1,721,007 research outputs found
Including buckwheat bran in wheat dough and bread: what happens?
No full textDevelopment of products rich in ingredients with high nutritional value –as dietary fiber– is currently one of the most important goals for food companies.
However, inclusion of high levels of fiber in cereal-based products is still technologically challenging, as for the texture and the sensory quality.
Buckwheat is a nutritionally-relevant pseudo-cereal and is traditionally used in Europe and Asia for pasta production, but rarely exploited in bakery applications.
In this study, we investigated the effects of enriching wheat flour with increasing levels of buckwheat bran (5, 10, 20%), before and after micronization.
DMTA and DSC allowed evaluating the effects of bran on the thermo-mechanical transition during processing while dough rheology at large deformations was assessed by the Kieffer test. Standard baking tests and TPA were performed on bread.
Regarding dough properties, both DMTA and DSC showed that bran enrichment resulted in increase in the temperature of starch gelatinization. The size of the effect depended on bran amount and particle size. DMTA also provided evidence as for changes in the viscoelastic behavior during heating. As for Kieffer test results, increasing bran inclusion led to a decrease of resistance to extension.
Concerning the baking quality, the decrease in loaf volume due to buckwheat enrichment clearly depended on the level of inclusion and on bran particle size. Moisture content of fresh bread reflected the behavior in dough hydration for both types of bran: gradual enrichment with buckwheat as such led to a more wet product, whereas the substitution level with micronized bran had no significant effect. Crumb firmness increased as the bran content increased and was positively correlated with crumb density. The Ahsby-Gibson theory for cellular solid was applied to correct for the effect of density. Bran as such increased the corrected hardness for addition level higher than 10%. On the contrary, micronized bran deeply altered crumb firmness already at 5% substitution level.
Overall, buckwheat bran greatly affected dough rheology and thermal transitions during baking, which resulted in considerable changes in bread quality. Such changes could be related not only to the enrichment degree but also to the size of the bran particles
Effect of buckwheat bran enrichment on wheat dough and bread properties
No full textThe production of foods rich in dietary fiber represents one of the most important driving forces in the development of innovative cereal-based products. However, inclusion of high levels of fiber is still technologically challenging, as for the texture and the sensory quality.
Buckwheat is a nutritionally-relevant pseudo-cereal and is traditionally used in Europe and Asia for pasta production, but rarely exploited in bakery applications.
In this study, we investigated the effects of enriching wheat flour with increasing levels of buckwheat bran (5, 10, 20%), with different particle size (dav bran as such: 360 μm; dav micronized bran: 110 μm).
Dynamic Mechanical Thermal Analysis (DMTA) and differential scanning calorimetry (DSC) allowed evaluating the effects of bran on the thermo-mechanical transition during processing. Dough rheology at large deformations was assessed by the Kieffer test. Standard baking tests and texture profile analysis were performed on bread in small-scale trials (60g puffy loafs).
As for the dough properties, both DMTA and DSC approaches indicated that bran enrichment resulted in a progressive increase in the onset temperature of starch gelatinization. DMTA also provided evidence as for changes in the viscoelastic behavior during heating associated with bran enrichment. As for the dough behavior at large deformations, dough resistance to extension decreased with increasing bran inclusion. On the contrary, no univocal behavior was assessed as for the dough extensibility increase.
As for baking quality, the decrease in loaf volume due to buckwheat bran enrichment clearly depended on the level of inclusion and on bran particle size. Crumb moisture content of fresh bread reflected the behavior in dough water absorption for both types of bran: gradual enrichment with buckwheat as such led to a wet product, whereas the substitution level with micronized bran has no significant effect. Crumb firmness increased as the bran content increased and was positively correlated with the increase in crumb density. For this reason, the Ahsby-Gibson theory for cellular solid foods was applied. Bran as such increased the corrected hardness for addition level higher than 10%. On the contrary, the addition of micronized bran deeply altered crumb firmness already at 5%.
The inclusion of buckwheat bran greatly affected dough rheology and thermal transitions during baking, which resulted in considerable changes in bread quality. Such changes could be related not only to the enrichment degree but also to the size of the bran particles
Polyols and sugars stabilize diverse and specific structural regions of beta-lactoglobulin, a milk allergen ,against temperature-induced denaturation
No full textThermal treatments of foods should be tuned in order to optimize the balance between nutritional, nutraceutical and antinutritional factors. In this frame, temperature-induced unfolding has been used to decrease immunoreactivty of allergenic food proteins, either by directly affecting conformational epitopes or by promoting protease action on "buried" sequential epitopes. However, in this frame, most theoretical and experimental studies have considered only pure and isolated molecules, without taking into account that many common food ingredients may have drastic effects on the thermal stability of protein structures. Here we report a study on the temperature sensitivity of selected structural features of bovine milk betalactoglobilin (BLG), an allergenic milk protein, in the presence of two common food ingredients (sucrose and sorbitol) or two reference molecules (glycerol and trehalose). None of them affected the structural features of the protein at room temperature, where the only observed effect was an increased affinity towards hydrophobic molecules in the presence of all co-solutes but glycerol. Temperature-ramp approaches were used to study the effects of co-solutes on the stability of the beta-barrel region of BLG by circular dichroism measurements, and to measure the temperature dependence of the exposure of the Cys121 thiol to suitable reagents as a consequence of movement of the C-terminal helix of BLG away from the beta-barrel region. These events are known to have reportedly different temperature dependence. The efficiency of co-solutes at stabilizing each of the two regions was different, suggesting that each of them acts in a specific way on the solvent/protein system. Differential scanning calorimetry study indicated that most of the observed stabilization - in particular in the case of the largest and most solvated co-solutes - is due to entropic effects. Thus, although results are fitting within the "preferential exclusion" theory of protein stabilization, this study points out that different structural regions of the same protein have a different and specific response to individual co-solutes
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
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
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe 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
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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