Bread-making features of flour and role of external temperature factor in their extimation

Swarming is an essential part of honeybee behaviour, wherein thousands of bees cling onto each other to form a dense cluster that may be exposed to the environment for several days. This cluster has the ability to maintain its core temperature actively without a central controller. We suggest that the swarm cluster is akin to an active porous structure whose functional requirement is to adjust to outside conditions by varying its porosity to control its core temperature. Using a continuum model that takes the form of a set of advection–diffusion equations for heat transfer in a mobile porous medium, we show that the equalization of an effective ‘behavioural pressure’, which propagates information about the ambient temperature through variations in density, leads to effective thermoregulation. Our model extends and generalizes previous models by focusing the question of mechanism on the form and role of the behavioural pressure, and allows us to explain the vertical asymmetry of the cluster (as a consequence of buoyancy-driven flows), the ability of the cluster to overpack at low ambient temperatures without breaking up at high ambient temperatures, and the relative insensitivity to large variations in the ambient temperature. Our theory also makes testable hypotheses for the response of the cluster to external temperature inhomogeneities and suggests strategies for biomimetic thermoregulation.

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A lipase based approach for studying the role of wheat lipids in bread making

Food Chemistry ◽

10.1016/j.foodchem.2014.01.107 ◽

2014 ◽

Vol 156 ◽

pp. 190-196 ◽

Cited By ~ 46

Author(s):

Lien R. Gerits ◽

Bram Pareyt ◽

Jan A. Delcour

Keyword(s):

Bread Making

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The Mechanics of Flight

Mechanical Engineering ◽

10.1115/1.2000-jul-2 ◽

2000 ◽

Vol 122 (07) ◽

pp. 54-59

Author(s):

J. Lawrence Lee

Keyword(s):

Gas Turbine ◽

Mechanical Engineering ◽

Aviation Industry ◽

Prime Mover ◽

External Temperature ◽

Aviation Engines ◽

Air Conditioning Systems ◽

Four Cylinders ◽

Design Construction

This article illustrates contribution of mechanical engineering in the aviation industry. The most obvious role of the mechanical engineer involves the design of engines. From the Wrights’ four cylinders, 12-horsepower engine, aircraft propulsion has evolved into today’s high-bypass turbofans developing over 90,000 pounds of thrust in some instances. The most visible contribution of mechanical engineers to aviation, engines are far from their only contribution. Changes in the design, construction, and capabilities of increasingly modern aircraft challenged the mechanical engineering in many other regards. The introduction of gas-turbine power required a concurrent revolution in manufacturing, test, and maintenance facilities and techniques at the engine builders. As advancements in aircraft construction and power opened the door to higher and faster flight, virtually every system within the airplane had to become more sophisticated, and new ones had to be devised. Air conditioning systems also changed, both to better suit the gas turbine prime mover and to accommodate wider external temperature extremes.

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supply of the Neapolitan army between the 18th and 19th centuries. Giacinto Cafiero asientive active de viveri e foraggi

Revista Historia Autónoma ◽

10.15366/rha2021.19.008 ◽

2021 ◽

pp. 147-168

Author(s):

Angelo Odore

Keyword(s):

Bread Making ◽

Commercial Activity ◽

War And Society ◽

Kingdom Of Naples

This article, following the scholarship on war and society studies, “[…] aims to reconstruct the rise of Don Giacinto Cafiero, experienced merchant, and one of the most important asientist active in the Kingdom of Naples between the 1799 Revolution and the French decade (1806-1815). In detail, the article tries to clarify the tricky role of Cafiero, his commercial activity, his profits and his logistical network during the years of the “Partito Generale de Viveri e foraggi” (1800-1804). Therefore, we shall reconstruct the most important aspects of this task such as bread-making or the supplying of garrisons, fortresses and prisons. Furthermore, the description will also deal with some collateral questions including piracy issues, port administration and charter contracts.

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Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making

Food Chemistry ◽

10.1016/j.foodchem.2018.01.152 ◽

2018 ◽

Vol 253 ◽

pp. 262-268 ◽

Cited By ~ 16

Author(s):

S. Hemdane ◽

N.A. Langenaeken ◽

P.J. Jacobs ◽

J. Verspreet ◽

J.A. Delcour ◽

...

Keyword(s):

Steric Hindrance ◽

Bread Making ◽

Water Binding

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An FT-IR based investigation of trehalose mediated thermal stabilisation of Bacillus clausii

Current Nutrition & Food Science ◽

10.2174/1573401317666210210130042 ◽

2021 ◽

Vol 17 ◽

Author(s):

Maria T. Caccamo ◽

Salvatore. Magazù

Keyword(s):

Fourier Transform ◽

Food Industry ◽

Thermal Response ◽

Spectroscopy Analysis ◽

External Temperature ◽

Temperature Changes ◽

Spectral Distance ◽

Bacillus Clausii ◽

Ft Ir

Background: Fourier Transform InfraRed spectroscopy analysis on Bacillus clausii and Bacillus clausii in the presence of trehalose are reported. Objective: in order to characterize the thermal response of such systems the InfraRed technique was employed to collect the spectra from 25.0°C to 80.0°C in the 4000 cm-1 - 400 cm-1 spectral range. Methods: The data analysis was performed focusing the attention to the intramolecular OH stretching vibrational region by means evaluating the spectral distance as a function of temperature. Results: From this analysis it emerges that the thermal restraint of Bacillus clausii in the presence of trehalose is higher in respect to Bacillus clausii alone. Conclusion: Such a result, which confirms the bioprotective role of trehalose against external temperature changes, provides useful information for the applications of the disaccharide in food industry.

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Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of Food Quality ◽

10.1155/2018/5719681 ◽

2018 ◽

Vol 2018 ◽

pp. 1-10 ◽

Cited By ~ 4

Author(s):

Denisse Bender ◽

Markus Regner ◽

Stefano D’Amico ◽

Henry Jäger ◽

Sándor Tömösközi ◽

...

Keyword(s):

Specific Volume ◽

Loaf Volume ◽

Positive Contribution ◽

Gluten Free ◽

Bread Making ◽

Sourdough Bread ◽

Crumb Firmness ◽

Weak Gel ◽

Bread Properties

The role of arabinoxylans (AXs) in bread-making has gained interest due to their positive contribution to bread quality. Therefore, the effect of differently extracted (water, alkaline, or enzymatic) rye AXs on gluten-free (GF) buckwheat and millet batter rheology and bread properties was evaluated. The results showed that the addition of AXs influenced most of the batter and bread properties differently, which depended on the chemical and structural properties of the AXs. All batter systems displayed a typical weak gel behavior. Enzyme- (Pentopan Mono BG-) extracted AXs (PEAXs) were able to strengthen both millet and buckwheat batter structures to a greater degree, as seen by the increase in storage modulus. Regarding bread properties, in buckwheat breads, calcium hydroxide-extracted AX (CEAX) was able to improve the specific volume (from 1.73 to 1.93 cm3/g) and firmness (from 10.88 to 4.69 N) the most, compared to the control. The AXs extracted successively with water and the enzyme Pentopan Mono BG (WPEAX) produced the highest loaf volume (2.39 cm3/g) and one of the lowest crumb firmness values (5.51 N) but caused larger pores and a ruptured crust. In millet breads, water-extracted AXs (WEAXs) and CEAX produced lowest crumb hardness (WEAX: 6.94 N; CEAX: 8.53 N). Specific volume was highest in breads with WEAX (2.35 cm3/g), but CEAX displayed a better pore structure. Overall, water-extracted AXs improved the GF bread properties to a higher extent than alkaline-extracted AXs. Only CEAX displayed a comparable effect in some cases, and considering the fact that alkaline extraction of AX is much more efficient (much higher yield), its application compared to other AXs could be more favorable. Overall, AXs hold great potential as baking improvers for GF bread; the extent of their improvement will be defined by their functional properties.

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