Soft Roll Research Articles

The Effect of Mocaf Flour Substitution on The Quality of Soft Roll Bread With Taiwanese Bread Method

Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use through the production of Modified Cassava Flour (mocaf). Mocaf possesses similar characteristics to wheat flour, including color, fiber content, and strong water-binding capacity. The experimental method was employed to determine the optimal formula using mocaf at 10%, 20%, and 30% substitution levels. Organoleptic tests were conducted with expert panelists to evaluate various aspects. The results showed that the formula with 10% mocaf exhibited superiority in many aspects such as crust color, porosity, aroma and chewiness. Similarly, the formula containing 20% mocaf excelled in terms of crust texture and bread crunchiness. Regarding volume expansion during the baking process, overall taste perception, and crumb texture attributes; both 10% and 20% substitution levels yielded comparable results. Furthermore, both percentages (10% and 30%) demonstrated similar scores for internal crumb color aspect evaluation. In conclusion, enabling soft roll bread prepared using Taiwanese bread method with a substitution level of 10% mocaf attained the highest rating across almost all evaluated aspects, making it the best formulation for producing soft roll bread using Taiwanese bread method.

Calendering Machine Performance Analysis to Improve The Smoothness of Batik

This research aims to analyze the performance of the batik ironing machine (calendering) towards ensuring optimal finishing due to the problems associated with the inability to measure the mechanical system of its roll which normally leads to the unevenness of the products. Finishing is an important process in batik production and this is commonly achieved through the calendering machine which is known as one of the mechanical refinements involving a rolling process conducted using high temperatures and pressures to produce fabric products with a flat, smooth, and shiny surface and also create a smooth, moire, and an embossed effect. It is, however, important to note that operators in the batik industry are currently being faced with the problems of finishing and this means there is a need for the appropriate tool for refinement of the fabric. Therefore, this observational study was conducted with the focus on identifying the main components and calculating the mechanical strength of the calendering machine in the batik industry. This involved using the solid work software and the results showed that the calendering machine generally consists of five rolls divided into three metal and two soft rolls. The metal roll has a smooth surface with a hole in the middle for heating which implies it functions as the ironing tool while the soft roll serves as a pressure booster during the ironing process. Moreover, the analysis of structural mechanics showed that the machine has the ability to iron 3.53 meters of fabric in 1 minute. It was also observed that it has six main parts which are the preparation, roller calendar, engine frame, transmission system, boiler engine, and special cooling. The machine was able to produce a batik fabric with a flat, smooth, and shiny surface, thereby, increasing its quality

Enhancement of muscle’s activity by woven compression bandage

Electromyography (EMG) test, the recording of electrical activity in muscle, is a main tool usually used to evaluate themuscle’s activation. This study aims to discuss and analyse the effect of woven compression bandage (WCB) onmuscles’ activation. Flexor Carpi (FC), Soleus (SO), and Medial Gastrocnemius (MG) muscles were selected torepresent the wrist, ankle, and mid-calf muscles respectively, which were then evaluated by EMG electrical voltage testwith and without wearing WCB. The standardized activities used to test the FC muscle were flexion-extension andsqueezing a soft roll. While the protocol activities for MG and SO muscles were flexion-extension and walking actions.Wearing WCB significantly decreased the muscle’s activation and was associated with higher median frequency for bothSO and MG muscles during the tested activities. The EMG signals were analysed and filtered using MegaWin andMATLAB software. Root mean square (RMS) values confirmed that wearing WCB could improve the performance of FC,SO, and MG muscles and might reduce the muscle’s fatigue during the selected activities.

Pengaruh Penggunaan Cairan Rempah Pada Pembuatan Roti Soft Roll Terhadap Daya Terima Konsumen

This study aims to analyze the effect of using spices in making soft roll bread on consumer acceptance. The research was conducted at the Pastry & Bakery Laboratory of Cuninary Education Program, State University of Jakarta. The sample in this study was a soft roll bread with the use of 50%, 75%, and 100% liquid spices. Assessment of consumer acceptance was carried out by organoleptic tests of 30 untrained panelists, namely the community around the house. The assessment of consumer acceptance was carried out by using the Friedman test with a significant level of α 0.05. Based on the results of the hypotheses, there was an effect of the use of spices on the aspects of volume, aroma, and taste, but there were no differences in the aspects of skin color, burning rate, crust, skin, pores, tissue texture, and chewing quality. Based on the results of the tuckey test, it shows that the soft roll bread with the use of spices at a percentage of 75% is the recommended formula.

A STATISTICAL ANALYSIS OF QUALITY CONTROL PROCESS ON PAPER PRODUCTION: A Case Study of Bel Papyrus Limited, Ogba, Lagos State

This research is an analysis of quality control process on paper production on the soft roll production process of Bel Papyrus Ltd located in Ogba, Lagos State, Nigeria. The research was done with the aim of determining the conformity of the industry’s product to quality standard, identifying and eliminating the possible causes of variation in their production process, with reference to Percentage Elongation. The researchers used primary data in form of periodic laboratory test result done on soft rolls.Data presentations were made using simple statistical tools like Mean, Ranges, Standard Deviations, and Tables reflecting the primary data obtained at equal interval of production. The researchers made use of variable control charts for the purpose of analysis. The

Assessment of dough rheological characteristics and soft bread roll quality of wheat flour incorporated with seaweed powder

PurposeThis study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.Design/methodology/approachIn this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.FindingsFarinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.Originality/valueThis study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

High Speed Roll Caster for Aluminum Alloy

Two types of high-speed twin-roll casters and a single-roll caster equipped with a scraper were proposed. One of the twin-roll casters is a vertical-type high-speed twin-roll caster, and the other twin-roll caster is an unequal-diameter twin-roll caster. The vertical-type high-speed twin-roll caster can cast strip at speeds of up to 120 m/min. The unequal-diameter twin-roll caster casts strip at speeds up to 60 m/min. The unequal-diameter twin-roll caster is superior to the vertical-type high-speed twin-roll caster at the point of conveyance of the cast strip. A single-roll caster equipped with a scraper can cast strip without center-line segregation at speeds of up to 40 m/min. The use of a copper alloy roll and the non-use of a parting material enable high-speed roll casting. Since the roll loads of these casters are smaller than 0.1 kN/mm, soft copper alloy roll can be used. The strip does not stick to the roll without the parting material because of the use of the copper alloy roll with high thermal conductivity and the small roll load. The cooling rate near the surface is higher than 2000 °C/s.

EVALUATION OF SOFT ROLL BREAD FROM FROZEN DOUGH

This study entitled “EVALUATION OF SOFT ROLL BREAD FROM FROZEN DOUGH” aimed to determine if frozen dough could be utilized in the preparation of bread. It also attempted to find out the effect of length of freezing to the baking performance of the bread, the level of acceptability of the bread to the different consumers based on the sensory qualities such as aroma, texture, taste, appearance and general acceptability. Added to that significant difference on the preparation of bread from frozen dough and shelf-life of the product at room temperature are to be tested. Experimental method was employed to answer the problems presented and to develop and revise the products. Adults, bakers and students use sensory evaluation sheet to gather the data on the acceptability of bread from frozen dough. In summary, computed mean and standard deviation showed that the bread from frozen dough using one (1) week old dough was highly acceptable compared to one (1) month old dough. It also revealed that group of adults liked very much the product while the bakers, students, and instructors liked moderately. With respect to the sensory qualities, taste got the highest rate followed by texture and aroma. Appearance got the lowest rate. It was proven that the product could be stored for three (3) days at room temperature after baking since it is highly acceptable. It revealed that taste gave the significant difference while aroma, texture and appearance have no significant difference in the preparation of bread from frozen dough. It is therefore concluded that the bread using one (1) week old was highly acceptable to the group of respondents. Keywords: acceptability; evaluation; frozen dough; sensory qualities; soft-roll bread

Role of Cellulose in Determining the Mechanical and Optical Properties of Two Soft Paper Roll Samples and Application in the Mechanics of the System of the Fourth Order Improved Runge-Kutta Method

Annals of Chemical Science Research Role of Cellulose in Determining the Mechanical and Optical Properties of Two Soft Paper Roll Samples and Application in the Mechanics of the System of the Fourth Order Improved Runge-Kutta Method Chryssou K*, Stassinopoulou M and Lampi E General Chemical State Laboratory, Greece *Corresponding author: Chryssou K, General Chemical State Laboratory, Greece Submission: February 16, 2021Published: February 25, 2021 DOI: 10.31031/ACSR.2021.02.000538 Volume2 Issue3February, 2021

다수성 통일형 쌀가루의 첨가 비율별 모닝빵의 품질특성

In this study, we compared the quality characteristics of soft morning roll bread with different contents of two Korean high-yield tongil-type rice varieties, namely Hanareum4 and Keumkang1. The final and setback viscosities increased with increasing rice flour ratio as determined by a Rapid Visco Analyzer. The pH of the dough decreased as the rice flour ratio was decreased from 70% to 0%, regardless of the rice cultivar, and the dough rose more when less rice flour was added. During the final fermentation stage, the volumes of the dough containing Keumkang1 were 32.2, 27.5, 23.0, and 21.0 mL when 0, 30, 50, and 70% rice flour were added, respectively. The SEM images reveal that the dough forms a net-like morphology during fermentation, due to the decomposition of the wheat and rice flour. The volume and moisture contents of soft morning roll bread ranged in 90-192.5 mL and 38.25-40.06%, respectively. The volume of the Keumkang1-containing bread loaf was higher than that of the Hanareum4-containing loaf. Texture profile analysis (TPA) results suggest that the hardness and chewiness of the bread containing 30% Keumkang1 is very similar to that of the 100%-wheat bread regardless of rice varieties. The results suggest that Keumkang1 can replace wheat at a 30% level for morning roll bread purposes.

Effect of Compression Bandages on Muscle's Behavior

This study aims to explore the relationship between compression bandage (CB) and muscles’ performance. Hand wrist, mid-calf, and ankle muscles are subjected to electrical voltage test with and without wearing CB. Electromyography (EMG) analysis is a substantial component often used for the assessment of muscles activity. Flexor Carpi (FC), Medial Gastrocnemius (MG), and Soleus (SO) muscles are selected to represent wrist, mid-calf, and ankle muscles respectively. The standardized activities protocol used to test FC muscles are (flexion-extension and squeezing a soft roll), while the activities for MG and SO muscles are (flexion-extension and while walking). The obtained data are analyzed using Mega-win and Mat-lab software. Wearing CB was associated with significantly lower muscle activation and higher median frequency for MG and SO muscles during different actions. These results suggest that using CB can improve muscles function, which might enhance walking performance and reduce muscles fatigue.

Effect of incisal loading during orthodontic treatment in adults: A randomized control trial.

To measure the changes in tooth mobility, alveolar bone, and receptor activator of nuclear factor kappa-B ligand (RANKL)/osteoprotegerin (OPG) in the gingival crevicular fluid (GCF) during orthodontic treatment to regain incisal function in the presence and absence of biting exercises. Thirty-six females (42.3 ± 6.5 years old) with periodontally compromised upper incisors received orthodontic treatment to obtain ideal incisor relationships. Eighteen subjects in the experimental biting exercise group were instructed to bite a soft plastic roll for 5 min/d; the 18 control subjects were not given plastic rolls. Alveolar bone thickness, height, and density around the upper incisors were assessed at three root levels using cone-beam computed tomography. GCF was collected at the labial and palatal sites of the upper incisors at pretreatment (T0), end of treatment (T1), 1 month after T1 (T2), and 7 months after T1 (T3). RANKL/OPG was determined using enzyme-linked immunosorbent assays. Labial and palatal bone thickness significantly increased (>twofold) from T1 to T3 in the experimental group at all three root levels (all P < .05). Bone thickness correlated negatively with RANKL/OPG ratio between T1 and T2 ( P < .05). Tooth mobility, bone height, and density were not significantly different between T1 and T3. Biting exercises significantly increased bone thickness but did not affect tooth mobility, bone height, or density. The RANKL/OPG ratio decreased 1 month after treatment (T2) and correlated with increased bone thickness. ( ClinicalTrials.in.th TCTR20170625001).

Experimental Investigations of Flexible Coil during Material Handling

In this research work, an experimental investigation is carried out with flexible materials like paper of different grades of properties for the improvement of minimizing the mechanical tong marks during material handling in industrial automation. The sample materials with multi grades are collected from various manufacturing process and about 16 distinct tests were conducted on the specimens as per ASTM standard at specific sizes. It is observed from the experimentation that the identified unwanted marks were spread minimum 10–20 mm layer in the paper coils. It is also consequential from the experiments that the marks were leads to several property losses of the coils and tends to recycle process which is also unwanted one. Physical, chemical, mechanical and paper properties tests were also done on samples to recognize the marks and damages during handling. In conclusion, optimization evaluations are carried out and the optimal surface texture values are computed and tabulated. The solution predicted from the investigations will be used in soft manipulation during soft roll handling in future.

그리비어 옵셋을 이용한 메탈 그리드 메쉬 필름 제작 기법

Previously fabricated electronic devices were used for vacuum manufacturing processes such as conventional semiconductor manufacturing. However, they are difficult to apply to continuous processes such as roll-to-roll printing, which results in very high device manufacturing and processing costs. Therefore, many developers have been interested in applying continuous processes to contact printing or noncontact printing technologies and they proposed various continuous printing techniques instead of conventional batch coating. In this paper, we proposed improved gravure offset printing process as one of the contact printing technique. We used etching pattern geometry with soft core blanket roll for printing of ultra fine line below the 10um.Using this technique we obtained flexible metal grid mesh film as transparent conductive film.

Ground roll attenuation using real and complex DWT based methods

This paper deals with ground roll attenuation using double density and dual-tree complex discrete wavelet transforms. These transforms use a new denoising method instead of well-known hard and soft thresholdings and Wavelet Domain Ground roll Analysis (WDGA) applied in finding and attenuating the ground roll energy in the wavelet domain. The dual-tree complex wavelet transform (DTCWT), and double density discrete wavelet transform (DDDWT) have two wavelets and one scaling function and are nearly shift-invariant. Also they have redundancy factors of 2, and their wavelets are smoother than other orthogonal wavelets. Based on this fact, they can be considered as replacement methods for such aims. Recognizing the performance of each method is required to show which method is more suitable and efficient. In the present study, distinct wavelets and scaling function of each method have been applied to the data, and also the data are denoised by Wavelet Domain Ground roll Analysis technique. Additionally, for the inverse transform, the coefficients of the noise are removed. And finally for concluding, the results of all methods are compared with the f-k method and band-pass filtering, and critically sampled Discrete Wavelet Transforms. Final results showed that the DTCWT is reliable in comparison with other methods for ground roll attenuation.

Design of Hydraulic System for Soft Roll Calender

It introduces the working principles of the hydraulic system for soft roll calender, and designs the hydraulic system based on its technological requirements. Through the reasonable configuration of logic valve, solenoid proportional pressure reducing and relieving valve and so on, this hydraulic system can improve the working efficiency of the entire system, further improve smoothness of paper sheets, and improve the quality of paper.

Philly’s Cheesesteak Is Ubiquitous, But Where’s the Best One?

Back to table of contents Previous article Next article Information about PhiladelphiaFull AccessPhilly’s Cheesesteak Is Ubiquitous, But Where’s the Best One?Leslie SinclairLeslie SinclairSearch for more papers by this authorPublished Online:17 Feb 2012https://doi.org/10.1176/pn.47.4.psychnews_47_4_26-aAbstractIt’s almost Pavlovian the way the name of a city can make you think of—or even imagine that you can taste—that city’s famed cuisine. In Baltimore, it’s the crab cakes. In New Orleans, the beignets, served hot and liberally sprinkled with powdered sugar.The famous Philly cheesesteak offers meaty, cheesy goodness, no matter where you find it in Philadelphia.Susan Stevenson/ShutterstockIn Philadelphia, it’s the cheesesteak, a hearty sandwich on a soft roll, filled with sliced or chopped steak mixed with melted cheese, and served “wit” or “wit’out”—onions, that is. The cheese is your choice, as long as you choose American, provolone, or Cheez Whiz (that’s right, that gooey cheese-in-a-jar). Many locals insist the soft bread on which a cheesesteak sandwich is made must come from the Amoroso’s Baking Company, a long-time, family-owned Philadelphia staple.But if you talk to Philadelphians about anything else related to cheesesteaks, you’ll soon realize there’s no consensus. Everybody has their favorite, and there are so many cheesesteak sources, the task of finding the best can quickly become overwhelming.The two most famous cheesesteaks in Philadelphia come from a pair of eateries located directly across the street from one another, at the corner of 9th and Passyunk (pronounced pass-a-yunk). Located only two miles from the Pennsylvania Convention Center, Geno’s Steaks and Pat’s King of Steaks are considered cultural and culinary landmarks. Ordering a sandwich from each and performing a “taste test” is a popular tourist pastime.Visitors to the Pennsylvania Convention Center also have several cheesesteak options at Reading Terminal Market, located just across the street from the center at the corner of 12th and Arch streets. One of the best is Spataro’s Cheesesteaks, called “One of the 10 Best Cheesesteaks You’ve Never Had” in 2009 by Carolyn Wyman of the Philadelphia City Paper. Wyman, a nationally syndicated newspaper food columnist who wrote the Great Philly Cheesesteak Book and leads food tours at Reading Terminal Market, explains that the Spataro family is related to Tony Della Monica, a co-owner of Chick’s Deli in Cherry Hill, N.J. Chick’s is the out-of-town shop made famous when it won Philadelphia magazine’s 2003 best cheesesteak award.“Tony taught the Spataros how to reproduce his elegant steak, including how to cut up Spanish onions thin enough that they can be cooked to crispy-sweet doneness simultaneous with the highly flavorful but not-at-all-greasy meat,” explained Wyman.Other cheesesteak options in Reading Terminal Market include By George! Pizza, Pasta, and Cheesesteaks and Carmen’s Famous Italian Hoagies.No matter where you find it in Philadelphia, the cheesesteak is sure to add a cheesy, meaty, Philadelphia flavor to your annual meeting experience! ISSUES NewArchived

Short Segment Screw Fixation without Fusion for Unstable Thoracolumbar and Lumbar Burst Fracture : A Prospective Study on Selective Consecutive Patients

ObjectiveThe purpose of this prospective study was to evaluate the efficacy and safety of screw fixation without bone fusion for unstable thoracolumbar and lumbar burst fracture.MethodsNine patients younger than 40 years underwent screw fixation without bone fusion, following postural reduction using a soft roll at the involved vertebra, in cases of burst fracture. Their motor power was intact in spite of severe canal compromise. The surgical procedure included postural reduction for 3 days and screw fixations at one level above, one level below and at the fractured level itself. The patients underwent removal of implants 12 months after the initial operation, due to possibility of implant failure. Imaging and clinical findings, including canal encroachment, vertebral height, clinical outcome, and complications were analyzed.ResultsPrior to surgery, the mean pain score (visual analogue scale) was 8.2, which decreased to 2.2 at 12 months after screw fixation. None of the patients complained of worsening of pain during 6 months after implant removal. All patients were graded as having excellent or good outcomes at 6 months after implant removal. The proportion of canal compromise at the fractured level improved from 55% to 35% at 12 months after surgery. The mean preoperative vertebral height loss was 45.3%, which improved to 20.6% at 6 months after implant removal. There were no neurological deficits related to neural injury. The improved vertebral height and canal compromise were maintained at 6 months after implant removal.ConclusionShort segment pedicle screw fixation, including fractured level itself, without bone fusion following postural reduction can be an effective and safe operative technique in the management of selected young patients suffering from unstable burst fracture.

분지 덱스트린 첨가가 냉동 소프트롤 반죽 및 빵의 저장 중 품질 특성에 미치는 영향

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20<TEX>$^{\circ}C$</TEX> to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20<TEX>$^{\circ}C$</TEX> to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

Plaster and Synthetic Cast Temperatures in a Clinical Setting: An in Vivo Study

Previous studies have reported thermal injuries with thick cast materials and warm dip water temperatures, often much higher than is clinically applicable. The goal of this study was to assess the temperature produced in vivo by current casting techniques and materials. The study was done using clinically applicable materials and water temperatures. A single volunteer was used to test skin temperatures produced with various casting techniques. We tested several types of fiberglass and plaster of 5 or 10 layers, used soft roll of 1 or 3 layers, and used dip water temperatures of 30 °C and 40 °C. We tested 2 plaster types: Johnson & Johnson Specialist Fast Set and Specialist Extra Fast Set (New Brunswick, New Jersey). Fiberglass tested included 3M Scotchcast Poly Casting Tape and Scotchcast Plus (St Paul, Minnesota), Royce Medical Techform (Camarrillo, California), and DeBusk Classic Synthetic Tape (Powell, Tennessee). The highest temperature reached using 30 °C water temperature was 39 °C with 10 layers of 3M Scotchcast fiberglass and 1 layer of soft roll. The highest temperature reached with 40 °C water was 39.5 °C, which was reached twice: once with Johnson & Johnson Fast Set Plaster with 5 layers of plaster and 3 layers of soft roll, and once with DeBusk Classic Synthetic Casting Tape of 10 layers with 1 layer of soft roll. Under the clinically applicable conditions described in this study, using the materials we tested and with a normal vascular supply, it is unlikely that temperatures high enough to cause a burn will be produced. We caution that good clinical judgment is advised if a patient reports a cast is too hot.