1,721,063 research outputs found
Study of the bread baking process - II. Mathematical modelling
No full textA mathematical model of baking was set up and validated experimentally. The model describes heat and mass transport phenomena during baking of a cylindrical bread sample. The model was solved by finite difference numerical method. The model is based on the hypothesis described in a previous work (Zanoni, B., Peri, C. & Pierucci, S. (1993). J. Food Eng., 19, 383-98), that the variation in temperature and moisture of bread during baking is determined by the formation of an evaporation front at 100°C. The progressive advancing of the evaporation front towards the inside of the product determines different conditions of heat and mass transport in a crust and crumb portion. The validation shows that the model correctly simulates heat and mass transfer during baking. © 1994
Esempio di progettazione del curricolo di un corso di laurea di primo livello in Viticoltura ed Enologia
No full textA study of the bread-baking process. I: A phenomenological model
No full textA phenomenological hypothesis of bread baking was developed. The temperature, moisture, and volume were determined during the baking process of a leavened bread sample. Experimental data have shown that the variation in temperature and moisture of bread during baking are determined by the formation of an evaporation front at 100°C. The progressive advance of the evaporation front towards the inside of the product results in the formation of two separate regions: the crust, where moisture is very low and temperature asymptotically tends to the oven temperature, and the crumb, where moisture is constant and temperature asymptotically tends to 100°C. © 1993
Techniques and technologies for the breadmaking process with unrefined wheat flours
Full text linkBackground: In recent years there has been an increasing interest in the production of wholegrain products owing to the positive effects shown on human health. Although refined flour still represents the standard reference in breadmaking technology, consumer demand for unrefined breads has grown greatly. The different chemical composition of unrefined wheat flours (UWFs), which includes specific fractions of milling by-products (i.e., wheat bran and wheat germ), favours the nutritional value, but it has a negative effect on technological performance. Therefore, it is useful to develop new strategies specifically designed to improve the quality of UWF breads. Scope and approach: The present review aims to set out the techniques and technologies that have been reported in the literature for the breadmaking process with UWFs, that is, from raw material processing to bread formulation and breadmaking methods. Key findings and conclusion: The evaluation of UWF quality is still based on the tests developed for refined flour, which cannot properly estimate UWF technological properties. The greatest efforts to improve the breadmaking performance of UWF have been focused on modifying the bread formula, mainly with the addition of improvers. Conversely, very little investigation has been carried out on adapting the breadmaking process to the different characteristics of the raw material. Overall, the use of UWF in breadmaking may require further investigations into processing strategies to improve the quality of the end product, hence increasing the consumption of healthy foods
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
Nutritional Quality, Physical Properties and Lipid Stability of Ready-to-cook Fish Products are Preserved during Frozen Storage and Oven-cooking
No full textReady-to-cook clean label products were formulated based on two ratios (50:50 and 30:70, R1 and R2) of mechanically separated European sea bass and rainbow trout. R1 and R2, tested as raw and oven-cooked, were stable during 90 days at −18°C in terms of proximate and fatty acid (FA) composition, shear force, pH, color, and lipid oxidizability. Raw and cooked R1 and R2 were rich in protein (13.76 g/100 g) and unsaturated n3 FA. Shear force and b* of raw R2 were higher than R1 (P < .05). Overall, R2 (more trout) better preserved its characteristics and oxidizability than R1
The bread making process of ancient wheat: A semi-structured interview to bakers
No full textThe importance of bread made from ancient wheat flours is currently increasing. In literature, several works examine the cultivation phase of ancient wheats, as well as their positive effects on human health. On a technological level, their bread-making process is hindered by the poor workability of these flours, but there are only few scientific studies aimed to enhance their technological performance. However, bakers developed several strategies to improve ancient wheat flour processability. We chose the semi-structured interview as instrument to investigate these strategies, evaluating them according to the existent literature. The study revealed that ancient wheats are usually stone milled, and processed as brown flours. Bread doughs are often prepared with flour blends, resulting from the cultivation of grain mixtures or obtained as flour mix. The choice of slow mixers, an accurate monitoring of the final leavening phase and the use of sourdough, as well as the selection of flour blends have been proposed as solutions to partially improve the technological performance of ancient wheat flours. Finally, ancient wheat varieties are usually processed following several “good working practices” (i.e. use of non-refined flours, sourdough, organic cultivations) which probably play a role in enhancing their beneficial effects on human health
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