Effects of special additives in wheat dough system measured by Mixolab technique

Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by the results of the above-mentioned technique. Based on Mixolab curves, optimal levels of applied additives (WB 14%, ARF 25% and YASO 30%) were defined. These are acceptable from a compositional and rheological point of view as well. The optimised mixtures were tested with the measurements of Rapid Visco Analyser (RVA) in slurry form, and characteristic effects of additives were observed. Based on Mixolab and RVA techniques, valuable rheological 'fingerprints' could be generated. These support the conscious and planned modification of rheological properties of bread products and the application of novel bread additives.

Effect of different concentrations of corn starch and whey protein on the characteristics of biodegradable cup

An attempt was made to prepare a composite biodegradable cup using corn starch, whey protein, carboxymethyl cellulose and glycerol. For biodegradable cup formation, corn starch (5-7%), WPC-35 (1.5-3%), CMC (0.5-2%) and glycerol (2-4%) range was selected. To decide upon temperature at which the cup forming solution attains final viscosity, samples were tested under rapid visco analyser to conclude that layering was enabled at 50oC. Based on observations three best biodegradable cups combinations were selected Sample A (corn starch 7%, WPC-35 3%, Cellulose 2%, glycerol 2.5%); Sample B (corn starch 7%, WPC-35 2%, Cellulose 2%, glycerol 2.5%); Sample C (corn starch 7%, WPC-35 3%, Cellulose 2%, glycerol 4.0%). Properties like thickness, solubility, water vapour transmission rate, viscosity, moisture, lightness were studied for three samples to select the final cup. Based on observation, Sample C's final composition was selected as corn starch 7%, WPC-35 3%, cellulose 2%, glycerol 4.0%. The value for thickness, solubility, WVTR, moisture and lightness was observed as 0.5±0.025mm, 48.50±0.66%, 1.14±0.086g/m2/hr, 7.74±0.16%, 41.96±1.86 respectively. The lower diameter of the cup was observed as 5.5cm, upper diameter 7.5cm and height of cup was observed as 4.0 cm with the capacity of the final cup as 55.5ml/47.1gm.

EFECTO DEL TRATAMIENTO TÉRMICO EN LA CAPACIDAD FERMENTATIVA DE HARINAS DE AVENA, MAÍZ Y SORGO PARA SER UTILIZADAS EN LA SUSTITUCIÓN DE HARINA DE TRIGO

Una parte importante del proceso de panificación es la fermentación. El objetivo fue evaluar el efecto de la temperatura (80, 100 o 130 °C) sobre la capacidad fermentativa de las harinas de avena (HA), maíz (HM) o sorgo (HS) al utilizarse en la sustitución de harina de trigo (HT) a niveles de 10 o 20 %. Se determinó la distribución del tamaño de partícula, capacidad de retención de agua (CRA), y perfil de viscosidad de las harinas utilizando el RVA (Rapid Visco Analyser) y la capacidad fermentativa (medida como volumen de la masa) después de una hora de fermentación. La CRA se vio favorecida cuando se utilizó HA al 20 % tratada térmicamente a 100 °C. Parámetros de viscosidad: temperatura de empaste, viscosidad pico y final fueron afectados al tratar térmicamente las harinas. Estos efectos fueron más notorios al ser sometidas a 130 °C. La capacidad fermentativa mejoró considerablemente cuando se utilizó HA al 20 % (163.93 cm3) tratada a 100 °C, incluso mayor a la alcanzada por HT (136.32 cm3). La utilización de HM y HS al 10% tratada a 130 °C también favoreció este parámetro, sin embargo, no al nivel alcanzado por HT.