1,720,961 research outputs found
Effect 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
Motivational appeal, aesthetic appreciation and attributed efficacy of advertising illustrations
No full textMotivational appeal, aesthetic appreciation and attributed efficacy of advertising illustrations
No full textInsight into quality features of bread from optimized wheat-chickpea dough: from macroscopic to molecular properties
No full textChickpea flour represents a valuable raw material to enrich wheat flour bread; however, its incorporation negatively affects breadmaking performance. The kneading conditions of wheat flour bread enriched with chickpea flour were optimized to obtain acceptable bread specific volume according to the literature (3.1 cm3 g−1). Two optimized kneading conditions were selected: i) Minimizing kneading time (A) and, ii) Minimizing water amount (B). Then, the effect of (i) Chickpea flour incorporation (0, 10, 20, 30 % w/w flour), and (ii) Kneading conditions (A, B) was investigated on bread macroscopic and molecular properties. Multivariate analyses allowed to identify the response variables mostly affected by independent variables, and ANOVA was performed on these parameters. All chickpea enriched samples showed acceptable bread specific volume, and the same crumb porosity as the wheat flour bread. Crumb texture similar to the control sample was obtained up to 20 % chickpea flour substitution, and with kneading condition A. 1H NMR results revealed significant differences as a function of chickpea flour substitution level, and kneading condition A had molecular profile more similar to the control sample. The kneading conditions showed a critical role in optimizing the quality of composite bread, and the minimization of kneading time (A) produced the best results. The optimization of processing parameters should be further investigated to increase the use of alternative flours and improve the process control
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Enhancing wheat-bread with hemp flour: Impact on chemical, volatile, and sensory properties
No full textConsumer interest in nutrient-rich and sustainable bakery products is stimulating the use of novel flours. Hemp (Cannabis sativa L.) flour represents a promising ingredient, even though its application in breadmaking remains limited. This study explored the partial substitution of wheat flour with a mixture of two hemp cultivars, Felina 32 and Futura 75, at 10 %, 15 %, and 25 % inclusion levels. Comprehensive characterization addressed chemical composition, antioxidant properties, volatile profile, and sensory quality. Hemp fortification increased the nutritional value of bread, particularly enhancing polyunsaturated fatty acids (notably linoleic acid), essential amino acids (lysine, leucine, phenylalanine), and total polyphenols, leading to enhance the antioxidant capacity. Volatile compound analysis showed an enrichment in compounds such as hexanoic acid, humulene, and citral. Sensory evaluation confirmed consumer acceptance, despite minor bitterness note. These results demonstrate hemp flour's potential as a functional and sustainable ingredient
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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