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Sample records for favourable baking quality

  1. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Aleksandar Marić

    2009-09-01

    Full Text Available Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could create a base for designing of model of quality improvement the baking industry.

  2. INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

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    Jana Šmitalová

    2013-12-01

    Full Text Available Foodstuff adapted by freezing is able to use for final setting immediately and its important contribution is sparing of working action and time connected to their next setting in our households or in catering corporations. In frame of this topic some baking experiment were realized with application of the main component – smooth wheat flour T 650 and the raw yeasting. It was monitored the baking quality of loafs made of fresh dough and loafs made of dough which was frozen one, two, three, four, five, six and nine months in -18°C. The biggest decline of the quality of bread made from frozen dough was monitored right after the first month. Decline of its size was 19.0%. Strong decline of size was monitored after five months (18.1% and after six months of storage in freezer (23.8%. Decline of baking quality during storage was mainly caused by declining activity of yeasts and by the loss of their yeasty ability. These conditions cased gradual decline of the solidity of the dough.

  3. Influence of final baking technologies in partially baked frozen gluten-free bread quality.

    Science.gov (United States)

    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®

  4. Implementation of biochemical screening to improve baking quality of barley

    DEFF Research Database (Denmark)

    Vincze, Éva; Dionisio, Giuseppe; Aaslo, Per;

    2011-01-01

    Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact...... proteins. Changing the storage protein composition can lessen this problem. Our working hypothesis was that exploiting the substantial genetic variation within the gene pool for storage proteins could enable improving the baking qualities of barley flour. We characterised forty-nine barley cultivars...... for variations in storage protein and AA composition. These cultivars were selected based on their higher protein contents (11.8–17.6%). The results obtained indicated that substantial variation not only in the distribution of the hordein polypeptides but also in the relative proportions of the storage proteins...

  5. Implementation of biochemical screening to improve baking quality of Barley

    DEFF Research Database (Denmark)

    Aaslo, Per; Langkilde, Ane; Dionisio, Giuseppe

    2011-01-01

    Barley (Hordeum vulgare) is mostly used in feed and malt production but has the ability to provide humans nutritional benefits. The current wheat based “barley” breads can unfortunately not exceed more than 20% barley flour mixed into the dough due to poor leavening properties. Therefore...... the opportunity to give a forecast of the taste of the bread, as the AA composition is known to control certain aspects of the taste. We uses a MSE approach on a time of flight instrument coupled to a UPLC and in gel digestion to identify and characterize the different D-hordeins responsible for baking quality...

  6. Improvement of baking quality traits through a diverse soft winter wheat population

    Science.gov (United States)

    Breeding baking quality improvements into soft winter wheat (SWW) entails crossing lines based on quality traits, assessing new lines, and repeating several times as little is known about the genetics of these traits. Previous research on SWW baking quality focused on quantitative trait locus and ge...

  7. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.

    Science.gov (United States)

    Miller, Rebecca A; Martin, T Joe; Seifers, Dallas L

    2012-03-15

    Triticum mosaic virus (TriMV) is a newly discovered wheat virus. Information regarding the effect of wheat viruses on milling and baking quality is limited. The objective of this study was to determine the impact of TriMV infection on the kernel characteristics, milling yield and bread baking quality of wheat. Commercial hard winter varieties evaluated included RonL, Danby and Jagalene. The TriMV resistance of RonL is low, while that of Danby and Jagalene is unknown. KS96HW10-3, a germplasm with high TriMV resistance, was included as a control. Plots of each variety were inoculated with TriMV at the two- to three-leaf stage. Trials were conducted at two locations in two crop years. TriMV infection had no effect on the kernel characteristics, flour yield or baking properties of KS96HW10-3. The effect of TriMV on the kernel characteristics of RonL, Danby and Jagalene was not consistent between crop years and presumably an environmental effect. The flour milling and bread baking properties of these three varieties were not significantly affected by TriMV infection. TriMV infection of wheat plants did not affect harvested wheat kernel characteristics, flour milling properties or white pan bread baking quality. Copyright © 2011 Society of Chemical Industry.

  8. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration.

    Science.gov (United States)

    Xue, Cheng; Auf'm Erley, Gunda Schulte; Rossmann, Anne; Schuster, Ramona; Koehler, Peter; Mühling, Karl-Hermann

    2016-01-01

    The use of late nitrogen (N) fertilization (N application at late growth stages of wheat, e.g., booting, heading or anthesis) to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume) needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS), which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  9. Split nitrogen application improves wheat baking quality by influencing protein composition rather than concentration

    Directory of Open Access Journals (Sweden)

    Cheng eXue

    2016-06-01

    Full Text Available The use of late nitrogen (N fertilization (N application at late growth stages of wheat, e.g. booting, heading or anthesis to improve baking quality of wheat has been questioned. Although it increases protein concentration, the beneficial effect on baking quality (bread loaf volume needs to be clearly understood. Two pot experiments were conducted aiming to evaluate whether late N is effective under controlled conditions and if these effects result from increased N rate or N splitting. Late N fertilizers were applied either as additional N or split from the basal N at late boot stage or heading in the form of nitrate-N or urea. Results showed that late N fertilization improved loaf volume of wheat flour by increasing grain protein concentration and altering its composition. Increasing N rate mainly enhanced grain protein quantitatively. However, N splitting changed grain protein composition by enhancing the percentages of gliadins and glutenins as well as certain high molecular weight glutenin subunits (HMW-GS, which led to an improved baking quality of wheat flour. The late N effects were greater when applied as nitrate-N than urea. The proportions of glutenin and x-type HMW-GS were more important than the overall protein concentration in determining baking quality. N splitting is more effective in improving wheat quality than the increase in the N rate by late N, which offers the potential to cut down N fertilization rates in wheat production systems.

  10. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  11. EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

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    NURUL ATIQAH SANI

    2014-06-01

    Full Text Available Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC, and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 – 8.37% and the springiness of cake which was 3.44% compared to airflow conditions.

  12. CONTRIBUTION TO THE IMPROVEMENT OF PRODUCTS QUALITY IN BAKING INDUSTRY

    OpenAIRE

    Aleksandar Marić; Slavko Arsovski; Jasna Mastilović

    2009-01-01

    Food industry occupies special place in the processing industry, especially when we talk on the manufacturing of bakery products. Variable products quality on the market initiated the authors of this study to make an attempt, using comparative analysis of methods for quality control that are at most applied in bakery plants and other "convenient" methods to indicate the shortcomings and to argue convenience of using of methods that would improve testing of the quality. That approach could cre...

  13. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality

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    Nina G. Heredia-Sandoval

    2016-08-01

    Full Text Available Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

  14. Influence of baking conditions on the quality attributes of sponge cake.

    Science.gov (United States)

    Ureta, M Micaela; Olivera, Daniela F; Salvadori, Viviana O

    2017-03-01

    Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics. Crumb water content remains almost constant, while considerable dehydration occurs in the crust. In general, no significant differences due to baking conditions were found in the instrumental quality analysis.

  15. Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality.

    Science.gov (United States)

    Heredia-Sandoval, Nina G; Valencia-Tapia, Maribel Y; Calderón de la Barca, Ana M; Islas-Rubio, Alma R

    2016-08-30

    Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

  16. Increasing productivity based on quality management: Baked goods sector example

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2014-01-01

    as well as intense cost pressures. Quality control is largely manual and often based on the bakers’ intuition. Problems with reusing dough, production stops and quality issues contribute towards waste. This paper addresses the research question “Is there a relation between the dough, production stops...

  17. Heat and mass transfer during baking: product quality aspects

    NARCIS (Netherlands)

    Asselman, A.; Straten, van G.; Hadiyanto, H.; Boom, R.M.; Esveld, D.C.; Boxtel, van A.J.B.

    2005-01-01

    Abstract Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in

  18. Heat and mass transfer during baking: product quality aspects

    NARCIS (Netherlands)

    Asselman, A.; Straten, van G.; Hadiyanto, H.; Boom, R.M.; Esveld, D.C.; Boxtel, van A.J.B.

    2005-01-01

    Abstract Most food product qualities are developed during heating processes. Therefore the internal heating and mass transfer of water are important aspects in food processing. Heating of food products is mostly induced by convection heating. However, the number applications of convective heating in

  19. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

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    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.

  20. Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads.

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Ahrné, Lilia

    2014-01-01

    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.

  1. 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.

  2. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.

    Science.gov (United States)

    Park, Eun Young; Jang, Sung-Bum; Lim, Seung-Taik

    2016-12-15

    The baking quality of frozen doughs containing different levels of fructo-oligosaccharides (FO) or isomalto-oligosaccharides (IMO) (3-9%, w/w flour), and stored for 0-8weeks at -18°C, was examined. The addition of FO or IMO increased the proof volume of the dough and the loaf volume of bread prepared from frozen dough. A 6% addition of FO or IMO was optimum, giving the highest proof volume and bread loaf volume, but a higher concentration than 6% induced low baking quality including lower proof volume and bread loaf volume. The bread crumb was moister and softer after the addition of FO or IMO before, and even after, frozen storage. Darker crumb colour was observed in the bread after the addition of FO or IMO. The oligosaccharides added to the frozen dough were effective in improving the quality of bread made from frozen dough, except for resulting in a darker bread crumb. Copyright © 2016. Published by Elsevier Ltd.

  3. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.

    Science.gov (United States)

    de la Horra, Ana E; Steffolani, María Eugenia; Barrera, Gabriela N; Ribotta, Pablo D; León, Alberto E

    2015-12-01

    The effect of protein composition and content on the characteristics and properties of laminated baked products has been studied for a long time. However, there are no flour quality parameters related to its suitability to produce yeast-leavened laminated salty baked products. The relationships among flour characteristics, laminated dough pieces and baked products were studied in order to establish flour quality parameters and help predict the quality of the products. Yeast-leavened salty laminated products made with hard wheat flour had better quality properties than the products made with soft wheat flour. Hydrophilic components and a high gluten network quality are responsible for the generation of a rigid structure and viscous dough. Consequently, during baking, the dough rises rather than extends laterally and does not experience any change in the expected shape. Among the analysed flour characteristics, glutenin macropolymer content, lactic acid and sodium carbonate solvent retention capacities together with dough viscosity and resistance to deformation were the variables which influenced the most the quality of yeast-leavened salty laminated products.

  4. Baking quality, sensory properties and shelf life of bread with polyols.

    Science.gov (United States)

    Bhise, Suresh; Kaur, A

    2014-09-01

    The polyols namely glycerol, sorbitol and mannitol were incorporated at 2, 4 and 6 % level in flour for bread making and their effect on textural properties, bread making quality and sensory acceptability of bread was studied. The effect of incorporation revealed the increased bake absorption, bread weight and decreased specific volume. The overall acceptability scores were maximum for bread prepared with glycerol at 2 % level, followed by sorbitol at 4 % level and mannitol at 4 % level. During storage of packed bread, moisture content and water activity were higher for bread prepared from polyols as compared to control and it was observed that moisture content was higher in bread packed in Polypropylene. Formation of free fatty acid content (% oleic acid) was observed to be higher in the breads stored at ambient condition and packed in Low density polyethylene packaging material. The overall acceptability of bread decreased with the increased storage period.

  5. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

  6. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  7. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  8. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Dorota Litwinek

    2013-02-01

    Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  9. Accumulation of Protein Fractions during Grain Filloing of Wheat Genotypes Differing in Protein Content and Baking Quality

    Institute of Scientific and Technical Information of China (English)

    LiuXiaobing; LiWenxiong; 等

    1995-01-01

    The accumulation of protein fractions was analyzed on developing and mature wheat grains of three cultivars differing in protein content and baking quality.There was a slight difference in the accumulation of cytoplasmic proteins in the cultivars used.The high yield but low protein cultivar showed a consistent decline of protein content during grain filling but the high-protein cultivars increascd their psotein contant after 25 days post-anthesis.The accumulation of storage proteins was different from that of cytoplasmic protein.and there were also cultivar variations,However,all cultivars reached their.Maximum-synthesizing capacity for storage proteins at maturity.The relationship between the protein fractions or their ratio and baking quality was also discussed.

  10. Effects of bran pre-hydration on functional characteristics and bread baking quality of bran and flour blends

    Science.gov (United States)

    The effect of bran pre-hydration on the composition and bread baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50 mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with pre-hydr...

  11. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods.

    Science.gov (United States)

    Gómez, Manuel; Martinez, Mario M

    2017-03-31

    The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

  12. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

    Science.gov (United States)

    Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

    2016-03-01

    The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

  13. First results on fast baking

    Energy Technology Data Exchange (ETDEWEB)

    Visentin, B. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)]. E-mail: bvisentin@cea.fr; Gasser, Y. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France); Charrier, J.P. [CEA-Saclay, DSM/DAPNIA/SACM - 91191 Gif/Yvette Cedex (France)

    2006-07-15

    High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120deg, C. With such treatment, the intrinsic quality factor Q{sub 0} is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the 'fast baking' (145deg, C/3h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to:*time reduction and *possibility to combine baking and drying during cavity preparation.

  14. Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars.

    Science.gov (United States)

    Rawat, Neelam; Darappa, Indrani

    2015-05-01

    Effect of substitution of brown flour (BF) with fiber rich ingredient mixture, FRIM (banana flour, psyllium husk, partially defatted coconut flour and oats) and protein rich ingredient mixture, PRIM (chickpea flour, sesame, soya protein isolate and whey protein concentrate) at the levels of 25, 50 and 75 % on the rheological, nutritional and quality characteristics of baked energy bars (BEB) were studied. Use of increasing amount of FRIM increased farinograph water absorption and amylograph peak viscosity while PRIM decreased the aforementioned parameters. Addition of FRIM or PRIM increased the bar dough hardness and decreased cohesiveness and springiness. The overall quality score of BEB increased only up to the substitution of 50 % of BF with FRIM or PRIM. The BEB with 50 % FRIM and PRIM remained chemically stable during storage up to 3 months and showed 9 times increase in dietary fiber content and about 2 times increase in protein content respectively.

  15. Baking soda overdose

    Science.gov (United States)

    Soda loading ... Baking soda contains sodium bicarbonate. ... Symptoms of baking soda overdose include: Constipation Convulsions Diarrhea Feeling of being full Frequent urination Irritability Muscle spasms Muscle weakness Vomiting

  16. Effect of baking improvers on the quality of whole cassava biscuits.

    Science.gov (United States)

    Obadina, A O; Oyewole, O B; Olaniyi, G

    2014-10-01

    Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined. Mixing and dough extrusion time were recorded for each sample of biscuit dough developed with addition of improvers. Length, width and thickness of cut-out dough were measured before and after baking to evaluate biscuits flow. Proximate and sensory analysis of the biscuits samples was also determined. The result showed that, there was a slight decrease in mixing time, extrusion time, length and width of the biscuits samples prepared with improvers. However, there was a considerable increase in biscuits thickness. Amylograph result showed an improvement in flour stability and low retrogadation tendency, most especially flour with inclusion of ascorbic acid. Crude protein and fat increased with sample contained soyflour. Sensory evaluation result indicated no significant difference among the samples except the texture of the biscuits.

  17. First results on fast baking

    Science.gov (United States)

    Visentin, B.; Gasser, Y.; Charrier, J. P.

    2006-07-01

    High gradient performances of bulk niobium cavities go through a low-temperature baking during one or two days, the temperature parameter is adjusted in a narrow tuning range around 110 or 120 °C. With such treatment, the intrinsic quality factor Q0 is improved at high fields. Assuming the oxygen diffusion is involved in this phenomenon, we have developed the “fast baking” (145 °C/3 h) as an alternative method. Similar results have been achieved with this method compared to standard baking. Consequently, for the first time, a link between oxygen diffusion and high field Q-slope has been demonstrated. Furthermore, this method open the way to a simpler and better baking procedure for the large-scale cavity production due to: time reduction and possibility to combine baking and drying during cavity preparation.

  18. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.

    Science.gov (United States)

    Sánchez-Marroquín, A; Maya, S; Domingo, M V

    1985-12-01

    Forty-five harvests corresponding to the two predominating domestic species of amaranth in Mexico were studied. The proximate analysis revealed some statistically significant differences throughout three years of observation. The Ca, P and Fe content did not vary greatly in 15 samples. No chemical differences were either manifested in the Mercado and Aztec types of A. hypochondriacus, nor in the Mexican type of A. cruentus. The latter exhibits a higher grain yield and a shorter life cycle; however, its baking quality is apparently inferior to that of the Mercado type of A. hypochondriacus. The heat treatment of the seeds (toasting, popping and cooking) affected protein and lysine contents as does in cereals and leguminous seeds although toasting in particular improves its sensory characteristics without altering digestibility and PER. Popping only improves PER. Heating at 90 or 170 degrees C for three to five minutes, at the usual seed's moisture rate of 6 to 15%, does not affect protein content and does so only slightly in the case of the fatty acids content. Amylographic and farinographic values of the starchy fractions indicate similarities to C. quinoa and differences with respect to wheat. In the case of "amaranth milk", viscosity and gelatinization temperature produced satisfactory values. The extension of amaranth cultivation in the country is hereby suggested in view of the seed's nutritional quality, and considering the behavior of whole amaranth flour and its fractions.

  19. Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

    National Research Council Canada - National Science Library

    Ortolan, Fernanda; Steel, Caroline Joy

    2017-01-01

    The use of vital wheat gluten in the baking industry and wheat flour mills aims to improve the rheological characteristics of flour considered unsuitable to obtain products such as sliced bread, French bread, high...

  20. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.

    Science.gov (United States)

    Lauková, Michaela; Kohajdová, Zlatica; Karovičová, Jolana; Kuchtová, Veronika; Minarovičová, Lucia; Tomášiková, Lenka

    2017-09-01

    Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

  1. Relation between ultrasonic properties, rheology and baking quality for bread doughs of widely differing formulation.

    Science.gov (United States)

    Peressini, Donatella; Braunstein, Dobrila; Page, John H; Strybulevych, Anatoliy; Lagazio, Corrado; Scanlon, Martin G

    2017-06-01

    The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made under a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce different bread doughs with a wide range of properties. Breadmaking performance was evaluated by conventional large-strain rheological tests on the dough and by assessment of loaf quality. The ultrasound tests were performed with a broadband reflectance technique in the frequency range of 0.3-6 MHz. Principal component analysis showed that ultrasonic attenuation and phase velocity at frequencies between 0.3 and 3 MHz are good predictors for rheological and bread scoring characteristics. Ultrasonic parameters had predictive capacity for breadmaking performance for a wide range of dough formulations. Lower frequency attenuation coefficients correlated well with conventional quality indices of both the dough and the bread. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  2. Genetic control of wheat quality: interactions between chromosomal regions determining protein content and composition, dough rheology, and sponge and dough baking properties.

    Science.gov (United States)

    Mann, Gulay; Diffey, Simon; Cullis, Brian; Azanza, Fermin; Martin, David; Kelly, Alison; McIntyre, Lynne; Schmidt, Adele; Ma, Wujun; Nath, Zena; Kutty, Ibrahim; Leyne, P Emmett; Rampling, Lynette; Quail, Ken J; Morell, Matthew K

    2009-05-01

    While the genetic control of wheat processing characteristics such as dough rheology is well understood, limited information is available concerning the genetic control of baking parameters, particularly sponge and dough (S&D) baking. In this study, a quantitative trait loci (QTL) analysis was performed using a population of doubled haploid lines derived from a cross between Australian cultivars Kukri x Janz grown at sites across different Australian wheat production zones (Queensland in 2001 and 2002 and Southern and Northern New South Wales in 2003) in order to examine the genetic control of protein content, protein expression, dough rheology and sponge and dough baking performance. The study highlighted the inconsistent genetic control of protein content across the test sites, with only two loci (3A and 7A) showing QTL at three of the five sites. Dough rheology QTL were highly consistent across the 5 sites, with major effects associated with the Glu-B1 and Glu-D1 loci. The Glu-D1 5 + 10 allele had consistent effects on S&D properties across sites; however, there was no evidence for a positive effect of the high dough strength Glu-B1-al allele at Glu-B1. A second locus on 5D had positive effects on S&D baking at three of five sites. This study demonstrated that dough rheology measurements were poor predictors of S&D quality. In the absence of robust predictive tests, high heritability values for S&D demonstrate that direct selection is the current best option for achieving genetic gain in this product category.

  3. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  4. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Science.gov (United States)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  5. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  6. Baking Light

    DEFF Research Database (Denmark)

    Tamke, Martin

    2005-01-01

    decisions. Display quality, comfortable navigation and realistic illumination are crucial ingredients here. Light is one of the principal elements in architectural design, so design reviews must enable the architect to judge the quality of his design in this respect. Realistic light simulations, e.g. via...... radiosity algorithms, are no longer the domain of high-end graphic workstations. Today’s off-the-shelf hardware and 3D-software provide the architect with high-quality tools to simulate physically correct light distributions. But the quality and impression of light is hard to judge by looking at still...... practical experiences with global-light-simulations. We share results which we think are helpful to others, and we highlight areas where further research is necessary....

  7. PARAMETER ESTIMATION IN BREAD BAKING MODEL

    OpenAIRE

    Hadiyanto Hadiyanto; AJB van Boxtel

    2012-01-01

    Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally pro...

  8. Baking Soda Science.

    Science.gov (United States)

    Science Activities, 1994

    1994-01-01

    Discusses the basic principles of baking soda chemistry including the chemical composition of baking soda, its acid-base properties, the reaction of bicarbonate solution with calcium ions, and a description of some general types of chemical reactions. Includes a science activity that involves removing calcium ions from water. (LZ)

  9. Study on quality properties of seven kinds of salt-baked chicken wings%7种盐焗鸡翅产品品质特性研究

    Institute of Scientific and Technical Information of China (English)

    刘娟; 李汴生; 阮征; 郭伟波; 林光明

    2012-01-01

    To compare the quality properties differences among the salt-baked chicken wings in the market,seven kinds of salt-baked chicken wings were selected to conduct instrumental analysis,sensory evaluation,correlation analysis and principal component analysis.The result indicated that seven kinds of salt-baked chicken wings ranked in the order of product 7,6,1,5,2,4,3 according to the shear force value and hardness.Product 1,5,2,7 ranked in the top four according to the sensory score.The correlation analysis showed that,the sensory score had positive relation with shear force,hardness,chewiness and cohesiveness and negative relation with tear force and weak negative relation with springiness,puncture force,resilience and water content while the correlation coefficient was close to zero.Principal component analysis was performed based on 12 parameters of quality.Top 3 factors were selected and the cumulative contribution to variance was up to 87.902%,muscle shear force and hardness were the dominant factors.%为了研究市场上盐焗鸡翅的品质特性以及差异,对7种盐焗鸡翅的品质进行了仪器分析、感官评价、相关性分析、主成分分析。结果表明,7种盐焗鸡翅的剪切力、硬度大小依次为:产品7〉6〉1〉5〉2〉4〉3,感官得分较高的鸡翅分别为:产品1、5、2、7。相关性分析表明,感官总分与剪切力、硬度、咀嚼性、内聚性呈正相关;但是感官总分与撕裂力呈负相关,与弹性、刺破力、回复性、水分含量呈相关系数接近于零的负相关。主成分分析结果表明,12个仪器指标中可以提取3个主分量,累积方差贡献率达到87.902%,剪切力和硬度是反映鸡翅肉品质的主要因素。

  10. Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread.

    Science.gov (United States)

    Kriaa, Mouna; Ouhibi, Rabeb; Graba, Héla; Besbes, Souhail; Jardak, Mohamed; Kammoun, Radhouane

    2016-02-01

    The impact of Aspergillus tubingensis glucose oxidase (GOD) in combination with α-amylase and ascorbic acid on dough properties, qualities and shelf life of bread was investigated. Regression models of alveograph and texture parameters of dough and bread were adjusted. Indeed, the mixture of GOD (44 %) and ascorbic acid (56 %) on flour containing basal improver showed its potential as a corrective action to get better functional and rheological properties of dough and bread texture. Furthermore, wheat flour containing basal additives and enriched with GOD (63.8 %), ascorbic acid (32 %) and α- amylase (4.2 %) led to high technological bread making parameters, to decrease the crumb firmness and chewiness and to improve elasticity, adhesion, cohesion and specific volume of bread. In addition to that, the optimized formulation addition significantly reduced water activity and therefore decreased bread susceptibility to microbial spoilage. These findings demonstrated that GOD could partially substitute not only ascorbic acid but also α-amylase. The generated models allowed to predict the behavior of wheat flour containing additives in the range of values tested and to define the additives formula that led to desired rheological and baking qualities of dough. This fact provides new perspectives to compensate flour quality deficiencies at the moment of selecting raw materials and technological parameters reducing the production costs and facilitating gluten free products development. Graphical abstractᅟ.

  11. Energy saving baking methods. Energibesparende bagemetoder

    Energy Technology Data Exchange (ETDEWEB)

    Gry, P.

    1988-01-01

    The project ''Energy Saving Baking Methods'', run as part of the Energy Research Project-1984, and has as its aim to investigate potentials for energy saving by employing microwaves in the baking process. The project is a follow-up of the Nordic Industry Fund project which was completed in 1983. Smaller test ovens with IR long waves, warm air convection and microwaves of 2,47 GHz were used. Measurements of heat distribution from all three energy sources have been made. Extensive experiments have been carried out in order to develope baking methods for white loaves which are energy saving, but where the quality of the bread does not undergo any form of deterioration. Tests were made using microwaves alone, and in combination with hot air and IR. A resulting saving 35% baking time was achieved, and a further reduction of baking time can be reached where a greater improvement of energy distribution can take place, especially in the case of microwaves and IR. (AB).

  12. Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

    OpenAIRE

    Rodriguez-Sandoval, Eduardo; Landi Franco, Celia M. [UNESP; Manjarres-Pinzon, Katherine

    2014-01-01

    The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), p...

  13. Effect of banana peel cellulose as a dietary fiber supplement on baking and sensory qualities of butter cake

    Directory of Open Access Journals (Sweden)

    Chiraporn Sodchit

    2013-12-01

    Full Text Available Banana peels are a waste product of the banana industry that have caused an environmental problem. Conversion of banana peels to a food ingredient might be an alternative way of value-adding to this waste. This study aimed to extract cellulose from banana peels and use it as an ingredient in butter cake to increase dietary fiber content and to improve cake quality. The selection and optimization of extraction conditions of cellulose from banana peels employed chemical extractions. Banana peel cellulose (BPC was added to butter cake at 3 levels; 1.5, 3.0 and 4.5% w/w of flour compared with 3.0% commercial cellulose (CC and the control (no cellulose added. The sensory, chemical, physical and microbiological properties of the butter cakes were then determined. The odor, tenderness and moistness acceptance scores of the butter cake by 50 panelists ranged from “like moderately” to “like very much”, indicating that addition of BPC improved the sensory quality of the cake. The butter cake with added CC and BPC had significantly higher (pd”0.05 moisture and fiber contents than those of the control. Microorganism levels found in the butter cake conformed to the butter cake standard (OTOP standard product of Thailand 459/2549. The optimum concentration of added BPC was 1.5%. Thus, the addition of BPC extracted from banana peels to butter cake increased the fiber content and improve the cake quality.

  14. Usage of enzymes in a novel baking process.

    Science.gov (United States)

    Keskin, Semin Ozge; Sumnu, Gülüm; Sahin, Serpil

    2004-04-01

    In this study, the effects of different enzymes (alpha-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to be effective in reducing the initial firmness and increasing the specific volume of breads baked in microwave and halogen lamp-microwave combination ovens. However, in conventional baking, the effects of enzymes on crumb firmness were seen mostly during storage. The color of protease enzyme added breads were found to be significantly different from that of the no enzyme and the other enzyme added breads in the case of all type of ovens.

  15. Baking results of KSTAR vacuum vessel

    Energy Technology Data Exchange (ETDEWEB)

    Kim, S. T.; Kim, Y. J.; Kim, K. M.; Im, D. S.; Joung, N. Y.; Yang, H. L.; Kim, Y. S.; Kwon, M. [National Fusion Research Institute, Daejeon (Korea, Republic of)

    2009-05-15

    The Korea Superconducting Tokamak Advanced Research (KSTAR) is an advanced superconducting tokamak designed to establish a scientific and technological basis for an attractive fusion reactor. The fusion energy in the tokamak device is released through fusion reactions of light atoms such as deuterium or helium in hot plasma state, of which temperature reaches several hundreds of millions Celsius. The high temperature plasma is created in the vacuum vessel that provides ultra high vacuum status. Accordingly, it is most important for the vacuum condition to keep clean not only inner space but also surface of the vacuum vessel to make high quality plasma. There are two methods planned to clean the wall surface of the KSTAR vacuum vessel. One is surface baking and the other is glow discharge cleaning (GDC). To bake the vacuum vessel, De-Ionized (DI) water is heated to 130 .deg. C and circulated in the passage between double walls of the vacuum vessel (VV) in order to bake the surface. The GDC operation uses hydrogen and inert gas discharges. In this paper, general configuration and brief introduction of the baking result will be reported.

  16. PARAMETER ESTIMATION IN BREAD BAKING MODEL

    Directory of Open Access Journals (Sweden)

    Hadiyanto Hadiyanto

    2012-05-01

    Full Text Available Bread product quality is highly dependent to the baking process. A model for the development of product quality, which was obtained by using quantitative and qualitative relationships, was calibrated by experiments at a fixed baking temperature of 200°C alone and in combination with 100 W microwave powers. The model parameters were estimated in a stepwise procedure i.e. first, heat and mass transfer related parameters, then the parameters related to product transformations and finally product quality parameters. There was a fair agreement between the calibrated model results and the experimental data. The results showed that the applied simple qualitative relationships for quality performed above expectation. Furthermore, it was confirmed that the microwave input is most meaningful for the internal product properties and not for the surface properties as crispness and color. The model with adjusted parameters was applied in a quality driven food process design procedure to derive a dynamic operation pattern, which was subsequently tested experimentally to calibrate the model. Despite the limited calibration with fixed operation settings, the model predicted well on the behavior under dynamic convective operation and on combined convective and microwave operation. It was expected that the suitability between model and baking system could be improved further by performing calibration experiments at higher temperature and various microwave power levels.  Abstrak  PERKIRAAN PARAMETER DALAM MODEL UNTUK PROSES BAKING ROTI. Kualitas produk roti sangat tergantung pada proses baking yang digunakan. Suatu model yang telah dikembangkan dengan metode kualitatif dan kuantitaif telah dikalibrasi dengan percobaan pada temperatur 200oC dan dengan kombinasi dengan mikrowave pada 100 Watt. Parameter-parameter model diestimasi dengan prosedur bertahap yaitu pertama, parameter pada model perpindahan masa dan panas, parameter pada model transformasi, dan

  17. Qualidade industrial do trigo em resposta à adubação verde e doses de nitrogênio Baking quality of wheat in response to green manure and nitrogen rates

    Directory of Open Access Journals (Sweden)

    Cilas Pinnow

    2013-01-01

    Full Text Available O objetivo deste estudo foi avaliar os efeitos de adubos verdes cultivados entre a cultura do milho e a do trigo e da adubação nitrogenada sobre a qualidade industrial do trigo. Os tratamentos consistiram de quatro níveis de adubação nitrogenada: sem adição de nitrogênio, 40, 80 e 120 kg ha-1 e seis manejos outonais: quatro com o cultivo de espécies de cobertura (ervilha forrageira, ervilhaca comum, nabo forrageiro e tremoço, um cultivo de feijoeiro com fins comerciais e outro com a permanência em pousio no período compreendido entre a colheita do milho e a semeadura do trigo. O delineamento experimental foi o de blocos ao acaso em esquema fatorial, com três repetições. O rendimento de proteína aumentou linearmente com a aplicação de nitrogênio mineral. As doses de 80 e 120 kg ha-1 de nitrogênio afetaram positivamente o desempenho dos parâmetros indicativos da qualidade industrial. A ervilha forrageira, o nabo forrageiro e a ervilhaca comum permitem combinar indíces de qualidade tecnológica ideais para panificação e satisfatórios patamares de produtividade de grãos, reduzindo a demanda de adubação nitrogenada mineral.The objective this study was to investigate the effects of green manures cultivated between the maize and wheat crop and nitrogen rates on baking quality of spring wheat. Treatments consisted of four nitrogen fertilization rates: without N addition, 40, 80 and 120 kg ha-1 using the amidic form, and six managements before wheat crop: four green manures forage pea, common pea, oilseed radish and lupine, common bean grown for commercial purposes, and the fallow between the corn harvest and wheat cropping. The experimental design was in randomized blocks and factorial scheme, with three replicates. The protein yield increased linearly with the application of mineral N rates. The nitrogen rates of 80 and 120 kg ha-1 improved the baking wheat quality. The forage pea, oilseed radish and common pea allowed ideal

  18. Qualidade industrial do trigo em resposta à adubação verde e doses de nitrogênio Baking quality of wheat in response to green manure and nitrogen rates

    Directory of Open Access Journals (Sweden)

    Cilas Pinnow

    2013-03-01

    Full Text Available O objetivo deste estudo foi avaliar os efeitos de adubos verdes cultivados entre a cultura do milho e a do trigo e da adubação nitrogenada sobre a qualidade industrial do trigo. Os tratamentos consistiram de quatro níveis de adubação nitrogenada: sem adição de nitrogênio, 40, 80 e 120 kg ha-1 e seis manejos outonais: quatro com o cultivo de espécies de cobertura (ervilha forrageira, ervilhaca comum, nabo forrageiro e tremoço, um cultivo de feijoeiro com fins comerciais e outro com a permanência em pousio no período compreendido entre a colheita do milho e a semeadura do trigo. O delineamento experimental foi o de blocos ao acaso em esquema fatorial, com três repetições. O rendimento de proteína aumentou linearmente com a aplicação de nitrogênio mineral. As doses de 80 e 120 kg ha-1 de nitrogênio afetaram positivamente o desempenho dos parâmetros indicativos da qualidade industrial. A ervilha forrageira, o nabo forrageiro e a ervilhaca comum permitem combinar indíces de qualidade tecnológica ideais para panificação e satisfatórios patamares de produtividade de grãos, reduzindo a demanda de adubação nitrogenada mineral.The objective this study was to investigate the effects of green manures cultivated between the maize and wheat crop and nitrogen rates on baking quality of spring wheat. Treatments consisted of four nitrogen fertilization rates: without N addition, 40, 80 and 120 kg ha-1 using the amidic form, and six managements before wheat crop: four green manures forage pea, common pea, oilseed radish and lupine, common bean grown for commercial purposes, and the fallow between the corn harvest and wheat cropping. The experimental design was in randomized blocks and factorial scheme, with three replicates. The protein yield increased linearly with the application of mineral N rates. The nitrogen rates of 80 and 120 kg ha-1 improved the baking wheat quality. The forage pea, oilseed radish and common pea allowed ideal

  19. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion.

    Science.gov (United States)

    Hughes, Adrienne; Brown, Alisha; Valento, Matthew

    2016-09-01

    Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

  20. Hemorrhagic Encephalopathy From Acute Baking Soda Ingestion

    Directory of Open Access Journals (Sweden)

    Adrienne Hughes

    2016-09-01

    Full Text Available Baking soda is a readily available household product composed of sodium bicarbonate. It can be used as a home remedy to treat dyspepsia. If used in excessive amounts, baking soda has the potential to cause a variety of serious metabolic abnormalities. We believe this is the first reported case of hemorrhagic encephalopathy induced by baking soda ingestion. Healthcare providers should be aware of the dangers of baking soda misuse and the associated adverse effects.

  1. Changes in sugar composition during baking and their effects on sensory attributes of baked sweet potatoes.

    Science.gov (United States)

    Chan, Chin-Feng; Chiang, Chih-Ming; Lai, Yung-Chang; Huang, Che-Lun; Kao, Shu-Chen; Liao, Wayne C

    2014-12-01

    The objective of this study was to evaluate the influence of sugar composition on the sensory attributes of seven baked sweet potatoes. The sugar composition was analyzed using high performance liquid chromatography. Results showed that the total sugar content of baked sweet potatoes increased significantly because of the formation of maltose. The maltose content dramatically increased after baking, and became the major sugar component of baked sweet potatoes. On the other hand, baked sweet potatoes were evaluated on a 7-point hedonic scale for sensory analysis. Overall acceptability results showed that the panelists preferred baked CYY95-26 and TNG66 over the other baked varieties. Because the correlation between overall acceptability and sweetness was the highest (r = 0.69, p baked sweet potatoes. Although sugar composition changed on baking, the overall acceptability of baked sweet potatoes was highly associated with the sucrose content.

  2. Baking Soda and Vinegar Rockets

    Science.gov (United States)

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-01-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

  3. Baking Soda and Vinegar Rockets

    Science.gov (United States)

    Claycomb, James R.; Zachary, Christopher; Tran, Quoc

    2009-01-01

    Rocket experiments demonstrating conservation of momentum will never fail to generate enthusiasm in undergraduate physics laboratories. In this paper, we describe tests on rockets from two vendors that combine baking soda and vinegar for propulsion. The experiment compared two analytical approximations for the maximum rocket height to the…

  4. The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

    Directory of Open Access Journals (Sweden)

    Šarić Bojana M.

    2014-01-01

    Full Text Available Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cookies' diameters of less than 1%, more regular shape of the cookies was obtained when baking time was shorter, hardness of cookies is highly correlated with moisture content, water activity, baking loss and short/long diameter ratio values. The colour characteristics (L*, a* and b* of cookies' top and bottom surfaces indicated that the cookies were not overbaked under the chosen baking conditions. Baking time of 14 min at 170°C was found to be the optimal baking conditions for the blueberry pomace enriched gluten-free cookies.

  5. In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.

    Science.gov (United States)

    Sánchez-Pardo, María Elena; Ortiz-Moreno, Alicia; Mora-Escobedo, Rosalva; Necoechea-Mondragón, Hugo

    2007-09-01

    The present study compares the effect of baking process (microwave vs conventional oven) on starch bioavailability in fresh pound cake crumbs and in crumbs from pound cake stored for 8 days. Proximal chemical analysis, resistant starch (RS), retrograded starch (RS3) and starch hydrolysis index (HI) were evaluated. The empirical formula suggested by Granfeldt was used to determine the predicted glycemic index (pGI). Pound cake, one of Mexico's major bread products, was selected for analysis because the quality defects often associated with microwave baking might be reduced with the use of high-fat, high-moisture, batted dough. Differences in product moisture, RS and RS3 were observed in fresh microwave-baked and conventionally baked pound cake. RS3 increased significantly in conventionally baked products stored for 8 days at room temperature, whereas no significantly changes in RS3 were observed in the microwaved product. HI values for freshly baked and stored microwaved product were 59 and 62%, respectively (P > 0.05), whereas the HI value for the conventionally baked product decreased significantly after 8 days of storage. A pound cake with the desired HI and GI characteristics might be obtained by adjusting the microwave baking process.

  6. Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour.

    Science.gov (United States)

    Bakare, Adegoke H; Ogunbowale, Olukemi D; Adegunwa, Mojisola O; Olusanya, Joseph O

    2017-03-01

    Effects of chemical and heat pretreatments on the protein, gluten, and alpha-amylase activity, pasting (Peak [P], Final [F] setback [S] viscosity, pasting temperature [PT] and time [T]) and alveogram (Energy [E], maximum inflation [MI], P/L, and elasticity index [EI]) properties of flour from the pretreated bananas and its composite with wheat flour (WF) were examined. The baking (water absorption [WA] and specific volume [SV]) and sensory properties of bread produced from the flour were also examined. Protein, gluten, and alpha-amylase activity ranged from 4.75 ± 0.07%, 30.25 ± 0.05%, and 4.00 ± 0.05 min to 13.75 ± 0.06%, 35.64 ± 0.06%, and 39.61 ± 1.18 min with WF:PTBF/95:05, WF:CTBF/00:100, WF:BBF/80:20, WF:100 and WF:CTBF/00:100, WF:PTBF/95:05, WF:100, WF:PTBF/00:100 having lowest and highest values, respectively. P, F, S viscosities, PT and T ranged from 186.17 ± 0.71, 217.08 ± 1.41, 38.92 ± 5.42 RVU, 84.70 ± 0.28°C, 5.04 ± 0.05 min to 461.0 ± 5.07, 348.5 ± 8.84, 88.83 ± 0.24 RVU, 87.20 ± 0.00°C, 6.24 ± 0.05 min, respectively. E, MI, P/L, and EI ranged from 141.50 ± 0.71 × 10(-4)J, 15.35 ± 0.07, 0.59 ± 0.83 and 35.85 ± 0.07 to 325.00 ± 1.4 × 10(-4)J, 22.55 ± 0.07, 2.75 ± 0.07, and 70.50 ± 0.71, respectively. WA and SV were 48.12 ± 0.07 to 52.60 ± 0.14 and 2.850 ± 0.07 to 5.635 ± 0.18 with the WF having significantly (P < 0.05) higher values than other blends and the most acceptable in terms of appearance and taste.

  7. Desenvolvimento de uma massa funcional pronta para tortas utilizando o método de Desdobramento da Função Qualidade (QFD Developing a functional ready to bake dough for pies using the Quality Function Deployment (QFD method

    Directory of Open Access Journals (Sweden)

    Ana Luisa Daibert Pinto

    2010-05-01

    stimulate the growth and activity of bacteria which are beneficial to the health of the body. The aim of the present work is the development of a functional ready to bake dough for pies using inulin as a prebiotic. The development of this product was based on the tool QFD (Quality Function Deployment, and it was presented as a means to organize the development of new products, especially prototypes. Hence, studies, tests, and analysis suggested by the QFD were undertaken. According to the results of the matrix of quality obtained, it can be said that the characteristics that the consumers attribute as the most important for baking dough are: be functional, do not shatter, have a neutral flavor, and present uniform diameter and thickness. Consequently these characteristics were prioritized during the development of the product. The sensorial analysis indicated that the tasters really enjoyed all the quality attributes of the dough. On the other hand, the QFD proved useful for planning and conducting the necessary activities for the process of developing the product.

  8. 不同仪器品质指标与面包烘焙品质关系研究%Dough Rheological Parameters from Different Instruments vs Bread Baking Quality

    Institute of Scientific and Technical Information of China (English)

    王美芳; 雷振生; 吴政卿; 林作楫; 赵献林; 杨攀; 徐福新

    2009-01-01

    The dough rheological parameters of 30 common wheat varieties or lines with different gluten strength were determined by Glutomatic, Farinograph, Mixograph and Alveograph, and the relations between the obtained parameters and bread baking quality were analyzed. Results: There exist significant correlations among majorities of the quality characters, while these characters have extremely significant correlation with bread quality. Factor analysis and gradual regression analysis indicate that four instrument parameters, i. e. the peak time of Mixograph, the wet gluten index of Glutomatic, the softening degree of Farinograph and the P of Alveograph can be used individually to reflect bread quality. The peak time, peak integral (or time 8'peak integral) , wet gluten content, degree of softening, P/L, etc. can be taken as a comprehensive index to reflect bread quality. Based on dough rheological parameters , the fitting degree of the instruments for reflecing bread quality is ranked as Mixograph > Glutomatic > Farinograph > Alveograph.%利用面筋仪、粉质仪、吹泡仪及揉面仪测定了30个不同筋力小麦品种的面团流变学特性,并分析了各仪器品质指标间及其与面包烘焙品质的相关性.结果表明,大多数品质指标之间存在显著的相关性,并与面包烘焙品质存在极显著的相关性.进一步的因子分析和逐步回归分析表明,揉面仪的和面时间、面筋仪的湿面筋指数、粉质仪的弱化度、吹泡仪的韧性等是单一仪器反映面包烘焙品质的重要指标;而和面时间、峰积分(或8分钟积分)、湿面筋含量、弱化度、曲线形状等则可作为多种仪器反映面包烘焙品质的综合评判指标.各种仪器通过检测面团流变学特性反映面包烘焙品质的适合程度依次为揉面仪、面筋仪、粉质仪、吹泡仪.

  9. Natural gas profile: the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1975-11-01

    The U.S. baking industry contains three segments: bakeries which produce perishable products (SIC 2051); bakeries for dry bakery products, such as cookies and crackers (SIC 2052), and retail bakeries which bake and sell (SIC 5462). Data are presented on the number of establishments and employment in each segment, natural gas consumption for each segment in each U.S. state, natural gas prices in various U.S. regions, fuel conservation possibilities in the baking industry, FEA policy on curtailment of gas supplies, and the economic impact of such possible curtailments. (LCL)

  10. Sourdough products for convenient use in baking.

    Science.gov (United States)

    Brandt, Markus J

    2007-04-01

    Sourdough fermentations require a specific knowledge on the effects of process parameters, raw materials and micro-organisms in order to obtain a specific, reproducible sourdough and bread quality. This knowledge is not necessarily available in bakeries. Sourdough starter cultures, either active sourdoughs (Reinzuchtsauerteig) or freeze-dried micro-organisms are used to start sourdough fermentation with the required micro-flora. As sourdough fermentation is a labour-intensive and a time-consuming process, a growing demand for convenient products arised early. First organic acids (lactic acid, acetic acid, citric acid) and mixtures thereof came in use. These agents were used directly without or in combination with a sourdough; however, flavour and taste of the resulting breads were unsatisfactory. Based on modified and optimized traditional sourdough processes, dried, pasty and liquid sourdoughs were developed. Companies which produce such ready-to-use products, claim for a convenient, direct production of baked goods in constant quality, in combination with all advantages of a biological sourdough fermentation, e.g. flavour and taste, fresh keeping and prolonged microbial shelf-life. Currently, a broad variety of sourdough products with different fermented cereals is available on the market. In order to obtain a stable product, it is a necessity to inactivate the sourdough micro-biota by e.g. pasteurization, drying or autosterilization.

  11. The secret to baking a good loaf

    Directory of Open Access Journals (Sweden)

    Peter Martin

    2007-12-01

    Full Text Available Bread has been produced and consumed for many thousands of years – long before science existed. A new book provides a comprehensive review of the latest scientific developments in baking.

  12. Investment analysis baking industry in Ukraine

    OpenAIRE

    Oleksandr S. Balan; Zoya A. Stepanjuk; Julia O. Dubenchuk

    2015-01-01

    The investment attractiveness of the baking industry in Ukraine is considered in the article. The factors that affect the investment attractiveness of the industry are considered. Dedicated key issues bakery products.

  13. Competitive position of natural gas: Industrial baking

    Energy Technology Data Exchange (ETDEWEB)

    Minsker, B.S.; Salama, S.Y.

    1988-01-01

    Industrial baking is one of the largest natural gas consumers in the food industry. In 1985, bread, rolls, cookies, and crackers accounted for over 82 percent of all baked goods production. Bread accounting for 46 percent of all production. The baking industry consumed approximately 16 trillion Btu in 1985. About 93 percent was natural gas, while distillate fuel oil accounted for seven percent, and electricity accounted for much less than one percent. The three main types of baking ovens are the single lap, tunnel, and Lanham ovens. In the single lap oven, trays carry the product back and forth through the baking chamber once. The single lap oven is the most common type of oven and is popular due to its long horizontal runs, extensive steam zone, and simple construction. The tunnel oven is slightly more efficient and more expensive that the single lap oven. IN the tunnel oven, the hearth is a motorized conveyor which passes in a straight line through a series of heating zones, with loading and unloading occurring at opposite ends of the oven. The advantages of the tunnel oven include flexibility with respect to pan size and simple, accurate top and bottom heat control. The tunnel oven is used exclusively in the cookie and cracker baking, with the product being deposited directly on the oven band. The most recently developed type of oven is the Lanham oven. The Lanham oven is the most efficient type of oven, with a per pound energy consumption approaching the practical minimum for baking bread. Between one--half and two--thirds of all new industrial baking ovens are Lanham ovens. In the Lanham oven, the product enters the oven near the top of the chamber, spirals down through a series of heating zones, and exits near the bottom of the oven. The oven is gas--fired directly by ribbon burners. 31 refs.

  14. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.

    Science.gov (United States)

    Bajd, Franci; Serša, Igor

    2011-04-01

    The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of commercial bread mixes for home baking were used to prepare small samples of dough that were inserted in the oven and allowed to rise at 33 °C for 112 min; this was followed by baking at 180 °C for 49 min. The entire process was followed by dynamic T(1)-weighted 3D magnetic resonance imaging with 7 min of temporal resolution and 0.23×0.23×1.5 mm(3) of spatial resolution. Acquired images were analyzed to determine time courses of dough pore distribution, dough volume and bread crust thickness. Image analysis showed that both the number of dough pores and the normalized dough volume increased in a sigmoid-like fashion during fermentation and decreased during baking due to the bread crust formation. The presented magnetic resonance method was found to be efficient in analysis of dough structure properties and in discrimination between different dough types.

  15. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    Alain Sommier

    2012-10-01

    Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

  16. USE OF CRIOPROTECTORS IN THE BAKING SECTOR

    Directory of Open Access Journals (Sweden)

    Keniyz N. V.

    2015-01-01

    Full Text Available The main component of food pyramid is bakery products. Consumers of bakery products offer fresh bakery in any time of day, in wide assortment, produced by traditional way and possessing the beneficial properties, hypoallergenic and mainly tasty. In Russia, there is an intensive development of the new technologies, which are based on the freezing of semi-finished bakery. There was considered a possibility of pectin use with a new purpose as a crioprotector in the article. On the first stage of the researches there was a work on study of the influence of different crioprotectors on rheology of dough, dough water-absorbing ability, change of formation time and dough stability at addition of crioprotectors, change of valometric assessment of dough at addition of crioprotectors. There was an analysis of the index of “flour power”. On the results of the research, there was calculated the optimal dose of pectin introduction. There was studied the influence of different crioprotectors on structure of frozen by-products. There were cited the microphotos of frozen yeast dough. There was revealed that the best indexes of a quality of ready bread was reached at use of EMP microwave frequency of defrosting dough by-products taking into account energy expenses there was chosen the rational way of baking. There was worked out the technological scheme of bread production from frozen by-products with pectin as a crioprotector

  17. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

    Science.gov (United States)

    Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

    2014-01-01

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  18. Effect Debranning on Purple Waxy Wheat Flour Characteristics and Bread Baking Quality%脱皮对紫糯小麦粉特性和面包焙烤品质的影响

    Institute of Scientific and Technical Information of China (English)

    石琴琴; 张宪省; 罗斐斐; 侯汉学

    2012-01-01

    研究了不同脱皮时间下制得紫糯小麦粉的理化特性和面团的流变特性,以及对面包焙烤品质和贮藏过程中老化程度的影响.紫糯小麦的脱皮时间分别设定为0、1、3、5、7 min,相当于约0%、1%、3%、5%、9%的皮层被去除.结果表明,随着紫糯小麦脱皮时间的延长,小麦粉的出粉率提高,蛋白质和灰分含量及面团的粉质和拉伸特性也发生改变.脱皮5 min后制得的紫糯小麦粉以15%比例添加到普通面包粉中,面包含水量显著增加,体积和质量呈增大趋势,并且面包结构变好,面包评分显著上升.此外,添加紫糯小麦粉的面包较长时间放置后仍然松软,能有效延迟贮藏期间面包的老化,在一定程度上延长了其货架期.%In this paper, we study the effect different debranning time on the physico - chemiscal characteristics of purple waxy wheat and rheological properties of dough, as well as bread baking quality and the degree of ageing during storage. The debranning time of purple waxy wheat was set to 0,1,3,5,7 minutes, respectively. Equivalently, a-bout 0%,1%,3%,5%,9% of the outer layers were removed. Results showed that with the extension of debranning time,the yield of flour was improved. The protein and ash content and farinograph and extensograph properties of dough also changed. Made purple waxy wheat flour after debranning 5 minutes was added as 15% to regular bread flour so that the moisture content increased significantly; volume and weight of bread tended to increase; bread structure and score raised. In addition,bread added the purple waxy wheat after a long time was still soft,that could effectively retard the staling of bread during storage and extend its shelf life in a certain extent.

  19. 环境条件与基因型对面包烘烤品质及相关流变学特性的影响%Effects of Different Environment and Genotype on Bread Baking Quality and the Correlated Dough Properties

    Institute of Scientific and Technical Information of China (English)

    赵石磊; 雷振生; 林作楫; 崔党群

    2011-01-01

    The research have studied the effects of different genotype and environment on bread baking quality and dough rheological parameters. Wheat samples of high quality cultivar Zhengmai 366 collected from 34 different sites in Henan province and 15 popularized wheat varieties of different quality type were selected for study of the relation between early generation selection characters,dough rheological parameters and bread baking quality. The results indicated that the environmental effect on wheat quality mainly showed in the change of protein quantity;loaf volume was not only affected by protein quantity but also by the protein quality;much attention should be paid to the degree of softening in Farinograph, and the W value was the most important parameter in Alveograph. Therefore, quality selection in early generation for different genotype was effective,both quantity and quality of the protein were important to the bread baking quality.%以优质强筋小麦品种郑麦366在河南34个不同地点的样品和在河南有较大推广面积的15个不同品质类型的品种为材料,研究了不同基因型和环境条件对小麦面包烘烤品质和面团流变学特性的影响.分析其早代选种指标、面团流变学特性与面包烘烤品质之间的相关关系,结果表明:环境条件对小麦品质的影响主要表现在蛋白质含量的变化上;面包体积不仅受蛋白质含量影响,也与蛋白质质量有关;粉质仪参数要重视弱化度的重要性;吹泡仪参数应以W值为主.因此,利用早代品质选种指标对不同基因型的分离材料选择是有效的,提高蛋白质含量与质量对提高面包烘烤品质均有积极作用.

  20. IBL Thermal Mockup Bake-Out Tests

    CERN Document Server

    Nuiry, FX

    2014-01-01

    This note summarizes different bake-out tests that have been performed with the ATLAS Insertable B-Layer (IBL) mockup. Two beam pipe configurations have been tested: one with the aerogel insulation layer all along the pipe and one without insulation over 622 mm around Z0. These tests have been crucial for decisions about aerogel removal, choice of heaters for the LHC beam pipe bake-out, and choice of temperature setpoints for the cooling system during nominal IBL operation. They also revealed very useful information on integration issues and the thermo-mechanical behaviour of the IBL detector.

  1. Favourability: concept, distinctive characteristics and potential usefulness

    Science.gov (United States)

    Acevedo, Pelayo; Real, Raimundo

    2012-07-01

    The idea of analysing the general favourability for the occurrence of an event was presented in 2006 through a mathematical function. However, even when favourability has been used in species distribution modelling, the conceptual framework of this function is not yet well perceived among many researchers. The present paper is conceived for providing a wider and more in-depth presentation of the idea of favourability; concretely, we aimed to clarify both the concept and the main distinctive characteristics of the favourability function, especially in relation to probability and suitability, the most common outputs in species distribution modelling. As the capabilities of the favourability function go beyond species distribution modelling, we also illustrate its usefulness for different research disciplines for which this function remains unknown. In particular, we stressed that the favourability function has potential to be applied in all the cases where the probability of occurrence of an event is analysed, such as, for example, habitat selection or epidemiological studies.

  2. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    Directory of Open Access Journals (Sweden)

    Toshiyuki Toyosaki

    2013-10-01

    Full Text Available Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.

  3. Energy cost reduction in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1979-01-01

    Information is presented on methods for saving fuel and electric power in the baking industry; the cost of specific retrofits to bakery equipment and of modifications to processes; ways to reduce transportation costs and energy; and reducing energy demand for lighting, cooling, and heating bakeries. (LCL)

  4. EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

    Directory of Open Access Journals (Sweden)

    MOHAMED MAMOUMI

    2012-06-01

    Full Text Available The food safety is necessary of development of agro-food industries. We opted for the introduction of a concept to ensure a sanitary control of products-wares, including the pastry. We chose for our project three parameters as: water activity (aw, pH and moisture. Also, we defined the target values for these parameters to ensure the safety of our pastry. Otherwise, we incorporated the factor temperature to ensure complete control of safety knowing that cooking is a major industry in the pastry. We defined the temperature of microbial destruction to reduce the microbial load of the pastry after baking. This study was approved by microbiological analysis carried out on the cake having undergone the following parameters (aw, pH, moisture, temperature of microbial destruction.

  5. Influence of baking method and baking temperature on the optical properties of ZnO thin films

    Energy Technology Data Exchange (ETDEWEB)

    Ng, Zi-Neng; Chan, Kah-Yoong [Centre for Advanced Devices and Systems, Faculty of Engineering, Multimedia University, Persiaran Multimedia, 63100 Cyberjaya, Selangor (Malaysia)

    2015-04-24

    In this work, sol-gel spin coating technique was utilised to coat ZnO thin films on glass substrates. During the intermediate 3 minutes baking process, either hotplate or convection oven was employed to bake the samples. The temperature for the baking process was varied from 150°C to 300°C for both instruments. Avantes Optical Spectrophotometer was used to characterise the optical property. The optical transmittances of hotplate-baked and oven-baked samples showed different trends with increasing baking temperatures, ranging from below 50% transmittance to over 90% transmittance in the visible range of wavelength. The difference in baking mechanisms using hotplate and convection oven will be discussed in this paper.

  6. Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels%Effect of Overaging on Solute Distributions and Bake Hardening Phenomenon in Bake Hardening Steels

    Institute of Scientific and Technical Information of China (English)

    WANG Hua; SHI Wen; HE Yan-lin; LU Xiao-gang; LI Lin

    2012-01-01

    Specimens of two different kinds of bake hardening steels (BH-Mn and BH-P) were prepared and treated with different annealing processes (water quenching and overaging). A novel technique of three dimensional atom probe was used to investigate solute distributions in these steels. The results indicate that C concentration decreases, whereas V increases during overaging in both bake hardening steels. The conclusion that no vanadium carbides pre- cipitate during the overaging is therefore originally obtained by microanalysis in bake hardening steels. Moreover, bake hardening values of all the specimens were tested by tensile experiments with 2 0/~ pre-deformation. However, those of overaged specimens were further measured with higher levels of pre-deformation because no bake hardening phenomenon was present at 2% pre-deformation. As the pre-deformation increases from 2% to 6% and 8%, both overaged steels show bake hardening values, and the value data are almost the same.

  7. Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during baking.

    Science.gov (United States)

    Cheng, Lu; Jin, Cheng; Zhang, Ying

    2014-05-01

    Baking processing is indispensable to determine special sensory prosperities of cookies and induces the formation of some beneficial components such as antioxidants. However, the formation of some Maillard reaction-derived chemical hazards, such as acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML) in cookies is also a significant consequence of baking processing from a food safety standpoint. This study investigated the effects of baking conditions on the formation of AA and CML, as well as the antioxidant activity (AOA) of cookies. Cookies were baked at various baking temperatures (155 to 230 °C) and times (1.5 to 31 min). AA and CML contents were determined by ultra-performance liquid chromatography-tandem mass spectrometry, respectively. The highest level of AA was obtained in the cookies baked at 155 °C/21 min and 205 °C/11 min (328.93 ± 3.10 μg/kg and 329.29 ± 5.29 μg/kg), while the highest level of CML was obtained in the cookies baked at 230 °C/1.5 min (118.05 ± 0.21 mg/kg). AA was prone to form at relatively low temperature range (155 to 205 °C), however, CML at relatively high temperature range (205 to 230 °C). The CML content was much higher than the AA content in the same set of cookies, by about 2 to 3 orders of magnitude. The AOA of cookies increased at more severe baking conditions. According to the AA and CML content, AOA and sensory properties of cookies, the temperature-time regime of 180 °C/16 min might be a compromised selection. However, only optimizing the baking condition was not enough for manufacture of high-quality cookies. Cookies, a kind of widely consumed bakery products in the world, contain some potentially harmful compounds, like acrylamide (AA) and N(ε) -(carboxymethyl) lysine (CML). AA in cookies has led to public health concern and several research efforts. But CML, another Maillard reaction-derived chemical hazard, has been neglected so far, even though its content is much higher than that of AA in cookies. The

  8. Specific development of the baking industry in Kemerovo oblast

    OpenAIRE

    Kiryukhina, A.; Guk, N.

    2013-01-01

    The article shows the dynamics of the output of baked goods over the past five years in Russia and in the Siberian Federal District. The main trends in the development of the baking branch of the food industry of Kemerovo oblast are specified. Factors that determine the dynamics of baked goods production in the Kuznetsk Basin are considered. Practices of transfer from administrative bread price regulation to targeted subsidies for the least protected strata are shown. Analytical results of th...

  9. Rising dough and baking bread at the Australian synchrotron

    Science.gov (United States)

    Mayo, S. C.; McCann, T.; Day, L.; Favaro, J.; Tuhumury, H.; Thompson, D.; Maksimenko, A.

    2016-01-01

    Wheat protein quality and the amount of common salt added in dough formulation can have a significant effect on the microstructure and loaf volume of bread. High-speed synchrotron micro-CT provides an ideal tool for observing the three dimensional structure of bread dough in situ during proving (rising) and baking. In this work, the synchrotron micro-CT technique was used to observe the structure and time evolution of doughs made from high and low protein flour and three different salt additives. These experiments showed that, as expected, high protein flour produces a higher volume loaf compared to low protein flour regardless of salt additives. Furthermore the results show that KCl in particular has a very negative effect on dough properties resulting in much reduced porosity. The hundreds of datasets produced and analysed during this experiment also provided a valuable test case for handling large quantities of data using tools on the Australian Synchrotron's MASSIVE cluster.

  10. Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds.

    Science.gov (United States)

    Maire, Murielle; Rega, Barbara; Cuvelier, Marie-Elisabeth; Soto, Paola; Giampaoli, Pierre

    2013-12-15

    This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake.

  11. Cloning and Characterization of a Weissella confusa Dextransucrase and Its Application in High Fibre Baking

    Science.gov (United States)

    Kajala, Ilkka; Shi, Qiao; Nyyssölä, Antti; Maina, Ndegwa Henry; Hou, Yaxi; Katina, Kati; Tenkanen, Maija; Juvonen, Riikka

    2015-01-01

    Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking. PMID:25603169

  12. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.

    Directory of Open Access Journals (Sweden)

    Ilkka Kajala

    Full Text Available Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using (14C-sucrose radioisotope and reducing value-based assays, the former yielding K(m and V(max values of 14.7 mM and 8.2 μmol/(mg ∙ min, respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

  13. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    Science.gov (United States)

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

  14. Survival of Salmonella during baking of peanut butter cookies.

    Science.gov (United States)

    Lathrop, Amanda A; Taylor, Tiffany; Schnepf, James

    2014-04-01

    Peanuts and peanut-based products have been the source of recent Salmonella outbreaks worldwide. Because peanut butter is commonly used as an ingredient in baked goods, such as cookies, the potential risk of Salmonella remaining in these products after baking needs to be assessed. This research examines the potential hazard of Salmonella in peanut butter cookies when it is introduced via the peanut-derived ingredient. The survival of Salmonella during the baking of peanut butter cookies was determined. Commercial, creamy-style peanut butter was artificially inoculated with a five-strain Salmonella cocktail at a target concentration of 10(8) CFU/g. The inoculated peanut butter was then used to prepare peanut butter cookie dough following a standard recipe. Cookies were baked at 350 °F (177 °C) and were sampled after 10, 11, 12, 13, 14, and 15 min. Temperature profiles of the oven and cookies were monitored during baking. The water activity and pH of the inoculated and uninoculated peanut butter, raw dough, and baked cookies were measured. Immediately after baking, cookies were cooled, and the survival of Salmonella was determined by direct plating or enrichment. After baking cookies for 10 min, the minimum reduction of Salmonella observed was 4.8 log. In cookies baked for 13 and 14 min, Salmonella was only detectable by enrichment reflecting a Salmonella reduction in the range of 5.2 to 6.2 log. Cookies baked for 15 min had no detectable Salmonella. Results of this study showed that proper baking will reduce Salmonella in peanut butter cookies by 5 log or more.

  15. Bake-Out Mobile Controls for Large Vacuum Systems

    CERN Document Server

    Blanchard, S; Gomes, P; Pereira, H; Kopylov, L; Merker, S; Mikheev, M

    2014-01-01

    Large vacuum systems at CERN (Large Hadron Collider - LHC, Low Energy Ion Rings - LEIR...) require bake-out to achieve ultra-high vacuum specifications. The bake-out cycle is used to decrease the outgassing rate of the vacuum vessel and to activate the Non-Evaporable Getter (NEG) thin film. Bake-out control is a Proportional-Integral-Derivative (PID) regulation with complex recipes, interlocks and troubleshooting management and remote control. It is based on mobile Programmable Logic Controller (PLC) cabinets, fieldbus network and Supervisory Control and Data Acquisition (SCADA) application. The CERN vacuum installations include more than 7 km of baked vessels; using mobile cabinets reduces considerably the cost of the control system. The cabinets are installed close to the vacuum vessels during the time of the bake-out cycle. Mobile cabinets can be used in any of the CERN vacuum facilities. Remote control is provided through a fieldbus network and a SCADA application

  16. Thermodynamics of bread baking: A two-state model

    Science.gov (United States)

    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.

  17. Evidence in Favour of IMF Variations

    OpenAIRE

    Eisenhauer, Frank

    2001-01-01

    The stellar initial mass function (IMF) determines the relative number of stars born at a given mass. Despite the tremendous effort to establish a universal IMF, the astronomical literature offers a wealth of diverse evidence for IMF variations. This review was prepared for a controversial debate at the conference ``Starbursts -- Near and Far'' at Ringberg Castle, 2000, and gives a one-sided portrayal in favour of IMF variations. I will summarise the empirical evidence that the IMF varies wit...

  18. Comparison of Conventional and Microwave Baked Bread Concerning Recrystallization of Starch Molecules

    Directory of Open Access Journals (Sweden)

    K. Fuckerer

    2015-08-01

    Full Text Available Bread is one of the most important foods in industrial countries and it is at its best when consumed fresh. One of the major problems during storage of baked products is staling. Bread staling incorporates a combination of physical and chemical changes resulting in a decrease of bread quality. The predominant mechanism of staling is the time-dependent recrystallization of starch molecules. Avoiding this recrystallization is one of the most desired topics in science of bread technology but still not solved. Therefore, this study investigates a new possibility by trying to influence the recrystallization of starch with microwave heating. For this, the differences between microwave and conventional baked rye-wheat bread were examined concerning the difference of water activity and firmness of the bread during time. As result, a faster water loss during storage period could be observed in microwave heated bread, which probably implies an even more rapid recrystallization instead the desired avoiding of recrystallization of starch.

  19. Simulation of the influence of the baffle on flowing field in the anode baking ring furnace

    Institute of Scientific and Technical Information of China (English)

    周萍; 梅炽; 周孑民; 周乃君; 徐琼辉

    2002-01-01

    In an anode baking horizontal flue ring furnace, the temperature distribution is one of the key factors influencing the quality of baked anode and is closely correlated with the gas flow. To understand the gas flow distribution in the flue, Navier-Stokes equation with "k-ε" two-equation turbulence model was adopted and the simulation on the gas flow was performed. The numerical simulation results showed that the even direction of gas flow should be considered in the design of flue baffles and the gas flow distribution was really uneven in the flue in practical use. By adjusting the number and location of flue baffles rationally, the even distribution of gas flow can be improved obviously.

  20. Experimentally supported mathematical modeling of continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette

    The scope of the PhD project was to increase knowledge on the process-to-product interactions in continuous tunnel ovens. The work has focused on five main objectives. These objectives cover development of new experimental equipment for pilot plant baking experiments, mathematical modeling of heat...... in this thesis. The oven was successfully validated against a 10 m tunnel oven. Besides the ability to emulate the baking conditions in a tunnel oven, the new batch oven is designed and constructed for experimental research work. In the design options to follow the product continuously (especially weight...... and temperature) and control the process (air flow, temperature, and humidity) are therefore emphasized. The oven is furthermore designed to work outside the range of standard tunnel ovens, making it interesting for manufacturers of both baking products and baking equipment. A mathematical model describing...

  1. Conjugate heat transfer analysis of 300-mm bake station

    Science.gov (United States)

    Ramanan, Natarajan; Liang, Frank F.; Sims, James B.

    1999-06-01

    An exhaustive heat-transfer analysis of 200-mm and 300-mm bake equipment has been conducted to infer the temperature uniformity on the wafer from the time it is set on the plate until the end of the bake process. The objective of the analysis was to gain insight into the heat transport to the wafer and improve the thermal uniformity of the wafer. During the soft, hard and post-exposure bake processes, the temperatures to which the wafer is heated can range from 50 degrees to 250 degrees C. The influence of the variables that contribute to the temperature nonuniformity, namely the height of the proximity pins, wafer warp and bow, heater thickness, insulation of the bake plate, and lid material, have been analyzed. The analysis has been carried out using computational fluid dynamics packages, FLUENT/UNS and FIDAP. The accuracy of the numerical simulations has been verified through analytical solution is presented which provides a closed-form expression for the temperature of the wafer in terms of Biot number, a dimensionless parameter. The temperature rise of the wafer based on this simple expression compares very favorably with the detailed axisymmetric numerical solution that was carried out using variable material properties and the complex boundary conditions for the geometry of a 200-mm bake plate. The radial temperature variation on the wafer after 100 seconds on the bake plate also matches very well with the measurements. Based on the success of the modeling results with the 200-mm bake plates, a 300-mm bake plate analysis was conducted to determine if the temperature uniformity would be within specifications. The analysis revealed some key factors that caused temperature nonuniformity and the design was then altered to improve the temperature uniformity. Subsequent measurements confirmed the improvement of the temperature uniformity.

  2. CURRENT STATE AND PROSPECTS OF UKRAINIAN BAKING INDUSTRY DEVELOPMENT

    OpenAIRE

    Завертаний, Д. В.

    2016-01-01

    The transformation processes taking place in the Ukrainian economy show the necessitate of the innovative approaches formation at baking enterprises. To improve the efficiency, enterprises in baking industry should not only optimize transport and energy costs, but also develop an effective pricing strategy for finished products. It should be noted that there is a need to run modern technological production lines that will make possible to reduce the prime cost of the finished product. Despite...

  3. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.

    Science.gov (United States)

    Purhagen, Jeanette K; Sjöö, Malin E; Eliasson, Ann-Charlotte

    2012-04-01

    The use of dietary fibre in bread products is increasing because of consumer demand for healthier products. However, an increase in dietary fibre level changes the rheological properties of the dough and also the quality properties of the final bread product. In this study, effects on dough and bread staling were followed after replacing 3% of wheat flour by fibre-rich additives (fine durum, oat bran, rye bran and wheat bran). Free-standing and pan-baked loaves were baked to compare the influence of baking method and loaf shape. All additives increased dough stability, with oat bran giving the greatest stability and longest development time. Parameters measured during storage were distribution, migration and loss of water, cutability, crumbliness, firmness and springiness. Furthermore, amylopectin retrogradation and amylase-lipid complex formation were assessed. Oat bran provided similar or better results than the control for all staling parameters, while other additives gave no general improvements. Cutability reached a plateau when crumb firmness was ≥ 4 N. Small amounts of fibre-rich additives had a significant influence on staling. However, the baking method (free-standing or pan-baked bread) had a greater impact on staling than the additives, thus displaying the importance of the baking method. Cutability was found to be related to firmness. Copyright © 2011 Society of Chemical Industry.

  4. From Baking a Cake to Solving the Schrodinger Equation

    CERN Document Server

    Olszewski, E A

    2005-01-01

    The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we hav...

  5. Thermal inactivation kinetics of β-galactosidase during bread baking.

    Science.gov (United States)

    Zhang, Lu; Chen, Xiao Dong; Boom, Remko M; Schutyser, Maarten A I

    2017-06-15

    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 baking at 175 or 205°C. In the wheat flour/water system, the thermostability of β-galactosidase increased with decreased moisture content, and a kinetic model was accurately fitted to the corresponding inactivation data (R(2)=0.99). Interestingly, the residual enzyme activity in the bread crust (about 30%) was hundredfold higher than that in the crumb (about 0.3%) after baking, despite the higher temperature in the crust throughout baking. This result suggested that the reduced moisture content in the crust increased the thermostability of the enzyme. Subsequently, the kinetic model reasonably predicted the enzyme inactivation in the crumb using the same parameters derived from the wheat flour/water system. However, the model predicted a lower residual enzyme activity in the crust compared with the experimental result, which indicated that the structure of the crust may influence the enzyme inactivation mechanism during baking. The results reported can provide a quantitative understanding of the thermal inactivation kinetics of enzyme during baking, which is essential to better retain enzymatic activity in bakery products supplemented with heat-sensitive enzymes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. 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.

  7. Observational evidence favours a static universe

    CERN Document Server

    Crawford, David F

    2010-01-01

    The common attribute of all Big Bang cosmologies is that they are based on the assumption that the universe is expanding. However examination of the evidence for this expansion clearly favours a static universe. The major topics considered are: Tolman surface brightness, angular size, type 1a supernovae, gamma ray bursts, galaxy distributions, quasar distributions, X-ray background radiation, cosmic microwave background radiation, radio source counts, quasar variability and the Butcher--Oemler effect. An analysis of the best raw data for these topics shows that they are consistent with expansion only if there is evolution that cancels the effects of expansion. An alternate cosmology, curvature cosmology, is in full agreement with the raw data. This tired-light cosmology predicts a well defined static and stable universe and is fully described. It not only predicts accurate values for the Hubble constant and the temperature of cosmic microwave background radiation but shows excellent agreement with most of the...

  8. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

    Science.gov (United States)

    Xing, Liting; Niu, Fuge; Su, Yujie; Yang, Yanjun

    2016-04-01

    The aim of this work was to evaluate the effects of egg freshness on baking properties and final qualities in batter systems. Batters were made with eggs of different freshness, and the properties of batter systems were studied through rheological analysis, rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), batter density and expansion rate during the baking and cooling processes. Moreover, the qualities of final baked systems were investigated, including specific volume and texture profile analysis (TPA). The flow behavior of batters showed that the consistency index (K) decreased as the Haugh unit (HU) value decreased, while the flow behavior index (n) increased. Both the storage modulus (G') and loss modulus (G″) determined by mechanical spectra at 20 °C decreased with decreasing HU. RVA and DSC determinations revealed that lower-HU samples had a lower viscosity in the baking process and a shorter time for starch gelatinization and egg protein denaturation. Observation of the batter density revealed an increasing change, which was reflected by a decrease in the specific volume of final models. TPA showed significant differences in hardness and chewiness, but no significant differences in springiness and cohesiveness were found. The egg freshness affected the properties of batter systems. © 2015 Society of Chemical Industry.

  9. Potentials of biodegraded cashew pomace for cake baking.

    Science.gov (United States)

    Aderiye, B I; Igbedioh, S O; Caurie, S A

    1992-04-01

    The use of biodegraded cashew pomace processed into flour for cake baking was investigated. The physico-chemical changes during the submerged fermentation of the pomace and the organoleptic qualities of the composite cake were also monitored. There was an increase of about 50% in protein content of the pomace after 96 h of fermentation. However, a reduction of about 61% in the total microbial count after 24 h was due to the toxic effect of the organic acids on the microbial cells during fermentation. The cashew flour had high crude fibre (ca. 20-33%) and carbohydrate (ca. 16-47%) values. The composite cake made from a 10:90 combination of 96 h-degraded cashew flour/wheat flour respectively was the most accepted. The cake which had a specific volume of 0.53 ml/g lost 11.1% moisture when 38 g of its batter was exposed to 190 degrees C for 10 minutes. This cake had a calorie value of 293.8/100 g and may be useful in feeding diabetic patients who require low carbohydrate foods.

  10. The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

    Directory of Open Access Journals (Sweden)

    Seher SERIN

    2016-01-01

    Full Text Available Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40% studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

  11. Environmental adversity and uncertainty favour cooperation

    Science.gov (United States)

    Andras, Peter; Lazarus, John; Roberts, Gilbert

    2007-01-01

    Background A major cornerstone of evolutionary biology theory is the explanation of the emergence of cooperation in communities of selfish individuals. There is an unexplained tendency in the plant and animal world – with examples from alpine plants, worms, fish, mole-rats, monkeys and humans – for cooperation to flourish where the environment is more adverse (harsher) or more unpredictable. Results Using mathematical arguments and computer simulations we show that in more adverse environments individuals perceive their resources to be more unpredictable, and that this unpredictability favours cooperation. First we show analytically that in a more adverse environment the individual experiences greater perceived uncertainty. Second we show through a simulation study that more perceived uncertainty implies higher level of cooperation in communities of selfish individuals. Conclusion This study captures the essential features of the natural examples: the positive impact of resource adversity or uncertainty on cooperation. These newly discovered connections between environmental adversity, uncertainty and cooperation help to explain the emergence and evolution of cooperation in animal and human societies. PMID:18053138

  12. Environmental adversity and uncertainty favour cooperation

    Directory of Open Access Journals (Sweden)

    Lazarus John

    2007-11-01

    Full Text Available Abstract Background A major cornerstone of evolutionary biology theory is the explanation of the emergence of cooperation in communities of selfish individuals. There is an unexplained tendency in the plant and animal world – with examples from alpine plants, worms, fish, mole-rats, monkeys and humans – for cooperation to flourish where the environment is more adverse (harsher or more unpredictable. Results Using mathematical arguments and computer simulations we show that in more adverse environments individuals perceive their resources to be more unpredictable, and that this unpredictability favours cooperation. First we show analytically that in a more adverse environment the individual experiences greater perceived uncertainty. Second we show through a simulation study that more perceived uncertainty implies higher level of cooperation in communities of selfish individuals. Conclusion This study captures the essential features of the natural examples: the positive impact of resource adversity or uncertainty on cooperation. These newly discovered connections between environmental adversity, uncertainty and cooperation help to explain the emergence and evolution of cooperation in animal and human societies.

  13. [Favouring the work-life balance].

    Science.gov (United States)

    Masurelle, Franck

    2015-01-01

    Saint-Amand-les-Eaux general hospital, in the north of France, actively promotes quality of life at work for its staff. In 2014, during National Quality of Life at Work week, the hospital put in place a programme of activities encouraging a better work-life balance. Copyright © 2015 Elsevier Masson SAS. All rights reserved.

  14. Mathematical modeling of fish burger baking using fractional calculus

    Directory of Open Access Journals (Sweden)

    Bainy Eduarda M.

    2017-01-01

    Full Text Available Tilapia (Oreochromis sp. is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150ºC. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91±0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

  15. Effect of mild baking on superconducting niobium cavities investigated by sequential nanoremoval

    Directory of Open Access Journals (Sweden)

    A. Romanenko

    2013-01-01

    Full Text Available The near-surface nanostructure of niobium determines the performance of superconducting microwave cavities. Subtle variations in surface nanostructure lead to yet unexplained phenomena such as the dependence of the quality factor of these resonating structures on the magnitude of rf fields—an effect known as the “Q slopes”. Understanding and controlling the Q slopes is of great practical importance for particle accelerators. Here we investigate the mild baking effect—120°C vacuum baking for 48 hours—which strongly affects the Q slopes. We used a hydrofluoric acid rinse alternating with oxidation in water as a tool for stepwise material removal of about 2  nanometers/step from the surface of superconducting niobium cavities. Applying removal cycles on mild baked cavities and measuring the quality factor dependence on the rf fields after one or several such cycles allowed us to explore the distribution of lossy layers within the first several tens of nanometers from the surface. We found that a single HF rinse results in the increase of the cavity quality factor. The low field Q slope was shown to be mostly controlled by the material structure within the first six nanometers from the surface. The medium field Q slope evolution was fitted using linear (∝B peak surface magnetic field and quadratic (∝B^{2} terms in the surface resistance and it was found that best fits do not require the quadratic term. We found that about 10 nanometers of material removal are required to bring back the high field Q slope and about 20–50 nanometers to restore the onset field to the prebaking value.

  16. STUDY ON THE PROCESS PARAMETERS FOR PRE-BAKED FROZEN BREAD DOUGH%预烤冷冻面包面团加工工艺参数的研究

    Institute of Scientific and Technical Information of China (English)

    范晨丽; 陈洁; 王春; 吕莹果

    2012-01-01

    In this paper, we studied the effects of pre-baking conditions, such as water amount, proofing time, pre-baking temperature, and pre-baking time on the quality of pre-baked frozen bread dough by measuring the specific volume, texture(TPA) and other indexes of baked bread. The optimum conditions were as follows;water amount 50% , proofing time 135 min, pre-baking temperature 165℃ , and pre-baking time 10 min.%通过测定复烤面包后的比容、质构( TPA)、感官等各项指标,研究了不同加水量、醒发时间、预烤温度、预烤时间等加工条件对预烤冷冻面包面团品质的影响.确定其制作的最佳工艺:加水量50%、醒发时间135 min、预烤温度165℃、预烤时间10 min.

  17. Bake hardening behavior of TRIP and DP steels

    Institute of Scientific and Technical Information of China (English)

    Jicheng Zhang; Renyu Fu; Mei Zhang; Rendong Liu; Xicheng Wei; Lin Li

    2008-01-01

    The bake hardening (BH) behavior of transformation-induced plasticity (TRIP) and dual-phase (DP) steels after different prestrains was studied. The experimental results indicate that TRIP steel exhibits good BH ability while DP steel does not, and prestrain displays a strong effect on the BH values of both steels. The comparison of microstructures of the two steels showed that the hard second phase in the matrix might be harmful to the BH ability. For deformed specimens, baking resulted in a loss of uniform elongation, but there was no obvious decrease in uniform elongation for unprestrained specimens.

  18. Study of energy conservation potential in the baking industry

    Energy Technology Data Exchange (ETDEWEB)

    1976-05-01

    The U.S. baking industry consumes more than 82 trillion BTU/yr or 7% of the gross energy used by the U.S. food system. In order to establish energy saving possibilities in the baking industry, energy audits were performed for 5 bakery plants. These audits resulted in suggestions for formal programs for energy conservation and involve changes in operating procedures, equipment improvement, increased thermal insulation in buildings and equipment, recovery of waste heat, and the substitution of fossil fuel for higher cost electric power for heating. The economic advantages of such modifications are given. (LCL)

  19. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II

    NARCIS (Netherlands)

    Nguyen, H.T.; Fels, van der Ine; Boekel, van Tiny

    2017-01-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after

  20. Shake, Bake, & Sprout: Nutrition Education at Vinton Farmer's Market

    OpenAIRE

    Butterfield, KM

    2016-01-01

    Presentation on healthy breakfast options for parents and children attending the Shake, Bake, & Sprout event at the Vinton Farmer's Market. Children participated in creating their own breakfast pizzas and parents received nutrition education handouts. This program reached twenty participants. true (Invited?) false (Extension publication?)

  1. NUTRITIONAL AND BAKING QUALITY OF LOW PHYTIC ACID WHEAT

    Science.gov (United States)

    Phytic acid is the major storage form of phosphorus in wheat grain. Non-ruminant animals cannot utilize phytic acid phosphorus, and phytic acid reduces the nutritional availability of important minerals. We have identified a wheat mutant (Lpa1-1) with reduced phytic acid P and increased inorganic ...

  2. Cookie dough and baking quality of pulse flour cookies

    Science.gov (United States)

    Pulses are globally recognized as a part of a healthy diet to address obesity as well as to prevent and help manage chronic diseases such as diabetes, coronary conditions and cancer. They are a good source of soluble fiber, B-vitamins, iron, calcium, potassium, and phosphorous, and low in sodium and...

  3. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components.

    Science.gov (United States)

    Huber, Regina; Schoenlechner, Regine

    2017-05-01

    Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).

  4. [Baking ingredients, especially alpha-amylase, as occupational inhalation allergens in the baking industry].

    Science.gov (United States)

    Wüthrich, B; Baur, X

    1990-03-31

    Baker's asthma is the most frequent occupational lung disease in Switzerland and West Germany. Cereal flours, and more rarely flour parasites, are implicated as the responsible allergens. Based on an observation of a case of baker's asthma due to monovalent sensitization to alpha-amylase used as additive to flour, 31 bakers with occupational asthma and/or rhinitis were routinely tested by skin tests and serological RAST examinations for allergic sensitivity to flour, alpha-amylase and other bakery additives. 17/31 subjects (55%) reacted positively in scratch tests to a commercial powdered alpha-amylase and 13/20 (65%) to a lecithin preparation. 23/31 (74%) and 19/31 (61%) were RAST positive to wheat and to rye flour respectively. 32% had RAST specific IgE to alpha-amylase (from Aspergillus oryzae), 19.3% to soya bean flour and 16% to malt. 7/12 and 5/12 respectively reacted to trypsin inhibitor and lipoxidase, the main allergens in soya bean. In two patients monosensitization to alpha-amylase was present. In accordance with other reports we recommend that baking additives, especially alpha-amylase, should be tested in allergological diagnosis of occupational diseases in flour processing workers. Full declaration of all additives used in the bakery industry is needed.

  5. Design and construction of a batch oven for investigation of industrial continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette; Risum, Jørgen; Adler-Nissen, Jens

    2013-01-01

    of the baking was documented over a range of temperatures (160C to 190C). Practical Applications The purpose of this paper is to describe a new specially designed pilot scale batch oven. The batch oven is designed and constructed to imitate the baking processes in continuous tunnel ovens with forced convection......A new batch oven has been constructed to mimic industrial convection tunnel ovens for research and development of continuous baking processes. The process parameters (air flow, air temperature, air humidity, height of baking area and the baking band velocity) are therefore highly controllable...

  6. Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours.

    Science.gov (United States)

    Bakare, Adegoke H; Osundahunsi, Oluwatooyin F; Olusanya, Joseph O

    2016-07-01

    The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscosities in the composite blends (CB) ranged from 109.20 to 114.06 RVU and 111.86 to 134.40 RVU, respectively. Dough stability decreased from 9.15 to 0.78 min, whereas farinograph water absorption increased 59.7-65.9%. Alveograph curve configuration ratio increased from 1.27 to 7.39, whereas specific volume (Spv) of the loaves decreased from 2.96 to 1.32 cm(3)/g. The Spv of WF loaves were not significantly different (P > 0.05) from that of the 5% CB, whereas production conditions had no significant effects on absorbed water (t = 0.532, df = 18 P = 0.3005), weight loss during baking (t = 0.865, df = 18, P = 0.199), and Spv (t = 0.828, df = 14.17, P = 0.211). The sensory qualities of the 5% blend were not significantly different from the WF.

  7. Germination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.

    Science.gov (United States)

    Mäkinen, Outi E; Zannini, Emanuele; Arendt, Elke K

    2013-03-01

    Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drastic increase of α-amylase activity from 0.3 to 48 U/g, and minor increases in proteolytic and lipolytic activities. Little change was observed in quinoa except a decrease in proteolytic activity from 9.6 to 6.9 U/g. Oat malt addition decreased batter viscosities at both proofing temperature and during heating. These changes led to a decrease in bread density from 0.59 to 0.5 g/ml and the formation of a more open crumb, but overdosing of oat malt deteriorated the product as a result of excessive amylolysis during baking. Quinoa malt had no significant effect on the baking properties due to low α-amylase activity. Despite showing a very different impact on the bread quality, both malts influenced the electrophoretic patterns of rice flour protein similarly. This suggests that malt induced proteolysis does not influence the technological properties of a complex gluten free formulation.

  8. Production of crude xylanase from Thermoascus aurantiacus CBMAI 756 aiming the baking process.

    Science.gov (United States)

    Oliveira, Denise S; Meherb-Dini, Carolina; Franco, Célia M L; Gomes, Eleni; Da-Silva, Roberto

    2010-09-01

    In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

  9. VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    Criveanu Maria

    2013-04-01

    Full Text Available Hidden costs are present in the activity of any company, hardly identified in the traditional administrative accounting. The high levels of the hidden costs and their unknown presence have serious consequences on the decisions made by the managers. This paper aims at presenting some aspects related to the hidden costs that occur in the activity of the companies in the baking industry and the possibilities to reduce their level.

  10. VISIBLE COSTS AND HIDDEN COSTS IN THE BAKING INDUSTRY

    OpenAIRE

    Criveanu Maria; Ţaicu Marian

    2013-01-01

    Hidden costs are present in the activity of any company, hardly identified in the traditional administrative accounting. The high levels of the hidden costs and their unknown presence have serious consequences on the decisions made by the managers. This paper aims at presenting some aspects related to the hidden costs that occur in the activity of the companies in the baking industry and the possibilities to reduce their level.

  11. Searching development strategies for less-favoured areas

    NARCIS (Netherlands)

    Ruben, R.; Kuiper, M.H.; Pender, J.

    2006-01-01

    Rural households in less-favoured areas (LFAs) face multiple constraints for overcoming chronic poverty and resource degradation. Strategic development options can be assessed through interdisciplinary research based on coupling of human and natural systems approaches. Simulation modelling enables t

  12. Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room tempera...

  13. 密集烘烤定色阶段不同湿球温度对烤后烟叶品质的影响%Effect of Wet Bulb Temperature of Bulk Curing in Process of Color Setting on Baked Tobacco Quality

    Institute of Scientific and Technical Information of China (English)

    张保占; 孟智勇; 马浩波; 马永建; 谢德平; 王伟超; 朱均田; 曹晓涛; 李伟观

    2012-01-01

    为提高烟叶烘烤质量,优化烟叶密集烘烤工艺技术,研究了密集烘烤过程中不同定色湿球温度对烤后烟叶品质的影响,结果表明:采用较高定色湿球温度(干球温度升至48℃前将湿球温度升高到39℃并保持稳定;超过48℃,湿球温度稳定在40℃)烤后烟叶经济效益较好,每千克烤后烟叶均价提高0.18~0.42元,耗煤量减少0.01~0.07 kg;油分、身份、结构、色度等外观质量改善,嗅香较好;内在化学成分表现为多数样品总糖、还原糖含量增加,分别平均增加14.79%和11.99%,总氮、蛋白质、烟碱、淀粉含量减少,糖碱比(多在7.00~10.44)、氮碱比(多在0.60~0.98)更趋于协调;单料烟评吸质量高半个到一个档次,香气量、杂气、刺激性和余味等指标较优.较高定色湿球温度处理提高了中、上部烟叶的挥发性香气物质总量和新植二烯、类胡萝卜素降解产物、芳香族氨基酸类降解产物、西柏烷类香气物质含量,以及中部烟叶的棕色化产物含量;下部烟叶以较低定色湿球温度(干球温度升至48℃前将湿球温度升高到38℃并保持稳定;超过48℃,湿球温度稳定在39℃)烤后两糖含量相对较低,化学成分比较协调,挥发性香气物质总量、新植二烯、类胡萝卜素降解产物、芳香族氨基酸类降解产物、棕色化产物含量得到提高.综合分析认为,下部烟叶采用较低定色湿球温度烤后烟叶化学成分比较协调,香气物质含量高;中上部烟叶采用较高定色湿球温度烤后烟叶经济效益较好,外观质量好,化学成分协调,评吸档次高,香气物质含量高.%To improve the quality of tobacco flue-curing and to optimize the curing technology in bulk curing, we researched the effect of wet bulb temperature in process of color setting on baked tobacco quality. The results showed that higher wet bulb temperature (gradually climbed to and sustained 39 ℃ prior to

  14. Nitrogen and Phosphorus Removal in the Recirculating Aquaculture System with Water Treatment Tank containing Baked Clay Beads and Chinese Cabbage

    Directory of Open Access Journals (Sweden)

    Aeknarin Thanakitpairin

    2014-01-01

    Full Text Available This research aims to describe the nitrogen and phosphorus removal in Recirculating Aquaculture System (RAS by crop plants biomass production. The 3 experiment systems consisted of 1 treatment (fish tank + baked clay beads + Chinese cabbage and 2 controls as control-1 (fish tank only and control-2 (fish tank + baked clay beads, were performed. With all experimental RAS, Nile tilapia (Oreochromis niloticus was cultured at 2 kg/m3 density. The baked clay beads (8-16 mm in diameter were filled as a layer of 10 cm in the water treatment tank of control-2. While in the treatment tank, Chinese cabbage (Brassica pekinensis was planted at 334 plants/m2 in baked clay beads layer. During 35 days of experiment, the average fish wet-weight in control-1, control-2 and treatment systems increased from 16.31±1.49, 15.18±1.28 and 11.31±1.49 g to 29.43±7.06, 28.65±3.12 and 27.20±6.56 g, respectively. It was found that the growth rate of 0.45±0.15 g-wet weight/day in a treatment tank was higher than in those 2 controls, which were rather similar at 0.37±0.16 and 0.38±0.05 g-wet weight/day, respectively. The fish survival rate of all experimental units was 100%. The average Chinese cabbage wet-weight in treatment system increased from 0.15±0.02 g to 1.00±0.38 g. For water quality, all parameters were within the acceptable range for aquaculture. The assimilation inorganic nitrogen in a treatment tank showed a slower rate and lower nitrite accumulation relative to those in control tanks. The nitrogen and phosphorus balance analysis illustrated that most of the nitrogen and phosphorus input in all systems was from feed (82-87% and 21-87% while at the final day of experiments, nitrogen and phosphorus in tilapia culture revealed at 15-19% and 4-13%. The accumulation of nitrogen and phosphorus in the water, up to 56% and 70%, was found in control-1 while water in the tank with baked clay beads had substantial lower nitrogen and phosphorus concentration. The

  15. Modeling and simulation of an anode carbon baking furnace

    Directory of Open Access Journals (Sweden)

    Ø. Gundersen

    1995-01-01

    Full Text Available The anode temperature profile in a Hydro Aluminium baking furnace is obtained by solving the three dimensional heat equation. The main heat transfer and chemical processes are taken into account. Due to symmetry, one half of a pit is modeled. Along the gas path, submodels are derived for the under-pit area, pit area and under-lid area. For the gas flow, a stationary model is derived, whereas the heat equations are dynamically solved. The numerical model is derived from the control volume formulation.

  16. Front line of cement technolgy and control. Part 5. ; Baking process and chemical reactions. Cement saisentan sono gijutsu to kanri 5. ; Shosei katei to kagaku hanno

    Energy Technology Data Exchange (ETDEWEB)

    Hirai, M. (Ube Industries, Ltd., Yamaguchi (Japan))

    1990-06-01

    The baking process in cement production means the process that the raw materials which were mixed and pulverized in the raw material preparation process are charged into a reaction furnace which is called kiln, and clinders (intermediate product of cement) are generated. It is the process which affects quality as well as production cost of cement more significantly than anything else. In this article, an outline of the above baking facilities, how the raw materials change and clinkers are generated therein, and how they are controlled are introduced. Clinkers are composed of such products as alite, belite, aluminate and ferrite, etc. which were generated after decomposition reactions of such raw materials as lime stone, clay, silica rock and iron oxide in the above kiln. The essential ponts of the process control which makes the generation reactions of clinker compounds efficiently are such two points as well balanced raw materials to be charged into the baking facilities and stable operation of such facilities. The quality of cement which is required as finished goods is achieved by the quality control at each intermediate process and the quality tests of cement. 5 refs., 10 figs., 2 tabs.

  17. Antioxidant effects of the water-soluble fraction of baked sponge cake made with silky fowl egg: comparison with White Leghorn egg.

    Science.gov (United States)

    Toyosaki, T; Koketsu, M

    2007-08-01

    1. The antioxidant effects of the water-soluble fraction of baked sponge cakes made with silky fowl eggs and White Leghorn eggs were studied. The mechanism of the antioxidant effect was also investigated. 2. The antioxidant effect on the oxidation of linoleic acid increased in the water-soluble fraction of cake made with silky eggs. In contrast, Leghorn eggs significantly decreased the rate of antioxidant activity. The browning index of the water-soluble fraction of baked sponge cake made with silky fowl eggs changed from 0.052 to 1.240 after 20 min at 180 degrees C, while that made with Leghorn eggs changed from 0.037 to 0.710. 3. There are correlations between the rate of browning index and antioxidant activity. Superoxide anion (O2(-)) and hydrogen peroxide (H(2)O(2)) in water-soluble fractions of baked sponge cakes made with silky fowl eggs and hen's eggs were formed during light exposure for 20 min at 10,000 lux, and their formation could be significantly inhibited by the addition of tryptophan or mannitol, scavengers of hydroxyl radicals (*OH). These results were strong evidence of direct participation of *OH, formed by the Haber-Weiss reaction, in the water-soluble fraction of baked sponge cakes. The rate of decrease in active oxygen by scavengers decreased in Leghorn eggs more efficiently than in silky eggs. 4. The present experiments suggested that the use of silky fowl eggs could improve the quality and oxidative stability of baked cakes.

  18. The veil of ignorance can favour biological cooperation.

    Science.gov (United States)

    Queller, David C; Strassmann, Joan E

    2013-01-01

    Lack of information is a constraint but ignorance can sometimes assist the evolution of cooperation by constraining selfishness. We discuss examples involving both ignorance of role or pay-off and ignorance of relatedness. Ignorance can favour cooperative traits like grouping and warning coloration and reduce conflicts from meiotic drive, imprinting, greenbeards and various forms of nepotism.

  19. Paleointensities From a Baked Contact: a Multi-Method Experiment

    Science.gov (United States)

    Bohnel, H.; Herrero-Bervera, E.; Hill, M. J.; Yamamoto, Y.

    2011-12-01

    The baked contact test is traditionally used to prove the origin of a NRM in old rocks. It consists in the comparison of the NRM from an igneous rock with that of the rock which has been reheated by that igneous rock. In the vicinity of the City of Queretaro (Mexico) such a situation is given by an upper Tertiary lava flow which has reheated profoundly underlying lake/alluvial sediments. This situation was deemed to be ideal for testing different PI methods, as the lava flow and baked sediments are thought to have different rock magnetic properties, but should have recorded the same paleointensity. As the success of paleointensity experiments is often dependent on the rock magnetic properties, such a situation may provide information about the conditions that may be responsible for the success or failure in a particular PI method. The PI methods applied to the lava and sediment rocks are: Thellier-Coe, microwave, multi-specimen pTRM, LTD-DHT Shaw.

  20. Sulfuric acid baking and leaching of spent Co-Mo/Al2O3 catalyst.

    Science.gov (United States)

    Kim, Hong-In; Park, Kyung-Ho; Mishra, Devabrata

    2009-07-30

    Dissolution of metals from a pre-oxidized refinery plant spent Co-Mo/Al(2)O(3) catalyst have been tried through low temperature (200-450 degrees C) sulfuric acid baking followed by mild leaching process. Direct sulfuric acid leaching of the same sample, resulted poor Al and Mo recoveries, whereas leaching after sulfuric acid baking significantly improved the recoveries of above two metals. The pre-oxidized spent catalyst, obtained from a Korean refinery plant found to contain 40% Al, 9.92% Mo, 2.28% Co, 2.5% C and trace amount of other elements such as Fe, Ni, S and P. XRD results indicated the host matrix to be poorly crystalline gamma- Al(2)O(3). The effect of various baking parameters such as catalyst-to-acid ratio, baking temperature and baking time on percentage dissolutions of metals has been studied. It was observed that, metals dissolution increases with increase in the baking temperature up to 300 degrees C, then decreases with further increase in the baking temperature. Under optimum baking condition more than 90% Co and Mo, and 93% Al could be dissolved from the spent catalyst with the following leaching condition: H(2)SO(4)=2% (v/v), temperature=95 degrees C, time=60 min and Pulp density=5%.

  1. Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.

    Science.gov (United States)

    Siegel, David; Feist, Michael; Proske, Matthias; Koch, Matthias; Nehls, Irene

    2010-09-01

    The stability of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking was investigated by model experiments using a spiked wholemeal wheat flour matrix. For alternariol and alternariol monomethyl ether, but not for altenuene, degradation products, formed through a sequence of hydrolysis and decarboxylation, could be identified in pilot studies. The simultaneous quantification of alternariol, alternariol monomethyl ether, altenuene, and the degradation products was achieved by a newly developed high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) multimethod. The obtained quantitative data indicate that the Alternaria mycotoxins are barely degraded during wet baking, while significant degradation occurs upon dry baking, with the stability decreasing in the order alternariol monomethyl ether>alternariol>altenuene. The novel degradation products could be detected after the wet baking of flour spiked with alternariol and in a sample survey of 24 commercial cereal based baking products.

  2. Nutritional value and baking application of spelt wheat

    Directory of Open Access Journals (Sweden)

    Zlatica Kohajdova

    2008-09-01

    Full Text Available Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L. is an ancient bread cereal related to wheat (Triticum aestivum L. that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities.

  3. HIGH FIELD Q-SLOPE AND THE BAKING EFFECT

    Energy Technology Data Exchange (ETDEWEB)

    Ciovati, Gianluigi [JLAB

    2009-11-01

    The performance of SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT) is characterized by exponentially increasing RF losses (high-field Q-slope), in the absence of field emission, which are often mitigated by a low temperature (100-140 °C, 12-48h) baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q-slope will be presented for cavities that had been heat treated at high temperature in the presence of a small partial pressure of nitrogen. Improvement of the cavity performances have been obtained, while surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  4. Waffle Production: Influence of Baking Plate Material on Sticking of Waffles.

    Science.gov (United States)

    Huber, Regina; Kalss, Georg; Schoenlechner, Regine

    2017-01-01

    Background of this study was to understand the factors that contribute to sticking of fresh egg waffles on baking plates. The aim of this study was to investigate the sticking (adhesion) behavior of waffles on 4 different baking plate materials (ductile iron, grey iron, low alloyed steel, and steel with titanium nitrite coating) at different baking parameters (temperature and time) and application of 3 different release agents (different fat compositions). Baking plates from ductile and grey iron showed lower release properties of waffles than the 2 steel baking plates. Baking parameters had to be high enough to allow rapid product crust formation but prevent burning, which again increases sticking behavior. Release agents based on short-chain fatty acids with higher degree of saturation provided better release behavior of waffles than those based on long-chain fatty acids or on emulsifier-acid combinations. Baking plates with increased hardness, good heat storage capacity, and smooth surface seemed to be best suitable. Further research on appropriate coating material might be promising for future. © 2016 Institute of Food Technologists®.

  5. Modelling of structure and properties of soft carbons with application to carbon anode baking

    Energy Technology Data Exchange (ETDEWEB)

    Gundersen, Oeyvind

    1998-11-01

    This work deals with topics related to modelling and control of ring furnaces for the baking of carbon anodes used in aluminium electrolysis. Anodes made of a granular coke and coal tar pitch are used in aluminium electrolysis. The anode properties are imperative for successful operation of the aluminium smelters. After mixing and forming the anode paste, heat treatment of the carbon blocks takes place in so-called ring furnaces. A ring furnace consists of a series of heat treatment sections where each section is loaded with a batch of anodes. The heat treatment of the anodes in a section consumes a lot of energy, and the anode properties partly depend on the heat treatment program. Previous work in the field of ring furnace modelling, operation and control is shortly reviewed. Both petroleum coke and coal tar pitch belong to the group of soft carbons. Models for structural parameters and porosity of soft carbons are developed. Furthermore, a new model for pyrolysis of coal tar pitch is proposed. Based on the models for pyrolysis, structure and porosity, new models for properties of single phase carbons and composite anodes are developed. These models are suitable for use in optimization of the baking process. A detailed mathematical model of a part of the heat treatment process is formulated in three spatial dimensions. The model is based on first principle descriptions of fundamental physical and chemical phenomena and the resulting model appears as a set of partial differential equations. The spatial differential operators are discretized by using the finite volume approach. In this way, a high dimensional nonlinear state space model is obtained. The model has been simulated using the method of lines. A vector of quantities which describes the anode properties is defined. This property vector constitutes a systematic definition of anode quality where the quality parameters are calculated as nonlinear transformations of the state space vector. Models are derived

  6. Critical dimension sensitivity to post-exposure bake temperaturevariation in EUV photoresists

    Energy Technology Data Exchange (ETDEWEB)

    Cain, Jason P.; Naulleau, Patrick; Spanos, Costas J.

    2005-01-11

    Chemically amplified resists depend upon the post-exposure bake (PEB) process to drive the deprotection reactions (in positive resists) that lead to proper resist development. For this reason they often exhibit critical dimension (CD) sensitivity to PEB temperature variation. In this work the effects of variation in different aspects of the PEB step on post-develop CD are studied for two extreme ultraviolet (EUV) photoresists. The spatial and temporal temperature uniformity of the PEB plate is measured using a wireless sensor wafer. Programmed variations in the bake plate temperature set point are then used to measure the CD sensitivity to steady state temperature variation. In addition, the initial temperature ramp time is modified using a thin sheet of polyimide film between the wafer and the bake plate. This allows for measurement of the CD sensitivity to transient temperature variation. Finally, the bake time is adjusted to measure the CD sensitivity to this parameter.

  7. Effect of baking on reduction of free and hidden fumonisins in gluten-free bread.

    Science.gov (United States)

    Bryła, Marcin; Roszko, Marek; Szymczyk, Krystyna; Jędrzejczak, Renata; Słowik, Elżbieta; Obiedziński, Mieczysław W

    2014-10-22

    The aim of the present work was to assess the influence of the baking process on the fumonisin content in gluten-free bread. The dough was made using two methods: without sourdough and with sourdough. Fumonisins were determined using high-performance liquid chromatography with ion-trap mass spectrometry. This study showed that the bread baking process caused a statistically significant drop in the mean concentration of free fumonisins: the reduction levels were 30 and 32% for the direct and sourdough-based methods, respectively. The lower reduction after baking was observed for hidden fumonisins: 19 and 10%, respectively. The presence of some compounds (such as proteins or starch) capable of stabilizing fumonisins during the baking process might be responsible for the observed increase in the hidden-to-free ratio from an initial 0.72 in flour to 0.83 in bread made from sourdough and to 0.95 in sourdough-free bread.

  8. Modelling heat and mass transfer in bread baking with mechanical deformation

    Science.gov (United States)

    Nicolas, V.; Salagnac, P.; Glouannec, P.; Ploteau, J.-P.; Jury, V.; Boillereaux, L.

    2012-11-01

    In this paper, the thermo-hydric behaviour of bread during baking is studied. A numerical model has been developed with Comsol Multiphysics© software. The model takes into account the heat and mass transfers in the bread and the phenomenon of swelling. This model predicts the evolution of temperature, moisture, gas pressure and deformation in French "baguette" during baking. Local deformation is included in equations using solid phase conservation and, global deformation is calculated using a viscous mechanic model. Boundary conditions are specified with the sole temperature model and vapour pressure estimation of the oven during baking. The model results are compared with experimental data for a classic baking. Then, the model is analysed according to physical properties of bread and solicitations for a better understanding of the interactions between different mechanisms within the porous matrix.

  9. The impact of baking time and bread storage temperature on bread crumb properties.

    Science.gov (United States)

    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.

  10. Arguments in favour of compulsory treatment of opioid dependence.

    Science.gov (United States)

    Wu, Zunyou

    2013-02-01

    Twelve agencies of the United Nations, including the World Health Organization, have issued a joint statement that calls on Member States to replace the compulsory detention of people who use opioids in treatment centres with voluntary, evidence-informed and rights-based health and social services. The arguments in favour of this position fall into three broad categories: Compulsory treatment centres infringe on an individual's liberty, they put human beings at risk of harm, and evidence of their effectiveness against opioid dependence has not been generated. The United Nations statement underscores that although countries apply different criteria for sending individuals to compulsory treatment centres, detention often takes place without due process, legal safeguards or judicial review. This clearly violates internationally recognized human rights standards. Furthermore, people who are committed to these centres are often exposed to physical and sexual violence, forced labour and sub-standard living conditions. They are often denied health care, despite their heightened vulnerability to HIV infection and tuberculosis. Finally, there is no evidence, according to the statement, that these centres offer an environment that is conducive to recovery from opioid dependence or to the rehabilitation of commercial sex workers or of children who have suffered sexual exploitation, abuse or lack of care and protection. The author of this paper sets forth several arguments that counter the position taken by the United Nations and argues in favour of compulsory treatment within a broader harm reduction strategy aimed at protecting society as well as the individual concerned.

  11. Challenges facing the food industry: Examples from the baked goods sector

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2013-01-01

    This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

  12. Effect of strain rate on bake hardening response of BH220 steel

    Directory of Open Access Journals (Sweden)

    Das Anindya

    2015-01-01

    Full Text Available This study aims at understanding the bake hardening ability of ultra low carbon BH220 steel at different strain rates. The as-received material has been pre-strained to four different levels and then deformed in tension under (a as pre-strained state and (b after baking at 170 ∘C for 20 minutes, at three different strain rates of 0.001, 0.1 and 100/s. In both the conditions, yield stress increased with pre-strain and strain rate, but bake hardening ability was found to decrease when strain rate was increased. The strain rate sensitivity of the material was also found to decrease with bake hardening. Generation of dislocation forests and their subsequent immobility during baking treatment enables them to act as long range obstacles during further deformation. At higher strain rates, less amount of dislocations are produced which can interact with themselves and produce hardening, because of which bake hardening ability and the strain rate drops. A dislocation based strengthening model, as proposed by Larour et al. 2011 [7], was used to predict the yield stress values obtained at different conditions. The equation produced excellent co-relation with the experimental data.

  13. Women favour dyadic relationships, but men prefer clubs: cross-cultural evidence from social networking.

    Directory of Open Access Journals (Sweden)

    Tamas David-Barrett

    Full Text Available The ability to create lasting, trust-based friendships makes it possible for humans to form large and coherent groups. The recent literature on the evolution of sociality and on the network dynamics of human societies suggests that large human groups have a layered structure generated by emotionally supported social relationships. There are also gender differences in adult social style which may involve different trade-offs between the quantity and quality of friendships. Although many have suggested that females tend to focus on intimate relations with a few other females, while males build larger, more hierarchical coalitions, the existence of such gender differences is disputed and data from adults is scarce. Here, we present cross-cultural evidence for gender differences in the preference for close friendships. We use a sample of ∼112,000 profile pictures from nine world regions posted on a popular social networking site to show that, in self-selected displays of social relationships, women favour dyadic relations, whereas men favour larger, all-male cliques. These apparently different solutions to quality-quantity trade-offs suggest a universal and fundamental difference in the function of close friendships for the two sexes.

  14. Women favour dyadic relationships, but men prefer clubs: cross-cultural evidence from social networking.

    Science.gov (United States)

    David-Barrett, Tamas; Rotkirch, Anna; Carney, James; Behncke Izquierdo, Isabel; Krems, Jaimie A; Townley, Dylan; McDaniell, Elinor; Byrne-Smith, Anna; Dunbar, Robin I M

    2015-01-01

    The ability to create lasting, trust-based friendships makes it possible for humans to form large and coherent groups. The recent literature on the evolution of sociality and on the network dynamics of human societies suggests that large human groups have a layered structure generated by emotionally supported social relationships. There are also gender differences in adult social style which may involve different trade-offs between the quantity and quality of friendships. Although many have suggested that females tend to focus on intimate relations with a few other females, while males build larger, more hierarchical coalitions, the existence of such gender differences is disputed and data from adults is scarce. Here, we present cross-cultural evidence for gender differences in the preference for close friendships. We use a sample of ∼112,000 profile pictures from nine world regions posted on a popular social networking site to show that, in self-selected displays of social relationships, women favour dyadic relations, whereas men favour larger, all-male cliques. These apparently different solutions to quality-quantity trade-offs suggest a universal and fundamental difference in the function of close friendships for the two sexes.

  15. Morphological Evaluation of Variously Intercalated Pre-baked Clay

    Directory of Open Access Journals (Sweden)

    Ullah Hameed

    2014-06-01

    Full Text Available The use of porous materials is enjoying tremendous popularity and attention of the advance scientific communities due to their excellent adsorptive and catalytic activities. Clays are one of the most important candidates in the porous community which shows the above mentioned activities after modifing with a different intercalating agent. The paper is focused on the infiuence of some inorganic intercalating agents (NaOH on the morphology of the variously intercalated clay samples. The alkali metal was used as the inorganic intercalating agent. The effect of intercalation temperature, intercalation agent concentration and intercalation time on the pre-baked clay morphology were also part of the study. Scanning electron microscopy (SEM study was performed to evaluate the morphological changes of the resultant intercalates. Different morphological properties were improved significantly in the case of the inorganically modified clay samples. Thus, such intercalations are suggested to be effective if the clays under study are to be used for different industrial process at elevated conditions.

  16. High coercivity remanence in baked clay materials used in archeomagnetism

    Science.gov (United States)

    McIntosh, Gregg; Kovacheva, Mary; Catanzariti, Gianluca; Donadini, Fabio; Lopez, Maria Luisa Osete

    2011-02-01

    A study of the high coercivity remanence in archeological baked clays has been carried out. More than 150 specimens from 46 sites across Europe have been analyzed, selected on the basis of the presence of a fraction of their natural remanence that was resistant to alternating field demagnetization to 100 mT. The study was based on the stability of isothermal remanence to alternating field and thermal demagnetization and its variation on cooling to liquid nitrogen temperature. Results indicate that the high coercivity remanence may be carried by magnetite, hematite, and in isolated cases partially oxidized magnetite and goethite. In addition, a high coercivity, thermally stable, low unblocking temperature phase has been identified. The unblocking temperatures of both the isothermal remanence and the alternating field resistant natural remanence exhibit similar unblocking temperatures, suggesting that the same phases carry both signals. The high coercivity, low unblocking temperature phase contributes to the natural remanence, sometimes carrying a stable direction and behaving ideally during palaeointensity experiments and sometimes not. An unambiguous mineralogical identification of this phase is lacking, although likely candidates include hemoilmentite, related to clay source lithology, and substituted hematite or magnetic ferri-cristabolite, both possible products of thermal transformation of iron-bearing clays.

  17. Energy use in the biscuit-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Cleland, A.C.; Earle, M.D.

    1980-05-01

    A survey was carried out to ascertain the level of energy use in the New Zealand biscuit baking industry. All firms in the New Zealand food processing industry that produce biscuits were sent a questionnaire requesting information on energy consumption and production. Replies were received from five factories and the information from these was supplemented by detailed factory surveys in two other factories. Measures to reduce energy consumption are proposed. Replacement of existing steam boilers with boilers better suited to provide the requirements for process steam would lead to significant reductions in baseload boiler fuel use. Small savings both in boiler fuel consumption and oven fuel consumption can be made by improvements to insulation. Further savings in oven fuel consumption are unlikely except by replacement of the existing ovens with more energy-conscious designs. The design of the biscuit coolers used in the industry can be improved to reduce the electricity consumed by the refrigeration equipment for these coolers. Process flow charts are presented. An analysis of energy consumption was made. (MCW)

  18. Substituting normal and waxy-type whole wheat flour on dough and baking properties.

    Science.gov (United States)

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-09-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

  19. Will Hydrogen be Competitive in Europe without Tax-Favours?

    DEFF Research Database (Denmark)

    Hansen, Anders Chr.

    2010-01-01

    Hydrogen is one of the alternative transport fuels expected to replace conventional oil based fuels. The paper finds that it is possible for non-fossil-based hydrogen to become the lowest cost fuel without favourable tax treatment. The order of per kilometre cost depends on performance in hydrogen...... production, the international oil price, and fuel taxes. At low oil prices, the highest per kilometre costs were found for non-fossil power-based hydrogen, the second highest for natural gas-based hydrogen, and the lowest for conventional fuels. At high oil prices, this ranking is reversed and non......-fossil power-based hydrogen becomes the most cost competitive fuel. General fuel taxes lower the threshold at which the international oil price reverses this competitiveness order. The highest fuel tax rates applied in Europe lowers this threshold oil price considerably, whereas the lowest fuel taxes may...

  20. Global warming favours light-coloured insects in Europe.

    Science.gov (United States)

    Zeuss, Dirk; Brandl, Roland; Brändle, Martin; Rahbek, Carsten; Brunzel, Stefan

    2014-05-27

    Associations between biological traits of animals and climate are well documented by physiological and local-scale studies. However, whether an ecophysiological phenomenon can affect large-scale biogeographical patterns of insects is largely unknown. Insects absorb energy from the sun to become mobile, and their colouration varies depending on the prevailing climate where they live. Here we show, using data of 473 European butterfly and dragonfly species, that dark-coloured insect species are favoured in cooler climates and light-coloured species in warmer climates. By comparing distribution maps of dragonflies from 1988 and 2006, we provide support for a mechanistic link between climate, functional traits and species that affects geographical distributions even at continental scales. Our results constitute a foundation for better forecasting the effect of climate change on many insect groups.

  1. Physiological adaptations to weight loss and factors favouring weight regain.

    Science.gov (United States)

    Greenway, F L

    2015-08-01

    Obesity is a major global health problem and predisposes individuals to several comorbidities that can affect life expectancy. Interventions based on lifestyle modification (for example, improved diet and exercise) are integral components in the management of obesity. However, although weight loss can be achieved through dietary restriction and/or increased physical activity, over the long term many individuals regain weight. The aim of this article is to review the research into the processes and mechanisms that underpin weight regain after weight loss and comment on future strategies to address them. Maintenance of body weight is regulated by the interaction of a number of processes, encompassing homoeostatic, environmental and behavioural factors. In homoeostatic regulation, the hypothalamus has a central role in integrating signals regarding food intake, energy balance and body weight, while an 'obesogenic' environment and behavioural patterns exert effects on the amount and type of food intake and physical activity. The roles of other environmental factors are also now being considered, including sleep debt and iatrogenic effects of medications, many of which warrant further investigation. Unfortunately, physiological adaptations to weight loss favour weight regain. These changes include perturbations in the levels of circulating appetite-related hormones and energy homoeostasis, in addition to alterations in nutrient metabolism and subjective appetite. To maintain weight loss, individuals must adhere to behaviours that counteract physiological adaptations and other factors favouring weight regain. It is difficult to overcome physiology with behaviour. Weight loss medications and surgery change the physiology of body weight regulation and are the best chance for long-term success. An increased understanding of the physiology of weight loss and regain will underpin the development of future strategies to support overweight and obese individuals in their efforts

  2. Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2016-01-01

    Full Text Available The paper presents the results of the evaluation of the effect of additives on the rheological properties of composite flour made of wheat flour in the amount of 70% and spelt flour at 30%. As additives guar gum (0.5% by weight of flour and xanthan gum (0.16% by weight of flour were used. Properties of produced control dough and doughs with hydrocolloids were evaluated by means of rheological appliances by Farinograph, Extenzograph, Amylograph and Rheofermentometer. Based on the observed results it can be concluded that the addition of xanthan gum has a positive effect on increasing of farinographic water absorption capacity, extension of dough development time and dough stability and generally positively affected farinographic properties. The addition of guar gum has improved especially extensographic properties as extensographic energy and extensographic resistance. Based on amylographic evaluation of control doughs and doughs with additives it can be stated that in the dough with guar gum the amylographic maximum has slightly increased. Hydrocolloid guar gum contributed to an increased retention capacity of dough observed. Based on our measurements we can indicate that addition of guar and xanthan gum contributed to an increased rheological quality of doughs prepared with addition of flour from spelt wheat. With reference to the baking experiment it was found that the use of hydrocolloids has a positive effect on the improvement of the baking properties, in particular larger volume, specific volume, and the volume yield of the dough with the addition of guar and xanthan gum compared to the control. Our results showed that aditives significantly influenced rheological qualities of dough and a baking quality of products. These findings thus allow optimizing the recipe in order to increase the technological quality of leavened bakery products.

  3. Soft-Bake Purification of SWCNTs Produced by Pulsed Laser Vaporization

    Science.gov (United States)

    Yowell, Leonard; Nikolaev, Pavel; Gorelik, Olga; Allada, Rama Kumar; Sosa, Edward; Arepalli, Sivaram

    2013-01-01

    The "soft-bake" method is a simple and reliable initial purification step first proposed by researchers at Rice University for single-walled carbon nanotubes (SWCNT) produced by high-pressure carbon mon oxide disproportionation (HiPco). Soft-baking consists of annealing as-produced (raw) SWCNT, at low temperatures in humid air, in order to degrade the heavy graphitic shells that surround metal particle impurities. Once these shells are cracked open by the expansion and slow oxidation of the metal particles, the metal impurities can be digested through treatment with hydrochloric acid. The soft-baking of SWCNT produced by pulsed-laser vaporization (PLV) is not straightforward, because the larger average SWCNT diameters (.1.4 nm) and heavier graphitic shells surrounding metal particles call for increased temperatures during soft-bake. A part of the technology development focused on optimizing the temperature so that effective cracking of the graphitic shells is balanced with maintaining a reasonable yield, which was a critical aspect of this study. Once the ideal temperature was determined, a number of samples of raw SWCNT were purified using the soft-bake method. An important benefit to this process is the reduced time and effort required for soft-bake versus the standard purification route for SWCNT. The total time spent purifying samples by soft-bake is one week per batch, which equates to a factor of three reduction in the time required for purification as compared to the standard acid purification method. Reduction of the number of steps also appears to be an important factor in improving reproducibility of yield and purity of SWCNT, as small deviations are likely to get amplified over the course of a complicated multi-step purification process.

  4. COST-EFFECTIVENESS OF INNOVATIVE TECHNOLOGIES BAKING INDUSTRY

    Directory of Open Access Journals (Sweden)

    I. P. Bogomolova

    2014-01-01

    Full Text Available Summary.Research priorities is the development of food therapeutic and prophylactic purposes, innovative methods of complex processing of raw materials with maximum preservation of the original chemical composition and on the basis of a new product release in generation functionality. This article explores the many reasons for the lag of the Patriotic-owned enterprises in terms of technological development, analyzes the features of innovation in the bakery production of Russia, proposed the current directions for the innovative development of grain-processing industry. The observation revealed that during the years of market transformations in the bakeries have been significant changes, especially in the volume of products sold. Based on the results of statistical studies, it was found that at least 75% of the population consume daily baked goods and this makes them appropriate nutrient enrichment. The current state and bakeries, bakeries and revealed a high degree of wear of the process equipment. Over the past 14 years, marked by a decline in production, which led to a decline in production output and profitability constraints. It was found that in bakeries and bakeries deterioration index technique is approximately 67%. With respect to raw materials for bread production, noted that the creation of a civilized grain market in Russia requires the solution of a number of key issues. It is established that is currently happening aggression from industrialized countries to seize the Russian food market, leading to a narrowing of the domestic demand for domestic products, and this causes the drop in the economic growth of the food industry. The analysis revealed that there is considerable potential for the development of the industry.

  5. Baking Reduces Prostaglandin, Resolvin, and Hydroxy-Fatty Acid Content of Farm-Raised Atlantic Salmon (Salmo salar)

    Science.gov (United States)

    Raatz, Susan K.; Golovko, Mikhail Y.; Brose, Stephen A.; Rosenberger, Thad A.; Burr, Gary S.; Wolters, William R.; Picklo, Matthew J.

    2011-01-01

    Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined. PMID:21919483

  6. Partner switching can favour cooperation in a biological market.

    Science.gov (United States)

    Schwagmeyer, P L

    2014-09-01

    Intraspecific cooperation and interspecific mutualisms can be promoted by mechanisms that reduce the frequency with which cooperative organisms are exploited by unhelpful partners. One such mechanism consists of changing partners after interacting with an uncooperative individual. I used McNamara et al.'s (Nature, 451, 2008, 189) partner switching model as a framework to examine whether this mechanism can select for increased cooperative investment by house sparrows (Passer domesticus) collaborating to rear offspring; previous research on this species has shown that substantial cooperative investments by both pair members are required to achieve high pay-offs from collaborating. I found that the poorer the outcome of a breeding attempt relative to the number of eggs the female invested, the greater the likelihood of partner switching. The incidence of partner switching changed seasonally, with peak switching coinciding with an increase in the number of alternative partners available to females. After females switched partners, their breeding outcomes rose to match those of females that remained with the same partner; this was not the case for males that switched partners. Consistent with the model's prediction, males in stable partnerships achieved over 25% higher than average reproductive success, which was attributable to both persistently good breeding outcomes and their older partners' high fecundity. These results provide empirical support for the hypothesis that partner switching favours increased cooperative investment levels, and they demonstrate that variation in the relative value of by-product benefits can enhance that process.

  7. Evolution of trust and trustworthiness: social awareness favours personality differences.

    Science.gov (United States)

    McNamara, John M; Stephens, Philip A; Dall, Sasha R X; Houston, Alasdair I

    2009-02-22

    Interest in the evolution and maintenance of personality is burgeoning. Individuals of diverse animal species differ in their aggressiveness, fearfulness, sociability and activity. Strong trade-offs, mutation-selection balance, spatio-temporal fluctuations in selection, frequency dependence and good-genes mate choice are invoked to explain heritable personality variation, yet for continuous behavioural traits, it remains unclear which selective force is likely to maintain distinct polymorphisms. Using a model of trust and cooperation, we show how allowing individuals to monitor each other's cooperative tendencies, at a cost, can select for heritable polymorphisms in trustworthiness. This variation, in turn, favours costly 'social awareness' in some individuals. Feedback of this sort can explain the individual differences in trust and trustworthiness so often documented by economists in experimental public goods games across a range of cultures. Our work adds to growing evidence that evolutionary game theorists can no longer afford to ignore the importance of real world inter-individual variation in their models.

  8. Baking and helium glow discharge cleaning of SST-1 Tokamak with graphite plasma facing components

    Science.gov (United States)

    Semwal, P.; Khan, Z.; Raval, D. C.; Dhanani, K. R.; George, S.; Paravastu, Y.; Prakash, A.; Thankey, P.; Ramesh, G.; Khan, M. S.; Saikia, P.; Pradhan, S.

    2017-04-01

    Graphite plasma facing components (PFCs) were installed inside the SST-1 vacuum vessel. Prior to installation, all the graphite tiles were baked at 1000 °C in a vacuum furnace operated below 1.0 × 10-5 mbar. However due to the porous structure of graphite, they absorb a significant amount of water vapour from air during the installation process. Rapid desorption of this water vapour requires high temperature bake-out of the PFCs at ≥ 250 °C. In SST-1 the PFCs were baked at 250 °C using hot nitrogen gas facility to remove the absorbed water vapour. Also device with large graphite surface area has the disadvantage that a large quantity of hydrogen gets trapped inside it during plasma discharges which makes density control difficult. Helium glow discharge cleaning (He-GDC) effectively removes this stored hydrogen as well as other impurities like oxygen and hydrocarbon within few nano-meters from the surface by particle induced desorption. Before plasma operation in SST-1 tokamak, both baking of PFCs and He-GDC were carried out so that these impurities were removed effectively. The mean desorption yield of hydrogen was found to be 0.24. In this paper the results of baking and He-GDC experiments of SST-1 will be presented in detail.

  9. The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

    Energy Technology Data Exchange (ETDEWEB)

    Lee, K.H. [Chungnam National University Graduate School, Taejeon (Korea); Im, K.H.; Cho, S.Y. [Korea Basic Science Institute, Taejeon (Korea); Kim, J.B. [Hyundai Heavy Industries Co., Ltd. (Korea); Woo, H.K. [Chungnam National University, Taejeon (Korea)

    2000-11-01

    The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6} {approx} 10{sup -7} Pa, to produce clean plasma with low impurity containments. for this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 deg.C, 350 deg.C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses. (author). 9 refs., 11 figs., 1 tab.

  10. The baking analysis for vacuum vessel and plasma facing components of the KSTAR tokamak

    Energy Technology Data Exchange (ETDEWEB)

    Lee, K. H.; Woo, H. K. [Chungnam National Univ., Taejon (Korea, Republic of); Im, K. H.; Cho, S. Y. [korea Basic Science Institute, Taejon (Korea, Republic of); Kim, J. B. [Hyundai Heavy Industries Co., Ltd., Ulsan (Korea, Republic of)

    2000-07-01

    The base pressure of vacuum vessel of the KSTAR (Korea Superconducting Tokamak Advanced Research) Tokamak is to be a ultra high vacuum, 10{sup -6}{approx}10{sup -7}Pa, to produce clean plasma with low impurity containments. For this purpose, the KSTAR vacuum vessel and plasma facing components need to be baked up to at least 250 .deg. C, 350 .deg. C respectively, within 24 hours by hot nitrogen gas from a separate baking/cooling line system to remove impurities from the plasma-material interaction surfaces before plasma operation. Here by applying the implicit numerical method to the heat balance equations of the system, overall temperature distributions of the KSTAR vacuum vessel and plasma facing components are obtained during the whole baking process. The model for 2-dimensional baking analysis are segmented into 9 imaginary sectors corresponding to each plasma facing component and has up-down symmetry. Under the resulting combined loads including dead weight, baking gas pressure, vacuum pressure and thermal loads, thermal stresses in the vacuum vessel during bakeout are calculated by using the ANSYS code. It is found that the vacuum vessel and its supports are structurally rigid based on the thermal stress analyses.

  11. Performance evaluation and analysis of a novel 300-mm combination bake-chill station

    Science.gov (United States)

    Narasimhan, Arunn; Ramanan, Natarajan R.; Williams, Daniel J.

    2003-06-01

    DUV resists are extremely sensitive to temperature variations on the wafer during bake and chill cycles. In resist-processing tracks today, the wafer is moved by a robot or transfer arm, from the bake to chill plate. During this move, since the resist is still above the activation temperature, the wafer temperature is uncontrolled until it is placed on a chill plate. In the new station design presented here, the wafer is heated to the desired bake temperature and chilled back to room temperature before being moved by the robot, resulting in a tight temperature control of the wafer, throughout the process. Two models, axi-symmetric and three-dimensional (geometrically similar to the new station), are generated for analyzing the thermal performance of the above station. The numerical simulations, solving the momentum and energy equations in the computational domain, are performed using the commercial CFD software Fluent. The simulated temporal evolution of temperature from the beginning to the end of the bake-chill process is verified with the experimental data as measured by a 42-point OnWafer temperature sensor wafer on the new station. Methods to improve wafer surface temperature uniformity, in light of bake-chill-station mechanical and thermal design losses are discussed. Higher throughput of the cluster, a major productivity improvement contribution of this new design, is also highlighted.

  12. Training information service specialists in the less favoured regions of the European Union (TRAIN-ISS

    Directory of Open Access Journals (Sweden)

    I. Owens

    1996-01-01

    Full Text Available The expanding information infrastructure in Europe will increase the demand for high-quality, easily accessible and usable information services. At the same time, in the Information Society, there will be an increasing demand for professionals with skills, able to improve their potential through life long learning, accessing and using information sources available world-wide. Highly qualified information professionals are a crucial asset in any society to enable it to reap all the benefits and opportunities created by the Information Market. In the Less Favoured Regions (LFRs of the European Union there is a shortage of education and training opportunities for information professionals to enable them to cope with the rapidly changing environment. It was to address this need for well qualified and trained information professionals that the TRAIN-ISS project was funded under the IMPACT 2 programme of the Commission of the European Communities

  13. Enhanced bake-hardening response of an Al–Mg–Si–Cu alloy with Zn addition

    Energy Technology Data Exchange (ETDEWEB)

    Guo, M.X., E-mail: mingxingguo@skl.ustb.edu.cn [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Sha, G., E-mail: gang.sha@njust.edu.cn [School of Materials Science and Engineering, Nanjing University of Science and Technology, Jiangsu 210094 (China); Cao, L.Y. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China); Liu, W.Q. [Key Laboratory for Microstructures, Shanghai University, Shanghai 200444 (China); Zhang, J.S.; Zhuang, L.Z. [State Key Laboratory for Advanced Metals and Materials, University of Science and Technology Beijing, Beijing 100083 (China)

    2015-07-15

    This study reports that Zn addition greatly enhances the bake-hardening response of an Al–Mg–Si–Cu alloy. The pre-aged alloy exhibits a high strength increment of 135 MPa after paint baking. Differential scanning calorimetry, atom probe tomography and high-resolution transmission electron microscopy reveal that Zn addition and pre-aging have significant effects on the solute nanostructure formation. Zn atoms partition into solute clusters/GP zones, and reduce the activation energy of β” precipitation in the alloy. - Highlights: • Zn addition can improve the bake-hardening response of an Al–Mg–Si–Cu alloy. • Zn addition can stabilize the solute clusters/GP zones from dissolution. • Zn addition can reduce the size of clusters formed in the pre-aging treatment. • Zn partitioned into solute clusters/GP zones and β” in the Zn-containing Al alloy.

  14. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, Lene; Kaack, Karl; Bergsøe, Merete Norsker

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The rheological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... in structural properties with genetic control. Multivariate regression of flour physiochemical, dough rheological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several rheological parameters, including phase angle δ, Farinograph and creep recovery parameters...

  15. Presence of Fluorescent Carbon Nanoparticles in Baked Lamb: Their Properties and Potential Application for Sensors.

    Science.gov (United States)

    Wang, Haitao; Xie, Yisha; Liu, Shan; Cong, Shuang; Song, Yukun; Xu, Xianbing; Tan, Mingqian

    2017-08-30

    The presence of nanoparticles in food has drawn much attention in recent years. Fluorescent carbon nanoparticles are a new class of nanostructures; however, the distribution and physicochemical properties of such nanoparticles in food remain unclear. Herein, the presence of fluorescent carbon nanoparticles in baked lamb was confirmed, and their physicochemical properties were investigated. The fluorescent carbon nanoparticles from baked lamb emit strong blue fluorescence under ultraviolet light with a 10% fluorescent quantum yield. The nanoparticles are roughly spherical in appearance with a diameter of around 2.0 nm. Hydroxyl, amino, and carboxyl groups exist on the surface of nanoparticles. In addition, the nanoparticles could serve as a fluorescence sensor for glucose detection through an oxidation-reduction reaction. This work is the first report on fluorescent carbon nanoparticles present in baked lamb, which provides valuable insight into the physicochemical properties of such nanoparticles and their potential application in sensors.

  16. Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry.

    Science.gov (United States)

    Rodriguez-Mateos, Ana; Cifuentes-Gomez, Tania; George, Trevor W; Spencer, Jeremy P E

    2014-05-07

    Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.

  17. Rheological properties of biscuit dough from different cultivars, and relationship to baking characteristics

    DEFF Research Database (Denmark)

    Pedersen, L.; Kaack, K.; Bergsøe, M.N.;

    2004-01-01

    Rheological properties of semi-sweet biscuit doughs from eight wheat cultivars were studied, and related to the dimensional changes of biscuits after cutting and baking. The tested cultivars were selected in order to represent a wide diversity in biscuit baking performance, and were grown with low...... use of N-fertiliser in three successive years. A standard recipe for semi-sweet biscuit dough was used, and the amount of water added was adjusted to the water absorption capacity. The theological properties of the dough were characterised by creep recovery and oscillation. The fundamental methods...... differences in structural properties with genetic control. Multivariate regression of flour physiochemical, dough theological, and biscuit baking characteristics showed that a decrease in biscuit length was correlated under several theological parameters, including phase angle delta, Farinograph and creep...

  18. Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination baking.

    Science.gov (United States)

    Sakiyan, Ozge; Sumnu, Gulum; Sahin, Serpil; Meda, Venkatesh

    2007-05-01

    Dielectric properties can be used to understand the behavior of food materials during microwave processing. Dielectric properties influence the level of interaction between food and high frequency electromagnetic energy. Dielectric properties are, therefore, important in the design of foods intended for microwave preparation. In this study, it was aimed to determine the variation of dielectric properties of different cake formulations during baking in microwave and infrared-microwave combination oven. In addition, the effects of formulation and temperature on dielectric properties of cake batter were examined. Dielectric constant and loss factor of cake samples were shown to be dependent on formulation, baking time, and temperature. The increase in baking time and temperature decreased dielectric constant and loss factor of all formulations. Fat content was shown to increase dielectric constant and loss factor of cakes.

  19. [Analysis of allelic content of genes responsible for baking properties in allocytoplasmic wheat hybrids].

    Science.gov (United States)

    Klimushina, M V; Divashuk, M G; Mukhammed, T A K; Semenov, O G; Karlov, G I

    2013-05-01

    A collection comprised of allocytoplasmic hybrids of mild wheat (ACPH) was screened for the allelic state of genes responsible for baking properties (high-molecular glutenins, puroindolines, and Waxy). The possibility of the introgression of the Waxy gene of T. timopheevii into the mild wheat genome was demonstrated in several ACPH samples using the set of molecular markers. Allelic gene variants responsible for the baking properties were revealed for 22 ACPH samples, which make it possible to detect the most challenging samples for both molecular-genetic research and applied science.

  20. Thermal Analysis of the Divertor Primary Heat Transfer System Piping During the Gas Baking Process

    Energy Technology Data Exchange (ETDEWEB)

    Yoder Jr, Graydon L [ORNL; Harvey, Karen [ORNL; Ferrada, Juan J [ORNL

    2011-02-01

    A preliminary analysis has been performed examining the temperature distribution in the Divertor Primary Heat Transfer System (PHTS) piping and the divertor itself during the gas baking process. During gas baking, it is required that the divertor reach a temperature of 350 C. Thermal losses in the piping and from the divertor itself require that the gas supply temperature be maintained above that temperature in order to ensure that all of the divertor components reach the required temperature. The analysis described in this report was conducted in order to estimate the required supply temperature from the gas heater.

  1. Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.

    Science.gov (United States)

    Gibis, Monika; Weiss, Jochen

    2013-06-01

    Heterocyclic amines (HAs) are formed as Maillard reaction products in the crust of meat products during heating processes. Two typical pizza toppings--salami and cooked ham--were analyzed for the presence of HAs after baking frozen pizzas at top and bottom temperatures of 250 and 230 °C, respectively. After baking pizza slices for 12 min, MeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; 0.2 ng/g), 4,8-DiMeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; 0.5 ng/g), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine; 0.2 ng/g), norharman (4.5 ng/g), and harman (2.5 ng/g) were found in the ham toppings, whereas only the comutagenic norharman (107.4 ng/g) and harman (11.4 ng/g) were found in the salami toppings. The content of MeIQx and 4,8-DiMeIQx in ham increased from 0.3 to 1.8 ng/g and 0.8 to 1.6 ng/g, respectively, when the recommended baking time was increased from 15 min (manufacturer's specification) to 18 min at 230 °C. MeIQx was formed in salami when the heating time was extended to 18 min. Moreover, higher concentrations of PhIP in salami or ham slices were found when baking temperatures were 250 °C rather than 230 °C (baking time of 12 min). However, sensory tests showed that panelists preferred longer-baked pizzas due to an increased crispiness. Thus, results show that a substantial formation of HAs may occur in pizza toppings such as ham and salami, with ham being particularly susceptible when compared to salami. Formation of HAs increases with increasing baking time and temperature. The occurrence of the cupping of ham or salami slices during baking may also increase the formation of HAs.

  2. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates—Part I: effect of starch and sugar components

    National Research Council Canada - National Science Library

    Huber, Regina; Schoenlechner, Regine

    .... Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required...

  3. Perspective of surface active agents in baking industry: an overview.

    Science.gov (United States)

    Ahmad, Asif; Arshad, Nazish; Ahmed, Zaheer; Bhatti, Muhammad Shahbaz; Zahoor, Tahir; Anjum, Nomana; Ahmad, Hajra; Afreen, Asma

    2014-01-01

    Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

  4. Modelling of coupled heat and mass transfer during a contact baking process

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Gernaey, Krist; Ashokkumar, Saranya

    2011-01-01

    water content in the product and water in the vapour phase – was calibrated and partially validated using data obtained during baking of a representative food model (a pancake batter) under controlled conditions on a specially designed experimental rig. The unknown parameters in the model equations were...

  5. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

    NARCIS (Netherlands)

    Nguyen, T.T.H.; Fels, van der H.J.; Peters, R.J.B.; Boekel, van T.

    2016-01-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200 °C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructo

  6. Baking-powder driven centripetal pumping controlled by event-triggering of functional liquids

    DEFF Research Database (Denmark)

    Kinahan, David J.; Burger, Robert; Vembadi, Abhishek

    2015-01-01

    This paper reports radially inbound pumping by the event-triggered addition of water to on-board stored baking powder in combination with valving by an immiscible, high-specific weight liquid on a centrifugal microfluidic platform. This technology allows making efficient use of precious real estate...

  7. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  8. Estimation of thermal conductivity of short pastry biscuit at different baking stages

    Directory of Open Access Journals (Sweden)

    Chiara Cevoli

    2014-10-01

    Full Text Available Thermal conductivity of a food material is an essential physical property in mathematical modelling and computer simulation of thermal processing. Effective thermal conductivity of non-homogeneous materials, such as food matrices, can be determined experimentally or mathematically. The aim of the following research was to compare the thermal conductivity of short pastry biscuits, at different baking stages (60-160 min, measured by a line heat source thermal conductivity probe and estimated through the use of thermo-physical models. The measures were carried out on whole biscuits and on powdered biscuits compressed into cylindrical cases. Thermal conductivity of the compacted material, at different baking times (and, consequently at different moisture content, was then used to feed parallel, series, Krischer and Maxwell-Eucken models. The results showed that the application of the hot wire method for the determination of thermal conductivity is not fully feasible if applied directly to whole materials due to mechanical changes applied to the structure and the high presence of fats. The method works best if applied to the biscuit component phases separately. The best model is the Krischer one for its adaptability. In this case the value of biscuit thermal conductivity, for high baking time, varies from 0.15 to 0.19 Wm–1 K–1, while the minimum, for low baking time, varies from 0.11 to 0.12 Wm–1 K–1. These values are close to that reported in literature for similar products.

  9. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

    Science.gov (United States)

    Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not ...

  10. Rock magnetic and paleointensity results from Mesozoic baked contacts of Armenia

    Science.gov (United States)

    Shcherbakova, V. V.; Perrin, M.; Shcherbakov, V. P.; Pavlov, V. E.; Ayvaz'yan, A.; Zhidkov, G. V.

    2009-01-01

    Samples were obtained from three baked contacts and one lava flow along the upper Turonian-lower Coniacian Tovuz section, two baked contacts along the upper Coniacian-lower Santonian Paravakar section in the northern part of Armenia, and three baked contacts along the Titonian-Valanginian Kafan section in southern Armenia. A total of 130 samples were studied. Updated mean paleomagnetic poles were calculated for the Upper Cretaceous Tovuz-Paravakar sections (65.6°N, 162.2°E, A95 = 4.3, paleolatitude = 27.0 ± 3.4°) and the Upper Jurassic-Lower Cretaceous Kafan section (61.7°N, 158.9°E, A95 = 4.8°, paleolatitude = 24.7 ± 3.8°). Paleointensity determinations could be estimated from two of the upper Cretaceous and three of the Upper Jurassic-Lower Cretaceous baked contacts, corresponding to a 30% success rate. The mean virtual dipole moments obtained were low (1.7-5.5 × 1022 A m2), which is in agreement with data published by Bol'shakov and Solodovnikov (1981a, 1983) for the same sections (3.0-4.4 × 1022 A m2). Our results support the hypothesis of the Mesozoic Dipole Low, even though the overall data are widely dispersed.

  11. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

    Science.gov (United States)

    Baked foam films were prepared from four sources of starch: corn, potato, tapioca and chayotextle, and stored at relative moisture conditions of 0 to 75% and at temperatures of 4 and 65 °C. Then, the structural and mechanical properties of the films were evaluated. The results showed that the source...

  12. Improvement in melting and baking properties of low-fat Mozzarella cheese.

    Science.gov (United States)

    Wadhwani, R; McManus, W R; McMahon, D J

    2011-04-01

    Low-fat cheeses dehydrate too quickly when baked in a forced air convection oven, preventing proper melting on a pizza. To overcome this problem, low-fat Mozzarella cheese was developed in which fat is released onto the cheese surface during baking to prevent excessive dehydration. Low-fat Mozzarella cheese curd was made with target fat contents of 15, 30, 45, and 60 g/kg using direct acidification of the milk to pH 5.9 before renneting. The 4 portions of cheese curd were comminuted and then mixed with sufficient glucono-δ-lactone and melted butter (45, 30, 15, or 0 g/kg, respectively), then pressed into blocks to produce low-fat Mozzarella cheese with about 6% fat and pH 5.2. The cheeses were analyzed after 15, 30, 60, and 120 d of storage at 5°C for melting characteristics, texture, free oil content, dehydration performance, and stretch when baked on a pizza at 250°C for 6 min in a convection oven. Cheeses made with added butter had higher stretchability compared with the control cheese. Melting characteristics also improved in contrast to the control cheese, which remained in the form of shreds during baking and lacked proper melting. The cheeses made with added butter had higher free oil content, which correlated (R2≥0.92) to the amount of butterfat added, and less hardness and gumminess compared with the control low fat cheese.

  13. Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in ready-to-bake cookie dough by gamma and electron beam irradiation.

    Science.gov (United States)

    Jeong, Seul-Gi; Kang, Dong-Hyun

    2017-06-01

    This study was conducted to investigate the efficacy of gamma and electron beam irradiation to inactivate foodborne pathogens in ready-to-bake cookie dough and to determine the effect on quality by measuring color and texture changes. Cookie dough inoculated with Escherichia coli O157:H7, Salmonella Typhimurium, or Listeria monocytogenes was subjected to gamma and electron beam irradiation, with doses ranging from 0 to 3 kGy. As the radiation dose increased, the inactivation effect increased among all tested pathogens. After 3.0 kGy of gamma and electron beam irradiation, numbers of inoculated pathogens were reduced to below the detection limit (1 log CFU/g). The D10-values of E. coli O157:H7, S. Typhimurium, and L. monocytogenes in cookie dough treated with gamma rays were 0.53, 0.51, and 0.71 kGy, respectively, which were similar to those treated by electron beam with the same dose. Based on the D10-value of pathogens in cookie dough, L. monocytogenes showed more resistance to both treatments than did E. coli O157:H7 and S. Typhimurium. Color values and textural characteristics of irradiated cookie dough were not significantly (P > 0.05) different from the control. These results suggest that irradiation can be applied to control pathogens in ready-to-bake cookie dough products without affecting quality.

  14. A Competition Law Assessment of Platform Most-Favoured-Customer Clauses

    OpenAIRE

    Akman, P

    2016-01-01

    Most-favoured-customer (MFC) clauses adopted by online platforms in their relevant contractual relationships guarantee to an online platform that a supplier will treat the platform as favourably as the supplier’s most-favoured-customer concerning price, availability and similar terms of a given transaction. These clauses are a fundamental aspect of the business models of some of the world’s leading companies such as Apple, Amazon, Expedia, etc. The competition law implications of these clause...

  15. Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.

    Science.gov (United States)

    Koray Palazoğlu, T; Coşkun, Yunus; Kocadağlı, Tolga; Gökmen, Vural

    2012-05-01

    Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography-mass spectrometry (LC-MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor.

  16. 烤烟叶温实时监测仪的设计%Design of real-time tobacco baking temperature monitor

    Institute of Scientific and Technical Information of China (English)

    徐鹏飞; 李东升; 胡佳成; 金亮冰

    2013-01-01

    Tobacco baking is an important part of the tobacco production, the baking temperature and humidity have a decisive impact on the quality of the flue-cured tobacco. For the accuracy of tobacco baking temperature and humidity measuring instrument was low, many instruments measured ambient temperature instead of the leaf surface temperature, a new real-time tobacco baking temperature monitor based on platinum thermal resistance and the measuring chips is designed. The monitor can directly measure the surface temperature of tobacco leaf with the self-designed mechanical fixture, also has the function of air temperature and humidity measurement, it can be powered by lithium battery, high-portable, low-power consumption and large-storage. This monitor was calibrated, the results showed that:the linearity error of measuring leaf surface temperature is 0.0035, the biggest display error is 0.4℃ and the expanded uncertainty come up to 0.2℃.%烟叶烘烤是烤烟生产的重要环节,烘烤温湿度变化决定了烤烟质量的优劣。针对目前烟叶烘烤温湿度测量精度低、用测量烤房环境温度来代替烟叶表面温度的现状,设计了基于铂热电阻和温湿度测量芯片的烤烟叶温实时监测仪。该监测仪通过自行设计的机械夹具可实现对烟叶表面温度的直接测量,同时集成了环境温湿度传感器和内置锂电池,具有便携式、低功耗和大存储量的特点。对该仪器进行了温度标定,结果表明:烟叶温度测量的线性度误差为0.0035,最大示值误差为0.4℃,扩展不确定度为0.2℃。

  17. Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application.

    Science.gov (United States)

    Chen, Xiao Yan; Levy, Clemens; Gänzle, Michael G

    2016-12-19

    Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. The effect of exopolysaccharides on bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking application. The dextransucrase DsrM and the reuteransucrase GtfA were cloned from Weissella cibaria 10M and Lactobacillus reuteri TMW1.656, respectively, and heterologously expressed in Escherichia coli. Site-directed mutagenesis of GtfA was generates reuterans with different glycosidic bonds. NMR spectrum indicated reuteranPI, reuteranNS and reuteranPINS produced by GtfA-V1024P:V1027I, GtfA-S1135N:A1137S and GtfA-V1024P:V1027I:S1135N:A1137S, respectively, had a higher proportion of α-(1→4) linkages when compared to reuteran. ReuteranNS has the lowest molecular weight as measured by asymmetric flow-field-flow fractionation. The reuteransucrase negative mutant L. reuteri TMW1.656ΔgtfA was generated as EPS-negative derivative of L. reuteri TMW1.656. Cell counts, pH, and organic acid levels of sourdough fermented with L. reuteri TMW1.656 and TMW1.656ΔgtfA were comparable. Reuteran produced by L. reuteri TMW1.656 during growth in sourdough and reuteran produced ex situ by GtfA-ΔN had comparable effects on bread volume and crumb hardness. Enzymatically produced dextran improved volume and texture of wheat bread, and of bread containing 20% rye flour. ReuteranNS but not reuteranPI or reuteran was as efficient as dextran in enhancing wheat bread volume and texture. Overall, reuteran linkage type and molecular weight are determinants of EPS effects on bread quality. This study established a valuable method to elucidate structure-function relationships of glucans in baking applications. Copyright © 2016 Elsevier B.V. All rights reserved.

  18. CD 1805 - Wheat with flour characteristics for cookie baking

    Directory of Open Access Journals (Sweden)

    Francisco de Assis Franco

    2016-03-01

    Full Text Available CD 1805, indicated for the wheat growing in Regions 1, 2 and 3 in the states of Rio Grande do Sul, Santa Catarina and Paraná. The cultivar has quality standards for cookie production and high yield performance with a mean of 3899 kg ha-1, exceeding the controls by 4%.

  19. Energy Efficiency Improvement and Cost Saving Opportunities for the Baking Industry: An ENERGY STAR® Guide for Plant and Energy Managers

    Energy Technology Data Exchange (ETDEWEB)

    Masanet, Eric [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Therkelsen, Peter [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division; Worrell, Ernst [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States). Environmental Energy Technologies Division

    2012-12-28

    The U.S. baking industry—defined in this Energy Guide as facilities engaged in the manufacture of commercial bakery products such as breads, rolls, frozen cakes, pies, pastries, and cookies and crackers—consumes over $800 million worth of purchased fuels and electricity per year. Energy efficiency improvement is an important way to reduce these costs and to increase predictable earnings, especially in times of high energy price volatility. There are a variety of opportunities available at individual plants to reduce energy consumption in a cost-effective manner. This Energy Guide discusses energy efficiency practices and energy-efficient technologies that can be implemented at the component, process, facility, and organizational levels. Many measure descriptions include expected savings in energy and energy-related costs, based on case study data from real-world applications in food processing facilities and related industries worldwide. Typical measure payback periods and references to further information in the technical literature are also provided, when available. A summary of basic, proven measures for improving plant-level water efficiency is also provided. The information in this Energy Guide is intended to help energy and plant managers in the U.S. baking industry reduce energy and water consumption in a cost-effective manner while maintaining the quality of products manufactured. Further research on the economics of all measures—as well as on their applicability to different production practices—is needed to assess their cost effectiveness at individual plants.

  20. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.

    Science.gov (United States)

    Roccato, Anna; Uyttendaele, Mieke; Cibin, Veronica; Barrucci, Federica; Cappa, Veronica; Zavagnin, Paola; Longo, Alessandra; Ricci, Antonia

    2015-03-16

    The burden of food-borne diseases still represents a threat to public health; in 2012, the domestic setting accounted for 57.6% of strong-evidence EU food-borne Salmonella outbreaks. Next to cross-contamination, inadequate cooking procedure is considered as one of the most important factors contributing to food-borne illness. The few studies which have assessed the effect of domestic cooking on the presence and numbers of pathogens in different types of meat have shown that consumer-style cooking methods can allow bacteria to survive and that the probability of eating home-cooked poultry meat that still contains surviving bacteria after heating is higher than previously assumed. Thus, the main purpose of this study was to reproduce and assess the effect of several types of cooking treatments (according to label instructions and not following label instructions) on the presence and numbers of Salmonella Typhimurium DT 104 artificially inoculated in five types of poultry-based meat preparations (burgers, sausages, ready-to-cook-kebabs, quail roulades and extruded roulades) that are likely to be contaminated by Salmonella. Three contamination levels (10 cfu/g; 100 cfu/g and 1000 cfu/g) and three cooking techniques (grilling, frying and baking) were applied. Cooking treatments performed according to label instructions eliminated Salmonella Typhimurium (absence per 25g) for contamination levels of 10 and 100 cfu/g but not for contamination levels of 1000 cfu/g. After improper cooking, 26 out of 78 samples were Salmonella-positive, and 23 out of these 26 samples were artificially contaminated with bacterial loads between 100 and 1000 cfu/g. Nine out of 26 samples provided quantifiable results with a minimum level of 1.4MPN/g in kebabs (initial inoculum level: 100 cfu/g) after grilling and a maximum level of 170MPN/g recorded in sausages (initial inoculum level: 1000 cfu/g) after grilling. Kebabs were the most common Salmonella-positive meat product after cooking

  1. Egg baked in product open oral food challenges are safe in selected egg-allergic patients.

    Science.gov (United States)

    Buelow, Becky J; Lee, Carrie; Zafra, Heidi T; Dasgupta, Mahua; Hoffmann, Ray G; Vasudev, Monica

    2014-07-01

    Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be expanded and family stress can be reduced. Recent evidence suggests that children who tolerate EBP and continue to consume it will have quicker resolution of egg allergy than those who strictly avoid EBP; therefore, we aimed to evaluate the egg-allergic children who underwent EBP oral food challenge (OFC) in our allergy clinic to help define any specific predictors to be used in predicting the outcome of such challenges. We performed a retrospective chart review and 43 egg-allergic patients underwent EBP OFC in our outpatient allergy office from January 2011 to December 2012 were excluded. Nine patients who did not have a prior history of symptomatic egg ingestion. Clinical characteristics and laboratory findings of the remaining 34 patients were all recorded and analyzed. Of the remaining 34 patients, 22 (64.7%) were boys. Average age of first reaction to egg was 12.90 months, with average age at EBP OFC of 71.32 months. The average of the most recent skin-prick test wheal size was 10.10 mm and serum-specific IgE to egg white was 3.21 kU/L. Twenty-eight of the 34 patients (82.4%) passed the EBP OFC. Of the six patients who failed, none required epinephrine. After analysis of all of the clinical characteristics and laboratory findings, no risk factors, such as skin-prick test wheal size, were identified to be associated with an increased risk of failing EBP OFC. EBP OFC is a valuable tool to assess tolerance. As seen in our group of patients, the majority of egg-allergic patients pass EBP OFC. Thus, OFC should be considered as a clinical tool to expand a patient's diet and to improve quality of life as early as possible. Because we were unable to determine any clinical or laboratory predictors helpful to select egg

  2. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine.

    Science.gov (United States)

    Nguyen, Ha T; van der Fels-Klerx, H J Ine; van Boekel, M A J S

    2017-09-01

    This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. From favours to entitlements: community voice and action and health service quality in Zambia

    Science.gov (United States)

    Topp, Stephanie M.; Ngulube, Moses

    2017-01-01

    Abstract Social accountability is increasingly invoked as a way of improving health services. This article presents a theory-driven qualitative study of the context, mechanisms and outcomes of a social accountability program, Citizen Voice and Action (CVA), implemented by World Vision (WV) in Zambia. Primary data were collected between November 2013 and January 2014. It included in-depth interviews and focus group discussions with program stakeholders. Secondary data were used iteratively—to inform the process for primary data collection, to guide primary data analysis and to contextualize findings from the primary data. CVA positively impacted the state, society, state–society relations and development coordination at the local level. Specifically, sustained improvements in some aspects of health system responsiveness, empowered citizens, the improved provision of public goods (health services) and increased consensus on development issues appeared to flow from CVA. The central challenge described by interviewees and FGD participants was the inability of CVA to address problems that required central level input. The mechanisms that generated these outcomes included productive state–society communication, enhanced trust, and state–society co-production of priorities and the provision of services. These mechanisms were activated in the context of existing structures for state–society interaction, willing political leaders, buy-in by traditional leaders, and WV’s strong reputation and access to resources. Prospective observational research in multiple contexts would shed more light on the context, mechanisms and outcomes of CVA programs. In addition to findings that are intuitive and well supported in the literature we identified new areas that are promising areas for future research. These include (1) the context of organizational reputation by the organization(s) spearheading social accountability efforts; (2) the potential relationship between social accountability efforts and making ambitious national programs operational at the frontlines of the health system and (3) the feasibility of scale up for certain types of local level responsiveness. PMID:28369410

  4. The Favourable Choice of the Shape of Billet's Contact Surface to Quality of Extruded Aluminium Profiles

    Directory of Open Access Journals (Sweden)

    G. Skorulski

    2010-07-01

    Full Text Available The theoretical and experimental method of optimization the aluminium billet’s contact surface during extrusion have been presented inthis paper. The theoretical assumption, based on welding criteria, have been confirmed by experimental researches. The technique ofmeasurement has been shown as well. Experiments are made using plasticine as a substiute material. Some kind of different variants have been investigated. The theory and experiments have been provided to optimize the modeling shape and may help in design and technology.The theory has been tested experimentally using a plasticine as a substitute material and a plexiglass die such that the velocity fields at the surfaces could be observed and measured during plastic flow, allowing the empirical coefficients in the mathematical formulation to be estimated. On the basis of the theory and experiments an optimal billet’s contact surface was proposed.

  5. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.

    Science.gov (United States)

    Buksa, Krzysztof

    2016-09-01

    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.

  6. Determination of suitable drying curve model for bread moisture loss during baking

    Science.gov (United States)

    Soleimani Pour-Damanab, A. R.; Jafary, A.; Rafiee, S.

    2013-03-01

    This study presents mathematical modelling of bread moisture loss or drying during baking in a conventional bread baking process. In order to estimate and select the appropriate moisture loss curve equation, 11 different models, semi-theoretical and empirical, were applied to the experimental data and compared according to their correlation coefficients, chi-squared test and root mean square error which were predicted by nonlinear regression analysis. Consequently, of all the drying models, a Page model was selected as the best one, according to the correlation coefficients, chi-squared test, and root mean square error values and its simplicity. Mean absolute estimation error of the proposed model by linear regression analysis for natural and forced convection modes was 2.43, 4.74%, respectively.

  7. Conditioning of SST-1 Tokamak Vacuum Vessel by Baking and Glow Discharge Cleaning

    Energy Technology Data Exchange (ETDEWEB)

    Khan, Ziauddin, E-mail: ziauddin@ipr.res.in; George, Siju; Semwal, Pratibha; Dhanani, Kalpeshkumar R.; Pathan, Firozkhan S.; Paravastu, Yuvakiran; Raval, Dilip C.; Babu, Gattu Ramesh; Khan, Mohammed Shoaib; Pradhan, Subrata

    2016-02-15

    Highlights: • SST-1 Tokamak was successfully commissioned. • Vacuum vessel was pumped down to 4.5 × 10{sup –8} mbar after baking and continuous GDC. • GDC reduced the water vapour by additional 57% while oxygen was reduced by 50%. • Under this condition, an initial plasma breakdown with current of 40 kA for 75 ms was achieved. - Abstract: Steady-state Superconducting Tokamak (SST-1) vacuum vessel (VV) adopts moderate baking at 110 ± 10 °C and the limiters baking at 250 ± 10 °C for ∼ 200 h followed by glow discharge cleaning in hydrogen (GDC-H) with 0.15 A/m{sup 2} current density towards its conditioning prior to plasma discharge experiment. The baking in SST-1 reduces the water (H{sub 2}O) vapor by 95% and oxygen (O{sub 2}) by 60% whereas the GDC reduces the water vapor by an additional 57% and oxygen by another 50% as measured with residual gas analyzer. The minimum breakdown voltage for H-GDC in SST-1 tokamak was experimentally observed to 300 V at 8 mbar cm. As a result of these adherences, SST-1 VV achieves an ultimate of 4.5 × 10{sup −8} mbar with two turbo-molecular pumps with effective pumping speed of 3250 l/s. In the last campaign, SST-1 has achieved successful plasma breakdown, impurity burn through and a plasma current of ∼ 40 kA for 75 ms.

  8. The effect of baking soda when applied to bleached enamel prior to restorative treatment.

    Science.gov (United States)

    Tostes, Bhenya Ottoni; Mondelli, Rafael Francisco Lia; Lima-Arsati, Ynara Bosco de Oliveira; Rodrigues, Jose Augusto; Costa, Leonardo Cesar

    2013-08-01

    This in vitro study evaluated the effect of 10% baking soda solution and sodium bicarbonate powder (applied with jets) when applied to bleached enamel prior to restorative treatment. The surfaces of 40 bovine incisors were flattened and divided into 5 groups (n = 8): Group B (bleached and restored, negative control), Group W (bleached, stored in distilled water for 7 days, and restored), Group BSJ (bleached, abraded with baking soda jet for 1 min, and restored), Group BSS (bleached, application of 10% baking soda solution for 5 min, and restored), and Group R (restored, without bleaching, positive control). The samples were bleached in 1 session with 3 applications of 35% HP-based gel and activated with a LED appliance for 9 min each. Resin composite cylinders (2 mm height and 0.8 mm diameter) were made on the enamel surface after the acid etching and a conventional 1-step single vial adhesive application was performed. After storage in distilled water (37 ± 1°C, 24 hr), the microshear bond test was performed (1 mm/min). ANOVA and Tukey tests were applied to compare the results. The mean results of these tests showed that Groups W, BBS, and R were not statistically different. These groups also indicated a higher bond strength when compared with Groups B and BSJ. The application of 10% baking soda solution for 5 min may be an alternative pre-restorative treatment for bleached enamel, but further studies are needed to consider whether or not this treatment may be effectively used in clinical practice.

  9. Structural development of sucrose-sweetened and sucrose-free sponge cakes during baking.

    Science.gov (United States)

    Baeva, Marianna Rousseva; Terzieva, Vesselina Velichkova; Panchev, Ivan Nedelchev

    2003-06-01

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the sponge cake height with respect to the sucrose-sweetened sponge cake. The porous and steady structure of both cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free sponge cakes, respectively. As a result, the sucrose-free sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  10. Kinetics of dehydration of potato and development of baked product based on dehydrated potato

    OpenAIRE

    Sarker, A.; M.N. Islam; Shaheb, M.R.

    2012-01-01

    The aims of this study were to determine the kinetics of dehydration of high yielding potato variety (Diamont), to investigate the various process parameters influencing mechanical drying of potatoes and to develop baked product from the dehydrated potato. From the developed equation it was found that the diffusion co-efficient increased with the increase in temperature. The exponential relationship between diffusion co-efficient (De) versus inverse absolute temperature (Tabs-1), activation e...

  11. The use of exhausted olive husks as fuel in the Calabrian bread-baking industry

    Energy Technology Data Exchange (ETDEWEB)

    Nicoletti, G. [University of Calabria, Arcavacata di Rende (Italy)

    1999-07-01

    Exhausted olive husks are a biomass by-product from the olive oil working cycle that has very interesting energy characteristics. This paper considers the use of this biomass as an alternative to or integrative energy source with conventional fuels in the Calabrian bread baking sector, and it outlines its potential and economic viability. Various energy scenarios are suggested for a Calabrian bakery, by means of a detailed analysis of economic convenience. (author)

  12. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.

    Science.gov (United States)

    Moore, Jeffrey; Luther, Marla; Cheng, Zhihong; Yu, Liangli Lucy

    2009-02-11

    This study investigated the effects of processing conditions including bran particle size, dough fermentation time, and baking time and temperature on the extractable antioxidant properties of whole-wheat pizza crust. Experiments were carried out using two different varieties of hard white winter wheat, Trego and Lakin. Antioxidant properties examined included oxygen radical absorbing capacity (ORAC), hydroxyl radical scavenging capacity (HOSC), relative 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (RDSC), cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging capacity, total phenolic contents (TPC), and ferulic acid contents. Results indicated that bran particle size had no effect on the antioxidant properties evaluated. Increasing dough fermentation time from 0 to 48 h had no significant influence on antioxidant properties except HOSC, which increased as much as 28%, possibly as a result of increase in soluble free ferulic acid, which increased as much as 130%. Increasing baking temperature from 204 to 288 degrees C with a 7 min bake time increased all evaluated antioxidant properties by as much as 82%. Increasing baking time from 7 to 14 min with 204 degrees C baking temperature might increase some antioxidant properties as much as 60%. The results from this study suggest that longer dough fermentation times and increased baking time or temperature may be potential approaches to increase the antioxidant availability in whole-wheat pizza crust.

  13. Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food.

    Science.gov (United States)

    Venkateshmurthy, K; Raghavarao, K S M S

    2015-08-01

    Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally. Heat transfer parameters such as thermal conductivity and emissivity of Dosa are determined (0.42 W/m K and 0.31, respectively). The effect of material of construction of the hot plate such as alloy steel, teflon coated aluminum, cast iron and stainless steel on product texture was studied and stainless steel was found to give good surface finish to the product, which was confirmed by scanning electron microscope. Sensory evaluation was carried out to evaluate the product acceptability. The thermal efficiency of the baking oven was 51.5%.

  14. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste

    Energy Technology Data Exchange (ETDEWEB)

    Qamaruz-Zaman, N., E-mail: cenastaein@usm.my; Kun, Y.; Rosli, R.-N.

    2015-01-15

    Highlights: • Approximately 50 g baking soda reduced odour concentration by 70%. • Reducing volatile acid concentration reduces odour concentration. • Ammonia has less effect on odour concentration. - Abstract: Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100 g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8 l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100 g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue.

  15. Minimizing wafer defectivity during high-temperature baking of organic films in 193nm lithography

    Science.gov (United States)

    Randall, Mai; Longstaff, Christopher; Ueda, Kenichi; Nicholson, Jim; Winter, Thomas

    2006-03-01

    Demands for continued defect reduction in 300mm IC manufacturing is driving process engineers to examine all aspects of the apply process for improvement. Process engineers, and their respective tool sets, are required to process films at temperatures above the boiling point of the casting solvents. This can potentially lead to the sublimation of the film chemical components. The current methods used to minimize wafer defectivity due to bake residues include frequent cleaning of bake plate modules and surrounding equipment, process optimization, and hardware improvements until more robust chemistries are available. IBM has evaluated the Tokyo Electron CLEAN TRACK TM ACT TM 12 high exhaust high temperature hotplate (HHP) lid to minimize wafer level contamination due to the outgasing of a bottom anti-reflective coating (BARC) films during the high temperature bake process. Goal was to minimize airborne contamination (particles in free space), reduce hotplate contamination build up, and ultimately reduce defects on the wafer. This evaluation was performed on a 193nm BARC material. Evaluation data included visual hardware inspections, airborne particle counting, relative thickness build up measurements on hotplate lids, wafer level defect measurements, and electrical open fail rate. Film coat thickness mean and uniformity were also checked to compare the high exhaust HHP with the standard HHP lid. Chemical analysis of the HHP module residue was performed to identify the source material. The work will quantify potential cost savings achieved by reducing added wafer defects during processing and extending PM frequency for equipment cleaning.

  16. High field Q slope and the baking effect: Review of recent experimental results and new data on Nb heat treatments

    Directory of Open Access Journals (Sweden)

    G. Ciovati

    2010-02-01

    Full Text Available The performance of superconducting radio-frequency (SRF cavities made of bulk Nb at high fields (peak surface magnetic field greater than about 90 mT is characterized by exponentially increasing rf losses (high-field Q slope, in the absence of field emission, which are often mitigated by low-temperature (100–140°C, 12–48 h baking. In this contribution, recent experimental results and phenomenological models to explain this effect will be briefly reviewed. New experimental results on the high-field Q slope will be presented for cavities that had been heat treated in a vacuum furnace at high temperature without subsequent chemical etching. These studies are aimed at understanding the role of hydrogen on the high-field Q slope and at the passivation of the Nb surface during heat treatment. Improvement of the cavity performances, particularly of the cavities’ quality factor, have been obtained following the high-temperature heat treatments, while secondary ion mass spectroscopy surface analysis measurements on Nb samples treated with the cavities revealed significantly lower hydrogen concentration than for samples that followed standard cavity treatments.

  17. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.

    Science.gov (United States)

    Wolter, Anika; Hager, Anna-Sophie; Zannini, Emanuele; Czerny, Michael; Arendt, Elke K

    2014-02-17

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  18. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.

    Science.gov (United States)

    Bae, Woosung; Lee, Sung Ho; Yoo, Sang-Ho; Lee, Suyong

    2014-08-01

    A maltotetraose-producing enzyme (G4-amylase) was utilized to improve the baking performance of whole-grain wheat flour. Whole-grain bread dough prepared with G4-amylase showed reduced water absorption and increased development time, while the dough stability was not affected. Also, the G4-amylase-treated samples exhibited lower Mixolab torque values than the control upon heating and cooling. Rheological measurements showed the decreased ratio of Rmax /E and increased tan δ, clearly demonstrating that the viscous characteristics of whole-grain bread dough became dominant with increasing levels of G4-amylase. The use of G4-amylase produced whole-grain wheat breads with a variety of maltooligosaccharides, primarily maltotetraose that positively contributed to the bread volume (1.2-fold higher than the control). Moreover, G4-amylase delayed the crumb firming of whole-grain wheat bread during a 7-d storage period, showing that it can function as an antiretrogradation agent to enhance the quality attributes of whole-grain wheat bread.

  19. Determinants of favourable opinions about euthanasia in a sample of French physicians

    National Research Council Canada - National Science Library

    Dany, Lionel; Baumstarck, Karine; Dudoit, Eric; Duffaud, Florence; Auquier, Pascal; Salas, Sébastien

    2015-01-01

    .... The objective of this study in a sample of French physicians was to establish the potential determinants of a favourable opinion about euthanasia in general and when faced with a specific situation...

  20. Should Marketers Try to Change Consumers Unfavourable Attitude for their Product into Favourable?

    OpenAIRE

    Sunday O. E. Ewah; Patrick M. Igbaji; Christian I. Umeh

    2014-01-01

    This is an empirical study of the interplay between consumers' attitude toward marketers’ products and marketers; wish to elicit favourable buying behaviour from the consumer. According to the study the process of this transformation of consumer’s attitude is not quite easy. The marketers have to put their acts together by producing products to match consumers attitude or build a gradual change that will result to favourable buying decision from the consumer.

  1. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling.

    Science.gov (United States)

    Besbes, Emna; Le Bail, Alain; Seetharaman, Koushik

    2016-01-01

    The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.

  2. Thermal release of D2 from new Be-D co-deposits on previously baked co-deposits

    Science.gov (United States)

    Baldwin, M. J.; Doerner, R. P.

    2015-12-01

    Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

  3. Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

    NARCIS (Netherlands)

    Osman, A.M.; Struik, P.C.; Lammerts Van Bueren, E.

    2012-01-01

    Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack

  4. Influence of soft kernel texture on the flour and baking quality of durum wheat

    Science.gov (United States)

    Durum wheat is predominantly grown in semi-arid to arid environments where common wheat does not flourish, especially in the Middle East, North Africa, Mediterranean Basin, and portions of North America. Durum kernels are extraordinarily hard when compared to their common wheat counterparts. Due to ...

  5. Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions

    NARCIS (Netherlands)

    Osman, A.M.; Struik, P.C.; Lammerts Van Bueren, E.

    2012-01-01

    Northwestern European consumers like their bread to be voluminous and easy to chew. These attributes require a raw material that is rich in protein with, among other characteristics, a suitable ratio between gliadins and glutenins. Achieving this is a challenge for organic growers, because they lack

  6. 焦盐辣椒粉加工工艺优化研究%Optimization of salty baked chili powder technique

    Institute of Scientific and Technical Information of China (English)

    熊学斌; 夏延斌; 吴灿

    2012-01-01

    The effect of baking temperature,baking time and salt concentration on the processing technology of salty baked red cluster pepper powder were studied,and the optimum processing technology was obtained through sensory score.Results showed that:baking time was the main influencing factors on the processing technology of salty baked red cluster pepper powde,and then baking temperature,adding salt only made the aroma more gentle.The optimal processing technology of salty baked red cluster pepper powder was,baking temperature 120 ℃,baking time 10 min,and salt concentration 5%.%以野山椒为原料,通过感官评分的方法,探究了烘烤温度、烘烤时间以及加盐量对其加工的影响,并得出了焦盐野山椒粉的最佳加工工艺。结果表明,烘烤时间为焦盐野山椒粉生产的主要影响因素,其次是烘烤温度,而添加食盐只会让其香气变得更加柔和。焦盐野山椒粉的最佳工艺为烘烤温度120℃,烘烤时间10min,加盐量为干辣椒粉质量5%。

  7. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

    Science.gov (United States)

    García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

    2010-11-01

    Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

  8. Internal Friction on the Bake-Hardening Behavior of 0.11C-1.67Mn-1.19Si TRIP Steel

    Institute of Scientific and Technical Information of China (English)

    Renyu Fu; Yu Su; Ping Ye; Xicheng Wei; Lin Li; Jicheng Zhang

    2009-01-01

    The bake-hardening (BH) values and the "internal friction-temperature" spectrums were studied for the baked 0.11C-1.67Mn-1.19Si TRIP (transformation induced plasticity) specimens with 0%, 2% and 6% prestrain. Results show that the experimental TRIP steel deserves good bake-hardening ability and Cottrell atmosphere is the reason for its bake hardening characteristic. It is also concluded that both the number and the saturation degree of Cottrell atmosphere might affect the BH value of TRIP steel.

  9. 液体大麦精在面包烘焙中的应用%Application of Liquid Malt Extract in Bread Baking

    Institute of Scientific and Technical Information of China (English)

    陈龄; 丁文平; 曹银

    2009-01-01

    研究了液体大麦精的不同添加量对面团流变学特性和面包烘焙品质的影响,并进行了面包的贮藏试验,得出了大麦精面包中大麦精的最适添加量.研究发现,液体大麦精的添加会改变面团的流变学性质,对面包的理化指标有所改善.经过感官品质分析可得出:液体大麦精的添加在一定程度上提高了面包的口感,改善了面包的风味和内部结构.同时,面包添加液体大麦精,延缓了面包的陈化速率,延长了面包的保质期.试验结果显示,大麦精面包中大麦精的最适添加量为蔗糖替代量的60%.%The effects of liquid malt extract in different addition dose on the rheological characteristics of wheat dough and bread baking performance were studied, a bread preservation test was carried out, and the optimum malt extract dose was investigated. Results indieate that adding the malt extract to wheat dough changes the theological characteristics of dough and improves the performance in bread baking. The sensory evaluation proves that the bread quality is improved by a proper addition of malt extract, especially the bread taste, flavor and inner textural structure. Furthermore, the stale rate of bread is reduced and bread quality assurance period is extended by the malt extract addition. The optimum addition dose of the maltextract in bread produetion is 60% substitution amount of sugar.

  10. Relationship Between Bake Hardening, Snoek-Köster and Dislocation-Enhanced Snoek Peaks in Coarse Grained Low Carbon Steel

    Directory of Open Access Journals (Sweden)

    Li Weijuan

    2016-09-01

    Full Text Available In the present work, specimens prepared from coarse grained low carbon steel with different prestrains were baked and then, their bake hardening (BH property and internal friction were determined. TEM was used to characterize the dislocation structure in BH treated samples. The measurements of internal friction in prestrained samples and baked samples were carried out using a multifunctional internal friction apparatus. The results indicate that, in coarse grained low carbon steel, the bake hardening properties (BH values were negative, which were increased by increasing the prestrain from 2 to 5%, and then were decreased by increasing the prestrain from 5 to 10%. In the specimen with prestrain 5%, the BH value reached the maximum value and the height of Snoek-Köster peak was observed to be the maximum alike. With increasing the prestrain, both of the BH value and Snoek-Köster peak heights are similarly varied. It is concluded that Snoek-Köster and dislocation-enhanced Snoek peaks, caused by the interactions between interstitial solute carbon atoms and dislocations, can be used in further development of the bake hardening steels.

  11. Verification of radiation heat transfer analysis in KSTAR PFC and vacuum vessel during baking

    Energy Technology Data Exchange (ETDEWEB)

    Yoo, S.Y. [Chungnam National University, 79 Daehak-ro, Yuseong-gu, Daejeon 34167 (Korea, Republic of); Kim, Y.J., E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of); Kim, S.T.; Jung, N.Y.; Im, D.S.; Gong, J.D.; Lee, J.M.; Park, K.R.; Oh, Y.K. [National Fusion Research Institute, 169-148 Gwahang-ro, Yuseong-gu, Daejeon 34133 (Korea, Republic of)

    2016-11-01

    Highlights: • Thermal network is used to analyze heat transfer from PFC to VV. • Three heat transfer rate equations are derived based on the thermal network. • The equations is verified using Experimental data and design documents. • Most of the heat lost in tokamak is transferred to experimental room air. • The heat loss to the air is 101 kW of the total heat loss of 154 kW in tokamak. - Abstract: KSTAR PFC (Plasma Facing Component) and VV (Vacuum Vessel) were not arrived at the target temperatures in bake-out phase, which are 300 °C and 110 °C, respectively. The purpose of this study is to find out the reason why they have not been reached the target temperature. A thermal network analysis is used to investigate the radiation heat transfer from PFC to VV, and the thermal network is drawn up based on the actual KSTAR tokamak. The analysis model consists of three equations, and is solved using the EES (Engineering Equation Solver). The heat transfer rates obtained with the analysis model is verified using the experimental data at the KSTAR bake-out phase. The analyzed radiation heat transfer rates from PFC to VV agree quite well with those of experiment throughout the bake-out phase. Heat loss from PFC to experimental room air via flange of VV is also calculated and compared, which is found be the main reason of temperature gap between the target temperature and actually attained temperature of KSTAR PFC.

  12. Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins.

    Science.gov (United States)

    Voss, Kenneth A; Meredith, Filmore I; Bacon, Charles W

    2003-08-27

    Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B(1) (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB(1)), deep-fried fritter (120.2 ppm of FB(1)) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.

  13. Type utilization of baked-smashed sweet potato and vegetables on patisserie product

    Science.gov (United States)

    Ana; Subekti, S.; Sudewi; Perdani, E. N.; Hanum, F.; Suciani, T.; Tania, V.

    2016-04-01

    The research was an experimental study in Green Skill Patisserie Course using Project-Based Learning model. It aims to complete the project development of pie named guramnis rainbow pie. Several experiments were carried out to produce a pie dough crust mixed with baked-smashed sweet potato and added with vegetables extract as the food coloring. The experiment method in order to make a better appearance or an attractive shape and to have more nutrition. In addition, the pie was filled with a mixture of sweet and sour gurame as Indonesian traditional food. By applying an organoleptic test to 10 respondents, the result shows that pie dough recipe using flour substituted by baked-smashed sweet potato with 2:1 of a ratio. Coloring pie dough adding extract vegetables (carrots, beets and celery) as color. We found that pie dough has more interesting pie color (90%) and the texture of the pie with a quite level of crispness (60%). Moreover, the pie taste is fairly (70%) and tasty (70%). Nutritional analysis results show that per size, serving guramnis rainbow pie contains energy as much as 81.72 calories, carbohydrates 12.5 grams, fat 2.32 grams and 2.77 grams of protein. The main findings are the pie appearance and taste was different compared to the previous pies because of the pie was served with gurame asam manis as the filling and had flour and cilembu sweet potato as the basic ingredients. The color of guramnis rainbow pie was resulted not only from food coloring but also from vegetables extract namely carrot (orange), bit (red), and salary (green). Thus, it had many benefits for health and adds the nutrition. The researchers recommend a further study in order to make pie dough with baked sweet potato and vegetables extract having an optimal level of crispness.

  14. Genetic locus half baked is necessary for morphogenesis of the ectoderm.

    Science.gov (United States)

    McFarland, Karen N; Warga, Rachel M; Kane, Donald A

    2005-06-01

    The zebrafish epiboly mutants partially block epiboly, the vegetalward movement of the blastoderm around the giant yolk cell. Here, we show that the epiboly mutations are located near the centromere of Linkage Group 7 in a single locus, termed the half baked locus. Nevertheless, except for the similar mutants lawine and avalanche, we find the epiboly traits of each of the alleles to be distinguishable, forming an allelic series. Using in situ analysis, we show that the specification and the formation of the germ layers is unaffected. However, during early gastrulation, convergence movements are slowed in homozygous and zygotic maternal dominant (ZMD) heterozygous mutants, especially in the epiblast layer of the blastoderm. Using triple-mutant analysis with squint and cyclops, we show that ablating involution and hypoblast formation in hab has no effect on the epiboly phenotype on the ventral and lateral sides of the embryo, suggesting that the hypoblast has no role in epiboly. Moreover, the triple mutant enhances the depletion of cells on the dorsal side of the embryo, consistent with the idea that convergence movements are defective. Double-mutant analysis with one-eyed pinhead reveals that hab is necessary in the ectodermal portion of the hatching gland. In ZMD heterozygotes, in addition to the slowing of epiboly, morphogenesis of the neural tube is abnormal, with gaps forming in the midline during segmentation stages; later, ectopic rows of neurons form in the widened spinal cord and hindbrain. Cell transplantation reveals that half baked acts both autonomously and nonautonomously in interactions among cells of the forming neural tube. Together, these results suggest that half baked is necessary within the epiblast for morphogenesis during both epiboly and neurulation and suggest that the mechanisms that drive epiboly possess common elements with those that underlie convergence and extension.

  15. Design and operation results of nitrogen gas baking system for KSTAR plasma facing components

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Sang-Tae [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Kim, Young-Jin, E-mail: k43689@nfri.re.kr [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Joung, Nam-Yong; Im, Dong-Seok; Kim, Kang-Pyo; Kim, Kyung-Min; Bang, Eun-Nam; Kim, Yaung-Soo [National Fusion Research Institute, 113 Gwahang-ro, Yuseong-gu, Daejeon 305-806 (Korea, Republic of); Yoo, Seong-Yeon [Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 305-764 (Korea, Republic of)

    2013-11-15

    Highlights: • Vacuum pressure in a vacuum vessel arrived at 7.24 × 10{sup −8} mbar. • PFC temperature was reached maximum 250 °C by gas temperature at 300 °C. • PFC inlet gas temperature was changed 5 °C per hour during rising and falling. • PFC gas balancing was made temperature difference among them below 8.3 °C. • System has a pre-cooler and a three-way valve to save operation energy. -- Abstract: A baking system for the Korea Superconducting Tokamak Advanced Research (KSTAR) plasma facing components (PFCs) is designed and operated to achieve vacuum pressure below 5 × 10{sup −7} mbar in vacuum vessel with removing impurities. The purpose of this research is to prevent the fracture of PFC because of thermal stress during baking the PFC, and to accomplish stable operation of the baking system with the minimum life cycle cost. The uniformity of PFC temperature in each sector was investigated, when the supply gas temperature was varied by 5 °C per hour using a heater and the three-way valve at the outlet of a compressor. The alternative of the pipe expansion owing to hot gas and the cage configuration of the three-way valve were also studied. During the fourth campaign of the KSTAR in 2011, nitrogen gas temperature rose up to 300 °C, PFC temperature reached at 250 °C, the temperature difference among PFCs was maintained at below 8.3 °C, and vacuum pressure of up to 7.24 × 10{sup −8} mbar was achieved inside the vacuum vessel.

  16. Detection of radiation-induced hydrocarbons in baked sponged cake prepared with irradiated liquid egg

    Science.gov (United States)

    Schulzki, G.; Spiegelberg, A.; Bögl, K. W.; Schreiber, G. A.

    1995-02-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg.

  17. Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg

    Energy Technology Data Exchange (ETDEWEB)

    Schulzki, G.; Spiegelberg, A.; Boegl, K.W.; Schreiber, G.A. [Federal Institute for Health Protection of Consumers and Veterinary Medicine, Berlin (Germany)

    1995-10-01

    For identification of irradiated food, radiation-induced volatile hydrocarbons (HC) are determined by gas chromatography in the non-polar fraction of fat. However, in complex food matrices the detection is often disturbed by fat-associated compounds. On-line coupling of high performance liquid chromatography (LC) and gas chromatography (GC) is very efficient to remove such compounds from the HC fraction. The high sensitivity of this fast and efficient technique is demonstrated by the example of detection of radiation-induced HC in fat isolated from baked sponge cake which had been prepared with irradiated liquid egg. (Author).

  18. Partial self-reversal of TRM in baked soils and ceramics from Ecuador

    Science.gov (United States)

    Roperch, Pierrick; Chauvin, Annick; Valdez, Francisco

    2012-11-01

    Partial self-reversed thermoremanent magnetizations (SRTRMs) were observed in samples of baked soils, hearths and ceramics from the Rumipamba archeological site near Quito (Ecuador) and ceramics from sites near the town of Esmeraldas (Ecuador). The SRTRMs were recognized at room temperature on few samples but cooling the samples in liquid nitrogen enhanced the intensity of the SRTRM and measurement at 77°K enables its rapid detection in many samples from these sites. Alternating field demagnetization of the SRTRM indicate median destructive field of the order of 50 mT and thermal demagnetization give unblocking temperatures in the temperature range 280-380 °C. The magnetic carriers of the SRTRM are stable to heating in air or in vacuum up to 600 °C suggesting that titanomaghemite should not be the magnetic carrier of the SRTRM. The studied baked clays and ceramics contain detrital material of mainly volcanic origin. Ti-poor titanomagnetite is the main magnetic carrier identified by strong field data or susceptibility measurements versus temperature. Ilmeno-hematite grains were recognized with microscope observations under reflected light. Scanning electron microscope observations with energy dispersive X-ray spectrometry indicate a Ti/Fe ratio corresponding to an ilmenite content of ˜0.55. We also compared the magnetic properties of the partially self-reversed baked clays with those of the self-reversed Pinatubo pumices. The SRTRMs were measured upon cooling from room temperature to 20°K with the MPMS. Upon cooling to 20°K the SRTRM show a nearly tenfold increase in intensity with respect to the room temperature measurement. The baked clay and ceramics from Ecuador carrying the SRTRM share similar magnetic properties with the Pinatubo pumices (unblocking temperatures, low temperature behavior) supporting the interpretation that detrital hemoilmenite originating from the Holocene activity of the numerous Ecuadorian volcanoes is the main carrier of the SRTRM in

  19. 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)

  20. Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality.

    Science.gov (United States)

    Ma, Xixiu; Balaban, Murat O; Zhang, Lu; Emanuelsson-Patterson, Emma A C; James, Bryony

    2014-08-01

    The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses.

  1. Favourable effect of TNF-alpha inhibitor (infliximab) on Blau syndrome in monozygotic twins with a de novo CARD15 mutation

    DEFF Research Database (Denmark)

    Milman, Nils; Andersen, Claus B; Hansen, Annette

    2006-01-01

    quality of life. At follow up at 20 years of age (after 2-5 years of infliximab treatment) the twins had an almost normal physical appearance and a normal psychomotoric development, indicating a favourable short-term prognosis of the disease. Blau syndrome has pathologic, clinical and therapeutic features...... in common with sarcoidosis, but rarely involves the lungs or other parenchymatous organs. In children, discrimination between early onset sarcoidosis and Blau syndrome should include a CARD15 mutation analysis....

  2. Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

    Directory of Open Access Journals (Sweden)

    Estela Patricia LÓPEZ

    2016-01-01

    Full Text Available The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties and bread quality (physical parameters, crumb grain structure, moisture and hardness was investigated. The highest levels of BG (1% and 2% decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf- life of the product.

  3. Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough.

    Science.gov (United States)

    Van Steertegem, Bénédicte; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A

    2013-12-15

    The impact of differences in dough transient gluten network on gluten cross-linking during baking is insufficiently understood. We varied dough mixing times and/or added sodium stearoyl lactylate (SSL; 1.0% on flour dry matter basis) to the recipe and studied the effect on subsequent gluten polymerization during heating. The level of proteins extractable in sodium dodecyl sulfate containing media was fitted using first order kinetics. The extent and rate of gluten polymerization were lower when mixing for 8 min than when mixing for 2 min. This effect was even more outspoken in the presence of SSL. The present observations were explained as resulting from less gliadin incorporation in the polymer gluten network and from interaction of SSL with the gluten proteins. Finally, a higher degree of gluten polymerization during baking increased the firmness of the baked products.

  4. Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study.

    Science.gov (United States)

    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.

  5. Wheat Quality Council, Hard Spring Wheat Technical Committee, 2015 Crop

    Science.gov (United States)

    Nine experimental lines of hard spring wheat were grown at up to five locations in 2015 and evaluated for kernel, milling, and bread baking quality against the check variety Glenn. Wheat samples were submitted through the Wheat Quality Council and processed and milled at the USDA-ARS Hard Red Sprin...

  6. Product quality driven design of bakery operations using dynamic optimization

    NARCIS (Netherlands)

    Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

    2008-01-01

    Abstract Quality driven design uses specified product qualities as a starting point for process design. By backward reasoning the required process conditions and processing system were found. In this work dynamic optimization was used as a tool to generate processing solutions for baking processes b

  7. Product quality driven design of bakery operations using dynamic optimization

    NARCIS (Netherlands)

    Hadiyanto, M.; Esveld, D.C.; Boom, R.M.; Straten, van G.; Boxtel, van A.J.B.

    2008-01-01

    Abstract Quality driven design uses specified product qualities as a starting point for process design. By backward reasoning the required process conditions and processing system were found. In this work dynamic optimization was used as a tool to generate processing solutions for baking processes

  8. Genetic Potential of Winter Wheat Grain Quality in Central Asia

    Science.gov (United States)

    Abugaliyeva, Aigul I.; Morgounov, Alexey I.

    2016-01-01

    The grain quality of winter wheat varies significantly by cultivars and growing region, not previously differentiated by end-use (baking, confectionery, etc.) in the national breeding programs. In these conditions it is advisable to determine the genetic potential and analyze the actual grain quality. Determining the genetic potential requires the…

  9. Survival of Penicillium spp. conidia during deep-frying and baking steps of frozen chicken nuggets processing.

    Science.gov (United States)

    Wigmann, Évelin Francine; Moreira, Rafael Chelala; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson S; Copetti, Marina Venturini

    2016-05-01

    This study aimed at determining whether Penicillium spp. strains could survive through the heat treatment applied during the processing of frozen chicken nuggets. Firstly, it was found that the conidia of Penicillium were not able to survive the heat shock in phosphate buffer at pH 7.2 in thermal death tubes (TDT) at 80 °C/30 min. Subsequently, each Penicillium strain was inoculated in frozen chicken nuggets, which were subjected to the following treatments: i) only deep frying (frying oil at 195-200 °C), ii) only baking (120-130 °C until the internal temperature reached 70 °C) and iii) deep frying followed by baking (frying oil temperature of 195-200 °C and baking temperature of 120-130 °C, until the internal temperature reached 70 °C). The results indicated that Penicillium polonicum NGT 23/12, Penicillium commune NGT 16/12, Penicillium solitum NGT 30/12 and Penicillium crustosum NGT 51/12 were able to survive after the combined treatment (deep frying followed by baking) when inoculated in chicken nuggets. P. polonicum NGT 23/12 was the most resistant strain to the combined treatment (deep frying and baking), as its population was reduced by 3 log cycles CFU/g, when the internal temperature reached 78 °C after 10 min and 30 s of baking. The present data show that if Penicillium spp. is present in high numbers in raw materials, such as breading flours, it will survive the thermal processing applied during chicken nuggets production.

  10. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  11. In situ baking method for degassing of a kicker magnet in accelerator beam line

    Energy Technology Data Exchange (ETDEWEB)

    Kamiya, Junichiro, E-mail: kamiya.junichiro@jaea.go.jp; Ogiwara, Norio; Yanagibashi, Toru; Kinsho, Michikazu [Japan Atomic Energy Agency, J-PARC Center, Ooaza Shirakata 2-4, Tokai, Naka, Ibaraki 319-1195 (Japan); Yasuda, Yuichi [SAKAGUCHI E.H VOC CORP., Sakura Dai-san Kogyodanchi 1-8-6, Osaku, Sakura, Chiba 285-0802 (Japan)

    2016-03-15

    In this study, the authors propose a new in situ degassing method by which only kicker magnets in the accelerator beam line are baked out without raising the temperature of the vacuum chamber to prevent unwanted thermal expansion of the chamber. By simply installing the heater and thermal radiation shield plates between the kicker magnet and the chamber wall, most of the heat flux from the heater directs toward the kicker magnet. The result of the verification test showed that each part of the kicker magnet was heated to above the target temperature with a small rise in the vacuum chamber temperature. A graphite heater was selected in this application to bake-out the kicker magnet in the beam line to ensure reliability and easy maintainability of the heater. The vacuum characteristics of graphite were suitable for heater operation in the beam line. A preliminary heat-up test conducted in the accelerator beam line also showed that each part of the kicker magnet was successfully heated and that thermal expansion of the chamber was negligibly small.

  12. Deprotection blue in extreme ultraviolet photoresists: influence of base loading and post-exposure bake temperture

    Energy Technology Data Exchange (ETDEWEB)

    Anderson, Christopher N.; Naulleau, Patrick P.

    2008-06-02

    The deprotection blur of Rohm and Haas XP 5435, XP 5271, and XP5496 extreme ultraviolet photoresists has been determined as their base weight percent is varied. They have also determined the deprotection blur of TOK EUVR P1123 photoresist as the post-exposure bake temperature is varied from 80 C to 120 C. In Rohm and Haas XP 5435 and XP5271 resists 7x and 3x (respective) increases in base weight percent reduce the size of successfully patterned 1:1 line-space features by 16 nm and 8 nm with corresponding reductions in deprotection blur of 7 nm and 4 nm. In XP 5496 a 7x increase in base weight percent reduces the size of successfully patterned 1:1 line-space features from 48 nm to 38 nm without changing deprotection blur. In TOK EUVR P1123 resist, a reduction in post-exposure bake temperature from 100 C to 80 C reduces deprotection blur from 21 nm to 10 nm and reduces patterned LER from 4.8 nm to 4.1 nm.

  13. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion.

    Science.gov (United States)

    Smith, Frances; Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A; Gates, Fred K; Wickham, Martin S J; Shewry, Peter R; Bakalis, Serafim; Padfield, Philip; Mills, E N Clare

    2015-10-01

    Resistance of proteins to gastrointestinal digestion may play a role in determining immune-mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS-PAGE and immunoblotting using monoclonal antibodies specific for celiac-toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten-starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. © 2015 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  14. Preliminary observation on the effect of baking soda volume on controlling odour from discarded organic waste.

    Science.gov (United States)

    Qamaruz-Zaman, N; Kun, Y; Rosli, R-N

    2015-01-01

    Food wastes with high moisture and organic matter content are likely to emit odours as a result of the decomposition process. The management of odour from decomposing wastes is needed to sustain the interest of residents and local councils in the source separation of kitchen wastes. This study investigated the potential of baking soda (at 50 g, 75 g and 100g per kg food waste) to control odour from seven days stored food waste. It was found that 50 g of baking soda, spread at the bottom of 8l food wastes bin, can reduce the odour by about 70%. A higher amount (above 100g) is not advised as a pH higher than 9.0 may be induced leading to the volatilization of odorous ammonia. This research finding is expected to benefit the waste management sector, food processing industries as well as the local authorities where malodour from waste storage is a pressing issue. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion

    Science.gov (United States)

    Pan, Xiaoyan; Bellido, Vincent; Toole, Geraldine A.; Gates, Fred K.; Wickham, Martin S. J.; Shewry, Peter R.; Bakalis, Serafim; Padfield, Philip; Mills, E. N. Clare

    2015-01-01

    Scope Resistance of proteins to gastrointestinal digestion may play a role in determining immune‐mediated adverse reactions to foods. However, digestion studies have largely been restricted to purified proteins and the impact of food processing and food matrices on protein digestibility is poorly understood. Methods and results Digestibility of a total gliadin fraction (TGF), flour (cv Hereward), and bread was assessed using in vitro batch digestion with simulated oral, gastric, and duodenal phases. Protein digestion was monitored by SDS‐PAGE and immunoblotting using monoclonal antibodies specific for celiac‐toxic sequences (QQSF, QPFP) and starch digestion by measuring undigested starch. Whereas the TGF was rapidly digested during the gastric phase the gluten proteins in bread were virtually undigested and digested rapidly during the duodenal phase only if amylase was included. Duodenal starch digestion was also slower in the absence of duodenal proteases. Conclusion The baking process reduces the digestibility of wheat gluten proteins, including those containing sequences active in celiac disease. Starch digestion affects the extent of protein digestion, probably because of gluten‐starch complex formation during baking. Digestion studies using purified protein fractions alone are therefore not predictive of digestion in complex food matrices. PMID:26202208

  16. Development of Bake Hardening Effect by Plastic Deformation and Annealing Conditions

    Directory of Open Access Journals (Sweden)

    Kvačkaj, T.

    2006-01-01

    Full Text Available The paper deals with the classification of steel sheets for automotives industry on the basis of strength and structural characteristics. Experimental works were aimed to obtain the best possible strengthening parameters as well as work hardening and solid solution ferrite hardening, which are the result of thermal activation of interstitial carbon atoms during paint-baking of auto body. Hardening process coming from interstitial atoms is realized as two-step process. The first step is BH (bake hardening effect achieved by interaction of interstitial atoms with dislocations. The Cottrels atmosphere is obtained. The second step of BH effect is to produced the hardening from precipitation of the carbon atoms in e-carbides, or formation of Fe32C4 carbides. WH (work hardening effect is obtained as dislocation hardening from plastic deformations during sheet deep drawing. Experimental works were aimed at as to achieve such plastic material properties after cold rolling, annealing and skin-pass rolling, which would be able to classify the material ZStE220BH into the drawing categories at the level of DQ – DDQ. As resulting from the experimental results, the optimal treatment conditions for the maximal sum (WH+BH = 86 MPa are as follows: total cold rolling deformation ecold = 65 %, annealing temperature Tanneal. = 700 °C.

  17. Effect of temper rolling on the bake-hardening behavior of low carbon steel

    Institute of Scientific and Technical Information of China (English)

    Chun-fu Kuang; Shen-gen Zhang; Jun Li; Jian Wang; Pei Li

    2015-01-01

    In a typical process, low carbon steel was annealed at two different temperatures (660°C and 750°C), and then was temper rolled to improve the mechanical properties. Pre-straining and baking treatments were subsequently carried out to measure the bake-hardening (BH) values. The influences of annealing temperature and temper rolling on the BH behavior of the steel were investigated. The results indicated that the microstructure evolution during temper rolling was related to carbon atoms and dislocations. After an apparent increase, the BH value of the steel significantly decreased when the temper rolling reduction was increased from 0%to 5%. This was attributed to the increase in solute carbon concentration and dislocation density. The maximum BH values of the steel annealed at 660°C and 750°C were 80 MPa and 89 MPa at the reductions of 3%and 4%, respectively. Moreover, increasing the annealing temperature from 660 to 750°C resulted in an ob-vious increase in the BH value due to carbide dissolution.

  18. Study on the Influence of Carbonization Tower Operation on the Total Alkali Content of the Production Process of Baking Soda%小苏打生产工艺之碳化塔运行对总碱量的影响初探

    Institute of Scientific and Technical Information of China (English)

    刘宏伟

    2015-01-01

    将着重分析对碳化塔的运行控制和碳化工序原理及流程,通过分析碳化工序对小苏打质量、总碱量的稳定和存在问题,并采取针对性的措施,以降低消耗,稳定产品质量,以期提高小苏打产品在市场中的竞争力。%This paper focuses on the analysis of the operation and control of carbonization tower , carbonization technology principle and process. Based on the analysis of the influence of carbonization process on the quality of baking soda, total alkali quantity and the existing problems, this paper takes the measures to reduce consumption, makes the product quality stable to improve product competitiveness in the market of baking soda.

  19. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products

    Science.gov (United States)

    Engmann, Jan

    2008-07-01

    We discuss which rheological material functions of wheat flour dough are most relevant for structure development in baked products under common processing conditions. We consider the growth of gas cells during dough proofing (driven by yeast) and during baking, where the growth is driven by a combination of CO2 desorption, water and ethanol evaporation, and thermal expansion of gas. Attention is given to upper limits on biaxial extension rate and stress and the consequences for the required rheological material functions. The applicability of the "Considère criterion" to predict the probability of coalescence between gas cells and its effect on loaf aeration is briefly discussed.

  20. Seleção de refratários para fornos de cozimento de anodo Refractories selection for anode baking furnace

    Directory of Open Access Journals (Sweden)

    P. R. T. Tiba

    2009-03-01

    Full Text Available Nos últimos anos, a produção mundial de alumínio tem aumentado e para as empresas continuarem competitivas torna-se necessário que a média do custo de produção do metal seja reduzida. Uma das alternativas é aumentar a vida útil dos refratários usados em fornos de cozimento de anodo, bem como a sua capacidade de produção. Ambas estratégias podem resultar em maior qualidade do anodo e redução no custo de manutenção do forno. O presente trabalho tem por objetivo apresentar a caracterização termo-mecânica dos tijolos refratários utilizados em fornos de cozimento de anodo e a resistência destes materiais ao ataque químico. Os resultados indicam que a escolha da composição mais adequada depende de uma análise sistêmica das propriedades a alta temperatura, da resistência química e das práticas operacionais do forno.In the latest years, the worldwide production of aluminum is increasing and for the companies to keep their competitiveness it is necessary to reduce the average cost of the metal production. One of the alternatives is to increase the refractories working life used in anode baking furnaces and their production capacity. Both strategies may result in a higher anode quality and reduction of the furnace maintenance costs. This paper aims to present the thermo-mechanical characterization of the refractory bricks used in anode baking furnaces and their resistance to chemical attack. The results indicated that the selection of the most suitable composition depends on a systemic analysis involving the high temperature properties, chemical resistance and the operational practices of the furnace.

  1. Seleção de refratários para fornos de cozimento de anodo Refractories selection for anode baking furnace

    Directory of Open Access Journals (Sweden)

    P. R. T. Tiba

    2009-09-01

    Full Text Available Nos últimos anos a produção mundial de alumínio tem aumentado e para as empresas continuarem competitivas torna-se necessário que a média do custo de produção do metal seja reduzida. Uma das alternativas é aumentar a vida útil dos refratários usados em fornos de cozimento de anodo, bem como a sua capacidade de produção. Ambas estratégias podem resultar em maior qualidade do anodo e redução no custode manutenção do forno. O presente trabalho tem por objetivo apresentara caracterização termo-mecânica dos tijolos refratários utilizados em fornos de cozimento de anodo e a resistência destes materiais ao ataque químico. Os resultados indicam que a escolha da composição mais adequada depende de uma análise sistêmica das propriedades a alta temperatura, da resistência química e das práticas operacionais do forno.In the latest years the worldwide production of aluminum is increasing and for the companies to keep their competitiveness it is necessary to reduce the average cost of the metal production. One of the alternatives is to increase the refractories working life used in anode baking furnaces and their production capacity. Both strategies may result in a higher anode quality and reduction of the furnace maintenance costs. This paper aims to present the thermo-mechanical characterization of the refractory bricks used in anode baking furnaces and their resistance to chemical attack. The results indicated that the selection of the most suitable composition depends on a systemic analysis involving the high temperature properties, chemical resistance and the operational practices of the furnace.

  2. Intensive Baking Room Baking on the Intensive Management%密集烤房集约化烘烤管理初议

    Institute of Scientific and Technical Information of China (English)

    马文清

    2012-01-01

      Digest Since the development and application of bulk and intensive flue curing barn from 2005, it was accepted the tobacco barn has unique advantages such as capacity-installing, cost-reducing, energy-saving and lower consumption reduction, etc. Barn in recent years has achieved rapid development in China, in particular, the implementation of Technical standard for barn (No.418 document of National Tobacco Management Department [ the barn, 2009]) has made intensive flue curing technology the leading role among the tobacco curing system in China. By the end of 2011, China has built up more than 700,000 bulk flue curing barn, in which has more than 30,000 serious curing barn and baking workshop connected with the tobacco curing work of 14,000,000 mu. Although the popularization and application of bulk and intensive flue curing barn has been rapidly recognized through the country, resulting in a large number of baking workshop’s establishing. However, the management of bulk flue curing is still an important subject to study..%  自2005年正式开始密集烤房的研发及推广应用以来,公认了密集烤房有装烟量大、减工降本、节能降耗等独特的优势,最近几年密集烤房在我国得到了迅速的发展,特别是国烟办[2009]418号《密集烤房技术标准》的实行,确立了密集烘烤在我国烟叶烘烤体系中的主体地位.到2011年,全国建造密集烤房总量达到70万座以上,其中烤房群和烘烤工场3万多处,承担烤烟面积约93.3万公顷.虽然,密集烤房的推广应用,很快在全国各个烟区得到了普遍认可,产生了一大批烘烤工场.但是,密集烤房的集约化烘烤管理还是一个重要的课题.

  3. Darwin's Arguments in Favour of Natural Selection and against Special Creationism

    Science.gov (United States)

    Nola, Robert

    2013-01-01

    In many places in "The Origin of Species", Darwin compares his own theory of Natural Selection favourably with Special Creationism which comes off as a bad second best. He does this using some version of the argument form known as "Inference to the Best Explanation". The first part of this paper is methodological. It considers Whewell's notion of…

  4. Does disturbance favour weak competitors? Mechanisms of changing plant abundance after flooding

    NARCIS (Netherlands)

    Lenssen, J.P.M.; Steeg, A. van der; Kroon, J.C.J.M. de

    2004-01-01

    Question: Does disturbance reduce competition intensity and thus favour weak competitors that are presumably less affected by disturbance than strong competitors? Methods: We used a single flooding event with increasing duration to simulate disturbance with increasing intensity. Six flood-plain gras

  5. Sequential use of human-derived medium supplements favours cardiovascular tissue engineering

    NARCIS (Netherlands)

    Vis, Paul W. Riem; Sluijter, Joost P. G.; Soekhradj-Soechit, R. Sarita; van Herwerden, Lex A.; Kluin, Jolanda; Bouten, Carlijn V. C.

    2012-01-01

    For clinical application of tissue engineering strategies, the use of animal-derived serum in culture medium is not recommended, because it can evoke immune responses in patients. We previously observed that human platelet-lysate (PL) is favourable for cell expansion, but generates weaker tissue as

  6. Sequential use of human-derived medium supplements favours cardiovascular tissue engineering

    NARCIS (Netherlands)

    Vis, Paul W. Riem; Sluijter, Joost P. G.; Soekhradj-Soechit, R. Sarita; van Herwerden, Lex A.; Kluin, Jolanda; Bouten, Carlijn V. C.

    2012-01-01

    For clinical application of tissue engineering strategies, the use of animal-derived serum in culture medium is not recommended, because it can evoke immune responses in patients. We previously observed that human platelet-lysate (PL) is favourable for cell expansion, but generates weaker tissue as

  7. Darwin's Arguments in Favour of Natural Selection and against Special Creationism

    Science.gov (United States)

    Nola, Robert

    2013-01-01

    In many places in "The Origin of Species", Darwin compares his own theory of Natural Selection favourably with Special Creationism which comes off as a bad second best. He does this using some version of the argument form known as "Inference to the Best Explanation". The first part of this paper is methodological. It considers Whewell's notion of…

  8. Trade policies and development of less-favoured areas: evidence from the literature

    NARCIS (Netherlands)

    Oskam, A.J.; Komen, M.H.C.; Wobst, P.; Yalew, A.

    2004-01-01

    The links between international markets and production and consumption decisions in less-favoured areas (LFAs) often appear rather loose. Hence, it may be questioned whether international trade and economic growth effects trickle down to LFAs. This paper explores the evidence in the literature in wh

  9. A study on fibre addition to gluten free bread: its effects on bread quality and in vitro digestibility.

    Science.gov (United States)

    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.

  10. 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

  11. Analysis of thin baked-on silicone layers by FTIR and 3D-Laser Scanning Microscopy.

    Science.gov (United States)

    Funke, Stefanie; Matilainen, Julia; Nalenz, Heiko; Bechtold-Peters, Karoline; Mahler, Hanns-Christian; Friess, Wolfgang

    2015-10-01

    Pre-filled syringes (PFS) and auto-injection devices with cartridges are increasingly used for parenteral administration. To assure functionality, silicone oil is applied to the inner surface of the glass barrel. Silicone oil migration into the product can be minimized by applying a thin but sufficient layer of silicone oil emulsion followed by thermal bake-on versus spraying-on silicone oil. Silicone layers thicker than 100nm resulting from regular spray-on siliconization can be characterized using interferometric profilometers. However, the analysis of thin silicone layers generated by bake-on siliconization is more challenging. In this paper, we have evaluated Fourier transform infrared (FTIR) spectroscopy after solvent extraction and a new 3D-Laser Scanning Microscopy (3D-LSM) to overcome this challenge. A multi-step solvent extraction and subsequent FTIR spectroscopy enabled to quantify baked-on silicone levels as low as 21-325μg per 5mL cartridge. 3D-LSM was successfully established to visualize and measure baked-on silicone layers as thin as 10nm. 3D-LSM was additionally used to analyze the silicone oil distribution within cartridges at such low levels. Both methods provided new, highly valuable insights to characterize the siliconization after processing, in order to achieve functionality.

  12. Effects of baking on cyanidin-3-glucoside content and antioxidant properties of black and yellow soybean crackers.

    Science.gov (United States)

    Slavin, Margaret; Lu, Yingjian; Kaplan, Nicholas; Yu, Liangli Lucy

    2013-11-15

    Black soybean is a potential functional food ingredient with high anthocyanin content, but the ability to maintain anthocyanin content under dry heat processing has not been reported. This study investigated the effects of soybean seed coat colour and baking time-temperature combinations on the extractable antioxidant properties of a soy cracker food model. Crackers prepared with black soybeans had significantly higher TPC, total isoflavones, and peroxyl, hydroxyl, and ABTS(+) radical scavenging abilities than their yellow counterparts, at all time-temperature combinations. Cyanidin-3-glucoside (C3G) was detected only in black soybean crackers, and all baking treatments significantly decreased C3G. The greatest losses occurred at the low temperature×long time and high temperature×short time, the smallest loss with moderate temperature×short/medium time. The high temperature treatment altered phenolic acid and isoflavone profiles; however, total isoflavones were unaffected. Overall results suggest that moderate baking temperature at minimal time may best preserve anthocyanin and other phenolics in baked black soybean crackers.

  13. Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.

    Science.gov (United States)

    Vidal, Arnau; Sanchis, Vicente; Ramos, Antonio J; Marín, Sonia

    2015-07-01

    The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal processing has been studied. Baking temperature, time and initial mycotoxin concentration in the raw materials were assayed as factors. An improved UPLC-MS/MS method to detect DON, DON-3-glucoside, 3-ADON, 15-ADON and DOM-1 in wheat baked products was developed in the present assay. The results highlighted the importance of temperature and time in mycotoxin stability in heat treatments. OTA is more stable than DON in a baking treatment. Interestingly, the DON-3-glucoside concentrations increased (>300%) under mild baking conditions. On the other hand, it was rapidly reduced under harsh conditions. The 3-ADON decreased during the heat treatment; while DOM-1 increased after the heating process. Finally, the data followed first order kinetics for analysed mycotoxins and thermal constant rates (k) were calculated. This parameter can be a useful tool for prediction of mycotoxin levels.

  14. Exploration of Sugar Functionality in Sugar-Snap and Wire-Cut Cookie Baking: Implications for Sucrose Reduction or Replacement

    Science.gov (United States)

    Sugars are plasticizers of the biopolymers of wheat flour, but concentrated sugar solutions act as anti-plasticizers, compared to water alone. As a result, gluten development during dough mixing and starch gelatinization/pasting during cookie baking are delayed or prevented. In great excess, aqueou...

  15. Utilization of oleogels as a replacement for solid fat in aerated baked goods: Physicochemical, rheological, and tomographic characterization

    Science.gov (United States)

    Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in m...

  16. Baking Industry. Grade 2. One in a Series of Career Development Curriculum Units for the Elementary Classroom. (Second Edition).

    Science.gov (United States)

    Barret, Jennifer; And Others

    Focusing on the occupational clusters of natural resources and manufacturing, this unit entitled "Baking Industry" is one of four grade 2 units which are part of a total set of twenty-seven career development curriculum units for grades K-6. This unit is organized into four sections. Section 1 identifies one career development-centered…

  17. Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast.

    Science.gov (United States)

    Sasano, Yu; Haitani, Yutaka; Hashida, Keisuke; Oshiro, Satoshi; Shima, Jun; Takagi, Hiroshi

    2013-08-01

    During the bread-making process, yeast cells are exposed to many types of baking-associated stress. There is thus a demand within the baking industry for yeast strains with high fermentation abilities under these stress conditions. The POG1 gene, encoding a putative transcription factor involved in cell cycle regulation, is a multicopy suppressor of the yeast Saccharomyces cerevisiae E3 ubiquitin ligase Rsp5 mutant. The pog1 mutant is sensitive to various stresses. Our results suggested that the POG1 gene is involved in stress tolerance in yeast cells. In this study, we showed that overexpression of the POG1 gene in baker's yeast conferred increased fermentation ability in high-sucrose-containing dough, which is used for sweet dough baking. Furthermore, deletion of the POG1 gene drastically increased the fermentation ability in bread dough after freeze-thaw stress, which would be a useful characteristic for frozen dough baking. Thus, the engineering of yeast strains to control the POG1 gene expression level would be a novel method for molecular breeding of baker's yeast.

  18. 铝土矿生料浆烘干与烧结特性的试验研究%Test study on the Raw Slurry Baking and Sintering Feature of Aluminate Sodium Sintered Material

    Institute of Scientific and Technical Information of China (English)

    黄春成

    2011-01-01

    Combining with alumina production practice by the alkali - lime sintering process, referring to foreign study achievements, the author studied the law of the viscosity, baking process and sintering feature of the raw slurry in the laboratory conditions. The test results showed that the true calcium ratio change had no effect on the viscosity of the raw slurry at the same moisture, but when the raw slurry moisture was less than 38% , its moisture and temperature increasing had a large effect on its viscosity. The slurry baking temperature in the gas suspension baking oven should be higher than 6001. Sintering temperature, the time of sintering retaining temperature, the cluster particle size and the structure consistency of the sintered material were the key to ensure a high quality of the sintered material.%在试验室条件下,参照国外研究成果,结合我国碱石灰烧结法氧化铝生产实际,从生料浆黏度变化规律、生料浆烘干过程及生料浆烧结特性等方面进行了试验.研究试验结果表明:真钙比的变化对同一水分下生料浆黏度的影响不明显,当生料将水分<38%时,生料浆水分和生料浆温度升高对生料浆黏度值影响较大;气态悬浮干燥器中料浆烘干温度应不低于600℃;熟料的烧成温度、烧结保温时间、料团粒径的大小及结构密实程度是保证熟料烧成质量的关键.

  19. Effect of different baking conditions on the amino acids of white rib tobacco%不同烘焙条件对白肋烟氨基酸含量影响

    Institute of Scientific and Technical Information of China (English)

    李辉; 张明文; 岳先领; 黄国三; 张委员

    2016-01-01

    应用 HPLC 考察了不同烘焙条件下对白肋烟中氨基酸含量的变化,得到了其变化规律,为提高混合型卷烟产品内在质量提供了依据。研究结果表明:随着加工强度的增加,白肋烟中脯氨酸含量呈下降趋势;随着烘焙温度的升高,脯氨酸的含量下降趋势越明显;随着终端水分的下降,烘烤时间的增长,脯氨酸含量也逐渐下降,空气含湿量对脯氨酸的影响与终端水分相同;随着烘焙温度的增加,由于氨基酸参与合成 amadori 化合物,导致游离氨基酸总量逐渐下降。%The effects of amino acids on the white rib tobacco were studied under different baking conditions, and the change rules were obtained, which provided the basis for improving the intrinsic quality of the mixed type cigarette. The results of the study show that: With increasing of the processing intensity, proline content in burley tobacco showed a downward trend. With elevated torrefaction temperature, the content of proline downward trend is obvious. With decline of the terminal water, baking time of growth, proline content by decrease gradually, and air humidity effect is the same on the amount of proline and terminal moisture; With increasing the baking temperature and the total content of free amino acid decreased gradually, the reason is amino acid involved in the synthesis of the Amadori compounds.

  20. Omega-3 fatty acids in baked freshwater fish from south of Brazil.

    Science.gov (United States)

    Andrade, A D; Visentainer, J V; Matsushita, M; de Souza, N E

    1997-03-01

    Lipid and fatty acid levels in the edible flesh of 17 baked freshwater fish from Brazil's southern region were determined. Analyses of fatty acids methyl esters were performed by gas chromatography. Palmitic acid (C16:0) was the predominant saturated fatty acid, accouting for 50-70% of total saturated acids. Linoleic acid (C18:2 omega 6), linolenic acid (C18:3 omega 3), and docosahexaenoic acid (C22:6 omega 3) were the predominant polyunsatured fatty acids (PUFA). The data revealed that species such as barbado, corvina, pintado, and truta were good sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and that most freshwater fish examined were good sources of PUFA-omega 3.

  1. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

    Science.gov (United States)

    Nguyen, Ha T; Van der Fels-Klerx, H J Ine; Peters, Ruud J B; Van Boekel, Martinus A J S

    2016-02-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  2. Ultrathin Polyimide-Stainless Steel Heater for Vacuum System Bake-out

    CERN Document Server

    Rathjen, Christian; Henrist, Bernard; Kölemeijer, Wilhelmus; Libera, Bruno; Lutkiewicz, Przemyslaw

    2005-01-01

    Space constraints in several normal conducting magnets of the LHC required the development of a dedicated permanent heater for vacuum chamber bake-out. The new heater consists of stainless steel bands inside layers of polyimide. The overall heater thickness is about 0.3 mm. The low magnetic permeability is suitable for applications in magnetic fields. The material combination allows for temperatures high enough to activate a NEG coating. Fabrication is performed in consecutive steps of tape wrapping. Automation makes high volume production at low costs possible. About 800 m of warm vacuum system of the long straight sections of the LHC will be equipped with the new heater. This paper covers experience gained at CERN from studies up to industrialization.

  3. Hypertension after ingestion of baked garlic (Allium sativum) in a dog.

    Science.gov (United States)

    Kang, Min-Hee; Park, Hee-Myung

    2010-04-01

    A 6-year-old, intact male Schnauzer was referred 2-days after accidental ingestion of baked garlic. Regenerative anemia (Hematocrit 22%) and the elevated methemoglobin (8.7%) concentration were detected upon hematological examination. Eccentrocytes, Heinz bodies and ruptured red blood cells were also noted on blood smear films, which were the results from the oxidative injury of the Allium species. The dog was hypertension (systolic mean 182 mmHg) concurrent with other clinical signs, such as vomiting and dark brown urination. Treatment with continuous oxygen, antioxidant drugs and antihypertensive therapy resulted in good progress. The dog was discharged 4 days after hospitalization. There were no remarkable findings in the follow up hematologic examination 24 days after discharge, but the dog still had a high blood pressure and continued on antihypertensive therapy. No recurrence was noted and the blood pressure returned to normal levels 4 months later.

  4. Properties of baked foams from citric acid modified cassava starch and native cassava starch blends.

    Science.gov (United States)

    Pornsuksomboon, Kanlaya; Holló, Berta Barta; Szécsényi, Katalin Mészáros; Kaewtatip, Kaewta

    2016-01-20

    Starch foams from native cassava starch (NS) and citric acid modified cassava starch (CNS) were prepared using baking processes with blend ratios of 80/20, 60/40, 50/50, 40/60 and 20/80. The density, thickness, morphology, thermal stability and water absorption of the NS, CNS and blended starch foams were determined. The ratio of the two starch components had a significant influence on the density and thickness of the blended starch foams. All blended starch foams showed good water resistance. Moreover, the morphology of the blended starch foam with the NS/CNS ratio of 50/50 showed a more ordered distribution of cell sizes with thicker cell walls than for the NS and CNS foams. The thermal stability of the blended starch foams was somewhat lower than the stability of the NS foam but not to the extent that it affected any potential practical applications.

  5. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.

    Science.gov (United States)

    Yılmaz, Cemile; Kocadağlı, Tolgahan; Gökmen, Vural

    2014-04-02

    Melatonin is produced mainly by the pineal gland in vertebrates. Also, melatonin and its isomer are found in foods. Investigating the formation of melatonin and its isomer is of importance during bread dough fermentation and its degradation during baking since bread is widely consumed in high amounts. Formation of melatonin was not significant during dough fermentation. The melatonin isomer content of nonfermented dough was found to be 4.02 ng/g and increased up to 16.71 ng/g during fermentation. Lower amounts of isomer in crumb and crust than dough showed that the thermal process caused a remarkable degree of degradation in melatonin isomer. At the end of the 180 min fermentation Trp decreased by 58%. The results revealed for the first time the formation of a melatonin isomer in bread dough during yeast fermentation.

  6. Evaluation of Vitamin D3 and D2 Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

    Science.gov (United States)

    Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad

    2017-06-01

    Purpose: Vitamin D, a fat-soluble secosteroid, has a significant role in bone metabolism and helps calcium absorption in the body. Since vitamin D concentration is altered in fortified foods and dietary supplements, the actual amount of vitamin D may differ from the label value. Methods: In this study, the concentrations of vitamin D2 and D3 of fortified bread sample were analytically determined. For this purpose, dough or homogenized bread sample was saponified using potassium hydroxide solution (30%, w/v) at 80°C, and the saponified analytes were extracted into n-heptane followed by liquid-liquid extraction. Then n-heptane fraction was evaporated to dryness and the sample was reconstituted in methanol. The effect of different parameters was evaluated by one variable at one-time strategy. Results: The analytes concentrations were evaluated in dough fermentation, baking and storage steps. The effect of temperature in dough fermentation and baking was evaluated at the range of 5-30 and 200-250°C, respectively. Also, the fermentation time was studied in the range of 0-120 min. The analytes concentrations were followed for 1 to 5 days after baking. The results indicated that dough fermentation temperature has no significant effect on the concentration of the analytes. On the other hand, when the dough fermentation time and baking temperature are increased, the analytes concentrations are decreased. Also, the storage duration of the spiked bread samples decreased the analytes concentrations after one day. Conclusion: Based on the obtained results, baking the dough at high temperatures lead to decrease in vitamin levels.

  7. Influence of post exposure bake time on EUV photoresist RLS trade-off

    Science.gov (United States)

    Vesters, Yannick; De Simone, Danilo; De Gendt, Stefan

    2017-03-01

    To achieve high volume manufacturing, EUV photoresists need to push back the "RLS trade-off" by simultaneously improving Resolution, Line-Width Roughness and Sensitivity (exposure dose). Acid diffusion in chemically amplified resist is known to impact these performances. This work studies the diffusion of acid in chemically amplified resist by varying the post exposure bake duration while monitoring the evolution of CD and LWR for 6 chemically amplified EUV photoresists (CAR). We observed a first regime where both CD and LWR quickly decrease during the first 30s of post exposure bake (PEB). This can be related to the deprotection reaction taking place in the exposed part of the resist. After 60s the decrease in CD and LWR slows down significantly, likely related to a regime of acid diffusion from exposed to unexposed region, and acid-quencher neutralization at the interface of these two regions. We tested two resists with different protecting group and the one having lower activation energy shows a faster CD change in the second regime, resulting in a worsening of LWR for longer PEB time. On the contrary, a resist with a high quencher loading shows reduced net diffusion of acid towards the unexposed region and controls the resist edge profile. In other words longer PEB does not degrade LWR, but as it reduces the line CD, sensitivity is impacted. With an appropriate ratio selection of quencher to PAG, an EUV dose reduction of up to 12% can be achieved with a change from a standard 60 second to a 240 second PEB time, while keeping LWR and resolution constant and therefore pushing the RLS performances. Finally, we confirmed that the observations on positive tone development (PTD) resist could be applied to negative tone development (NTD) resist: with a high quencher NTD resist we observed a dose reduction of 8% for longer PEB time, keeping LWR and resolution constant.

  8. The magnetic properties of baked clays and their implications for past geomagnetic field intensity determinations

    Science.gov (United States)

    Kostadinova-Avramova, M.; Kovacheva, M.

    2013-12-01

    Burnt clays provide a vital source of information about the archaeomagnetic field but their magnetic properties, and the dependency of these on thermal history, are diverse, complex and poorly understood. Here, we attempt to shed light on this problem through the investigation of artificial clay samples prepared from three different clay types repeatedly heated in known magnetic field to two different temperatures (400 and 700 °C). Combined rock-magnetic and X-ray analyses were carried out to obtain information about the mineralogical content and magnetic properties of the diverse raw and heated clays, and also their evolution during the course of multiple heating/cooling treatments. The magnetic behaviour of the three clay types evolved significantly during the course of being repeatedly heated to both 400 and 700 °C. Phyllosilicates containing iron-substitutions in their matrix apparently played an important role in supplying iron- oxides during the heatings and the iron oxides themselves underwent progressive oxidation. The samples heated to the higher temperature exhibited more ideal magnetic behaviour but even those heated only to 400 °C achieved magnetic stabilization after multiple heatings. After 10 reheating treatments, samples heated to both peak temperatures yielded reliable palaeointensity results and a grand mean intensity value Fa = 48.57 ± 1.19 μT which differs by less than 2 μT (or about 3 per cent) from the known intensity of the inducing field. The results confirm that the thermoremanent magnetization produced as a result of multiple heatings even to moderate temperature in the antiquity can give reliable palaeointensity determination. They also highlight that materials from repeatedly used baked clay structures (kilns, hearths, etc.) may be far more appropriate for archaeointensity study than singly baked clay structures (destruction layers, floor plasters, etc.).

  9. Cryptic female choice via sperm dumping favours male copulatory courtship in a spider.

    Science.gov (United States)

    Peretti, A V; Eberhard, W G

    2010-02-01

    Males of many animals perform 'copulatory courtship' during copulation, but the possible reproductive significance of this behaviour has seldom been investigated. In some animals, including the spider Physocyclus globosus (Pholcidae), the female discards sperm during or immediately following some copulations. In this study, we determined which of several variables associated with copulation correlated with paternity success in P. globosus when two males mate with a single female. Then, by determining which of these variables also correlated with sperm dumping, we inferred which variables may affect paternity via the mechanism of sperm dumping. Male abdomen vibration (a copulatory courtship behaviour) and male genitalic squeezing both correlated with both paternity and sperm dumping; so, these traits may be favoured by biased sperm dumping. Biased sperm dumping may also be the mechanism by which possible cryptic female choice favours another male trait that was the subject of a previous study, responsiveness to female stridulation.

  10. Cryptic female choice favours sperm from major histocompatibility complex-dissimilar males

    OpenAIRE

    Lovlie, H.; Gillingham, M. A. F.; WORLEY K; Pizzari, T.; Richardson, David

    2013-01-01

    Cryptic female choice may enable polyandrous females to avoid inbreeding or bias offspring variability at key loci after mating. However, the role of these genetic benefits in cryptic female choice remains poorly understood. Female red junglefowl, Gallus gallus, bias sperm use in favour of unrelated males. Here, we experimentally investigate whether this bias is driven by relatedness per se, or by similarity at the major histocompatibility complex (MHC), genes central to vertebrate acquired i...

  11. Employee participation in the private sector in Malaysia: The Applicability of Favourable Conjunctures Model

    Directory of Open Access Journals (Sweden)

    Balakrishnan Parasuraman

    2009-12-01

    Full Text Available EP is one crucial aspect of the employment relationship in both private and public organisations in many countries. In 2001, Poole, Lansbury and Wiles developed a model for comparative EP, which they named the Favourable Conjunctures Model. So far, this model has only been applied in developed countries such as the United States of America, United Kingdom, Australia and Europe. There it was applied in order to examine worker participation from the national perspective. No extensive study has been conducted using this model to explain worker participation practices at the company level. In parallel with this aspect, this model also has never been used to explain the nature of EP in the Asian developing countries. This current research will use the Favourable Conjunctures Model to examine the nature of EP in private enterprises based on empirical study carried out in Malaysia. The argument of this paper is that the Favourable Conjunctures Model of Industrial Democracy (Poole et al. 2001 is inadequate to elucidate the characteristics of EP in Malaysia. Based on empirical findings from three private companies in Malaysia, the paper argues that there are many contextual factors that influence the nature of EP in Malaysian private companies that are not taken into account by the model. They are:multi-ethnic (cultural influences, the repressive role of state in the Malaysian industrial relations, the New Economic Policy and industrialisation plan, Islamic working ethics, the influence of a British colonial history, lack of training among non-managerial employees in EP, the impact of foreign direct investment on industrial relations, to identify a few. Based on this study, it is proposed that the present Favourable Conjunctures Model of Industrial Democracy (Poole et al. 2001 be modified based on the contextual factors discussed above. The paper concludes that the western model of EP could not be directly applied in Malaysia without some adjustment of

  12. Subungual Squamous Cell Carcinoma Associated with Long Standing Onychomycosis: Aggressive Surgical Approach with a Favourable Outcome

    Directory of Open Access Journals (Sweden)

    Yavor Grigorov

    2017-07-01

    CONCLUSION: Although there are no available data in the literature to confirm or reject the contribution of the chronic nail infection to the malignant process, we emphasise the importance of this co-existence regarding the possible disguising of the malignant process. An early biopsy of a chronic persistent nail lesion may be preventive and beneficial regarding avoiding more aggressive treatments and achieving a favourable prognosis.

  13. Identifying the Environmental Conditions Favouring West Nile Virus Outbreaks in Europe

    OpenAIRE

    Marcantonio, Matteo; Rizzoli, Annapaola; Metz, Markus; Rosà, Roberto; Marini, Giovanni; Chadwick, Elizabeth Anna; Neteler, Markus

    2015-01-01

    West Nile Virus (WNV) is a globally important mosquito borne virus, with significant implications for human and animal health. The emergence and spread of new lineages, and increased pathogenicity, is the cause of escalating public health concern. Pinpointing the environmental conditions that favour WNV circulation and transmission to humans is challenging, due both to the complexity of its biological cycle, and the under-diagnosis and reporting of epidemiological data. Here, we used remote s...

  14. Determinants of favourable opinions about euthanasia in a sample of French physicians.

    Science.gov (United States)

    Dany, Lionel; Baumstarck, Karine; Dudoit, Eric; Duffaud, Florence; Auquier, Pascal; Salas, Sébastien

    2015-11-05

    The question whether euthanasia should be legalised has led to substantial public debate in France. The objective of this study in a sample of French physicians was to establish the potential determinants of a favourable opinion about euthanasia in general and when faced with a specific situation as embodied in the Humbert affair. The study was a cross-sectional survey investigating two different samples of medical doctors: (1) those specialised in palliative care and affiliated to the French Society for Patient Accompaniment and Palliative Care; (2) medical interns (medical doctors in training course) in a French medical university (Marseille). A questionnaire was sent (email) to each voluntary participant including sociodemographics, professional status, mention of believing in God, and opinion about euthanasia (the question was designed to assess the general opinion about euthanasia and the opinion about a specific case, the Vincent Humbert' case (a man who was rendered quadriplegic, blind, and mute after an accident and has requested euthanasia). A total of 413 physicians participated in the research (participation rate: 48.5%). Less than half of the population were favourable to euthanasia in general and almost two-thirds of the population were favourable to Vincent Humbert's request for euthanasia. Based on the multivariate analysis, individuals believing in God and being a medical intern were significant independent factors linked to having a favourable opinion about euthanasia in general and about the Vincent Humbert's request. There is still no study in France on the development of opinion about euthanasia and its impact. The issue goes beyond the strictly professional sphere and involves broader socio-political stakes. These stakes do not necessarily take into account medical practices and experiences or the desires of end-of-life patients. The professional upheaval that the future French legal framework will doubtlessly trigger will require further

  15. High molecular weight glutenin subunits of wheat: qualitative and quantitative variation in relation to bread-making quality.

    NARCIS (Netherlands)

    Kolster, P.

    1992-01-01

    In view of the poor bread-making quality of the wheat grown in The Netherlands, only a small part of production is used for baking of bread. Therefore quality improvement is a major aim of plant breeding. Unfortunately, breeding for breadmaking quality is hampered by its complexity. The suitability

  16. The Favourable Health Behaviours in Women from a Selected Urban Region in Kayseri

    Directory of Open Access Journals (Sweden)

    Hacer Sonmezer,Fevziye Cetinkaya,Melis Nacar

    2012-10-01

    Full Text Available Objective: In this study it was aimed to establish the favourable health behaviours in the life style of women, who also are in charge, and carry the responsibility of the whole family’s health. Material and Method: A questionnaire, inquiring about some favourable health behaviours, was applied to 421 women aged 18-64, living in an urban region in Kayseri. Results: The mean age of the study group was 36.2±11.1, 57.1% were housewives, 74.3% were married, and the educational level of 62.7% was high school and above. The rate of obtaining information from health personnel was 9.7%, and most women(31.1% stated media as their source of information. 67.0% did not smoke. 44.4% of the study group were with in normal weight, and 66.3% stated that they had breakfast. 32.3% of the women stated that they restricted salt in food, and 18.8% restricted sugar, 20.4% tried not to consume tea following a meal and 32.1% stated that they were always careful about not using saturated fat while cooking. 16.2% of the women stated that they self-examined their breats on a regular basis, 54.0% that they did so sometimes, 41.6% had had a clinical breast examination. The rate of mammograhpic evaluation above the age of 40 was 78.0%. Conclusion: The awareness about and the applications for favourable health behaviours as a life style were found to be insufficient in women. It is the duty and responsibility of health personnel to establish healthy life style behaviours in women. [TAF Prev Med Bull 2012; 11(5.000: 521-528

  17. Embedding of laboratory wastes in clay or concrete blocks, with special reference to baking osmic acid and cacodylic acid wastes with clay.

    Science.gov (United States)

    Murakami, T; Murakami, T; Yamana, S

    1998-12-01

    Liquid laboratory waste containing osmic acid and cacodylic acid was mixed with potter's clay or hydraulic cement. The clay-waste product was kneaded into blocks and baked in a klin (1,200-1,400 degrees C). The cement-waste product was allowed to harden into concrete blocks. Some of the baked clay blocks and concrete blocks were ground, and immersed in 1 N NaOH or 10% HCI solutions for 3-6 months. X-ray microanalysis of the dried samples of these solutions showed that no leakage of osmium and arsenic occurred in the baked clay embedding, and that some leakage of these agents occurred in the concrete embedding. The present study indicates that the baked clay embedding method is useful for safe storage of dangerous laboratory wastes. Additional experiments suggested that glass embedding is also useful for safe storage of laboratory wastes or harmful metals.

  18. Detection of polydimethylsiloxanes transferred from silicone-coated parchment paper to baked goods using direct analysis in real time mass spectrometry.

    Science.gov (United States)

    Jakob, Andreas; Crawford, Elizabeth A; Gross, Jürgen H

    2016-04-01

    The non-stick properties of parchment papers are achieved by polydimethylsiloxane (PDMS) coatings. During baking, PDMS can thus be extracted from the silicone-coated parchment into the baked goods. Positive-ion direct analysis in real time (DART) mass spectrometry (MS) is highly efficient for the analysis of PDMS. A DART-SVP source was coupled to a quadrupole-time-of-flight mass spectrometer to detect PDMS on the contact surface of baked goods after use of silicone-coated parchment papers. DART spectra from the bottom surface of baked cookies and pizzas exhibited signals because of PDMS ions of the general formula [(C2H6SiO)n  + NH4 ](+) in the m/z 800-1900 range.

  19. Evaluation of the Favourable Ecological Impact of the Railway on the Environment

    Directory of Open Access Journals (Sweden)

    Jasna Golubić

    2012-10-01

    Full Text Available The railway has advantages over other branches of longdistancetransportation from the ecological, economic, safety,and technological point of view.The paper gives an evaluation of the favourable influenceof railway traffic on the environment reflected in the rationalenergy consumption, significantly reduced need of physicalspace, and reduced air pollution.Having these data in mind, the railway is considered tohave a negligible influence on environmental pollution. However,studying even such small amounts plays a significant rolein the traffic safety and in the lives of people and nature itself

  20. Line width roughness reduction by rational design of photoacid generator for sub-millisecond laser post-exposure bake

    Science.gov (United States)

    Jiang, Jing; Thompson, Michael O.; Ober, Christopher K.

    2014-03-01

    Sub-millisecond laser post-exposure bake (PEB) is an alternative technology to address the excessive acid diffusion for chemically amplified photoresist systems. By rationally designing the resist, laser post-exposure bake is able to improve the resolution and reduce the line width roughness (LWR) compared to patterns exposed under the same conditions but using conventional hotplate PEB. It was found that only the resist with high deprotection activation energy and low diffusion activation energy showed improved performance using laser PEB. Accordingly, a PAG was designed to have low acid diffusivity by binding the counter ions to a molecular glass core while keeping photophysical properties and processing conditions similar to a conventional PAG. By reducing the diffusivity of the counter ions, the PAG was able to further reduce LWR by 60% using laser PEB.

  1. Structure optimization of the dispensing house in a combustion train for a thermal bake-out aluminum reduction cell

    Institute of Scientific and Technical Information of China (English)

    WU Chengbo; CHANG Baolong; ZHANG Li; ZHANG Binghuai

    2003-01-01

    The fume bake-out aluminum reduction cell is a novel technology possessing such advantages as easy control for the speed of heating-up, well-distributed temperature, and little cathode and anode oxidation. The key equipment of fume bake-out is a combustion train whose one important part is a dispensing house. This work deals with the numerical model and the flow and temperature fields of the dispensing house, which suggests that uniformity of flow and energy distribution is influenced by the position, shape and direction of the nozzle and cross dimension of dispensing house mainly, but is less influenced by entry speed The parameters of the dispensing house structure are optimised to satisfy the requirements for a combustion train in fume bakeout, and appropriate dimensions are obtained for a dispensing house structure.

  2. Establishing Quality Assurance in Nigerian Education System: Implication for Educational Managers

    Science.gov (United States)

    Adegbesan, Sunday O.

    2011-01-01

    The importance of quality education in nation building cannot be over emphasized. There have been several calls on the educational managers on how to make the educational system to be more vibrant in the quality of its products after several quantity of mass failure and half baked products from our various educational institutions in the country.…

  3. Conservation Research and Development/ New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance

    Energy Technology Data Exchange (ETDEWEB)

    Anthony J. DeArdo; C. Isaac Garcia

    2003-12-15

    Conservation Research and Development/New Ultra-Low Carbon High Strength Steels with Improved Bake Hardenability for Enhanced Stretch Formability and Dent Resistance. The experimental work can be divided into four phases. In each phase, the materials were received or designed, processed and tested, to evaluate the BH increment or response, as a function of compositions and processing conditions. Microstructural characterization by various techniques was performed in order to gain insights into the mechanisms of flow stress increment by bake hardening.

  4. Processing of Kansui Roots Stir-Baked with Vinegar Reduces Kansui-Induced Hepatocyte Cytotoxicity by Decreasing the Contents of Toxic Terpenoids and Regulating the Cell Apoptosis Pathway

    Directory of Open Access Journals (Sweden)

    Xiaojing Yan

    2014-06-01

    Full Text Available Euphorbia kansui is a Traditional Chinese Medicine widely used for the treatment of oedema, ascites and asthma. However, its serious hepatotoxicity hinders its safe clinical application. The process of stir-baking with vinegar is regularly used to reduce the toxicity of kansui. Up till now, the exact mechanism of the reduction in hepatotoxicity of kansui stir-baked with vinegar has been poorly defined. In this study, decreased  contents of five diterpene and one triterpene in kansui (GS-1 after stir-baking with vinegar (GS-2 was investigated by UPLC-QTOF/MS. Flow cytometry and Hoechst staining were used to show that the stir-baking with vinegar process reduces kansui-induced cell apoptosis. Furthermore, the result also indicated that kansui stir-baked with vinegar protects LO2 cells from apoptosis by increasing the cell mitochondrial membrane potential (ΔΨm, decreasing the release of cytochrome c and inhibiting the activities of caspase-9 and caspase-3 as evidenced by means of high content screening (HCS, ELISA and western blotting. These results suggested that the stir-baking vinegar could reduce the hepatotoxicity of kansui by effectively decreasing the contents of toxic terpenoids and inhibiting the intrinsic pathway of hepatocyte cell apoptosis. In conclusion, the study provided significant data for promoting safer and better clinical use of this herb.

  5. SIMPROVING THE ECONOMIC ACTIVITIES IN THE LESS FAVOURED AREAS OF ROMANIA

    Directory of Open Access Journals (Sweden)

    Tileaga Cosmin

    2011-07-01

    Full Text Available This paper deals with finding solutions for improving the economic activities in Romania’s undeveloped areas, which still represent a major problem for this country’s economy. During 1999 and 2009, these areas were considered tax havens, due to some facilities accorded by the Government and the EU (headage compensatory allowances*, tax deductions, non-refundable funds. Many had the opportunity to invest in those regions, but no positive effect was to be seen. Tulcea County (Danube Delta area, coal mine regions, rural areas and the North-East area (Suceava and Botosani county are considered to be Romania’s less favoured areas. * The objective of these schemes is to provide a reasonable level of income for farmers where natural production conditions are least favourable so as to conserve the countryside by the prevention of further depopulation of rural areas. Compensatory allowances are payable to farmers for the keeping of cattle, sheep and goats. (www.europa.eu

  6. Experimental evidence for mutual inter- and intrasexual selection favouring a crested auklet ornament.

    Science.gov (United States)

    Jones; Hunter

    1999-03-01

    During the breeding season, female and male crested auklets Aethia cristatella (Alcidae), display similar conspicuous crest ornaments composed of elongated forward-curving feathers on their foreheads. Based on quantifications of brief agonistic interactions at a large breeding colony, we found that crest length was strongly correlated with dominance within both sexes. Across the full range of crest length, individuals with longer crests were dominant over shorter-crested individuals in agonistic interactions involving same-sex adults. Within subadults (2-year-olds of unknown sex), there was a similar trend towards longer-crested individuals being dominant. In agonistic interactions involving individuals of different sex and age, adult males were dominant over adult females and adults were dominant over subadults, regardless of crest length. In an experiment in which we manipulated crest length using life-size realistic models, male auklets that responded were less aggressive to male models with longer crests than to models with normal or shorter crests, confirming that crest length by itself signals dominance status. In a related experiment in which we controlled intrasexual competition, both males and females responded to opposite-sex models with more frequent sexual displays when the models had long crests compared with those having short crests, suggesting that crested auklets also have mating preferences that favour long crest ornaments. Taken together, these results support the idea that the crest ornament is favoured by both intra- and intersexual selection. Copyright 1999 The Association for the Study of Animal Behaviour.

  7. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

    Science.gov (United States)

    Martinez-Villaluenga, C; Michalska, A; Frias, J; Piskula, M K; Vidal-Valverde, C; Zieliński, H

    2009-01-01

    The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin-Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutase-like activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition.

  8. 麦精在面包中的应用%Application of malt extract in bread baking

    Institute of Scientific and Technical Information of China (English)

    张菊芬; 粟婉媛; 陈小泉

    2011-01-01

    The effect of malt extract in different addition dose on bread baking performance was studied,a bread preservation test was carried out,and the optimum malt extract dose was investigated.Results indicate that adding the malt extract can improve the performance in bread baking.The sensory evaluation proves that the bread texture and water binding capacity are improved by a proper addition of malt extract,especially the bread taste,flavor and inner textural structure.Furthermore,dough time and baking time of bread are shortened by the malt extract addition.The optimum addition dose of the malt extract in bread production is 4%.%研究了麦精的不同添加量对面包烘焙品质的影响,并进行了面包的贮藏试验,得出了面包中麦精的最适添加量。研究发现,麦精的添加在一定程度上提高了面包的口感,改善了面包的感官品质、质构以及面包的持水性。此外添加麦精可以缩短发酵时间和烘焙时间,面包中麦精的最适添加量为4%。

  9. Comparison of Volatile Components between Raw and Vinegar Baked Radix Bupleuri by GC-MS Based Metabolic Fingerprinting Approach

    Directory of Open Access Journals (Sweden)

    Jie Xing

    2015-01-01

    Full Text Available Radix Bupleuri (RB, also named Chaihu in Chinese, is a commonly used herbal drug in traditional Chinese medicine (TCM, and the processing of RB with vinegar to prepare vinegar-baked Radix Bupleuri (VBRB has a long history in the clinic of TCM. In the present study, GC-MS coupled with multivariate data analysis was applied to compare the volatile components between crude and two vinegar processed RBs. After vinegar baking, the oil yields were decreased significantly, and the chemical compositions were also changed greatly. The chemical changes included the disappearance or appearance, as well as the content increase or decrease of some volatile compounds. The oil yields of two different VBRBs showed no significant difference but differed markedly in their chemical compositions, suggesting that the type of vinegar exerted great impacts on the vinegar-baking process. Thus, the effect of different vinegars on processing should be further investigated to ensure the therapeutic effect and safety of VBRB in clinic.

  10. 闽南乌龙茶烘焙的研究进展%The research advance of baking process in Minnan Oolong tea

    Institute of Scientific and Technical Information of China (English)

    黄艳; 孙威江

    2015-01-01

    With fierce competition, the sale of Fen-flavor Oolong tea ran to difficulty. The manufacturing of high-aroma Oolong tea becomes popular in Minnan district. The roasting process plays a critical role in shaping of flavor and improvements of tea quality. The black brown color of leaves developed from browning reactions during roasting process; baking odors came from browning reactions while the flower and fruit smell preserved and promoted in baking process; isomerizations of tea polyphenol compounds reduced the bitter and astringency taste, sugars added the sweet taste by means of decomposition and participation of browning reactions. The study on improvements of the leaf color, smell and taste of Oolong tea were reviewed in this paper, aroma and flavor substances were summarized, with the anticipation of the possible contribution to prove its chemical mechanism and provide theoretical basis and reference for further studies.%激烈市场环境下,闽南清香型乌龙茶销售陷入困境,浓香型乌龙茶开始回归,“清转浓”正如火如荼地进行。烘焙是形成浓香型乌龙茶风味的关键工艺,具有提升茶叶品质的重要作用。烘焙型茶叶通过褐化反应形成乌润色泽;烘烤香由褐化反应产生,焙火前已形成的花果香在烘焙中得以保留和提升;多酚类物质异构化减少茶汤苦涩味,糖类物质通过分解、参与褐化反应的方式增加甜醇滋味。本文对焙火提高乌龙茶色、香、味等方面品质的研究进行了综述,总结了已发现的呈香、呈味物质,为探索烘焙对茶叶品质形成的化学机制提供理论依据和参考。

  11. Methyl chloride and methyl bromide emissions from baking: an unrecognized anthropogenic source.

    Science.gov (United States)

    Thornton, Brett F; Horst, Axel; Carrizo, Daniel; Holmstrand, Henry

    2016-05-01

    Methyl chloride and methyl bromide (CH3Cl and CH3Br) are the largest natural sources of chlorine and bromine, respectively, to the stratosphere, where they contribute to ozone depletion. We report the anthropogenic production of CH3Cl and CH3Br during breadbaking, and suggest this production is an abiotic process involving the methyl ester functional groups in pectin and lignin structural polymers of plant cells. Wide variations in baking styles allow only rough estimates of this flux of methyl halides on a global basis. A simple model suggests that CH3Br emissions from breadbaking likely peaked circa 1990 at approximately 200tonnes per year (about 0.3% of industrial production), prior to restrictions on the dough conditioner potassium bromate. In contrast, CH3Cl emissions from breadbaking may be of similar magnitude as acknowledged present-day CH3Cl industrial emissions. Because the mechanisms involve functional groups and compounds widely found in plant materials, this type of methyl halide production may occur in other cooking techniques as well. Copyright © 2016 Elsevier B.V. All rights reserved.

  12. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  13. Release of MEMS devices with hard-baked polyimide sacrificial layer

    Science.gov (United States)

    Boroumand Azad, Javaneh; Rezadad, Imen; Nath, Janardan; Smith, Evan; Peale, Robert E.

    2013-03-01

    Removal of polyimides used as sacrificial layer in fabricating MEMS devices can be challenging after hardbaking, which may easily result by the end of multiple-step processing. We consider the specific commercial co-developable polyimide ProLift 100 (Brewer Science). Excessive heat hardens this material, so that during wet release in TMAH based solvents, intact sheets break free from the substrate, move around in the solution, and break delicate structures. On the other hand, dry reactive-ion etching of hard-baked ProLift is so slow, that MEMS structures are damaged from undesirably-prolonged physical bombardment by plasma ions. We found that blanket exposure to ultraviolet light allows rapid dry etch of the ProLift surrounding the desired structures without damaging them. Subsequent removal of ProLift from under the devices can then be safely performed using wet or dry etch. We demonstrate the approach on PECVD-grown silicon-oxide cantilevers of 100 micron × 100 micron area supported 2 microns above the substrate by ~100-micron-long 8-micron-wide oxide arms.

  14. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

    Directory of Open Access Journals (Sweden)

    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.

  15. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.

    Science.gov (United States)

    Buksa, Krzysztof; Nowotna, Anna; Ziobro, Rafał

    2016-02-01

    The role of water extractable arabinoxylan with varying molar mass and structure (cross-linked vs. hydrolyzed) in the structure formation of rye bread was examined using a model bread. Instead of the normal flour, the dough contained starch, arabinoxylan and protein, which were isolated from rye wholemeal. It was observed that the applied mixes of these constituents result in a product closely resembling typical rye bread, even if arabinoxylan was modified (by cross-linking or hydrolysis). The levels of arabinoxylan required for bread preparation depended on its modification and mix composition. At 3% protein, the maximum applicable level of poorly soluble cross-linked arabinoxylan was 3%, as higher amounts of this preparation resulted in an extensively viscous dough and diminished bread volume. On the other hand highly soluble, hydrolyzed arabinoxylan could be used at a higher level (6%) together with larger amounts of rye protein (3% or 6%). Further addition of arabinoxylan leads to excessive water absorption, resulting in a decreased viscosity of the dough during baking and insufficient gas retention. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Glycemic index and phenolics of partially-baked frozen bread with sourdough.

    Science.gov (United States)

    Novotni, Dubravka; Curić, Duška; Bituh, Martina; Colić Barić, Irena; Skevin, Dubravka; Cukelj, Nikolina

    2011-02-01

    Different lactic acid bacteria starters were used to prepare sourdough to make partially-baked frozen wholemeal wheat bread. The sourdough was prepared with a pure culture of Lactobacillus plantarum or with commercial starters containing Lactobacillus brevis combined with Saccharomyces cerevisiae var. chevalieri (LV4), Lactobacillus fermentum (PL1), or Lactobacillus fermentum with phytase (PL3). We determined the acetic and lactic acid concentrations in sourdough, bread chemical composition, total phenolics content and glycemic index (GI) in vivo. Depending on the starter, the lactic to acetic acid ratio in the sourdough was significantly different. The GI of control bread without sourdough (70) was significantly higher than that of bread containing sourdough prepared with LV4 starter (50), PL1 starter (56) or PL3 starter (56), but not from bread with L. plantarum sourdough (60). The addition of 10% sourdough with a lower molar ratio of lactic to acetic acid ( ≤ 4) and higher total phenolics content is preferable for generating bread with medium and low GI.

  17. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.

    Science.gov (United States)

    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.

  18. Structural changes of starch during baking and staling of rye bread.

    Science.gov (United States)

    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.

  19. Clinical and immunological responses to occupational exposure to alpha-amylase in the baking industry.

    Science.gov (United States)

    Brisman, J; Belin, L

    1991-09-01

    alpha-Amylase is a starch cleaving enzyme often used in the baking industry as a flour additive. It is usually of fungal origin, produced by Aspergillus oryzae. One previous report has shown IgE antibodies and positive skin prick test against alpha-amylase in asthmatic bakers. This paper describes four alpha-amylase sensitised index cases with occupational asthma or rhinitis and the results of a cross sectional study of 20 workers from the same factory who were also exposed to alpha-amylase powder. Air sampling detected airborne alpha-amylase at a concentration of 0.03 mg/m3. Significantly more work related symptoms such as rhinitis and dermatitis were found among the alpha-amylase exposed workers compared with referents. A skin prick test to alpha-amylase was positive in 30% (6/20) of the exposed workers. Most of the persons showing a positive skin prick test had work related symptoms and were also skin prick test positive to common allergens. Nasal challenge tests with amylase were performed in selected cases and validated three cases of alpha-amylase induced rhinitis. Two non-symptomatic workers had precipitins to alpha-amylase. Specific IgG antibodies were shown by two further serological techniques. The nature and relevance of these antibodies are currently being studied. It is concluded that alpha-amylase powder is a potent occupational sensitiser. Precautions should be taken when handling this allergenic enzyme.

  20. Why increasing longevity may favour a PAYG pension system over a funded system.

    Science.gov (United States)

    Ediev, Dalkhat M

    2014-03-01

    When pension systems are contrasted it is common to use simplified demographic models, such as overlapping generation models with time-invariant mortality. Breaking with this tradition, we show that for a population with increasing longevity, the pay-as-you-go (PAYG) system may be more advantageous than a funded system (FS). Increasing longevity favours the PAYG system because for the workers living longer at retirement than current retirees, it is less costly to fund others' current pensions than their own. At present, the effect amounts to around 15 per cent in terms of the dependency ratio, or six more years at work in the FS, or 1 per cent per annum in terms of the real interest rate. In most developed countries the effect substantially exceeds that of the usually studied biological interest rate.

  1. Phosphorylation controls the functioning of Staphylococcus aureus isocitrate dehydrogenase--favours biofilm formation.

    Science.gov (United States)

    Prasad, U Venkateswara; Vasu, D; Yeswanth, S; Swarupa, V; Sunitha, M M; Choudhary, A; Sarma, P V G K

    2015-01-01

    Isocitrate dehydrogenase (IDH) gene from Staphylococcus aureus ATCC12600 was cloned, sequenced and characterized (HM067707). PknB site was observed in the active site of IDH; thus, it was predicted as IDH may be regulated by phosphorylation. Therefore, in this study, PknB, alkaline phosphatase III (SAOV 2675) and IDH genes (JN695616, JN645811 and HM067707) of S. aureus ATCC12600 were over expressed from clones PV 1, UVPALP-3 and UVIDH 1. On passing the cytosloic fractions through nickel metal chelate column, pure enzymes were obtained. Phosphorylation of pure IDH by PknB resulted in the complete loss of activity and was restored upon dephosphorylation with SAOV 2675 which indicated that phosphorylation and dephosphorylation regulate IDH activity in S. aureus. Further, when S. aureus ATCC12600 was grown in BHI broth, decreased IDH activity and increased biofilm units were observed; therefore, this regulation of IDH alters redox status in this pathogen favouring biofilm formation.

  2. Soft Gamma-ray selected radio galaxies: favouring giant size discovery

    Science.gov (United States)

    Panessa, Francesca; Bassani, Loredana

    2016-07-01

    Using the recent INTEGRAL/IBIS and Swift/BAT surveys we have extracted a sample of radio galaxies selected in the soft gamma-ray band. The sample consists of known and candidate radio galaxies. The sample extraction criteria will be presented and its general properties outlined. In particular we provide strong evidence that this soft gamma-ray selection favours the discovery of large size radio objects, otherwise known as Giant Radio Galaxies or GRG. The main reasons and/or conditions leading to the formation of these sources are still unclear and this result suggests that they maybe related to exceptional internal properties of the source central engine, like a high jet power or a long activity time. Broad band analysis of new GRG, discovered during this work, will also be presented.

  3. Plastic traits of an exotic grass contribute to its abundance but are not always favourable.

    Directory of Open Access Journals (Sweden)

    Jennifer Firn

    Full Text Available In herbaceous ecosystems worldwide, biodiversity has been negatively impacted by changed grazing regimes and nutrient enrichment. Altered disturbance regimes are thought to favour invasive species that have a high phenotypic plasticity, although most studies measure plasticity under controlled conditions in the greenhouse and then assume plasticity is an advantage in the field. Here, we compare trait plasticity between three co-occurring, C(4 perennial grass species, an invader Eragrostis curvula, and natives Eragrostis sororia and Aristida personata to grazing and fertilizer in a three-year field trial. We measured abundances and several leaf traits known to correlate with strategies used by plants to fix carbon and acquire resources, i.e. specific leaf area (SLA, leaf dry matter content (LDMC, leaf nutrient concentrations (N, C:N, P, assimilation rates (Amax and photosynthetic nitrogen use efficiency (PNUE. In the control treatment (grazed only, trait values for SLA, leaf C:N ratios, Amax and PNUE differed significantly between the three grass species. When trait values were compared across treatments, E. curvula showed higher trait plasticity than the native grasses, and this correlated with an increase in abundance across all but the grazed/fertilized treatment. The native grasses showed little trait plasticity in response to the treatments. Aristida personata decreased significantly in the treatments where E. curvula increased, and E. sororia abundance increased possibly due to increased rainfall and not in response to treatments or invader abundance. Overall, we found that plasticity did not favour an increase in abundance of E. curvula under the grazed/fertilized treatment likely because leaf nutrient contents increased and subsequently its' palatability to consumers. E. curvula also displayed a higher resource use efficiency than the native grasses. These findings suggest resource conditions and disturbance regimes can be manipulated to

  4. Autistic regression with and without EEG abnormalities followed by favourable outcome.

    Science.gov (United States)

    Zappella, Michele

    2010-10-01

    To explore the relationship between autistic regression (AR) with and without EEG abnormalities and favourable outcome. Follow up data on children with favourable outcome in a series of 534 cases aged below 5 years and diagnosed as ASD. Cases with regression were 167 (31.8%), usually with persistent ASD, intellectual disabilities and EEG abnormalities. Thirty nine children (7.3%) went off autism and recovered entirely their intellectual and social abilities. Few of them included examples of pharmacologically treated Landau and Kleffner syndrome and other similar complex cases with abnormal EEG. The majority was represented by 36 (6.7%) children, mostly males, with a dysmaturational syndrome: their development was initially normal up to 18 months when an autistic regression occurred accompanied by the appearance of motor and vocal tics. Relational therapies were followed by rapid improvement. By 6 years all children had lost features of ASD and their I.Q. was in most cases between 90 and 110. Convulsions were absent and EEG was normal in all cases except one. In a few of them recovery was spontaneous. Seventeen children were followed after 5 years 6 months: 12 (70%) had ADHD, 10 (56%) persistent tics. Tics were often present in parents and relatives, ASD absent, suggesting a genetic background different from cases with persistent ASD. With one exception all "off autism" children had a previous autistic regression. In this series "off autism" children had either early onset epilepsy and/or EEG abnormalities or cases of dysmaturational syndrome. Autistic regression was present in almost all. Copyright © 2010. Published by Elsevier B.V.

  5. IMPACT OF AMARANTH (AMARANTH SP. ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2014-02-01

    Full Text Available Frozen baking semi-finished meals and dough bring to consumer daily fresh products with the added value from the point of view of comfort and storage, as well as fresh products of comparable quality with baking yeasts products. The aim of this study was to observe the impact of adding 30% of flour from amaranth to the wheat flour T 650 on the quality of immediately baked products stored one, three and six months in a freezer at the temperature of -18°. The overall quality of baked loaves from frozen dough was declining gradually depending on the length of storage in the freezing box, while the highest decline in quality was recorded after three and six months of storage. Specifically, after one month there was a decline in the loaf volume - the one of the most important indicators for bakery quality - by 10.5% and after three and six months by 26.3% in comparison to fresh loaves. The decline in bakery quality was caused mainly by decreasing activity of yeast cells which were damaged by crystals of ice, by the afterward loss of their ability to yeast and by gradual decrease of dough firmness.

  6. Thermal release of D{sub 2} from new Be-D co-deposits on previously baked co-deposits

    Energy Technology Data Exchange (ETDEWEB)

    Baldwin, M.J., E-mail: m1baldwin@ucsd.edu; Doerner, R.P.

    2015-12-15

    Past experiments and modeling with the TMAP code in [1, 2] indicated that Be-D co-deposited layers are less (time-wise) efficiently desorbed of retained D in a fixed low-temperature bake, as the layer grows in thickness. In ITER, beryllium rich co-deposited layers will grow in thickness over the life of the machine. Although, compared with the analyses in [1, 2], ITER presents a slightly different bake efficiency problem because of instances of prior tritium recover/control baking. More relevant to ITER, is the thermal release from a new and saturated co-deposit layer in contact with a thickness of previously-baked, less-saturated, co-deposit. Experiments that examine the desorption of saturated co-deposited over-layers in contact with previously baked under-layers are reported and comparison is made to layers of the same combined thickness. Deposition temperatures of ∼323 K and ∼373 K are explored. It is found that an instance of prior bake leads to a subtle effect on the under-layer. The effect causes the thermal desorption of the new saturated over-layer to deviate from the prediction of the validated TMAP model in [2]. Instead of the D thermal release reflecting the combined thickness and levels of D saturation in the over and under layer, experiment differs in that, i) the desorption is a fractional superposition of desorption from the saturated over-layer, with ii) that of the combined over and under -layer thickness. The result is not easily modeled by TMAP without the incorporation of a thin BeO inter-layer which is confirmed experimentally on baked Be-D co-deposits using X-ray micro-analysis.

  7. Process of Automatic No Bake Resin Sand Molding & Core Making Production Line for Manufacturing Steel Castings%铸钢件树脂自硬砂造型、制芯自动线工艺

    Institute of Scientific and Technical Information of China (English)

    白文弟

    2001-01-01

    This paper introduces process analysis, equipment selection andlayout arrangement of the no bake resin sand molding & core making production line for manufacturing steel castings. This production line utilizes flask molding for manufacturing case shaped steel casting with thin wall. Quality of the steel casting meets the standards of Ministry of Railway,TB/T-2238 and TB/T-2239.%介绍了生产铸钢件的树脂自硬砂造型、制芯线的工艺分析,设备选择和平面布置;该线采用有箱造型工艺,生产箱形结构薄壁铸钢件,所产铸件品质达到了铁道部标准TB/T-2238和TB/T-2239。

  8. Baking Gender Into Social Media Design: How Platforms Shape Categories for Users and Advertisers

    Directory of Open Access Journals (Sweden)

    Rena Bivens

    2016-10-01

    Full Text Available In recent years, several popular social media platforms have launched freeform custom gender fields. This decision reconstitutes gender categories beyond an oppressive binary only permitting “males” and “females.” In this work, we uncover many different user-facing gender category design strategies within the social media ecosystem, ranging from custom gender options (on Facebook, Google+, and Pinterest to the absence of gender fields entirely (on Twitter and LinkedIn. To explore how gender is baked into platform design, this article investigates the 10 most popular English-speaking social media platforms by performing recorded walkthroughs from two different subject positions: (1 a new user registering an account, and (2 a new advertiser creating an ad. We explore several different spaces in social media software where designers commonly program gender—sign-up pages, profile pages, and advertising portals—to consider (1 how gender is made durable through social media design, and (2 the shifting composition of the category of gender within the social media ecosystem more broadly. Through this investigation, we question how these categorizations attribute meaning to gender as they materialize in different software spaces, along with the recursive implications for society. Ultimately, our analysis reveals how social media platforms act as intermediaries within the larger ecosystem of advertising and web analytics companies. We argue that this intermediary role entrusts social media platforms with a considerable degree of control over the generation of broader categorization systems, which can be wielded to shape the perceived needs and desires of both users and advertising clients.

  9. Respiratory symptoms and pulmonary function in flour processing workers in the baking industry.

    Science.gov (United States)

    Shamssain, M H

    1995-03-01

    Respiratory symptoms and ventilatory capacity were studied in 63 flour processing male bakery workers in Umtata, Transkei, Southern Africa. The controls were from a bottling plant in the same city. Both groups were black Africans from the Xhosa-speaking population. The studied population was nonsmoking and no significant difference was noted in age, race, sex, or height between the groups. The exposed workers had significantly lower forced expiratory indices than the control group. Mean percent predicted values of forced expiratory volume in one second (FEV1), forced expiratory ratio (FEV1/FVC x 100), forced mid-expiratory flow between 25% and 75% of FVC (FMF), forced expiratory flow between the first 200 ml and 1,200 ml of FVC (FEF 200-1,200), and peak expiratory flow rate (PEF) were, respectively, 11.2%, 20.0%, 31.0%, 27.4%, and 36.1% lower in the exposed group compared with the controls. The prevalence of forced expiratory ratio less than 70% in the exposed group was 37% while in the controls it was 8%. The prevalence of PEF rate less than 5 1/s in the exposed group was 32% while in the controls it was 11%. The exposed workers reported a significantly higher prevalence of respiratory symptoms compared to the controls. The prevalence of nasal symptoms, phlegm, and cough in the exposed workers was 53.9%, 30.1%, and 25.4%, respectively. The present study demonstrated that exposure to flour dust in flour processing workers in the baking industry is associated with significantly lower pulmonary functions and a higher prevalence of respiratory symptoms, and that these workers show signs of airway obstruction, compared to workers not exposed to flour.(ABSTRACT TRUNCATED AT 250 WORDS)

  10. Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

    NARCIS (Netherlands)

    Aamodt, A.; Magnus, E.M.; Færgestad, E.M.

    2005-01-01

    The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and

  11. Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

    NARCIS (Netherlands)

    Aamodt, A.; Magnus, E.M.; Færgestad, E.M.

    2005-01-01

    The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and hi

  12. Follow-up of the fate of imazalil from post-harvest lemon surface treatment to a baking experiment.

    Science.gov (United States)

    Vass, Andrea; Korpics, Evelin; Dernovics, Mihály

    2015-01-01

    Imazalil is one of the most widespread fungicides used for the post-harvest treatment of citrus species. The separate use of peel during food preparation and processing may hitherto concentrate most of the imazalil into food products, where specific maximum residue limits hardly exist for this fungicide. In order to monitor comprehensively the path of imazalil, our study covered the monitoring of the efficiency of several washing treatments, the comparison of operative and related sample preparation methods for the lemon samples, the validation of a sample preparation technique for a fatty cake matrix, the preparation of a model cake sample made separately either with imazalil containing lemon peel or with imazalil spiking, the monitoring of imazalil degradation into α-(2,4-dichlorophenyl)-1H-imidazole-1-ethanol because of the baking process, and finally the mass balance of imazalil throughout the washing experiments and the baking process. Quantification of imazalil was carried out with an LC-ESI-MS/MS set-up, while LC-QTOF was used for the monitoring of imazalil degradation. Concerning the washing, none of the addressed five washing protocols could remove more than 30% of imazalil from the surface of the lemon samples. The study revealed a significant difference between the extraction efficiency of imazalil by the EN 15662:2008 and AOAC 2007.1 methods, with the advantage of the former. The use of the model cake sample helped to validate a modified version of the EN 15662:2008 method that included a freeze-out step to efficiently recover imazalil (>90%) from the fatty cake matrix. The degradation of imazalil during the baking process was significantly higher when this analyte was spiked into the cake matrix than in the case of preparing the cake with imazalil-containing lemon peel (52% vs. 22%). This observation calls the attention to the careful evaluation of pesticide stability data that are based on solution spiking experiments.

  13. Effects of semolina replacement with gluten-free ingredients on properties of poultry baked pâtés

    Directory of Open Access Journals (Sweden)

    Andrzej Tyburcy

    2015-03-01

    Full Text Available The aim of this work was to determine the effects of semolina replacement with millet flakes and corn grits on selected properties of poultry pâtés. Yield after baking, moisture and fat contents, colour values (L*, a*, b*, and compression force were investigated. Sensory analysis was also conducted. Most of pâté chemical and physical characteristics (except higher compression force in the case of pâté with corn grits did not differ significantly. Most of sensory properties of pâtés with corn grits were scored higher compared to products with millet flakes.

  14. Choice and use of standards for dynamic headspace trapping and application to the analysis of the volatiles of baked potato.

    Science.gov (United States)

    Ames, J M; Duckham, S C; Bakker, J

    2001-01-01

    When attempting to quantify the volatile components of a food isolated by dynamic headspace trapping onto an adsorbent, the analyst has to select the most appropriate compounds to use as standards and at which stage of the analysis to add them. Factors to be borne in mind include the volatility of the standard, the response of the GC detector, and whether to add the standard to the sample or to the adsorbent trap. This chapter considers the issues and describes the application of one chosen method to the quantitation of the volatile components of baked potato.

  15. Future climate change will favour non-specialist mammals in the (sub)arctics.

    Science.gov (United States)

    Hof, Anouschka R; Jansson, Roland; Nilsson, Christer

    2012-01-01

    Arctic and subarctic (i.e., [sub]arctic) ecosystems are predicted to be particularly susceptible to climate change. The area of tundra is expected to decrease and temperate climates will extend further north, affecting species inhabiting northern environments. Consequently, species at high latitudes should be especially susceptible to climate change, likely experiencing significant range contractions. Contrary to these expectations, our modelling of species distributions suggests that predicted climate change up to 2080 will favour most mammals presently inhabiting (sub)arctic Europe. Assuming full dispersal ability, most species will benefit from climate change, except for a few cold-climate specialists. However, most resident species will contract their ranges if they are not able to track their climatic niches, but no species is predicted to go extinct. If climate would change far beyond current predictions, however, species might disappear. The reason for the relative stability of mammalian presence might be that arctic regions have experienced large climatic shifts in the past, filtering out sensitive and range-restricted taxa. We also provide evidence that for most (sub)arctic mammals it is not climate change per se that will threaten them, but possible constraints on their dispersal ability and changes in community composition. Such impacts of future changes in species communities should receive more attention in literature.

  16. Future climate change will favour non-specialist mammals in the (subarctics.

    Directory of Open Access Journals (Sweden)

    Anouschka R Hof

    Full Text Available Arctic and subarctic (i.e., [sub]arctic ecosystems are predicted to be particularly susceptible to climate change. The area of tundra is expected to decrease and temperate climates will extend further north, affecting species inhabiting northern environments. Consequently, species at high latitudes should be especially susceptible to climate change, likely experiencing significant range contractions. Contrary to these expectations, our modelling of species distributions suggests that predicted climate change up to 2080 will favour most mammals presently inhabiting (subarctic Europe. Assuming full dispersal ability, most species will benefit from climate change, except for a few cold-climate specialists. However, most resident species will contract their ranges if they are not able to track their climatic niches, but no species is predicted to go extinct. If climate would change far beyond current predictions, however, species might disappear. The reason for the relative stability of mammalian presence might be that arctic regions have experienced large climatic shifts in the past, filtering out sensitive and range-restricted taxa. We also provide evidence that for most (subarctic mammals it is not climate change per se that will threaten them, but possible constraints on their dispersal ability and changes in community composition. Such impacts of future changes in species communities should receive more attention in literature.

  17. Meta-analysis of phenotypic selection on flowering phenology suggests that early flowering plants are favoured.

    Science.gov (United States)

    Munguía-Rosas, Miguel A; Ollerton, Jeff; Parra-Tabla, Victor; De-Nova, J Arturo

    2011-05-01

    Flowering times of plants are important life-history components and it has previously been hypothesized that flowering phenologies may be currently subject to natural selection or be selectively neutral. In this study we reviewed the evidence for phenotypic selection acting on flowering phenology using ordinary and phylogenetic meta-analysis. Phenotypic selection exists when a phenotypic trait co-varies with fitness; therefore, we looked for studies reporting an association between two components of flowering phenology (flowering time or flowering synchrony) with fitness. Data sets comprising 87 and 18 plant species were then used to assess the incidence and strength of phenotypic selection on flowering time and flowering synchrony, respectively. The influence of dependence on pollinators, the duration of the reproductive event, latitude and plant longevity as moderators of selection were also explored. Our results suggest that selection favours early flowering plants, but the strength of selection is influenced by latitude, with selection being stronger in temperate environments. However, there is no consistent pattern of selection on flowering synchrony. Our study demonstrates that phenotypic selection on flowering time is consistent and relatively strong, in contrast to previous hypotheses of selective neutrality, and has implications for the evolution of temperate floras under global climate change. © 2011 Blackwell Publishing Ltd/CNRS.

  18. Donor's age and replicative senescence favour the in-vitro mineralization potential of human fibroblasts.

    Science.gov (United States)

    Boraldi, Federica; Bartolomeo, Angelica; Di Bari, Caterina; Cocconi, Andrea; Quaglino, Daniela

    2015-12-01

    Aberrant mineralization of soft connective tissues (ectopic calcification) may occur as a frequent age-related complication. Still, it remains unclear the role of mesenchymal cell donor's age and of replicative senescence on ectopic calcification. Therefore, the ability of cells to deposit in-vitro hydroxyapatite crystals and the expression of progressive ankylosis protein homolog (ANKH), ectonucleotide pyrophosphatase/phosphodiesterase 1 (ENPP1), tissue non specific alkaline phosphatase (TNAP) and osteopontin (OPN) have been evaluated in human dermal fibroblasts derived from neonatal (nHDF) and adult (aHDF) donors (ex-vivo ageing model) or at low and high cumulative population doublings (CPD) up to replicative senescence (in-vitro ageing model). This study demonstrates that: 1) replicative senescence favours hydroxyapatite formation in cultured fibroblasts; 2) donor's age acts as a major modulator of the mineralizing potential of HDF, since nHDF are less prone than aHDF to induce calcification; 3) donor's age and replicative senescence play in concert synergistically increasing the calcification process; 4) the ANKH+ENPP1/TNAP ratio, being crucial for pyrophosphate/inorganic phosphate balance, is greatly influenced by donor's age, as well as by replicative senescence, and regulates mineral deposition; 5) OPN is only modulated by replicative senescence.

  19. Is earthquake activity along the French Atlantic margin favoured by local rheological contrasts?

    Science.gov (United States)

    Mazabraud, Yves; Béthoux, Nicole; Delouis, Bertrand

    2013-09-01

    The seismological study of recent seismic crises near Oleron Island confirms the coexistence of an extensional deformation and a transtensive regime in the Atlantic margin of France, which is different from the general western European stress field corresponding to a strike-slip regime. We argue that the switch of the principal stress axes σ1/σ2 in a NW-SE vertical plane is linked with the existence of crustal heterogeneities. Events of magnitude larger than 5 sometimes occur along the Atlantic margin of France, such as the 7 September 1972 (ML = 5.2) earthquake near Oleron island and the 30 September 2002 (ML = 5.7) Hennebont event in Brittany. To test the mechanism of local strain localization, we model the deformation of the hypocentral area of the Hennebont earthquake using a 3D thermo-mechanical finite element code. We conclude that the occurrence of moderate earthquakes located in limited parts of the Hercynian shear zones (as the often reactivated swarms near Oleron) could be due to local reactivation of pre-existing faults. These sporadic seismic ruptures are favoured by stress concentration due to rheological heterogeneities.

  20. De-novo CD5 + B- prolymphocytic leukemia (PLL) presenting at younger age with favourable outcome.

    Science.gov (United States)

    Kar, Rakhee; Kumar, Rajat; Tyagi, Seema

    2008-09-05

    B-cell prolymphocytic leukemia (B-PLL) comprises 1% of chronic lymphocytic leukemias. CD5 positivity is seen in 1/3rd of cases which generally arise from pre existing CLL. They have longer median survival compared with de novo B-PLL which are commonly CD5 negative and are more aggressive with an older age of presentation. Herewith, we describe a 48-year-old male of de-novo CD5+ B-PLL presenting with minimal lymphadenopathy and massive splenomegaly with 90% atypical lymphoid cells in the peripheral smear and bone marrow. Immunophenotyping was strongly positive for CD5, CD45, CD19, CD22, FMC-7, S-Ig and CD38, moderately positive for CD 11c, weakly positive for CD23 and negative for CD-103 and ZAP 70. The patient responded well to fludarabine and cyclophosphamide and had an uneventful hospital course. Our case illustrates a de-novo B-PLL with aberrant CD5 positivity who had a short duration of illness, younger age at presentation and favourable treatment outcome.

  1. Cryptic female choice favours sperm from major histocompatibility complex-dissimilar males.

    Science.gov (United States)

    Løvlie, Hanne; Gillingham, Mark A F; Worley, Kirsty; Pizzari, Tommaso; Richardson, David S

    2013-10-22

    Cryptic female choice may enable polyandrous females to avoid inbreeding or bias offspring variability at key loci after mating. However, the role of these genetic benefits in cryptic female choice remains poorly understood. Female red junglefowl, Gallus gallus, bias sperm use in favour of unrelated males. Here, we experimentally investigate whether this bias is driven by relatedness per se, or by similarity at the major histocompatibility complex (MHC), genes central to vertebrate acquired immunity, where polymorphism is critical to an individual's ability to combat pathogens. Through experimentally controlled natural matings, we confirm that selection against related males' sperm occurs within the female reproductive tract but demonstrate that this is more accurately predicted by MHC similarity: controlling for relatedness per se, more sperm reached the eggs when partners were MHC--dissimilar. Importantly, this effect appeared largely owing to similarity at a single MHC locus (class I minor). Further, the effect of MHC similarity was lost following artificial insemination, suggesting that male phenotypic cues might be required for females to select sperm differentially. These results indicate that postmating mechanisms that reduce inbreeding may do so as a consequence of more specific strategies of cryptic female choice promoting MHC diversity in offspring.

  2. Soft Gamma-ray selected radio galaxies: favouring giant size discovery

    CERN Document Server

    Bassani, L; Molina, M; Malizia, A; Dallacasa, D; Panessa, F; Bazzano, A; Ubertini, P

    2016-01-01

    Using the recent INTEGRAL/IBIS and Swift/BAT surveys we have extracted a sample of 64 confirmed plus 3 candidate radio galaxies selected in the soft gamma-ray band. The sample covers all optical classes and is dominated by objects showing a FR II radio morphology; a large fraction (70%) of the sample is made of radiative mode or High Excitation Radio Galaxies (HERG). We have measured the source size on NVSS, FIRST and SUMSS images and have compared our findings with data in the literature obtaining a good match. We surprisingly found that the soft gamma-ray selection favours the detection of large size radio galaxies: 60% of objects in the sample have size greater than 0.4 Mpc while around 22% reach dimension above 0.7 Mpc at which point they are classified as Giant Radio Galaxies or GRGs, the largest and most energetic single entities in the Universe. Their fraction among soft gamma ray selected radio galaxies is significantly larger than typically found in radio surveys, where only a few percent of objects ...

  3. The Progenitors of the Milky Way Stellar Halo: Big Bricks Favoured over Little Bricks

    CERN Document Server

    Deason, A J; Weisz, D R

    2015-01-01

    We present a census of blue horizontal branch (BHB) and blue straggler (BS) stars belonging to dwarf galaxies and globular clusters, and compare these counts to that of the Milky Way stellar halo. We find, in agreement with earlier studies, that the ratio of BS-to-BHB stars in these satellite populations is dependent on stellar mass. Dwarf galaxies show an increasing BS-to-BHB ratio with luminosity. In contrast, globular clusters display the reverse trend, with N_BS/N_BHB (< 1) decreasing with luminosity. The faintest (L < 10^5 L_Sun) dwarfs have similar numbers of BS and BHB stars (N_BS/N_BHB ~ 1), whereas more massive dwarfs tend to be dominated by BS stars (N_BS/N_BHB ~ 2-40). We find that the BS-to-BHB ratio in the stellar halo is relatively high (N_BS/N_BHB ~ 5-6), and thus inconsistent with the low ratios found in both ultra-faint dwarfs and globular clusters. Our results favour more massive dwarfs as the dominant "building blocks" of the stellar halo, in good agreement with current predictions fr...

  4. Micro-RNA dysregulation in multiple sclerosis favours pro-inflammatory T-cell-mediated autoimmunity.

    Science.gov (United States)

    Guerau-de-Arellano, Mireia; Smith, Kristen M; Godlewski, Jakub; Liu, Yue; Winger, Ryan; Lawler, Sean E; Whitacre, Caroline C; Racke, Michael K; Lovett-Racke, Amy E

    2011-12-01

    Pro-inflammatory T cells mediate autoimmune demyelination in multiple sclerosis. However, the factors driving their development and multiple sclerosis susceptibility are incompletely understood. We investigated how micro-RNAs, newly described as post-transcriptional regulators of gene expression, contribute to pathogenic T-cell differentiation in multiple sclerosis. miR-128 and miR-27b were increased in naïve and miR-340 in memory CD4(+) T cells from patients with multiple sclerosis, inhibiting Th2 cell development and favouring pro-inflammatory Th1 responses. These effects were mediated by direct suppression of B lymphoma Mo-MLV insertion region 1 homolog (BMI1) and interleukin-4 (IL4) expression, resulting in decreased GATA3 levels, and a Th2 to Th1 cytokine shift. Gain-of-function experiments with these micro-RNAs enhanced the encephalitogenic potential of myelin-specific T cells in experimental autoimmune encephalomyelitis. In addition, treatment of multiple sclerosis patient T cells with oligonucleotide micro-RNA inhibitors led to the restoration of Th2 responses. These data illustrate the biological significance and therapeutic potential of these micro-RNAs in regulating T-cell phenotypes in multiple sclerosis.

  5. Physiological responses to increased brood size and ectoparasite infestation: Adult great tits favour self-maintenance.

    Science.gov (United States)

    Wegmann, Michele; Voegeli, Beatrice; Richner, Heinz

    2015-03-15

    Different types of stressors trigger responses of different physiological systems, and these responses may contribute differentially to the maintenance of homeostasis, to trade-offs and the evolution of life-history traits. To manipulate two common stressors during reproduction, we infested half of the nests in a naturally breeding great tit population with ectoparasites and simultaneously manipulated brood size, using a 2×2 experimental design. Parents in this model species commonly compensate for ectoparasites by an increase in food provisioning. We assessed parental responses to these concurrent stressors by measuring several physiological stress parameters such as changes in metabolic rate, oxidative stress and expression of heat-shock proteins (Hsp), and explored how these stressors affect the trade-off between self-maintenance and reproduction. Neither flea infestation nor brood size manipulation affected adult metabolic rate, oxidative damage or Hsp levels. Furthermore, we found no interactive effect of the two treatments on adults. However, nestlings in infested nests had lower body mass and lower survival. Nestlings in enlarged broods were lighter and had lower survival, although parents of enlarged broods increased food provisioning rate. The findings suggest that adults favour maintenance of cellular homeostasis, and physiological equilibrium over current reproduction, and that the costs induced by both stressors, flea infestation and increased brood size, are carried by the offspring. It emphasizes the importance of self-maintenance over reproduction in life-history decisions, and more generally the need of including physiological traits for understanding the evolution of life-histories.

  6. Airborne Quercus pollen in SW Spain: Identifying favourable conditions for atmospheric transport and potential source areas.

    Science.gov (United States)

    Maya-Manzano, José María; Fernández-Rodríguez, Santiago; Smith, Matt; Tormo-Molina, Rafael; Reynolds, Andrew M; Silva-Palacios, Inmaculada; Gonzalo-Garijo, Ángela; Sadyś, Magdalena

    2016-11-15

    The pollen grains of Quercus spp. (oak trees) are allergenic. This study investigates airborne Quercus pollen in SW Spain with the aim identifying favourable conditions for atmospheric transport and potential sources areas. Two types of Quercus distribution maps were produced. Airborne Quercus pollen concentrations were measured at three sites located in the Extremadura region (SW Spain) for 3 consecutive years. The seasonal occurrence of Quercus pollen in the air was investigated, as well as days with pollen concentrations ≥80Pm(-3). The distance that Quercus pollen can be transported in appreciable numbers was calculated using clusters of back trajectories representing the air mass movement above the source areas (oak woodlands), and by using a state-of-the-art dispersion model. The two main potential sources of Quercus airborne pollen captured in SW Spain are Q. ilex subsp. ballota and Q. suber. The minimum distances between aerobiological stations and Quercus woodlands have been estimated as: 40km (Plasencia), 66km (Don Benito), 62km (Zafra) from the context of this study. Daily mean Quercus pollen concentration can exceed 1,700Pm(-3), levels reached not less than 24 days in a single year. High Quercus pollen concentration were mostly associated with moderate wind speed events (6-10ms(-1)), whereas that a high wind speed (16-20ms(-1)) seems to be associated with low concentrations.

  7. Identifying the environmental conditions favouring West Nile Virus outbreaks in Europe.

    Directory of Open Access Journals (Sweden)

    Matteo Marcantonio

    Full Text Available West Nile Virus (WNV is a globally important mosquito borne virus, with significant implications for human and animal health. The emergence and spread of new lineages, and increased pathogenicity, is the cause of escalating public health concern. Pinpointing the environmental conditions that favour WNV circulation and transmission to humans is challenging, due both to the complexity of its biological cycle, and the under-diagnosis and reporting of epidemiological data. Here, we used remote sensing and GIS to enable collation of multiple types of environmental data over a continental spatial scale, in order to model annual West Nile Fever (WNF incidence across Europe and neighbouring countries. Multi-model selection and inference were used to gain a consensus from multiple linear mixed models. Climate and landscape were key predictors of WNF outbreaks (specifically, high precipitation in late winter/early spring, high summer temperatures, summer drought, occurrence of irrigated croplands and highly fragmented forests. Identification of the environmental conditions associated with WNF outbreaks is key to enabling public health bodies to properly focus surveillance and mitigation of West Nile virus impact, but more work needs to be done to enable accurate predictions of WNF risk.

  8. Identifying the environmental conditions favouring West Nile Virus outbreaks in Europe.

    Science.gov (United States)

    Marcantonio, Matteo; Rizzoli, Annapaola; Metz, Markus; Rosà, Roberto; Marini, Giovanni; Chadwick, Elizabeth; Neteler, Markus

    2015-01-01

    West Nile Virus (WNV) is a globally important mosquito borne virus, with significant implications for human and animal health. The emergence and spread of new lineages, and increased pathogenicity, is the cause of escalating public health concern. Pinpointing the environmental conditions that favour WNV circulation and transmission to humans is challenging, due both to the complexity of its biological cycle, and the under-diagnosis and reporting of epidemiological data. Here, we used remote sensing and GIS to enable collation of multiple types of environmental data over a continental spatial scale, in order to model annual West Nile Fever (WNF) incidence across Europe and neighbouring countries. Multi-model selection and inference were used to gain a consensus from multiple linear mixed models. Climate and landscape were key predictors of WNF outbreaks (specifically, high precipitation in late winter/early spring, high summer temperatures, summer drought, occurrence of irrigated croplands and highly fragmented forests). Identification of the environmental conditions associated with WNF outbreaks is key to enabling public health bodies to properly focus surveillance and mitigation of West Nile virus impact, but more work needs to be done to enable accurate predictions of WNF risk.

  9. Learning styles favoured by professional, amateur, and recreational athletes in different sports.

    Science.gov (United States)

    González-Haro, Carlos; Calleja-González, Julio; Escanero, Jesus F

    2010-06-01

    The aim of this study was to characterize the learning styles of different groups of athletes grouped according to level of performance and sport. Seventy-one male athletes completed a questionnaire on learning styles at the beginning of the 2008-2009 training season. Learning styles were assessed using the Honey-Alonso Learning Styles Questionnaire, and were also converted into learning styles described by Kolb. The Honey-Alonso learning styles were compared among the various groups using one-way analysis of variance, and the Kolb learning styles that were most favoured using a chi-square test. Pearson's correlation coefficient was used to verify the relationships between variables. No significant differences were observed in learning styles between different sports and physical activities. Years of experience did not correlate strongly with learning styles. With respect to level of performance, the pragmatic component was significantly lower in professional athletes than amateur and recreational athletes. These characteristics of learning styles preferred by the athletes should help coaches and physical trainers to reflect on their role as educators in the context of planning sports training.

  10. Living with strangers: direct benefits favour non-kin cooperation in a communally nesting bird.

    Science.gov (United States)

    Riehl, Christina

    2011-06-07

    The greater ani (Crotophaga major), a Neotropical cuckoo, exhibits an unusual breeding system in which several socially monogamous pairs lay eggs in a single nest and contribute care to the communal clutch. Cooperative nesting is costly-females compete for reproduction by ejecting each other's eggs-but the potential direct or indirect fitness benefits that might accrue to group members have not been identified. In this study, I used molecular genotyping to quantify patterns of genetic relatedness and individual reproductive success within social groups in a single colour-banded population. Microsatellite analysis of 122 individuals in 49 groups revealed that group members are not genetic relatives. Group size was strongly correlated with individual reproductive success: solitary pairs were extremely rare and never successful, and nests attended by two pairs were significantly more likely to be depredated than were nests attended by three pairs. Egg loss, a consequence of reproductive competition, was greater in large groups and disproportionately affected females that initiated laying. However, early-laying females compensated for egg losses by laying larger clutches, and female group members switched positions in the laying order across nesting attempts. The greater ani, therefore, appears to be one of the few species in which cooperative breeding among unrelated individuals is favoured by direct, shared benefits that outweigh the substantial costs of reproductive competition.

  11. Amplified mid-latitude planetary waves favour particular regional weather extremes

    Science.gov (United States)

    Screen, James A.; Simmonds, Ian

    2014-08-01

    There has been an ostensibly large number of extreme weather events in the Northern Hemisphere mid-latitudes during the past decade. An open question that is critically important for scientists and policy makers is whether any such increase in weather extremes is natural or anthropogenic in origin. One mechanism proposed to explain the increased frequency of extreme weather events is the amplification of mid-latitude atmospheric planetary waves. Disproportionately large warming in the northern polar regions compared with mid-latitudes--and associated weakening of the north-south temperature gradient--may favour larger amplitude planetary waves, although observational evidence for this remains inconclusive. A better understanding of the role of planetary waves in causing mid-latitude weather extremes is essential for assessing the potential environmental and socio-economic impacts of future planetary wave changes. Here we show that months of extreme weather over mid-latitudes are commonly accompanied by significantly amplified quasi-stationary mid-tropospheric planetary waves. Conversely, months of near-average weather over mid-latitudes are often accompanied by significantly attenuated waves. Depending on geographical region, certain types of extreme weather (for example, hot, cold, wet, dry) are more strongly related to wave amplitude changes than others. The findings suggest that amplification of quasi-stationary waves preferentially increases the probabilities of heat waves in western North America and central Asia, cold outbreaks in eastern North America, droughts in central North America, Europe and central Asia, and wet spells in western Asia.

  12. January 2016 extensive summer melt in West Antarctica favoured by strong El Niño

    Science.gov (United States)

    Nicolas, Julien P.; Vogelmann, Andrew M.; Scott, Ryan C.; Wilson, Aaron B.; Cadeddu, Maria P.; Bromwich, David H.; Verlinde, Johannes; Lubin, Dan; Russell, Lynn M.; Jenkinson, Colin; Powers, Heath H.; Ryczek, Maciej; Stone, Gregory; Wille, Jonathan D.

    2017-06-01

    Over the past two decades the primary driver of mass loss from the West Antarctic Ice Sheet (WAIS) has been warm ocean water underneath coastal ice shelves, not a warmer atmosphere. Yet, surface melt occurs sporadically over low-lying areas of the WAIS and is not fully understood. Here we report on an episode of extensive and prolonged surface melting observed in the Ross Sea sector of the WAIS in January 2016. A comprehensive cloud and radiation experiment at the WAIS ice divide, downwind of the melt region, provided detailed insight into the physical processes at play during the event. The unusual extent and duration of the melting are linked to strong and sustained advection of warm marine air toward the area, likely favoured by the concurrent strong El Niño event. The increase in the number of extreme El Niño events projected for the twenty-first century could expose the WAIS to more frequent major melt events.

  13. Geological Conditions Favourable for High-Wax Oil Enrichment in Damintun Depression,Bohai Bay Basin

    Institute of Scientific and Technical Information of China (English)

    Zhu Fangbing

    2009-01-01

    The Damintun (大民屯) depression,a small (about 800 km2 in area) subunit in the Bohai (渤海) Bay basin,hosts nearly 2×108t of high-wax oils with wax contents up to 60%. The high-wax oils have high consolidation temperatures and viscosities.The high-wax oils were generated from the fourth member of the Shahejie Formation (Es4),which is also important source rocks for oils in other subunits of the Bohai Bay basin.Yet high-wax oils have not been found in significant volumes elsewhere in the Bohai Bay basin.Geological conditions favourable for high-wax oil enrichment were studied.This study shows that the unusual concentrations of high-wax oils in the depression seem to result from at least three different factors: (1) the presence of organic-matter rich source rocks which were prone to generate wax-rich hydrocarbons; (2) the formation of early overpressures which increased the expulsion efficiency of waxy hydrocarbons; and (3) reductions in subsidence rate and basal heat flows,which minimized the thermal cracking of high molecular-weight (waxy) hydrocarbons,and therefore prevented the high-wax oils from being transformed into less waxy equivalents.

  14. Beyond baking soda: Demonstrating the link between volcanic eruptions and viscosity to all ages

    Science.gov (United States)

    Smithka, I. N.; Walters, R. L.; Harpp, K. S.

    2014-12-01

    Public interest in volcanic eruptions and societal relevance of volcanic hazards provide an excellent basis for successful earth science outreach. During a museum-based earth science outreach event free and open to the public, we used two new interactive experiments to illustrate the relationship between gas content, magma viscosity, and eruption style. Learning objectives for visitors are to understand: how gas drives volcanic eruptions, the differences between effusive and explosive eruption styles, viscosity's control on gas pressure within a magma reservoir, and the role of gas pressure on eruption style. Visitors apply the scientific method by asking research questions and testing hypotheses by conducting the experiments. The demonstrations are framed with real life examples of volcanic eruptions (e.g., Mt. St. Helens eruption in 1980), providing context for the scientific concepts. The first activity demonstrates the concept of fluid viscosity and how gas interacts with fluids of different viscosities. Visitors blow bubbles into water and corn syrup. The corn syrup is so viscous that bubbles are trapped, showing how a more viscous material builds up higher gas pressure. Visitors are asked which kind of magma (high or low viscosity) will produce an explosive eruption. To demonstrate an explosive eruption, visitors add an Alka-Seltzer tablet to water in a snap-top film canister. The reaction rapidly produces carbon dioxide gas, increasing pressure in the canister until the lid pops off and the canister launches a few meters into the air (tinyurl.com/nzsgfoe). Increasing gas pressure in the canister is analogous to gas pressure building within a magma reservoir beneath a volcano. The lid represents high-viscosity magma that prevents degassing, causing gas pressure to reach explosive levels. This interactive activity is combined with a display of an effusive eruption: add vinegar to baking soda in a model volcano to produce a quick-flowing eruption. These

  15. Waffle production: influence of batter ingredients on sticking of waffles at baking plates-Part II: effect of fat, leavening agent, and water.

    Science.gov (United States)

    Huber, Regina; Schoenlechner, Regine

    2017-05-01

    Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs. The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12°dH and distilled water). Within the different types of fats, solid fats with high amount of short-chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Between the two water sources, effects were small.

  16. Electrical infrared in the baking of paints and the drying of coatings; L`infrarouge electrique dans la cuisson des peintures et le sechage des revetements

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-12-31

    This conference day was organized by the `industrial electro-thermal engineering` section of the French association of thermal engineers. This book of proceedings contains 11 papers entitled: `recalls about infrared emitters and furnaces technology`; `experimental study of transfer phenomena and of the thermophysical properties of paints during baking under infrared radiation`; `synthetic report of a theoretical and experimental study about drying and reticulation under infrared radiation of a aqueous-based epoxy-amine-type paint on metal support`; `short IR baking as viewed by the paint manufacturer`; `influence of texture and impurities on the radiative properties of materials`; `contribution of modeling to the dimensioning of IR furnaces`; `IR baking of paints`; `experimental studies and testing means of EdF`; `presentation of ABB Capponi Alesina company`; `presentation report of the Infrarouge System company`; `the choice of heat transfer technologies`. (J.S.)

  17. Testing the efficacy of downscaling in species distribution modelling: a comparison between MaxEnt and Favourability Function models

    Energy Technology Data Exchange (ETDEWEB)

    Olivero, J.; Toxopeus, A.G.; Skidmore, A.K.; Real, R.

    2016-07-01

    Statistical downscaling is used to improve the knowledge of spatial distributions from broad–scale to fine–scale maps with higher potential for conservation planning. We assessed the effectiveness of downscaling in two commonly used species distribution models: Maximum Entropy (MaxEnt) and the Favourability Function (FF). We used atlas data (10 x 10 km) of the fire salamander Salamandra salamandra distribution in southern Spain to derive models at a 1 x 1 km resolution. Downscaled models were assessed using an independent dataset of the species’ distribution at 1 x 1 km. The Favourability model showed better downscaling performance than the MaxEnt model, and the models that were based on linear combinations of environmental variables performed better than models allowing higher flexibility. The Favourability model minimized model overfitting compared to the MaxEnt model. (Author)

  18. 采运烤一体化烤房挂筐式烘烤烟叶的效应%Effects of Tobacco Harvesting Roast Integration Barn Basket Baking

    Institute of Scientific and Technical Information of China (English)

    刘久羽; 阚宏伟; 胡向丹; 张大斌; 孙建生; 邓泳; 张纪利

    2014-01-01

    In order to simplify the baking process of tobacco and reduce tobacco baking cost,the current widespread use of tobacco baking bulk curing barn was transformed and the tobacco harvesting roast basket type curing effect of hanging barn integration was studied in this paper.The results showed that logging roast integration barn basket baking could promote the transformation of tobacco inclusions and aroma precursors,promote the coordination of chemical composition,increase the content of neutral aroma substances and improve the proportion of high class leaf.it could save labor quantity 8.45,reduce baked cost 659.01 Yuan when baked fresh tobacco 4000 kg,and net income increased 939.01 Yuan each 600 kg dry tobacco.%为简化烟叶烘烤工作环节和降低烟叶烘烤成本,利用目前烟叶烘烤普遍使用的密集烤房进行改造,研究了烟叶采运烤一体化烤房的挂筐式烘烤效应。结果表明:采运烤一体化烤房挂筐式烘烤能够促进烟叶内含物和香气前体物质的转化,促进化学成分的协调性及中性香气物质的含量,提高上等烟叶比例。采烤4000 kg 鲜烟可节约用工数量8.45个,烟叶采烤成本降低659.01元;烤后干烟叶(600 kg)纯收入增加939.01元。

  19. Favourable areas for expansion and reintroduction of Iberian lynx accounting for distribution trends and genetic variation of the wild rabbit

    Directory of Open Access Journals (Sweden)

    A. Márcia Barbosa

    2010-12-01

    Full Text Available Although on a local scale Iberian lynx distribution is determined by the availability of prey rabbits, recent modelling analyses have uncovered broad-scale disagreements between these two species’ distribution trends. These analyses showed also that the lynx had become restricted to only a fraction of the rabbit’s genetic variability, and that this could be jeopardising its survival in the face of environmental hazards and uncertainty. In the present paper, a follow-up was carried out through the building of lynx and rabbit distribution models based on the most recent Spanish mammal atlas. The predictions of environmental favourability (which is an indicator of abundance for lynx and rabbit were positively correlated within the lynx's current distribution area, but they were negatively correlated within the total Spanish area where lynx occurred in the 1980’s. Environmental favourability for rabbits was significantly higher where lynx maintains reproductive populations than where it recently disappeared, indicating that rabbit favourability plays an important role and can be a good predictor of lynx persistence. The lynx and rabbit models were extrapolated to predict favourable areas for both species in Spain as well as in Portugal, on the original scale of the distribution data (10x10 km and on a 100 times finer spatial resolution (1x1 km. The lynx and rabbit models were also combined through fuzzy logic to forecast the potential for lynx occurrence incorporating information on favourable areas for its main prey. Several areas are proposed as favourable for lynx expansion or re-introduction, encompassing both countries and both genetic lineages of the rabbit.

  20. STUDY OF Mn AND P SOLUTE DISTRIBUTIONS AND THEIR EFFECT ON THE TENSILE BEHAVIOR IN ULTRA LOW CARBON BAKE HARDENING STEELS%Mn和P在超低碳烘烤硬化钢中的分布形态及其对拉伸行为的影响研究

    Institute of Scientific and Technical Information of China (English)

    王华; 史文; 何燕霖; 符仁钰; 李麟

    2011-01-01

    With the increasing requirement of vehicle weight reduction and energy conservation from automobile industry, the investigation and development of high strength steel sheet has been stressed extensively. Bake hardening steel, as a new kind of automotive steel, exhibits low strength and good formability before drawing, after which increases obviously in the yield strength during baking process, and is then widely used in the outer plate of modern cars. Mn and P are often added to sheet steel to increase the strength, and their distributions have significant effect on drawability,bake hardening property and surface quality of bake hardening steels. In this paper, the distributions of Mn and P and their effect on tensile behavior in bake hardening steels were studied. For investigation,two kinds of bake hardening steels (BH-Mn and BH-P steels) were heated to 800 ℃, held for 2 min and cooled by water quenching. Three dimensional atom probe (3DAP) technique, internal friction experiments and tensile tests were carried out to analysis the effect of Mn and P distribution patterns on the interstitial atom distribution and Cottrell atmosphere in the matrix, so as to obtain the influence of solute distributions on tensile behavior. The results indicate that P segregates mainly in bake hardening steel, and part of P segregates together with C, which strongly pin the dislocations and is the main reason that induces the yield point elongation during tensile process. In BH-Mn steel,Mn hardly segregates in the matrix and C segregates very little, so the strength of BH-Mn steel is lower than that of BH-P steel, whereas the plasticity is better than BH-P steel. The segregation of P together with C and its pinning of dislocations will influence Snoek -Ke-Koster internal friction, and makes the disappearance of Snoek-Ke-Koster peak.%将2种不同成分的烘烤硬化钢(BH-Mn钢和BH-P钢)加热至800℃,保温2 min后水淬;采用3DAP技术、内耗实验及拉伸性能检测分

  1. Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

    Science.gov (United States)

    The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

  2. Higher maternal education is associated with favourable growth of young children in different countries

    Science.gov (United States)

    Lakshman, Rajalakshmi; Zhang, Jing; Zhang, Jianduan; Koch, Felix S; Marcus, Claude; Ludvigsson, Johnny; Ong, Ken K; Sobko, Tanja

    2013-01-01

    Background Childhood growth affects long-term health and could contribute to health inequalities that persist throughout life. Methods We compared growth data of 4-6 year old children born 1997-2002 in UK (n=15,168), Sweden (n=6,749) and rural China (n=10,327). Standard deviation scores (SDS) were calculated against the WHO Standard. Obesity and overweight were defined by International Obesity Taskforce cut-offs, and stunting, underweight and thinness by height, weight or BMI < −2 SDS. Associations with maternal education were standardised by calculating the Slope Index of Inequality (SII). Results Mean SDS height, weight and BMI in UK (−0.01; 0.42; 0.62, respectively) and Sweden (0.45; 0.59; 0.45) were higher than in China (−0.98, −0.82, −0.29). Higher maternal education was consistently associated with taller offspring height SDS (SII: UK 0.25; Sweden 0.17; China 1.06). Underweight and stunting were less common in UK (prevalence: 0.6% and 2.2%, respectively) and Sweden (0.3% and 0.6%) than in China (9.5% and 16.4%), where these outcomes were inversely associated with maternal education (SII: −25.8% and −12.7%). Obesity prevalence in UK, Sweden and China was 4.8%, 3.7% and 0.4%, respectively. Maternal education was inversely associated with offspring obesity in UK (SII: −3.3%) and Sweden (−2.8%), but not in China (+0.3%). Conclusions Higher maternal education was associated with more favourable growth in young children: lower obesity and overweight in UK and Sweden, and lower stunting and underweight in rural China. Public health strategies to optimize growth in early childhood need to acknowledge socioeconomic factors, but possibly with a different emphasis in different settings. PMID:23450064

  3. Vaccenic acid favourably alters immune function in obese JCR:LA-cp rats.

    Science.gov (United States)

    Blewett, Heather J; Gerdung, Christopher A; Ruth, Megan R; Proctor, Spencer D; Field, Catherine J

    2009-08-01

    Vaccenic acid (VA) is a ruminant-derived trans-fat and precursor of conjugated linoleic acid (CLA). The objective of the present study was to explore the effects of VA on immune function in a model of the metabolic syndrome, JCR:LA-cp rats. Lean (2:1 mix of +/cp and +/+) and obese (cp/cp) rats, aged 8 weeks, were fed a control (0% VA) or a VA diet (1.5% (w/w) VA) for 3 weeks (twenty rats per group). Splenocytes and mesenteric lymph node (MLN) immune cell phenotypes (flow cytometry), ex vivo cytokine production (ELISA) and phospholipid fatty acid concentrations were measured. Obese rats had higher proportions of splenic macrophages, total T-cells, helper T-cells (total and percentage CD25+), cytotoxic T-cells (total and percentage CD25+) and produced higher concentrations of IL-6 to concanavalin A (ConA) compared with lean rats. Obese rats had lower proportions of MLN T-cells, new T-cells (CD3+CD90+) and cytotoxic T-cells, but higher proportions of helper cells that were CD45RC+, CD25+ and CD4lo, and produced higher concentrations of IL-2, IL-10, interferon gamma and TNFalpha in response to ConA compared with lean rats. VA was higher in plasma phospholipids and both VA and CLA (cis-9, trans-11) were higher in MLN phospholipids compared with control-fed rats. Lean VA-fed rats had lower proportions of MLN and splenocyte CD45RC+ helper cells, and helper T-cells. Splenocytes from VA-fed rats produced 16-23% less IL-2, IL-10 and TNFalpha compared with controls. VA normalised production of MLN IL-2 and TNFalpha in obese rats to levels similar to those seen in lean rats. These results indicate that dietary VA favourably alters the pro-inflammatory tendency of mesenteric lymphocytes from JCR:LA-cp rats.

  4. Circulating Irisin Concentrations Are Associated with a Favourable Lipid Profile in the General Population.

    Science.gov (United States)

    Oelmann, Simon; Nauck, Matthias; Völzke, Henry; Bahls, Martin; Friedrich, Nele

    2016-01-01

    Irisin is a myokine, which is mainly inversely associated with the risk for non-communicable diseases. Irisin improves cellular energy metabolism by uncoupling the mitochondrial respiratory chain resulting in increased energy expenditure using lipids. To date potential associations between irisin concentration and lipid profile are poorly understood. Therefore, this investigation aimed to evaluate potential associations between irisin and lipid levels in the general population. Data of 430 men and 537 women from the population-based Study of Health in Pomerania (SHIP-TREND) with available irisin and lipid concentrations were used. Analyses of variance, linear and logistic regression models adjusted for age, HBA1c, waist circumference, physical activity, smoking, alcohol consumption, systolic blood pressure, ALAT were calculated. We detected significantly inverse associations between irisin and circulating levels of total [beta coefficient 0.21 (standard error 0.08), p = 0.01], low-density cholesterol [-0.16 (0.07), p = 0.03] and triglycerides [-0.17 (0.08), p = 0.02] for men. Females without lipid lowering medication had an inverse association between irisin and total cholesterol [-0.12 (0.06), p = 0.05]. Further, male subjects with irisin concentrations in the third tertile had an increased odds for elevated low-density cholesterol [odds ratio 1.96 (95% confidence interval 1.07-3.48), p = 0.03) and triglyceride [1.95 (1.09-3.47), p = 0.02] levels, even after exclusion of subjects with lipid lowering medication. In addition, our data revealed an annual rhythm of serum irisin levels with peak levels arise in winter and summer months. This is the first investigation to report a significant association between circulating irisin and a favourable lipid profile in the general population. This may infer that higher irisin concentrations are associated with a reduced risk for non-communicable diseases.

  5. Harmful and favourable ultraviolet conditions for human health over Northern Eurasia

    Science.gov (United States)

    Chubarova, Nataly; Zhdanova, Ekaterina

    2014-05-01

    We provide the analysis of the spatial and temporal distribution of ultraviolet (UV) radiation over Northern Eurasia taking into account for both its detrimental (erythema and eye-damage effects) and favourable (vitamin D synthesis) influence on human health. The UV effects on six different skin types are considered in order to cover the variety of skin types of European and Asian inhabitants. To better quantifying the vitamin D irradiance threshold we accounted for an open body fraction S as a function of effective air temperature. The spatial and temporal distribution of UV resources was estimated by radiative transfer (RT) modeling (8 stream DISORT RT code) with 1x 1 degree grid and monthly resolution. For this purpose special datasets of main input geophysical parameters (total ozone content, aerosol characteristics, surface UV albedo, UV cloud modification factor) have been created over the territory of Northern Eurasia, which can be of separate interest for the different multidisciplinary scientific applications over the PEEX domain. The new approaches were used to retrieve aerosol and cloud transmittance from different satellite and re-analysis datasets for calculating the solar UV irradiance at ground. Using model simulations and some experimental data we provide the altitude parameterization for different types of biologically active irradiance in mountainous area taking into account not only for the effects of molecular scattering but for the altitude dependence of aerosol parameters and surface albedo. Based on the new classification of UV resources (Chubarova, Zhdanova, 2013) we show that the distribution of harmful (UV deficiency and UV excess) and favorable UV conditions is regulated by various geophysical parameters (mainly, total ozone, cloudiness and open body fraction) and can significantly deviate from latitudinal dependence. The interactive tool for providing simulations of biologically active irradiance and its attribution to the different

  6. Does the energy expenditure status in obstructive sleep apnea favour a positive energy balance?

    Science.gov (United States)

    Major, Geneviève C; Sériès, Frédéric; Tremblay, Angelo

    2007-01-01

    The effect of the obstructive sleep apnea syndrome on energy expenditure is controversial. The objective of this study was to assess the relationship between 24-hr energy expenditure or sleeping metabolic rate and features of the obstructive sleep apnea. Twenty-four apneic men took part in this cross-sectional study and were classified in quartiles of nocturnal desaturation severity, i.e. of percentage total sleep time with SaO2 hydrodensitometry. During the stay in the respiratory chamber, urine was collected to assess catecholamine concentration and percentage recording time with SaO2 < 90% (%TRT SaO2 < 90%) was measured with nocturnal oximetry. Mean fat free mass and fat mass were greater in quartile 4 than in quartile 1 (P < 0.05). %TRT SaO2 < 90% was higher in quartile 4 than in other quartiles (P < 0.0001). 24-hr energy expenditure and sleeping metabolic rate were similar among quartiles. However, when expressed on a per kg body weight basis (kcal/kg), these variables were negatively correlated with the %TRT SaO2 < 90% in the whole group (r = -0.46 and -0.48, respectively, P < 0.05). %TRT SaO2 < 90% was found to be a predictor of sleeping metabolic rate which explained, together with fat mass and fat free mass, 86% of this variance (P < 0.05). In apneic men energy expenditure relative to body weight decreases with increasing severity of oxygen desaturation which could favour a positive energy balance.

  7. Circulating Irisin Concentrations Are Associated with a Favourable Lipid Profile in the General Population.

    Directory of Open Access Journals (Sweden)

    Simon Oelmann

    Full Text Available Irisin is a myokine, which is mainly inversely associated with the risk for non-communicable diseases. Irisin improves cellular energy metabolism by uncoupling the mitochondrial respiratory chain resulting in increased energy expenditure using lipids. To date potential associations between irisin concentration and lipid profile are poorly understood. Therefore, this investigation aimed to evaluate potential associations between irisin and lipid levels in the general population.Data of 430 men and 537 women from the population-based Study of Health in Pomerania (SHIP-TREND with available irisin and lipid concentrations were used. Analyses of variance, linear and logistic regression models adjusted for age, HBA1c, waist circumference, physical activity, smoking, alcohol consumption, systolic blood pressure, ALAT were calculated.We detected significantly inverse associations between irisin and circulating levels of total [beta coefficient 0.21 (standard error 0.08, p = 0.01], low-density cholesterol [-0.16 (0.07, p = 0.03] and triglycerides [-0.17 (0.08, p = 0.02] for men. Females without lipid lowering medication had an inverse association between irisin and total cholesterol [-0.12 (0.06, p = 0.05]. Further, male subjects with irisin concentrations in the third tertile had an increased odds for elevated low-density cholesterol [odds ratio 1.96 (95% confidence interval 1.07-3.48, p = 0.03 and triglyceride [1.95 (1.09-3.47, p = 0.02] levels, even after exclusion of subjects with lipid lowering medication. In addition, our data revealed an annual rhythm of serum irisin levels with peak levels arise in winter and summer months.This is the first investigation to report a significant association between circulating irisin and a favourable lipid profile in the general population. This may infer that higher irisin concentrations are associated with a reduced risk for non-communicable diseases.

  8. Circadian rhythm of a Silene species favours nocturnal pollination and constrains diurnal visitation.

    Science.gov (United States)

    Prieto-Benítez, Samuel; Dötterl, Stefan; Giménez-Benavides, Luis

    2016-07-24

    Traits related to flower advertisement and reward sometimes vary in a circadian way, reflecting phenotypic specialization. However, specialized flowers are not necessarily restricted to specialized pollinators. This is the case of most Silene species, typically associated with diurnal or nocturnal syndromes of pollination but usually showing complex suites of pollinators. A Silene species with mixed floral features between diurnal and nocturnal syndromes was used to test how petal opening, nectar production, scent emission and pollination success correlate in a circadian rhythm, and whether this is influenced by environmental conditions. The effect of diurnal and nocturnal visitation rates on plant reproductive success is also explored in three populations, including the effect of the pollinating seed predator Hadena sancta KEY RESULTS: The result showed that repeated petal opening at dusk was correlated with nectar secretion and higher scent production during the night. However, depending on environmental conditions, petals remain opened for a while in the morning, when nectar and pollen still were available. Pollen deposition was similarly effective at night and in the morning, but less effective in the afternoon. These results were consistent with field studies. The circadian rhythm regulating floral attractiveness and reward in S. colorata is predominantly adapted to nocturnal flower visitors. However, favourable environmental conditions lengthen the optimal daily period of flower attraction and pollination towards morning. This allows the complementarity of day and night pollination. Diurnal pollination may help to compensate the plant reproductive success when nocturnal pollinators are scarce and when the net outcome of H. sancta shifts from mutualism to parasitism. These results suggest a functional mechanism explaining why the supposed nocturnal syndrome of many Silene species does not successfully predict their pollinator guilds. © The Author 2016

  9. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

    Science.gov (United States)

    Min, Bockki; Lee, Seung Mi; Yoo, Sang-Ho; Inglett, George E; Lee, Suyong

    2010-10-01

    With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer. Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties. In the pasting measurements, steam jet-cooked buckwheat flour exhibited high initial viscosity, while no peak viscosity was observed. Also, the suspensions of steam jet-cooked buckwheat flour exhibited shear-thinning behaviors, which were well characterized by the power law model. When shortening in cakes was replaced with steam jet-cooked buckwheat gels, the specific gravity of cake batters significantly increased, consequently affecting cake volume after baking. However, shortening replacement with steam jet-cooked buckwheat up to 20% by weight appeared to be effective in producing cakes as soft as the control without volume loss. When buckwheat flour was thermomechanically modified by steam jet-cooking, it was successfully incorporated into cake formulations for shortening up to 20% by weight, producing low-fat cakes with comparable volume and textural properties to the control. Copyright © 2010 Society of Chemical Industry.

  10. Quantification of the predominant monomeric catechins in baking chocolate standard reference material by LC/APCI-MS.

    Science.gov (United States)

    Nelson, Bryant C; Sharpless, Katherine E

    2003-01-29

    Catechins are polyphenolic plant compounds (flavonoids) that may offer significant health benefits to humans. These benefits stem largely from their anticarcinogenic, antioxidant, and antimutagenic properties. Recent epidemiological studies suggest that the consumption of flavonoid-containing foods is associated with reduced risk of cardiovascular disease. Chocolate is a natural cocoa bean-based product that reportedly contains high levels of monomeric, oligomeric, and polymeric catechins. We have applied solid-liquid extraction and liquid chromatography coupled with atmospheric pressure chemical ionization-mass spectrometry to the identification and determination of the predominant monomeric catechins, (+)-catechin and (-)-epicatechin, in a baking chocolate Standard Reference Material (NIST Standard Reference Material 2384). (+)-Catechin and (-)-epicatechin are detected and quantified in chocolate extracts on the basis of selected-ion monitoring of their protonated [M + H](+) molecular ions. Tryptophan methyl ester is used as an internal standard. The developed method has the capacity to accurately quantify as little as 0.1 microg/mL (0.01 mg of catechin/g of chocolate) of either catechin in chocolate extracts, and the method has additionally been used to certify (+)-catechin and (-)-epicatechin levels in the baking chocolate Standard Reference Material. This is the first reported use of liquid chromatography/mass spectrometry for the quantitative determination of monomeric catechins in chocolate and the only report certifying monomeric catechin levels in a food-based Standard Reference Material.

  11. Favourable effect of TNF-alpha inhibitor (infliximab) on Blau syndrome in monozygotic twins with a de novo CARD15 mutation

    DEFF Research Database (Denmark)

    Milman, Nils; Andersen, Claus B.; Hansen, Annette

    2006-01-01

    Blau syndrome is a hereditary granulomatous disease caused by mutations in the CARD15 gene that is diagnosed in children of young age with exanthema/erythema, arthritis/periarthritis and/or uveitis. We report two cases of Blau syndrome in Danish Caucasian monozygotic male twins, exhibiting...... a heterozygous de novo R334W mutation in codon 334 of CARD15. The patients were initially diagnosed as having sarcoidosis. In both twins, symptoms (exanthema, arthritis/periarthritis) started at 1 year of age, and were followed by uveitis at 7-10 years of age. There was no involvement of the lungs or other...... quality of life. At follow up at 20 years of age (after 2-5 years of infliximab treatment) the twins had an almost normal physical appearance and a normal psychomotoric development, indicating a favourable short-term prognosis of the disease. Blau syndrome has pathologic, clinical and therapeutic features...

  12. Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

    Science.gov (United States)

    Channaiah, Lakshmikantha H; Holmgren, Elizabeth S; Michael, Minto; Sevart, Nicholas J; Milke, Donka; Schwan, Carla L; Krug, Matthew; Wilder, Amanda; Phebus, Randall K; Thippareddi, Harshavardhan; Milliken, George

    2016-04-01

    This study was conducted to validate a simulated commercial baking process for hamburger buns to destroy Salmonella serovars and to determine the appropriateness of using nonpathogenic surrogates (Enterococcus faecium ATCC 8459 or Saccharomyces cerevisiae) for in-plant process validation studies. Wheat flour was inoculated (∼6 log CFU/g) with three Salmonella serovars (Typhimurium, Newport, or Senftenberg 775W) or with E. faecium. Dough was formed, proofed, and baked to mimic commercial manufacturing conditions. Buns were baked for up to 13 min in a conventional oven (218.3°C), with internal crumb temperature increasing to ∼100°C during the first 8 min of baking and remaining at this temperature until removal from the oven. Salmonella and E. faecium populations were undetectable by enrichment (>6-log CFU/g reductions) after 9.0 and 11.5 min of baking, respectively, and ≥5-log-cycle reductions were achieved by 6.0 and 7.75 min, respectively. D-values of Salmonella (three-serovar cocktail) and E. faecium 8459 in dough were 28.64 and 133.33, 7.61 and 55.67, and 3.14 and 14.72 min at 55, 58, and 61°C, respectively, whereas D-values of S. cerevisiae were 18.73, 5.67, and 1.03 min at 52, 55, and 58°C, respectivly. The z-values of Salmonella, E. faecium, and S. cerevisiae were 6.58, 6.25, and 4.74°C, respectively. A high level of thermal lethality was observed for baking of typical hamburger bun dough, resulting in rapid elimination of high levels of the three-strain Salmonella cocktail; however, the lethality and microbial destruction kinetics should not be extrapolated to other bakery products without further research. E. faecium demonstrated greater thermal resistance compared with Salmonella during bun baking and could serve as a conservative surrogate to validate thermal process lethality in commercial bun baking operations. Low thermal tolerance of S. cerevisiae relative to Salmonella serovars limits its usefulness as a surrogate for process validations.

  13. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.

    Science.gov (United States)

    Lattanzi, Anna; Minervini, Fabio; Di Cagno, Raffaella; Diviccaro, Annamaria; Antonielli, Livio; Cardinali, Gianluigi; Cappelle, Stefan; De Angelis, Maria; Gobbetti, Marco

    2013-05-15

    The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of some traditional Italian sweet leavened baked goods were studied through culture-dependent method and pyrosequencing. Flours used for back slopping and sourdoughs were also biochemically characterized. Principal component analysis was applied to explore eventual correlations between process parameters applied during back slopping, some flour nutrients, profile of microbiota, and biochemical characteristics of sourdoughs. The median values of the cell density of lactic acid bacteria and yeasts were 8.05 and 7.03 log CFU/g, respectively. As shown by culture-dependent method, Lactobacillus sanfranciscensis was identified in all the sourdoughs, except for Panaredda and Torcolo di San Costanzo. For eleven sourdoughs, all the lactic acid bacteria isolates were allotted to this species. For Buccellato di Lucca, Mbriagotto, Pandoro, and Nadalin sourdoughs, at least 80% of the isolates was allotted to this species. Other lactic acid bacteria isolated with a relatively high frequence were Lactobacillus plantarum and Leuconostoc citreum. Pyrosequencing confirmed and complemented the culture-dependent approach, detecting L. sanfranciscensis also in Panaredda and Torcolo di San Costanzo sourdoughs. Saccharomyces cerevisiae was identified in all the sourdoughs, except for Mbriagotto, Ciambella di Mosto and Pandolce Genovese. These latter sourdoughs harbored strains of Candida humilis, whereas five sourdoughs combined the presence of both yeast species. Positive correlations were found between time of back slopping and cell density and main metabolites of lactic acid bacteria. Percentage of sourdough used as inoculum was mainly correlated with the cell density of yeasts and the concentration of ethanol. This study provided a comprehensive and comparative approach to highlight the dominant microbiota of Italian sourdoughs, which could be exploited further to guarantee a highly

  14. The influence of soft kernel texture on the flour, water absorption, rheology, and baking quality of durum wheat

    Science.gov (United States)

    Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum). Durum kernels are extremely hard; leading to most durum wheat being milled into semolina. Durum wheat production is limited in part due to the relatively limited end-user ...

  15. Influence of low-molecular-weight glutenin subunit haplotypes on dough rheology and baking quality in elite common wheat varieties

    Science.gov (United States)

    The low molecular weight glutenin subunits (LMW-GSs) are a class of wheat seed storage proteins directly involved in the formation of gluten. Depending on the first amino acid residue of the mature proteins, the LMW-GSs are divided into methionine, serine or isoleucine type. These proteins are encod...

  16. Heterosis may result in selection favouring the products of long-distance pollen dispersal in Eucalyptus.

    Directory of Open Access Journals (Sweden)

    João Costa E Silva

    Full Text Available Using native trees from near the northern and southern extremities of the relatively continuous eastern distribution of Eucalyptus globulus in Tasmania, we compared the progenies derived from natural open-pollination (OP with those generated from within-region and long-distance outcrossing. Controlled outcrossing amongst eight parents - with four parents from each of the northern and southern regions - was undertaken using a diallel mating scheme. The progeny were planted in two field trials located within the species native range in southern Tasmania, and their survival and diameter growth were monitored over a 13-year-period. The survival and growth performances of all controlled cross types exceeded those of the OP progenies, consistent with inbreeding depression due to a combination of selfing and bi-parental inbreeding. The poorer survival of the northern regional (♀N♂N outcrosses compared with the local southern regional outcrosses (♀S♂S indicated differential selection against the former. Despite this mal-adaptation of the non-local ♀N♂N crosses at both southern sites, the survival of the inter-regional hybrids (♀N♂S and ♀S♂N was never significantly different from that of the local ♀S♂S crosses. Significant site-dependent heterosis was detected for the growth of the surviving long-distance hybrids. This was expressed as mid-parent heterosis, particularly at the more northern planting site. Heterosis increased with age, while the difference between the regional ♀N♂N and ♀S♂S crosses remained insignificant at any age at either site. Nevertheless, the results for growth suggest that the fitness of individuals derived from long-distance crossing may be better at the more northern of the planting sites. Our results demonstrate the potential for early-age assessments of pollen dispersal to underestimate realised gene flow, with local inbreeding under natural open-pollination resulting in selection favouring the

  17. The effects of defoliation on carbon allocation: can carbon limitation reduce growth in favour of storage?

    Science.gov (United States)

    Wiley, Erin; Huepenbecker, Sarah; Casper, Brenda B; Helliker, Brent R

    2013-11-01

    There is no consensus about how stresses such as low water availability and temperature limit tree growth. Sink limitation to growth and survival is often inferred if a given stress does not cause non-structural carbohydrate (NSC) concentrations or levels to decline along with growth. However, trees may actively maintain or increase NSC levels under moderate carbon stress, making the pattern of reduced growth and increased NSCs compatible with carbon limitation. To test this possibility, we used full and half defoliation to impose severe and moderate carbon limitation on 2-year-old Quercus velutina Lam. saplings grown in a common garden. Saplings were harvested at either 3 weeks or 4 months after treatments were applied, representing short- and longer-term effects on woody growth and NSC levels. Both defoliation treatments maintained a lower total leaf area than controls throughout the experiment with no evidence of photosynthetic up-regulation, and resulted in a similar total biomass reduction. While fully defoliated saplings had lower starch levels than controls in the short term, half defoliated saplings maintained control starch levels in both the short and longer term. In the longer term, fully defoliated saplings had the greatest starch concentration increment, allowing them to recover to near-control starch levels. Furthermore, between the two harvest dates, fully and half defoliated saplings allocated a greater proportion of new biomass to starch than did controls. The maintenance of control starch levels in half defoliated saplings indicates that these trees actively store a substantial amount of carbon before growth is carbon saturated. In addition, the allocation shift favouring storage in defoliated saplings is consistent with the hypothesis that, as an adaptation to increasing carbon stress, trees can prioritize carbon reserve formation at the expense of growth. Our results suggest that as carbon limitation increases, reduced growth is not necessarily

  18. Does the Higgs mechanism favour electron-electron bound states in Maxwell-Chern-Simons $QED_{3}$?

    CERN Document Server

    Belich, H; Helayël-Neto, José A

    2000-01-01

    The low-energy electron-electron scattering potential is derived and discussed for the Maxwell-Chern-Simons model coupled to QED_3 with spontaneous symmetry breaking. One shows that the Higgs mechanism might favour electron-electron bound states.

  19. The role of EU agri-environmental measures preserving extensive grazing in two less-favoured areas in Portugal

    NARCIS (Netherlands)

    Jones, Nádia; Duarte, Filomena; Rodrigo, Isabel; Doorn, van Anne; Graaff, de Jan

    2016-01-01

    Since 1992 agri-environmental issues have gained attention by reforms of the CAP. For instance by supporting environmentally friendly land use, such as permanent pastures in less-favoured areas (LFA) that are only marginally suitable for alternative farming practices. In the last two decades a si

  20. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: a review.

    Science.gov (United States)

    Heitmann, Mareile; Zannini, Emanuele; Arendt, Elke

    2016-11-22

    Although bread making with the use of Baker's yeast has a long tradition in human history, little attention has been paid to the connection between yeast addition and the final bread quality. Nowadays, bakers mainly use different flour additives such as enzymes (amylases, hemicellulases, and proteases) to change and improve dough properties and/or bread quality. Another strategy is the use of modified industrial Baker's yeast. To date, there is no yeast strain used in the baking industry, which is genetically modified, despite some studies demonstrating that the application of recombinant DNA technology is a possibility for improved strains suitable for baking. However, due to the fact that the majority of consumers in Europe highly reject the use of genetically modified microorganisms in the production of food, other strategies to improve bread quality must be investigated. Such a strategy would be a reconsideration of the selection of yeast strains used for the baking process. Next to the common criteria, the requirement for adequate gas production, more attention should be paid on how yeast impacts flavour, shelf life, colour and the nutritional value of baked products, in a similar way to which yeast strains are selected in the wine and brewing industries.

  1. Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.

    Science.gov (United States)

    Rosales-Soto, Maria U; Powers, Joseph R; Alldredge, J Richard

    2012-05-01

    Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze-drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins. Freeze-drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non-freeze-dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g(-1) dry matter (DM)). Non-freeze-dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g(-1) DM). Freeze-dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin-3-glucoside g(-1) DM). Baking reduced the anthocyanin content of both non-freeze-dried and freeze-dried raspberry muffins. Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds. Copyright © 2012 Society of Chemical Industry.

  2. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

    NARCIS (Netherlands)

    Lin, Y.; Knol, D.; Menéndez-Carreño, M.; Blom, W.A.M.; Matthee, J.; Janssen, H.G.; Trautwein, E.A.

    2016-01-01

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median

  3. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters

    NARCIS (Netherlands)

    Lin, Y.; Knol, D.; Menéndez-Carreño, M.; Blom, W.A.M.; Matthee, J.; Janssen, H.G.; Trautwein, E.A.

    2016-01-01

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median

  4. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

    Science.gov (United States)

    Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

    2013-12-15

    A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.

  5. Apparel, Baking, Laundry and Dry Cleaning, and Textile Mill Products Industries. Reprinted from the Occupational Outlook Handbook, 1978-79 Edition.

    Science.gov (United States)

    Bureau of Labor Statistics (DOL), Washington, DC.

    Focusing on occupations in the clothing and baking industries, this document is one in a series of forty-one reprints from the Occupational Outlook Handbook providing current information and employment projections for individual occupations and industries through 1985. The specific occupations covered in this document include occupations in the…

  6. Milling and Baking Test REsults for Eastern Soft Winter Wheats Harvested in 2010

    Science.gov (United States)

    The Soft Wheat Quality Council (SWQC) will provide an organization structure to evaluate the quality of soft wheat experimental lines and variety that may be grown in the traditional growing regions of the United States. The SWQC also will establish other activities as requested by the membership. ...

  7. Enhancement of the proline and nitric oxide synthetic pathway improves fermentation ability under multiple baking-associated stress conditions in industrial baker's yeast

    Directory of Open Access Journals (Sweden)

    Sasano Yu

    2012-04-01

    Full Text Available Abstract Background During the bread-making process, industrial baker's yeast, mostly Saccharomyces cerevisiae, is exposed to baking-associated stresses, such as air-drying and freeze-thaw stress. These baking-associated stresses exert severe injury to yeast cells, mainly due to the generation of reactive oxygen species (ROS, leading to cell death and reduced fermentation ability. Thus, there is a great need for a baker's yeast strain with higher tolerance to baking-associated stresses. Recently, we revealed a novel antioxidative mechanism in a laboratory yeast strain that is involved in stress-induced nitric oxide (NO synthesis from proline via proline oxidase Put1 and N-acetyltransferase Mpr1. We also found that expression of the proline-feedback inhibition-less sensitive mutant γ-glutamyl kinase (Pro1-I150T and the thermostable mutant Mpr1-F65L resulted in an enhanced fermentation ability of baker's yeast in bread dough after freeze-thaw stress and air-drying stress, respectively. However, baker's yeast strains with high fermentation ability under multiple baking-associated stresses have not yet been developed. Results We constructed a self-cloned diploid baker's yeast strain with enhanced proline and NO synthesis by expressing Pro1-I150T and Mpr1-F65L in the presence of functional Put1. The engineered strain increased the intracellular NO level in response to air-drying stress, and the strain was tolerant not only to oxidative stress but also to both air-drying and freeze-thaw stresses probably due to the reduced intracellular ROS level. We also showed that the resultant strain retained higher leavening activity in bread dough after air-drying and freeze-thaw stress than that of the wild-type strain. On the other hand, enhanced stress tolerance and fermentation ability did not occur in the put1-deficient strain. This result suggests that NO is synthesized in baker's yeast from proline in response to oxidative stresses that induce ROS

  8. 焙烤小麦胚芽中丙烯酰胺含量测定分析%A STUDY ON DETERMINATION OF ACRYLAMIDE IN BAKED WHEAT GERM

    Institute of Scientific and Technical Information of China (English)

    贾志成; 任文明

    2011-01-01

    利用气相色谱对焙烤小麦胚芽中丙烯酰胺的浓度进行了测定,并比较不同焙烤条件下麦芽中丙烯酰胺含量,结果显示丙烯酰胺在0.125μg,/ml 1mL-2.0μ,g/ml 1mL浓度范围内具有良好的线性(R2 =0.999),加标平均回收率在88.1% ~ 104.6%之间,相对标准偏差(RSD)小于6.7%;焙烤温度相同时,麦芽中丙烯酰胺含量会随着焙烤时间的增加而变大,焙烤时间相同,当焙烤温度在170℃ ~ 200℃范围内时,麦芽中丙烯酰胺含量随着温度的升高而不断减少.%The wheat germ was used as sample, setting 140 ℃ , 170 ℃ , 200 ℃ as the baking temperature, and each temperature level was matched with different process time (The times are 10,15 and 20 min) for baking. After adding methacrylami as the internal standard,the sample was extracted by water and then deproteinized by carrez solution and defatted by n - hexane, extracted with ethyl acetate, then evaporated to 1 m 1. The concentration of acrylamide is determined by gas chromatography to compare the content of ac-rylamide of baked germ at different baking conditions. Results were shown The linear ranges of concentration of acrylamide was 0. 125μg/mL~2.0 μg/mL(R2 =0.999). The average recoveries from 88. 1% to 104.6% , and the relative standard derivations were lower than 6.7% ; When the baking temperature is the same, the content of acrylamide in wheat will improve with the increase of bakmg time. When baking time duration was the same, the content level of acrylamide decreased with the increase of baking temperature (170℃ ~200℃).

  9. Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Gernaey, Krist; Adler-Nissen, Jens

    2012-01-01

    Similar to other processes, the modelling of heat and mass transfer during food processing involves uncertainty in the values of input parameters (heat and mass transfer coefficients, evaporation rate parameters, thermo-physical properties, initial and boundary conditions) which leads...... to uncertainty in the model predictions. The aim of the current paper is to address this uncertainty challenge in the modelling of food production processes using a combination of uncertainty and sensitivity analysis, where the uncertainty analysis and global sensitivity analysis were applied to a heat and mass...... transfer model of a contact baking process. The Monte Carlo procedure was applied for propagating uncertainty in the input parameters to uncertainty in the model predictions. Monte Carlo simulations and the least squares method were used in the sensitivity analysis: for each model output, a linear...

  10. Study on the Best Baking Technology of Frankincense by Orthogonal Test%正交法优选乳香最佳烘制工艺的研究

    Institute of Scientific and Technical Information of China (English)

    胡素连; 蒋孟良; 陈卫红; 蒋晓煌

    2012-01-01

    Objective In order to select the best baking process of frankincense. Methods Taking the indexes of stimulating components, peak area and number of essential oil and irritant test (hyp ere mia and hydroncus in rabbit eye),baking temperature, time, thickness, diameter of Frankincense were optimizated by orthogonal design test. Results The best baking technology were A2B3C1D1, diameter of Frankinceuse 0. 5 cm, thickness 1 cm, 120 ℃ baking for 2 h. Conclusion The baking method was reasonable, simple, feasible and high efficiency, it can provide a certain reference for mass - production.%目的 优选乳香烘制法的最佳炮制工艺.方法 以刺激性成分挥发油的总峰面积、峰数目和刺激性试验(兔眼充血与水肿)等4个评价指标,采用正交试验法,对温度、时间、放置厚度、药材直径等4个因素的水平进行优选.结果 乳香最佳烘制工艺为A2B3C1D1,即乳香直径0.5 cm,放置1 cm厚,120 ℃烘制2 h o结论优选出的炮制工艺合理、简单、可行、效率高,可为大规模生产提供参考依据.

  11. 密集烘烤上部烟叶适宜采收成熟度研究%Study on the Optimal Harvest Maturity of Upper Tobacco Leaves in Intensive Baking

    Institute of Scientific and Technical Information of China (English)

    冀德红; 张东峰; 孙西坤; 朱景伟; 王红军; 孟智勇

    2016-01-01

    [目的]提高河南烤烟上部叶烘烤质量的工业可用性。[方法]以中烟100为供试品种,进行上部叶适宜成熟度密集烘烤试验。[结果]试验表明,上部叶提前采收烤后烟叶油分减少,身份较厚,组织紧密。适度推迟采收,烤后烟叶橘色烟比例增加,组织变疏松,油分增多,色度变强;促进叶内致香物质转化,提高烟叶香气,减少杂气、刺激性,使余味更加舒适。采收过晚,容易导致烟叶干物质过度消耗,烤后杂色烟增多,经济效益明显下降。[结论]上部烟叶推迟7d左右采收,可有效改善烟叶外观质量,主要化学成分协调,提高评吸香气质、香气量,杂气、刺激性减轻,值得在烟区推广应用。%Objective] The aim was to improve curing quality of upper leaves of flue-cured tobacco in Henan.[ Method] With Zhongyan 100 as tested varieties, suitable harvest maturity of upper leaves in intensive baking was studied.[ Result] The results showed that the upper leaves harvest in advance, tobacco leaf oil content decreases, identity is thicker and organization is tightly.Moderate delayed recovery, roast tobacco leaf orange smoke ratio increases, organizations become loose, oil increases, chromaticity is stronger;Promote aroma substance transformation within the leaf, improve tobacco aroma, reduce mixed gas, irritant, the aftertaste is more comfortable.Too late harvested, easily leading to excessive consumption of tobacco leaf dry matter after baking mixed smoke increases, economic benefit is significantly lower.[ Conclusion] Delayed 7 days to harvest upper tobacco leaves can effectively improve the appearance quality of tobacco leaf, coordinate major chemical com-ponents, improve aroma quality and quantity, alleviate miscellaneous gas and irritating, which is worth popularizing and applying in tobacco growing area.

  12. Co-expression of HER3 and MUC1 is associated with a favourable prognosis in patients with bladder cancer

    DEFF Research Database (Denmark)

    Nielsen, Trine O; Borre, Michael; Nexo, Ebba;

    2015-01-01

    OBJECTIVES: To investigate the functional impact of the interaction of MUC1 with the epidermal growth factor receptors HER3 and HER4 in patients with bladder cancer. PATIENTS AND METHODS: Using reverse transcription quantitative polymerase chain reaction, we examined MUC1 expression in 82 bladder...... cancer biopsies previously examined for the expression of HER3. RESULTS: Patients expressing high MUC1 had a favourable survival when the expression of HER3 was also high compared with when the expression of HER3 was low (P = 0.004). When MUC1 expression was low, HER3 co-expression did not influence...... the prognostic value of MUC1 (P = 0.488). MUC1 expression had no correlation with survival, tumour stage or grade, or to the prognostic value of HER4. CONCLUSIONS: A high MUC1 expression was associated with a favourable prognosis in patients with bladder cancer when the expression of HER3 was also high...

  13. Testing the efficacy of downscaling in species distribution modelling: a comparison between MaxEnt and Favourability Function models

    OpenAIRE

    2016-01-01

    Statistical downscaling is used to improve the knowledge of spatial distributions from broad–scale to fine–scale maps with higher potential for conservation planning. We assessed the effectiveness of downscaling in two commonly used species distribution models: Maximum Entropy (MaxEnt) and the Favourability Function (FF). We used atlas data (10 x 10 km) of the fire salamander Salamandra salamandra distribution in southern Spain to derive models at a 1 x 1 km resolution. Downscaled models were...

  14. Non-fasting triglycerides predict incident acute myocardial infarction among those with favourable HDL-cholesterol: Cohort Norway.

    Science.gov (United States)

    Egeland, Grace M; Igland, Jannicke; Sulo, Gerhard; Nygård, Ottar; Ebbing, Marta; Tell, Grethe S

    2015-07-01

    to prospectively evaluate the risk of acute myocardial infarction (AMI) associated with non-fasting triglyceride levels. a health survey of 140,790 Norwegians free of known coronary heart disease at baseline (1994-2003) were followed through December 2009 via record linkages to the Cause of Death Registry and hospital discharge diagnoses in the CVDNOR project, and evaluated in Cox proportional hazards analyses. a total of 3219 (4.8%) men and 1434 (1.9%) women developed an AMI. Women had a steeper gradient risk with increasing triglyceride decile than men, where the highest (≥2.88 mmol/l) compared to the lowest decile (triglyceride interaction term was observed. HRs increased with increasing triglyceride quartile in participants with a favourable HDL-C after multivariable adjustment (p for trend triglycerides did not significantly predict AMI among those with low HDL-C. For those with favourable HDL-C, net reclassification index identified a 10% and 14% improvement in classification for men and women, respectively. non-fasting triglyceride levels among individuals with favourable HDL-C may help identify a subset of individuals at risk for CHD. Further research is warranted in evaluating non-fasting triglycerides in CHD prediction. © The European Society of Cardiology 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  15. Rheology, microstructure and baking characteristics of frozen dough containing Rhizopus chinensis lipase and transglutaminase

    Science.gov (United States)

    The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase, RCL) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, an...

  16. Farming systems in two less favoured areas in portugal: their development from 1989 to 2009 and the implications for sustainable land management

    NARCIS (Netherlands)

    Jones, N.M.; Graaff, de J.; Duarte, F.; Rodrigo, I.; Poortinga, A.

    2014-01-01

    Since the late 1980s, sustainable land management is one of the objectives of the European Commission in Less Favoured Areas. In this paper, we investigate the economic and environmental sustainability of farming systems in two less favoured areas in Centro and Alentejo areas of Portugal. The specif

  17. 无铝多效泡打粉在面制食品中的应用%Application of Aluminium-free Multiple-effect Baking Powder in Wheat Flour Food Production

    Institute of Scientific and Technical Information of China (English)

    李炜炤; 许喜林; 蒋清君; 何松; 段慧琴

    2012-01-01

    将研制的Ⅰ型、Ⅱ型无铝泡打粉与市售的含铝泡打粉A、无铝泡打粉B和C应用到磨堡蛋糕、甜馒头和油条中,通过比较及分析其产品的感官、比容、质构等特性,确定研制的泡打粉的性能.结果表明、研制的Ⅱ型泡打粉在所有产品中都能起到比较好的作用,在蛋糕(2%)、馒头(2.5%)、油条(3.5%)产品中的比容分别为2.65 mL/g、1.76 mL/g、4.11 mL/g,同时质构特性各指标达到或优于市售泡打粉的产品水平,具有较好的应用前景.%Two new aluminum-free baking powders (named as baking power Ⅰ and Ⅱ) and three commercially available baking powder (including aluminum-containing baking powder A, aluminum-free baking powder B and C) were applied to the baked cake, the cooked sweet steamed bun and the deep-fried dough sticks. The performances of the tested baking powders were determined through analyzing and comparing the products' senses, specific volume and texture by using different baking powder. The results showed that the baking powder Ⅱ could work better in all tested wheat flour food products. Its specific volumes of cake (2%), sweet steamed bun(2.5%), deep-fried dough sticks (3.5%) were 2.65 mL/g, 1.76 mL/g and 4.11 mL/g, respectively. The texture characteristics of the baking powder are close or superior to those of commercially available baking powder.

  18. QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER

    Directory of Open Access Journals (Sweden)

    SANITA THAPA

    2017-03-01

    Full Text Available The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP was used in production of semi-sweet hard dough biscuits by replacing wheat flour by 3, 6 and 9 % to ensure the quality and acceptability of the biscuit. Baking increased the thickness of biscuit, whereas width and spread ratio of biscuits decreased with increasing levels of MPP. Biscuits were subjected for sensory evaluation. Biscuits formulated with 6 % MPP were comparable to control biscuits. The content of fiber, ash, ascorbic acid, carotenoids, polyphenol and antioxidant activity was found to be 0.85 %, 1.32 %, 1.5 mg / 100 g, 69 µg∙g-1, 2150 µg gallic acid equivalents (GAE / g and 24.5 % respectively which were significantly higher than that of control biscuit.

  19. Use of ultrasound for the determination of flour quality.

    Science.gov (United States)

    Alava, J M; Sahi, S S; García-Alvarez, J; Turó, A; Chávez, J A; García, M J; Salazar, J

    2007-06-01

    Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provide a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. In this work, the water content of dough is investigated using ultrasonic techniques. The capability of ultrasound measurements for discriminating flours for different purposes is also studied. Doughs from more than 30 flours were characterised rheologically using a Chopin Alveograph and a Brabender Extensograph. Ultrasound measurements on the doughs prepared from these flours were also performed. The measurements were correlated, showing that ultrasound was an alternative measurement method to discriminate types of flours for different purposes.

  20. Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

    OpenAIRE

    Miśkiewicz, K.; Nebesny, E.; Rosicka-Kaczmarek, J.; Budryn, G.; Krysiak, W.

    2013-01-01

    The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated dienes and trienes contents). For low-trans fats, the correlation between acid value and peroxide value was inversely proportional; for transcontaining fats this correlation was directly proportional. An increase in air...

  1. Study on process of Inner mongolia traditional meat products-baking lamb chop%内蒙古传统肉制品-烤羊排制作工艺的研究

    Institute of Scientific and Technical Information of China (English)

    黄海英; 李正英

    2015-01-01

    以8~10月的小尾寒羊分割肋骨为试验材料进行烤制,研究其最佳的烤制温度及时间。结果表明,羊排烤制的最佳工艺是先低温后高温的烤制方法,最佳工艺参数是先在110℃下烤制60 min,然后在170℃下烤制40 min,此工艺条件下烤制出的羊排烤香浓郁,无焦苦味,口感好,易嚼碎。%This experiment selected split ribs of 8~10 mouths ' Small Tailed Han Sheep as test materials to bake , and focused on research of the best baking temperature and time. The results show that the best baking technological process is first baking for 60 min under 60℃low temperature, and then baking for 40 min under 170℃. The products under the process are full of baking flavour, without caramel flavour and easy to masticate.

  2. Preparation and Use of Water-borne Aluminium Powder Baking Varnish%水性铝粉烤漆的研制与应用

    Institute of Scientific and Technical Information of China (English)

    商培; 董立志; 刘宝勇; 赵建成

    2012-01-01

    介绍了一种水性铝粉烤漆的研制方法,阐述了润湿分散剂、流平剂、助溶剂、树脂、定向剂等对铝粉定向效果的影响。通过试验筛选出水性铝粉烤漆所需的原材料,制成高性能的涂膜,确定最终配方。试验多次优化配方和生产工艺,为研制高性能的水性铝粉烤漆提供设计思路和理论依据。%This paper introduces a preparation method of water-borne aluminum powder baking varnish and narrates the influence of wetting dispersant, leveling agent, co-solvent, resin, orientation agent on the orientation effect of aluminum powder. Through experiments, the materials for water-borne aluminum powder baking varnish are selected to prepare high performance coatings and the final formula is determined. The optimization of formulation and production technology in this paper provides design idea and theoretical basis for the preparation of water-borne aluminum powder baking varnish.

  3. Simultaneous determination of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in standard reference material baking chocolate 2384, cocoa, cocoa beans, and cocoa butter.

    Science.gov (United States)

    Risner, Charles H

    2008-01-01

    A reverse-phase liquid chromatography analysis is used to access the quantity of theobromine, (+)-catechin, caffeine, and (-)-epicatechin in Standard Reference Material 2384 Baking Chocolate, cocoa, cocoa beans, and cocoa butter using water or a portion of the mobile phase as the extract. The procedure requires minimal sample preparation. Theobromine, (+)-catechin, caffeine, and (-)-epicatechin are detected by UV absorption at 273 nm after separation using a 0.3% acetic acid-methanol gradient (volume fractions) and quantified using external standards. The limit of detection for theobromine, (+)-catechin, caffeine, and (-)-epicatechin averages 0.08, 0.06, 0.06, and 0.06 microg/mL, respectively. The method when applied to Standard Reference Material 2384 Baking Chocolate; baking chocolate reference material yields results that compare to two different, separate procedures. Theobromine ranges from 26000 mg/kg in cocoa to 140 mg/kg in cocoa butter; (+)-catechin from 1800 mg/kg in cocoa to below detection limits of < 32 mg/kg in cocoa butter; caffeine from 2400 mg/kg in cocoa to 400 mg/kg in cocoa butter, and (-)-epicatechin from 3200 mg/kg in cocoa to BDL, < 27 mg/kg, in cocoa butter. The mean recoveries from cocoa are 102.4 +/- 0.6% for theobromine, 100.0 +/- 0.6 for (+)-catechin, 96.2 +/- 2.1 for caffeine, and 106.2 +/- 1.7 for (-)-epicatechin.

  4. Termomechanical and Baking Characteristics of High Dietary Fiber Dough%高膳食纤维面团热机械学及面包的烘焙特性

    Institute of Scientific and Technical Information of China (English)

    王晓艳; 王宏兹; 黄卫宁; 郑建仙; RAYAS-DUARTE Patricia

    2011-01-01

    研究大豆纤维粉(soybean dietary fibre,SDF)和玉米抗性淀粉(resistant starch,RS)及其混合物以20%、30%比例部分替代小麦粉在高膳食纤维面包中的应用,并分析高膳食纤维对面团热机械学特性及面包烘焙特性的影响。结果表明:SDF与RS的引入可提高面团持水性与吸水率(分别提高43.3%~63.3%和5%~7.6%),降低C5-C4值,对淀粉回生产生一定的抑制作用。两者对面团稳定时间和C1-C2的影响不同,RS会显著降低面团稳定时间(为对照组的53.52%~66.46%)%This study was focused on partial replacement of wheat flour in breads with soybean dietary fibre(SDF),corn resistant starch(RS) and their mixtures at 20% and 30% levels.The effects of high fibre levels on the thermomechanical property and baking performances of dough were investigated.The addition of SDF and RS increased dough water binding capacity and water absorption by 43.3%-63.3% and 5%-7.6%,respectively,decreased C5-C4,and inhibited the retrogradation of starch.SDF and RS had different influences on stabilization time and C1-C2 of dough.RS decreased the stabilization time by 53.52%-66.46% compared with control and increased C1-C2 by 24.14%-27.59%,while SDF played positive roles.Based on the baking performance analysis,it was found that SDF acted in synergy with RS,which not only increased dietary fibre and protein contents and improved the effects of SDF alone on bread texture and flavor,but also enhanced the moisture content of breads compared with RS alone and improved the bread yield.When bread specific volume,colour,texture and nutrition were all together concerned,the best quality of high-fibre breads could be obtained under conditions of 5% SDF-15% RS and 10% SDF-10% RS,with better mouthfeel.

  5. Sexual antagonism and meiotic drive cause stable linkage disequilibrium and favour reduced recombination on the X chromosome.

    Science.gov (United States)

    Rydzewski, W T; Carioscia, S A; Liévano, G; Lynch, V D; Patten, M M

    2016-06-01

    Sexual antagonism and meiotic drive are sex-specific evolutionary forces with the potential to shape genomic architecture. Previous theory has found that pairing two sexually antagonistic loci or combining sexual antagonism with meiotic drive at linked autosomal loci augments genetic variation, produces stable linkage disequilibrium (LD) and favours reduced recombination. However, the influence of these two forces has not been examined on the X chromosome, which is thought to be enriched for sexual antagonism and meiotic drive. We investigate the evolution of the X chromosome under both sexual antagonism and meiotic drive with two models: in one, both loci experience sexual antagonism; in the other, we pair a meiotic drive locus with a sexually antagonistic locus. We find that LD arises between the two loci in both models, even when the two loci freely recombine in females and that driving haplotypes will be enriched for male-beneficial alleles, further skewing sex ratios in these populations. We introduce a new measure of LD, Dz', which accounts for population allele frequencies and is appropriate for instances where these are sex specific. Both models demonstrate that natural selection favours modifiers that reduce the recombination rate. These results inform observed patterns of congealment found on driving X chromosomes and have implications for patterns of natural variation and the evolution of recombination rates on the X chromosome.

  6. Estimation of the lifetime of resin insulators against baking temperature for JT-60SA in-vessel coils

    Energy Technology Data Exchange (ETDEWEB)

    Sukegawa, Atsuhiko M., E-mail: morioka.atsuhiko@jaea.go.jp; Murakami, Haruyuki; Matsunaga, Go; Sakurai, Shinji; Takechi, Manabu; Yoshida, Kiyoshi; Ikeda, Yoshitaka

    2015-10-15

    Highlights: • The lifetime of resin insulators at about 200 °C was estimated. • We make use of the Arrhenius plot by the Weibull analysis for the estimation. • A suitable temperatures for the in-vessel coils were discussed. - Abstract: In the present study, the thermal endurance of epoxy-based, bismaleimides, and cyanate ester resins for the current design of the in-vessel coils was measured by performing acceleration tests to assess their insulation properties using the thermal endurance defined by the International Electrotechnical Commission (IEC-60216 Part1–Part 6) for a minimum of 5,000 h in the 180–240 °C temperature range. It was found that none of the resin insulators could tolerate the baking conditions of 40,000 h at ∼200 °C in the JT-60SA vacuum vessel. Therefore, the design of the in-vessel coils, including the error field correction coils (EFCC), was changed from the type without water cooling to with water cooling on JT-60SA.

  7. Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking properties.

    Science.gov (United States)

    Katyal, Mehak; Singh, Narpinder; Virdi, Amardeep Singh; Kaur, Amritpal; Chopra, Nidhi; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

    2017-10-01

    Hard wheat (HW), medium-hard wheat (MHW) and extraordinarily soft wheat (Ex-SW) varieties with grain hardness index (GHI) of 83 to 95, 72 to 80, 17 to 29 were evaluated for pasting, protein molecular weight (MW) distribution, dough rheology and baking properties. Flours from varieties with higher GHI had more protein content, ash content and paste viscosities. Ex-SW had more glutenins proportion as compared to HW and MHW. Flours from Ex-SW varieties showed lower NaSRC, WA and mixographic parameters as compared to HW and MHW. Dough from flours milled from Ex-SW had higher Intermolecular-β-sheets (IM-β-sheets) than those from MHW and HW. Muffins volume increased with decrease in GHI, Ex-SW varieties had more muffin volume and less air space. The accumulation of polypeptides (PPs) varied significantly in different varieties. Ex-SW variety (QBP12-10) showed accumulation of 98, 90, 81 and 79kDa PPs, which was unique and was different from other varieties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. The study of CD side to side error in line/space pattern caused by post-exposure bake effect

    Science.gov (United States)

    Huang, Jin; Guo, Eric; Ge, Haiming; Lu, Max; Wu, Yijun; Tian, Mingjing; Yan, Shichuan; Wang, Ran

    2016-10-01

    In semiconductor manufacturing, as the design rule has decreased, the ITRS roadmap requires crucial tighter critical dimension (CD) control. CD uniformity is one of the necessary parameters to assure good performance and reliable functionality of any integrated circuit (IC) [1] [2], and towards the advanced technology nodes, it is a challenge to control CD uniformity well. The study of corresponding CD Uniformity by tuning Post-Exposure bake (PEB) and develop process has some significant progress[3], but CD side to side error happening to some line/space pattern are still found in practical application, and the error has approached to over the uniformity tolerance. After details analysis, even though use several developer types, the CD side to side error has not been found significant relationship to the developing. In addition, it is impossible to correct the CD side to side error by electron beam correction as such error does not appear in all Line/Space pattern masks. In this paper the root cause of CD side to side error is analyzed and the PEB module process are optimized as a main factor for improvement of CD side to side error.

  9. Determination of caffeine, theobromine, and theophylline in standard reference material 2384, baking chocolate, using reversed-phase liquid chromatography.

    Science.gov (United States)

    Thomas, Jeanice Brown; Yen, James H; Schantz, Michele M; Porter, Barbara J; Sharpless, Katherine E

    2004-06-02

    A rapid and selective isocratic reversed-phase liquid chromatographic method has been developed at the National Institute of Standards and Technology to simultaneously measure caffeine, theobromine, and theophylline in a food-matrix standard reference material (SRM) 2384, Baking Chocolate. The method uses isocratic elution with a mobile phase composition (volume fractions) of 10% acetronitrile/90% water (pH adjusted to 2.5 using acetic acid) at a flow rate of 1.5 mL/min with ultraviolet absorbance detection (274 nm). Total elution time for these analytes is less than 15 min. Concentration levels of caffeine, theobromine, and theophylline were measured in single 1-g samples taken from each of eight bars of chocolate over an eight-day period. Samples were defatted with hexane, and beta-hydroxyethyltheophylline was added as the internal standard. The repeatability for the caffeine, theobromine, and theophylline measurements was 5.1, 2.3, and 1.9%, respectively. The limit of quantitation for all analytes was theobromine, and theophylline in SRM 2384.

  10. [What is hidden behind the Baking Tray Task? Study of sensibility and specificity in right-hemispheric stroke patients].

    Science.gov (United States)

    Garcia-Fernandez, Juan; Garcia-Molina, Alberto; Aparicio-Lopez, Celeste; Sanchez-Carrion, Rocío; Ensenat, Antònia; Pena-Casanova, Jordi; Roig-Rovira, Teresa

    2015-12-16

    Introduccion. Tham y Tegner propusieron el Baking Tray Task (BTT) como una prueba de evaluacion rapida y simple para la deteccion de negligencia espacial. No obstante, apenas existen estudios que hayan examinado su validez como prueba diagnostica. Objetivo. Analizar la validez diagnostica del BTT, midiendo su especificidad y sensibilidad, en una muestra de sujetos con ictus hemisfericos derechos. Sujetos y metodos. Cuarenta y ocho pacientes con lesiones vasculares hemisfericas derechas distribuidos en dos grupos (grupo negligencia, n = 35; grupo no negligencia, n = 13) en funcion de las puntuaciones obtenidas en una bateria de exploracion visuoespacial. La ejecucion de los participantes en el BTT se comparo con un grupo control sano (n = 12). Resultados. Los resultados mostraron una alta sensibilidad del BTT, pero una baja especificidad. Ocho de los 13 integrantes del grupo no negligencia obtuvieron un rendimiento en el BTT sugestivo de negligencia. Conclusiones. El BTT se muestra como un test sensible para la deteccion de la negligencia espacial. Sin embargo, basandonos en su baja especificidad, no es recomendable su uso aislado como prueba unica de diagnostico.

  11. Development and validation of methodologies for the quantification of phytosterols and phytosterol oxidation products in cooked and baked food products.

    Science.gov (United States)

    Menéndez-Carreño, María; Knol, Diny; Janssen, Hans-Gerd

    2016-01-01

    Chromatography-mass spectrometry (GC-MS) methodologies for the analysis of the main phytosterols (PS) and phytosterol oxidation products (POPs) present in 19 different foodstuffs cooked or baked using margarines with or without added plant sterols are presented. Various methods for fat extraction were evaluated to allow the GC-MS analysis of large numbers of prepared vegetable, fish and meat products, egg and bakery items in a practically feasible manner. The optimized methods resulted in a good sensitivity and allowed the analysis of both PS and POPs in the broad selection of foods at a wide range of concentrations. Calibration curves for both PS and POPs showed correlation coefficients (R(2)) better than 0.99. Detection limits were below 0.24mgkg(-1) for PS and 0.02mgkg(-1) for POPs, respectively. Average recovery data were between 81% and 105.1% for PS and between 65.5 and 121.8% for POPs. Good results were obtained for within- and between-day repeatability, with most values being below 10%. Entire sample servings were analyzed, avoiding problems with inhomogeneity and making the method an exact representation of the typical use of the food by the consumer.

  12. Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados Characterization of native and modified cassava starches and their use in baked products

    Directory of Open Access Journals (Sweden)

    Krischina Singer Aplevicz

    2007-09-01

    Full Text Available O amido de mandioca é utilizado como ingrediente principal na fabricação de biscoitos e pão de queijo. O polvilho azedo é um produto artesanal, sem padrão de qualidade estabelecido, com problemas de higiene em seu processamento e de oferta. O trabalho teve como objetivo caracterizar amidos de mandioca nativos e modificados e testá-los na elaboração de pão de queijo e biscoito de polvilho. As principais características que diferem o polvilho azedo do amido de mandioca nativo, também denominado polvilho doce são: acidez, grau de expansão, viscosidade, claridade de pasta, sinérese e poder redutor. Foram aplicados nos produtos panificados quatro tipos de amidos, sendo polvilho doce, azedo, amido modificado com peróxido de hidrogênio e amido modificado comercial Expandex® 160003. Obtidos os produtos panificados, foi determinada a composição físico-química e observado que os tipos de amidos influenciaram nas características internas, externas e no sabor. Os produtos panificados foram submetidos à análise sensorial de aceitabilidade, utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. As amostras de pão de queijo contendo amido modificado oxidado com peróxido de hidrogênio foram as que apresentaram o melhor resultado entre as formulações. Para as amostras de biscoito de polvilho, as elaboradas com polvilho azedo e com Expandex® 160003 foram superiores e não diferiram estatisticamente.Cassava starch is used as the main ingredient in the production of biscuits and Brazilian cheese bread. The processing and sale of sour cassava starch - an artisanal product with no established standard of quality - is marked by hygiene problems and its commercial availability is uncertain. The purpose of this study was to characterize native and modified cassava starches and test them in cheese bread and cassava starch biscuit recipes. The main characteristics that differentiate sour starch from native cassava

  13. 烘青绿茶苦涩味及其滋味贡献物质分析%Analysis of the Bitter and Astringent Taste of Baked Green Tea and Their Chemical Contributors

    Institute of Scientific and Technical Information of China (English)

    张英娜; 陈根生; 刘阳; 许勇泉; 汪芳; 陈建新; 尹军峰

    2015-01-01

    对烘青绿茶苦涩味量化分析及其主要滋味贡献物质进行探讨。以不同嫩度烘青绿茶为原料,采用量化感官分析方法及化学分析手段分析了茶汤滋味分属性(包括苦味、涩味、鲜味和醇味等)和滋味化学成分含量,并建立了两者之间的相关性。研究结果表明,随着烘青绿茶嫩度的下降,其茶汤苦味、涩味和鲜爽味强度呈下降趋势,整体滋味品质也显著下降。通过分析茶叶滋味化学成分含量及其滋味 Dot 值,发现烘青绿茶苦味的主要贡献物质是 EGCG 和咖啡碱;而涩味的主要贡献物是儿茶素和黄酮苷,其中儿茶素以 EGCG 为主,包括 EGC 和 ECG,黄酮苷以槲皮素-3-O-芸香糖苷(Que-rut)和槲皮素-3-O-半乳糖苷(Que-gala)为主,包括杨梅素-3-O-半乳糖苷(Myr-gala)、槲皮素-3-O-葡萄糖苷(Que-glu)、牡荆素-2"-O-鼠李糖苷(Vit-rha)、山柰酚-3-O-半乳糖苷(Kae-gala)、山柰酚-3-O-芸香糖苷(Kae-rut)、山柰酚-3-O-葡萄糖苷(Kae-glu)等。Dot 值分析表明氨基酸对烘青绿茶鲜爽味没有显著贡献。本研究初步明确了烘青绿茶苦涩味的主要贡献物质,为茶叶品质提升和滋味化学研究提供理论基础。%The paper discussed the quantitative analysis of the bitter and astringent taste of the baked green tea and the main chemical component contributors. Baked green teas made of fresh tea leaves with different tenderness were used as the raw material to analyze the taste attributes (including bitterness, astringency, umami, and mellowness) and contents of quality components by quantitative sensory evaluation and chemical analysis, and synchronously establish the correlation between them. The results showed that, with the decrease of tea leaves tenderness, the bitter, astringent and umami taste of the tea infusions decreased as well as the total taste quality. Through analyzing the quality components and

  14. Hypertension And Poor Semen Quality: A New Compelling ...

    African Journals Online (AJOL)

    Treatment of hypertension is usually individualized for optimal results. ... favourable effects on the side not necessarily related to blood pressure lowering effect. ... as preferred first line drugs in hypertension for men with poor quality semen.

  15. [Effectiveness of secondary preventive programs for patients with asthma and rhinitis in the baking industry].

    Science.gov (United States)

    Grieshaber, R; Nolting, H D; Rosenau, C; Stauder, J; Vonier, J

    1998-11-01

    Since 1992 the German industrial professional association for the food industry and gastronomy (Berufsgenossenschaft Nahrungsmittel und Gaststätten), which is responsible for statutory accident insurance has been offering a specific patient education programme to bakers suffering from occupationally induced obstructive pulmonary disease or allergic rhino-conjunctivitis, who do not quit their jobs and wish to continue working as bakers. The programme aims at preventing aggravation of the disease 74 male bakers with a mean duration of illness of 10 years on entering the programme were examined between 1 and 5 years (mean: 2.9) after participating in the patient education seminar. For a subpopulation of 55 of these patients spirometric measurements were available for the time before programme entry and at follow-up. Data on time spent at the bakehouse, prevalence of symptoms, frequency of symptoms at the site of working and during leisure hours, sleep disturbances and emergency situations were collected at the follow-up examination both for the time before programme entry and at follow-up, respectively. Direct ratings of the amount of changes in distress caused by the disease and of the quality of life were also obtained. The prevalence of 8 of the 9 most frequently reported symptoms decreased significantly, e.g. dysponoea from 70% to 42% and fear of suffocation from 30% to 3%. Participants reported on highly significant reductions in the frequency of disease-specific complaints during work and outside the working place, sleep disturbances and situations requiring immediate medical intervention. Between 64% and 85% of the patients experienced improvement of distress, physical and work performance, private and family life, and ability for self-management. Lung function did not deteriorate: mean FEV1 was 88% (+/- 23) at first and 90% (+/- 19) at second measurement. These results could not be explained by changes in medication. It is concluded that the programme is

  16. Modelling the effects of orange pomace using response surface design for gluten-free bread baking.

    Science.gov (United States)

    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 (pbread with a greater specific volume. OP had the most significant (pbread (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.

  17. Thermally favourable gauge mediation

    Energy Technology Data Exchange (ETDEWEB)

    Dalianis, Ioannis, E-mail: Ioannis.Dalianis@fuw.edu.p [Institute of Theoretical Physics, Faculty of Physics, University of Warsaw, ul. Hoza 69, Warsaw (Poland); Lalak, Zygmunt, E-mail: Zygmunt.Lalak@fuw.edu.p [Institute of Theoretical Physics, Faculty of Physics, University of Warsaw, ul. Hoza 69, Warsaw (Poland)

    2011-03-14

    We discuss the thermal evolution of the spurion and messenger fields of ordinary gauge mediation models taking into account the Standard Model degrees of freedom. It is shown that for thermalized messengers the metastable susy breaking vacuum becomes thermally selected provided that the susy breaking sector is sufficiently weakly coupled to messengers or to any other observable field.

  18. Mobility into favourable jobs

    OpenAIRE

    Maurice Gesthuizen; Jaco Dagevos

    2005-01-01

    Original title: Arbeidsmobiliteit in goede banen. Hundreds of thousands of employees change jobs each year. Why do they do this, and what benefits do they derive from it? Many employees are not in the right jobs. Job dissatisfaction is found to be a key reason for labour mobility. These employees look for a job that offers a better match for their capacities and preferences. Does changing their job have a positive effect? This report shows that labour mobility does indeed generally lead to a ...

  19. Mobility into favourable jobs

    NARCIS (Netherlands)

    Maurice Gesthuizen; Jaco Dagevos

    2005-01-01

    Original title: Arbeidsmobiliteit in goede banen. Hundreds of thousands of employees change jobs each year. Why do they do this, and what benefits do they derive from it? Many employees are not in the right jobs. Job dissatisfaction is found to be a key reason for labour mobility. These employees

  20. Hindered aryl bromides for regioselective palladium-catalysed direct arylation at less favourable C5-carbon of 3-substituted thiophenes

    Directory of Open Access Journals (Sweden)

    Rongwei Jin

    2014-05-01

    Full Text Available The use of the congested aryl bromide 2-bromo-1,3-dichlorobenzene as coupling partner allows to modify the regioselectivity of the arylation of 3-substituted thiophene derivatives in favour of carbon C5. The coupling of this aryl bromide with a variety of 3-substituted thiophenes gave in all cases the desired 5-arylation products in moderate to good yields using only 0.5 mol % of a phosphine-free and air-stable palladium catalyst. Then, from these 5-arylthiophenes, a second palladium-catalysed C–H bond functionalization at C2 of the thiophene ring allows the synthesis of 2,5-diarylthiophenes with two different aryl units.

  1. RNA editing and modifications of RNAs might have favoured the evolution of the triplet genetic code from an ennuplet code.

    Science.gov (United States)

    Di Giulio, Massimo; Moracci, Marco; Cobucci-Ponzano, Beatrice

    2014-10-21

    Here we suggest that the origin of the genetic code, that is to say, the birth of first mRNAs has been triggered by means of a widespread modification of all RNAs (proto-mRNAs and proto-tRNAs), as today observed in the RNA editing and in post-transcriptional modifications of RNAs, which are considered as fossils of this evolutionary stage of the genetic code origin. We consider also that other mechanisms, such as the trans-translation and ribosome frameshifting, could have favoured the transition from an ennuplet code to a triplet code. Therefore, according to our hypothesis all these mechanisms would be reflexive of this period of the evolutionary history of the genetic code. Copyright © 2014. Published by Elsevier Ltd.

  2. Dravet syndrome with favourable cognitive and behavioral development due to a novel SCN1A frameshift mutation.

    Science.gov (United States)

    Jiang, Peifang; Shen, Jue; Yu, Yonglin; Jiang, Lihua; Xu, Jialu; Xu, Lu; Yu, Huimin; Gao, Feng

    2016-07-01

    Children with Dravet syndrome (DS) often have severe cognitive, behaviour and motor impairments. Patients with truncating mutations would logically have the more severe phenotype. Here we present a case of DS with an unusually favourable cognitive and behavioral development with a novel SCN1A frameshift mutation (c.4233-4234insAT). Under regular following up for ten years, the patient had normal expressive language and mild motor clumsiness. It is suggested that besides the type of SCN1A mutation, other mechanisms may be existed to influence the SCN1A phenotype, such as modifier genes, developmental variability, accumulation of somatic mutation in lifetime and environmental insults can all contribute to the cognitive and behavioral outcome.

  3. Cost-minimization analysis favours intravenous ferric carboxymaltose over ferric sucrose for the ambulatory treatment of severe iron deficiency.

    Directory of Open Access Journals (Sweden)

    Xavier Calvet

    Full Text Available OBJECTIVE: Intravenous iron is widely used to treat iron deficiency in day-care units. Ferric carboxymaltose (FCM allows administration of larger iron doses than iron sucrose (IS in each infusion (1000 mg vs. 200 mg. As FCM reduces the number of infusions required but is more expensive, we performed a cost-minimization analysis to compare the cost impact of the two drugs. MATERIALS AND METHODS: The number of infusions and the iron dose of 111 consecutive patients who received intravenous iron at a gastrointestinal diseases day-care unit from 8/2007 to 7/2008 were retrospectively obtained. Costs of intravenous iron drugs were obtained from the Spanish regulatory agencies. The accounting department of the Hospital determined hospital direct and indirect costs for outpatient iron infusion. Non-hospital direct costs were calculated on the basis of patient interviews. In the pharmacoeconomic model, base case mean costs per patient were calculated for administering 1000 mg of iron per infusion using FCM or 200 mg using IS. Sensitivity analysis and Monte Carlo simulation were performed. RESULTS: Under baseline assumptions, the estimated cost of iron infusion per patient and year was €304 for IS and €274 for FCM, a difference of €30 in favour of FCM. Adding non-hospital direct costs to the model increased the difference to €67 (€354 for IS vs. €287 for FCM. A Monte Carlo simulation taking into account non-hospital direct costs favoured the use of FCM in 97% of simulations. CONCLUSION: In this pharmacoeconomic analysis, FCM infusion reduced the costs of iron infusion at a gastrointestinal day-care unit.

  4. Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies

    Directory of Open Access Journals (Sweden)

    Sofyan Maghaydah

    2013-05-01

    Full Text Available Celiac Disease (CD is an immune-mediated disease in genetically susceptible individuals caused by intolerance to gluten protein in some cereals, resulting in mucosal inflammation, which causes malabsorption. An effective treatment for CD is a gluten-free diet that excludes cereals containing gluten. One of the most desirable wheat products is the cookie, which is considered suitable for all ages due to its low manufacturing cost, convenience, long shelf life and good eating quality. Therefore, the production of local, high quality and affordable gluten-free cookies was the main objective of this study in which lupine flour was used as a main wheat flour alternative. Eight gluten-free cookie flour blends were prepared: 100% Lupine Flour (AF, 50% lupine flour and 50% corn starch (BF, 40% lupine flour and 60% corn starch (CF, 30% lupine flour and 70% corn starch (DF, 30% lupine flour, 40% rice flour and 30% corn starch (EF, 30% lupine flour, 40% corn flour and corn starch 30% (FF, 20% lupine flour, 30% corn flour, 20% rice flour and 30% corn starch (GF and 20% lupine flour, 30% rice flour, 20% corn flour and 30% corn starch (HF, with equal amounts of hydrocolloids (1.5% xanthan and 1.5% carrageenan which were used as a functional gluten alternative, as well as a control sample with Wheat flour (WC. The chemical composition, physical characteristics and sensory evaluation of all treated flour blends and cookies were determined. The results of the chemical analysis indicated that corn and wheat flour were significantly (p≤0.05 higher in moisture content, while lupine flour had significantly (p≤0.05 higher contents of lipid, protein, fiber and ash. Starch significantly (p≤0.05 showed the highest carbohydrate content. The moisture of blend BC was significantly (p≤0.05 higher than all blends and blend AC was significantly (p≤0.05 higher in ash, protein, lipid and fiber content. The carbohydrate content of blend DC was significantly (p≤0

  5. Composition and function of sourdough microbiota: From ecological theory to bread quality.

    Science.gov (United States)

    Gänzle, Michael; Ripari, Valery

    2016-12-19

    Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain "clean label" products. Sourdoughs are maintained in bakeries by continuous propagation; composition and metabolic activity of sourdough microbiota and their impact on bread quality are therefore shaped by processing parameters and fermentation substrates. The diversity of fermentation processes leads to diverse compositions of sourdough microbiota. This communication explores whether concepts in community assembly support an improved understanding of the microbial ecology of sourdough. Community assembly is determined by diversification, drift, dispersal, and selection. Evidence for diversification in sourdoughs is inconclusive. Drift has been shown to shape sourdough microbiota only in specific cases. Increasing knowledge on the primary habitat of sourdough lactobacilli indicates that dispersal (limitation) is an important determinant in sourdoughs that are propagated only for short periods of time. In contrast, selection of adapted organisms mainly determines the microbiota of sourdoughs that are propagated for a long time. Bacterial metabolic traits that determine competitiveness in sourdough fermentation, i.e. effective use of maltose, exopolysaccharide formation from sucrose, the use of electron acceptors by heterofermentative lactic acid bacteria, and acid resistance mediated by arginine and glutamine conversion, also determine bread quality. The concepts in community assembly thus provide a valuable tool to understand the influence of the technology of sourdough fermentation on microbial ecology and on bread quality.

  6. Detrital zircon and apatite (U-Th)/He thermochronology of intercalated baked sediments: a new approach to dating young basalts

    Science.gov (United States)

    Cooper, F. J.; van Soest, M. C.; Hodges, K.

    2009-12-01

    Placing accurate age constraints on young volcanic eruptions, particularly in populated areas such as New Mexico, is important for not only tectonic and climate studies, but also for geohazard analysis. A primary lack of zircon and apatite crystals in basaltic rocks leaves K/Ar and 40Ar/39Ar dating as the most favored methods, though extraneous Ar and low K contents can often reduce precision. Alternative techniques suggested in recent years include (U-Th)/He dating of U and Th rich inclusions in olivine phenocrysts and other phenocrysts (Min et al., 2006; Aciego et al., 2007), (U-Th)/He dating of zircon xenocrysts (Blondes et al., 2007), and (U-Th)/He dating of magnetite phenocrysts (Blackburn et al., 2007). Unfortunately, zircon xenocrysts are not very abundant in basalts, and not all basalts contain suitably sized olivine, magnetite, or other phenocrysts. Here, we present a new application of the (U-Th)/He method to dating young volcanic eruptions in an area where the emplacement of basalt flows has reset the (U-Th)/He systematics of zircons and apatites in intercalated baked sediments. The Taos Plateau volcanic field (TPVF) in New Mexico formed in Middle to Late Miocene time in association with extensional processes in the Rio Grande Rift. The voluminous (>200 km3) basalt flows of the TPVF have been carefully dated with 40Ar/39Ar (Appelt, 1998) and therefore provide a sound basis for comparison with the (U-Th)/He results. Two fluvial sand and gravel samples were collected from directly beneath the Upper member of the Servilleta Basalt (40Ar/39Ar age: 3.57 ± 0.19 Ma [2 S.E., n = 3]; Appelt, 1998) in the Rio Grande River Gorge just west of Taos. These two samples yielded a distinct population of single-crystal (U-Th)/He zircon and apatite ages of 3.54 ± 0.11 Ma [2 S.E., n = 4] and 3.44 ± 0.25 Ma [2 S.E., n = 2] respectively. Sixteen additional grains (6 zircons and 10 apatites) gave significantly older dates (~ 9 to 27 Ma). We interpret the older dates as

  7. Effect of dark, hard, and vitreous kernel content on protein molecular weight distribution and on milling and breadmaking quality characteristics for hard spring wheat samples from diverse growing regions

    Science.gov (United States)

    Kernel vitreousness is an important grading characteristic for segregation of sub-classes of hard red spring (HRS) wheat in the U.S. This research investigated the protein molecular weight distribution (MWD), and flour and baking quality characteristics of different HRS wheat market sub-classes. T...

  8. Structure and properties of a duplex coating combining micro-arc oxidation and baking layer on AZ91D Mg alloy

    Energy Technology Data Exchange (ETDEWEB)

    Cui, Xue-Jun; Li, Ming-Tian; Yang, Rui-Song; Yu, Zu-Xiao [Material Corrosion and Protection Key Laboratory of Sichuan province, Sichuan University of Science and Engineering, Zigong 643000 (China); College of Materials and Chemical Engineering, Sichuan University of Science and Engineering, Zigong 643000 (China)

    2016-02-15

    Graphical abstract: - Highlights: • A duplex coating was fabricated through combining MAO and baking layer. • A baking coating with a thickness of 92 μm was created on MAO-coated Mg alloy. • The duplex coating noticeably improved the corrosion resistance of Mg alloy. • The related corrosion and wear mechanisms were investigated. - Abstract: A duplex coating (called MAOB coating) was fabricated on AZ91D Mg alloy by combining the process of micro-arc oxidation (MAO) with baking coating (B-coating). The structure, composition, corrosion resistance, and tribological behaviour of the coatings were investigated using scanning electron microscopy (SEM), energy dispersive spectroscopy (EDS), electrochemical and long-term immersion test, and ball-on-disc friction test. The results show that a dense 92 μm thick B-coating was tightly deposited onto the MAO-coated Mg alloy and exhibited a good mechanical interlock along the rough interface. Compared with the MAO-coated sample, the corrosion current density of the MAOB-coated Mg alloy decreased by two or three orders of magnitude and no corrosion phenomenon was observed during a long-term immersion test of about 500 h (severe corrosion pits were found for MAO-treated samples after about 168 h of immersion). The frictional coefficient values of the MAOB coating were similar to those of the MAO coating using dry sliding tests, while the B-coating on the MAO-coated surface significantly improved the wear resistance of the AZ91D Mg alloy. All of these results indicate that a B-coating can be used to further protect Mg alloys from corrosion and wear by providing a thick, dense barrier.

  9. Paleomagnetism and Mineralogy of Unusual Silicate Glasses and Baked Soils on the Surface of the Atacama Desert of Northern Chile: A Major Airburst Impact ~12ka ago?.

    Science.gov (United States)

    Roperch, P. J.; Blanco, N.; Valenzuela, M.; Gattacceca, J.; Devouard, B.; Lorand, J. P.; Tomlinson, A. J.; Arriagada, C.; Rochette, P.

    2015-12-01

    Unusual silicate glasses were found in northern Chile in one of the driest place on earth, the Atacama Desert. The scoria-type melted rocks are littered on the ground at several localities distributed along a longitudinal band of about 50km. The silicate glasses have a stable natural remanent magnetization carried by fine-grained magnetite and acquired during cooling. At one locality, fine-grained overbank sediments were heated to form a 10 to 20 cm-thick layer of brick-type samples. Magnetic experiments on oriented samples demonstrate that the baked clays record a thermoremanent magnetization acquired in situ above 600°C down to more than 10cm depth and cooled under a normal polarity geomagnetic field with a paleointensity of 40μT. In some samples of the silicate glass, large grains of iron sulphides (troilite) are found in the glass matrix with numerous droplets of native iron, iron sulphides and iron phosphides indicating high temperature and strong redox conditions during melting. The paleomagnetic record of the baked clays and the unusual mineralogy of the silicate glasses indicate a formation mainly by in situ high temperature radiation. Paleomagnetic experiments and chemical analyses indicate that the silicate glasses are not fulgurite type rocks due to lightning events, nor volcanic glasses or even metallurgical slags related to mining activity. The existence of a well-developped baked clay layer indicates that the silicate glasses are not impact-related ejectas. The field, paleomagnetic and mineralogical observations support evidence for a thermal event likely related to a major airburst. The youngest calibrated 14C age on a charcoal sample closely associated with the glass indicates that the thermal event occurred around 12 to 13 ka BP. The good conservation of the surface effects of this thermal event in the Atacama Desert could provide a good opportunity to further estimate the threats posed by large asteroid airbursts.

  10. Formation of Plant Sterol Oxidation Products in Foods during Baking and Cooking Using Margarine without and with Added Plant Sterol Esters.

    Science.gov (United States)

    Lin, Yuguang; Knol, Diny; Menéndez-Carreño, María; Blom, Wendy A M; Matthee, Joep; Janssen, Hans-Gerd; Trautwein, Elke A

    2016-01-27

    Plant sterols (PS) in foods are subject to thermal oxidation to form PS oxidation products (POP). This study measured POP contents of 19 foods prepared by typical household baking and cooking methods using margarines without (control) and with 7.5% added PS (as 12.5% PS-esters, PS-margarine). Median POP contents per portion size of cooked foods were 0.57 mg (range 0.05-1.11 mg) with control margarine versus 1.42 mg (range 0.08-20.5 mg) with PS-margarine. The oxidation rate of PS (ORP) was 0.50% (median) with the PS-margarine and 3.66% with the control margarine. Using the PS-margarine, microwave-cooked codfish had the lowest POP content, with 0.08 mg per portion, while shallow-fried potatoes had the highest POP content, 20.5 mg per portion. Median POP contents in cookies, muffins, banana bread, and sponge cake baked with the control or PS-margarine were 0.12 mg (range 0.11-0.21 mg) and 0.24 mg (range 0.19-0.60 mg) per portion, with a corresponding ORP of 1.38% and 0.06%, respectively. POP contents in all the cooked and baked foods did not exceed 20.5 mg per typical portion size. A wide variation in the distribution of individual POP among different foods existed, with 7-keto-PS and 5,6-epoxy-PS being the major oxidation products.

  11. Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

    Directory of Open Access Journals (Sweden)

    Miśkiewicz, K.

    2013-03-01

    Full Text Available The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated dienes and trienes contents. For low-trans fats, the correlation between acid value and peroxide value was inversely proportional; for transcontaining fats this correlation was directly proportional. An increase in air humidity during baking caused a decrease in the melting temperature of the fractions of fats used in the process, compared to fats from pastries baked in dry air. This may be indicative of a product with a high degree of unsaturation in the lipid fraction.

    Los resultados de este estudio demuestran que el tipo de grasa utilizada en el horneado de mantecadas tienen una influencia evidente en las propiedades de la fracción lipídica y una correlación entre estas propiedades (acidez, peróxidos, dienos y trienos conjugados. Para grasas bajas en trans la correlación entre la acidez y el índice de peróxido es inversamente proporcional, para grasas conteniendo trans esta correlación fue directamente proporcional. Un aumento de la humedad del aire durante el horneado causa una disminución de la temperatura de fusión de las fracciones de grasas utilizadas en el proceso, en comparación con las grasas de repostería horneadas en aire seco. Esto puede indicar la presencia de productos con alto grado de insaturación en las fracciones lipídicas.

  12. Preparation of Water-borne Color Baking Varnish for Christmas Glass Ball%圣诞玻璃球用水性彩色烤漆的制备

    Institute of Scientific and Technical Information of China (English)

    许映云; 石德付; 邱绕生; 李纯

    2012-01-01

    This paper is about the preparation method of water-borne color baking varnish for Christmas glass ball, and analyzes the influence of the ratio of binder resin/compound crosslinking agent and the amount of silane coupling agent on waterresistance, ethanol tolerance, salt water resistance and wet adhesion. Experiments show that baking coatings with uniform, delicate and bright appearance and excellent comprehensive performances can be gotten under the conditions: the ratio of binder resin/compound crosslinking agent being 4 : 1, amount of silane coupling agent being 1%, ratio of coatings/deionized water/ xylin being 100 : 40 : 7, by spraying application method and baking 10min at the temperature of 160 ℃,%研制了一种圣诞玻璃球用水性彩色烤漆的制备方法,探讨了基体树脂/复合交联剂配比、硅烷偶联剂用量对涂膜耐水、耐乙醇、耐盐水、耐湿附着力的影响。试验证明,基体树脂/复合交联剂为4∶1,添加1%的硅烷偶联剂,采用m(涂料):m(去离子水):m(水性色精)为100∶40∶7的比例进行淋涂施工,160℃条件下烘烤10 min,制得的涂膜外观均匀、细腻、鲜艳、综合性能优异。

  13. Baking Process in Oven and Microwave-oven in Sourdough Enriched with Chickpeas and Dietary Fiber of Prickly pear and Oats

    OpenAIRE

    Héctor Flores-Chávez; Julio Montañez-Saenz

    2014-01-01

    The bread is a basic article dating from the Neolithic era, where it was baked in ovens outside. The first bread was prepared around the year 10.000 b. C. or what is 12.000 years in the past, where should be discovered by experiment with water and flour grains. This first bread was prepared on the basis of toasted seeds and water. The dough was formed and then warmed up on rocks. It was a kind of cake that, without a doubt, was welcomed by the first settlers of the land. The s...

  14. Exercise training favourably affects autonomic and blood pressure responses during mental and physical stressors in African-American men.

    Science.gov (United States)

    Bond, V; Bartels, M N; Sloan, R P; Millis, R M; Zion, A S; Andrews, N; De Meersman, R E

    2009-04-01

    Aerobic exercise is a powerful mechanism by which cardiovascular and autonomic parameters may be improved. We sought to quantify the extent of benefit that could be achieved by a short-term monitored exercise regimen on several autonomic parameters during recognized mental and physical stressors in young normotensive African-American men matched for a family history of hypertension, a group at high risk for the development of hypertension. Autonomic modulations were derived using spectral decomposition of the electrocardiogram and beat-to-beat blood pressures (BPs). Arterial compliance was obtained using contour analysis of the radial artery pulse wave. The analysis of variance revealed that compared with a matched sedentary control group, aerobic capacity of the trained group significantly increased by 16%. Autonomic modulations, arterial compliance and BP responses significantly improved during some of the stressors, whereas no such improvements were seen in the control group. Attenuated responses, mediated through a favourable shift in sympathovagal balance and enhanced arterial compliance, provide mechanistic evidence of how certain variables may be improved due to aerobic conditioning in a population at high risk for the development of hypertension.

  15. Relax and refill: xylem rehydration prior to hydraulic measurements favours embolism repair in stems and generates artificially low PLC values.

    Science.gov (United States)

    Trifilò, Patrizia; Raimondo, Fabio; Lo Gullo, Maria A; Barbera, Piera M; Salleo, Sebastiano; Nardini, Andrea

    2014-11-01

    Diurnal changes in percentage loss of hydraulic conductivity (PLC), with recorded values being higher at midday than on the following morning, have been interpreted as evidence for the occurrence of cycles of xylem conduits' embolism and repair. Recent reports have suggested that diurnal PLC changes might arise as a consequence of an experimental artefact, that is, air entry into xylem conduits upon cutting stems, even if under water, while under substantial tension generated by transpiration. Rehydration procedures prior to hydraulic measurements have been recommended to avoid this artefact. In the present study, we show that xylem rehydration prior to hydraulic measurements might favour xylem refilling and embolism repair, thus leading to PLC values erroneously lower than those actually experienced by transpiring plants. When xylem tension relaxation procedures were performed on stems where refilling mechanisms had been previously inhibited by mechanical (girdling) or chemical (orthovanadate) treatment, PLC values measured in stems cut under native tension were the same as those measured after sample rehydration/relaxation. Our data call for renewed attention to the procedures of sample collection in the field and transport to the laboratory, and suggest that girdling might be a recommendable treatment prior to sample collection for PLC measurements.

  16. Organic farming favours insect-pollinated over non-insect pollinated forbs in meadows and wheat fields.

    Science.gov (United States)

    Batáry, Péter; Sutcliffe, Laura; Dormann, Carsten F; Tscharntke, Teja

    2013-01-01

    The aim of this study was to determine the relative effects of landscape-scale management intensity, local management intensity and edge effect on diversity patterns of insect-pollinated vs. non-insect pollinated forbs in meadows and wheat fields. Nine landscapes were selected differing in percent intensively used agricultural area (IAA), each with a pair of organic and conventional winter wheat fields and a pair of organic and conventional meadows. Within fields, forbs were surveyed at the edge and in the interior. Both diversity and cover of forbs were positively affected by organic management in meadows and wheat fields. This effect, however, differed significantly between pollination types for species richness in both agroecosystem types (i.e. wheat fields and meadows) and for cover in meadows. Thus, we show for the first time in a comprehensive analysis that insect-pollinated plants benefit more from organic management than non-insect pollinated plants regardless of agroecosystem type and landscape complexity. These benefits were more pronounced in meadows than wheat fields. Finally, the community composition of insect-pollinated and non-insect-pollinated forbs differed considerably between management types. In summary, our findings in both agroecosystem types indicate that organic management generally supports a higher species richness and cover of insect-pollinated plants, which is likely to be favourable for the density and diversity of bees and other pollinators.

  17. Post-fire environments are favourable for plant functioning of seeder and resprouter Mediterranean shrubs, even under drought.

    Science.gov (United States)

    Parra, Antonio; Moreno, José M

    2017-05-01

    Understanding how drought affects seeder and resprouter plants during post-fire regeneration is important for the anticipation of Mediterranean vegetation vulnerability in a context of increasing drought and fire caused by climate change. A Mediterranean shrubland was subjected to various drought treatments (including 45% rainfall reduction, 7 months drought yr(-1) ), before and after experimental burning, by means of a rainout-shelter system with an irrigation facility. Predawn shoot water potential (Ψpd ), relative growth rate (RGR), specific leaf area (SLA) and bulk leaf carbon isotopic composition (δ(13) C) were monitored in the main woody species during the first 3 yr after fire. Cistus ladanifer seedlings showed higher Ψpd , RGR and SLA, and lower δ(13) C, than unburned plants during the first two post-fire years. Seedlings under drought maintained relatively high Ψpd , but suffered a decrease in Ψpd and RGR, and an increase in δ(13) C, relative to control treatments. Erica arborea, E. scoparia and Phillyrea angustifolia resprouts had higher Ψpd and RGR than unburned plants during the first post-fire year. Resprouters were largely unaffected by drought. Overall, despite marked differences between the two functional groups, post-fire environments were favourable for plant functioning of both seeder and resprouter shrubs, even under the most severe drought conditions implemented. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

  18. The evolution of colour pattern complexity: selection for conspicuousness favours contrasting within-body colour combinations in lizards.

    Science.gov (United States)

    Pérez I de Lanuza, G; Font, E

    2016-05-01

    Many animals display complex colour patterns that comprise several adjacent, often contrasting colour patches. Combining patches of complementary colours increases the overall conspicuousness of the complex pattern, enhancing signal detection. Therefore, selection for conspicuousness may act not only on the design of single colour patches, but also on their combination. Contrasting long- and short-wavelength colour patches are located on the ventral and lateral surfaces of many lacertid lizards. As the combination of long- and short-wavelength-based colours generates local chromatic contrast, we hypothesized that selection may favour the co-occurrence of lateral and ventral contrasting patches, resulting in complex colour patterns that maximize the overall conspicuousness of the signal. To test this hypothesis, we performed a comparative phylogenetic study using a categorical colour classification based on spectral data and descriptive information on lacertid coloration collected from the literature. Our results demonstrate that conspicuous ventral (long-wavelength-based) and lateral (short-wavelength-based) colour patches co-occur throughout the lacertid phylogeny more often than expected by chance, especially in the subfamily Lacertini. These results suggest that selection promotes the evolution of the complex pattern rather than the acquisition of a single conspicuous colour patch, possibly due to the increased conspicuousness caused by the combination of colours with contrasting spectral properties.

  19. A novel organometallic ReI complex with favourable properties for bioimaging and applicability in solid-phase peptide synthesis.

    Science.gov (United States)

    Raszeja, Lukasz; Maghnouj, Abdelouahid; Hahn, Stephan; Metzler-Nolte, Nils

    2011-02-11

    Organometallic complexes possess great potential for imaging applications in biology, due to their kinetic stability and often favourable intrinsic properties. In this work we present a new class of Re(I) -tricarbonyl complexes with a substituted bis(phenanthridinylmethyl)amine (bpm) ligand. The complex Re(CO)(3) (R-bpm) could be conveniently prepared by microwave synthesis from [Re(CO)(3)(H(2)O)(3) ]Br and a suitably substituted bis(phenanthridinylmethyl)amine (R-bpm). Complex 5, with R=CH(2)-CO(2)-CH(3) , was characterized by a single-crystal X-ray structure. Complex 6 (R=CH(2)-C(6)H(4)-CO(2)H) was used in solid-phase peptide synthesis (SPPS) to label the neurotensin(8-13) (NT) fragment N-terminally. The complexes show luminescence emission with large Stokes shifts (λ(ex) =350 nm, λ(em) =570 nm). Cellular uptake and intracellular localization studies in several cell lines demonstrate the utility of the new Re(CO)(3) (R-bpm) complexes for fluorescence imaging and reveal significant differences between the simple methyl ester 5 and the NT bioconjugate 7.

  20. Effectiveness of a new dentifrice with baking soda and peroxide in removing extrinsic stain and whitening teeth.

    Science.gov (United States)

    Ghassemi, A; Hooper, W; Vorwerk, L; Domke, T; DeSciscio, P; Nathoo, S

    2012-01-01

    The primary purpose of this randomized, controlled, six-week clinical trial was to determine the effectiveness and safety of a new whitening dentifrice in removing extrinsic tooth stain and whitening teeth. An additional two-week exploratory study was conducted to determine whether the whitening or stain-prevention activity of the dentifrice would persist following cessation of use. In the first study (Phase I), one-hundred and forty-six qualifying subjects were randomly assigned to either a sodium bicarbonate whitening dentifrice group (Arm & Hammer Advance White Extreme Whitening Baking Soda and Peroxide Toothpaste) or a silica-based negative control dentifrice group, and brushed twice daily with their assigned dentifrice for six weeks. Tooth shade on the labial surfaces of the eight incisors was assessed using a Vita Classic shade guide, and extrinsic tooth stain was scored using a Modified Lobene Stain Index (MLSI) at baseline, week 4, and week 6. In Phase II (after the week 6 examination), volunteers from the Arm & Hammer whitening dentifrice group were randomly assigned to continue using the whitening dentifrice or to use the negative control dentifrice twice daily for two weeks. The six-week shade and stain index scores served as the baseline for this exploratory phase and were rescored after two weeks. The whitening dentifrice group had statistically significant (p dentifrice group was virtually unchanged from baseline. For tooth stain, the MLSI total mean scores for the whitening dentifrice group showed statistically significant (p dentifrice group had a MLSI reduction of 0.07 at week 4 and a 0.06 increase at week 6. Between-group analyses using baseline-adjusted ANCOVA showed the whitening dentifrice to be statistically significantly more effective (p dentifrice for the additional two weeks experienced statistically significant (p dentifrice experienced smaller, statistically significant (p dentifrice tested in this study is effective for removing

  1. Conservação de energia em fornos de cozimento de anodo Energy saving in anode baking furnaces

    Directory of Open Access Journals (Sweden)

    P. R. T. Tiba

    2012-12-01

    Full Text Available A tendência por unidades de produção mais sustentáveis vem obrigando a indústria de alumínio a adotar estratégias para reduzir o consumo de energia e minimizar a geração de resíduos. Procedimentos nesta direção têm sido implementados em fornos de cozimento de anodo, onde alguns aprimoramentos têm permitido a redução no consumo de energia. Entretanto, sabe-se que durante a etapa de queima do anodo, elevada quantidade de calor é ainda dissipada para o ambiente, aumentando os custos com energia. Desta forma, o presente trabalho tem por objetivo apresentar alternativas de redução do consumo de combustível do forno de cozimento de anodo considerando, para isto, o transporte de calor das câmaras de combustão desde as paredes refratárias até o bloco de carbono, passando pelo coque fluido. Os resultados aqui obtidos indicam que uma possível mudança da distribuição do tamanho de partículas do coque, bem como, a adição de uma manta isolante no topo do forno pode aperfeiçoar o desempenho do sistema quando o foco é sustentabilidade e otimização do processo.The trend for sustainable production units induced the aluminum industry to adopt strategies of reducing the energy consumption and waste generation. In this sense, several procedures have been carried out in the anode baking furnace, reducing its energy consumption. However, during the carbon block thermal treatment, a great amount of heat is still released to the environment, increasing the energy cost. Therefore, the present work aims to show alternatives of reducing the anode furnace energy consumption considering the heat flow from the combustion chamber, via the flue wall and the fluid coke, till the anode. The results point out that a change in the fluid coke particle size distribution as well as placing an insulating blanket on the top of the furnace can optimize the anode furnace performance when the focus is sustainability and the process optimization.

  2. Meteorological determinants of air quality

    Science.gov (United States)

    Turoldo, F.; Del Frate, S.; Gallai, I.; Giaiotti, D. B.; Montanari, F.; Stel, F.; Goi, D.

    2010-09-01

    Air quality is the result of complex phenomena, among which the major role is played by human emissions of pollutants. Atmospheric processes act as determinants, e.g., modulating, dumping or amplifying the effects of emissions as an orchestra's director does with musical instruments. In this work, a series of small-scale and meso-scale meteorological determinants of air-quality are presented as they are observed in an area characterized by complex orography (Friuli Venezia Giulia, in the north-eastern side of Italy). In particular, attention is devoted to: i) meso-scale flows favouring the persistence of high concentrations of particulate matter; ii) meso-scale periodic flows (breezes) favouring high values of particulate matter; iii) local-scale thermodynamic behaviour favouring high atmospheric values of nitrogen oxides. The effects of these different classes of determinants are shown through comparisons between anthropic emissions (mainly traffic) and ground-based measurements. The relevance of complex orography (relatively steep relieves near to the sea) is shown for the meso-scale flows and, in particular, for local-scale periodic flows, which favour the increase of high pollutants concentrations mainly in summer, when the breezes regime is particularly relevant. Part of these results have been achieved through the ETS - Alpine Space EU project iMONITRAF!

  3. Baked Bean Curd

    Institute of Scientific and Technical Information of China (English)

    1996-01-01

    Ingredients: Two pieces of tender bean curd, shredded shrimp, minced fat and lean pork, minced ham, minced fresh mushrooms, fried dried shrimps, mashed scallion, ginger and garlic, cooking wine, salad oil, salt, MSG and pepper powder. Directions:

  4. Atom probe analysis on interaction between Cr and N in bake-hardening steels with anti-aging properties at RT

    Energy Technology Data Exchange (ETDEWEB)

    Takahashi, Jun, E-mail: takahashi.3ct.jun@jp.nssmc.com [Advanced Technology Research Laboratories, Nippon Steel and Sumitomo Metal Corporation, 20-1, Shintomi, Futtsu-city, Chiba 293-8511 (Japan); Maruyama, Naoki; Kawakami, Kazuto; Yoshinaga, Naoki; Sugiyama, Masaaki [Advanced Technology Research Laboratories, Nippon Steel and Sumitomo Metal Corporation, 20-1, Shintomi, Futtsu-city, Chiba 293-8511 (Japan); Ohkubo, Tadakatsu; Ping, De-hai; Hono, Kazuhiro [National Institute for Materials Science, 1-2-1, Sengen, Tsukuba, Ibaraki 305-0047 (Japan)

    2013-11-15

    One-dimensional atom probe (1DAP) analysis was performed on chromium and nitrogen added bake hardening steel sheets that have both high bake-hardenability and anti-aging properties at room temperature (RT). The atomic data of more than 2 million atoms were collected for sample steels with and without low-temperature aging after recrystallization annealing and quenching. The correlation in atomic position between chromium and nitrogen atoms in a solid solution was investigated by a statistical analysis using the binomial distribution function. In the samples with low-temperature aging, the probability that a chromium atom was observed near a nitrogen atom was significantly higher than that estimated from the null hypothesis that there was no attractive atomic interaction. This suggests that there is an attractive interaction between a nitrogen atom and a chromium atom in bcc iron, which led to the anti-aging properties at RT. In contrast, such correlation was not observed definitely in the samples without low-temperature aging, which implied that the atomic pair formation is a thermal activation process.

  5. Optimization on SPME conditions of volatiles in baked quail eggs%烤制鹌鹑蛋挥发性成分SPME条件优化

    Institute of Scientific and Technical Information of China (English)

    吴巧; 王武; 章立新; 董琪; 夏新武

    2013-01-01

    The solid phase microextraction (SPME)conditions of volatiles in baked quail eggs were researched,using quail eggs as raw materials.The types of extraction fibers,the extraction time,the extraction temperature and desorption time were optimized by single factor experiments and the orthogonal tests.The results showed that using DVB/CAR/PDMS fiber,extracting for 30min under 65℃ and adding amount of sample for 2g and desorption time for 2min were the optimized extraction conditions.Under these conditions,34 kinds of volatile components were identified in the baked quail eggs.%以鹌鹑蛋为原材料,研究了烤制鹌鹑蛋挥发性成分的固相微萃取(SPME)条件.通过单因素和正交实验对萃取头种类、样品萃取量、萃取时间、萃取温度以及解吸时间进行优化.结果表明,较佳的萃取条件为:DVB/CAR/PDMS萃取头,萃取时间为30min,萃取温度为65℃,样品萃取量为2g,解析时间为2min.在此条件下,检测到烤制鹌鹑蛋中的挥发性成分34种.

  6. 焦盐辣椒粉加工工艺优化及其挥发性成分分析%Optimization of Technology for Salty Baked Capsicum Powder Making and Analysis of Volatile Components

    Institute of Scientific and Technical Information of China (English)

    熊学斌; 夏延斌; 张晓; 邓后勤

    2012-01-01

    作者研究了焦盐辣椒粉加工工艺与香气特征,以野山椒为材料,通过正交试验方法确定焦盐野山椒粉的最佳工艺,采用顶空固相微萃取和气相色谱—质谱联用技术,分析灯笼椒、红干椒、越野椒和野山椒四种焦盐辣椒粉的香气特征.结果表明:烘烤温度120℃、烘烤时间10 min、加盐量5%为焦盐野山椒粉的最佳加工工艺;最佳工艺条件下,4种焦盐辣椒粉共检出69种挥发性成分,其中灯笼椒、红干椒、越野椒、野山椒分别为22种、39种、33种、50种,18种成分为4种辣椒粉共有.%To study the processing technology and aroma constitution of salty baked chili powder i the optimum processing technological parameters of salty baked capsicum frutescens var was investigated through orthogonal array experiment and the results listed as follows : baking temperature 120℃ ,baking time l0min,and salt concentration 5%. Furthermore,the volatile components from salty baked bell pepper,salty baked chili hot pepper,salty baked Vietnam capsicum frutescens var and salty baked capsicum frutescens var prepared by the optimum processing were extracted by solid phase microextraction (SPME) and analyzed by gas chromatog-raphy-mass spectrometry (GC-MS),it was Found that a total of 69 volatile components with bell pepper 22,chili hot pepper 39,Vietnam capsicum frutescens var 33,and capsicum frutescens var 50,including 18 common components are identified under the optimum processing technology.

  7. Dipeptidylpeptidase-4 (DPP-4) inhibitors are favourable to glucagon-like peptide-1 (GLP-1) receptor agonists: yes.

    Science.gov (United States)

    Scheen, André J

    2012-03-01

    The pharmacological treatment of type 2 diabetes (T2DM) is becoming increasingly complex, especially since the availability of incretin-based therapies. Compared with other glucose-lowering strategies, these novel drugs offer some advantages such as an absence of weight gain and a negligible risk of hypoglycaemia and, possibly, better cardiovascular and β-cell protection. The physician has now multiple choices to manage his/her patient after secondary failure of metformin, and the question whether it is preferable to add an oral dipeptidylpeptidase-4 (DPP-4) inhibitor (gliptin) or an injectable glucagon-like peptide-1 (GLP-1) receptor agonist will emerge. Obviously, DPP-4 inhibitors offer several advantages compared with GLP-1 receptor agonists, especially regarding easiness of use, tolerance profile and cost. However, because they can only increase endogenous GLP-1 concentrations to physiological (rather than pharmacological) levels, they are less potent to improve glucose control, promote weight reduction ("weight neutrality") and reduce blood pressure compared to GLP-1 receptor agonists. Of note, none of the two classes have proven long-term safety and positive impact on diabetic complications yet. The role of DPP-4 inhibitors and GLP-1 receptor agonists in the therapeutic armamentarium of T2DM is rapidly evolving, but their respective potential strengths and weaknesses should be better defined in long-term head-to-head comparative controlled trials. Instead of trying to answer the question whether DPP-4 inhibitors are favourable to GLP-1 receptor agonists (or vice versa), it is probably more clinically relevant to look at which T2DM patient will benefit more from one or the other therapy considering all his/her individual clinical characteristics ("personalized medicine").

  8. Putative IL-10 Low Producer Genotypes Are Associated with a Favourable Etanercept Response in Patients with Rheumatoid Arthritis.

    Directory of Open Access Journals (Sweden)

    Heiko Schotte

    Full Text Available Outcome predictors of biologic therapeutic drugs like TNF inhibitors are of interest since side effects like serious infections or malignancy cannot be completely ruled out. Response rates are heterogeneous. The present study addressed the question whether in patients with rheumatoid arthritis (RA interleukin-10 (IL-10 promoter genotypes with potential relevance for IL-10 production capacity are associated with response to long-term treatment with etanercept. Caucasian RA patients that, according to the EULAR criteria, responded well (n = 25, moderately (n = 17 or not (n = 8 to etanercept therapy (median 36 months, range 4-52, and 160 matched controls were genotyped for the IL-10 promoter SNPs -2849 G>A (rs6703630, -1082 G>A (rs1800896, -819 C>T (rs1800871 and -592 C>A (rs1800872. Haplotypes were reconstructed via mathematic model and tested for associations with disease susceptibility and therapy response. We identified the four predominant haplotypes AGCC, GATA, GGCC, and GACC in almost equal distribution. Patients that responded well carried the putative IL-10 low producer allele -2849 A or the haplotypes AGCC and GATA (RR 2.1 and 4.0, respectively; 95% CI 1.1-4.0 and 1.1-14.8, whereas an unfavourable response was associated with carriage of the putative high producer haplotype GGCC (RR 1.9, 95% CI 1.1-3.3. No significant associations of alleles or haplotypes with disease susceptibility were observed. In RA, a low IL-10 production which is genetically determined rather by haplotypes than by SNPs may favour the response to etanercept treatment. Iatrogenic blockade of TNF may reveal proinflammatory effects of its endogeneous antagonist IL-10. Further studies are needed to correlate these genetic findings to direct cytokine measurements.

  9. Favourable outcome after peripartum cardiomyopathy: a ten-year study on peripartum cardiomyopathy in a university hospital.

    Science.gov (United States)

    Chee, Kok-Han

    2013-01-01

    Peripartum cardiomyopathy (PPCM) is an uncommon form of congestive heart failure, affecting obstetric patients around the time of delivery. The epidemiology of PPCM is infrequently reported. This study was undertaken to define the prevalence, presentation and outcome of PPCM among women giving birth in a teaching hospital in Malaysia. A retrospective case record analysis was conducted on all patients admitted and diagnosed with PPCM at the University Malaya Medical Centre, Kuala Lumpur, Malaysia, from 1 January 2000 to 31 December 2009. All deliveries were undertaken in the same hospital. A total of 12 patients were diagnosed with PPCM during the ten-year study period. The prevalence of PPCM was 2.48 in 100,000 (1 in 40,322) live births. Nine women were diagnosed with PPCM within five months of delivery. Three women had twin pregnancies. There was one death in the group (mortality rate 8.3%). The mean left ventricular ejection fraction at the time of diagnosis was 28.9% ± 8.5% (range 15%-40%). Following the index event, left ventricular function normalised in six of the nine patients (66.7%) who underwent subsequent echocardiography one year later. All patients were treated with standard heart failure therapy. Two patients with normalised left ventricular function had subsequent pregnancies - one pregnancy was terminated at seven weeks and the other patient delivered uneventfully at full term. PPCM is uncommon. The outcome in our series was favourable, with 66.7% of patients with PPCM recovering their left ventricular function. The mortality rate was 8.3%.

  10. Favouring NO over H2O2 production will increase Pb tolerance in Prosopis farcta via altered primary metabolism.

    Science.gov (United States)

    Zafari, Somaieh; Sharifi, Mohsen; Mur, Luis A J; Chashmi, Najmeh Ahmadian

    2017-08-01

    Reactive oxygen species (ROS) and nitric oxide (NO) are known in triggering defense functions to detoxify heavy metal stresses. To investigate the relevance of ROS production, Pb treatment (400µM) alone and in combination with 400µM sodium ascorbate (Asc: as H2O2 scavenger) were given to hydroponically grown Prosopis farcta seedlings over a time course of 72h. Data presented here indicate that, the low extent of H2O2 due to scavenging by ascorbate, together with high level of NO improved Pb+Asc- treated Prosopis growth. Following the evoked potential of both the signals, significant increases in phenolic acids; caffeic, ferulic and salicylic acid were observed with Pb treatment; which are consistent with observed increase in lignin content and consequently with growth inhibition. In contrast, Pb+Asc treatment induced more flavonoids (quercetin, kaempferol, luteolin), diminished phenolic acids contents and also lignin. Elicited expression rate of phenylalanine ammonia-lyase gene (PAL) and also its enzymatic activity verified the induced phenylpropanoid metabolism by Pb and Pb+Asc treatments. In comparison with Pb stress, Asc+Pb application induced the high expression of arginine decarboxylase gene (ADC), in polyamines biosynthesis pathway, and conducted the N flow towards polyamines and γ-amino butyric acid (GABA). Examining the impact on enzyme activities, catalase, and guaiacol peroxidase; Pb+Asc reduced activity but this increased ascorbate peroxidase, and aconitase activity. Our observations are consistent with conditions favouring NO production and reduced H2O2 can improve Pb tolerance via wide-ranging effects on a primary metabolic network. Copyright © 2017. Published by Elsevier Inc.

  11. APOE epsilon 4 influences the pathological phenotype of Alzheimer's disease by favouring cerebrovascular over parenchymal accumulation of A beta protein.

    Science.gov (United States)

    Chalmers, K; Wilcock, G K; Love, S

    2003-06-01

    The relative amounts of amyloid beta-protein (A beta) in cerebral blood vessels and parenchyma vary considerably amongst patients with Alzheimer's disease (AD). Although several mechanisms have been proposed to explain this variability, the underlying genetic and environmental determinants are still unclear, as are the functional consequences. Polymorphisms in APOE, the gene for apolipoprotein E (ApoE), influence the risk of developing AD and of deposition of A beta within the brain. We examined the relationship between the APOE genotype and the relative extent of accumulation of A beta as plaques within the cerebral parenchyma and in cortical blood vessels in the form of cerebral amyloid angiopathy (CAA), in autopsy brain tissue from 125 AD cases and from 53 elderly, neurologically normal controls of which 19 had CAA without other neuropathological features of AD. In the AD cases, we also assessed whether the severity of CAA was related to the age of onset and duration of dementia, risk factors for atherosclerotic vascular disease, and histologically demonstrable cerebral infarcts or foci of haemorrhage. The APOE genotype was determined by a standard polymerase chain reaction-based method. Paraffin sections of frontal, temporal and parietal lobes were immunolabelled for A beta and the parenchymal A beta load (total A beta minus vessel-associated A beta) was quantified by computer-assisted image analysis. CAA severity was scored for cortical and leptomeningeal vessels. The relevant clinical data were obtained from the database of the South West Brain Bank. In AD, we found the severity of CAA to be strongly associated with the number of epsilon 4 alleles (P possession of the APOE epsilon 4 allele favours vascular over parenchymal accumulation of A beta in AD. This may influence the pathogenesis of neurodegeneration in epsilon 4-associated AD.

  12. Foliar photochemical processes and carbon metabolism under favourable and adverse winter conditions in a Mediterranean mixed forest, Catalonia (Spain)

    Science.gov (United States)

    Sperlich, D.; Chang, C. T.; Peñuelas, J.; Gracia, C.; Sabaté, S.

    2014-06-01

    Evergreen trees in the Mediterranean region must cope with a wide range of environmental stresses from summer drought to winter cold. The mildness of Mediterranean winters can periodically lead to favourable environmental conditions above the threshold for a positive carbon balance, benefitting evergreen woody species more than deciduous ones. The comparatively lower solar energy input in winter decreases the foliar light saturation point. This leads to a higher susceptibility to photoinhibitory stress especially when chilly (change persisted for several weeks after the cold period despite the recovery of the temperature to the conditions previous to the frost event. The responses of Vc, max and Jmax were highly species-specific, where Q. ilex exhibited the highest and P. halepensis the lowest reductions. In contrast, the optimal fluorometric quantum yield of photosystem II (Fv/Fm) was significantly lower in A. unedo after the cold period. The leaf position played an important role in Q. ilex showing a comparatively stronger winter effect on sunlit leaves. Our results generally agreed with the previous classifications of photoinhibition-avoiding (P. halepensis) and photoinhibition-tolerant (Q. ilex) species on the basis of their susceptibility to dynamic photoinhibition, whereas A. unedo was the least tolerant to photoinhibition, which was chronic in this species. Q. ilex and P. halepensis seem to follow contrasting photoprotective strategies which are, however, equally successful under the prevailing conditions exhibiting an adaptive advantage over A. unedo in our study site. These results show that our understanding of the dynamics of interspecific competition in Mediterranean ecosystems requires consideration of the physiological behaviour during winter which may have important implications for long-term carbon budgets and growth trends.

  13. Persuading, protesting and exchanging favours: strategies used by Indian sex workers to win local support for their HIV prevention programmes.

    Science.gov (United States)

    Cornish, Flora; Shukla, Anuprita; Banerji, Riddhi

    2010-01-01

    Given that the communities which are most vulnerable to HIV often have little control over their own lives and their health-related behaviour, HIV prevention policies increasingly recommend that HIV prevention projects work to build relationships with powerful external groups (i.e., build "bridging social capital"). To aid conceptualisation of how community organisations may build such social capital, this paper outlines a typology of strategies for influencing local stakeholders. We present a study of two successful Indian sex workers' organisations, VAMP and DMSC, focusing on how the organisations have influenced three groups of stakeholders, namely police, politicians and local social organisations. Interviews with project employees (45), with representatives of the three groups of stakeholders (12) and fieldwork diaries recording 6 months of observation in each site provide the data. Three approaches emerged. "Persuading" refers to the practice of holding information-giving meetings with stakeholders and requesting their support. It appears to build "weak social ties". "Protesting" entails a collective confrontation with stakeholders, and appears to be useful when the stakeholder has a public image to protect that would be tarnished by protest, and when the protestors can stake a legitimate claim that their rights are being denied. In "exchanging favours", the sex workers' organisations find creative ways to position themselves as offering valued resources to their stakeholders (such as useful information on criminal activities for the police, a stage and audience for politicians or a celebration for local social organisations) as incentives for their support. In conclusion, we discuss the strengths and weaknesses of each approach, the implications for social capital theorising and implications for community HIV prevention.

  14. Class Teachers – Their Thinking and Reasoning in the Context of Creating a Favourable Classroom Social Climate by Means of the Methods of Personal and Social Education

    Directory of Open Access Journals (Sweden)

    Geršicová Zuzana

    2016-06-01

    Full Text Available The paper deals with class teachers’ thinking and reasoning processes and the possibilities of influencing teachers’ ability to create a favourable classroom social climate. This paper describes personal and social education as one of the means and methods of such influencing. The results of the research carried out indicate that teachers have a very high opinion regarding their ability to create a favourable classroom social climate. The issues of personal and social education in the work of a class teacher are the topic of the project KEGA 002DTI-4/2013 being solved by a team of professionals at Dubnica Institute of Technology in Dubnica nad Váhom.

  15. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).

    Science.gov (United States)

    Hosseini, Hedayat; Mahmoudzadeh, Maryam; Rezaei, Masoud; Mahmoudzadeh, Leila; Khaksar, Ramin; Khosroshahi, Nader Karimian; Babakhani, Aria

    2014-04-01

    In this study, the influence of four cooking methods (baking, boiling, microwaving and frying) was evaluated on the nutritional value of kutum roach. Proximate, fatty acid composition, vitamin and mineral contents and also nutritional quality indices (NQI) of kutum roach were investigated before and after cooking treatment. All treated samples showed increase in protein, ash and lipid contents and decrease in the content of total omega-3 fatty acids (n-3) in comparison to raw fish fillets (control group). Cooking methods had no significant effect on omega-6 fatty acids (n-6) except for frying that increased it. Nonetheless, all of the cooking methods reduced vitamin B1, A and D contents. Boiling significantly decreased mineral contents including Na, K, P and Zn. Considering the overall nutritional quality indices, vitamin and mineral contents, baking is the best cooking method among other applied methods.

  16. Effect of different fibers on dough properties and biscuit quality.

    Science.gov (United States)

    Blanco Canalis, María S; Steffolani, María E; León, Alberto E; Ribotta, Pablo D

    2017-03-01

    This study forms part of a broader project aimed at understanding the role of fibers from different sources in high-fat, high-sugar biscuits and at selecting the best fibers for biscuit quality. The main purpose of this work was to understand the rheological and structural properties involved in fiber-enriched biscuit dough. High-amylose corn starch (RSII), chemically modified starch (RSIV), oat fiber (OF) and inulin (IN) were used at two different levels of incorporation (6 and 12 g) in dough formulation. The influence of fiber on the properties of biscuit dough was studied via dynamic rheological tests, confocal microscopy and spreading behavior. Biscuit quality was assessed by width/thickness factor, texture and surface characteristics, total dietary fiber and sensory evaluation. Main results indicated that IN incorporation increased the capacity of dough spreading during baking and thus improved biscuit quality. OF reduced dough spreading during baking and strongly increased its resistance to deformation. RSII and RSIV slightly affected the quality of the biscuits. Sensory evaluation revealed that the panel liked IN-incorporated biscuits as much as control biscuits. The increase in total dietary fiber modified dough behavior and biscuit properties, and the extent of these effects depended on the type of fiber incorporated. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  17. Influence of additive from sugar beet on white bread quality

    Directory of Open Access Journals (Sweden)

    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.

  18. Formation of Grain Quality in Bread Wheat Varieties under Mil-Garabakh Region of Azerbaijan: Az Wheat

    Directory of Open Access Journals (Sweden)

    HASANOVA G. M

    2014-08-01

    Full Text Available Grain quality in bread wheat varieties was studied under Mil-Garabakh region of Azerbaijan. It was revealed that in these conditions the gluten content was relatively high, while the quality of gluten determined by DCO and sedimentation index was low. Apparently, this is due to the fact that in Tartar AIA ЗОС during grain ripening period temperature was high. Usually under these conditions, high bread baking quality of wheat grain was not formed. However, bread obtained from varieties Girmizi bugda, Azeri, Gobustan, Murov with high gluten content and low DCO had good quality.

  19. Foliar photochemical processes and carbon metabolism under favourable and adverse winter conditions in a Mediterranean mixed forest, Catalonia (Spain)

    Science.gov (United States)

    Sperlich, D.; Chang, C. T.; Peñuelas, J.; Gracia, C.; Sabaté, S.

    2014-10-01

    Evergreen trees in the Mediterranean region must cope with a wide range of environmental stresses from summer drought to winter cold. The mildness of Mediterranean winters can periodically lead to favourable environmental conditions above the threshold for a positive carbon balance, benefitting evergreen woody species more than deciduous ones. The comparatively lower solar energy input in winter decreases the foliar light saturation point. This leads to a higher susceptibility to photoinhibitory stress especially when chilly (compensates for the lower carbon uptake during spring and summer in comparison to deciduous species. We investigated the ecophysiological behaviour of three co-occurring mature evergreen tree species (Quercus ilex L., Pinus halepensis Mill., and Arbutus unedo L.). Therefore, we collected twigs from the field during a period of mild winter conditions and after a sudden cold period. After both periods, the state of the photosynthetic machinery was tested in the laboratory by estimating the foliar photosynthetic potential with CO2 response curves in parallel with chlorophyll fluorescence measurements. The studied evergreen tree species benefited strongly from mild winter conditions by exhibiting extraordinarily high photosynthetic potentials. A sudden period of frost, however, negatively affected the photosynthetic apparatus, leading to significant decreases in key physiological parameters such as the maximum carboxylation velocity (Vc, max), the maximum photosynthetic electron transport rate (Jmax), and the optimal fluorometric quantum yield of photosystem II (Fv/Fm). The responses of Vc, max and Jmax were highly species specific, with Q. ilex exhibiting the highest and P. halepensis the lowest reductions. In contrast, the optimal fluorometric quantum yield of photosystem II (Fv/Fm) was significantly lower in A. unedo after the cold period. The leaf position played an important role in Q. ilex showing a stronger winter effect on sunlit leaves in

  20. Digital mapping of soil related common European biophysical criteria used for the identification of Less Favoured Areas in Hungary

    Science.gov (United States)

    Pásztor, László; Szabó, József; Bakacsi, Zsófia

    2010-05-01

    One of the main objectives of the EU's Common Agricultural Policy is to encourage maintaining agricultural production in less favoured areas (LFA) in order to sustain agricultural production and use natural resources, in such a way to secure both stable production and income to farmers and to protect the environment. LFA assignment has both ecological and severe economical aspects. Recently the delimitation of LFAs is suggested to be carried out by using common biophysical diagnostic criteria on low soil productivity and poor climate conditions all over Europe. The criterion system was elaborated by JRC and its operational implementation comes under member state competence. This process requires the existence of an adequate national spatial soil information system with appropriate data structure and spatial resolution as well as a proper methodology for its analysis. Hungary possesses an appropriate nationwide, 1:25,000 scale legacy data set originating from the national soil mapping project, which was initiated and led by Kreybig. This national survey was based on field and laboratory soil analyses and at the same time serving practical purposes. Its objective was the preparation of a map series which gives an insight to the geographical site and extent of soil conditions and soil properties for the production directing authorities, agricultural policy-makers, farmers, and the research institutes related to production problems. The similarity between the objectives of the old national mapping and those of the present European activities is remarkable. In the fifties, when the survey was completed, Hungary was the first in the world to have 1:25,000 scale soil information for the whole country. Overall chemical and physical soil properties of the soil root zone featuring soil patches were identified for croplands. Three characteristics were attributed to soil mapping units and displayed on the maps; further soil properties were determined and measured in soil

  1. Foliar photochemical processes and carbon metabolism under favourable and adverse winter conditions in a Mediterranean mixed forest, Catalonia (Spain

    Directory of Open Access Journals (Sweden)

    D. Sperlich

    2014-06-01

    Full Text Available Evergreen trees in the Mediterranean region must cope with a wide range of environmental stresses from summer drought to winter cold. The mildness of Mediterranean winters can periodically lead to favourable environmental conditions above the threshold for a positive carbon balance, benefitting evergreen woody species more than deciduous ones. The comparatively lower solar energy input in winter decreases the foliar light saturation point. This leads to a higher susceptibility to photoinhibitory stress especially when chilly (Quercus ilex L., Pinus halepensis Mill., and Arbutus unedo L. during a period of mild winter conditions and their responses to a sudden cold period. The state of the photosynthetic machinery in both periods was thus tested by estimating the foliar photosynthetic potential with CO2 response curves in parallel with chlorophyll fluorescence measurements. The studied evergreen tree species benefited strongly from mild winter conditions by exhibiting extraordinarily high photosynthetic potentials similar to those under spring conditions. A sudden period of frost, however, negatively affected the photosynthetic apparatus, leading to significant decreases in key physiological parameters such as the maximum carboxylation velocity (Vc, max, the maximum photosynthetic electron transport rate (Jmax, and the optimal fluorometric quantum yield of photosystem II (Fv/Fm. This change persisted for several weeks after the cold period despite the recovery of the temperature to the conditions previous to the frost event. The responses of Vc, max and Jmax were highly species-specific, where Q. ilex exhibited the highest and P. halepensis the lowest reductions. In contrast, the optimal fluorometric quantum yield of photosystem II (Fv/Fm was significantly lower in A. unedo after the cold period. The leaf position played an important role in Q. ilex showing a comparatively stronger winter effect on sunlit leaves. Our results generally agreed with

  2. Favourable effects of consuming a Palaeolithic-type diet on characteristics of the metabolic syndrome: a randomized controlled pilot-study

    NARCIS (Netherlands)

    Boers, I.; Muskiet, F.A.J.; Berkelaar, E.; Schut, E.; Penders, R.; Hoenderdos, K.; Jong, de M.C.; Wichers, H.J.

    2014-01-01

    Background The main goal of this randomized controlled single-blinded pilot study was to study whether, independent of weight loss, a Palaeolithic-type diet alters characteristics of the metabolic syndrome. Next we searched for outcome variables that might become favourably influenced by a

  3. Favourable effects of consuming a Palaeolithic-type diet on characteristics of the metabolic syndrome : a randomized controlled pilot-study

    NARCIS (Netherlands)

    Boers, Inge; Muskiet, Frits A. J.; Berkelaar, Evert; Schut, Erik; Penders, Ria; Hoenderdos, Karine; Wichers, Harry J.; Jong, Miek C.

    2014-01-01

    Background: The main goal of this randomized controlled single-blinded pilot study was to study whether, independent of weight loss, a Palaeolithic-type diet alters characteristics of the metabolic syndrome. Next we searched for outcome variables that might become favourably influenced by a

  4. Favourable effects of consuming a Palaeolithic-type diet on characteristics of the metabolic syndrome : a randomized controlled pilot-study

    NARCIS (Netherlands)

    Boers, Inge; Muskiet, Frits A. J.; Berkelaar, Evert; Schut, Erik; Penders, Ria; Hoenderdos, Karine; Wichers, Harry J.; Jong, Miek C.

    2014-01-01

    Background: The main goal of this randomized controlled single-blinded pilot study was to study whether, independent of weight loss, a Palaeolithic-type diet alters characteristics of the metabolic syndrome. Next we searched for outcome variables that might become favourably influenced by a Paleolit

  5. Delineation of structures favourable to groundwater occurrence employing seismic refraction method — A case study from Tiruvuru, Krishna district, Andhra Pradesh

    Indian Academy of Sciences (India)

    N Sundararajan; Y Srinivas; M Narasimha Chary; G Nandakumar; A Hanmantha Chary

    2004-09-01

    The contacts associated with an outlier in biotite gneiss and sandstones near Tiruvuru, Krishna district, Andhra Pradesh which are generally favourable for groundwater occurrence were investigated employing refraction seismic method. Results were examined by correlating the signals with local geology, bore well data and other available information in order to improve the reliability of interpretation.

  6. International Implications: Are Polish Higher School Learners in Favour of Darwin's Theory of Evolution Being Taught in Primary and Secondary Schools?

    Science.gov (United States)

    Butler, Norman L.; Griffith, Kimberly Grantham; Kritsonis, William Allan

    2007-01-01

    The purpose of this article is to determine if Polish higher school learners are in favour of Darwin's evolutionary theory being included in the primary and secondary school curriculum. Thirty three students at AGH University of Science and Technology, Poland were surveyed, and the author found that all of them are in agreement with it. The…

  7. Favourable effects of consuming a Palaeolithic-type diet on characteristics of the metabolic syndrome: a randomized controlled pilot-study

    NARCIS (Netherlands)

    Boers, I.; Muskiet, F.A.J.; Berkelaar, E.; Schut, E.; Penders, R.; Hoenderdos, K.; Jong, de M.C.; Wichers, H.J.

    2014-01-01

    Background The main goal of this randomized controlled single-blinded pilot study was to study whether, independent of weight loss, a Palaeolithic-type diet alters characteristics of the metabolic syndrome. Next we searched for outcome variables that might become favourably influenced by a Paleolith

  8. 感受器辅助微波烘焙的面包性质研究%Study on the properties of breads baked by microwave with susceptor

    Institute of Scientific and Technical Information of China (English)

    顾明敏; 杨哪; 徐学明

    2012-01-01

    Properties of breads baked by traditional oven,microwave with susceptor,traditional microwave oven were studied. Researched of the effect of susceptor on the change of temperature,baking loss,specific volume,water content of the core,hardness,texture and sensory evaluation of the breads. The results showed that compared with the traditional microwave oven,the external temperature of the breads were raised 18.80%, at the same time,the internal temperature of the breads were declined 15.71%. The baking moss decreased 2.05% ,specific volume were increased 18.00%~23.35%. The water content of the core were improved 7.10%~ 27.42% ,most of all ,the hardness were reduced 80.81%~85.52%. The texture and sensory characteristic of the breads were all improved. Microwave with susceptor was slightly less than the control group of traditional oven, it needed to be improved.%摘要:分别以传统烤箱和微波炉加热为参照,研究了感受器辅助微波对面包烘焙过程中的温度变化、质量损耗、比容、面包芯水分分布、硬度、质构及感官特性的影响,结果表明,与传统微波对照组相比,面包外部温度提高18.80%,内部温度降低15.71%,质量损耗降低2.05%,比容提高18.00%-23.35%,面包芯水分含量提高7.10%~27.42%,硬度值降低80.81%-85.52%,质构和感官特性得到有效改善;但与传统烤箱对照组相比,还有待改进。

  9. 广陈皮炮制工艺研究%Study on the baking processing technology of Citrus reticulate ‘Chachi’

    Institute of Scientific and Technical Information of China (English)

    吴霞; 叶勇树; 王国才; 李药兰

    2015-01-01

    Objective To select the best processing paramerter of stir-fry Citrus reticulate ‘Chachi’. Methods The contents of hesperidin, polymethoxylated flavones (PMFs, nobiletin and tangeretin) in the aqueous extract of Citrus reticulata ‘Chachi’ as index, three factors including the baking times, baking temperatures, and shapes of the materials were investigated by orthogonal experiment. Results The optimum processing technology was finally determined to bake the filamentous crude materials for 2 h under 80 ºC. Conclusion This processing technology of Citrus reticulate ‘Chachi’ decided in the present study is simple, feasible, and convenient for applying in the industry.%目的::优化广陈皮烘烤炮制的最佳工艺。方法:采用正交设计实验法,以广陈皮水提物中有效成分橙皮苷、多甲氧基黄酮(川陈皮素和橘皮素)含量为指标,考察了陈皮形状、烘烤温度和恒温时间对广陈皮有效成分的影响。结果以水提物中有效成分为指标时的最优工艺是广陈皮丝状,在80℃烘烤温度下,恒温2 h。结论:本研究建立的炮制工艺在有效成分含量没有减少的前提下,该炮制工艺与传统的炮制工艺相比,具有操作简便,省时和成本较低的优点,适宜应用于工业化生产中,为广陈皮产品的开发利用提供科学依据。

  10. Application of RVA and Time-Lapse Photography to Explore Effects of Extent of Chlorination, Milling Extraction Rate, and Particle-Size Reduction of Flour on Cake-Baking Functionality

    Science.gov (United States)

    Three factors (extent of chlorination, milling extraction rate and particle-size reduction) in the cake-bakeing functionality of Croplan 594W flour were explored by Rapid Visco-Analyzer (RVA) and time-lapse photography. The extent of chlorination and milling extraction rate showed dramatic effects,...

  11. Endogenous Quality Effects of Trade Policy

    NARCIS (Netherlands)

    J.L. Moraga-Gonzalez (José Luis); J.M.A. Viaene (Jean-Marie)

    1999-01-01

    textabstractWe study the optimal trade policy against a foreign oligopoly with endogenous quality. We show that, under the Most Favoured Nation (MFN) clause, a uniform tariff policy is always welfare improving over the free trade equilibrium. However, a nonuniform tariff policy is always desirable

  12. Endogenous Quality Effects of Trade Policy

    NARCIS (Netherlands)

    J.L. Moraga-Gonzalez (José Luis); J.M.A. Viaene (Jean-Marie)

    1999-01-01

    textabstractWe study the optimal trade policy against a foreign oligopoly with endogenous quality. We show that, under the Most Favoured Nation (MFN) clause, a uniform tariff policy is always welfare improving over the free trade equilibrium. However, a nonuniform tariff policy is always desirable o

  13. Preparation of Cu2Sn3S7 Thin-Film Using a Three-Step Bake-Sulfurization-Sintering Process and Film Characterization

    Directory of Open Access Journals (Sweden)

    Tai-Hsiang Lui

    2015-01-01

    Full Text Available Cu2Sn3S7 (CTS can be used as the light absorbing layer for thin-film solar cells due to its good optical properties. In this research, the powder, baking, sulfur, and sintering (PBSS process was used instead of vacuum sputtering or electrochemical preparation to form CTS. During sintering, Cu and Sn powders mixed in stoichiometric ratio were coated to form the thin-film precursor. It was sulfurized in a sulfur atmosphere to form CTS. The CTS film metallurgy mechanism was investigated. After sintering at 500°C, the thin film formed the Cu2Sn3S7 phase and no impurity phase, improving its energy band gap. The interface of CTS film is continuous and the formation of intermetallic compound layer can increase the carrier concentration and mobility. Therefore, PBSS process prepared CTS can potentially be used as a solar cell absorption layer.

  14. Energy-Saving Start-Up of Firing System in Anode Baking Furnace%阳极焙烧炉火焰系统的节能启动

    Institute of Scientific and Technical Information of China (English)

    李勇刚

    2012-01-01

    Aiming at the deficiencies of the traditional cold boiler ignition start-up method of anode baking furnace firing system, the energy-saving start-up method, by which firing system was igniting at high temperature by using the waste heat, was presented and applied. The practical result indicated that the method could effectively shorten the start-up time and save a lot of fuel consumption.%针对阳极焙烧炉火焰系统传统的冷炉点火启动方法存在的不足,提出并应用了利用余热进行高温点火的节能启动方法.实践结果表明,该方法能有效缩短烘炉启动过程时间,大幅减少燃料消耗.

  15. Applications of Technology of Compound Lining of Semi—gr aphitized Self—baking Carbon Block Ceramic Brickwork in Large—sized Blast Furnaces

    Institute of Scientific and Technical Information of China (English)

    HAOYung-zhong; CHENQian-wan

    1994-01-01

    Based on the analyses of the lining technologies of the hot press formed carbon brick iu U.S.A., of the ce-ramic cup in France and of the creative self-baking car-bon brick in China,the technology of semi-graphitized car-bon block-ceramic brickwork has been studied and developed ,and has successfully ben used in No.7 blast furnace (2580m3) at Anshan Irom and Steel Company and in No.3 blast furnace (1200m3) at Taiyuan Iron and Steel Company,This paper puts fourward a feasible scheme for realization of long service lives of the bootms and the hearths of large-sized blast furaces in China.

  16. Study on the Quick-Freezed Mud Production with the Flavor of Baked Ipomoea batatas Lam%速冻烤紫薯风味泥制品的研制

    Institute of Scientific and Technical Information of China (English)

    梁曹雯; 邓后勤

    2016-01-01

    以紫薯为原料,通过设置温度梯度研究了烤制温度对紫薯花色苷的影响,得出最佳烘烤温度,通过正交试验研究了配料比对烤紫薯风味调理制品质量的影响,确定产品的最优配方。结果表明:最佳烘烤温度为200℃;产品最优配方为:100 g紫薯泥,添加糖粉2.0%、吉士粉2.0%、奶粉2.5%、黄油4.0%,该配方生产的速冻烤紫薯风味泥制品紫薯风味浓郁,口感细腻。%UsingIpomoea batatas Lam as material, researched the effect of baking temperature on the anthocyanins by setting the temperature gradient, and obtained the optimum baking temperature; studied the effect of ratio of ingredients on the quantity of conditioning products with the lfavor of baked purple sweet potato by the method of orthogonal experiment, and determined the optimum formula of products. The results showed that the best baking temperature was 200℃; the optimal formula for the products was each 100g purple potato mud, adding 2.0% of powdered sugar, 2.0% of custard powder, 2.5% of milk powder and 4.0% of butter. With this formula, the quick-freezed mud production with the lfavor of bakedIpomoea batatas Lam presented rich lfavor and delicate taste.

  17. Quality management systems: a reliable proof of conformity.

    Science.gov (United States)

    Suppo, M

    1997-01-01

    Doubts have been raised about whether proof of conformity via a certified full quality management system is appropriate for in vitro diagnostic products used for screening blood donations, for example, tests for HIV and hepatitis B and C. This article reviews all the arguments and finds in favour of the proposed system because it involves requirements that extend beyond the normal quality system standard.

  18. A Novel Approach for Quality Education towards Industry Expectations

    Science.gov (United States)

    Santhiyakumari, N.; Babu, C.; Gomathi, C.; Rajesh, K.; Shenbagapriya, M.

    2014-01-01

    This paper presents a new method to improve the quality in technical education in order to meet the industry expectations. The quality of education and training being imparted in the technical education institutions varies from excellent to poor, with some institutions comparing favourably with the best in the world. Few others are suffering from…

  19. [The establishment of the arsenic poisoning rats model caused by corn flour baked by high-arsenic coal].

    Science.gov (United States)

    Yao, Mao-lin; Zhang, Ai-hua; Yu, Chun; Xu, Yu-yan; Hu, Yong; Xiao, Ting-ting; Wang, Lei

    2013-09-01

    To establish coal arsenic poisoning rat model by feeding the rats with the corn powder baked by high arsenic coal as the main raw material. Fifty Wistar rats, healthy, were randomly divided into 5 groups according to the figures of their weights, including control group, drinking arsenic poisoning water group, low, medium and high arsenic contaminated grain group, 10 rats for each.Rats in control group and drinking arsenic poisoning water group were fed with standard feed without any arsenic containing. Rats in water group would drink 100 mg/L As2O3 solution and the rats in arsenic grain groups would be fed with the arsenic contaminated grain at the dose of 25, 50 and 100 mg/kg, respectively. The duration would last for 3 months.General situation and weight were observed. At the same time, the arsenic contents of urine, hair, liver and kidney of the rats in each group were detected, as well as the histopathology changes of liver and kidney, and the ultra structure of liver was observed. The arsenic contents of urine (median(min-max)) of the rats in the arsenic water group, low, medium and high arsenic grain groups were separately 3055.59 (722.43-6389.05), 635.96(367.85-1551.31), 1453.84 (593.27-5302.94) and 3101.11 (666.64-6858.61) µg/g Cr; while the arsenic contents of hair of the rats in the above groups were separately (23.07 ± 10.38), (8.87 ± 3.31), (12.43 ± 6.65) and (25.68 ± 7.16) µg/g; the arsenic contents of liver of the rats in the above groups were separately (5.68 ± 3.13), (2.64 ± 1.52), (3.89 ± 1.76) and (5.34 ± 2.78) µg/g; and the arsenic contents of kidney were separately (6.90 ± 1.94), (3.48 ± 1.96), (5.03 ± 2.08) and (7.02 ± 1.62) µg/g; which were all significantly higher than those in the control group (86.70 (49.71-106.104) µg/g Cr,(1.28 ± 0.37) µg/g, (1.01 ± 0.34) µg/g and (1.82 ± 1.09) µg/g, respectively). The difference showed significance (P arsenic contaminated grain group. The contents of aspartate transaminase (AST

  20. OBSERVING OF RADIOACTIVE CAESIUM 137Cs VALUE IN BEEF MEAT (CZECH PIED CATTLE IN LESS-FAVOURED AREAS OF THE CZECH REPUBLIC

    Directory of Open Access Journals (Sweden)

    Ivan Holko

    2012-02-01

    Full Text Available Value of radiocaesium 137Cs as one of Risk Factors in beef meat is very important for human health. Beef meat (m. longissimus lumborum et thoracis from Czech Pied cattle in two less-favoured areas located more then 500 meters above sea level (Bohemian Forest Bohemian and Moravian Highland was dependent on Sex (decrease by female, increase by male, P<1.10-6 and on area (P<1.10-6. Value of radiocaesium 137Cs in beef meat ( = 0,42 Bq.kg-1; sx = 0,28 was less then food standard (600 Bq.kg-1. This observed result are responding to finding another authors and could be used for next more detailed research in optimal utilization of Czech Pied cattle in less-favoured areas.

  1. Quality characteristics of edible linseed oil

    OpenAIRE

    Nykter, M.; H-R. KYMÄLÄINEN; Gates, F.

    2008-01-01

    In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, report...

  2. Quality characteristics of edible linseed oil

    OpenAIRE

    Nykter, Minna; Kymäläinen, Hanna-Riitta; Gates, Fred; Sjöberg, Anna-Maija

    2006-01-01

    In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content. Linseed oil contains nearly 60% á-linolenic acid, compared with 25% for plant oils generally. The content of linolenic acid and omega-3 fatty acids is reported to be high in linseed grown in northern latitudes. The composition of fatty acids, especially unsaturated fatty acids, report...

  3. The most-favoured-nation clause in tax treaties: tool for potential reduction of withholding income tax applicable to Chile and Canada

    OpenAIRE

    Renée Antonieta Villagra Cayamana; Jorge Antonio Villagra Cayamana

    2013-01-01

    Tax treaties to avoid the double taxation signed by a country have consequences for the future, but they can also modify the terms of treaties that are already in force, in case these contain most-favoured-nation clauses. In this line, taxpayers and companies, particularly, as well as the Tax Administration must be alert, regarding topotential modifications of the terms of the Peruvian tax treaties already in force; mainly about the withholding tax rate applied to royalties in the Convention ...

  4. Species Favourability Shift in Europe due to Climate Change: A Case Study for Fagus sylvatica L. and Picea abies (L. Karst. Based on an Ensemble of Climate Models

    Directory of Open Access Journals (Sweden)

    Wolfgang Falk

    2013-01-01

    Full Text Available Climate is the main environmental driver determining the spatial distribution of most tree species at the continental scale. We investigated the distribution change of European beech and Norway spruce due to climate change. We applied a species distribution model (SDM, driven by an ensemble of 21 regional climate models in order to study the shift of the favourability distribution of these species. SDMs were parameterized for 1971–2000, as well as 2021–2050 and 2071–2100 using the SRES scenario A1B and three physiological meaningful climate variables. Growing degree sum and precipitation sum were calculated for the growing season on a basis of daily data. Results show a general north-eastern and altitudinal shift in climatological favourability for both species, although the shift is more marked for spruce. The gain of new favourable sites in the north or in the Alps is stronger for beech compared to spruce. Uncertainty is expressed as the variance of the averaged maps and with a density function. Uncertainty in species distribution increases over time. This study demonstrates the importance of data ensembles and shows how to deal with different outcomes in order to improve impact studies by showing uncertainty of the resulting maps.

  5. The most-favoured-nation clause in tax treaties: tool for potential reduction of withholding income tax applicable to Chile and Canada

    Directory of Open Access Journals (Sweden)

    Renée Antonieta Villagra Cayamana

    2013-07-01

    Full Text Available Tax treaties to avoid the double taxation signed by a country have consequences for the future, but they can also modify the terms of treaties that are already in force, in case these contain most-favoured-nation clauses. In this line, taxpayers and companies, particularly, as well as the Tax Administration must be alert, regarding topotential modifications of the terms of the Peruvian tax treaties already in force; mainly about the withholding tax rate applied to royalties in the Convention subscribed with Chile and the withholding tax rates applied to dividends, interests and royalties in the Convention subscribed with Canada, taking into account that both of the mentioned tax treaties contain most-favoured-nation clauses for those kind of income. The Ministry of Economy, as the entity in charge of negotiations of the bilateral conventions, according to Law Decree 25883, has the responsibility of negotiating future treaties with full knowledge that the terms to be included could also cause the effect to decrease the withholding tax rates of the income tax in respect to conventions already in effect, as a consequence of the most-favoured-nation clause they contain.

  6. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

    Science.gov (United States)

    Dhanraj, Padhiyar; Jana, Atanu; Modha, Hiral; Aparnathi, K D

    2017-03-01

    The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

  7. Diffusion welding: a technology which is in favour; Soudage par diffusion. Une technologie qui a le vent en poupe

    Energy Technology Data Exchange (ETDEWEB)

    Macel, D. [Intitut de Soudure, 57 - Yutz (France)

    2009-01-15

    The aim of this work is to show the implication of the experimental parameters (welding temperature, temperature holding time, lining pressure, surface states, atmosphere) on the bonds quality. On the other hand, the feasibility of an homogeneous bond has been shown on two materials prepared by the Haynes firm: the HR-120 (iron-nickel-chromium alloy which has good properties at high temperature: 1100 C) and the HR-230 (other iron-nickel-chromium alloy which has a very good resistance at high temperature: until 1150 C and at oxidation too). The study of welding specimens by metallographic analysis allows to conclude to the establishment of healthy bonds, particularly if the experimental parameters are scrupulously respected. (O.M.)

  8. Effects of transgene-encoded high-molecular weight glutenin proteins in wheat flour blends and sponge and dough baking

    Science.gov (United States)

    HMW glutenin subunits are the most important determinants of wheat (Triticum aestivum L.) bread-making quality, and subunit composition explains a large percentage of the variability observed between genotypes. Experiments were designed to elevate expression of a key native HMW glutenin subunit (1D...

  9. Effect of honey powder on thermomechanical properties of dough,baking and staling properties of bread%蜂蜜干粉对面包面团热机械学、烘焙及老化特性的影响

    Institute of Scientific and Technical Information of China (English)

    张君; 王凤; 贾春利; 黄卫宁; 郑建仙; RAYAS-DUARTE Patricia

    2013-01-01

    采用Mixolab、质构仪和差式扫描量热仪(DSC)研究蜂蜜干粉对面包面团热机械学、烘焙和老化特性的影响.Mixolab实验表明,蜂蜜干粉对蔗糖的取代提高了面团的吸水率和稳定时间,当蜂蜜干粉取代比例超过50%时,蛋白质弱化值C1-C2和弱化度α显著增加(p<0.05);此外蜂蜜干粉会降低淀粉的回生值C5-C4,蜂蜜干粉的取代比例为100%时,C5-C4降低了21.03%.新鲜面包的烘焙数据表明,与空白组相比,蜂蜜干粉使得面包比容变大,硬度减小,当蜂蜜干粉的取代量为总蔗糖量的50%时,面包烘焙品质最佳.面包老化实验发现,蜂蜜干粉加入面包中,可以减小面包硬化速率和水分减少速率;长时间储藏使得面包的老化焓值△H增加,与空白组相比,面包储藏7d后,蜂蜜干粉取代比例为25%、50%、75%和100%时,使得老化焓值分别降低了4.93%、9.87%、16.92%和22.77%,这表明,蜂蜜干粉在面包中的应用可延缓淀粉回生,延长面包货架期.%Mixolab, Texture Analyzer and Differential Scanning Calorimeter (DSC) were used to investigate the effect of honey powder on thermomechanical characteristics of dough, baking quality and staling properties of bread. Mixolab experiment showed that,compared to the control,honey powder increased the water absorption and stabilization time significantly. When the substitution level of honey powder was more than 50%,C1-C2 and ocincreased significantly (p<0.05). In addition,with the increasing replacement level of honey powder,C5-C4 decreased,compared to the control,C5-C4 was reduced by 21.03%. Baking quality of fresh bread showed that the specific volume of bread increased, while the hardness decreased. The bread made with 50% addition of honey powder showed the best baking performance. The staling of bread was investigated and it was found that, during storage, the bread containing honey powder had lower rate of hardness and water loss. During

  10. The Roles and Attributes of the Clinical Teacher that Contribute to Favourable Learning Environments: A Case Study from Physiotherapy

    Directory of Open Access Journals (Sweden)

    DV Ernstzen

    2012-12-01

    Full Text Available The quality of clinical education is dependenton learning experiences. The clinical teacher plays a key role insuccessful clinical education.The aims of the study were to determine which roles and attributesof physiotherapy clinical teachers contribute to a supportiveclinical learning environment according to physiotherapy studentsand their clinical teachers.The study protocol was approved by the Committee for HumanResearch at Stellenbosch University. A qualitative research designwas used. An interview schedule was developed based on existing literature. Data was analyzed using contentanalysis. Data was coded, categorized and conceptualized into key themes and patterns.All third year (n=40 and fourth year (n=40 undergraduate physiotherapy students and their clinical teachers(n=37 were eligible to participate. Semi-structured individual interviews were conducted with a purposivesample consisting of six third-year students, six fourth-year students and six clinical teachers (n=18. Written informedconsent was obtained from all participants prior to the interviews.The teacher as role model and facilitator of learning was emphasised. The attributes of the clinical teacher thatcreated a supportive learning environment were approachability, recognising student abilities and good communicationskills. The value of active involvement and individualism in learning was highlighted.The study confirmed that the clinical teacher is pivotal in the success of a physiotherapy clinical education program.The findings agree with the large body of international literature about supportive clinical learning environments.

  11. Obtention and characterization of gluten-free baked products Obtenção e caraterização de produtos panificados livres de glúten

    Directory of Open Access Journals (Sweden)

    Cristiane Schamne

    2010-09-01

    Full Text Available This work had as objective the development of gluten-free breads and muffins using rice flour and maize and cassava starches. From seven samples resulting from a Simplex-Centroid design, the sensory and instrumental analyses of specific volume, elasticity, and firmness were performed. For the sensory analysis, the optimized formulation contained 50% of rice flour and 50% of cassava starch, and for the instrumental evaluation, the optimal simultaneous point for the three conducted analyses were 20% of rice flour, 30% of cassava starch, and 50% of maize starch. A comparative analysis of specific volume, elasticity, firmness, and triangular test was performed with pre-baked, baked, and frozen bread. Physicochemical, nutritional, and microbiological analyses were performed for both bread and muffin according to the Brazilian legislation.Este trabalho teve como objetivo o desenvolvimento de pães e bolos tipo muffin livres de glúten, usando farinha de arroz e amidos de milho e de mandioca. A partir de sete amostras resultantes de um delineamento Simplex-Centroide, foram realizadas análises sensoriais e instrumentais de volume específico, elasticidade e firmeza. Para a análise sensorial, a formulação ótima de mistura encontrada foi 50% de creme de arroz e 50% de amido de mandioca e, para a análise instrumental, o ponto ótimo simultâneo das três análises realizadas foi 20% de creme de arroz, 30% de amido de mandioca e 50% de amido de milho. Análises comparativas foram feitas para volume específico, elasticidade e firmeza, e teste triangular entre o pão assado e o pão pré-assado e congelado. Para ambos os produtos, foram realizadas análises físico-químicas e nutricionais, as quais estão de acordo com a legislação vigente.

  12. CLUB-MARTINI: Selecting Favourable Interactions amongst Available Candidates, a Coarse-Grained Simulation Approach to Scoring Docking Decoys.

    Directory of Open Access Journals (Sweden)

    Qingzhen Hou

    Full Text Available Large-scale identification of native binding orientations is crucial for understanding the role of protein-protein interactions in their biological context. Measuring binding free energy is the method of choice to estimate binding strength and reveal the relevance of particular conformations in which proteins interact. In a recent study, we successfully applied coarse-grained molecular dynamics simulations to measure binding free energy for two protein complexes with similar accuracy to full-atomistic simulation, but 500-fold less time consuming. Here, we investigate the efficacy of this approach as a scoring method to identify stable binding conformations from thousands of docking decoys produced by protein docking programs. To test our method, we first applied it to calculate binding free energies of all protein conformations in a CAPRI (Critical Assessment of PRedicted Interactions benchmark dataset, which included over 19000 protein docking solutions for 15 benchmark targets. Based on the binding free energies, we ranked all docking solutions to select the near-native binding modes under the assumption that the native-solutions have lowest binding free energies. In our top 100 ranked structures, for the 'easy' targets that have many near-native conformations, we obtain a strong enrichment of acceptable or better quality structures; for the 'hard' targets without near-native decoys, our method is still able to retain structures which have native binding contacts. Moreover, in our top 10 selections, CLUB-MARTINI shows a comparable performance when compared with other state-of-the-art docking scoring functions. As a proof of concept, CLUB-MARTINI performs remarkably well for many targets and is able to pinpoint near-native binding modes in the top selections. To the best of our knowledge, this is the first time interaction free energy calculated from MD simulations have been used to rank docking solutions at a large scale.

  13. 试述小苏打系统加液碱生产工艺%Discussion on Manufacturing Technique of Adding Liquid Caustic Soda in Baking Soda System

    Institute of Scientific and Technical Information of China (English)

    林戌梅

    2016-01-01

    将离子膜液碱加入小苏打生产系统进行探索试验,通过不断优化生产条件,对离子膜液碱加入小苏打系统技术进行研究,得出其生产工艺的可行性。%It has been experimented that adds ionic membrane liquid caustic soda in the production system of baking soda. With the increasing improvement of production conditions, the technique of adding ionic membrane liquid caustic soda in baking soda system has been researched. Finally, the feasibility of this technique can be obtained.

  14. 响应面法优化马铃薯脆饼焙烤工艺研究%Optimization of the Baking Technology of Potato Cracknel by Response Surface Methodology

    Institute of Scientific and Technical Information of China (English)

    李松林; 蒋长兴; 叶华

    2011-01-01

    [目的]研究马铃薯脆饼的最佳焙烤工艺.[方法]通过中心组合设计和响应面分析法,对马铃薯脆饼的焙烤工艺进行优化.[结果]最佳焙烤条件为马铃薯淀粉与玉米淀粉的配比为3.16∶1、和面温度77℃、焙烤温度144℃、焙烤时间16 min、脆饼厚度0.9 cm;在该工艺条件下,马铃薯脆饼的感官评分值为43.9.[结论]该研究为马铃薯焙烤脆饼的实际生产与加工提供了理论依据.%[ Objective ] To study the optimal baking technology of potato cracknel. [ Method ] Central composite design combined with response surface analysis were used to optimize the baking technology of potato cracknel. [ Result] The optimal conditions were as follows: potato starch/corn starch ratio was 3.16:1, dough making temperature was 77 ℃, baking temperature was 144 ℃ , baking time was 16 min, and cracknel thickness was 0.9 cm. Under this condition, the sensory evaluation score was 43.9. [ Conclusion] The study provided theoretical basis for production and processing of potato cracknel.

  15. Kisspeptin and GPR54 immunoreactivity in a cohort of 518 patients defines favourable prognosis and clear cell subtype in ovarian carcinoma

    Directory of Open Access Journals (Sweden)

    Mehl Erika

    2007-11-01

    Full Text Available Abstract Background Kisspeptins and their G-protein coupled receptor, GPR54 are required for GnRH release and have been associated with anti-metastatic tumour cell behaviour in model systems. The latter might suggest that their overexpression would be associated with a better prognosis in cancer. However, kisspeptin/GPR54 interactions (autocrine, paracrine, and/or endocrine could also impact tumour behaviour in a negative manner. Here, for the first time, we associate the immunoreactivity of the kisspeptin/GPR54 ligand-receptor pair with favourable prognosis in a large cohort of ovarian carcinomas. Methods Immunohistochemical analysis for kisspeptin and GPR54 was performed on a tissue microarray (TMA consisting of 518 early stage ovarian carcinomas, all with linked clinical outcome data. The TMA was scored using a staining intensity scale of 0 (negative, +1 (mild-moderate, and +2 (strong. Strong staining cases were considered either kisspeptin or GPR54 positive and designated as 1, while all other cases were considered negative and designated 0. All statistical analysis was conducted using two-sided tests and a p value equal to or less than 0.05 was considered significant. Results Kisspeptin and GPR54 immunoreactive cases show a favourable prognosis in univariable disease specific survival (p = 0.0023, p = 0.0092, as well as in overall survival (p = 0.0006, p = 0.0002. Furthermore, kisspeptin is an independent marker for favourable prognosis as determined by multivariable disease specific (p = 0.0046 and overall survival analysis (p = 0.0170, while GPR54 is an independent marker for overall survival only (p = 0.0303. Both kisspeptin positive and GPR54 positive cases are strongly associated with the ovarian carcinoma clear cell subtype (p Conclusion Kisspeptin and GPR54 immunoreactivity are significantly associated with favourable prognosis in both disease specific and overall survival, as well as being significantly associated with the clear

  16. Evidence of incomplete annealing at 800 °C and the effects of 120 °C baking on the crystal orientation and the surface superconducting properties of cold-worked and chemically polished Nb

    Science.gov (United States)

    Sung, Z.-H.; Dzyuba, A.; Lee, P. J.; Larbalestier, D. C.; Cooley, L. D.

    2015-07-01

    High-purity niobium rods were cold-worked by wire-drawing, followed by various combinations of chemical polishing and high-vacuum baking at 120 °C or annealing at 800 °C in order to better understand changes to the surface superconducting properties resulting from typical superconducting radio-frequency cavity processing. AC susceptibility measurements revealed an enhanced upper transition Tc at ˜ 9.3-9.4 K in all samples that was stable through all annealing steps, a value significantly above the accepted Tc of 9.23 K for pure annealed niobium. Corresponding elevations were seen in the critical fields, the ratio of the surface critical field Hc3 to the bulk upper critical field Hc2 rising to 2.3, well above the Ginzburg-Landau value of 1.695. Orientation imaging revealed an extensive dislocation rich sub-grain structure in the as-drawn rods, a small reduction of the surface strain after baking at 120 °C, and a substantial but incomplete recrystallization near the surface after annealing at 800 °C. We interpret these changes in surface superconducting and structural properties to extensive changes in the near-surface interstitial contamination produced by baking and annealing and to synergistic interactions between H and surface O introduced during electropolishing and buffered chemical polishing.

  17. Nursing work environment, patient safety and quality of care in pediatric hospital.

    Science.gov (United States)

    Alves, Daniela Fernanda Dos Santos; Guirardello, Edinêis de Brito

    2016-06-01

    Objectives To describe the characteristics of the nursing work environment, safety attitudes, quality of care, measured by the nursing staff of the pediatric units, as well as to analyze the evolution of quality of care and hospital indicators. Methods Descriptive study with 136 nursing professionals at a paediatric hospital, conducted through personal and professional characterization form, Nursing Work Index - Revised, Safety Attitudes Questionnaire - Short Form 2006 and quality indicators. Results The professionals perceive the environment as favourable to professional practice, and consider good quality care that is also observed by reducing the incidence of adverse events and decreased length of stay. The domain job satisfaction was considered favourable to patient safety. Conclusions The work environment is favourable to nursing practice, the professionals nursing approve the quality of care and the indicators tended reducing adverse events and length of stay.

  18. Baking Process in Oven and Microwave-oven in Sourdough Enriched with Chickpeas and Dietary Fiber of Prickly pear and Oats

    Directory of Open Access Journals (Sweden)

    Héctor Flores-Chávez

    2014-04-01

    Full Text Available The bread is a basic article dating from the Neolithic era, where it was baked in ovens outside. The first bread was prepared around the year 10.000 b. C. or what is 12.000 years in the past, where should be discovered by experiment with water and flour grains. This first bread was prepared on the basis of toasted seeds and water. The dough was formed and then warmed up on rocks. It was a kind of cake that, without a doubt, was welcomed by the first settlers of the land. The sample added whit oat an increase of crust in 21.25 to 49.25 % compared to the base. On the other hand, samples added whit prickle pear increase relative was 32.25 %. The combined treatment (Microwave (MW –convection oven, the best result is the samples with fiber oats, increased more than the negative control (51 to 63 % of difference; besides the employment of mucilage of prickle pear provides a green color to the final product.

  19. Multi-allergen Quantitation and the Impact of Thermal Treatment in Industry-Processed Baked Goods by ELISA and Liquid Chromatography-Tandem Mass Spectrometry.

    Science.gov (United States)

    Parker, Christine H; Khuda, Sefat E; Pereira, Marion; Ross, Mark M; Fu, Tong-Jen; Fan, Xuebin; Wu, Yan; Williams, Kristina M; DeVries, Jonathan; Pulvermacher, Brian; Bedford, Binaifer; Zhang, Xi; Jackson, Lauren S

    2015-12-16

    Undeclared food allergens account for 30-40% of food recalls in the United States. Compliance with ingredient labeling regulations and the implementation of effective manufacturing allergen control plans require the use of reliable methods for allergen detection and quantitation in complex food products. The objectives of this work were to (1) produce industry-processed model foods incurred with egg, milk, and peanut allergens, (2) compare analytical method performance for allergen quantitation in thermally processed bakery products, and (3) determine the effects of thermal treatment on allergen detection. Control and allergen-incurred cereal bars and muffins were formulated in a pilot-scale industry processing facility. Quantitation of egg, milk, and peanut in incurred baked goods was compared at various processing stages using commercial enzyme-linked immunosorbent assay (ELISA) kits and a novel multi-allergen liquid chromatography (LC)-tandem mass spectrometry (MS/MS) multiple-reaction monitoring (MRM) method. Thermal processing was determined to negatively affect the recovery and quantitation of egg, milk, and peanut to different extents depending on the allergen, matrix, and analytical test method. The Morinaga ELISA and LC-MS/MS quantitative methods reported the highest recovery across all monitored allergens, whereas the ELISA Systems, Neogen BioKits, Neogen Veratox, and R-Biopharm ELISA Kits underperformed in the determination of allergen content of industry-processed bakery products.

  20. Vinegar-Baked Radix Bupleuri Regulates Lipid Disorders via a Pathway Dependent on Peroxisome-Proliferator-Activated Receptor-α in High-Fat-Diet-Induced Obese Rats

    Directory of Open Access Journals (Sweden)

    Thing-Fong Tzeng

    2012-01-01

    Full Text Available The aim of this study was to investigate the antiobesity and antihyperlipidemic effects of vinegar-baked Radix Bupleuri (VBRB on high-fat diet- (HFD- induced obese rats. After being fed HFD for two weeks, rats were dosed orally with VBRB or fenofibrate, once daily for further twelve weeks. VBRB (1.0 g kg−1 per day produced effects similar to fenofibrate (100 mg kg−1 in reducing body weight (BW gain, visceral fat-pad weights, plasma lipid levels, as well as hepatic TG and cholesterol content of HFD-fed rats. VBRB also lowered hepatic lipid droplet accumulation and the size of epididymal adipocytes in HFD-fed rats. VBRB and fenofibrate reversed the HFD-induced downregulation of hepatic peroxisome proliferator-activated receptor (PPARα. HFD-induced reductions in the hepatic levels of acyl-CoA oxidase (ACO and cytochrome P450 isoform 4A1 (CYP4A1 proteins were reversed by VBRB and fenofibrate. The elevated expression of hepatic sterol regulatory element binding proteins (SREBPs in HFD-fed rats was lowered by VBRB and fenofibrate. The results of this study show that VBRB suppresses BW gain and body fat accumulation by increasing fatty acid oxidation, an effect which is likely mediated via upregulation of PPARα and downregulation of SREBP expression in the liver of HFD-fed rats.