Dissertations / Theses on the topic 'Bread making'

Triticale (X Triticosecale Wittmack) is a high-yielding and vigourous interspecific hybrid between wheat and cereal rye. The crop is known for tolerance of abiotic stresses and high biomass production, and thus it has the potential to increase the profitability and productivity of growers in marginal environments and to help address the food production challenges of the 21st century. The original cultivars from the 1960s and 1970s usually produced grain with flour properties in between triticale’s progenitor species, and thus produced dough inferior to wheat and unsuitable for a range of food products, including loaf bread, flat bread, cakes, biscuits and crackers. However over the last 40 years, grain yield and grain quality for animal feed have been significantly improved through breeding and selection, and hence indirect improvements (or at the least, genetic drift in quality alleles) in its potential to produce good food products could be expected. Furthermore, significant advances in wheat quality research have produced vast amounts of information, methodology and technology that can be easily used to improve triticale quality, and the tastes of the modern consumer are different to those of 40 years ago. This thesis aimed to characterise the flour properties of a range of modern triticale cultivars and compare them to wheat, then investigate genetic, agronomic and post-harvest strategies to improve the value of the grain for a human food market. Focus was given to the two major scientific issues which have historically hindered the use of triticale flour in food products – poor gluten strength and high α-amylase activity – and to other quality traits of commercial significance. The grain and flour quality was quantified in up to 17 modern triticale cultivars grown in four environments over 2 years – Greendale, NSW in 2009 (JP09), Cowra, NSW in 2010 (COW10), both of which are typical triticale growing environments with poor soil and minimal fertiliser, Narrabri, NSW in 2010 (NARR10), which is a high yielding, high quality environment known for producing Australian Prime Hard wheat, and Stirling, SA in 2011 (SA11) which is a high protein, low yielding environment. Field plots were arranged in a randomised complete block design at JP09, COW10 and NARR10 with minimal irrigation; rust was controlled with fungicide. The three varieties from SA11 were sourced from commercial seed production lots. Grain was milled to wholemeal flour on a Newport Scientific hammer mill with 0.5mm screen, and to white flour on both a Quadrumat® Junior Mill and a Bühler experimental mill. Glutenin and secalin subunits were characterised by SDS-PAGE and the gluten properties were investigated using the SDS-sedimentation test and mixographs. α-Amylase activity was investigated spectrophotometrically and using the falling number test. These vi measurements were compared to estimations of grain protein, non-starch polysaccharides (NSP), starch content and fibre content using near-infrared transmittance (NIT). Flour protein was estimated by NIR (near-infrared reflectance). The pasting properties of milled flours were evaluated on a Newport Scientific Rapid Visco Analyzer according to AACC 76-21, except 10 mM AgNO3 was used in place of DI water to inhibit α-amylase activity. Grain hardness was measured by the Single-Kernel Characterisation System and moisture and ash content by standard oven methods. Colour of Junior milled flour was assessed using a Minolta Chroma meter CR-400. Finally, plain cookies were baked according to a standard recipe used to assess soft wheats. Variability in the glutenin and secalin subunits was small relative to global diversity amongst triticale cultivars, and reflects the narrow genetic base of material in Australian breeding programs. The gluten quality of these triticale cultivars was inferior to bread wheat but similar to soft wheat; however the protein content of triticale flour was significantly lower than wheat flour. Lower triticale protein content represents a change from early cultivars and reduces its capacity to form viscoelastic gluten. Cultivars Hawkeye and Vicuna were recommended for breeding to improve gluten strength in locally adapted germplasm. Much greater variability in starch and NSP characteristics were found in triticale compared to wheat, and the ranges overlapped between species. The cultivars Tobruk, Yukuri and Berkshire expressed equivalent α-amylase activity to wheat; cultivars Jaywick and Yukuri were found to have partially waxy starch. Triticale generally exhibited higher NSP, equivalent pasting properties, higher α-amylase activity and lower falling number than wheat checks. However, low falling number was not indicative of high α-amylase activity; this contradicts the assumptions on which previous triticale research was based and has implications for the interpretation of research and the use of falling number to compare triticale to wheat. Furthermore, an unexpected negative correlation was observed with NSP, where higher NSP reduced the slurry viscosity measured in the falling number test. Modification of the falling number test is recommended before it can be used in triticale breeding programs. Nevertheless, the observed genetic variability in starch characteristics and α-amylase activity indicates some triticale cultivars have waxy properties conducive to the production of noodles, and that certain lines exhibited similar late-maturity α-amylase activity to modern wheat cultivars: an indirect benefit of breeding and selection over the past few decades. Like starch properties, great variation was found amongst triticale cultivars for hardness, colour and milling yield. Berkshire displayed a grain hardness equivalent to durum wheat, suggesting a null allele at the rye softness protein locus (Sin locus); the remaining cultivars exhibited a grain hardness between soft wheat and bread wheat. The high milling yield and low fibre content of Tobruk (milling yield was even higher than bread wheat) suggested this line has a thin seed coat and thus would be an excellent parent for the genetic improvement of triticale milling yield. Average flour ash content was significantly higher vii than wheat in both statistical and practical terms, and a different bench mark needs to be used for low ash triticale flour compared to low ash wheat. Apart from Vicuna and Yukuri, triticale cultivars produced darker flour than wheat, however with modern consumer preferences tending towards ‘healthy-looking’ foods, darker flour should not be a hindrance to its utility. The overall results confirmed previous suggestions that triticale is suited to soft wheat products such as cookies, and hence their cookie quality was investigated. Although the dough behaviour and water absorption of triticale was different to soft wheat (specifically, triticale dough tended to loose large amounts of water during sheeting), triticale cookies were found to be equivalent to soft wheat cookies. Overall, the survey of quality amongst modern triticale cultivars suggested two things: firstly, sufficient genetic variation exists amongst current lines to breed triticale cultivars with significantly improved flour quality (comparable to wheat for some quality traits); secondly, there is a clear need to classify current cultivars into suitability for various end uses. This would facilitate efficient marketing to the milling industry and subsequent use in food products. Improvement of the the poor gluten strength in triticale was attempted by backcrossing locally-adapted spring breeding lines to DH265, a winter line which contained a modified 1R chromosome carrying two translocations from 1D of bread wheat – the Glu-D1d allele from 1DL (which simultaneously removed Glu-R1) and the Gli-D1/Glu-D3 locus from the distal end of 1DS. Single plant and plot selection was performed on five cross populations grown in multiple environments and the yield, protein content and gluten strength was analysed on F4-derived F7 grain. Lines containing the translocation had a slightly lower yield compared to the null lines and the triticale checks; but similar to the wheat checks for all except one cross (which was significantly less). This may reflect a loss of root system vigour, head length or higher selection pressure due to lower transmission rate of the translocation to offspring. The translocation slightly increased protein content in two populations and increased SDS-sedimentation height in one population (after accounting for the influence of higher protein content). However, no difference was detected between the overall average SDS-sedimentation height of the null lines and the wheat and triticale checks. This is partially due to large variability in SDS-sedimentation height within each cross population resulting from significant variability at other glutenin and secalin loci. Nevertheless, several lines were identified with grain yield equivalent to current triticale cultivars (and significantly higher than wheat) plus equivalent SDS-sedimentation height to wheat. Thus the translocation is a potential solution to the generally poor gluten strength of modern triticale cultivars. The viability of using existing variability for secaloglutenin alleles in the progenitor species was investigated as a means of creating new germplasm (‘primary triticales’) with high gluten strength. The HMW glutenins of five durum lines, and the HMW secalins and 75k γ- secalins of two rye lines, were defined using SDS-PAGE. These lines were then crossed, new primaries were produced, and grain was tested for the expression of secaloglutenin viii alleles, protein content and SDS-sedimentation height as an estimation of secalogluten strength. The secaloglutenin alleles were simply inherited from the parental plants and all were expressed normally in the offspring, however it was possible that mixed oligomers were formed between glutenins and secalins at the macromolecular level. Significant differences were observed in the SDS-sedimentation height of primaries originating from different durum parents, suggesting that selection of durum parents with high SDSsedimentation is a viable method for producing triticale flour with superior gluten properties. In south-eastern Australia, dual-purpose cropping is commonly used by growers to manage risk in mixed enterprise operations. A preliminary report of lower ash content but comparable protein content in triticale produced in dual-purpose systems was reported in Bangladesh and hence an experiment was conducted to assess the effect of biomass removal on grain yield, test weight, protein content and ash content of grain from four Australian dual-purpose triticale lines grown in five year-site environments (ash content is correlated with nutritional value, milling yield and flour colour). Ash content was either unaffected or increased by removal of biomass and both protein content and grain yield were reduced. It was concluded that although ash content was lower in some lines cut late in the season, the general effect was detrimental to quality and even when ash content was reduced, the effect was not large enough to reduce the level to that of wheat. Hence similar to wheat, dual-purpose triticale systems are not recommended for production of grain for a milling market. Poor milling yield in triticale is a key concern for millers. However, the high variability of grain hardness in triticale, historic problems with grain shrivelling, and lack of varietal classification has meant milling is usually conducted without adjusting settings to batch characteristics. Hence the importance of tempering moisture was investigated in three triticale varieties of varying hardness grown in two environments alongside a wheat standard. Milling yield and ash content both increased as tempering moisture was decreased from 15% to 11%. Triticale flour could be produced at a similar extraction rate as bread wheat provided there was no detrimental effect of high flour ash content. Surface area of larger triticale grain may also influence ideal tempering moisture, however further investigation is required. Tempering triticale to a moisture content appropriate to its physical grain hardness was essential in the optimisation of the milling process. The results of this thesis suggests that it is possible to produce triticale cultivars with flour properties equivalent to wheat, either through traditional plant breeding, chromosomal modification or creation of new primary triticales. However, with a changing market, many of the flour requirements have changed since triticale was first investigated in food products e.g. increased popularity of darker/wholemeal flours. Furthermore, general improvement of the crop over the last few decades has indirectly improved the grain e.g. breeding for plump grain has increased starch content and milling yield. Many of the current concerns of millers such as insufficient protein content, sticky dough, high α- ix amylase production, and low milling yield, can be overcome through fertilizer management, classification of varieties into grain hardness, milling yield and protein quality classes, and sourcing batches of grain with low α-amylase activity (avoiding measurement using the falling number test). There is a clear need to develop a marketing pathway for triticale flour in which cultivars and agronomic conditions that optimise milling quality are clearly communicated to growers. This is a prerequisite for the establishment of a price premium for batches of grain that meet the requirements of millers, processers and consumers. The higher yield and abiotic stress tolerance of triticale suggests that with focused breeding and an industry-wide push for efficient flour marketing, this crop could address some of the food production challenges of the 21st century.

Soy peroxidase enzyme obtained from isoelectic precipitation procedures was added to all-purpose flour (APF) to assess its effects on the rheological properties and consumer acceptability of yeast bread. A pH 4.8 isoelectrically precipitated fraction from soybeans was used because it produced the most precipitate and had about the same peroxidase activity as the other fractions. Gluten strength was determined using a farinograph for seven treatment groups: control (all-purpose flour), bread flour, all-purpose flour + soy flour, bread flour + soy flour, all purpose flour + pH 4.8 precipitate, all-purpose flour + 15 mg soybean peroxidase, and all-purpose flour + 25 mg soybean peroxidase. Four types of yeast bread were baked for loaf volume determination, texture analysis, and consumer acceptability: a control loaf using only all-purpose flour, a reference loaf using all bread flour, a loaf with all purpose flour + whole soy flour, and a loaf with all-purpose flour + pH 4.8 soy precipitate. The APF+soy flour, bread flour, bread flour + soy flour, and the APF + pH 4.8 precipitate produced an improvement in the gluten strength and mixing tolerance compared to the control (p<0.05). However, the improvement by the addition of the pH 4.8 precipitate cannot be attributed to the peroxidase enzyme because peroxidase needs hydrogen peroxide as a substrate and no hydrogen peroxidase could be added to the farinogragh; therefore, it was concluded that the increase in gluten strength produced by the pH 4.8 soy precipitate was due to an unknown component present in the pH 4.8 fraction. No significant differences (p<0.05) were found in crumb or crust texture for any of the treatment groups. The addition of pH 4.8 precipitate to APF significantly decreased (p<0.05) loaf volume compared to bread made from bread flour. The results from sensory analysis showed there was no difference in preference for any of the breads. This study showed no conclusive evidence that peroxidase enzyme improved gluten strength or loaf volume of yeast bread, but further research is warranted.
Master of Science

This PhD thesis aims to analyse the waxy (amylose-free) wheat (Triticum aestivum L.) properties and the role in the textural characteristics and staling kinetics of bread and bakery products. Moreover, waxy genes effects on qualitative and agronomic characteristics of autochthonous lines selected by a breeding project aimed to obtaining waxy genotypes suitable for cultivation in Italy have been evaluated. The present PhD thesis, therefore, was divided into six chapters: 1.STATE OF THE ART: WAXY WHEAT ORIGINS, CHARACTERISTICS AND APPLICATIONS. Food industry is increasingly interested in waxy (amylose-free) starch because its application to bakery products seems to be able to naturally induce retardation of staling and to extend shelf-life. The starch retrogradation is indeed believed to be the major cause of bread staling and amylose content is assumed to be the main contributor to bread firming. This section offers an overview related to waxy wheat properties and briefly describes how first waxy wheat varieties have been obtained. Moreover, the main composition and thermal properties of waxy starch are illustrated together with the main waxy wheat applications in food products. 2. AGRONOMICAL AND TECHNOLOGICAL PROPERTIES OF ITALIAN WAXY WHEAT.The high influence of different environments on wheat productivity and quality may in principle impede that waxy wheat lines produced in other countries can be successfully cultivated in Italy. In the perspective of developing waxy wheat lines suitable for cultivation in Italy, various research activities have been accomplished since ten years in this country. Aim of the present study has been the evaluation of agronomic and technological performances of a set of 18 Italian waxy wheat lines (IWWL), derived from a breeding program started in 2000 and set up at CRA-SCV (Italy) from partial-waxy cultivars belonging to Italian germplasm. This study shows that, despite the supposed high influence of different environments on wheat productivity and quality, agronomical tests repeated during three years did not allow detecting significant differences between IWWL and two American waxy wheats as well as between IWWL and not waxy wheat in relation to their agronomical characteristics. On the contrary, important differences related to technical characteristics have been observed. Almost all IWWL showed higher bread making qualities with respect to the Amirican waxy and non-waxy wheats used as controls. Six out of eighteen IWWLs analysed showed particularly good performances. In particular, these lines resulted characterized by higher values of gluten index, SDS sedimentation volume, farinograph stability and bread specific volume. Some of these six lines will be further tested during the next growing seasons in three different locations in order to confirm the results achieved.3.PHYSICOCHEMICAL AND STRUCTURAL CHARACTERISTICS OF STARCH FROM ITALIAN WAXY WHEATS. Starch is the most abundant constituent in wheat flours and plays an extremely important role in their pasting properties. The differences in starches amylose/amylopectin ratio result in different pasting properties of flour, and, therefore, in the texture and quality of bakery products. This study aimed to investigate some of the main physicochemical and structural characteristics of waxy starch. In particular, the analyses have focused on thermal and pasting properties of flour from some waxy wheat lines adapted to the Italian environmental conditions, which have been compared with two American waxy wheats and one non-waxy wheat, taken as reference. Results allowed to highlight how the low amylose content of all IWWL (resulted markedly below 1.7% d.b) influences the characteristics of both suspension and dough systems. Waxy wheat samples resulted having a higher number of small starch granules, often with deformities and small cracks with respect to non-waxy wheats. Regarding starch gelatinization, this phenomenon was observed at higher temperatures (as estimated by DSC analyses) in waxy starch with respect to non-waxy starch. Nevertheless, gelatinization temperature is strongly affected by the conditions applied (e.g. water availability, presence/absence of shear-stress, etc.) in the approach used for its evaluation. As the retrogradation extent resulted highly reduced in all the IWWL flours, these types of flours could be usefully exploited for baking processes.4. PROTEIN CHARACTERIZATION AND RHEOLOGICAL PARAMETERS OF ITALIAN WAXY WHEAT LINES. Except for starch properties, there is still limited information about the quality characteristics of complete waxy wheat cultivars and there is a need to better understand how waxy wheat protein composition could affect the physical properties of dough and bakery products. This study analysed the molecular characteristics of proteins from IWWL, comparing the results with those obtained for two samples of American waxy flour and two non-waxy flours with good bread-making quality. The protein content of IWWL flours resulted on average quite high, ranging from 12.0% to 15.4%. The composition observed for the high-molecular weight-glutenin subunits (HMW-GS) of IWWL was generally associated with medium bread-making quality and the electrophoretic analysis indicated that all IWWLs considered have a similar gliadin composition. Differential-solubility data did not show any significant difference between waxy and non-waxy proteins and also the accessibility of sulfhydryls groups seemed to be comparable between IWWL and non-waxy wheat proteins. Front-face fluorescence analyses allowed instead to highlight an interesting difference between IWWL and non-waxy wheat proteins: in fact, dough from IWWL flours needed more water to completely hydrate their proteins, probably as a consequence of the relevant water-retaining capacity of waxy wheat starch. Moreover, the peculiar properties of waxy wheat starch seemed to affect the interactions between protein hydrophobic regions and amylopectin partially solvated regions. Finally, non-waxy flour dough resulted having a much more solid elastic-like behavior with respect to waxy flour dough whereas IWWL flour dough resulted having higher elasticity and consistency indices with respect to American waxy dough. 5. BREAD MAKING CHARACTERISTICS AND STALING KINETICS OF ITALIAN WAXY WHEAT LINES. Waxy wheat is considered to have superior functional properties for bread-making, resulting in the formation of a soft bread-crumb and improving bread shelf-life due to staling retarding. This study focused on the Italian context and considered three Italian waxy wheat lines (IWWL). The properties of dough and the quality of fresh bread obtained by these lines were compared with those of two American waxy wheat samples and a non-waxy flour with high bread-making quality. Bread-making quality has been analysed also in relation to shelf-life. The specific volume of bread samples from IWWLs resulted significantly higher than that of the controls: in fact, the estimated mean area for the large cells of crumb resulted significantly higher for most of the IWWL samples with respect to non-waxy samples. As expected, breadcrumb firmness of all samples from IWWLs resulted lower than commercial flour breadcrumb firmness for 7 days after baking at least. Among IWWLs, bread from wx123 line achieved the highest volume. Its breadcrumb presented the lowest firmness while its breadcrumb moisture was about 3% over that of the commercial flour bread after 7 day storage. During this storage time, the moisture decrease in wx123 bread resulted of 27% against 35% registered for the samples from commercial flour, whereas the decrease in water activity (6%) was the same among all bread samples. This different behavior could partially explain the lower bread firmness detected for wx123 samples. In general, the waxy wheat lines adapted to the Italian environmental conditions showed better bread-making qualities with respect to American standard waxy lines. 6 INFLUENCE OF FLOUR BLENDS ADDED WITH ITALIAN WAXY WHEAT LINE ON BREAD MAKING QUALITY AND STALING KINETICS. Bread samples from waxy flour were typically characterized by higher volume and retarded staling; nevertheless dough from waxy flour had higher stickiness (and consequently a lower machinability) with respect to non-waxy flour. This study aimed at investigating how this negative characteristic could be decreased by using blends of “normal” wheat flour and IWWL flour, without compromising the other above mentioned good bread-making qualities. Flour blends contained 20% and 40% of commercial flour from non-waxy wheat; the dough and bread properties were compared to American waxy wheat lines used as reference. This approach allowed reducing adhesiveness increasing farinograph stability and dough consistency. The starch retrogradation kinetics wasn’t affected by the presence of commercial flour, as assessed by measuring the firmness of gels stored at low temperatures for long time periods. As regards dough rheological properties, the values registered for the elastic modulus and the viscous modulus in case of waxy dough samples with blends of non-waxy flour varied within the same ranges observed in case of dough samples from pure waxy or pure non waxy flours confirming a solid elastic-like behavior with the elastic modulus prevailing over the viscous modulus also for flour blends dough samples. Concerning bread properties from IWWL flour blends, the specific volumes resulted significantly higher than those of bread samples from non-waxy and American waxy flours. Crust color did not significantly change with respect to breads from 100% IWWL flour excepting for crust redness. The lightness of crumbs increased significantly but remained significantly lower than that of breadcrumb from pure non-waxy flour. As regards bread cells area, the addition of commercial flour in IWWL flour did not determine on average a significant increase in the ratio between cell area and total area of bread cells due to an increase in the density of small cells. Breadcrumbs from blends with 20% of non-waxy flour resulted having good bread-making qualities and maintained low firmness values till 7 days of storage.

Consumer interest in dietary fiber is on the rise as more information about its potential impact on health has become available. Flour from yam (Dioscorea rotundata) could have useful applications in the baking industry, in composite flour blends, because of its high level of dietary fiber and other essential nutrients. Study of the chemical composition, physicochemical characteristics, and pasting properties of unfermented-white yam flour (UYF) and fermented-brown yam flour (FYF) were investigated. Studies show that composite flour from yam has high ash, total starch, and fiber content than refined wheat flour. Thermal studies showed the energy required for composite flour gelatinization is greater than that of refined wheat flour. The firmness of FYF gel significantly increased with increasing number of days unlike UYF where slight hardness in texture was observed. This study revealed that each flour type exhibited different characteristics when compared to refined wheat flour. This necessitates further studies to substitute the yam flour samples with refined wheat flour to create composite flours that could be employed in bakery products. Inclusion of UYF and FYF flour at 5, 10, 15 and 20% levels of substitution with wheat flour affect the dough physicochemical, rheological pasting properties, and the nutritional quality. Proximate analysis of the flours carried out shows composite flours were of lower protein value but had higher fiber content than refined wheat flour. Impact on the gluten quality, gassing power, farinograph parameters was observed. The farinograph water absorption increased significantly (p<0.05) for blends prepared with UYF. Investigation revealed that the end-product quality (oven spring, loaf volume, bread crumb, tortilla weight, flexibility, thickness and color) of bread loaves and tortilla was significantly affected. This study demonstrated that incorporation of up to 10% FYF flour appears to give acceptable dough with good viscoelastic properties and bread with quality traits similar to refined wheat bread. This might be because bread itself is a fermented bakery product. For the tortilla; an unfermented product, 20% UYF inclusion seems to be more suitable to produce tortillas with good extensibility, acceptable thickness and whiteness with no dark spots that will appeal to the consumers.

This dissertation explores non-elite women in the Amarna Workmen's Village and Deir el-Medina through their day-to-day experiences in making bread in the household. Bread was the most important food for ancient Egyptians, and in addition to fulfilling nutritional requirements, was a literal means of embodying culture and identity. Bread was also a way of defining a household unit, marking those who ate it together as an identifiable group. Such commensal links were often more significant than kin ties in creating household membership. Bread was therefore an essential part of ancient Egyptian life, and the work done by women in the household to process raw grain into this food was equally important.

This dissertation is guided by several research questions: How did ancient women experience the day-to-day work of bread making? What did bread and bread-making mean to the women doing it? How did association with bread structure their identity, and how did it impact the way they organized their work? In order to investigate these questions, an array of archaeological, written, and artistic evidence from ancient Egypt is analyzed, in conjunction with comparative data from ancient and modern societies.

This dissertation will seek to illustrate several points. The first is that women's work in non-elite households was important, skill-based, and is worthy of modern study in order to enhance understanding of the lives of ancient Egyptian women. Second, bread-making, which involved the six phases of spikelet cleaning, pounding, winnowing/sieving, grinding, mixing and proving, and loaf shaping and baking, required large amounts of labor, time, and space. Third, archaeological evidence and comparative study can be used to hypothetically model organization, group hierarchy, identity, and agency of women in the Amarra Workmen's Village and Deir el-Medina.

Ce travail consiste en l’étude de la faisabilité de l’application du chauffage ohmique aux opérations de fermentation et de cuisson de la pâte à pain, dans l’objectif d’une production de pain de mie sans croûte. Les caractéristiques de la pâte ont été étudiées, et principalement l’évolution de sa conductivité électrique – moteur de la génération de chaleur en chauffage ohmique. La conductivité électrique est très fortement dépendante des teneurs en sel et en eau de la pâte. Elle augmente également avec la température, mais diminue avec la porosité de la pâte et lors de la gélatinisation de l’amidon. Des équations simples ont pu être déterminées pour son calcul. Un premier modèle thermique a été développé afin de mieux comprendre la formation de gradients de température au sein du produit.Un prototype de four ohmique a été construit, permettant de réaliser à la fois la fermentation et la cuisson de pain de mie sans croûte. L’utilisation du chauffage ohmique permet une réduction significative de la phase de latence et donc du temps de fermentation. Une analyse d’images par tomographie rayons X a montré une porosité plusdéveloppée dans le produit fini, de même qu’une croissance des pores plus importante dans la partie supérieure du pain, contrairement à une cuisson conventionnelle.L’utilisation du chauffage ohmique en panification peut mener à des gains énergétiques potentiels d’un facteur 10. Les rendements énergétiques du procédé ont été évaluéssur gel de tylose, et sont comparables aux valeurs observées par de précédents auteurs. Enfin, un modèle numérique simplifié de transfert de chaleur et de matière a été développé, dans le but d’être employé comme outil prédictif lors d’une cuisson de pain par chauffage ohmique
This work aims at studying the feasibility of applying ohmic heating to the proofing and baking steps of bread dough, for an objective of crustless bread production. The characteristics of the dough were studied, and mainly the evolution of its electrical conductivity – keyvariable of the heat generation in ohmic heating. The electrical conductivity is highly dependent on the salt and water contents of the dough. It also increases with the temperature, but decreases with the porosity of the dough and during the starch gelatinization step. Simple equations were used to calculate its evolution. A first thermal model was developed to understand better the formation of temperature gradients in the product.An ohmic oven prototype was built in order to realize proofing and baking of crustless bread in the same apparatus. The use of ohmic heating leads to a significant decrease of the lag time and therefore of the proofing time. An X-ray tomography image analysis showed a higher development of the porosity in the final product when using ohmic heating, as well as a more developed network in the upper part of the bread, contrary to a conventional baking.The use of ohmic heating may lead to potential energy savings of a factor of 10. The energy rates of the process were calculated using a gel of tylose, and were in the range of what could be observed by previous authors. Finally, a simplified numerical model of heat and mass transfer was developed, to be used as a predictive tool during the baking of bread by ohmic heating

Doctor of Philosophy
Genetics Interdepartmental Program
Allan K. Fritz
Globally, wheat (Triticum aestivum L.) is the second most widely grown cereal grain and is primarily used as a food crop. To meet the demands for human consumption, cultivars must possess suitable end-use quality for release and acceptability. However, breeding for quality traits is often considered a secondary goal, largely due to amount of seed needed and overall expense of such testing. Without testing and selection, many undesirable materials tend to be advanced. Here we demonstrate two methods, mega-genome-wide association mapping and genomic selection, to enhance selection accuracy for quality traits in the CIMMYT bread wheat breeding program. The methods were developed using high-density SNPs detected from genotyping-by-sequencing and processing and end-use quality evaluations from unbalanced yield trial entries (n = 4,095) during 2009 to 2014, at Ciudad Obregon, Sonora, Mexico. Genome-wide association mapping, with covariates for population structure and kinship, was applied for each trait to each site-year individually and results were combined across years in a mega-analysis using an inverse variance, fixed effect model in JMP-Genomics. This method presents a new way to detect genes of interest within a breeding program and develop markers for selection of these traits, which can then be used in earlier generations. Genomic selection prediction models were developed using ridge regression, Gaussian kernel, partial least squares, elastic net, and random forest models in R. With these predictions genomic selection (GS) can be applied at earlier stages and undesirable materials culled before implementing expensive yield and quality screenings. In general, prediction accuracy increased over time as more data was available to train the model. Based on these prediction accuracies, we conclude that genomic selection can be a useful tool to facilitate earlier generation selection for end-use quality in CIMMYT bread wheat breeding. Genomic selection was conducted for processing and end-use quality traits in the Kansas hard red winter wheat breeding unit. Genomic predictions demonstrate increases in accuracy with added data over time. These data demonstrate that current genomic selection models will need more data to continue improvement in prediction accuracy.

Dans le procédé de panification, la phase de pétrissage est une des plus importantes et va conditionner en grande partie la structure finale du produit céréalier. Ce travail s’est intéressé à l’impact de la géométrie du pétrin et des conditions opératoires sur les caractéristiques de la pâte à pain. Pour ce faire, quatre pétrins de deux géométries (simple et double outil) et de deux échelles (laboratoire et industrielle) ont été étudiés. Ces pétrins ont été définis grâce à des facteurs (puissance, cisaillement, mélange etc.) les caractérisant. L’étude a permis de quantifier le taux de cisaillement par différentes approches (échelle globale à locale) et de mettre en relation l’influence de la géométrie sur cette grandeur. Les caractéristiques de la pâte ont été étudiés principalement selon deux paramètres, l’aération et la structuration. Ces deux paramètres évoluent avec les phases du pétrissage et les conditions opératoires. L’impact du pétrissage sur les liaisons chimiques a été étudié par Microscopie Confocale à Balayage Laser (MCBL) et par les spectroscopies vibrationnelles Proche Infrarouge et Raman. Les caractéristiques hysicochimiques des pâtes ont ensuite été étudiées à un même niveau de pétrissage en variant les entrefers au fond de cuve, à la paroi de la cuve et inter-outil et sur tous les pétrins, mettant en évidence un effet de l’échelle et de la géométrie. L’ensemble des résultats a permis de déterminer les paramètres clefs qui conditionnent la structure du réseau de gluten formé au pétrissage. Enfin, un indice de performance de pétrissage a été développé afin de pouvoir classer les pétrins selon leur efficacité de mélange et leur rendement énergétique
In the bread-making process, the mixing phase is one of the most important and will largely determine the final structure of the cereal product. This work focused on the impact of the geometry of the mixer and the operating conditions on the characteristics of bread dough. To do so, four mixers of two geometries (single and double tool) and two scales (laboratory and industrial) were studied. These mixers were defined by factors (power, shear, mixing, etc.) characterizing them. The study quantified the shear rate using different approaches (global to local scale) and related the influence of geometry on this magnitude.The characteristics of the dough were studied mainly according to two parameters, aeration and structuring. These two parameters change with the phases of kneading and the operating conditions. The impact of kneading on chemical bonds was studied by Confocal Laser Scanning Microscopy (CLSM) and by Near Infrared and Raman vibration spectroscopy. The physico-chemical characteristics of the doughs were then studied at the same kneading level by varying the air gaps at the bottom of the tank, at the tank wall and between tools on all kneaders, highlighting an effect of scale and geometry. All the results made it possible to determine the key parameters that condition the structure of the gluten network formed during kneading. Finally, a kneading performance index has been developed in order to classify kneaders according to their mixing efficiency and energy efficiency

Доступ до роботи тільки на території бібліотеки ОНЕУ, для переходу натисніть на посилання нижче
У роботі розглядаються теоретичні аспекти управління якістю та конкурентоспроможністю підприємства. Проаналізовано фінансово-господарську діяльність та ділове середовище ПАТ «ДПЗКУ» «Кремидівське хлібоприймальне підприємство»». Запропоновано заходи з удосконалення управління якістю та конкурентоспроможністю підприємства, що полягають у модернізації морально і технічно застарілих елементів обладнання елеваторного комплексу.
The work deals with the theoretical aspects of quality management and competitiveness of the enterprise. The financial and economic activity and business environment of PJSC "DPZKU" "Kremydivske bread-making enterprise" are analyzed. Measures to improve the management of quality and competitiveness of the enterprise, which consist in the modernization of morally and technically obsolete elements of the elevator complex equipment, are proposed.

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop – but also in Europe and the United States. However, producing cereal products enriched with quinoa alters some quality characteristics, including sensory acceptance. Indeed, several anti-nutritional factors, such as saponins, are concentrated in the grain pericarp. These bitter substances may interfere with the digestion and absorption of various food components. The most common of them are washing and pearling (applied separately or in combination); both have a direct effect on saponins, either by solubilisation and/or by the mechanical removal of seed layers. More recently fermentation have been proposed as a process able to mask the bitterness with aromatic compounds and/or sugar formation. Sprouting has been proposed as a suitable process to enhance the nutritional traits of grains, including quinoa. Whereas, there is a lack of information about sprouting effects on starch and protein features and their impact on the functional properties of quinoa seeds and the related flour. Moreover, the effectiveness of sprouting on decreasing the saponin content has never been demonstrated. The present work aimed at understanding the effects of sprouting on the molecular, functional and sensory properties of quinoa, in order to enhance the use of sprouted seeds or flour as a new ingredient in food formulation, with particular interest in bread-making applications. Whole quinoa was sprouted for 12, 24, 48 and 72 h at 22 °C and 90% of relative humidity and dried at 55 °C for 6 h. The development of amylases and proteases promoted changes in starch and protein features. After 48 h sprouting, starch granules were less effective in gelatinizing during heating, and less prompted to re-associate in a more ordered structure during cooling. As regards proteins, the process mostly affected albumin and globulin fractions and, once again, the main events were observed after 48 h of sprouting. Such molecular changes affected flour functionality, by: (1) decreasing the ability of absorbing and retaining water (as shown by WAI90 and WSI indices); (2) lowering syneresis during freeze-thawing; (3) decreasing foaming capacity but improving the stability of the foam. The sensory traits of quinoa were assessed by electronic tongue. Sprouting determined an increase in sourness in agreement with the increase in total titratable acidity and the decrease in pH. Interestingly, quinoa was perceived as less bitter after 48 h of sprouting, as the consequence of the decrease in saponin amount, determined by TLC or LC-HR-MS/MS, and confirming the decrease in foaming capacity as measured by the afrosimetric method. Substitution of wheat flour with flour from sprouted quinoa showed that 20% enrichment level was associated with a good gluten aggregation and the formation of dough able to maintain its structure during leavening and retain a high percentage of gas. These dough characteristics allow bread to reach the highest specific volume and the lowest crumb firmness up to three days of storage in comparison to 10% and 30% of substitution. The behavior of sprouted quinoa enriched-bread was compared with that of pearled quinoa-enriched bread at the same percentage (20%). Results showed that sprouting can be preferred to pearling, which is the most common pre-treatment for allowing the use of quinoa in bread-making. Indeed, sprouted quinoa-enriched bread showed the best results in terms of physical (volume, softness) and sensory (decrease in bitterness) traits.

La sélection variétale consiste à créer de nouvelles variétés répondant aux exigences du marché pour plusieurs caractères d’intérêt agronomique. L’objectif de la thèse était d’étudier l’apport des prédictions génomiques pour optimiser les programmes de sélection chez le blé tendre. Dans un premier chapitre, nous avons testé des méthodes visant à améliorer la précision les prédictions génomiques d’un caractère cher à mesurer en utilisant un caractère corrélé moins cher à mesurer, sans augmenter le budget alloué au phénotypage. Nous avons utilisé un modèle de prédiction génomique multi-caractère. Nous avons développé un indice appelé CDmulti permettant d’optimiser le choix d’un sous-ensemble de lignées à phénotyper pour deux caractères corrélés. Nous avons montré que les prédictions génomiques multi-caractères étaient particulièrement intéressantes lorsque les lignées de la population de validation, ou au moins une partie d’entre elles, pouvaient être phénotypées pour la force boulangère, caractère corrélé à la note de panification et dont le phénotypage est moins coûteux. En effet, cette approche permettait de réduire le budget alloué au phénotypage sans diminuer la précision des prédictions de la qualité boulangère. Dans un deuxième chapitre, nous avons développé un pipeline de simulations stochastiques pour comparer des schémas de sélection produits in silico à partir du génotypage et du phénotypage d’une population de référence. Un cycle dure cinq ans, comprenant un an pour les croisements, un an pour la production d’haploïdes doublés, un an de multiplication, une étape de sélection qui peut être basée soit sur les valeurs phénotypiques (stratégie PS) soit sur les prédictions génomiques (stratégie GPS), et une dernière année de sélection phénotypique. Pour la stratégie GPS, nous avons la possibilité de faire les croisements au hasard parmi les meilleurs descendants du cycle précédent, ou d’optimiser les croisements grâce aux prédictions génomiques. Nous montrons que la stratégie GPS avec optimisation des croisements est systématiquement significativement supérieure aux autres pour tous les paramètres testés (héritabilité du caractère, budget, intensité de sélection relative à deux étapes clé). L’efficacité de la stratégie GPS sans optimisation de croisement est similaire à PS. En revanche, la perte de diversité génétique était plus rapide pour GPS avec ou sans prédiction de croisement. Des modules complémentaires seront ajoutés à cet outil d’aide à la décision pour lui permettre de simuler des schémas de sélection plus réalistes
Breeding consists in creating new varieties which combine qualities for several traits of agronomic interest to answer to the market demand. The objective of the phD was to propose strategies using genomic predictions to optimize bread wheat breeding programs in terms of genetic gain under economic constraint. In a first chapter, we tested methods aiming at improving genomic prediction accuracy of a trait that is expensive to measure using a correlated cheap trait, without increasing the budget allocated to phenotyping. We used a multi-trait genomic prediction models. We also developed an index called CDmulti to optimize the choice of a subset of lines to phenotype for two different correlated traits. We showed that multi-trait genomic predictions could be particularly interesting when lines of the validation set, or at least part of them, could be phenotyped for dough strength, which is correlated to bread-making quality and which is cheaper to phenotype. Indeed, this approach allowed to reduce the budget allocated to phenotyping without decreasing the genomic prediction accuracy of bread-making quality. In a second chapter, we developed a stochastic simulation pipeline to compare breeding scheme produce in silico, using genotyping and phenotyping of a reference population. One cycle lasts five years, including one year for crossing, one year for double haploids production, one year for seed multiplication, one year of selection based on either phenotypic value (PS strategy) or genomic predictions (GPS strategy), and one last year of phenotypic selection. For GPS strategy, we can mate the best lines of previous cycle at random or optimise mating using genomic predictions. We showed that GPS strategy with mating optimization is systematically significantly superior to other strategies for all tested parameters (trait heritability, budget, relative intensity of selection at two key steps). The efficiency of GPS strategy without mating optimization was similar to PS. However, the loss of genetic diversity was more intense for GPS strategies, with or without mating optimization. Some complementary modules will be added to this decision tool to simulate more realistic breeding schemes

Vreme (rok) setve jedan je od najvažnijih faktora u proizvodnji strnih žita i praktično određuje intenzitet delovanja svih ostalih činilaca proizvodnje pšenice. Među brojnim faktorima koji određuju visinu prinosa, najčešći uzrok malih prinosa ozime pšenice vezan je za vreme setve izvan optimalnog roka, upotreba neadekvatnih količina semena i izbor sorti nedovoljno prilagođenih datim agroekološkim uslovima. Osim toga, vreme setve predstavlja ekonomski najjeftiniju agrotehničku meru i najisplativiji način za povećanje prinosa zrna ozime pšenice, međutim eventualno kašnjenje u setvi ne može se na adekvatan način nadoknaditi ni jednom drugom agrotehničkom merom. Ekstremne vremenske prilike već predstavljaju izazov za proizvođače, a mnogobrojni klimatski scenariji predviđaju dalje povećanje njihove učestalosti u budućnosti. Upravo će u ovakvim promenljivim vremenskim uslovima optimalno vreme steve uz adekvatnu gustinu useva i izbor odgovarajućih genotipova biti od velike važnosti u cilju ublažavanja negativnog delovanja vremenskih činioca na visinu i stabilnost prinosa, kao i na tehnološki kvalitet zrna ozime pšenice.Prevashodni cilj istraživanja u disertaciji bio je proučavanje uticaja različitog vremena, gustina setve i njihove interakcije na prinos, komponente prinosa i kvalitet zrna različitih sorti pšenice. Istraživanje interakcije vremena, gustina setve i sorti ozime pšenice izvedeno je na oglednim poljima Instituta za ratarstvo i povrtarstvo na Rimskim šančevima, u periodu od proizvodne 1981/82. do 2012/13. godine, na ogledu pod nazivom „Rokovi setve“. Ogled se postavlja svake godine, na zemljištu tipa karbonatni černozem, a izvodi se kao trofaktorijalni (Split-split-plot dizajn), u četiri ponavljanja, sa rasporedom varijanti po slučajnom blok sistemu.Tokom 32-godišnjeg ispitivanog perioda, prinos zrna je znatno varirao u zavisnosti od vremenskih uslova i kretao se u proseku za sve tretmane od 4,35 t ha-1 u 2003., do 8,70 t ha-1 u 2013. godini. Na osnovu jednačine trenda prinosa, uočeno je da je godišnje povećanje prinosa, u proseku za sve tretmane iznosilo 10,7 kg ha-1. Iz 32 analizirane godine izdvojeno je 5 godina sa najvećim prinosima, 12 godina sa malim prinosima pšenice, dok se preostalih 15 godina moglo označiti kao srednje rodne godine. U pogledu temperaturnih uslova i uslova vlažnosti u rodnim, srednje rodnim i nerodnim godinama postojale su značajne razlike između ovih grupa. U rodnim godinama, variranje prinosa u zavisnosti od rokova setve bilo je najmanje. Najveći prinos zrna, tokom posmatranog perioda, u proseku za sve ispitivane sorte i gustine setve ostvaren je setvom u II roku (11-20. X), i bio je značajno veći u odnosu na sve ostale rokove izuzev I roka. Između I i III roka, nije ostvarena statistički značajna razlika u visini prinosa, ali su prinosi u oba ova roka bili značajno veći u odnosu na novembarske i decembarski rok setve. Drugi rok odlikovao se najmanjim variranjem prinosa tokom istraživanog perioda. Novembarska setva smanjivala je prinos u proseku za 11%, a decembarska za 27%, u odnosu na prinose iz optimalnih agrotehničkih rokova. Prosečno dnevno smanjenje prinosa zrna iznosilo je 38 kg dan-1. Najmanje smanjenje prinosa prilikom kašnjenja u setvi bilo je u rodnim, zatim u srednjerodnim, a najveće u nerodnim godinama. U optimalnim rokovima setve (I i II rok) gustina od 500 kl. zrna m-2 bila je optimalna, dok je u kasnim rokovima (novembarskim i decembarskom), povećanje količine semena (do najviše 700 kl. zrna m-2),imalo opravdanja. Odlaganje setve od I do V roka, uticalo je na povećanje sadržaja proteina, vlažnog glutena, moći upijanja vode, sedimentacionu vrednost, zapreminu i vrednosnog broja sredine hleba, kod obe sorte. Na osnovu prosečnih vrednosti za sve rokove setve, sorta Zvezdana ostvarila je bolje parametre kvaliteta u odnosu na NS 40S.
Sowing date is one of the most important field crop management measures in the production of small grains and it practically determines the intensity of all other factors in wheat production. Among many factors which determine yield, sowing outside the optimum period, use of inappropriate seed rates and selection of cultivars insufficiently adapted to a given agro-ecological conditions, are recognized as the most common causes of low yields of winter wheat. Moreover, sowing date is economically cheapest field crop management measure and a cost-effective way to increase grain yield. However, eventual delay in sowing cannot be adequately compensated by any other field crop management measure. Extreme weather events are already a significant challenge for grain producers and are predicted to increase under numerous future climate scenarios. In these altered weather conditions, optimal sowing date with an adequate sowing density and choice of appropriate genotypes will be of great importance in order to mitigate the negative effects of climate factors on yield stability, as well as on the bread making quality of winter wheat.The aim of this research was to investigate the effects of different sowing dates, sowing densities and their interactions on yield, yield components and grain quality of different wheat cultivars. The study of interaction of sowing dates, sowing densities and cultivars of winter wheat was carried out on experimental fields of the Institute of Field and Vegetable Crops, in the 1981/82. – 2012/13. period. The experiment was set each year, on the calcareous chernozem soil, as a three factor trial (split-split-plot design), in four replications, with variants in the randomized block design.During the 32-year studied period, grain yield has varied considerably depending on weather conditions and ranged from 4.35 t ha-1 in 2003., to 8.70 t ha-1 in 2013., on average for all treatments. It was observed that the annual increase in yields during the investigated period was 10.7 kg ha-1. From the 32 years analyzed there were 5 years with high yields, 12 years with low grain yields, while the remaining 15 years could be identified as a medium yielding years. There were significant differences in temperature regimes and moisture conditions between these three types of years. Yield variation caused by the different sowing date was much lower in high yielding in comparison to low yielding years. For the entire examined period, on average of all tested cultivars and planting densities, the highest grain yields were obtained in the II sowing date (11-20. X), and were significantly higher in comparison to all other sowing dates, except the earliest (I sowing date). There were no statistically significant differences in yields between I and III sowing date, but they were significantly higher in comparison to sowing in November and December. Second sowing date had the lowest yield variation during the studied period. Sowing in November reduced yield by 11% and December sowing by 27% on average, compared to optimal (October) sowing dates. During the investigated period, average daily reduction of grain yield was 38 kg day-1. The smallest decline in yields caused by the delay in sowing was in high yielding years, followed by medium yielding, and the largest yield decline was found in low yielding years. In the optimal sowing dates (I and II), a density of 500 viable kernels m-2 proved to be optimal, while in the later sowing dates (November and December), increasing the sowing density up to 700 viable kernels m-2, was justified. Delay in sowing from I to V sowing date caused an increase in the bread-making quality parameters such as protein content, wet gluten content, water absorption capacity, Zeleny sedimentation value, bread loaf volume and value number of bread, for both cultivars examined. On average for all sowing dates and densities, cultivar Zvezdana achieved higher values for almost all bread-making quality parameters tested in comparison to NS 40S.

Thesis (M.Sc. (Agronomy)) --University of Limpopo, 2013
In South Africa, wheat ranks first among the winter cereal crops produced and plays an important role in the country’s economy. The study was conducted to evaluate different South African wheat cultivars under irrigation for quality and yield parameters in Limpopo province. A field experiment was conducted during 2011 winter growing season under irrigation at the University of Limpopo experimental farm (Syferkuil). Eight wheat cultivars namely: Olifants, CNR 826, SST 347, Baviaans, Duzi, Steenbrass, SST 356 and Krokodil were laid out in a randomized complete block design with four replications for evaluation of yield and quality. The results showed that the highest grain yield obtained was 2372 kg/ha by CNR 826, and the lowest 311 kg/ha by SST 347. Flour yield, break flour yield, flour protein and mixogram development time and water absorption were not significantly different among cultivars. The highest hectolitre mass was 75.13 kghl-1for CNR 826 and the lowest 72.20 kghl-1 for Olifants. The highest falling number obtained was 187.00 sec for SST 347 and the lowest was 81.50 sec for Steenbrass. Cultivars CNR 826, SST 347, Steenbrass and SST 356 showed a good potential on protein content but Krokodil, Olifants and Baviaans had poor protein contents at 9.63%, 9.73% and 10.24% respectively. These results showed that wheat cultivars evaluated were within the requirements of the grading systems of South Africa as regards hectolitre mass and protein content. All these cultivars did not reach the required grade of 220 seconds in falling numbers with Olifants (97.50 sec), CNR 826 (103.50 sec), SST 347 (187.00 sec), Baviaans (146.75 sec), Krokodil (139.50 sec), Steenbrass (81.50 sec) and Duzi (50.25 sec), but only SST 356 met the requirement for utility grade with164.50 seconds. Olifants, CNR 826, Krokodil and Steenbrass yielded above 1500 kgha-1thus showing good potential under Limpopo conditions. These cultivars could be included in future performance evaluations in Limpopo.

[ES] La inspección visual es un parámetro de calidad que describe tanto el aspecto externo como la estructura interna en los productos derivados de cereales. El análisis digital de imagen (ADI) es una herramienta ampliamente utilizada en diversos campos para procesar y analizar los objetos que observamos visualmente. Sin embargo, a pesar de su potencial, ha sido escasamente explotado en el ámbito de alimentos. La estructura de la miga de los productos derivados de cereales es uno de los parámetros característicos del pan y en este contexto es fundamental realizar el seguimiento de los cambios estructurales que se producen durante el proceso o debido a las modificaciones en la formulación. Por ello, el objetivo principal de la presente tesis doctoral fue definir la interrelación entre la estructura y parámetros de calidad de masas y productos horneados, así como extender la utilidad del ADI y su uso para optimizar los procesos y las formulaciones en productos horneados. Para ello, en primer lugar, se establecieron las condiciones óptimas de captura y se estudió la forma de mejorar la detección de bordes. Posteriormente se evaluó el potencial del análisis de imagen para cuantificar los cambios estructurales ocurridos en la formación de geles de almidón en un analizador rápido de fuerza. Seguidamente, se estudió el impacto en la estructura de la adición o sustitución de distintos ingredientes o aditivos en panes con y sin gluten. Y finalmente se investigaron las posibles correlaciones entre los resultados obtenidos de la caracterización tecnológica (perfil de textura, estructura de la miga, humedad) frente a la percepción sensorial (propiedades del bolo, masticación y deglución). El ADI permitió cuantificar las diferentes estructuras obtenidas con los distintos almidones. Además, el estudio reveló las diferencias en el tiempo necesario para formar una estructura homogénea y bien distribuida, que fue dependiente del origen del almidón. La modificación de la formulación de panes con o sin gluten requirió de la adaptación del proceso y permitió obtener diferentes estructuras atendiendo a los ingredientes /aditivos estudiados. El ADI resultó ser una herramienta eficaz para detectar y cuantificar los cambios originados a nivel estructural, en masa y producto final. Además, los cambios cuantificados mediante ADI obtuvieron correlaciones estadísticamente significativas con varios de los parámetros estudiados de percepción sensorial, como son la adhesividad del bolo y el tiempo total para masticar y deglutir una muestra. Por lo tanto, el ADI resultó una herramienta suficientemente específica y no destructiva, que permitió caracterizar el impacto del cambio de la formulación en la distribución alveolar de panes con y sin gluten. Existiendo relación entre este y los parámetros utilizados habitualmente en la caracterización de productos derivados de cereales, así como con la percepción sensorial.
[CA] La inspecció visual és un paràmetre de qualitat que descriu tant l'aspecte extern com l'estructura interna en els productes derivats de cereals. L'anàlisi digital d'imatge (ADI) és una eina àmpliament utilitzada en diversos camps per a processar i analitzar els objectes que observem visualment. No obstant això, malgrat el seu potencial, ha sigut escassament explotat en l'àmbit d'aliments. L'estructura de la molla dels productes derivats de cereals és un dels paràmetres característics del pa i en aquest context és fonamental realitzar el seguiment dels canvis estructurals que es produeixen durant el procés o a causa de les modificacions en la formulació. Per això, l'objectiu principal de la present tesi doctoral va ser definir la interrelació entre l'estructura i paràmetres de qualitat dels diferents tipus de masses i productes enfornats, així com estendre la utilitat de l'ADI i el seu ús per a optimitzar els processos i les formulacions en productes enfornats. Per a això, en primer lloc, es van establir les condicions òptimes de captura i es va estudiar la manera de millorar la detecció de les vores. Posteriorment es va avaluar el potencial de l'anàlisi d'imatge per a quantificar els canvis estructurals ocorreguts en la formació de gels de midó en un analitzador ràpid de força. Seguidament, es va estudiar l'impacte en l'estructura de l'addició o substitució de diferents ingredients o additius en pans amb glútens i sense glútens. I finalment es van investigar les possibles correlacions entre els resultats obtinguts de la caracterització tecnològica (perfil de textura, estructura de la molla, humitat) enfront de la percepció sensorial (propietats del bol, masticació i deglució). L'ADI va permetre quantificar les diferents estructures obtingudes amb els diferents midons. A més, l'estudi va revelar les diferències en el temps necessari per a formar una estructura homogènia i ben distribuïda, que fou dependent de l'origen del midó. La modificació de la formulació de pans amb gluten o sense va requerir de l'adaptació del procés i va permetre obtindre diferents estructures atesos els ingredients /additius estudiats. L'ADI va resultar ser una eina eficaç per a detectar i quantificar els canvis originats a l'entorn estructural, en massa i producte final. A més, els canvis quantificats mitjançant ADI van obtindre correlacions estadísticament significatives amb els diversos paràmetres estudiats de percepció sensorial, com són l'adhesivitat del bol i el temps total per a mastegar i deglutir una mostra. Per tant, l'ADI va resultar una eina prou específica i no destructiva, que va permetre caracteritzar l'impacte del canvi de la formulació en la distribució alveolar de pans amb glutens i sense. Tot i existint relació entre aquest i els paràmetres utilitzats habitualment en la caracterització de productes derivats de cereals, així com amb la percepció sensorial.
[EN] Visual inspection is a quality parameter that describes both the external appearance as the internal structure in cereal-based products. Digital image analysis (DIA) is a tool widely used in several fields to process and analyse objects visually observed by the human eye. However, despite of its potential, it has been barely explored for food analysis purposes. Crumb structure in cereal-derived products is one of the most characteristic parameters in bread. Due to this, following up the structural changes caused by the process or by the formulation changes, is of fundamental importance. For that reason, the main target of this thesis was the definition of the relationship between the structure and the quality parameters of dough and baked products. Moreover, extending the DIA utility and its use to improve process and mixes in baked products represented other main objective of this work. To do that, first, the optimal capture conditions were established and the way to improve the edge detection was studied. Afterwards, image analysis was evaluated to quantify the structural changes that happened during the starch gels formation in a fast force analyser. Then, the impact on the structure by adding or replacing different ingredients or additives in gluten-free breads was studied. Finally, the possible correlations between the results obtained from technological characterization (texture profile, crumb structure, moisture content) versus sensory perception (bolus properties, chewing and swallowing) were also investigated. DIA allowed the quantification of the different structures obtained from different starches. In addition, the study revealed the differences in time needed to form a homogeneous and well-distributed structure, which was dependent on the origin of the starch. Formulation modification in bread with or without gluten required a process adjustment that allowed to obtain different structures depending on the ingredients / additives studied. DIA has been proved to be an effective tool for detecting and quantify changes originated at the structural, dough and final product levels. In addition, the changes quantified by DIA obtained statistically significant correlations with several parameters studied for the sensory perception, such as bolus adhesion and total time to chew and swallow the sample. Therefore, DIA was a sufficiently specific and non-destructive tool, which allowed to characterize the impact of the formulation change on the bread cell distribution with and without gluten. There being a relationship between this, and the parameters usually used in cereal products characterization, as well as sensory perception.
Authors acknowledge the financial support of the Spanish Ministry of Economy and Competitiveness (Projects AGL2011-23802 and AGL2014-52928-C2-1-R), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Projects Prometeo 2012/064 and Prometeo 2017/189), the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), and the European Regional Development Fund. This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, the European Regional Development Fund and the joint project between research group from IATA-CSIC and the research groups of Nutriomics and CIDPRO from Tecnologico de Monterrey, Mexico.
Garzón Lloría, R. (2021). Análisis estructural de los productos derivados de cereales y su aplicación en la optimización de procesos y productos [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/166856
TESIS

Les microorganismes sont essentiels au maintien et au fonctionnement des écosystèmes. Dans certains produits alimentaires, la communauté microbienne, composée principalement de levures et de bactéries lactiques, fermente les sucres, affecte positivement les qualités organoleptiques du produit et augmente sa durée de conservation. C’est le cas du levain de panification. Cette thèse visait principalement à décrire les patterns de diversité des levures de levains français produits à partir de farine issue de l’agriculture biologique et à conserver une partie de cette diversité. Grâce à des méthodes d’analyses culturales et non culturales de la diversité des levures, nous avons mis en évidence une diversité spécifique caractéristique de chaque levain étudié. Nous avons aussi montré la dominance du genre Kazachstania et la convergence des souches isolées de levain pour la capacité à consommer du raffinose et du saccharose. Bien que la densité et la composition en espèces varient entre deux levains, aucune structuration spatiale de la diversité n’a été mise en évidence. Les pratiques de panification et leurs effets sur la diversité des communautés microbiennes ont également été analysés. Deux typologies de pratiques de panification (plutôt « intensives » et plutôt « extensives »), affectant l’espèce dominante des populations de levures, ont été révélées
Microorganisms are essential for the maintenance and functioning of the ecosystems. In some food products, microbial community, mainly composed by yeasts and lacid actic bacteria which ferment sugars, positively affects organoleptic qualities and shelf life of the product. It is the case of bread sourdough. This PhD aimed at describing yeast diversity patterns of organic French bread sourdoughs and conserving a part of this diversity. Using cultural-Based and non-Cultural based analyses of yeast diversity, we highlighted a unique specific diversity of each sourdough. We also shown the predominance of Kazachstania genus and a convergence of sourdoughs’ yeasts isolates for the ability to consume raffinose and sucrose. Although density and species composition varied between sourdoughs, no spatial pattern was highlighted. Bread-Making practices and their effects on microbial communities’ diversity were also analyzed. Two bread-Making practice typologies (quite « intensive » and quite « extensive »), affecting dominant yeast species were also revealed

Les résultats de cette étude de la composition du fruit à pain récolté sur un territoire contrasté du point de vue agropédoclimatique, et de son amidon, montrent que la teneur en amidon du fruit à pain apparaît comme étant influencée par la saison, mais pas par la zone de récolte. La teneur en amidon beaucoup plus élevée pour les fruits à pain développés durant la saison la plus sèche est un résultat très original. La connaissance du cycle de développement des fruits à pain à la Martinique a été décrite pour une première fois, permettant de déterminer une période de récolte optimisée par rapport à la floraison : la 16ème semaine pour une croissance maximale, ou la 17ème semaine pour une plus haute teneur en amidon. L’étude de Worrell et al., (1998), la seule publiée actuellement, menée à la Barbade, a montré un cycle plus long de 2 semaines environ.Du point de vue de la diversité génétique, les fruits à pain récoltés en Martinique constituent un seul groupe, à l’opposé de ceux récoltés en Guadeloupe qui constituent 2 sous-groupes proches.En ce qui concerne l’amidon, nos résultats montrent que les dimensions des grains d’amidon de fruits matures sont comprises entre 9 et 12 µm. Leur taille augmente avec la croissance du fruit puisque dans un fruit immature leur diamètre moyen était de 7,5 µm. Il s’agit d’amidons de type B à très haute cristallinité, dont les températures d'empesage sont autour de 75 °C. Parmi les facteurs agropédoclimatiques, l’humidité a eu un rôle actif sur la qualité de l’amidon puisque à la fois la quantité d’amylose et la masse molaire de l’amylopectine diminuent. L’amidon a une solubilité et un gonflement faible du même ordre de grandeur que les amidons classiques et une forte viscosité à la gélatinisation et à la rétrogradation, lui conférant une aptitude à l’utilisation comme gélifiant.Des essais d’applications alimentaires ont été effectués en panification et en extrusion. Des transformations en produits de type crackers ont donné des résultats moyennement satisfaisant avec 100 % de farine de fruit à pain. En panification l’incorporation de farine de fruit à pain a des actions délétères sur la valeur boulangère. L’acceptabilité d’un goût « nature, vert » conféré par la farine de fruit à pain devra notamment être évaluée lors de travaux ultérieurs.Le développement de produits à base de fruit à pain permettra
The results of this study the composition of breadfruit harvested in an area of agro climatic soil contrasting views, and its starch, show that the starch content of breadfruit appears to be influenced by season, but not by collection area. The starch content is much higher for breadfruit developed during the driest season is a very original result. Knowledge of the development cycle of breadfruit in Martinique has been described for the first time, to determine an optimal harvest period compared to flower: the 16th week for maximum growth, or the 17th week for a higher starch content. The study by Worrell et al., (1998), the only currently published, conducted in Barbados, showed a longer cycle of about 2 weeks.From the perspective of genetic diversity, breadfruit harvested in Martinique as a single group, in contrast to those collected in Guadeloupe that are close to two subgroups.With regard to starch, our results show that the size of starch granules of mature fruits are between 9 and 12 microns. Their size increases with the growth of the fruit as an immature fruit in their mean diameter was 7.5 microns. This is B-type starches with very high crystallinity, with temperatures of gelatinization are around 75 °C. Agro climatic soil factors, humidity took an active role on the quality of starch, since both the amount of amylose and amylopectin molecular weight of the decline. The starch has a solubility and low swelling of the same order of magnitude as the conventional starches and high viscosity to gelatinization and retrogradation, giving it a suitability for use as a gelling agent.Testing of food applications were made in bakery and extrusion. Changes in products like crackers gave moderately satisfactory results with 100 % breadfruit flour. Incorporation into bread flour breadfruit has deleterious actions on the baking. The acceptability of a taste "nature green" conferred by the breadfruit flour will be particularly assessed in future work.Product development based breadfruit allow several things, which meet the growing demand for food diversification

Thesis (M.A.) -- University of Maryland, College Park, 2009.
Thesis research directed by: Dept. of Counseling and Personnel Services. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

The project director serves as the director of operations for the New Breed Church Planting Network (NBCPN). A necessity for developing a reproducible disciple-making strategy for the church planters of NBCPN existed. The project exists to develop a reproducible disciple-making practicum to meet the needs of NBCPN.

Within the first chapter, the project director explored the ministry project proposal and purpose. Listing main objectives, limitations, assumptions, term definitions, and a detailed project rationale explain the project process. The project director researched four North American church planting organizations to assess the respective utilization of disciple-making processes, while providing an explanation for NBCPN’s need for a reproducible strategy.

Within the second chapter, the project director examined two separate passages of scripture. The texts of Matt 28:18–20 and Acts 1:8 (ESV) became the foundational basis upon which the project director analyzed and made reproducible disciple-making conclusions. Chapter two consists of exegesis, exposition, and application of the chosen texts and explained the biblical and theological foundation of the ministry project.

Within chapter three, the project director provided research for the ministry foundations aspect of the project. The project director identified and explored past and present ecclesiological disciple-making procedures. The project director’s goal for chapter three provided information concerning the development of historical and 11 contemporary reproducible disciple-making, as well as, examining theoretical and application models.

Within chapter four, the project director described the development of the ministry project. The chapter focused on the project director’s seven-practicum reproducible disciple-making strategy for the church planters of NBCPN. The project director’s compiling of information regarding the utilization of an expert panel, incorporated Great Commission components, integrated research of chapters two and three, and implemented expectation, completed the chapter.

In chapter five, the project director documented an overall summation of the ministry project. The director examined the evaluation of the project process, analysis of the findings, and an overview of the lessons learned. The strengths, weaknesses, and personal reflection of the ministry project offered descriptive insight to the project director and for reader clarity.

In 1910 Atlanta University published the findings of an extensive study of universities in the United States which Negroes attended. For this, study both quantitative and qualitative data was collected. The quantitative data was derived from the school catalogs and information provided directly from the Negro colleges (Du Bois & Dill, 1910). Data was collected on student enrollment, courses of study selected by the students and degrees conferred. The qualitative data was derived from survey information provided by 800 Negro, college graduates¹. In addition to basic statistical information respondents were asked to provide information on their hopes, aspirations and expectations upon obtaining a college degree. This information was then correlated by gender and presented in the study titled The College-Bred Negro American. While this study illuminates the agreement among the respondents that the acquisition of college education is the key to success for the Negro---one can also hear a divergence of opinion regarding what type of college education (liberal or industrial) would lead to success for the Negro American. This thesis analyzes the implications of the Atlanta study, using a variety of methods combining autoethnography with analysis of the data from the US Census Bureau. Further the thesis concludes with a proposal to initiate a survey that is comparable to the 1910 surveys administered as a part of the Atlanta study. I have chosen to combine an autoethnographic approach with an objective analysis of the 2004 US Census data in order to determine if the growth in college degrees earned within the African American community represented by the study's original respondents is still occurring in the African American community today.

Improved animal production, largely as a result of genetic selection, was one of the greatest achievements of the last century. The dominant dairy cattle breed, at a global level, is the Holstein-Friesian. The breed has undergone an extreme genetic selection for several decades, towards high milk yield, and incorporated by high-nutrient and milk output systems. However, the high genetic pressure on only one trait, i.e. milk yield, resulted in unfavorable impacts on the welfare of the cows (i.e., metabolic stress, lameness, mastitis, reduced fertility and longevity). Moreover, as animals tend to adapt to the environment they are selected in, it is likely that selection for increased yield may also lead to environmental sensitivity. For instance, the negative correlation between production and fitness traits in less favorable environments is indicative of a decline in adaptability in the modern dairy cows. An increased importance exists, nowadays, for farm animal welfare that is recognized by all stakeholders in the farm animal production chain. These considerations, together with the unchanged primary goal of the dairy industry for high milk quality for the consumer’s market, has lead, in some cases, in the use of crossbreeding between Holstein-Friesian and other dairy and dual-purpose breeds. In some countries, dual-purpose breeds such as the Simmental, Montbéliarde, Normande, and specialized breeds such as the Brown Swiss and Jersey are considered the breeds of choice for crossbreeding. These breeds, including the local Italian (North-east Italy) breeds of Rendena and Alpine Grey, tend to offer superior milk quality, complemented by high beefing merits. This combination can result in increased revenue from male calves and cull cow sales. Nevertheless, comparison of milk quality of these different breeds is lacking in the literature, especially due to practical difficulties in the recording system of lots of animals, that are reared in different mixed-breed farms. To alleviate this problem, the Cowplus project has been developed at the Department of Agronomy, Food, Natural resources, Animals and Environment at University of Padova. The project permitted the sampling of 1,508 cows reared in 41 multi-breed herds, located in Trentino region in the north-eastern Italian Alps. Farms were selected from a pool of 610 herds enrolled in the Italian milk recording system. Cows were recorded for body characteristics, daily milk yield and composition, renneting aptitude, and cheese-yield. In total, 6 dairy and dual-purpose breeds were used. As part of the Cowplus project, this study aimed in: 1) the quantification and characterization of the effects of high or low herd productivity (defined according to the milk net energy yielded daily by the cows); 2) quantifying the variability of the herds within herd productivity class; 3) performing a within-herd comparison between the 3 dairy and the 3 dual-purpose breeds; 4) analyzing the effects of the days in milk (DIM) and the parity of the cows, on traditional milk quality and milk renneting aptitude (Chapter 1), cheese-making ability (Chapter 2), milk mineral elements (Chapter 3), and productivity and efficiency indicators of lactating cows (Chapter 4). More precisely, the goal of the first chapter was to test the afore mentioned effects on coagulation properties, and assess the repeatability and reproducibility of traditional milk coagulation properties (MCP) and curd-firming over time (CFt) modeled and derived traits. Milk samples were collected from all the 1,508 cows and analyzed in duplicates (3,016 tests) using two lactodynamographs (Formagraph, FOSS) to obtain 240 curd-firmness (CF) measurements in 60 min (one every 15 sec) for each duplicate. Results showed that the effect of herd-date on the traditional and modeled MCP was modest while individual animal variance showed the highest incidence. The repeatability of MCP was high (> 80%) for all traits excluding those depending on the last part of the lactodynamographic curve (57 to 71%). The reproducibility, taking also into account the effect of instrument, was equal or slightly lower than repeatability. Milk samples collected in farms characterized by high level of productivity exhibited delayed coagulation but greater potential curd firmness compared to milk samples collected from low productivity herds. Large differences in all MCP traits were observed among breeds, both between specialized and dual-purpose breeds, and within the two groups, even after adjusting for milk quality and yield. Milk samples from Jersey cows, both for milk quality and MCP, and also from Rendena cows (but only for coagulation time) were superior respect to milk from Holstein-Friesian cows, while intermediate results were found for the other breeds of Alpine origin. The second chapter aimed at evaluating the same effects on 508 model cheeses derived from 508 cows of 6 different breeds. For each cow 6 milk composition traits, 4 recovery traits (REC) of milk nutrients (fat, protein, solids and energy) in the curd, and 3 actual % cheese yield traits (%CY), expressing the fresh cheese, cheese solids and cheese water as percentages of the processed milk were analyzed (these traits were obtained during the experimental cheese-making process). In addition, 2 theoretical %CYs (fresh cheese and cheese solids) were calculated from the milk composition, and 2 overall cheese-making efficiencies (fresh cheese and cheese solids) were calculated as the % ratio between actual and theoretical %CYs. Daily milk yield (dMY) was also measured and estimates were made of 3 actual daily cheese yield production traits (dCY) per cow (fresh cheese, cheese solids and water retained in the cheese). Results showed that cows reared in high productivity herds yielded more milk with greater nutrient contents and more cheese per day, and had greater theoretical %CY, although to a lesser extent, actual %CY. However, they did not differ from low productivity herds in terms of REC traits (except solids), while they had a lower solid cheese-making efficiency. Individual herds within productivity classes were an intermediate source of total variation with respect to REC traits (11.3% to 17.1%), and to actual and theoretical %CY and estimates of efficiency (10.0% to 17.2%), and a major source for milk yield and dCY traits (43.1% to 46.3%). Breed within herd greatly affected all traits. Compared with the dual-purpose breeds, the 3 specialized dairy breeds (Holstein, Brown Swiss and Jersey) had, on average, a similar dMY, better milk composition, greater actual and theoretical %CY, similar fat and protein REC, and slightly lower cheese-making efficiency. Of the specialized dairy cow breeds, Holsteins produced more milk, but Brown Swiss cows produced milk with a greater nutrient content, greater nutrient REC, higher actual and theoretical %CY and a higher cheese-making efficiency, so the two large breeds had the same dCY. Small Jersey cows produced much less milk, with much more fat and protein and greater REC traits than the two large-framed breeds resulting in greater actual and theoretical %CY but similar efficiencies. Although the Jersey breed had lower dMY and dCY, the difference was much smaller for the latter. The differences among Simmental and the local Rendena and Alpine Grey were not very large. Compared with medium-framed cows of the local breeds, Simmentals had greater dMY, tended to have better milk composition, REC and %CY traits (but similar efficiencies), and also had much greater dCY. Among the local breeds, the higher dMY of Rendena was offset by the greater nutrient content of milk from the Alpine Greys, so their dCY was similar. The objective of the third chapter was to test the same previous effects on 240 milk samples from 240 cows of 6 different breeds. Fifteen minerals were determined by Inductively Coupled Plasma - Optical Emission Spectrometry (ICP-OES). Results revealed that the effect of herd-date was large especially on environmental minerals (from 47 to 91% of the total variance), while it ranged from 11% to 61% considering both macro- and micro-minerals. Milk samples collected in farms characterized by high level of productivity exhibited richer mineral profile compared to milk samples collected from low productivity herds. Parity influenced exclusively macro-minerals, with the exception of Ca and S, while DIM influenced almost all minerals, with few exception related to the environmental elements. Large differences were observed among breeds, both between specialized and dual-purpose breeds, even after adjusting for milk quality and yield. Milk samples from Jersey and Brown Swiss cows were superior respect to milk from Holstein-Friesian cows, both for milk quality and mineral profile, while intermediate results were found for the other breeds of Alpine origin. Moreover, the variance of individual animals was much greater than variance of individual herds within herd productivity class. The fourth chapter focused on the concepts of production, productivity and efficiency. As breed of cows and herd characteristics are the most important factors affecting milk productivity and efficiency, the aim of this chapter was to obtain independent evaluation of these factors on the data (body size and production) and milk characteristics from the 41 multi-breed herds on all 1,508 lactating cows from the 6 breeds. Nine productivity indicators and two simplified indicators of cow efficiency for cheese production, one energetic and one economic, were calculated. Results showed that breed within herd greatly affected all traits. On average the 3 dairy breeds were not much different from the 3 dual-purpose breeds, but large differences characterized both groups of cows. Jersey cows were the less productive, but, after correcting for herds effect and scaling for body size, they showed the highest efficiency among the dairy breeds. Holstein was the most productive dairy breed, but Brown Swiss cows had better milk quality and more efficient cheese-making aptitude and thus produced more cheese per day than Holsteins. Dual-purpose breeds were less variable than dairy ones, with Simmental with larger body size and production, but not productivity and efficiency respect to local Rendena and Alpine Grey breeds. If on one hand within herd comparison and correctly scaling of production traits reduced strongly herd differences in productivity, on the other hand they did not reduce very much the differences in terms of milk composition, technological properties and efficiency of cheese-making (recovery of milk nutrients in cheese), so that the differences among breeds remained strong and their importance on the overall efficiency evaluation of the breeds increased.
L’aumento della produzione animale, soprattutto a causa della selezione genetica, è stato uno dei più grandi successi del secolo scorso. La razza bovina da latte dominante a livello internazionale è la Frisona. Questa razza per molti decenni ha subito una forte selezione genetica verso l'alta produzione di latte, anche attraverso sistemi di produzione intensivi. Tuttavia, l'alta pressione genetica sulla produzione di latte ha determinato impatti negativi sul benessere degli animali (es., stress metabolico, zoppia, mastite, ridotta fertilità e longevità). Inoltre, dal momento che gli animali tendono ad adattarsi all'ambiente in cui sono selezionati, è probabile che la selezione per un maggiore rendimento abbia portato anche a sensibilità ambientale. Per esempio, la correlazione negativa tra le caratteristiche di produzione e di fitness in ambienti meno favorevoli è indicativo della diminuzione della capacità di adattamento delle moderne vacche da latte. Esiste una crescente importanza, oggi, per il benessere degli animali d'allevamento che viene anche riconosciuto da tutti gli attori della catena di produzione degli animali da reddito. Queste considerazioni, insieme all'obiettivo primario del settore lattiero-caseario di alta qualità del latte, ha portato, in alcuni casi, all'utilizzo di programmi di incrocio fra Frisona e altre razze specializzate da latte e a duplice attitudine. In alcuni paesi, razze a duplice attitudine come la Pezzata Rossa, la Montbéliarde, la Normanna, e razze specializzate come la Bruna e la Jersey, sono preferite a scopo di incrocio. Queste razze, tra cui le italiane razze locali Rendena e Grigio Alpina (Nord-Est Italia), tendono ad offrire una superiore qualità del latte, accompagnata da una maggior produzione di carne, e quindi più alto valore sia dei vitelli che delle vacche a fine carriera. Tuttavia, un serio confronto di queste diverse razze è carente in letteratura, in particolare a causa di difficoltà pratiche nel campionamento di numerosi animali, che vengono allevati in diversi allevamenti a razza mista. Per ovviare a questo problema, è stato sviluppato il progetto Cowplus presso il Dipartimento di Agronomia, di Alimentazione, delle Risorse naturali, Animali e Ambiente presso l'Università di Padova. Il progetto ha permesso il campionamento di 1508 bovine allevate in 41 aziende multi-razza, situate in provincia di Trento, nelle Alpi italiane nord-orientali. Le aziende sono state selezionate da un pool di 610 allevamenti iscritti al sistema di controlli funzionali del latte. Gli animali sono stati campionati per la morfologia, la produzione giornaliera e la composizione del latte, l'attitudine alla coagulazione e alla caseificazione. In totale, sono state utilizzate 6 razze: 3 specializzate da latte e 3 a duplice attitudine. Nell'ambito del progetto Cowplus, gli obiettivi di questa tesi di dottorato sono stati: 1) la quantificazione e la caratterizzazione degli effetti di alta o bassa produttività dell’azienda (definite in base all’energia netta di lattazione prodotta giornalmente dalle vacche); 2) quantificare la variabilità delle aziende entro classe di produttività aziendale; 3) confrontare, a parità di azienda, le 3 razze specializzate con le 3 razze a duplice attitudine; 4) analizzare gli effetti dei giorni di lattazione (DIM) e dell’ordine di parto delle bovine, sulla qualità e l’attitudine alla coagulazione (Capitolo 1), l’efficienza di caseificazione (Capitolo 2), e il profilo minerale del latte (Capitolo 3), e sugli indicatori di produttività di efficienza degli animali (Capitolo 4). Più precisamente, l'obiettivo del primo capitolo è stato quello di verificare gli effetti sopracitati sulle proprietà di coagulazione del latte tradizionali e modellizzate, e di valutarne la ripetibilità e la riproducibilità. I 1,508 campioni di latte sono stati analizzati in doppio (3,016 analisi) utilizzando due lattodinamografi (Formagraph, FOSS) per ottenere 240 misurazioni di consistenza del coagulo in 60 minuti (una ogni 15 secondi) e per ogni ripetuta. I risultati hanno mostrato un contenuto effetto dell’azienda sui parametri tradizionali e modellizzati, mentre la varianza del singolo animale ha mostrato una più alta incidenza. La ripetibilità delle MCP tradizionali è risultata elevata (> 80%) per tutti i caratteri, esclusi quelli legati alla fase finale della curva lattodinamografica (dal 57 al 71%). La riproducibilità, anche tenendo conto dell'effetto dello strumento, è risultata uguale o leggermente inferiore alla ripetibilità. I campioni di latte raccolti nelle aziende caratterizzate da un elevato livello produttivo hanno presentato una coagulazione più ritardata, ma un potenziale maggiore di consistenza del coagulo rispetto ai campioni di latte provenienti da allevamenti a bassa produttività. Grandi differenze sono state osservate tra le razze in merito all’attitudine alla coagulazione del latte, sia tra le specializzate da latte e a duplice attitudine, sia entro i due gruppi, anche dopo aver corretto per la qualità e la produzione giornaliera di latte. I campioni di latte di Jersey, sia per la composizione che per l’attitudine alla coagulazione del latte, e anche di Rendena (ma solo per il tempo di coagulazione) sono stati superiori rispetto al latte di Frisona, mentre risultati intermedi sono stati trovati per le altre razze di origine alpina. Il secondo capitolo è stato diretto a valutare gli stessi effetti su 508 caseificazioni individuali delle 6 razze. Per ogni bovina sono stati ottenuti: 6 parametri di composizione del latte, 4 caratteri di recupero dei nutrienti dal latte (REC - grasso, proteina, solidi ed energia) nella cagliata, e 3 caratteri di resa reale in % (%CY), che esprime il formaggio fresco, la sostanza secca e l’acqua ritenuta nel formaggio, come percentuali del latte trasformato (ottenuti tramite una procedura individuale di micro-caseificazione). Inoltre sono state calcolate 2 rese teoriche (%Th-CY) (resa in sostanza secca e a fresco) dalla composizione del latte, e 2 efficienze (%Ef-CY) di caseificazione calcolate come rapporto in % tra resa reale e teorica. Inoltre, è stata misurata la produzione giornaliera di latte (dMY) oltre alle stime individuali di resa giornaliera in formaggio (dCY), sostanza secca e acqua del formaggio. I risultati hanno mostrato che gli animali allevati in aziende ad alta produttività hanno prodotto un latte più ricco in nutrienti e reso più formaggio al giorno (%CY e dCY). Tuttavia, nessuna differenza è stata rilevata fra aziende ad alto e basso livello produttivo in termini di recupero di nutrienti nella cagliata (ad eccezione della sostanza secca), mentre l’efficienza in sostanza secca della cagliata è stata inferiore. La singola azienda, a parità di livello produttivo, è risultata una fonte di variazione intermedia sui recuperi (dal 11.3% al 17.1%), sulle rese reali e teoriche e sulle stime di efficienza (dal 10.0% al 17.2%), e una delle principali fonti per la produzione giornaliera di latte (dMY), così come per le dCYs (dal 43.1% al 46.3%). La razza, a parità di ambiente, ha fortemente influenzato tutti caratteri analizzati. Rispetto alle razze a duplice attitudine, le 3 razze da latte (Frisona, Bruna e Jersey) hanno avuto, in media, una migliore composizione del latte, una maggiore resa reale e teorica, simile recupero di grasso e proteina nella cagliata, e una leggermente inferiore efficienza casearia. Delle razze specializzate, la Frisona ha prodotto più latte, ma la Bruna ha prodotto il latte con un maggior contenuto di nutrienti, un maggiore recupero di questi nella cagliata, una più alta resa reale e teorica e una migliore efficienza casearia, così che la produzione giornaliera in formaggio è stata simile. Le più piccole Jersey hanno prodotto molto meno latte però con molto più grasso e proteina, e % più alta del recupero di nutrienti rispetto alle due razze grandi, presentando così una maggiore resa reale e teorica, anche se simile efficienza casearia. Anche se la razza Jersey ha mostrato inferiore produzione giornaliera di latte e formaggio, la differenza è stata molto più lieve per la seconda. Le differenze tra Pezzata Rossa e le due locali Rendena e Grigio Alpina non state molto grandi. Rispetto alle due, la Pezzata Rossa ha avuto una maggiore produzione di latte con una migliore composizione, oltre ad avere maggior REC e caratteri legati alla resa (ma efficienze simili). Entro le razze locali, la più alta produzione giornaliera di latte della Rendena è stata compensata dal maggior contenuto di nutrienti del latte di Grigio Alpina, quindi la loro produzione giornaliera di formaggio è stata simile. L'obiettivo del terzo capitolo è stato quello di testare gli effetti sopracitati su 240 campioni di latte da 240 vacche appartenenti alle diverse 6 razze. Quindici minerali sono stati determinati utilizzando lo spettrometro di emissione al plasma (ICP-OES). I risultati hanno rivelato che l'effetto dell’azienda ha avuto un’influenza maggiore specialmente su minerali ambientali (dal 47 al 91% della varianza totale), mentre ha variato dall’11% al 61% sui macro e micro-minerali. I campioni di latte raccolti nelle aziende caratterizzate da un elevato livello di produttività hanno presentato un più ricco profilo minerale rispetto ai campioni di latte provenienti dagli allevamenti a bassa produttività. L’ordine di parto ha influenzato esclusivamente i macro-minerali, con l'eccezione di Ca e S, mentre i DIM hanno influenzato tutti i minerali, con poche eccezioni relative ai micro-ambientali. Sono state osservate notevoli differenze tra le razze, sia tra le specializzate che a duplice attitudine, anche correggendo il modello statistico per la qualità e la produzione di latte. Le razze Jersey e Bruna hanno presentato una migliore qualità del latte, sia in termini di composizione chimica che in profilo minerale, rispetto alle vacche di razza Frisona. Risultati intermedi sono stati trovati per le altre razze di origine alpina. Sulla base di questo studio gli effetti della razza sui macro-minerali e alcuni degli essenziali micro-minerali sono molto più importanti rispetto agli effetti della produttività aziendale, dell’ordine di parto e giorni di lattazione. Il quarto capitolo si è focalizzato sui concetti di produzione, produttività ed efficienza. Dal momento che la razza e l’azienda sono i fattori che più influenzano la produttività e l'efficienza del latte, lo scopo di questo capitolo è stato quello di ottenere una valutazione indipendente di questi due fattori sui dati raccolti sugli animali (dimensioni del corpo e produzione) e le caratteristiche del latte, dalle 41 aziende miste e su tutte le 1,508 vacche in lattazione appartenenti alle 6 diverse razze. Sono stati calcolati a questo scopo nove indicatori di produttività e due indicatori semplificati di efficienza della vacca per la produzione di formaggio, uno energetico e uno economico. I risultati hanno mostrato che la razza, a parità di ambiente, ha fortemente influenzato tutti gli indicatori. In media, le 3 razze da latte non sono state molto diverse dalle 3 razze a duplice attitudine, ma grandi differenze hanno caratterizzato entrambi i gruppi di animali. Le Jersey sono state le meno produttive, ma, dopo la correzione per l’effetto azienda e rapportate per le dimensioni del corpo, hanno mostrato la più alta efficienza tra le razze da latte. La Frisona è stata la razza da latte più produttiva, ma la Bruna ha avuto una migliore qualità del latte e un’attitudine casearia più efficiente così come più formaggio prodotto al giorno, rispetto alla Frisona. Le razze a duplice attitudine sono state meno variabili rispetto a quelle da latte, con la Pezzata Rossa con maggiori dimensioni del corpo e maggior produzione, ma simile produttività ed efficienza per le razze Rendena e Grigio Alpina. Mentre il confronto a parità aziendale e il corretto rapporto sui caratteri di produzione hanno ridotto fortemente le differenze in produttività aziendale, non le hanno ridotte a livello di composizione del latte, abilità coagulativa, ed efficienza alla trasformazione casearia (in termini di recupero di sostanze nutritive dal latte nella cagliata), quindi le differenze tra le razze sono rimaste forti e la loro importanza sulla valutazione complessiva dell'efficienza è rimasta elevata.

This paper presents the feasibility study of setting up the new potting tray production line based on the two alternatives: partly outsource a process in the production line or wholly make all processes in-house. Both the qualitative and quantitative approaches have been exploited to analyze and compare between the make or buy decision. Also the nature of business, particularly SMEs, in Thailand has been presented, in which it has certain characteristics that influence the business doing and decision, especially to the supply chain management. The literature relating to the forecasting techniques, outsourcing decision framework, inventory management, and investment analysis have been reviewed and applied with the empirical findings. As this production line has not yet been in place, monthly sales volumes are forecasted within the five years time frame. Based on the forecasted sales volume, simulations are implemented to distribute the probability and project a certain demand required for each month. The projected demand is used as a baseline to determine required safety stock of materials, inventory cost, time between production runs and resources utilization for each option. Finally, in the quantitative analysis, the five years forecasted sales volume is used as a framework and several decision making-techniques such as break-even analysis, cash flow and decision trees are employed to come up with the results in financial aspects.

Terroir is determined by a combination of factors in the vineyard including the grape varietal, geology and soil, soil hydrology, physiography, and climate. Although most studies have examined regional differences in wine flavors and associated provenance of wine based on chemistry, few have examined the chemistry of the soil and the ability to trace that chemistry to grape juice and, finally, to the wine. This dissertation examines what soil physical and chemical differences specific to this region might influence grape juice chemistry and wine chemistry. Wine-grapes in the Willamette Valley, Oregon, are grown on three major soil parent materials: volcanic, marine sediments, and loess/volcanic. Winemakers have observed differences in the flavor of Pinot Noir wine made from grapes grown on these different parent materials. This dissertation examines differences in the soil properties and elemental chemistry of the soil parent materials at various vineyards to document their effect on wine chemistry as a step towards understanding differences in flavor. All aspects of the terroir are controlled by carefully selecting vineyards with similar exposure and elevation, the same grape varietal and wine making techniques, and only the soils vary. The hypothesis is that the chemistry of the grape juice and wine reflect the soil in which the grapes were grown and that the three parent materials have soils that can be distinguished by their physical and chemical characteristics. Soil pits were excavated in 20 vineyards, soil properties were described in the field, and soil samples were later analyzed in the laboratory particle size, organic matter, color, pH, cation exchange capacity (ammonium acetate method), clay mineralogy (x-ray diffraction), and elemental chemistry (ICP-MS/AES). X-ray fluorescence was used to examine the pisolites. ICP-MS/AES was used for elemental analysis of grape juice and wines produced from these vineyards. Principal component analysis was used to compare soil physical and chemical characteristics, grape juice and wine chemistry. The physical characteristics of soils from all the three parent materials indicate: they are old (>50,000 years) based on their high clay content, low cation exchange capacity, red colors, and high Fe and Al content. These features indicate enough time has passed to reduce organic matter and other cations at depth, leave behind insoluble Fe and Al, and develop pedogenic clays. In my study region, volcanic and marine sediment soils are more developed with slightly lower acidity than the loess/volcanic soils. A new finding for this region is the presence of pisolites (Fe/Mg concretions) in the volcanic and the loess/volcanic soils, but absent in the marine sediment soils. Winemakers hypothesized that pisolites were present only in loess soils and influenced wine flavor in some way. Volcanic soils have the highest P, S, Fe, Co, Mn, and V concentrations and the lowest As and Sr values. Marine sediment soils have higher Cl and Sr and lower P, Co, Mn, Ba, and V concentrations than volcanic soils. Loess soils have the highest values of K and Mg and are similar to volcanic soils with higher P and V values and similar to marine sediment soils with higher Sr values. The main elements found to be significant in determining one parent material from another are V and Mn (volcanic soils), Mg and K (loess soils), and Sr (marine sediment or loess soils). Sr is slightly higher in grape juice and wine from vines grown on marine sediment parent material compared to volcanic and loess parent material, whereas Mn is higher in the juice and wine from grapes grown in volcanic parent material. P, S, Fe, Co, V, Cl, Ba, Mg, and K did not maintain their relative concentration levels from soil to grape juice to wine. The principal component analysis shows that soil and wine chemistry differs between parent material, but is inconclusive for grape juice chemistry.

Хванг и сарадници (Hwang et al., 2006) истичу да је већина истраживања градског  туризма усмерено ка менаџменту дестинације, док је мало учињено на бихевиоралном приступу, односно на дефинисању образаца понашања туриста при  избору градске дестинације као места за одмор. Аутори сматрају да различити фактори условљавају процес доношења одлуке код туриста који одаберу град као место за одмор за разлику од оних који одаберу море и плажу за своје место за одмор. У овој дисертацији покушаће се утврдити и истражити фактори који утичу на туристе и опредељују их да изаберу дестинацију Новог Сада као место за одмор. Поред поменутог додатно се анализирају интерни фактори, односно утицај социо-демографски варијабли на њих. Помоћу специјалне методе временски зависних фази матрица покушаће се утврдити утицај старосног доба на интерне факторе.
Hvang i saradnici (Hwang et al., 2006) ističu da je većina istraživanja gradskog  turizma usmereno ka menadžmentu destinacije, dok je malo učinjeno na bihevioralnom pristupu, odnosno na definisanju obrazaca ponašanja turista pri  izboru gradske destinacije kao mesta za odmor. Autori smatraju da različiti faktori uslovljavaju proces donošenja odluke kod turista koji odaberu grad kao mesto za odmor za razliku od onih koji odaberu more i plažu za svoje mesto za odmor. U ovoj disertaciji pokušaće se utvrditi i istražiti faktori koji utiču na turiste i opredeljuju ih da izaberu destinaciju Novog Sada kao mesto za odmor. Pored pomenutog dodatno se analiziraju interni faktori, odnosno uticaj socio-demografski varijabli na njih. Pomoću specijalne metode vremenski zavisnih fazi matrica pokušaće se utvrditi uticaj starosnog doba na interne faktore.
As Hwang et al. (2006) point out research on urban tourism focuses mostly on management aspects related to urban destinations, with the integration of behavioural  approaches regarding city tourism research being largely ignored. Researchers’ point out that most factors that influence decision making process are different with tourist who choose city as their vacation place and tourist who choose sea  estinationas as their vacation place. This study will try to identify the main factors that influence tourist to choose Novi Sad as their vacation place. In addition it will try to analyze internal factors and influence of different socio-demographic variables on mentioned factors. With use of time dependent fuzzy matrices author will try to analyze what influence age of tourists has on internal factors?

У роботі досліджено основні підходи до вивчення дефініції "конкурентна стратегія" та вивчено процес формування конкурентної стратегії підприємства. Проаналізовано ринок приладобудування України з використанням методу п’яти конкурентних сил М. Портера. Сформовано збалансовану систему показників ТОВ «Телекомунікаційні технології»" та розроблено заходи з реалізації конкурентної стратегії підприємства.
The master thesis investigates the main approaches to study the definition of "competitive strategy" and studies the process of formation of competitive strategy of the enterprise. Author analyzed the instrument-making market of Ukraine using the method of five competitive forces of M. Porter. Author formed a balanced scorecard of the LLC "Telecommunication technologies» and developed measures to implement the competitive strategy of the enterprise.

Vorliegende Dissertation ist der ethnomethodologischen Forschung zuzuordnen. Ausgangspunkt ist, dass erwachsenendidaktische Praxis in der Regel mit normativen und deduktiven Analyseinstrumenten erforscht wird, wodurch notwendigerweise respondierende Ergebnisse geliefert werden. Vor diesem Hintergrund wird ein Analysemodell entwickelt, das dazu taugen soll, fallbezogen den Selbstausdruck einer bestimmten empirischen didaktischen Realität zu enträtseln, indem deren Äußerungsformen und Bezüge in abduktiver Forschungsmethodik ausgedeutet werden. Ich nenne dieses Verfahren „handlungshermeneutisch“. Es ist zielführend zur Erschließung von Teilsinn und übergeordnetem Sinn. Das didaktische Analysemodell, das ich im Verlauf der Dissertation auf den Begriff des „alltagsdidaktischen Konfigurationsmodells“ bringe, kann sowohl zur Klärung eigener wie auch fremder Praxis, d.h. selbstdeutend versus fremddeutend verwendet werden. Mit dem alltagsdidaktischen Konfigurationsmodell möchte ich einen Beitrag zur praxisrelevanten erwachsenenpädagogischen Theoriebildung leisten.
The didactics of adult education are usually studied with normative and deductive analytical instruments, which tend to produce results that merely confirm the researcher’s initial observations. This dissertation—an ethnomethodological case study—develops an analytical model for helping the learning facilitator arrive at the self-explication of a specific empirical and didactic reality by interpreting its constituent social and behavioral patterns and aspects through an abductive procedure the author calls “hermeneutics of action”. It effectively informs the decoding of both a specific and an overall context. This analytical tool, which the author comes to name the “everyday didactic configuration model”,can illuminate the inside and outside perspectives on one’s own pedagogical techniques. The model is intended as a contribution to theory-building fruitful for the andragogical community of practice.

博士
國立屏東科技大學
食品科學系所
98
The process of applying salt stress Baker’s yeast on different sugar levels of ingredients during white pan bread and steamed bread dough preparation was investigated. Baker’s yeast was stressed in 7% salt solution before dough mixing process. The soaking time was used to evaluate the effect. In this study, an experimental design set of 20 and 40 min soaking times was carried out. The results of this study indicated that salt-stressed Baker’s yeast induced glycerol and trehalose, shorten the fermentation time, especially in 16 and 24% sugar dough, and shorten final proof time in 24% sugar dough. 40 min of salt stress produced significant amount of gas and increased bread specific volumes. The loss of moisture content was reduced during bread storage in 8, 16 and 24% sugar dough after 20, and 40 min of stress. The bread was softer and the surface was smoother detected from scanning electron microscopy. Good sensory properties for aroma, taste and overall acceptability were obtained. The steamed bread was also softer, good sensory properties for taste, produced significant amount of gas and dough expansions fast particular at 40 min of salt stressed. Therefore salt-stressed Baker’s yeast had improved bread and steamed bread making process and resulting bread quality

碩士
弘光科技大學
食品科技所
104
Pomelo(Citrus grandis [L.] Osbeck) originally produced in southern Asia, early passed into southern China and India, it became the specialty of the eastern coast of tropical Asia and around the subtropical. Since 1985, Shih pomelo variety is to be improved varieties from Thailand. Production sites mainly central and southern regions in Taiwan. The experiment results show, Shih pomelo peel by steam distillation, essential oils collection rate of 3.63 %. Shih pomelo essential oils can be analyzed 43 kinds of volatile components, total of 92.98%. Mainly monoterpenes compounds have the 90.83% content, analyzed eleven compounds amount of 90.83%. Among limonene (79.95%) the most abundant, followed by β–myrcene (4.42%), α–pinene (2.02%), α–phellandrene (1.59%) and β–pinene (1.48%). The higher content of shih pomelo peel powder made the toast bread, it can reduce content of the protein and ash. The addition of of shih pomelo peel powder made the toast bread, it can increase carbohydrate content and water retention capacity. Shih pomelo peel powder the glucose amount of 30.66 mg/g, followed by fructose (12.08 mg/g). The pulp glucose amount of 176.95 mg/g, the fructose is very low. Shih pomelo peel powder contains limonene have a bitterness, caused by the impact is greater than the soluble sugars and nucleotides. Limonene amount of 208.10 μg/g from shih pomelo peel powder, dietary fiber, mainly soluble fiber, the total content of 24.99 mg/g. When Shih pomelo peel powder substituted the more strong flour, total limonene and dietary fiber content the more. Shih pomelo peel powder can cause poor volume expansion toast bread. Shih pomelo toast bread texture white toast bread somewhat less. Shih pomelo toast bread better antibacterial effect than white toast bread, especially added essential oils to extend the Shih pomelo toast bread storage date. Shih pomelo peel powder DPPH clearance rate was 53.96%, ABTS clearance rate was 49.91%. With more Shih pomelo peel powder added amount, DPPH radical and ABTS clearance rate the better. Added essential oils white toast bread consumers prefer, in appearance, color, flavor and texture to accept a higher degree, better than white toast bread. The bitterness of Shih pomelo toast bread, an acceptable level older subjects than younger subjects.

This thesis is an exploration of one aspect of this culture, that of trade union and consumer activism in the bakeries of Jewish Montreal in the transitional years of 1920-1940. The Jewish bakeries of inter-war Montreal were sites of ethnicity in the rapidly changing immigrants' world. Here the annual rhythm of traditional communal life was beaten out on the street, as the bakeshops stepped up their pace before the High Holidays in the fall, and closed for a Passover hiatus in the spring when the eating of leaven was proscribed by religious law. Our inquiry is divided into four basic parts. A preliminary chapter focuses primarily on how Canadian historians have used the concept of "space and culture" to probe Jewish Montreal. After a brief outline of the origins of the immigrant community, we go on to an exploration of the dynamics of the bread trade in the city and how the discourses of class and of ethnicity played out in the conflicts of the interwar period. Finally, we will look at the 35 th Jubilee Journal of the Jewish Bakers' Union as a source of popular ideology emanating from this environment

碩士
康寧大學
餐飲管理研究所
105
There are many types of bread on the market, of which, natural yeast bread has become increasingly popular, so the natural yeast used in bread making technology worthy of attention. In this paper, the author has been engaged in the production of bread for more than 40 years and is familiar with natural yeast culture and bread making technology. Therefore, the author takes natural yeast culture and bread production as the research topic. In this study, yeast was cultivated with raisins, figs, apples, grapes and oranges, respectively, and the natural yeast was used to make bread by direct fermentation or sponge dough method. The results demonstrate the selection of ingredients, the important techniques and key points of bread making, by photographs of the process steps. The purpose of this study is to share the technology of natural yeast culture and bread making, and to provide reference for the development and preparation of bread industry.

碩士
國立高雄餐旅大學
飲食文化暨餐飲創新研究所
105
Bread is one of the most common staple foods in many countries. For many consumers, the hardness of bread is strongly connected to their awareness of the freshness of bread. In this study, we investigated how the different processes might affect the hardness, texture and qualities of bread. In experiment 1, we investigated the factors which may affect the softness of toast, and found that adding pre-fermentated sponge dough had the best improvement of the quality of toast. In experiment 2, we compared toasts made from doughs which prepared by 2 to 4 kinds processes with control group (hardness expressed as 100) at the same time. The results showed the toast were prepared with two processes; low temperature pre-fermentated sponge dough combined with autolysis dough (73.0±3.4) and low temperature liquid sponge dough combined with autolysis dough (75.5±4.9) had the best softness (p<0.05). These two processes could furtherly reduce the hardness of the toast, after three-days storage, toast made from low temperature pre-fermentated sponge dough combined with autolysis dough had aquite obvious reduction in the hardness(p<0.05). On the other hand, in the without-cover baking experiment, the toast which produced by low temperature pre-fermentated sponge dough combined with autolysis dough had the largest volume, as for the consumer sensory evaluation, the smell, taste, and overall favorites of the toast were significantly different from the others (p <0.05).

碩士
台南科技大學
生活應用科學研究所
95
Pineapple ( Ananas comosus (L.) Merr. ) is one of the frequently consumed fruits in Taiwan. The central part of the fruit (pineapple core) usually becomes the waste material after extraction of juice from the fruit. According to the nutritional census, fiber intake is commonly lower than recommended. Therefore, developing fiber-enriched bread would be an alternative way to increase fiber intake. The objectives of this study were to exam the functional properties of pineapple core and evaluate its further use in bread making. The results indicated that the oven-dried pineapple core contained 6.76 % moisture, 6.05 % protein, 2.39 % fat, 3.28 % ash and 29.50 % dietary fiber. This suggests that pineapple core is a good source of dietary fiber. Particle size distributed（＞0.147, 0.147-0.104, 0.104-0.074 and ＜0.074 mm）of pineapple core was 3.4, 31.2, 24.8 and 33.6%, respectively. Water holding capacity and swelling capacity increased significantly (P < 0.05) with an increase in particle size, however, there is no significant difference (p > 0.05) between oil binding capacity and particle size reduction. With 3 %, 6 % and 9 % of pineapple core substitution in bread, reductions of dough stickiness and loaf volume, softness of bread and darkness of bread crumbs was observed and opposite with particle size reduction. However, the substitution of pineapple core with different particle sizes showed no significantly effects on bread springiness and cohesiveness. In addition, the sensory evaluation showed that pineapple core- enriched bread was acceptable by consumer panelists. The whole study indicates that pineapple core is a good additive for fiber- enriched food.

Soy enhances the protein quality of wheat bread because of its lysine content which is deficient in wheat. The aim of this work was to use high levels of soy flour in wheat bread in order to maximise the potential of soy flour protein in an attempt to address Protein Energy Malnutrition in developing counties. Raw soy flour (RSF) and physically modified soy flours (PMSF1 and PMSF2) were used for the preparation of the composite dough with wheat flour. The two physically modified soy flours were prepared by steam flushing (PMSF2) and water boiling (PMSF1) of raw soy beans before flour preparation. Physical modification of soy flour was chosen over chemical modification because of its practical significance in developing countries. The Farinograph and Extensograph were used to study the effect of Lascorbic acid and physical modification of soy flour on the rheological properties of soy-wheat composite doughs at various ratios up to 50% soy flour. Soy-wheat composite doughs made from physically modified soy flour (PMSF) exhibited higher resistance to extension (Rm), greater tolerance to mixing, better mixing stability, higher water uptake rate and water absorption than the soy-wheat composite doughs made from raw soy flour (RSF).The physical modification process provides a relatively simple method for improving the baking quality of soy flour, in combination with wheat flour, for use at the village level in regions where soy can be grown and where wheat grain is imported. Using physically modified soy flour (PMSF2) to prepare soy-wheat dough, a mathematical model was developed from estimated regression coefficients of L-ascorbic acid and water percentages (30% w/w soy flour) on soy-wheat dough DSC water evaporation enthalpies. The model was successfully used for the prediction of loaf volumes and for the formulation of soy-wheat breads. A daily serving of 100 to 200 grams of this bread was calculated to provide 60 -100% of the lysine and protein requirements (FAO/WHO) of children and adults. The resultant breads developed in this project thus offer an attractive and sustainable food that is nutritionally superior.
Doctor of Philosophy (PhD)

碩士
國立中興大學
食品科學系
93
Abstract Carbohydrate is the main nutritional content in bakery products. Fibers and vitamins are often added to improve nutritional value. There are still rich nutritional components especially in fibers in pomace (pulp) after juice extraction in food industry. After the orange juice was extracted, the pomace (pulp) was obtained from the dregs excluding peel. The orange pomace was then dried and ground into three different sizes, 91 µm、128 µm、200 µm. The contents of dietary fibers and their physical properties such as water-holding capacity, oil-holding capacity, swelling property and the expansion were determined. The results that showed the amount of added orange pomace is positively correlated to water-holding capacity, swelling property and the expansion. These two factors tested for baking performance are then compared based on the volume and specific volume after baking. The orange pomace and other materials of bread were added in the beginning before all the ingredients are combined as the first group; the orange pomace mixed thoroughly with butter first and then combined with dough after gluten matrix has been formed. The results showed that the specific volume in the first group [463.3(n=3, RSD=0.9)] is smaller than that in the second group [520.47(n=3, RSD=0.6)]. Flours are replaced by the amount of different size of orange pomace in the bread . The sizes of orange pomace are positively correlated to the volume of breads. Breads with 3%, 5%, 7%, and 8.5% orange pomace are compared based on the volume, specific volume, and sensory evaluation. The insufficient of air holding capacity caused the irregular volume of the breads during the fermentation. The higher the amount of orange pomace added, the lower the qualities of bread. In order to improve the quality of bread and increase the quantity of orange pomace, 2%, 4%, and 6% gluten are added. The results showed the optimum performance in bread making is composed with 8.5% orange pomace and 6% gluten.