Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.     

Increasing the corrosion resistance of equipment due to the use of film-forming amines

Results of a study of tube specimens cut from hot-water boilers show that film-forming octadecyl amine (ODA) used in the process of preservation removes deposition from the surface of the metal. An ODA film is preserved on the surface after repeated washing of the latter with hot water. The concentration of chlorides at the surface of the metal after treatment with ODA is lower than before the treatment. __________ Translated from élektricheskie Stantsii, No. 11, November 2005, pp. 15–18.     

Dough mixing and breadmaking properties of quinoa-wheat flour blends

Flour blends of quinoa-wheat containing 0, 5, 10, 15, and 20% of manually dehulled quinoa meal or flour were evaluated for dough mixing and breadmaking properties and liking of the bread by a small panel. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. Dough development time increased with increase in meal but decreased with increase in quinoa flour. At 10% inclusion levels differences in liking from control 100% wheat flour bread were smaller for flour or water extracted meal to most of the panel, than with 10% non-extracted meal. This suggests that 10% inclusion of flour or water extracted meal may have potential for further investigation.     

银耳多糖超声波提取工艺优化及抗BV2细胞炎症的作用研究

以银耳为原料, 采用超声波辅助热水浸提法提取银耳多糖, 以多糖提取率为指标, 以超声波功率、提取料液比、提取温度和提取时间为影响因素, 设计单因素试验, 并通过正交试验得到较佳提取工艺。通过用TRPV1(Transient Receptor Potential Vanilloid1)试剂盒检测了小胶质细胞TRPV1的释放水平, 与脂多糖(Lipopolysaccharide, LPS)对照组相比, 不同质量浓度的银耳多糖组(62.5, 250, 1000 μg/mL)均能不同程度地抑制TRPV1的释放量。说明了银耳多糖对于BV2小胶质细胞炎症具有良好的抑制作用。     

Effect of excess boron fertilization on status and availability of boron in calcareous soils

Field experiments were conducted at Al-Qatif area in the eastern region of Saudi Arabia to study the status and availability of B under B fertilization regime in three types of calcareous soils and to evaluate the response of two alfalfa varieties, Hassawi (local variety) and Hyden (american variety), to increasing levels of added B.Boron was applied at 7 rates as Na₂B₄O₇.10H₂O. Four cuttings were taken from each site at different intervals. Data showed that extractable B by hot-water and NH₄HCO₃-DTPA (8 days after borax application) was significantly (p <0.001) affected by soil type and B applications. The amount of B recovered by hot-water from the three soils, 200 days after borax application, was in the following order: sandy loam > sandy clay loam > clay loam.Total dry matter of alfalfa (4 cuttings) was significantly (p <0.05) affected by soil type, borax application rates and alfalfa variety.The critical level of B in plant as determined by Cate and Nelson analysis, ranged from 148 to 652 mg kg^–1 dry matter for Hassawi cultivar and 138 to 521 mg kg^–1 for Hyden cultivar in the first harvest. However, the upper critical levels for the 2nd, 3rd and 4th harvests were 800, 875 and 935 mg B kg^–1 dry matter for Hassawi and 603, 723 and 812 mg B kg^–1 for Hyden varieties, respectively. Nevertheless, the lower critical levels for 2nd, 3rd and 4th harvests ranged from 148 to 153 mg B kg^–1 dry matter for Hassawi and 138 to 142 mg B kg^–1 for Hyden.     

面皮快餐食品工业化生产的调查及工艺研究

通过对面皮传统手工制作工艺的调查分析,提出了面皮工业化生产的工艺和方法,进而对面皮作为方便快餐食品的开发进行了论述。利用先前开发的面皮机和小麦淀粉厂的有关设备,进行了中试试验,在此基础上提出了有关工艺和经济技术指标。     

玉米种皮膳食纤维对面团流变学特性及饺子皮品质的影响

采用粉质仪和拉伸仪研究了不同添加量玉米种皮膳食纤维面团的粉质拉伸特性和质构特性,采用物性测试仪(TPA)研究了不同添加量玉米种皮膳食纤维对制作的生饺子皮和熟饺子皮质构的影响.结果表明:玉米种皮膳食纤维的添加,使面团的吸水率增大、形成时间与稳定时间显著延长、弱化度下降;使面团的拉伸曲线面积、抗拉伸阻力和拉伸比例增大,面团延伸性变小;使生饺子皮硬度和黏附性减小,其弹性、内聚性、胶凝性、咀嚼性和回复性增大,熟饺子皮黏附性减小,硬度、弹性、胶凝性、咀嚼性和回复性增大,内聚性基本不变.     

玉米粉的品质改良

玉米作为主食材料其淀粉呈多角形,蛋白质中缺少醇溶谷蛋白,不能形成粘弹性面团,限制了其应用,产品形式较少,口感较粗糙。对玉米粉进行改性处理,使其具有与小麦粉类似的加工性质,从而开发更多的产品,充分利用玉米的营养,扩大玉米粉的应用范围,改善产品的食用品质。     

使用低温热水地板供暖的设计和施工

介绍了低温热水地板供暖系统的设计和施工步骤,以及施工中应该注意的关键问题.