Kansas State University Research Foundation

Other

Russell C Hoseney

Paul A Seib

Charles W Deyoe

Rujira Srisuthep Ling

Rebecca Ann Miller

Jon M Faubion

Paul A Sieb

Raymond C Cousins

Wei Z Chen

Andra J Cullen

Apparatus (10) is provided for measurement of the toughness of edible products such as breads and cheeses. The apparatus (10) preferably includes a texture analyzer (12) equipped with a load cell crossarm (18); a special sample holding device (14) is mounted on the analyzer (12) and includes a base (30) adapted to hold a sample (88) and equipped with a flexible elongated pull wire (34). A cover assembly (32) is positioned atop the sample (88) and includes retention pins (64-70) to hold the sample in a substantially stationary condition. In use, the pull wire (34) is coupled to crossarm (18) and the analyzer (12) is actuated to elevate the arm (18), thus pulling the wire (34) at least partially through the sample (88). The force required to pull the wire (34) through the sample (88) is taken as a measure of sample toughness.

Method and apparatus for determining toughness of baked products

A method for identifying wheat cultivars is provided which employs an imaging device such as a video camera and a computer to acquire and process images of grain samples and to identify the particular type or cultivar of the wheat by the images obtained thereby. The method involves the steps of acquiring the image of the kernel and germ for each grain, processing the image into digital format, storing data in the computer corresponding to the edge of the kernel and germ, determining the image characteristics of the kernel and germ, and comparing the image characteristics for the sample to a known standard. By accumulating data for a number of grains, calculating statistical information for the sample, and comparing to a known standard, the particular cultivar of the sample may be identified.

Identification of wheat cultivars by visual imaging

An improved adhesion testing apparatus (20) for the accurate, quantitative measurement of adhesion of coherent flowable materials such as doughs is provided which includes an extrusion-type sample holding device (42) together with a shiftable probe (38). The device (42) includes a base (46) threadably interconnected with a top (48), the latter supporting an extrusion screen (50). In use, a dough sample placed within the base (46) is extruded through the screen (50) in order to present a test portion (92) above the screen (50); the plunger (38) is then lowered into contact with the portion (92), and rapidly withdrawn. The force required to separate the plunger (38) from the test portion (92) is recorded as a measure of adhesion. Provision of the screen (50) essentially eliminates the potentially interferring factor of dough flow in the measurement of adhesion.

Adhesion testing apparatus and method for flowable materials such as

A method of preparing nutritionally useful 2-phosphated ester derivatives of ascorbic acid in extremely high yields is disclosed which includes steps of reacting an ascorbic acid such as L-ascorbic acid or a derivative such as 5,6-O-isopropylidene-L-ascorbic acid with a phosphorylating agent in the presence of a tertiary amine while maintaining the pH of the reaction mixture at a level of at least about 8 for achieving almost quantitative 2-phosphorylation of the ascorbic acid derivative. In preferred forms 5,6-O-isopropylidene-L-ascorbic acid is reacted in water with phosphorous oxychloride in the presence of about a fivefold excess of pyridine relative to the acid and at low temperatures (-5 to +5.degree. C.); an alkali metal hydroxide such as potassium hydroxide is added to the reaction mixture as needed for maintaining the pH thereof at a level of about 12-13 during the entire phosphorylation reaction. Production of the diester of the ascorbic acid derivative can be selectively increased by omitting the tertiary amine from the reaction mixture and conducting the reactant at an elevated temperature of from about 30.degree.-60.degree. C.

Method of preparation of 2-phosphate esters of ascorbic acid

A high-yield process of producing essentially pure fatty acid esters of ascorbic acid is disclosed which gives significantly increased yields of esters using a simple reaction scheme and an excess of relatively inexpensive, recoverable fatty acids, as opposed to use of an excess of ascorbic acid. The process hereof comprises reacting an ascorbic acid isomer and a saturated fatty acid in concentrated sulfuric acid at ambient or relatively low temperatures, followed by ester recovery. Surprisingly, enchanced yields are obtained by using a molar excess of fatty acid relative to the ascorbic acid, 98-99% concentrated sulfuric acid as opposed to 95% sulfuric acid, and/or a molar ratio of the sum of the fatty acid and ascorbic acid to sulfuric acid of from about 0.1 to 0.3.

Method of synthesizing fatty acid esters of ascorbic acid

A method is provided for producing chemically leavened doughs or batters and premixes therefor which yield organoleptically acceptable baked or fried products notwithstanding use of pretreated corn, grain sorghum, and/or millet flour in the doughs or batters in lieu of a substantial portion of the wheat floor normally used therein. The preferred method includes the steps of hydrating milled corn, grain sorghum and/or millet with water to provide a homogeneous mixture thereof, followed by drying and the addition of a minor amount of unrefined lecithin thereto to form a premix which is incorporated into a chemically leavened dough or batter formulation as a substitute for at least a portion of the wheat flour usually employed therein.

Corn, grain sorghum and millet premix and method of preparing same

A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like, in terms of desirable organoleptic properties such as loaf volume, crumb quality and crust color. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and a quantity of deproteinized whey; these components have been shown to synergistically maintain or enhance loaf volumes while giving good crust color and crumb quality, notwithstanding the fact that deproteinized whey alone has deleterious effect when used alone in doughs. In preferred forms, the substitute serves as both a functional and at least a partial nutritional replacement for NFDM in yeast-leavened doughs, but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes. The substitute is advantageously incorporated into NFDM-free yeast-leavened doughs at levels for increasing loaf volume and other organoleptic properties of baked goods derived from the doughs; however, the substitute can also be used to good effect in doughs containing reduced levels of NFDM solids.

Nonfat dry milk substitute for yeast-leavened baked products

A low-cost substitute for nonfat dry milk (NFDM) solids is provided which serves as a functional equivalent of NFDM in yeast-leavened doughs used in bread making or the like in terms of increasing desirable organoleptic properties such as loaf volume and crumb quality. The substitute comprises a component such as an ammonium salt which serves as a source of ammonium ion in the dough, and in preferred forms includes a quantity of deproteinized whey, a protein supplement such as soy isolates, and where necessary a base for controlling the pH of the substitute. In the preferred form the substitute serves as both a functional and nutritional replacement for NFDM in yeast-leavened doughs but is much lower in cost and can be used without difficulty in both batch and continuous bread making processes. The substitute is advantageously incorporated into NFDM-free yeast-leavened doughs at levels for substantially increasing loaf volume and other organoleptic properties of baked goods derived from the doughs, and compared with baked goods derived from otherwise identical doughs free of the substitute. However, the substitute can also be used to good effect in doughs containing reduced levels of NFDM solids. In practice it has been found that the substitute should be added in amounts for providing from about 0.02 to 0.20% (baker's weight) of ammonium ion on a calculated basis in yeast-leavened doughs.

Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources of vitamin C even when added to the dough or batter during preparation thereof and subjected to baking or frying temperatures. The additives hereof are also functional as dough conditioners, anti-staling agents, and shortening sparing agents, and also serve to maintain or even enhance loaf volume in resultant breads and the like and permit incorporation of protein supplements such as soy flour into such products without deleteriously affecting desirable organoleptic properties thereof. The 6-O-acyl ascorbate salts of the invention are compounds of the formula ##STR1## wherein M and Q are different and respectively taken fom the group consisting of --H and --OH, R represents an aliphatic group having from 12 to 18 carbon atoms, inclusive, and X is a salt-forming member selected from the group consisting of sodium, potassium, calcium and magnesium. A method of synthesizing the above acyl ester salts is also provided which includes the step of reacting the free acid form of the ester with a stoichiometric quantity of a base taken from the group consisting of the sodium, potassium, calcium and magnesium compounds of (1) an acid that is a weaker acid than the ester, and (2) an acid which can be removed from the reaction mixture by volatilization. The reaction is carried out in a compatible solvent which dissolves the ester and the reacting base or salt and does not hinder the desired reaction.

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Manhattan, KS, United States of America

Russell C Hoseney