1,721,104 research outputs found
Carini e Dima
No full textVoce nel Dizionario. Ricostruzione storica dell'attività editoriale di Carini e Dima con particolare riguardo ai libri di testo per la scuola e libri educativi nonchè la determinazione dei principi pedagogici e dei modelli formativi interni a detta produzione nel corso del tempo
Insight into molecular and rheological properties of sprouted sorghum flour
No full textThis work investigated the effect of sprouting and drying post-sprouting on technological functionalities of sorghum flour as probed by Low-resolution Proton Nuclear Magnetic Resonance (1H NMR) and Dynamic Mechanical Analysis (DMA). Multivariate statistics were used to assess the effect of flour (from sprouted and unsprouted sorghum, and wholewheat) and hydration level on flour–water systems molecular and viscoelastic properties. Overall, sorghum-based systems showed greater molecular mobility explaining poorer viscoelastic properties than those obtained from wheat. Sprouting affected the molecular properties of sorghum flour–water systems, while no differences were observed in the two sprouted samples dried in different conditions. However, sprouting did not affect the viscoelastic properties of sorghum-water systems. These results bolster the use of sprouted sorghum in composite flours for the development of sustainable finished products with high nutritional value and satisfactory technological and organoleptic properties
Effect of moisture and gluten contents on physico-chemical properties and 1H NMR mobility in shelf-stable cooked pasta during storage
No full textEffect of water content on gelatinization functionality of flour from sprouted sorghum
No full textSorghum starch granules are encapsulated in a rigid protein matrix that prevents the granules from fully swelling and gelatinizing. Sprouting and subsequent drying treatment can affect the gelatinization properties of sorghum starch. This study aimed to evaluate the gelatinization properties of flours from unsprouted (US) and sprouted (S50, S40) sorghum dried at 50 °C (6h) and 40 °C (12h), respectively. Swelling power (Sp), thermal properties (DSC) and 1H molecular mobility and dynamics were evaluated at different water contents (38–91%). Sp increased with increasing water content, with S40 showing the lowest values, probably due to prolonged amylase activity and thus starch breakdown. Sprouting increased gelatinization temperatures; however, these differences disappeared for high water contents (82 and 91%). From a molecular point of view, sprouted samples showed a decrease in protons associated to the rigid protein matrix and starch structures. 1H CPMG results showed the presence of 4 populations at 38% water content. The evolution of the more mobile population with increasing water content supported the assignment of more mobile water fraction to this population. Sprouting decreased the mobility of populations in unheated samples, suggesting an increase in molecular bonds between flour biopolymers and water. After heating, however, increased molecular mobility in S40 indicated the formation of a weaker network between starch, protein, and water at the molecular level. These results suggest that post-sprouting drying treatment influences sorghum gelatinization, with potential modulation by water content. This study contributes to understanding the application of sprouted sorghum in foods with different moisture content
Multi-structural characterization of sorghum flour addition on bread staling dynamics: texture, thermal properties and molecular mobility
No full textThe effect of sorghum flour inclusion (0 %, 10 %, 20 %, and 30 %) on the quality and staling of composite wheat-sorghum bread was investigated, to explore its potential as a sustainable alternative in breadmaking. Fresh bread samples were characterized for color, specific volume, and stored up to 8 days at 25 degrees C. Staling was evaluated at different structural levels, from the macroscopic to the mesoscopic, and molecular levels (water activity and moisture content, texture, thermal properties by DSC, and 1H molecular mobility and dynamics by 1H NMR Relaxometry). Sorghum addition resulted in darker bread and reduced specific volume compared to standard wheat bread. Sorghum-containing breads exhibited higher frozen water content, reflecting weaker waterbiopolymer interactions at the mesoscopic level. Texture analysis revealed increased hardness and decreased cohesiveness with higher sorghum levels, while 10 % sorghum enhanced springiness. Molecular mobility assessments indicated that sorghum inclusion increased the rigidity of the starch-gluten-water network, which was associated with hardness. DSC analysis showed increased amylopectin retrogradation during storage, though no clear trend was associated with sorghum content. This multilevel structural approach revealed that sorghum addition generally intensified staling in composite bread, with 10 % inclusion partially mitigating staling-promoting effects. Integrated structural analyses are key to understanding staling dynamics and guiding strategies to enhance sorghum-based bread quality and shelf life
The effect of high pressure and temperature on the macroscopic, microscopic, structural and molecular propertes of tapoca starch gels
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