The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours

The content of proteic and nonproteic (free and protein-bound) tryptophan and of proteins in quinoa, wheat, rice, maize, barley, oat, rye, spelt, sorghum and millet flours was determined. Protein content and proteic tryptophan of quinoa were similar to that of wheat and spelt, but higher than in other cereals. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum Kalblank, lower than those of barley, spelt and pearl millet, but higher than in rice, maize, rye, sorghum DK 34 – Alabama hybrid. In addition, nonproteic tryptophan appears bound both to water soluble proteins and to proteins soluble at pH 8.9. The results are discussed regarding the importance of the nonprotein tryptophan fraction, the only one able to enter the brain, that is more easily absorbed, so guarantees a greater amount available for uptake by the central nervous system.     

A REASSESSMENT OF THE PATTERN OF ENDOSPERM HYDROLYSIS (MODIFICATION) IN GERMINATED BARLEY

Microscopic and enzymic studies of germinated barley have confirmed that excised barley embryos can produce α-amylase because the peripheral areas of the scutellar tissue contain aleurone cells. In contrast, the aleurone-free tissue of the scutellum is incapable of producing significant quantities of α-amylase. The potential of excised embryos to develop α-amylase is not correlated with the in vivo elongation of the scutellar epithelial cells in the grain because these cells do not elongate in excised embryos. Detailed anatomical studies revealed that the highly insoluble Intermediate layer of cell wall material, which is located between the embryo and the starchy endosperm, is broken-down asymmetrically, thus confirming that enzymic modification of the endosperm is under aleurone rather than scutellar control, in germinated barley. Other studies which have sited the scutellum of barley as inducing symmetric break-down of the endosperm have not linked structural changes, in vivo, with fluorescent or non-fluorescent staining patterns. Some of these studies have failed to recognise the possibility that grains such as sorghum and rice may have a different pattern of endosperm break-down from that of barley.     

Effect of baking on the nutritive value of Pakistani bread

The nutritive value of Pakistani breads prepared from wheat, maize, rice, barley, millet, triticale and sorghum were measured chemically, by proximate, fatty acid and amino acid analyses and biologically in N-balance experiments with growing rats. Yeast was not used in the preparation of doughs. The levels of lysine, threonine and tryptophan were in several cases negatively affected by the baking procedure. According to FAO 1973 scoring pattern, lysine and threonine were found to be the first and second limiting amino acids in most of the breads. Methionine does not appear to be the third limiting amino acid. Net protein utilisation was negatively affected by baking only in the case of barley (6%) and maize (9%) whereas the biological value was improved in triticale (8%) and sorghum (6%) compared to the corresponding unprocessed samples. The baking procedure did not affect the digestible energy in triticale. Net dietary protein calories percentage values indicate that the cereal breads, except sorghum, had values higher than 5%.     

The production of the Chinese baijiu from sorghum and other cereals

Baijiu is a widely consumed spirit usually distilled from fermented sorghum. Here the use of other cereal grains (wheat, corn, rice and barley) is compared with sorghum. The concentration of ethyl acetate in spirit made from sorghum was found to be higher than in the spirits made using other grains, whereas the concentrations of aldehydes and higher alcohols were lower. Based on sensory evaluations, the flavours were more satisfactory when sorghum was used for making Baijiu. Of the other cereals, the flavour from wheat was better than those of corn, rice and barley for making Baijiu. The ester concentration of the spirit made from the rice was low, whereas aldehyde and alcohol contents were high. An abnormal flavour was found in spirits made from corn or barley. Further work with sorghum showed variations in tannin content, and a correlation between the tannin content and brewing performance. When the content of tannin was <1.94%, the ethyl acetate and ethyl octanoate content were positively correlated with tannin content. In contrast, the ethyl lactate and higher fatty acid ethyl esters content were negatively correlated with tannin content. The results of flavour analysis and sensory evaluation indicated that the ideal sorghum tannin content for producing Baijiu was between 1.0 and 2.0%. Copyright © 2017 The Institute of Brewing & Distilling     

美国粮食和饲料作物进出口贸易分析

本文分析了1989年以来美国主要粮食和饲料作物的进出口情况,研究了粮食和饲料进出口在农产品进出口中所处的地位以及贸易额和贸易量变化,并分别对美国玉米、小麦、高粱、大麦、燕麦和水稻的进出口情况以及主要的进口和出口市场进行了分析。     

Variability of wheat and other cereal water extract viscosity. 2 – Range and causes of variation

Water extract relative viscosity of 502 common wheat, 9 maize, 3 sorghum, 21 durum wheat, 36 triticale, 7 oat and 58 barley samples grown in France were measured. Water extract viscosity in wheat is higher than in maize and sorghum, slightly lower than in triticale and much lower than in most barleys. Variability of the relative viscosity for wheat extracts was mainly explained by varietal differences. The effect of the production location was less important and seemed to be partly explained by drought. Apart from irrigation, neither the differences in production methods (such as crop protection, nitrogen fertilization and date of sowing), nor sprouting nor storing had any effect on relative viscosity. © 1999 Society of Chemical Industry     

RESPONSE OF CEREAL GRAINS TO GIBBERELLIC ACID

Aleurone cells of oats produce significantly less α-amylase than the aleurone cells of rye, wheat or barley after treatment with gibberellic acid (GA₃). Furthermore, excised embryos from oats, rye, wheat or barley are more efficient than exogenous gibberellic acid in catalysing the production of α-amylase in oats endosperms. Enzymic modification of the endosperm of oats, as distinct from the other cereal grains, is associated with rapid elongation of the scutellar apex under the aleurone cells.     

125th Anniversary Review: The science of the tropical cereals sorghum,maize and rice in relation to lager beer brewing

Mainstream lager beer brewing using the tropical cereals sorghum, maize and rice, either as malt or as raw grain plus commercial enzymes, is becoming widespread. This review examines the differences in composition between these tropical cereals and barley and their impact on brewing processes and beer quality. All of these cereals have a starch gelatinization temperature some 10 °C higher than barley. The sorghum prolamin proteins are particularly resistant to proteolysis owing to disulphide cross‐linking involving γ‐kafirin. Unlike barley, the major endosperm cell wall components in sorghum and maize are arabinoxylans, which persist during malting. The rice cell walls also seem to contain pectic substances. Notably, certain sorghum varieties, the tannin‐type sorghums, contain considerable levels of condensed tannins (proanthocyanidins), which can substantially inhibit amylases, and probably also other brewing enzymes. Tropical cereal malts exhibit a similar complement of enzymic activities to barley malt, with the notable exception of β‐amylase, which is much lower and essentially is absent in their raw grain. Concerning beer flavour, it is probable that condensed tannins, where present in sorghum, could contribute to bitterness and astringency. The compound 2‐acetyl‐1‐pyrroline, responsible for the popcorn aroma of maize and also the major aroma compound in rice, presumably affects beer flavour. However, much more research is needed into tropical cereals and beer flavour. Other future directions should include improving hydrolysis of prolamins into free amino nitrogen, possibly using prolyl carboxypeptidases and investigating tropical cereal lines with useful novel traits such as high amylopectin, high protein digestibility and low phytate. Copyright © 2013 The Institute of Brewing & Distilling     

A Comparison of Maize,Sorghum and Barley as Brewing Adjuncts

Sorghum and maize adjunct, at a 5 to 20% level, resulted in a decrease of extract recovery, solubilisation of nitrogen, and production of free amino nitrogen and peptide nitrogen progressively. Both sorghum and maize adjuncts released higher levels of FAN and peptide nitrogen in their extracts than barley adjuncts, but the peptide levels were higher in sorghum than maize and barley adjuncts. The solubilisation of nitrogen and hydrolysis of the soluble nitrogen were higher for high nitrogen barley adjunct than for low nitrogen barley. Although maize adjunct is used extensively in brewing, the results of this study showed that sorghum has the potential to release higher levels of peptides than maize. This difference may influence fermentation potential.     

Further studies on SS bonds in cereal glutelins

Flours of wheat, rye, barley, oats, maize and sorghum have been extracted to remove albumins, globulins and prolamins. The SS bonds of the starch-glutelin residues (4 to 8% protein) have been reduced with sulphite and titrated with phenyl mercury acetate (PMA) in the presence of 3 M -guanidine hydrochloride at 37 °C and, in its absence, at 2 and 37 °C. Attention has been paid to several possible sources of error including oxidation and the rate of diffusion of PMA into protein particles. Approximate values for the diffusion coefficients of PMA through cellulose and protein films were obtained. Titrations at 37 °C in the absence of guanidine hydrochloride are unsatisfactory due to reaction of intrachain SS links. Evidence in the literature suggests that the SS bonds titratable at 2 °C are inter-chain, possibly includingsomestrained intra-chain bonds. The results imply that most of the major polypeptide chains in the cereal glutelins examined, apart from barley and sorghum, contain two such bonds. In the case of barley glutelin probably less than half the chains have two labile SS bonds. Most of the chains in sorghum glutelin appear to have a single labile bond and the polymers may contain only a few chains. The molecular weights (in thousands) of the principal polypeptide chains of the glutelins, deduced from gel electrophoresis in sodium dodecyl sulphate (SDS), are: Cappelle-Desprez wheat 44, 41; Manitoba wheat, rye and barley, 44; oats, 33, 23; maize, 23, 19; sorghum, 22, 18.     

Influence of exogenous enzyme supplementation on energy utilisation and nutrient digestibility of cereals for broilers

The influence of a microbial phytase, produced by solid‐state fermentation, on the apparent metabolisable energy and ileal digestibility of phosphorus, nitrogen and starch in sorghum, maize, wheat and barley was examined using 4‐week‐old broilers. For wheat and barley, the influence of phytase, individually or in combination with glycanases, was also evaluated. Microbial phytase improved (p < 0.05) apparent ileal phosphorus digestibility in all cereals. Phytase supplementation improved (p < 0.05) the apparent metabolisable energy of maize and barley by 2.6 and 7.8%, respectively. Numerical improvements in apparent metabolisable energy were observed in sorghum (1.9%) and wheat (2.1%), but were not statistically significant (p > 0.05). Further improvements (p < 0.05) in the apparent metabolisable energy of wheat and barley were observed when the phytase was combined with glycanases. However, the observed improvements in apparent metabolisable energy were not always associated with enhanced ileal digestibility of protein and starch. Copyright © 2004 Society of Chemical Industry     

The sorghum embryo in relation to the hydrolysis of the endosperm during germination and seedling growth

Time-course changes in the structural and physiological properties of sorghum grain embryo have been investigated in relation to the hydrolysis of the endosperm during germination and seedling growth. Histochemical analysis showed that the reserve food materials of the scutellum tissue were metabolised rapidly during germination and seedling growth. Light microscope analysis of structural changes showed that scutellar epithelial cell elongation was associated with endosperm reserve mobilisation. Electron microscope studies verified preliminary histochemical and light microscope findings and showed that extensive metabolism of subcellular storage materials occurred during early germination and seedling growth. Physiological evidence indicated that both sorghum embryo and endosperm were insensitive to the gibberellic acid, GA₃. Other hormones such as indole-3-acetic acid and kinetin also failed to induce α-amylase production. This suggests that the hormonal response of the aleurone of sorghum is different from that of barley aleurone. Dissection of sorghum showed that the whole body of the scutellum was capable of producing α-amylase.     

Pesticide residues in foodstuffs in Great Britain. V.—Malathion in imported cereals

Results are presented for the determination of malathion in Australian wheat, barley and oats and in Argentine wheat, maize and sorghum sampled on arrival in British ports. In Australian wheat the figures were mostly well below 8 ppm and the few instances exceeding this level are discussed. In Argentine wheat the maximum found was 6.2 ppm and most samples contained less than 2 ppm. Brief reference is made to the presence of other insecticides in Argentine wheat. The effect of treatment with insecticide on the freedom from infestation of the grain on arrival in Britain is discussed.     

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate‐zone regions. This review describes the brewing‐relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright © 2014 The Institute of Brewing & Distilling     

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality.     

Population growth of the khapra beetle,Trogoderma granarium Everts (Coleoptera: Dermestidae) on different commodities

We evaluated the population growth of the khapra beetle, Trogoderma granarium Everts (Coleoptera: Dermestidae) on different grains, cracked wheat containment categories and amylaceous materials by conducting three series of laboratory bioassays. In the first series, peeled barley, whole (raw) barley, peeled oats, whole (raw) oats, peeled rice, rough rice, rye, triticale and hard wheat were tested. In the second series, six cracked wheat containment categories were tested: wheat containing intact kernels only (0% cracked kernels), wheat containing 5% cracked kernels and 95% intact kernels, wheat containing 10% cracked kernels and 90% intact kernels, wheat containing 25% cracked kernels and 75% intact kernels, wheat containing 50% cracked kernels and 50% intact kernels and wheat containing 100% cracked kernels. In the third series, the following amylaceous commodities were tested: hard wheat (intact kernels), whole oat flakes, maize flour, whole barley flour, pasta, white soft wheat flour, whole soft wheat flour, white hard wheat flour, whole hard wheat flour, whole rye flour and semolina. Significantly more dead adults were found on wheat than on peeled barley, maize, whole oats, rough rice and rye. Significantly more larvae alive were found on wheat and triticale, than on the other grains, with the exception of oats, both whole and peeled. The increase of the percentage of cracked wheat kernels increased population growth, except in the case of 10% cracked wheat kernels. In vials that contained 100% cracked wheat kernels, 584.1 individuals per vial were found, which was 3.7 times more than the respective number of larvae alive in vials with intact wheat kernels only. Significantly more dead adults were found on whole barley flour than on the other commodities. More than 1213 larvae per vial were recorded on whole barley flour, which was 1.3–15 times higher than the other commodities. The lowest number of larvae alive was found on pasta, followed by the white soft wheat flour. The findings of the present work show that some commodities are more prone to spread T. granarium than others, a fact which should be seriously taken into account in international trade of grains and related amylaceous products.     

浓香型大曲酒传统操作浅释(一)

“清蒸清cha”、“清蒸混cha”、“混蒸混cha”是白酒酿造的3个重要的配料工艺。“清蒸清cha”主要用于清香型曲酒的生产,浓香型大曲酒生产采用“混蒸混cha、续糟发酵法”工艺。酿制浓香型大曲酒的原料,必须粉碎,有利于淀粉颗粒的吸水膨胀、糊化,为糖化发酵创造良好条件。生产浓香型大曲酒的主要原料是高梁、小麦、大米、糯米、大麦、玉米、豌豆等。制曲原料均以小麦为主,亦有添加部分大麦、豌豆的。酿酒原料配比分两种,一种是用纯高梁(最好是糯高梁),现习惯称之“单粮型”;另一种是以适当配比,传统为“杂粮”酒,现习惯称之“多粮型”。“单粮型”和“多粮型”因原料及配比上的显著不同,造成酒质和风格上的差异。     

Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread

Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (P < 0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g kg⁻¹ amylopectin) for wheat starch (279 g kg⁻¹ amylopectin) resulted in bread that was not significantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-containing bread staled at a significantly (P < 0.05) faster rate than regular wheat bread. Breads made with waxy barley starch cross-linked with 50, 200 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (ΔH) upon aging and staled faster than the bread formulated with waxy barley starch. These findings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes recrystallisation of amylopectin, possibly by keeping the polymer chains in close proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possibly owing to restrictions in the degree of starch swelling. © 1999 Society of Chemical Industry     

Analysis of pyrethroids on grains

Two general procedures are outlined for residue determination of pyrethroid derivatives of chrysanthemic acid on wheat, wheat milling fractions, polished rice, maize, sorghum, oats and barley. Although limits of detection ranged upwards from 0.02 μg, residues in the range 0.1–4 ppm were readily analyzed on inexpensive equipment after suitable clean-up procedures. Wheat treated some months before analysis with bioresmethrin was analysed by the two general procedures for derivatives of chrysanthemic acid, and also by two procedures specific for analysis of bioresmethrin. Results from all four procedures were comparable. One of the procedures for identification of chrysanthemic acid also enabled identification of pyrethroid derivatives of chrysanthemum dicarboxylic acid and 3-(2,2-dichlorovinyl)-2,2-dimethylcyclopro-panecarboxylic acid. Thus a wide range of commodities can be screened for the presence of commercial pyrethroids. In addition, analytical studies on individual pyrethroids can be performed by use of a general method.     

国产小麦品种麸皮结构层的定性和定量分析方法

选取6种代表性中国小麦,对麦麸结构层进行手工剥离、显微观测和特征组分分析,从而建立国产麦麸结构层的定性和定量分析方法。结果表明,国产小麦中麸皮的平均比例为18%,外果皮、中间层和糊粉层分别占22%、31%和47%;通过光学和荧光显微镜可定性判定麦麸结构层;麦麸中间层中烷基间苯二酚(ARs)的含量达11.9 mg/g,分别是外果皮和糊粉层中含量的110倍和230倍,而糊粉层中总磷的平均含量为28.7 mg/g,超过外果皮和中间层中含量的20倍。因此,ARs和磷可分别作为中间层和糊粉层的标示物,外果皮可通过计算获得。结合显微观测和标示物定量的方法,可实现全麦产品中麦麸及其结构层的添加量的快速分析。