Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread

2020 ◽  
Vol 55 (7) ◽  
pp. 2751-2761 ◽  
Author(s):  
Qinghua Yue ◽  
Mingfei Li ◽  
Chong Liu ◽  
Limin Li ◽  
Xueling Zheng ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Test Results ◽  
Steamed Bread ◽  
Rheological Test

scholarly journals Influence of potato flour on dough rheological properties and quality of steamed bread

2016 ◽  
Vol 15 (11) ◽  
pp. 2666-2676 ◽  
Author(s):  
Xing-li LIU ◽  
Tai-hua MU ◽  
Hong-nan SUN ◽  
Miao ZHANG ◽  
Jing-wang CHEN
Keyword(s):  
Rheological Properties ◽  
Potato Flour ◽  
Steamed Bread ◽  
Dough Rheological Properties

Influence of Chemical Constituents of Asphalt Binders on Their Rheological Properties

2019 ◽  
Vol 2673 (6) ◽  
pp. 458-466 ◽  
Author(s):  
K. Lakshmi Roja ◽  
Eyad Masad
Keyword(s):  
Rheological Properties ◽  
Chemical Constituents ◽  
High Density ◽  
Asphalt Binders ◽  
Composition Analysis ◽  
Test Results ◽  
Aging Index ◽  
Linear Viscoelastic ◽  
Frequency Sweep Test ◽  
Rheological Test

The goal of this study is to investigate the chemical constituents and rheological properties of three different binders used in the State of Qatar. Binders were designated as WL (source 1, low density), WH (source 1, high density) and AH (source 2, high density). Binder composition analysis was carried out using the saturates, aromatics, resins and asphaltene determinator (SAR-AD) technique. The percentages of saturates, aromatics, resins and asphaltenes were measured, and from those, the total pericondensed aromatics (TPA), absorbance aging index (AAI), and colloidal instability index (CII) were obtained and their relationship to rheological test results was investigated. In the rheological investigation, the linear viscoelastic properties of these binders were evaluated using a frequency sweep test. The rutting characteristics were evaluated using the percentage of recovery and non-recoverable creep compliance values from the multiple stress creep and recovery (MSCR) test, while the fatigue resistance was assessed using the linear amplitude sweep (LAS) test. The WL binder was found to have the highest stiffness, which is associated with the highest TPA content. From the MSCR test, the AH binder had the lowest rut resistance. This binder also had the lowest CII value, which represents the balanced chemical composition of this material. Out of the three binders, WH had the highest AAI value which is related to the least fatigue life as measured in the LAS test.

scholarly journals Properties of heat induced blend gel of Peruvian squid (Dosidicus gigas) myofibril protein fortified with millet (Panicum miliaceum L.) flour

2021 ◽  
Vol 290 ◽  
pp. 01015
Author(s):  
Tian Wang ◽  
Xuepeng Li ◽  
Jing Xie ◽  
Jianrong Li ◽  
Geng Mi
Keyword(s):  
Water Distribution ◽  
Test Results ◽  
Panicum Miliaceum ◽  
Dosidicus Gigas ◽  
Suitable Amount ◽  
Rheological Test ◽  
Further Development ◽  
Water Holding ◽  
Myofibril Protein

Weak gelation ability and simple nutrient composition of squid myofibril protein limits its further development in surimi production. Millet flour is rich in nutrients and has a good viscoelasticity after heating. Physicochemical properties of Peruvian squid myofibril protein based blend gel fortified with millet four were studied. Rheological test results showed that all blend gels exhibit solid-like characters. With the addition of millet flour, the composite modulus of all the samples showed a trend of decreasing first and then increasing. The minimum value appeared around 48oC. Moreover, it was found that gel strength, water holding capacity, hardness, gumminess and chewiness showed a trend of increasing at first and then decreasing. The blend gel with 4% millet flour addition exhibit good performance in those testing. The subsequent analysis of water distribution further explained and proved the mechanism. In summary, the blend gel of squid myofibril protein fortified with 4% of millet flour addition was considered the most suitable amount for enhancing the quality of blend gel.

Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

2014 ◽  
Vol 45 (3) ◽  
pp. 180-186 ◽  
Author(s):  
Zhijian Li ◽  
Haifeng Li ◽  
Cui Deng ◽  
Changhong Liu
Keyword(s):  
Rheological Properties ◽  
Starter Culture ◽  
Wheat Dough ◽  
Steamed Bread

scholarly journals Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2052
Author(s):  
Sheng Zhang ◽  
Si Chen ◽  
Sheng Geng ◽  
Changzhong Liu ◽  
Hanjun Ma ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Dilution Effect ◽  
Tartary Buckwheat ◽  
Cell Diameter ◽  
Steamed Bread ◽  
Dough Rheological Properties ◽  
Optimal Mixing ◽  
Weight Proportion

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (Wbran) had a significant effect on the dough rheological properties. When Wbran was 30%, the dough had the optimal mixing tolerance, and when Wbran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of Wbran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (Wbran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of Wbran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing Wbran.

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Implementasi Voip Server Berbasis IPV6 Dengan Raspberry PI

2019 ◽  
Vol 9 (01) ◽  
pp. 47-54
Author(s):  
Rabbai San Arif ◽  
Yuli Fitrisia ◽  
Agus Urip Ari Wibowo
Keyword(s):  
Internet Protocol ◽  
Wireless Transmission ◽  
Raspberry Pi ◽  
Test Results ◽  
Average Delay ◽  
Ipv6 Network ◽  
Ip Network ◽  
Selection Of ◽  
Better Than

Voice over Internet Protocol (VoIP) is a telecommunications technology that is able to pass the communication service in Internet Protocol networks so as to allow communicating between users in an IP network. However VoIP technology still has weakness in the Quality of Service (QoS). VOPI weaknesses is affected by the selection of the physical servers used. In this research, VoIP is configured on Linux operating system with Asterisk as VoIP application server and integrated on a Raspberry Pi by using wired and wireless network as the transmission medium. Because of depletion of IPv4 capacity that can be used on the network, it needs to be applied to VoIP system using the IPv6 network protocol with supports devices. The test results by using a wired transmission medium that has obtained are the average delay is 117.851 ms, jitter is 5.796 ms, packet loss is 0.38%, throughput is 962.861 kbps, 8.33% of CPU usage and 59.33% of memory usage. The analysis shows that the wired transmission media is better than the wireless transmission media and wireless-wired.

Sinonasal effects of external dacryocystorhinostomy

2021 ◽  
pp. 1-4
Author(s):  
H Eyigor ◽  
E A Cetinkaya ◽  
D T Coban ◽  
G Ozturk ◽  
Ö Erdem
Keyword(s):  
Mucociliary Clearance ◽  
Nasal Symptom ◽  
Ciliary Activity ◽  
Test Results ◽  
Saccharine Test ◽  
Significant Difference ◽  
Symptom Scores ◽  
Endoscopic Score ◽  
External Dacryocystorhinostomy

Abstract Objective External dacryocystorhinostomy is thought to cause mucociliary dysfunction by damaging the mucosa, in turn affecting ciliary activity and mucus quality. This study investigated the effect of external dacryocystorhinostomy on sinonasal function. Methods Patients scheduled for unilateral external dacryocystorhinostomy who underwent endoscopic nasal examination and paranasal sinus computed tomography were included in this study. A saccharine test was performed on the planned surgical side and the mucociliary clearance time was determined. The sinonasal quality of life was measured in all patients, pre-operatively and at six months post-operatively, using the Sino-Nasal Outcome Test-22. The Lund–Kennedy endoscopic score was also determined in all patients, both pre- and post-operatively. Results The study comprised 28 patients (22 females and 6 males). A statistically significant difference was found between the pre- and post-operative saccharine test results (p = 0.006), but not between the pre- and post-operative Sino-Nasal Outcome Test-22 scores (p > 0.05). Conclusion This study is one of only a few to investigate the effect of external dacryocystorhinostomy on sinonasal function. The results showed that external dacryocystorhinostomy impairs mucociliary clearance. The surgical procedure is well tolerated and does not significantly change nasal symptom scores.

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

2021 ◽  
pp. 130170
Author(s):  
Li-Li Zhang ◽  
Er-Qi Guan ◽  
Yu-Ling Yang ◽  
Yuan-Xiao Liu ◽  
Ting-Jing Zhang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Dough Rheological Properties

An improved nonlinear model considering relative velocity for the friction behavior between untwisted glass-fiber tow and roller

2021 ◽  
pp. 004051752110308
Author(s):  
Yang Liu ◽  
Zhong Xiang ◽  
Xiangqin Zhou ◽  
Zhenyu Wu ◽  
Xudong Hu
Keyword(s):  
Friction Coefficient ◽  
Glass Fiber ◽  
Relative Velocity ◽  
Friction Model ◽  
Woven Fabric ◽  
Test Results ◽  
Application Process ◽  
Friction Behavior ◽  
Improved Model

Friction between the tow and tool surface normally happens during the tow production, fabric weaving, and application process and has an important influence on the quality of the woven fabric. Based on this fact, this paper studied the influence of tension and relative velocity on the three kinds of untwisted-glass-fiber tow-on-roller friction with a Capstan-based test setup. Furthermore, an improved nonlinear friction model taking both tension and velocity into account was proposed. According to statistical test results, firstly, the friction coefficient was found to be positively correlated with tension and relative velocity. Secondly, tension and velocity were complementary on the tow-on-roller friction behavior, with neither being superior to the other. Thirdly, an improved model was found to present well the nonlinear characteristics between friction coefficient and tension and velocity, and predicational results of the model were found to agree well with the observations from Capstan tests.

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