Changes in the protein complex of wheat dough affected by soybean 11 S globulin: Part 1—the effects of soybean 11 S globulin addition on the technological properties of wheat dough

1982 ◽  
Vol 9 (4) ◽  
pp. 307-314 ◽  
Author(s):  
E Lampart-Szczapa
Keyword(s):  
Protein Complex ◽  
Technological Properties ◽  
Wheat Dough

scholarly journals WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
D. Zhygunov ◽  
Y. Barkovska ◽  
Y. Yehorshyn ◽  
H. Zhyhunova ◽  
K. Barikian
Keyword(s):  
Wheat Flour ◽  
High Strength ◽  
Technological Properties ◽  
Bread Making ◽  
Rheological Analysis ◽  
Enzyme Preparations ◽  
Wheat Dough ◽  
Lower Protein ◽  
End Use ◽  
The Cost

The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

scholarly journals INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
A. Zaparenko ◽  
S. Didenko ◽  
O. Holyk ◽  
Y. Goloventsov
Keyword(s):  
Wheat Flour ◽  
Wheat Starch ◽  
Model Systems ◽  
Technological Properties ◽  
Wheat Dough ◽  
Regular Shape ◽  
Higher Temperature ◽  
Baked Products ◽  
Starch Paste ◽  
Better Than

The article presents the results of studying the technological properties of emmer flour obtained from the grain of the variety Golikovska, in comparison with commercial patent wheat flour. It has been found that emmer flour contains 1.4 times as much crude gluten and 1.3 times as much dry gluten as wheat flour does. It has been shown that gluten of emmer flour is 1.2 times less strong and 1.3 times more elastic than gluten of wheat flour, and can be included in the 2nd group of quality. According to the results of farinographic tests, it has been established that the experimental emmer dough sample is formed 2 minutes earlier and is 3 times less stable than wheat dough. The results of the alveographic tests have shown that, compared to wheat dough, the tenacity of emmer dough is lower by 25.9%, the extensibility is higher by 26.3%, its alveogram configuration ratio is lower by 36.4%, and its baking strength is lower by 28.2%. It has been established that the starch of emmer flour starts being gelatinised (turning into paste) a little later and at a slightly higher temperature than wheat flour starch does. The maximum viscosity of wheat starch paste is by 58.3% higher than that of emmer starch paste. It has been established that the falling number of emmer flour is by 9.6% smaller in comparison with that of wheat flour. The dough-raising capacity of model yeast dough systems prepared from emmer flour is by 25.0% better than it is in model systems made from wheat flour. It has been found that in emmer yeast dough, fermentation processes are more intensive than in wheat yeast dough: at the end of fermentation, the emmer dough had by 13.3% higher titrated acidity and had formed by 12.5% more carbon dioxide. The volume of emmer dough was by 16.7% higher than that of wheat dough. The sensory evaluation of unleavened and yeasted puff pastries made from emmer flour has shown that they are not inferior in quality to baked products made from wheat flour, have a regular shape and a bright crust colour, and are large in volume.

Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread

LWT ◽  
2020 ◽  
Vol 128 ◽  
pp. 109377 ◽  
Author(s):  
Yanfei Cao ◽  
Haijing Zhang ◽  
Zhe Yang ◽  
Min Zhang ◽  
Peng Guo ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Technological Properties ◽  
Fermentation Time ◽  
Wheat Dough ◽  
Potato Pulp ◽  
Steamed Bread

scholarly journals FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF ANIMAL PROTEIN COMPLEX

2017 ◽  
Vol 5 (2) ◽  
pp. 17-24
Author(s):  
Leonid S. Kudriashev ◽  
◽  
Olga A. Kudriasheva ◽  
Sergey L. Tikhonov ◽  
Natalia V. Tikhonova ◽  
...  
Keyword(s):  
Protein Complex ◽  
Animal Protein ◽  
Technological Properties

High-Resolution electron crystallography of the light-harvesting chlorophyll-a/b protein complex from chloroplast membranes

1990 ◽  
Vol 48 (1) ◽  
pp. 610-610
Author(s):  
Werner Kühlbrandt ◽  
Da Neng Wang ◽  
K.H. Downing
Keyword(s):  
High Resolution ◽  
Electron Diffraction ◽  
Chlorophyll A ◽  
Protein Complex ◽  
Structural Integrity ◽  
Light Harvesting ◽  
Lhc Ii ◽  
Diffraction Patterns ◽  
Difference Fourier ◽  
2D Crystals

The light-harvesting chlorophyll-a/b protein complex (LHC-II) is the most abundant membrane protein in the chloroplasts of green plants where it functions as a molecular antenna of solar energy for photosynthesis. We have grown two-dimensional (2d) crystals of the purified, detergent-solubilized LHC-II . The crystals which measured 5 to 10 μm in diameter were stabilized for electron microscopy by washing with a 0.5% solution of tannin. Electron diffraction patterns of untilted 2d crystals cooled to 130 K showed sharp spots to 3.1 Å resolution. Spot-scan images of 2d crystals were recorded at 160 K with the Berkeley microscope . Images of untilted crystals were processed, using the unbending procedure by Henderson et al . A projection map of the complex at 3.7Å resolution was generated from electron diffraction amplitudes and high-resolution phases obtained by image processing .A difference Fourier analysis with the same image phases and electron diffraction amplitudes recorded of frozen, hydrated specimens showed no significant differences in the 3.7Å projection map. Our tannin treatment therefore does not affect the structural integrity of the complex.

Use of Antibody to aid Visualization of Protein at the Termini of Bacteriophage Ø29 DNA

1980 ◽  
Vol 38 ◽  
pp. 540-541
Author(s):  
Dwight Anderson ◽  
Charlene Peterson ◽  
Gursaran Notani ◽  
Bernard Reilly
Keyword(s):  
Electron Microscopy ◽  
Bacillus Subtilis ◽  
Dna Synthesis ◽  
Restriction Endonuclease ◽  
Protein Complex ◽  
Protein Product ◽  
Viral Dna ◽  
Small Proteins ◽  
Antibody Labeling ◽  
Subtilis Bacteriophage

The protein product of cistron 3 of Bacillus subtilis bacteriophage Ø29 is essential for viral DNA synthesis and is covalently bound to the 5’-termini of the Ø29 DNA. When the DNA-protein complex is cleaved with a restriction endonuclease, the protein is bound to the two terminal fragments. The 28,000 dalton protein can be visualized by electron microscopy as a small dot and often is seen only when two ends are in apposition as in multimers or in glutaraldehyde-fixed aggregates. We sought to improve the visibility of these small proteins by use of antibody labeling.

Operation intensification methods of aggressive industrial sewage neutralization facilities

2020 ◽  
Vol 76 (11) ◽  
pp. 1149-1153
Author(s):  
N. S. Tsarev ◽  
V. I. Aksenov ◽  
I. I. Nichkova
Keyword(s):  
Cold Water ◽  
Specific Productivity ◽  
Technological Properties ◽  
Technological Parameters ◽  
Preliminary Heating ◽  
Sediment Treatment ◽  
Circulating Water ◽  
Equipment Operation ◽  
Sediment Volume ◽  
Industrial Sewage

To neutralize the waste pickling solutions and rinsing water, resulting from cleaning metal products s surface of rust by acids solutions, lime is used. Being cheap, this method of sewage neutralization has considerable drawbacks. Forming in the technological pipes strong gypsum depositions and low specific productivity of the equipment for sediment dewatering are most significant of them. Characteristic of aggressive industrial sewage, formed at pickling of ferrous metals presented. Methods of elimination of drawbacks of industrial sewage neutralization by lime considered, including stabilization of neutralized industrial sewage and control of properties of the sediment formed. It was noted, that stability of the circulating water can be provided by accelerating of crystallization of the forming gypsum sediments by introducing in it fine priming powder and heating the neutralized water up to 65-70 °С followed by thermal softening of a part of circulating water, removed out of the circulating system. It was shown, that the heating of the water and the ongoing changes of the composition and properties of the sediment result in decrease of filtration resistance 2-3 folds, increase of deposition speed 3-4 folds and decrease the sediment volume 1.5-2 folds comparing with lime neutralization in cold water. Calculated dozes of lime at the heating were taken the same as at the regular lime neutralization. Elimination of the circulating water oversaturation by bi-water gypsum can be reached also by addition into the water of powder-like gypsum pulp - priming powder for microcrystals of the gypsum, followed by aeration during 30-40 min. This method was tested under industrial conditions. Technological properties of the forming sediment can be improved by sediment treatment by flocculants and preliminary heating of the neutralized water up to 65-70 °С. Control of technological properties of the sediment is done by addition of flocculants and heating of the neutralized water. Recommendations for improving operation of the neutralization facilities presented with indicating particular technological parameters of the equipment operation for sewage and sediment treatment. 

Analysis of electro- and thermophysical processes occurring during electrocontact baking of flour products.

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Theoretical Calculation ◽  
Heat Balance ◽  
Electric Contact ◽  
Wheat Dough ◽  
Baking Process ◽  
Free Moisture ◽  
Contact Heating ◽  
The Heat Balance

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.

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