Search results for "Flour"

On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumenta…

2014

Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flo…

Fast-growing willow (Salix viminalis) as a filler in polyethylene composites

2018

Abstract The study investigated the possibility of using wood flour obtained from fast-growing willow chips (Salix viminalis) as an alternative for standard hard- and softwood flours used in the production of wood polymer composites (WPCs). The composites contained willow flour and polyethylene matrix (OPCs) were prepared, characterized and compared with other WPCs which had been filled with hard- or softwood flours. Moreover, the structural and functional properties were investigated and discussed. Greater hemicellulose contents and lower lignin contents in OPCs resulted in better impact strength values of those materials. Which is interesting, the chemical composition of OPCs was found si…

Extraction of wheat germ oil by supercritical CO2 : Oil and defatted cake characterization

2003

In this paper the working conditions for the extraction of wheat germ oil in a supercritical CO2 pilot plant of 1-L extraction capacity were studied. The best conditions were: pressure, 38 MPa; temperature, 55degreesC; wheat germ particle size, about 0.35 mm; CO2 flow rate, 1.5 L min(-1). These conditions gave yields of about 92% of total oil after 3 h of processing. The obtained oils and the partially defatted cake were investigated with regard to their FA, tocol (tocopherol and tocotrienol), carotenoid, and sterol compositions and to their quality characteristics (FFA, PV, para-anisidine value, and color of the by-product). Moreover, the oil quality was evaluated in relation to the progre…

How to Survive the Anthropocene: Adaptive Atheism and the Evolution of Homo deiparensis

2015

Published version of an article from the journal: Religions. Also available from the publisher: http://dx.doi.org/10.3390/rel6020724 Why is it so easy to ignore the ecological and economic crises of the Anthropocene? This article unveils some of the religious biases whose covert operation facilitates the repression or rejection of warnings about the consequences of extreme climate change and excessive capitalist consumption. The evolved defaults that are most relevant for our purposes here have to do with mental credulity toward religious content (beliefs about supernatural agents) and with social congruity in religious contexts (behaviors shaped by supernatural rituals). Learning how to co…

The Importance of Friendship in the Construction of Positive Nations

2013

This chapter is written by two Argentineans, Graciela Tonon and Lia Rodriguez de la Vega, and brings interesting data from their own studies regarding friendship as relational glue for a positive nation. Departing from the results gathered, where friendship emerged as the variable ranked with the highest value for the people interviewed, they define the concept and its typologies and connect it with the idea of a positive nation, with Martin Seligman’s flourishing model, and, finally, with Aristotle’s idea of friendship as community. Alongside the chapter, we can understand, through the testimonies and words of the interviewed, the dynamic perspectives regarding friendship as an instrument …

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

2020

Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …

Diversity and technological potential of lactic acid bacteria of wheat flours

2013

Abstract Lactic acid bacteria (LAB) were analysed from wheat flours used in traditional bread making throughout Sicily (southern Italy). Plate counts, carried out in three different media commonly used to detect food and sourdough LAB, revealed a maximal LAB concentration of approximately 4.75 Log CFU g−1. Colonies representing various morphological appearances were isolated and differentiated based on phenotypic characteristics and genetic analysis by randomly amplified polymorphic DNA (RAPD)-PCR. Fifty unique strains were identified. Analysis by 16S rRNA gene sequencing grouped the strains into 11 LAB species, which belonged to six genera: Enterococcus, Lactobacillus, Lactococcus, Leucono…

Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water…

2015

The use of selected plant water extracts to control pests and weeds is gaining growing attention in organic and sustainable agriculture, but the effects that such extracts may exert on the quality aspects of durum wheat are still unexplored. In 2014, 5 plant water extracts (Artemisia arborescens, Euphorbia characias, Rhus coriaria, Thymus vulgaris, Lantana camara) were prepared and distributed on durum wheat cv Valbelice to evaluate their potential herbicidal effects. After crop harvesting, the major physicochemical and technological parameters of wholemeal flours obtained from each treatment were measured and compared with those from chemical weeding and untreated controls. A baking test w…

Results of industrial breadmaking trials of durum wheat wholegrain flour enriched with citrus fruits fibre

2016

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

2012

Pisum sativum is of great economic and nutritional interest due to its protein content. Nevertheless, pea products are underused as a protein source in human food because of their strong beany flavour. Therefore, the objective of this study was to select an efficient and representative method to extract volatile molecules of pea flour. In the first step, three extraction methods were chosen: solid phase micro extraction (SPME); Purge and Trap extraction and solvent assisted flavour evaporation (SAFE). The corresponding extracts were analysed by gas chromatography coupled with mass spectrometry. In the second step, the sensory representativity of the extracts was assessed either by direct ga…