Effect of sodium carbonate on rheological, structural and sensory properties of wheat dough and noodle

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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Partial elimination of the water hardness by using (lime, soda and sodium carbonate): Representation of calcocarbonic balance curves

European journal of water quality ◽

10.1051/wqual/2013012 ◽

2012 ◽

Vol 43 (2) ◽

pp. 117-132 ◽

Cited By ~ 2

Author(s):

Ghizellaoui Samira

Keyword(s):

Sodium Carbonate ◽

Water Hardness ◽

Partial Elimination

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

Khleboproducty ◽

10.32462/0235-2508-2020-29-11-50-55 ◽

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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STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

FLORA AND FAUNA ◽

10.33451/florafauna.v24i2pp221-227 ◽

2018 ◽

Vol 24 (2) ◽

Author(s):

PIYUSH MISHRA ◽

DEVENDRA KUMAR BHATT

Keyword(s):

Ambient Temperature ◽

Shelf Life ◽

Nutritional Quality ◽

Leaf Extract ◽

Storage Stability ◽

Natural Antioxidants ◽

Sensory Properties ◽

Ocimum Sanctum ◽

Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

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