Application of rich in β-glucan flours and preparations in bread baked from frozen dough

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

Effect on electrospun fibres by synthesis of high branching polylactic acid

Polylactic electrospun porous fibres have been widely used in tissue engineering scaffolds. However, the application of linear polylactic is limited due to its poor hydrophilicity, which leads to phase separation and has been seldom used in porous fibre preparation. Instead, branching polylactic acts as a new effective method to prepare porous fibres because it can increase polylactic polar property and make it easy to be formulated in the following application. In the current study, we prepared an ultra-high molecular weight of high branching polylactic with glycerol as the initiator by controlling the ring-opening polymerization time, adding amount of catalyst and glycerol. The structure, molecular weight and thermal properties of copolymers were tested subsequently. The result showed that the surface of the high branching polylactic films is smooth, hydrophilic and porous. This branching polylactic formed electrospun porous fibres and possessed a strong adsorption of silver ion. Our study provided a simple and efficient way to synthesize branching polylactic polymer and prepare electrospun porous fibres, which may provide potential applications in the field of biomaterials for tissue engineering or antibacterial dressing compared with the application of linear polylactic and 3-arm polylactic materials.