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United States Department of Agriculture

Agricultural Research Service

Research Project: ENHANCED END USE QUALITY AND UTILIZATION OF SORGHUM GRAIN

Location: Grain Quality and Structure Research Unit

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking - (Peer Reviewed Journal)
Schober, T.J., Moreau, R.A., Bean, S. and Boyle, D.L. 2010. Removal of surfac lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmaking. Journal of Cereal Science. 52(3):417-425.
Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions - (Peer Reviewed Journal)
Smith, B.M., Bean, S., Schober, T.J., Tilley, M., Herald, T.J., Aramouni, F. 2010. Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800.
Vitamin and Mineral Supplements Have a Nutritionally Significant Impact on Micronutrient Intakes of Older Adults Attending Senior Centers - (Peer Reviewed Journal)
Weeden, A., Remig, V., Holcomb, C., Herald, T.J., Baybutt, R. 2010. Vitamin and Mineral Supplements Have a Nutritionally Significant Impact on Micronutrient Intakes of Older Adults Attending Senior Centers. Journal of Nutrition for the Elderly. 29(2):241-254.
Properties of Field-Sprouted Sorghum and Its Performance in Ethanol Production - (Peer Reviewed Journal)
Yan, S., Wu, X., Dahlberg, J., Bean, S., Macritchie, F., Wilson, J.D., Wang, D. 2010. Properties of Field-Sprouted Sorghum and Its Performance in Ethanol Production. Journal of Cereal Science. 51(3):374-380.
Potential of Prolamins from Maize and Sorghum to Form Gluten-like Structures in Wheat-free Bread - (Abstract Only)
Schober, T.J., Bean, S. 2009. Potential of Prolamins from Maize and Sorghum to Form Gluten-like Structures in Wheat-free Bread [abstract]. Cereal Foods World. 54:A12.
Evaluation of Waxy Grain Sorghum for Ethanol Production - (Abstract Only)
Yan, S., Wu, X., Bean, S., Tesso, T., Chen, Y.R., Wang, D. 2009. Evaluation of Waxy Grain Sorghum for Ethanol Production [abstract]. Cereal Foods World. 54:A31.
Improved Characterization of Sorghum Tannins Using Size-Exclusion Chromatography - (Peer Reviewed Journal)
Kaufman, R.C., Tilley, M., Bean, S., Tuinstra, M.R. 2010. Improved Characterization of Sorghum Tannins Using Size-Exclusion Chromatography. Cereal Chemistry. 86(4):369-371.
Capillary electrophoresis as a tool for evaluating lactic acid production from sorghum - (Peer Reviewed Journal)
Schober, T.J., Bean, S., Wang, D. 2009. Capillary Electrophoresis as a Tool for Evaluating Lactic Acid Production from Sorghum. Cereal Chemistry. 86(2):117-121.
Small-scale Mashing Procedure for Predicting Ethanol Yield of Sorghum Grain - (Peer Reviewed Journal)
Zhao, R., Bean, S., Wang, D., Park, S., Schober, T.J., Wilson, J.D. 2009. Small-scale Mashing Procedure for Predicting Ethanol Yield of Sorghum Grain. Journal of Cereal Science. 49:230-238.
Effects of infestation of Rhyzopertha dominica F. on sorghum endosperm: A laser scanning confocal microscopy and differential scanning calorimetery study - (Abstract Only)
Park, S., Wilson, J.D., Arthur, F.H., Bean, S., Schober, T.J., Tilley, M. 2008. Effects of Infestation of Rhyzopertha dominica F. on Sorghum Endosperm: A Laser Scanning Confocal Microscopy and Differential Scanning Calorimetery Study. [abstract]. Cereal Foods World. 53:A72.
Breadmaking with zein-starch dough - (Abstract Only)
Schober, T.J., Bean, S., Smith, B.M., Boyle, D.L., Park, S. 2008. Breadmaking with zein-starch dough. Meeting Abstract. Cereal Foods World. 53:A78.
Modified omega gliadins as chain terminators in Pegaso near-isogenic lines - (Abstract Only)
Jonnala, R., Bean, S., Lafiandra, D., Macritchie, F. 2008. Modified omega gliadins as chain terminators in Pegaso near-isogenic lines. Meeting Abstract. Cereal Foods World. 53:A30.
Grain and Flour Characterization of Four Different Sorghum Varieties - (Abstract Only)
Fernholz, M.C., Herald, T.J., Aramouni, F.M., Wilson, J.D., Bean, S. 2010. Grain and Flour Characterization of Four Different Sorghum Varieties [abstract]. Cereal Foods World. 53:A26.
Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation     Reprint Icon - (Peer Reviewed Journal)
Zhao, R., Bean, S., Wang, D. 2008. Sorghum Protein Extraction by Sonication and Its Relationship to Ethanol Fermentation. Cereal Chem. 85:837-842.
Assessing Fermentation Quality of Grain Sorghum for Fuel Ethanol Production Using Rapid Visco Analyzer     Reprint Icon - (Peer Reviewed Journal)
Zhao, R., Bean, S., Wu, X., Wang, D. 2008. Assessing fermentation quality of grain sorghum for fuel ethanol production using rapid visco-analyzer. Cereal Chem. 85:830-836.
Application of Acetate Buffer in pH Adjustment of Mash and its Influence on Fuel Ethanol Fermentation - (Peer Reviewed Journal)
Zhao, R., Bean, S., Crozier-Dodson, B., Fung, D.Y., Wang, D. 2009. Application of Acetate Buffer in pH Adjustment of Mash and its Influence on Fuel Ethanol Fermentation. Journal of Industrial Microbiology and Biotechnology. 36:75-85.
Evaluation and Characterization of Forage Sorghum as Feedstock for Fermentable Sugar Production - (Peer Reviewed Journal)
Corredor, D., Salazar, J., Hohn, K., Bean, S., Bean, B., Wang, D. 2009. Evaluation and Characterization of Forage Sorghum as Feedstock for Fermentable Sugar Production. Applied Biochemistry and Biotechnology. 158(1):164-179.
Mechanism of Gas Cell Stabilization in Breadmaking. II. The Primary Gluten-starch Matrix. - (Peer Reviewed Journal)
Sroan, B.S., Bean, S. and Macritchie, F. 2008. Mechanism of Gas Cell Stabilization in Breadmaking. II. The Primary Gluten-starch matrix. Journal of Cereal Science. 49:41-46.
Manufacture of gluten-free specialty breads and confectionery products - (Book / Chapter)
Schober, T.J. 2009. Manufacture of Gluten-free Specialty Breads and Confectionery Products. In: Gluten-Free Food Science and Technology. Gallagher, E. editor. Wiley-Blackwell, Hoboken, NJ p. 130–180.
Structure and Functional Properties of Sorghum Starches Differing in Amylose Content - (Peer Reviewed Journal)
Sang, Y., Bean, S., Seib, P.A., Pedersen, J.F., Shi, Y. 2008. Structure and Functional Properties of Sorghum Starches Differing in Amylose Content. J of Agric Food Chem. 56:6680-6685.
Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure - (Peer Reviewed Journal)
Schober, T.J., Bean, S., Boyle, D.L., Park, S. 2008. Improved viscoelastic zein-starch doughs for leavened gluten-free breads: Their rheology and microstructure. Journal of Cereal Science. 48:755-767.
Effects of Plastizers on the Structure and Properties of Starch-Clay Nanocomposites - (Peer Reviewed Journal)
Tang, X., Alavi, S., Herald, T.J. 2008. Effects of Plastizers on the Structure and Properties of Starch-Clay Nanocomposites. Carbohydrate Polymers. 74(3):552-558.
Impact of differing population levels of Rhyzopertha dominica (F.) on milling and physicochemical properties of sorghum kernel and flour     Reprint Icon - (Peer Reviewed Journal)
Park, S., Arthur, F.H., Bean, S., Schober, T.J. 2008. Impact of differing population levels of Rhyzopertha dominica (F.) on milling and physicochemical properties of sorghum kernel and flour. Journal of Stored Products Research 44: 322-327.
Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics - (Peer Reviewed Journal)
Gajula, H., Alavi, S., Adhikari, K., Herald, T.J. 2008. Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics. Journal of Food Science. 73(4):S173-S177.
Grain Sorghum is a Viable Feedstock for Ethanol Production - (Peer Reviewed Journal)
Wang, D., Bean, S., Mcclaren, J., Seib, P., Madl, R., Tuinstra, M., Shi, Y., Lenz, M., Wu, X., Zhao, R. 2008. Grain Sorghum is a Viable Feedstock for Ethanol Production. Journal of Industrial Microbiology and Biotechnology. 35:313-320.
Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films - (Peer Reviewed Journal)
Tang, X., Alavi, S., Herald, T.J. 2008. Barrier and Mechanical Properties of Starch-Clay Nanocomposite Films. Cereal Chemistry. 85:433-439.
Impact of Mashing on Sorghum Proteins and Its Relationship to Ethanol Fermentation - (Peer Reviewed Journal)
Zhao, R., Bean, S., Ioerger, B.P., Wang, D., Boyle, D.L. 2008. Impact of Mashing on Sorghum Proteins and Its Relationship to Ethanol Fermentation. Journal of Agricultural and Food Chemistry. 56:946:953.
Characterization of polymeric proteins from vitreous and floury sorghum endosperm - (Peer Reviewed Journal)
Ioerger, B.P., Bean, S., Tuinstra, M.R., Pedersen, J.F., Erpelding, J.E., Lee, K.M., Herrman, T.J. 2007. Characterization of polymeric proteins from vitreous and floury sorghum endosperm. Journal of Agricultural and Food Chemistry. 55:10232-10239.
Physico-chemical aspects of leavened gluten-free breads - (Abstract Only)
(01-Jun-07)
Factors affecting quality of batter-based gluten-free bread - (Abstract Only)
Schober, T.J., Bean, S. 2007. Factors affecting quality of batter-based gluten-free bread [Abstract]. Cereal Foods World. 52:A64.
Celiac disease: In vitro and in vivo safety and tolerability of wheat-free sorghum food products - (Peer Reviewed Journal)
Ciacci, C., Maiuri, L., Caporaso, N., Bucci, C., Del Giudice, L., Massardo, D., Pontieri, P., Fonzo, N., Bean, S., Ioerger, B.P., Londei, M. 2007. Celiac disease: In vitro and in vivo safety and tolerability of wheat-free sorghum food products. Clinical Nutrition. 26:799-805.
Sorghum and Maize     Reprint Icon - (Book / Chapter)
Schober, T.J., Bean, S. 2008. Sorghum and Maize. In: Arendt, E.K. and Bello, F.D. editors. Gluten-Free Cereal Products and Beverages. Academic Press. Chapter 5. p. 101-118.
Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological and microstructural background - (Peer Reviewed Journal)
Schober, T.J., Bean, S., Boyle, D.L. 2007. Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological and microstructural background. Journal of Agricultural and Food Chemistry. 55:5137-5146.
Classification of Dry-Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis and Decision Tree Algorithm - (Peer Reviewed Journal)
Lee, K., Herrman, T.J., Bean, S., Jackson, D.S., Lingenfelser, J. 2007. Classification of dry-milled maize grit yield groups using quadratic discriminant analysis and decision tree algorithm. Cereal Chemistry. 84:152-161.
Factors Impacting Ethanol Production from Grain Sorghum in the Dry-Grind Process - (Peer Reviewed Journal)
Wu, X., Zhao, R., Bean, S., Seib, P.A., Mclaren, J.S., Madl, R.L., Tuinstra, M., Lenz, M., Wang, D. 2007. Factors impacting ethanol production from grain sorghum in the dry-grind process. Cereal Chemistry. 84(2):130-136.
Influence of Deacetylation on the Rheological Properties of Xanthan-Guar Interactions in Dilute Aqueous Solutions - (Peer Reviewed Journal)
Khouryieh, J., Herald, T.J., Aramouni, F., Bean, S., Alavi, S. 2007. Influence of Deacetylation on the Rheological Properties of Xanthan-Guar Interactions in Dilute Aqueous Solutions. Journal of Food Science. 72:C173-C181.
Preferential Binding of Sorghum Tannins with Gamma-Kafirin and the Influence of Tannin Binding on Kafirin Digestibility and Biodegradation - (Peer Reviewed Journal)
Taylor, J., Bean, S., Ioerger, B.P., Taylor, J. 2007. Preferential binding of sorghum tannins with gamma-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation. Journal of Cereal Science. 46:22-31.
Potentials and Method Improvements of Capillary Zone Electrophoresis for Use in Spelt Breeding Programs - (Proceedings)
(16-Oct-06)
Pretreatment and Enzymatic Hydrolysis of Sorghum Fiber - (Peer Reviewed Journal)
Corredor, D.Y., Bean, S., Wang, D. 2007. Pretreatment and Enzymatic Hydrolysis of Sorghum Fiber. Cereal Chem. 84:61-66.
Separation of pearl millet proteins (Pennisetum glaucum) by HPCE. - (Trade Journal)
Bean, S., Tilley, M., Wilson, J.P. 2006. Separation of pearl millet proteins (Pennisetum glaucum) by HPCE. International Sorghum and Millets Newsletter. 47:167-169.
Effects of amylose, corn protein and corn fiber contents on production of ethanol from starch-rich media - (Peer Reviewed Journal)
Wu, X., Zhao, R., Wang, D., Bean, S., Seib, P.A., Tuinstra, M.R., Campbell, M., O'Brien, A. 2006. Effects of amylose, corn protein and corn fiber contents on production of ethanol from starch-rich media. Cereal Chemistry. 83(5):569-575.
Novel and Non-Food Uses for Sorghum and Millets - (Peer Reviewed Journal)
Taylor, J.R., Schober, T.J., Bean, S. 2006. Novel and non-food uses for sorghum and millets. Journal of Cereal Science. 44(3):252-271.
Effect of Drying Methods on Functional Properties of Pre-Cooked Wheat Flour Obtained by Extrusion - (Abstract Only)
Gajula, H., Liu, S., Alavi, S., Herald, T., Bean, S. 2006. Effect of drying methods on functional properties of pre-cooked wheat flour obtained by extrusion. Proceedings of 2006 IFT meeting. Presentation number 096-06.
Rapid Isolation of Sorghum and Other Cereal Starches Using Sonication - (Peer Reviewed Journal)
Park, S., Bean, S., Wilson, J.D., Schober, T.J. 2006. Rapid isolation of sorghum and other cereal starches using sonication. Cereal Chemistry. 83(6):611-616.
Potentials and Method Improvements of Capillary Zone Electrophoresis for Use in Spelt Breeding Programs - (Abstract Only)
Schober, T.J., Bean, S. 2006. Potentials and method improvements of capillary zone electrophoresis for use in spelt breeding programs [abstract]. International Gluten Workshop. Poster Paper No. 19.
How Large Is the Role of Proteins and Their Interactions with Starch in Gluten-Free Bread? - (Abstract Only)
Schober, T.J., Bean, S. 2006. How large is the role of proteins and their interactions with starch in gluten-free bread? [abstract]. AACC International Meeting. Symposia Paper No. 115.
Comparison of Tannins from Sorghum: Differences in Chemistry, Biological Activity and Nutritional Factors - (Abstract Only)
Kaufman, R.C., Bean, S., Tuinstra, M. 2006. Comparison of tannins from sorghum: Differences in chemistry, biological activity and nutritional factors [abstract]. AACC International Meeting. Poster Paper No. 229.
Protein Composition and Grain Hardness in Sorghum - (Abstract Only)
Bean, S., Ioerger, B.P. 2006. Protein composition and grain hardness in sorghum [abstract]. AACC International Meeting. Symposia Paper No. 124.
Susceptibility of Sorghum for Lesser Grain Borer and Their Influence on the Physicochemical Properties of Sorghum Kernel and Flour - (Abstract Only)
Park, S., Arthur, F.H., Bean, S., Schober, T.J., Ioerger, B.P. 2006. Susceptibility of sorghum for Lesser Grain Borer and their influence on the physicochemical properties of sorghum kernel and flour [abstract]. AACC International Meeting. Poster Paper No. 330.
Gluten Proteins from Spelt (Triticum Aestivum Ssp. Spelta) Cultivars: a Rheological and Size-Exclusion High-Performance Liquid Chromatography Study - (Peer Reviewed Journal)
Schober, T.J., Bean, S., Kuhn, M. 2006. Gluten proteins from spelt (Triticum aestivum ssp. spelta) cultivars: A rheological and size-exclusion high-performance liquid chromatography study. J. Cereal Sci. 44(2): 161-173.
Use of Sorghum Flour in Bakery Products - (Trade Journal)
Schober, T.J., Bean, S., Arendt, E., Fenster, C. 2006. Use of sorghum flour in bakery products. AIB Technical Bullentin. Vol. XXVIII (3). p. 1-6.
Rheological Study of Xanthan and Locust Bean Gum Interaction in Dilute Solution: Effect of Salt - (Peer Reviewed Journal)
Higiro, J., Herald, T.J., Alavi, S., Bean, S. Rheological study of xanthan and locust bean gum interaction in dilute solution: effect of salt. Food Research Int. 40:435-447.
Food Uses of Sorghum - (Abstract Only)
(18-Jan-06)
Evaluation of the Single Kernel Characterization System (Skcs) Measurements of Sorghum Grain Attributes - (Peer Reviewed Journal)
Bean, S., Chung, O.K., Tuinstra, M.R., Pedersen, J.F., Erpelding, J.E. 2006. Evaluation of the single kernel characterization system (SKCS) measurements of sorghum grain attributes. Cereal Chem. 83:108-113.
Effect of Decorticating Sorghum on Ethanol Production and Composition of Ddgs - (Peer Reviewed Journal)
Corredor, D.Y., Bean, S.R., Schober, T.J., and Wang, D. 2006. Effect of decorticating sorghum on ethanol production and composition of DDGS. Cereal Chem. 83(1): 17-21.
3-Deoxyanthocyanidins and Other Phenolic Compounds in Grain from Sorghum Sister Lines with White, Red, and Yellow Pericarp - (Abstract Only)
Seitz, L.M. 2005. 3-deoxyanthocyanidins and other phenolic compounds in grain from sorghum sister lines with white, red, and yellow pericarp. Abstract No. 270 in: 2005 AACC Annual Meeting Program Book. p.153. Meeting Abstract.
Protein Composition and Fundamental Rheological Properties of Spelt Cultivars As a Model of Gluten Quality - (Abstract Only)
Schober, T.J., Bean, S.R., and Kuhn, M. 2005. Protein composition and fundamental rheological properties of spelt cultivars as a model of gluten quality. Abstract No. 242 Page 145 in: Program Book of the 90th Annual Meeting of the AACC. [Abstract]
Effect of Decorticating Sorghum on Ethanol Production and Composition of Distiller’s Dry Grain with Solubles (Ddgs) - (Abstract Only)
Corredor, D.Y., Bean, S.R., Schober, T.J., and Wang, D. 2005. Effect of decorticating sorghum on ethanol production and composition of distiller’s dry grain with solubles (DDGS). Abstract No. 274 Page 154 in: Program Book of the 90th Annual Meeting of the AACC. [Abstract]
Use of Ultrasound and Extrusion Processing to Improve the Nutritional and Functional Quality of Sorghum Flour - (Abstract Only)
Singh, H., Bean, S., Alavi, S. 2005. Use of ultrasound and extrusion processing to improve the nutritional and functional quality of sorghum flour [abstract]. 2005 IFT Meeting, New Orleans, July 16-20, 2005. p. 99B-23.
Effect of Decortication of Sorghum on Ethanol Production and Chemical Composition of Ddgs - (Abstract Only)
Corredor, D.Y., Schober, T., Bean, S., Wang, D. 2005. Effect of Decortication of Sorghum on Ethanol Production and Composition of DDGS [Abstract]. ASAE Annual International Meeting, Tampa Bay, FL. Paper #056137.
Classification of Spelt Cultivars Based on Their Functional Gluten Properties - (Abstract Only)
Schober, T., Bean, S., Kuhn, M. 2005. Classification of spelt cultivars based on their functional gluten properties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.391
Classification of Spelt Cultivars Based on Their Functional Gluten Properties - (Other)
Schober, T.J., Bean, S.R., and Khun, M. 2005. Classification of spelt cultivars based on their functional gluten properties. Poster No. 42 Page 391 in: Third International Wheat Quality Conference Proceedings Book. [Abstract]
Investigation of Conditions for Rapid Cereal Starch Isolation Using Sonication - (Other)
Park, S., Bean, S., Wilson, J.D. 2005. Investigation of conditions for rapid cereal starch isolation using sonication. Program Book of the 3rd International Wheat Quality Conference. 2005. Abstract. p.397
Classification of Spelt Cultivars Based on Their Functional Gluten Properties - (Abstract Only)
Schober, T., Bean, S., Kuhn, M. 2005. Classification of spelt cultivars based on their functional gluten properties. Third International Wheat Quality Conference Proceedings. Meeting Abstract. p.391
3-Deoxyanthocyanidins and Other Phenolic Compounds in Grain from Sorghum Sister Lines with White, Red, and Yellow Pericarp. - (Abstract Only)
Seitz, L.M. 2005. 3-deoxyanthocyanidins and other phenolic compounds in grain from sorghum sister lines with white, red, and yellow pericarp [abstract]. AACC International Meeting. Poster Paper No. 270.
Effect of Plant-Type (Purple Vs. Tan) and Mold Invasion on Concentrations of 3-Deoxyanthocyanidins in Sorghum Grain - (Abstract Only)
Seitz, L.M. 2005. Effect of plant-type (purple vs. tan) and mold invasion on concentrations of 3-deoxyanthocyanidins in sorghum grain. Proceedings of the 24th Biennial Grain Sorghum Research & Utilization Conference. Meeting Abstract. p. 29.
Wheat-Free Breads from Sorghum: Quality Differences among Hybrids - (Abstract Only)
Schober, T., Bean, S., Messerschmidt, M., Park, S., Arendt, E.K. 2005. Wheat-free breads from sorghum: quality differences among hybrids. Proceedings of the 24th Biennial Grain Sorghum Research & Utilization Conference. Meeting Abstract. p. 36.
Rapid Isolation of Sorghum Starch Using Sonication - (Abstract Only)
Park, S., Singh, H., Wilson, J.D., Bean, S. 2005. Rapid isolation of sorghum starch using sonication. Proceedings of the 24th Biennial Grain Sorghum Research & Utilization Conference. Meeting Abstract. p. 35.
Optimization of Lab-Scale Production of Sorghum Waffles - (Abstract Only)
Singh, H., Park, S., Bean, S. 2005. Optimization of lab-scale production of sorghum waffles. Proceedings of the 24th Biennial Grain Sorghum Research & Utilization Conference. Meeting Abstract. p. 34.
Effect of Decorticated Sorghum on Ethanol Production and Chemical Composition of Ddgs - (Abstract Only)
Corredor, D., Bean, S., Schober, T., Wang, D. 2005. Effect of decorticated sorghum on ethanol production and chemical composition of DDGS. Proceedings of the 24th Biennial Grain Sorghum Research & Utilization Conference. Meeting Abstract. p. 33.
Sorghum Foods: New Health Benefits from An Ancient Grain - (Peer Reviewed Journal)
Chung, O.K., Bean, S.R., and Park, S.H. 2005. Sorghum foods: New health benefits from an ancient grain. Food Science Journal (Chinese) 25:431-437.
Last Modified: 4/18/2014
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