EVALUATION OF DOUGH CHARACTERISTICS AND QUALITY OF EGYPTIAN BALADY BREAD CONTAINING MILLET FLOUR

Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough characteristics for pasta making was determined by measuring rheological parameters. The effect of the quantity of the sesame flour (0, 10 and 20 g per 100 g of flour) and liquid eggs (0, 12.4 and 24.8 g per 100 g of flour) on the technological and nutritive quality of spelt pasta was investigated. Standard score analysis was applied for the evaluation of the contribution of sesame flour and liquid eggs to the quality spelt pasta. Significant differences between spelt flour and spelt flour with 10 and 20 g sesame flour per 100 g flour was confirmed by application of the Post-hoc Tukey?s HSD test at the 95 % confidence limit. Sesame flour adversely influenced farinograph and mixolab characteristics, while data pointed to higher maximum scores (0.63) for cooking, textural, colour and mineral characteristics of the pasta with sesame flour and eggs at 20 and 24.8 g per 100 g of flour, respectively. This pasta could be good source for satisfying the daily needs of minerals recommended by the FAO/WHO.

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The effects of commercial fibres on frozen bread dough

Journal of the Serbian Chemical Society ◽

10.2298/jsc1002195f ◽

2010 ◽

Vol 75 (2) ◽

pp. 195-207 ◽

Cited By ~ 8

Author(s):

Jelena Filipovic ◽

Nada Filipovic ◽

Vladimir Filipovic

Keyword(s):

Daily Intake ◽

Frozen Storage ◽

Jerusalem Artichoke ◽

Industrialized Countries ◽

Frozen Dough ◽

Significant Difference ◽

Beet Pulp ◽

Discrimination Coefficient ◽

Dough Characteristics

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

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Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten-free bakery product

European Food Research and Technology ◽

10.1007/s00217-018-3072-x ◽

2018 ◽

Vol 244 (9) ◽

pp. 1595-1604 ◽

Cited By ~ 7

Author(s):

Annalisa Romano ◽

Paolo Masi ◽

Annachiara Bracciale ◽

Alessandra Aiello ◽

Maria Adalgisa Nicolai ◽

...

Keyword(s):

Sensory Quality ◽

Gluten Free ◽

Bakery Product ◽

Quinoa Flour ◽

Dough Characteristics

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QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

10.21203/rs.3.rs-71178/v3 ◽

2020 ◽

Author(s):

Junmei Hu ◽

Guilian Xiao ◽

Peng Jiang ◽

Yan Zhao ◽

Guangxu Zhang ◽

...

Keyword(s):

Association Mapping ◽

Genetic Research ◽

Processing Quality ◽

Wheat Varieties ◽

Wild Wheat ◽

Nested Association Mapping ◽

Wheat Gene ◽

Association Mapping Population ◽

Dough Characteristics

Abstract Background: Wheat processing quality is an important factor in evaluating overall wheat quality, and dough characteristics are important when assessing the processing quality of wheat. As a notable germplasm resource, semi-wild wheat has a key role in the study of wheat processing quality.Results: In this study, four dough rheological characteristics were collected in four environments using a nested association mapping (NAM) population consisting of semi-wild and domesticated wheat varieties to identify quantitative trait loci (QTL) for wheat processing quality. A total of 49 QTL for wheat processing quality were detected, explaining 0.36–10.82% of the phenotypic variation. These QTL were located on all wheat chromosomes except for 2D, 3A, 3D, 6B, 6D and 7D. Compared to previous studies, 29 QTL were newly identified. Four novel QTL, QMlPH-1B.4, QMlPH-3B.4, QWdEm-1B.2 and QWdEm-3B.2, were stably identified in three or more environments, among which QMlPH-3B.4 was a major QTL. Moreover, eight important genetic regions for wheat processing quality were identified on chromosomes 1B, 3B and 4D, which showed pleiotropy for dough characteristics. In addition, out of 49 QTL, 15 favorable alleles came from three semi-wild parents, suggesting that the QTL alleles provided by the semi-wild parent were not utilized in domesticated varieties.Conclusions: The results show that semi-wild wheat varieties can enrich the existing wheat gene pool and provide broader variation resources for wheat genetic research.

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QTL detection for bread wheat processing quality in a nested association mapping population of semi-wild and domesticated wheat varieties

10.21203/rs.3.rs-71178/v2 ◽

2020 ◽

Author(s):

Junmei Hu ◽

Guilian Xiao ◽

Peng Jiang ◽

Yan Zhao ◽

Guangxu Zhang ◽

...

Keyword(s):

Association Mapping ◽

Genetic Research ◽

Processing Quality ◽

Wheat Varieties ◽

Wild Wheat ◽

Nested Association Mapping ◽

Wheat Gene ◽

Association Mapping Population ◽

Dough Characteristics

Abstract Background: Wheat processing quality is an important factor in evaluating overall wheat quality and dough characteristics are important in assessing the processing quality of wheat. As an important germplasm resource, semi-wild wheat plays an important role in the study of wheat processing quality.Results: In this study, four dough rheological characteristics were therefore collected in four environments using a nested association mapping (NAM) population, consisting of semi-wild and domesticated wheat varieties, which was used to identify quantitative trait loci (QTL) for wheat processing quality. A total of 49 QTL for wheat processing quality were detected, explaining 0.36–10.82% of the phenotypic variation. These QTL were located on all wheat chromosomes except for 2D, 3A, 3D, 6B, 6D and 7D. Compared to previous studies, 29 QTL were newly identified. Four novel QTL, QMlPH-1B.4, QMlPH-3B.4, QWdEm-1B.2 and QWdEm-3B.2, were stably identified in three or more environments, of which QMlPH-3B.4 was a major QTL. Moreover, eight important genetic regions for wheat processing quality were identified on chromosomes 1B, 3B and 4D, which showed pleiotropy for dough characters. In addition, out of 49 QTL, 15 favorable alleles came from three semi-wild parents, suggesting that the QTL alleles provided by the semi-wild parent were unutilized in domesticated varieties.Conclusions: The results show that the semi-wild wheat varieties can enrich the existing wheat gene pool and provide broader variation resources for wheat genetic research.

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Annotation: Class Size and the Quality of Educational Outcomes

Journal of Child Psychology and Psychiatry ◽

10.1017/s0021963098002819 ◽

1998 ◽

Vol 39 (6) ◽

pp. 797-804 ◽

Cited By ~ 8

Author(s):

Neville Bennett

Keyword(s):

Educational Outcomes ◽

Class Size

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Immunoferritin localization of intracellular antigens in positively stained frozen sections

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010008170x ◽

1978 ◽

Vol 36 (2) ◽

pp. 168-169

Author(s):

K. T. Tokuyasu

Keyword(s):

Surface Tension ◽

Water Surface ◽

Thin Layers ◽

The Other ◽

Positive Staining ◽

Frozen Sections ◽

The Past ◽

Ultrathin Frozen Sections ◽

Definition Of

During the past investigations of immunoferritin localization of intracellular antigens in ultrathin frozen sections, we found that the degree of negative staining required to delineate u1trastructural details was often too dense for the recognition of ferritin particles. The quality of positive staining of ultrathin frozen sections, on the other hand, has generally been far inferior to that attainable in conventional plastic embedded sections, particularly in the definition of membranes. As we discussed before, a main cause of this difficulty seemed to be the vulnerability of frozen sections to the damaging effects of air-water surface tension at the time of drying of the sections.Indeed, we found that the quality of positive staining is greatly improved when positively stained frozen sections are protected against the effects of surface tension by embedding them in thin layers of mechanically stable materials at the time of drying (unpublished).

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Lithography below 100 nm

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100074367 ◽

1983 ◽

Vol 41 ◽

pp. 96-99

Author(s):

L. D. Jackel

Keyword(s):

Spatial Distribution ◽

Electron Beam ◽

Electron Scattering ◽

Electron Beam Lithography ◽

Substrate Material ◽

Local Electron ◽

Electron Dose ◽

Positive Resist ◽

Exposure Process

Most production electron beam lithography systems can pattern minimum features a few tenths of a micron across. Linewidth in these systems is usually limited by the quality of the exposing beam and by electron scattering in the resist and substrate. By using a smaller spot along with exposure techniques that minimize scattering and its effects, laboratory e-beam lithography systems can now make features hundredths of a micron wide on standard substrate material. This talk will outline sane of these high- resolution e-beam lithography techniques.We first consider parameters of the exposure process that limit resolution in organic resists. For concreteness suppose that we have a “positive” resist in which exposing electrons break bonds in the resist molecules thus increasing the exposed resist's solubility in a developer. Ihe attainable resolution is obviously limited by the overall width of the exposing beam, but the spatial distribution of the beam intensity, the beam “profile” , also contributes to the resolution. Depending on the local electron dose, more or less resist bonds are broken resulting in slower or faster dissolution in the developer.

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Convergent Beam Electron Diffraction

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100070072 ◽

1978 ◽

Vol 36 (3) ◽

pp. 304-315

Author(s):

G. Lehmpfuhl

Keyword(s):

Electron Diffraction ◽

Diffraction Pattern ◽

Crystal Surface ◽

Diffraction Spot ◽

Crystal Thickness ◽

Large Area ◽

Electron Microscopic ◽

Additional Information ◽

Microscopic Investigations

Introduction In electron microscopic investigations of crystalline specimens the direct observation of the electron diffraction pattern gives additional information about the specimen. The quality of this information depends on the quality of the crystals or the crystal area contributing to the diffraction pattern. By selected area diffraction in a conventional electron microscope, specimen areas as small as 1 µ in diameter can be investigated. It is well known that crystal areas of that size which must be thin enough (in the order of 1000 Å) for electron microscopic investigations are normally somewhat distorted by bending, or they are not homogeneous. Furthermore, the crystal surface is not well defined over such a large area. These are facts which cause reduction of information in the diffraction pattern. The intensity of a diffraction spot, for example, depends on the crystal thickness. If the thickness is not uniform over the investigated area, one observes an averaged intensity, so that the intensity distribution in the diffraction pattern cannot be used for an analysis unless additional information is available.

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