Sample records for bread mold neurospora
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Application of atmospheric-pressure argon plasma jet for bread mold decontamination
Thonglor, P.; Amnuaycheewa, P.
2017-09-01
Atmospheric-pressure argon plasma (APAP) is a promising non-thermal technology for microbial control and prevention minimally affecting quality of foods. Effect of APAP jet on the growth of bread molds, including two Aspergillus sp., Rhizopus stolonifer, and Penicillium roqueforti, isolated from white bread were investigated. The molds were isolated, verified, cultured to fully grown on potato dextrose agar (PDA), and subsequently treated with APAP jet using plasma generating power at 24 W for 5, 10, and 20 min, respectively. The inhibition of mold growth was investigated by comparing fungal dry weights and the effect on fungal cell structure was observed using compound light microscope. The results indicated that the 20-min treatment time is most effective in retarding the growth of the three bread molds. However, this level of generating power did not lead to destruction of the cellular structures for all the four fungi. Plasma generating power and treatment time are significant parameters determining the success of bread mold decontamination and further investigation on real bread matrix is needed.
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Directory of Open Access Journals (Sweden)
S. Lotfinia
2013-04-01
Full Text Available In the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils. Starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. The foams have the ability to trap the active material and subsequently release the activity. Cinnamon oil is absorbed to foam starch microparticles and acts as an antimicrobial agent. This study was designed and implemented to evaluate the use of starch foam containing vegetable oil to prevent mold growth and improve packaged bread shelf life. For this purpose, first cinnamon essential oil was extracted with water by distillation method then, 250 groups of bread were prepared within polypropylene plastic bags. Various amounts of cinnamon essential oil (500, 750, 1000and1500ppm with 1 g of starch foam powder inside sterilized filter paper were added to these packages.The obtained results of multi-way and intergroup repeated tests indicated that there was a significant difference (P <0/05 between the control groups and various groups containing cinnamon essential oil in terms of microbial load. In the groups containing essential oils, less increase was showed in microbial load and with increasing concentrations of cinnamon essential oil, mold and yeast growth rate decreased. It concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at ambient temperature (25°C, the spoilage process of bulky bread can be postponed 3 to 6 days, and it can be used as an appropriate natural and antifungal preservative in packaging of bread.
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Directory of Open Access Journals (Sweden)
S. Lotfinia
2014-02-01
Full Text Available In the recent years, considerable attention has been allocated in the area of using natural preservatives in foods, especially vegetable oils. Starch foams prepared from high amylose starch are useful for encapsulation of substances such as chemicals, liquids or solids, including flavor compounds, pharmaceuticals and essential oils. The foams have the ability to trap the active material and subsequently release the activity. Cinnamon oil is absorbed to foam starch microparticles and acts as an antimicrobial agent. This study was designed and implemented to evaluate the use of starch foam containing vegetable oil to prevent mold growth and improve packaged bread shelf life. For this purpose, first cinnamon essential oil was extracted with water by distillation method then, 250 groups of bread were prepared within polypropylene plastic bags. Various amounts of cinnamon essential oil (500, 750, 1000and1500ppm with 1 g of starch foam powder inside sterilized filter paper were added to these packages.The obtained results of multi-way and intergroup repeated tests indicated that there was a significant difference (P <0/05 between the control groups and various groups containing cinnamon essential oil in terms of microbial load. In the groups containing essential oils, less increase was showed in microbial load and with increasing concentrations of cinnamon essential oil, mold and yeast growth rate decreased. It concluded that by using starch foam containing cinnamon essential oil in bulky bread packing at ambient temperature (25°C, the spoilage process of bulky bread can be postponed 3 to 6 days, and it can be used as an appropriate natural and antifungal preservative in packaging of bread.
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Gibson, Paul R.
Individualized biology activities for secondary students are presented in this teaching guide. The guide is divided into five sections: (1) investigating bread mold; (2) investigating transpiration; (3) completing a botany project; (4) collecting, preserving, and identifying leaves; and (5) writing up science laboratory investigations. The…
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Axel, Claudia; Zannini, Emanuele; Arendt, Elke K
2017-11-02
Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.
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Potential production of carotenoids from Neurospora
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SRI PRIATNI
2014-05-01
Full Text Available Priatni S. 2014. Review: Potential production of carotenoids from Neurospora. Nusantara Bioscience 6: 63-68. Carotenoids are abundant and widely distributed in plants, animals and microorganisms. Commercial use of carotenoids competes between microorganisms and synthetic manufacture. Carotenoids production can be increased by improving the efficiency of carotenoid synthesis in microbes. Some of the cultural and environmental stimulants are positively affecting the carotenoid content of carotenogenic strains such as Neurospora. Neurospora is a fungus that exhibits the formation of spores and conidia, the part of the cell for carotenoids biosynthesis. The Indonesian traditional fermented food, red peanut cake or oncom, especially in West Java, is produced from legume residues of Neurospora sp. This fungus has been isolated and identified as Neurospora intermedia. In order to apply this pigment for food and cosmetic colorants, encapsulation techniques of carotenoids have been developed to improve its solubility and stability.
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Directory of Open Access Journals (Sweden)
Claudia Marcela Quintero Gil
2008-06-01
Full Text Available The bread in its many forms is one of the oldest and most widely food consumed by humanity, its appearance is not known for sure, but it is presumed that he was in the Middle East, where he began to cultivate wheat. Due to its development in different cultures have been many developments in technology and industry, however all the processes that are designed to make bread have had a common purpose and simple, the conversion of wheat four in a food spongy and appetizing. This objective has been achieved through a series of stages are common as the mixture of water and four with yeast, salt and other ingredients individuals in appropriate proportions; the generation of specific aroma and favor through fermentation and the development a structure of gluten in combination with the application of mechanical energy during the kneading and the subsequent acquisition of a fixed and final structure consistent with a nice color through the baking.To achieve this goal which is based on the fermentation of the baking industry has created the term to refer to a sponge pre whose primary function is precisely to change the favor and aroma and contribute to the development of the mass through changes in the properties rheological properties of the mixture. Among the ingredients of the sponge is drawn to the food for yeast known as (APL that has the primary role of regulating the fermentation through the right mix of ingredients both qualitatively and quantitatively.The study of this combination was raised in this paper using a factorial design of experiments with statistical treatment looking to evaluate the effects of the formulation in combination with the temperature on a response variable called gasification power which indirectly measured the development of the fermentation Liquid sponges that serve as a basis for the preparation of bread mold. The results made it possible to defne a design and the apl an optimum temperature at which the variable response
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Beneficial bread without preservatives
Denkova, Zapryana; Denkova, Rositsa
2014-01-01
Besides their inherent nutritional value functional foods contain substances that have beneficial impact on the functioning of organs and systems in the human body and reduce the risk of disease. Bread and bakery goods are basic foods in the diet of contemporary people. Preservatives are added to the composition of foods in order to ensure their microbiological safety, but these substances affect directly the balance of microflora in the tract. A great problem is mold and bacterial spoilage (...
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Buckwheat and quinoa seeds as supplements in wheat bread production
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Demin Mirjana A.
2013-01-01
Full Text Available The aim of this work was to compare the nutritional characteristics of wheat bread with the bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were analyzed in order to investigate their ability to make moulded bread. Quinoa (Chenopodium quinoa Will. and buckwheat seeds were grown in the vicinity of Belgrade, Serbia. The addition of pseudocereal seeds (at levels of 30% and 40% and a selected technological process, which included hydrothermal preparation of supplements, resulted with a valuable effect on nutritive value of breads. In comparison with the wheat bread that was used as control sample, the protein increase of 2% and the increase of crude fiber content at around 0.5% in 30% supplemented breads were registered. Furthermore, the incorporation of both seeds mixture at the level of 40%, increased the content of protein for 2.5% and fiber content for 0.4%. In regard to the starch, fat, and ash contents there were no major differences. The investigated breads were nutritionally superior to the wheat bread. Chemical composition of the selected seeds was also investigated. The results showed that the blends containing either 30% or 40% of selected seeds expressed high potential for the production of molded breads, as new baking products with enhanced nutritional composition. The applied technological procedure was modified in such way that for all blended combination of supplements it changed rheological properties of dough. Furthermore, it resulted in a good volume of breads with excellent sensory properties of aroma-odor and taste.
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THE OCCURRENCE OF MICROMYCETES IN THE BREAD SAMPLES AND THEIR POTENTIAL ABILITY PRODUCE MYCOTOXINS
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Miroslava Císarová
2012-02-01
Full Text Available The aim of this study was to determinate microscopic fungi that can cause occurrence of mould in bread. We used breads from experimental baking with different addition of walnuts (0 - 15% as model samples. Bread samples were stored in the fridge, in plastic bags and in the bread box. After three days of storage 25% of samples were moldy. The middle parts of breads (4 pieces, that were not moldy, were stored on DRBC and cultured at 25±1oC for three days. All the colonies of micromycets were inserted on identification agar. Molding of bread samples was caused by species of genera: Aspergillus, Penicillium, Cladosporium and Rhizopus. 28 strains of potentially toxigenic species of genera Aspergillus and Penicillium were tested by TLC method for the ability to produce chosen mycotoxins in conditions in vitro. We discovered the production of cyclopiazonic acid, penitrem A and roquefortin C using mentioned method.
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Gamma processing of Arabic bread for immune system-compromised cancer patients
International Nuclear Information System (INIS)
Grecz, N.; Brannon, R.; Jaw, R.; Al-Harithy, R.; Hahn, E.W.
1985-01-01
Arabic bread prepared from local Saudi flour contained a total of up to 105 4 organisms per g. Most of these were bacterial spores that survived the baking process (1.3 x 10 2 to 3.5 x 10 3 ) and a small number of yeasts and molds (10 to 40 cells per g). The organisms in Arabic bread appear to be harmless to healthy individuals. However, for immune system-compromised cancer patients and bone marrow transplant recipients, it is prudent to irradiate the bread to reduce microbial contamination. The decimal reduction doses (10% survival) for the most radiation-resistant organisms (spore formers) in bread were 0.11 to 0.15 Mrad. Accordingly, 0.6 Mrad was sufficient to reduce the number of spores in Arabic bread by a factor of 10,000, i.e., to <1/g. This treatment constitutes radiation pasteurization (radicidation), and to this extent, provides a margin of microbiological safety. Sensory evaluation by the nine-point hedonic scale showed no detectable loss of organoleptic quality of bread up to 0.6 Mrad, while irradiation to 2.5 Mrad induced unacceptable organoleptic changes
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Directory of Open Access Journals (Sweden)
Alam Taghi-Zadeh
2017-09-01
Full Text Available Background and Objective: The use of antifungal lactic acid bacteria as starter for bread making could be a good alternative to improve the stability of bread shelf life.Material and Methods: In this study, a total of 57 lactic acid bacteria were isolated from spontaneously fermented wheat sourdoughs collected in Chahar-Mahalo Bakhryari province of Iran. The isolates were screened for in vitro antifungal activity (towards Aspergilus niger or Penicillium roqueforti; and the selected isolates (six isolates were applied in flat bread making. The freshly baked breads were nebulized with a suspension of either molds, containing 104 spores ml-1, and the fungal growth on breads was monitored over a 7-day storage period.Results and Conclusion: Bread produced with either isolates AN3 and MB1 (both were identified as Enterococcus faecium restrained the growth of Aspergillus niger for up to 5 days. Even though none of the isolates were strong enough to inhibit the growth of Penicillium roquforti on bread, the surface area of breads contaminated by this fungus was significantly lower than the control samples. To our knowledge, it was the first report indicating the anti-mold activity of Enterococcus faecium strains isolated from sourdough. These isolates seem to be promising for further analysis and their application in bread industry for prolonging the shelf life.Conflict of interest: The authors declare that there is no conflict of interest.
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Directory of Open Access Journals (Sweden)
Sergio Henao Osorio
2009-01-01
Full Text Available Given increasing dependence on imported wheat, studies have been carried out in Colombia regarding the use of composite wheat-cassava flour in bread-making. A project was carried out from 1986-1991 in which different cassava genotypes, harvest ages, substitution levels and bread acceptability were evaluated. However, these studies did not have any effect on the baking sector because a constant supply of high quality, high volume and reasonably-priced cassava flour was lacking. Based on these studies, this work was aimed at determining the influence of three industrial cassava market genotypes (CMC-40, HMC-1, MCOL-1505, using four wheat-cassava flour composite substitution levels (0%, 5%, 10%, 15% regarding the rheological and fermentative characteristics of dough in bread-making. Farinogram, alveogram, amylogram and falling number index analysis were analysed. Specific volume and acceptability of three types of bread (common, mold and hamburger were evaluated. It was determined that composite flours had higher fiber and reduced sugar content than the wheat flour pattern, thereby increasing wa-ter absorption and available sugar content during fermentation. Dough development time for the composite flours was half the a-verage required for wheat flour and the tolerance index was higher; its stability became reduced due to increased substitution le-vels and its firmness increased due to a rise in water absorption. Falling number values came within an acceptable range (250-400 s. The specific volume of all bread having 5% and 10% substitution was higher than that for the pattern. The best general acceptability was assigned to common and mold type bread from all varieties and substitution levels.
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Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in food.
Taniwaki, M H; Silva, N; Banhe, A A; Iamanaka, B T
2001-10-01
The efficacy of three culture media, dichloran rose bengal chloramphenicol (DRBC), dichloran 18% glycerol agar (DG18), and potato dextrose agar (PDA) supplemented with two antibiotics, were compared with the Simplate and Petrifilm techniques for mold and yeast enumeration. The following foods were analyzed: corn meal, wheat flour, cassava flour, bread crumbs, whole meal, sliced bread, ground peanuts, mozzarella cheese, grated parmesan cheese, cheese rolls, orange juice, pineapple pulp, pineapple cake, and mushroom in conserve. Correlation coefficients of DRBC versus PDA and DG18 for recovering total mold and yeast counts from the composite of 14 foods indicated that the three media were generally equivalent. Correlation coefficients for Petrifilm versus culture media were acceptable, although not as good as between culture media. Correlation coefficients of Simplate versus DRBC, DG18, PDA, and Petrifilm for recovering total yeasts and molds from a composite of 11 foods demonstrated that there was no equivalence between the counts obtained by Simplate and other culture media and Petrifilm, with significant differences observed for the most foods analyzed.
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Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
Erben, Melina; Osella, Carlos A
2017-07-01
The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.
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National Research Council Canada - National Science Library
Muller, Wayne S; Sikes, Anthony; Yeomans, Walter; Anderson, Danielle; Senecal, Andy
2006-01-01
...) vanillin is an effective food preservation system for molds and yeast. Four bread spoilage organisms were evaluated in the study Penicillium notatum, Rhizopus stolonifer, Aspergillus niger, and Saccharomycopsis fibuligera...
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International Nuclear Information System (INIS)
Tarawneh, A. K
1997-01-01
In this study sphareroplastes of white Neurospora crassa mutant auxotroph for aromatic am no acids a rom 9 q a-2 inv, was transformed by the pKF-Tyr7-wt DNA construct. This construct contains the promoter of neurospora crassa glucose-repressible gene-1 (G rg-1) usp stream of Neurospora tyrosinase gene. The co transformation of this mutant with pKF-Tyr-7-wt cincture's and the pKAL-1, a plasmid which contains the Neurospora q a-2+ gene transform it to photophor. The transform ant contains the tyrosinase gene which catalyzes the unique step in the synthesis of the black pigment melanin. The activity of the tyrosinase in this transform ant was followed by measuring the absorbance of the dark coloured pigment at 332 nm. The maximum of the tyrosinase activity was shown at 16.36 and 56 hours after the shift of the transformed mycelia from constant light (L L) to constant dark (Dd). The rate of the enzyme activity was changed according to ci radian cycle of 20 hours. This G rg 1/tyrosinase construct provides a good system to study to study the temporal control of gene expression and the interaction between the different environmental c uses that affects gene expression. (author). 20 refs., 4 figs
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Genome Defense Mechanisms in Neurospora and Associated Specialized Proteins
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Ranjan Tamuli
2010-06-01
Full Text Available Neurospora crassa, the filamentous fungus possesses widest array of genome defense mechanisms known to any eukaryotic organism, including a process called repeat-induced point mutation (RIP. RIP is a genome defense mechanism that hypermutates repetitive DNA sequences; analogous to genomic imprinting in mammals. As an impact of RIP, Neurospora possesses many fewer genes in multigene families than expected. A DNA methyltransferase homologue, RID was shown to be essential for RIP. Recently, a variant catalytic subunit of translesion DNA polymerase zeta (Pol zeta has been found to be essential for dominant RIP suppressor phenotype. Meiotic silencing and quelling are two other genome defense mechanisms in Neurospora, and proteins required for these two processes have been identified through genetic screens.
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Maas, M.F.P.M.; Mourik, van A.; Hoekstra, R.F.; Debets, A.J.M.
2005-01-01
The natural population of Neurospora intermedia from Hawaii is polymorphic for the presence of the linear mitochondrial plasmid pKALILO that is associated with an infectious senescence syndrome. Although inter-specific horizontal transmission is experimentally possible, thus far pKALILO associated
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Neurospora tetrasperma crosses heterozygous for hybrid
Indian Academy of Sciences (India)
nucleus stage that follows meiosis and apost-meiotic mitosis, and the ascospores that form in eight-spored asci are usually homokaryotic. We had previouslycreated novel TNt strains by introgressing four Neurospora crassa insertional ...
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Neurospora tetrasperma crosses heterozygous for hybrid ...
Indian Academy of Sciences (India)
2017-02-10
nucleus stage that follows meiosis and a post-meiotic mitosis, and the ascospores that form in eight-spored asci are usually homokaryotic. We had previously created novel TNt strains by introgressing four Neurospora crassa ...
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Directory of Open Access Journals (Sweden)
Antonella Pasqualone
2018-03-01
Full Text Available The “flat” breads include a multitude of bread types different from each other but are always relatively thin, ranging from a few millimeters to a few centimeters in thickness. These breads, whose origin is very ancient, fit well into the context of a subsistence economy: i they can be obtained from cereals other than wheat, such as pseudocereals or legumes, allowing the use of sustainable local productions from marginal lands; ii they do not necessarily require an oven to be baked; iii they can serve as a dish and as a spoon/fork; iv they can be dehydrated by a second baking process, preventing the growth of molds and extending the shelf life; v they are transported with little encumbrance. These strong points make flat breads very popular, traditionally in Near East and Central Asia and also in some Mediterranean areas, in the Arabian Peninsula, and in the Indian subcontinent. By a multidisciplinary approach, this review gives an insight into the variety of traditional flat breads from the Fertile Crescent and related regions, classifying them on the basis of their production process. Moreover, the baking systems adopted to prepare flat breads are reviewed, such as vertical ovens (tannur and tabun and griddles (saj, whose structure, origin, history, and values are described in detail. This overview shows that these breads have survived until today because of their versatility. In fact, flat breads can be produced both in the same way as they were made thousands of years ago and in modern fully automatic industrial lines, allowing tradition to meet innovation. Keywords: Flat bread, Pancake-like bread, saj, tannur, Vertical oven
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Directory of Open Access Journals (Sweden)
M. Gharekhani
2017-02-01
Full Text Available Sourdough applications in bread production are rising in recent decades continuously due to consumers' desire for natural products containing less chemical preservatives. In sourdough, lactic acid bacteria play a key role in the fermentation process. In this study Lactobacillus plantarum and Lactobacillus sanfranciscensis as single starter and their mixture as a mixed starter were used in the preparation of sourdough. The results showed that the use of single starters increased diacetyl and hydrogen peroxide of sourdough and sourdough fermented with mixed starter had the highest content of diacetyl and hydrogen peroxide. In the end sourdough fermentation period the highest lactic acid bacteria count was associated with sourdough containing L. sanfranciscensis. Effects of different starters were significant on the pH of TTA of sourdough, dough and bread, and also resulted in decreased pH and increased of TTA compared to control bread. The results of the assessment of physicochemical and organoleptic properties of bread showed that sourdough containing mixed starter resulted in increasing of height, specific volume and porosity; however, it reduced the hardness of bread crust and crumb, and retarded the emergence of mold colonies. Sourdough bread containing mixed starter gained the highest score of organoleptic properties. Therefore the use of mixed starters consisting of L. plantarum and L. sanfranciscensis could be considered as a suitable starter culture for the production of sourdough and high quality bread.
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Giannone, Virgilio; Pitino, Iole; Pecorino, Biagio; Todaro, Aldo; Spina, Alfio; Lauro, Maria Rosaria; Tomaselli, Filippo; Restuccia, Cristina
2016-10-17
Wickerhamomyces anomalus, Hyphopichia burtonii and Saccharomycopsis fibuligera are spoilage yeasts causing chalk mold defects on sliced bread packaged under modified atmosphere. The first objective of this study, carried out in a bread-making company for two consecutive years, was to genetically identify yeasts isolated from spoiled sliced bread in Modified Atmosphere Packaging (MAP) and to determine the dominant species among identified strains. The second objective was to evaluate the effects of hydrogen peroxide and silver solution 12% (HPS) treatment in the leavening cells and cooling chambers, in comparison with the conventional Ortho-Phenylphenol (OPP) fumigating treatment, on the incidence of chalk defects of the commercialized products. One-hundred percent of the isolated yeasts were identified as S. fibuligera, while H. burtonii and W. anomalus were not detected. Concerning mean water activity (aw) and moisture content values, packaged bread samples were, respectively, included in the range 0.922-0.940 and 33.40-35.39%. S. fibuligera was able to grow in a wide range of temperature (11.5 to 28.5°C) and relative humidity (70.00 to 80.17%) in the processing environments, and product aw<0.94. Compared to OPP, the combined treatment with hydrogen peroxide and silver solution, in association with MAP, reduced to a negligible level yeast contamination of industrial sliced bread. The identification of the spoilage organisms and a comprehensive understanding of the combined effects of aw, pO2/pCO2 inside the packages, environmental conditions and sanitizing treatment on the growth behaviour is essential for future development of adequate preventive process strategies against chalk mold defects. Copyright © 2016 Elsevier B.V. All rights reserved.
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Bright to Dim Oscillatory Response of the Neurospora Circadian Oscillator
Gooch, Van D.; Johnson, Alicia E.; Larrondo, Luis F.; Loros, Jennifer J.; Dunlap, Jay C.
2014-01-01
The fungus Neurospora crassa constitutes an important model system extensively used in chronobiology. Several studies have addressed how environmental cues, such as light, can reset or synchronize a circadian system. By means of an optimized firefly luciferase reporter gene and a controllable lighting system, we show that Neurospora can display molecular circadian rhythms in dim light when cultures receive bright light prior to entering dim light conditions. We refer to this behavior as the “...
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Kastelic, Katja
2011-01-01
This thesis researches the connection between baker's oven and baking bread. Furthermore, it presents the history and development of the above issue in the Slovenian territory, its significance and preservation over time. The thesis deals with the building of bread’s over, its function and usability. Moreover, it focuses on baking bread in bread’s oven, presenting the entire baking process from ingredients to the baked loaf of bread and various tools and techniques, which can be used during t...
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Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase.
Mani López, Emma; Valle Vargas, Georgina P; Palou, Enrique; López Malo, Aurelio
2018-02-23
The antimicrobial activity of lemongrass ( Cymbopogon citratus) essential oil (EO) in the vapor phase on the growth of Penicillium expansum inoculated on bread was evaluated, followed by a sensory evaluation of the bread's attributes after EO exposure. The lemongrass EO was extracted from dry leaves of lemongrass by microwave-assisted steam distillation. The chemical composition of the lemongrass EO was determined using a gas chromatograph coupled to a mass spectrometer. The refractive index and specific gravity of the EO were also determined. Bread was prepared and baked to reach two water activity levels, 0.86 or 0.94, and then 10 μL of P. expansum spore (10 6 spores per mL) suspension was inoculated on the bread surface. Concentrations of lemongrass EO were tested from 125 to 4,000 μL/L air , whereas mold radial growth was measured for 21 days. For sensory evaluation, breads were treated with lemongrass EO vapor at 0, 500, or 1,000 μL/L air for 48 h and tested by 25 untrained panelists. The EO yield was 1.8%, with similar physical properties to those reported previously. Thirteen compounds were the main components in the EO, with citral being the major compound. P. expansum was inhibited for 21 days at 20°C with 750 μL of EO/L air , and its inhibition increased with increasing concentrations of EO. Sensory acceptance of bread exposed to vapor concentrations of 500 or 1,000 μL of EO/L air or without EO was favorable; similar and no significant differences ( P > 0.05) were observed among them.
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Development of semi-synthetic bread substrates for examination of bread spoilage organisms
DEFF Research Database (Denmark)
Enk, Michael; Nielsen, Per Væggemose
1998-01-01
Shelf life studies of bread are highly irreproducible due to the very heterogenous structure of bread and the difficulties in obtaining sterile bread. We hypothesize that novel semi-synthetic bread substrates with chemical and microbial properties similar to those of bread can be developed....... The bread based substrates can prove valuable in predicting shelf life of bread and in the routine hygienic control of bread factories.Our objective was to develop substrates with properties, which both chemically and microbiologically resembles those of dark and white bread respectively.Nineteen dark (DB......) and 19 white (WB) bread based substrates were made based on a factorial design. Lactic acid, acetic acid, propionic acid, ethanol and glucose were added in amounts found in different brand of bread by chemical analysis. Water activity was adjusted by polyethylene glycol. The substrates were evaluated...
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The influence of bread improvers and different technological parameters on bread quality
Duobienė, Lina
2015-01-01
Goal of the research: to analyse quality parameters of different types of bread, produced with or without improvers, also to evaluate intensity of microbiological spoilage of bread during storage. Results and findings: Different bread technologies have influence on bread quality parameters and in all cases bread improvers have positive influence on bread quality: „Lietuviškas ragaišis“ (Lithuanian whole wheat bread) using improvers the higher specific volume (21.27%) and porosity (9.02%...
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Alcohol consumption and tolerance of Neurospora crassa
The alcohol consumption and tolerance of the ascomycete Neurospora crassa was investigated in this study. This fungus is able to utilize both native alcohol and non-native alcohols as carbon sources, yet little is known about the enzymes involved in these processes. The deletion of alcohol dehydroge...
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Gamma radiation effects on commercial Mexican bread making wheat flour
Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.
2006-04-01
Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.
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Gamma radiation effects on commercial Mexican bread making wheat flour
Energy Technology Data Exchange (ETDEWEB)
Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx
2006-04-15
Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a {sup 6}C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.
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Gamma radiation effects on commercial Mexican bread making wheat flour
International Nuclear Information System (INIS)
Agundez-Arvizu, Z.; Fernandez-Ramirez, M.V.; Arce-Corrales, M.E.; Cruz-Zaragoza, E.; Melendrez, R.; Chernov, V.; Barboza-Flores, M.
2006-01-01
Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 6 C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties
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International Nuclear Information System (INIS)
Pawdal-Desai, S.R.; Ghanekar, A.S.; Thomas, P.; Sreenivasan, A.
1973-01-01
A combination of mild heat and low dose irradiation was found to extend the shelf-life of fresh fruits and processed cereal foods by controlling mold infection. Chapaties (Indian unleavened bread) and bread slices packed in polycell pouches, subjected to 50 krad followed by dry heat (65 0 C) were free from mold and shelf-stable for 10 weeks at ambient temperature (28-32 0 C). Inoculated pack studies confirmed the efficiency of the treatment. No immediate changes in organoleptic attributes were discernible even after exposure to 100 krad. The quality deterioration in sliced bread stored for 2 1/2 months has been attributed to natural staling rather than radiation. Hot water dip (50 0 C for 5 min) followed by 150 krad irradiation extended the shelf-life of fresh figs by 3-4 days at 28-32 0 C and 8-10 days at 15 0 C. Regardless of the sequence of treatments, combination of heat and 100 krad extended the shelf-life of grapes both at ambinet and refrigerated storage. In mangoes, heat followed by 50 krad was effective in controlling anthracnose and stem-end rot whereas in bananas irradiated for delayed ripening, hot water treatment can be used as a supplementary process to control stem-end rot. Quality of combination treated fruits was comparable to normally ripened fruits. In vitro studies with fungal pathogens isolated from the above fruits and cereal foods revealed that the synergistic effect of heat-radiation combination depends on the sequence of treatments which varied with respect to different pathogens studied. Some biochemical aspects of combination treated fruits is discussed. (F.J.)
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Enabling a community to dissect an organism: overview of the Neurospora functional genomics project.
Dunlap, Jay C; Borkovich, Katherine A; Henn, Matthew R; Turner, Gloria E; Sachs, Matthew S; Glass, N Louise; McCluskey, Kevin; Plamann, Michael; Galagan, James E; Birren, Bruce W; Weiss, Richard L; Townsend, Jeffrey P; Loros, Jennifer J; Nelson, Mary Anne; Lambreghts, Randy; Colot, Hildur V; Park, Gyungsoon; Collopy, Patrick; Ringelberg, Carol; Crew, Christopher; Litvinkova, Liubov; DeCaprio, Dave; Hood, Heather M; Curilla, Susan; Shi, Mi; Crawford, Matthew; Koerhsen, Michael; Montgomery, Phil; Larson, Lisa; Pearson, Matthew; Kasuga, Takao; Tian, Chaoguang; Baştürkmen, Meray; Altamirano, Lorena; Xu, Junhuan
2007-01-01
A consortium of investigators is engaged in a functional genomics project centered on the filamentous fungus Neurospora, with an eye to opening up the functional genomic analysis of all the filamentous fungi. The overall goal of the four interdependent projects in this effort is to accomplish functional genomics, annotation, and expression analyses of Neurospora crassa, a filamentous fungus that is an established model for the assemblage of over 250,000 species of non yeast fungi. Building from the completely sequenced 43-Mb Neurospora genome, Project 1 is pursuing the systematic disruption of genes through targeted gene replacements, phenotypic analysis of mutant strains, and their distribution to the scientific community at large. Project 2, through a primary focus in Annotation and Bioinformatics, has developed a platform for electronically capturing community feedback and data about the existing annotation, while building and maintaining a database to capture and display information about phenotypes. Oligonucleotide-based microarrays created in Project 3 are being used to collect baseline expression data for the nearly 11,000 distinguishable transcripts in Neurospora under various conditions of growth and development, and eventually to begin to analyze the global effects of loss of novel genes in strains created by Project 1. cDNA libraries generated in Project 4 document the overall complexity of expressed sequences in Neurospora, including alternative splicing alternative promoters and antisense transcripts. In addition, these studies have driven the assembly of an SNP map presently populated by nearly 300 markers that will greatly accelerate the positional cloning of genes.
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Stress-induced cell death is mediated by ceramide synthesis in Neurospora crassa
DEFF Research Database (Denmark)
Plesofsky, Nora S; Levery, Steven B; Castle, Sherry A
2008-01-01
The combined stresses of moderate heat shock (45 degrees C) and analog-induced glucose deprivation constitute a lethal stress for Neurospora crassa. We found that this cell death requires fatty acid synthesis and the cofactor biotin. In the absence of the cofactor, the stressed cells are particul......The combined stresses of moderate heat shock (45 degrees C) and analog-induced glucose deprivation constitute a lethal stress for Neurospora crassa. We found that this cell death requires fatty acid synthesis and the cofactor biotin. In the absence of the cofactor, the stressed cells...
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Directory of Open Access Journals (Sweden)
Vladimir S. Popov
2009-10-01
Full Text Available Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (% was found for barley bread (immediately after preparation, so that can be said that this sample was “conditionally” the lightest. The lowest values of y (% were found for diet bread, so that it can be considered as the “conditionally” the darkest product. Colors of all investigated bread samples were lighter after three days of keeping compared to day 0. Changes of average reflectance of bread samples packed in polyethylene packaging with keeping time can be described by linear equation (correlation coefficient 0.99. The dominant wavelength of barley and diet bread confirm the presence of yellow pigment. Color qualities of the mentioned kinds of bread depend on processes during bread staling and raw material composition of bread (flour. Color quality measurements can be used as easy auxiliary method for screening in the development of slower staling bread.
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Products of mitochondrial protein synthesis in neurospora crassa.
Sant, Peter van 't
1982-01-01
Het onderzoek, dat in dit proefschrift wordt beschreven, omvat verschillende aspecten van de biogenese van de mitochondriën van de ascomyeet Neurospora crassa. Het eerste hoofdstuk bevat een overzicht van de huidige kennis van de verschillende processen, die betrokken zijn bij de opbouw en de
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Esbenshade, Donald H., Jr.
1991-01-01
Develops the idea of fractals through a laboratory activity that calculates the fractal dimension of ordinary white bread. Extends use of the fractal dimension to compare other complex structures as other breads and sponges. (MDH)
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Enabling a Community to Dissect an Organism: Overview of the Neurospora Functional Genomics Project
Dunlap, Jay C.; Borkovich, Katherine A.; Henn, Matthew R.; Turner, Gloria E.; Sachs, Matthew S.; Glass, N. Louise; McCluskey, Kevin; Plamann, Michael; Galagan, James E.; Birren, Bruce W.; Weiss, Richard L.; Townsend, Jeffrey P.; Loros, Jennifer J.; Nelson, Mary Anne; Lambreghts, Randy
2007-01-01
A consortium of investigators is engaged in a functional genomics project centered on the filamentous fungus Neurospora, with an eye to opening up the functional genomic analysis of all the filamentous fungi. The overall goal of the four interdependent projects in this effort is to acccomplish functional genomics, annotation, and expression analyses of Neurospora crassa, a filamentous fungus that is an established model for the assemblage of over 250,000 species of nonyeast fungi. Building fr...
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Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha
2014-01-01
Background Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Design Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. Results One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Conclusions Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole
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Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha
2014-01-01
Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies
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Directory of Open Access Journals (Sweden)
Pernilla Sandvik
2014-09-01
Full Text Available Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known. Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed. Design: Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435. Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail. Results: One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total. Conclusions: Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as
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Magic with moulds: Meiotic and mitotic crossing over in Neurospora ...
Indian Academy of Sciences (India)
2006-02-16
Feb 16, 2006 ... Home; Journals; Journal of Biosciences; Volume 31; Issue 1. Commentary: Magic with moulds: Meiotic and mitotic crossing over in Neurospora inversions and duplications. Durgadas P Kasbekar. Volume 31 Issue 1 March 2006 pp 3-4 ...
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Relationship between bread and obesity.
Serra-Majem, Luis; Bautista-Castaño, Inmaculada
2015-04-01
Some studies have indicated that promoting the Mediterranean diet pattern as a model of healthy eating may help to prevent weight gain and the development of overweight/obesity. Bread consumption, which has been part of the traditional Mediterranean diet, has continued to decline in Spain and in the rest of the world, because the opinion of the general public is that bread fattens. The present study was conducted to assess whether or not eating patterns that include bread are associated with obesity and excess abdominal adiposity, both in the population at large or in subjects undergoing obesity management. The results of the present review indicate that reducing white bread, but not whole-grain bread, consumption within a Mediterranean-style food pattern setting is associated with lower gains in weight and abdominal fat. It appears that the different composition between whole-grain bread and white bread varies in its effect on body weight and abdominal fat. However, the term 'whole-grain bread' needs to be defined for use in epidemiological studies. Finally, additional studies employing traditional ways of bread production should analyse this effect on body-weight and metabolic regulation.
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Characterization of MMS-sensitive mutants of Neurospora crassa
Energy Technology Data Exchange (ETDEWEB)
DeLange, A.M.; Mishra, N.C.
1982-01-01
Several MMS-sensitive mutants of Neurospora crassa were compared with the wild-type strain for their relative sensitivities to UV, X-ray, and histidine. They were also compared for the frequency of spontaneous mutation at the loci which confer resistance to p-fluorophenylalanine. The mutants were also examined for possible defects in meiotic behavior in homozygous crosses and for any change in the inducible DNA salvage pathways. On the basis of these characterizations, the present MMS-sensitive mutants of Neurospora can be placed into three groups. On the basis of data presented, the MMS sensitivity of the first group mutants cannot be ascertained to arise from a defect in the DNA repair pathways; instead, it may stem from altered cell permeability or other pleotropic effects of the mus mutations. However, it can be suggested that the second and third group of mus mutants may indeed result from a defect in the DNA repair pathways controlled by the mus genes; this conclusion is based on their cross-sensitivity to a number of DNA-damaging agents such as MMS, UV and/or X-rays, high frequencies of spontaneous mutation and defects in meiotic behavior.
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Characterization of apoptosis-related oxidoreductases from Neurospora crassa.
Directory of Open Access Journals (Sweden)
Patrícia Carneiro
Full Text Available The genome from Neurospora crassa presented three open reading frames homologous to the genes coding for human AIF and AMID proteins, which are flavoproteins with oxidoreductase activities implicated in caspase-independent apoptosis. To investigate the role of these proteins, namely within the mitochondrial respiratory chain, we studied their cellular localization and characterized the respective null mutant strains. Efficiency of the respiratory chain was analyzed by oxygen consumption studies and supramolecular organization of the OXPHOS system was assessed through BN-PAGE analysis in the respective null mutant strains. The results demonstrate that, unlike in mammalian systems, disruption of AIF in Neurospora does not affect either complex I assembly or function. Furthermore, the mitochondrial respiratory chain complexes of the mutant strains display a similar supramolecular organization to that observed in the wild type strain. Further characterization revealed that N. crassa AIF appears localized to both the mitochondria and the cytoplasm, whereas AMID was found exclusively in the cytoplasm. AMID2 was detected in both mitochondria and cytoplasm of the amid mutant strain, but was barely discernible in wild type extracts, suggesting overlapping functions for the two proteins.
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Observing meiosis in filamentous fungi: Sordaria and Neurospora.
Zickler, Denise
2009-01-01
The filamentous fungi Neurospora crassa and Sordaria macrospora are materials of choice for recombination studies because each of the DNA strands involved in meiosis can be visually analyzed using spore-color mutants. Well-advanced molecular genetic methodologies have been developed for each of these fungi, and several mutants defective in recombination and/or pairing are available. Moreover, the complete genome sequence of N. crassa has made it possible to clone virtually any gene involved in their life cycle. Both fungi provide also a particularly attractive experimental system for cytological analysis of meiosis: stages can be determined independently of chromosomal morphology and their seven chromosomes are easily identified. The techniques for light, immunofluorescence and electron microscopy presented here have been used, with success, for monitoring of chromosome behavior during both meiotic and sporulation processes. They have also proved useful for the analysis of mitochondria and peroxisomes as well as cytoskeleton and spindle pole-body components. Moreover, all techniques of this chapter can be easily applied to other filamentous ascomycetes, including other Sordaria and Neurospora species as well as Podospora, Ascobolus, Ascophanus, Fusarium, Neotiella, and Aspergillus species.
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Consumer perception of bread quality.
Gellynck, Xavier; Kühne, Bianka; Van Bockstaele, Filip; Van de Walle, Davy; Dewettinck, Koen
2009-08-01
Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of bread towards sensory, health and nutrition attributes. Four consumer segments are identified based on these attributes. The different consumer segments comprise consumers being positive to all three quality aspects of bread ("enthusiastic") as wells as consumers perceiving bread strongly as "tasteless", "non-nutritious" or "unhealthy". Moreover, factors are identified which influence the consumers' quality perception of bread. The results of our study may help health professionals and policy makers to systematically inform consumers about the positive effects of bread based on its components. Furthermore, firms can use the results to build up tailor-made marketing strategies.
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Salt in bread - succesful?) Reduction of content in danish bread
DEFF Research Database (Denmark)
Knuthsen, Pia; Saxholt, Erling; Trolle, Ellen
High intakes of sodium are associated with high blood pressure, elevated risk of cardiovascular diseases and early death. In the Nordic countries reduction of average sodium intake to about 2-2.7 g/d, or 5-7 g salt/d, is recommended. Main sources of salt in the diet are processed foods e.g. bread...... of view a gradual reduction would do in order to adapt to lower salt preference. To demonstrate a possible reduction, current salt levels must be assessed, and in the present study salt content of bread, covering Danish consumption in 2014, was investigated. When monitoring a possible trend samples...... studied must represent the current consumption. Thus getting an overview of market shares is important, and quite a challenge as selection of bread is changing continuously. A strategic sampling plan was made representing all relevant types of bread, based on information from manufacturers...
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Directory of Open Access Journals (Sweden)
Joanna Korczyk – Szabó
2014-02-01
Full Text Available Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Altgold and Ostro were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.65++, -0.66++. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.
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Directory of Open Access Journals (Sweden)
Joanna Korczyk-Szabó
2013-12-01
Full Text Available Abstract The bread quality is considerably dependent on the texture characteristic of bread crumb. Crumb texture is an important quality indicator, as consumer prefer different bread taste. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators for bread texture quality of five Triticum spelta L. varieties – Altgold, Oberkulmer Rotkorn, Ostro, Rubiota and Franckenkorn grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK, following the AACC (74-09 standard method and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%. Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was achieved in Rubiota, whereas bread crumb samples from Franckenkorn and Altgold were the most firm and stiff. Correlation analysis showed strong negative correlation between relative elasticity and bread crumb firmness as well as bread stiffness (-0.81++, -0.78++. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety. The spelt wheat bread crumb texture need further investigation as it can be a reliable quality parameter.
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Dynamic of taking out molding parts at injection molding
Directory of Open Access Journals (Sweden)
E. Ragan
2012-10-01
Full Text Available Most plastic parts used in automobile production are manufactured by injection molding. Their quality depends also on taking out molding and on the manipulators for it. Task of this contribution is to theoretically describe a transport of molding at taking out after injection molding in relation on its regulation. The following quantities are derived at it: the transition characteristic of the taking out system, the blocking diagram of taking out molding regulation, the amplitude and phase characteristic and the transition characteristic of action quantity at taking out molding regulation.
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Transcription of repetitive DNA in Neurospora crassa
Energy Technology Data Exchange (ETDEWEB)
Dutta, S K; Chaudhuri, R K
1975-01-01
Repeated DNA sequences of Neurospora crassa were isolated and characterized. Approximately 10 to 12 percent of N. crassa DNA sequence were repeated, of which 7.3 percent were found to be transcribed in mid-log phase of mycelial growth as measured by DNA:RNA hybridization. It is suggested that part of repetitive DNA transcripts in N. crassa were mitochondrial and part were nuclear DNA. Most of the nuclear repeated DNAs, however, code for rRNA and tRNA in N. crassa. (auth)
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Proximate composition, bread characteristics and sensory ...
African Journals Online (AJOL)
This study was carried out to investigate proximate composition, bread characteristics and sensory evaluation of cocoyam-wheat composite breads at different levels of cocoyam flour substitution for human consumption.A whole wheat bread (WWB) and cocoyam-composite breads (CCB1,CCB 2 and CCB 3) were prepared ...
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Enhanced Injection Molding Simulation of Advanced Injection Molds
Directory of Open Access Journals (Sweden)
Béla Zink
2017-02-01
Full Text Available The most time-consuming phase of the injection molding cycle is cooling. Cooling efficiency can be enhanced with the application of conformal cooling systems or high thermal conductivity copper molds. The conformal cooling channels are placed along the geometry of the injection-molded product, and thus they can extract more heat and heat removal is more uniform than in the case of conventional cooling systems. In the case of copper mold inserts, cooling channels are made by drilling and heat removal is facilitated by the high thermal conductivity coefficient of copper, which is several times that of steel. Designing optimal cooling systems is a complex process; a proper design requires injection molding simulations, but the accuracy of calculations depends on how precise the input parameters and boundary conditions are. In this study, three cooling circuit designs and three mold materials (Ampcoloy 940, 1.2311 (P20 steel, and MS1 steel were used and compared using numerical methods. The effect of different mold designs and materials on cooling efficiency were examined using calculated and measured results. The simulation model was adjusted to the measurement results by considering the joint gap between the mold inserts.
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Can bread processing conditions alter glycaemic response?
Lau, Evelyn; Soong, Yean Yean; Zhou, Weibiao; Henry, Jeyakumar
2015-04-15
Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modified steamed bread (MSB) made with the WBB recipe and OSB processing. MBB showed the highest starch digestibility in vitro, followed by WBB, OSB and MSB. A similar trend was observed for glycaemic response in vivo. MBB, WBB, OSB and MSB had a glycaemic index of 75±4, 71±5, 68±5 and 65±4, respectively. Processing differences had a more pronounced effect on starch digestibility in bread, and steamed bread was healthier in terms of glycaemic response. The manipulation of processing conditions could be an innovative route to alter the glycaemic response of carbohydrate-rich foods. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Glycaemic indices of three Sri Lankan wheat bread varieties and a bread-lentil meal.
Hettiaratchi, U P K; Ekanayake, S; Welihinda, J
2009-01-01
The glycaemic index (GI) concept ranks individual foods and mixed meals according to the blood glucose response. Low-GI foods with a slow and prolonged glycaemic response are beneficial for diabetic people, and several advantages have been suggested also for non-diabetic individuals. The recent investigations imply an increasing prevalence of diabetes mellitus in Sri Lanka. Thus, the present study was designed primarily to determine the glycaemic indices of some bread varieties in Sri Lanka as bread has become a staple diet among most of the urban people. A second objective was to observe the effects of macronutrients and physicochemical properties of starch on GI. Glycaemic responses were estimated according to FAO/WHO guidelines and both glucose and white bread were used as standards. Non-diabetic individuals aged 22-30 years (n=10) participated in the study. The test meals included white sliced bread, wholemeal bread, ordinary white bread and a mixed meal of wholemeal bread with lentil curry. The GI values (+/-standard error of the mean) of the meals were 77+/-6, 77+/-6, 80+/-4, 61+/-6, respectively (with glucose as the standard). The GI values of the bread varieties or the meal did not differ significantly (P >0.05). However, the meal can be categorized as a medium-GI food while the other bread varieties belong to the high-GI food group. A significant negative correlation was obtained with protein (P=0.042) and fat (P=0.039) contents of the food items and GI. Although the GI values of the foods are not significantly different, the inclusion of lentils caused the GI to decrease from a high-GI category to a medium-GI category. According to the present study, a ratio of 1.36 can be used to interconvert the GI values obtained with the two standards.
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Surface Replication of Molded Products with Microneedle Features in Injection Molding
Uchiumi, Kazuyasu; Takayama, Tetsuo; Ito, Hiroshi; Inou, Akinori
Micro-molding of microneedle features was conducted using several injection-molding techniques. Injection compression molding and injection molding were performed with supercritical carbon dioxide fluid and with or without vacuum processing inside the mold cavity. Effects of process parameters on processability and surface replication of the molded parts were evaluated. The height replication ratio for microneedles was improved using injection compression molding. At a shorter compression stroke, the needle height was improved, and the influence of compression delay time was also small. Moreover, the effects of vacuum processing inside the mold cavity under the filling process were slight. The height replication ratio for microneedles showed the highest values using injection molding using supercritical carbon dioxide fluid with vacuum inside the mold cavity.
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Dastmalchi, Farnaz; Razavi, Seyed Hadi; Faraji, Mohammad; Labbafi, Mohsen
2016-03-01
The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.
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Characterization of Norwegian women eating wholegrain bread.
Bakken, Toril; Braaten, Tonje; Olsen, Anja; Lund, Eiliv; Skeie, Guri
2015-10-01
To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study. Cross-sectional study using an FFQ. Women were divided into two groups according to wholegrain bread consumption. Adult women (n 69 471). Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and 4·63 for the first, third and fourth quartile of energy intake, respectively, compared with the second quartile. Living outside Oslo or in East Norway and having a high level of physical activity were associated with high wholegrain bread consumption. BMI and smoking were inversely associated with wholegrain bread consumption. Intake of many food items was positively associated with wholegrain bread consumption (P trend food items was inversely associated with wholegrain bread consumption (P trend <0·001). The mean intakes of thiamin and Fe were higher in those with high wholegrain bread consumption, even after taking energy intake into account. Energy intake was strongly positively associated with wholegrain bread consumption. Geographical differences in wholegrain bread consumption were observed. Our study suggests that women with high wholegrain bread consumption do not generally have a healthier diet than those who eat less wholegrain bread, but that they tend to be healthier in regard to other lifestyle factors.
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Multigrain bread processing with extruded flours
Directory of Open Access Journals (Sweden)
María José Crosa Balestra
2014-12-01
Full Text Available The effect in bread quality of a new bread making process and two replacement levels (20%, 36% of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index, grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat. The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.
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Helou, Cynthia; Jacolot, Philippe; Niquet-Léridon, Céline; Gadonna-Widehem, Pascale; Tessier, Frédéric J
2016-01-01
The aim of this study was to test the methods currently in use and to develop a new protocol for the evaluation of melanoidins in bread. Markers of the early and advanced stages of the Maillard reaction were also followed in the crumb and the crust of bread throughout baking, and in a crust model system. The crumb of the bread contained N(ε)-fructoselysine and N(ε)-carboxymethyllysine but at levels 7 and 5 times lower than the crust, respectively. 5-Hydroxymethylfurfural was detected only in the crust and its model system. The available methods for the semi-quantification of melanoidins were found to be unsuitable for their analysis in bread. Our new method based on size exclusion chromatography and fluorescence measures soluble fluorescent melanoidins in bread. These melanoidin macromolecules (1.7-5.6 kDa) were detected intact in both crust and model system. They appear to contribute to the dietary fibre in bread. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
Buksa, Krzysztof
2016-09-05
The changes in molecular mass of arabinoxylan (AX) and protein caused by bread baking process were examined using a model rye bread. Instead of the normal flour, the dough contained starch, water-extractable AX and protein which were isolated from rye wholemeal. From the crumb of selected model breads, starch was removed releasing AX-protein complexes, which were further examined by size exclusion chromatography. On the basis of the research, it was concluded that optimum model mix can be composed of 3-6% AX and 3-6% rye protein isolate at 94-88% of rye starch meaning with the most similar properties to low extraction rye flour. Application of model rye bread allowed to examine the interactions between AX and proteins. Bread baked with a share of AX, rye protein and starch, from which the complexes of the highest molar mass were isolated, was characterized by the strongest structure of the bread crumb. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread
Giménez, Isabel; Blesa, Jesús; Herrera, Marta; Ariño, Agustín
2014-01-01
Deoxynivalenol (DON, vomitoxin) is a type-B trichothecene mycotoxin produced by several field fungi such as Fusarium graminearum and Fusarium culmorum and known to have various toxic effects. This study investigated the effect of the bread making process on the stability of DON in common bread and wheat germ-enriched bread using naturally contaminated ingredients at the level of 560 µg/kg. The concentration of DON and its evolution during bread making were determined by immunoaffinity column cleanup followed by liquid chromatography with diode array detection (HPLC-DAD). During the bread making process, DON was reduced by 2.1% after fermentation and dropped by 7.1% after baking, reaching a maximum reduction of 19.8% in the crust as compared with a decrease of 5.6% in the crumb. The addition of 15% wheat germ to the dough did not affect DON stability during bread making, showing an apparent increase of 3.5% after fermentation and a reduction by 10.2% after baking. PMID:24451845
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[Why is bread consumption decreasing?].
Rolland, M F; Chabert, C; Serville, Y
1977-01-01
In France bread plays a very special and ambivalent role among our foodstuffs because of the considerable drop in its consumption, its alleged harmful effects on our health and the respect in which it is traditionally held. More than half the 1 089 adults interviewed in this study say they have decreased their consumption of bread in the last 10 years. The reasons given vary according to age, body weight and urbanization level. The main reasons given for this restriction are the desire to prevent or reduce obesity, the decrease in physical activity, the general reduction in food consumption and the possibility of diversifying foods even further. Moreover, the decreasing appeal of bread in relation to other foods, as well as a modification in the structure of meals, in which bread becomes less useful to accompany other food, accentuate this loss of attraction. However, the respect for bread as part of the staple diet remains very acute as 95 p. 100 of those interviewed express a reluctance to throw bread away, more for cultural than economic reasons. Mechanization and urbanization having brought about a decrease in energy needs, the most common alimentary adaptation is general caloric restriction by which glucids, and especially bread, are curtailed.
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Energy Technology Data Exchange (ETDEWEB)
Bernacki, Bruce E.
2012-10-05
This brief report contains a critique of two key components of FiveFocal's cost model for glass compression molding of chalcogenide lenses for infrared applications. Molding preforms and mold technology have the greatest influence on the ultimate cost of the product and help determine the volumes needed to select glass molding over conventional single-point diamond turning or grinding and polishing. This brief report highlights key areas of both technologies with recommendations for further study.
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Isolation, Fractionation and Characterization of Catalase from Neurospora crassa (InaCC F226)
Suryani; Ambarsari, L.; Lindawati, E.
2017-03-01
Catalase from Indigenous isolate Neurospora crassa InaCC F226 has been isolated, fractionated and characterized. Production of catalase by Neurospora crassa was done by using PDA medium (Potato Dextrosa Agar) and fractionated with ammonium sulphate with 20-80% saturation. Fraction 60% was optimum saturation of ammonium sulphate and had highest specific activity 3339.82 U/mg with purity 6.09 times, total protein 0.920 mg and yield 88.57%. The optimum pH and temperature for catalase activity were at 40°C and pH 7.0, respectively. The metal ions that stimulated catalase activity acted were Ca2+, Mn2+ and Zn2+, and inhibitors were EDTA, Mg2+ and Cu2+. Based on Km and Vmax values were 0.2384 mM and 13.3156 s/mM.
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Shen, W C; Wieser, J; Adams, T H; Ebbole, D J
1998-01-01
The Aspergillus nidulans flbD gene encodes a protein with a Myb-like DNA-binding domain that is proposed to act in concert with other developmental regulators to control initiation of conidiophore development. We have identified a Neurospora crassa gene called rca-1 (regulator of conidiation in Aspergillus) based on its sequence similarity to flbD. We found that N. crassa rca-1 can complement the conidiation defect of an A. nidulans flbD mutant and that induced expression of rca-1 caused coni...
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Transnuclear retrotransposition of the Tad element of Neurospora.
Kinsey, J A
1993-01-01
Tad is a LINE-like DNA element found in Neutrospora crassa. A Neurospora artificial intron based on the first intron of the am (glutamate dehydrogenase) gene was constructed and introduced, in the correct orientation, into a unique Nru I site in open reading frame 1 of an active Tad element, Tad1-1. Transformants containing the Tad element with the artificial intron were placed in forced heterokaryons with strains lacking Tad elements. Tad was shown to transpose between nuclei in these hetero...
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Sandvik, Pernilla; Kihlberg, Iwona; Lindroos, Anna Karin; Marklinder, Ingela; Nydahl, Margaretha
2014-01-01
Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that i...
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Quality evaluation of the sourdough rye breads
Directory of Open Access Journals (Sweden)
IULIANA BANU
2011-12-01
Full Text Available Sourdough fermentation is a biotechnological process that has been reported to improve dough properties, to increase bread flavor and taste, to enhance nutritional value and to extend shelf life of sourdough bread. The quality of rye breads prepared with 20 and 40% sourdough, fermented with different mixed starter cultures was investigated in this study. The bread quality was evaluated in terms of specific volume, humidity, total titratable acidity, crumb characteristics and sensory profiles. Digital image analysis revealed that rye bread with 40% sourdough had a considerably denser crumb structure. Rye bread with 20% sourdough maintained superior texture characteristics over the storage period, while increasing the sourdough content to 40% had a negative effect on the texture. The sensory profiles of the bread highly depended on the type of starter cultures used for fermentation.
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van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A
2014-09-02
Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during breakfast to increase whole grain intake. In a between-subjects experiment conducted at twelve primary schools in the Netherlands, with school as the unit of condition assignment, children were exposed to an assortment of white and whole wheat bread rolls, both varying in shape (regular versus fun). Children were free to choose the type and number of bread rolls and toppings to eat during breakfast. Consumption of bread rolls was measured at class level via the number of bread rolls before and after breakfast. In addition, children (N = 1113) responded to a survey including questions about the breakfast. Results of the field experiment showed that about 76% of bread consumption consisted of white bread rolls. Consumption of white bread rolls did not differ according to shape (all P-values > 0.18). However, presenting fun-shaped whole wheat bread rolls almost doubled consumption of whole wheat bread (P = 0.001), particularly when the simultaneously presented white bread rolls had a regular shape (interaction P = 0.02). Survey results suggest that slight increases in perceived pleasure and taste are associated with these effects. Overall, presenting whole wheat bread in fun shapes may be helpful in increasing consumption of whole wheat bread in children. Future research could examine how improving the visual appeal of healthy foods may lead to sustained behaviour changes.
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Directory of Open Access Journals (Sweden)
Marco Proietto
2015-07-01
Full Text Available Blue light, a key abiotic signal, regulates a wide variety of physiological processes in many organisms. One of these phenomena is the circadian rhythm presents in organisms sensitive to the phase-setting effects of blue light and under control of the daily alternation of light and dark. Circadian clocks consist of autoregulatory alternating negative and positive feedback loops intimately connected with the cellular metabolism and biochemical processes. Neurospora crassa provides an excellent model for studying the molecular mechanisms involved in these phenomena. The White Collar Complex (WCC, a blue-light receptor and transcription factor of the circadian oscillator, and Frequency (FRQ, the circadian clock pacemaker, are at the core of the Neurospora circadian system. The eukaryotic circadian clock relies on transcriptional/translational feedback loops: some proteins rhythmically repress their own synthesis by inhibiting the activity of their transcriptional factors, generating self-sustained oscillations over a period of about 24 h. One of the basic mechanisms that perpetuate self-sustained oscillations is post translation modification (PTM. The acronym PTM generically indicates the addition of acetyl, methyl, sumoyl, or phosphoric groups to various types of proteins. The protein can be regulatory or enzymatic or a component of the chromatin. PTMs influence protein stability, interaction, localization, activity, and chromatin packaging. Chromatin modification and PTMs have been implicated in regulating circadian clock function in Neurospora. Research into the epigenetic control of transcription factors such as WCC has yielded new insights into the temporal modulation of light-dependent gene transcription. Here we report on epigenetic and protein PTMs in the regulation of the Neurospora crassa circadian clock. We also present a model that illustrates the molecular mechanisms at the basis of the blue light control of the circadian clock.
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Crease, Robert P.
2017-10-01
Nathan Myhrvold - the polymath physicist whose passions range from cosmology to cooking - is this month publishing a massive, five-volume book about the science of bread and bread-making. Robert P Crease catches up with this intellectual livewire at his Cooking Lab headquarters in Seattle
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Rapid control of mold temperature during injection molding process
Energy Technology Data Exchange (ETDEWEB)
Liparoti, Sara; Titomanlio, Giuseppe [Department of Industrial Engineering, University of Salerno Via Giovanni Paolo II, 132, 84084 Fisciano (Italy); Hunag, Tsang Min; Cakmak, Mukerrem [Department of Polymer Engineering, The University of Akron, Akron, OH 44325 (United States); Sorrentino, Andrea [Institute for Polymers, Composite and Biomaterials (IPCB) - CNR, P. Enrico Fermi 1, 80055 Portici (Italy)
2015-05-22
The control of mold surface temperature is an important factor that determines surface morphology and its dimension in thickness direction. It can also affect the frozen molecular orientation and the mold surface replicability in injection molded products. In this work, thin thermally active films were used to quickly control the mold surface temperature. In particular, an active high electrical conductivity carbon black loaded polyimide composites sandwiched between two insulating thin polymeric layers was used to condition the mold surface. By controlling the heating time, it was possible to control precisely the temporal variation of the mold temperature surface during the entire cycle. The surface heating rate was about 40°C/s and upon contact with the polymer the surface temperature decreased back to 40°C within about 5 s; the overall cycle time increased only slightly. The effect on cross section sample morphology of samples of iPP were analyzed and discussed on the basis of the recorded temperature evolution.
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Bright to dim oscillatory response of the Neurospora circadian oscillator.
Gooch, Van D; Johnson, Alicia E; Larrondo, Luis F; Loros, Jennifer J; Dunlap, Jay C
2014-02-01
The fungus Neurospora crassa constitutes an important model system extensively used in chronobiology. Several studies have addressed how environmental cues, such as light, can reset or synchronize a circadian system. By means of an optimized firefly luciferase reporter gene and a controllable lighting system, we show that Neurospora can display molecular circadian rhythms in dim light when cultures receive bright light prior to entering dim light conditions. We refer to this behavior as the "bright to dim oscillatory response" (BDOR). The bright light treatment can be applied up to 76 h prior to dim exposure, and it can be as short as 15 min in duration. We have characterized this response in respect to the duration of the light pulse, the time of the light pulse before dim, the intensity of dim light, and the oscillation dynamics in dim light. Although the molecular mechanism that drives the BDOR remains obscure, these findings suggest that a long-term memory of bright light exists as part of the circadian molecular components. It is important to consider the ecological significance of such dim light responses in respect to how organisms naturally maintain their timing mechanism in moonlight.
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Influence of calcium acetate on rye bread volume
Directory of Open Access Journals (Sweden)
Katharina FUCKERER
2016-01-01
Full Text Available Abstract The positive accepted savoury taste of rye bread is dependent on acetate concentration in the dough of such breads. In order to study how calcium acetate influences rye bread properties, the pH of rye doughs fortified with calcium acetate and the resulting volume of the breads were measured. Furthermore, CO2 formation of yeast with added calcium acetate and yeast with different pH levels (4, 7, 9 were measured. Thereby, it was determined that the addition of calcium acetate increased the pH of dough from 4.42 to 5.29 and significantly reduced the volume of the breads from 1235.19 mL to 885.52 mL. It could be proven that bread volume was affected by a 30.9% lower CO2 amount production of yeast, although bread volume was not affected by changing pH levels. Due to reduced bread volume, high concentrations of calcium acetate additions are not recommended for improving rye bread taste.
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Consumer detection and acceptability of reduced-sodium bread.
La Croix, Kimberly W; Fiala, Steven C; Colonna, Ann E; Durham, Catherine A; Morrissey, Michael T; Drum, Danna K; Kohn, Melvin A
2015-06-01
Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and bread with typical Na content. Difference testing measured ability to detect differences in control bread and reduced-Na bread using two-alternative forced choice testing. Acceptability was measured using a nine-point hedonic scale and purchase intent was measured using a five-point purchase intent scale. Difference and acceptability testing were conducted in Portland, OR, USA in January 2013. Eighty-two consumers participated in difference testing and 109 consumers participated in acceptability testing. Consumers did not detect a difference in saltiness between the control bread and the 10 % reduced-Na bread, but did detect a difference between the control bread and bread reduced in Na content by 20 % and 30 %. Na reductions had no effect on consumer acceptability of sensory characteristics, including overall liking, appearance, aroma, flavour, sweetness, salt level and texture, or purchase intent. Reducing Na levels by up to 30 % in the sandwich bread tested did not affect consumer liking or purchase intent of the product. These results support national recommendations for small, incremental Na reductions in the food supply over time and assure bread manufacturers that sensory characteristics and consumer purchase intent of their products will be preserved after Na reductions occur.
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Bolhuis, Dieuwerke P; Temme, Elisabeth H M; Koeman, Fari T; Noort, Martijn W J; Kremer, Stefanie; Janssen, Anke M
2011-12-01
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without flavor compensation (KCl and yeast extract), on bread consumption and sodium intake compensation by choice of sandwich fillings. A total of 116 participants (age: 21 ± 3 y; BMI: 22 ± 2 kg/m²) consumed a buffet-style breakfast on weekdays for 4 wk. Participants received either regular bread (control group: n = 39), bread whose salt content was gradually lowered each week by 0, 31, 52, and 67% (reduced group: n = 38), or bread whose salt content was also gradually lowered each week but which was also flavor compensated (compensated group: n = 39). A reduction of up to 52% of salt in bread did not lead to lower consumption of bread compared to the control (P = 0.57), whereas less bread was consumed when salt was reduced by 67% (P = 0.006). When bread was flavor compensated, however, a reduction of 67% did not lead to lower consumption (P = 0.69). Salt reduction in bread (with and without flavor compensation) did not induce sodium intake compensation (P = 0.31). In conclusion, a salt reduction of up to 52% in bread or even up to 67% in flavor-compensated bread neither affected bread consumption nor choice of sandwich fillings.
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TEXTURE ANALYSIS OF SPELT WHEAT BREAD
Directory of Open Access Journals (Sweden)
Magdaléna Lacko - Bartošová
2013-02-01
Full Text Available The bread quality is considerably dependent on the texture characteristic of bread crumb. Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. It is an objective physical examination of baked products and gives direct information on the product quality, oppositely to dough rheology tests what are inform on the baking suitability of the flour, as raw material. This is why the texture analysis is one of the most helpful analytical methods of the product development. In the framework of our research during the years 2008 – 2009 were analyzed selected indicators of bread crumb for texture quality of three Triticum spelta L. cultivars – Oberkulmer Rotkorn, Rubiota and Franckenkorn grown in an ecological system at the locality of Dolna Malanta near Nitra. The bread texture quality was evaluated on texture analyzer TA.XT Plus and expressed as crumb firmness (N, stiffness (N.mm-1 and relative elasticity (%.Our research proved that all selected indicators were significantly influenced by the year of growing and variety. The most soft bread was measured in Rubiota, whereas bread crumb samples from Franckenkorn were the most firm and stiff. Relative elasticity confirmed that the lowest firmness and stiffness was found in Rubiota bread. The spelt grain can be a good source for making bread flour, but is closely dependent on choice of spelt variety.
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Balaguer, Mari Pau; Lopez-Carballo, Gracia; Catala, Ramon; Gavara, Rafael; Hernandez-Munoz, Pilar
2013-09-16
Gliadin films incorporating 1.5, 3 and 5% cinnamaldehyde (g/100g protein) were tested against food-spoilage fungi Penicillium expansum and Aspergillus niger in vitro, and were employed in an active food packaging system for sliced bread and cheese spread. Gliadin films incorporating cinnamaldehyde were highly effective against fungal growth. P. expansum and A. niger were completely inhibited after storage in vitro for 10 days in the presence of films incorporating 3% cinnamaldehyde. Indeed 1.5% cinnamaldehyde was sufficient in the case of P. expansum. The amount of cinnamaldehyde retained in films after storage for 45 days at 20 °C and 0% RH was also sufficient in most cases to prevent fungal growth in vitro. Active food packaging with gliadin films incorporating 5% cinnamaldehyde increased the shelf-life of both sliced bread and cheese spread. Mold growth was observed on sliced bread after 27 days of storage at 23 °C with active packaging, whereas in the control bread packaged without the active film fungal growth appeared around the fourth day. In the cheese spread, no fungi were observed after 26 days of storage at 4 °C when the product was packaged with the active film. However, growth of fungi was observed in control packaged cheese after 16 days of storage. This work demonstrates a noteworthy potential of these novel bioplastics incorporating natural antimicrobial compounds as innovative solutions to be used in active food packaging to extend shelf-life of food products. © 2013 Elsevier B.V. All rights reserved.
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Directory of Open Access Journals (Sweden)
Viren Ranawana
2016-09-01
Full Text Available The present article describes the second part of a study investigating the effect of adding vegetables on the nutritional, physico-chemical, and oxidative properties of wheat bread, and specifically focuses on bread that does not contain oil as an added ingredient. Wheat flour breads fortified with freeze-dried carrot, tomato, beetroot or broccoli were developed and assessed for their nutritional composition, antioxidant potential, oxidative stability, and storage properties. Using a simulated in vitro model, the study also examined the impact of vegetable addition on the oxidative stability of macronutrients during gastro-intestinal digestion. Adding vegetables improved the nutritional and functional attributes of the oil-free breads. However, they demonstrated a lower antioxidant potential compared to their oil-containing counterparts. Similarly, the textural and storage properties of the oil-free vegetable breads were poorer compared to the oil-containing breads. As expected, in the absence of oil the oil-free breads were associated with lower lipid oxidation both in their fresh form and during gastro-intestinal digestion. Adding vegetables reduced protein oxidation in the fresh oil-free breads but had no effect during gastro-intestinal digestion. The impact of vegetables on macronutrient oxidation in the oil-free breads during digestion appears to be vegetable-specific with broccoli exacerbating it and the others having no effect. Of the evaluated vegetables, beetroot showed the most promising nutritional and physico-chemical benefits when incorporated into bread that does not contain added oil.
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Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
Chien, Rao-Chi; Ulziijargal, Enkhjargal
2016-01-01
Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408
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Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains
Directory of Open Access Journals (Sweden)
Rao-Chi Chien
2016-01-01
Full Text Available Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis of adenosine (0.92–1.96 μg/g, ergosterol (24.53–30.12 μg/g, ergothioneine (2.16–3.18 μg/g and γ-aminobutyric acid (2.20–2.45 μg/g. In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g. White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.
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International Nuclear Information System (INIS)
Moura, Neila Camargo de
2011-01-01
, depending on the percentage of linseed added to the bread. The linseed addition was effective to raise the level of potassium, phosphorus and magnesium. But, the irradiation decrease the level of vitamin B1 and vitamin B6 of the three kinds of bread. The irradiation did not influence the quality of the obtained bread. The sample tasters, not trained, accepted the bread independently of the doses of applied radiation. The ADQ test evidenced that the sensorial characteristics of the samples depend on the ingredient variation used on the formulas and on the radiation. The irradiated samples presented mold counting considerably lower than the non-irradiated samples, which increased the shelf-life of those products. The survey reveals that the majority of the people interviewed has little or any knowledge about radiation and believe that the irradiation can generate some kind of harm for human beings. Therefore, the bread production enriched with mashed linseed and submitted to gamma radiation is promising, given that the chemical and sensorial properties were considered satisfactory, besides the increasing of the shelf-time. (author)
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Reactive airway - mold; Bronchial asthma - mold; Triggers - mold; Allergic rhinitis - pollen ... Things that make allergies or asthma worse are called triggers. Mold is a common trigger. When your asthma or allergies become worse due to mold, you are ...
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Directory of Open Access Journals (Sweden)
Viren Ranawana
2016-03-01
Full Text Available There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant potential, storage life, shelf stability, textural changes and macronutrient oxidation. Furthermore, using an in vitro model the study for the first time examined the impact of vegetable addition on the oxidative stability of macronutrients during human gastro-intestinal digestion. As expected, adding vegetables improved the nutritional and antioxidant properties of bread. Beetroot and broccoli significantly improved bread storage life. None of the vegetables significantly affected bread textural changes during storage compared to the control. Lipid oxidation in fresh bread was significantly reduced by all four types of vegetables whilst protein oxidation was lowered by beetroot, carrot and broccoli. The vegetables demonstrated varying effects on macronutrient oxidation during gastro-intestinal digestion. Beetroot consistently showed positive effects suggesting its addition to bread could be particularly beneficial.
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Nikooyeh, Bahareh; Neyestani, Tirang R
2017-06-01
Bread, as the staple food of Iranians, with average per capita consumption of 300 g d -1 , could potentially be a good vehicle for many fortificants, including iron. In this study, iron bioavailability from flat breads (three fortified and one whole wheat unfortified) was investigated using in vitro simulation of gastrointestinal digestion and absorption in a caco-2 cell model. Despite having a lower ferritin/protein ratio in comparison with fortified breads, whole wheat bread showed higher iron bioavailability than the other three types of bread. Assuming iron bioavailability from the ferrous sulfate supplement used as standard was about 10%, the estimated bioavailability of iron from the test breads was calculated as 5.0-8.0%. Whole wheat bread (∼8%), as compared with the fortified breads (∼5-6.5%), had higher iron bioavailability. Iron from unfortified whole wheat bread is more bioavailable than from three types of iron-fortified breads. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.
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Helou, C; Anton, P M; Niquet-Léridon, C; Spatz, M; Tessier, F J; Gadonna-Widehem, P
2017-08-01
A comparison between the impacts of advanced (N ε -carboxymethyllysine - CML) and terminal (melanoidins) Maillard reaction products from bread on gut microbiota was carried out in this study. Gut microbiota composition as well as fecal excretion of CML from both bread crust and bread crumb, and of melanoidins from bread crust were assessed on a rodent model. Rats were fed with pellets supplemented or not with 13% of bread crust, bread crumb, a fiber-free bread crust model (glucose, starch and gluten heated together) or a fiber-free-melanoidin-free bread model (glucose-starch and gluten heated separately) for four weeks. These model systems were developed to limit the presence of wheat-native dietary fibers such as cellulose, hemicelluloses and lignin. CML and melanoidins in pellets and feces were evaluated by LC/MS-MS and HPLC/fluorescence respectively, and gut microbiota composition was determined by cultivation and molecular approaches. Diets supplemented with crumb or the fiber-free-melanoidin-free model contained respectively 17% and 64% less melanoidins than their respective controls. A higher excretion of melanoidins was observed for rats fed with crust or bread crust model compared to their controls, confirming that melanoidins are in contact with gut microbiota. No impact of diets was observed on Firmicutes, Bacteroidetes and lactic flora. A decrease of enterobacteria was only observed for rats fed with the diet supplemented with the fiber-free bread crust model. Moreover, a significant increase of bifidobacteria numbers in the presence of crust, crumb and both bread models was observed, showing that this bifidogenic effect of bread is not due to the presence of melanoidins or wheat-native dietary fibers.
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A loaf of bread: Price and value.
Pearn, J
1998-03-01
In the Western world, the basic staple of nutrition is bread. It evolved, from Neolithic times in Mesopotamia and the Levant, from flour made from natural hybrids of emmer and einkorn. Its form has changed from that of a dark, coarse and heavy loaf, baked in the ashes, to the enriched artistic breads of the late twentieth century. Its variety of forms conferred status on those who ate its refined and whitened form. The wheel of fashion and nutrition has turned full circle to the quality-controlled, vitamin and mineral-enriched wholemeal loaf of the new millennium to come. Bread has changed from a staple not simply of nutrition itself, but to that of a 'functional food' whose fibre confers protection against preventible disease. The bread of the new century thus will be both a food and a medicine. So fundamental to Western life is bread, that its price has long been the last item to remain controlled, when all else is left to the dictates of a free market economy. Bread is the fundamental unit of exchange and forms the last link in a chain of commodities which starts from items of luxury to those of survival itself. The price of bread can thus be used as a currency datum. As such, the price of a loaf of bread, and the minutes of labour needed to produce it, can be used to measure the economy, and to give a measured perspective of its influence on a community's history. Costs, throughout history, can be expressed in 'bread units'. As such, the latter forms an absolute index of the worth of other items, particularly a person's labour. As such, bread and its value forms a partly independent measure of inflationary and other social influences. Bread remains a fundamental part not only of nutrition, but of life itself.
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Neurospora crassa ncs-1, mid-1 and nca-2 double-mutant ...
Indian Academy of Sciences (India)
logue of Neuronal Calcium Sensor-1 has a role in growth, cal- cium stress tolerance, and ultraviolet survival. Genetica 139,. 885–894. Lew R. R., Abbas Z., Anderca M. I. and Free S. J. 2008 Phe- notype of a mechanosensitive channel mutant, mid-1, in a fil- amentous fungus, Neurospora crassa. Eukaryot. Cell. 7, 647–. 655.
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Optimization of gluten-free formulations for French-style breads.
Mezaize, S; Chevallier, S; Le Bail, A; de Lamballerie, M
2009-04-01
The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and whey proteins). The bread quality parameters measured were specific volume, dry matter of bread, crust color, crumb hardness, and gas cell size distribution. Specific volume was increased by guar gum and HPMC. Breads with guar gum had color characteristics similar to French bread. Hardness decreased with the addition of hydrocolloids, especially HPMC and guar. Breads with guar gum had the most heterogeneous cell size distribution, and guar gum was therefore selected for further formulations. Bread prepared with buckwheat flour had improved quality: an increased specific volume, a softer texture, color characteristics, and gas-cell size distribution similar to French bread. Bread with 1.9% guar gum (w/w, total flour basis) and 5% buckwheat flour (of all flours and substitutes) mimicked French bread quality attributes.
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ANCIENT BREAD STAMPS FROM JORDAN
Kakish, Randa
2014-01-01
Marking bread was an old practice performed in different parts of the old world. It was done for religious, magical, economic and identification purposes. Bread stamps differ from other groups of stamps. Accordingly, the aim of this article is to identify such stamps, displayed or stored, in a number of Jordanian Archaeological Museums. A col-lection of twelve ancient bread stamps were identified and studied. Two of the stamps were of unknown provenance while the others came from al-Shuneh, D...
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The Production of Synbiotic Bread by Microencapsulation.
Seyedain-Ardabili, Mojan; Sharifan, Anousheh; Tarzi, Babak Ghiassi
2016-03-01
Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5% wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5% inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.
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Staling of wheat bread stored in modified atmosphere
DEFF Research Database (Denmark)
Rasmussen, Peter Have; Hansen, A.
2001-01-01
Modified atmosphere packing (MAP) of bread is known to extend the microbial shelf-life. However, the effect of MAP on staling of bread is more questionable, and conflicting results are reported in the literature. To investigate the effect of BT AP, wheat bread was packed in modified atmosphere...... containing 100% CO2 and in a mixture gas of 50% CO2 and 50% N-2, respectively. The control bread was packed in atmospheric air. No significant effects of MAP were found during storage of bread for 7 days at 20 degreesC compared to control bread. when changes in bread firmness and starch retrogradation...... measured by differential scanning calorimetry (DSC) were used as parameters for the staling rates. Ira addition, no significant differences were obtained in firmness between bread stored in 100% CO,, and in the mixture gas of CO2 and N-2 after 7 and 14 days, respectively. The present study thus...
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Multifractal characterisation and classification of bread crumb digital images
Baravalle, Rodrigo Guillermo; Delrieux, Claudio Augusto; Gómez, Juan Carlos
2017-01-01
Adequate models of the bread crumb structure can be critical for understanding flow and transport processes in bread manufacturing, creating synthetic bread crumb images for photo-realistic rendering, evaluating similarities, and establishing quality features of different bread crumb types. In this article, multifractal analysis, employing the multifractal spectrum (MFS), has been applied to study the structure of the bread crumb in four varieties of bread (baguette, sliced, bran, and sandwic...
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Transformation of Bread Industry Structure by Consumer Tastes and Innovation
丸山, 泰広; 豊, 智行; 福田, 晋; 甲斐, 諭
2003-01-01
Bread industry is classfied two types of business. One type is Bread manufacturer which makes bread and sells them to retailer and supermarket. Another type is Bread self-making bakery which makes bread by themselves and directly sells them to consumer. Bread consumer tastes are freshness and diversification. Bread manufacturar copes with diversification by naking many items. Bread self-making bakery copes with freshness by directly providing consumer. But by a innovation a new group is organ...
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Sosa, M; Flores, A; Hough, G; Apro, N; Ferreyra, V; Orbea, M M
2008-10-01
The objectives of the present study were to measure the ideal salt concentration in French-type bread among Argentine consumers in a home-usage-test (HUT) considering income status and salt content of daily bread consumption as covariables, and to compare the ideal salt concentrations measured in a HUT and a central-location test (CLT). For the HUT, 420 consumers each received a sample of bread with a single salt concentration, and for the CLT, 100 consumers each received 7 samples with different salt concentrations. For each sample, consumers responded if they found the bread "not-salty-enough,"okay," or "too-salty." Neither income level nor salt content of daily bread influenced probability of rejection. The optimum sodium concentrations (milligrams per 100 g of bread dry basis) +/- 95% confidence limits for the HUT and CLT were 980 +/- 74 and 1157 +/- 87, respectively. These values are substantially higher than 628, the mean sodium content of the bread sampled from the bakery shops where consumers bought their daily bread.
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Al-Widyan, Omar; Khataibeh, Moayad H.; Abu-Alruz, Khaled
Effects of xylanases on bread quality were examined. Enzymes used were endo-xylanase (EC 3.2.1.8) from different sources of microorganisms. Baked loaves were assessed for Loaves volume, colour and staling rate. Xylanases produced from rumen microorganisms M6 had clearly positive effects on loaf volume of bread as well as anti-firming potential. M3 (produced from Trichoderma longibrachiatum) improved crumb softness. The use of xylanase for breadmaking lowered firmness of bread crumb effectively compared with control loaf. It can be summarized that xylanases had significant positive effects on bread characteristics. In particular, they had advantage in retarding the staling rate of bread. It is recommended that the optimum dosage of enzymes, method of application in industrial scale especially with xylanase should be studied further in order to gain the great advantages of enzyme addition in breadmaking.
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... on Facebook Tweet Share Compartir Molds in the Environment What are molds? What are some of the ... molds found? Molds are found in virtually every environment and can be detected, both indoors and outdoors, ...
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The Production of Synbiotic Bread by Microencapsulation
Directory of Open Access Journals (Sweden)
Anousheh Sharifan
2016-01-01
Full Text Available Bread is a global staple food. Despite attempts to develop functional breads containing viable microorganisms, this has not been done yet because of the high temperature during baking. The aim of this study is to obtain synbiotic bread, hence hamburger bun and white pan bread were selected. Lactobacillus acidophilus LA-5 and L. casei 431 were encapsulated with calcium alginate and Hi-maize resistant starch via emulsion technique and coated with chitosan. The morphology and size of microcapsules were measured by scanning electron microscopy and particle size analyser. Inulin was added at 5 % wheat flour mass basis for prebiotic effect. The encapsulated probiotics were inoculated into the bread dough and bread loaves were baked. The survival of encapsulated probiotics was determined after baking; also sensory evaluation was performed. Both types of bread met the standard criteria for probiotic products. The probiotic survival was higher in hamburger bun. L. casei 431 was more resistant to high temperature than L. acidophilus LA-5. A significant increase in probiotic survival was observed when the protective coating of chitosan was used in addition to calcium alginate and Hi-maize resistant starch. Storage for 4 days did not have any effect on the viability of encapsulated bacteria. The addition of encapsulated bacteria did not have any effect on flavour and texture; however, 5 % inulin improved the texture of bread significantly. Results show that microencapsulation used in the production of synbiotic bread can enhance the viability and thermal resistance of the probiotic bacteria.
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Elimination of active tad elements during the sexual phase of the Neurospora crassa life cycle.
Anderson, C; Tang, Q; Kinsey, J A
2001-06-01
Tad is an active LINE-like retrotransposon isolated from the Adiopodoumé strain of Neurospora crassa. Extensive analysis of other Neurospora strains has revealed no other strain with active Tad, but all strains tested have multiple copies of defective Tad elements. We have examined the ability of Tad to survive during the sexual cycle of Neurospora and find that active Tad is rapidly eliminated. The characteristics of this elimination suggest that the repeat-induced point mutation (RIP) mechanism was responsible. By the use of transformation to switch the mating type of the Adiopodoumé strain we concluded that this strain is not defective in the RIP process. Analysis of defective Tad elements isolated from a variety of strains indicates that the major difference between these elements and active Tad is due to the presence of a large number of G-C to A-T transition mutations. This would be expected if the changes were due primarily to the RIP process. Mapping of a selection of defective Tad elements reveals that they are present on all of the chromosomes; however, many of the elements are not widely shared among strains. This suggests that repeated introduction and elimination of Tad elements has occurred. Mechanisms that might be responsible for this repeated introduction are discussed. Copyright 2001 Academic Press.
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DEFF Research Database (Denmark)
Birch, Anja Niehues
and the volatile compounds from the bread crumb were extracted by dynamic headspace sampling and analysed by gas chromatography mass spectrometry. A wide range of volatile compounds was identified in bread crumb, mainly originating from the activity of yeast and from oxidation of flour lipids. The dominating...... headspace extraction (Paper II, III and V). The compounds were evaluated according to their odour activity value (OAV). The most aroma active compounds (OAV > 6) identified in bread crumb were; (E)-2-nonanal (green, tallow), 3-methylbutanal (malty), 3-methyl-1-butanol (balsamic, alcoholic), nonanal (citrus...
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MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF WARANKASHI ENRICHED BREAD
Directory of Open Access Journals (Sweden)
O. E. Dudu
2012-08-01
Full Text Available The study was carried out to determine the microbiological and nutritional quality, organoleptic, rheological and textural effect as well as the effect on the shelf life of wheat bread enriched with West African cottage cheese (warankashi at different substitution levels (1 %, 3 % and 5 %. The protein and fat content of wheat bread significantly increased but carbohydrate levels decreased significantly as enrichment with Warankashi increased. The amino acid profile of the wheat bread increased with increasing enrichment. The incorporation of Warankashi into wheat flour affected the rheological and textural properties of wheat flour; the rate of water absorption of the wheat flour decreased as Warankashi incorporation levels increased. Also, the dough stability time of the enriched flours was lesser than that of the wheat flour. The 3 % enrichment level had the highest dough consistency (520 BU. The extensibility of 1 % and 3 % wara bread dough were the same while that of wheat flour bread and 5 % Warankashi were the same. The 3 % wara bread dough had the highest resistance to extension. Shelf life of the bread remained unaffected by Warankashi incorporation but the rate of bacteria and fungi (yeast and mould growth decreased significantly (P < 0.05 as enrichment levels increased. There was no significant difference between the organoleptic properties of wheat bread to that of the enriched breads but the 3 % Warankshi enriched bread had the highest consumer acceptability.
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Directory of Open Access Journals (Sweden)
Reijo Laatikainen
2017-11-01
Full Text Available Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h, would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs, and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjective tolerance to wheat. The study was conducted as a randomised double-blind controlled 7-day study (n = 26. Tetrameric ATI structures were unravelled in both breads vs. baking flour, but the overall reduction in ATIs to their monomeric form was higher in the sourdough bread group. Sourdough bread was also lower in FODMAPs. However, no significant differences in gastrointestinal symptoms and markers of low-grade inflammation were found between the study breads. There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03, but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
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Koizumi, Koji; Charles, Ted; de Keyser, Hendrik
Phenolic Molding Compounds continue to exhibit well balanced properties such as heat resistance, chemical resistance, dimensional stability, and creep resistance. They are widely applied in electrical, appliance, small engine, commutator, and automotive applications. As the focus of the automotive industry is weight reduction for greater fuel efficiency, phenolic molding compounds become appealing alternatives to metals. Current market volumes and trends, formulation components and its impact on properties, and a review of common manufacturing methods are presented. Molding processes as well as unique advanced techniques such as high temperature molding, live sprue, and injection/compression technique provide additional benefits in improving the performance characterisitics of phenolic molding compounds. Of special interest are descriptions of some of the latest innovations in automotive components, such as the phenolic intake manifold and valve block for dual clutch transmissions. The chapter also characterizes the most recent developments in new materials, including long glass phenolic molding compounds and carbon fiber reinforced phenolic molding compounds exhibiting a 10-20-fold increase in Charpy impact strength when compared to short fiber filled materials. The role of fatigue testing and fatigue fracture behavior presents some insight into long-term reliability and durability of glass-filled phenolic molding compounds. A section on new technology outlines the important factors to consider in modeling phenolic parts by finite element analysis and flow simulation.
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Conidiation of Neurospora crassa induced by treatment with natrium fluoride in submerged culture
Energy Technology Data Exchange (ETDEWEB)
Timberlake, W E; Turian, G
1975-01-01
A transient treatment of pregerminated conidia of Neurospora crassa with NaF induced young, submerged cultures to prematurely differentiate conidia. The inductive treatment decreased the rate of respiration (with lower RQ), reduced the relative concentration of nucleoside triphosphates, and inhibited leucine incorporation into protein and adenosine incorporation into RNA.
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Dall'Asta, Margherita; Bresciani, Letizia; Calani, Luca; Cossu, Marta; Martini, Daniela; Melegari, Camilla; Del Rio, Daniele; Pellegrini, Nicoletta; Brighenti, Furio; Scazzina, Francesca
2016-01-13
Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.
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Directory of Open Access Journals (Sweden)
Margherita Dall’Asta
2016-01-01
Full Text Available Wheat aleurone, due to its potentially higher bioaccessibility and bioavailability of micronutrients and phenolic acids, could represent a useful ingredient in the production of commonly consumed cereal-based food. The aim of the present study was to investigate the in vitro bioaccessibility of phenolic acids both from an aleurone-enriched bread and from a whole grain bread. The two bread samples were firstly characterized for the phenolic acid content. An in vitro digestion was then performed in order to evaluate the release of phenolic acids. The results obtained suggest that the bioaccessibility of the phenolic acids in the aleurone-enriched bread is higher than in the whole grain bread. These in vitro results suggest the potential use of aleurone in the production of foods, and this may represent an attractive possibility to vehicle nutritionally interesting components to consumers.
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Consumer perception of bread quality
Directory of Open Access Journals (Sweden)
Ľudmila Nagyová
2009-01-01
Full Text Available The aim of this paper is to evaluate consumers’ perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.Cereal products keep their importance in people’s nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in average acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % of linol acid, almost 60 % of saccharides, Ľ iron and about 13 % of vitamin B2 and calcium. If we add some cereal fiber which is an effective prevention factor of cardiovascular diseases, metabolic and oncological diseases of colon and anus, we will get a complex picture about positive effects of cereals in our nutrition. If we were to mark any foodstuff which has been accompanying the mankind in the course of history, it could be bread. Its consummation is spread in the whole world. Only the ones who once suffered from its lack have recognized its value.It results from our research that consumers in Slovakia prefer consuming the wheat-ray bread (38.5 %. The respondents – consumers prefer at choosing buying bread in terms of the external, subjective factors, the overall shape when choosing bread (45 % and dark color of crust (25 %. They showed minimum interest in white color crust and packaging size. In terms of the internal, objective factors, the most important factor for respondents, for women as well as for men was freshness of foodstuffs followed by fiber (with a big difference (12.82 %.Almost 60 % of bread consumers claimed that they did not have any possibility to obtain the required information regarding bread in supermarkets and hypermarkets because it is not possible to find professional staff providing them with the required information. A different situation is in the classical, small, self-service, and
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Characterization of Norwegian women eating wholegrain bread
Bakken, Toril; Braaten, Tonje; Olsen, Anja; Lund, Eiliv; Skeie, Guri
2015-01-01
Source: doi: 10.1017/S1368980015000245 To investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study.Cross-sectional study using an FFQ.Women were divided into two groups according to wholegrain bread consumption.Adult women (n 69 471).Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and ...
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Transferability of glass lens molding
Katsuki, Masahide
2006-02-01
Sphere lenses have been used for long time. But it is well known that sphere lenses theoretically have spherical aberration, coma and so on. And, aspheric lenses attract attention recently. Plastic lenses are molded easily with injection machines, and are relatively low cost. They are suitable for mass production. On the other hand, glass lenses have several excellent features such as high refractive index, heat resistance and so on. Many aspheric glass lenses came to be used for the latest digital camera and mobile phone camera module. It is very difficult to produce aspheric glass lenses by conventional process of curve generating and polishing. For the solution of this problem, Glass Molding Machine was developed and is spreading through the market. High precision mold is necessary to mold glass lenses with Glass Molding Machine. The mold core is ground or turned by high precision NC aspheric generator. To obtain higher transferability of the mold core, the function of the molding machine and the conditions of molding are very important. But because of high molding temperature, there are factors of thermal expansion and contraction of the mold and glass material. And it is hard to avoid the factors. In this session, I introduce following items. [1] Technology of glass molding and the machine is introduced. [2] The transferability of glass molding is analyzed with some data of glass lenses molded. [3] Compensation of molding shape error is discussed with examples.
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Development of soy-based bread with acceptable sensory properties.
Ivanovski, B; Seetharaman, K; Duizer, L M
2012-01-01
Consumption of soy protein has been associated with benefits related to numerous areas of health. Due to the widespread consumption of bread, one means of contributing to the health of individuals is through the incorporation of soy protein into bread. To this end, soy flour (SF) or soy protein isolates (SPIs) in 20% and 12% substitution levels, respectively, were added to flour during bread manufacture. The developed breads were tested using a consumer panel for acceptability, using a refined white bread as a control. These data were compared to attribute intensity data collected by the trained panel to identify specific flavor and texture characteristics affecting liking. The sensory profile of the 20% SF bread was acceptable and comparable to the control bread, despite a significantly stronger beany flavor. No significant differences in sensory properties of the SF and control breads were detected by the trained panel for many sensory attributes. The SPI bread, however, had a sensory profile that was significantly more firm, dense, sour, beany, bitter, and astringent with a strong aftertaste in comparison to the wheat control bread. Consumer liking scores for the SPI bread was significantly lower than the liking of the control and the SF added bread. Many soy-enriched foods, while contributing positively to health, are considered unacceptable by consumers. This is due to negative sensory properties, such as beany, painty, and astringent notes, often perceived by consumers. This study provides information on the level of SF that can be included in bread in an amount that does not detract from consumer acceptability. This level also allows for a Food and Drug Administration (FDA) health claim to be made. © 2011 Institute of Food Technologists®
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Restiawaty, E.; Dewi, A.
2017-07-01
Lignocellulosic biomass is a potential raw material for bioethanol production. Neurospora sp. can be used to convert lignocellulosic biomass into bioethanol because of its ability to perform simultaneous saccharification and fermentation. However, lignin content, degree of polymerization, and crystallinity of cellulose contained in lignocellulosic biomass can inhibit cellulosic-biomass digestion by Neurospora sp, so that a suitable pretreatment method of lignocellulosic biomass is needed. The focus of this research was to investigate the suitable pretreatment method for vetiver leaves (Vetiveria zizanioides L. Nash) used as a raw material producing bioethanol in the process of simultaneous saccharification and fermentation (SSF) by Neurospora sp.. Vetiver plants obtained from Garut are deliberately cultivated to produce essential oils extracted from the roots of this plant. Since the vetiver leaves do not contain oil, some of harvested leaves are usually used for crafts and cattle feed, and the rest are burned. This study intended to look at other potential of vetiver leaves as a source of renewable energy. Pretreatments of the vetiver leaves were conducted using hot water, dilute acid, alkaline & dilute acid, and alkaline peroxide, in which each method was accompanied by thermal treatment. The results showed that the alkaline peroxide treatment is a suitable for vetiver leaves as indicated by the increase of cellulose content up to 65.1%, while the contents of hot water soluble, hemicellulose, lignin, and ash are 8.7%, 18.3%, 6.8%, and 1.1%, respectively. Using this pretreatment method, the vetiver leaves can be converted into bioethanol by SSF process using Neurospora sp. with a concentration of bioethanol of 6.7 g/L operated at room temperature.
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Viability and heat resistance of murine norovirus on bread.
Takahashi, Michiko; Takahashi, Hajime; Kuda, Takashi; Kimura, Bon
2016-01-04
Contaminated bread was the cause of a large-scale outbreak of norovirus disease in Japan in 2014. Contamination of seafood and uncooked food products by norovirus has been reported several times in the past; however the outbreak resulting from the contamination of bread products was unusual. A few reports on the presence of norovirus on bread products are available; however there have been no studies on the viability and heat resistance of norovirus on breads, which were investigated in this study. ce:italic>/ce:italic> strain 1 (MNV-1), a surrogate for human norovirus, was inoculated directly on 3 types of bread, but the infectivity of MNV-1 on bread samples was almost unchanged after 5days at 20°C. MNV-1 was inoculated on white bread that was subsequently heated in a toaster for a maximum of 2min. The results showed that MNV-1 remained viable if the heating period was insufficient to inactivate. In addition, bread dough contaminated with MNV-1 was baked in the oven. Our results indicated that MNV-1 may remain viable on breads if the heating duration or temperature is insufficient. Copyright © 2015 Elsevier B.V. All rights reserved.
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Morris, C; Lynn, A; Neveux, C; Hall, A C; Morris, G A
2015-08-01
Recently, there has been considerable interest in the satiety inducing properties of inulin type fructans (ITF) as a tool for weight management. As a staple food, breads provide an excellent vehicle for ITF supplementation however the integrity of the ITF chains and properties upon bread making need to be assessed. Breads enriched with 12% fructooligosaccharides (FOS) and 12% inulin were baked and the degree of polymerisation of fructans extracted from the breads were compared to those of pure compounds. An acute feeding study with a single blind cross-over design was conducted with 11 participants to investigate the effect of ITF enriched breads on breath hydrogen, self-reported satiety levels, active ghrelin, total PYY and energy intake. Size exclusion chromatography indicated that little or no depolymerisation of inulin occurred during bread making, however, there was evidence of modest FOS depolymerisation. Additionally, ITF enriched breads resulted in increased concentrations of exhaled hydrogen although statistical significance was reached only for the inulin enriched bread (p = 0.001). There were no significant differences between bread types in reported satiety (p = 0.129), plasma active ghrelin (p = 0.684), plasma PYY (p = 0.793) and energy intake (p = 0.240). These preliminary results indicate that inulin enriched bread may be a suitable staple food to increase ITF intake. Longer intervention trials are required to assess the impact of inulin enriched breads on energy intake and body weight.
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THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD
Directory of Open Access Journals (Sweden)
RODICA CHEREJI
2008-05-01
Full Text Available This study determined the quality of bread obtained from the control sample flour (M and the quality of bread obtained from flour with addition of 3 different percentages of alpha amylase (P1-280000 U.SKB/ 100kg flour; P2-560000 U.SKB/ 100kg flour;P3-840000 U.SKB/ 100kg flour. Fungal alpha amylase was used in these concentrations in order to establish which one is the most suitable to be added in flour in order to obtain superior quality characteristics for bread: superior volume of bread, finer texture of the bread, prolonging the freshness of the bread, improving the color and flavor of the bread, improving the slicing proprieties of the bread.
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Chemorheology of in-mold coating for compression molded SMC applications
Ko, Seunghyun; Straus, Elliott J.; Castro, Jose M.
2015-05-01
In-mold coating (IMC) is applied to compression molded sheet molding compound (SMC) exterior automotive or truck body panels as an environmentally friendly alternative to make the surface conductive for subsequent electrostatic painting operations. The coating is a thermosetting liquid that when injected onto the surface of the part cures and bonds to provide a smooth conductive surface. In order to optimize the IMC process, it is essential to predict the time available for flow, that is the time before the thermosetting reaction starts (inhibition time) as well as the time when the coating has enough structural integrity so that the mold can be opened without damaging the part surface (cure time). To predict both the inhibition time and the cure time, it is critical to study the chemorheology of IMC. In this paper, we study the chemorheology for a typical commercial IMC system, and show its relevance to both the flow and cure time for the IMC stage during SMC compression molding.
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Physical, sensory and chemical properties of bread prepared from ...
African Journals Online (AJOL)
Physical, sensory and chemical properties of bread prepared from wheat and ... Different levels (0, 1, 2 and 3% w/w) of cissus gum powder was added to ... flours for bread making where 100% wheat bread without cissus gum served as control. ... serve as a gluten substitute in preparing acceptable wheat bread substituted ...
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Development of a bread slicing machine from locally sourced ...
African Journals Online (AJOL)
This paper presents the development of a bread slicing machine which is a mechanical device that is used for slicing bread instead of the crude cumbersome and unhygienic method of manual slicing of bread. In an attempt to facilitate the final processing of bread which is a common daily food requirement of most Nigerians ...
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Thermal Stress of Surface of Mold Cavities and Parting Line of Silicone Molds
Directory of Open Access Journals (Sweden)
Bajčičák Martin
2014-06-01
Full Text Available The paper is focused on the study of thermal stress of surface of mold cavities and parting line of silicone molds after pouring. The silicone mold White SD - THT was thermally stressed by pouring of ZnAl4Cu3 zinc alloy with pouring cycle 20, 30 and 40 seconds. The most thermally stressed part of surface at each pouring cycle is gating system and mold cavities. It could be further concluded that linear increase of the pouring cycle time leads to the exponential increasing of the maximum temperature of mold surface after its cooling. The elongated pouring cycle increases the temperature accumulated on the surface of cavities and the ability of silicone mold to conduct the heat on its surface decreases, because the low thermal conductivity of silicone molds enables the conduction of larger amount of heat into ambient environment.
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Development and analysis of composite flour bread.
Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha
2015-07-01
The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.
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Hydrogen silsesquioxane mold coatings for improved replication of nanopatterns by injection molding
DEFF Research Database (Denmark)
Hobæk, Thor Christian; Matschuk, Maria; Kafka, Jan
2015-01-01
of replication, thus allowing more time to fill the nanoscale cavities compared to standard metal molds. A monolayer of a fluorinated silane (heptadecafluorotrichlorosilane) deposited on the mold surface reduces the mold/polymer interfacial energy to support demolding of the polymer replica. The mechanical...
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Radioprotective effect of bread products
International Nuclear Information System (INIS)
Khadzhijski, L.; Alyakov, M.; Tsvetkova, E.; Kavrakirova, S.; Chamova, S.; Vasileva, R.
1993-01-01
A new technology for preparation of bread for special purposes is developed. The technology includes the use of pectin as an additive with decontaminating properties. Pectin shows well pronounced radioprotective effect on the haemopoiesis when persons are subjected to external irradiation. However, bread with pectin have no decontaminating effect against radiostrontium and radiocesium. (author)
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DEFF Research Database (Denmark)
Juntunen, Katri S; Laaksonen, David E; Autio, Karin
2003-01-01
and glucose responses. DESIGN: Nineteen healthy postmenopausal women aged 61 +/- 1 y, with a body mass index (in kg/m(2)) of 26.0 +/- 0.6, and with normal glucose tolerance participated in the study. The test products were refined wheat bread (control), endosperm rye bread, traditional rye bread, and high......BACKGROUND: Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in insulin and glucose metabolism is not known. OBJECTIVE: The aim of the study was to determine the effect of the content of rye fiber in rye breads on postprandial insulin...
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Directory of Open Access Journals (Sweden)
Georgiana Gabriela CODINA
2016-11-01
Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread overall acceptability.
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DEFF Research Database (Denmark)
Lappi, J; Mykkänen, H; Knudsen, Knud Erik Bach
2014-01-01
BackgroundRye bread benefits glucose metabolism. It is unknown whether the same effect is achieved by rye bran-enriched wheat bread. We tested whether white wheat bread enriched with bioprocessed rye bran (BRB + WW) and sourdough wholegrain rye bread (WGR) have similar effects on glucose metabolism...... and plasma level of short chain fatty acids (SCFAs). MethodsTwenty-one (12 women) of 23 recruited subjects completed an intervention with a four-week run-in and two four-week test periods in cross-over design. White wheat bread (WW; 3% fibre) was consumed during the run-in, and WGR and BRB + WW (10% fibre.......05) and propionate (p = 0.009) at 30 min increased during both rye bread periods.ConclusionsBeneficial effects of WGR over white wheat bread on glucose and SCFA production were confirmed. The enrichment of the white wheat bread with bioprocessed rye bran (BRB + WW) yielded similar but not as pronounced effects than...
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Hurley, Jennifer M.; Dasgupta, Arko; Emerson, Jillian M.; Zhou, Xiaoying; Ringelberg, Carol S.; Knabe, Nicole; Lipzen, Anna M.; Lindquist, Erika A.; Daum, Christopher G.; Barry, Kerrie W.; Grigoriev, Igor V.; Smith, Kristina M.; Galagan, James E.; Bell-Pedersen, Deborah; Freitag, Michael; Cheng, Chao; Loros, Jennifer J.; Dunlap, Jay C.
2014-01-01
Neurospora crassa has been for decades a principal model for filamentous fungal genetics and physiology as well as for understanding the mechanism of circadian clocks. Eukaryotic fungal and animal clocks comprise transcription-translation–based feedback loops that control rhythmic transcription of a substantial fraction of these transcriptomes, yielding the changes in protein abundance that mediate circadian regulation of physiology and metabolism: Understanding circadian control of gene expression is key to understanding eukaryotic, including fungal, physiology. Indeed, the isolation of clock-controlled genes (ccgs) was pioneered in Neurospora where circadian output begins with binding of the core circadian transcription factor WCC to a subset of ccg promoters, including those of many transcription factors. High temporal resolution (2-h) sampling over 48 h using RNA sequencing (RNA-Seq) identified circadianly expressed genes in Neurospora, revealing that from ∼10% to as much 40% of the transcriptome can be expressed under circadian control. Functional classifications of these genes revealed strong enrichment in pathways involving metabolism, protein synthesis, and stress responses; in broad terms, daytime metabolic potential favors catabolism, energy production, and precursor assembly, whereas night activities favor biosynthesis of cellular components and growth. Discriminative regular expression motif elicitation (DREME) identified key promoter motifs highly correlated with the temporal regulation of ccgs. Correlations between ccg abundance from RNA-Seq, the degree of ccg-promoter activation as reported by ccg-promoter–luciferase fusions, and binding of WCC as measured by ChIP-Seq, are not strong. Therefore, although circadian activation is critical to ccg rhythmicity, posttranscriptional regulation plays a major role in determining rhythmicity at the mRNA level. PMID:25362047
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Bread Water Content Measurement Based on Hyperspectral Imaging
DEFF Research Database (Denmark)
Liu, Zhi; Møller, Flemming
2011-01-01
Water content is one of the most important properties of the bread for tasting assesment or store monitoring. Traditional bread water content measurement methods mostly are processed manually, which is destructive and time consuming. This paper proposes an automated water content measurement...... for bread quality based on near-infrared hyperspectral imaging against the conventional manual loss-in-weight method. For this purpose, the hyperspectral components unmixing technology is used for measuring the water content quantitatively. And the definition on bread water content index is presented...
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Structural changes of starch during baking and staling of rye bread.
Mihhalevski, Anna; Heinmaa, Ivo; Traksmaa, Rainer; Pehk, Tõnis; Mere, Arvo; Paalme, Toomas
2012-08-29
Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13)C CP MAS NMR, (1)H NMR, (31)P NMR), polarized light microscopy, rheological methods, microcalorimetry, and measurement of water activity. The degree of crystallinity of starch in breads decreased with hydration and baking to 3% and increased during 11 days of storage to 21% in rye sourdough bread and to 26% in wheat bread. (13)C NMR spectra show that the chemical structures of rye and wheat amylopectin and amylose contents are very similar; differences were found in the starch phospholipid fraction characterized by (31)P NMR. The (13)C CP MAS NMR spectra demonstrate that starch in rye sourdough breads crystallize in different forms than in wheat bread. It is proposed that different proportions of water incorporation into the crystalline structure of starch during staling and changes in starch fine structure cause the different rates of staling of rye and wheat bread.
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Enhancement of the folate content in Egyptian pita bread.
Hefni, Mohammed; Witthöft, Cornelia M
2012-01-01
Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi) bread, which is consumed daily. Bioprocessing (e.g. germination) has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF). Prior to milling the effects of germination and drying conditions on folate content in wheat grains were studied. Pita bread was baked from wheat flour substituted with different levels of GWF. The folate content in dough and bread and rheological properties of dough were determined. Germination of wheat grains resulted in, depending on temperature, 3- to 4-fold higher folate content with a maximum of 61 µg/100 g DM (dry matter). The folate content in both flour and bread increased 1.5 to 4-fold depending on the level of flour replacement with GWF. Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 µg/100 g DM compared with 30 µg/100 g DM in conventional pita bread (0% GWF). Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced. Consumption of this bread would increase the average daily folate intake by 75 µg.
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Enhancement of the folate content in Egyptian pita bread
Directory of Open Access Journals (Sweden)
Cornelia M. Witthöft
2012-04-01
Full Text Available Introduction: Egypt has a high incidence of neural tube defects related to folate deficiency. One major food source for folate is pita (baladi bread, which is consumed daily. Bioprocessing (e.g. germination has been reported to increase the folate content in cereals. The aim was to produce pita bread with increased folate content using germinated wheat flour (GWF.Methods: Prior to milling the effects of germination and drying conditions on folate content in wheat grains were studied. Pita bread was baked from wheat flour substituted with different levels of GWF. The folate content in dough and bread and rheological properties of dough were determined.Results: Germination of wheat grains resulted in, depending on temperature, 3- to 4-fold higher folate content with a maximum of 61 µg/100 g DM (dry matter. The folate content in both flour and bread increased 1.5 to 4-fold depending on the level of flour replacement with GWF. Pita bread baked with 50% sieved GWF was acceptable with respect to colour and layer separation, and had a folate content of 50 µg/100 g DM compared with 30 µg/100 g DM in conventional pita bread (0% GWF.Conclusion: Using 50% GWF, pita bread with increased folate content, acceptable for the Egyptian consumer, was produced. Consumption of this bread would increase the average daily folate intake by 75 µg.
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Application of novel starter cultures for sourdough bread production.
Plessas, S; Alexopoulos, A; Mantzourani, I; Koutinas, A; Voidarou, C; Stavropoulou, E; Bezirtzoglou, E
2011-12-01
Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. More specific, Lactobacillus acidophilus and Lactobacillus sakei as single and mixed cultures were used for sourdough bread making. Various sourdough breads were produced with the addition of sourdough perviously prepared with 10% w/w L. acidophilus, 10% w/w L. sakei and 5% w/w L. acidophilus and 5% w/w L. sakei at the same time. Various chemical parameters were determined such as lactic acid, total titratable acidity and pH. The results revealed that the produced sourdough bread made with sourdough containing the mixed culture was preserved for more days (12 days) than all the other breads produced in the frame of this study, since it contained lactic acid in higher concentrations. The respective total titratable acidity varied between 10.5 and 11 ml NaOH N/10. The same sourdough bread had a firmer texture, better aroma, flavor and overall quality compared to other sourdough breads examined in this study, as shown by sensory evaluation tests and results obtained through SPME GC-MS analysis, which revealed significant differences among the different bread types. Copyright © 2011 Elsevier Ltd. All rights reserved.
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Nutritive value of selected variety breads and pastas.
Ranhotra, G S; Gelroth, J A; Novak, F A; Bock, M A; Winterringer, G L; Matthews, R H
1984-03-01
Nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products were obtained from each of four cities, New York, San Francisco, Atlanta, and Kansas City. Proximate components and 12 minerals and vitamins were determined in these and in cooked pasta products. Available carbohydrate and energy values were calculated. On the average, French, Italian, and pita breads were lower in moisture than other breads. Protein in bread products averaged between 7.6% and 10.4% and in cooked pastas and tortillas between 4.4% and 5.3%. Bagels averaged 10.2% protein. Insoluble dietary fiber in whole wheat bread averaged 5.6%; for most products, dietary fiber values were five- to eightfold higher than crude fiber values. Pasta products and tortillas were virtually free of sodium. Sodium in bread products averaged between 379 and 689 mg/100 gm. Although all pasta products and most bread products were enriched, calcium was often not included. Iron averaged from 2.16 to 3.29 mg/100 gm in bread products and 3.10 to 4.24 mg/100 gm in dry pasta products. Products made with unrefined or less-refined flours and/or containing germ and bran tended to be high in phosphorus, magnesium, zinc, and manganese, and, to a lesser extent, in copper. A good portion of potassium, thiamin, riboflavin, and niacin in pasta products was lost during cooking.
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Casas-Vila, Núria; Scheibe, Marion; Freiwald, Anja; Kappei, Dennis; Butter, Falk
2015-11-17
To date, telomere research in fungi has mainly focused on Saccharomyces cerevisiae and Schizosaccharomyces pombe, despite the fact that both yeasts have degenerated telomeric repeats in contrast to the canonical TTAGGG motif found in vertebrates and also several other fungi. Using label-free quantitative proteomics, we here investigate the telosome of Neurospora crassa, a fungus with canonical telomeric repeats. We show that at least six of the candidates detected in our screen are direct TTAGGG-repeat binding proteins. While three of the direct interactors (NCU03416 [ncTbf1], NCU01991 [ncTbf2] and NCU02182 [ncTay1]) feature the known myb/homeobox DNA interaction domain also found in the vertebrate telomeric factors, we additionally show that a zinc-finger protein (NCU07846) and two proteins without any annotated DNA-binding domain (NCU02644 and NCU05718) are also direct double-strand TTAGGG binders. We further find two single-strand binders (NCU02404 [ncGbp2] and NCU07735 [ncTcg1]). By quantitative label-free interactomics we identify TTAGGG-binding proteins in Neurospora crassa, suggesting candidates for telomeric factors that are supported by phylogenomic comparison with yeast species. Intriguingly, homologs in yeast species with degenerated telomeric repeats are also TTAGGG-binding proteins, e.g. in S. cerevisiae Tbf1 recognizes the TTAGGG motif found in its subtelomeres. However, there is also a subset of proteins that is not conserved. While a rudimentary core TTAGGG-recognition machinery may be conserved across yeast species, our data suggests Neurospora as an emerging model organism with unique features.
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QUALITY OF GLUTEN-FREE BUCKWHEAT-RICE BREAD
Directory of Open Access Journals (Sweden)
Petra Dvořáková
2013-02-01
Full Text Available In case of celiac disease the products containing gluten must be excluded from the nutrition. The offer of gluten-free products (especially pastry is low and in addition the gluten-free breads are typical of dry crust and crumb and higher firmness in comparison with wheat bread. This work deals with gluten-free mixtures prepared from buckwheat and rice flour and the effect of rising amount of these flours on bread quality, crumb hardness, elasticity, chewiness and gumminess. With rising portion of buckwheat flour in the mixture the bread volume, dough and bread yield increased. The biggest improvement was found for mean bread volume (30% between the samples FO 1090 (166.7 cm3 and FO 9010 (216.7 cm3. The texture analysis showed positive effect of rice flour on hardness, chewiness and gumminess. Hardness decreased from 114.5 N (F 100 to 91.3 N (FO 1090. Very similar results showed chewiness and gumminess. Chewiness of F 100 (314.0 was reduced by 32.5% to 212.2 at the sample FO 1090. Gumminess was improved almost linearly through the samples, the biggest difference (44.3% was found between the check sample F 100 (88.3 and FO 1090 (49.7.
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Get a quick glimpse of some of the most important ways to protect your home from mold by this interactive tour of the Mold House. Room-by-room, you'll learn about common mold issues and how to address them.
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Quality of wholemeal wheat bread enriched with green coffee beans
Directory of Open Access Journals (Sweden)
Urszula Gawlik-Dziki
2016-01-01
Full Text Available Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica beans (GCB addition on the quality and antioxidant properties (AA of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6. Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread.
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Rubber molds for investment casting
International Nuclear Information System (INIS)
Sibtain, S.N.
2011-01-01
The main objective of the project is to investigate different types of molding rubbers used for investment casting. The level of shape complexity which can be achieved by using these rubber molds is also studied. It was almost impossible to make complex shapes molds using metal molds, in that cases rubber molds are very important because they arc flexible and give accurate and precise part dimensions. Turbine blades are hi-tech components with air-foil geometries that have close dimensional tolerances. They are made of super-alloys and manufactured by investment casting. The final blade profile depends upon the dimensional accuracy in each of the processing steps. In the present work experimental study for the production of high quality low cost castings of turbine blades using rubber molds and injected wax patterns is presented. Natural Rubber molds and wax patterns from these molds were made. Different types of molding rubbers were studied including natural rubber, silicone rubber and liquid silicone rubber. It was found that by using rubber molds we can make most complex shape with very less finishing required. The shrinkage was 12% as compared to original master pattern. Rubber molds were made using laboratory hot press. Three layers of rubber above and below the master pattern. After that vulcanization was done by giving temperature and pressure. (author)
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Characteristics and oxidative stability of bread fortified with encapsulated shrimp oil
Directory of Open Access Journals (Sweden)
Sirima Takeungwongtrakul
2015-12-01
Full Text Available Characteristics and oxidative stability of bread fortified with micro-encapsulated shrimp oil (MSO were determined. The addition of MSO could improve the loaf volume of bread. Chewiness,gumminess and resilience of resulting bread were decreased. Bread crust and crumb showed higher redness and yellowness when MSO was incorporated (P<0.05. Microstructure study revealed that MSO remained intact with bread crumbs. The addition of MSO up to 3% had no adverse effect on bread quality and sensory acceptability. Oxidation took place in bread fortified with 5%MSO to a higher extent, compared with those with 1 or 3% MSO. Therefore, the bread could be fortified with MSO up to 3%.
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International Nuclear Information System (INIS)
Kim, Nam Hun; Choe, Jong Sun
1988-04-01
This book deals with an easy mold, which introduces what is a mold kinds and classification of mold. It gives descriptions of easy theories such as basic knowledge on shearing work, clearance, power for punching and shear angle, basic knowledge for bending such as transform by bending, the minimal bending radius, spring back, the length of material, flexural strength for bending, fundamental knowledge for drawing work with transform of drawing and limitation of drawing.
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International Nuclear Information System (INIS)
Lee, H.J.; Joo, N.M.
2012-01-01
This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p less than 0.05), appearance (p less than 0.01), color (p less than 0.01), moistness (p less than 0.01), and overall quality (p less than 0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life
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ATTEMPT TO APPLY STABILIZED WHEAT GERM FOR BREAD SUPPLEMENTATION
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Halina Gambuś
2015-02-01
Full Text Available The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours are used, depleted of a many valuable nutrients such as protein, dietary fibre, minerals and vitamins. Because of their unique chemical composition wheat germs are a particularly valuable resource, both for direct consumption and to enhance the nutritional value of food products. The aim of the study was to prepare wheat bread with a 10% addition of commercial stabilized wheat germs. Based on the obtained results, it was found that wheat germs, due to their unique chemical composition, were a particularly valuable resource to supplement the nutritional value of bread. However, germs had detrimental effect on mechanical properties of dough, and on bread quality. Texture of bread crumb and its chemical composition were analysed. It was shown, that germs subjected to fermentation process could be used in wheat bread production as dietary fibre and mineral compound supplement.
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Characteristics of starch breads enriched with red potatoes
Directory of Open Access Journals (Sweden)
Dorota Gumul
2017-01-01
Full Text Available Starch breads may often be low in nutritional value, in comparison to traditional products, as they contain less dietary fibre, protein and micro and macro elements. As an effect a risk of mineral deficiencies and digestive problems caused by lack of dietary fibre could be expected in persons adhering to gluten free diet. To eliminate such problems, a continuous research on gluten-free bread nutritional enrichment, has been done in recent years. Raw material used to enrich gluten free products should include: inulin, lupine, radish, soy, lucerne sprouts, oilseeds, different type of dried fruits. Among the most commonly used raw materials, there are flours from gluten free cereals and pseudocereals such as buckwheat, amaranth and maize are very popular. It seem that valuable alternative could be considered a red, purple or pink potatoes as starch breads additives. The aim of this work was to investigate the effect addition of freeze-dried color potatoes on crude fiber, polyphenols, anthocyanins and flavonoids and nutritional value of gluten free breads. It could be concluded, that freeze-dried color (red, purple, pink potatoes enriched the gluten free breads (starch breads with health promoting bioactive components, like polyphenols, and highly valuable protein. The most promising additive was Magenta Love red potato variety lyophilisates, because gluten free breads enriched with this component were characterized by high protein content and the highest content of free and bound polyphenols, flavonoids, anthocyanins. The presence of all these components increased the nutritional and pro-health value of gluten free product as starch bread.
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ABSORBABLE IRON IN BREAD: PROCEDURES OF ITS AUGMENTATION
Directory of Open Access Journals (Sweden)
M SABZEVARY
2001-12-01
Full Text Available Introduction: As many as 35 percent of the world population suffer from some degree of iron deficiency anemia. According to recent reports published by WHO and ICN (International Congress of Nutrition 20-40 percent of women are suffering from iron deficiency. Iron deficiency anemia is caused by lack of intake of the necessary doses of Fe+2 called Heme. The recommended intake dose is 10-17 mg Fe + 2/day. In Iran, bread is the main source of daily iron intake. However, the iron content of bread is Fe+3 which is not absorbable. The objectives of this study is to determine the levels of absorbable iron (Fe + 2 in two common types of Iranian bread and identify the means of raising these to an adequate levels.
Methods: Random sampling method together with the normal distribution curve was employed in testing 120 samples of flour and bread. Quantification was carried out on each sample in duplicate using spectrophotometer at 510 mu, micrometer wave length. The effect of three organic acids (lactic ascorbic and acetic acid converting of Fe+3 to Fe + 2 was investigated. Two groups of bread was tested. One group was baked in tratitional oven (Noon-e-Tanoori and the second group through the common Iranian hot rotating iron plate baking machine (Noon-e-Machini.
Results: Our results showed that the amount of absorbable Fe+2 in breads baked in rotatory oven (Noon-e-Tanoori is 0.8 ± 0.32 mg and the amount of unabsorbable Fe+3 in dried bread is 2.34 ± 0.25 mg/100 gm while the amount of absorbable Fe + 2 baked in traditional ovens is only 0.3±0.11 mg versus of unabsorbable Fe + 3 1.9±0.13 mg/100 gm of dried bread. Meanwhile it was found that lactic and ascorbic acids can convert Fe+3 to Fe+2. Therefore, addition of one of these two acids to bread can catalyze conversion of unabsorbable Fe+3 to absorbable Fe + 2.
Discussion: On the average an Iranian consumes 370 gm of -
[Performance of rice varieties in making bread without gluten].
Torres, R L; González, R J; Sánchez, H D; Osella, C A; de la Torre, M A
1999-06-01
The objective of this work was the evaluation of the technological behavior of seven rice genotypes, using a baking test for bread without gluten, and taking account the influence of particle size and physicochemical properties of the rice on the technological aptitude to produce the bread. Total and insoluble amylose content and hydration were used to make its relationship with bread quality. The genotypes Rico and H-144-7 have contributed to give the best results at baking test while waxy rices gave the lower quality bread. Also we emphasize that a certain relationships can be assumed between hydration and insoluble amylose content with the organoleptic evaluation of breads.
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Partial characterization of GTP-binding proteins in Neurospora
International Nuclear Information System (INIS)
Hasunuma, K.; Miyamoto-Shinohara, Y.; Furukawa, K.
1987-01-01
Six fractions of GTP-binding proteins separated by gel filtration of a mycelial extract containing membrane components of Neurospora crassa were partially characterized. [ 35 S]GTP gamma S bound to GTP-binding protein was assayed by repeated treatments with a Norit solution and centrifugation. The binding of [ 35 S]GTP gamma S to GTP-binding proteins was competitively prevented in the presence of 0.1 to 1 mM GTP but not in the presence of ATP. These GTP-binding proteins fractionated by the gel column had Km values of 20, 7, 4, 4, 80 and 2 nM. All six fractions of these GTP-binding proteins showed the capacity to be ADP-ribosylated by pertussis toxin
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Directory of Open Access Journals (Sweden)
Valentina Melini
2018-02-01
Full Text Available Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.
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The impact of baking time and bread storage temperature on bread crumb properties.
Bosmans, Geertrui M; Lagrain, Bert; Fierens, Ellen; Delcour, Jan A
2013-12-15
Two baking times (9 and 24 min) and storage temperatures (4 and 25 °C) were used to explore the impact of heat exposure during bread baking and subsequent storage on amylopectin retrogradation, water mobility, and bread crumb firming. Shorter baking resulted in less retrogradation, a less extended starch network and smaller changes in crumb firmness and elasticity. A lower storage temperature resulted in faster retrogradation, a more rigid starch network with more water inclusion and larger changes in crumb firmness and elasticity. Crumb to crust moisture migration was lower for breads baked shorter and stored at lower temperature, resulting in better plasticized biopolymer networks in crumb. Network stiffening, therefore, contributed less to crumb firmness. A negative relation was found between proton mobilities of water and biopolymers in the crumb gel network and crumb firmness. The slope of this linear function was indicative for the strength of the starch network. Copyright © 2013 Elsevier Ltd. All rights reserved.
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Repair-resistant mutation in Neurospora
International Nuclear Information System (INIS)
Stadler, D.; Macleod, H.; Loo, M.
1987-01-01
Chronic UV treatment produces severalfold fewer mutations in Neurospora conidia than does the same total dose of acute UV. Experiments were designed to determine the conditions required for chronic UV mutagenesis. Measurement of the coincidence frequency for two independent mutations revealed the existence of a subset of cells which are mutable by chronic UV. Analysis of forward mutation at the mtr locus showed that the genetic alterations produced by chronic UV were virtually all point mutants, even though the assay system could detect alterations or deletions extending into neighboring genes. A significant fraction of the mutants produced by acute UV were multigenic deletions. The size of the dose-rate effect (acute UV mutation frequency divided by chronic UV mutation frequency) was compared for several different mutation assay systems. Forward mutations (recessive lethals and mtr) gave values ranging from four to nine. For events which were restricted to specific molecular sites (specific reversions and nonsense suppressor mutations), there was a wider range of dose-rate ratios. This suggests that chronic UV mutation may be restricted to certain molecular sequences or configurations
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Directory of Open Access Journals (Sweden)
Mykkänen Hannu
2011-10-01
Full Text Available Abstract Background The mechanism behind the lowered postprandial insulin demand observed after rye bread intake compared to wheat bread is unknown. The aim of this study was to use the metabolomics approach to identify potential metabolites related to amino acid metabolism involved in this mechanism. Methods A sourdough fermented endosperm rye bread (RB and a standard white wheat bread (WB as a reference were served in random order to 16 healthy subjects. Test bread portions contained 50 g available carbohydrate. In vitro hydrolysis of starch and protein were performed for both test breads. Blood samples for measuring glucose and insulin concentrations were drawn over 4 h and gastric emptying rate (GER was measured. Changes in the plasma metabolome were investigated by applying a comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry metabolomics platform (GC×GC-TOF-MS. Results Plasma insulin response to RB was lower than to WB at 30 min (P = 0.004, 45 min (P = 0.002 and 60 min (P in vitro protein digestibility. There were no differences in GER between breads. From 255 metabolites identified by the metabolomics platform, 26 showed significant postprandial relative changes after 30 minutes of bread intake (p and q values Conclusions A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.
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Rice varieties in relation to rice bread quality.
Han, Hye Min; Cho, Jun Hyeon; Kang, Hang Won; Koh, Bong Kyung
2012-05-01
It is difficult to predict rice bread quality only from the amylose content (AC) or dough characteristics of new lines produced by rice breeding programmes. This study investigated the AC relative to bread baking quality of rice varieties developed in Korea, and identified specific characteristics that contribute to rice bread quality. Manmibyeo, Jinsumi, Seolgaeng and Hanareumbyeo were classified as low AC, YR24088 Acp9, Suweon517, Chenmaai and Goamibyeo as intermediate AC and Milyang261 as high AC. Suweon517, Milyang261 and Manmibyeo had a high water absorption index (WAI), while Goamibyeo, YR24088 Acp9, Jinsumi, Seolgaeng, Hanareumbyeo and Chenmaai had a low WAI. The gelatinisation enthalpy of flour varied from 9.2 J g(-1) in Milyang261 to 14.8 J g(-1) in YR24088 Acp9. After 7 days of storage the rate of flour retrogradation and crumb firmness were weakly correlated, with the exception of Jinsumi. Bread volumes of Jinsumi, Chenmaai, YR24088 Acp9 and Goamibyeo were comparable to that of wheat flour, but the rest were unsuited to bread making because of their low volume and hard crumb texture. Based on volume, texture and crumb firmness ratio, Chenmaai and Goamibyeo were the most appropriate varieties for making bread. An intermediate AC and low WAI were the primary indicators of rice bread flour quality. Copyright © 2011 Society of Chemical Industry.
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Chewing bread: impact on alpha-amylase secretion and oral digestion.
Joubert, Marianne; Septier, Chantal; Brignot, Hélène; Salles, Christian; Panouillé, Maud; Feron, Gilles; Tournier, Carole
2017-02-22
During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown. However, limited information is actually available on the adaptation of saliva composition during the oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch-based products and salivary alpha-amylase. The objectives were two-fold: (1) to determine if salivary alpha-amylase secretion can be modulated by the bread type and (2) to evaluate the contribution of the oral phase in bread enzymatic breakdown. Mouthfuls of three different wheat breads (industrial, artisan and whole-meal breads) were chewed by twelve subjects. Saliva samples were collected at rest and at different times corresponding to 33, 66 and 100% of the individual's chewing sequence. Alpha-amylase activity and total protein content were determined for all saliva samples that were collected. Additionally, the salivary maltose concentration was measured as a marker of bread enzymatic digestion. Boluses were collected at the swallowing time to evaluate the saliva uptake. Chewing industrial bread induced higher saliva uptake than the other breads despite a similar chewing duration. The evolution of salivary amylase activity tended to depend on the type of bread and was highly influenced by a large degree of inter- and intra-subject variability. The protein and maltose concentration steadily increased during chewing as a result of bread breakdown. The salivary protein concentration was mainly affected by the release of the water-soluble proteins of the bread. The salivary maltose concentration was found to be significantly lower for the whole-meal bread. When considering the weight of the mouthful, enzymatic breakdown was found to be most efficient for the breads ranking from industrial > artisan > whole-meal.
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Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
Nkhabutlane, Pulane; du Rand, Gerrie E; de Kock, Henriëtte L
2014-08-01
In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self-milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non-wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non-wheat steamed breads by controlling the flour particle size, compositing non-wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre-gelatinization process and optimizing the steaming method of cooking bread. © 2013 Society of Chemical Industry.
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Wheat bread aroma compounds in crumb and crust: A review.
Pico, Joana; Bernal, José; Gómez, Manuel
2015-09-01
Bread is one of the most widely consumed foods in the world. Among the different properties that define its quality, the aroma of bread is considered essential to its approval by consumers. Knowing what the compounds found in bread are, as well as the most important ones in crumb and crust, and understanding their biological sources and how they affect the final aroma of bread, could make it possible to modify the steps of bread manufacturing in order to enhance those with a positive impact and reduce those with a negative impact. The aim of this review is to provide a guideline correlating a great deal of the information now available regarding wheat bread aroma. For this purpose, a total of 326 volatile compounds reported in the literature have been included. The sensorial correlation of these compounds with the final aroma of wheat bread has also been explained, as well as the biological sources that generate them. Finally, it is shown how modifying the production stages of wheat bread could also affect the odour quality. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Impact of Added Colored Wheat Bran on Bread Quality
Lenka Machálková; Marie Janečková; Luděk Hřivna; Yvona Dostálová; Joany Hernandez; Eva Mrkvicová; Tomáš Vyhnánek; Václav Trojan
2017-01-01
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mai...
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Characterization of the temperature-sensitive mutations un-7 and png-1 in Neurospora crassa.
Dieterle, Michael G; Wiest, Aric E; Plamann, Mike; McCluskey, Kevin
2010-05-18
The model filamentous fungus Neurospora crassa has been studied for over fifty years and many temperature-sensitive mutants have been generated. While most of these have been mapped genetically, many remain anonymous. The mutation in the N. crassa temperature-sensitive lethal mutant un-7 was identified by a complementation based approach as being in the open reading frame designated NCU00651 on linkage group I. Other mutations in this gene have been identified that lead to a temperature-sensitive morphological phenotype called png-1. The mutations underlying un-7 result in a serine to phenylalanine change at position 273 and an isoleucine to valine change at position 390, while the mutation in png-1 was found to result in a serine to leucine change at position 279 although there were other conservative changes in this allele. The overall morphology of the strain carrying the un-7 mutation is compared to strains carrying the png-1 mutation and these mutations are evaluated in the context of other temperature-sensitive mutants in Neurospora.
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Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
Lhomme, Emilie; Urien, Charlotte; Legrand, Judith; Dousset, Xavier; Onno, Bernard; Sicard, Delphine
2016-02-01
Natural sourdoughs are commonly used in bread-making processes, especially for organic bread. Despite its role in bread flavor and dough rise, the stability of the sourdough microbial community during and between bread-making processes is debated. We investigated the dynamics of lactic acid bacteria (LAB) and yeast communities in traditional organic sourdoughs of five French bakeries during the bread-making process and several months apart using classical and molecular microbiology techniques. Sourdoughs were sampled at four steps of the bread-making process with repetition. The analysis of microbial density over 68 sourdough/dough samples revealed that both LAB and yeast counts changed along the bread-making process and between bread-making runs. The species composition was less variable. A total of six LAB and nine yeast species was identified from 520 and 1675 isolates, respectively. The dominant LAB species was Lactobacillus sanfranciscensis, found for all bakeries and each bread-making run. The dominant yeast species changed only once between bread-making processes but differed between bakeries. They mostly belonged to the Kazachstania clade. Overall, this study highlights the change of population density within the bread-making process and between bread-making runs and the relative stability of the sourdough species community during bread-making process. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Bolhuis, D.P.; Temme, E.H.M.; Koeman, F.T.; Noort, M.W.J.; Kremer, S.; Janssen, A.M.
2011-01-01
Bread is a major contributor to sodium intake in many countries. Reducing the salt (NaCl) content in bread might be an effective way to reduce overall sodium intake. The objectives of this study were to examine the effects of gradually lowering the salt content in brown bread, with and without
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Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production
Directory of Open Access Journals (Sweden)
Popov Stevan D.
2005-01-01
Full Text Available The waste brewer's yeast S. cerevisiae (activated and non-activated was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.
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High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
Ronda, Felicidad; Rivero, Pablo; Caballero, Pedro A; Quilez, Joan
2012-12-01
Wheat breads prepared from frozen partially baked breads were characterized by their content of rapidly digestible starch (RDS) and slowly digestible starch (SDS) by the in vitro starch digestibility method developed by Englyst. Breads with different contents and types of fibre and breads prepared with different fermentation processes were studied. Bread with inulin and with a double fermentation had the lowest RDS content of 58.8 ± 1.7 and 60.0 ± 1.9 (% dry matter), respectively. Wheat bran bread, seeded bread, triple fermentation white bread and baguette-type bread showed values of RDS between 63.1 ± 1.7 and 65.7 ± 1.7 with no significant differences between them (p breads than in breads with added fibre. The highest values of the starch digestive rate index (SDRI) were obtained by the three types of breads with added fibre, which ranged from 91.8 ± 3.5 to 95.8 ± 3.5 versus 80.2 ± 3.5 to 87.5 ± 3.5 for white wheat breads. A significant (p bread crumbs corroborated this statement.
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Hydrophobicity Tuning by the Fast Evolution of Mold Temperature during Injection Molding
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Sara Liparoti
2018-03-01
Full Text Available The surface topography of a molded part strongly affects its functional properties, such as hydrophobicity, cleaning capabilities, adhesion, biological defense and frictional resistance. In this paper, the possibility to tune and increase the hydrophobicity of a molded polymeric part was explored. An isotactic polypropylene was injection molded with fast cavity surface temperature evolutions, obtained adopting a specifically designed heating system layered below the cavity surface. The surface topology was characterized by atomic force microscopy (AFM and, concerning of hydrophobicity, by measuring the water static contact angle. Results show that the hydrophobicity increases with both the temperature level and the time the cavity surface temperature was kept high. In particular, the contact angle of the molded sample was found to increase from 90°, with conventional molding conditions, up to 113° with 160 °C of cavity surface temperature kept for 18 s. This increase was found to be due to the presence of sub-micro and nano-structures characterized by high values of spatial frequencies which could be more accurately replicated by adopting high heating temperatures and times. The surface topography and the hydrophobicity resulted therefore tunable by selecting appropriate injection molding conditions.
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Speciation of chromium in bread and breakfast cereals.
Mathebula, Mpho Wendy; Mandiwana, Khakhathi; Panichev, Nikolas
2017-02-15
Bread and breakfast cereals are a major constituents of the human diet, yet their Cr(VI) content is not known. Chromium(VI) was determined in these products by high resolution continuum source atomic absorption spectrometer (HR-CS AAS) after leaching Cr(VI) with 0.10molL(-1) Na2CO3. The results showed that 33-73% of total Cr (58.17±5.12μgkg(-1)-156.1±6.66μgkg(-1)) in bread exist as Cr(VI) and the highest total Cr content was found in brown bread. It was shown that Cr(III) is oxidized to Cr(VI) during toasting of bread. Chromium(VI) content in breakfast cereals ranged between 20.4±4μgkg(-1) and 470.4±68μgkg(-1). Therefore, it can be concluded that bread and breakfast cereals contains Cr(VI) which does not exceed maximum acceptable concentration (MAC) of 0.003mgkg(-1)bw(-1)day(-1) through daily consumption of half a bowl (65g) of breakfast cereal and four slices of toasted (122g) or untoasted bread (160g). Copyright © 2016 Elsevier Ltd. All rights reserved.
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Co-ingestion of essence of chicken to moderate glycaemic response of bread.
Sun, Lijuan; Wei Jie Tan, Kevin; Jeyakumar Henry, Christiani
2015-01-01
Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a rich source of peptides and amino acids. White bread has become a popular staple food in all regions of Southeast Asia. A randomized controlled, crossover, non-blind trial was performed to investigate the role of EOC on glycaemic response (GR) of white bread. Ten healthy young subjects returned on five separate days for three glucose and two bread sessions. Subjects consumed bread or bread with EOC. The 120 min incremental area under the curve was significantly lower after consuming two bottles of EOC with bread than white bread alone. The glycaemic index (GI) of white bread was 83 and white bread with EOC 57. The co-ingestion of EOC may be a practical and simple way to reduce the GR of bread and other starch-based staples.
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Cell Wall Composition of Neurospora crassa Under Conditions of Copper Toxicity
Subramanyam, C.; Venkateswerlu, G.; Rao, S. L. N.
1983-01-01
The mycelia of Neurospora crassa grown in the presence of high concentrations of copper were blue in color, but only on a medium containing inorganic nitrate and phosphate as the nitrogen and phosphate sources, respectively. The cell wall isolate of the blue mycelia contained large amounts (12%) of copper and higher amounts of chitosan, phosphate, and amino groups, with a 42% decrease in the chitin content. Although all the glucosamine of the cell wall of control cultures could be released wi...
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Occupational Asthma Induced by Chrysonilia sitophila in a Worker Exposed to Coffee Grounds▿
Francuz, Beata; Yera, Helene; Geraut, Laurent; Bensefa-Colas, Lynda; Nghiem, Zuong Hung; Choudat, Dominique
2010-01-01
A new case of occupational asthma caused by Chrysonilia sitophila (asexual state of Neurospora sitophila) was diagnosed by molecular identification of the mold and confirmed by skin prick test, peak expiratory flow rate measurements, and experimental immunoglobulin E analysis.
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Occupational asthma induced by Chrysonilia sitophila in a worker exposed to coffee grounds.
Francuz, Beata; Yera, Helene; Geraut, Laurent; Bensefa-Colas, Lynda; Nghiem, Zuong Hung; Choudat, Dominique
2010-10-01
A new case of occupational asthma caused by Chrysonilia sitophila (asexual state of Neurospora sitophila) was diagnosed by molecular identification of the mold and confirmed by skin prick test, peak expiratory flow rate measurements, and experimental immunoglobulin E analysis.
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Continuous biohydrogen production from waste bread by anaerobic sludge.
Han, Wei; Huang, Jingang; Zhao, Hongting; Li, Yongfeng
2016-07-01
In this study, continuous biohydrogen production from waste bread by anaerobic sludge was performed. The waste bread was first hydrolyzed by the crude enzymes which were generated by Aspergillus awamori and Aspergillus oryzae via solid-state fermentation. It was observed that 49.78g/L glucose and 284.12mg/L free amino nitrogen could be produced with waste bread mass ratio of 15% (w/v). The waste bread hydrolysate was then used for biohydrogen production by anaerobic sludge in a continuous stirred tank reactor (CSTR). The optimal hydrogen production rate of 7.4L/(Ld) was achieved at chemical oxygen demand (COD) of 6000mg/L. According to the results obtained from this study, 1g waste bread could generate 0.332g glucose which could be further utilized to produce 109.5mL hydrogen. This is the first study which reports continuous biohydrogen production from waste bread by anaerobic sludge. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Effecting aging time of epoxy molding compound to molding process for integrated circuit packaging
Tachapitunsuk, Jirayu; Ugsornrat, Kessararat; Srisuwitthanon, Warayoot; Thonglor, Panakamon
2017-09-01
This research studied about effecting aging time of epoxy molding compound (EMC) that effect to reliability performance of integrated circuit (IC) package in molding process. Molding process is so important of IC packaging process for protecting IC chip (or die) from temperature and humidity environment using encapsulated EMC. For general molding process, EMC are stored in the frozen at 5°C and left at room temperature at 25 °C for aging time on self before molding of die onto lead frame is 24 hours. The aging time effect to reliability performance of IC package due to different temperature and humidity inside the package. In experiment, aging time of EMC were varied from 0 to 24 hours for molding process of SOIC-8L packages. For analysis, these packages were tested by x-ray and scanning acoustic microscope to analyze properties of EMC with an aging time and also analyzed delamination, internal void, and wire sweep inside the packages with different aging time. The results revealed that different aging time of EMC effect to properties and reliability performance of molding process.
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Application of extrusion technology to prepare bread crumb, a comparison with oven method
International Nuclear Information System (INIS)
Pasha, I.; Asim, M.
2015-01-01
The current research project was designed to conclude the upshot of extrusion cooking temperature on the properties and acceptability of bread crumb. Bread crumbs were obtained by drying the bread, maintaining moisture up to 3-8% and then broken down using hammer mill or crusher which breaks the bread into bread crumbs. Significantly highest moisture contents 7.26% was observed in oven baked bread crumb as compared to 6.25% in bread crumb prepared by extrusion cooking method. The highest bulk density (28.13 g/100 L) was observed in extruded bread crumb whereas, the oven baked bread crumbs showed lower bulk density (7.03 g/100 L). The fat uptake of extruded and oven baked bread crumbs were found 0.516 mg/g and 0.493 mg/g, respectively. The extruded bread crumb showed higher water binding capacity as 34.76 g H/sub 2/O/kg as compared to oven baked bread crumb which showed 27.92 g H/sub 2/O/kg. Sensory evaluation of extruded and oven baked bread crumbs depicted that bread crumbs prepared from extrusion cooking methods got significantly higher scores for taste, flavour and over all acceptability as compared to those prepared by oven baked method. As far as crispiness is concerned oven baked bread crumbs got comparatively higher scores. Moreover, it was concluded that the treatment T2 of extruded bread crumbs got more sensory scores than oven baked bread crumbs. (author)
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Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility.
Martins, Zita E; Pinto, Edgar; Almeida, Agostinho A; Pinho, Olívia; Ferreira, Isabel M P L V O
2017-05-24
In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE). The impact of this fortification on the total and bioaccessible mineral composition of wheat breads, estimated mineral daily intake, and the relationship between bioaccessibility and dietary fibre was evaluated. Fortification with OE, EE, and PE improved the content of essential minerals in bread when compared to control bread. The exception was bread fortified with YE, which presented a mineral content similar to control bread, but its mineral bioaccessibility was significantly higher than in all the other bread formulations. The opposite was observed for PE bread, which presented a significant reduction of bioaccessible minerals. We concluded that the origin of the fibre rich extract must be carefully selected, to avoid potential negative impact on mineral bioaccessibility.
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Technological characteristics of bread containing integral irradiated flours
International Nuclear Information System (INIS)
Teixeira, Christian A.H.M.; Mastro, Nelida L. del
2011-01-01
Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60 Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)
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Influence of additive from sugar beet on white bread quality
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Filipović Nada K.
2004-01-01
Full Text Available The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process. Bread was baked in the laboratory and patent flour was used. The additive with particles smaller than 95 (m was supplemented in the quantities of 2, 5 and 10%. The data related to the influence of the quantity of additive on white bread quality point that parallel to increasing the amount of the additive in the dough, yield of dough and bread were also increased. Negative effects are detected as volume depression and inferior bread crumb quality and altered crumb color. The decrease in bread quality is small if 2% of additive was applied, but significant with 5 and 10%. The bread freshness was highly graded 48 hours after baking due to the ability of the additive to retain water. On the whole, bread of superior quality supplemented by 5 and 10% of the additive from sugar beet fiber can be easily made by fortifying flour with gluten and by adding appropriate dough conditioner.
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Bee bread - perspective source of bioactive compounds for future
Directory of Open Access Journals (Sweden)
Eva Ivanišová
2015-12-01
Full Text Available Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and minimum inhibitory concentrations. Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against Bacillus thuringiensis CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria Escherichia coli CCM 3988 and Salmonella enterica subs. enterica CCM 3807.
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Shelf life characteristics of bread produced from ozonated wheat flour.
Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming
2017-11-13
The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.
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Occupational Asthma Induced by Chrysonilia sitophila in a Worker Exposed to Coffee Grounds▿
Francuz, Beata; Yera, Helene; Geraut, Laurent; Bensefa-Colas, Lynda; Nghiem, Zuong Hung; Choudat, Dominique
2010-01-01
A new case of occupational asthma caused by Chrysonilia sitophila (asexual state of Neurospora sitophila) was diagnosed by molecular identification of the mold and confirmed by skin prick test, peak expiratory flow rate measurements, and experimental immunoglobulin E analysis. PMID:20685936
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THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD
Directory of Open Access Journals (Sweden)
Iuliana Banu
2011-05-01
Full Text Available The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and temperature of fermentation on the quality of the sourdough rye bread. The sourdough was prepared using a mixed culture of Lactobacillus plantarum and Lactobacillus brevis. The rye breads prepared with 20% sourdough and bread with no sourdough were investigated. The addition of sourdough increases the loaf specific volume relative to control sample. The best results were obtained in case of sourdough made from dark rye flour, 300 dough yield, after 24 h fermentation at 30 °C. The porosity of the bread was estimated by analyzing the scanned images of the vertically halved bread. Digital image analysis revealed that the cell-to-total area ratio was lower for the sourdough prepared with whole rye bread.
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Ascus dysgenesis in hybrid crosses of Neurospora and Sordaria (Sordariaceae).
Kasbekar, Durgadas P
2017-07-01
When two lineages derived from a common ancestor become reproductively isolated (e.g. Neurospora crassa and N. tetrasperma), genes that have undergone mutation and adaptive evolution in one lineage can potentially become dysfunctional when transferred into the other, since other genes have undergone mutation and evolution in the second lineage, and the derived alleles were never 'tested' together before hybrid formation. Bateson (1909), Dobzhansky (1936), and Muller (1942) recognized that incompatibility between the derived alleles could potentially make the hybrid lethal, sterile, or display some other detriment. Alternatively, the detrimental effects seen in crosses with the hybrids may result from the silencing of ascus-development genes by meiotic silencing by unpaired DNA (MSUD). Aberrant transcripts from genes improperly paired in meiosis are processed into single-stranded MSUD-associated small interfering RNA (masiRNA), which is used to degrade complementary mRNA. Recently, backcrosses of N. crassa / N. tetrasperma hybrid translocation strains with wild-type N. tetrasperma were found to elicit novel ascus dysgenesis phenotypes. One was a transmission ratio distortion that apparently disfavoured the homokaryotic ascospores formed following alternate segregation. Another was the production of heterokaryotic ascospores in eight-spored asci. Lewis (1969) also had reported sighting rare eight-spored asci with heterokaryotic ascospores in interspecific crosses in Sordaria, a related genus. Ordinarily, in both Neurospora and Sordaria, the ascospores are partitioned at the eight-nucleus stage, and ascospores in eight-spored asci are initially uninucleate. Evidently, in hybrid crosses of the family Sordariaceae, ascospore partitioning can be delayed until after one or more mitoses following the postmeiotic mitosis.
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Directory of Open Access Journals (Sweden)
Atit - Kanti
2017-02-01
Full Text Available Penambahan enzim hidrolisis untuk pakan ternak dapat meningkatkan nilai nutrisi pakan. Penelitian bertujuan untuk mendapatkan kondisi optimal untuk produksi enzim amilase dan fitase pada media ampas tahu menggunakan Aspergilus niger, Rhizophus oryzae dan Neurospora sitophila. Uji kemampuan produksi enzim fitase dan amilase oleh Aspergilus niger, Rhizophus oryzae dan Neurospora sitophila dilakukan menggunakan media ampas tahu yang disterilisasi. Pemilihan ketiga isolat ini diawali dengan uji produksi enzim amilase pada kultur cair yang mengandung 2 % pati, dan uji fitase dilakukan pada media yang mengandung 0.5 % sodium fitat. Hasil uji pada medium cair selanjutnya digunakan untuk uji produksi enzim fitase dan fitase pada sistem fermentasi padat (SSF menggunakan ampas tahu sebagai media fermentasi. Untuk mendapatkan produksi enzim yang tinggi dilakukan melalui optimasi waktu inkubasi, suhu inkubasi dan pH media. Fitase dan amilase dapat diproduksi dengan media ampas tahu oleh R. oryzae, A. niger dan N. sitophila. Kondisi optimum untuk produksi fitase, yaitu waktu inkubasi pada hari keempat untuk ketiga kapang, suhu 25 °C untuk R. oryzae dan A. niger, suhu 30°C untuk N. sitophila, pH 8 untuk R. oryzae, pH 6 untuk Aspergillus niger dan N. Sitophila. Neurospora sitophila menghasilkan amilase optimum pada suhu 35°C, sedangkan Aspergillus niger dan Rhizopus oryzae optimum pada suhu 30°C. Penurunan aktivitas produksi amilase menurun oleh R. oryzae pada suhu 40°C. Amilase diproduksi optimal pada pH 6-7. Pakan ternak yang mengandung asam fitat mampu dihidrolisis oleh fitase pada kondisi optimum. Ketiga kapang juga menghasilkan enzim amilase pada media ampas tahu mengindikasikan bahwa ampas tahu merupakan susbtrat yang baik untuk produksi enzim hidrolisis yang berguna untuk meningkatkan nilai nutrisi pakan ternak. (Kata kunci: Amilase, Aspergilus niger, Neurospora sitophila, phytase, Rhizophus oryzae
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Lipkie, Tristan E; Ferruzzi, Mario G; Weaver, Connie M
2016-11-09
The assessment of the efficacy of dietary and supplemental vitamin D tends to be confounded by differences in the serum 25-hydroxyvitamin D response between vitamin D 2 and vitamin D 3 . Serum response differences from these vitamers may be due to differences in bioavailability. To address this specifically, the bioaccessibility was assessed for vitamin D 2 from breads fortified with UV-treated yeast, and a benchmark against staple vitamin D 3 fortified foods including bovine milks and infant formula, as well as crystalline vitamin D 2 fortified bread. Fortified foods were subjected to a three-stage static in vitro digestion model, and vitamin D was analyzed by HPLC-MS. Vitamin D bioaccessibility was significantly greater from bovine milks and infant formula (71-85%) than from yeast-fortified sandwich breads (6-7%). Bioaccessibility was not different between whole wheat and white wheat bread (p > 0.05), but was ∼4× lower from yeast-fortified bread than from crystalline vitamin D 2 fortified bread (p yeast cells were observed in the digesta of yeast fortified bread. These results indicate that the low bioavailability of yeast D 2 in comparison to other vitamin D 2 sources is likely due to entrapment within a less digestible yeast matrix and not only to metabolic differences between vitamins D 2 and D 3 .
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Schliebs, Wolfgang; Würtz, Christian; Kunau, Wolf-Hubert; Veenhuis, Marten; Rottensteiner, Hanspeter; Wuertz, Christian
2006-01-01
Microbodies usually house catalase to decompose hydrogen peroxide generated within the organelle by the action of various oxidases. Here we have analyzed whether peroxisomes (i.e., catalase-containing microbodies) exist in Neurospora crassa. Three distinct catalase isoforms were identified by native
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186 183 Potassium Bromate Content of Bread
African Journals Online (AJOL)
2008-12-02
Dec 2, 2008 ... milk or juice) fats, sugar, salt, eggs, leavening ... soluble in water and almost insoluble in alcohol. It has a vapour ... quality of bread as the main vitamins available in bread are ... metropolis are still being exposed to this toxic ...
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Willingness to use functional breads
DEFF Research Database (Denmark)
Vassallo, Marco; Saba, Anna; Arvola, Anna
2009-01-01
The present study focused on the role of the Health Belief Model (HBM) in predicting willingness to use functional breads, across four European countries: UK (N = 552), Italy (N = 504), Germany (N = 525) and Finland (N = 513). The behavioural evaluation components of the HBM (the perceived benefits...... which was significant only in Finland. Young consumers seemed more interested in the functional bread with a health claim promoting health rather than in reducing risk of disease, whereas the opposite was true for older people. However, functional staple foods, such as bread in this European study......, are still perceived as common foods rather than as a means of avoiding diseases. Consumers seek these foods for their healthiness (the perceived benefits) as they expect them to be healthier than regular foods and for the pleasantness (the perceived barriers) as they do not expect any change in the sensory...
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21 CFR 136.130 - Milk bread, rolls, and buns.
2010-04-01
... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk bread, rolls, and buns. 136.130 Section 136.130 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED....130 Milk bread, rolls, and buns. (a) Each of the foods milk bread, milk rolls, and milk buns conforms...
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Everyone Eats Bread: A Multicultural Unit for First Graders.
Belanus, Betty J.; Kerst, Catherine H.
This multicultural teaching unit was developed and tested with the first grade classes of Glenhaven Elementary School, Wheaton, Maryland. The lessons focus on bread as a common food in the world but explores the many types of bread and its symbolism. The unit is divided into four parts. Part 1, "Introduction to Bread," contains lessons…
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Effects of mold geometry on fiber orientation of powder injection molded metal matrix composites
Energy Technology Data Exchange (ETDEWEB)
Ahmad, Faiz, E-mail: faizahmad@petronas.com.my; Aslam, Muhammad, E-mail: klaira73@gmail.com; Altaf, Khurram, E-mail: khurram.altaf@petronas.com.my; Shirazi, Irfan, E-mail: irfanshirazi@hotmail.com [Mechanical Engineering Universiti Teknologi PETRONAS Malaysia (Malaysia)
2015-07-22
Fiber orientations in metal matrix composites have significant effect on improving tensile properties. Control of fiber orientations in metal injection molded metal composites is a difficult task. In this study, two mold cavities of dimensions 6x6x90 mm and 10x20x180 mm were used for comparison of fiber orientation in injection molded metal composites test parts. In both mold cavities, convergent and divergent flows were developed by modifying the sprue dimensions. Scanning electron microscope (SEM) was used to examine the fiber orientations within the test samples. The results showed highly aligned fiber in injection molded test bars developed from the convergent melt flow. Random orientation of fibers was noted in the composites test bars produced from divergent melt flow.
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Functional role of ascorbic acid in bread-making | Dadzie-Mensah ...
African Journals Online (AJOL)
bread characteristics. Various levels of ascorbic acid and bromate were used in the bread production to compare critical functional properties of bread. The results showed that the specific volume of the loaves increased from 2.80 cm3/g ...
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Creating mold-free buildings: a key to avoiding health effects of indoor molds.
Small, Bruce M
2003-08-01
In view of the high costs of building diagnostics and repair subsequent to water damage--as well as the large medical diagnostic and healthcare costs associated with mold growth in buildings--commitment to a philosophy of proactive preventive maintenance for home, apartment, school, and commercial buildings could result in considerable cost savings and avoidance of major health problems among building occupants. The author identifies common causes of mold growth in buildings and summarizes key building design and construction principles essential for preventing mold contamination indoors. Physicians and healthcare workers must be made aware of conditions within buildings that can give rise to mold growth, and of resulting health problems. Timely advice provided to patients already sensitized by exposure to molds could save these individuals, and their families, from further exposures as a result of inadequate building maintenance or an inappropriate choice of replacement housing.
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Functional nanostructures on injection molded plastic
DEFF Research Database (Denmark)
Johansson, Alicia Charlotte; Søgaard, Emil; Andersen, Nis Korsgaard
Nanotechnology can be used to make inexpensive plastic parts with functional surfaces. The plastic parts can be molded using a standard injection molding process. The nanostructures are directly transferred from the surface of the molding tool to the surface of the molded plastic part during...
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African Journals Online (AJOL)
Toshiba
2011-12-07
Dec 7, 2011 ... indicate that carbohydrate, crude fiber, and ash contents of the .... percentage (% EE) was determined using Soxhlet system HT-extraction technique ..... composite bread and effect of label information on acceptance and ...
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Effects of alkylresorcinols on volume and structure of yeast-leavened bread.
Andersson, Annica Am; Landberg, Rikard; Söderman, Thomas; Hedkvist, Sofie; Katina, Kati; Juvonen, Riikka; Holopainen, Ulla; Lehtinen, Pekka; Aman, Per
2011-01-30
Alkylresorcinols (AR) are amphiphilic phenolic compounds found in high amounts in wheat, durum wheat and rye, with different homologue composition for each cereal. The effect of different amounts of added AR from these cereals on bread volume, height, porosity and microstructure was studied. Breads with added rye bran (with high levels of AR) or acetone-extracted rye bran (with low levels of AR) were also baked, as well as breads with finely milled forms of each of these brans. Breads with high amounts of added AR, irrespective of AR homologue composition, had a lower volume, a more compact structure and an adverse microstructure compared with breads with no or low levels of added AR. AR were also shown to inhibit the activity of baker's yeast. There was no difference in bread volume and porosity between bread baked with rye bran and acetone-extracted rye bran or with brans of different particle size. Irrespective of homologue composition, AR had a negative effect on wheat bread properties when added in high amounts as purified extracts from wheat, durum wheat and rye. Natural levels of AR in rye bran, however, did not affect the volume and porosity of yeast-leavened wheat breads. 2010 Society of Chemical Industry.
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Traditional environmental mold analysis is based-on microscopic observations and counting of mold structures collected from the air on a sticky surface or culturing of molds on growth media for identification and quantification. A DNA-based method of mold analysis called mol...
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Kinetics of the crust thickness development of bread during baking.
Soleimani Pour-Damanab, Alireza; Jafary, A; Rafiee, Sh
2014-11-01
The development of crust thickness of bread during baking is an important aspect of bread quality and shelf-life. Computer vision system was used for measuring the crust thickness via colorimetric properties of bread surface during baking process. Crust thickness had a negative and positive relationship with Lightness (L (*) ) and total color change (E (*) ) of bread surface, respectively. A linear negative trend was found between crust thickness and moisture ratio of bread samples. A simple mathematical model was proposed to predict the development of crust thickness of bread during baking, where the crust thickness was depended on moisture ratio that was described by the Page moisture losing model. The independent variables of the model were baking conditions, i.e. oven temperature and air velocity, and baking time. Consequently, the proposed model had well prediction ability, as the mean absolute estimation error of the model was 7.93 %.
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Determine the Quality of Bread Samples Used in Qazvin, Iran
Directory of Open Access Journals (Sweden)
Peyman Qajarbeygi
2018-04-01
Full Text Available In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of In most societies, rich and important source of food considered bread. Some bakeries using sodium bicarbonate as baking soda and extra salt in bread production that his chemical compounds has adverse effects on the public health. That's why in this study we decided to evaluation of produced bread in Qazvin province in terms of sodium bicarbonate and salt. Assessment of pH and salt take place according to Institute of Standards and Industrial Research of Iran (IRIS. Our Results demonstrated the mean±SD of pH for sangak, lavash, taftun, barbari and baguette 5.95±0.37, 5.76±0.54, 5.80±0.71, 6.10±0.68 and 7.86±1.26 respectively, and the mean±SD of salt 1.10±0.47, 1.41±0.57, 1.45±0.36, 1.40±0.32 and 1.55±1.09 respectively and the results demonstrated the value of pH and salt in the samples 65.77% (98 out of 149 and 12.75% (130 out of 149 respectively, out of standard range. Baking Soda in sangak breads and salt in baguette breads, more common of other breads. Although the Ministry of Health has banned officially the use of baking soda in breads production process, but demonstrated in this study baking soda and extra salt used in the process of breads production. Thus require more supervision and training on the non-use of sodium bicarbonate for bakers its necessary.
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Computer-aided injection molding system
Wang, K. K.; Shen, S. F.; Cohen, C.; Hieber, C. A.; Isayev, A. I.
1982-10-01
Achievements are reported in cavity-filling simulation, modeling viscoelastic effects, measuring and predicting frozen-in birefringence in molded parts, measuring residual stresses and associated mechanical properties of molded parts, and developing an interactive mold-assembly design program and an automatic NC maching data generation and verification program. The Cornell Injection Molding Program (CIMP) consortium is discussed as are computer user manuals that have been published by the consortium. Major tasks which should be addressed in future efforts are listed, including: (1) predict and experimentally determine the post-fillin behavior of thermoplastics; (2) simulate and experimentally investigate the injection molding of thermosets and filled materials; and (3) further investigate residual stresses, orientation and mechanical properties.
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A novel bread making process using salt-stressed Baker's yeast.
Yeh, Lien-Te; Charles, Albert Linton; Ho, Chi-Tang; Huang, Tzou-Chi
2009-01-01
By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.
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International Nuclear Information System (INIS)
Dutta, S.K.
1981-01-01
The significant results obtained during 1980-1981 year of the current research program are as follows: I. Studies on heterogeneity of multiple copies of rDNAs from N. crassa cell types are being continued, such as: (1) Autoradiographs of Southern transfers of EcoR 1 restricted fragments of nuclear DNA from conidia, germinated conidia (sprouts) and mycelia of N. crassa were compared after hybridization with 32 P-rDNA probe. The nuclear DNA of two hours sprout and of 16 hours mycelia gave similar hybridization patterns with EcoR 1 digest, but no such hybridization pattern was evident in conidial DNA digest; (2) Procedure for concentration of rDNAs from Neurospora species and cell types was standardized; restriction analysis of purified rDNAs is being done; (3) 35S total rDNA clone, 17S rDNA clone and 26S rDNA subclone are being used to see gross differences in the precursor rRNAs of different cell types; (4) Comparison of DNA:DNA homologies of rRNA genes with different Neurospora species. II. Post-mitochondrial DNAs of N. crassa are found to be rDNA-like and were further characterized by electron microscopic studies and are found to be approximately twice the size of SV-40 DNAs. These N. crassa post-mitochondrial DNAs hybridized with 32 P-labeled N. crassa nuclear DNAs. III. Previous studies on differential RNase sensitive DNA polymerase activity in N. Crassa cell types and on evolution of sexual morphogenesis in the genus Neurospora are completed and published. RNase sensitive DNA polymerase activity is found to be in the post-mitochondrial fraction. Heterothallism in the genus Neurospora is evolved from homothallism
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Fructan content of commonly consumed wheat, rye and gluten-free breads.
Whelan, Kevin; Abrahmsohn, Olivia; David, Gondi J P; Staudacher, Heidi; Irving, Peter; Lomer, Miranda C E; Ellis, Peter R
2011-08-01
Fructans are non-digestible carbohydrates with various nutritional properties including effects on microbial metabolism, mineral absorption and satiety. They are present in a range of plant foods, with wheat being an important source. The aim of the present study was to measure the fructan content of a range of wheat, rye and gluten-free breads consumed in the United Kingdom. Fructans were measured in a range of breads using selective enzymic hydrolysis and spectrophotometry based on the AOAC 999.03 method. The breads generally contained low quantities of fructan (0.61-1.94 g/100 g), with rye bread being the richest source (1.94 g/100 g). Surprisingly, gluten-free bread contained similar quantities of fructan (1.00 g/100 g) as other breads. There was wide variation in fructan content between individual brands of granary (0.76-1.09 g/100 g) and gluten-free breads (0.36-1.79 g/100 g). Although they contain only low quantities of fructan, the widespread consumption of bread may make a significant contribution to fructan intakes.
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Physical and antioxidant properties of gluten-free bread enriched with carob fibre
Różyło, Renata; Dziki, Dariusz; Gawlik-Dziki, Urszula; Biernacka, Beata; Wójcik, Monika; Ziemichód, Alicja
2017-07-01
There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.
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Performance of molded plastic scintillators
International Nuclear Information System (INIS)
Gen, N.S.; Leman, V.E.; Solomonov, V.M.
1989-01-01
The performance of molded plastic scintillators is studied. The plastic scintillators studied were formed by transfer molding and intrusion from a scintillation composition consisting of polystyrene and a standard system of luminescent additives: 2 mass % of paraterphenyl + 0.06 mass % 1,4-di-/2-[5-phenyloxazoyly]/benzene and a plasticizer. The combined effect of mechanical load and temperature was studied. The effect of radiation on molded plastic scintillators was studied using gamma radiation from a 60 Co source. The studies show that the main operating characteristics of molded plastic scintillators are on a par with those of polymerized plastic scintillators. At the same time, molded plastic scintillators are superior in thermal stability at temperatures below the glass transition temperature and with respect to their working temperature range
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Physico-Chemical Analysis and Sensory Evaluation of Bread
African Journals Online (AJOL)
Shuaibu et al.
Physico-Chemical Analysis and Sensory Evaluation of Bread Produced Using ... analysis of the bread samples revealed that the moisture content ..... 72. Jarup, L. ,2003. Hazards of heavy metal contamination. Br Med. Bull; 68, pp.167-82.
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Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour
Directory of Open Access Journals (Sweden)
Subajiny VELUPPILLAI
2010-03-01
Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.
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Bread-Making Quality of Standard Winter Wheat Cultivars
Ćurić, Duška; Novotni, Dubravka; Bauman, Ingrid; Krička, Tajana; Jukić, Željko; Voća, Neven; Kiš, Darko
2009-01-01
The purpose of this study was to define an impact of the cultivar, year and cultivation area of the standard Croatian winter wheat on the bread-making quality. The bread-making quality of cultivars ‘Divana’, ‘Žitarka’ and ‘Sana’ from the crop years 1998, 2000, 2002, 2004 and 2006, and from Zagreb and Osijek location was analyzed. Wheat from the cultivar tests cultivated under the same agro technological conditions was used for this testing. The tested winter wheat bread-making quality primari...
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Effect of Bread Making Process on Aflatoxin Level Changes
Directory of Open Access Journals (Sweden)
Jafar Milani
2014-12-01
Full Text Available Wheat flour is a commodity with a high risk of aflatoxins (AFs contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and Gwere added to flour and then bread loaves were prepared. Three types of commercially available yeast including active dry yeast, instant dry yeast and compressed yeast were used for dough preparation. AFs levels in flour, dough, and bread were analyzed by high performance liquid chromatography (HPLC with fluorescence detector. The results showed that maximum reduction in aflatoxin levels observed during first proof while the least decline was seen for the baking stage. The order of AFs reduction in bread making process was AFB1>AFB2>AFG1. Furthermore, the results indicated that the most effective yeast for AFs reduction was instant dry yeast.
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Consumer Perception of Bread Quality
Gellynck, Xavier; Kuhne, Bianka; Van Bockstaele, F.; Van de Walle, D.; Dewettinck, K.
2008-01-01
The aim of this paper is to evaluate consumers’ perception of bread quality in Slovakia. Bread belongs to essential foodstuffs and we all have it served on our table every day.Cereal products keep their importance in people’s nutrition mainly because of their preventive effects on health. They saturate about 40 % of the daily energy need of an average European, who in average acquires from cereals about 30 % of proteins, vitamin B1, niatin and phosphorus, around 1/6 of fats (out of it 19 % ...
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Mold growth may be a problem after flooding. Excess moisture in the home is cause for concern about indoor air quality primarily because it provides breeding conditions for pests, molds and other microorganisms.
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Directory of Open Access Journals (Sweden)
M. Fazadkia
2009-04-01
Full Text Available Background and aimsBread is considered one of the most important nutritional sources in all societies. To prepare the ground for enrichment of floor and bread, the Iranian Ministry ofHealth and Medical Education was required in 2001 to enforce elimination of baking soda from the process of preparing traditional breads. Various legal and statutory means have been used in the past years to enforce the elimination, including inspections, taking legal proceedings against infringing bakers, etc. The results, however, have been far from satisfactory in large cities.MethodsThe aim of the present Quasi -experimental study was to design and develop a participative model for elimination of baking soda from processing of traditional breads and to determine knowledge, attitude, and practice in study and control groups, performed in Andisheh New City in 2008.Results All interviewed persons were female by mean age 38 ±11 years.89( 72% had education hStatistical analysis showed that the knowledge, attitude, and practice of bakers in intervention group differed significantly after the intervention was made (p-value< 0.001.ConclusionFocusing solely on legal and statutory measures seems insufficient in fully eliminating baking soda from processing breads and inter-sectoral cooperation merits further attention. Besides, the currently applied educational programs should be revised to meet real learning needs with further emphasis on participative aspects of public health programs.
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Changes in the texture and viscoelastic properties of bread containing rice porridge during storage.
Tsai, Chia-Ling; Sugiyama, Junichi; Shibata, Mario; Kokawa, Mito; Fujita, Kaori; Tsuta, Mizuki; Nabetani, Hiroshi; Araki, Tetsuya
2012-01-01
The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of bread, wheat flour bread, 15% rice flour bread, and 15% rice porridge bread, were prepared. After baking and storing the bread for 24 h, 48 h, and 72 h at room temperature, we measured the texture and viscoelastic properties of the bread crumbs by texture profile analysis (TPA) and creep test. The 15% rice porridge bread showed a significantly higher specific volume and maintained softer crumbs than the other two types (pbread crumbs during storage.
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48 CFR 852.270-2 - Bread and bakery products-quantities.
2010-10-01
... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Bread and bakery products... Bread and bakery products—quantities. As prescribed in 870.111-3, insert the following clause: Bread and Bakery Products—Quantities (JAN 2008) The bidder agrees to furnish up to 25 percent more or 25 percent...
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Soybean hulls as an iron source for bread enrichment
International Nuclear Information System (INIS)
Johnson, C.D.; Berry, M.F.; Weaver, C.M.
1985-01-01
Soybean hulls, a concentrated source of iron, may have potential as a source of iron fortification in baked products. Retention of 59 Fe in rats from white bread containing intrinsically labeled soybean hulls did not differ significantly (p<0.05) from extrinsically labeled white bread fortified with bakery grade ferrous sulfate (70.4 and 63.1%, respectively). Physical and sensory evaluations of bread containing up to 5% soybean hulls did not differ from white bread in loaf volume, cross-sectional area, tenderness or overall acceptance. These results suggest that soybean hulls are a good source of available iron and may be added to bakery products without deleterious effects in baking performance and sensory acceptability
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Valentina Melini; Francesca Melini
2018-01-01
Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been...
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Impact of new ingredients obtained from brewer's spent yeast on bread characteristics.
Martins, Z E; Pinho, O; Ferreira, I M P L V O
2018-05-01
The impact of bread fortification with β-glucans and with proteins/proteolytic enzymes from brewers' spent yeast on physical characteristics was evaluated. β-Glucans extraction from spent yeast cell wall was optimized and the extract was incorporated on bread to obtain 2.02 g β-glucans/100 g flour, in order to comply with the European Food Safety Authority guidelines. Protein/proteolytic enzymes extract from spent yeast was added to bread at 60 U proteolytic activity/100 g flour. Both β-glucans rich and proteins/proteolytic enzymes extracts favoured browning of bread crust. However, breads with proteins/proteolytic enzymes addition presented lower specific volume, whereas the incorporation of β-glucans in bread lead to uniform pores that was also noticeble in terms of higher specific volume. Overall, the improvement of nutritional/health promoting properties is highlighted with β-glucan rich extract, not only due to bread β-glucan content but also for total dietary fibre content (39% increase). The improvement was less noticeable for proteins/proteolytic enzymes extract. Only a 6% increase in bread protein content was noted with the addition of this extract and higher protein content would most likely accentuate the negative impact on bread specific volume that in turn could impair consumer acceptance. Therefore, only β-glucan rich extract is a promising bread ingredient.
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Effects on bread and oil quality after functionalization with microencapsulated chia oil.
González, Agustín; Martínez, Marcela L; León, Alberto E; Ribotta, Pablo D
2018-03-23
Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated. Microencapsulation of chia oil was carried out by freeze-drying with soy proteins as wall material and oil release was determined under in vitro gastric and intestinal conditions. Encapsulated oil-containing bread showed no differences in specific volume, average cell area, firmness and chewiness with respect to control bread. Unencapsulated oil-containing bread showed a marked increase in hydroperoxide values respect to control, whereas encapsulated oil-containing bread values were not affected by baking and bread storage. The fatty acid profiles showed a decrease of 13% and 16%, respectively, in α-linolenic acid in the encapsulated and unencapsulated oils with respect to bulk chia oil. Sensory analysis showed no significant differences between bread samples. The addition of encapsulated chia oil did not alter the technological quality of breads and prevented the formation of hydroperoxide radicals. A ration of encapsulated oil-containing bread contributes 60% of the recommended dietary intake of omega-3 fatty acids. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.
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Environmental Sustainability and Mold Hygiene in Buildings.
Wu, Haoxiang; Ng, Tsz Wai; Wong, Jonathan Wc; Lai, Ka Man
2018-04-04
Environmental sustainability is one of the key issues in building management. In Hong Kong, one of the initiatives is to reduce the operation hours of air-conditioning in buildings to cut down energy consumption. In this study, we reported a mold contamination case in a newly refurbished laboratory, in which the air-conditioner was switched from 24- to 18-h mode after refurbishment. In order to prevent mold recurrence, the air-conditioner was switched back to 24-h mode in the laboratory. During the mold investigation, visible mold patches in the laboratory were searched and then cultured, counted and identified. Building and environmental conditions were recorded, and used to deduce different causes of mold contamination. Eight contaminated sites including a wall, a bench, some metal and plastic surfaces and seven types of molds including two Cladosporium spp., two Aspergillus spp., one Rhizopus sp., one Trichoderma sp., and one Tritirachium sp. were identified. Cladosporium spp. were the most abundant and frequently found molds in the laboratory. The contaminated areas could have one to five different species on them. Based on the mold and environmental conditions, several scenarios causing the mold contamination were deduced, and different mold control measures were discussed to compare them with the current solution of using 24-h air-conditioning to control mold growth. This study highlights the importance of mold hygiene in sustainable building management.
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Environmental Sustainability and Mold Hygiene in Buildings
Directory of Open Access Journals (Sweden)
Haoxiang Wu
2018-04-01
Full Text Available Environmental sustainability is one of the key issues in building management. In Hong Kong, one of the initiatives is to reduce the operation hours of air-conditioning in buildings to cut down energy consumption. In this study, we reported a mold contamination case in a newly refurbished laboratory, in which the air-conditioner was switched from 24- to 18-h mode after refurbishment. In order to prevent mold recurrence, the air-conditioner was switched back to 24-h mode in the laboratory. During the mold investigation, visible mold patches in the laboratory were searched and then cultured, counted and identified. Building and environmental conditions were recorded, and used to deduce different causes of mold contamination. Eight contaminated sites including a wall, a bench, some metal and plastic surfaces and seven types of molds including two Cladosporium spp., two Aspergillus spp., one Rhizopus sp., one Trichoderma sp., and one Tritirachium sp. were identified. Cladosporium spp. were the most abundant and frequently found molds in the laboratory. The contaminated areas could have one to five different species on them. Based on the mold and environmental conditions, several scenarios causing the mold contamination were deduced, and different mold control measures were discussed to compare them with the current solution of using 24-h air-conditioning to control mold growth. This study highlights the importance of mold hygiene in sustainable building management.
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Twin study of heritability of eating bread in Danish and Finnish men and women.
Hasselbalch, Ann L; Silventoinen, Karri; Keskitalo, Kaisu; Pietiläinen, Kirsi H; Rissanen, Aila; Heitmann, Berit L; Kyvik, Kirsten O; Sørensen, Thorkild I A; Kaprio, Jaakko
2010-04-01
Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study cohorts included 575 Danish (age range 18-67 years) and 2009 Finnish (age range 22-27 years) adult twin pairs. Self-reported frequency of eating bread was obtained by food frequency questionnaires. Univariate models based on linear structural equations for twin data were used to estimate the relative magnitude of the additive genetic, shared environmental and individual environmental effects on bread eating frequency and choice of bread. The analysis of bread intake frequency demonstrated moderate heritability ranging from 37-40% in the Finnish cohort and 23-26% in the Danish cohort. The genetic influence on intake of white bread was moderate (24-31%), while the genetic influence on intake of rye bread was higher in men (41-45%) than in women (24-33%). Environmental influences shared by the twins were not significant. Consumption of bread as well as choice of bread is influenced by genetic predisposition. Environmental factors shared by the co-twins (e.g., childhood environment) seem to have no significant effects on bread consumption and preference in adulthood.
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POSSIBILITIES OF UTILIZATION OF LEFTOVER BREAD
Directory of Open Access Journals (Sweden)
ZVONKO B. NJEŽIĆ
2010-12-01
Full Text Available Food production is a top priority issue, as the lack of food for the continuously growing population is becoming an increasing problem in the world and in Serbia as well. Increase of food production for humans and animals can be achieved by use of new technologies in biotechnology, i.e. in bioindustry. Nowadays, there are many different ways for thermal processing of cereals: toasting, extrusion, hydrothermal processing, micronization, microwave treat-ment, while in Serbia, the most frequently used processes are extrusion and hydrothermal processing. The baking industry is highly developed in Serbia. Bread consumption per capita in Serbia is far above average consumption in the EU. According to the survey conducted, there is a significant amount of leftover bread in Serbia. Leftover bread represents an environmental problem, but also a potentially valuable raw material for human food and animal feed.
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The information presented on labels for bread produced in Latvia.
Murniece, Irisa; Straumite, Evita
2014-11-01
Bakery products, particularly bread, make up a significant share of the food guide pyramid. To help consumers make more informed choices from the bread available in the market, it is essential to provide correct and appropriate information on food labels. The aim of this research was to analyse the information shown on labels for different types of bread produced in Latvia. Different types of bread were chosen from 28 bakeries located in regions throughout Latvia. For statistical analysis, the data were processed using the S-PLUS 6.1 Professional Edition. From the analysis of labels on bread in Latvian, we conclude there is an absence of information about energy; only 4.8% of labels presented energy calculated according to the Nutritional Labelling Regulation 90/496/ECC. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Correlation analysis of protein quality characteristics with gluten-free bread properties.
Horstmann, S W; Foschia, M; Arendt, E K
2017-07-19
The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality products. This study aims to establish possible connections between protein properties and dough and bread quality which could advance the knowledge for gluten-free product development. The objective of the present study was to correlate protein properties with bread characteristics. Therefore, a wide range of tests (solubility, emulsifying, foaming, water hydration properties) was performed to characterize a range of food proteins (potato, pea, carob, lupin and soy). Furthermore, the performance of these proteins in a dough matrix (pasting, rheology) and bread formulation (volume, structure, and texture) was analysed. Statistical analysis showed significant (p bread characteristics. The addition of the proteins to the gluten-free bread formulation affected pasting rheological and bread characteristics such as crumb density, crumb hardness and specific volume. The addition of potato and soy protein resulted in the lowest volume with a dense crumb structure and a low consumer acceptance score. However, lupin, pea and carob containing gluten-free breads had a higher specific volume and softer and less dense crumb structure. The protein solubility (r, 0.89; p bread quality.
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Twin study of heritability of eating bread in Danish and Finnish men and women
DEFF Research Database (Denmark)
Hasselbalch, Ann Louise; Silventoinen, Karri; Keskitalo, Kaisu
2010-01-01
magnitude of the additive genetic, shared environmental and individual environmental effects on bread eating frequency and choice of bread. The analysis of bread intake frequency demonstrated moderate heritability ranging from 37-40% in the Finnish cohort and 23-26% in the Danish cohort. The genetic...... predisposition. Environmental factors shared by the co-twins (e.g., childhood environment) seem to have no significant effects on bread consumption and preference in adulthood.......Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study...
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Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
Directory of Open Access Journals (Sweden)
Maria Eduardo
2013-01-01
Full Text Available Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w was evaluated in combination with high-methylated pectin (HM-pectin added at levels of 1 to 3% (w/w according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.
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Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types.
Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrné, Lilia
2013-01-01
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.
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Predicting shrinkage and warpage in injection molding: Towards automatized mold design
Zwicke, Florian; Behr, Marek; Elgeti, Stefanie
2017-10-01
It is an inevitable part of any plastics molding process that the material undergoes some shrinkage during solidification. Mainly due to unavoidable inhomogeneities in the cooling process, the overall shrinkage cannot be assumed as homogeneous in all volumetric directions. The direct consequence is warpage. The accurate prediction of such shrinkage and warpage effects has been the subject of a considerable amount of research, but it is important to note that this behavior depends greatly on the type of material that is used as well as the process details. Without limiting ourselves to any specific properties of certain materials or process designs, we aim to develop a method for the automatized design of a mold cavity that will produce correctly shaped moldings after solidification. Essentially, this can be stated as a shape optimization problem, where the cavity shape is optimized to fulfill some objective function that measures defects in the molding shape. In order to be able to develop and evaluate such a method, we first require simulation methods for the diffierent steps involved in the injection molding process that can represent the phenomena responsible for shrinkage and warpage ina sufficiently accurate manner. As a starting point, we consider the solidification of purely amorphous materials. In this case, the material slowly transitions from fluid-like to solid-like behavior as it cools down. This behavior is modeled using adjusted viscoelastic material models. Once the material has passed a certain temperature threshold during cooling, any viscous effects are neglected and the behavior is assumed to be fully elastic. Non-linear elastic laws are used to predict shrinkage and warpage that occur after this point. We will present the current state of these simulation methods and show some first approaches towards optimizing the mold cavity shape based on these methods.
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Alexander, Kenneth S; Baki, Gabriella; Hart, Christine; Hejduk, Courtney; Chillas, Stephanie
2013-01-01
Suppository molds must be properly calibrated to ensure accurate dosing. There are often slight differences between molds and even in the cavities within a mold. A method is presented for the calibration of standard aluminum 6-, 12-, 50-, or 100-well suppository molds. Ten different molds were tested using water for volume calibration, and cocoa butter for standardization involving establishing the density factor. This method is shown to be straightforward and appropriate for calibrating suppository molds.
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We report a novel production process for cellobionic acid from cellulose using an engineered fungal strain with the exogenous addition of laccase and a redox mediator. A previously engineered strain of Neurospora crassa (F5'ace-1'cre-1'ndvB) was shown to produce cellobionate directly from cellulose ...
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Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses.
Korem, Tal; Zeevi, David; Zmora, Niv; Weissbrod, Omer; Bar, Noam; Lotan-Pompan, Maya; Avnit-Sagi, Tali; Kosower, Noa; Malka, Gal; Rein, Michal; Suez, Jotham; Goldberg, Ben Z; Weinberger, Adina; Levy, Avraham A; Elinav, Eran; Segal, Eran
2017-06-06
Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. We found no significant differential effects of bread type on multiple clinical parameters. The gut microbiota composition remained person specific throughout this trial and was generally resilient to the intervention. We demonstrate statistically significant interpersonal variability in the glycemic response to different bread types, suggesting that the lack of phenotypic difference between the bread types stems from a person-specific effect. We further show that the type of bread that induces the lower glycemic response in each person can be predicted based solely on microbiome data prior to the intervention. Together, we present marked personalization in both bread metabolism and the gut microbiome, suggesting that understanding dietary effects requires integration of person-specific factors. Copyright © 2017 Elsevier Inc. All rights reserved.
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International Nuclear Information System (INIS)
Akasaka, Hidenari; Shimura, Satoshi; Kawakami, Susumu; Ninomiya, Nobuo; Yamagata, Junji; Asano, Eiichi
1995-01-01
Upon molding of a buffer material to be used upon burying a vessel containing radiation-contaminated materials in a sealed state, a powdery buffer material to be molded such as bentonite is disposed at the periphery of a mandrel having a cylindrical portion somewhat larger than contaminate container to be subjected to underground disposal. In addition, it is subjected to integration-molding such as cold isotropic press with a plastic film being disposed therearound, to form a molding product at high density. The molding product is released and taken out with the plastic film being disposed thereon. Releasability from an elastic mold is improved by the presence of the plastic film. In addition, if it is stored or transported while having the plastic film being disposed thereon, swelling of the buffer material due to water absorption or moisture absorption can be suppressed. (T.M.)
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Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread
Directory of Open Access Journals (Sweden)
G. Ghoshal
2016-12-01
Full Text Available Xylanase is a hemicellulase that can hydrolyses the complex polysaccharides. Hemicelluloses are main components of cell walls of cereal grains. Moreover, hemicelluloses are considered as potential sources of mono- and oligosaccharides. In this study, influence of xylanase on the physicochemical properties and sensory qualities of the whole wheat bread during storage was investigated. Studies of whole wheat bread on microstructure, texture, thermotics, Scanning Electron Microscopic (SEM, X-Ray Diffraction (XRD were conducted at ambient temperature of 25 and 4 °C respectively. During storage at different temperatures, bread containing xylanase exhibited less firmness but larger volume with whiter crumb color and longer shelf life as compared to control bread. Results of firmness, enthalpy, Fourier Transformation Infra Red (FTIR and X-Ray Diffraction (XRD studies suggested a lower staling rate of bread containing xylanase as compared to control one. Bread containing xylanase showed a smoother surface and more uniform pore size than the control. Significant differences in microstructure of control and bread containing xylanase were observed which might be attributed due to the change in water starch gluten interaction. These differences were also found to be interrelated to the textural properties of bread. Better sensory features were achieved in bread containing xylanase.
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Blanchette, Amy; And Others
1995-01-01
Describes a classroom project in which elementary students bake homemade bread to learn about the settlement period in Canadian history and the early history of the students' community. Maintains that students learn to compare the lifestyle of the past with the present. (CFR)
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Structural and functional organization of growing tips of Neurospora crassa Hyphae.
Potapova, T V
2014-07-01
Data are presented on a variety of intracellular structures of the vegetative hyphae of the filamentous fungus Neurospora crassa and the involvement of these structures in the tip growth of the hyphae. Current ideas on the molecular and genetic mechanisms of tip growth and regulation of this process are considered. On the basis of comparison of data on behaviors of mitochondria and microtubules and data on the electrical heterogeneity of the hyphal apex, a hypothesis is proposed about a possible supervisory role of the longitudinal electric field in the structural and functional organization of growing tips of the N. crassa hyphae.
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Consumers' health-related perceptions of bread - Implications for labeling and health communication.
Sandvik, Pernilla; Nydahl, Margaretha; Kihlberg, Iwona; Marklinder, Ingela
2018-02-01
There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread
Directory of Open Access Journals (Sweden)
Weili Li
2013-06-01
Full Text Available Arabinoxylan (AX is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU-AX to WE-AX. In addition, the molecular weight (Mw distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm.
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Molecular Features of Wheat Endosperm Arabinoxylan Inclusion in Functional Bread
Li, Weili; Hu, Hui; Wang, Qi; Brennan, Charles J.
2013-01-01
Arabinoxylan (AX) is a major dietary fibre component found in a variety of cereals. Numerous health benefits of arabinoxylans have been reported to be associated with their solubility and molecular features. The current study reports the development of a functional bread using a combination of AX-enriched material (AEM) and optimal commercial endoxylanase. The total AX content of bread was increased to 8.2 g per 100 g available carbohydrates. The extractability of AX in breads with and without endoxylanase was determined. The results demonstrate that water-extractable AX (WE-AX) increased progressively through the bread making process. The application of endoxylanase also increased WE-AX content. The presence of 360 ppm of endoxylanase had positive effects on the bread characteristics in terms of bread volume and firmness by converting the water unextractable (WU)-AX to WE-AX. In addition, the molecular weight (Mw) distribution of the WE-AX of bread with and without endoxylanase was characterized by size-exclusion chromatography. The results show that as the portion of WE-AX increased, the amount of high Mw WE-AX (higher than 100 kDa) decreased, whereas the amount of low Mw WE-AX (lower than 100 kDa) increased from 33.2% to 44.2% through the baking process. The low Mw WE-AX further increased to 75.5% with the application of the optimal endoxylanase (360 ppm). PMID:28239111
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Buckwheat-enriched wheat bread: National market placement possibilities
Directory of Open Access Journals (Sweden)
Sakač Marijana B.
2015-01-01
Full Text Available Quality parameters and the possibility of successful placement of buckwheat-enriched wheat bread on the national market are presented in this paper. Analysis of the market position of buckwheat-enriched wheat bread includes demands, offer and competition. Elements that affect the overall retail price of buckwheat-enriched wheat bread are given in details, along with SWOT analysis and marketing plan including target market, market supply and product marketing mix. According to all performed analyses it could be concluded that this product should be positioned on the national market, especially for people with special needs and requirements.
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The use of potato fibre to improve bread physico-chemical properties during storage.
Curti, Elena; Carini, Eleonora; Diantom, Agoura; Vittadini, Elena
2016-03-15
Bread staling reduction is a very important issue for the food industry. A fibre with high water holding capacity, extracted from potato peel, was studied for its ability to reduce bread staling even if employed at low level (0.4 g fibre/100 g flour). Physico-chemical properties (water activity, moisture content, frozen water content, amylopectin retrogradation) and (1)H Nuclear Magnetic Resonance molecular mobility were characterised in potato fibre added bread over 7 days of storage. Potato fibre addition in bread slightly affected water activity and moisture content, while increased frozen water content and resulted in a softer bread crumb, more importantly when the optimal amount of water was used in the formulation. Potato fibre also reduced (1)H NMR molecular mobility changes in bread crumb during storage. Potato fibre addition in bread contributed to reduce bread staling. Copyright © 2015 Elsevier Ltd. All rights reserved.
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HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD
Directory of Open Access Journals (Sweden)
Halina Gambuś
2015-02-01
Full Text Available Kvass based on traditional technology completely disappeared from polish market. It was replaced by drinks, prepared from malt concentrates, wrongly named kvass. The aim of this study was therefore to obtain traditional bread kvass (by fermentation, using the mash prepared from commercial wholemeal rye bread, produced by 5-phase dough fermentation method, and to determine the quality of this kvass in terms of consumer acceptance, chemical composition and antioxidant activity. It has been demonstrated that based on the traditional wholemeal rye bread, it is possible to produce good quality bread kvass, with similar organoleptic qualities to the commercial kvasses, which contain several added flavours and preservatives. Natural bread kvass can be consumed by consumers of all ages, since it contains only trace amounts of alcohol, and it has almost double the dietary fibre content and three times lower content of reducing sugars as compared to the commercial kvasses. Laboratory made kvasses by natural fermentation also showed an increase in antioxidant activity by 60%, when compared to commercial kvasses.
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Fast Mold Temperature Evolution on Micro Features Replication Quality during Injection Molding
DEFF Research Database (Denmark)
Liparoti, S.; Calaon, Matteo; Speranza, V.
2016-01-01
lithography and subsequent nickel electroplating. The mold temperature was controlled by a thin heating device (composed by polyimide as insulating layer and polyimide carbon black loaded aselectrical conductive layer) able to increase the temperature on mold surface in a few seconds (40°C/s) by Joule effect...
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Optimization of Enzymatic Hydrolysis of Waste Bread before Fermentation
Directory of Open Access Journals (Sweden)
Helena Hudečková
2017-01-01
Full Text Available Finding of optimal hydrolysis conditions is important for increasing the yield of saccharides. The higher yield of saccharides is usable for increase of the following fermentation effectivity. In this study optimal conditions (pH and temperature for amylolytic enzymes were searched. As raw material was used waste bread. Two analytical methods for analysis were used. Efficiency and process of hydrolysis was analysed spectrophotometrically by Somogyi-Nelson method. Final yields of glucose were analysed by HPLC. As raw material was used waste bread from local cafe. Waste bread was pretreated by grinding into small particles. Hydrolysis was performed in 100 mL of 15 % (w/v waste bread particles in the form of water suspension. Waste bread was hydrolysed by two commercial enzymes. For the liquefaction was used α‑amylase (BAN 240 L. The saccharification was performed by glucoamylase (AMG 300 L. Optimal conditions for α‑amylase (pH 6; 80 °C were found. The yield of total sugars was 67.08 g∙L-1 (calculated to maltose. As optimal conditions for glucoamylase (pH 4.2; 60 °C were found. Amount of glucose was 70.28 g∙L1. The time of waste bread liquefaction was 180 minutes. The time of saccharification was 90 minutes. The results were presented at the conference CECE Junior 2014.
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Modification of appetite by bread consumption: A systematic review of randomized controlled trials.
Gonzalez-Anton, Carolina; Artacho, Reyes; Ruiz-Lopez, Maria D; Gil, Angel; Mesa, Maria D
2017-09-22
The inclusion of different ingredients or the use of different baking technologies may modify the satiety response to bread, and aid in the control of food intake. The aim of this study was to perform a systematic search of randomized clinical trials on the effect of bread consumption on appetite ratings in humans. The search equation was ("Bread"[MeSH]) AND ("Satiation"[MeSH] OR "Satiety response"[MeSH]), and the filter "clinical trials." As a result of this procedure, 37 publications were selected. The satiety response was considered as the primary outcome. The studies were classified as follows: breads differing in their flour composition, breads differing in ingredients other than flours, breads with added organic acids, or breads made using different baking technologies. In addition, we have revised the data related to the influence of bread on glycemic index, insulinemic index and postprandial gastrointestinal hormones responses. The inclusion of appropriate ingredients such as fiber, proteins, legumes, seaweeds and acids into breads and the use of specific technologies may result in the development of healthier breads that increase satiety and satiation, which may aid in the control of weight gain and benefit postprandial glycemia. However, more well-designed randomized control trials are required to reach final conclusions.
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Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi
Directory of Open Access Journals (Sweden)
Monir Doudi
2016-01-01
Full Text Available Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was selected to assess antifungal activities of different doses of cinnamon extract in bread slices. Cinnamon extract at a dose of 64 mg/ml completely inhibited all standard and bread isolated fungi. This concentration of extract also inhibited Aspergillus growth on bread slices and delayed colony formation but adversely affected the sensory characteristics of bread. Cinnamon extract at 32 mg/ml not only delayed fungal growth, but also improved bread shelf life and delayed its staling. Moreover, 32mg/ml of extract did not adversely affect bread aroma, flavor and texture. However, sodium acetate inhibited the growth of Aspergillus sp but is not recommended for fungal control because it is considered as chemical. Therefore 32 mg/ml of extract is recommended for increasing the shelf-life of flat bread.
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Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus).
Singh, Nishu; Jha, Alok; Chaudhary, Anand; Upadhyay, Ashutosh
2014-09-01
In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.
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Laying the foundations for dough-based oat bread
Londoño, D.M.
2014-01-01
The motivation to perform this study was to generate the fundamentals to use oats for bread-making applications. This will offer consumers a healthier alternative product to wheat bread in their daily diet, because oat foods, especially through their high amount of soluble fibre (notably
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Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product.
Różyło, Renata; Gawlik-Dziki, Urszula; Dziki, Dariusz; Jakubczyk, Anna; Karaś, Monika; Różyło, Krzysztof
2014-12-01
In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20% (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat flour with up to 10% of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10% of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15% of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20% pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro . Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefits. Key words : pumpkin, bread, texture, antioxidants, bioaccessibility in vitro, angiotensin-converting enzyme (ACE) inhibition.
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A circadian rhythm of conidiation in Neurospora crassa (L-12)
Miyoshi, Yashuhiro
1993-01-01
Two fungi growth chambers containing six growth tubes each are used in this experiment. One chamber is for the space experiment; the other is for the simultaneous ground control experiment. The hyphae of Neurospora crassa band A mutant are inoculated at one end of each tube. Both the chambers are kept at 3 C plus or minus 1.5 C to stop hyphae growth until the Spacelab is activated. After the activation, each chamber is transferred simultaneously to the Spacelab and a phytotron in KSC and kept in continuous light at the same temperature. After about 24 hours of light exposure, each chamber is inserted into a growth chamber bag to keep it in constant darkness. The circadian rhythm of conidiation is initiated by this light to dark transition. After the dark incubation for 5 days at room temperature, both the growth chambers are kept at 3 C plus or minus 1.5 C to stop growth of the hyphae. After the space shuttle lands, both conidiation patterns are compared and analyzed. It has been known that numerous physiological phenomena show circadian rhythms. They are characterized by the fact that the oscillation can persist under constant conditions of light and temperature. Therefore, it has been accepted by most investigators that the generation mechanism of the circadian rhythm is endogeneous. However, one cannot reject the possibility that these rhythms are caused by some geophysical exogeneous factor having a 24-hour period, such as atmospheric pressure, gravity, or electromagnetic radiation. We use Neurospora crassa band A mutual which shows an obvious circadian rhythm in its spore-forming (conidiation) on the ground, and we intend to attempt the conidation of this mutant in the Spacelab where 24-hour periodicity is severely attenuated and to elucidate the effect of the geophysical exogeneous factor in the generation mechanism of the circadian rhythm.
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PIXE analysis of Nigerian flour and bread samples
Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.
2014-01-01
The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about -16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.
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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.
Sayed Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram; Merah, Othmane
2018-02-25
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin ( Cuminum cyminum L.) and caraway ( Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.
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Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads.
Yezbick, Gabrielle; Ahn-Jarvis, Jennifer; Schwartz, Steven J; Vodovotz, Yael
2013-10-01
Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P bread crumb (P yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods. © 2013 Institute of Food Technologists®
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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
Sayed Ahmad, Bouchra; Talou, Thierry; Straumite, Evita; Sabovics, Martins; Kruma, Zanda; Saad, Zeinab; Hijazi, Akram
2018-01-01
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread. PMID:29495324
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Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour
Directory of Open Access Journals (Sweden)
Bouchra Sayed Ahmad
2018-02-01
Full Text Available Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L. and caraway (Carum carvi L. oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6% of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.
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ASSESSMENT OF FLOW AND TECHNOLOGICAL BEHAVIOR OF FRENCH BREAD PREMIXES
Directory of Open Access Journals (Sweden)
E. VALDUGA
2008-08-01
Full Text Available
In this work formulations of French bread premixes were investigated. The premixes were based on blends of Argentinean and Brazilian wheat. The bread produced with the mixtures was compared to the bread obtained with standard flour, which did not contain any additives. The flour was characterized by physico-chemical and biochemical analysis (humidity, ashes, water absorption, color, gluten index, flour strength and a-amylase activity. The bread rolls were prepared using a standard formulation (without additives and two different formulations, using ascorbic acid, a-amylase, esterlac, soybean flour and diacetyl tartaric acid emulsifier. The physico-chemical analysis results indicate that the standard flour is better than the formulations. Nevertheless bread-making tests showed that the premixes formulations have better performance concerning the specific volume and the sensory characteristics. Statistical analysis confirmed that there is a significant difference in the specific volume and the sensory characteristics between the formulations, proving that the use of additives can enhance the quality of the French bread.
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Effect of Bread Making Process on Aflatoxin Level Changes
Jafar Milani; Seyed Saman Seyed Nazari; Elmira Bamyar; Gisou Maleki
2014-01-01
Wheat flour is a commodity with a high risk of aflatoxins (AFs) contamination. During the bread making there are many processes that can affect the AFs stability. The effect of bread making process using different yeast types on AFs levels was investigated. For this purpose, standards of AFs including B and Gwere added to flour and then bread loaves were prepared. Three types of commercially available yeast including active dry yeast, instant dry yeast and compressed yeast were used for dough...
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The development and evaluation of a bread baking intervention
Jensen, Line
2012-01-01
Master i samfunnsernæring Bread is part of the Norwegian food culture, and a large part of our daily diet. However, the intake of fibre and hole grains is to low, and the Norwegian government encourages an increase in the intake of wholemeal bread and cereals. In addition, only half of the Norwegian population reaches the recommendation of being physical active for at least 30 minutes a day. This thesis describes the development and evaluation of a bread baking intervention. The i...
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Injection Molding of High Aspect Ratio Nanostructures
DEFF Research Database (Denmark)
Matschuk, Maria; Larsen, Niels Bent
We present a process for injection molding of 40 nm wide and >100 nm high pillars (pitch: 200 nm). We explored the effects of mold coatings and injection molding conditions on the replication quality of nanostructures in cyclic olefin copolymer. We found that optimization of molding parameters...
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Twin study of heritability of eating bread in Danish and Finnish men and women
DEFF Research Database (Denmark)
Hasselbalch, Ann Louise; Silventoinen, Karri; Keskitalo, Kaisu
2010-01-01
Bread is an elementary part of the western diet, and especially rye bread is regarded as an important source of fibre. We investigated the heritability of eating bread in terms of choice of white and rye bread and use-frequency of bread in female and male twins in Denmark and Finland. The study...... cohorts included 575 Danish (age range 18-67 years) and 2009 Finnish (age range 22-27 years) adult twin pairs. Self-reported frequency of eating bread was obtained by food frequency questionnaires. Univariate models based on linear structural equations for twin data were used to estimate the relative...... magnitude of the additive genetic, shared environmental and individual environmental effects on bread eating frequency and choice of bread. The analysis of bread intake frequency demonstrated moderate heritability ranging from 37-40% in the Finnish cohort and 23-26% in the Danish cohort. The genetic...
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A research on bread consumption of families living in the central district of Tokat province
Directory of Open Access Journals (Sweden)
Zeynep EKMEKCİ BAL
2013-06-01
Full Text Available In this study, bread consumption statuses of families living in the central district of Tokat province were identified. Data were obtained from 272 consumers in November 2012. According to the findings, the amount of per capita bread consumption is 291.95 g which is lower than the national average consumption. The most frequently consumed bread type of families was loaf bread with 70.59%. Consumers were mainly purchased bread from supermarkets (80.51% and oven (25.37%. More than half of consumers think that the quality of bread sold in the market is insufficient. Several families cannot consume a significant portion of bread purchased during the day; they re-used some of the staled bread and wasted the rest of staled bread. Measures should be taken to prevent the waste of bread. The quality of the bread produced should be increased and a necessary care for hygiene should be taken during production and sales stages.
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Studies on the effect of brown rice and maize flour on the quality of bread
Islam, M.Z; Shams, M.
2011-01-01
Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein conte...
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Silane based coating of aluminium mold
DEFF Research Database (Denmark)
2013-01-01
having at least one closed cavity is provided, at least one surface of the at least one cavity being an aluminium surface coated with a silane based coating layer. The silane based anti-stiction coating improves the anti-stiction properties of the mold which may allow for molding and demolding...... of structures which would otherwise be difficult to mold. The resistance of the coated aluminium mold is significantly improved by applying a silane-based coating layer....
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Respiratory symptoms and sensitization in bread and cake bakers.
Smith, T A; Smith, P W
1998-07-01
This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients. The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization. The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers. Comparable prevalences for soya flour were 7% and 1% respectively. However, the prevalence of positive skin-prick tests to fungal amylase
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International Nuclear Information System (INIS)
Serres, F.J. de
1989-01-01
More extensive genetic tests have been preformed on a series of 832 X-ray-induced specific-locus mutations in the ad-3 region of a 2-component heterokaryon of Neurospora crassa, reported earlier. Using new tester strains and techniques for performing large-scale genetic tests to characterize ad-3 mutants induced in 2-component heterokaryons, new data have been obtained on this sample of X-ray-induced mutants. These new data show that unexpectedly high frequencies of both single-locus mutations and multilocus deletions in the ad-3 region have addition, but separate, sites of recessive lethal damage in the imeediately adjacent genetic regions. The frequencies of these X-ray-induced multiple-locus mutants in the ad-3 region are orders of magnitude higher than expected on the basis of target theory and classical models of chromosome structure during interphase. Current models of interphase chromosome structure in higher eukaryotes as revealed by chromosome 'painting' offer a possible explanation of the Neurospora data. (author). 25 refs.; 5 figs
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[Organization of mitochondria in the growing hyphae of Neurospora crassa].
Potapova, T V; Boĭtsova, L Iu; Golyshev, S A; Popinako, A V
2013-01-01
In vivo fluorescent labeling of mitochondria in Neurospora crassa showed the concentration of filamentous mitochondria within 30 μm of apex in growing hyphae. These mitochondrial assemblies propagated forward with the elongation of hyphae, split and segregated as the growing tip bifurcated and formed de novo when new branches formed farther away from the apex. The efficiency of the mitochondria concentration in the apical 30 μm zone is related to the growth rate and identical in hyphae cultivated in glucose- and sorbitol-containing media. The obtained data are discussed in connection with the behavior of microtubules in growing hyphae as well as with the electric heterogeneity of N. crassa hyphal apex described previously.
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Molded ultra-low density microcellular foams
International Nuclear Information System (INIS)
Rand, P.B.; Montoya, O.J.
1986-07-01
Ultra-low density (< 0.01 g/cc) microcellular foams were required for the NARYA pulsed-power-driven x-ray laser development program. Because of their extreme fragility, molded pieces would be necessary to successfully field these foams in the pulsed power accelerator. All of the foams evaluated were made by the thermally induced phase separation technique from solutions of water soluble polymers. The process involved rapidly freezing the solution to induce the phase separation, and then freeze drying to remove the water without destroying the foam's structure. More than sixty water soluble polymers were evaluated by attempting to make their solutions into foams. The foams were evaluated for shrinkage, density, and microstructure to determine their suitability for molding and meeting the required density and cell size requirements of 5.0 mg/cc and less than twenty μmeters. Several promising water soluble polymers were identified including the polyactylic acids, guar gums, polyactylamide, and polyethylene oxide. Because of thier purity, structure, and low shrinkage, the polyacrylic acids were chosen to develop molding processes. The initial requirements were for 2.0 cm. long molded rods with diameters of 1.0, 2.0. and 3.0 mm. These rods were made by freezing the solution in thin walled silicon rubber molds, extracting the frozen preform from the mold, and then freeze drying. Requirements for half rods and half annuli necessitated using aluminum molds. Again we successfully molded these shapes. Our best efforts to date involve molding annuli with 3.0 mm outside diameters and 2.0 mm inside diameters
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... has developed a device known as an acoustical generator that can create and disperse molds for rodent ... Sciences) . 2004. Damp Indoor Spaces and Health. Washington, DC: The National Academies Press. 3 WHO ( World Health ...
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Dynamic laser speckle for non-destructive quality evaluation of bread
Stoykova, E.; Ivanov, B.; Shopova, M.; Lyubenova, T.; Panchev, I.; Sainov, V.
2010-10-01
Coherent illumination of a diffuse object yields a randomly varying interference pattern, which changes over time at any modification of the object. This phenomenon can be used for detection and visualization of physical or biological activity in various objects (e.g. fruits, seeds, coatings) through statistical description of laser speckle dynamics. The present report aims at non-destructive full-field evaluation of bread by spatial-temporal characterization of laser speckle. The main purpose of the conducted experiments was to prove the ability of the dynamic speckle method to indicate activity within the studied bread samples. In the set-up for acquisition and storage of dynamic speckle patterns an expanded beam from a DPSS laser (532 nm and 100mW) illuminated the sample through a ground glass diffuser. A CCD camera, adjusted to focus the sample, recorded regularly a sequence of images (8 bits and 780 x 582 squared pixels, sized 8.1 × 8.1 μm) at sampling frequency 0.25 Hz. A temporal structure function was calculated to evaluate activity of the bread samples in time using the full images in the sequence. In total, 7 samples of two types of bread were monitored during a chemical and physical process of bread's staling. Segmentation of images into matrixes of isometric fragments was also utilized. The results proved the potential of dynamic speckle as effective means for monitoring the process of bread staling and ability of this approach to differentiate between different types of bread.
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Sciarini, L S; Bustos, M C; Vignola, M B; Paesani, C; Salinas, C N; Pérez, G T
2017-01-01
The aim of this study was to assess the impact of fibre addition on gluten-free (GF) dough properties and bread technological quality, and on protein and starch in vitro digestibility. Soluble (Inulin, In) and insoluble fibres (oat fibre, OF, and type IV resistant starch, RSIV) were used at 5 and 10% substitution levels. Dough firmness increased when insoluble fibres were added, and decreased when In was used. Incorporation of insoluble fibres resulted into bread with a low specific volume (SBV) since firmer dough were more difficult to expand during proofing and baking. Staling rate was reduced after fibre addition, with the exception being OF 10%, as its lower SBV may have favoured molecule re-association. In general, protein and starch digestibility increased when fibres were added at 5%, and then decreased after further increasing the level. Fibres may have disrupted bread crumb structure, thus increasing digestibility, although the higher addition may have led to a physical and/or chemical impediment to digestion. Inulin has well-known physiological effects, while RS presented the most important effect on in vitro starch digestibility (GI). These results showed the possibility of adding different fibres to GF bread to decrease the GI and increase protein digestibility, while obtaining an overall high quality end-product.
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Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread.
Felli, Reza; Yang, Tajul Aris; Abdullah, Wan Nadiah Wan; Zzaman, Wahidu
2018-03-01
Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p bread products.
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Effects of Carbohydrate Consumption Case Study: carbohydrates in Bread
Directory of Open Access Journals (Sweden)
Neacsu N.A.
2014-12-01
Full Text Available Carbohydrates perform numerous roles in living organisms; they are an important source of energy. The body uses carbohydrates to make glucose which is the fuel that gives it energy and helps keep everything going. However, excess carbohydrate consumption has negative health effects. Bread is a basic product in our nutrition and it also is a product with a high content of carbohydrates. So, it is important to find out more information on bread and on the recommended bread type best for consumption.
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... should clean up the mold and fix any water problem, such as leaks in roofs, walls, or plumbing. Controlling moisture in your home is the most critical factor for preventing mold growth. To ... use commercial products, soap and water, or a bleach solution of no more than ...
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Agronomic Performance and Bread Making Quality of Advanced ...
African Journals Online (AJOL)
Twenty bread wheat lines selected on the basis of their average grain protein content and yield were evaluated for six agronomic and eight baking quality traits associated with bread-making quality. All the lines were grown in randomly complete block design at two locations in Eastern Oromia, Ethiopia; namely, Haramaya ...
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Physico-chemical analysis and sensory evaluation of bread ...
African Journals Online (AJOL)
This study carried out the physico-chemical analysis and sensory evaluation of bread produced using different indigenous yeast isolates in order to offer an insight into the overall quality of the bread. Four (4) different yeast species were isolated from sweet orange, pineapple and palm wine. The yeasts were characterized ...
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Permanent Mold Casting of JIS-AC4C Aluminum Alloy Using a Low-Temperature Mold
International Nuclear Information System (INIS)
Yamagata, Hiroshi; Nikawa, Makoto
2011-01-01
Permanent mold casting using mold temperatures below 200 deg. C was conducted to obtain a high-strength, thin-walled casting. Al-7.36 mass% Si -0.18 Cu- 0.27Mg-0.34Fe alloy JIS-AC4C was cast using a bottom pouring cast plan. The product had a rectangular tube shape (70 mm W x 68 mm D x 180 mm H) with wall thicknesses of 1, 3 and 5 mm. The effect of heat insulation at the melt path was compared when using a sand runner insert and when using a steel runner insert as well as a powder mold release agent. Fine microstructures were observed in the casting. The smaller the thickness, the higher the hardness with smaller secondary dendrite arm spacing (SDAS). However, the hardness and the SDAS were unaffected by the mold temperature. It was proposed that the avoidance of the formation of primary α dendrite at the melt path generates a higher strength casting with adequate mold filling.
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Recycling of waste bread as culture media for efficient biological treatment of wastewater
International Nuclear Information System (INIS)
Kim, Young-Ju; Kim, Pil-Jin; Kim, Ji-Hoon; Lee, Chang-Soo; Qureshi, T.I.
2012-01-01
Possibilities of recycling of waste bread as culture media for efficient biological treatment of wastewater were investigated. In order to get the highest growth of microorganism for increased contaminants' removal efficiency of the system, different compositions of waste bread and skim milk with and without adding Powdered Activated Carbon (PAC) were tested. Mixed waste bread compositions with added PAC showed relatively higher number of microorganisms than the compositions without added PAC. A composition of 40% mixed waste bread and 60% skim milk produced highest number of microorganisms with subsequent increased contaminants' removal efficiency of the system. 'Contrast' alone showed lower contaminants' removal efficiency than mixed bread compositions. Use of waste bread in the composition of skim milk reduced cost of using foreign source of nutrients in biological treatment of wastewater and also facilitated waste bread management through recycling. (author)
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Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
Rinaldi, Massimiliano; Paciulli, Maria; Dall'Asta, Chiara; Cirlini, Martina; Chiavaro, Emma
2015-01-01
Bread traditionally made from wheat is now often supplemented with alternative functional ingredients as chestnut flours; no data have been previously published about the staling of chestnut-containing bread. Thus short-term storage (3 days) for chestnut flour-supplemented soft wheat bread is evaluated by means of selected physicochemical properties (i.e. water dynamics, texture, colour, crumb grain characteristic, total antioxidant capacity). Bread prepared with a 20:80 ratio of chestnut:soft wheat flours maintained its moisture content in both crust and crumb. Crumb hardness, after baking, was found to be significantly higher than that of the soft wheat bread; it did not change during storage, whereas it significantly increased in the control bread until the end of the shelf life. The supplemented bread presented a heterogeneous crumb structure, with a significant decrease in the largest pores during shelf life, relative to the shrinkage of crumb grain. The control exhibited a significant redistribution of crumb holes, with a decrease in the smallest grain classes and an increase in the intermediate ones, most likely caused by cell wall thickening. The colour of the crumb remained unaltered in both breads. The crust of the control presented a significant decrease of a* (redness) and that of the supplemented bread exhibited a decrease of b* (yellowness). The antioxidant capacity was detected after day 1 of storage in the chestnut flour bread only. Chestnut flour supplementation could represent a feasible way of producing bread with improved characteristics, not only just after baking but also during shelf life. © 2014 Society of Chemical Industry.
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Effect of different iron compounds on wheat and gluten-free breads.
Kiskini, Alexandra; Kapsokefalou, Maria; Yanniotis, Stavros; Mandala, Ioanna
2010-05-01
Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of iron and gluten on the product characteristics. The effect of iron on the quality characteristics of the breads investigated depended on iron type, but not on iron solubility. Colour, crust firmness, specific volume, cell number and uniformity as well as aroma were the attributes that were mainly affected in iron-enriched wheat bread. In some cases, specific volume was 30% lower than that of the control sample, while cell uniformity was significantly lower, as low as 50% of the control sample in some fortified samples. In gluten-free breads, differences between unfortified and fortified samples included colour, crust firmness, cell number, 'moisture' odour, metallic taste and stickiness. In some cases, the sensory scores were better for fortified samples. Differences due to iron fortification were less pronounced in gluten-free compared to wheat breads. The choice of the appropriate iron compound which will not cause adverse quality changes is still a challenge.
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Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.
Almeida, Eveline Lopes; Steel, Caroline Joy; Chang, Yoon Kil
2016-01-01
Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.
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The Quality of the Manufactured Bread and Hygienic Conditions of Bakeries
Directory of Open Access Journals (Sweden)
M Malakootian, SH Dowlatshahi, M Malakootian
2005-04-01
Full Text Available In Iran and the countries of the Eastern Mediterranean Region, bread has always been considered as the staple food of choice. Because of having high quantities of minerals and vitamins in bread, the hygienic condition of its production is of prime importance. This cross-sectional study was conducted in 302 bakeries in Kerman city, Kerman Province, Iran, from April 2004 to March 2005. Variables such as burning and pasting rate, pH, soda addition, salt rate in various types of bread as well as hygienic conditions of bakeries were analyzed. The results showed that because of bread wastage owing to the addition of soda as well as the pasting and burning rate (17.46% and 10.84%, respectively, more than 30% of the manufactured bread were out of direct cycle of consumption. Half of the bakeries added soda as a leavening agent to breads. The amount of salt used per production of each loaf of local bread: Sangak, indirect heat, machinery Taftoon and oven Taftoon bakeries was 48.72%, 33.33%, 31.13% and 8.97%, respectively, which was more than the approved standards. Moreover, only 24.2% of Kerman's bakeries enjoyed suitable hygienic conditions. Aforementioned hinders must be considered as important signals to take immediate hygienic measures.
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Salt in bread in Europe: potential benefits of reduction.
Quilez, Joan; Salas-Salvado, Jordi
2012-11-01
Bread is widely considered to be the foodstuff that provides the most dietary salt to the diet. As such, it is one of the key public health targets for a salt reduction policy. In this respect, it has been shown that a reduction in the salt content of bread is possible, and an alternative approach involves partial replacement with other, mainly potassium-based salts, which also counteract the effects of sodium. This replacement should be undertaken on the basis of criteria that maintain the product's sensory profile, and it tends to be more successful in breads with more naturally flavorful taste. The present review was conducted to examine salt intake in Europe and the health problems associated with its excessive consumption; particular focus is placed on the salt content of bread and the effects of its possible reduction and/or correction. The beneficial effects of such changes are highlighted by way of a theoretical calculation in baguette-type wheat bread. European legislation in the field of nutrition and health claims allows the positive aspects of such salt reduction and replacement methods to be stated. © 2012 International Life Sciences Institute.
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Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region.
Al Jawaldeh, Ayoub; Al-Khamaiseh, Manal
2018-04-05
Hypertension is the most important cardiovascular risk factor in the World Health Organization (WHO) Eastern Mediterranean Region. Excessive salt and sodium intake is directly related to hypertension, and its reduction is a priority of WHO. Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to bread could be an effective measure for reducing salt intake. The study sought to determine the levels of sodium and salt in locally produced staple bread from 8 countries in the Region. Bread samples were collected randomly from bakeries located in the capital cities of the selected countries. The samples were analysed for sodium content using atomic absorption spectroscopy. The mean salt content of breads varied from 4.28 g/kg in Jordan to 12.41 g/kg in Tunisia. The mean salt and sodium content in bread for all countries was 7.63 (SD 3.12) and 3.0 (SD 1.23) g/kg, respectively. The contribution of bread to daily salt intake varied considerably between countries, ranging from 1.3 g (12.5%) in Jordan to 3.7 g (33.5%) in Tunisia. Interventions to reduce population salt intake should target reduction of salt in bread in all countries. The amount of salt added to bread should be standardized and relevant legislation developed to guide bakers. Setting an upper limit for salt content in flat bread (pita or Arabic bread) at 0.5% is strongly recommended. However, salt levels at ≤ 1% would be appropriate for other kind of breads. Copyright © World Health Organization (WHO) 2018. Some rights reserved. This work is available under the CC BY-NC-SA 3.0 IGO license (https://creativecommons.org/licenses/by-nc-sa/3.0/igo).
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Wheat Bread with Pumpkin (Cucurbita maxima L. Pulp as a Functional Food Product
Directory of Open Access Journals (Sweden)
Renata Różyło
2014-01-01
Full Text Available In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20 % (converted to dry matter caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat fl our with up to 10 % of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10 % of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15 % of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE inhibitors. The highest activity was determined in the bread with 15 and 20 % pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefi ts.
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Evolution of bread-making quality of Spanish bread-wheat genotypes
Energy Technology Data Exchange (ETDEWEB)
Gomez, M.; Aparicio, N.; Ruiz-Paris, E.; Oliete, B.; Caballero, P. A.
2009-07-01
In this study, 36 Spanish wheat genotypes (five modern commercial cultivars, four cultivars introduced after the green revolution and 27 land races from northwestern Spain) were evaluated. Grain (yield, specific weight, protein content and falling number) and flour (yield, protein content, Zeleny index, wet gluten and gluten index) properties were analyzed. Dough behaviour during mixing (DoughLAB) and handling (alveograph) was also considered. An evolution in grain and flour properties was observed over time. In modern cultivars, grain yield was improved owing to higher grain production. In land races, higher grain yields were related to larger grain size. Unlike in land races, an inverse correlation between grain yield and protein content was found in modern cultivars. In addition, because of their high protein quality, modern cultivars surpassed land races in bread-making properties. Land races showed considerable variability in protein quality and scored lower curve configuration ratio values than other cultivars with similar strength. Cultivars introduced after the green revolution reached the highest levels of bread-making quality, a feature attributable to their high protein quality. (Author) 24 refs.
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The effect of mold surface topography on plastic parat in-process shrinkage in injection molding
DEFF Research Database (Denmark)
Arlø, Uffe Rolf; Hansen, Hans Nørgaard; Kjær, Erik Michael
2003-01-01
An experimental study of the effect of mold surface roughness on in-process in-flow linear part shrinkage in injection molding has been carried out. The investigation is based on an experimental two-cavity tool, where the cavities have different surface topographies, but are otherwise identical....... The study has been carried out for typical commercial polystyrene and polypropylene grades. The relationship between mold surface topography and linear shrinkage has been investigated with an experimental two-cavity mold producing simple rectangular parts with the nominal dimensions 1 x 25 x 50 mm (see...... figure 1). The cavities have different surface topographies on one side, but are otherwise identical (see discussion of other contribution factors)....
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Breen, Cathy; Ryan, Miriam; Gibney, Michael J; Corrigan, Michelle; O'Shea, Donal
2013-01-01
The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P breads and a lower peak insulin (P bread. Similar appetite responses were found with all 4 breads. Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.
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Optimization of Bread Enriched with Garcinia mangostana Pericarp Powder
Ibrahim, U. K.; Salleh, R. Mohd; Maqsood-ul-Hague, S. N. S.; Hashib, S. Abd; Karim, S. F. Abd
2018-05-01
The aim of present work is to optimize the formulation of bread enhanced with Garcinia mangostana pericarp powder with the combination of baking process conditions. The independent variables used were baking time (15 - 30 minutes), baking temperature (180 - 220°C) and pericarp powder concentration (0.5 - 2.0%). The physical and chemical properties of bread sample such as antioxidant activity, phenolic content, moisture analysis and colour parameters were studied. Bread dough without fortification of pericarp powder was used as control. Data obtained were analyzed by multiple regressions and the significant model such as linear and quadratic with variables interactions were used. As a conclusion, the optimum baking conditions were found at 213°C baking temperature with 23 minutes baking time and addition of 0.87% for Garcinia mangostana pericarp powder to the bread formulation.
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Chung, Philip; Heller, J. Alex; Etemadi, Mozziyar; Ottoson, Paige E.; Liu, Jonathan A.; Rand, Larry; Roy, Shuvo
2014-01-01
Biologically inert elastomers such as silicone are favorable materials for medical device fabrication, but forming and curing these elastomers using traditional liquid injection molding processes can be an expensive process due to tooling and equipment costs. As a result, it has traditionally been impractical to use liquid injection molding for low-cost, rapid prototyping applications. We have devised a method for rapid and low-cost production of liquid elastomer injection molded devices that utilizes fused deposition modeling 3D printers for mold design and a modified desiccator as an injection system. Low costs and rapid turnaround time in this technique lower the barrier to iteratively designing and prototyping complex elastomer devices. Furthermore, CAD models developed in this process can be later adapted for metal mold tooling design, enabling an easy transition to a traditional injection molding process. We have used this technique to manufacture intravaginal probes involving complex geometries, as well as overmolding over metal parts, using tools commonly available within an academic research laboratory. However, this technique can be easily adapted to create liquid injection molded devices for many other applications. PMID:24998993
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Effects of yeast and bran on phytate degradation and minerals in rice bread.
Kadan, R S; Phillippy, B Q
2007-05-01
Rice bread is a potential alternative to wheat bread for gluten-sensitive individuals. Incorporation of rice bran into bread made from white rice flour adds flavor but also phytic acid, which can reduce the bioavailability of minerals. Breads with varied amounts of defatted bran and yeast were prepared to determine their effects on the phytate and mineral contents of the bread. A completely randomized factorial design was used with bran levels of 3.7%, 7.3%, and 10.5% of the dry ingredients and yeast levels of 1.6%, 3.2%, and 4.7%. Increasing the amount of bran decreased the phytate degradation from 42% at the lowest level of bran to 10% at the highest, and the amount of yeast had no significant effect. The bran contributed substantial amounts of magnesium, iron, and zinc. Breads with the lowest level of bran had phytate-to-zinc molar ratios between 5 and 10, which suggest medium zinc bioavailability. Rice bread is a tasty and nutritious food that is a good dietary source of minerals for people who cannot tolerate wheat bread.
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Folates stability in two types of rye breads during processing and frozen storage.
Gujska, Elzbieta; Michalak, Joanna; Klepacka, Joanna
2009-06-01
High-performance liquid chromatography was used to study the stability of folate vitamers in two types of rye breads after baking and 16 weeks of frozen storage. Bread made using sourdough seeds contained less total folate (74.6 microg/100 g dry basis, expressed as folic acid) than the whole rye flour (79.8 microg/100 g dry basis) and bread leavened only with baker's yeast (82.8 microg/100 g dry basis). Most importantly, it was generated by a significant decrease in 5-CH3-H4folate form. The baking process caused some changes in folate distribution. Storage of breads at -18 degrees C for 2 weeks did not have a significant effect (p type of breads. After a longer period of storage (16 weeks), a 25% loss of folates in the bread made with baker's yeast and a 38% loss in the bread fermented with sourdough seeds was found. Retention of 5-CH3-H4folate and 10-HCO-H2folate forms were much lower in the bread made with a sourdough addition than with baker's yeast only.
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Healthy bread initiative: methods, findings, and theories--Isfahan Healthy Heart Program.
Talaei, Mohammad; Mohammadifard, Noushin; Khaje, Mohammad-Reza; Sarrafzadegan, Nizal; Sajjadi, Firoozeh; Alikhasi, Hasan; Maghroun, Maryam; Iraji, Farhad; Ehteshami, Shahram
2013-03-01
The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4 +/- 0.4 g% before study to 12 +/- 0.6 g% after the intervention (p bread decreased from 13 +/- 1.8 g% to 2 +/- 0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p breads as a healthy choice that were compatible with local dishes and made a model to solve the longstanding problems of bread. It used various health promotion approaches but was best consistent with Beattie's model.
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The processing technology of bread crumbs sterilization by irradiation
International Nuclear Information System (INIS)
Zhu Jiating; Li Zhengkui; Zhao Yongfu; Zhang Weidong; Jin Jie; Wu Lei; Wang Xinghai
2003-01-01
The processing technology of bread crumbs sterilization by irradiation was studied. The results demonstrated that dose heterogeneity had osculatory connection with pile height and turning, sterilization effect had positive correlation with the irradiation dose and negative correlation with colour. Compared with the CK, the content of crud protein, fat, carbohydrate, microelement and amino acid in irradiated bread crumbs had no obvious change. It is recommended that the range of best sterilization dose be 6-10 kGy and the shelf time of bread crumbs be extended to one year
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Texturized pinto bean protein fortification in straight dough bread formulation.
Simons, Courtney W; Hunt-Schmidt, Emily; Simsek, Senay; Hall, Clifford; Biswas, Atanu
2014-09-01
Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high concentration of lipids and phytic acid in the protein-rich fraction. However, extrusion significantly reduced hexane extractable lipid and phytic acid. However, the reduction observed may simply indicate a reduction in recovery due to bind with other components. Total protein and lysine contents in composite flours increased significantly as THPF levels increased in composite flour. Bread made with 5% THPF had 48% more lysine than the 100 % wheat flour (control). The THPF helped to maintain dough strength by reducing mixing tolerance index (MTI), maintaining dough stability and increasing departure time on Farinograph. Bread loaf volume was significantly reduced above 5% THPF addition. THPF increased water absorption causing an increase in bread weights by up to 6%. Overall, loaf quality deteriorated at 10 and 15% THPF levels while bread with 5% THPF was not significantly different from the control. These results support the addition of 5% THPF as a means to enhance lysine content of white pan bread.
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Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption.
Devi, Asika; Chisholm, Alexandra; Gray, Andrew; Tey, Siew Ling; Williamson-Poutama, Destynee; Cameron, Sonya L; Brown, Rachel C
2016-10-01
Consuming 30 g of nuts/day is recommended to reduce chronic disease. However, nut consumption appears far from ideal among several populations. A potential strategy to increase consumption is to add nuts to a staple, for example, bread. Whether the health benefits and acceptability of nuts persist in this form is currently unknown. Thus, we examined the effects of consuming three nut-enriched breads on postprandial glycaemia, satiety, gastrointestinal tolerance, dietary intakes, and acceptance. In this controlled, crossover study, 32 participants were randomly allocated to receive one of four breads for 8 days each. Three breads contained either 30 g of finely sliced hazelnuts, 30 g semi-defatted hazelnut flour, or 15 g of each (amounts per 120 g bread) and were compared with a control nut-free bread. Blood glucose response was measured over 120 min, along with ratings of gastrointestinal discomfort. Appetite ratings and diet diaries were completed during each treatment period. Area under the blood glucose curve was significantly lower for the nut breads compared to the control bread (all P breads (all P ≥ 0.130). There were no significant differences in satiety (all P ≥ 0.135) or gastrointestinal symptoms (all P ≥ 0.102) between the breads. Acceptance was highest for the finely sliced hazelnut bread. Furthermore, consuming hazelnut-enriched bread improved diet quality, increasing monounsaturated fat, vitamin E, and dietary fibre intakes. Bread appears to be an effective and acceptable vehicle for increasing nut consumption, resulting in improved postprandial glycaemia and diet profiles. Long-term studies are now required.
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Carú, M; Cifuentes, V; Pincheira, G; Jiménez, A
1989-10-01
A plasmid (named pCN2) carrying a 7.6 kb BamHI DNA insert was isolated from a Neurospora crassa genomic library raised in the yeast vector YRp7. Saccharomyces cerevisiae suco and N. crassa inv strains transformed with pNC2 were able to grow on sucrose-based media and expressed invertase activity. Saccharomyces cerevisiae suco (pNC2) expressed a product which immunoreacted with antibody raised against purified invertase from wild type N. crassa, although S. cerevisiae suc+ did not. The cloned DNA hybridized with a 7.6 kb DNA fragment from BamHI-restricted wild type N. crassa DNA. Plasmid pNC2 transformed N. crassa Inv- to Inv+ by integration either near to the endogenous inv locus (40% events) or at other genomic sites (60% events). It appears therefore that the cloned DNA piece encodes the N. crassa invertase enzyme. A 3.8 kb XhoI DNA fragment, derived from pNC2, inserted in YRp7, in both orientation, was able to express invertase activity in yeast, suggesting that it contains an intact invertase gene which is not expressed from a vector promoter.
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Implementation of Molding Constraints in Topology Optimization
DEFF Research Database (Denmark)
Marx, S.; Kristensen, Anders Schmidt
2009-01-01
In many cases the topology optimization method yield inadmissible solutions in respect to a particular manufacturing process, e.g. injection molding. In the present work it is chosen to focus on the most common injection molding parameters/factors determining the quality of the mold geometry, i.......e. uniform thickness, filling of the die and ejection of the molded item, i.e. extrusion. The mentioned injection mold parameters/factors are introduced in the topology optimization by defining a centerline of the initial domain and then penalize elements in respect to the distance to the defined centerline...
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Microstructured metal molds fabricated via investment casting
International Nuclear Information System (INIS)
Cannon, Andrew H; King, William P
2010-01-01
This paper describes an investment casting process to produce aluminum molds having integrated microstructures. Unlike conventional micromolding tools, the aluminum mold was large and had complex curved surfaces. The aluminum was cast from curved microstructured ceramic molds which were themselves cast from curved microstructured rubber. The aluminum microstructures had an aspect ratio of 1:1 and sizes ranging from 25 to 50 µm. Many structures were successfully cast into the aluminum with excellent replication fidelity, including circular, square and triangular holes. We demonstrate molding of large, curved surfaces having surface microstructures using the aluminum mold.
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Directory of Open Access Journals (Sweden)
E. I. Ponomareva
2016-01-01
Full Text Available In diseases of the gastrointestinal tract, it is recommended to refrain from food oxidation. Therefore, the inclusion in the diet of bakery products with low acidity is important in the diet for such patients. One way to reduce the acidity of bread is the use of electric aqueous solution (EAS. Studied the effect of EAS with different values of рН (7.42; 9.34; 11.12 on the properties of dough and quality of bread from wheat flour first grade. The dough is kneaded straight dough method. In the fermentation process investigated the change in effective viscosity and titratable acidity. After fermentation the dough is molded, the test workpiece is subjected to proofing and baking. In ready from deliah determined the acidity, moisture content, porosity and specific volume. It is established that all samples of the test there was a decrease of effective viscosity in the fermentation process due to the occurrence of physico-chemical processes. The maximum value of effective viscosity is characterized by the semi-finished product, obtained using EAS рН of which 11.12 (3474 PA⋅s. It is revealed that the least value of ultimate рН (1.7 deg also had a sample on EAS with a рН = 11.12. The use of catholyte fraction of HRES with the given value of рН allowed to decrease the acidity in the finished product (45.5% compared with the control in the pilot study value was 1.2 degrees, while in the control to 2.2. The research concluded that the use of electroactivated aqueous solution suitable for the production of bakery products of low acidity.
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Annett, L E; Muralidharan, V; Boxall, P C; Cash, S B; Wismer, W V
2008-05-01
Grain from paired samples of the hard red spring wheat cultivar "Park" grown on both conventionally and organically managed land was milled and baked into 60% whole wheat bread. Consumers (n= 384) rated their liking of the bread samples on a 9-point hedonic scale before (blind) and after (labeled) receiving information about organic production. Consumers liked organic bread more (P bread under blind and labeled conditions. Environmental information about organic production did not impact consumer preference changes for organic bread, but health information coupled with sensory evaluation increased liking of organic bread. Ordinary least squares (OLS) and binary response (probit) regression models identified that postsecondary education, income level, frequency of bread consumption, and proenvironmental attitudes played a significant role in preference changes for organic bread. The techniques used in this study demonstrate that a combination of sensory and econometric techniques strengthens the evaluation of consumer food choice.
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Identification of bitter compounds in whole wheat bread.
Jiang, Deshou; Peterson, Devin G
2013-11-15
Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways. Copyright © 2013 Elsevier Ltd. All rights reserved.
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The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme
Diaz-Sanchez, V.; F. Estrada, A.; Limon, M. C.; Al-Babili, Salim; Avalos, J.
2013-01-01
The genome of the ascomycete Neurospora crassa encodes CAO-1 and CAO-2, two members of the carotenoid cleavage oxygenase family that target double bonds in different substrates. Previous studies demonstrated the role of CAO-2 in cleaving the C40 carotene torulene, a key step in the synthesis of the C35 apocarotenoid pigment neurosporaxanthin. In this work, we investigated the activity of CAO-1, assuming that it may provide retinal, the chromophore of the NOP-1 rhodopsin, by cleaving β-carotene. For this purpose, we tested CAO-1 activity with carotenoid substrates that were, however, not converted. In contrast and consistent with its sequence similarity to family members that act on stilbenes, CAO-1 cleaved the interphenyl Cα-Cβ double bond of resveratrol and its derivative piceatannol. CAO-1 did not convert five other similar stilbenes, indicating a requirement for a minimal number of unmodified hydroxyl groups in the stilbene background. Confirming its biological function in converting stilbenes, adding resveratrol led to a pronounced increase in cao-1 mRNA levels, while light, a key regulator of carotenoid metabolism, did not alter them. Targeted Δcao-1 mutants were not impaired by the presence of resveratrol, a phytoalexin active against different fungi, which did not significantly affect the growth and development of wild-type Neurospora. However, under partial sorbose toxicity, the Δcao-1 colonies exhibited faster radial growth than control strains in the presence of resveratrol, suggesting a moderate toxic effect of resveratrol cleavage products.
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The Oxygenase CAO-1 of Neurospora crassa Is a Resveratrol Cleavage Enzyme
Diaz-Sanchez, V.
2013-07-26
The genome of the ascomycete Neurospora crassa encodes CAO-1 and CAO-2, two members of the carotenoid cleavage oxygenase family that target double bonds in different substrates. Previous studies demonstrated the role of CAO-2 in cleaving the C40 carotene torulene, a key step in the synthesis of the C35 apocarotenoid pigment neurosporaxanthin. In this work, we investigated the activity of CAO-1, assuming that it may provide retinal, the chromophore of the NOP-1 rhodopsin, by cleaving β-carotene. For this purpose, we tested CAO-1 activity with carotenoid substrates that were, however, not converted. In contrast and consistent with its sequence similarity to family members that act on stilbenes, CAO-1 cleaved the interphenyl Cα-Cβ double bond of resveratrol and its derivative piceatannol. CAO-1 did not convert five other similar stilbenes, indicating a requirement for a minimal number of unmodified hydroxyl groups in the stilbene background. Confirming its biological function in converting stilbenes, adding resveratrol led to a pronounced increase in cao-1 mRNA levels, while light, a key regulator of carotenoid metabolism, did not alter them. Targeted Δcao-1 mutants were not impaired by the presence of resveratrol, a phytoalexin active against different fungi, which did not significantly affect the growth and development of wild-type Neurospora. However, under partial sorbose toxicity, the Δcao-1 colonies exhibited faster radial growth than control strains in the presence of resveratrol, suggesting a moderate toxic effect of resveratrol cleavage products.
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International Nuclear Information System (INIS)
Giboz, Julien; Mélé, Patrice; Copponnex, Thierry
2009-01-01
The skin–core crystalline morphology of injection-molded semi-crystalline polymers is well documented in the scientific literature. The thermomechanical environment provokes temperature and shear gradients throughout the entire thickness of the part during molding, thus influencing the polymer crystallization. Crystalline morphologies of a high-density polyethylene (HDPE) micromolded part (μpart) and a classical part (macropart) are compared with optical, thermal and x-ray diffraction analyses. Results show that the crystalline morphologies with regard to thickness vary between the two parts. While a 'skin–core' morphology is present for the macropart, the μpart exhibits a specific 'core-free' morphology, i.e. no spherulite is present at the center of the thickness. This result seems to be generated under the specific conditions used in microinjection molding that lead to the formation of smaller and more oriented crystalline entities
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A Survey on Lead and Cadmium Content in Bread Produced in Yazd
Directory of Open Access Journals (Sweden)
B Hajimohammadi
2015-11-01
Full Text Available Introduction: Due to such complications of absorbing lead and cadmium heavy metals as kidney and liver dysfunction, vascular and heart diseases, anemia, digestive complications, nervous and skeletal problems and due to importance of bread as one of the most important food diets in Iran, especially in Yazd, the amount of lead and cadmium was evaluated in a variety of breads in Yazd. Methods: This descriptive cross-sectional study was carried out in 2013. Out of 69 bakeries, random probability proportionate sampling was applied in order to measure the heavy metals (lead and cadmium content in samples by ash and atomic absorption equipped with grafiti furnace(ETAAS with correction of background time. The study data were analyzed using SPSS (v.17 considering p-value of less than 0.05 as significant. Results: The average amounts of lead and cadmium were 99.05 and 7.49 mg/kg respectively. The amount of lead in Sangak bread was higher than that of other types of breads, whereas lead amounts of fantasy bread was reported less than those of other breads. Cadmium content demonstrated no significant differences among breads. Lead amount was higher in direct heat breads. Whereas, cadmium amount showed no significant differences between direct and indirect heat breads. It is worth mentioning that lead and cadmium content were reported lower than allowable levels in all samples. Conclusions: As the study results revealed and considering per capita consumption of bread in Iran (about 160 kg, it seems that weekly intake of lead and cadmium in Yazd is at an acceptable level, though possible risk of heavy metals(lead and cadmium need to decrease in order to prevent the probable risks of lead and cadmium heavy metals.
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Applications of Active Packaging in Breads
Directory of Open Access Journals (Sweden)
Ali Göncü
2017-10-01
Full Text Available Changes on consumer preferences lead to innovations and improvements in new packaging technologies. With these new developments passive packaging technologies aiming to protect food nowadays have left their place to active and intelligent packaging technologies that have other various functions beside protection of food. Active packaging is defined as an innovative packaging type and its usage increases the shelf life of food significantly. Applications of active packaging have begun to be used for packaging of breads. In this study active packaging applications in breads have been reviewed.
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Directory of Open Access Journals (Sweden)
Joelma Pereira
2004-12-01
Full Text Available O processo de fabricação de pão de queijo envolve basicamente escaldamento do polvilho com leite, água e óleo, amassamento com ovo, adição de queijo e assamento. Este trabalho teve como objetivo estudar a função dos ingredientes na consistência da massa e nas características dos pães de queijo produzidos. As massas foram obtidas de 100% polvilho azedo (PA, 100% polvilho doce (PD, 70% polvilho azedo + 30% polvilho doce (PS e 50% polvilho azedo + 50% polvilho doce (PC, combinados com formulações: completa, com todos os ingredientes (FC, sem leite, mas com água (SL, sem ovo (SO e sem queijo. As massas foram desenvolvidas no Farinógrafo Brabender, o qual teve deste modo sua forma de utilização ampliada, e a evolução da consistência destas massas foi acompanhada por meio dos gráficos gerados. As massas foram moldadas e assadas e as características dos pães analisadas. Durante o escaldamento e mistura houve elevação dos valores de consistência, o ovo causou queda drástica desta consistência e o queijo provocou nova elevação, tornando a massa moldável. A consistência das massas foi mais afetada pelas formulações sendo que, as sem leite (SL apresentaram os maiores registros; as sem queijo (SQ as menos consistentes. As massas sem ovo (SO apresentaram-se secas, duras, despedaçando-se quando manuseadas. Pães de queijo FC e SQ apresentaram maior volume específico e maior diâmetro. Pães de queijo SO apresentaram menor índice de expansão. O ovo e o queijo desempenharam importante papel na obtenção de massas facilmente moldáveis, originando pães de queijo com boas características estruturais.The process of production cheese bread involves scalding of the cassava starch with milk, water and oil, kneading with egg, addition of cheese and baking. This work had as objective to study the function of the ingredients in the consistency of the dough and in the characteristics of the produced cheese breads. The doughs were
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Centers for Disease Control (CDC) Podcasts
2011-05-02
This podcast answers a listener's question about the risks associated with mold after a natural disaster or severe weather. Created: 5/2/2011 by National Center for Environmental Health (NCEH). Date Released: 5/2/2011.
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Addition of enzymes to improve sensory quality of composite wheat–cassava bread
DEFF Research Database (Denmark)
Serventi, Luca; Jensen, Sidsel; Skibsted, Leif Horsfelt
2016-01-01
Composite wheat–cassava (WC) bread was recently proposed as a sustainable alternative to wheat bread. Nonetheless, using >20 % cassava flour on flour basis in bread baking has consistently been proven to impair the sensory quality. Selected enzymes: fungal alpha-amylase Fungamyl® 2500 SG (Fungamy...
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Characterization of water distribution in bread during storage using magnetic resonance imaging.
Lodi, Alessia; Abduljalil, Amir M; Vodovotz, Yael
2007-12-01
A soy bread of fully acceptable quality and containing 49% soy ingredients (with or without 5% almond powder) has been recently developed in our laboratory. An investigation on water distribution and mobility, as probed by proton signal intensity and T2 magnetic resonance images, during storage was designed to examine possible relations between water states and hindered staling rate upon soy or soy-almond addition. Water proton distribution throughout soy-containing loaves was found to be very homogeneous in fresh breads with and without almond, with minimal water migration occurring during prolonged storage. In contrast, traditional wheat bread displayed an inhomogeneous water proton population that tended to change (with higher moisture migration towards the outer perimeter of the slice) during storage. Similar results were found for water mobility throughout the loaves, as depicted in T2 images. On intensity images of all considered bread varieties, the outer perimeter corresponding to the crust exhibited lower signal intensity due to decreased water content. Higher T2 values were found in the crust of soy breads with and without almond, which were attributed to lipids. The results indicated that the addition of soy to bread improved the homogeneous distribution of water molecules, which may hinder the staling rate of soy-containing breads. However, incorporation of almond had little effect on the water proton distribution or mobility of soy breads.
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Digital Twin concept for smart injection molding
Liau, Y.; Lee, H.; Ryu, K.
2018-03-01
Injection molding industry has evolved over decades and became the most common method to manufacture plastic parts. Monitoring and improvement in the injection molding industry are usually performed separately in each stage, i.e. mold design, mold making and injection molding process. However, in order to make a breakthrough and survive in the industrial revolution, all the stages in injection molding need to be linked and communicated with each other. Any changes in one stage will cause a certain effect in other stage because there is a correlation between each other. Hence, the simulation should not only based on the input of historical data, but it also needs to include the current condition of equipment and prediction of future events in other stages to make the responsive decision. This can be achieved by implementing the concept of Digital Twin that models the entire process as a virtual model and enables bidirectional control with the physical process. This paper presented types of data and technology required to build the Digital Twin for the injection molding industry. The concept includes Digital Twin of each stage and integration of these Digital Twin model as a thoroughgoing model of the injection molding industry.
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Industrial Potential of Two Varieties of Cocoyam in Bread Making
Directory of Open Access Journals (Sweden)
Nnabuk O. Eddy
2012-01-01
Full Text Available The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition, nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS and Colocasia esculenta (CE were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%. The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level of CE. Sample H containing 50% substitution level of XS with specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level of XS was rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level of CE respectively were rated the poorest. The proximate composition of the bread samples was also carried out. CE, XS and wheat bread samples (100% recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content. XS bread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash, CE bread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113. XS performed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore
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Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.
Tang, Kai Xing; Zhao, Cindy J; Gänzle, Michael G
2017-05-31
Type I sourdough fermentations with Lactobacillus sanfranciscensis as predominant organism accumulate reduced glutathione through glutathione reductase (GshR) activity of L. sanfranciscensis. Reduced glutathione acts as chain terminator for gluten polymerization but is also kokumi-active and may thus enhance bread taste. This study implemented a type I model sourdough fermentations to quantitate glutathione accumulation sourdough, bread dough, and bread and to assess the effect of L. sanfranciscensis GshR on bread volume by comparison of L. sanfranciscensis and an isogenic strain devoid of GshR. L. sanfranciscensis sourdough accumulated the highest amount of reduced glutathione during proofing. Bread produced with the wild type strain had a lower volume when compared to the gshR deficient mutant. The accumulation of γ-glutamyl-cysteine was also higher in L. sanfranciscensis sourdoughs when compared to doughs fermented with the gshR mutant strain. The accumulation of reduced glutathione in L. sanfranciscensis bread did not enhance the saltiness of bread.
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Energy Technology Data Exchange (ETDEWEB)
McCluskey, Kevin; Wiest, Aric E.; Grigoriev, Igor V.; Lipzen, Anna; Martin, Joel; Schackwitz, Wendy; Baker, Scott E.
2011-06-02
Classical forward genetics has been foundational to modern biology, and has been the paradigm for characterizing the role of genes in shaping phenotypes for decades. In recent years, reverse genetics has been used to identify the functions of genes, via the intentional introduction of variation and subsequent evaluation in physiological, molecular, and even population contexts. These approaches are complementary and whole genome analysis serves as a bridge between the two. We report in this article the whole genome sequencing of eighteen classical mutant strains of Neurospora crassa and the putative identification of the mutations associated with corresponding mutant phenotypes. Although some strains carry multiple unique nonsynonymous, nonsense, or frameshift mutations, the combined power of limiting the scope of the search based on genetic markers and of using a comparative analysis among the eighteen genomes provides strong support for the association between mutation and phenotype. For ten of the mutants, the mutant phenotype is recapitulated in classical or gene deletion mutants in Neurospora or other filamentous fungi. From thirteen to 137 nonsense mutations are present in each strain and indel sizes are shown to be highly skewed in gene coding sequence. Significant additional genetic variation was found in the eighteen mutant strains, and this variability defines multiple alleles of many genes. These alleles may be useful in further genetic and molecular analysis of known and yet-to-be-discovered functions and they invite new interpretations of molecular and genetic interactions in classical mutant strains.
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Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production
Popov Stevan D.; Dodić Siniša N.; Mastilović Jasna S.; Dodić Jelena M.; Popov-Raljić Jovanka V.
2005-01-01
The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positive...
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Reaction of Rust on Some Bread Wheat Varieties in Çukurova Region
AY, Hasan
2013-01-01
This study was conducted with 126 varieties of wheat between 2009-2010 years in Adana. There has not been artificially inoculated yellow, leaf and stem rusts. Races of rust in natural were evaluated in both years. Between 2009-2010 this study was conducted in Adana, with 126 varieties of bread wheat. In both years, only the natural environment leaf rust races inoculated for assessments reactions of bread wheat. According to results, 49 bread wheat varieties were found resistant, 6 bread wheat...
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The impact of freezing and toasting on the glycaemic response of white bread.
Burton, P; Lightowler, H J
2008-05-01
To investigate the impact of freezing and toasting on the glycaemic response of white bread. Ten healthy subjects (three male, seven female), aged 22-59 years, recruited from Oxford Brookes University and the local community. A homemade white bread and a commercial white bread were administered following four different storage and preparation conditions: (1) fresh; (2) frozen and defrosted; (3) toasted; (4) toasted following freezing and defrosting. They were administered randomized repeated measures design. Incremental blood glucose, peak glucose response, 2 h incremental area under the glucose response curve (IAUC). The different storage and preparation conditions resulted in lower blood glucose IAUC values compared to both types of fresh white bread. In particular, compared to the fresh homemade bread (IAUC 259 mmol min/l), IAUC was significantly lower when the bread was frozen and defrosted (179 mmol min/l, Pbread (253 mmol min/l), IAUC was significantly lower when the bread was toasted (183 mmol min/l, Pbreads. This is the first study known to the authors to show reductions in glycaemic response as a result of changes in storage conditions and the preparation of white bread before consumption. In addition, the study highlights a need to define and maintain storage conditions of white bread if used as a reference food in the determination of the glycaemic index of foods.
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Chemopreventive effects of in vitro digested and fermented bread in human colon cells.
Schlörmann, Wiebke; Hiller, Beate; Jahns, Franziska; Zöger, Romy; Hennemeier, Isabell; Wilhelm, Anne; Lindhauer, Meinolf G; Glei, Michael
2012-10-01
Bread as a staple food product represents an important source for dietary fibre consumption. Effects of wheat bread, wholemeal wheat bread and wholemeal rye bread on mechanisms which could have impact on chemoprevention were analysed in colon cells after in vitro fermentation. Effects of fermented bread samples on gene expression, glutathione S-transferase activity and glutathione content, differentiation, growth and apoptosis were investigated using the human colon adenoma cell line LT97. Additionally, apoptosis was studied in normal and tumour colon tissue by determination of caspase activities. The expression of 76 genes (biotransformation, differentiation, apoptosis) was significantly upregulated (1.5-fold) in LT97 cells. The fermented bread samples were able to significantly increase glutathione S-transferase activity (1.8-fold) and glutathione content (1.4-fold) of the cells. Alkaline phosphatase activity as a marker of differentiation was also significantly enhanced (1.7-fold). The fermented bread samples significantly inhibited LT97 cell growth and increased the level of apoptotic cells (1.8-fold). Only marginal effects on apoptosis in tumour compared to normal tissue were observed. This is the first study which presents chemopreventive effects of different breads after in vitro fermentation. In spite of differences in composition, the results were comparable between the bread types. Nevertheless, they indicate a potential involvement of this staple food product regarding the prevention of colon cancer.
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Mold inhibition on unseasoned southern pine
Carol A. Clausen; Vina W. Yang
2003-01-01
Concerns about indoor air quality due to mold growth have increased dramatically in the United States. In the absence of moisture management, fungicides need to be developed for indoor use to control mold establishment. An ideal fungicide for prevention of indoor mold growth on wood-based materials needs to specifically prevent spore germination and provide long-term...
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Medical diagnostics for indoor mold exposure.
Hurraß, Julia; Heinzow, Birger; Aurbach, Ute; Bergmann, Karl-Christian; Bufe, Albrecht; Buzina, Walter; Cornely, Oliver A; Engelhart, Steffen; Fischer, Guido; Gabrio, Thomas; Heinz, Werner; Herr, Caroline E W; Kleine-Tebbe, Jörg; Klimek, Ludger; Köberle, Martin; Lichtnecker, Herbert; Lob-Corzilius, Thomas; Merget, Rolf; Mülleneisen, Norbert; Nowak, Dennis; Rabe, Uta; Raulf, Monika; Seidl, Hans Peter; Steiß, Jens-Oliver; Szewszyk, Regine; Thomas, Peter; Valtanen, Kerttu; Wiesmüller, Gerhard A
2017-04-01
In April 2016, the German Society of Hygiene, Environmental Medicine and Preventative Medicine (Gesellschaft für Hygiene, Umweltmedizin und Präventivmedizin (GHUP)) together with other scientific medical societies, German and Austrian medical societies, physician unions and experts has provided an AWMF (Association of the Scientific Medical Societies) guideline 'Medical diagnostics for indoor mold exposure'. This guideline shall help physicians to advise and treat patients exposed indoors to mold. Indoor mold growth is a potential health risk, even without a quantitative and/or causal association between the occurrence of individual mold species and health effects. Apart from the allergic bronchopulmonary aspergillosis (ABPA) and the mycoses caused by mold, there is only sufficient evidence for the following associations between moisture/mold damages and different health effects: Allergic respiratory diseases, asthma (manifestation, progression, exacerbation), allergic rhinitis, exogenous allergic alveolitis and respiratory tract infections/bronchitis. In comparison to other environmental allergens, the sensitizing potential of molds is estimated to be low. Recent studies show a prevalence of sensitization of 3-10% in the total population of Europe. The evidence for associations to mucous membrane irritation and atopic eczema (manifestation, progression, exacerbation) is classified as limited or suspected. Inadequate or insufficient evidence for an association is given for COPD, acute idiopathic pulmonary hemorrhage in children, rheumatism/arthritis, sarcoidosis, and cancer. The risk of infections from indoor molds is low for healthy individuals. Only molds that are capable to form toxins can cause intoxications. The environmental and growth conditions and especially the substrate determine whether toxin formation occurs, but indoor air concentrations are always very low. In the case of indoor moisture/mold damages, everyone can be affected by odor effects and
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Fracture behaviour of bread crust: Effect of ingredient modification
Primo-Martín, C.; Beukelaer, H. de; Hamer, R.J.; Vliet, T. van
2008-01-01
The influence of the formulation on the crispness of bread crust was studied. Crispness is a relevant sensory attribute that depends on several factors particularly the plasticizer content (water), the mechanical properties of the solid matrix and the morphological architecture of the bread. Enzymes
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Thermal inactivation kinetics of β-galactosidase during bread baking
Zhang, L.; Chen, Xiao Dong; Boom, R.M.; Schutyser, M.A.I.
2017-01-01
In this study, β-galactosidase was utilized as a model enzyme to investigate the mechanism of enzyme inactivation during bread baking. Thermal inactivation of β-galactosidase was investigated in a wheat flour/water system at varying temperature-moisture content combinations, and in bread during
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Consumers’ preferences for bread
DEFF Research Database (Denmark)
Edenbrandt, Anna Kristina; Gamborg, Christian; Thorsen, Bo Jellesmark
2017-01-01
Consumers are apprehensive about transgenic technologies, so cisgenics, which limit gene transfers to sexually compatible organisms, have been suggested to address consumer concerns. We study consumer preferences for rye bread alternatives based on transgenic or cisgenic rye, grown conventionally...
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Awuni, Victoria; Alhassan, Martha Wunnam; Amagloh, Francis Kweku
2018-01-01
Refining food recipes with orange-fleshed sweet potato (OFSP) has the potential to improve dietary intake of vitamin A. The objectives of this study were to utilize OFSP in the development of two composite bread types and to assess their contribution to dietary intake of vitamin A using the dietary reference intake of lactating mothers. Two composite OFSP-wheat flour bread recipes-vita butter bread and vita tea bread-were developed by incorporating 46% OFSP puree in existing 100% wheat flour bread recipes consumed by Ghanaians. A paired-preference test was used to profile the appearance, aroma, sweetness, and overall degree of liking of the vita butter bread and vita tea bread and their respective 100% wheat flour bread types. Weighed bread intake by lactating mothers ( n = 50) was used to estimate the contribution to dietary vitamin A based on the trans β-carotene content. The developed vita butter bread and vita tea bread were most preferred by at least 77% ( p bread was 247 g, and for vita tea bread was 196 g. The trans β-carotene content of vita butter bread and vita tea bread were found to be 1.333 mg/100 g and 0.985 mg/100 g, respectively. The estimated trans-β-carotene intake was 3,293 μg/day (vita butter) and 1,931 μg/day (vita tea) based on the weighed bread intake, respectively, meeting 21% and 12% of the daily requirement (1,300 μg RAE/day) for lactating mothers, the life stage group with the highest vitamin A requirement. OFSP therefore could composite wheat flour to bake butter and tea bread, and will contribute to significant amount of dietary intake of vitamin A.
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Kuhn, Sascha; Burr, August; Kübler, Michael; Deckert, Matthias; Bleesen, Christoph
2011-02-01
In this paper the replication qualities of periodically and randomly arranged micro-features molded in the injection molding process and their effects on surface properties are studied. The features are molded in PC, PMMA and PP at different mold wall temperatures in order to point out the necessity and profitability of a variotherm mold wall temperature control system. A one-dimensional heat conduction model is proposed to predict the cycle times of the variotherm injection molding processes. With regard to these processes, the molding results are compared to the molded surface feature heights using an atomic force microscope. In addition, the effects of the molded surface features on macroscopic surfaces are characterized in terms of light reflection using a spectrometer and in terms of water wettability by measuring the static contact angle. Furthermore, due to the sensitivity of the surface features on the molded parts, their durability is compared in a scratch test with a diamond tip. This leads to successful implementation in applications in which the optical appearance, in terms of gloss and reflection, and the water repellence, in terms of drag flow and adhesion, are of importance.
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International Nuclear Information System (INIS)
Kuhn, Sascha; Burr, August; Kübler, Michael; Deckert, Matthias; Bleesen, Christoph
2011-01-01
In this paper the replication qualities of periodically and randomly arranged micro-features molded in the injection molding process and their effects on surface properties are studied. The features are molded in PC, PMMA and PP at different mold wall temperatures in order to point out the necessity and profitability of a variotherm mold wall temperature control system. A one-dimensional heat conduction model is proposed to predict the cycle times of the variotherm injection molding processes. With regard to these processes, the molding results are compared to the molded surface feature heights using an atomic force microscope. In addition, the effects of the molded surface features on macroscopic surfaces are characterized in terms of light reflection using a spectrometer and in terms of water wettability by measuring the static contact angle. Furthermore, due to the sensitivity of the surface features on the molded parts, their durability is compared in a scratch test with a diamond tip. This leads to successful implementation in applications in which the optical appearance, in terms of gloss and reflection, and the water repellence, in terms of drag flow and adhesion, are of importance.
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Natural occurrence of aflatoxins in bread in Nigeria | Efuntoye ...
African Journals Online (AJOL)
A study was conducted in Nigeria on samples of brown bread for growth of moulds and natural occurrence of aflatoxins. Mycological analysis showed the presence of six genera of filamentous fungi, Aspergillus, Rhizopus, Mucor, Penicillium, Alternaria and Geotrichum. Thin layer chromatography (TLC) analysis of bread ...
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Bread Making Potential of Composite Flour of Wheat-Acha ...
African Journals Online (AJOL)
Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method ...
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Production of crispy bread snacks containing chicken meat and chicken meat powder
Directory of Open Access Journals (Sweden)
HULYA CAKMAK
Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.
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Fast prototyping of injection molded polymer microfluidic chips
DEFF Research Database (Denmark)
Hansen, Thomas Steen; Selmeczi, David; Larsen, Niels Bent
2010-01-01
We present fast prototyping of injection molding tools by the definition of microfluidic structures in a light-curable epoxy (SU-8) directly on planar nickel mold inserts. Optimized prototype mold structures could withstand injection molding of more than 300 replicas in cyclic olefin copolymer (COC...
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Healthy Bread Initiative: Methods, Findings, and Theories—Isfahan Healthy Heart Program
Talaei, Mohammad; Khaje, Mohammad-Reza; Sarrafzadegan, Nizal; Sajjadi, Firoozeh; Alikhasi, Hasan; Maghroun, Maryam; Iraji, Farhad; Ehteshami, Shahram
2013-01-01
The scientific evidences show that the content, baking methods, and types of bread can make health impacts. Bread, as a major part of Iranian diet, demonstrates a significant potential to be targeted as health promotion subject. Healthy Food for Healthy Communities (HFHC) was a project of Isfahan Healthy Heart Program (IHHP), consisting of a wide variety of strategies, like Healthy Bread (HB) Initiative. The HB Initiative was designed to improve the behaviour of both producers and consumers, mainly aiming at making high-fibre, low-salt bread, eliminating the use of baking soda, providing enough rest time for dough before baking (at least one hour), and enough baking time (at least one minute in oven). A workshop was held for volunteer bakers, and a baker-to-baker training protocol under direct supervision was designed for future volunteers. Cereal Organization was persuaded to provide less refined flour that contained more bran. Health messages in support of new breads were disseminated by media and at bakeries by health professionals. Evaluation of the HB Initiative was done using before-after assessments and population surveys. While HB was baked in 1 (0.01%) bakery at baseline, 402 (41%) bakeries in the intervention area joined the HB Initiative in 2009. Soda was completely eliminated and fibre significantly increased from 4±0.4 g% before study to 12±0.6 g% after the intervention (p<0.001). The preparation and baking times remarkably increased. Wastage of bread decreased from 13±1.8 g% to 2±0.5 g% and was expressed as the most important advantage of this initiative by consumers. People who lived in Isfahan city consumed whole bread 6 times more than those who lived in reference area Arak (p<0.001). The HB Initiative managed to add new breads as a healthy choice that were compatible with local dishes and made a model to solve the long-standing problems of bread. It used various health promotion approaches but was best consistent with Beattie's model. PMID
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Low-FODMAP vs regular rye bread in irritable bowel syndrome: Randomized SmartPill® study.
Pirkola, Laura; Laatikainen, Reijo; Loponen, Jussi; Hongisto, Sanna-Maria; Hillilä, Markku; Nuora, Anu; Yang, Baoru; Linderborg, Kaisa M; Freese, Riitta
2018-03-21
To compare the effects of regular vs low-FODMAP rye bread on irritable bowel syndrome (IBS) symptoms and to study gastrointestinal conditions with SmartPill ® . Our aim was to evaluate if rye bread low in FODMAPs would cause reduced hydrogen excretion, lower intraluminal pressure, higher colonic pH, different transit times, and fewer IBS symptoms than regular rye bread. The study was a randomized, double-blind, controlled cross-over meal study. Female IBS patients ( n = 7) ate study breads at three consecutive meals during one day. The diet was similar for both study periods except for the FODMAP content of the bread consumed during the study day. Intraluminal pH, transit time, and pressure were measured by SmartPill, an indigestible motility capsule. Hydrogen excretion (a marker of colonic fermentation) expressed as area under the curve (AUC) (0-630 min) was [median (range)] 6300 (1785-10800) ppm∙min for low-FODMAP rye bread and 10 635 (4215-13080) ppm∙min for regular bread ( P = 0.028). Mean scores of gastrointestinal symptoms showed no statistically significant differences but suggested less flatulence after low-FODMAP bread consumption ( P = 0.063). Intraluminal pressure correlated significantly with total symptom score after regular rye bread (ρ = 0.786, P = 0.036) and nearly significantly after low-FODMAP bread consumption (ρ = 0.75, P = 0.052). We found no differences in pH, pressure, or transit times between the breads. Gastric residence of SmartPill was slower than expected. SmartPill left the stomach in less than 5 h only during one measurement (out of 14 measurements in total) and therefore did not follow on par with the rye bread bolus. Low-FODMAP rye bread reduced colonic fermentation vs regular rye bread. No difference was found in median values of intraluminal conditions of the gastrointestinal tract.
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Immune Response among Patients Exposed to Molds
Directory of Open Access Journals (Sweden)
Jordan N. Fink
2009-12-01
Full Text Available Macrocyclic trichothecenes, mycotoxins produced by Stachybotrys chartarum, have been implicated in adverse reactions in individuals exposed to mold-contaminated environments. Cellular and humoral immune responses and the presence of trichothecenes were evaluated in patients with mold-related health complaints. Patients underwent history, physical examination, skin prick/puncture tests with mold extracts, immunological evaluations and their sera were analyzed for trichothecenes. T-cell proliferation, macrocyclic trichothecenes, and mold specific IgG and IgA levels were not significantly different than controls; however 70% of the patients had positive skin tests to molds. Thus, IgE mediated or other non-immune mechanisms could be the cause of their symptoms.
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Influencing factors on bread-derived exposure to ochratoxin A: type, origin and composition.
Duarte, S C; Bento, J; Pena, A; Lino, C M; Delerue-Matos, C; Oliveira, M B P P; Alves, M R; Pereira, J A
2010-01-01
The nearly ubiquitous consumption of cereals all over the world renders them an important position in international nutrition, but concurrently allocates exposure to possible contained contaminants. Mycotoxins are natural food contaminants, difficult to predict, evade, and reduce, so it is important to establish the real contribution of each contaminated food product, with the aim to evaluate mycotoxin exposure. This was the key objective of this survey and analysis for ochratoxin A content on 274 samples of commercialized bread in the Portuguese market, during the winter 2007. Different bread products were analyzed through an HPLC-FD method, including traditional types, novel segments, and different grain based bread products. A wide-ranging low level contamination was observed in all regions and types of bread products analyzed, especially in the Porto and Coimbra regions, and in the maize and whole-grain or fiber-enriched bread. Nevertheless, the exposure through contaminated wheat bread continues to be the most significant, given its high consumption and dominance in relation to the other types of bread. Copyright (c) 2010 Elsevier Ltd. All rights reserved.
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Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.
Mukkundur Vasudevaiah, A; Chaturvedi, A; Kulathooran, R; Dasappa, I
2017-06-01
Green coffee extract, GCE ( Coffee canephora ) was used at 1.0, 1.5 and 2.0% levels for making bioactive rich bread. The processed GCE from the green coffee beans had 21.42% gallic acid equivalents (GAE) total polyphenols (TPP), 37.28% chlorogenic acid (CGA) and 92.73% radical scavenging activity (RSA), at 100 ppm concentration of GCE and caffeine content (1.75%). Rheological, physico-sensory and antioxidant properties of GCE incorporated breads were analysed and compared with control bread. The results revealed not much significant change in the rheological characteristics of dough up to 1.5% level; an increase in bread volume; greenness of bread crumb and mostly unchanged textural characteristics of the bread with increased addition of GCE from 0 to 2.0%. Sensory evaluation showed that maximum level of incorporation of GCE without adverse effect on the overall quality of bread (especially taste) was at 1.5% level. The contents of TPP, RSA and CGA increased by 12, 6 and 42 times when compared to control bread and had the highest amount of 4-5 caffeoylquinic acid.
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Potential effect of fortified pan bread with Aloe vera juice on alloxan ...
African Journals Online (AJOL)
Background: This study was designed to investigate (1) the potential use of Aloe vera juice (AVJ) for fortification of pan bread with evaluates the sensory characteristics and the nutritive value. (2) The possible beneficial role of 5% and 10% AVJ-fortified bread against diabetic rats. Materials and Methods: Bread fortified with ...
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Bioethanol production from waste bread samples made from mixtures of wheat and buckwheat flours
Ačanski, Marijana; Pastor, Kristian; Razmovski, Radojka; Vučurović, Vesna; Psodorov, Đorđe
2014-01-01
In this paper yields of bioethanol from seven samples of bread were compared. Samples of bread were produced and prepared in a laboratory by mixing wheat and buckwheat flour in amounts of 0, 20, 40, 50, 60, 80 and 100%. At first, the analysis of all seven samples of bread was done (dry matter, starch content and pH value of bread sample suspensions). Then the waste bread suspensions were hydrolyzed by applying commercial hydrolytic enzymes, Termamyl® SC and SAN Extra® L. The fermentation proc...
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Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads
Directory of Open Access Journals (Sweden)
Maria Eduardo
2014-01-01
Full Text Available Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM, sodium stearoyl-2-lactylate (SSL, and lecithin (LC; and hydrocolloids, carboxymethylcellulose (CMC and high-methylated pectin (HM pectin were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50. Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13% and in combination with emulsifiers (from 7.9 to 27% compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.
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Bresciani, Letizia; Scazzina, Francesca; Leonardi, Roberto; Dall'Aglio, Elisabetta; Newell, Michael; Dall'Asta, Margherita; Melegari, Camilla; Ray, Sumantra; Brighenti, Furio; Del Rio, Daniele
2016-11-01
This work aimed at investigating absorption, metabolism, and bioavailability of phenolic compounds after consumption of wholegrain bread or bread enriched with an aleurone fraction. Two commercially available breads were consumed by 15 participants on three occasions and matched for either the amount of ferulic acid in the bread or the amount of bread consumed. Urine was collected for 48 h from all the volunteers for phenolic metabolite quantification. Blood samples were collected for 24 h following bread consumption in five participants. A total of 12 and 4 phenolic metabolites were quantified in urine and plasma samples, respectively. Metabolites were sulfate and glucuronic acid conjugates of phenolic acids, and high concentrations of ferulic acid-4'-O-sulfate, dihydroferulic acid-4'-O-sulfate, and dihydroferulic acid-O-glucuronide were observed. The bioavailability of ferulic acid was significantly higher from the aleurone-enriched bread when all ferulic acid metabolites were accounted for. The study shows that low amounts of aleurone-enriched bread resulted in equivalent plasma levels of ferulic acid as wholegrain bread. This could suggest that, if the absorbed phenolic metabolites after wholegrain product intake exert health benefits, equal levels could be reached through the consumption of lower doses of refined products enriched in aleurone fraction. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
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DNA methylation inhibits expression and transposition of the Neurospora Tad retrotransposon.
Zhou, Y; Cambareri, E B; Kinsey, J A
2001-06-01
Tad is a LINE-like retrotransposon of the filamentous fungus Neurospora crassa. We have analyzed both expression and transposition of this element using strains with a single copy of Tad located in the 5' noncoding sequences of the am (glutamate dehydrogenase) gene. Tad in this position has been shown to carry a de novo cytosine methylation signal which causes reversible methylation of both Tad and am upstream sequences. Here we find that methylation of the Tad sequences inhibits both Tad expression and transposition. This inhibition can be relieved by the use of 5-azacytidine, a drug which reduces cytosine methylation, or by placing the Tad/am sequences in a dim-2 genetic background.
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DEFF Research Database (Denmark)
Liparoti, S.; Calaon, M.; Speranza, V.
2017-01-01
lithography and subsequent nickel electroplating. The mold temperature was controlled by a thin heating device (composed by polyimide as insulating layer and polyimide carbon black loaded as electrical conductive layer) able to increase the temperature on mold surface in a few seconds (40°C/s) by Joule...
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Modified starches or stabilizers in preparation of cheese bread
Directory of Open Access Journals (Sweden)
Letícia Dias dos Anjos
2014-09-01
Full Text Available Cheese bread is a Brazilian product which originated in Minas Gerais and which is highly consumed. In industrial production, there is increasing use of additives which enrich and enhance the physical of this product, adding value in the eyes of the consumer. Thus, the purpose of this paper was to study the effect of addition of modified starch and stabilizers on the physical-chemical of cheese bread. For this reason, measures taken so moisture, pH and acidity, volume, density, coefficient of expansion, and compression resistance (texturometer Results show that the stabilizers used improve these characteristics in the cheese bread, showing better physicochemical characteristics.
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Radionuclides in noodles and bread consumed in Hong Kong
International Nuclear Information System (INIS)
Yu, K.N.; Mao, S.Y.
1995-01-01
Most of the natural occurring radionuclides in both noodles and bread are found to have specific activities below the detectable limit of the high purity germanium (n-type) spectrometer system of the EG and G Ortec Company. For dried bread, 40 K, 137 Cs and 60 Co are found to be 44.45∼84.52, -3 ∼0.074 Bq/kg respectively. The weighted committed dose equivalents due to the ingestion of 137 Cs from noodles and bread for a male and female adults have been estimated to be 0.5 and 0.6 μSv, respectively, being less than the values recommended by ICRP
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Marketing mix strategies of bread producers in Kosovo
Directory of Open Access Journals (Sweden)
Mr.Sc. Ejup Fejza
2013-06-01
Full Text Available Marketing is a fundamental or core function of the business which more than any other business function deals with customers and their satisfaction. Creation and implementation of a successful marketing strategy in business is very crucial, especially when we deal with a business such is bread manufacturing. Thus, the purpose of the research was to analyze the development of marketing as an organizational function of bread manufacturers companies in Kosovo, to analyze their marketing strategies and to provide clear recommendations for companies that do not use marketing strategies. During the research I have find that bread producers do not even have established a marketing department and/or do not have employed a marketing or sales person. Only few companies, three out of fifteen, intend to establish marketing department in the future, which is a sign that bread producers still do not see marketing as core function in their activities. They do think more on production than on sales and marketing. None of the companies have promotional activities regularly and only two of them exhibits regularly on the trade fairs in Kosovo and only one company exhibited abroad. There should be continuous insistence of manufacturing companies to advance marketing department, creating a special unit of market research and behavior with consumer. The data for research were collected through questionnaire in fifteen bread manufacturing companies. Methods used for research have been descriptive, comparative, analysis, and synthesis. The research instrument was a questionnaire, the technique has been direct communication and research was conducted between months June up to September 2009.
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Three-Dimensional Modeling of Glass Lens Molding
DEFF Research Database (Denmark)
Sarhadi, Ali; Hattel, Jesper Henri; Hansen, Hans Nørgaard
2015-01-01
The required accuracy for the final dimensions of the molded lenses in wafer-based precision glass molding as well as the need for elimination of costly experimental trial and error calls for numerical simulations. This study deals with 3D thermo-mechanical modeling of the wafer-based precision...... glass lens molding process. First, a comprehensive 3D thermo-mechanical model of glass is implemented into a FORTRAN user subroutine (UMAT) in the FE program ABAQUS, and the developed FE model is validated with both a well-known sandwich seal test and experimental results of precision molding of several...... glass rings. Afterward, 3D thermo-mechanical modeling of the wafer-based glass lens manufacturing is performed to suggest a proper molding program (i.e., the proper set of process parameters including preset force-time and temperature-time histories) for molding a wafer to a desired dimension...
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Determination of propionate in bread using capillary zone electrophoresis
Ackermans, M.T.; Ackermans-Loonen, J.C.J.M; Beckers, J.L.
1992-01-01
A method for the determination of propionate in bread is described. The propionate was extracted from the bread with a repeated extraction procedure and measured using capillary zone electrophoresis in the indirect UV mode applying a background electrolyte of 0.005 M Tris adjusted at pH 4.6 by
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Sánchez-Martínez, María; Pérez-Corona, Teresa; Caímara, Carmen; Madrid, Yolanda
2015-01-14
This study focuses on the preparation at lab scale of selenomethionine-enriched white and wholemeal bread. Selenium was supplemented either by adding selenite directly to the dough or by using lab-made selenium-enriched yeast. The best results were obtained when using fresh selenium-enriched yeast. The optimum incubation time for selenomethionine-enriched yeast preparation, while keeping formation of selenium byproducts to a minimum, was 96 h. Selenium content measured by isotope dilution analysis (IDA)-ICP-MS in Se-white and Se-wholemeal bread was 1.28 ± 0.02 μg g–1 and 1.16 ± 0.02 μg g–1 (expressed as mean ± SE, 3 replicates), respectively. HPLC postcolumn IDA-ICP-MS measurements revealed that selenomethionine was the main Se species found in Se-enriched bread, which accounted for ca. 80% of total selenium. In vitro gastrointestinal digestion assay provided selenium bioaccessibility values of 100 ± 3% and 40 ± 1% for white and wholemeal Se-enriched bread, respectively, being selenomethionine the main bioaccessible Se species in white bread, while in wholemeal bread this compound was undetectable.
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Exergetic comparison of food waste valorization in industrial bread production
International Nuclear Information System (INIS)
Zisopoulos, Filippos K.; Moejes, Sanne N.; Rossier-Miranda, Francisco J.; Goot, Atze Jan van der; Boom, Remko M.
2015-01-01
This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy consumed in all the industrial bread chains studied. The par-baked brown bun production chain had the best thermodynamic performance because of the highest rational exergetic efficiency (71.2%), the lowest specific exergy losses (5.4 MJ/kg brown bun), and the almost lowest cumulative exergy losses (4768 MJ/1000 kg of dough processed). However, recycling of bread waste is also exergetically efficient when the total fermented surplus is utilizable. Clearly, preventing material losses (i.e. utilizing raw materials maximally) improves the exergetic efficiency of industrial bread chains. In addition, most of the physical (non-material related) exergy losses occurred at the baking, cooling and freezing steps. Consequently, any additional improvement in industrial bread production should focus on the design of thermodynamically efficient baking and cooling processes, and on the use of technologies throughout the chain that consume the lowest possible physical exergy. - Highlights: • Preventing material losses is the best way to enhance the exergetic efficiency. • Most of the physical exergy losses occur at the baking, cooling and freezing steps. • Par-baking “saves” chemical exergy but consumes an equal amount of physical exergy
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Hoppe, Michael; Ross, Alastair B; Svelander, Cecilia; Sandberg, Ann-Sofie; Hulthén, Lena
2018-05-23
To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status in women under free-living conditions. In this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, a high-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrain rye bread/day, or 200 g dephytinized wholegrain rye bread/day. The bread was administered in addition to their habitual daily diet. Iron status biomarkers and plasma alkylresorcinols were analyzed at baseline and post-intervention. Fifty-five females completed the study. In the high-phytate-bread group (n = 31) there was no change in any of the iron status biomarkers after 12 weeks of intervention (p > 0.05). In the low-phytate bread group (n = 24) there were significant decreases in both ferritin (mean = 12%; from 32 ± 7 to 27 ± 6 µg/L, geometric mean ± SEM, p < 0.018) and total body iron (mean = 12%; from 6.9 ± 1.4 to 5.4 ± 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects complied with the intervention. In Swedish females of reproductive age, 12 weeks of high-phytate wholegrain bread consumption had no effect on iron status. However, consumption of low-phytate wholegrain bread for 12 weeks resulted in a reduction of markers of iron status. Although single-meal studies clearly show an increase in iron bioavailability from dephytinization of cereals, medium-term consumption of reduced phytate bread under free-living conditions suggests that this strategy does not work to improve iron status in healthy women of reproductive age.
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COATING OF FOOD PRODUCTS : BATTER AND BREADING TECHNIQUES AND EQUIPMENTS
Directory of Open Access Journals (Sweden)
Figen KAYMAK ERTEN
2005-01-01
Full Text Available The coating process of food products with various mixtures prior to frying is a common application in kitchens whereas it still requires much investigation in technological area. In this study, batter and breading technology used in coating of foods is reviewed. The coating process was defined, and the function of predusting, battering and breading, the general composition of batter and breading mixtures and the functions of the ingradients were explained. In the coating application, the most important problem known as adhesion and the effects of it on the efficiency and cost were investigated. Batter and breading processing equipments used in the industry and the process lines were reviewed, and the problems, new designs and the latest patents relating them were discussed. New coating systems known as tumbling and fluidization were investigated and compared with other systems.
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International Nuclear Information System (INIS)
Nassef, A.E.
1997-01-01
Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread
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Atieh Sadat Danesh; Hossein Moradi; Fatemeh Nojavan
2017-01-01
Background and Objectives: Historically, bread has been the most important source of human nutrition. The pattern of bread consumption is not desirable in Iran and approximately 16% of bread produced in this country is wasted. The most important cause of this waste rate is low quality of the produced bread and inadequate public attention paid to Islam recommendation on bread sanctity. The modification of bread consumption and the culture of bread consumption are one of the necessi...
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Touyarou, Peio; Sulmont-Rossé, Claire; Gagnaire, Aude; Issanchou, Sylvie; Brondel, Laurent
2012-04-01
This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of the MG). In each group, two 15-day cross-over conditions were set up. During the experimental condition the usual breakfast of each participant was replaced by an isocaloric portion of plain bread (WS or MG). During the control condition, participants consumed only 10 g of the corresponding bread and completed their breakfast with other foods they wanted. The results showed that bread appreciation did not change over exposure even in the experimental condition. Hunger was lower in the experimental condition than in the control condition. The consumption of WS decreased energy intake while the consumption of MG did not in the experimental condition compared to the corresponding control one. In conclusion, a monotonous breakfast composed solely of a fibre-enriched bread may decrease subsequent hunger and, when similar to a familiar bread, food intake. Copyright © 2011. Published by Elsevier Ltd.
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Thermodynamics of bread baking: A two-state model
Zürcher, Ulrich
2014-03-01
Bread baking can be viewed as a complex physico-chemical process. It is governed by transport of heat and is accompanied by changes such as gelation of starch, the expansion of air cells within dough, and others. We focus on the thermodynamics of baking and investigate the heat flow through dough and find that the evaporation of excess water in dough is the rate-limiting step. We consider a simplified one-dimensional model of bread, treating the excess water content as a two-state variable that is zero for baked bread and a fixed constant for unbaked dough. We arrive at a system of coupled, nonlinear ordinary differential equations, which are solved using a standard Runge-Kutta integration method. The calculated baking times are consistent with common baking experience.
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Process for molding improved polyethylene
International Nuclear Information System (INIS)
Kanai, Masanori; Aine, Norio; Nakada, Shinsaku.
1962-01-01
Various configurations in size and shape of polyethylene are molded by: (a) irradiating powders of polyethylene with ionizing radiations in the presence of oxygen to the extent of producing substantially no cross-linking among the molecules of polyethylene, and thereafter (b) molding the thus irradiated powders of polyethylene at 100-250 0 C to cross-link the molding. In this process, a uniform and desirable degree of cross-linking and any desirable configuration are provided for the polyethylene molding. Any extruder and any molding machine producing heat can be employed in this process. In embodiments, the radiation dose units may preferably be 1x10 6 to 1.5x10 7 roentgen. The ionizing radiations may be X-rays, gamma-rays or electron beams, but preferably gamma-rays. The preheating prior to molding may be effected in vacuum, in inert gas, or in oxygen at 100-250 0 C, but preferably in oxygen at 100 0 C. In an example, a polyethylene powder of 100 mesh was irradiated with gamma-rays from a Co-60 source with a dose of 3.1x10 6 r at a dose rate of 5.5x10 4 r/hr in air, then preheated in air at 80 0 C for 1 hr, and finally extruded to form a rod of 5 mm phi at 200 0 C. max. The degree of product cross-linking was 0% after irradiation in step (a), and 38% after heating in step (b). (Iwakiri, K.)
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Recent advances in possible effects of bread types and enrichment on appetite during Ramadan fasting
Directory of Open Access Journals (Sweden)
Sara Movahed
2017-07-01
Full Text Available Introduction: Bread is the staple food of most Muslims and can be considered to be a component with a remarkable effect on satiety and appetite during Ramadan fasting. This study aimed to present the recent advances in investigating the effect of different types of bread and enrichments on satiety and appetite. Methods: In this paper, articles focusing on the effect of various bread types (including enriched bread on satiety and appetite, particularly during fasting were reviewed. Articles were found in databases such as ISI, PubMed and Google Scholar. Results: Different bread types with lower glycemic index are recommended for Ramadan fasting, especially for the Sahur meal, due to better satiety and sglycemic control. In addition, fermentable dietary fibers, such as arabinoxylans, β-glucan, fructans, and resistant starch, can influence appetite through fermentation in the colon by saccharolytic bacteria and gastrointestinal tract releasing hormones changes. Consumption of wholemeal bread results in the moderation of satiety and starvation. Barely, oat and rye breads demonstrate the better improvement of satiety compared to white wheat bread due to their higher fiber content, probiotic ingredients and steadier glycemia. On the other hand, use of protein-rich breads can result in delayed gastric emptying, steadier insulin levels and higher satiety. Beta-glucan enrichment shows similar significant results in terms of reducing hunger and increasing satiety by influencing the appetite and satiety and regulating hormones such as insulin, ghrelin and PYY. Fiber enrichment and probiotics (Fructo-oligosaccharides/Inulin could also be considered in this regard. Conclusion: During Ramadan fasting, barley bread, oat bread and wholegrain wheat bread could be suggested as the preferred bread types to be incorporated into the main meals to improve satiety and decrease hunger feeling.
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Keogh, Jennifer; Atkinson, Fiona; Eisenhauer, Bronwyn; Inamdar, Amar; Brand-Miller, Jennie
2011-12-01
The effect of bread consumption on overall food intake is poorly understood. The aim of this study was to measure postprandial food intake after a set breakfast containing three different breads. Ten males and 10 females aged 20.1-44.8 years, BMI 18.4-24.8 kg/m(2), consumed two slices of White Bread, Bürgen Wholemeal and Seeds Bread or Lupin Bread (all 1300 kJ) with 10 g margarine and 30 g strawberry jam. Fullness and hunger responses and were measured before and during the test breakfasts. Glucose and insulin responses (incremental area under each two-hour curve (iAUC)) were calculated. Food intake was measured and energy and nutrient intake determined at a buffet meal two hours later. Subjects consumed significantly less energy after the Bürgen Bread meal compared to the White Bread meal (2548 ± 218 vs. 3040±328kJ, Bürgen Bread vs. White Bread, PBread (PBread (PBread. Lupin Bread and Bürgen Bread produced smaller postprandial glucose responses (79 ± 7, 74 ± 4, 120 ± 10 mmol/L min iAUC, Lupin, Bürgen and White Bread respectively, PBread respectively, Pbreads differed in their short-term satiation capacity. Further studies are needed to demonstrate any potential benefit for weight management. Copyright © 2011 Elsevier Ltd. All rights reserved.
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Influence of final baking technologies in partially baked frozen gluten-free bread quality.
Aguilar, Núria; Albanell, Elena; Miñarro, Begoña; Gallardo, Joan; Capellas, Marta
2015-03-01
The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten-free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0. Bread moisture, water activity, and crumb and crust texture (at 15, 45, and 90 min after baking) were analyzed at day 0 and after 28 d of frozen storage (-18 °C). Volatile compounds from breads baked in convection oven or microwave oven with susceptor packaging material were also evaluated. Bread finally baked in convection oven or in microwave oven with susceptor packaging increased crust browning. Crumb and roll hardness increased with time after final baking (measured at 15, 45, 90 min) and after 28 d of frozen storage. Bread finally baked in microwave oven was the hardest, due to high water losses. At day 0, bread finally baked in convection oven had softer crumb than bread finally baked in microwave oven with susceptor packaging but, after 28 d of frozen storage, there were no differences between them. Moreover, FBC and FBMS rendered gluten-free breads that could not be distinguished in a triangular test and had the same volatile compounds profile. In conclusion, FBMS could be an alternative to FBC. © 2015 Institute of Food Technologists®
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Neurospora circadian rhythms in space - A reexamination of the endogenous-exogenous question
Sulzman, F. M.; Ellman, D.; Wassmer, G.; Fuller, C. A.; Moore-Ede, M.
1984-01-01
To test the functioning of circadian rhythms removed from periodicities of the earth's 24-hour rotation, the conidiation rhythm of the fungus Neurospora crassa was monitored in constant darkness during spaceflight. The free-running period of the rhythm was the same in space as on the earth, but there was a marked reduction in the clarity of the rhythm, and apparent arrhythmicity in some tubes. At the current stage of analysis of the results there is insufficient evidence to determine whether the effect seen in space was related to removal from 24-hour periodicities and whether the circadian timekeeping mechanism, or merely its expression, was affected.
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Bread making technology influences postprandial glucose response: a review of the clinical evidence.
Stamataki, Nikoleta S; Yanni, Amalia E; Karathanos, Vaios T
2017-04-01
Lowering postprandial glucose and insulin responses may have significant beneficial implications for prevention and treatment of metabolic disorders. Bread is a staple food consumed worldwide in a daily basis, and the use of different baking technologies may modify the glucose and insulin response. The aim of this review was to critically record the human studies examining the application of different bread making processes on postprandial glucose and insulin response to bread. Literature is rich of results which show that the use of sourdough fermentation instead of leavening with Saccharomyces cerevisiae is able to modulate glucose response to bread, whereas evidence regarding its efficacy on lowering postprandial insulin response is less clear. The presence of organic acids is possibly involved, but the exact mechanism of action is still to be confirmed. The reviewed data also revealed that the alteration of other processing conditions (method of cooking, proofing period, partial baking freezing technology) can effectively decrease postprandial glucose response to bread, by influencing physical structure and retrogradation of starch. The development of healthier bread products that benefit postprandial metabolic responses is crucial and suggested baking conditions can be used by the bread industry for the promotion of public health.
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Fabrication of silicon molds for polymer optics
DEFF Research Database (Denmark)
Nilsson, Daniel; Jensen, Søren; Menon, Aric Kumaran
2003-01-01
A silicon mold used for structuring polymer microcavities for optical applications is fabricated, using a combination of DRIE (deep reactive ion etching) and anisotropic chemical wet etching with KOH + IPA. For polymer optical microcavities, low surface roughness and vertical sidewalls are often ...... and KOH + IPA etch have been optimized. To reduce stiction between the silicon mold and the polymers used for molding, the mold is coated with a teflon-like material using the DRIE system. Released polymer microstructures characterized with AFM and SEM are also presented....
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Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.
Saavedra-Garcia, Lorena; Sosa-Zevallos, Vanessa; Diez-Canseco, Francisco; Miranda, J Jaime; Bernabe-Ortiz, Antonio
2016-04-01
To explore salt content in bread and to evaluate the feasibility of reducing salt contained in 'pan francés' bread. The study had two phases. Phase 1, an exploratory phase, involved the estimation of salt contained in bread as well as a triangle taste test to establish the amount of salt to be reduced in 'pan francés' bread without detection by consumers. In Phase 2, a quasi-experimental, pre-post intervention study assessed the effects of the introduction of low-salt bread on bakery sales. A municipal bakery in Miraflores, Lima, Peru. Sixty-five clients of the bakery in Phase 1 of the study; sales to usual costumers in Phase 2. On average, there was 1·25 g of salt per 100 g of bread. Sixty-five consumers were enrolled in the triangle taste test: fifty-four (83·1 %) females, mean age 58·9 (sd 13·7) years. Based on taste, bread samples prepared with salt reductions of 10 % (P=0·82) and 20 % (P=0·37) were not discernible from regular bread. The introduction of bread with 20 % of salt reduction, which contained 1 g of salt per 100 g of bread, did not change sales of 'pan francés' (P=0·70) or other types of bread (P=0·36). Results were consistent when using different statistical techniques. The introduction of bread with a 20 % reduction in salt is feasible without affecting taste or bakery sales. Results suggest that these interventions are easily implementable, with the potential to contribute to larger sodium reduction strategies impacting the population's cardiovascular health.
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Directory of Open Access Journals (Sweden)
M. SALMENKALLIO-MARTTILA
2008-12-01
Full Text Available Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;
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The effect of a default-based nudge on the choice of whole wheat bread.
van Kleef, Ellen; Seijdell, Karen; Vingerhoeds, Monique H; de Wijk, René A; van Trijp, Hans C M
2018-02-01
Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as brown or white bread. A pilot survey (N = 291) examined the strength of combinations of toppings and bread type as carrier to select stimuli for the main study. In the main experimental study consisting of a two (bread type) by two (topping type) between-subjects design, participants (N = 226) were given a free sandwich at a university stand with either a relatively unhealthy deep-fried snack (croquette) or a healthy topping. About half of the participants were offered a whole wheat bun unless they asked for white bun, and the other half were offered a white bun unless they asked for a whole wheat bun. Regardless of the topping, the results show that when the whole wheat bun was the default option, 108 out of 115 participants (94%) decided to stick with this default option. When the default of bread offered was white, 89 out of 111 participants (80%) similarly chose to stick with this default. Across conditions, participants felt equally free to make a choice. The attractiveness of and willingness to pay for the sandwich were not affected by default type of bread. This study demonstrated a strong default effect of bread type. This clearly shows the benefit of steering consumers towards a healthier bread choice, by offering healthier default bread at various locations such as restaurants, schools and work place canteens. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Development and Evaluation of Charcoal-Powered Bread Baking Oven
Directory of Open Access Journals (Sweden)
Alimasunya E
2016-10-01
Full Text Available Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT of 153.8 oC and 165.9 oC respectively. Baking temperature-heating interval of the oven as computed at 100 oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9 oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and smallscale business.
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DEFF Research Database (Denmark)
Hofstätter, Thomas; Mischkot, Michael; Pedersen, David Bue
2016-01-01
This paper investigates the lifetime and surfacedeterioration of additively-manufactured, injection-moulding inserts. The inserts were produced using digital light processing and were reinforcedwith oriented short carbon fibers. Theinserts were used during injection molding oflow-density polyethy......This paper investigates the lifetime and surfacedeterioration of additively-manufactured, injection-moulding inserts. The inserts were produced using digital light processing and were reinforcedwith oriented short carbon fibers. Theinserts were used during injection molding oflow......-density polyethylene until their failure. The molded products were used to analyse the development of the surface roughness and wear. By enhancing the lifetime of injection-molding inserts,this work contributes to the establishment of additively manufactured inserts in pilot production....
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Monitoring of bread cooling by statistical analysis of laser speckle patterns
Lyubenova, Tanya; Stoykova, Elena; Nacheva, Elena; Ivanov, Branimir; Panchev, Ivan; Sainov, Ventseslav
2013-03-01
The phenomenon of laser speckle can be used for detection and visualization of physical or biological activity in various objects (e.g. fruits, seeds, coatings) through statistical description of speckle dynamics. The paper presents the results of non-destructive monitoring of bread cooling by co-occurrence matrix and temporal structure function analysis of speckle patterns which have been recorded continuously within a few days. In total, 72960 and 39680 images were recorded and processed for two similar bread samples respectively. The experiments proved the expected steep decrease of activity related to the processes in the bread samples during the first several hours and revealed its oscillating character within the next few days. Characterization of activity over the bread sample surface was also obtained.
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Properties and nutritional value of wheat bread enriched by hemp products
Directory of Open Access Journals (Sweden)
Ivan Švec
2015-08-01
Full Text Available Hemp (Cannabis sativa is annual plant that is native to China and remained as important material for food, industrial and medical purposes. As source of cannabinoids belongs to controversial, but due to its excellent nutritional profile, non-gluten protein, fat and fibre it has potential in bakery products. Addition of 5% - 20% of hemp press cake fine flour and fine wholemeal significantly increased dietary fibre content, but their influence on volume of laboratory baked bread was different. Reflecting actual dosage, both types of hemp press cake flour diminished bun sizes about 6% - 33%; volumes of bread containing hulled wholemeal were comparable to standard (mean 310 mL/100 g vs. 333 ml/100 g, respectively. Only dehulled wholemeal hemp form increased the bread specific volume (6% - 30%, especially as 10% fortification (434 mL/100 g. Six Canadian hemp products were added as 10% and 20% on wheat flour base, comprising fine hemp flour and coarse hemp powder, dehulled whole seeds, hulled hemp seeds with sea salt as well as 50% and 43% hemp protein concentrates (KP1-KP6, respectively. The higher level of KP1, KP2, KP5 and KP6, the lower bread specific volumes were determined (decrease about 9% - 48%. Soft increase in buns size caused by 10% and 20% KP3 (323 and 319 ml/100 g vs. 296 mL/100 g was insignificant. The effect of KP4 was reversely verifiable, magnifying the parameter about 25% and 17%, respectively. In terms of protein content in bread, a level 11.75% in wheat bread has risen to approx. 14.5% and 18.0% when 10% and 20% of KP3 and KP5, respectively, was included into bread recipe. All six Canadian hemp products increased dietary fibre content in bread, mainly owing to KP4 and both protein concentrates (up to 4 and 3 times, respectively. Incorporation of hemp flour up to the level of 10% positively affected bread sensorial properties.
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Solvent-assisted polymer micro-molding
Institute of Scientific and Technical Information of China (English)
HAN LuLu; ZHOU Jing; GONG Xiao; GAO ChangYou
2009-01-01
The micro-molding technology has played an important role in fabrication of polymer micro-patterns and development of functional devices.In such a process,suitable solvent can swell or dissolve the polymer films to decrease their glass transition temperature (Tg) and viscosity and thereby improve flowing ability.Consequently,it is easy to obtain the 2D and 3D patterns with high fidelity by the solvent-assisted micro-molding.Compared with the high temperature molding,this technology overcomes some shortcomings such as shrinking after cooling,degradation at high temperature,difficulty in processing some functional materials having high Tg,etc.It can be applied to making patterns not only on polymer monolayers but also on polyelectrolyte multilayers.Moreover,the compressioninduced patterns on the multilayers are chemically homogenous but physically heterogeneous.In this review,the controlling factors on the pattern quality are also discussed,including materials of the mold,solvent,pressure,temperature and pattern density.
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Ruiz-Ruiz, Jorge C; Moguel-Ordoñez, Yolanda B; Matus-Basto, Angel J; Segura-Campos, Maira R
2015-01-01
Wheat bread with sucrose content replaced with different levels of stevia extract was compared with traditional wheat bread. The ability to reduce glucose intake was highlighted by performing enzymatic assays using α-amylase and α-glucosidase. Antioxidant activity was measured by determining the scavenging effect on α,α-diphenyl-β-picrylhydrazyl radical. In comparison with the control, the bread with stevia extract was softer and had lower microbial growth during the shelf-life study. The sensory test showed that the substitution of 50% stevia extract was more acceptable when comparing with all the quality characteristics. Regarding the nutritional contribution, the content of dietary fiber and digestible carbohydrates in the bread with stevia extract was higher and lower respectively, so caloric intake was significantly reduced. The results showed that the biological properties of Stevia rebaudiana extract were retained after the bread making process and that the proposed bread could be suitable as functional food in human nutrition.
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Anishaparvin, A; Chhanwal, N; Indrani, D; Raghavarao, K S M S; Anandharamakrishnan, C
2010-01-01
A computational fluid dynamics (CFD) model was developed for bread-baking process in a pilot-scale baking oven to find out the effect of hot air distribution and placement of bread on temperature and starch gelatinization index of bread. In this study, product (bread) simulation was carried out with different placements of bread. Simulation results were validated with experimental measurements of bread temperature. This study showed that nonuniform air flow pattern inside the oven cavity leads to uneven temperature distribution. The study with respect to placement of bread showed that baking of bread in upper trays required shorter baking time and gelatinization index compared to those in the bottom tray. The upper tray bread center reached 100 °C at 1200 s, whereas starch gelatinization completed within 900 s, which was the minimum baking index. Moreover, the heat penetration and starch gelatinization were higher along the sides of the bread as compared to the top and bottom portions of the bread. © 2010 Institute of Food Technologists®
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Combined effects of added beta glucan and black tea in breads on starch functionality.
Jalil, Abbe Maleyki M; Edwards, Christine A; Combet, Emilie; Ibrahim, Muhammad; Garcia, Ada L
2015-03-01
Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread. This study developed breads (white bread, WF; black tea, BT; beta glucan, βG; beta glucan plus black tea, βGBT) and determined their starch functionalities. Breads were developed using a standard baking recipe and determined their starch characteristics. There was no significant difference in starch hydrolysis between BT and WF but βGBT reduced early (10 min) starch hydrolysis compared with βG. The starch granules in βG and βGBT were elliptical and closely packed together. These results suggest that the addition of beta glucan and black tea to bread preserved the elliptical starch granules and lowered short-term starch hydrolysis.
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Buchheit, R G; Schreiner, H R; Doebbler, G F
1966-02-01
Buchheit, R. G. (Union Carbide Corp., Tonawanda, N.Y.), H. R. Schreiner, and G. F. Doebbler. Growth responses of Neurospora crassa to increased partial pressures of the noble gases and nitrogen. J. Bacteriol. 91:622-627. 1966.-Growth rate of the fungus Neurospora crassa depends in part on the nature of metabolically "inert gas" present in its environment. At high partial pressures, the noble gas elements (helium, neon, argon, krypton, and xenon) inhibit growth in the order: Xe > Kr> Ar > Ne > He. Nitrogen (N(2)) closely resembles He in inhibitory effectiveness. Partial pressures required for 50% inhibition of growth were: Xe (0.8 atm), Kr (1.6 atm), Ar (3.8 atm), Ne (35 atm), and He ( approximately 300 atm). With respect to inhibition of growth, the noble gases and N(2) differ qualitatively and quantitatively from the order of effectiveness found with other biological effects, i.e., narcosis, inhibition of insect development, depression of O(2)-dependent radiation sensitivity, and effects on tissue-slice glycolysis and respiration. Partial pressures giving 50% inhibition of N. crassa growth parallel various physical properties (i.e., solubilities, solubility ratios, etc.) of the noble gases. Linear correlation of 50% inhibition pressures to the polarizability and of the logarithm of pressure to the first and second ionization potentials suggests the involvement of weak intermolecular interactions or charge-transfer in the biological activity of the noble gases.
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Reduction of acrylamide content in bread crust by starch coating.
Liu, Jie; Liu, Xiaojie; Man, Yong; Liu, Yawei
2018-01-01
A technique of starch coating to reduce acrylamide content in bread crust was proposed. Bread was prepared in accordance with a conventional procedure and corn or potato starch coating was brushed on the surface of the fermented dough prior to baking. Corn starch coating caused a decrease in acrylamide of 66.7% and 77.1% for the outer and inner crust, respectively. The decrease caused by the potato starch coating was 68.4% and 77.4%, respectively. Starch coating reduced asparagine content significantly (43.4-82.9%; P coating, which effectively shortened the time span (4-8 min) over which acrylamide could form and accumulate. The present study demonstrates that starch coating could be a simple, effective and practical application for reducing acrylamide levels in bread crust without changing the texture and crust color of bread. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.
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Shorter, Caroline; Crane, Julian; Pierse, Nevil; Barnes, Phillipa; Kang, Janice; Wickens, Kristin; Douwes, Jeroen; Stanley, Thorsten; Täubel, Martin; Hyvärinen, Anne; Howden-Chapman, Philippa
2018-01-01
Evidence is accumulating that indoor dampness and mold are associated with the development of asthma. The underlying mechanisms remain unknown. New Zealand has high rates of both asthma and indoor mold and is ideally placed to investigate this. We conducted an incident case-control study involving 150 children with new-onset wheeze, aged between 1 and 7 years, each matched to two control children with no history of wheezing. Each participant's home was assessed for moisture damage, condensation, and mold growth by researchers, an independent building assessor and parents. Repeated measures of temperature and humidity were made, and electrostatic dust cloths were used to collect airborne microbes. Cloths were analyzed using qPCR. Children were skin prick tested for aeroallergens to establish atopy. Strong positive associations were found between observations of visible mold and new-onset wheezing in children (adjusted odds ratios ranged between 1.30 and 3.56; P ≤ .05). Visible mold and mold odor were consistently associated with new-onset wheezing in a dose-dependent manner. Measurements of qPCR microbial levels, temperature, and humidity were not associated with new-onset wheezing. The association between mold and new-onset wheeze was not modified by atopic status, suggesting a non-allergic association. © 2017 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.
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van Kleef, Ellen; Vrijhof, Milou; Polet, Ilse A; Vingerhoeds, Monique H; de Wijk, René A
2014-01-01
Background: Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children’s bread choices from white to whole wheat during breakfast to increase whole grain intake. Methods: In a between-subjects experiment conducted at twelv...
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Porous media heat transfer for injection molding
Beer, Neil Reginald
2016-05-31
The cooling of injection molded plastic is targeted. Coolant flows into a porous medium disposed within an injection molding component via a porous medium inlet. The porous medium is thermally coupled to a mold cavity configured to receive injected liquid plastic. The porous medium beneficially allows for an increased rate of heat transfer from the injected liquid plastic to the coolant and provides additional structural support over a hollow cooling well. When the temperature of the injected liquid plastic falls below a solidifying temperature threshold, the molded component is ejected and collected.
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[Bread from the bioactivated wheat grain with the raised nutrition value].
Ponomareva, E I; Alekhina, N N; Bakaeva, I A
2016-01-01
Bread from the bioactivated grain of wheat differs in high content of dietary fibers, minerals and vitamins compared to traditional types of bread, but, despite this, it has low protein and lysine content. The aim of the study was the development of bread with the raised nutritional value from the bioactivated wheat grain by use of flour from cake of wheat germ (6.5%). It has been established that the flour from wheat germ has protein biological value (77.4%) and the amino acid score according to lysine (100.3%) above 12 and 40.5%, respectively, compared with those from bioactivated wheat. During calculation of nutritive, biological and energy value of products from the bioactivated wheat grain it is revealed that the biological value of bread from wheat germ flour slightly exceeded the biological value of the bread without its addition and amounted to 70.80%, due to a high protein content and a balanced amino acid composition. The protein content in the test sample of bakery products was 19.0% higher than the control, phosphorus - 13.0%, zinc - 50.0%.
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Investigating the possibility of Microbial Production of Mannitol from Waste Bread
Directory of Open Access Journals (Sweden)
Vajihe Sadeqi
2016-07-01
Full Text Available According to the significant role of sugar alcohols (Polyols in food industries, in the present study the possibility of microbial production of mannitol from bread waste was studied. Microbial growth and amylase production were investigated by five Iranian native strains of Bacillus spp in starch agar and broth. The best strain was selected, and its growth curve was determined. Leuconostoc mesentroides PTCC 1059 was used as a control strain to convert fructose to mannitol. In order to determine the ability of selected strains in converting waste breads into mannitol sugar, a culture medium was prepared from waste of Lavash and Baguette breads. Afterward, the ability to convert starch into fructose by Chemical analysis glucose test was used, and then bio-conversion analysis of fructose to mannitol by HPLC analysis was investigated. HPLC results showed that the Bacillus subtilis and Leuconostoc mesentroides PTCC 1059 had the ability of producing mannitol at a rate of 4.8g/L from fructose 5%, 0.15 g/L from Lavash bread 5%, and 0.2g/L from Baguette bread.
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Effect of a new starch-free bread on metabolic control in NIDDM patients
DEFF Research Database (Denmark)
Blichfeldt, Bodil Stilling; Mehlsen, J; Hamberg, O
1999-01-01
The aim of the study was to evaluate the effect on blood glucose levels in non-insulin-dependent diabetics (NIDDM) of reduction of the carbohydrate content through the use of a new, almost starch-free type of bread (SF-bread). We only substituted the bread in the breakfast meal....
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Detarium microcarpium Bread Meal: It's Physiological Effects on the ...
African Journals Online (AJOL)
The experimental breads rolls provided 5g of s-NSP as calculated from the nutrient analysis plus s-NSP from the brown flour. The subjects visited the metabolic kitchen twice a week after an overnight fast. All the subjects ate the two types of meals detarium and control bread meal in random order. The subjects were ...
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Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.
Bosmans, Geertrui M; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A
2014-12-15
Full baking of earlier partially baked (parbaked) bread can supply fresh bread to the consumer at any time of the day. When parbaked bread loaves were stored at -25, 4 or 23°C, the extent of crumb to crust moisture migration and amylopectin retrogradation differed with storage temperature, and the firming rate was evidently lowest during frozen storage. The extent of crumb to crust moisture migration during parbaked bread storage largely determined the mass of the fresh finished bread, and its crumb and crust moisture contents. Initial NMR proton mobility, initial resilience, the extent of amylopectin retrogradation and changes in firmness and resilience during storage of fully baked bread were affected by its crumb moisture content. The lowest firming rate was observed for finished bread resulting from parbaked bread stored at -25°C, while the highest firming rate was observed for finished bread from parbaked bread stored at 23°C. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake
DEFF Research Database (Denmark)
Rasmussen, Lone Banke; Ovesen, Lars; Christensen, Tue
2007-01-01
Objective To measure the iodine content in bread and household salt in Denmark after mandatory iodine fortification was introduced and to estimate the increase in iodine intake due to the fortification. Design The iodine content in rye breads, wheat breads and salt samples was assessed. The incre......, and the current fortification level of salt ( 13 ppm) seems reasonable.......% of the rye breads and 90% of the wheat breads were iodized. The median iodine intake from bread increased by 25 ( 13-43) mu g/day and the total median iodine intake increased by 63 (36-104) mu g/day. Conclusions The fortification of bread and salt has resulted in a desirable increase in iodine intake...
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Rezaei, Mohammad Naser; Steensels, Jan; Courtin, Christophe M.; Verstrepen, Kevin J.
2016-01-01
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today’s diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria. PMID:27776154
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.
Aslankoohi, Elham; Herrera-Malaver, Beatriz; Rezaei, Mohammad Naser; Steensels, Jan; Courtin, Christophe M; Verstrepen, Kevin J
2016-01-01
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.
Directory of Open Access Journals (Sweden)
Elham Aslankoohi
Full Text Available Saccharomyces cerevisiae is routinely used yeast in food fermentations because it combines several key traits, including fermentation efficiency and production of desirable flavors. However, the dominance of S. cerevisiae in industrial fermentations limits the diversity in the aroma profiles of the end products. Hence, there is a growing interest in non-conventional yeast strains that can help generate the diversity and complexity desired in today's diversified and consumer-driven markets. Here, we selected a set of non-conventional yeast strains to examine their potential for bread fermentation. Here, we tested ten non-conventional yeasts for bread fermentation, including two Saccharomyces species that are not currently used in bread making and 8 non-Saccharomyces strains. The results show that Torulaspora delbrueckii and Saccharomyces bayanus combine satisfactory dough fermentation with an interesting flavor profile. Sensory analysis and HS-SPME-GC-MS analysis confirmed that these strains produce aroma profiles that are very different from that produced by a commercial bakery strain. Moreover, bread produced with these yeasts was preferred by a majority of a trained sensory panel. These results demonstrate the potential of T. delbrueckii and S. bayanus as alternative yeasts for bread dough leavening, and provide a general experimental framework for the evaluation of more yeasts and bacteria.
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Consumer acceptance of salt-reduced 'soy sauce' bread over repeated in home consumption
Kremer, S.; Shimojo, R.; Holthuysen, N.T.E.; Koester, E.P.; Mojet, J.
2013-01-01
The stability of liking for salt reduced/re-formulated bread was tested in a home use test for three weeks. Salt was partially replaced by naturally brewed soy sauce. 56 Consumers were provided with regular bread (variant A) and another 59 were provided with salt-reduced soy sauce bread (variant B).
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Yuan, Biao; Zhao, Liyan; Yang, Wenjian; McClements, David Julian; Hu, Qiuhui
2017-09-01
Edible mushrooms contain a variety of bioactive molecules that may enhance human health and wellbeing. Consequently, there is increasing interest in fortifying functional foods with these nutraceutical-rich substances. However, incorporation of mushroom-based ingredients into foods should not adversely affect the quality attributes of the final product. In this study, the impact of incorporating powdered Auricularia auricula, a widely consumed edible mushroom, into bread products was examined. The rheological and structural properties of wheat dough and bread supplemented with 0% to 10% (w/w) A. auricula flour were measured. Supplementation of wheat doughs with A. auricula flour increased the peak viscosity and enhanced their water holding capacity. Rapid viscosity analysis showed that peak and final viscosities of the blended flour (wheat flour with A. auricula flour) were higher than wheat flour alone. However, dough stability and elastic modulus were reduced by blending wheat flour with A. auricula flour. SEM observation showed that doughs with up to 5% (w/w) A. auricula flour had acceptable gluten network microstructure. Characterization of the quality attributes of bread indicated that incorporation of A. auricula flour at levels >5% negatively impacted bread volume, height, texture, and appearance. © 2017 Institute of Food Technologists®.
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Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.
Ezhilarasi, Perumal Natarajan; Indrani, Dasappa; Jena, Bhabani Sankar; Anandharamakrishnan, Chinnaswamy
2014-04-01
(-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system. © 2013 Society of Chemical Industry.
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The effect of consumed breads on glycemic response of patients with type 2 diabetes
Directory of Open Access Journals (Sweden)
Farzaneh Montazerifar
2016-09-01
Full Text Available Background : An increase in blood sugar levels after meals is the most common disorder in diabetes. Since bread is one of the main sources of food in Iran, we aimed to assesses the effect of five types of Iranian bread (Baguette, Lavash, Tafton, Sangak and Barley on blood glucose level of type 2 diabetes patients and healthy subjects. Materials and Methods: In this study, 150 participants including two equal groups of type 2 diabetic patients with diabetes and healthy controls were studied. Both groups of patients and controls randomly divided into five equal subgroups, and then each group received one of the five kinds of bread containing 50 g available carbohydrate. Blood glucose level was measured at baseline, 60 and 120 minutes after consumption of breads. Results: Results showed that the highest glycemic response was observed in blood sugar after ingestion of Baguette bread, in both groups. The variations of blood glucose after 120 min, in subjects who had received Sangak and Barley breads was significantly lower than those who consumed Baguette, Lavash and Tafton breads (P <0.01. Conclusion: Sangak and Barley breads had more effec on blood glucose control, which can play an important role in the regulation of blood glucose levels in diabetic patients.
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Hoye, Clifford; Ross, Carolyn F
2011-09-01
Grape seed flour (GSF) from grape pomace, a waste product generated during winemaking, was explored for use in bread production due to its potential health benefits. This study evaluated the consumer acceptance and physical properties of bread, including total phenolic content (TPC), made with varying levels of GSF. Dough and breads were prepared using different levels of replacement of hard red spring wheat flour (HRS) with GSF (0 to 10 g GSF/100 g HRS) and stored for 0, 2, or 6 wk at -20 °C. Replacement of 10 g GSF/100 g HRS increased the bread TPC from 0.064 mg tannic acid/g dry weight to 4.25 mg tannic acid/g dry weight. Consumer acceptance and instrumental analyses were used to investigate changes in sensory and texture properties due to GSF replacement. Replacement above 5 g GSF/100 g HRS decreased the loaf brightness and volume, with an increase in the bread hardness and porosity. Generally, breads containing ≥ 7.5 g GSF/100 g HRS were characterized by lower consumer acceptance. A reduction in overall and bitterness acceptance was observed in bread at 10 g GSF/100 g HRS, with decreased acceptance of astringency and sweetness at 7.5 and 10 g GSF/100 g HRS. Based on these results, the replacement of 5 g GSF/100 g HRS is recommended for the production of fortified breads with acceptable physical and sensory properties and high TPC activity compared to refined bread. This study shows that grape seed flour (GSF) can be used to replace hard red spring wheat flour (HRS) in bread production, with moderate impact on the physical and sensory properties of the bread. Replacement of up to 10 g GSF/100 g HRS significantly decreased overall consumer acceptance of the bread, with lower consumer acceptance of sweetness and astringency at 7.5 and 10 g GSF/100 g HRS. Thus, a replacement value of 5 g GSF/100 g HRS is recommended for the production of fortified breads. © 2011 Institute of Food Technologists®
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Aroma of wheat porridge and bread-crumb is influenced by the wheat variety
DEFF Research Database (Denmark)
Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin
2015-01-01
evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge......" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami...
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Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.
Monteiro, Maria Lúcia G; Mársico, Eliane T; Soares Junior, Manoel S; Deliza, Rosires; de Oliveira, Denize C R; Conte-Junior, Carlos A
2018-01-01
Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P bread at levels below 12.17% (P bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.
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Rodriguez-Ramiro, I; Brearley, C A; Bruggraber, S F A; Perfecto, A; Shewry, P; Fairweather-Tait, S
2017-08-01
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.
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Modelling the effects of orange pomace using response surface design for gluten-free bread baking.
O'Shea, N; Rößle, C; Arendt, E; Gallagher, E
2015-01-01
The development of gluten-free bread creates many challenges; producing bread that will match the properties of its wheat counterpart can be difficult. Fruit by-products are know from literature to contain a high level of dietary fibre which could improve the bread properties and fibre contents of gluten-free bread. Therefore, a mathematical design was created; three variables were identified from preliminary tests (water (85-100% flour weight, OP 0-8% flour weight and proofing time 35-100 min) as being crucial in the development of acceptable bread. Results illustrated longer proofing times (p<0.05) and lower orange pomace levels (OP) (p<0.001) produced a bread with a greater specific volume. OP had the most significant (p<0.0001) effect on hardness at 2h and 24h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased t o 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread. Copyright © 2014 Elsevier Ltd. All rights reserved.
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Tool steel quality and surface finishing of plastic molds
Directory of Open Access Journals (Sweden)
Rafael Agnelli Mesquita
2010-01-01
Full Text Available Plastic industry is today in a constant growth, demanding several products from other segments, which includes the plastic molds, mainly used in the injection molding process. Considering all the requirements of plastic molds, the surface finishing is of special interest, as the injected plastic part is able to reproduce any details (and also defects from the mold surface. Therefore, several aspects on mold finishing are important, mainly related to manufacturing conditions - machining, grinding, polishing and texturing, and also related to the tool steel quality, in relation to microstructure homogeneity and non-metallic inclusions (cleanliness. The present paper is then focused on this interrelationship between steel quality and manufacturing process, which are both related to the final quality of plastic mold surfaces. Examples are discussed in terms of surface finishing of plastic molds and the properties or the microstructure of mold steels.
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Evaluation of maize-soybean flour blends for sour maize bread ...
African Journals Online (AJOL)
Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter ...
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Exergetic comparison of food waste valorization in industrial bread production
Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.
2015-01-01
This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy
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DEFF Research Database (Denmark)
Calaon, M.; Tosello, G.; Garnaes, J.
The present study investigates the capabilities of the two employed processes, injection molding (IM) and injection compression molding (ICM) on replicating different channel cross sections. Statistical design of experiment was adopted to optimize replication quality of produced polymer parts wit...
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Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread
2017-01-01
Summary Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified atmosphere packaging at ambient conditions. Barley sourdough was fermented with Lactobacillus reuteri (DSM 20016, F275). Partially baked bread with sourdough was microbiologically acceptable during 30 days of storage, while bread without sourdough had detectable mould on the 30th day. Stored bread samples were rebaked after 1, 8, 15, 22 and 30 days to determine moisture content, physical and sensorial properties. Moisture loss (5%) was detected on the 15th day, after which it remained stable until the end of investigated storage period. Nevertheless, textural quality of stored bread continuously declined due to crumb firming. Bread flavour did not change during mould-free storage time. The principal component analysis identified major differences in the flavour of sour and control bread, also in crumb firmness and moisture content of samples. This study indicates the positive role of barley sourdough fermented with L. reuteri in improving crumb texture for at least 15 days, and ensuring mould- and bacteria-free partially baked bread for 30 days. Vacuum cooling combined with sourdough improved bread shape, porosity, and reduced sour taste, crust colouring and crumbliness. Hence, it can successfully extend shelf life quality of partially baked bread in modified atmosphere packaging. PMID:29540981
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Thomson, John, 1837-1921, photographer
2003-01-01
85 x 107 mm. Woodburytype. A portrait of an old woman seated on a chair, with a basket on her lap. The portrait is in Thomson's 'Through Cyprus with the camera, in the autumn of 1878' (vol.1, London: Sampson Low, Marston, Searle, and Rivington, 1879). The photograph is annotated: 'In the features of this old dame, who earns her living by selling bread in Larnaca, there still linger traces of youthful comeliness. Her thin locks are silvered with age, and the years, as they dragged heavily...
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Rheological parameters of dough with inulin addition and its effect on bread quality
Bojnanska, T.; Tokar, M.; Vollmannova, A.
2015-04-01
The rheological properties of enriched flour prepared with an addition of inulin were studied. The addition of inulin caused changes of the rheological parameters of the recorder curve. 10% and more addition significantly extended development time and on the farinogram were two peaks of consistency, what is a non-standard shape. With increasing addition of inulin resistance to deformation grows and dough is difficult to process, over 15% addition make dough short and unsuitable for making bread. Bread volume, the most important parameter, significantly decreased with inulin addition. Our results suggest a level of 5% inulin to produce a functional bread of high sensory acceptance and a level of 10% inulin produce a bread of satisfactory sensory acceptance. Bread with a level over 10% of inulin was unsatisfactory.
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Surface microstructure replication in injection molding
DEFF Research Database (Denmark)
Theilade, Uffe Arlø; Hansen, Hans Nørgaard
2006-01-01
topography is transcribed onto the plastic part through complex mechanisms. This replication, however, is not perfect, and the replication quality depends on the plastic material properties, the topography itself, and the process conditions. This paper describes and discusses an investigation of injection...... molding of surface microstructures. The fundamental problem of surface microstructure replication has been studied. The research is based on specific microstructures as found in lab-on-a-chip products and on rough surfaces generated from EDM (electro discharge machining) mold cavities. Emphasis is put...... on the ability to replicate surface microstructures under normal injection-molding conditions, i.e., with commodity materials within typical process windows. It was found that within typical process windows the replication quality depends significantly on several process parameters, and especially the mold...
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Energy Technology Data Exchange (ETDEWEB)
Moura, Neila Camargo de
2011-07-01
, depending on the percentage of linseed added to the bread. The linseed addition was effective to raise the level of potassium, phosphorus and magnesium. But, the irradiation decrease the level of vitamin B1 and vitamin B6 of the three kinds of bread. The irradiation did not influence the quality of the obtained bread. The sample tasters, not trained, accepted the bread independently of the doses of applied radiation. The ADQ test evidenced that the sensorial characteristics of the samples depend on the ingredient variation used on the formulas and on the radiation. The irradiated samples presented mold counting considerably lower than the non-irradiated samples, which increased the shelf-life of those products. The survey reveals that the majority of the people interviewed has little or any knowledge about radiation and believe that the irradiation can generate some kind of harm for human beings. Therefore, the bread production enriched with mashed linseed and submitted to gamma radiation is promising, given that the chemical and sensorial properties were considered satisfactory, besides the increasing of the shelf-time. (author)
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Injection molding of high aspect ratio sub-100 nm nanostructures
DEFF Research Database (Denmark)
Matschuk, Maria; Larsen, Niels B
2013-01-01
We have explored the use of mold coatings and optimized processing conditions to injection mold high aspect ratio nanostructures (height-to-width >1) in cyclic olefin copolymer (COC). Optimizing the molding parameters on uncoated nickel molds resulted in slight improvements in replication quality...... as described by height, width and uniformity of the nanoscopic features. Use of a mold temperature transiently above the polymer glass transition temperature (Tg) was the most important factor in increasing the replication fidelity. Surface coating of the nickel molds with a fluorocarbon-containing thin film...... (FDTS) greatly enhanced the quality of replicated features, in particular at transient mold temperatures above Tg. Injection molding using the latter mold temperature regime resulted in a bimodal distribution of pillar heights, corresponding to either full or very poor replication of the individual...
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Energy use in the bread, cake, pastry, and pie baking industries
Energy Technology Data Exchange (ETDEWEB)
Cleland, A.C.; Earle, M.D.; Serrallach, G.F.
1980-05-01
A survey was carried out to determine energy consumption in the bread, cake, pastry, and pie baking industry. Information was obtained from 11 bread bakeries. Energy use in the bread bakeries over the period 1977/78 was found to average 2.45 MJ/kg of which 0.46 MJ/kg was electricity and the rest oven and boiler fuels. Process flow charts are shown. The purposes for which electricity are used are described. An energy consumption analysis is presented and energy conservation measures are described. (MCW)
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Mulders, E.J.
1973-01-01
Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis. Ninety-four components were identified, including hydrocarbons, alcohols, -
Variations in postprandial blood glucose responses and satiety after intake of three types of bread.
Lunde, Marianne S H; Hjellset, Victoria T; Holmboe-Ottesen, Gerd; Høstmark, Arne T
2011-01-01
Background. The magnitude and duration of postprandial blood glucose (PPG) elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO). Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety (P bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety.
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Yu, Lilei; Beta, Trust
2015-08-26
Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p 0.05) decreased after 30 min fermentation (7% to 9%) compared to the dough after mixing, but increased significantly (p bread crust demonstrated increased free (103% to 109%) but decreased bound (2% to 3%) phenolic content, whereas bread crumb exhibited a reversal of these results. Total anthocyanin content (TAC) significantly (p bread crust (0.8 to 4.4 mg cyn-3-glu equiv./100 g). p-Hydroxybenzoic, vanillic, p-coumaric, and ferulic acids were detected in free-phenolic extracts, while protocatechuic, caffeic syringic, and sinapic were additional acids in bound-phenolic extracts. Cyanidin-3-glucoside was the detectable anthocyanin in purple wheat. Bread-making significantly (p bread.
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Estimation of trace metal contents in locally-baked breads
International Nuclear Information System (INIS)
Khalid, N.; Rehman, S.
2013-01-01
In order to establish base line levels, estimation of some essential trace metals (Cu, Fe, Mn and Zn) has been conducted in four brands of fifteen locally baked breads of Rawalpindi /Islamabad area employing Atomic Absorption Spectrophotometry (AAS). The samples were digested in a mixture of nitric acid and perchloric acid and the analysis was done with air-acetylene flame. The reliability of the procedure employed was verify by analyzing Standard Reference Material, i.e., wheat flour (NBS-SRM-1567) for its Cu, Fe, Mn and Zn contents which were in good agreement with the certified values. The results revealed that brown breads contained higher amount of Fe 177.3 micro g g/sup -1/and Zn 19.27 micro g g/sup -1/while levels of Cu 21.90 micro g g/-sup 1/was found higher in the samples of plain bread. The determined metal concentrations in the bread samples were compared with the reported values for other countries. The effect of kneading/baking/slicing processes on the concentration levels of these metals was also studied. The daily intake of these metals through this source was calculated and compared with the recommended dietary allowance. (author)
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Textural properties of bread formulations based on buckwheat and rye flour
Directory of Open Access Journals (Sweden)
Petra Dvořáková
2012-01-01
Full Text Available Modern nutrition and nutritionists worldwide more and more require high nutritional quality foods including breads. Products based on rye (Secale cereale L. and other cereals such as buckwheat (Fagopyrum esculentum Moench provide nutritional benefits such as higher intake of fibre which has a positive effect on digestion and decreases a risk of obesity and heart disease, therefore current trend is to replace part of gluten breads with other cereal products. The main aim of this work was to observe changes in breads based on buckwheat and rye mixtures influenced by ratio of buckwheat and rye flour. Eleven ratios of buckwheat-rye flours were prepared. Dough and bread quality were tested in terms of dough machine workability, dough and pastry yield, baking loss, specific volume and texture analyses 24 and 72 hours after baking. The results were statistically evaluated and showed that rising amount of rye flour in mixtures did not affect dough machine workability but improved all of the investigated texture characteristics such as chewiness and gumminess, concerning specific volume of breads, no significant differences were found. All texture parameters deteriorated with staling time.
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Antioxidant and antimicrobial activity of stingless bee bread and propolis extracts
Akhir, Rabieatul Adawieah Md; Bakar, Mohd Fadzelly Abu; Sanusi, Shuaibu Babaji
2017-10-01
Bee bread and propolis are by-products of honey bee. The main objective of this research was to investigate the antioxidant and antimicrobial activity of stingless bee bread and propolis extracted using 70% ethanol and n-hexane. The antioxidant activity of the sample extracts were determined by spectrophotometry analysis while for the antimicrobial activity, the sample extracts were analyzed using disc diffusion and broth dilution assays. For DPPH and ABTS assays, the results showed that ethanolic extract of bee bread showed the highest free radical scavenging (%) as compared to other samples. However, FRAP values for both hexanic extracts are higher as compared to the ethanolic extracts. For disc diffusion assay, the results showed that the ethanolic extract of bee bread and propolis as well as hexanic extract of propolis were able to inhibit all tested bacteria. Meanwhile, broth dilution assay showed minimum inhibition zone (MIC) ranging from <6.67 to 33.33 µL/mL. As the conclusion, both bee bread and propolis produced by stingless bee in this study displayed antioxidant and antimicrobial effect but there are different in the degree of antioxidant and antimicrobial activity exhibited between each of the samples.
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Zhang, Lu; Putranto, Aditya; Zhou, Weibiao; Boom, Remko M.; Schutyser, Maarten A.I.; Chen, Xiao Dong
2016-01-01
Miniature bread baking is presented as an economical and timesaving laboratory approach to study the baking process in the present work. Results indicate that the miniature bread baking is essentially analogical to the baking process of regular-sized bread: quality-related properties of miniature
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Sensory evaluation of wheat/cassava composite bread and effect of ...
African Journals Online (AJOL)
The performance of 10, 20 and 30% cassava composite bread was carried out by evaluating the colour, aroma, texture, acceptability and buying preference. The samples were served to semi-trained panelists. The result showed that bread baked with 10 and 20% composite flour were not significantly different in all sensory ...
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Laatikainen, Reijo; Koskenpato, Jari; Hongisto, Sanna-Maria; Loponen, Jussi; Poussa, Tuija; Huang, Xin; Sontag-Strohm, Tuula; Salmenkari, Hanne; Korpela, Riitta
2017-01-01
Many patients suspect wheat as being a major trigger of their irritable bowel syndrome (IBS) symptoms. Our aim was to evaluate whether sourdough wheat bread baked without baking improvers and using a long dough fermentation time (>12 h), would result in lower quantities of alpha-amylase/trypsin inhibitors (ATIs) and Fermentable, Oligo-, Di-, Mono-saccharides and Polyols (FODMAPs), and would be better tolerated than yeast-fermented wheat bread for subjects with IBS who have a poor subjectiv...
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Directory of Open Access Journals (Sweden)
A. Selimović
2014-01-01
Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.
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Changes in quality parameters of bread supplemented with OSA starch during storage
Hadnađev-Dapčević, Tamara R.; Dokić, Ljubica P.; Hadnađev, Miroslav S.; Pojić, Milica M.; Rakita, Slađana M.; Torbica, Aleksandra M.
2013-01-01
Different methods are available for the monitoring of visual and structural changes during bread staling such as differential scanning calorimetry, X-ray diffraction, enzymatic tests, sensory evaluations and/or crumb texture analysis. However, since they are often rather expensive and time consuming, the aim of this study was to investigate the possibility to monitor the progress of bread stalling by following the changes in bread crumb colour characteristics. In order to achieve this, the re...
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Nanostructuring steel for injection molding tools
International Nuclear Information System (INIS)
Al-Azawi, A; Smistrup, K; Kristensen, A
2014-01-01
The production of nanostructured plastic items by injection molding with ridges down to 400 nm in width, which is the smallest line width replicated from nanostructured steel shims, is presented. Here we detail a micro-fabrication method where electron beam lithography, nano-imprint lithography and ion beam etching are combined to nanostructure the planar surface of a steel wafer. Injection molded plastic parts with enhanced surface properties, like anti-reflective, superhydrophobic and structural colors can be achieved by micro- and nanostructuring the surface of the steel molds. We investigate the minimum line width that can be realized by our fabrication method and the influence of etching angle on the structure profile during the ion beam etching process. Trenches down to 400 nm in width have been successfully fabricated into a 316 type electro-polished steel wafer. Afterward a plastic replica has been produced by injection molding with good structure transfer fidelity. Thus we have demonstrated that by utilizing well-established fabrication techniques, nanostructured steel shims that are used in injection molding, a technique that allows low cost mass fabrication of plastic items, are produced. (paper)
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THE EFFECT OF EXPIRED BREAD MEAL AS CORN SUBSTITUTION IN DIET ON BROILER PERFORMANCE
Directory of Open Access Journals (Sweden)
S. Kismiati
2014-10-01
Full Text Available An experiment was conducted to investigate the expired bread meal used as corn substitution in thebroiler diets to optimally the product performance. One hundred day old chick (DOC male broilerswere given the same diet until 2 weeks old, and then given the treatment diet until 7 weeks of age. ACompletely Randomized Design was used in this study. Data were analyzed by variance of analysis, andfollowed by Duncan’s Multiple Range Test The treatments were : T0 = control feed (without expiredbread meal, T1 = corn substituted with 10% expired bread meal, T2 = corn substituted with 20%expired bread meal, T3 = corn substituted with 30% expired bread meal and T4 = corn substituted with40% expired bread meal. The result indicated that corn substituted with expired bread meal up to 40%has not significantly affected on carcass weight, carcass percentage and feed conversion, but decreasedsignificantly on feed consumption and body weight gain. It can be concluded that the use of expiredbread meal 30% of the proportion of corn produced the most optimal broiler performance. Thesubstitution corn with expired bread meal 40% was decreased body weight gain.
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Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrn?, Lilia
2013-01-01
Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with...
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COMPUTER AIDED THREE DIMENSIONAL DESIGN OF MOLD COMPONENTS
Directory of Open Access Journals (Sweden)
Kerim ÇETİNKAYA
2000-02-01
Full Text Available Sheet metal molding design with classical methods is formed in very long times calculates and drafts. At the molding design, selection and drafting of most of the components requires very long time because of similar repetative processes. In this study, a molding design program has been developed by using AutoLISP which has been adapted AutoCAD packet program. With this study, design of sheet metal molding, dimensioning, assemly drafting has been realized.
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BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES
Directory of Open Access Journals (Sweden)
Tatiana Bojňanská
2014-02-01
Full Text Available The basic prerequisite for the production of bakery products of a good quality is the knowledge of the quality parameters of raw materials introduced in the production process and the ability to use their potential. The bread making properties of 17 pure European wheat cultivars were analysed. Baking experiments were carried out according to the methodology of the research workplace; 1000 g of flour was processed with the addition of salt, sugar and yeast. Fermentation for 35 minutes at 30 ° C was followed by the baking with steaming (at 240 ° C and then 220 ° C. During an experimental baking test the selected parameters: loaf volume (cm3, specific loaf volume (cm3.100g-1 loaf, volume efficiency (cm3.100g-1 flour, cambering (loaf height/width ratio, bread yield (%, bread yield baking loss (% in bread were evaluated. Loaf volume has been considered as the most important criterion for the bread-making quality. In the analysed samples (11 varieties of Slovak origin and 6 varieties of Serbian origin, the value of this parameter ranged from 3575 cm3 to 5575 cm3 with higher values occurred in Slovak varieties (average 4 640.91 cm3 compared to the Serbian varieties (average 4 363.33 cm3. Based on the complex evaluation of wheat varieties of the Slovak and Serbian origin assessing the selected quality parameters of the baking experiment it can be concluded that in terms of baking quality the three Slovak varieties IS Ezopus, Bonavita and Jarissa were the best. Therefore, they are recommended for cultivation and their subsequent use in the baking industry, in particular for the production of bread According to a baking quality the evaluated varieties can be sorted from best to worst in the following order: IS Ezopus (SK > Bonavita (SK > Jarissa (SK > IS Questor > Etida (SRB > Venistar (SK > Renesansa (SRB > IS Conditor (SK > IS Corvinus (SK > Zvezdana (SRB > Simonida (SRB > Viglanka (SK > IS Agape (SK > NS 40S (SRB > Panonnija (SRB > IS Escoria (SK
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Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
Li, Zhijian; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke
2015-07-15
In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
Świeca, Michał; Dziki, Dariusz; Gawlik-Dziki, Urszula
2017-08-01
Wheat flour in the bread formula was replaced with sprouted wheat flour (SF) characterized by enhanced nutraceutical properties, at 5%, 10%, 15% and 20% levels. The addition of SF slightly increased the total protein content; however, it decreased their digestibility. Some qualitative and quantitative changes in the electrophoretic pattern of proteins were also observed; especially, in the bands corresponding with 27kDa and 15-17kDa proteins. These results were also confirmed by SE-HPLC technique, where a significant increase in the content of proteins and peptides (molecular masses breads with 20% of SF. Bread enriched with sprouted wheat flour had more resistant starch, but less total starch, compared to control bread. The highest in vitro starch digestibility was determined for the control bread. The studied bread with lowered nutritional value but increased nutritional quality can be used for special groups of consumers (obese, diabetic). Copyright © 2017 Elsevier Ltd. All rights reserved.
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Yoshihara, Ryouhei; Li, ZhengHao; Ishimori, Keisuke; Kuwabara, Kazuki; Hatakeyama, Shin; Tanaka, Shuuitsu
2017-08-01
To elucidate genetic mechanisms affecting the lifespan of the filamentous fungus Neurospora crassa, we attempted to identify a gene of which a defect causes a short-lifespan. By screening a Neurospora knockout library, provided by the Fungal Genetics Stock Center at Kansas State University, several KO strains with a short-lifespan were isolated. FGSC#11693 is one of these, which shows similar phenotypes to known Neurospora short-lifespan mutants as follows: 1) hyphal growth ceases after about 2weeks of cultivation, despite that of the wild-type continuing for over 2years, 2) viability of conidia is lower than that of the wild-type, and 3) high sensitivity to mutagens such as methyl methanesulfonate, ultraviolet radiation, and hydroxyl urea is exhibited. The NCU number of the knocked-out gene in the KO strain is NCU02695, and recovery from the short-lifespan and mutagen sensitivity was achieved by the introduction of this gene from the wild-type. The putative amino acid sequence of the knocked-out gene contains two high mobility group box domains and a mitochondrial localization signal is found at the N-terminal of this sequence. Upon analyzing the subcellular localization of the gene product fused with GFP, GFP signals were detected in mitochondria. From these observations, the gene and KO strain were named mitochondrial high mobility group box protein 1 (MHG1) and mhg1 KO strain, respectively. The amount of mtDNA relative to the nuclear amount was lower in the mhg1 KO strain than in the wild-type. mtDNA aberration was also observed in the mhg1 KO strain. These results suggest that the MHG1 protein plays an important role in the maintenance of mitochondrial DNA, and mitochondrial abnormality caused by mtDNA aberration is responsible for the short-lifespan of the mhg1 KO strain. Copyright © 2017 Elsevier Inc. All rights reserved.
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The effect of a default-based nudge on the choice of whole wheat bread
Kleef, van Ellen; Seijdell, Karen; Vingerhoeds, Monique H.; Wijk, de René A.; Trijp, van Hans C.M.
2018-01-01
Consumer choices are often influenced by the default option presented. This study examines the effect of whole wheat bread as a default option in a sandwich choice situation. Whole wheat bread consists of 100% whole grain and is healthier than other bread types that are commonly consumed, such as
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Valerio, Francesca; Conte, Amalia; Di Biase, Mariaelena; Lattanzio, Veronica M T; Lonigro, S Lisa; Padalino, Lucia; Pontonio, Erica; Lavermicocca, Paola
2017-04-15
A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with respect to a reference bread (REF) not containing the fermentation product. Sensory analysis indicated that the Bio21B bread with salt reduced by 50% had a pleasant taste similar to the salt-containing bread (REF). l-Glutamate and total free amino acid content did not differ between REF and Bio21B breads, while the acids lactic, acetic, phenyllactic, 4-OH-phenyllactic and indole-3-lactic were present only in Bio21B breads. Moreover, the presence of several umami (uridine monophosphate, inosine monophosphate, adenosine, and guanosine) and kokumi (γ-l-glutamyl-l-valine) taste-related molecules was ascertained both in REF and in Bio21B breads. Therefore, a possible role of the acidic molecules in compensating the negative perception of salt reduction can be hypothesized. Copyright © 2016 Elsevier Ltd. All rights reserved.
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Potassium bromate content of some baked breads sold in Kano ...
African Journals Online (AJOL)
Background: Potassium bromate is an additive used by some bakers to make the bread rise rapidly, create a good texture in the finished product and to give bulkiness to the dough. Objective: The main objective of this work was to assess the potassium bromate residues of some baked breads sold in some selected local ...
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Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
Nasiri Esfahani, Behnaz; Kadivar, Mahdi; Shahedi, Mohammad; Soleimanian-Zad, Sabihe
2017-11-01
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p bread (r = 0.925, p breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.
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[Extruded rice flour as a gluten substitute in the poduction of rice bread].
Clerici, Maria Teresa Pedrosa Silva; El-Dash, Ahmed A
2006-09-01
Research regarding the production of gluten-free bread (GFB) is very important nutritionally, technically and economically speaking, both to celiac patients and to developing countries who import wheat. The main technological problem in the production of GFB is obtaining a gluten substitute that is both inexpensive and capable of retaining gas during bread fermentation and baking. The use of gelatinized starch as an alternative for gluten seems promising. In this project, rice bread was made using pregelatinized extruded rice flour as a gluten substitute. Pre-gelatinized rice flours (PRF) were manufactured in a single screw Brabender extruder, varying extrusion temperature (108-192 degrees C) and the moisture of the raw material (19.2 - 24.8%), and were used in a proportion of 10 g for every 100 g of raw rice flour, in the production of gluten-free bread. Results showed that rice flour extruded at a high temperature (180 degrees) and low moisture content (20%), rendered bread with the best technological characteristics, presenting crust and crumb color similar to those of conventional wheat bread, although with volume and texture not as satisfactory in the same comparison.
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Nano-ceramics and its molding technologies
International Nuclear Information System (INIS)
Liu Jian; Xu Yunshu
2007-01-01
Nano-ceramics and its related knowledge were introduced. Fabrication of nano-ceramic powder, as well as the molding and sintering technologies of nano-ceramics were reviewed. Features of the present molding technologies were analyzed. The applications of nano-ceramics were prospected. (authors)
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Detection of Ochratoxin A in bread samples in Shahrekord city, Iran, 2011-2012
Directory of Open Access Journals (Sweden)
Mehran Erfani
2013-12-01
Results: Ochratoxin A was detected in 45 out of the 86 bread samples (52.3%. Levels of OTA in positive samples ranged between 0.19 and 10.37 ng/g and the average contamination of all positive samples was 3.04 ng/g . The highest frequency of positive samples was related to machinery Taftoon (88.8% and Lavash bread (81.8%. The most contaminated sample (5.39 ng/g was found in the Iranian Lavash bread. Fifteen of the positive samples exceed the maximum level of 5 ng/g set by European regulations for OTA in cereal and bread. Conclusion: The results of this study indicated that contamination levels of ochratoxin A were high in part of the samples (17.4%. Bread and cereals are considered to be the main and predominant ingredient of Iranian food; therefore, their contamination can have long-term negative impact on people's health.
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Bread in the folk culture of the Serbs in its pan-Slavic context
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Radenković Ljubinko
2014-01-01
Full Text Available The Slavs do not consider bread to be a common foodstuff, but a sacred object, a symbol of wealth and happiness. Almost all significant rituals (holidays, rites from the life cycle of a person, occasional magical activities use bread. In some of them, such as marriages or the Serbian holiday krsna slava, it is the main ritual object, which has great symbolic value. This paper addresses the use of bread in the ritual behavior of the Serbs and related peoples, where bread has the characteristics of a symbol and therefore gains a communicative function (it is used to convey or to receive information. It is also points out that the symbolic function of bread changes depending on the grain used to make it, whether it is leavened or unleavened, and the shape of it. [Projekat Ministarstva nauke Republike Srbije, br. 177022: Serbian Folk Culture Between East and West
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Variations in Postprandial Blood Glucose Responses and Satiety after Intake of Three Types of Bread
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Marianne S. H. Lunde
2011-01-01
Full Text Available Background. The magnitude and duration of postprandial blood glucose (PPG elevations are important risk factors of diabetes and coronary heart diseases. Aim. To study PPG after ingestion of breads with and without pea fibre and rapeseed oil. Methods. After fasting overnight, 10 Pakistani immigrant women participated in three experiments having a crossover design and involving ingestion of various types of bread: regular coarse bread or fibre enriched-bread with two levels of rapeseed oil, all providing 25 g available carbohydrates (CHO. Blood glucose and satiety were determined before the meal and every 15 min over the next 2 hours. Results. Intake of an amount of pea fibre-enriched bread containing 25 g CHO attenuated, the postprandial peak glucose value, the incremental area under the glucose versus time curve during 15 to 75 min, and the glycemic profile, and increased duration of satiety (<.05, as compared with intake of regular bread with 25 g carbohydrate. Conclusion. Pea fibre-enriched breads can reduce PPG and prolong satiety.
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Factors of Purchase of Bread – Prospect to Regain the Market Share?
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Ladislav Skořepa
2016-01-01
Full Text Available The aim of the article is to assess the consumers’ buying behaviour and decision-making process when purchasing bread and to propose the ways of how to improve the position of bread in the market. 1601 properly filled questionnaires were used for the analysis. Results are presented under the form of frequencies of answers and statistical tests. The analysis included evaluation of statistical hypotheses about the independence (significance level α = 0.01 using the chi-square goodness of fit test and Pearson coefficient of contingency. The significance level was then compared with the value p-value, for p-value > α, the null hypothesis was not rejected. The most important factors of choosing bread are freshness, appearance habit and price. The importance of the price grows with the increasing age of respondents and decreases with the increasing income of questioned consumers. The importance of the brand, as well as the reference or recommendation from the family and friends slightly strengthens with the increasing income of the consumers. Most of the respondents make no difference between both (yeast and rye leaven technologies of baking bread when making their buying decision. We cannot say, however, the preference to the rye leaven bread grows with the increasing age of respondents to the detriment of the yeast bread or vice versa.
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Directory of Open Access Journals (Sweden)
Chen Changjun
2009-11-01
Full Text Available The main problems caused by improper gating are entrained aluminum oxide fi lms and entrapped gas. In this study, the slot gating system is employed to improve mold fi lling behavior and therefore, to improve the quality of aluminum castings produced in permanent molds. An equipment as well as operation procedures for real-time X-ray radiography of molten aluminum fl owing into permanent molds have been developed. Graphite molds transparent to X-rays are utilized which make it possible to observe the fl ow pattern through a number of vertically oriented gating systems. The investigation discovers that there are many infl uencing factors on the mold fi lling process. This paper focuses its research on some of the factors, such as the dimensions of the vertical riser and slot thickness, as well as roughness of the coating layer. The results indicate that molten metal can smoothly fi ll into casting cavity with a proper slot gating system. A bigger vertical riser, proper slot thickness and rougher coating can provide not only a better mold fi lling pattern, but also hot melt into the top of the cavity. A proper temperature gradient is obtainable, higher at the bottom and lower at the top of the casting cavity, which is in favor of feeding during casting solidifi cation.
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Factors influencing microinjection molding replication quality
Vera, Julie; Brulez, Anne-Catherine; Contraires, Elise; Larochette, Mathieu; Trannoy-Orban, Nathalie; Pignon, Maxime; Mauclair, Cyril; Valette, Stéphane; Benayoun, Stéphane
2018-01-01
In recent years, there has been increased interest in producing and providing high-precision plastic parts that can be manufactured by microinjection molding: gears, pumps, optical grating elements, and so on. For all of these applications, the replication quality is essential. This study has two goals: (1) fabrication of high-precision parts using the conventional injection molding machine; (2) identification of robust parameters that ensure production quality. Thus, different technological solutions have been used: cavity vacuuming and the use of a mold coated with DLC or CrN deposits. AFM and SEM analyses were carried out to characterize the replication profile. The replication quality was studied in terms of the process parameters, coated and uncoated molds and crystallinity of the polymer. Specific studies were processed to quantify the replicability of injection molded parts (ABS, PC and PP). Analysis of the Taguchi experimental designs permits prioritization of the impact of each parameter on the replication quality. A discussion taking into account these new parameters and the thermal and spreading properties on the coatings is proposed. It appeared that, in general, increasing the mold temperature improves the molten polymer fill in submicron features except for the steel insert (for which the presence of a vacuum is the most important factor). Moreover, the DLC coating was the best coating to increase the quality of the replication. This result could be explained by the lower thermal diffusivity of this coating. We noted that the viscosity of the polymers is not a primordial factor of the replication quality.
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Kim, Hyunsook; Turowski, Maciej; Anderson, W H Kerr; Young, Scott A; Kim, Yookyung; Yokoyama, Wallace
2011-07-27
We investigated in Syrian Golden hamsters the biological impact and its underlying mechanism of single whole grain breads supplemented with 2-3% hydroxypropyl methylcellulose (HPMC), a semisynthetic viscous soluble dietary fiber (SDF) as a substitute for gluten. Hamsters were fed high-fat diets supplemented with 48-65% (w/w) differently ground, freeze-dried single grain breads including whole grain wheat, barley, barley supplemented with HPMC, debranned oat, and oat supplemented with HPMC which were compared to a diet containing microcrystalline cellulose (control). All single grain breads significantly lowered plasma LDL-cholesterol concentrations compared to the control. Enrichment with HPMC further lowered plasma and hepatic cholesterol concentrations. Despite the reduced molecular weight of naturally occurring soluble (1--->3),(1--->4)-β-d-glucan (β-glucan) caused by the bread-making process, whole grain barley breads downregulated hepatic expression of CYP7A1 and HMG-CoAR genes that are responsible for bile acid and cholesterol synthesis, suggesting a possible role of bioactive compounds such as short-chain fatty acids and phenolic compounds from barley bread. Barley bread enriched with HPMC downregulated expression of ABCG5 gene. Taken together, it appears that distinctive modulation of synthesis and excretion of hepatic cholesterol and bile acid contributes to the cholesterol-lowering properties of whole grain barley breads and breads enriched with HPMC. These data suggests that alternative whole grain breads supplemented with HPMC may provide consumers with a staple food that can assist in cholesterol management.
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Nakamura, S; Suzuki, K; Ohtsubo, K
2009-04-01
Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.
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Al-Jahani, Amani H.
2017-01-01
The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced wa...
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Bautista-Castaño, Inmaculada; Serra-Majem, Lluis
2012-04-01
A long-standing belief held by the general public is that bread fattens. This encourages many people to restrict, or even eliminate, bread from their diet. The present review was conducted to assess whether or not eating patterns that include bread are associated with overall obesity or excess abdominal adiposity, whether in the general population or in subjects undergoing obesity management. The literature search included articles published over the past 30 years that focused on dietary patterns that included bread (refined or whole-grain) and their association with ponderal status and abdominal fat distribution. A total of 38 epidemiological studies fulfilled the inclusion criteria (22 cross-sectional, 11 prospective cohort, and five intervention). The results indicate that dietary patterns that include whole-grain bread do not positively influence weight gain and may be beneficial to ponderal status. With respect to dietary patterns that include refined bread, the majority of cross-sectional studies indicate beneficial effects, while most of the well-designed cohort studies demonstrate a possible relationship with excess abdominal fat. Because differences in the study designs make it difficult to form definitive conclusions, more studies are needed that focus specifically on bread consumption, within different dietary patterns, and its influence on ponderal status. © 2012 International Life Sciences Institute.
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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.
Cappa, Carola; Lucisano, Mara; Raineri, Andrea; Fongaro, Lorenzo; Foschino, Roberto; Mariotti, Manuela
2016-10-23
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD), compressed yeast (CY; Saccharomyces cerevisiae ) or their mixture (SDCY) as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process) the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity) in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.
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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
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Carola Cappa
2016-10-01
Full Text Available The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of GF breads obtained by using a previously in-lab developed GF-sourdough (SD, compressed yeast (CY; Saccharomyces cerevisiae or their mixture (SDCY as leavening agents; more specifically, it aims to confirm the findings of a previous studies and to further improve (both in terms of recipe and process the features of the resulting GF breads. Dough pH and rheological properties were measured. Fresh and stored breads were characterized for weight, height, specific volume, crust and crumb color, moisture, water activity, crumb hardness, and porosity. The combination SDCY was effective in improving bread volume and softness when compared to SD only. Furthermore, SD- and SDCY-crumbs exhibited a less crumbly behavior during storage (69 h, 25 °C, 60% of relative humidity in comparison to CY-breads. This study confirms the positive effect of SD in GF breadmaking, in particular when used in combination with CY.
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Differences in the sodium content of bread products in the USA and UK: implications for policy.
Coyne, Kasey J; Baldridge, Abigail S; Huffman, Mark D; Jenner, Katharine; Xavier, Dagan; Dunford, Elizabeth K
2018-02-01
Americans consume Na in excess of daily recommendations. Most dietary Na comes from packaged foods, and bread is a major contributor. In the UK, national Na reduction strategies contributed to lower Na levels in packaged foods and lower population Na intake. Similar initiatives are emerging in the USA and require surveillance to assess effectiveness. We aimed to examine Na levels in bread products in the USA and compare levels with similar UK products. Na data for bread products were obtained from the US Label Insight Open Data Initiative (n 4466) and the FoodSwitch UK database (n 1651). Mean, median and range of Na content, and proportion of products meeting Na targets established by the National Salt Reduction Initiative (NSRI) and the UK Department of Health (DH) were calculated overall, by bread type and by country. Mean (sd) Na content in bread was 455 (170) mg/100 g in the USA and 406 (179) mg/100 g in the UK. In both countries, savoury bread had the highest mean Na (USA=584 mg/100 g, UK=543 mg/100 g) and fruit bread the lowest mean Na (USA=345 mg/100 g, UK=277 mg/100 g). Na content of US bread products was 12 % higher than in the UK, with 21 % of US bread products and 31 % of UK bread products meeting the NSRI and DH targets, respectively. US bread products have, on average, 12 % more Na than similar products in the UK. Variation in Na content within product categories, and between countries, suggests the feasibility of manufacturing products with lower Na to lower dietary Na intake.
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Sapirstein, Harry D; Siddhu, Silvi; Aliani, Michel
2012-11-01
The principal objective of this study was to evaluate the capability of electronic (E) nose technology to discriminate refined and whole wheat bread made with white or red wheat bran according to their headspace volatiles. Whole wheat flour was formulated with a common refined flour from hard red spring wheat, blended at the 15% replacement level with bran milled from representative samples of one hard red and 2 hard white wheats. A commercial formula was used for breadmaking. Results varied according to the nature of the sample, that is, crust, crumb, or whole slices. Bread crust and crumb were completely discriminated. Crumb of whole wheat bread made with red bran was distinct from other bread types. When misclassified, whole wheat bread crumb with white bran was almost invariably identified as refined flour bread crumb. Using crust as the basis for comparisons, the largest difference in volatiles was between refined flour bread and whole wheat bread as a group. When refined flour bread crust was misclassified, samples tended to be confused with whole white wheat crust. Samples prepared from whole bread slices were poorly discriminated in general. E-nose results indicated that whole wheat bread formulated with white bran was more similar in volatile makeup to refined flour bread compared to whole wheat bread made with red bran. The E-nose appears to be very capable to accommodate differentiation of bread volatiles whose composition varies due to differences in flour or bran type. Consumer preference of bread made using refined flour in contrast to whole wheat flour is partly due to the different aroma of whole wheat bread. This study used an electronic nose to analyze bread volatiles, and showed that whole wheat bread incorporating white bran was different from counterpart bread made using red bran, and was closer in volatile makeup to "white" bread made without bran. Commercial millers and bakers can take advantage of these results to formulate whole wheat flour
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International Nuclear Information System (INIS)
Agueda, Horacio; Russo, Diego
1988-01-01
Interest in making complex net-shape ceramic parts with good surface finishing and sharp tolerances without machining is a driving force for studying the injection molding technique. This method consists of softhening the ceramic material by means of adding some plastic and heating in order to inject the mixture under pressure into a relatively cold mold where solidification takes place. Essentially, it is the same process used in thermoplastic industry but, in the present case, the ceramic powder load ranges between 80 to 90 wt.%. This work shows results obtained from the fabrication of pieces of different ceramic materials (alumina, barium titanate ferrites, etc.) in a small scale, using equipments developed and constructed in the laboratory. (Author) [es
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QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD
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Georgiana Gabriela CODINĂ
2017-06-01
Full Text Available The purpose of this study was to optimize the level of wheat, pumpkin seed (PSF and golden flaxseed flour (GFs that can be used in order to obtain high quality bread. The independent variables levels used were between 90 and 95 % for wheat flour and between 2.5% and 7.5% for pumpkin seed and golden flaxseed flour. The quality parameters analyzed were the following: loaf volume, porosity, elasticity and bread crumb structure. The mixture experiment design was used for optimization. Special quadratic mixture models were obtained for all the dependent variables. The optimum mixture levels were of 92.43% for wheat flour, 5.06% for pumkin seed flour and 2.51% for golden seed flour. The values of these flours in terms of loaf volume of bread, porosity and elasticity were of 422 cm3/100g, 76.15%, and 92.82%, respectively. The textural properties (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness were analyzed for the control sample and the optimum bread sample obtained with PSF and GFs addition. For the last one mentioned hardness, elasticity, gumminess and chewiness increase with 25.03%, 7.31%, 23.41%, 25.77% while the cohesiveness value decreases with 1.47%.
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Freezing effect on bread appearance evaluated by digital imaging
Zayas, Inna Y.
1999-01-01
In marketing channels, bread is sometimes delivered in a frozen sate for distribution. Changes occur in physical dimensions, crumb grain and appearance of slices. Ten loaves, twelve bread slices per loaf were scanned for digital image analysis and then frozen in a commercial refrigerator. The bread slices were stored for four weeks scanned again, permitted to thaw and scanned a third time. Image features were extracted, to determine shape, size and image texture of the slices. Different thresholds of grey levels were set to detect changes that occurred in crumb, images were binarized at these settings. The number of pixels falling into these gray level settings were determined for each slice. Image texture features of subimages of each slice were calculated to quantify slice crumb grain. The image features of the slice size showed shrinking of bread slices, as a results of freezing and storage, although shape of slices did not change markedly. Visible crumb texture changes occurred and these changes were depicted by changes in image texture features. Image texture features showed that slice crumb changed differently at the center of a slice compared to a peripheral area close to the crust. Image texture and slice features were sufficient for discrimination of slices before and after freezing and after thawing.
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Sui, Xiaonan; Zhang, Yan; Zhou, Weibiao
2016-04-01
Anthocyanin-rich black rice extract powder (ABREP) as a nutraceutical source was fortified into bread. The quality and digestibility behaviors of bread with ABREP were evaluated through instrumental and in vitro digestion studies. The quality of bread with 2% of ABREP was not significantly (p>0.05) different from the control bread; however, increasing the ABREP level to 4% caused less elasticity and higher density of bread. A mathematical model was further developed to systemically describe the trajectory of bread digestion. The digestion rates of bread with ABREP were found to be reduced by 12.8%, 14.1%, and 20.5% for bread with 1%, 2%, and 4% of ABREP, respectively. Results of the study suggest that the fortification of anthocyanins into bread could be an alternative way to produce functional bread with a lower digestion rate and extra health benefits. Copyright © 2015 Elsevier Ltd. All rights reserved.
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Mancebo, Camino M; Merino, Cristina; Martínez, Mario M; Gómez, Manuel
2015-10-01
Gluten-free bread production requires gluten-free flours or starches. Rice flour and maize starch are two of the most commonly used raw materials. Over recent years, gluten-free wheat starch is available on the market. The aim of this research was to optimize mixtures of rice flour, maize starch and wheat starch using an experimental mixture design. For this purpose, dough rheology and its fermentation behaviour were studied. Quality bread parameters such as specific volume, texture, cell structure, colour and acceptability were also analysed. Generally, starch incorporation reduced G* and increased the bread specific volume and cell density, but the breads obtained were paler than the rice flour breads. Comparing the starches, wheat starch breads had better overall acceptability and had a greater volume than maize-starch bread. The highest value for sensorial acceptability corresponded to the bread produced with a mixture of rice flour (59 g/100 g) and wheat starch (41 g/100 g).
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PIXE analysis of Nigerian flour and bread samples
Energy Technology Data Exchange (ETDEWEB)
Olise, Felix S., E-mail: felix_olise@rushpost.com [Department of Physics, Obafemi Awolowo University, Ile-Ife 220005 (Nigeria); Fernandes, Adriana M.; Cristina Chaves, P. [CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal); Taborda, Ana; Reis, Miguel A. [IST/CTN: Instituto Superior Técnico, Universidade Técnica de Lisboa, Campus Tecnológico e Nuclear (CTN), EN10, 2686-953 Sacavém (Portugal); CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal)
2014-01-01
Highlights: • The PIXE technique has been used to determine K and Br in a major Nigerian food item. • Samples were analysed using two proton beam energies, namely 1.25 MeV and 2.15 MeV. • Mismatched Ca results reflect its nature and accuracy/precision of the procedure. • Explanations for the presence of the contaminant in the samples are presented. • Other sources originating from erroneous burning of dangerous products suspected. -- Abstract: The alleged use of potassium bromate (KBrO{sub 3}) in bread baking led a few authors to report on the chemical methods for the determination of KBrO{sub 3} levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about −16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.
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PIXE analysis of Nigerian flour and bread samples
International Nuclear Information System (INIS)
Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.
2014-01-01
Highlights: • The PIXE technique has been used to determine K and Br in a major Nigerian food item. • Samples were analysed using two proton beam energies, namely 1.25 MeV and 2.15 MeV. • Mismatched Ca results reflect its nature and accuracy/precision of the procedure. • Explanations for the presence of the contaminant in the samples are presented. • Other sources originating from erroneous burning of dangerous products suspected. -- Abstract: The alleged use of potassium bromate (KBrO 3 ) in bread baking led a few authors to report on the chemical methods for the determination of KBrO 3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about −16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples
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Public health and economic impact of dampness and mold
Energy Technology Data Exchange (ETDEWEB)
Mudarri, David; Fisk, William J.
2007-06-01
The public health risk and economic impact of dampness and mold exposures was assessed using current asthma as a health endpoint. Individual risk of current asthma from exposure to dampness and mold in homes from Fisk et al. (2007), and asthma risks calculated from additional studies that reported the prevalence of dampness and mold in homes were used to estimate the proportion of U.S. current asthma cases that are attributable to dampness and mold exposure at 21% (95% confidence internal 12-29%). An examination of the literature covering dampness and mold in schools, offices, and institutional buildings, which is summarized in the appendix, suggests that risks from exposure in these buildings are similar to risks from exposures in homes. Of the 21.8 million people reported to have asthma in the U.S., approximately 4.6 (2.7-6.3) million cases are estimated to be attributable to dampness and mold exposure in the home. Estimates of the national cost of asthma from two prior studies were updated to 2004 and used to estimate the economic impact of dampness and mold exposures. By applying the attributable fraction to the updated national annual cost of asthma, the national annual cost of asthma that is attributable to dampness and mold exposure in the home is estimated to be $3.5 billion ($2.1-4.8 billion). Analysis indicates that exposure to dampness and mold in buildings poses significant public health and economic risks in the U.S. These findings are compatible with public policies and programs that help control moisture and mold in buildings.
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Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
Ogunsina, B S; Radha, C; Indrani, D
2011-03-01
The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.
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Copper-65-absorption by men fed intrinsically and extrinsically labeled whole wheat bread
International Nuclear Information System (INIS)
Johnson, P.E.; Lykken, G.I.
1988-01-01
Six men were fed a diet composed of conventional foods with all bread as whole wheat bread. Intrinsically labeled 65 Cu bread (containing 6.5 ppm Cu and 48 atom % 65 Cu) was substituted for unlabeled bread for 3 days, and stools were collected for 24 days. Extrinsically labeled bread was then substituted for 3 days and another 24-day stool collection made. 65 Cu excretion was measured by mass spectrometry. Mean Cu intake was 1.10 mg of Cu/day. Average Cu balance was /minus/0.06 /+-/ 0.08 mg/day. Average absorption of the intrinsic copper was 72.2 /+-/ 9.3% and of extrinsic Cu 64.2 /+-/ 5.8%. The ratio of extrinsic to intrinsic absorption was 0.906 /+-/ 0.164. Absorption of intrinsic and extrinsic tracers did not differ significantly (p > 0.05) by a paired t-test, and the ratio (E/I) was not significantly different from 1. Use of extrinsic Cu tracers to assess Cu absorption is supported by these results
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Dynamic viscoelasticity of protease-treated rice batters for gluten-free rice bread making.
Honda, Yuji; Inoue, Nanami; Sugimoto, Reina; Matsumoto, Kenji; Koda, Tomonori; Nishioka, Akihiro
2018-03-01
Papain (cysteine protease), subtilisin (Protin SD-AY10, serine protease), and bacillolysin (Protin SD-NY10, metallo protease) increased the specific volume of gluten-free rice breads by 19-63% compared to untreated bread. In contrast, Newlase F (aspartyl protease) did not expand the volume of the rice bread. In a rheological analysis, the viscoelastic properties of the gluten-free rice batters also depended on the protease categories. Principal component analysis (PCA) analysis suggested that the storage and loss moduli (G' and G″, respectively) at 35 °C, and the maximum values of G' and G″, were important factors in the volume expansion. Judging from the PCA of the viscoelastic parameters of the rice batters, papain and Protin SD-AY10 improved the viscoelasticity for gluten-free rice bread making, and Protin SD-NY effectively expanded the gluten-free rice bread. The rheological properties differed between Protin SD-NY and the other protease treatments.
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Proton induced x-ray emission analysis of trace elements in thick bread samples
International Nuclear Information System (INIS)
Mohamed Baker Al-bedri; Ikram Jameel Abdul Ghani; Ibrahim Abdul Rahman Al-aghil
2009-01-01
Proton induced X-ray emission (PIXE) technique has been used for identification and quantitative analysis of the elemental concentration in thick bread samples. Bread samples were air-oven dried at 60degC and milled in a clean agate mortar to homogenize the sample and pressed into a pellet. PIXE technique relies on the analysis of the energy spectra of the characteristic X-ray emitted from the thick bread sample and the orchard leaf standard (NIST-SRM-1571) bombarded with 2.0 MeV protons. The concentration of the elements (Cl, K, Ca, Mn, Fe, Cu, and Zn) in the bread samples was determined by comparison with NIST orchard leaf standard. The accuracy of the measurements ranged between ±2% and ±10% for the most elements detected in this method. The aim of this study is to establish the reference concentration of trace elements in the Iraqi bread using PIXE technique. (author)
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Predicting and preventing mold spoilage of food products.
Dagnas, Stéphane; Membré, Jeanne-Marie
2013-03-01
This article is a review of how to quantify mold spoilage and consequently shelf life of a food product. Mold spoilage results from having a product contaminated with fungal spores that germinate and form a visible mycelium before the end of the shelf life. The spoilage can be then expressed as the combination of the probability of having a product contaminated and the probability of mold growth (germination and proliferation) up to a visible mycelium before the end of the shelf life. For products packed before being distributed to the retailers, the probability of having a product contaminated is a function of factors strictly linked to the factory design, process, and environment. The in-factory fungal contamination of a product might be controlled by good manufacturing hygiene practices and reduced by particular processing practices such as an adequate air-renewal system. To determine the probability of mold growth, both germination and mycelium proliferation can be mathematically described by primary models. When mold contamination on the product is scarce, the spores are spread on the product and more than a few spores are unlikely to be found at the same spot. In such a case, models applicable for a single spore should be used. Secondary models can be used to describe the effect of intrinsic and extrinsic factors on either the germination or proliferation of molds. Several polynomial models and gamma-type models quantifying the effect of water activity and temperature on mold growth are available. To a lesser extent, the effect of pH, ethanol, heat treatment, addition of preservatives, and modified atmospheres on mold growth also have been quantified. However, mold species variability has not yet been properly addressed, and only a few secondary models have been validated for food products. Once the probability of having mold spoilage is calculated for various shelf lives and product formulations, the model can be implemented as part of a risk management
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Reshmi, S K; Sudha, M L; Shashirekha, M N
2017-12-15
The aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads incorporated with pomelo fruit (Citrus maxima) segments. Volume of the white and brown breads supplemented with pomelo fresh segments increased, while the crumb firmness decreased. Bread with 20% fresh and 5% dry pomelo segments were sensorily acceptable. Bioactive components such as phenolics, flavonoids, naringin and carotenoids were retained to a greater extent in bread containing dry pomelo segments. The pomelo incorporated bread had higher levels of resistant starch fractions (3.87-10.96%) with low predicted glycemic index (62.97-53.13%), despite their higher total starch (69.87-75.47%) content compared to control bread. Thus pomelo segments in the product formulations lowered the glycemic index probably by inhibiting carbohydrate hydrolyzing enzyme activity which could be attributed to naringin. Hence fortified bread prepared from pomelo fruit segment is recommended to gain nutritional value and to decrease the risk of diabetes. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Martínez, Mario M; Román, Laura; Gómez, Manuel
2018-01-15
The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis). Copyright © 2017 Elsevier Ltd. All rights reserved.
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Directory of Open Access Journals (Sweden)
Leila Kamaliroosta
2016-02-01
Full Text Available Background and Objective: The quality of flat breads depends in part on the textural and structural properties of breads during storage. These properties are largely affected by flour quality. This research aimed at evaluating textural and structural properties of Lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their results. Materials and Methods: Three Lavash flours (named strong, medium and weak flours with different physical, chemical and rheological properties were performed. Determination of texture hardness of Lavash breads (Lavash A, Lavash B and Lavash C made of strong, medium and weak flours respectively during storage carried out by Texture analyzer, evaluation of breads porosity and their changes process during storage performed by ultrasonic nondestructive technique, assessment of breads microstructure made by SEM, evaluation of starch gelatinization and retro gradation performed by DSC and the sensory evaluation of breads made by trained panelist. Results: Lavash B made from medium flour had less hardness, lower transition of ultrasonic wave velocity and less values of elastic modulus, reduced values of enthalpy and lower average of temperatures, more pores diameter and area of images and higher points of sensory evaluation than Lavash A and Lavash C breads during storage time. The results of mentioned tests (devices and sensory tests had significant correlation to each other. Conclusion: Desirable quality characterization and higher shelf life of Lavash B was due to flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Ultrasonic non-destructive method is recommended to use instead of other methods for assessing texture, cell structure and elastic properties of bread after baking and during storage time. This method is fast, non-destructive and cheaper than other methods and
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Additive Manufacturing of Wind Turbine Molds
Energy Technology Data Exchange (ETDEWEB)
Post, Brian [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Richardson, Bradley [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Lloyd, Peter [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Love, Lonnie [Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States); Nolet, Stephen [TPI Composites, Scottsdale, AZ (United States); Hannan, James [TPI Composites, Scottsdale, AZ (United States)
2017-07-01
The objective of this project was to explore the utility of Big Area Additive Manufacturing (BAAM) for low cost manufacturing of wind turbine molds. Engineers at Oak Ridge National Laboratory (ORNL) and TPI Composites (TPI) collaborated to design and manufacture a printed mold that can be used for resin infusion of wind turbine components. Specific focus was on required material properties (operating temperatures and pressures, coefficient of thermal expansion (CTE), thermal conductivity), surface finish (accuracy and coatings) and system integration (integrated vacuum ports, and heating element). The project began with a simple proof of principle components, targeting surface coatings and material properties for printing a small section (approximately 4’ x 4’ x 2’) of a mold. Next, the second phase scaled up and integrated with the objective of capturing all of the necessary components (integrated heating to accelerate cure time, and vacuum, sealing) for resin infusion on a mold of significant size (8’ x 20’ x 6’).
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Injection molded self-cleaning surfaces
DEFF Research Database (Denmark)
Søgaard, Emil
that are superhydrophobic based on topography rather than chemical compounds. Therefore, a novel method for fabricating superhydrophobic polymer surfaces with excellent water-repellant properties is developed. The method is based on microstructure fabrication and superposed nanostructures on silicon wafers. The nano......- and microstructured silicon is electroplated with nickel and the resulting nickel shim with inverse polarity is used in an injection molding process. A versatile injection molding process capable of producing different nano- and microstructures on areas larger than 10 cm2 is developed. Variotherm mold heating is used...... hierarchical structures with nanograss and holes. Water wetting tests are carried out using a pressure cell to control the water pressure. Microscopic wetting behavior of the structures is studied by optical transmission microscopy. Interestingly, it is found that the surface chemistry of the polymer changes...
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Die Casting Mold Design for Aluminum Alloy Shell of Instrument
Directory of Open Access Journals (Sweden)
Li Yuanyuan
2015-01-01
Full Text Available This paper is about die casting mold design for aluminum alloy shell of instrument. Three-dimensional model of the casting and mold are designed by using Pro/Engineer and AutoCad which can analyze forming quality. Digital design and theoretical calculation can greatly shorten product development cycle and mold design cycle, improve the accuracy of product design and mold design, and reduce the cost of mold design.
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Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Maire Laure
2017-03-01
We investigated the nutritional quality of steamed and baked breads containing 35% potato flour from four potato cultivars. Compared with traditional wheat varieties, potato-wheat steamed and baked breads contained higher dietary fiber (1.87-fold), K (2.68-fold), vitamin C (28.56-fold), and total polyphenol (1.90-fold) contents and greater antioxidant activity (1.23-fold). Moreover, the estimated glycemic index of potato-wheat breads ranged from 61.20 (Hongmei-wheat baked bread) to 67.36 (Atlantic-wheat steamed bread), which was lower than that of wheat steamed bread (70.22) and baked bread (70.62). In terms of nutritional value, Hongmei was the optimum cultivar, followed by Blue Congo, Shepody, and Atlantic. For the same cultivar, the nutritional value of steamed bread was higher than that of baked bread. In conclusion, potato flour is a potential wheat flour supplement that improves the nutritional and functional properties of breads.
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Pourafshar, Shirin; Krishnan, Padmanaban G.
2018-01-01
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products. PMID:29494562
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Pourafshar, Shirin; Rosentrater, Kurt A; Krishnan, Padmanaban G
2018-03-01
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products.
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Directory of Open Access Journals (Sweden)
Shirin Pourafshar
2018-03-01
Full Text Available Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS (0%, 10% and 20% in conjunction with three levels of SSL (sodium stearoyl lactate (0%, 2% and 5% on physical and chemical properties of Barbari bread (traditional Iranian bread. To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL, as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products.
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Mathematical modeling of the in-mold coating process for injection-molded thermoplastic parts
Chen, Xu
In-Mold Coating (IMC) has been successfully used for many years for exterior body panels made from compression molded Sheet Molding Compound (SMC). The coating material is a single component reactive fluid, designed to improve the surface quality of SMC moldings in terms of functional and cosmetic properties. When injected onto a cured SMC part, IMC cures and bonds to provide a pain-like surface. Because of its distinct advantages, IMC is being considered for application to injection molded thermoplastic parts. For a successful in mold coating operation, there are two key issues related to the flow of the coating. First, the injection nozzle should be located such that the thermoplastic substrate is totally covered and the potential for air trapping is minimized. The selected location should be cosmetically acceptable since it most likely will leave a mark on the coated surface. The nozzle location also needs to be accessible for easy of maintenance. Secondly, the hydraulic force generated by the coating injection pressure should not exceed the available clamping tonnage. If the clamping force is exceeded, coating leakage will occur. In this study, mathematical models for IMC flow on the compressible thermoplastic substrate have been developed. Finite Difference Method (FDM) is first used to solve the 1 dimensional (1D) IMC flow problem. In order to investigate the application of Control Volume based Finite Element Method (CV/FEM) to more complicated two dimensional IMC flow, that method is first evaluated by solving the 1D IMC flow problem. An analytical solution, which can be obtained when a linear relationship between the coating thickness and coating injection pressure is assumed, is used to verify the numerical results. The mathematical models for the 2 dimensional (2D) IMC flow are based on the generalized Hele-Shaw approximation. It has been found experimentally that the power law viscosity model adequately predicts the rheological behavior of the coating
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Effect of Addition of Fennel (Foeniculum vulgare L. on the Quality of Protein Bread
Directory of Open Access Journals (Sweden)
Sayed-Ahmad Bouchra
2017-12-01
Full Text Available Fennel (Foeniculum vulgare L. is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05 effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.
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Directory of Open Access Journals (Sweden)
Sara Liparoti
2017-11-01
Full Text Available The quality of the polymer parts produced by injection molding is strongly affected by the processing conditions. Uncontrolled deviations from the proper process parameters could significantly affect both internal structure and final material properties. In this work, to mimic an uneven temperature field, a strong asymmetric heating is applied during the production of injection-molded polypropylene samples. The morphology of the samples is characterized by optical and atomic force microscopy (AFM, whereas the distribution of mechanical modulus at different scales is obtained by Indentation and HarmoniX AFM tests. Results clearly show that the temperature differences between the two mold surfaces significantly affect the morphology distributions of the molded parts. This is due to both the uneven temperature field evolutions and to the asymmetric flow field. The final mechanical property distributions are determined by competition between the local molecular stretch and the local structuring achieved during solidification. The cooling rate changes affect internal structures in terms of relaxation/reorganization levels and give rise to an asymmetric distribution of mechanical properties.
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Krupa-Kozak, Urszula; Bączek, Natalia; Rosell, Cristina M.
2013-01-01
Effect of dairy proteins on gluten-free dough behavior, and nutritional and technological properties of gluten-free bread was evaluated. Experimental doughs, containing dairy powders, showed low consistency. Obtained gluten-free breads were rich in proteins, and, regarding the energy value delivered by proteins, they could be considered as a source of proteins or high in proteins. Applied dairy proteins affected the technological properties of experimental breads causing a significant (p bread with beneficial effects on technological and nutritional properties. PMID:24241213
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INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD
Directory of Open Access Journals (Sweden)
Dana Urminská
2010-11-01
Full Text Available The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %. The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume. The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %. Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 % > loaf with an addition of 30 % of lentil (volume
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Molded polymer solar water heater
Bourne, Richard C.; Lee, Brian E.
2004-11-09
A solar water heater has a rotationally-molded water box and a glazing subassembly disposed over the water box that enhances solar gain and provides an insulating air space between the outside environment and the water box. When used with a pressurized water system, an internal heat exchanger is integrally molded within the water box. Mounting and connection hardware is included to provide a rapid and secure method of installation.
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Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole
2018-04-01
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.
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Influence of Maillard products from bread crust on magnesium bioavailability in rats.
Roncero-Ramos, Irene; Delgado-Andrade, Cristina; Morales, Francisco J; Navarro, María Pilar
2013-06-01
Consumption of Maillard reaction products (MRPs) present in food has been related to deterioration of protein digestibility and changes in mineral bioavailability. We aimed to investigate the effects of MRP intake from bread crust on magnesium balance and tissue distribution, seeking causative factors among its different components. During the final stage of the trial, magnesium digestibility improved by around 15% in rats fed diets containing bread crust or its derivatives compared with the control diet. Despite certain enhancements in magnesium bioavailability in this stage, for the experimental period as a whole, this parameter remained unchanged. However, specific changes in the content and/or concentration in some organs were observed, particularly in the femur, where magnesium levels were higher due to the smaller size of the bones. Consumption of MRPs from bread crust or its different components did not modify the magnesium balance. Nevertheless, the bread crust fractions led to some changes in magnesium tissue distribution which did not match the effects induced by complete bread crust intake, suggesting the importance of designing studies with real-food systems, in order to reinforce the validity of the findings obtained. © 2012 Society of Chemical Industry.
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Neural network classification technique and machine vision for bread crumb grain evaluation
Zayas, Inna Y.; Chung, O. K.; Caley, M.
1995-10-01
Bread crumb grain was studied to develop a model for pattern recognition of bread baked at Hard Winter Wheat Quality Laboratory (HWWQL), Grain Marketing and Production Research Center (GMPRC). Images of bread slices were acquired with a scanner in a 512 multiplied by 512 format. Subimages in the central part of the slices were evaluated by several features such as mean, determinant, eigen values, shape of a slice and other crumb features. Derived features were used to describe slices and loaves. Neural network programs of MATLAB package were used for data analysis. Learning vector quantization method and multivariate discriminant analysis were applied to bread slices from what of different sources. A training and test sets of different bread crumb texture classes were obtained. The ranking of subimages was well correlated with visual judgement. The performance of different models on slice recognition rate was studied to choose the best model. The recognition of classes created according to human judgement with image features was low. Recognition of arbitrarily created classes, according to porosity patterns, with several feature patterns was approximately 90%. Correlation coefficient was approximately 0.7 between slice shape features and loaf volume.
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[Inactivating Effect of Heat-Denatured Lysozyme on Murine Norovirus in Bread Fillings].
Takahashi, Michiko; Yasuda, Yuka; Takahashi, Hajime; Takeuchi, Akira; Kuda, Takashi; Kimura, Bon
2018-01-01
In this study, we investigated the viability of murine norovirus strain 1 (MNV-1), a surrogate for human norovirus, in bread fillings used for making stuffed buns and pastries. The inactivating effect of heat-denatured lysozyme, which was recently reported to have an antiviral effect, on MNV-1 contaminating the bread fillings was also examined. MNV-1 was inoculated into two types of fillings (chocolate cream, marmalade jam) at 4.5 log PFU/g, and the bread fillings were stored at 4℃ for 5 days. MNV-1 remained viable in the bread fillings during storage. However, addition of 1% heat-denatured lysozyme to the fillings resulted in a decrease of MNV-1 infectivity immediately after inoculation, in both fillings. On the fifth day of storage, MNV-1 infectivity was decreased by 1.2 log PFU/g in chocolate cream and by 0.9 log PFU/g in marmalade jam. Although the mechanism underlying the anti-norovirus effect of heat-denatured lysozyme has not been clarified, our results suggest that heat-denatured lysozyme can be used as an inactivating agent against norovirus in bread fillings.
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Why Did Jesus Refer to Himself as the “Bread of Life”?
Directory of Open Access Journals (Sweden)
Jacek Stefański
2017-03-01
Full Text Available Why did Jesus refer to Himself as the “Bread of Life”? Obviously, He intended to give us the gift of Himself in the Eucharist. But why did He choose the form of bread? Beginning with the first use of the word “bread” in the Masoretic Text of the Book of Genesis and the etymological meaning of this term, one can see how God was preparing His Chosen People for the real Presence of His Son in the Most Blessed Sacrament. The bread offered to Abraham by Melchizedek as a gesture of blessing, the manna in the desert as bread from heaven, the bread of Presence in the tent of meeting and in the Jerusalem temple as a unique manifestation of God’s Covenant and love for His People, as well as the messianic expectations of Jewish tradition are all realities expressing the unfolding plan of God in reference to the Body of Christ, present in the Eucharist. This plan reached its climax during the Last Supper in view of the future ultimate Sacrifice of the Lord on the Cross.
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Effects of aqueous extract of Cinnamomum verum on growth of bread spoilage fungi
Monir Doudi; Mahbubeh Setorki; Zahra Rezayatmand
2016-01-01
Food waste has been identified as a considerable problem and bread is the most wasted food. This study aimed to evaluate In-vitro anti-fungal activity of cinnamon extract on bread spoilage fungi and to determine its anti-fungal effect in the bread slices. At first, the MIC and MFC values of the extract were determined against Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Penicillium chrysogenum, Penicillium notatum and Rhizopus oryzae. Then, Aspergillus sp was sele...
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Applying simulation to optimize plastic molded optical parts
Jaworski, Matthew; Bakharev, Alexander; Costa, Franco; Friedl, Chris
2012-10-01
Optical injection molded parts are used in many different industries including electronics, consumer, medical and automotive due to their cost and performance advantages compared to alternative materials such as glass. The injection molding process, however, induces elastic (residual stress) and viscoelastic (flow orientation stress) deformation into the molded article which alters the material's refractive index to be anisotropic in different directions. Being able to predict and correct optical performance issues associated with birefringence early in the design phase is a huge competitive advantage. This paper reviews how to apply simulation analysis of the entire molding process to optimize manufacturability and part performance.
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Two resistant starches applied in bread
Czech Academy of Sciences Publication Activity Database
Šárka, E.; Kubová, M.; Wiege, I.; Horák, Pavel; Smrčková, P.; Dvořáček, V.; Chena, D.
2017-01-01
Roč. 35, č. 1 (2017), s. 67-72 ISSN 1212-1800 Institutional support: RVO:61389013 Keywords : bread * additives * Mixolab Subject RIV: CD - Macromolecular Chemistry OBOR OECD: Polymer science Impact factor: 0.787, year: 2016
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Baking loss of bread with special emphasis on increasing water holding capacity.
Kotoki, D; Deka, S C
2010-01-01
Potato flour (PF), hydroxypropyl methylcellulose (HPMC) and honey were used as baking agents and their effects on baking loss and sensory quality were studied. PF at 1, 2 and 4% levels decreased baking loss followed by HPMC and honey. Water absorption was substantially high with the HPMC (70.8-80.8%) and PF (61.7-71.7%) compared to honey and normal standard bread. PF incorporation increased shelf-life (6-7 days) as compared to HPMC and honey. HPMC incorporated bread had higher moisture content (36.8-38.0%) followed by PF (34.5-35.8%) and honey (34.7%). The ash content was in the order of PF (1%) > honey (4%) > PF (2%) > normal bread > HPMC (0.5 g) > PF (4%) > HPMC (1 g) > HPMC (1.5 g). PF incorporated bread had sensorily highest acceptance followed by HPMC and honey.
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Mold exposure and health effects following hurricanes Katrina and Rita.
Barbeau, Deborah N; Grimsley, L Faye; White, LuAnn E; El-Dahr, Jane M; Lichtveld, Maureen
2010-01-01
The extensive flooding in the aftermath of Hurricanes Katrina and Rita created conditions ideal for indoor mold growth, raising concerns about the possible adverse health effects associated with indoor mold exposure. Studies evaluating the levels of indoor and outdoor molds in the months following the hurricanes found high levels of mold growth. Homes with greater flood damage, especially those with >3 feet of indoor flooding, demonstrated higher levels of mold growth compared with homes with little or no flooding. Water intrusion due to roof damage was also associated with mold growth. However, no increase in the occurrence of adverse health outcomes has been observed in published reports to date. This article considers reasons why studies of mold exposure after the hurricane do not show a greater health impact.
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Study of process frozen dough of steamed bread added black rice
International Nuclear Information System (INIS)
Liu Shuang; Wang Chonglin
2014-01-01
The aim of the present work is to extent the storage period of wheat steamed bread added black rice. Based on index of sensory evaluation steamed bread. Effects of the use of film, Effects of electron beam irradiation on processing characteristics of wheat flour, yeast content, fermentation time before frozen, second fermentation time before steaming, combination of differerent additives on bread properties of frozen dough were investigate. The result showed that: the best frozen dough recipe were film processing, l% yeast, 1 h fermentation time before frozen , 45 min second fermentation time before steaming, 0.075% CMC, O.21 % Vc, 0.35% GMS. (authors)
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Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
Gawlik-Dziki, Urszula; Świeca, Michał; Dziki, Dariusz; Sęczyk, Łukasz; Złotek, Urszula; Różyło, Renata; Kaszuba, Kinga; Ryszawy, Damian; Czyż, Jarosław
2014-01-01
This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities); however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS) was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention. PMID:25050366
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Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
Directory of Open Access Journals (Sweden)
Urszula Gawlik-Dziki
2014-01-01
Full Text Available This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS in the light of their potential bioaccessibility and bioavailability. Generally, bread supplementation elevated antioxidant potential of product (both nonenzymatic and enzymatic antioxidant capacities; however, the increase was not correlated with the percent of BS. A replacement up to 2% of BS gives satisfactory overall consumers acceptability and desirable elevation of antioxidant potential. High activity was especially found for extracts obtained after simulated digestion, which allows assuming their protective effect for upper gastrointestinal tract; thus, the anticancer activity against human stomach cancer cells (AGS was evaluated. A prominent cytostatic response paralleled by the inhibition of AGS motility in the presence of potentially mastication-extractable phytochemicals indicates that phenolic compounds of BS retain their biological activity in bread. Importantly, the efficient phenolics concentration was about 12 μM for buffer extract, 13 μM for extracts after digestion in vitro, and 7 μM for extract after absorption in vitro. Our data confirm chemopreventive potential of bread enriched with BS and indicate that BS comprise valuable food supplement for stomach cancer chemoprevention.
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Directory of Open Access Journals (Sweden)
Małgorzata Tańska
2016-01-01
Full Text Available This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5 % of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough.
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Tańska, Małgorzata; Rotkiewicz, Daniela; Piętak, Andrzej
2016-01-01
Summary This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the dough at 0, 0.5, 1.0 and 1.5% of the flour mass. The following bread properties were examined in the study: yield and volume of the loaf, moisture content, crumb firmness and porosity, and organoleptic properties. Reducing the mass fraction of added sodium chloride was not found to have considerable effect on bread yield, whereas it had a significant and variable effect on the loaf volume, and crumb firmness and porosity. Organoleptic assessment showed diverse effects of sodium chloride addition on sensory properties of bread, depending on the type of bread and the dough preparation method. Reduced mass fractions of sodium chloride changed the organoleptic properties of bread made with yeast and with starter sourdough to a greater extent than of bread prepared with natural sourdough. PMID:27904407
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Effect of the bread-making process on zearalenone levels.
Heidari, Sara; Milani, Jafar; Nazari, Seyed Saman Seyed Jafar
2014-01-01
The effects of the bread-making process including fermentation with Saccharomyces cerevisiae and lactic acid bacteria (Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus and Lactobacillus fermentum) and baking at 200°C on zearalenone (ZEA) levels were investigated. Standard solutions of ZEA were added to flour and then loaves of bread were prepared. Sourdough and three types of yeast including active dry yeast, instant dry yeast and compressed yeast were used for the fermentation of dough. ZEA levels in flour, dough and bread were determined by HPLC with fluorescence detection after extraction and clean-up on an immunoaffinity column. The highest reduction in levels of ZEA was found in the first fermentation (first proof), while the lowest reduction was observed in the baking stage. In addition, the results showed that compressed yeast had the maximum reduction potential on ZEA levels even at the baking stage.
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Validation of three-dimensional micro injection molding simulation accuracy
DEFF Research Database (Denmark)
Tosello, Guido; Costa, F.S.; Hansen, Hans Nørgaard
2011-01-01
length, injection pressure profile, molding mass and flow pattern. The importance of calibrated micro molding process monitoring for an accurate implementation strategy of the simulation and its validation has been demonstrated. In fact, inconsistencies and uncertainties in the experimental data must...... be minimized to avoid introducing uncertainties in the simulation calculations. Simulations of bulky sub-100 milligrams micro molded parts have been validated and a methodology for accurate micro molding simulations was established....
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Induced variability for protein content in bread wheat
International Nuclear Information System (INIS)
Singhal, N.C.; Jain, H.K.; Austin, A.
1978-01-01
The negative correlation observed between seed weight and percentage of protein in the seeds of bread wheat is a function of the fact that increase in seed size is commonly associated with a disproportionately large deposition of starch relative to the protein. The present study, as well as our earlier analysis, shows that exceptional genotypes of bread wheat do exist in which increase in seed weight is associated with a relatively larger synthesis of protein. In the course of the present investigation on radiation-induced variability, genotypes showing more efficient synthesis of storage proteins in their seeds have been identified in the M 2 and M 3 generations. The induced variability, thus, makes it possible to break the negative correlation between seed weight and percentage of protein in the seed. Based on these findings, it has been suggested that in a protein improvement programme on bread wheat it should be useful to select in the segregating generation plants showing increase in seed size, some of which can be expected to be relatively more efficient in protein synthesis and give higher protein yields. (author)
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Using Dehydrated Vegetables in Some Brown Bread Types
Directory of Open Access Journals (Sweden)
Simona Man
2013-11-01
Full Text Available Normal 0 false false false MicrosoftInternetExplorer4 Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Bakery products as basic and popular food, could be used in the prevention of nutritive deficiencies of many important nutrients, by supplementing the products with biologically valuable ingredients. Such ingredients are dehydrated vegetables in the form of powder. For establishing the bread quality, a special importance shows it’s chemical composition, because the substances that enter in it’s constitution serve to obtaining the energy necessary to the human body. Beside the chemical composition, the bread quality and alimentary use, respectively, depends a large measure on a series of signs: flavor and taste, external appearance, crumb porosity and texture, breads’ volume. This paper belongs to a more complex study, which aims are obtaining some bread assortments with high nutritional value, and improving their sensorial and rheological features, by adding dehydrated vegetables at different levels 4% potato flakes, 2% dehydrated onion, 0.5% dehydrated garlic and 2% dehydrated leek.
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Fatty Acid and Proximate Composition of Bee Bread
Directory of Open Access Journals (Sweden)
Muammer Kaplan
2016-01-01
Full Text Available Palynological spectrum, proximate and fatty acid (FA composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %, Trifolium spp. (85.6 %, Gossypium hirsutum (66.2 %, Citrus spp. (61.4 % and Helianthus annuus (45.4 %. Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z-octadeca-9,12,15-trienoic, (9Z,12Z-octadeca-9,12-dienoic, hexadecanoic, (Z-octadec-9-enoic, (Z-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of ω-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs.
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Primo-Martín, C.; Nieuwenhuijzen, N.H. van; Hamer, R.J.; Vliet, T. van
2007-01-01
The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC)
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Primo-Martin, C.; Nieuwenhuijzen, van N.H.; Hamer, R.J.; Vliet, van T.
2007-01-01
The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the presence of granular starch in the crust and remnants of granules when moving towards the crumb. Differential scanning calorimetry (DSC)
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Introduction of a Nonfermented Bread-like Food as a Learning Material in Home Economics Education
冨永, 美穂子; 小林, 京子; 森, 敏昭; 佐藤, 一精
1999-01-01
An attempt was made to prepare a nonfermented bread-like food usable as home economics teaching and learning material. The new receipe could be a model for showing the leavening process of bread by use of sodium bicarbonate and yogurt as an acidifying agent. In this study, the nonfermented bread was used in the class by forty second grade high school students on the theme of "Infant foods — focusing on snacks— " The students favorably evaluated the bread-like food as being easy to prepare...
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IPR 118 - Bread wheat cultivar
Directory of Open Access Journals (Sweden)
Carlos Roberto Riede
2007-01-01
Full Text Available Wheat cultivar IPR 118 developed by IAPAR has a good yield potential and is widely adapted. It is earlymaturing and moderately tolerant to shattering and soil aluminum, moderately resistant to leaf rust and presents high glutenstrength for bread-making. The overall yield exceeded controls by 13%.
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Helou, Cynthia; Denis, Sylvain; Spatz, Madeleine; Marier, David; Rame, Véronique; Alric, Monique; Tessier, Frédéric J; Gadonna-Widehem, Pascale
2015-12-01
Bread melanoidins are heterogeneous, nitrogen-containing, brown macromolecules generated during the last stages of the Maillard reaction in bread. The aim of this study was to investigate the impact and fate of these bread melanoidins in the human gastrointestinal tract using in vitro systems. Batch systems as well as the TNO gastrointestinal tract were used for studying the digestion of various bread samples. These samples included bread crumb, bread crust and two bread-crust-simulating models: a fiber-free model (gluten, starch and glucose heated together) and its control, free of Maillard reaction products (gluten heated separately than starch and glucose). Furthermore, the impact of these two bread-crust-simulating models on the gut microbiota was assessed using a static anaerobic batch system. Bread melanoidins from bread crust and its model were shown to be partially digested by amylases and proteases, suggesting that these melanoidins have peptidic as well as glycosidic bonds in their skeleton. The impact of bread melanoidins from the bread-crust-simulating models and their digestion products on the gut microbiota revealed an individual-dependent response for most flora except for enterobacteria. This flora decreased by -22%, -48% & -100% depending on the individual. Thus, bread melanoidins seem to exert an anti-inflammatory effect by inhibiting enterobacteria.
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The role of the gluten network in the crispness of bread crust
Primo-Martín, C.; Pijpekamp, A.v.d.; Vliet, T.v.; Jongh, H.H.J.d.; Plijter, J.J.; Hamer, R.J.
2006-01-01
Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy sensation. Confocal scanning laser microscopy of the structure of bread crust revealed a continuous protein phase and a discontinuous
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Biochemical genetics of the circadian rhythm in Neurospora crassa: studies on the cel strain
International Nuclear Information System (INIS)
Lakin-Thomas, P.L.
1985-01-01
In Neurospora crassa, the cel mutation lengthens the period of the circadian rhythm when the medium is supplemented with linoleic acid (18:2). Double mutant strains were constructed between cel and the clock mutants prd-1 and four alleles at the frq locus. It was found that: (1) the effect of 18:2 on cel was blocked by prd-1, i.e., prd-1 is epistatic to cel. (2) cel and frq interact such that the percent increase in the period produced by 18:2 was inversely proportional to the period of the frq parent. (3) Data from the literature on period effects in double mutant strains support a multiplicative rather than an additive model. A biochemical interpretation of these interactions is discussed, based on the control of flux through metabolic pathways. Because the cel strain is known to be deficient in the pantothenate derivative normally attached to the fatty acid synthetase (FAS) complex, the possibility that cel may affect other pantothenate-modified proteins was investigated. It was found that in the cel + strain, five proteins of molecular weights (M/sub r/) 9000, 19,000, 22,000, 140,000, and 200,000 were labelled with [ 14 C]pantothenate. In the cel strain, only the 200 k (FAS) label was reduced in amount. Therefore, there is no evidence that cel affects circadian rhythmicity through any deficiency other than FAS. A biochemical model for circadian rhythmicity in Neurospora is presented. Oscillations in cytoplasmic and mitochondrial Ca 2+ are proposed; clock mutations are postulated to affect Ca 2+ transporters and the mitochondrial membrane; and phase-shifting effects are accounted for by changes in Ca 2+ or ATP levels
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Świetlicka, Izabela; Muszyński, Siemowit; Marzec, Agata
2015-04-01
The presented work covers the problem of developing a method of extruded bread classification with the application of artificial neural networks. Extruded flat graham, corn, and rye breads differening in water activity were used. The breads were subjected to the compression test with simultaneous registration of acoustic signal. The amplitude-time records were analyzed both in time and frequency domains. Acoustic emission signal parameters: single energy, counts, amplitude, and duration acoustic emission were determined for the breads in four water activities: initial (0.362 for rye, 0.377 for corn, and 0.371 for graham bread), 0.432, 0.529, and 0.648. For classification and the clustering process, radial basis function, and self-organizing maps (Kohonen network) were used. Artificial neural networks were examined with respect to their ability to classify or to cluster samples according to the bread type, water activity value, and both of them. The best examination results were achieved by the radial basis function network in classification according to water activity (88%), while the self-organizing maps network yielded 81% during bread type clustering.
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Abu-Saad, Kathleen; Shai, Iris; Kaufman-Shriqui, Vered; German, Larissa; Vardi, Hillel; Fraser, Drora
2009-11-01
The traditionally semi-nomadic Bedouin Arabs in Israel are undergoing urbanisation with concurrent lifestyle changes, including a shift to using unfortified white-flour bread instead of wholewheat bread as the main dietary staple. We explored associations between the transition from wholewheat to white-flour bread and (1) lifestyle factors, (2) overall diet quality, and (3) health status. We conducted a nutrition survey among 451 Bedouin adults, using a modified 24 h recall questionnaire. Bread intake accounted for 32.7 % of the total energy intake. Those consuming predominantly white bread (PWB) (n 327) were more likely to be urban (OR 2.79; 95 % CI 1.70, 4.58), eating store-bought rather than homemade bread (OR 8.18; 95 % CI 4.34, 15.41) and currently dieting (OR 4.67; 95 % CI 1.28, 17.11) than those consuming predominantly wholewheat bread (PWWB) (n 124). PWB consumption was associated with a lower intake of dietary fibre (23.3 (se 0.6) v. 41.8 (se 1.0) g/d; P consumption (P or = 40 years, PWB consumption was associated with a 9.85-fold risk (95 % CI 2.64, 36.71; P = 0.001) of having one or more chronic conditions, as compared with PWWB consumption, after controlling for other risk factors. White bread intake was associated with a less traditional lifestyle and poorer diet quality, and may constitute a useful marker for at-risk subgroups to target for nutritional interventions.
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Consumers’Willingness to Pay for Safety Attributes of Bread in Lagos Metropolis, Nigeria
Anyam, Osemeke E.; Fashogbon, Ayodele E.; Oni, Omobowale A.
2013-01-01
This study examined consumer’s willingness to pay for food safety attributes in bread in Lagos metropolis. It empirically analyzed the factors driving willingness to pay for improved bread and the effect of attributes on willingness to pay and mean willingness to pay for improved bread. The data for the study using a well-structured questionnaire containing Choice Experiment (CE) questions for eliciting willingness to pay was collected from 150 respondents using a two-stage random sampling te...
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Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)
仲上, 晴世; 矢部, えん; Haruyo, Nakagami; En, Yabe
2016-01-01
Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat. Most polysaccharide thickeners are of dietary fiber origin, and the nutritive value is poor. Therefore, in this study, I made rice flour bread adding rice bran in place of polysaccharide thickener. Various nutrients are included in rice bran, including vitam...