Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

1992 ◽  
Vol 8 (1) ◽  
pp. 102-108 ◽  
Author(s):  
Steven L. Wolf

AbstractBiofeedback instrumentation has been a growing part of physical therapy practice for 20 years, and physical therapists have contributed to researching its efficacy in treating varying conditions. The application of biofeedback to the treatment of stroke was marked by some early difficulties with the quality of the electronics, but sophisticated contemporary equipment can do much more than was originally envisioned. The importance of relating quantified movement-based data to functional measures is projected as a high priority if appropriate reimbursement for physical therapy services with biofeedback is to continue in the future.


2021 ◽  
Vol 845 (1) ◽  
pp. 012135
Author(s):  
E P Meleshkina ◽  
S N Kolomiets ◽  
O I Bundina ◽  
A S Cheskidova

Abstract Due to the constantly growing demand for flour confectionery and culinary products, it became necessary to develop specialized requirements for the quality of wheat flour as a raw material. To date, there are no such requirements in our country, and for the production of these products, bakery flour obtained according to the traditional wheat grind scheme was used, the quality of which had to be leveled depending on the range of confectionery products. One way to solve this problem is to differentiate the properties of wheat flour according to its intended purpose and their rationing. The purpose of the study is to develop quality requirements for Russian wheat flour for the production of wafer sheets according to objectively and reliably determined indicators of the dough rheological properties using an alveograph device to create, in the future, a system for classifying wheat flour by its intended purpose. Flour quality assessment was carried out using domestic devices and laboratory equipment (MOK system, Falling-number value, etc.); the dough rheological properties were evaluated by an alveograph device (company Chopin, France), wafer sheets were baked and evaluated using methods previously developed by the authors. The analysis of the interdependence of standardized quality indicators, as well as newly developed ones, was conducted to identify indicators that differentiate the quality of wheat flour by its intended purpose, i.e. by finished products. For this, methods of mathematical statistics were applied.


AKUNTABILITAS ◽  
2020 ◽  
Vol 14 (1) ◽  
pp. 1-12
Author(s):  
Yeasy Darmayanti ◽  
Aza Azlina Md Kassim ◽  
Suryadimal Suryadimal

Providing information about quality earnings is the obligation of every company. Many factors are thought to affect the quality of earnings information issued by the company. One of these factors is political connections. Many studies see political connections from different perspectives. Some research indicates political connections will benefit individuals who carry out roles in politics and companies. Some more research has found that political connections will benefit the company. Apart from all that, of course the quality of profits disclosed by the company becomes questionable. This research contributes to providing a detailed review of different studies on the relationship of political connections and earnings quality, and tries to describe in more detail the matters relating to both. In the future, this new diagnostic system may be investigated in different contexts.


2016 ◽  
Vol 64 (4) ◽  
Author(s):  
К. G. IORGACHOVA ◽  
E. N. KOTUZAKI ◽  
O. V. MAKAROVA

The article is devoted to the research of applicability of gluten-free flours from cereal crops and from by-products of cereal crop processing - ground crumbs sifted out in a process of flake production from rice, corn and millet during the production of biscuit semi-finished products. Taking into account that viscosity is an important technological characteristic of foam-like biscuit dough, as it determines foam strength and dispersed medium stability, the influence of gluten-free flours on the structural and rheological properties of biscuit dough was studied. It is determined that the substitution of wheat flour for cereal flours leads to viscosity reduction of the dough as a consequence of absence of gluten-forming proteins in them. A comparative analysis of changes in viscous properties of biscuit dough based on flour from flakes crumb while warming it up to 60°C with dough based on cereal flours and dough based on wheat flour was held. It is shown that the presence of partially gelatinized starch granules in flour from flake crumb, as a result of technological peculiarities of their extraction, promotes greater demonstration of thickening properties already at the initial stage of baking than in cereal flours. This leads to an increase of dough viscosity and formation of desired rheological characteristics, which provide the porous structure of finished products. To provide the high quality of gluten-free biscuit semi-finished products, the recipe composition of gluten-free biscuit semi-finished product, based on flour mixture from millet flakes crumb, corn and rice flour, was optimized by using the method of mathematical design of experiments.  The porosity indicator was chosen as the criteria for the evaluation of influence of proportion of gluten-free flours on the quality of biscuit semi-finished products. The response surfaces of dependency of biscuit porosity from mass ratio of recipe components in the composite mixture were obtained. It was confirmed experimentally that the use of pre-gelatinized acetylated modified starches during the production of gluten-free biscuit semi-finished products, facilitates the stabilization of the structural and rheological properties of foam structure - viscosity growth of biscuit dough because of foam-stabilizing property, which is particular to them. It was demonstrated that the obtained gluten-free biscuit semi-finished products based on flour composite mixtures with addition of modified starches, had high quality indicators. Based on the results of the research conducted, the recipe was formulated, technological parameters of production of new types of gluten-free biscuit semi-finished products were determined. Key


2020 ◽  
Vol 17 (6) ◽  
pp. 76-91
Author(s):  
E. D. Solozhentsev

The scientific problem of economics “Managing the quality of human life” is formulated on the basis of artificial intelligence, algebra of logic and logical-probabilistic calculus. Managing the quality of human life is represented by managing the processes of his treatment, training and decision making. Events in these processes and the corresponding logical variables relate to the behavior of a person, other persons and infrastructure. The processes of the quality of human life are modeled, analyzed and managed with the participation of the person himself. Scenarios and structural, logical and probabilistic models of managing the quality of human life are given. Special software for quality management is described. The relationship of human quality of life and the digital economy is examined. We consider the role of public opinion in the management of the “bottom” based on the synthesis of many studies on the management of the economics and the state. The bottom management is also feedback from the top management.


2019 ◽  
Vol 1 (7) ◽  
pp. 10-13
Author(s):  
D. Yu. Ershov ◽  
I. N. Lukyanenko ◽  
E. E. Aman

The article shows the need to develop diagnostic methods for monitoring the quality of lubrication systems, which makes it possible to study the dynamic processes of contacting elements of the friction systems of instrument mechanisms, taking into account roughness parameters, the presence of local surface defects of elements and the bearing capacity of a lubricant. In the present article, a modern diagnostic model has been developed to control the quality of the processes of production and operation of friction systems of instrument assemblies. With the help of the developed model, it becomes possible to establish the relationship of diagnostic and design parameters of the mechanical system, as well as the appearance of possible local defects and lubricant state, which characterize the quality of friction systems used in many mechanical assemblies of the mechanisms of devices. The research results are shown in the form of nomograms to assess the defects of the elements of friction mechanisms of the mechanisms of the devices.


2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Rongxin Wang ◽  
Jing Wang ◽  
Shuiqing Hu

Abstract Background The etiology of reflux esophagitis (RE) is multi-factorial. This study analyzed the relationship of depression, anxiety, lifestyle and eating habits with RE and its severity and further explored the impact of anxiety and depression on patients’ symptoms and quality of life. Methods From September 2016 to February 2018, a total of 689 subjects at Xuanwu Hospital Capital Medical University participated in this survey. They were divided into the RE group (patients diagnosed with RE on gastroscopy, n = 361) and the control group (healthy individuals without heartburn, regurgitation and other gastrointestinal symptoms, n = 328). The survey included general demographic information, lifestyle habits, eating habits, comorbidities, current medications, the gastroesophageal reflux disease (GERD) questionnaire (GerdQ), the Patient Health Questionnaire-9 depression scale and the General Anxiety Disorder-7 anxiety scale. Results The mean age and sex ratio of the two groups were similar. Multivariate logistic regression analysis identified the following factors as related to the onset of RE (p < 0.05): low education level; drinking strong tea; preferences for sweets, noodles and acidic foods; sleeping on a low pillow; overeating; a short interval between dinner and sleep; anxiety; depression; constipation; history of hypertension; and use of oral calcium channel blockers. Ordinal logistic regression analysis revealed a positive correlation between sleeping on a low pillow and RE severity (p = 0.025). Depression had a positive correlation with the severity of symptoms (rs = 0.375, p < 0.001) and patients’ quality of life (rs = 0.306, p < 0.001), whereas anxiety showed no such association. Conclusions Many lifestyle factors and eating habits were correlated with the onset of RE. Notably, sleeping on a low pillow was positively correlated with RE severity, and depression was positively related to the severity of symptoms and patients’ quality of life.


2021 ◽  
pp. 1-8
Author(s):  
Alice K. Silbergleit ◽  
Lonni Schultz ◽  
Kendra Hamilton ◽  
Peter A. LeWitt ◽  
Christos Sidiropoulos

Background: Hypokinetic dysarthria and dysphagia are known features of Parkinson’s disease; however, self-perception of their handicapping effects on emotional, physical, and functional aspects of quality of life over disease duration is less understood. Objective: 1) Based upon patient self-perception, to determine the relationship of the handicapping effects of dysphagia and dysphonia with time since diagnosis in individuals with Parkinson’s disease; 2)To determine if there is a relationship between voice and swallowing handicap throughout the course of Parkinson’s disease. Method: 277 subjects completed the Dysphagia Handicap Index and the Voice Handicap Index. Subjects were divided into three groups based on disease duration: 0–4 years, 5–9 years, and 10 + years. Results: Subjects in the longer duration group identified significantly greater perceptions of voice and swallowing handicap compared to the shorter duration groups. There was a significant positive correlation between the DHI and VHI. Conclusion: Self-perception of swallowing and voice handicap in Parkinson’s disease are associated with later stages of disease and progress in a linear fashion. Self-perception of voice and swallowing handicap parallel each other throughout disease progression in Parkinson’s disease. Individuals may be able to compensate for changes in voice and swallowing early while sensory perceptual feedback is intact. Results support early targeted questioning of patient self-perception of voice and swallowing handicap as identification of one problem indicates awareness of the other, thus creating an opportunity for early treatment and maintenance of swallowing and communication quality of life for as long as possible.


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