1,721,171 research outputs found
Malátákkal dúsított ciabatta termékek fejlesztése és vizsgálata
No full textDolgozatomban különböző malátákkal dúsított ciabatta termékek fejlesztésével, valamint azok vizsgálatával foglalkozom. A szakdolgozatban ismertetem a sütőipar jelenlegi helyzetét, kitérek a kenyérkészítés technológiájára és alapanyagaira. Bemutatom a különböző malátatípusokat, valamint a maláták sütőipari felhasználásának lehetőségét és az egészségre gyakorolt pozitív hatásait is. Röviden kitérek a ciabatta történetére és az elkészítés módjára. Részletezem a termékfejlesztés menetét és az elvégzett laboratóriumi méréseket. Ezt követően ismertetem a kapott eredményeket és kiértékelem azokat. Végül szó esik a termékfejlesztés során levont következtetésekről és javaslatokról.élelmiszermérnökiBSc/B
Bakery of Italian bread Ciabatta
No full textVaidas Levanas. Bakery of Italian bread Ciabatta. The final paper. Supervisor Inga Pupelienė; Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas 2018. The objective of the paper: To design production workshop of Italian bread Ciabatta which production capacity is 600kg per shift. The subject of the paper: Workshop of Italian bread Ciabatta The structure of the paper. Paper contains these parts: introduction, theoretical part, technological part, financial and economic project assessment, conclusion, organisation of occupational safety, graphical part. The result of the paper. Two types of bread will be produced: Ciabatta with sun-dried tomatoes, Ciabatta with marinated black olives. Analysis of the literature has shown that the selected components has useful substances such as antioxidants, carotenoids, vitamins and also used in pharmacology. The paper describes the main and auxiliary raw material required for the baking - wheat flour, water, yeast, sun-dried tomatoes and black pickled olives. Selected packaging: polyethylene bags. For bakery equipment these devices were selected – flour dispenser, siphon, dough mixer, dough rack, splitter, dough crockery, dipping chamber, bake oven, chest of drawers, sawing machine, packing machine. Appropriate technological process has been selected including the following stages of bread baking: reception and storage of raw materials, preparation and dosing of raw materials, preparation of dough, dough fermentation/proofing, separation, baking, cooling, packing and storing. The area of the premises were calculated by taking into account the areas occupied by the equipment, the premises for raw materials, packaging materials and manufactured goods. Production premises – 370m2, domestic and office premises – 100m2, raw material storage – 160m2, packing room – 62m2, finished products room – 38m2, laboratory – 10m2. The total area of the premises is 740m2. No critical control points in the technological process were discovered. Selected the description of employee safety. Calculated workshop net profit worth - 181058,76 Eur. Product prime cost ~3,50 Eur/kg. The volume of the paper. The paper includes 38 pages, 13 tables, 1 illustrations, 34 literature sources and 1 appendixes.
Keywords: Bread, workshop, ciabatta, wheat flourAtlikta literatūros analizė parodė, kad pasirinktos duonos sudedamosios dalys – marinuotos juodosios alyvuogės ir saulėje džiovinti pomidorai – turi naudingų medžiagų, tokių kaip antioksidantai, karatinoidai, vitaminai, taip pat ir naudojami farmakologijoje. Projektuojamamoje įmonėje gaminamai 2 rūšių itališkai duonai parinktos ir aprašytos pagrindinės ir pagalbinės žaliavos – kvietiniai miltai, vanduo, mielės, saulėje džiovinti pomidorai ir juodosios marinuotos alyvuogės. Parinkta pakuotė: polietileniniai maišeliai. Sumodeliuota technologinė srautų diagrama ir išanalizuotos technologinių procesų pakopos – žaliavų priemimas, laikymas, paruošimas ir dozavimas, tešlos paruošimas, rauginimas, tešlos dalijimas, kepimas, atvėsinimas, pakavimas ir sandėliavimas. Itliškos duonos gamybai parinkti įrenginiai: miltų dozatorius, sijotuvas, tešlos maišyklė, keltuvas tešlos, dalintuvas, tešlos apvalintuvas, kildinimo kamera, kepimo krosnis, aušinimo spinta, raikymo automatas, pakavimo automatas. Patalpų plotai apskaičiuojami atsižvelgiant į įrenginių užimamus plotus, žaliavų, įpakavimo medžiagų bei pagamintos produkcijos laikymo patalpas. Gamybinės patalpos – 370 m2, buitinės ir tarnybinės patalpos – 100 m2, žaliavų sandėliai 160 m2, fasavimo patalpa 62 m2 ,gatavos produkcijos sandėlis 38 m2, laboratorija – 10 m2. Bendras patalpų plotas 740 m2. Technologiniame procese svarbių valdymo taškų nėra. Aprašyta darbuotojų sauga. Įvertinti bei apskaičiuoti finansiniai-ekonominiai rodikliai. Ciabatta duonos įmonės metinis grynasis pelnas yra – 181058,76 Eur., gaminio savikaina ~3,50 Eur/k
A Rare Cause of Extremely Loud Expiratory Stridor in a 11‐Year‐Old Patient
No full textStridor can be a very alarming symptom in children, as it is typically caused by turbulent airflow through a partially obstructed airway, due to an organic cause. An abnormal respiratory sound can induce the suspicion of a life-threatening clinical condition and requires an immediate diagnostic assessment. The aim of this article is to describe a very peculiar case of loud expiratory stridor, with an abrupt onset and no other associated symptoms, occurring in an 11-year-old girl. The stridor sounds ceased only during sleep at night. Videolaryngoscopy demonstrated that the anatomy and patency of the larynx were normal, and expiratory noise was generated by vibration of the supraglottic structures. Voice therapy led to remission of stridor within 3 weeks. To the best of our knowledge, this is the first reported case of expiratory stridor with such striking volume and characteristics related to psychological causes. This peculiar clinical condition needs to be taken into consideration in the differential diagnosis of pediatric stridor to avoid unnecessary and invasive procedures and treatments
Különböző rostokkal dúsított Focaccia és Ciabatta fejlesztése és vizsgálata
No full textA cég inspirálta célom egy olyan rostban gazdag focaccia és ciabatta fejlesztésében, amivel kiváltható a reggeli kenyér vagy akár az iskolai tízórai szendvics, emellett hozzájárulva a napi rostbevitel eléréséhez ebben a rohanó világban. Fontos számomra, hogy bemutassam mennyi megmenthető melléktermék hasznosítás lehetőség van, amit nem csak takarmány célra lehet használni, hanem élelmiszerek dúsítására is, amely még egészséges is.élelmiszerbiztonsági és –minőségi mérnökMSc/M
Antioxidant activity and iodine and thiamine content in Gnocchi-type dumplings and Ciabatta-type rolls with the addition of iodine-fortified dried carrots, pumpkins, broccoli, cauliflower and beetroots
No full textIodine content (mg kg−1), thiamine (mg kg−1), antioxidant activity tested in ABTS and DPPH tests (mg Trolox/100g dry extract mass) measured in food products such as Gnocchi dumplings and Ciabatta rolls with the addition of iodine-fortified vegetables (pumpkin, broccoli, cauliflower, beetroot, carrot), tested after preparation (raw dough), heat treatment and storage. Heat treatment of Ciabatta rolls is baking, and for Gnocchi dumplings, it is boiling in water. Storage conditions for Ciabatta rolls are 21C/8 days and -21C/100 days and for Gnocchi dumplings -21C/100 days.</p
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe 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
Variations on the Author
No full text“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
Appropriate Similarity Measures for Author Cocitation Analysis
No full textWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
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