J. M. Faubion

Collagen involvement in branching morphogenesis of embryonic lung and salivary gland

The possibility that extracellular collagen is involved in branching morphogenesis of mouse embryo lung and salivary glands has been explored duringin vitro organ culture. Control cultures of both rudiment types contain abundant collagen in extracellular spaces between mesenchymal cells and in the epithelial-mesenchymal interface. Branching morphogenesis of lungs and salivary glands is not perturbed by the presence of β-aminopropionitrile, implying that extracellular collagen cross-linking is not required, but is perturbed by α,α′-dipyridyl orl-azetidine-2-car☐ylic acid (LACA), agents reported to interfere with collagen synthesis and secretion. Analysis of the structural and biosynthetic effects of LACA revealed a severe inhibition of collagen synthesis, as monitored by hydroxyproline synthesis, and extracellular collagen accumulation. Cell and tissue integrity was not affected, but a slight inhibition of general protein synthesis, protein accumulation, and epithelial expansion was observed. The strong correlations between collagen biosynthesis, extracellular collagen presence, and branching morphogenesis are consistent with an integral role for collagen in embryonic lung and salivary gland morphogenesis.

The Viscoelastic Properties of Wheat Flour Doughs

It should be evident that cereal scientists need to be able to measure and understand the fundamental mechanical properties of wheat flour doughs. Restated more precisely, the goal is to understand the relationships between the forces acting on dough, its subsequent deformation, and time. This goal has been the impetus for a great deal of research over the past 60 years. Several recent reviews (Hlynka, 1970; Hibberd and Parker, 1975b; Baird, 1983; Faubion et al. 1985; Faubion and Faridi, 1986) present the rationale for applying fundamental rheological tests to investigate the mechanical properties of dough. Bushuk (1985) sums up this rationale concisely: In breadmaking, the dough undergoes some type of deformation in every phase of the process. During mixing, dough undergoes extreme deformations beyond the rupture limits; during fermentation the deformations are much smaller; during sheeting and shaping, deformations are of an intermediate level; and finally during proofing and baking, dough is subjected to more deformations. Accordingly, the application of rheological concepts to the behavior of doughs seems a natural requirement of research on the interrelationships among flour composition, added ingredients, process parameters and the characteristics of the loaf of bread.

Bread crumb grain development during baking

ABSTRACT Scanning electron microscopy was used to study gas cell size, shape, and distribution throughout the breadmaking process. Flours that produced bread with a relatively good grain and a relatively poor grain were used. Micrographs of the dough samples were taken at mixing; before and after each of two punches; before and after panning; after proofing; and after 12, 18, and 24 min (complete) of baking. No differences were found between the two flours at any dough stage. However, after 12 min of baking, the cell distributions were different between the doughs. These results suggest that the crumb grain differentiates during the early stages of baking. The changes documented during this time, i.e., cells becoming larger and the cell walls thicker, indicate that some gas cells coalesce during the early stages of baking and that this is reflected in the crumb grain of the bread.

Development of the embryonic mammalian pancreas: The relationship between morphogenesis and cytodifferentiation☆☆☆

Abstract The degree to which cytodifferentiation is obligatorily coupled to ongoing morphogenesis has been analyzed in the developing mouse pancreas system. Protodifferentiated pancreatic epithelia are isolated from investing mesoderm and are cultured on plastic substrata. Within 24 hr, the epithelia spread into two-dimensional monolayers. Under these conditions, acinar formation fails to take place. Furthermore, the cells do not undergo mitosis, an observation consistent with the absence of mesenchymal cells or mesenchymal factor from these cultures. In spite of the absence of morphogenesis, cytodifferentiation takes place on schedule. Thus, over 5–7 days of culture, amylase specific activity rises 100-fold, and zymogen granules appear in the cells. The results argue that the regulation of exocrine cytodifferentiation is independent of ongoing morphogenesis.

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

Cereals and cereal components can be used as fermentation substrates for probiotic organisms imparting prebiotic effects. Consumer interest in healthy functional foods has resulted in the need for food products with versatile health-benefiting properties. The conventional choice for probiotic food applications has been dairy-based products, but whole grain-based probiotic functional foods have debuted in Japan and Europe. In the US, pro- and prebiotics are mainly marketed as dietary supplements, but are moving towards inclusion in the diet as mainstream foods. Cereal constituents, such as wheat bran-based ingredients fermented with probiotics, would enhance consumer health with the benefits of probiotics, bran fiber, and healthful bioactive components.

Factors controlling gas cell failure in bread dough

ABSTRACT Stress relaxation in the wall of a gas bubble, as measured by the alveograph, was used to study surface tension at the gas-dough interface of doughs from flours producing differing bread crumb grains. The surface tensions in the various wheat flour doughs were not different. Dough rheological properties, as measured by both dynamic oscillatory rheometry and lubricated uniaxial compression, were not different for doughs made from wheat flours that gave breads with different crumb grains. However, when the effect of starch granule size on gas cell wall stability was tested, the presence of a greater proportion of large starch granules in wheat flour dough was sufficient to result in gas cell coalescence and open crumb grain in the final baked product. This suggests that starch granule size is at least one of the factors that affects the crumb grain of bread.

Quantitative Characterization of Polar Lipids from Wheat Whole Meal, Flour, and Starch

ABSTRACT Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end-use quality of bread. So it is important to determine which specific lipid class and molecular species are present in wheat. Lipid profiling is the targeted, systematic characterization and analysis of lipids. The use of lipid profiling techniques to analyze grain-based food has the potential to provide new insight into the functional relationships between a specific lipid species and its functionality. The objective of this study was to utilize lipid profiling techniques to quantitatively determine the polar lipid species present in whole wheat meal, flour, and starch. Two commonly grown wheat cultivars, Alpowa and Overley, were used in this study. Direct infusion electrospray ionization tandem mass spectrometry was used to identify and quantitatively determine 146 polar lipid species in wheat. The predominant polar lipid classes were digalactosyldig...

Effects of corn sample, mill type, and particle size on corn curl and pet food extrudates

ABSTRACT The effects of corn sample, grinder type, and particle size of ground corn on the extrusion of corn curls and pet food were studied. Extrusion runs were conducted using a twin-screw extruder. Properties of corn curl and pet food extrudates were affected significantly by corn samples obtained from different parts of the country (Nebraska, Illinois, and Texas), even though grinding and extrusion parameters were held constant. The type of grinder used to grind the corn had an effect on extrusion properties. The volumetric expansion index (VEI) of extrudate from pin-milled samples was lower than that of extrudate from the same corn ground in a hammer mill or roller mill. Small particle size, obtained by grinding corn in a hammer mill with different screen sizes, produced extrudate with a significantly higher VEI than extrudate from coarse- or medium-sized particles.

Acidulant and oven type affect total anthocyanin content of blue corn cookies

BACKGROUND Anthocyanins, pink to purple water-soluble flavonoids, are naturally occurring pigments with claimed health benefits. However, they are sensitive to degradation by high pH, light and temperature. Blue corn (maize) contains high levels of anthocyanins. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants. A cookie formula with a high level of blue corn was developed with added acidulents and baked in ovens with different heat transfer coefficients. RESULTS The best whole-grain blue corn flour/wheat pastry flour ratio (80:20 w/w), guar gum level (10 g kg(-1), flour weight basis) and water level (215 g kg(-1), flour weight basis) were determined based on response surface methodology analysis. The interactions of citric and lactic acids and glucono-δ-lactone with three oven types having different heat transfer coefficients (impingement oven 179 °C/4 min, reel oven 204 °C/10 min and convection oven 182 °C/4 min) influenced the total anthocyanin content (TAC) remaining in blue corn-containing cookies after baking. CONCLUSION Cookies baked with citric acid in the convection oven retained the maximum TAC (227 ± 3 mg kg(-1)). By baking rapidly at lower temperatures and adding acidulents, it may be possible to increase residual natural source antioxidants in baked foods.

Effect of Pressure (Crust Formation) on Bread Crumb Grain Development

ABSTRACT Previous work showed that the critical changes in crumb grain occurred during the early stages of baking. Oven spring and crust formation also occurred during this time. To determine whether the stress caused as a result of expansion during oven spring was related to the deterioration of crumb grain, doughs were baked at different heating rates to produce different expansion rates in an electrical resistance oven (ERO). The heating rate did not affect crumb grain, thus showing that the stress developed during oven spring are not related to changes in crumb grain. Therefore, two flours were selected that produced bread of different crumb grains when baked conventionally. However, when the two flours were baked in the ERO they gave similar (and fine) crumb grains. The ERO produces bread with no crust. This suggests that pressure in the dough resulting from crust formation during baking is one factor that affects the crumb grain of bread. Adding weight to the surface of the loaf to simulate crust fo...