Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking

Due to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume is improved, which enhances the overall GF bread quality. Depending on the GF formulation, critical factors such as the electrical conductivity and viscosity of the batter may vary, which have a significant effect on the OH process performance. Therefore, this review attempts to provide a deeper understanding of the functionality of GF bread ingredients and how these may affect critical parameters during the OH processing.

Development of flour confectionery products with reduced sugar content

The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process - 2.6 %, during storage for 120 days - 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.

Application of FMEA and Pareto Analysis Methods in the Process of Industrial Bread Making in Romania

Zero defects or nearly zero faulty products production process represents a new and important concern towards quality control of production systems. The requirement of a pertinent statistical control is important for identifying and monitoring defects, the main source of defects that occur in industrial bread making process. The current study was focused on applying two analysis methods Failure Mode and Effects Analyses, abbreviated FMEA and Pareto. Analysis concerning two technological stages that were considered as having a major impact on the quality of the final products. It was observed that the percent of nonconformities decreased in a significant manner – from 30% in 2018 to 5% in 2019 by applying the FMEA analysis. Also, the Pareto diagram showed that the application of several corrective measurements conducted to important decreases of Risk Priority Number from 288 to 128 and the severity decreased from 8 to 5 in the mixing process and from 128 to 81 for the baking process.

Digital Modeling of Heat Transfer during the Baking Process

Numerical modeling and analysis of the baking process are challenging biochemical processes occurring in bread. These changes result from mass engineering tasks, usually characterized by the complex chain of chemical, physical, and heat transfer processes impacting the baking at the same time primarily caused by a variation of two dominating factors: (i) the heat and (ii) the internal moisture content at different temperatures and during the time’s process. This study presents an analysis of the 1-D computational fluid dynamics model for simultaneous heat transfer within a cylindrical bread sample. The numerical simulations were performed using the finite difference model (FDM) and the finite element model (FEM). In the first case, the proposed numerical model considered radiation and convection during sample heating and described the sample’s simultaneous heat, water, and vapor diffusion mechanisms. The calculations indicated that the FDM was susceptible to the time step; consequently, the range of 10 s and 100 s yielded the only relevant results. In the second case, the FEM was used to describe the phenomena of transportation during baking. Results obtained by the FEM showed a large temperature gradient near the surface. The study showed the presence of some critical cases that are considered the most influential on the stages of bread production. The first critical value is the time when the baking temperature reaches 100° C. The second critical value is the time when the liquid water content in the baking medium reaches its peak. The boundary conditions were examined and illustrated by figures in the center and the surface of the bread.

ANALYSIS OF PROTEIN IN WHEAT GRAIN

Wheat is one of the most important cereal crops grown with highest demand. Nitrogen content that enables the protein in the grain is necessary for baking and processing quality. The importance of wheat protein and its functionality in bakery products are well discussed in the given topic. This Study was carried out to study the effect of nitrogen fertilizer supply and its implications on bread wheat variety in the baking process. Dumas method is used for estimating the protein content in the bread variety that is grown in two different nitrogen fertilizers supply with 100kg/ha and 350kg/ha respectively. The results clearly depict the highest growth of bread wheat variety which was grown in 350kg/ha of nitrogen supply has high amount of protein content. Wheat is the best source of carbohydrates and the proteins present in are gliadin and glutenin which are responsible to provide viscoelastic properties in the bakery products. Functionality of the bakery products are well discussed in the introduction part. The result includes test values and graphs have been plotted based on the comparison of protein present in bread. In the discussion section the differences and effects of protein in processing of foods are analysed against similar other research works.

Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional

Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold in the market. Therefore, they need to be processed into a durable functional food in the form of cookie; the pumpkin is as the main ingredient for the dough and Lactobacillus sp, the probiotics bacteria is added into it. Research purposes: The aim is to find out the exact concentration of the coating materials’ combination and find out the viability of probiotics which is encapsulated in the maltosedextrin. Method: The coating materials’ combination is examined through encapsulation process using 10 % skimmed milk with three different precentage of maltodextrin i.e. 10%, 15% and 20%. The viability test was carried out using the spread plate method and then analyzed using the Colony Forming Unit and Viability (%) calculation method. Results and Discussion: The coating materials’ combination at concentration of 10% skimmed milk + 10%, 15% and 20% maltodextrin produce 84%, 90% and 98% cells’ viability. This shows that the use of those combinations can maintain the viability of the bacteria from the heat during the baking process at 180°C for 13 minutes. Conclusion: The microencapsulation of Lactobacillus achidopilus and Bifidobacterium logum with 10% skimmed milk + 20% maltodextrin resulted in the best viability as much as 98% viability cells. The higher the maltodextrin amount, the greater the bacterial’s viability is.

Modeling of Thermo-Chemo-Mechanical Properties of Anode Mixture during the Baking Process

In the Hall–Héroult process, prebaked carbon anodes are utilized to produce primary aluminium. The quality of the anode plays a crucial role in the efficiency of electrowinning primary aluminium. In the production of anodes, the anode baking is considered as the stage most frequently causing anode problems. During the baking process, the anode undergoes complex physicochemical transformations. Moreover, the anode at a lower position, imposed by loading pressures from upper anodes, will creep during this process. Thus, the production of high-quality anodes demands efficient control of their baking process. This paper aims to investigate the thermo-chemo-mechanical properties of the anode paste mixture at high temperatures. These properties include kinetic parameters of pitch pyrolysis such as the activation energy and the pre-exponential factor, the thermal expansion coefficient (TEC) and relevant mechanical parameters related to the elastic, the viscoelastic and the viscoplastic behaviours of the anode. For this purpose, experiments consisting of the thermogravimetric analysis, the dilatometry and the creep test were carried out. Based on the obtained results, the forementioned parameters were identified. Relevant mechanical parameters were expressed as a function of a new variable, called the shrinking index, which is related to the volatile released in open and closed pores of the anode. This variable would be used to highlight the chemo-mechanical coupling effect of the anode mixture. New insights into the phenomena such as the expansion due to the increase of the pore pressure and the chemical shrinkage of the anode during the baking process were also gained in this work. These investigations pave the way for modeling the thermo-chemo-poromechanical behaviour of the anode during the baking process.

Study of Cellulose and Starch-Based Biodegradable Foam Production Technology as Enviromentally Packaging Materials

Biodegradable foam is an alternative to styrofoam packaging which is not environmental friendly and harmful to health. Various sources of starch are widely available in nature which can be used as raw material for making biodegradable foam. Several researchers found that many types of starch can be used as the main material for making biodegradable foam, including cassava starch, corn starch, sago starch, durian seed starch, jackfruit seed starch, avocado seed starch, and banana weevil starch. The production methods used from several studies that have been carried out are thermopressing, baking process, microwave assisted molding, and extrusion. Biodegradable foam based on starch is brittle, sensitive to water and requires additional treatment to increase strength, flexibility and resistance to water so that it can be used commercially. The purpose of this article is to provide information on the production of biodegradable foam from various types of starch and cellulose. Based on the results of the analysis, the characteristics of biodegradable foam using the baking process method and modified sago starch resulted in better water absorption values compared to other types of starch and production methods.