Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

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The Technological Investigations Of Manufacturing Of Energy Chips

Environment Technology Resources Proceedings of the International Scientific and Practical Conference ◽

10.17770/etr2011vol1.908 ◽

2015 ◽

Vol 1 ◽

pp. 220

Author(s):

Ziedonis Miklašēvičs

Keyword(s):

Moisture Content ◽

Dry Mass ◽

Quality Parameters ◽

Heating Value ◽

Long Term Storage ◽

Lower Heating Value ◽

Term Storage ◽

Lower Heating

The methodology in Latvia forest industry provide to determine the quality of energy chips only in long- term storage places before selling. Due to the lack of hard empirical data about the quality parameters of energy chips in different phases of manufacturing process, this research paper consists of: - the identification and analyses of the factors that influenced the values of energy chips quality features such as: bulk density, moisture content, ash content, higher and lower heating value according to actual moisture content and per dry mass of the chips; - the methodology for determination the quality parameters of energy chips by analysis the wood moisture content and by choice the method of the manufacturing of energy chips.

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Wheat and flour quality relations in a commercial mill

Czech Journal of Food Sciences ◽

10.17221/6606-cjfs ◽

2013 ◽

Vol 19 (No. 5) ◽

pp. 189-195 ◽

Cited By ~ 3

Author(s):

M. Hrušková ◽

K. Hanzlíková ◽

P. Varáček

Keyword(s):

Protein Content ◽

Quality Parameters ◽

Ash Content ◽

Activity Measurement ◽

Western Region ◽

Falling Number ◽

Bread Making ◽

Gluten Index

The bread-making quality of forty commercial winter wheat samples, grown in the western region of the CzechRepublic, and their flours (white flours with ash content of about 0.5%) prepared in a commercial mill was studied. Standard analytical methods (ash and protein content, wet gluten), amylolytic activity measurement (falling number), rheological investigation (alveograph, gluten index), sedimentation test and laboratory baking test were used for characterization of wheats and flours. In addition NIR method was used to calculate ash, wet gluten, sedimentation value and protein content. Statistically significant correlations were found practically between all tested quality parameters of wheat and corresponding flour samples. However, the strongest correlation (r = 0.69–0.70) significant at 0.01 level exists between specific bread volume and protein and wet gluten content, determined both by standard or by NIR methods. 

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Forage quality and use of reforested habitats by snowshoe hares

Canadian Journal of Zoology ◽

10.1139/z88-307 ◽

1988 ◽

Vol 66 (9) ◽

pp. 2080-2083 ◽

Cited By ~ 6

Author(s):

Gordon L. Rogowitz

Keyword(s):

Protein Content ◽

Crude Protein ◽

Forage Quality ◽

Crude Protein Content ◽

Vegetative Cover ◽

Low Protein ◽

Snowshoe Hares ◽

Conifer Plantations ◽

Browse Species

The forage quality of habitats associated with mature conifer plantations and the use of these habitats by resident snowshoe hares (Lepus americanus) were evaluated. The winter forage of hares was composed of deciduous stems that were predominantly low in protein content and not preferred. The crude protein content of the principal browse species, Viburnum dentatum, was only 4.6–6.4% during winter months. However, snowshoe hares feeding on the low-protein browse maintained their body weight. The intake of protein was maximized by the consumption of stem ends, which compensated for the low-protein forage. Use of habitat by snowshoe hares was closely related to the vegetative cover but did not correlate well with forage availability. Sites preferred by hares had a well-developed overstory (mature spruce) but only sparsely available forage during the winter. Thickets of early-successional deciduous vegetation had high use and contained most of the low-protein browse.

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Quality of pre-sprouted sugarcane seedlings grown on substrates with decomposed babassu palm stem

Pesquisa Agropecuária Tropical ◽

10.1590/1983-40632021v5166587 ◽

2021 ◽

Vol 51 ◽

Author(s):

Romário Martins Costa ◽

Marcos Renan Lima Leite ◽

Sâmia dos Santos Matos ◽

Rayssa Carolinne Mouzinho de Sousa ◽

Raissa Rachel Salustriano da Silva-Matos ◽

...

Keyword(s):

Growth And Development ◽

Dry Mass ◽

Quality Parameters ◽

Point Of View ◽

Production Costs ◽

Economic Point ◽

Babassu Palm ◽

Number Of Leaves ◽

The Cost

ABSTRACT The use of pre-sprouted seedlings in the implantation of sugarcane crops not only reduces the establishment period and production costs, but also has other advantages, such as a lesser requirement of propagules (stems) and greater phytosanitary control of the seedlings, when compared to conventional planting. Commercial substrates are also expensive and their use increases the cost of seedlings. This study aimed to evaluate the quality of sugarcane pre-sprouted seedlings grown on substrates with different proportions of decomposed babassu palm stem (DBPS), as well as to recommend the substrate formulation that provides the most favorable environment for the growth and development of sugarcane pre-sprouted seedlings. For preparation of the substrate (S), DBPS and soil were used in the following proportions: S1: 0 % of DBPS + 100 % of soil; S2: 20 % of DBPS + 80 % of soil; S3: 40 % of DBPS + 60 % of soil; S4: 60 % of DBPS + 40 % of soil; S5: 80 % of DBPS + 20 % of soil; S6: 100 % of DBPS + 0 % of soil. The use of S2 and S3 considerably improved the seedling quality parameters, such as sprout diameter and length, number of leaves and total, shoot and root dry mass. However, from an economic point of view, S2 is recommended for use.

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Physical and nutritional quality of retails cakes of Dhaka city

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v51i1.27034 ◽

2016 ◽

Vol 51 (1) ◽

pp. 35-40

Author(s):

F Begum ◽

AK Sarker ◽

S Ahmed ◽

K Mondal ◽

S Anjum

Keyword(s):

Nutrient Content ◽

Protein Digestibility ◽

Quality Parameters ◽

Dhaka City ◽

Low Protein ◽

Sodium Calcium ◽

Acceptable Range ◽

Peroxide Values ◽

Standard Weight

The nutrient content and other quality parameters of retails cake samples collected from different markets of Dhaka city was evaluated. Irrespective of the brand or types of cake analyzed, none of the 13 retails cakes samples were found comply with BSTI standard weight and on an average, 5-10g less-weight was observed compared to the labeled weight. The moisture content was found within the BSTI acceptable level. The protein content (crude) ranging from 4.3% to 6.5% was observed, indicating that the cakes were prepared using flour containing low protein that gives softness to the cakes. On the other hand, negligible amount of fiber contents (0.007 - 0.244 %) was observed indicated that no effect on protein digestibility by pepsin and also absorption of fats. However, acid values (AV) of five cake samples were within the acceptable range (0.69 - 1.00 mg KOH/100g) of BSTI standard and the remaining eight samples were found higher (1.07-4.75 mg KOH/100g) than the acceptable limit. The peroxide values were found higher (20.27-49.4 mEq/kg) in all thirteen cake samples analyzed, indicated that all fats were in rancid condition. The iodine values (62.18-120.22) of extracted fats were low which indicates saturated nature of fats. The acid insoluble ashes of eight cake samples were higher than the permissible limit (0.1%) compared to BSTI standard. Metal content (sodium, calcium) and trace metal (iron) contents was found in the range of 24.43 - 149.15 mg/100g; 32.59 - 69.70 mg/100g and 0.96 - 8.18 mg/100g, respectively, which is higher than the BSTI standard. Therefore, the retails cake samples analyzed was of both good and poor quality.Bangladesh J. Sci. Ind. Res. 51(1), 35-40, 2016

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Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds

Scientific Reports ◽

10.1038/s41598-019-55760-0 ◽

2019 ◽

Vol 9 (1) ◽

Cited By ~ 2

Author(s):

Giuseppe Carcò ◽

Stefano Schiavon ◽

Ernestina Casiraghi ◽

Silvia Grassi ◽

Enrico Sturaro ◽

...

Keyword(s):

Protein Content ◽

Crude Protein ◽

Quality Traits ◽

Large White ◽

Low Protein ◽

Lean Growth ◽

Textural Quality ◽

Physical Profile ◽

Protein Reduction

AbstractThe use of low-protein (LP) feeds is a good strategy to reduce the environmental release of N compounds, but their influence on the quality of the products must be considered. This study explored the influence of LP diet and two pig breeds (BR) with different lean growth ability on the quality traits of dry-cured hams. We analysed 40 left dry-cured hams from pigs of two BR [Duroc-Danbred crosses (Danbred) and Duroc × Large White crosses (Anas)] fed either conventional (147 to 132 g/kg, crude protein) or LP diet. The LP had a crude protein content reduced by 20% with respect to the conventional. The differences in ham quality resulting from protein reduction were small, with a decrease of the protein and an increase of the lipid content of the ham slice in Anas, but not in Danbred (BR × Diet interaction; P = 0.043). Therefore, the use of LP would be feasible and sustainable, without detrimental effects on products. It was found the pig genotypes with different potentials for lean growth may affect the initial ham weight, fat cover and seasoning losses of hams, but they appear to affect little other chemical, physical and textural quality traits of the dry-cured hams.

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Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.1093/jas/skab359 ◽

2021 ◽

Author(s):

Yetong Xu ◽

Huiyuan Chen ◽

Ke Wan ◽

Kaifeng Zhou ◽

Yongsheng Wang ◽

...

Keyword(s):

Growth Performance ◽

Protein Content ◽

Meat Quality ◽

Carcass Traits ◽

Experimental Period ◽

Finishing Pigs ◽

Protein Levels ◽

Low Protein ◽

Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P < 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P < 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P > 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P < 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P < 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P < 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P < 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

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EFFECT OF WATER-SOLUBLE FULLERENE C-60 ON THE QUALITY OF RYE BREAD

Bulletin of KSAU ◽

10.36718/1819-4036-2021-4-148-154 ◽

2021 ◽

pp. 148-154

Author(s):

Alexander I. Mashanov ◽

Grigory N. Churilov ◽

Natalia V. Prisukhina ◽

Natalia G. Vnukova ◽

Alexander A. Mashanov

Keyword(s):

Water Soluble ◽

Rye Bread ◽

Effect Of Water

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Influence of nitrogen, environment, and cultivars on the industrial quality of wheat

Semina Ciências Agrárias ◽

10.5433/1679-0359.2019v40n6p2571 ◽

2019 ◽

Vol 40 (6) ◽

pp. 2571 ◽

Cited By ~ 1

Author(s):

Raphael Rossi Silva ◽

Claudemir Zucareli ◽

Inês Cristina de Batista Fonseca ◽

Diego Gazola ◽

Carlos Roberto Riede

Keyword(s):

Protein Content ◽

Ammonium Sulfate ◽

Nitrogen Fertilization ◽

Block Design ◽

Sodium Dodecyl ◽

Quality Parameters ◽

Randomized Complete Block Design ◽

Sedimentation Volume ◽

The Stability

The quality of wheat is a pre-eminent factor in the criteria for commercialization of this cereal, and several parameters contribute to the evaluation of wheat quality. The objective of this study was to verify the effects of nitrogen fertilization on the cover and the environment for wheat cultivars and the effects on the industrial quality of the grain. Furthermore, we sought to identify correlations between the parameters of industrial quality. Experiments were conducted in Londrina for 2 years, in two distinct environments (A1 and A2). The experimental design was a randomized complete block design with four replications. The cultivars IPR Catuara TM, BRS Gaivota, Quartzo, and CD 120 were evaluated with different forms of nitrogen management: N1, without N in coverage; N2, 60 kg ha-1 of N in the form of urea at the beginning of tillering; N3, 80 kg ha-1 of N in urea formulation (60 kg ha-1 in tillering and 20 kg ha-1 in booting); N4, 100 kg ha-1 of N in the form of urea (60 kg ha-1 in tillering and 40 kg ha-1 in booting); N5, 80 kg ha-1 of N (60 kg ha-1 of N in the form of urea at the beginning of tillering, and 20 kg ha-1 of N in the form of ammonium sulfate in booting); N6, 100 kg ha-1 of N (60 kg ha-1 of N in the form of urea at the beginning of tillering, and 40 kg ha-1 of N in the form of ammonium sulfate in booting). Further, we evaluated grain yield, protein content, sedimentation volume with sodium dodecyl sulfate, and parameters of alveograph and farinograph. Nitrogen fertilization did not influence industrial quality parameters. The stability of the mass was influenced by the isolated effects of cultivars and the environment. The interaction of cultivars and environments influenced the parameters of alveograph and water absorption of the mass. The higher the protein content, the lower the stability of the mass, independent of the cultivar.

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