LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than the control bread crumb, while concluding that 2% CP stabilizes water transport throughout the entire staling time range. The NMR analyzes showed that the initial T21 values are the higher, the more starch has been replaced with the CP, however, after 6 days of storage, all tested samples are characterized by similar values of the T21 parameter. A decrease in long component of spin-spin relaxation time T22 during storage was also observed. It has been noted that the replacement of starch to 2% and 6% CP causes an increase in the molecular dynamics of water. The less starch present, the greater the potential for bulk molecules to move. The observed changes at the molecular level resulted in macroscopic changes in the texture of the bread. After analyzing the hardness parameter of the tested breads, it was found that on the day of baking, bread without the addition of CP had significantly higher values of this parameter than breads with CP. For the sample without CP, the highest increase in total hardness change (123.93%) was noted during storage, which indicates the fastest texture change process. Based on the results obtained, it can be concluded that the use of cricket powder to enrich gluten-free bread can not only improve the nutritional value, but also effectively delay the process of bread staling.

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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product

Foods ◽

10.3390/foods8070240 ◽

2019 ◽

Vol 8 (7) ◽

pp. 240 ◽

Cited By ~ 11

Author(s):

Przemysław Kowalczewski ◽

Katarzyna Walkowiak ◽

Łukasz Masewicz ◽

Olga Bartczak ◽

Jacek Lewandowicz ◽

...

Keyword(s):

Molecular Level ◽

Textural Properties ◽

Bulk Water ◽

Water Dynamics ◽

Molecular Water ◽

Published Data ◽

Gluten Free ◽

1H Nuclear Magnetic Resonance ◽

Water Behavior ◽

Water Fractions

Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of 1H Nuclear Magnetic Resonance (NMR) indicated that CP altered both the bound and bulk water fractions. Moreover, examination of water activity revealed a decreased rate of water transport in samples of bread that contained CP. These results indicate improved availability of water to the biopolymers of bread, which likely plays a role in shaping the textural properties of the product.

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Plants, vital players in the terrestrial water cycle

10.5194/egusphere-egu21-3085 ◽

2021 ◽

Author(s):

Marie-Claire ten Veldhuis ◽

Tom van den Berg ◽

Martine van der Ploeg ◽

Elias Kaiser ◽

Satadal Dutta ◽

...

Keyword(s):

Water Transport ◽

Water Cycle ◽

Turgor Pressure ◽

Water Dynamics ◽

Plant Water ◽

Flow Monitoring ◽

Vital Functions ◽

Main Challenge ◽

Macro Scale ◽

Terrestrial Water

Plant transpiration accounts for about half of all terrestrial evaporation (Jasechko et al., 2013). Plants need water for many vital functions including nutrient uptake, growth, maintenance of cell turgor pressure and leaf cooling. Due to the regulation of water transport by stomata in the leaves, plants lose 97% of the water they take via their roots, to the atmosphere. They can be viewed as transpiration-powered pumps on the interface between the soil and atmosphere.Measuring plant-water dynamics is essential to gain better insight into their role in the terrestrial water cycle and plant productivity. It can be measured at different levels of integration, from the single cell micro-scale to the ecosystem macro-scale, on time scales from minutes to months. In this contribution, we give an overview of state-of-the-art techniques for transpiration measurement and highlight several promising innovations for monitoring plant-water relations. Some of the techniques we will cover include stomata imaging by microscopy, gas exchange for stomatal conductance and transpiration monitoring, thermometry for water stress detection, sap flow monitoring, hyperspectral imaging, ultrasound spectroscopy, accelerometry, scintillometry and satellite-remote sensing.Outlook: To fully assess water transport within the soil-plant-atmosphere continuum, a variety of techniques is required to monitor environmental variables in combination with biological responses at different scales. Yet this is not sufficient: to truly solve for spatial heterogeneity as well as temporal variability, dense network sampling is needed.In PLANTENNA (https://www.4tu.nl/plantenna/en/) a team of electronics, precision and microsystems engineers together with plant and environmental scientists develop and implement innovative (3D-)sensor networks that measure plant and environmental parameters at high resolution and low cost. Our main challenge for in-situ sensor autonomy (&#8220;plug and forget&#8221;) is energy: we want the sensor nodes to be hyper-efficient and rely fully on (miniaturised) energy-harvesting.REFERENCES: Jasechko, S., Sharp, Z. D., Gibson, J. J., Birks, S. J., Yi, Y., & Fawcett, P. J. (2013). Terrestrial water fluxes dominated by transpiration. Nature, 496(7445), 347-350. Plantenna: "Internet of Plants". (n.d.). https://www.4tu.nl/plantenna/en/&#160;

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Physical and antioxidant properties of gluten-free bread enriched with carob fibre

International Agrophysics ◽

10.1515/intag-2016-0060 ◽

2017 ◽

Vol 31 (3) ◽

pp. 411-418 ◽

Cited By ~ 1

Author(s):

Renata Różyło ◽

Dariusz Dziki ◽

Urszula Gawlik-Dziki ◽

Beata Biernacka ◽

Monika Wójcik ◽

...

Keyword(s):

Antioxidant Activity ◽

Metal Ions ◽

Antioxidant Properties ◽

Gluten Free ◽

Lipophilic Compounds ◽

Bread Crumb ◽

Research Task ◽

Hydrophilic Compounds ◽

Buckwheat Flour

AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total flour content. The results showed that increased content of carob fibre induced significant and favourable changes in the volume, colour, and texture (hardness and springiness) of the bread crumb. Carob fibre enriched the breads with lipophilic compounds able to chelate metal ions. The activity of hydrophilic compounds was significantly higher in the case of control bread and bread with the lowest percentage of the additive. In conclusion, the highest increase in antioxidant activity was found for breads with 1 and 2% of carob fibre. The most acceptable gluten-free bread can be obtained by adding up to 2% of carob.

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Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

Materials ◽

10.3390/ma14164560 ◽

2021 ◽

Vol 14 (16) ◽

pp. 4560

Author(s):

Renata Różyło ◽

Jolanta Piekut ◽

Monika Wójcik ◽

Katarzyna Kozłowicz ◽

Marzena Smolewska ◽

...

Keyword(s):

Acetic Acid ◽

Guar Gum ◽

Nigella Sativa ◽

Wheat Starch ◽

Gas Chromatography Mass Spectrometry ◽

Hydroxybenzoic Acid ◽

Gluten Free ◽

Bread Crumb ◽

Black Cumin ◽

Functional Additive

The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10% of wheat starch. We determined the physicochemical properties, color, texture, and sensory properties of the prepared bread. Gas chromatography–mass spectrometry (GC–MS) analysis was performed to detect the phenolic compounds in the bread. The bread prepared with 6% BCS and 4% BCW had a significantly higher volume than the starch control bread did. Sensory analysis (taste) showed that BCS and BCW could be added up to 4% and 8%, respectively. The addition of BCS and BCW reduced the brightness of the crumb. A significant decrease in the L * index of the crumb was observed from 50.9 for the control bread to 34.1 and 34.0 for bread with 10% BCS and BCW, respectively. The addition of BCS and BCW decreased the hardness, elasticity, and chewiness of the starch bread crumb. Starch bread enriched with BCS and BCW was characterized by a higher content of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid.

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Water content and metal pollution dynamics in the surface layer of urban soils: first results of the PROFILES project

10.5194/egusphere-egu21-12444 ◽

2021 ◽

Author(s):

Martina Siena ◽

Marco Peli

Keyword(s):

Surface Layer ◽

Water Content ◽

Urban Soils ◽

Soil Column ◽

Water Dynamics ◽

Ferroalloy Production ◽

Chemical Extraction ◽

Time Range ◽

X Ray ◽

First Results

This work presents the first results obtained in the context of the PROFILES project. The main objective of PROFILES concerns the identification of a possible correlation between water content dynamics and the distribution of metal pollutants in the surface layer of urban soils.The research activity combined experimental, analytical and numerical approaches. Field activity was conducted in Bagnolo Mella, (Brescia, Northern Italy) where a ferroalloy industry operated for more than forty years (1974-2015). Four sites within the study area, at different radial distances and up/downwind with respect to the plant, have been considered. At these sites, the distribution of As, Cu, Fe, Mn, Ni, Pb, Zn concentrations in the surface soil was inferred by means of a portable X-Ray Fluorescence device. A tension infiltrometer allowed to estimate the local value of hydraulic conductivity at saturation, Ks. Physico-chemical properties evaluated on soil samples via laboratory analysis were found to be rather homogeneous. However, metal concentrations were remarkably different at the four sites, larger values being detected up-wind and closer to the production plant, within the top layer (&#8776; 20 cm) of the soil column. In particular, sequential chemical extraction processes and X-ray Absorption Near Edge Spectroscopy showed that Mn exceeded considerably typical background levels and was present in a hybrid form of magnetite (Fe, Mn)3O4, resistant to acid dissolution. Considering that it is difficult to form Mn-substituted magnetite in surface layers at low temperatures, its presence indicates this pollutant as a by-product of ferroalloy production transported by water along the soil column. Numerical simulations with the HYDRUS 1D software have been performed to model water dynamics along the uppermost 6 meters of soil at the investigated sites, over a time range of 4 years (2013&#8211;2016). A homogeneous domain, with a constant Ks value measured in the field for the top layer, has been compared against a heterogeneous case, in which the distribution of lithological categories has been determined via indicator kriging, based on available stratigraphic data. Surface recharge and evapotranspiration have been estimated from meteorological data (temperature, relative humidity, precipitation, global solar radiation and wind speed) available on an hourly basis. Numerical results allowed to characterize the time evolution of the zero-flux-plane (ZFP) depth, defined as the plane separating zones with upward and downward water flux in a thoroughly wetted soil, when evaporation and drainage are simultaneously occurring. Key findings are: (i) for the whole simulated period, the ZFP oscillates between the ground surface and a maximum depth of about 20 cm, consistent with the vertical range where peak concentrations of heavy metals were found; (ii) simulations in the homogeneous and heterogeneous cases provided analogous results, highlighting the importance of the characterization of the top surface layer.&#160;Acknowledgments: The project PROFILES was awarded the 2019 edition of the Florisa Melone Award, promoted by the Italian Hydrological Society (SII). The authors thank the SII for the support. Part of the research was carried out within the ISEIA project of the University of Brescia (grant UNBSCLE 9015).

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The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

Proceedings of the Latvia University of Agriculture ◽

10.2478/plua-2014-0001 ◽

2014 ◽

Vol 31 (1) ◽

pp. 1-11

Author(s):

Laila Vilmane ◽

Evita Straumite

Keyword(s):

Moisture Content ◽

Rheological Properties ◽

Quality Parameters ◽

Bread Quality ◽

Soy Flour ◽

Gluten Free ◽

Free Products ◽

Bread Crumb ◽

Flour Basis ◽

Dough Rheological Properties

Abstract Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7) was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%).

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Verification of the multi-layer SNOWPACK model with different water transport schemes

The Cryosphere ◽

10.5194/tc-9-2271-2015 ◽

2015 ◽

Vol 9 (6) ◽

pp. 2271-2293 ◽

Cited By ~ 46

Author(s):

N. Wever ◽

L. Schmid ◽

A. Heilig ◽

O. Eisen ◽

C. Fierz ◽

...

Keyword(s):

Water Transport ◽

Preferential Flow ◽

Snow Water Equivalent ◽

Temporal Evolution ◽

Winter Season ◽

Model Performance ◽

Water Dynamics ◽

Richards Equation ◽

Snow Density ◽

Data Set

Abstract. The widely used detailed SNOWPACK model has undergone constant development over the years. A notable recent extension is the introduction of a Richards equation (RE) solver as an alternative for the bucket-type approach for describing water transport in the snow and soil layers. In addition, continuous updates of snow settling and new snow density parameterizations have changed model behavior. This study presents a detailed evaluation of model performance against a comprehensive multiyear data set from Weissfluhjoch near Davos, Switzerland. The data set is collected by automatic meteorological and snowpack measurements and manual snow profiles. During the main winter season, snow height (RMSE: < 4.2 cm), snow water equivalent (SWE, RMSE: < 40 mm w.e.), snow temperature distributions (typical deviation with measurements: < 1.0 °C) and snow density (typical deviation with observations: < 50 kg m−3) as well as their temporal evolution are well simulated in the model and the influence of the two water transport schemes is small. The RE approach reproduces internal differences over capillary barriers but fails to predict enough grain growth since the growth routines have been calibrated using the bucket scheme in the original SNOWPACK model. However, the agreement in both density and grain size is sufficient to parameterize the hydraulic properties successfully. In the melt season, a pronounced underestimation of typically 200 mm w.e. in SWE is found. The discrepancies between the simulations and the field data are generally larger than the differences between the two water transport schemes. Nevertheless, the detailed comparison of the internal snowpack structure shows that the timing of internal temperature and water dynamics is adequately and better represented with the new RE approach when compared to the conventional bucket scheme. On the contrary, the progress of the meltwater front in the snowpack as detected by radar and the temporal evolution of the vertical distribution of melt forms in manually observed snow profiles do not support this conclusion. This discrepancy suggests that the implementation of RE partly mimics preferential flow effects.

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Characterization of gluten-free bread crumb baked at atmospheric and reduced pressures using TD-NMR

Magnetic Resonance in Chemistry ◽

10.1002/mrc.4829 ◽

2019 ◽

Vol 57 (9) ◽

pp. 649-660 ◽

Cited By ~ 2

Author(s):

Corinne Rondeau-Mouro ◽

Célia Godfrin ◽

Mireille Cambert ◽

Judicaël Rouillac ◽

Yves Diascorn ◽

...

Keyword(s):

Gluten Free ◽

Bread Crumb ◽

Reduced Pressures

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Study of biopolymer mobility and water dynamics in wheat bran using time-domain 1 H NMR relaxometry

Food Chemistry ◽

10.1016/j.foodchem.2017.01.020 ◽

2017 ◽

Vol 236 ◽

pp. 68-75 ◽

Cited By ~ 8

Author(s):

S. Hemdane ◽

P.J. Jacobs ◽

G.M. Bosmans ◽

J. Verspreet ◽

J.A. Delcour ◽

...

Keyword(s):

Wheat Bran ◽

Time Domain ◽

Water Dynamics ◽

H Nmr ◽

Nmr Relaxometry

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Verification of the multi-layer SNOWPACK model with different water transport schemes

The Cryosphere Discussions ◽

10.5194/tcd-9-2655-2015 ◽

2015 ◽

Vol 9 (2) ◽

pp. 2655-2707 ◽

Cited By ~ 4

Author(s):

N. Wever ◽

L. Schmid ◽

A. Heilig ◽

O. Eisen ◽

C. Fierz ◽

...

Keyword(s):

Water Transport ◽

Preferential Flow ◽

Snow Water Equivalent ◽

Temporal Evolution ◽

Winter Season ◽

Model Performance ◽

Water Dynamics ◽

Richards Equation ◽

Snow Density ◽

Data Set

Abstract. The widely-used detailed SNOWPACK model has undergone constant development over the years. A notable recent extension is the introduction of a Richards Equation (RE) solver as an alternative for the bucket-type approach for describing water transport in the snow and soil layers. In addition, continuous updates of snow settling and new snow density parametrisations have changed model behaviour. This study presents a detailed evaluation of model performance against a comprehensive multi-year data set from Weissfluhjoch near Davos, Switzerland. The data set is collected by automatic meteorological and snowpack measurements and manual snow profiles. During the main winter season, snow height (RMSE: <4.2 cm), snow water equivalent (SWE, RMSE: <40 mm w.e.), snow temperature distributions (typical deviation with measurements: <1.0 °C) and snow density (typical deviation with observations: <50 kg m−3) as well as their temporal evolution are well simulated in the model and the influence of the two water transport schemes is small. The RE approach reproduces internal differences over capillary barriers but fails to predict enough grain growth since the growth routines have been calibrated using the bucket scheme in the original SNOWPACK model. The agreement in both density and grain size is sufficient to parametrise the hydraulic properties. In the melt season, a more pronounced underestimation of typically 200 mm w.e. in SWE is found. The discrepancies between the simulations and the field data are generally larger than the differences between the two water transport schemes. Nevertheless, the detailed comparison of the internal snowpack structure shows that the timing of internal temperature and water dynamics is adequately and better represented with the new RE approach when compared to the conventional bucket scheme. On the contrary, the progress of the meltwater front in the snowpack as detected by radar and the temporal evolution of the vertical distribution of melt forms in manually observed snow profiles do not support this conclusion. This discrepancy suggests that the implementation of RE partly mimics preferential flow effects.

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