scholarly journals Effects of special additives in wheat dough system measured by Mixolab technique

2021 ◽  
Author(s):  
Mónika Bartalné Berceli ◽  
Eszter Izsó ◽  
Szilveszter Gergely ◽  
András Salgó
Keyword(s):  
Rheological Properties ◽  
Wheat Bran ◽  
Point Of View ◽  
Chemical Compositions ◽  
Bread Dough ◽  
Wheat Dough ◽  
Rapid Visco Analyser ◽  
Compositional Changes ◽  
Nutritional Effects ◽  
Germinated Soybean

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

scholarly journals Affordances-Based Brand Relations: An Inquire on Memetic Brands on Instagram

2021 ◽  
Vol 7 (2) ◽  
pp. 205630512110213
Author(s):  
Alessandro Caliandro ◽  
Guido Anselmi
Keyword(s):  
Social Media ◽  
Point Of View ◽  
Brand Communities ◽  
Empirical Results ◽  
Global Brands ◽  
Technical Architecture ◽  
Social Media Platforms ◽  
Compositional Changes

In this article, we argue that, in an era of platformization of culture, social media users tend to relate with brands through modalities that are more informed by platforms’ affordances (i.e., by the technical architecture of and participatory cultures thriving on social media platforms), rather than shared systems of values and meanings promulgated within brand communities or influencers’ fandoms. Our argument grounds on an analysis of 757,776 Instagram posts related to six global brands, through which we show how users create branded content by following and reproducing a memetic logic. Drawing on our empirical results and Limor Shifman’s theory of Internet memes, we introduce the notion of memetic brands. Memetic brands are collections of branded social media posts, which derive from a standard branded template that repeats from user to user with small compositional changes at every iteration and on top of which users attach expressions of their vernacular creativity. In the process, memetic brands vehiculate a hypersignification, that is, an implicit discourse on fluid and situational consumption. Through the concepts of affordances-based brand relations and memetic brands, the article contributes (from a theoretical and methodological point of view) to the emerging literature on platformization of culture.

Electron microprobe study of turquoise-group solid solutions in the Neyshabour and Meydook mines, northeast and southern Iran

2020 ◽  
Vol 58 (1) ◽  
pp. 71-83
Author(s):  
Elahe Mansouri Gandomani ◽  
Nematollah Rashidnejad-Omran ◽  
Amir Emamjomeh ◽  
Pietro Vignola ◽  
Tahereh Hashemzadeh
Keyword(s):  
Solid Solution ◽  
Solid Solutions ◽  
Electron Microprobe ◽  
Electron Probe Microanalysis ◽  
Electron Probe ◽  
Major Elements ◽  
Point Of View ◽  
Chemical Compositions ◽  
Light Blue ◽  
Quaternary Solid Solution

ABSTRACT Turquoise, CuAl6(PO4)4(OH)8·4H2O, belongs to the turquoise group, which consists of turquoise, chalcosiderite, aheylite, faustite, planerite, and UM1981-32-PO:FeH. In order to study turquoise-group solid solutions in samples from the Neyshabour and Meydook mines, 17 samples were selected and investigated using electron probe microanalysis. In addition, their major elements were compared in order to evaluate the feasibility of distinguishing the provenance of Persian turquoises. The electron microprobe data show that the studied samples are not constituted of pure turquoise (or any other pure endmember) and belong, from the chemical point of view, to turquoise-group solid solutions. In a turquoise–planerite–chalcosiderite–unknown mineral quaternary solid solution diagram, the chemical compositions of the analyzed samples lie along the turquoise–planerite line with minor involvement of chalcosiderite and the unknown mineral. Among light blue samples with varying hues and saturations from both studied areas, planerite is more abundant among samples from Meydook compared with samples from Neyshabour. Nevertheless, not all the light blue samples are planerite. This study demonstrates that distinguishing the deposit of origin for isochromatic blue and green turquoises, based on electron probe microanalysis method and constitutive major elements, is not possible.

Effects of Mutant Thermostable α-Amylases on Rheological Properties of Wheat Dough and Bread

2003 ◽  
Vol 80 (6) ◽  
pp. 722-727 ◽  
Author(s):  
Tomoko Maeda ◽  
Tetsu Hashimoto ◽  
Masashi Minoda ◽  
Shin-ichiro Tamagawa ◽  
Naofumi Morita
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

scholarly journals ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

2010 ◽  
Vol 28 (2) ◽  
Author(s):  
ANIDA MARIA MORAES GOMES ◽  
CLÁUDIO ERNANI MENDES DA SILVA ◽  
PALOMA LIMA DA SILVA ◽  
NÁGILA MARIA PONTES SILVA RICARDO ◽  
MARIA ISABEL GALLÃO
Keyword(s):  
Rheological Properties ◽  
Food Industry ◽  
Annealing Treatment ◽  
Point Of View ◽  
Swelling Power ◽  
Double Helices ◽  
Power Peak ◽  
Waxy Starch ◽  
Pasting Temperature

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing treatment changed the main physicochemical (gelatinization, enthalpy and temperature) and rheological properties (swelling power, peak viscosity and pasting temperature) of the both samples. The increase in the gelatinization temperatures and the narrowing of the gelatinization range was attributed to an reinforcement in the packing of the double helices of the amylopectin. The PAD samples seemed to be more affected by this treatment than PD ones. The PAD samples presented some characteristics of a waxy starch, such as increased crystallinity and increased stability of the pastes, which from a technological point of view is very important to diversify further its use in the food industry.

Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough

2018 ◽  
Vol 54 (5) ◽  
pp. 1777-1786 ◽  
Author(s):  
Xiaoya Li ◽  
Honghai Hu ◽  
Fen Xu ◽  
Zhengquan Liu ◽  
Liang Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Wheat Dough

scholarly journals High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Haoyu Guo ◽  
Jisu Wu ◽  
Yuxia Lu ◽  
Yueming Yan
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
High Molecular Weight ◽  
Quality Parameters ◽  
Loaf Volume ◽  
Breadmaking Quality ◽  
Wheat Dough ◽  
Content Development ◽  
Basic Quality ◽  
Dough Rheological Properties

The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

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