Search results for " Bread"
showing 10 items of 59 documents
Post-fotografia etnografica
2021
È evidente come la nostra società tecnologica sia legata senza alcun dubbio alla diffusione delle immagini. Autori come Gottfried Boehm, John Mitchell, Hans Belting hanno indagato la natura dell'immagine ponendo le basi, negli anni Novanta, per l'idea di un pictorial turn, di una cultura totalmente dominata dalle immagini che è diventata adesso una possibilità tecnica reale su scala globale. Un nuovo statuto dell'immagine che si usa raccogliere sotto l'etichetta di iconic turner inserito nel più vasto campo visual culture studies. L'uso del termine cultura accanto a quello di visuale è indicativo dell'ampiezza del campo d'indagine che visual culture studies si prefiggono di ricercare: essi …
Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt
2020
Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®
Molecular Mobility in Glassy Bread: A Multispectroscopy Approach
1999
ABSTRACT The molecular mobility in low-moisture (<9%, web) white bread was studied as a function of temperature using pulsed-proton nuclear magnetic resonance (NMR), and dielectric and dynamic mechanical spectroscopies. The water was mobile, even in glassy samples. Different processes below glass transition temperature (sub-Tg) were observed, and a relaxation map of the studied system was drawn. These results have been interpreted and extrapolated to suggest that the Tg is not a universal predictive parameter for the physical stability of glassy food.
Stoichiometry-related Auger lineshapes in titanium oxides: Influence of valence-band profile and of Coster-Kronig processes
2004
International audience; The ability to determine the nature and the occurrence of defects is a central need of ceramic surface chemistry. In titanium oxides, the Ti-LMV Auger decays line shape is very sensitive to the titanium degree of oxidation, and has long been empirically used as a qualitative probe of the stoichiometry. In the present work, resonant Auger and resonant valence-band measurements at the Ti-L2,3 edges in TiO2, TiO2–x and metallic titanium provide a clear evidence that the evolutions of the Ti-LMV Auger line shape are due to drastic changes in the valence-band profile and in the probability of L2L3V Coster-Kronig decay processes when a fraction of titanium ions is reduced.…
Analytical procedure elaboration of total flavonoid content determination and antimicrobial activity of bee bread extracts
2019
Sixteen ethanolic extracts were obtained from seven different bee bread samples. The total flavonoid content in the extracts was determined by aluminium-chloride method and was in the range of 8.3 mg/L ± 6.24% to 195.3 mg/L ± 1.35% and 28.8 mg/L ± 19.33% to 603.3 mg/L ± 4.64% with reference to quercetin and rutin, respectively. The relative standard deviations (RSD) for parallel measurements for the calibration curves of quercetin dehydrate and rutin trihydrate were in the range of 0.51% to 9.39% and 5.02% to 19.91%, respectively. The RSD for parallel measurements for the extracts with reference to quercetin dihydrate and rutin trihydrate were in the range of 0.23% to 11.64% and 4.64% to 19…
Das verhalten des phytins bei der sauerteigf�hrung von roggenbrot
1948
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
2023
Almond production generates large amounts of by-products rich in polyphenols. In this study, almond skin was explored as a valuable food ingredient in bread making. To this purpose, almond skin was used to produce functional products modifying a traditional sourdough bread recipe. The doughs were prepared replacing semolina with powdered almond skin (PAS) at 5 and 10 % (w/w). Sourdough inoculum was started with a mix of lactic acid bacteria (LAB) and propagated in semolina until reaching pH 3.7. The pH of PAS added breads was higher than that of control (CTR) breads before and after fermentation. Plate counts showed a similar evolution of LAB and total mesophilic microorganisms, but members…
Integrated Strategies to Improve the Quality of Wheat End-Products: Optimization of Processes and Development of Functional Food
Strategie integrate per il miglioramento qualitativo di prodotti da forno a base di grano: ottimizzazione dei processi produttivi e sviluppo di alimenti funzionali. Sono state sviluppate tecnologie applicate ai prodotti da forno per il miglioramento dei processi produttivi e lo studio di alimenti funzionali. In particolare è stato condotto uno studio su trattamenti sanitizzanti al fine di ridurre le contaminazioni microbiche (soprattutto lieviti) sul prodotto finito. E’ stata proposta una soluzione a base di perossido e argento colloidale in confronto con soluzioni fenoliche OPP. Il monitoraggio, biennale, è stato svolto nelle celle di lievitazione e raffreddamento del prodotto finito (pane…
Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization
2021
Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% …
ХЛЕБ И ПРАЗДНИК НА СИЦИЛИИ (Bread and Festivities in Sicily)
2011
Among the important parts of the traditional calendar rites in Sicily are bakery and pastry products made in special shapes. Being produced and consumed during certain rituals and being shaped to reflect their mystic connotations, these products become the integral signs of these rituals in both the constitutive and functional sense. What is refl ected in their symbolism, beliefs, and related practices is the deeply archaic peasant worldview in the framework of which these rituals had been shaped; and in particular, it is the meaning that is attached to the infl uence of chthonic forces in the cyclic reproduction of natural and social life.