高效精练剂YF—802在全棉宽幅织物平幅前处理中的应用

文章介绍了采用高效精练剂ＹＦ－８０２，对全棉宽幅织物进行二浴法平幅前处理工艺，ＹＦ－８０２系一种含有机稀土添加剂的新型高效精练剂。文章认为，采用二浴法工艺缩短了工艺路线，提高了生产效率，各项质量指标均与传统的三浴法相当，且减少了织物的纬斜，提高了产品质量。     

YH2000耐特强精练剂的研制、性能、应用

根据要求,全部采用进口原料研制了耐200g/L碱的业练剂YH2000,并介绍了精练剂在浓碱中的溶解方式对性能的影响,及其业练剂在纯棉粗厚织物前处理中的应用。YH2000是目前比较先进的精练剂。     

耐强碱精练剂YH2000的研制及应用

主要介绍精练剂YH2000的研制及其耐特强碱性能。通过对渗透性、耐碱性、乳化性的测试,及其在纯棉粗厚织物前处理中的应用,着重介绍该精练剂在浓碱中的溶解方式对其性能的影响。     

高效精练助剂的发展

对国内外近年来高效精练助剂的发展，特别是对适合于短流程前处理工艺所需精练剂的开发作了评述，并就高效精练剂的复配和所用表面活性剂在理论上加以阐述。     

蛋白酶在真丝绸精练中的应用

本文通过对真丝绸酶碱精练工艺、快速精练剂精练工艺及蛋白酶—精练剂新工艺的对比，论述了2709蛋白酶在快速精练剂精练中的运用及效果。     

高效精练剂RD─CT的性能及应用

测试了精练剂ＲＤ—ＣＴ性能并进行了工艺试验和生产，结果显示：ＲＤ—ＣＴ适合于棉织物冷轧堆前处理工艺及传统的前处理工艺。     

稳定剂CG—178,精练剂WOK—302在纯棉粗厚织物碱氧一浴法中的工艺探讨

介绍了纯棉粗厚织物碱氧一浴法工艺中使用稳定剂ＣＧ－１７８和精练剂ＷＯＫ－３０２后，织物的强力、白度、毛效、手感等性能均比传统工艺有所提高。证实了稳定剂ＣＧ－１７８、精练剂ＷＯＫ－３０２是比较好的碱氧一浴法专用助剂，碱氧一浴法工艺比传统工艺优越。     

低泡环保精练剂在涤棉针织物前处理上的应用

采用低泡环保精练剂729-100%、717-100%、713-100%分别对涤棉针织物进行处理,并与传统的处理工艺进行比较,经过对处理后织物的毛效、白度、失重率、顶破强力及染色后的K/S的测试对比,证明采用该种精练剂对涤棉针织物进行前处理,效果优于传统碱处理工艺,并且符合环保节能的要求.     

新型精练剂FD－Y的研究

研究了用于棉及涤／棉织物煮练的新型精练剂。其组成除阴离子和非离子表面活性剂外，填充最新添加剂──烷基聚氧乙烯磷酸酯，从而使该精练剂在耐浓碱耐高温方面优于国内外同类产品。     

棉丝提花布前处理工艺初探

介绍经向为棉纱、纬向为粘胶的棉丝提花织物的前处理工艺。精练剂采用高效多功能精练剂TK，螯合分散剂COG，获得较好的前处理效果，并对各项性能进行了试验和评定。     

Gluten-free cakes with walnut flour: a technological,sensory, and microstructural approach

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents and presents suitability for bakery products. However, when using non-traditional ingredients, it is essential to evaluate the effect on the quality properties of the final product. So, this work aimed to assess the impact of WF on the technological, physicochemical, and sensory properties of gluten-free (GF) cakes. WF was added at a flour blend (cassava (CS) and maize (MS) starches and rice flour) at 0, 10%, 15%, and 20%. The results showed that WF modified starch gelatinisation, increased amylose–lipid complex (ALC) content, and made crumbs easier to chew. Besides, the total dietary fibre (TDF) and protein content significantly increased. Cakes with 15% WF presented the highest specific volume (SV) and no differences in overall acceptability with respect to control. Hence, WF is a suitable ingredient for gluten-free bakery products.     

Extensively reared Iberian pigs versus intensively reared white pigs for the manufacture of frankfurters

Physico-chemical characteristics and different quality traits of the raw material (meat and adipose tissue) and the frankfurters elaborated from extensively reared Iberian pigs (IF) and intensively reared white pigs (WF) were evaluated. Hybrid frankfurters (HF) made with meat from white pigs and adipose tissue from Iberian pigs were also studied. The differences found between muscles and adipose tissues from Iberian and white pigs largely influenced the characteristics displayed by the frankfurters. Particularly remarkable are the higher amounts of substances with proven antioxidant activity such as tocopherols and phenolic compounds in tissues from Iberian pigs than in those from white pigs. No significant differences were found amongst frankfurters for their proximate composition though IF presented a higher iron content than WF and HF. IF exhibited a redder and darker colour than WF and HF. The latter were paler and showed higher hue values than IF. Concerning their fatty acid composition, IF had higher proportions of oleic acid and MUFA and smaller proportions of SFA and PUFA than WF. From a nutritional point of view, IF had a lower n-6/n-3 value than WF. The addition of adipose tissue from Iberian pigs to the HF modified its fatty acid composition compared to that of WF, significantly increasing the percentages of MUFA and reducing the proportions of PUFA, SFA and the n-6/n-3 value. Though no significant differences were found amongst frankfurters for their texture profile, a clear trend was detected, with the HF showing intermediate texture characteristics between IF and WF.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

Correlation between the rheological and technological properties of biscuits with different levels of replacement of wheat flour by rice and azuki bean flour

A mixture design was used to evaluate the effect of replacing (0 to 100%) wheat flour (WF) with wholegrain azuki bean (WABF) and rice (RF) flours on the biscuits quality. High proportions of WABF increased diameter and decreased thickness, whereas WF affected inversely and RF intermediate. The WF biscuit specific volume was 17% greater than that of the dough, and the WABF and RF biscuits were 5 and 13% smaller, respectively. The WABF biscuit hardness was 26.25 N, close to WF (28.14 N), and higher than RF (7.6 N). The WABF increased the colour difference (ΔE) values for biscuits by up to 22.19 and the RF by 1.87. Peak viscosity, breakdown and setback of mixture flours showed positive correlations with the dough hardness and L*, a*, b* and Aw of biscuits and negatively with the radial expansion index and ΔE. The highest global desirability was for biscuits without WF, regardless of crust colour.     

Lipid and protein stability of partially defatted walnut flour (Juglans regia L.) during storage

Partially defatted walnut flour (WF) was stored (25 °C, 800 Lux) for an 8‐month period and evaluated monthly in some protein properties and oil oxidative parameters. Transparent plastic‐laminated (WFPL) and plastic‐laminated, aluminium‐coated (WFAC) packages were used. During the first 3 months, samples were more susceptible to endogenous hydrolysis; an increase in soluble peptide concentration was determined for both WFAC and WFPL. Minor changes between WFAC and WFPL were observed in protein electrophoretic patterns along storage period, but no differences were determined in total protein solubility. However, a progressive reduction in water‐holding capacity (47% from time 0 to month 8) was observed for WFPL. A major effect of packaging material was found on lipid‐quality parameters. Packaging materials’ barrier to light effectively protect WF against polyunsaturated FA degradation and oil oxidation. Lipids from WF stored in plastic‐laminated packages showed decreasing double‐bond index values (from 1.71 at initial time, to 1.45 after 6 months of storage) and increasing oxidation rates along storage test. Aluminium‐coated packages can be used to keep quality of WF for 8 months at room temperature.     

Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis

A texture analysis method for evaluating the processing quality of noodle dough with a high Tartary buckwheat flour (BF) content was established. And then the improvement of wheat flour (WF), wheat gluten (WG), and pre-gelatinized Tartary buckwheat flour (PBF) for the processing quality of buckwheat noodle dough was compared quantitatively, and the mechanism was explored through the observation of gluten network in dough sheets. Texture results showed that the coefficients of variation of tensile strength and adhesiveness of dough sheets among 16 groups were 17.76% and 40.72%, respectively, and the intragroup variation coefficients were only 4.17% and 7.07%, respectively. The tensile strength of dough sheets was significantly positively correlated with gluten index of WF and WG. In addition, with the increase of WG and PBF addition, the tensile strength and adhesiveness of dough sheets showed a linearly increase trend. Furthermore, the gluten network in the dough sheets containing WF or WG with high gluten index distributed more evenly and compactly than that with low gluten index. The dough sheet with 9% PBF showed more uniform gluten network, compared with that without added PBF. Overall, texture analysis of dough sheet can be used to evaluate the processing quality of noodle dough containing 70% BF, and the WF and WG with high gluten index had better improvement than PBF.     

Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an increase of 36% in protein, 18% in fat, 123% in calcium, 52% in phosphorus and 40% in iron contents. DCBF contained greater amounts [g/16 g N] of lysine and histidine compared to WF. All essential amino acids increased when DCBF was substituted for WF from 0 to 20%, except methionine, which decreased. The biological quality of the breads was investigated. The protein efficiency ratio for 10%. DCBF bread (1.60) was found to be significantly greater (P < 0.05) than that of 5%-DCBF bread (1.48) and wheat bread (1.17).     

Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia fabaL./ 1

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian ‘Balady’ bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF‐fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an increase of 36% in protein, 18% in fat, 123% in calcium, 52% in phosphorus and 40% in iron contents. DCBF contained greater amounts [g/16 g N] of lysine and histidine compared to WF. All essential amino acids increased when DCBF was substituted for WF from 0 to 20%, except methionine, which decreased. The biological quality of the breads was investigated. The protein efficiency ratio for 10%. DCBF bread (1.60) was found to be significantly greater (P > 0.05) than that of 5%‐DCBF bread (1.48) and wheat bread (1.17).     

Use of pejibaye flour (Bactris gasipaes Kunth) in the production of food pastas

Pejibaye flour (Bactris gasipaes Kunth, also known as peach palm) produced in Nova California and Extrema in Rondonia, Brazil, was tested for farinographic characteristics. It was also studied for its possible use in producing food pastas, using a mixture containing 15% pejibaye flour (PF) and 85% wheat flour (WF). In terms of the farinogram characteristics of the mixed flour, when compared with WF, there was an increase in values for water absorption, arrival and development times, as well as the tolerance index; on the other hand, there was a decrease in stability and departure times. In the cooking test for spaghetti and twist noodles, it was found that adding PF to the pasta did not significantly alter its characteristics of quality and texture.