Fresh Bread Research Articles

Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation

The aim of this study was to compare effects of linear dextrans (backbones of α-(1 → 6) linkages) varying with weight-average molecular weights (Mw: T10, T70, T250, T750, T2000) on the quality of wheat breads. The firmness of fresh bread crumb was decreased with increasing dextran Mw and the highest Mw dextran (T2000) lowered the staling rate of stored breads. Dough rheology clarified that only the specific dextran (T70) apparently changed dough viscoelastic, strengthening the viscous behavior. Significant decreases in breakdown and setback viscosity of starch slurry were observed by addition of dextrans, especially dextran T2000. Analyses in the long-term retrogradation of starch and starch-gluten systems indicated that the promising antistaling influence of dextran T2000 was caused by either inhibitions of amylopectin retrogradation or beneficial variations induced by gluten. Positive effects of starch-gluten and dextran-gluten associations on amylopectin retrogradation were revealed. These results suggested that the highest Mw dextran (T2000) possessed the potential for increasing consumer acceptance of bread products.

DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR

Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem artichoke), bread can be produced for people for who suffer from type 2 diabetes. It is proved that consuming bread enriched with Jerusalem artichoke for two months every day significantly reduces the glycaemic index of patients suffering from type 2 diabetes. To provide these patients systematically with fresh bread, the bread dough freezing technique is suggested. We have studied how the storage time of dough enriched with a flour mix (100 % einkorn wheat flour and Jerusalem artichoke flour) in the frozen state influence the modes of the main technological operations in the production of bread made of frozen dough, namely, defrosting, the time of increasing the temperature of the dough up to the operational level, the duration of the final fermentation and of baking. It has been established that the storage time of the dough in the frozen state reduces the duration of defrosting (which differs by 91 min. from that of the reference sample). However, there is a reverse effect, too, for the rise of the temperature of the dough to the operational level and for the final fermentation. The duration of the two above-mentioned operations is determined simultaneously. It is 5 min. more, compared with the reference sample. It has been established that the storage time of frozen dough does not affect the duration of baking. By the organoleptic indicators, the bread from the frozen dough is very similar to the reference sample.

PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD

The article reveals the research results of freshness and safety of sprouted wheat bread made with the use of water additionally treated with nonequilibrium low-temperature contact plasma. Prospects of the use of dispersion of wheat grain for the wholegrain bread production are shown which allow decreasing the grain raw materials loss along the food chain. The ways of prolongation of bread freshness during storage and slowdown of bread staling are analyzed. It is shown that in case of usage of plasma-chemically activated water in the technology wheat grain soaking duration decreases by 30%. The additional water treatment also promotes bread freshness prolongation up to two days. It is determined that water gets the characteristics relevant for the technology after 30–40 minutes of treatment with nonequilibrium low-temperature contact plasma. According to our findings, usage of plasma-chemically activated water provides slowdown of water migration and moisture loss by the crumb. It is determined that the usage of additional water treatment in the technology results in 17–60% increase in hydrophilic properties of the crumb and slows down their reduction during storage of sprouted wheat bread. Results of differential thermal analysis showed changes in various forms of moisture binding in the product during storage and increase in the part of adsorptionally bound moisture by 6–8%, when additional water treatment is used for grain soaking and dough making in sprouted wheat bread making technology. The rate of moisture removal from crumb of sprouted wheat bread made with the use of water subjected to nonequilibrium low-temperature contact plasma was determined through mathematical processing of data and construction of piecewise linear model. It is proved that safety level of usage of plasma-chemically activated water in sprouted wheat bread technology meets the requirements to the content of heavy metals such as mercury, arsenic, copper, lead, cadmium, zinc, and mycotoxins (aflatoxin B1, deoxynivalenol, zearalenone).

Wasting of Fresh-Packed Bread by Consumers—Influence of Shopping Behavior, Storing, Handling, and Consumer Preferences

There are few scientific papers dealing with the packaging of fresh bread and consumer preferences as to the packaging. There are also few scientific papers on consumer behavior regarding shopping routines, storing, and the use of fresh bread in connection with food waste from households. The primary scope of this study has been to gain new understanding and expertise when comparing the characteristics of consumers who report no wasting of fresh bread with those who report wasting a significant quantity of fresh bread every week. In addition, the authors have identified and analyzed the main reasons for wasting fresh-packed bread in Norway, and the way in which those reasons relate to varying aspects of consumer behavior. This expertise is important for those working in the development, production, and sale of food. It will enable them to take effective measures relating to the various consumer groups so as to prevent the waste of bread by consumers. A web-based questionnaire has been employed, with 1000 respondents, in order to collect data for the analyses. There were significant differences between the groups who reported wasting a significant amount of bread (seven slices or more a week) and groups who wasted no fresh bread at all. This was especially noticeable when focusing on age and household size. Other factors were shopping behavior, and the freezing and toasting of bread at home, which can minimize the wasting of bread. Low wasters employ clear strategies to avoid food waste (freezing, re-packing, and shopping) and these strategies are not seen in the group of high-wasters. The findings from this study may provide useful insight for those working with the development of packaging and products in the food industry, as well as those in the retail sector, as it identifies consumer preferences, viewpoints on packaging and attitudes towards the freshness of bread. As a sizeable group of consumers in this study stated that they use an additional plastic bag in addition to the original packaging, it is clear that consumers do not perceive the original packaging as being good enough to preserve the quality of fresh bread.

Antistaling effects of hydrocolloids and modified starch on bread during cold storage

Antistaling effects of some hydrocolloids (guar gum, xanthan, and sodium alginate; 0.3 g/100 g flour) and modified starches (acetylated, oxidized and hydroxypropylated corn starches; 10 g replacing flour) on bread during cold storage (4 °C for 10 d) were investigated. Loaf volume, moisture content, texture, and the degree of starch recrystallization of the bread crumb were examined. The minor addition of hydrocolloids increased the loaf volume of fresh bread and retarded textural changes of crumb induced by cold storage. The partial replacement (10%) of flour with modified starches induced antistaling effects similar to those obtained by hydrocolloid addition. In particular, acetylated or hydroxypropylated starches were more effective than oxidized starch. Crystallinity analysis of bread crumb using X-ray diffraction pattern revealed that the effects of hydrocolloids and modified starches on the starch recrystallization were not substantial. Amorphous rearrangements in starch were responsible for changes in crumb texture during storage, and the minor addition of hydrocolloids and the partial replacement of flour with modified starches retarded the rearrangement induced by the storage.

Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread

The effect of sourdough amount and storage time on starch digestibility and estimated glycemic index (eGI) of tef bread was investigated. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) of 0–30% sourdough fresh tef breads ranged from 49 to 58, 16 to 29 and 20 to 26 g/100 g starch, respectively. Storage of tef breads up to 5 days decreased the RDS by more than 2-fold while SDS and RS increased by 2 and 3 fold, respectively. The eGI for fresh and stored breads ranged from 39 to 89. Addition of sourdough increased the eGI of fresh breads while no uniform pattern was seen in the stored breads. As the storage time increased, all the breads showed a decrease in eGI. In vivo study is necessary to further investigate the effect of sourdough on GI of tef bread.

Thermo-reversible inhibition makes aqualysin 1 from Thermus aquaticus a potent tool for studying the contribution of the wheat gluten network to the crumb texture of fresh bread

The thermo-active serine peptidase aqualysin 1 (Aq1) of Thermus aquaticus was applied in bread making to study the relative contribution of thermoset gluten to bread crumb texture. Aq1 is active between 30 °C and 90 °C with an optimum activity temperature of around 65 °C. It is inhibited by wheat endogenous serine peptidase inhibitors during dough mixing and fermentation and starts hydrolyzing gluten proteins during baking above 80 °C when the enzyme is no longer inhibited and most of the starch is gelatinized and contributes to structure formation. Aq1 activity reduced the molecular weight of gluten proteins and significantly increased their extractability in sodium dodecyl sulfate containing medium. While it had no impact on the specific bread volume and only limited impact on hardness, cohesiveness, springiness, resilience and chewiness, it impacted bread crumb coherence. We conclude that starch has a greater impact on crumb texture than thermoset gluten.

Effectiveness of vital gluten and transglutaminase in the improvement of physico-chemical properties of fresh bread

Transglutaminase (TG) and vital gluten (VG) were tested as improver agents in bread. The experimental design evaluated TG (0, 0.05, 0.1, 0.2 g/100 g flour), VG (0 and 1 g/100 g flour), and wheat flour strength (weak - WF, medium - MF, and strong - SF). Bread specific volume, texture, color, moisture content and water activity were assessed and elaborated with multivariate statistical analysis (MANOVA). TG had a significant (p ≤ 0.001) impact on bread specific volume, color, texture and water status, while VG significantly (p ≤ 0.001) impacted on crust color and texture. A significant (p ≤ 0.05) synergic effect (TGxVG) was observed on texture, crust color and water activity, depending on flour strength. Optimal addition levels for best bread quality (low hardness and high specific volume) were selected for each flour: WF 0.2 g/100 g flour TG and 1 g/100 g flour VG; MF, 0.1 and 0.2 g/100 g flour of TG with 1 g/100 g flour VG; SF 0.1 g/100 g flour TG with 1 g/100 g flour VG.

Out-of-Home Food Consumers in Brazil: What do They Eat?

Considering the increased contribution of foods consumed outside home and their potential impact on diet, this study aims to identify eating out patterns and their association with nutritional dietary quality in Brazil. We used the Individual Food Intake Survey 2008–2009, conducted with 34,003 individuals aged 10 and up. We used factor analysis by principal component to identify out-of-home eating patterns and linear regression to explore the association between patterns scores and dietary quality. We identified three food patterns. The “Traditional meal” pattern carried more rice, beans, meat, roots and tubers, pasta, vegetables and eggs. The “typical Brazilian breakfast/tea” pattern carried more fresh bread, margarine, milk, cheese and butter. The “Ultra-processed food” pattern carried more ready-to-eat meals and soft drinks. The “traditional meal” pattern was positively associated with calories from proteins, fiber, iron, potassium and sodium densities, whereas “typical Brazilian breakfast/tea” and “ultra-processed food” patterns were positively associated with energy density, the percentage of calories from lipids or carbohydrates, trans fat and free sugar. Out-of-home eating may have a negative impact on nutritional dietary quality when based on ultra-processed food. However, it is possible to maintain a healthy out-of-home diet with adherence to traditional Brazilian cuisine.

Preparation and characterization of polypropylene/sodium propionate (PP/SP) composite films for bread packaging application

To prolong the shelf life of bread, polypropylene/sodium propionate (PP/SP) composite films were prepared via a melt‐extrusion process. To investigate the feasibility of using PP/SP composite films as a bread packaging material, their chemical structure, morphology, mechanical properties, barrier properties against water, surface properties, and antimicrobial properties were investigated. A storage test for bread was also conducted. The mechanical and thermal stability of the PP/SP composite films enhanced with increasing SP content. Compared with pure PP, the PP/SP composites had increased hydrophilicity that increased with increasing SP content. These composite films showed enhanced antimicrobial activity against both Gram‐negative and Gram‐positive microorganisms. This was due to the interaction of SP and water originating from the bread, which modifies the pH of the bread and causes destruction of the cellular structures of fungi and also reduces the growth rate of bacteria. The enhanced thermal, mechanical, antifungal, and antimicrobial properties achieved by the addition of SP can be beneficial for maintaining the freshness of bread and prolonging its shelf life.

Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread

The effect of adding new generation enzymes (0.25, 0.5, 0.75, and 1.0% w/w) on traditional Mexican sweet bread physical, viscoelastic (elastic and plastic work) and textural properties was studied. Physical properties as weight lost, pore uniformity, color, etc., improved with enzyme addition. Viscoelasticity properties were analyzed by uniaxial compression test under small strain, showing that the use of small enzyme fractions (∼0.25–0.5% w/w) are enough to enhance mechanical behavior (higher elastic work) and cohesiveness and resilience parameters after four storage days. This trend suggests a mechanism related to pore distribution and an equilibrium crust-crumb that lead to improved bread freshness over storage period. Overall, results indicated that relatively low enzyme concentrations can led to important improvements in the fabrication process of traditional Mexican sweet bread. The proposed enzyme concentrations are as small as 0.25–0.3% w/w, corresponding to approximately half the percentage of the amount frequently used in industrial bread production.

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

The issues of preserving the quality of wheat-rye bread “Kharkiv Rodnichok”, enriched with the polyfunctional food supplement “Magnetofood”, in the process of storage are considered. The organoleptic analysis was carried out, physico-chemical, microbiological and structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” were compared with the control, which in complex most fully characterize the preservation of bread freshness during storage and the accompanying processes. Organoleptic analysis has revealed that the introduction of the food supplement “Magnetofood” slows down the processes of staling of wheat-rye bread “Kharkiv Rodnichok”. The difference in the degree of freshness of the samples – 2 points was noted after 12 hours. With the help of physico-chemical methods, a change in the quality indices in the process of staling of the experimental samples of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood” was investigated. It was found that the most intense loss of moisture occurs in the first 24 hours of storage of bread: 12.5 % – in the control and 6.25 % – in the bread “Kharkiv Rodnichok” (2 times less). The swelling of the crumbs of bread “Kharkiv Rodnichok”, enriched with the food supplement “Magnetofood”, is, on average, 1.5 times higher than in the control; and crumbliness – on average 2.0 times lower. The structural-mechanical indices of the experimental samples of bread “Kharkiv Rodnichok” in the process of its storage were determined. It has been experimentally shown that in the process of storage, the compressibility and elasticity of the crumb of wheat-rye bread is reduced for all the samples, and for bread “Kharkiv Rodnichok” up to the end of storage by 6.5% (elasticity) and 2.5 times (compressibility) is lower than for the control. It is found that in comparison with the control, the specific volume in bread “Kharkiv Rodnichok” is higher by 27.0 %; and dimensional stability – by 30.5 %. It has been experimentally proved that the porosity of wheat-rye bread decreases with time: after 24 hours after baking – by 1.0 % and 0.5 %; after 72 hours – by 5.0 % and 2.75 % (for the control and bread “Kharkiv Rodnichok”, respectively). The microbiological parameters of the experimental samples of bread “Kharkiv Rodnichok” in comparison with the control are determined: after 72 hours QMAFAnM in bread “Kharkiv Rodnichok” is 4 times smaller in comparison with the control, and the number of Вас. subtilis spores after 10 days is 1.5 times lower. The information analysis showed that all known food nanoadditives have a narrow effect and do not show a complex effect on the quality of wheat-rye bread. In addition, synthetic nanoadditives often have a toxic effect on the human body. It has been experimentally found that “Magnetofood” can be used as a polyfunctional food supplement, which has a complex action: it has a beneficial biological effect on the human body; possesses sorption, complexing, emulsifying, moisture and fat-retaining properties; due to bacteriostatic and bactericidal action, it exhibits antimicrobial activity, which leads to improved quality, preservation of freshness and prolongation of the shelf life of bakery products. In addition, the food supplement Magnetofood” at the expense of Fe 2+ can be recommended as an antioxidant and a source of easily digestible iron and antianemic agent. Thus, the introduction of the polyfunctional food supplement “Magnetofood” in wheat-rye bread increases its quality and shelf life. From this point of view, the results of the research are of interest not only for Ukraine, but also for the scientific world of other countries

Effects of Bran Prehydration on Functional Characteristics and Bread‐Baking Quality of Bran and Flour Blends

The effect of bran prehydration on the composition and bread‐baking quality was determined using bran and flour of two wheat varieties. Bran was hydrated in sodium acetate buffer (50mM, pH 5.3) to 50% moisture at 25 or 55°C for 1.5 or 12 h. The soluble sugar content in bran increased with prehydration. Decreases in phytate and soluble fiber were observed in prehydrated bran, but insoluble fiber was not affected by prehydration. Likewise, free phenolic content decreased, and there was little change in the content of bound phenolics in prehydrated bran. The compositional changes were greater in the bran prehydrated at 55 than at 25°C, and for 12 than for 1.5 h. Addition of prehydrated bran delayed dough development of bran and flour blends and slightly increased water absorption of dough. A higher loaf volume of fresh bread and lower crumb firmness of bread stored for 10 days were observed in bread containing bran prehydrated at 25°C than in bread containing nonhydrated bran or bran prehydrated at 55°C. The prehydration of bran at 25°C before being incorporated into refined flour for dough mixing improved bread quality by altering bran compositional properties, allowing enough water to be absorbed by fibrous materials in the bran and preventing water competition among dough constituents.

Abstract P4-01-01: Phase II in-human dose escalation study of the optical molecular imaging tracer bevacizumab-800cw for molecular fluorescence guided surgery in primary breast cancer patients

Abstract Introduction Molecular Fluorescence Guided Surgery (MFGS) might be used for intraoperative detection of positive resection margins in breast conserving surgery (BCS) for the treatment of breast cancer. Currently, the presence of tumor positive resection margins can only be assessed ex vivo by histopathological analysis of the excised tissue, which takes up to 5 working days. The current study defined the optimal dose of the near-infrared (NIR) optical imaging tracer bevacizumab-800CW to enable intraoperative detection and image-guided pathology of tumor positive resection margins in breast cancer patients. Methods Molecular Fluorescence Guided Surgery during BCS was performed in subjects treated for primary breast cancer. The NIR optical imaging tracer bevacizumab-800CW targeting vascular endothelial growth factor A was administered intravenously three days prior to surgery in four escalating dose groups (4.5mg, 10mg, 25mg and 50mg). NIR fluorescent signals were detected real-time using an intraoperative fluorescence camera system (SurgVision BV). Standardized ex vivo analyses of tumor-to-normal ratios (TNR) were performed to define the optimal tracer dose using a BlackBox imaging system (SurgVision BV) for imaging fresh bread loaf slices, a NIR fluorescence flatbed scanner (Odyssey, Li-Cor) for imaging 10µm slices of formalin-fixed paraffin-embedded (FFPE) blocks, NIR Confocal Laser Endomicroscopy (CLE, Mauna Kea Technologies) and multi-diameter single fiber reflectance and single fiber fluorescence (MDSFR/SFF) spectroscopy quantification to enable correction for the influence of tissue optical properties on fluorescence in tumor and normal breast tissue. Results Currently, 12 subjects have been included and analyzed in four dosing groups. All tumors showed specific tracer uptake at macroscopic and microscopic level during ex vivo analyses, confirmed by histopathology. Quantification of NIR fluorescent signals showed higher TNRs by increasing doses up to 25mg. No further increase in TNR was seen in the 50mg dose group. CLE showed the feasibility of visualization of the tracer accumulation in tumor tissue compared to normal tissue at a microscopic level. MDSFR/SFF spectroscopy objectively confirmed the dose dependency up to 25mg. Conclusion and future perspective Intravenous administration of bevacizumab-800CW in doses up to 50mg is safe and highly tumor specific, showing a plateau of TNR at 25mg and 50mg. Further expansion of the dosing cohorts of 10mg and 25mg with additional seven patients per group will be performed to establish the optimal dose for MFGS during BCS for an upcoming phase III multicenter randomized controlled trial. By enabling MFGS during BCS the surgical treatment of primary breast cancer patients might be optimized by a reduced need for re-excision surgery and thereby reducing the risk of co-morbidity, psychological burden, poor cosmesis and healthcare costs. Citation Format: van Dam GM, Koller M, Qiu SQ, Linssen MD, de Vries J, Jansen L, Kelder W, de Jong JS, Jorritsma-Smit A, van der Vegt B, Robinson DJ, Nagengast WB. Phase II in-human dose escalation study of the optical molecular imaging tracer bevacizumab-800cw for molecular fluorescence guided surgery in primary breast cancer patients [abstract]. In: Proceedings of the 2016 San Antonio Breast Cancer Symposium; 2016 Dec 6-10; San Antonio, TX. Philadelphia (PA): AACR; Cancer Res 2017;77(4 Suppl):Abstract nr P4-01-01.

Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread

AbstractWhole oat flour (WOF) is known for high β‐glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part‐baking technology. Dough properties (using farinograph) and physical characteristics of full‐baked breads stored for 1 h and 72 h at 20C were studied. Increases in water absorption, dough development time and dough softening, while a reduction in dough stability time with addition of WOF were obsereved. The specific volume of fresh breads containing WOF reduced further after storage. The crumb hardness, chewiness, elasticity and cohesiveness reduced and crust color became lighter with addition of WOF and storage time. The effects of bread storage were more obvious for samples containing WOF. The bread containing 10% WOF received the highest sensory scores and had similar sensory characteristics to the control.Practical ApplicationsCostumer demand for breads with health benefits and superior sensory properties is increasing rapidly. This study showed the effects of substitution white wheat flour with whole oat flour (WOF) which is well‐known for its health benefits owing to considerable amount of β‐glucan and antioxidants. The results of this study are applicable in bakery industry and specifically in production of bread using part‐baked technology and can be useful for the producers of functional and healthy products. Some of the effects of flour replacement with 0, 10, 20 and 30% WOF were undesirable and had negative effects on sensory attibutes of the full‐baked breads. The adverse effects of storage (72 h at ambient temparature) were more obvious for breads containing WOF. However, inclusion of 10% WOF resulted in a bread with similar sensory properties to the control and hence it can be used succesfully for production of a healthier part‐baked bread.

Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility

Four gluten-free (GF) breads produced using commercial GF mixes with different formulations were characterized during 1 week of storage and compared to wheat-flour-based bread (STD), in terms of texture (texture profile analysis), amylopectin retrogradation (differential scanning calorimetry) and water status (moisture content, frozen water content by differential scanning calorimetry and 1H nuclear magnetic resonance—NMR mobility by a low-field spectrometer). GF fresh breads were significantly harder, less cohesive and less springy than STD. Water status indicated higher water availability in GF breads, depending on formulation, with higher moisture and frozen water content that was also reflected in a higher molecular mobility (1H spin–spin NMR relaxation time). Furthermore, limited changes in moisture and frozen water contents were observed in GF bread, and therefore, textural changes in these GF products were mostly related to retrograded amylopectin. Statistical analysis with PCA (principal component analysis) allowed to identify the most important factors in the GF bread staling process. The effect of formulation (GFs vs STD) was related to water status descriptors and the effect of storage to textural properties, retrograded amylopectin parameters, as well as the mobility of the more rigid protons.

Food Quality Induces a Miscible Disease with Relevance to Alzheimer’s Disease and Neurological Diseases

Food and nutrition guidelines for the handling and processing of fresh fruit, bread, and vegetables are essential and fresh produce may require cold preservation procedures to prevent minimal bacterial and fungi contamination of food. Bacterial lipopolysaccharides (LPS) corrupt lipoprotein and amyloid beta (Aβ) metabolism in diabetes, Alzheimer’s disease (AD) and various neurological diseases. In the developing world the increased plasma LPS levels induce non-alcoholic fatty liver diseases and interfere with albumin and Aβ interactions with spontaneous Aβ oligomer formation in the cerebrospinal fluid and brain that leads to neuron apoptosis by inactivation of Starling’s equation that is responsible for the maintenance of hydrostatic and oncotic pressure with relevance to fluid balance. In the developing world increased levels of LPS, mycotoxin and xenobiotics lead to irreversible neurological diseases by inhibition of Starling’s equation for maintenance of oncotic/osmotic pressure that lead to neuron senescence or apoptosis. In the developed world nutrigenomic diets are required that prevent Sirtuin 1 gene repression and maintain neuron survival that links the brain and peripheral hepatic monomer Aβ metabolism. The maintenance of blood-cerebrospinal fluid capillary transport of albumin and monomer Aβ is relevant to stabilization of neurons not only in Alzheimer’s disease but also in Type 3 diabetes and various neurological diseases. Healthy diets reverse the inhibition of brain to peripheral Aβ transport that is sensitive to Starling’s equation for regulation of central nervous system hydrostatic and oncotic pressure with the prevention of diabetes, various neurological diseases and Alzheimer’s disease.

Effect of Moringa Leaves Powder (Moringa oleifera) on Some Chemical and Physical Properties of Pan Bread

The current study was a trial to produce an acceptable herbal bakery product such pan bread using Moringa leaves powder at different ratios, (5, 10, 15 and 20%). Chemical composition, and minerals content of raw materials and processed pan bread samples were determined. Rheological characteristics of these treated dough, sensory evaluation, physical properties, staling rate and microstructure of processed pan bread samples were conducted. The obtained results indicated that Moringa leaves powder contained high amounts of protein and crude fiber, beside some essential minerals namely Calcium, Magnesium, Phosphorous and Iron. Addition of Moringaleaves powder to pan bread raised the protein content up to 21.85%, ash (5.21%) and carbohydrates content decreased and reached 59.34%. Treated pan bread with 10% Moringaleaves powder had higher amount of Magnesium (Mg), Calcium (Ca) and Iron (Fe) compared with control sample (from 25.50 to 102.56 mg/100g, 12.85 to 205.60 mg/100g and 4.54 to 12.56 mg/100g, respectively). Rheological properties showed that addition of Moringa leaves powder negatively affected on some farinograph and extensograph values. Sensory evaluation showed that although there was an improvement in nutritional value, the acceptability of all pan bread samples decreased with increasing level of Moringaleaves powder ratios, especially pan bread with 15 and 20%. As physical properties, baking loss % ranged from 3.5-5.5% in bread sample E and control sample, respectively. Results showed observed decreases in texture profile properties namely gumminess, chewiness, springiness and resilience in all pan bread samples compared with control sample. Results of staling rate indicated that there were gradual increases in all processed pan bread freshness up to 4 days of storage compared with control sample. Finally, microstructure results showed different crystal types varied in shape, size and distribution in processed pan bread with 15 and 20% compared with other samples 5 and 10%. Also, the starch granules appeared wrapped and swollen in pan bread with 15 and 20% addition ratios. Generally, it could be said that, it is possible to produce acceptable herbal bakery products such as pan bread using Moringa leaves powder with ratios of 5 and 10%. Moringa leaves powder is considered as a rich source of Ca, Mg and Fe, could be used to prepare many bakery products, but there is a need to carry out more studies to evaluate these minerals bioavailability.

We'll Be Takin' Him Home.

We'll Be Takin' Him Home.

استفاده از خواص مکانیکی خمیر در پیشگویی رئولوژی خمیر، جنبههای کیفی، حسی، ماندگاری و ریزساختار نان: بررسی با روشهای چند متغیره متقارن و نامتقارن

خواص مکانیکی خمیر نقش مهمی در صنایع پخت ایفا می‌کنند و در مواردی از قبیل تثبیت افزودنی‌ها و مطالعه تاثیر آنها بر سایر خواص خمیر و نان می‌توانند مورد توجه واقع شوند. در این پژوهش، از روش‌های چندمتغیره متقارن (تعیین ضرایب همبستگی و آنالیز مولفه‌های اصلی) و نامتقارن (سطح پاسخ و رگرسیون حداقل مربعات جزئی) به‌منظور مطالعه تاثیر اجزاء ژل بهبوددهنده بر خواص مکانیکی خمیر نان بربری، ارتباط خواص مکانیکی خمیر با سایر خواص خمیر و نان و نیز بهینه‌سازی فرمول ژل استفاده گردید. نمونه‌های ژل بهبوددهنده، محتوی 0 تا g100/g 5/0 سدیم استئاروئیل لاکتیلات، داتم و پروپیلن گلیکول بودند. نتایج نشان داد که با توجه به تغییر مقدار و نوع اجزاء فرمولاسیون ژل، دامنه وسیعی از تغییرات در خواص مکانیکی خمیر ایجاد می‌شود و از اختلاط g100/g 5/0 سدیم استئاروئیل لاکتیلات، g100/g 5/0 داتم و g100/g 5/0 پروپیلن گلیکول بهترین حالت حاصل می‌گردد. ضرایب همبستگی بین خواص مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، کیفیت، جنبه‌های حسی، پردازش تصویر و ماندگاری نان بررسی گردید. همچنین آنالیز مولفه‌های اصلی ثابت نمود که قادر به استخراج اطلاعات مناسبی است و می‌تواند به‌عنوان یک روش آسان برای تحلیل و تفسیر خواص مکانیکی خمیر و ارتباط آنها با سایر خواص خمیر و نان مورد استفاده قرار گیرد. مدل‌های رگرسیونی حداقل مربعات جزئی نیز برای تعیین ارتباط بین خصوصیات مکانیکی خمیر با خصوصیات فارینوگرافی خمیر، خصوصیات کیفی، حسی، پردازش تصویر و ماندگاری نان به‌کار برده شد. نتایج حاصل از آنالیزهای آماری نشان داد که خصوصیات مکانیکی خمیر، قادر به پیشگویی حداقل 50% از خصوصیات خمیر و نان هستند.