The Chemistry of Strength of Wheat Flour

Attention is drawn to the complexity of the ideas comprised in the term strength as applied to flour, and the necessity of investigating each idea separately.The chemical composition of the gliadin and glutenin of strong and weak flours has been investigated, and it is shown that they are identical in all the flours examined. It is suggested therefore that the difference between strong and weak flours is connected rather with the physical properties of their gluten than with the chemical composition. Since it is well known that the physical properties of proteids are profoundly affected by small quantities of acids, alkalis, and salts, the amounts of these substances in strong and weak flours were determined. In the few cases examined, it was found that strength was associated with a high ratio of proteid to salts, and weakness with a low ratio. It is suggested that the variation of this ratio may be the explanation of the different physical behaviour of the gluten of strong and weak flours, and that this is the factor which determines that component of strength which governs the shape of the loaf, and its power of retaining gas. This point is receiving further investigation.The factor which primarily determines the size of the loaf which a flour can make is quite distinct. The size of the loaf is shown to depend in the first instance on the amount of sugar contained in the flour together with that formed in the dough by diastatic action. It is proposed to measure this by incubating the flour with yeast and water, and collecting the carbon dioxide evolved during 24 hours. Particular attention should be paid to the rate of gas evolution in the later stages of the fermentation, as this is shown to be more directly connected with the size of the loaf.Taking Humphries and Biffen's definition of strength as “the capacity for making large well-piled loaves,” and applying the above ideas, it is stated that the largeness of the loaf depends chiefly on the capacity of the flour to give off gas when fermented with yeast, especially in the later stages of dough fermentation, and the suggestion is made that shapeliness, and probably gas retention, are dependent on the physical properties of the gluten as modified by the presence of varying proportions of salts.

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Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽

10.29303/profood.v4i1.79 ◽

2018 ◽

Vol 4 (1) ◽

pp. 304-310

Author(s):

Siska Cicilia ◽

Eko Basuki ◽

Agustono Prarudiyanto ◽

Ahmad Alamsyah ◽

Dody Handito

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Potato Starch ◽

Ash Content ◽

Randomized Design ◽

Alternative Materials ◽

Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

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Physical Properties of Wheat Flour Treated by Supercritical Carbon Dioxide

APCBEE Procedia ◽

10.1016/j.apcbee.2012.06.006 ◽

2012 ◽

Vol 2 ◽

pp. 27-31 ◽

Cited By ~ 2

Author(s):

Hee-Moon Kang ◽

Joo-Hee Lee ◽

Ryoung-Hee Kim ◽

Jun-Ho Yun ◽

Byung-Soo Chun

Keyword(s):

Carbon Dioxide ◽

Supercritical Carbon Dioxide ◽

Physical Properties ◽

Wheat Flour ◽

Supercritical Carbon

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Sensory features and physical-chemical characterization of Brazilian honey bread with passion fruit peel flour

Nutrition & Food Science ◽

10.1108/nfs-03-2015-0023 ◽

2015 ◽

Vol 45 (4) ◽

pp. 595-605 ◽

Cited By ~ 5

Author(s):

Ana Carolina Conti-Silva ◽

Renata Ferreira Roncari

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Nutritive Value ◽

Passion Fruit ◽

Fruit Peel ◽

Content Type ◽

Sensory Features ◽

Flour Sample ◽

The Impact

Purpose – The purpose of this paper is to substitute wheat flour by passion fruit peel flour in Brazilian honey bread (pão de mel), with evaluation of the breads’ sensory features, chemical composition and physical properties. Design/methodology/approach – Honey breads with wheat flour (standard) and with replacement of this ingredient by 10 to 50 per cent passion fruit peel flour were produced. Two sensory tests were applied, to identify how different formulations with passion fruit peel flour were when compared to the standard formulation, and also the acceptability of the products. The selected honey breads, through sensory results, were evaluated regarding to chemical composition and physical properties. Findings – Formulations with 10 and 20 per cent substitution were the least different to formulations with only wheat flour, and were as acceptable as the wheat flour sample. Physical and chemical characteristics of breads with 10 and 20 per cent passion fruit peel flour were similar; however, honey bread with 20 per cent passion fruit peel flour had higher fibre content, ash quantity and hardness value; a lower specific volume; and a different colour from the wheat flour sample. Practical implications – This study offers an opportunity to food industries through utilization of an agro-industrial by-product on the formulation of a Brazilian traditional product. Originality/value – This study presents the feasibility of using an agro-industrial by-product to Brazilian honey bread, enhancing the nutritive value of this product and reducing the impact of passion fruit peel flour on the environment.

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The Origin of the Moon

Symposium - International Astronomical Union ◽

10.1017/s0074180900178209 ◽

1962 ◽

Vol 14 ◽

pp. 149-155 ◽

Cited By ~ 1

Author(s):

E. L. Ruskol

Keyword(s):

Chemical Composition ◽

Solar System ◽

The Moon ◽

The Earth ◽

The Difference ◽

Origin Of The Moon

The difference between average densities of the Moon and Earth was interpreted in the preceding report by Professor H. Urey as indicating a difference in their chemical composition. Therefore, Urey assumes the Moon's formation to have taken place far away from the Earth, under conditions differing substantially from the conditions of Earth's formation. In such a case, the Earth should have captured the Moon. As is admitted by Professor Urey himself, such a capture is a very improbable event. In addition, an assumption that the “lunar” dimensions were representative of protoplanetary bodies in the entire solar system encounters great difficulties.

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Transmission electron microscopy of composite materials

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100107125 ◽

1988 ◽

Vol 46 ◽

pp. 1012-1015

Author(s):

K.P.D. Lagerlof

Keyword(s):

Composite Materials ◽

Physical Properties ◽

Structural Defects ◽

Structural Composites ◽

Multiphase Materials ◽

Structural Reinforcement ◽

Transmission Electron ◽

Reinforced Fiber ◽

Particulate Reinforced Composites ◽

Definition Of

Although most materials contain more than one phase, and thus are multiphase materials, the definition of composite materials is commonly used to describe those materials containing more than one phase deliberately added to obtain certain desired physical properties. Composite materials are often classified according to their application, i.e. structural composites and electronic composites, but may also be classified according to the type of compounds making up the composite, i.e. metal/ceramic, ceramic/ceramie and metal/semiconductor composites. For structural composites it is also common to refer to the type of structural reinforcement; whisker-reinforced, fiber-reinforced, or particulate reinforced composites [1-4].For all types of composite materials, it is of fundamental importance to understand the relationship between the microstructure and the observed physical properties, and it is therefore vital to properly characterize the microstructure. The interfaces separating the different phases comprising the composite are of particular interest to understand. In structural composites the interface is often the weakest part, where fracture will nucleate, and in electronic composites structural defects at or near the interface will affect the critical electronic properties.

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The Distinction between [P] and [S]

10.23943/princeton/9780691161006.003.0018 ◽

2017 ◽

Author(s):

Galen Strawson

Keyword(s):

Personal Identity ◽

Radical Change ◽

Legal Responsibility ◽

The Difference ◽

Definition Of ◽

Over Time

This chapter examines the difference between John Locke's definition of a person [P], considered as a kind of thing, and his definition of a subject of experience of a certain sophisticated sort [S]. It first discusses the equation [P] = [S], where [S] is assumed to be a continuing thing that is able to survive radical change of substantial realization, as well as Locke's position about consciousness in relation to [P]'s identity or existence over time as [S]. It argues that Locke is not guilty of circularity because he is not proposing consciousness as the determinant of [S]'s identity over time, but only of [S]'s moral and legal responsibility over time. Finally, it suggests that the terms “Person” and “Personal identity” pull apart, in Locke's scheme of things, but in a perfectly coherent way.

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L'anglicisme dans la langue française

Digital Press Social Sciences and Humanities ◽

10.29037/digitalpress.43286 ◽

2019 ◽

Vol 3 ◽

pp. 00013

Author(s):

Danny Susanto

Keyword(s):

English Language ◽

Oil Industry ◽

English Word ◽

Public Institutions ◽

Font Size ◽

The World ◽

French Speaking ◽

The Difference ◽

Definition Of ◽

Bibliographic Study

The purpose of this study is to analyze the phenomenon known as “anglicism”: a loan made to the English language by another language. Anglicism arose either from the adoption of an English word as a result of a translation defect despite the existence of an equivalent term in the language of the speaker, or from a wrong translation, as a word-by-word translation. Said phenomenon is very common nowadays and most languages of the world including making use of some linguistic concepts such as anglicism, neologism, syntax, morphology etc, this article addresses various aspects related to Anglicisms in French through a bibliographic study: the definition of Anglicism, the origin of Anglicisms in French and the current situation, the areas most affected by Anglicism, the different categories of Anglicism, the difference between French Anglicism in France and French-speaking Canada, the attitude of French-speaking society towards to the Anglicisms and their efforts to stop this phenomenon. The study shows that the areas affected are, among others, trade, travel, parliamentary and judicial institutions, sports, rail, industrial production and most recently film, industrial production, sport, oil industry, information technology, science and technology. Various initiatives have been implemented either by public institutions or by individuals who share concerns about the increasingly felt threat of the omnipresence of Anglicism in everyday life.

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NICROFER 5520 Co

Alloy Digest ◽

10.31399/asm.ad.ni0480 ◽

1995 ◽

Vol 44 (3) ◽

Keyword(s):

High Temperature ◽

Chemical Composition ◽

Physical Properties ◽

Tensile Properties ◽

High Temperatures ◽

Heat Treating ◽

High Temperature Corrosion ◽

Creep Properties ◽

Nickel Chromium ◽

Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

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UNIFLUX 70

Alloy Digest ◽

10.31399/asm.ad.cs0074 ◽

1978 ◽

Vol 27 (9) ◽

Keyword(s):

Carbon Dioxide ◽

Fracture Toughness ◽

Tensile Strength ◽

Corrosion Resistance ◽

Carbon Steel ◽

Physical Properties ◽

Heat Treating ◽

Shielding Gas ◽

Electrode Wire ◽

Welding Electrode

Abstract UNIFLUX 70 is a continuous flux-cored welding electrode (wire) for welding in carbon dioxide shielding gas in the flat groove and horizontal fillet positions. It is used widely in shipbuilding and other fabricating industries to weld carbon steel and provides around 82,000 psi tensile strength and around 50 foot-pounds Charpy V-notch impact at 0 F. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. It also includes information on corrosion resistance as well as heat treating, machining, and joining. Filing Code: CS-74. Producer or source: Unicore Inc., United Nuclear Corporation.

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