Effects of special additives in wheat dough system measured by Mixolab technique

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

A glimpse at an early stage of microbe domestication revealed in the variable genome of Torulaspora delbrueckii, an emergent industrial yeast

The yeast Torulaspora delbrueckii is gaining importance for biotechnology due to its ability to increase wine sensorial complexity and for enhancing pre-frozen bread dough leavening. However, little is known about its population structure, variation in gene content, or possible domestication routes. Here, we address these issues and update the delimitation of T. delbrueckii along five major clades. Among the three European clades, a basal lineage is associated with the wild arboreal niche, while the two other lineages are linked with anthropic environments, one to wine fermentations and the other to diverse sources including dairy products and bread dough (Mix- Anthropic clade). Using 62 genomes we identified 5629 genes in the pangenome of T. delbrueckii and 270 genes in the cloud genome. A pangenome tree analysis showed that wine strains have a genome composition more similar to European wild arboreal strains than to those of the Mix Anthropic clade, in contradiction with the phylogenetic analysis. An association of gene content and ecology gave further support to the hypothesis that the Mix - Anthropic clade has the most specialized genome content and indicated that some of the exclusive genes were implicated in galactose and maltose utilization. More detailed analyses traced the acquisition of a cluster of GAL genes in strains associated with dairy products and the expansion and functional diversification of MAL genes in strains isolated from bread dough. Contrary to S. cerevisiae, domestication in T. delbrueckii is not primed by alcoholic fermentation and appears to be a recent event.

Automation of eWeLink Based Fresh Bread Dough System

The process of plain bread dough without sugar after the fermentation process is then left to stand for a certain time manually or modern. The process of developing plain bread dough without sugar can be done by using yeast which is widely sold in the market. The yeast is mixed evenly into the dough, then covered with a cloth and left for a certain time until the dough of plain bread without sugar expands. The factors that influence the development of unsweetened bread dough are the right amount of yeast, temperature and humidity also determine the development process of the bread dough without sugar. If the supporting factors are not suitable, it can cause the plain bread dough without sugar to fail to expand. By using the automation system for bread dough without sugar based on ewelink, it can reduce the failure rate during the development process of bread dough without sugar with optimal results.

Penerapan Teknologi Lokal Mesin Pembuat Adonan Roti Berkualitas (Quality Bread Dough) Untuk Pemberdayaan dan Pengembangan Industri Kecil Roti

Tujuan dari usulan pengabdian ini adalah untuk memberdayakan industri kecil roti di UD. Sarila, Gebang, Jember, melalui penerapan teknologi lokal, membuat mesin pembuat adonan roti yang lebih berkualitas, efisien, mudah didapat, mudah perawatannya, dan harga terjangkau, tidak bergantung pada teknologi impor, teknologi ini juga memberdayakan bengkel bisnis di sekitarnya. Metode: Agar kegiatan ini dapat diterima dan bermanfaat bagi kedua mitra pengguna, pendekatan dan langkah yang dilakukan adalah pendekatan pemberdayaan masyarakat. Dampak keseluruhan dari kegiatan ini adalah terwujudnya kemandirian masyarakat, yaitu masyarakat yang mampu menyelesaikan masalahnya sendiri. Berdasarkan konsep pemberdayaan masyarakat, tahapan pelaksanaan kegiatan pengabdian kepada masyarakat adalah sebagai berikut; koordinasi dan penyiapan kegiatan oleh penyelenggara kegiatan, sosialisasi kegiatan kepada industri kecil roti, penyusunan rencana kerja antara pelaksana dengan UD. Sarila, pembuatan mesin pembuat adonan roti, pelatihan pengoperasian dan perawatan mesin yang tersebar, pelatihan pembuatan adonan roti dengan menggunakan alat difusi, pelatihan administrasi dan manajemen organisasi, kegiatan monitoring dan evaluasi, laporan publikasi ilmiah dan media massa . Hasil: Kegiatan yang dilakukan dalam pengabdian ini meliputi; pembuatan prototipe mesin, pelatihan pengoperasian dan pemeliharaan, pelatihan pembuatan roti dengan kualitas yang lebih baik, pelatihan manajemen, pembuatan poster dan video kegiatan pengabdian tersebut, pembuatan naskah publikasi ilmiah, pendaftaran naskah publikasi ke media cetak lokal yaitu Surat Kabar Jember Post, dan pembuatan laporan akhir . Kesimpulan: Penerapan teknologi dan pelatihan pada pelayanan ini khususnya penerapan mixer adonan roti telah meningkatkan kapasitas produksi dan kualitas roti di UD. Sarila. Peningkatan manajemen administrasi dan struktur organisasi yang lebih teratur dan terstruktur.

PENERAPAN TEKNOLOGI LOKAL MESIN PEMBUAT ADONAN ROTI BERKUALITAS (QUALITY BREAD DOUGH) UNTUK PEMBERDAYAAN DAN PENGEMBANGAN INDUSTRI KECIL ROTI

The purpose of this proposed service is to empower the small bread industry in UD. Sarila, Gebang, Jember, through the application of local technology, making machines of bread dough that are more quality, efficient, easy to obtain, easy to maintain, and affordable prices, do not depend on import technology, this technology also empowers the workshop business in the vicinity.Methods: In order for this activity to be accepted and beneficial for both user partners, the approach and steps to be implemented are the community empowerment approaches. The overall impact of this activity is the realization of community independence, that is, people who are able to solve their own problems. Based on the concept of community empowerment, the stages of implementing community service activities are as follows;coordination and preparation of activities by the activity organizer, socialization of activities to the small bread industry, compilation of a work plan between the executor and UD. Sarila, making bread dough making machine, training on the operation and maintenance of the machine that is diffused, training on making bread dough by using a diffused tool, administrative and organizational management training, monitoring and evaluating activities, reports on scientific publications and mass media.Results: Activities undertaken in this service include; making prototype machines, training in operation and maintenance, training in making better quality bread, management training, making posters and videos of these service activities, making scientific publications manuscripts, registering publications manuscripts to local print media namely Jember Post Newspapers, and making final reports.  Conclusion: The application of technology and training in this service especially the application of a bread dough mixer has increased the production capacity and quality of bread in UD. Sarila. Improved administrative management and organizational structure that is more organized and structured.Â