scholarly journals Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development

2021 ◽  
Vol 43 ◽  
pp. e51850
Author(s):  
Mariana Crivelari da Cunha ◽  
Marília Crivelari da Cunha ◽  
Rafael Carvalho do Lago ◽  
Rafaela da Silva Melo ◽  
Letícia Casarine Almeida ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Texture Profile ◽  
Independent Variables ◽  
Gluten Content ◽  
Dependent Variables ◽  
Volume Expansion Rate ◽  
Two Independent Variables

In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

2020 ◽  
Vol 26 (6) ◽  
pp. 485-492
Author(s):  
Georgia Frakolaki ◽  
Virginia Giannou ◽  
Constantina Tzia
Keyword(s):  
Water Activity ◽  
Wheat Flour ◽  
Specific Volume ◽  
Volume Expansion ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Bakery Products ◽  
Optimal Ratio ◽  
Baked Products ◽  
Satisfactory Quality

The aim of this work was the evaluation of the breadmaking potential of spelt flour when combined with wheat flour in various proportions, both in freshly baked and frozen form, and determine the optimal ratio for products with satisfactory quality characteristics. Freshly baked samples were prepared using different spelt–wheat flour mixtures ranging from 0 to 100% spelt at 10% intervals, while batches containing 0, 30, 50, 80, and 100% spelt were prepared in the case of frozen dough samples. The characteristics of the final baked products (dough volume expansion, specific volume, crust and crumb color, hardness, and water activity) were evaluated. Results showed that spelt flour proportions up to 20% provide bread with quality and sensory characteristics similar to wheat, while proportions higher than 70% lead to products with inferior properties. Therefore, samples with spelt content between 30 and 60%, although slightly degraded, remained highly acceptable.

scholarly journals Effects of fat replacement on properties of whole wheat bread

2014 ◽  
Vol 50 (4) ◽  
pp. 703-712 ◽  
Author(s):  
Patrícia Matos Scheuer ◽  
Bruna Mattioni ◽  
Pedro Luiz Manique Barreto ◽  
Flávio Martins Montenegro ◽  
Cristiane Rodrigues Gomes-Ruffi ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Healthy Diet ◽  
Wheat Bread ◽  
Fat Replacer ◽  
Whole Wheat Flour ◽  
Texture Profile ◽  
Whole Wheat ◽  
Whole Wheat Bread ◽  
Flour Blends

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims of this study were to determine the centesimal composition of wheat flour samples (whole, refined, and flour blends) along with their farinographic parameters (water absorption, development time and stability) and also to verify the specific volume, crumb texture profile and digital imaging of bread loaves made with 60% whole wheat flour and 3% fat or fat replacer. Increasing the whole wheat flour percentage in the blends also increased levels of protein, ash and insoluble fiber. All the farinographic parameters were also increased. Enzymatically modified starch was found to be an effective fat replacer in whole wheat loaves. The loaves made using fat replacer had the same specific volume and higher cell density as those made with fat, but exhibited different texture profile parameters such as higher hardness value and lower springiness value.

Effect of direct and indirect contact with mental illness on dangerousness and social distance

2017 ◽  
Vol 64 (2) ◽  
pp. 112-119 ◽  
Author(s):  
Minhwa Lee ◽  
Mikyung Seo
Keyword(s):  
Mental Illness ◽  
Standard Deviation ◽  
Interaction Effect ◽  
Social Distance ◽  
Direct Contact ◽  
Indirect Contact ◽  
Independent Variables ◽  
Main Effect ◽  
Dependent Variables ◽  
Two Independent Variables

Background: This study is based on the contact hypothesis that contact with mental illness is the most effective anti-stigma strategy. Aims: This study aims to analyze which form of contact can most effectively decrease the dangerousness and social distance associated with schizophrenia, depression and alcoholism. Method: In total, 573 Korean adults ( Mage = 43.71 years, standard deviation ( SD) = 13.41; 54.1% male, 45.9% female) were surveyed about randomly assigned vignettes of schizophrenia, depression and alcoholism. The participants were questioned on the dangerousness and social distance associated with the assigned vignette, as well as direct and indirect contact experience with the mental illness. Two-way analysis of variance (ANOVA) was used to determine the main effect and interaction effect that the type of mental illness and contact experience have on the two dependent variables (dangerousness and social distance). Results: The findings show that the type of mental illness has a significant main effect on dangerousness and social distance, but contact type only has a significant main effect on social distance. Moreover, the two independent variables (mental illness subtype and contact experience) have an interaction effect on two dependent variables (dangerousness and social distance). Therefore, the anti-stigma effect of contact varies according to the type of mental illness. Conclusion: Our findings suggest that appropriate anti-stigma strategies are required for each type of mental illness. Considering that opportunities for direct contact with persons with mental illness are highly limited, it is necessary to actively utilize indirect contact.

The Effects of Amyloglucosidase, Glucose Oxidase and Hemicellulase Utilization on the Rheological Behaviour of Dough and Quality Characteristics of Bread

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Burak Altınel ◽  
S. Sezgin Ünal
Keyword(s):  
Moisture Content ◽  
Glucose Oxidase ◽  
Wheat Flour ◽  
Specific Volume ◽  
Rheological Behaviour ◽  
Quality Characteristics ◽  
Final Moisture Content ◽  
Whole Wheat ◽  
Flour Blends ◽  
Flour Blend

Abstract Wheat flour, whole wheat flour, 25 and 50 % rye flour substituted wheat flour blends, 15 and 30 % wheat bran substituted wheat flour blends were supplemented with amyloglucosidase (at 0.000875 and 0.001 %), glucose oxidase (at 0.0003 and 0.001 %) and hemicellulase (at 0.001 and 0.005 %). The effects of enzymes on the extensographic properties of dough and quality characteristics of bread (specific volume, baking loss percentage and final moisture content) were studied. The interaction between type of flour/blend, type of enzyme and dosage of enzyme affected resistance to extension, extensibility and ratio of resistance to extensibility of doughs significantly. The interactions between type of flour/blend, type of enzyme and dosage of enzyme affected specific volume, baking loss percentage and final moisture content of breads significantly. The findings in this study indicated that enzymes can exhibit unexpected effects on dough and bread properties depending on type of flour and dosage of enzyme.

An Investigation of the Effect of Latency on the Operator’s Trust and Performance for Manual Multi-robot Teleoperated Tasks

2017 ◽  
Vol 61 (1) ◽  
pp. 390-394 ◽  
Author(s):  
Hunter Rogers ◽  
Amro Khasawneh ◽  
Jeffery Bertrand ◽  
Kapil Chalil Madathil
Keyword(s):  
Confidence Level ◽  
Search And Rescue ◽  
The Other ◽  
Repeated Measure ◽  
Independent Variables ◽  
Subjective Workload ◽  
Dependent Variables ◽  
Independent Variable ◽  
And Performance ◽  
Two Independent Variables

Latency is an important factor when conducting teleoperated missions. This study investigates the effects of latency on a set of dependent variables: performance (measured by time and number of errors), subjective workload, trust, and usability. These measures were tested in a simulated search-and-rescue mission over two levels of two independent variables. One independent variable was the number of robots – one or two (within-subject), and the other independent variable was latency – simulations with and without latency (between-subject.) The significant effect of the independent variables on the dependent variables were checked using repeated measure two-way ANOVA with a confidence level of 95%. The data determined any significant effects that latency and/or the number of robots had on such factors as errors, dependability, reliability, harmful outcomes, temporal demand, and frustration.

scholarly journals PENGARUH KONFLIK KERJA DAN STRES KERJA TERHADAP TURNOVER INTENTION PEGAWAI MADRASAH ALIYAH ASWAJ AMBUNTEN

2021 ◽  
Vol 2 (1) ◽  
pp. 43-49
Author(s):  
Mohammad Rofik
Keyword(s):  
Work Stress ◽  
Turnover Intention ◽  
Total Population ◽  
Independent Variables ◽  
Work Conflict ◽  
Dependent Variables ◽  
Saturated Sample ◽  
Data Collection Technique ◽  
A Company ◽  
Two Independent Variables

This research was conducted to find out why employees perform Turnover Intention. This study was conducted on employees who work at Madrasah Aliyah Aswaj Ambunten Timur. Turnover Intention is defined as the intensity of employees who want to resign from a company or institution where they work. There are two independent variables in this study, namely work conflict and work stress. The data collection technique used a questionnaire with several indicators of independent and dependent variables. The sample in this study used a saturated sample where the total population was the same as the number of samples, namely 47 employees.

scholarly journals Effect of Maltodextrin Substitution on Physicochemical and Sensorial Properties of Malay Traditional Cake ‘Bahulu’

2019 ◽  
Vol 7 (4.14) ◽  
pp. 239
Author(s):  
Nur Afifah Mohd Junaidishah ◽  
Aishah Bujang
Keyword(s):  
Wheat Flour ◽  
Specific Volume ◽  
Modified Starch ◽  
Main Ingredient ◽  
Traditional Foods ◽  
Texture Profile ◽  
Sensory Score ◽  
Significant Difference ◽  
Batter Viscosity

Although Malaysia is not a wheat-producing country, most Malaysian traditional foods uses wheat flour as its main ingredient. One ingredient substitution for wheat flour is modified starch, maltodextrin. The aim of this study was to assess the effects of wheat flour substitution with maltodextrin on physicochemical and sensorial properties of a Malay traditional cake, ‘bahulu’. Changes in the viscosity of batter, water activity (aw), specific volume, colour, texture profile and sensorial preference of ‘bahulu’ with 5% (M5), 10% (M10) and 15% (M15) maltodextrin substitution were measured. The results showed that with increase substitution of maltodextrin, batter viscosity, specific volume and aw values decreased. However, redness (+a*) of crust and yellowness (+b*) of crust and crumb, hardness, springiness, gumminess and chewiness of ‘bahulu’ increased. No significant difference was observed for L* (lightness) and –a* (greenness) of crumb, adhesiveness and cohesiveness. Compared to control, ‘bahulu’ with maltodextrin substitution showed reduction in degree of preference for sensory score except for texture attribute. This study indicates that replacement of wheat flour is possible at a certain level of substitution,  however, further improvements are required in order to maintain the quality of the Malaysian heritage food.   

scholarly journals PENGARUH DEBT TO EQUITY RATIO DAN FIRM SIZE TERHADAP NILAI PERUSAHAAN DENGAN RETURN ON EQUITY SEBAGAI VARIABEL INTERVENING PADA PERUSAHAAN YANG TERDAFTAR DI JAKARTA ISLAMIC INDEX (JII) PERIODE 2016-2018

2020 ◽  
Vol 6 (1) ◽  
pp. 15-29
Author(s):  
Indah Khairunnisa ◽  
Mismiwati Mismiwati ◽  
Bunga Mar’atush Shalihah
Keyword(s):  
Firm Size ◽  
Firm Value ◽  
Return On Equity ◽  
Book Value ◽  
Independent Variables ◽  
Company Value ◽  
Dependent Variables ◽  
Equity Ratio ◽  
Intervening Variables ◽  
Two Independent Variables

The Study investigated the influence of Debt to Equity Ratio and Firm Size on Firm Value with Return On Equity as intervening variables in Jakarta Islamic Index (JII) in 2016-2018. This study uses two independent variables that Debt to Equity Ratio and Firm Size. The dependent variables used in this study is the Company Value with indicators of Price to Book Value. While the intervening variable used in this study is Return On Equity. The result showed that there was a positive and significant effect Debt to Equity Ratio on Return On Equity. There was a negative and not significant Firm Size on Return On Equity. Debt to Equity Ratio has no significant effect on Firm Value. Firm Size has no significant effect on Firm Value. There wasa positive and significant effect Return On Equity on Firm Value. Return On Equity is mediating the effect of Debt to Equity Ratio on Firm Value (Partial Mediation). Return On Equity is mediating the effect of Firm Size on Firm Value (Partial Mediation).

scholarly journals Physical-chemical and sensorial evaluation of breads produced with partial replacement of the wheat flour for unripe banana meal.

2014 ◽  
Vol 5 (3) ◽  
pp. 1 ◽  
Author(s):  
Janayna Presa da Silva ◽  
Edna Regina Netto-Oliveira ◽  
Suellen Cristina De Mico Pereira ◽  
Antônio Roberto Giriboni Monteiro
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Specific Volume ◽  
Nutritional Value ◽  
Partial Replacement ◽  
Total Carbohydrate ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Sensory Analyses ◽  
Sensorial Evaluation

<p><em>This study aimed to evaluate the physico-chemical and sensory characteristics of French bread produced with partial replacement of wheat flour for unripe banana meal. Three formulations of bread were produced: standard with 100% of wheat flour, 8% replacement of wheat flour by unripe banana meal and 12% replacement of wheat flour by unripe banana meal. Were evaluated: moisture, ash, total protein, crude fiber, total lipid, total carbohydrate, specific volume and sensory analysis. The data were evaluated by ANOVA (p&lt;0.05). The results showed significant differences for moisture, protein and crude fibers. For ashes, lipid and specific volume were not finding significant differences. Sensory analysis indicated that color and flavor were negatively influenced by unripe banana meal (p&lt;0.05). The average scores of the attributes of the formulations standard, 8% of replacement and 12% of replacement were, respectively: 7.59 (liked moderately), 6.35 and 6.42 (liked slightly). Considering the greater nutritional value and the results of sensory analyses, we can recommend the consumption and production of the formulation with 12% of unripe banana meal.</em></p><p>DOI: 10.14685/rebrapa.v5i3.155</p><p>&nbsp;</p>

scholarly journals Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides

2014 ◽  
Vol 68 (1) ◽  
pp. 99-106 ◽  
Author(s):  
Tamara Dapcevic-Hadnadjev ◽  
Ljubica Dokic ◽  
Milica Pojic ◽  
Miroslav Hadnadjev ◽  
Aleksandra Torbica ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Opposite Effect ◽  
Hydroxypropyl Methylcellulose ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Positive Effects ◽  
Osa Starch ◽  
Pregelatinized Starch ◽  
Spray Dried

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

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