Liquid Dough Research Articles

Investigation of rheological properties of zein dough and its qualitative indicators

Since gluten-free dough lacks structuring gluten, it should be replaced by hydrocolloids or other water-binding compounds, such as guar gum, xanthan or hydroxypropylmethylcellulose. Typically, gluten-free bread recipes contain higher amounts of starch and are processed with more water compared to wheat and rye doughs, resulting in a liquid dough consistency. As a consequence, the overall nutritional value of these breads is not well balanced. They are rich in carbohydrates and lack dietary fiber. Zein is a unique substitute for gluten in a gluten-free system because of its viscoelastic properties similar to gluten. Corn grain prolamin, zein, has shown some promise in behaving like wheat gluten because it can form a viscoelastic protein network when the protein is held and mixed at 35°C or more, which is above its glass transition temperature (Tg). Zein (corn prolamine) can exhibit viscoelastic functionality similar to gluten in aqueous dough systems when heated above its glass transition temperature (Tg). These zein-based doughs exhibit a fibrous network that also exhibits characteristics similar to those of gluten-based doughs. However, such zein-based doughs have limited gas-holding capacity and are significantly more stretchable than gluten-based doughs. In this paper, we investigate the rheological properties of zein-based dough and its quality parameters.

Development of pancake recipes for industrial production

Functional components of the recipe of pancakes of centralized production on the Shpakovsky apparatus, the Atesy pancake machine, the La Monferrina C1 pancake machine have been developed. It is established that the baking time of one serving is from 57 seconds to 1 minute 11 seconds at a temperature of 250°C. The article presents data on the influence of various liquid media (water, milk), as well as additives of pre-processed powder from plant raw materials (tomato, parsley, dill, apple, carrot, soybean and Jerusalem artichoke) on the structure of liquid unleavened dough prepared for the industrial production of pancake tape using the Shpakovsky apparatus, blinnautomatic e La Monferrina C1, pancake machine Monferrina C1. Various amounts of a modifier based on the use of rice flour made from whole grains, a dispersed powder of vegetable biologically active additives, were added to the flour suspension. Studies have shown that the addition of a small amount of vegetable powder (1,0... 3.0 %) allows one to modify the microstructure of the obtained suspensions. This modification includes refining of rice starch grains, stabilization of the non-delaminating structure with reduced sizes of matrix inclusions of solid particles of plant biologically active additives, as well as the formation of spherical inclusions of rice starch pasteurized at 50 and 100 °C. At the same time, the addition of such modifiers as vegetable additives has little effect on the morphology of the liquid dough consisting of a conditioned aqueous medium and fillers. On all devices, the pancake band was elastic, did not break, was well cut off with a knife-cut off and, compared with the control sample prepared on the basis of wheat flour, was thinner and more uniform throughout the area. Depending on the shape of the drum, the frying surface, the pancakes turned out to be round and rectangular in shape.

From kip to leather: revisiting the reconstruction of the traditional technology of material proc-essing among the Altai people (early 20th century)

Based on the analysis of literary and archival sources, all stages of hand currying of animal skins, represen-ting the full cycle of technological processes of their transformation into leather among the Northern and Southern Altaians, are reconstructed. The main materials about the work of the Altai tanners are drawn from the sources of the 1930s — the time when traditional leather currying was a mundane task in every family of cattle breeders or hunters. The main techniques of manual processing of hides and the basic stages of their transformation into leather are considered. The purposes and results of each stage of the technological process in the production of leather material are shown: preservation, soaking, grounding, dehairing, impregnation with special solutions for the purpose of fermentation, tanning, softening, and smoke-drying of the skin. Like other pastoral and hunting peoples, the Altaians sewed fur clothing and footwear, for which purpose they used a composition made from fermented crushed liver and brain of animals to loosen the “bakhtarma” (the reverse side of the skin) and pre-serve the hair on the skin. When currying sheepskin, the Teleuts, who were engaged in agriculture, used grain crops for the same purpose, preparing liquid dough for impregnation and tanning of the skin. Following the curry-ing, the hide (skin) was smoke-dried. Soaked in fat and smoked skin did not harden in the rain and snow, and in summer its smell repelled mosquitoes and parasites. The result of laborious and time-consuming operations car-ried out by the ancient Altai tanners was the mastery of the technique of producing rawhide and tanned leather, as well as the manufacture of suede, which were used for the production of traditional clothing, footwear, objects of worship (shamanic drums) and everyday life. The southern Altaians even in the first third of the last century preserved the ancient tradition of sheepskin softening by fingernails. Women used their teeth to soften tough raw-hide. One of the wooden implements for leather softening — edrek (Rus.: myalka), widely used in the cultures of nomads of the steppes and taiga, — still existed, according to the findings of archaeologists, among the early nomads of the Hunno-Sarmatian epoch (2nd c. BC — 5th c. AD). The results obtained by the study can be used to popularize the knowledge about environmentally friendly technological methods in the production of leather and peculiarities of local Altai traditions in the manufacture of hides by hand.

Effect of Dough-Related Parameters on the Antimold Activity of Wickerhamomyces anomalus Strains and Mold-Free Shelf Life of Bread

The aim of the present study was to assess the antimold capacity of three Wickerhamomyces anomalus strains, both in vitro and in situ, and to identify the responsible volatile organic compounds. For that purpose, two substrates were applied; the former included brain heart infusion broth, adjusted to six initial pH values (3.5, 4.0, 4.5, 5.0, 5.5, 6.0) and supplemented with six different NaCl concentrations (0.0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%), while the latter was a liquid dough, fortified with the six aforementioned NaCl concentrations. After a 24 h incubation at 30 °C, the maximum antimold activity was quantified for all strains at 5120 AU/mL, obtained under different combinations of initial pH value and NaCl concentration. A total of twelve volatile compounds were detected; ethanol, ethyl acetate, isoamyl alcohol and isoamyl acetate were produced by all strains. On the contrary, butanoic acid-ethyl ester, acetic acid-butyl ester, ethyl caprylate, 3-methyl-butanoic acid, 2,4-di-tert-butyl-phenol, benzaldehyde, nonanal and octanal were occasionally produced. All compounds exhibited antimold activity; the lower MIC was observed for 2,4-di-tert-butyl-phenol and benzaldehyde (0.04 and 0.06 μL/mL of headspace, respectively), while the higher MIC was observed for butanoic acid-ethyl ester and ethyl caprylate (5.14 and 6.24 μL/mL of headspace, respectively). The experimental breads made with W. anomalus strains LQC 10353, 10346 and 10360 gained an additional period of 9, 10 and 30 days of mold-free shelf life, compared to the control made by commercially available baker’s yeast. Co-culture of the W. anomalus strains with baker’s yeast did not alter the shelf-life extension, indicating the suitability of these strains as adjunct cultures.

“SUBSTITUSI TEPUNG Cucurbita moschata (Duch.) Poir TERHADAP KADAR β-KAROTEN DAN DAYA TERIMA CAKE LABU KUNING”

ABSTRACTPumpkin (Cucurbita moschata (Duch.) Poir ) is one of the vegetables that is rich in β-carotene as a precursor of vitamin A and has a fairly high carbohydrate content. Pumpkin processing can be done to produce various kinds of products, one of which is cake. Cake is a baked dough and liquid dough made from flour, sugar, salt, ingredients, shortening, milk, eggs, and aroma enhancer. This study aims to determine the levels of β-carotene contained in pumpkin cake and to determine the acceptability of β-carotene in pumpkin cake. This research is an experimental research. The experimental design used was Completely Randomized Design (CRD) with 1 control 4 treatments and each treatment was repeated 3 times. The research phase consisted of making flour and making cake. Data collection methods include organoleptic tests and β-carotene tests. Data were analyzed using analysis of variance / ANOVA to determine differences in quality, and if there is an influence then proceed with the Tukey test. Organoleptic test results show that the best treatment of pumpkin cake in terms of color is A1 with a value of 3.88, in terms of aroma namely A0 with a value of 3.92, in terms of texture is A0 with a value of 4.28 and in terms of taste is A0 with value of 4.16. As for the β-carotene test, the treatment of pumpkin cake with the highest β-carotene content was found in A4 with an average of 0.262 and the lowest level was in A0 with an average of 0.018. Based on research data, pumpkin flour is worthy of being used as an alternative source of flour because the resulting cake meets SNI quality standards both in terms of color, taste, aroma, texture and β-carotene content.Keywords : Cake, Pumpkin, β-Carotene, Organoleptic

Gh 24 Bio Generator Power Generating Device

From time to time researcher developed different types of electricity generating device s. Because electricity and home lighting are considered essential for a country’s economic and social developments. GH24 bio generator is a device that converts the chemical energy of waste organic compound into electricity (light) using naturally occurring microorganisms found within the waste. 40 cm height, 20 cm width, 60 cm length, and 3.5 Kg mass prototype was developed. The prototype was composed of four reactor chambers, sample inlet pipe, bridge, gas outlet pipe waste disposal pipe and upper and bottom protective layer. The greenness, simple operation and effective design are characteristic of the devices. Prototype testing was performed using a liquid dough as a sample. A maximum of 3.403 V was generated when the GH24 bio generator prototype operated with 3.5 L of waste liquid dough sample. This renewable energy is given light for 10-12 hr. using one light bulb. The device could be used as an important source of light for people living in off-grid access to electricity area. Other benefits of the device is used to minimizing the health and environmental impact of fuel-based lamps by replaced it.

Influence of technological factors on the penetration degree of bakery products of special purpose

Developing gluten-free bakery products for the restaurants and social catering is shown in the article. Influence of the components of the liquid dough phase and the transglutaminase enzyme on penetration degree of foot steam small bakery products with rice dough is studied in the article. Water, milk, kefir and milk whey are investigated as the liquid dough phase. Influence of these factors on the level of technological penetration of finished products is established. Feasibility of using milk whey and transglutaminase enzyme in the recipe of the dough with rice flour is experimentally proved. These supplements help to increase the compressibility of finished products and prevent their rapid hardening. Possible explanation of the impact of whey and transglutaminase enzyme on the dough structure with rice flour and finished products is given.

Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.

Maltose metabolism of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression, thereby delaying the dough fermentation. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. The Snf1 protein kinase is well known to be essential for the response to glucose repression and required for transcription of glucose-repressed genes including the maltose-utilization genes (MAL). In this study, the SNF1 overexpression and deletion industrial baker's yeast strains were constructed and characterized in terms of maltose utilization, growth and fermentation characteristics, mRNA levels of MAL genes (MAL62 encoding the maltase and MAL61 encoding the maltose permease) and maltase and maltose permease activities. Our results suggest that overexpression of SNF1 was effective to glucose derepression for enhancing MAL expression levels and enzymes (maltase and maltose permease) activities. These enhancements could result in an 18% increase in maltose metabolism of industrial baker's yeast in LSMLD medium (the low sugar model liquid dough fermentation medium) containing glucose and maltose and a 15% increase in leavening ability in lean dough. These findings provide a valuable insight of breeding industrial baker's yeast for rapid fermentation.

Augmentation with PMMA cement

Cements based on polymethyl methacrylate (PMMA) can be used without any problem in a variety of clinical augmentations. Cement-related complications in surgical procedures involving PMMA cements, such as embolism, thermal necrosis, toxicity and hypersensitivity, are often due to other causes. Knowledge about the properties of the cement helps the user to safely employ PMMA cements in augmentations. High radio-opacity is required in vertebral body augmentations and this is provided in particular by zirconium dioxide. In vertebral body augmentations, a low benzoyl peroxide (BPO) content can considerably prolong the liquid dough phase. In augmentations with cement fillings in the region of a tumor, a high BPO content can specifically increase the peak temperature of the PMMA cement. In osteosynthetic augmentations with PMMA, necrosis is rare because heat development in the presence of metallic implants is low due to heat conduction via the implant. Larger cement fillings where there is no heat conduction via metal implants can exhibit substantially higher peak temperatures. The flow properties of PMMA cements are of particular importance for the user to allow optimum handling of PMMA cements. In patients with hypersensitivity to antibiotics, there is no need to avoid the use of PMMA as there are sufficient PMMA-based alternatives. The PMMA cements are local drug delivery systems and antibiotics, antiseptics, antimycotics and also cytostatics can be mixed with the cement. Attention must be paid to antagonistic and synergistic effects.

발효액종이 빵의 품질에 미치는 영향

발효액종이 빵의 품질에 미치는 영향

Enhanced leavening properties of baker’s yeast overexpressingMAL62with deletion ofMIG1in lean dough

This study aimed to increase maltose fermentation in industrial baker's yeast to increase its leavening properties. To this end, we overexpressed MAL62 encoding alpha-glucosidase (maltase) and deleted MIG1 encoding a transcriptional repressor that regulates MAL gene expression. Strain overexpressing MAL62 showed 46.3% higher alpha-glucosidase activity and enhanced leaving activity than the parental strain when tested in glucose-maltose low sugar model liquid dough (LSMLD). Deleting MIG1 was much less effective, but it could further strengthen leavening properties in a strain overexpressing MAL62. The relationship between maltose permease and alpha-glucosidase was further dissected by transforming the two genes. The results indicated that without increasing the maltose permease activity, maltose metabolism could also be enhanced by the increased alpha-glucosidase activity. Previous strategies for strain improvement have targeted the enhancement of alpha-glucosidase and maltose permease activities in concert. Our results suggest that increasing alpha-glucosidase activity is sufficient to improve maltose fermentation in lean dough.

Global expression studies in baker's yeast reveal target genes for the improvement of industrially-relevant traits: the cases of CAF16 and ORC2

BackgroundRecent years have seen a huge growth in the market of industrial yeasts with the need for strains affording better performance or to be used in new applications. Stress tolerance of commercial Saccharomyces cerevisiae yeasts is, without doubt, a trait that needs improving. Such trait is, however, complex, and therefore only in-depth knowledge of their biochemical, physiological and genetic principles can help us to define improvement strategies and to identify the key factors for strain selection.ResultsWe have determined the transcriptional response of commercial baker's yeast cells to both high-sucrose and lean dough by using DNA macroarrays and liquid dough (LD) model system. Cells from compressed yeast blocks display a reciprocal transcription program to that commonly reported for laboratory strains exposed to osmotic stress. This discrepancy likely reflects differences in strain background and/or experimental design. Quite remarkably, we also found that the transcriptional response of starved baker's yeast cells was qualitatively similar in the presence or absence of sucrose in the LD. Nevertheless, there was a set of differentially regulated genes, which might be relevant for cells to adapt to high osmolarity. Consistent with this, overexpression of CAF16 or ORC2, two transcriptional factor-encoding genes included in this group, had positive effects on leavening activity of baker's yeast. Moreover, these effects were more pronounced during freezing and frozen storage of high-sucrose LD.ConclusionsEngineering of differentially regulated genes opens the possibility to improve the physiological behavior of baker's yeast cells under stress conditions like those encountered in downstream applications.

Adaptive evolution of baker's yeast in a dough‐like environment enhances freeze and salinity tolerance

SummaryWe used adaptive evolution to improve freeze tolerance of industrial baker's yeast. Our hypothesis was that adaptation to low temperature is accompanied by enhanced resistance of yeast to freezing. Based on this hypothesis, yeast was propagated in a flour‐free liquid dough model system, which contained sorbitol and NaCl, by successive batch refreshments maintained constantly at 12°C over at least 200 generations. Relative to the parental population, the maximal growth rate (µmax) under the restrictive conditions, increased gradually over the time course of the experiment. This increase was accompanied by enhanced freeze tolerance. However, these changes were not the consequence of genetic adaptation to low temperature, a fact that was confirmed by prolonged selection of yeast cells in YPD at 12°C. Instead, the experimental populations showed a progressive increase in NaCl tolerance. This phenotype was likely achieved at the expense of others traits, since evolved cells showed a ploidy reduction, a defect in the glucose derepression mechanism and a loss in their ability to utilize gluconeogenic carbon sources. We discuss the genetic flexibility of S. cerevisiae in terms of adaptation to the multiple constraints of the experimental design applied to drive adaptive evolution and the technologically advantageous phenotype of the evolved population.

Use of selected enterococci andRhizopus oryzaeproteases to hydrolyse wheat proteins responsible for celiac disease

This work aimed at using a pool of selected enterococci and fungal proteases to hydrolyse wheat gluten during long-time fermentation. A liquid dough made with wheat flour (20% w/w) was fermented with three Enterococcus strains (dough A) or with the combination of enterococci and Rhizopus oryzae proteases (dough B). After 48 h of fermentation, dough A and B had a concentration of water-soluble peptides approximately threefold higher than the chemically acidified dough (CAD), used as the control. The same was found for the concentration of free amino acids, being higher in dough B with respect to dough A. SDS-PAGE analysis showed that albumin and glutenin fractions were partially hydrolysed, while gliadins almost disappeared in dough A and B, as confirmed by two-dimensional electrophoresis, RP-HPLC and R5-ELISA analyses. The combined use of enterococci and fungal proteases showed a decrease of the gluten concentration of more than 98% during long-time fermentation. The use of the mixture of selected enterococci and R. oryzae proteases should be considered as a potential tool to decrease gluten concentration in foods.

Characterisation of maltose metabolism in lean dough by lagging and non-lagging baker’s yeast strains

Baker’s yeast,Saccharomyces cerevisiae, is a key microorganism used in the baking industry. While the preferred substrate for baker’s yeast is generally glucose, the predominant carbohydrate in lean dough is maltose. Therefore, in order to improve the leavening properties of lean dough, it is essential to improve maltose metabolism by the yeast. The objective of this study was to gain better insight into the regulation of the yeast maltose-transporter, maltose permease, and the maltose-cleaving enzyme, maltase, by glucose in lagging and non-lagging strains of baker’s yeast. Gas evolution in a low sugar model liquid dough (LSMLD) medium was used to select five out of ten industrial baker’s yeast strains for further investigation on the basis of varying metabolic characteristics. In all four of the lagging strains tested, both maltose permease and maltase were inhibited by glucose to some extent. In the relative non-lagging strain, which demonstrated the highest performance in LSMLD, it was shown that maltase was not inhibited by glucose. Based on our findings, it indicated that in lean dough leavening, it is the maltase that plays the essential role in maltose metabolism, rather than the maltose permease. Therefore, we propose that the lack of glucose repression on maltase activity is the most critical criterion in the development of non-lagging strains of baker’s yeast.

Proteolytic breakdown of gliadin by Enterococcus faecalis isolated from Tunisian fermented dough

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using O-phthaldialdehyde (OPA) on Gliadin Glucose Broth medium. Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease.

The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation

Lactic acid fermentation of cereal flours resulted in a 100 (rye), 95-100 (wheat), and 39-47% (oat) reduction in phytate content within 24 h. The extent of phytate degradation was shown to be independent from the lactic acid bacteria strain used for fermentation. However, phytate degradation during cereal dough fermentation was positively correlated with endogenous plant phytase activity (rye, 6750 mU g(-1); wheat, 2930 mU g(-1); and oat, 23 mU g(-1)), and heat inactivation of the endogenous cereal phytases prior to lactic acid fermentation resulted in a complete loss of phytate degradation. Phytate degradation was restored after addition of a purified phytase to the liquid dough. Incubation of the cereal flours in buffered solutions resulted in a pH-dependent phytate degradation. The optimum of phytate degradation was shown to be around pH 5.5. Studies on phytase production of 50 lactic acid bacteria strains, previously isolated from sourdoughs, did not result in a significant production of intra- as well as extracellular phytase activity. Therefore, lactic acid bacteria do not participate directly in phytate degradation but provide favorable conditions for the endogenous cereal phytase activity by lowering the pH value.

Validation of a Flour-Free Model Dough System for Throughput Studies of Baker's Yeast

Evaluation of gene expression in baker's yeast requires the extraction and collection of pure samples of RNA. However, in bread dough this task is difficult due to the complex composition of the system. We found that a liquid model system can be used to analyze the transcriptional response of industrial strains in dough with a high sugar content. The production levels of CO2 and glycerol by two commercial strains in liquid and flour-based doughs were correlated. We extracted total RNA from both a liquid and a flour-based dough. We used Northern blotting to analyze mRNA levels of three stress marker genes, HSP26, GPD1, and ENA1, and 10 genes in different metabolic subcategories. All 13 genes had the same transcriptional profile in both systems. Hence, the model appears to effectively mimic the environment encountered by baker's yeast in high-sugar dough. The liquid dough can be used to help understand the connections between technological traits and biological functions and to facilitate studies of gene expression under commercially important, but experimentally intractable, conditions.

Proving of Bread Dough I: Modelling The Evolution of the Bubble Size Distribution

Models for the growth of bubbles are reviewed. A model of the growth of bubbles during proving of bread dough is then presented, based on diffusive mass transfer of carbon dioxide gas into a population of bubbles. The model incorporates the rate of gas production by yeast and the bubble size distribution, and is solved to simulate the dynamic growth of these bubbles. The effects of the number and size of bubbles and the proving temperature and yeast concentration on the growth of the dough piece are simulated. A greater number of bubbles in the dough, which would be achieved by mixing at higher pressures, results in an initially more rapid transfer of gas into the bubbles. Consequently there is a slower increase in carbon dioxide concentration in the liquid dough phase, such that later during proving the rate of bubble growth slows. Increasing yeast level increases the rate of gas production and hence the growth of the dough piece. Increasing temperature similarly increases the rate of growth of bubbles, partly due to the increased rate of gas production, but also as a result of the decreased gas solubility at higher temperatures.

Development of fish cracker using liquid dough

Development of fish cracker using liquid dough