scholarly journals Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

2016 ◽  
Vol 46 (4) ◽  
pp. 732-738 ◽  
Author(s):  
Juliane Mascarenhas Pereira ◽  
Ana Carolina Moura de Sena Aquino ◽  
Daiana Cardoso de Oliveira ◽  
Gabriela Rocha ◽  
Alícia de Francisco ◽  
...  
Keyword(s):  
Regular Structure ◽  
Cassava Starch ◽  
Starch Degradation ◽  
Bakery Products ◽  
Starch Granules ◽  
Gluten Free ◽  
New Materials ◽  
Dextrose Equivalent ◽  
Starch Fermentation ◽  
New Material

ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD) with dextrose equivalent (DE) of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Expedience of the use of psyllium as structure former in the technology of gluten-free bakery products

2018 ◽  
Vol 6 (10) ◽  
pp. 232-236
Author(s):  
Olha Pisarets ◽  
◽  
Nataliia Bela ◽  
Inna Getman ◽  
Anastasiia Semenova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Gluten Free

Materials technology: Innovations and progress

Impact ◽  
2020 ◽  
Vol 2020 (2) ◽  
pp. 52-53
Author(s):  
Lucy Sharp
Keyword(s):  
Material Properties ◽  
New Materials ◽  
Medical Problems ◽  
Technology Innovations ◽  
Societal Challenges ◽  
New Material ◽  
Innovative Materials ◽  
The Creation ◽  
Novel Applications

Materials technology is a constantly evolving discipline, with new materials leading to novel applications. For example, new material properties arise from combining different materials into composites. Researching materials can help solve societal challenges, with the creation of innovative materials resulting in breakthroughs in overcoming hurdles facing humankind, including energy challenges and medical problems. Innovative materials breathe new life into industries and spur on scientific and technological discovery.

scholarly journals Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 975
Author(s):  
Barbara Simonato
Keyword(s):  
Healthy Food ◽  
Bakery Products ◽  
Gluten Free ◽  
Consumer Interest

There is currently a growing consumer interest in healthy food [...]

Lactic acid bacteria of the sour cassava starch fermentation

1995 ◽  
Vol 21 (2) ◽  
pp. 126-130 ◽  
Author(s):  
C. Figueroa ◽  
A.M. Davila ◽  
J. Pourquié
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starch Fermentation

Cassava starch fermentation wastewater: Characterization and preliminary toxicological studies

2007 ◽  
Vol 45 (11) ◽  
pp. 2273-2278 ◽  
Author(s):  
S.R.P. Avancini ◽  
G.L. Faccin ◽  
M.A. Vieira ◽  
A.A. Rovaris ◽  
R. Podestá ◽  
...  
Keyword(s):  
Cassava Starch ◽  
Starch Fermentation ◽  
Toxicological Studies

Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

2015 ◽  
Vol 50 (8) ◽  
pp. 1743-1749 ◽  
Author(s):  
Tae-Young Kang ◽  
Kee Hyuk Sohn ◽  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Sanghoon Ko
Keyword(s):  
Bread Quality ◽  
Rice Starch ◽  
Starch Granules ◽  
Gluten Free

Thermal, rheological, and structural behaviors of natural and modified cassava starch granules, with sodium hypochlorite solutions

2012 ◽  
Vol 111 (3) ◽  
pp. 2217-2222 ◽  
Author(s):  
Cleoci Beninca ◽  
Tiago André Denck Colman ◽  
Luiz Gustavo Lacerda ◽  
Marco Aurélio da Silva Carvalho Filho ◽  
Ivo Mottin Demiate ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Cassava Starch ◽  
Starch Granules ◽  
Structural Behaviors

scholarly journals New Developments in the History of East Uighur Manichaeism

Open Theology ◽  
2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Takao Moriyasu
Keyword(s):  
French Translation ◽  
New Materials ◽  
New Developments ◽  
History Of ◽  
New Material ◽  
Middle Persian

AbstractMost of the materials on the history of Manichaeism during the time of the East Uighur empire are Chinese sources (Chinese works and the Karabalgasun inscription) which are well known on account of its French translation with detailed notes by Chavannes and Pelliot (1911-1913). Thereafter several new materials in Middle Iranian or in Old Uighur have been published as follows: T II D 135, a colophon in Middle Persian; M 1, a colophon of the Mahrnāmag (Hymn-Book); U 1 (= T II K Bündel Nr. D 173), a fragment of an Uighur historical book about Old Turkic peoples; U 72 and U 73, an Uighur Account of Mouyu Qaγan’s Conversion to Manichaeism; U 168 II (= T II D 173 a2), the colophon of a prayer appended to a Uighur Manichaean scripture in 795. Also just recently Peter Zieme has discovered new material: 81TB10: 06-3a. I have tried to reconstruct the history of Manichaeism during the time of the East Uighur empire synthesizing all materials mentioned above.

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