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Cereal Science - New findings from University of Queensland describe advances in cereal science

2010 JUL 29 - (VerticalNews.com) -- "The time-course of starch digestion in twin-screw extruded milled sorghum grain was investigated using an in-vitro procedure based on glucometry. The sorghum grains were hammer-milled, and extruded at three levels each of moisture and screw speed," scientists in Australia report.

"Irrespective of the extrusion conditions, extruded and non-extruded milled sorghum grain exhibited monophasic digestograms, and the modified first-order kinetic and Peleg models adequately described the digestograms. Extrusion increased the rate of digestion by about ten times compared with non-extrudates. Starch gelatinisation varied in the extrudates, and microscopy revealed a mixture of raw, gelatinised and destructured starch and protein components in the extrudates. Starch digestion parameters significantly (p < 0.05) correlated with extruder response and various functional properties of the extrudates," wrote K. Mahasukhonthachat and colleagues, University of Queensland ...read more

Cereal Science - Scientists at American University of Beirut, World Health Organization publish new data on cereal science

2010 JUL 29 - (VerticalNews.com) -- According to a study from Beirut, Lebanon, "Wheaten pocket-type flat breads were baked from refined flours fortified to contain iron from ferrous sulphate (FeSO4), hydrogen-reduced elemental iron (Fe) or sodium iron ethylenediaminetetraacetic acid (NaFeEDTA). Individual and group visual detection thresholds were determined by the 3-alternative forced choice (3-AFC) test according to the American Society of Testing and Materials (ASTM) method E-1432. ...read more

Cereal Science - Studies from University of Saskatchewan in the area of cereal science described

2010 JUL 29 - (VerticalNews.com) -- "Durum wheat (Triticum turgidum L var. durum) is used predominantly for pasta products, but there is increasing interest in using durum for bread-making. The goal of this study was to assess the bread-making potential of 97Emmer19, an Emmer wheat (Triticum turgidum L var. dicoccum) and in breeding lines derived from crosses of 97Emmer19 with adapted durum wheat cultivars. 97Emmer19 and its progeny were evaluated in 2005 and 2006 along with five durum wheat cultivars," scientists in Saskatoon, Canada report ...read more

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