36 research outputs found
Pasta regrind: The effect of drying temperature on its functionality as a novel ingredient
No full textCutting and drying steps in pasta production result in by-products, named pasta regrind, which are used mainly as animal feed. Pasta regrind could be a valuable ingredient butits techno-functional properties need to be studied also in relation to the pasta drying process. Hence, the effect of three different drying temperatures, low (LT), high (HT) and extremely high (XHT) on the techno-functional properties of pasta regrind was investigated. Increasing drying temperature increased the water-retention capacity of pasta regrind. Semolina-based bread was selected as a model system to use pasta regrind as a functional ingredient. Bread was made with different percentages (w/w) of pasta regrind (10%, 25%, 50% 100% of HT, 25% of LT and 25% of XHT) mixed with semolina flour. The addition of HT regrind increased the hardness of the crumb whereas decreased bread volume. 25% LT regrinds had no effect on the bread crumb's hardness and porosity compared to 100% semolina bread. Confocal laser scanning microscopy revealed a dense gluten network only in 25% LT bread. Therefore, HT and XHT regrinds are not suitable ingredients for leavened products while LT regrind can be efficiently used for bread production
Humanizing Human-Robot Interaction: On the Importance of Mutual Understanding
No full textIn conjunction with what is often called the industry 4.0, the new machine age, or the rise of the robots, the authors of this paper have each experienced the following phenomenon. At public events and roundtable discussions, among our circles of friends, or during interviews with the media, we are asked on a surprisingly regular basis: "How must humankind adapt to the imminent process of technological change? What do we have to learn in order to keep pace with the smart new machines? What new skills do we need to understand the robots?".Paper published in: IEEE Technology and Society Magazine ( Volume: 37, Issue: 1, March 2018). Published version: https://ieeexplore.ieee.org/abstract/document/830714
The combined effect of gluten addition and semolina cell wall integrity reduces the oral sugar release and the insulinemic response to bread in healthy volunteers
No full textPurpose: A strategy to reduce starch digestibility is to limit its accessibility to α-amylase by preserving the integrity of cells where starch is encapsulated. Coarse flour is rich in intact cells and can be used for this purpose. However, making bread with coarse flour negatively affects crumb cohesiveness, which may increase the gastric disintegration rate, and enhance starch accessibility. Therefore, this study aimed to assess the combined effect of coarse semolina and its 20% gluten substitution in bread in healthy volunteers on glycemic and insulinemic responses, oral processing and bolus characteristics. Methods: Apparently, healthy volunteers (n = 16) randomly consumed bread made with coarse semolina and 20% gluten substitution (80CS_20G), its counterpart with fine semolina (80FS_20G), and bread with fine semolina and 5% gluten (95FS_5G). The glycemic and insulinemic responses were measured over 2 h after bread consumption. Mastication behaviour, bolus properties and reducing sugar were also evaluated. Results: No differences in glycemic responses and mastication were observed among the samples. 80CS_20G and 80FS_20G exhibited similar textural properties but 80CS_20G released less reducing sugars and elicited a lower insulin response at 30 min than 80FS_20G, probably due to intact cells that limit starch accessibility. Also, 95FS_5G released lower reducing sugars and had lower insulin peak than 80FS_20G. The compact structure of 95FS_5G may have delayed starch hydrolysis by restricting α-amylase accessibility. Conclusion: Combining gluten and coarse semolina resulted in bread with a lower release of reducing sugars, a reduced insulinemic peak and textural properties similar to the counterpart with fine semolina. Clinical trial Registration Number: The trial is registered at ClinicalTrials.gov: NCT06152874
Tecnologia senziente. L’inconscio virtuale collettivo e la coscienza tecnica nel progetto di architettura.
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