scholarly journals Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

2021 ◽  
Vol 2 (11 (110)) ◽  
pp. 61-67
Author(s):  
Karуna Svidlo ◽  
Anna Sobko ◽  
Lyudmyla Karpenko ◽  
Tatiana Gavrish
Keyword(s):  
Structure Formation ◽  
Wheat Germ ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Technological Properties ◽  
Amaranth Seed ◽  
Confectionery Products ◽  
Oat Flour ◽  
Relationship Of ◽  
The Relationship

The effect of whey protein concentrate obtained by ultrafiltration (WPC-UV), micronized flour from grain ECO products and amaranth seed fiber (ASF) on the processes of structure formation of shortcrust dough was investigated. The quality indicators of finished flour confectionery products from shortcrust pastry based on model functional compositions (MFC) have been determined. It has been established that the introduction of ASF and WPCUV into the model functional compositions leads to an increase in the elasticity of the prototypes and to an increase in the resistance of the dough to mechanical stress. The closest in viscous-plastic characteristics to the control is a sample with a ratio of 96.2:2.0:1.8 of oat flour ECO:ASF:WPC-UV. For shortcrust pastry, the ratio 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV is optimal. When using the composition in a ratio of 77.00:1.8:2.2 with wheat germ ECO:ASF:WPC-UV, the adhesive stress of the dough masses decreased 2.2 times compared to the control. For the sample using ECO wheat germ, the adhesive stress of the dough masses decreased by 1.7 times compared to the control. The relationship of improved shortcrust pastry with oat flour ECO:ASF:WPC-UV in the ratio 96.2:2.2:1.6 with the surface (steel) is the smallest. The friability of a shortcrust semi-finished product with the in­troduction of MFC decreased by 3...5 %. On the contrary, the index of wetness increased with an increase in WPC-UV and ASF, which is explained by the significant content of protein substances and dietary fibers, which have a higher water-clay capacity. The study of the MFC influence on the processes of structure formation of shortcrust pastry makes it possible to significantly improve the functional and technological properties, nutritional and biological value of confectionery products.

Relationship of the nanocrystal morphology and atomistic structure with respect to the superstructure ordering within PbS- and Gold-Mesocrystals

2014 ◽  
Vol 1705 ◽  
Author(s):  
Lydia Bahrig ◽  
Danny Haubold ◽  
Falk Röder ◽  
Stephen G. Hickey ◽  
Alexander Eychmüller
Keyword(s):  
Crystal Structure ◽  
Structure Formation ◽  
Three Dimensional ◽  
Two Dimensional ◽  
Relationship Of ◽  
The Relationship ◽  
Atomistic Structure

ABSTRACTThe relationship between nanoparticle geometry and their two dimensional assembly is investigated in order to provide insights into the three dimensional arrangement of mesocrystals. The crystal structure of the nanoparticles and their homogeneity are investigated during structure formation on the mesoscale whereby effects such as fibrillation have been observed.

scholarly journals Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

2021 ◽  
Vol 30 ◽  
pp. 01017
Author(s):  
Olga Samokhvalova ◽  
Svitlana Oliinyk ◽  
Kateryna Kasabova ◽  
Galyna Stepankova ◽  
Olena Bolkhovitina
Keyword(s):  
Wheat Germ ◽  
Granulometric Composition ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Wheat Germ Oil ◽  
Plant Raw Materials ◽  
Confectionery Products ◽  
Binding Capability ◽  
By Products

The rationale for enrichment of flour confectionery products with dietary fibers was shown and the use of plant raw materials by-products, namely wheat germ oil cake and beet fibers as the sources of such dietary fibers, was justified. The content of nutrients, the quantitative and qualitative composition of dietary fibers as well as the granulometric composition were determined in the studied additives. The functional and technological properties of additives such as water absorbing ability depending on water temperature and duration of swelling and fat binding capability were studied.

Differential Pulse Polarographic Determination of Iodine in Foods and Nutritional Products

1983 ◽  
Vol 66 (6) ◽  
pp. 1380-1384
Author(s):  
Donald Thompson ◽  
Susan Lee ◽  
Rebecca Allen
Keyword(s):  
Whey Protein ◽  
Wheat Germ ◽  
Nutritional Supplements ◽  
Differential Pulse ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Meal Replacement ◽  
Green Beans ◽  
Iodine Level

Abstract A differential pulse polarographic procedure is described for the analysis of iodine in foods and nutritional products. Samples with iodine concentrations ranging from 5000 to 0.2 ppm have been successfully analyzed using this procedure. Precision averaged between 2 and 10% relative to the iodine level measured. Recoveries of added iodine ranged from 89 to 108% with external standards, and 97-100% by an analyte additions technique. Samples analyzed include dried almonds, whey protein concentrate, nonfat dried milk, sea kelp, vitamin-mineral nutritional supplements, diet meal replacement products, dried green beans, dried mushrooms, and wheat germ.

scholarly journals Research of functional and technological properties of whey protein concentrate in technologies of whipped candy masses

2021 ◽  
Vol 83 (2) ◽  
pp. 169-174
Author(s):  
T. V. Kalinovskaya ◽  
E. Y. Bogodist
Keyword(s):  
Whey Protein ◽  
Foam Stability ◽  
Whey Proteins ◽  
Licorice Root ◽  
Whey Protein Concentrate ◽  
Root Extract ◽  
Protein Concentrate ◽  
Technological Properties ◽  
Foaming Agents ◽  
Organoleptic Characteristics

In the confectionery industry, egg whites are most often used as foaming agents. Other foaming agents, such as soy proteins, blood albumin, sugar beet extract, soap root extract, licorice root, have not found widespread use, since they do not meet the requirements for organoleptic characteristics. Recently, much attention has been paid by manufacturers to the use of milk proteins. The production of dairy products produces significant amounts of whey, which, despite its high nutritional value, is still underutilized in the food industry. The article is devoted to the study of the functional and technological properties of whey proteins, combined mixtures of whey protein concentrate and egg white. Theoretical information on the functional and technological properties of proteins is presented. The technological factors affecting foaming and foam stability are considered. When performing the research, the generally accepted and special research methods were used. The foaming capacity and stability of the protein foam were determined by the Rauch method. Surface tension was measured by the stalagmometric method. Determination of the structure and dispersion of protein foams was carried out using an electron microscope. The functional and technological properties of whey protein concentrate have been investigated. It was found that when whey proteins were used, the whipped masses had stable stability, which was provided by the increased ability of proteins to hydration, surface activity, the type of intermolecular interactions, as well as an increased denaturation temperature and the ability to form gels. Thus, the totality of the studies carried out shows the feasibility of further study and use of whey proteins when creating a new assortment of whipped candy masses.

scholarly journals Akkalkan deposit of bentonite clays (Southeast Kazakhstan): formation conditions and prospects for technological use

2019 ◽  
Vol 61 (5) ◽  
pp. 84-95
Author(s):  
V. V. Nasedkin ◽  
N. M. Boeva ◽  
A. L. Vasiliev
Keyword(s):  
Raw Materials ◽  
Technological Properties ◽  
Lamellar Texture ◽  
Mineralogical Study ◽  
Formation Conditions ◽  
Black Plastic ◽  
Bentonite Clays ◽  
Relationship Of ◽  
The Relationship ◽  
Eastern Kazakhstan

The article presents the results of the bentonite clays study of Akkolkanskoye deposit, located in South-Eastern Kazakhstan. Based on the mapping, four main types of bentonites were identified: light gray argillite-like clay; dark gray clay lamellar and crushed stone morphology; waxy light brown and pale yellow clay lamellar texture; black plastic clay. Mineralogical study of these varieties allowed to establish the relationship of crystal-morphological features of the main rock-forming mineral in clays with the conditions of their formation and with the technological properties of bentonite raw materials for use in various industries.

The relationship of the scleractinian corals to the rugose corals

Paleobiology ◽  
1980 ◽  
Vol 6 (02) ◽  
pp. 146-160 ◽  
Author(s):  
William A. Oliver
Keyword(s):  
Critical Points ◽  
Scleractinian Corals ◽  
Convincing Evidence ◽  
Early Triassic ◽  
Rugose Corals ◽  
History Of ◽  
The Subject ◽  
Relationship Of ◽  
The Relationship ◽  
Biologic Factors

The Mesozoic-Cenozoic coral Order Scleractinia has been suggested to have originated or evolved (1) by direct descent from the Paleozoic Order Rugosa or (2) by the development of a skeleton in members of one of the anemone groups that probably have existed throughout Phanerozoic time. In spite of much work on the subject, advocates of the direct descent hypothesis have failed to find convincing evidence of this relationship. Critical points are:(1) Rugosan septal insertion is serial; Scleractinian insertion is cyclic; no intermediate stages have been demonstrated. Apparent intermediates are Scleractinia having bilateral cyclic insertion or teratological Rugosa.(2) There is convincing evidence that the skeletons of many Rugosa were calcitic and none are known to be or to have been aragonitic. In contrast, the skeletons of all living Scleractinia are aragonitic and there is evidence that fossil Scleractinia were aragonitic also. The mineralogic difference is almost certainly due to intrinsic biologic factors.(3) No early Triassic corals of either group are known. This fact is not compelling (by itself) but is important in connection with points 1 and 2, because, given direct descent, both changes took place during this only stage in the history of the two groups in which there are no known corals.

Skeletal elements of crinoid echinoderms: High-resolution structural and microanalytical results

1983 ◽  
Vol 41 ◽  
pp. 194-195
Author(s):  
D. F. Blake ◽  
L. F. Allard ◽  
D. R. Peacor
Keyword(s):  
High Resolution ◽  
Marine Invertebrates ◽  
Sea Urchins ◽  
Structural Features ◽  
Sea Stars ◽  
High Resolution Tem ◽  
Relationship Of ◽  
The Relationship ◽  
Insight Into

Echinodermata is a phylum of marine invertebrates which has been extant since Cambrian time (c.a. 500 m.y. before the present). Modern examples of echinoderms include sea urchins, sea stars, and sea lilies (crinoids). The endoskeletons of echinoderms are composed of plates or ossicles (Fig. 1) which are with few exceptions, porous, single crystals of high-magnesian calcite. Despite their single crystal nature, fracture surfaces do not exhibit the near-perfect {10.4} cleavage characteristic of inorganic calcite. This paradoxical mix of biogenic and inorganic features has prompted much recent work on echinoderm skeletal crystallography. Furthermore, fossil echinoderm hard parts comprise a volumetrically significant portion of some marine limestones sequences. The ultrastructural and microchemical characterization of modern skeletal material should lend insight into: 1). The nature of the biogenic processes involved, for example, the relationship of Mg heterogeneity to morphological and structural features in modern echinoderm material, and 2). The nature of the diagenetic changes undergone by their ancient, fossilized counterparts. In this study, high resolution TEM (HRTEM), high voltage TEM (HVTEM), and STEM microanalysis are used to characterize tha ultrastructural and microchemical composition of skeletal elements of the modern crinoid Neocrinus blakei.

Studies on Leukemogenic and Sarcomagenic Viruses

1970 ◽  
Vol 28 ◽  
pp. 156-157
Author(s):  
Leon Dmochowski
Keyword(s):  
Electron Microscopy ◽  
Electron Microscope ◽  
Morphological Properties ◽  
Mode Of Development ◽  
Relationship Of ◽  
The Relationship

Electron microscopy has proved to be an invaluable discipline in studies on the relationship of viruses to the origin of leukemia, sarcoma, and other types of tumors in animals and man. The successful cell-free transmission of leukemia and sarcoma in mice, rats, hamsters, and cats, interpreted as due to a virus or viruses, was proved to be due to a virus on the basis of electron microscope studies. These studies demonstrated that all the types of neoplasia in animals of the species examined are produced by a virus of certain characteristic morphological properties similar, if not identical, in the mode of development in all types of neoplasia in animals, as shown in Fig. 1.

The relationship of IGE receptor topography to signaling activity in RBL-2H3 mast cells

1991 ◽  
Vol 49 ◽  
pp. 236-237
Author(s):  
J.R. Pfeiffer ◽  
J.C. Seagrave ◽  
C. Wofsy ◽  
J.M. Oliver
Keyword(s):  
Mast Cells ◽  
Protein A ◽  
Scattered Electron ◽  
Ige Receptor ◽  
Receptor Complexes ◽  
Ige Binding ◽  
Electron Imaging ◽  
Small Clusters ◽  
Relationship Of ◽  
The Relationship

In RBL-2H3 rat leukemic mast cells, crosslinking IgE-receptor complexes with anti-IgE antibody leads to degranulation. Receptor crosslinking also stimulates the redistribution of receptors on the cell surface, a process that can be observed by labeling the anti-IgE with 15 nm protein A-gold particles as described in Stump et al. (1989), followed by back-scattered electron imaging (BEI) in the scanning electron microscope. We report that anti-IgE binding stimulates the redistribution of IgE-receptor complexes at 37“C from a dispersed topography (singlets and doublets; S/D) to distributions dominated sequentially by short chains, small clusters and large aggregates of crosslinked receptors. These patterns can be observed (Figure 1), quantified (Figure 2) and analyzed statistically. Cells incubated with 1 μg/ml anti-IgE, a concentration that stimulates maximum net secretion, redistribute receptors as far as chains and small clusters during a 15 min incubation period. At 3 and 10 μg/ml anti-IgE, net secretion is reduced and the majority of receptors redistribute rapidly into clusters and large aggregates.

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