Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

BACKGROUND: In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. RESULTS: Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P < 0.05 and P < 0.01) between the parameters of wheat dough studied by the Mixolab and its rheological properties measured with the Alveograph. CONCLUSION: A number of six predictive linear equations were obtained. Linear regression models gave multiple regression coefficients with $R_{\rm {adjusted}}^{2} > 0.70$ for P, $R_{\rm {adjusted}}^{2} > 0.70$ for W and $R_{\rm {adjusted}}^{2} > 0.38$ for L, at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry     

Relative measurements of second-order susceptibility with reflective second-harmonic generation

There is a strong demand for a simple and reliable technique for second-order susceptibility measurements of thin films. Since the Maker fringe technique is limited to transparent substrates we propose an experimental protocol based on reflective second-harmonic generation (SHG). The proposed protocol is based on relative measurements of Z-cut quartz. An analytical expression of the reflective SHG intensity dependence of the polarizer, analyzer, and sample azimuth is presented. An error analysis is also presented. Thin organic film of the side-chain polymer poly(Disperse Red 1 Methacrylate-Co-Methyl-Methacrylate) is investigated. Results for different wavelengths are reported.     

Variability and relationship among Mixolab and Falling Number evaluation based on influence of fungal α-amylase addition

BACKGROUND: In bread‐making technology, α‐amylase activity is routinely measured with a Falling Number device to predict wheat flour quality. The aim of this study was to determine the possibility of using Mixolab parameters to assess the Falling Number (FN) index. The effects of different doses of fungal α‐amylase addition on the Mixolab characteristics and FN index values were investigated. RESULTS: Principal component analysis was performed in order to illustrate the relationships between the Mixolab parameters and the FN index. To highlight the linear combination between the FN index values and the Mixolab parameters used to evaluate starch pasting properties (C3, C4, C5 and point differences C34 and C54), a multivariate prediction model was developed. Greatest precision (R = 0.728) was obtained for the linear regression FN = f(C4, C54) model. This model was tested on a different sample set than the one on which it was built. A high correlation was obtained between predictive model and measured FN index values (r = 0.896, P = 0.01). CONCLUSION: The model provides a framework to predict the evolution of the FN index, which is predicted by the torque for cooking stability (C4) and the difference between points C5 and C4 (C54). The obtained results suggested that the Mixolab device could be a reliable instrument for evaluation of the FN index values. Copyright © 2012 Society of Chemical Industry     

Salivary proteomics and biomarkers in neurology and psychiatry

Biomarkers are greatly needed in the fields of neurology and psychiatry, to provide objective and earlier diagnoses of CNS conditions. Proteomics and other omics MS-based technologies are tools currently being utilized in much recent CNS research. Saliva is an interesting alternative biomaterial for the proteomic study of CNS disorders, with several advantages. Collection is noninvasive and saliva has many proteins. It is easier to collect than blood and can be collected by professionals without formal medical training. For psychiatric and neurological patients, supplying a saliva sample is less anxiety-provoking than providing a blood sample, and is less embarrassing than producing a urine specimen. The use of saliva as a biomaterial has been researched for the diagnosis of and greater understanding of several CNS conditions, including neurodegenerative diseases, autism, and depression. Salivary biomarkers could be used to rule out nonpsychiatric conditions that are often mistaken for psychiatric/neurological conditions, such as fibromyalgia, and potentially to assess cognitive ability in individuals with compromised brain function. As MS and omics technology advances, the sensitivity and utility of assessing CNS conditions using distal human biomaterials such as saliva is becoming increasingly possible.     

Silicon nanowires as negative electrode for lithium-ion microbatteries

The increasingly demand on secondary batteries with higher specific energy densities requires the replacement of the actual electrode materials. With a very high theoretical capacity (4200 mAh g⁻¹) at low voltage, silicon is presented as a very interesting potential candidate as negative electrode for lithium-ion microbatteries. For the first time, the electrochemical lithium alloying/de-alloying process is proven to occur, respectively, at 0.15 V/0.45 V vs. Li⁺/Li with Si nanowires (SiNWs, 200-300 nm in diameter) synthesized by chemical vapour deposition. This new three-dimensional architecture material is well suited to accommodate the expected large volume expansion due to the reversible formation of Li-Si alloys. At present, stable capacity over ten to twenty cycles is demonstrated. The storage capacity is shown to increase with the growth temperature by a factor 3 as the temperature varies from 525 to 575 °C. These results, showing an attractive working potential and large storage capacities, open up a new promising field of research.     

Potential of grape byproducts as functional ingredients in baked goods and pasta

Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.     

Comparative Evaluation of Vegetable Oils-Impregnated Layers as Reversed-Phases for Thin-layer Chromatography

Silica gel plates impregnated with a variety of oils including vegetable oils (olive, sunflower and corn oil) and synthetic oils (trioctylamine and paraffin oil) were evaluated and compared with the commercially available reversed-phases TLC plates (RP-18, RP-18W, and CN). A series of selected lipophilic vitamins was employed to evaluate the suitability of oils as reversed-phases for TLC and to provide different lipophilicity indices: R _M0, scores corresponding to the first principal component of R _F and/or R _M, the arithmetic mean of R _F and R _M values obtained with solvent mixture containing various concentrations of methanol in water. The retention results were excellent (r > 0.98) and allowed accurate estimation of lipophilicity of selected vitamins and to ranking the lipophilicity of oils when comparing with chemically bonded phases. Concerning the lipophilicity scale of vegetable oils, it is worth noting that corn oil presents the highest lipophilicity, closely followed by the olive and sunflower oils.