Patricia Rayas-Duarte

	Title	Professor
	Office	107 FAPC
	Phone	405-744-6468
	Email	pat.rayas_duarte@okstate.edu
	Degree	Ph.D. Food Science and Technology.  1988. University of Nebraska, Lincoln, NE.
	Website

Research Area (top)

Understanding the role of gluten proteins in the biochemical and rheological properties of wheat and its products

Our research focus is in evaluating specialized biochemical and rheological properties of wheat cultivars with emphasis in gluten proteins and their role in key processing quality parameters of interest to the baking industry.  We work closely with the wheat breeders, cereal scientists and wheat industry around the world to provide wheat breeders with relevant information about the structure and behavior of doughs obtained from selected varieties and breeder lines.  We also seek to understand the basic properties of elasticity and plasticity of wheat dough and other cereal based products as a function of key quality parameters and other treatments of relevance to the industry, and to improve methods for the interpretation and prediction of baking and other processing properties relevant to present demands of customers and processors. 

Selected Publications (top)

Huang, W., Kim, Y., Li, X., and Rayas-Duarte, P.  2008.  Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature.  J. Cereal Science 48:639-646.

Gaul, J. A. and Rayas-Duarte. 2008. Physical and sensory properties of popped sorghum: Effect of moisture content and conditioning methods.  Cereal Chemistry 853:344-350.  

Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-TRIM 20 bread: Formulation, processing and texture analysis. Food Chemistry 1071:516-524.

Rayas-Duarte, P. and Romero Baranzini, A. 2008.  Fiber from Fruits, Vegetables and Cereals: A Function of Health.  Agribusiness Review for Mexico and Latin America, 23:1-12; in press.

Huang, W., Kim, Y., Li, X., and Rayas-Duarte, P.  Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature.  J. Cereal Science.  Submitted October 2007; accepted January 2008; in press.

Huaisan, K.  Uriyapongson, J., Rayas-Duarte, P., Alli, I and Srijesdaruk, V.  Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels.  International Journal of Food Properties. Accepted on November 7, 2007; in press.

Huang, W., Kim, Y., Li, X., and Rayas-Duarte, P.  Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature.  J. Cereal Science.  Accepted January 2008, in press.

Gaul, J. A. and Rayas-Duarte. Physical and sensory properties of popped sorghum: Effect of moisture content and conditioning methods.  Cereal Chemistry.  Accepted December 2007, in press.

 Huaisan, K.  Uriyapongson, J., Rayas-Duarte, P., Alli, I and Srijesdaruk, V.  Effect of food additives on rheological and textural properties of frozen high amylose rice starch gels.  International Journal of Food Properties. Accepted on November 7, 2007; in press.

Mohamed, A., Rayas-Duarte, P., Xu, J. 2008. Hard red spring wheat / C-TRIM 20 bread: Formulation, processing and texture analysis. Food Chemistry 107(1):516-524.

Carver B. F., Hunger R. M., Edwards, J. T., Porter, D. R., Peeper, T. F., Seabourn, B. W., Rayas-Duarte, P., Klatt A. R., and Martin, B. C.  2007.  Registration of 'OKfield' wheat. Journal of Plant Registrations 1(2):102-103.

Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V.  2007.  Brazilian hull-less and malting barley genotypes: I. Chemical composition and partial characterization.  J. Food Quality 30:357-371.

 Soares, R.M.D., de Francisco, A., Rayas-Duarte, P., and Soldi, V.  2007.  Brazilian hull-less and malting barley genotypes: II. Thermal and rheological properties of starch.  J. Food Quality 30:372-385.

Joray, M. L, Rayas-Duarte, P., Mohamed, A., van Santen, E.  2007.  Coated whole bean lupin snack.  J. Food Quality 30(2):267-279.

Rayas-Duarte, P. and Uriyapongson, J.  2006.  Cereal grains: Their impacts on health and food safety. J. Food Sci. 27(11):586-591.

Lab Members (top)