scholarly journals IMPROVING THE BREAD QUALITY OF SUNI-BUG DAMAGED WHEAT FLOURS BY SOURDOUGH BREADMAKING AND LIQUID RYE SOUR

2020 ◽  
Vol 49 (2) ◽  
pp. 170-180
Author(s):  
G. Özülkü ◽  
D. Sivri Özay
Keyword(s):  
Protease Activity ◽  
Control Sample ◽  
Bread Quality ◽  
Breadmaking Quality ◽  
Sds Page ◽  
Low Levels ◽  
Wheat Flours ◽  
High Protease Activity

The breadmaking quality of bug-damaged wheat flours with high protease activity (HPAWF) and low protease activity (LPAWF) was attempted to be improved by using sourdough (prepared by L. plantarum (SD1) and L. sanfrancissensis (SD2)) and liquid rye sour (LRS) in this study. The effects of sourdoughs (20 and 40%) and LRS (1 and 2%) on the protease activity of the HPAWF were determined by SDS-PAGE. Protease activity of HPAWF decreased with the addition of 40% SD1, 20% SD2, and both levels of LRS (1 and 2%) compared to a control sample. The HPAWF bread samples produced with LRS (1 and 2%) had higher volume (P<0.05) and bread quality as compared to sourdough applications. LPAWF bread sample was comparable with those of 40% SD2 added sample in terms of volume and hardness (N) values (P>0.05), while SD1 addition caused quality losses. The overall results suggested that addition of 2% LRS had promising results for improving bread quality flours that were damaged by suni-bug at low levels.

scholarly journals AB0050 A NOVEL METHOD FOR ISOLATION OF EXOSOMES FROM SYNOVIAL FLUID

2021 ◽  
Vol 80 (Suppl 1) ◽  
pp. 1057.2-1057
Author(s):  
Y. Liu ◽  
Y. Huang ◽  
Q. Huang ◽  
S. Sun ◽  
Z. Ji ◽  
...  
Keyword(s):  
Synovial Fluid ◽  
Western Blot ◽  
Biological Fluid ◽  
High Sensitivity ◽  
Protein Distribution ◽  
Sds Page ◽  
Close Relationship ◽  
Novel Method ◽  
Low Levels

Background:Exosomes in synovial fluid (SF) has a close relationship with the pathogenesis of rheumatiod arthritis. As a complex biological fluid, SF presents challenges for exosomes isolation using standard methods, such as ExoquickTM kit and ultracentrifugation.Objectives:The study aims to compared the quality of exosomes separated by ExoquickTM kit (TM), ExoquickTM kit+ExoquickTC kit (TM-TC), ultracentrifugation (UC) and TM-TC+UC(TM-TC-UC) from SF.Methods:Exosomes was separated by TM, TM-TC, UC and TM-TC-UC respectively. The size and concentrations of exosomes were detected by high sensitivity flow cytometry for nanoparticle analysis. Total protein and RNA were extracted from exosomes. SDS-PAGE was used to detect the protein distribution of exosomes. Western blot was used to examine the level of albumin and exosomes marker (TSG101 and CD81).Results:There was no statistic difference in the diameters of exosomes separated by the four methods. The concentrations of exosomes in TM, TM-TC, TM-TC-UC and UC were (5.65±0.93), (3.02±1.19), (1.67±0.25) and (4.61±0.73) *109Particles/mL. The protein concentrations of exosomes separated by the four methods were consistent with the concentrations of exosomes. SDS-PAGE showed that the protein distribution of exosomes separated by the four methods were different. Low levels of albumin were detected in TM-TC and TM-TC-UC, while high levels of albumin in TM and UC. Total RNA concentrations from exosomes in TM-TC was higher than other groups.Conclusion:TM-TC can be used to obtain higher quality exosomes from SF for the study of exosome-enriched components.References:[1]Helwa I, et al, A Comparative Study of Serum Exosome Isolation Using Differential Ultracentrifugation and Three Commercial Reagents. PloS one, 2017. 12(1): p. e0170628-e0170628.Figure 1.A: SDS-PAGE showed the protein distribution of exosomes; B: the detection of albumin, TSG101 and CD81 by western blot.Disclosure of Interests:None declared

Effects of Milling and Baking Processes on Bread Quality: A Case in Kamise, Ethiopia

2021 ◽  
Author(s):  
Tihitinna Asmellash Belay ◽  
Tollosa Geleta ◽  
Girma Kibatu
Keyword(s):  
Nutritional Quality ◽  
Nutrient Composition ◽  
Bread Quality ◽  
Standard Methods ◽  
Wheat Grains ◽  
Fermentation Parameters ◽  
Wheat Flours

Abstract Milling and baking are processes which determine bread quality. Proximate compositions of wheat grains and flour samples from one central milling factory and bread samples from different bakeries in Kamise, Ethiopia were determined using standard methods in the laboratory. The fat and ash contents decreased by milling wheat grains; whereas, the moisture, protein and fat contents of the wheat flours increased in bread samples after baking. Highest amounts of Mg (243.25± 2.5 mg/Kg) and Ca (350.40 ± 2.2 mg/Kg) were found in the bread; while lowest concentrations of Mg (81.25 ± 0.15 mg/Kg) and a higher Ca concentrations (110.75 ± 0.2mg/Kg) were observed in flour samples. Significantly highest amount iron was obtained in the grains than in the flour and bread samples; indicating loss of iron in milling and baking processes. Lead was found on bread samples than in the grain or flour samples, indicative of the presence of contamination during baking processes. The variations between samples due to milling and differences in baking processes which could be as a result of differences in water used, additives and fermentation parameters. The evaluation of milling and baking processes in affecting nutrient composition are important to control the nutritional quality of bread.

scholarly journals Studies on the Breadmaking Quality of Japanese Domestic Wheat Flours. Part I.

1964 ◽  
Vol 11 (2) ◽  
pp. 43-47
Author(s):  
YASUO TANAKA ◽  
YOSHIKO KOYANAGI ◽  
TOMOTARO SATO
Keyword(s):  
Breadmaking Quality ◽  
Wheat Flours

Quality of wheat breads enriched with flour from germinated amaranth seeds

2021 ◽  
pp. 108201322110165
Author(s):  
Luciano M Guardianelli ◽  
María V Salinas ◽  
María C Puppo
Keyword(s):  
Relaxation Time ◽  
Elastic Modulus ◽  
Wheat Flour ◽  
Specific Volume ◽  
Bread Quality ◽  
Maximum Volume ◽  
High Area ◽  
Amaranth Flour ◽  
Fermentation Parameters

Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Evaluation of the Breadmaking Quality of Austrian-Grown Wheats Using an Automatic Home-Bakery

2001 ◽  
Vol 29 (3-4) ◽  
pp. 421-428 ◽  
Author(s):  
Heinrich Grausgruber ◽  
Adelheid Elisabeth Kreuzmayr ◽  
Peter Ruckenbauer
Keyword(s):  
Breadmaking Quality

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals The emergence of coercive federal Australian labour law, 1901–2020

2021 ◽  
pp. 002218562110039
Author(s):  
Eugene Schofield-Georgeson
Keyword(s):  
Industrial Relations ◽  
High Volume ◽  
Union Power ◽  
Labour Law ◽  
Industrial Environment ◽  
The Past ◽  
Low Levels ◽  
Labour Legislation ◽  
Employment Legislation

Over the past two decades, industrial relations scholarship has observed a trend towards an increasingly punitive industrial environment along with the ‘re-regulation’ of labour law. Absent from much of this literature, however, has been an empirical and historical measurement or comparison of the scale and quality of this systemic change. By surveying coercive and penal federal industrial legislation over the period 1901–2020, this study shows empirically that over the last 40 years, there has been a steep increase in the amount of coercive federal labour legislation in Australia. It further measures and compares the volume of coercive labour legislation enacted specifically against ‘labour’ and ‘capital’ or both throughout the same period (1901–2020). Analysis reveals a correlation between a high volume of coercive labour legislation with low levels of trade union power and organisation. Argued here is that coercive labour legislation has been crucial to transitioning from a liberal conciliation and arbitration model of Australian industrial relations towards a neoliberal framework of employment legislation. In the former, regulation was more collective, informal and egalitarian (embodied by the sociological concept of ‘associative democracy’). Under a neoliberal framework, regulation is now more individualised, technical, punitive and rarely enforced, resulting in less equal material outcomes.

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