Cereal Chem. 91(1):65-71The influence of bran particle size on bread-baking quality of whole grain wheat flour (WWF) and starch retrogradation was studied. Higher water absorption of dough prepared from WWF with added gluten to attain 18% protein was observed for WWFs of fine bran than those of coarse bran, whereas no significant difference in dough mixing time was detected for WWFs of varying bran particle size. The effects of bran particle size on loaf volume of WWF bread and crumb firmness during storage were more evident in hard white wheat than in hard red wheat. A greater degree of starch retrogradation in bread crumb stored for seven days at 4°C was observed in WWFs of fine bran than those of coarse bran. The gels prepared from starch-fine bran blends were harder than those prepared from starch-unground bran blends when stored for one and seven days at 4°C. Furthermore, a greater degree of starch retrogradation was observed in gelatinized starch containing fine bran than that containing unground bran after storage for seven days at 4°C. It is probable that finely ground bran takes away more water from gelatinized starch than coarsely ground bran, increasing the extent of starch retrogradation in bread and gels during storage.

A novel phosphor, Ce4-xCaxSi12O3+xN18-x:Eu2+ (x = 1.4), that emits a yellow light was discovered during the first attempt to adopt Ce3+ as a host constituent rather than as an activator. A so-called particle swarm optimization-assisted combinatorial materials search (PSOCMS) was executed at three different firing temperatures in the CeO2-CaO-Si3N4-Eu2O3 quaternary composition search space to facilitate the discovery process, which made it possible to pinpoint the Ce4-xCaxSi12O3+xN18-x:Eu2+ (x = 1.4) phosphor. Structural analysis revealed that this unique phosphor had a monoclinic lattice in the C2 space group with the lattice parameters a = 18.54268(4), b = 4.840398(11), c = 10.700719(18), and β = 108.25660(17). The discovered phosphor exhibited brilliant performance in terms of PL intensity and color chromaticity at blue and UV excitations, to demonstrate its viability for commercialized use in light emitting diode (LED) applications.

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