Inulin enriched wheat bread: interaction of polymerization degree and fermentation type

Polyethylene (PE) insulations have a wide applicability in the insulation of both underground pipelines and underground power cables. In this context, by coupled techniques of thermal analysis (TG/DTG+DTA) and microbiological determinations, have been studied thermooxidability and resistance to moulds action of some polyethylene sorts. Following the processing of the experimental data obtained by thermal analysis it was found that during the applied heat treatment (100 grd C), in the first approx. 380 h, there is a growth of LDPE (low density polyethylene) polymerization degree by elongation of the aliphatic chains, after which the predominant process consists in the structure crosslinking. For MDPE (mean density polyethylene) samples, during the thermal treatment applied, it was found that the crosslinking degree of polyethylene (PE) increased without significant molecular weight change (with all the related consequences of increasing the weight of the tertiary and quaternary carbon atoms in the molecule). Microbiological determinations have highlighted that the resistance to filamentous fungal action of LPDE is higher than that of the investigated MDPE. It was found that after heat treatment applied (1000 h and 100 oC), both at LDPE and at MDPE, decreases the resistance to moulds action is decreased. It has also been found that moulds action resistance is substantially decreased when inoculated culture media and PE samples are exposed to an alternative electric field of 50 Hz - 6 Vrms/cm.

Download Full-text

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

Current Nutrition & Food Science ◽

10.2174/1573401315666190126113919 ◽

2020 ◽

Vol 16 (3) ◽

pp. 391-396

Author(s):

Huma Mukhtar ◽

Amir Gull ◽

Tariq A. Ganaie ◽

Sajad A. Rather ◽

Farooq A. Masoodi ◽

...

Keyword(s):

Antioxidant Activity ◽

Wheat Flour ◽

Total Phenolic Content ◽

Phenolic Content ◽

Quality Attributes ◽

Wheat Bread ◽

Total Phenolic ◽

Water Retention Capacity ◽

Whole Wheat Bread ◽

Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

Download Full-text

Effect of polymerization degree of oligogalacturonates and D-galacturonans on their circular dichroic spectra

Collection of Czechoslovak Chemical Communications ◽

10.1135/cccc19790167 ◽

1979 ◽

Vol 44 (1) ◽

pp. 167-173 ◽

Cited By ~ 4

Author(s):

Slavomír Bystrický ◽

Rudolf Kohn ◽

Tibor Sticzay

Keyword(s):

Physicochemical Properties ◽

Aqueous Solutions ◽

Helical Structure ◽

Monomeric Unit ◽

Polymerization Degree ◽

Cd Spectra ◽

Circular Dichroic

The CD spectra of aqueous solutions of homopolymeric sodium oligogalacturonates and D-galacturonans of polymerization degree n = 1-64, as well as lower calcium oligogalacturonates (n = 1-5) were measured. Chiroptic properties were correlated with the polymerization degree in terms of optical superposition of monomeric unit increments. Interpretation of obtained data, respecting further physicochemical properties entitles to conclude that the conformation of macromolecules of D-galacturonan in solution is close to helical structure.

Download Full-text

Strawberry phenolic extracts effectively mitigated metabolic disturbances associated with high-fat ingestion in rats depending on the ellagitannin polymerization degree

Food & Function ◽

10.1039/d1fo00894c ◽

2021 ◽

Author(s):

Ewa Żary-Sikorska ◽

Bartosz Fotschki ◽

Krzysztof Kołodziejczyk ◽

Adam Jurgoński ◽

Monika Kosmala ◽

...

Keyword(s):

Present Experiment ◽

Negative Consequences ◽

Polymerization Degree ◽

High Fat ◽

Metabolic Disturbances ◽

Phenolic Extracts

In the present experiment it was hypothesised that dietary strawberry ellagitannin-rich extracts would mitigate negative consequences associated with consumption.

Download Full-text

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽

10.3390/foods10071639 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1639

Author(s):

Emma Neylon ◽

Elke K. Arendt ◽

Emanuele Zannini ◽

Aylin W. Sahin

Keyword(s):

Functional Properties ◽

Nutritional Value ◽

Bread Quality ◽

Wheat Bread ◽

Promising Tool ◽

Additional Processing ◽

Spent Grain ◽

The Impact ◽

Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Download Full-text