Mehri Hadinezhad | Carleton University (original) (raw)

Papers by Mehri Hadinezhad

Journal of Cereal Science, Nov 1, 2016

The present study aimed to evaluate the effect of frozen dough storage period on the rheological ... more The present study aimed to evaluate the effect of frozen dough storage period on the rheological behavior of baguette bread doughs. A uniaxial compression rheological technique was used to measure strain hardening index (SHI) of the doughs and use as a prediction of the bread baking quality. Three types of flours were used to prepare the bread doughs, and the doughs were stored frozen (-18 o C) up to 45 days. All flour doughs at different frozen storage period showed shear thinning behavior, since extensional viscosity decreased with increasing strain rate, after sharp initial rise. The biaxial extensional viscosity decreased with increased frozen storage period, irrespective of flour type. The results also showed similar trends for SHI values. The SHI ranged from 1 to 2, and the doughs with weaker gluten strength possessed the lower SHI values. The flour with the lowest protein content, wet gluten and sedimentation values, produced dough with the lowest SHI values, irrespective of frozen dough storage period. The results of this study revealed that the SHI has a promising potential to be used for assessing the quality of frozen dough during storage, even for flour samples having similar protein content and strength.

To determine the effect of flour type on cake volume and cookie diameter, these parameters were m... more To determine the effect of flour type on cake volume and cookie diameter, these parameters were measured for different flour type dynamically during baking using digital imaging. The cakes made from three different flour types showed a similar trend, with no significant difference in the development of the top contour during baking. In the first 6 minutes of baking, there was little expansion of the batter; from 6-17 minutes, there was a period of rapid height expansion, followed by a period of slight shrinkage (17-23 min). Cake volume peaked at approximately 16 min and declined by approximately 8% by the end of baking. During baking, the diameter of the cookies increased linearly then became static with little shrinkage at the end of baking. Flour type affected final cookie diameter (P<0.001). The results showed that cookies made with flours that had higher set time and faster spread rate reached a bigger final diameter.

Food and Bioprocess Technology, Jun 20, 2008

A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking w... more A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong white flour) and baked at three different temperatures (175°C, 190°C, and 205°C). The cakes made from the different flours showed, with some exceptions, a similar trend in the shape and development of the top contour during baking. In the first 4-6 min of baking, there was relatively little expansion followed by a period of rapid expansion to the maximum volume and a period of contraction up to the end of baking. For the three flour types, volume peaked at 16-17 min for the medium and high baking temperatures and at 20 min for the low baking temperature. Cakes made from heat-treated cake flour and strong white flour baked at low and high temperatures produced cakes where the center of the cake was lower than the surrounding pins resulting in a final undesirable dimpled cake contour. A higher baking temperature caused the cake to rise more rapidly. Baking at high temperature produced cakes which shrank the most (P<0.001) during cooling. Among all combinations of flour type and different temperature treatments, cake made from heat-treated cake flour baked at the middle temperature produced the best final cake in terms of a final dome-shape contour, an appreciable volume during baking, less volume shrinkage during baking, and maximum cross-sectional area of the half cake after 1 h cooling.

Journal of Cereal Science, Mar 1, 2009

In order to monitor changes that occurred in cookie diameter during baking, a method of calculati... more In order to monitor changes that occurred in cookie diameter during baking, a method of calculating cookie diameter was developed using Image Tools software. Cookie images were taken at 30-s intervals during baking using a digital camera. Six biscuit flour types were used in the trial. After the first minutes of baking, a rapid period of expansion started which was significantly different for flour types and finally, after approximately 6th min to the end of baking, cookies showed a slight shrinkage in diameter. A high and significant correlation was found between cookie spread rate and cookie final diameter (r ¼ þ0.73, P < 0.001). The technique of lubricated uniaxial compression showed all doughs made from different biscuit flour indicated pseudo-plastic rheological behaviour. However, the measured extensional properties did not correlate with the cookie final diameter.

Journal of Cereal Science, Jul 1, 2016

The objective of this study was to investigate the relationship between rheological properties of... more The objective of this study was to investigate the relationship between rheological properties of frozen bread dough and textural and sensory properties of baked baguette breads. A uniaxial compression rheological technique was used to measure strain hardening indices (SHI) of dough made from different flours and stored at frozen state up to 45 days. Texture profile analysis (TPA) test was used for textural properties measurements, and the AACC method 74-30 we applied for sensory analysis. The results of sensory evaluation and texture profile test were consistent with the results of lubricated biaxial extension test. Bread texture properties such as hardness and chewiness increased as frozen dough storage time increased, reflecting the gluten network alteration. The control samples obtained the highest scores of sensory analysis, followed by frozen dough at day 1 of storage. The results also revealed that the dough made from flour with higher extraction percentage and stronger gluten had better resistance to variations induced by freezing process, frozen storage time and defrosting. A highly significant correlation was found between SHI of frozen dough during storage and all textural and sensorial properties of bread demonstrating the merit of this powerful rheological indicator to predict the breadmaking quality of frozen doughs.

International Journal of Molecular Sciences, Dec 23, 2022

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Cereal chemistry, May 1, 2009

Cereal Chem. 86(3):339-349 The effect of flour type and dough rheology on cookie development duri... more Cereal Chem. 86(3):339-349 The effect of flour type and dough rheology on cookie development during baking was investigated using seven different soft winter wheat cultivars. Electrophoresis was used to determine the hydrolyzing effects of a commercial protease enzyme on gluten protein and to evaluate the relationships between protein composition and baking characteristics. The SDS-PAGE technique differentiated flour cultivars based on the glutenin subunits pattern. Electrophoresis result showed that the protease degraded the glutenin subunits of flour gluten. Extensional viscosities of cookie dough at all three crosshead speeds were able to discriminate flour cultivar and correlated strongly and negatively to baking performance (P < 0.0001). The cookie doughs exhibited extensional strain hardening behavior and those values significantly correlated to baking characteristics. Of all rheological measurements calculated, dough consistency index exhibited the strongest correlation coefficient with baking parameters. The degradation effects of the protease enzyme resulted in more pronounced improvements on baking characteristics compared with dough rheological properties. Stepwise multiple regression showed that the dough consistency index, the presence or absence of the fourth (44 kDa) subunit in LMW-GS and the fifth subunit (71 kDa) subunit in HMW-GS were predominant parameters in predicting cookie baking properties.

Canadian journal of plant pathology, Sep 11, 2019

Abstract Fusarium head blight is a globally devastating disease of wheat, for which sources and m... more Abstract Fusarium head blight is a globally devastating disease of wheat, for which sources and mechanisms of resistance are urgently needed. The goal of this research was to elucidate the chemical nature of changes incurred in the rachis of a susceptible wheat (‘Chinese Spring’, CS), and a related addition line (CS-7EL) with resistance conferred by a fragment of the 7E chromosome from a wild wheat relative (Thinopyrum elongatum) in response to infection by Fusarium graminearum. Gravimetric analysis, followed by more targeted extractions and hydrolyses was used to study responses in the rachis of both genotypes at 7 days after fungal and mock inoculations. The most significant changes in the gravimetric analyses were an increase in the proportion of lignin in CS-7EL, and an increase in the proportion of hot water soluble compounds in CS. HPLC analysis of sugar profiles indicated higher degradation of arabinoxylan and cellulose in CS compared with CS-7EL. Differences were also observed in the profiles of the free, conjugated, and bound phenolic fractions for both varieties, with the conjugated fraction showing the greatest variation. The dominant phenolic acid in all samples was p-coumaric. A biplot analysis incorporating phenolic and sugar data was employed to provide an overview of responses to mock- and Fusarium-inoculation in CS and CS-7EL. Overall, our results suggest cell wall degradation in CS, and fortification in CS-7EL via increased lignification, in response to Fusarium infection.

Crop Science, May 23, 2023

A comprehensive study was performed to investigate the kernel phenolics content and profile of a ... more A comprehensive study was performed to investigate the kernel phenolics content and profile of a broad range of maize inbreds varying in disease resistance to gibberella ear rot. Three phenolic fractions (soluble free, soluble conjugated, and insoluble bound) at different kernel developmental stages in two growing seasons were analyzed. The phenolics content and profile revealed a genotype dependency. The highest amount and diversity of phenolics were at day 11 after self‐pollination in both growing seasons. This was confirmed by a distinctive PCA biplot clustering of phenolics at day 11 compared to other harvesting days for all fractions. A strong negative correlation was found between the conjugated and bound phenolics in both growing seasons (in 2016, r = 0.93, p < 0.0001; and in 2018, r = 0.94, p < 0.0001). In both growing seasons, the main phenolic compounds in the free, conjugated, and bound fractions were chlorogenic acid, caffeic acid, and t‐ferulic acid, respectively. Comprehensive results were presented for how the phenolics evolved over the period of kernel development and how their content changed. The PCA‐biplot analysis revealed different patterns of clustering for phenolic associations in different fractions as well as in different growing seasons, reflecting the evolution process of individual phenolics during kernel filling period. Overall, genotypes with higher disease resistance possessed higher phenolics in the bound and conjugated fractions at blister stage. This study provides a useful resource of maize inbred phenolics profiles that could be applied in future breeding efforts.

Food Science & Nutrition

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and ... more Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel–Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the powe...

Canadian Journal of Plant Science, Aug 1, 2023

Low seed protein content in soybeans [ Glycine max (L.) Merr.] grown in Western Canada can result... more Low seed protein content in soybeans [ Glycine max (L.) Merr.] grown in Western Canada can result in soybean meal that does not meet the 48% protein standard. The objectives of this study were to quantify seed composition, agronomic differences between Eastern and Western Canada-grown soybeans, and to determine the yield cost of raising Western soybean protein. Twenty high-to-low protein, including one non-nodulating, genotypes were grown at two locations in Eastern Canada, and eight locations in Western Canada from 2018 to 2021 to determine seed protein, seed composition, and agronomic traits. Over all environments, genotype seed protein ranged from 36.8% to 46.9% with 35.0% for the non-nodulating line. Average seed protein was significantly higher in Eastern Canada (41.6%) compared with Eastern Prairie (39.3%) and Prairie sites (39.7%). There are not separate east–west mega-environments for seed protein in Canada; a high protein genotype is high protein across Canada. With an increase of seed protein by 1%, seed yield dropped by 45.3 kg ha−1 in Eastern Canada, 53.1 kg ha−1 in the Eastern Prairie, and 78.4 kg ha−1 in Prairie sites. In Western Canada, plants were taller but lower yielding with fewer and smaller seeds, and produced lower fixed nitrogen protein yield compared with Eastern Canada. Seed protein quality, quantified with the 11S:7S ratio, was higher in Western Canada compared with Eastern Canada. Plant breeders and growers may need to select higher protein genotypes at the cost of lower yield, if the soybean industry is unable to exploit the protein quality advantage in Western Canada.

Frontiers in Plant Science

Soybean is an important global source of plant-based protein. A persistent trend has been observe... more Soybean is an important global source of plant-based protein. A persistent trend has been observed over the past two decades that soybeans grown in western Canada have lower seed protein content than soybeans grown in eastern Canada. In this study, 10 soybean genotypes ranging in average seed protein content were grown in an eastern location (control) and three western locations (experimental) in Canada. Seed protein and oil contents were measured for all lines in each location. RNA-sequencing and differential gene expression analysis were used to identify differentially expressed genes that may account for relatively low protein content in western-grown soybeans. Differentially expressed genes were enriched for ontologies and pathways that included amino acid biosynthesis, circadian rhythm, starch metabolism, and lipid biosynthesis. Gene ontology, pathway mapping, and quantitative trait locus (QTL) mapping collectively provide a close inspection of mechanisms influencing nitrogen a...

Canadian Journal of Plant Science

Low seed protein content in soybean [Glycine max (L.) Merr.] grown in Western Canada can result i... more Low seed protein content in soybean [Glycine max (L.) Merr.] grown in Western Canada can result in soybean meal which does not meet the 48% protein standard. The objectives of this study were to quantify the seed composition and agronomic differences between Eastern and Western Canada using common soybean cultivars. Twenty high to low protein, including one non-nodulating, cultivars were grown at two locations in Eastern Canada, and eight locations in Western Canada from 2018 to 2021 to determine seed protein and other composition and agronomic traits. Over all environments, cultivar seed protein ranged from 36.8 to 46.9% with 35.0% for the non-nodulating line. Seed protein was significantly higher in eastern Canada (41.6%) compared to Eastern Prairie (39.3%) and Prairie sites (39.7%). There are not separate east-west mega-environments for seed protein in Canada; a high protein cultivar is high protein across Canada. With an increase of seed protein by 1%, seed yield dropped by 45.3...

International Journal of Molecular Sciences

Soybean (Glycine max (L.) Merr.) is among the most valuable crops based on its nutritious seed pr... more Soybean (Glycine max (L.) Merr.) is among the most valuable crops based on its nutritious seed protein and oil. Protein quality, evaluated as the ratio of glycinin (11S) to β-conglycinin (7S), can play a role in food and feed quality. To help uncover the underlying differences between high and low protein soybean varieties, we performed differential expression analysis on high and low total protein soybean varieties and high and low 11S soybean varieties grown in four locations across Eastern and Western Canada over three years (2018–2020). Simultaneously, ten individual differential expression datasets for high vs. low total protein soybeans and ten individual differential expression datasets for high vs. low 11S soybeans were assessed, for a total of 20 datasets. The top 15 most upregulated and the 15 most downregulated genes were extracted from each differential expression dataset and cross-examination was conducted to create shortlists of the most consistently differentially exp...

Fusarium head blight is a globally devastating disease of wheat, for which sources and mechanisms... more Fusarium head blight is a globally devastating disease of wheat, for which sources and mechanisms of resistance are urgently needed. The goal of this research was to elucidate the chemical nature of changes incurred in the rachis of a susceptible wheat ('Chinese Spring', CS), and a related addition line (CS-7EL) with resistance conferred by a fragment of the 7E chromosome from a wild wheat relative (<i>Thinopyrum elongatum</i>) in response to infection by <i>Fusarium graminearum</i>. Gravimetric analysis, followed by more targeted extractions and hydrolyses was used to study responses in the rachis of both genotypes at 7 days after fungal and mock inoculations. The most significant changes in the gravimetric analyses were an increase in the proportion of lignin in CS-7EL, and an increase in the proportion of hot water soluble compounds in CS. HPLC analysis of sugar profiles indicated higher degradation of arabinoxylan and cellulose in CS compared with...

Consumer Driven Cereal Innovation, 2008

Journal of Cereal Science, 2013

This study evaluated the effects of cultivar and region on the composition of alkylresorcinols (A... more This study evaluated the effects of cultivar and region on the composition of alkylresorcinols (ARs) of 24 wheat bran samples from 6 cultivars grown in four locations (Bath, Nairn, Palmerstone and Ridgetown) in Ontario (ON), Canada, using gas chromatography/mass spectrometry (GC/MS). Total phenolic content (TPC) of wheat bran extracts was determined by the FolineCiocalteau method and the antioxidant activity of wheat bran extracts was measured by 2, 2-Dipheny-1-picryhydrazyl radical (DPPH) scavenging activity and oxygen radical absorbance capacity (ORAC). The highest ARs content (mg/g) was found in cultivars Emmit (1522), Harvard (1305), Warthog (1170), and Superior (853), grown in Ridgetown. The relative saturated and unsaturated ARs (%) were 89 and 11, respectively. Total ARs content, their composition, TPC and antioxidant activity of wheat bran extracts were significantly (P < 0.05) affected by location and cultivar and their interaction. TPC, %DPPH dis , and ORAC values for different wheat bran sample extracts ranged from 3 to 58 (mg FAE/g), 5 to 68 (%), and 6 to 94 (mmol TE/g), respectively. Our work provides a detailed examination of region and cultivar effects on potential of ARs in wheat bran and the results can be used for screening and breeding purposes.

International Journal of Biological Macromolecules, 2013

This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w... more This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w/w), Cocoa butter (CB, 7.5 and 15%, w/w), xanthan gum (XG, 0 and 0.3%, w/w), and distillated monoglyceride (DMG, 0.5 and 1%, w/w)) on the rheological properties and emulsion stability of spreads. Power law and Herschel-Bulkley models were used for modeling shear-thinning behavior of samples. The power law model was found to describe the flow behavior of spreads better than Herschel-Bulkley model. All the rheological properties were increased by adding XG to the spreads whereas increasing PO content caused to decrease them. The DMG had positive effect on apparent viscosity and elastic behavior but had negative effect on viscose behavior. Apparent viscosity was increased by adding CB while rheological modules were not significantly (p &amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt; 0.05) affected. The XG and DMG improved stability of emulsion. The best spread formulation with optimum rheological properties was 15% PO, 7.5% CB, 0.3% XG and 1% DMG.

Journal of the American Oil Chemists' Society, 2015