scholarly journals Mixolab versus Alveograph and Falling Number

2010 ◽  
Vol 28 (No. 3) ◽  
pp. 185-191 ◽  
Author(s):  
G.G. Codină ◽  
S. Mironeasa ◽  
D. Bordei ◽  
A. Leahu
Keyword(s):  
Complex Analysis ◽  
Close Association ◽  
Principal Component ◽  
Deformation Energy ◽  
Point Of View ◽  
Maximum Pressure ◽  
Falling Number ◽  
Bread Making ◽  
Laboratory Equipment ◽  
Starch Gelatinisation

Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. This laboratory equipment has amazing possibilities for the research and development, enabling a complex analysis of flour. It allows the analysis of flour proteins quality (water absorption, stability, elasticity, weakening), the analysis of starch behaviour (gelatinisation, gelatinisation temperature, the modification of its consistency on additives addition) and the analysis of enzymatic activities (proteolytic, amylolytic). The objective of this study is to establish a relation between the alveograph, Falling Number, and Mixolab values. Sixty flours, collected around the Romanian country, were analysed simultaneously on alveograph (standard protocol), for the Falling Number, and on Mixolab ("Simulator" and the standard option "Chopin+" protocol). A selection of principal factors based on the Principal Component Analysis (PCA) was applied which allowed the building of an efficient predictive model for each parameter. There were significant correlations between most of the Alveograph parameters: maximum pressure (P), deformation energy (W), extensibility (L), alveograph ratio (P/L) and Simulator Mixolab stability. Using the Mixolab standard option "Chopin+" protocol a close association was found between some Mixolab parameters: stability and protein weakening (C2, difference of the points C1–C2 abbreviated C12) and the alveograph values (P, W). From the point of view of the correlations established with the Falling Number index, very good results were obtained with the parameters obtained with Mixolab that measures starch gelatinisation (C3, difference of the points C3–C2 abbreviated C32), amylolytic activity (C4, difference of the points C3–C4 abbreviated C34), and starch gelling (C5, difference of the points C5-C4 abbreviated C54).

scholarly journals Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

2015 ◽  
Vol 2015 ◽  
pp. 1-8
Author(s):  
Véronique Josette Essa’a ◽  
Roger M. Mbanga Baleba ◽  
Gabriel Nama Medoua
Keyword(s):  
Wheat Flour ◽  
Functional Properties ◽  
Protein Quality ◽  
Deformation Energy ◽  
Falling Number ◽  
Bread Making ◽  
Homogeneous Cluster ◽  
Composite Flours ◽  
Rupture Pressure ◽  
Hagberg Falling Number

The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformation energy (W). Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31) of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L) of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

scholarly journals Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

2016 ◽  
Vol 73 (2) ◽  
pp. 70 ◽  
Author(s):  
Georgiana Gabriela CODINA ◽  
Silvia MIRONEASA ◽  
Elena TODOSI-SANDULEAC
Keyword(s):  
Wheat Flour ◽  
Control Sample ◽  
Principal Component ◽  
Point Of View ◽  
Loaf Volume ◽  
Bread Making ◽  
Overall Acceptability ◽  
Volume Porosity ◽  
Flaxseed Flour ◽  
Crumb Structure

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread  overall acceptability.

scholarly journals Rheological, Baking and Sensory Characteristics of Bread from Wheat-Cassava Composite Dough

2021 ◽  
Vol 10 (5) ◽  
pp. 18
Author(s):  
John Manano ◽  
Patrick Ogwok ◽  
George William Byarugaba-Bazirake ◽  
Ediriisa Mugampoza
Keyword(s):  
Deformation Energy ◽  
Quality Parameters ◽  
Raw Material ◽  
Bread Quality ◽  
Maximum Pressure ◽  
Bread Making ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Sensory Qualities ◽  
Dough Development Time

Uganda produces cassava, which has potential as a raw material for agro-industry. In this study, wheat flour was blended with high quality cassava flour in the ratios 100:0, 90:10; 80:20; 70:30; 60:40; 50:50 and 40:60 and the composite dough used to prepare bread. The doughs were subjected to rheological analysis using mixolab, consistograph and alveograph. Bread physical properties were measured and sensory qualities evaluated to correlate rheological characteristics of flour/dough with bread quality. Inclusion of cassava flour in the composite dough negatively affected the quality of the composite bread compared to the control. Bread volume (631.0 to 516.7 cm3) decreased, specific volume (2.065 to 1.574 cm3/g) decreased, bread density (0.49 to 0.63 g/cm3) increased. Mean scores for sensory quality parameters reduced: crust colour (6.88 to 4.63), taste (7.13 to 4.25), crumb texture (6.5 to 4.63) and overall acceptability (8.13 to 4.5). Bread quality was positively correlated with mixolab parameters protein weakening (C2), dough stability and dough development time (DDT); alveograph parameters tenacity (P) and deformation energy (W); and consistograph parameter maximum pressure (PrMax). Results showed that bread of acceptable quality can be processed using wheat composite containing 20 % cassava flour. Rheological properties can be used to assess suitability of flour for bread making.

scholarly journals The analysis of the sacral objects on the territory of the Titel municipality

2021 ◽  
pp. 43-54
Author(s):  
Predrag Todorov ◽  
Nenad Mijuk ◽  
Teodora Tošić
Keyword(s):  
20Th Century ◽  
Complex Analysis ◽  
Current Situation ◽  
Point Of View ◽  
Historical Events ◽  
Cultural Monuments

Sacral objects or sanctities represent the buildings used for religious or ritual purposes. The territory of the Titel municipality includes sacral objects built as the consequence o f certain historical events on this territory. All of the objects were built in the period of between 18th and 20th century and some were declared the cultural monuments. In order to assess the value of sacral buildings on the territory o f the municipality of Titel, from the point of view of tourism, it is necessary to perform their complex analysis, determine the significance for this and wider area, determine the current situation and possible opportunities for better promotion, evaluation and overall assessment.

scholarly journals The effect of Sunn bug Eurygaster intgriceps infection of wheat on the Capability of bread making

2010 ◽  
Vol 7 (2) ◽  
pp. 895-900
Author(s):  
Baghdad Science Journal
Keyword(s):  
Wheat Flour ◽  
Infection Rate ◽  
Specific Volume ◽  
Falling Number ◽  
Bread Making ◽  
Eurygaster Integriceps ◽  
Quality Features

The present study aims to identifying the effect of Eurygaster integriceps infection on the quality features of the local wheat varity IBA 99. The result revealed significant decrease in the percentage of protein of infected wheat at (4, 5)% compared to sound wheat values for the sound wheat were (10.9%) whereas those for the infected wheat were(9.0, 8.4 )% also the result revealed significant increased in the percentage of ash in the infected wheat flour. The result showed significant decrease in the percentage of wet and dry gluten in the infected wheat by sun bug at the rate of (2, 3, 4, 5)% compared to sound wheat value (27, 9% and 25, 23, 22, 22, 20%) for wet gluten and (8.2, 7.8, 7, 7.2, 6%) for dry glutin . The value of sedimentation of the infected wheat decreased as of the infection increased it reached 22 ml for sound wheat and (22, 20, 20, 17, 17,)ml for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. The result of falling number test have also shown significant decreased as infection rate increased, it reached(330) for sound wheat and ( 322,307, 282, 260, 250)second for infected wheat at percentage (1, 2, 3, 4, 5)% respectively. There were no significant different between the specific volume value of product loaf of infected wheat flour by sunn bug at percentage (1, 2, 3)% but the different were significant in specific volum value of infected wheat flour at rate (4 and 5)% compared to sound wheat. The sensitive evaluation of bread referred to no significant differences of quality and baking properties for loaf of infected wheat flour at (1, 2, 3,%) compared to sound wheat but the loaf of infected wheat flour at 4 and 5 % have low quality and baking properties compared to the loaf of sound wheat.

scholarly journals Concept «soul» in the language picture of the pupils' world

2017 ◽  
Vol 4 (2) ◽  
pp. 40-44
Author(s):  
M.P. Mulina
Keyword(s):  
Complex Analysis ◽  
Russian Language ◽  
Point Of View ◽  
Systemic Thinking ◽  
Its Analysis ◽  
The Russian Language

The article deals with the concept of «soul» from the methodological point of view: the effectiveness of its analysis at the Russian language lessons for the formation of linguistic, communicative and cultural competences in fifth class while studying the topic «Phraseologisms». The author shows that the complex analysis of the concept «soul» forms systemic thinking among pupils effectively and also teaches them to use the communicative and aesthetic means of the Russian language. The author emphasized that attention to the fact that it is important to explain to pupils the «mysterious Russian soul» in the perception of foreigners, because in their languages there's not so much meanings of the word «soul»

scholarly journals Classical Traditions of the Piano Concerto by Ruslan Agababayev

2021 ◽  
Vol 4 (1) ◽  
pp. 130-139
Author(s):  
Parvin Rustamova
Keyword(s):  
21St Century ◽  
Complex Analysis ◽  
Symphony Orchestra ◽  
Research Work ◽  
Scientific Work ◽  
Point Of View ◽  
Specific Work ◽  
Piano Concerto ◽  
Methodological Basis ◽  
Classical Traditions

The article is devoted to the analysis of the concert for piano and symphony orchestra by the modern Azerbaijani composer R. Agababayev. The article is very relevant from the point of view of identifying ways to implement classical traditions in a modern piano concerto of the 21st century. It must be said that in this issue we have found many such stylistic features that testify to the strong reliance of Azerbaijani composers on classical traditions. This article is devoted to the study of identifying the stylistic features of R. Agababayev’s piano concerto in the context of the historical development of this genre. Research methodology. The choice of the methodological basis for this study is due to the above goals and tasks that we set ourselves in the framework of this work. Based on the subject matter of the article, the methodological basis of this scientific work is a complex analysis, which implies the interaction of several research methods at different levels. The basis for the analytical analysis of the piano concerto was a theoretical approach, in which such aspects of the work as the problem of form formation, stylistic features of individual elements of the musical language are subject to research. The scientific novelty of the research lies in the fact that for the first time as special research work is the study and detailed analysis of R. Agababayev’s piano concerto. Conclusions. The main conclusion of our scientific research was to determine the stylistic features of the Azerbaijani piano concert created in the 21st century. Based on the data obtained during the analysis, we were able to determine the main trends and ways of development of this genre at the present stage of the development of Azerbaijani academic music. One of the important, if not decisive, aspect in achieving this kind of goal is to identify issues of preserving and transforming traditions, as well as innovative tendencies in the composer’s solution of a particular work. Single-movement piano concertos have become widespread in academic music since the beginning of the era of romanticism. And in the Azerbaijani one-part piano concerts, connections with romantic traditions are deeply felt. Moreover, in each specific work, these traditions are reflected especially. Since the concert by R. Agababayev demonstrates an interesting and original one-part interpretation, combined with an inner poly-part one, this is a typically romantic tendency associated with the composers’ desire to compress the cycle.

Early and Middle Holocene Antler Tools With Holes From the Gravel Pits of the Smarhon Area, North-Western Belarus

2021 ◽  
pp. 89-110
Author(s):  
Aliaksandr Vashanau ◽  
Anna Malyutina ◽  
Maryia Tkachova ◽  
Maxim Chernyavskiy ◽  
Evgeniya Tkach
Keyword(s):  
Present Article ◽  
Complex Analysis ◽  
Point Of View ◽  
Gravel Pits ◽  
Area North ◽  
Mesolithic Period ◽  
Early And Middle Holocene ◽  
Private Collections ◽  
North Western ◽  
Comprehensive Study

The present article focuses on artefacts made of antlers with holes drilled for the haft, both those available in physical collections and those known only from archaeological literature. This category of items is held by a number of central and regional museums in Belarus, as well as in private collections. Such ‘dispersion’ of the items makes their study problematic. Until now, no comprehensive study of antler artefacts with drilled holes from gravel pits located in Smarhon has been conducted. Publications have so far considered only the specimens that are most representative from the point of view of comparative typology. Michal Chernyavskiy and Piotr Kalinovskiy invariably associated tools with drilled holes with the Mesolithic period. However, this group of tools is more diverse and chronologically complicated than previously thought. The authors of the present article propose a new typological scheme for this item category which is part of a pan-European cultural and chronological context based on a complex analysis of antler artefacts with drilled holes.

The Use of E-Questionnaires in Organizational Surveys

2013 ◽  
pp. 1-23
Author(s):  
Yael Brender-Ilan ◽  
Gideon Vinitzky
Keyword(s):  
Principal Component Analysis ◽  
Cluster Analysis ◽  
Human Resource ◽  
Principal Component ◽  
Point Of View ◽  
Future Research ◽  
Advantages And Disadvantages ◽  
Organizational Surveys ◽  
Exploratory Survey ◽  
Hr Managers

In recent years, there has been an increase in academic studies that examine the advantages and disadvantages of using e-questionnaires in organizations, but these studies have tended to ignore the potential differences between human resource (HR) managers and HR consultants with regards to using this tool. This chapter examines the use of e-questionnaires from the point of view of both types of practitioners. The study includes a qualitative exploratory survey, as well as a quantitative survey. T-tests, cluster analysis, and principal component analysis are performed and results support the three propositions that are presented. Specifically, it was found that (a) HR consultants and HR managers differ in the ranking of factors they think are important when deciding whether to use e-questionnaires; (b) preference differences exist between HR managers and HR consultants - managers are more directed by organizational constraints than consultants; and (c) the groupings for e-questionnaire preferences, compared to paper-and-pencil questionnaires, are consistent with Caldwell’s (2003) four roles of HR managers. The chapter concludes with implications and suggestions for future research.

Sign in / Sign up

Export Citation Format

Share Document