scholarly journals Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Li Li ◽  
Zhen Wang ◽  
Li-Min Li ◽  
Xue-Ling Zheng ◽  
Sen Ma ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Specific Volume ◽  
Textural Properties ◽  
Positive Influence ◽  
Nutritional Content ◽  
Negative Effects ◽  
Steamed Bread ◽  
Negative Impacts ◽  
Dough Rheological Properties

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.

scholarly journals Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1131
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Guang Min ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Specific Volume ◽  
Industrial Development ◽  
Nutritional Value ◽  
Foxtail Millet ◽  
Textural Properties ◽  
Diameter Ratio ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Variable Influence

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

scholarly journals The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2501
Author(s):  
Elena Bartkiene ◽  
Ieva Jomantaite ◽  
Ernestas Mockus ◽  
Romas Ruibys ◽  
Aldona Baltusnikiene ◽  
...  
Keyword(s):  
Mass Loss ◽  
Volatile Compounds ◽  
Wheat Bran ◽  
Specific Volume ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Strong Positive Correlation ◽  
Comparison Study ◽  
Overall Acceptability

The aim of this study was to evaluate the contribution of extruded and fermented wheat bran (WBex-f) to the quality of wheat bread (BR), including the volatile compounds (VC) profile and VC relationship with emotions induced for consumers. A comparison study of BR (prepared with 5%, 10%, and 15% untreated wheat bran (nWB) and WBex-f) quality parameters was performed. It was established that nWB increases dough hardness and reduces BR specific volume. The addition of 5% and 10% of WBex-f was not significant on BR porosity and led to the formation of a high number of large pores. nWB and WBex-f increases the mass loss of BR after baking (by 13.38%), and the control breads showed the highest crust darkness, yellowness, and redness. nWB and WBex-f reduces BR firmness during storage, and WBex-f increases the overall acceptability (OA) of BR (by 26.2%). A strong positive correlation was found between OA and the emotion ‘happy’ (r = 0.8696). In BR prepared with WBex-f, a higher content of pyrazine, methyl-; pyrazine, 2-ethyl-; pyrazine, 2-ethyl-6-methyl-; furfural; ethanone, 1-(2-furanyl)-; benzaldehyde; and 3-furanmethanol was found. Finally, it can be stated that WBex-f could prolong the shelf life of BR and leads to the formation of a specific VC profile, which is associated with a higher OA of the product.

Virtual Reality for Industrial Application - The Influence of Presence and its Relation to Usability and User Experience

2016 ◽  
Vol 1140 ◽  
pp. 537-544 ◽  
Author(s):  
Jennifer Brade ◽  
Mario Lorenz ◽  
Philipp Klimant ◽  
Franziska Pürzel ◽  
Matthias Putz
Keyword(s):  
Virtual Environments ◽  
User Experience ◽  
Positive Influence ◽  
Economic Benefits ◽  
Negative Effects ◽  
Pilot Studies ◽  
Mobile Navigation ◽  
Virtual And Augmented Reality ◽  
Hedonic Quality

Virtual and augmented reality are two big buzzwords in the industrial context and they are increasingly used. A main argument for the use of virtual techniques are their economic benefits, which are confirmed by pilot studies. However there is a research gap on how virtual techniques influence the user. This study addresses the impacts of virtual environments on presence, usability and user experience compared to a real environment. Therefore two groups of participants take part in a geocaching tour through the real or virtual city center of Chemnitz and rate the presence of the environment as well as the usability and user experience of a mobile navigation application. The results of 60 participants show that there are general differences between the environments and verify the strengths and weaknesses of virtual environments: Virtual techniques have a positive influence on the user, like a more engaging experience and a perceived higher hedonic quality of the product. Beside these benefits the negative effects have to be considered too, because they influence the ratings of the user. This study shows the potential of virtual techniques for the user and also the deficits, that need to be improved.

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

2019 ◽  
Vol 70 (6) ◽  
pp. 509
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo ◽  
Huinan Wang
Keyword(s):  
Recombinant Inbred ◽  
Recombinant Inbred Lines ◽  
Textural Properties ◽  
Triticum Aestivum L ◽  
Inbred Lines ◽  
Textural Property ◽  
Chinese Steamed Bread ◽  
Textural Quality ◽  
Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

The changing landscape of friendship in the pandemic: Males, younger people, and less educated people experience more negative effects of the pandemic on their friendships

2021 ◽  
Author(s):  
Jessica Daphne Ayers ◽  
Diego Guevara Beltran ◽  
Andrew Van Horn ◽  
Lee Cronk ◽  
Peter M. Todd ◽  
...  
Keyword(s):  
Risk Taking ◽  
Social Risk ◽  
Negative Effects ◽  
Demographic Groups ◽  
Subjective Socioeconomic Status ◽  
Difficult Time ◽  
Stress Isolation ◽  
Negative Impacts ◽  
Subjective Ses

Friendships are important for social support and mental health, yet social distancing during the COVID-19 pandemic have limited people’s ability to interact with their friends during this difficult time. In August of 2020, we asked participants about changes in their friendships as a result of the pandemic - including changes in the quality of friendships and people’s feelings about their friends - as part of a larger longitudinal study. We found that people who are younger, male, and less educated reported more negative effects on their friendships as a result of the pandemic, including feeling lonelier and less satisfied with their friends, while people with higher subjective socioeconomic status (SES) wanted to make more and shallower friends than those with lower subjective SES. We also found that feelings of stress, isolation and guilt around friendship are associated with greater COVID-related social risk taking, such as being motivated to make new friends and visit friends in person. Males, who reported more negative effects of the pandemic on their friendship than females, also reported a greater likelihood than females that they would attend large parties. These results show that the pandemic is affecting friendships differently across demographic groups and suggest that the negative impacts of COVID-19 on friendships might motivate some COVID-related social risk taking in order to try to maintain friendships or build new ones.

Acid Stable α-Amylase Supplementation in Sourdough Enhanced Lactic Acid Bacterial Performance and the Quality of Bread

2021 ◽  
Vol 15 (3) ◽  
pp. 392-398
Author(s):  
Kui Lu ◽  
Shujun Wang
Keyword(s):  
Lactic Acid ◽  
Specific Volume ◽  
Sem Images ◽  
Bread Crumb ◽  
Sourdough Bread ◽  
Bread Production ◽  
Dough Rheological Properties ◽  
Acid Stable ◽  
Scanning Electron

The effects of an acid-stable α-amylase AmyE from Aspergillus niger on the growth and fermentative ability of sourdough-fermenting Lactobacillus plantarum (LP) were studied and the accompanying changes in the dough rheological properties, specific volume of bread, crumb texture, and the microstructure of dough and bread were analyzed. Addition of acid-stable α-amylase AmyE in the sourdough at a concentration of 15 U/g significantly increased population of LP to 11.61 log CFU/g and accelerated acidification process compared to the commercial α-amylase supplemented sourdough and the control (non-amylase treated) during 24 h fermentation. Tensile test showed that adding AmyE induced an increase in maximal dough resistance to stretching and a decrease in extended distance. From scanning electron microscopy (SEM) images, the microstructure of dough displayed an advanced stage of granules swelling and much more deformation with increasing levels of α-amylase. The microstructure of breads prepared with AmyE was more homogeneous with increasing number of gas cells and resulted in improvement of specific volume and softness of bread crumbs. Given the aforementioned benefits of AmyE for lactic acid bacterial performance and bread quality, this acid-stable α-amylase AmyE has the potential as an improved enzyme additive for sourdough bread production.

The UNTOLD story

2019 ◽  
Vol 11 (5) ◽  
pp. 492-505 ◽  
Author(s):  
Ovidiu Ioan Moisescu ◽  
Oana Adriana Gică ◽  
Monica Maria Coroș ◽  
Anca C. Yallop
Keyword(s):  
Quality Of Life ◽  
Large Scale ◽  
Negative Impact ◽  
Well Being ◽  
Negative Effects ◽  
Local Authorities ◽  
Content Type ◽  
Music Festival ◽  
Negative Impacts

Purpose This paper aims to examine the negative effects of events on residents’ quality of life. Particularly, the paper analyses the specific negative effects generated via “overtourism” for the duration of large-scale music festivals. Design/methodology/approach The paper uses a case study method approach to examine the negative effects that UNTOLD, the largest music festival in Romania, has on residents’ quality of life. The case is analysed via a comprehensive desk research of secondary data from industry and academic sources. Findings Despite its success and the positive economic impact UNTOLD festival had on the host city, several issues have a negative impact on residents’ quality of life and well-being. The negative impacts are noise pollution, vandalism and crime, traffic and parking issues, waste and damages to the natural environment, pressure on and over usage of local services and infrastructure and the increased cost of living. Social implications Whilst organisers, local businesses and local authorities are the main parties benefiting from events, residents mainly feel the negative impact. Organisers, local authorities and businesses need to minimise the negative effects residents’ experience during the event by building sustainable partnerships and taking a more hands-on approach to sustainable and socially responsible practices. Current and potential initiatives are discussed in the paper. Originality/value This paper examines the negative impacts events may have on residents’ quality of life and discusses the case of a large-scale music festival, an under-researched context. The analysis and discussion may assist scholars and industry experts alike in generating new debates in sustainable event management practices, as well as festival organisers and public authorities in developing strategies for avoiding, containing or minimising the negative effects of events.

scholarly journals Efek Washback Ujian Nasional Subyek Bahasa Inggris Pada Tingkat Sekolah Menengah Pertama (SMP) di Indonesia

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
M. Arif Rahman Hakim ◽  
Andri Saputra
Keyword(s):  
Classroom Teaching ◽  
Negative Effects ◽  
National Examination ◽  
Key Stakeholders ◽  
Narrative Literature ◽  
Review Study ◽  
Narrative Literature Review ◽  
Negative Impacts ◽  
English Subject

A National Examination is commonly known as a standardised test held by a country, such as Indonesia, to gauge the students’ competence and the quality of their schools. Many people argue that the national examination implementation is likely to have positive and negative effects, not only on students but also on schools. This study aims to investigate the positive and negative effects of the National Examination of English subject in Indonesian junior high schools concerning English teachers’ classroom teaching and students’ learning. This study used a narrative literature review study, which reviews critiques and summarizes the literature body and draws conclusions regarding the topic question. By examining literature available and the authors’ experiences in doing the national examination as the participant and preparing students to face the examination, this paper showed that the National Examination of English emerges to have more negative impacts than positive ones. The result of this paper presents the authors’ recommendation to be used by key stakeholders in Indonesia that they should re-design the national examination to measure the students’ border competence effectively and objectively in English subject.

scholarly journals Improving the quality of whole wheat bread by using various plant origin materials

2013 ◽  
Vol 31 (No. 5) ◽  
pp. 457-466 ◽  
Author(s):  
H. Boz ◽  
M.M. Karaoğlu
Keyword(s):  
Specific Volume ◽  
Textural Properties ◽  
Wheat Bread ◽  
Plant Origin ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Crumb Firmness ◽  
Materials Used

The effects of various plant origin materials such as defatted Cephalaria syriaca flour (0.5%), rosehip (2.5%), vital gluten (2.5%), and malt flour (2%), and their combination on the quality of whole wheat bread were investigated. The plant origin materials used showed significant effects on the specific volume, acidity, colour, and textural properties of whole wheat bread. In general the acidity, specific volume, cohesiveness, and springiness values of whole wheat bread produced by treatments with plant origin materials were higher than those of the control bread. Treatment 13 (2% malt flour + 0.5% defatted Cephalaria syriaca flour + 2.5% vital gluten) resulted in the highest specific volume and the lowest 1<sup>st</sup> day crumb firmness. The results showed that the quality of whole wheat bread could be improved by adding various plant origin materials.

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