Thermal variation of the apparent specific volume of polystyrenes in solution

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

Download Full-text

Effect of Catfish Bone Paste on the Properties of Steamed Bread

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.881-883.757 ◽

2014 ◽

Vol 881-883 ◽

pp. 757-760

Author(s):

Xiao Qing Ren ◽

Li Zhen Ma ◽

Xin Yi He

Keyword(s):

Weight Loss ◽

Specific Volume ◽

Cell Structure ◽

The Other ◽

Gas Cell ◽

A Value ◽

Crumb Structure ◽

Steamed Bread ◽

Different Levels ◽

Structure Properties

The objective of this study was to examine the effect of different levels of catfish bone paste to flour on the physicochemical, textural and crumb structure properties of steamed bread. Six different levels (0, 1, 3, 5, 7,10 %) of catfish bone paste to flour were used in the formulation of the steamed bread. The results showed that the weight loss and TTA of steamed bread decreased with an increase in the levels of the catfish bone paste. On the other hand, the pH increased with an increase in the levels of the catfish bone paste. The specific volume, hardness, chewiness and gas cell structure in the crumb of steamed bread with catfish bone paste at 5% supplementation level were better. Thus, a value of 5% catfish bone paste was considered a better level for incorporation into the steamed bread.

Download Full-text

Partial specific volume, expansibility, compressibility, and heat capacity of aqueous lysozyme solutions.

Journal of Biological Chemistry ◽

10.1016/s0021-9258(17)33347-1 ◽

1976 ◽

Vol 251 (13) ◽

pp. 4001-4004

Author(s):

F J Millero ◽

G K Ward ◽

P Chetirkin

Keyword(s):

Heat Capacity ◽

Specific Volume ◽

Partial Specific Volume

Download Full-text

Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽

10.3390/foods10020228 ◽

2021 ◽

Vol 10 (2) ◽

pp. 228

Author(s):

Marina Schopf ◽

Katharina Anne Scherf

Keyword(s):

Water Absorption ◽

Water Content ◽

Wheat Flour ◽

Specific Volume ◽

Disulfide Bonds ◽

Protein Composition ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Water Addition ◽

Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

Download Full-text