scholarly journals Funcionality of several cake ingredients: A comprehensive approach

2013 ◽  
Vol 31 (No. 4) ◽  
pp. 355-360 ◽  
Author(s):  
J. Rodríguez-García ◽  
A. Puig ◽  
A. Salvador ◽  
I. Hernando
Keyword(s):  
Physicochemical Properties ◽  
Final Height ◽  
Comprehensive Approach ◽  
Air Bubbles ◽  
Starch Granules ◽  
Fat Replacer ◽  
The Matrix ◽  
The Stability ◽  
Batter Viscosity ◽  
Air Cells

The roles of some cake ingredients – oil, a leavening agent, and inulin – in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.  

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 26
Author(s):  
Jingyang Tong ◽  
Shujun Wang ◽  
Zhonghu He ◽  
Yan Zhang
Keyword(s):  
Physicochemical Properties ◽  
Bread Wheat ◽  
Short Range ◽  
N Fertilization ◽  
Wheat Starch ◽  
Transition Temperatures ◽  
Starch Granules ◽  
Relative Crystallinity ◽  
Swelling Power ◽  
Use Efficiency

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

scholarly journals Stability of Nonlinear Autonomous Quadratic Discrete Systems in the Critical Case

2010 ◽  
Vol 2010 ◽  
pp. 1-23 ◽  
Author(s):  
Josef Diblík ◽  
Denys Ya. Khusainov ◽  
Irina V. Grytsay ◽  
Zdenĕk Šmarda
Keyword(s):  
Lyapunov Functions ◽  
Critical Case ◽  
Autonomous Systems ◽  
Discrete Systems ◽  
Simple Eigenvalue ◽  
Discrete Equations ◽  
The Matrix ◽  
The Stability ◽  
Important Characterization

Many processes are mathematically simulated by systems of discrete equations with quadratic right-hand sides. Their stability is thought of as a very important characterization of the process. In this paper, the method of Lyapunov functions is used to derive classes of stable quadratic discrete autonomous systems in a critical case in the presence of a simple eigenvalueλ=1of the matrix of linear terms. In addition to the stability investigation, we also estimate stability domains.

scholarly journals Coupled THM and Matrix Stability Modeling of Hydroshearing Stimulation in a Coupled Fracture-Matrix Hot Volcanic System

2018 ◽  
Vol 2018 ◽  
pp. 1-15 ◽  
Author(s):  
Yong Xiao ◽  
Jianchun Guo ◽  
Hehua Wang ◽  
Lize Lu ◽  
John McLennan ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Thermal Conduction ◽  
Dominant Role ◽  
Injection Well ◽  
Time Step ◽  
Volcanic System ◽  
Induced Stress ◽  
The Matrix ◽  
Matrix Stability ◽  
The Stability

A coupled thermal-hydraulic-mechanical (THM) model is developed to simulate the combined effect of fracture fluid flow, heat transfer from the matrix to injected fluid, and shearing dilation behaviors in a coupled fracture-matrix hot volcanic reservoir system. Fluid flows in the fracture are calculated based on the cubic law. Heat transfer within the fracture involved is thermal conduction, thermal advection, and thermal dispersion; within the reservoir matrix, thermal conduction is the only mode of heat transfer. In view of the expansion of the fracture network, deformation and thermal-induced stress model are added to the matrix node’s in situ stress environment in each time step to analyze the stability of the matrix. A series of results from the coupled THM model, induced stress, and matrix stability indicate that thermal-induced aperture plays a dominant role near the injection well to enhance the conductivity of the fracture. Away from the injection well, the conductivity of the fracture is contributed by shear dilation. The induced stress has the maximum value at the injection point; the deformation-induced stress has large value with smaller affected range; on the contrary, thermal-induced stress has small value with larger affected range. Matrix stability simulation results indicate that the stability of the matrix nodes may be destroyed; this mechanism is helpful to create complex fracture networks.

Investigation of Thermochemical Hydrogen Production via the Novel Thermo-Mechanical Stabilized Iron Oxide-Zirconia Porous Structure

2013 ◽  
Author(s):  
Ayyoub M. Mehdizadeh ◽  
Kelvin Randhir ◽  
James F. Klausner ◽  
Nicholas AuYeung ◽  
Fotouh Al-Raqom ◽  
...  
Keyword(s):  
Hydrogen Production ◽  
Porous Structure ◽  
Chemical Reactivity ◽  
Thermal Reduction ◽  
The Novel ◽  
Concentrated Solar Energy ◽  
The Matrix ◽  
Unique Method ◽  
Laboratory Scale Reactor ◽  
The Stability

In this study we have developed a unique method for synthesizing very reactive water splitting materials that will remain stable at temperatures as high as 1450 °C to efficiently produce clean hydrogen from concentrated solar energy. The hydrogen production for a laboratory scale reactor using a “Thermo-mechanical Stabilized Porous Structure” (TSPS) is experimentally investigated for oxidation and thermal reduction temperatures of 1200 and 1450 °C, respectively. The stability and reactivity of a 10 g TSPS over many consecutive oxidation and thermal reduction cycles for different particle size ranges has been investigated. The novel thermo-mechanical stabilization exploits sintering and controls the geometry of the matrix of particles inside the structure in a favorable manner so that the chemical reactivity of the structure remains intact. The experimental results demonstrate that this structure yields peak hydrogen production rates of 1–2 cm3/(min.gFe3O4) during the oxidation step at 1200 °C and the 30 minute thermal reduction step at 1450 ° C without noticeable degradation over many consecutive cycles. The hydrogen production rate is one of the highest yet reported in the open literature for thermochemical looping processes using thermal reduction. This novel process has strong potential for developing an enabling technology for efficient and commercially viable solar fuel production.

scholarly journals Physicochemical Properties of Starches in Proso (Non-Waxy and Waxy) and Foxtail Millets (Non-Waxy and Waxy)

Molecules ◽  
2019 ◽  
Vol 24 (9) ◽  
pp. 1743 ◽  
Author(s):  
Qinghua Yang ◽  
Weili Zhang ◽  
Jing Li ◽  
Xiangwei Gong ◽  
Baili Feng
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Average Chain Length ◽  
Peak Time ◽  
Starch Granules ◽  
Biotic And Abiotic Stresses ◽  
Average Molar Mass ◽  
Bimodal Size Distribution ◽  
Relative Crystallinity ◽  
Pasting Temperature

Proso and foxtail millets are widely cultivated due to their excellent resistance to biotic and abiotic stresses and high nutritional value. Starch is the most important component of millet kernels. Starches with different amylose contents have different physicochemical properties. In this study, starches in proso (non-waxy and waxy) and foxtail millets (non-waxy and waxy) were isolated and investigated. All the starch granules had regular polygonal round shapes and exhibited typical “Maltese crosses”. These four starches all showed bimodal size distribution. The waxy proso and foxtail millets had higher weight-average molar mass and branching degree and lower average chain length of amylopectin. These four starches all presented A-type crystallinity; however, the relative crystallinity of waxy proso and foxtail millets was higher. The two waxy millets had higher onset temperature, peak temperature, conclusion temperature, and gelatinization enthalpy. However, the two non-waxy millets had higher setback viscosity, peak time, and pasting temperature. The significantly different physicochemical properties of waxy and non-waxy millet starches resulted in their different functional properties.

Occurrence and persistence of bacterial and viral faecal indicators in wastewater biofilms

2007 ◽  
Vol 55 (8-9) ◽  
pp. 377-385 ◽  
Author(s):  
S. Skraber ◽  
K. Helmi ◽  
R. Willame ◽  
M. Ferréol ◽  
C. Gantzer ◽  
...  
Keyword(s):  
Dynamic Equilibrium ◽  
Wastewater Treatment Plants ◽  
Plate Count ◽  
Cryptosporidium Oocysts ◽  
The Matrix ◽  
Thermotolerant Coliforms ◽  
Viral Indicators ◽  
The Stability ◽  
Faecal Indicators ◽  
Giardia Cysts

Biofilms within wastewater treatment plants can capture enteric microorganisms initially present in the water phase immobilising them either definitively or temporarily. Consequently, fates of microorganisms may totally change depending on whether they interact or not with biofilms. In this study, we assessed the stability of wastewater biofilms comparing the evolution of the concentrations of bacteria (heterotrophic plate count [HPC], thermotolerant coliforms [TC]) and viral (somatic coliphages [SC] and F-specific phages [F+]) indicators in the biofilms and in the corresponding wastewaters at 4 and 20 °C. Additionally, we assessed the monthly occurrence of these bacterial and viral indicators as well as of pathogenic protozoa (Cryptosporidium oocysts and Giardia cysts) in three native wastewater biofilms for four months. Our results show that viral indicators (SC and F+) persist longer in biofilms than in the corresponding wastewaters at 4 °C as well as at 20 °C. In contrast, persistence of bacterial indicators (TC and HPC) depends on both the temperature and the matrix. Differences between viral and bacterial persistence are discussed. Monthly analysis of native wastewater biofilms shows that bacterial and viral indicators, as well as Cryptosporidium oocysts and Giardia cysts, attach to wastewater biofilms to a concentration that remains stable in time, probably as a result of a dynamic equilibrium between attachment and detachment processes.

scholarly journals Natural Gums to Improve the Physicochemical Stability of Cake Creams

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2261
Author(s):  
Oscar López-Balladares ◽  
Patricio J. Espinoza-Montero ◽  
Ramiro Acosta-Sandoval
Keyword(s):  
Physicochemical Properties ◽  
Elastic Deformation ◽  
Bubble Size ◽  
Physicochemical Changes ◽  
Physicochemical Stability ◽  
Confectionery Products ◽  
Initial Appearance ◽  
Thixotropic Behavior ◽  
The Aesthetic ◽  
The Stability

The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. Generally, cake creams deteriorate over time. The evaluation of the physicochemical properties of natural gums (arabic gum, tara gum, carrageenan, and pectin) is proposed in this work as a way to improve the physicochemical stability of butter-based cake creams (coverage creams) to maintain the initial appearance of the cream and to lengthen the separation time of their phases. For this purpose, some parameters related to the physicochemical stability of the cream, such as viscosity, density, bubble size, syneresis, volume and rheological behavior were measured. The result of the ANOVA and Tukey’s tests displayed significant differences for the measured parameters, which shows that natural gums substantially improve the stability of butter cream. The best natural gum found was the tara gum (TG) which improved viscosity 5.6 times with respect to that of the cream without gums (η¯ without gums = 15.49 Pa·s, η¯ with TG = 87.09 Pa·s), while the bubble size remained small, 1.6 times smaller compared to that of the cream without gum (BS¯) without gums = 57 μm, (BS¯) with TG = 35 μm), and the volume loss decreased two times when compared to that of the cream without gums ((ΔV¯) without gums = 1.57 cm3, (ΔV¯) with TG = 0.80 cm3). The cream with TG showed better rheology compared to that of the cream without gums (the cream without gums exhibited a plastic and thixotropic behavior, with permanent elastic deformation, while cream with TG exhibited thixotropic behavior without permanent elastic deformation). Finally, it was found that the cream with TG acquired a higher thixotropic index (TI) compared to that of the cream without gums (TI max. without gums = 17.40 y 71.78 q.u., TI max. with TG = 74.67 and 1559.90 q.u., at 4 °C and 25 °C, respectively) which demonstrates the effective contribution of cream with TG in 66.67% of the measured parameters.

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