scholarly journals The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2242
Author(s):  
Anne-Sophie Schou Jødal ◽  
Tomasz Pawel Czaja ◽  
Frans W. J. van den Berg ◽  
Birthe Møller Jespersen ◽  
Kim Lambertsen Larsen
Keyword(s):  
Direct Interaction ◽  
Wheat Bread ◽  
Resonance Spectroscopy ◽  
Bread Staling ◽  
Widespread Application ◽  
Wheat Dough ◽  
Low Field ◽  
Bread Volume ◽  
The Impact ◽  
Bread Properties

Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

scholarly journals Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

2020 ◽  
Author(s):  
Gerold Felix Rebholz ◽  
Karin Sebald ◽  
Sebastian Dirndorfer ◽  
Corinna Dawid ◽  
Thomas Hofmann ◽  
...  
Keyword(s):  
Amylase Activity ◽  
Residual Activity ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Sugar Composition ◽  
Bread Staling ◽  
Bread Crumb ◽  
Thermoactinomyces Vulgaris ◽  
Bread Production ◽  
The Impact

AbstractThe use of bacterial or fungal α-amylases is common in wheat bread production to improve several quality-related parameters such as loaf volume, crust color or staling behavior. To study the impact of exogenous α-amylases on straight dough wheat bread, we quantitated mono-, di- and oligosaccharides and residual α-amylase activity in bread crumb during storage for up to 96 h. Discovery-driven proteomics of the five α-amylase preparations studied showed that only a few different amylases per preparation were responsible for the hydrolytic effect. Compared to the control, the supplementation with α-amylase from Bacillus amyloliquefaciens in wheat dough preparation led to major changes in the sugar composition of bread crumb during storage with the formation of oligosaccharides like maltopentaose, maltohexaose, maltoheptaose, and maltooctaose. A residual activity corresponding to 4.0% of the applied activity was determined in the breads prepared with α-amylase from B. amyloliquefaciens, but no residual activity was detected for any of the other fungal or bacterial α-amylases from Aspergillus oryzae or Thermoactinomyces vulgaris. Whether the detected residual activity is related to the characteristics of bread staling or bread crumb properties must be clarified in further studies.

scholarly journals Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling

2019 ◽  
Vol 4 (1) ◽  
pp. 426-430 ◽  
Author(s):  
Przemysław Łukasz Kowalczewski ◽  
Katarzyna Walkowiak ◽  
Łukasz Masewicz ◽  
Hanna Maria Baranowska
Keyword(s):  
Polymer Network ◽  
Bulk Water ◽  
Wheat Bread ◽  
Nmr Studies ◽  
Spin Lattice ◽  
Low Field ◽  
Health Promoting ◽  
Water Behavior ◽  
The Impact

AbstractPotato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. The use of health-promoting additives may, however, affect the quality of the fresh final product as well as the stored one. Water behavior is one of the parameters whose analysis allows for the monitoring of the shelf life of products. Therefore, the research reported in this paper was aimed at investigating the effect of replacing wheat flour with spray-dried potato juice (SDPJ) at 2.5%, 5% and 7.5% on water behavior during bread staling. 1H Nuclear Magnetic Resonance (NMR) was used to analyze the impact of SDPJ on the dynamics of water in bread crumb. The NMR analyzes revealed that 7.5% addition of SDPJ resulted in an increased ratio of bound to bulk water (decreased T1 spin-lattice time) and decreased mobility of bulk water (decreased T22 spin-spin time). The enriched breads also showed different dynamics of water during storage, however, in each of the analyzed variants a slight increase in T1 was noted. It has also been shown that enrichment of bread in SDPJ accelerates the evacuation of water from the polymer network.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

scholarly journals Two Metabolomics Phenotypes of Human Hepatocellular Carcinoma in Non-Alcoholic Fatty Liver Disease According to Fibrosis Severity

Metabolites ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 54
Author(s):  
Benjamin Buchard ◽  
Camille Teilhet ◽  
Natali Abeywickrama Samarakoon ◽  
Sylvie Massoulier ◽  
Juliette Joubert-Zakeyh ◽  
...  
Keyword(s):  
Hepatocellular Carcinoma ◽  
Liver Disease ◽  
Fatty Liver ◽  
Fatty Liver Disease ◽  
Monounsaturated Fatty Acids ◽  
Metabolic Reprogramming ◽  
Resonance Spectroscopy ◽  
Alcoholic Fatty Liver ◽  
The Impact ◽  
Alcoholic Fatty Liver Disease

Non-Alcoholic Fatty Liver Disease (NAFLD) is considered as the forthcoming predominant cause for hepatocellular carcinoma (HCC). NAFLD-HCC may rise in non-cirrhotic livers in 40 to 50% of patients. The aim of this study was to identify different metabolic pathways of HCC according to fibrosis level (F0F1 vs. F3F4). A non-targeted metabolomics strategy was applied. We analyzed 52 pairs of human HCC and adjacent non-tumoral tissues which included 26 HCC developed in severe fibrosis or cirrhosis (F3F4) and 26 in no or mild fibrosis (F0F1). Tissue extracts were analyzed using 1H-Nuclear Magnetic Resonance spectroscopy. An optimization evolutionary method based on genetic algorithm was used to identify discriminant metabolites. We identified 34 metabolites differentiating the two groups of NAFLD-HCC according to fibrosis level, allowing us to propose two metabolomics phenotypes of NAFLD-HCC. We showed that HCC-F0F1 mainly overexpressed choline derivatives and glutamine, whereas HCC-F3F4 were characterized by a decreased content of monounsaturated fatty acids (FA), an increase of saturated FA and an accumulation of branched amino acids. Comparing HCC-F0F1 and HCC-F3F4, differential expression levels of glucose, choline derivatives and phosphoethanolamine, monounsaturated FA, triacylglycerides were identified as specific signatures. Our metabolomics analysis of HCC tissues revealed for the first time two phenotypes of HCC developed in NAFLD according to fibrosis level. This study highlighted the impact of the underlying liver disease on metabolic reprogramming of the tumor.

scholarly journals Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

2020 ◽  
Vol 30 (1) ◽  
pp. 138-150
Author(s):  
Veronika Valková ◽  
Hana Ďúranová ◽  
Jana Štefániková ◽  
Michal Miškeje ◽  
Marián Tokár ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Grape Seeds ◽  
Rheological Analysis ◽  
First Time ◽  
Positive Effect ◽  
Bread Properties ◽  
Electronic Eye ◽  
Different Levels

AbstractThe current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

scholarly journals Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

2021 ◽  
Vol 11 (1) ◽  
pp. 436
Author(s):  
Nastasia Belc ◽  
Denisa Eglantina Duta ◽  
Alina Culetu ◽  
Gabriela Daniela Stamatie
Keyword(s):  
Wheat Bread ◽  
Soy Protein Concentrate ◽  
Protein Concentrate ◽  
Total Change ◽  
Protein Concentrates ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Legume Protein ◽  
Bread Properties

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.

scholarly journals Markovian inhomogeneous closures for Rossby waves and turbulence over topography

2018 ◽  
Vol 858 ◽  
pp. 45-70
Author(s):  
Jorgen S. Frederiksen ◽  
Terence J. O’Kane
Keyword(s):  
Turbulent Flows ◽  
Rossby Waves ◽  
Time History ◽  
Direct Interaction ◽  
Mean Flow ◽  
Current Time ◽  
Fluctuation Dissipation ◽  
Large Ensembles ◽  
Direct Interaction Approximation ◽  
The Impact

Manifestly Markovian closures for the interaction of two-dimensional inhomogeneous turbulent flows with Rossby waves and topography are formulated and compared with large ensembles of direct numerical simulations (DNS) on a generalized $\unicode[STIX]{x1D6FD}$-plane. Three versions of the Markovian inhomogeneous closure (MIC) are established from the quasi-diagonal direct interaction approximation (QDIA) theory by modifying the response function to a Markovian form and employing respectively the current-time (quasi-stationary) fluctuation dissipation theorem (FDT), the prior-time (non-stationary) FDT and the correlation FDT. Markov equations for the triad relaxation functions are derived that carry similar information to the time-history integrals of the non-Markovian QDIA closure but become relatively more efficient for long integrations. Far from equilibrium processes are studied, where the impact of a westerly mean flow on a conical mountain generates large-amplitude Rossby waves in a turbulent environment, over a period of 10 days. Excellent agreement between the evolved mean streamfunction and mean and transient kinetic energy spectra are found for the three versions of the MIC and two variants of the non-Markovian QDIA compared with an ensemble of 1800 DNS. In all cases mean Rossby wavetrain pattern correlations between the closures and the DNS ensemble are greater than 0.9998.

scholarly journals The Effectiveness of Using Blended Learning with Google Classroom and Zoom Media on Students' Understanding

2021 ◽  
Vol 2 (2) ◽  
pp. 99
Author(s):  
Wasti Reviandani
Keyword(s):  
Blended Learning ◽  
Learning Process ◽  
Quantitative Research ◽  
Teaching And Learning ◽  
Virus Disease ◽  
Direct Interaction ◽  
Analysis Tool ◽  
Teaching Activities ◽  
Corona Virus ◽  
The Impact

The teaching and learning process is the core of education. Everything that has been programmed will be carried out in the teaching and learning process where interaction and involvement is needed between educators and students with materials as the medium. Teaching activities at the strata 1 level involve educators called lecturers and students called students. In general, teaching activities are carried out offline, which involves direct interaction between lecturers and students. At the beginning of 2021, rumors began to appear that there was a global disaster of the Corona Virus Disease (COVID-19) pandemic, which initially Indonesia considered that the Corona virus was impossible to enter Indonesia. However, the development of the virus is so fast. Indonesia finally announced in early March 2021 as a country experiencing the impact of the global disaster due to the COVID -19 pandemic. This study wants to find out how effective it is to use blended learning by using google classroom and zoom to improve the understanding of FEB students at Muhammadiyah University of Gresik. This research is a quantitative research using causal clause relationship, using SPSS version 23.0 analysis tool. The results obtained from this study are that the Google Classroom and Zoom applications partially and simultaneously have a significant positive effect on student understanding.

scholarly journals A Comparative Study on the Model of PM2.5 Direct or Indirect Interaction with Bronchial Epithelial Cells.

2021 ◽  
Author(s):  
Yan Wang ◽  
Xin Zuo ◽  
Fuyang Jiang ◽  
Lin Hou ◽  
Qiyue Jiang ◽  
...  
Keyword(s):  
Epithelial Cell ◽  
Epithelial Cells ◽  
Cell Damage ◽  
Direct Interaction ◽  
Bronchial Epithelial Cell ◽  
Human Bronchial Epithelial Cell ◽  
Exposure Model ◽  
Epithelial Cell Line ◽  
Bronchial Epithelial ◽  
The Impact

Abstract The impact of PM2.5 on epithelial cells is a pivotal process leading to many lung pathological changes and pulmonary diseases. In addition to PM2.5 direct interaction with epithelia, macrophages that engulf PM2.5 may also influence the function of epithelial cells. However, among the toxic researches of PM2.5, there is a lack of evaluation of direct or indirect exposure model on human bronchial epithelial cell against PM2.5. In this present research, PM2.5-exposed human bronchial epithelial cell line (BEAS-2B) serves as the direct interaction model, while the contrast is to indirect stimulation model, which takes advantage of transwell co-culture system to carry out that PM2.5 is promptly contacted with macrophages rather than BEAS-2B. By comparing these two modes of interaction, we determined the viability of BEAS-2B and mRNA and/or protein expression profile of transcription factors Nrf2,NF-kB and according inflammatory indicators, with a view to evaluating the effects of different interaction modes of PM2.5 on epithelial cell damage in vitro. We have found that macrophage involvement may protect epithelia from PM2.5 cytotoxic effect, while strengthen the inflammation response.

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