial Characterization of Mango (Magnifera indica L.) Starch:Morphological,Physicochemical and Functional Studies

Mango (Mangifera indica) is a fruit that grows in tropical regions. The aim of this work was to isolate the starch from two varieties of mango highly consumed in Mexico (criollo and manila), and to evaluate its chemical composition, along with some morphological, physicochemical and functional properties. Mango starch had an amylose content of about 13%, the fat content of criollo variety starch (0.1–0.12%), was similar to that of commercial corn starch used as control (0.2%); both mango starches had higher ash amount (0.2–0.4%) than corn starch. Mango starches presented a smaller granule size (10 m) than corn starch (15 m), along with an A-type X-ray diffraction pattern with slight tendency to a C-type. All values of water retention capacity (WRC) increased with the temperature. When the temperature increased, solubility and swelling values increased and in general, mango starches had higher values than corn starch. Both mango starches had gelatinization temperatures lower than the control, butcriollo variety starch presented higher enthalpy values thanmanila variety and corn starches. Overall, it was concluded that due to its morphological, physicochemical and functional properties, mango starches could be a feasible starch source with adequate properties, suitable for using in the food industry.