Search results for " bread"
showing 9 items of 59 documents
The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of…
2017
Abstract Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated LAB were used for production of rye sourdough, and the influence of sourdough on mixed rye - wheat bread quality and acrylamide formation was evaluated. In addition, comparative studies by using acidification with L-(+)-lactic acid for mixed rye – wheat bread production were performed. Isolated LAB (P. acidilactici, L. plantarum, L. curvatus) demonstrated versatile carbohydrate metabolism, grown at 30 °C and 37 °C, and acidic tolerance. When the isolated strains were used for rye sourdough production, t…
Methods of the investigation of bee pollen and bee bread
2017
The main purpose of this publication was to evaluate which types of studies are used with the purpose of the estimation of nutritional value of bee pollen and bee bread. Bee pollen and bee bread are important bee-products that contains large amounts of nutritional and essential active biological compounds. Among different bioactive compounds with antioxidant properties which could be found in bee pollen and bread are polyphenolic substances, flavonoids, unsaturated acids and carotenoids. Bee pollen and bee bread are investigated by plenty of scientists for different quality indexes over two last decades. However, the composition of bee pollen and bee bread are not yet standardized nor defin…
Approaches to the identification and assay of flavonoids in bee bread extracts by spectrophotometric method
2017
Flavonoids are regarded as key compounds in bee bread. In this paper, quantitative determination of sum of flavonoids and dominating group of flavonoids were carried out by colorimetric aluminum chloride method. The principle of aluminum chloride colorimetric method is that aluminum chloride forms complexes with flavones and flavanols wherein it reacts with the C-4 keto group and hydroxyl groups of the ring C, and/or ring A and/or ring B. In this work 3 samples of bee bread and 5 extracts were investigated. The total contents of flavonoids in the tested extracts ranged from 10 to 166 mg/L. Our study confirmed that complex of quercetin dihydrate with aluminum chloride had the maximum absorpt…
Sourdough and cereal-based foods: traditional and innovative products
2017
Cereals represent the main crop of the five continents and contribute greatly to the diet of several populations. Cereals often undergo a fermentation before eating. This process is fundamental to confer high sensory quality, as well as to preserve and enhance the nutritional and safety aspects of the resulting products. Fermented cereal based foods are complex microbial ecosystems, mainly represented by lactic acid bacteria and yeasts. Among these products, sourdough is worldwide applied to produce breads. Sourdough technology is also used to improve the final characteristics of fortified and gluten–free breads. This chapter focuses on the use of cereals to produce the most relevant fermen…
Use of a natural low Na+ salt in durum wheat bread
2016
Verità e menzogna dei simboli
2008
Cosa sono e come funzionano i simboli? Quali sono i meccanismi di trasmissione dell’immaginario, i suoi spazi e la sua rilevanza sociale? Quali il ruolo e il perimetro del sacro, del mito, del rito, della magia e della religione in certi ambiti, erroneamente percepiti come marginali, della società contemporanea? Quali le strategie di trasmissione della memoria culturale e i processi di produzione e riproduzione dell’identità comunitaria? I saggi riuniti in questo volume cercano di fornire alcune risposte a questi interrogativi confrontandosi con la pervasiva, sebbene non di rado occulta, dialettica culturale tra immanenza e trascendenza e indagando sulle dinamiche psicologiche e sociali del…
АНТРОПОМОРФНЫЙ ВОТИВНЫЙ ХЛЕБ В ИТАЛЬЯНСКИХ ПРАЗДНИКАХ
2014
In Italy there are various records of the recurring presence of ceremonial breads; among these we may observe votive anthropomorphic breads, in particular in Sicily. These “special” breads are prepared for calendar festivals, for the patron saints’ days celebrations or anyway for celebrations of particular relevance for single communities, being connected to critical phases of the wheat cycle: that is to say, the month of May, the earing season, and June—July, the harvest season. This allows us to make the hypothesis that a devotional and votive value as regards these breads might be added to a more ancient logic of offerings to deities, connected to a vision of the rural world. In this sen…