Established in 2012, the Texture Technologies Quality Research Award is awarded annually by the AACCI to two authors who write and present high quality research which broadly involves instrumental texture analysis. The objective of the award is to increase awareness among professors and students of the importance of publishing impactful research in sufficient, high-quality detail that allows fellow researchers to replicate and build upon the work.
The two-part award includes recognition for both AACCI published research and oral or poster presentations. The Best Paper Award is selected from Cereal Chemistry or Cereal Foods World from the previous year. The Best Presentation Award is presented for an oral presentation or poster at the current year AACCI annual meeting. Submitted papers and posters are judged by the Texture Technologies Award Committee and awarded during the AACCI annual meeting.
Best Presentation 2013 Winner: Davia Dougelaite
Texture Technologies Quality Research Award’s 2013 winner for best presentation at the AACCI’s annual meeting is Davia Dougelaite of the University of Manitoba (Canada) for her presentation titled “Evaluation of gluten addition effect on rheological properties of alkaline noodles using high frequency ultrasound and stress relaxation techniques.”
From the paper’s abstract:
“Uncooked alkaline noodles made from two different Canadian wheat classes; Canadian Western Red Spring (CWRS) and Canada Prairie Spring Red (CPSR) were studied by simultaneously employing high frequency ultrasound and stress relaxation techniques. Ultrasonic velocity and attenuation coefficient of the single raw noodle layer at 1.6 MHz were measured and longitudinal storage modulus and loss modulus and tan delta were determined. The objective was to understand gluten addition effects on the mechanical properties of noodles. Gluten extracted from CPSR class flour (variety 5701PR) was added back to the same CPSR flour (5701PR) and to CWRS class flours. Farinograph tests highlighted significant increases in dough stability when 2% of 5701PR gluten was added to CWRS flours. However, 5701PR gluten addition to the same 5701PR flour yielded minimal change as-dough stability decreased by 2 min. High frequency ultrasound investigation of uncooked noodles made from 5701PR flour with 2% 5701PR gluten addition displayed no difference in phase velocity, attenuation coefficient and mechanical modulus. No meaningful increase in stability was observed with 2% CWRS class flour gluten addition to CWRS class flour. Critically however, ultrasound results on raw noodles made from CWRS class flours incorporating 1 or 2% 5701PR gluten addition showed significant increases; by 8% and 17% respectively, in longitudinal storage modulus M’ correlated with stress relaxation at 20% strain test (k1) results (R2=-0.9). This suggests that noodle elasticity increased as 5701PR gluten was added to CWRS flours. Concurrently this highlights the capability and sensitivity of this ultrasound technique to characterize and quantify noodle dough rheological properties and provide complimentary information on noodle texture not attainable by traditional techniques.”
“Differences in milling behavior among hard-type common wheat (Triticum aestivum) cultivars are well known to millers. Among them, the French cultivar Soissons, which contains the Pinb-Dld allelic form of the puroindoline b gene, is particularly distinguished for its high milling value. Near-isogenic lines (NILs) differing by the allelic forms of the puroindoline b gene, Pinb-Dld or Pinly-D1b (one of the most frequent alleles found in the European wheat population), were constructed. Grain characteristics obtained after wheat cultivation in distinct environmental conditions were compared between NILs and the cultivar Soissons, as was their fractionation behavior. Results showed that NILs containing the PinbD1d allele displayed lower values of grain hardness and vitreousness than did the corresponding lines containing the Pinb-D1b allelic form under the same cultivation conditions. Both genetic background and environmental conditions appeared to affect grain texture. Measured single-kernel characterization system hardness index values of the samples under study were found to be correlated with the vitreousness values. Studies of the milling behavior helped to point out that grain vitreousness is an important factor acting on endosperm breakage ability, whatever the genetic background of the wheat. Our results also demonstrated that, at similar levels of vitreousness, the endosperm of Soissons could more easily be reduced than that of other wheat lines.”
