Academic literature on the topic 'Bread shelf-life'
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Journal articles on the topic "Bread shelf-life"
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Dhingra, Shfali, and Sudesh Jood. "Effect of Supplementation on Physicochemical, Sensory and Nutritional Characteristics of Bread." Nutrition and Health 16, no. 4 (October 2002): 313–29. http://dx.doi.org/10.1177/026010600201600405.
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Supplementation of wheat flour with soy flour (full fat and defatted) at 5, 10, 15 and 20% levels was carried out to test the effect on physico-chemical, sensory, nutritional evaluation and shelf life of breads. Adding 10% of soy flour (full fat and defatted) produced breads with good baking and organoleptic characteristics. However, at 15 and 20% levels they were less acceptable. The better breads were further investigated for various nutritional parameters and shelf life. Full fat and defatted soy flour (10%) supplemented bread exhibited 13.66 and 13.81% protein, and 3.02 and 3.05 g/100 g protein total lysine contents as compared to control (wheat) bread (11.47% protein and 2.36 g/100 g protein total lysine). Other nutrients are also increased in supplemented breads as compared to wheat bread. However, for storage, defatted soy supplemented bread exhibited better shelf life than the full fat version.
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Aleid, S. M., A. A. AL-Hulaibi, M. Abu Ghoush, and A. A. Al-Shathri. "Enhancing arabic bread quality and shelf life stability using bread improvers." Journal of Food Science and Technology 52, no. 8 (October 29, 2014): 4761–72. http://dx.doi.org/10.1007/s13197-014-1618-x.
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Jensen, Sidsel, Henrik Ostdal, Leif H. Skibsted, and Anette K. Thybo. "Antioxidants and shelf life of whole wheat bread." Journal of Cereal Science 53, no. 3 (May 2011): 291–97. http://dx.doi.org/10.1016/j.jcs.2011.01.010.
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GEREZ, C. L., M. I. TORINO, M. D. OBREGOZO, and G. FONT de VALDEZ. "A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread." Journal of Food Protection 73, no. 4 (April 1, 2010): 758–62. http://dx.doi.org/10.4315/0362-028x-73.4.758.
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Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.
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Bianchi, Alessandro, Isabella Taglieri, Angela Zinnai, Monica Macaluso, Chiara Sanmartin, and Francesca Venturi. "Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread." Foods 11, no. 21 (November 1, 2022): 3470. http://dx.doi.org/10.3390/foods11213470.
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The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO2. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N2 (100%), CO2 (100%), Mix CO2/N2 (70% CO2, 30% N2), Mix CO2/Ar (70% CO2, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO2, N2, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO2/N2 and Mix CO2/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.
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Mnif, Ines, Souhail Besbes, Raoudha Ellouze, Semia Ellouze-Chaabouni, and Dhouha Ghribi. "Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition." Food Science and Biotechnology 21, no. 4 (August 2012): 1105–12. http://dx.doi.org/10.1007/s10068-012-0144-8.
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Caballero, P. A., M. Gómez, and C. M. Rosell. "Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination." Journal of Food Engineering 81, no. 1 (July 2007): 42–53. http://dx.doi.org/10.1016/j.jfoodeng.2006.10.007.
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Galali, Yaseen, Gail Rees, and Victor Kuri. "The Impact of Waxy Wheat Flour, Inulin and Guar Gum on Post-Prandial Glycaemic and Satiety Indices, Sensory Attributes and Shelf Life of Tandoori and Pita Breads." Applied Sciences 12, no. 7 (March 25, 2022): 3355. http://dx.doi.org/10.3390/app12073355.
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The purpose of this study was to develop two different functional breads (Pita and Tandoori) supplemented with novel functional ingredients: waxy wheat flour (15%), inulin (8%) and guar gum (2%) independently and in combination. The breads were submitted to sensory characteristics, shelf life, glycaemic and satiety indices assessments. Both guar gum and inulin independently and in combination significantly (p < 0.05) decreased post-prandial blood glucose and glycemic response of Pita (GI of guar gum bread was 55%, inulin 57%) and Tandoori (GI of guar gum bread was 57% and inulin bread was 60%) compared to the control breads (GI 100%). Moreover, the results of the area under the curve of satiety showed that the addition of functional ingredients increased satiety levels as follows: for Pita, control was 355, a combination of all ingredients was 418, inulin was 451 and guar gum was 452; for Tandoori, control was 329, a combination of all ingredients was 420, inulin was 381 and guar gum was 390. The results showed that all sensory characteristics were improved, and breads were acceptable (all obtained more than five points) when the highest proportions of ingredients were added. Similarly, the shelf life of supplemented Pita and Tandoori breads was improved with the addition of ingredients. Therefore, the functional ingredients such as inulin and guar gum can be used independently and in combination to reduce GI and increase satiety of Pita and Tandoori bread with acceptable quality and shelf life.
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Fratelli, Camilly, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, and Vanessa Dias Capriles. "Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread." Foods 10, no. 5 (April 27, 2021): 954. http://dx.doi.org/10.3390/foods10050954.
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Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance. The effect of time on crumb moisture and firmness, microbial safety, and sensory acceptability using a 10-cm scale was assessed at 0, 24, 48, and 72 h postproduction. Crumb firming was observed during the storage time, especially for the control gluten-free bread, which had a crumb firmness 8-fold higher than that of the wheat bread. Psyllium addition decreased the crumb firmness values by 65–75% compared to those of the control gluten-free bread during 72 h of storage. The longest delay in bread staling was observed with a 17.14% psyllium addition. The psyllium-enriched gluten-free bread was well accepted during 72 h of storage, and the acceptability scores for aroma, texture, and flavor ranged from 6.8 to 8.3, which resembled those of wheat bread. The results showed that the addition of 17.14% psyllium to the formulation improved the structure, appearance, texture, and acceptability of gluten-free bread and delayed bread staling, resembling physical and sensory properties of wheat bread samples during 72 h of storage. Therefore, according to the obtained results, this approach seems to be promising to overcome some of the limitations of gluten-free breadmaking.
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FERNANDEZ, URSULA, YAEL VODOVOTZ, POLLY COURTNEY, and MELVIN A. PASCALL. "Extended Shelf Life of Soy Bread Using Modified Atmosphere Packaging." Journal of Food Protection 69, no. 3 (March 1, 2006): 693–98. http://dx.doi.org/10.4315/0362-028x-69.3.693.
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This study investigated the use of modified atmosphere packaging (MAP) to extend the shelf life of soy bread with and without calcium propionate as a chemical preservative. The bread samples were packaged in pouches made from low-density polyethylene (LDPE) as the control (film 1), high-barrier laminated linear low-density polyethylene (LLDPE)–nylon–ethylene vinyl alcohol–nylon–LLDPE (film 2), and medium-barrier laminated LLDPE–nylon–LLDPE (film 3). The headspace gases used were atmosphere (air) as control, 50% CO2–50% N2, or 20% CO2–80% N2. The shelf life was determined by monitoring mold and yeast (M+Y) and aerobic plate counts (APC) in soy bread samples stored at 21°C ± 3°C and 38% ± 2% relative humidity. At 0, 2, 4, 6, 8, 10, and 12 days of storage, soy bread samples were removed, and the M+Y and APC were determined. The preservative, the films, and the headspace gases had significant effects on both the M+Y counts and the APC of soy bread samples. The combination of film 2 in the 50% CO2–50% N2 or 20% CO2–80% N2 headspace gases without calcium propionate as the preservative inhibited the M+Y growth by 6 days and the APC by 4 days. It was thus concluded that MAP using film 2 with either the 50% CO2–50% N2 or 20% CO2–80% N2 was the best combination for shelf-life extension of the soy bread without the need for a chemical preservative. These MAP treatments extended the shelf life by at least 200%.
Dissertations / Theses on the topic "Bread shelf-life"
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El-Khoury, Aniss Adib. "Shelf-life extension studies on pita bread." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/MQ50762.pdf.
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El-Khoury, Anis Adib. "Shelf-life extension studies on pita bread." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=21547.
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In this research, three alternative approaches to chemical preservatives to extend the mold free shelf-life and quality of pita bread were investigated namely: Modified Atmosphere Packaging (MAP) involving gas packaging, oxygen absorbents technology and ethanol vapor generators, high pressures, and direct and indirect heating.Gas packaging using 60%CO2 (balance N2) inhibited the growth of Aspergillus niger and Penicillium notatum from 3d (pita bread packaged in air) to 35d at ambient temperature. A longer extension in shelf-life (42d) was possible using an Ageless oxygen absorbent or a Freshmax oxygen absorbent label in conjunction with gas packaging.
Similar results were obtained with 2G--4G sachets of Ethicap, and 100--200S sachets of Negamold, a dual functional oxygen absorbent-ethanol vapor generator.
High pressures (30--400MPa) used to inhibit mold growth, resulted in delamination of the packaging film and textural changes to the pita bread.
Other alternatives, such as direct heating and microwave processing had a minimal effect in increasing the shelf-life of pita bread. (Abstract shortened by UMI.)
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Nitcheu, Ngemakwe Patrick Hermaan. "Effect of transglutaminase and cyclodextrinase on the rheological and shelf-life characteristics of oat bread." Thesis, Cape Peninsula University of Technology, 2014. http://hdl.handle.net/20.500.11838/832.
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Thesis presented in partial fulfilment of the requirements for the degree of
Master of Technology (Food Technology)
Department of Food Technology
Faculty of Applied Sciences
2014The aim of this study was to evaluate the effect of transglutaminase (TG) and cyclodextrinase (CG) on the rheological characteristics of oat dough and shelf-life characteristics of oat bread with a view to developing oat bread with improved texture and shelf-life. Firstly, the effects of yeast, carboxylmethylcellulose (CMC), plain yoghurt (YG), transglutaminase (TG) and cyclodextrinase (CG) on the mixing, pasting, thermal, quantification of free amino acid groups and protein crosslinking properties of oat dough were investigated through a 25-2 fractional factorial design resolution III with yeast (1.25, 3.25%), CMC (1, 2%), YG (10.75, 33.75%), TG (0.5, 1.5%) and CG (10, 40 μl) as independent variables. Among all the ingredients, only CMC, YG, and TG exhibited significant (p < 0.05) effects on the mixing properties of oat dough while yeast and CG slightly affected it. TG addition increased water absorption (34.80 - 38.45%) and peak resistance (696.40 - 840.30 FU) but decreased the dough softening (93.20 - 67.75 FU) as its level varied from 0.5 to 1.5 g. CG did not significantly (p > 0.05) affect the mixing properties of oat dough. As its level increased from 10 - 40 μl, the water absorption (38.45 - 34.80%), energy at peak (11.45 - 3.75 Wh/kg), peak resistance (840.30 - 696.40 FU) slightly decreased while the softening of oat dough increased from 67.75 to 93.20 FU. The addition of yeast and YG showed significant (p < 0.05) impacts on the pasting properties of oat dough compared to CMC, TG and CG. The storage modulus of oat dough was slightly (p > 0.05) increased by adding TG (180.37 - 202.78 kPa) and CG (170.75 - 175.71 kPa). TG decreased the loss modulus (65.95 - 62.87 kPa) of oat dough while CG increased it from 62.01 - 64.61 kPa. The thermal properties of oat dough were slightly affected by all the ingredients. The denaturation temperature was increased by incorporation of TG (6.53 - 8.33°C) and CG (6.42 - 8.33°C) but there was a decrease of enthalpy due to addition of TG (from 0.76 to –4.05 J/g) and CG (1.11 to –4.05 J/g). Only CG decreased the number of free amino acid groups (0.94 - 0.62) confirming that it catalysed the protein crosslinking of the oat glutelin while other ingredients increased it. Secondly, as CMC, YG and TG affected the mixing, pasting and thermal properties of oat dough, oat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box-Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The physical and textural analysis of oat bread showed that CMC, YG and TG addition did affect oat bread. TG decreased the springiness (6.47 - 4.14 mm), specific volume (1.61 - 1.54 ml/g) and increased hardness (537.85 - 692.41 N) of oat bread. No significant effect was observed on the colour parameters of crust and crumb of oat bread. Despite the optimal oat bread exhibited a high desirability, its high hardness and low springiness remain some challenges associated with oat bread production. Since it was well established that TG increased hardness and decreased springiness of the optimal oat bread, improvement was needed for the production of best oat bread. Thirdly, Psyllium husks (PH) and cyclodextrinase (CG) were added in five (05) best oat bread formulations such as (1) PH + CG, (2) CG, (3) TG + CG, (4) TG + PH and (5) TG + PH + CG. The best oat bread formulation with low hardness containing PH and CG was further used for sensory and shelf-life studies. The combination of ingredients psyllium husks and cyclodextrinase significantly (p < 0.05) improved the textural properties of best oat bread. It decreased the hardness (94.88 N) and increased the springiness (10.97 mm) of the best oat bread. Fourthly, the sensory evaluation showed that the consumers highly appreciated the crumb colour and texture of the best oat bread than the ones of wheat bread. In addition, they found that there was a strong correlation in crust and crumb colour between wheat and the best oat bread. However, some differences existed between the wheat and best oat bread. The best oat bread exhibited a less preference in taste than its wheat counterpart. The best oat bread positively received an overall acceptability (4.07) as wheat bread (4.22). Fively, the shelf-life studies of the best oat bread revealed that the pH and TVC of the best oat bread were more affected by the time, temperature and the interaction of both parameters (time and temperature) than Total Titratable Acidity (TTA), yeasts and mould as the storage time passed. The best oat bread could safely be stored up to 21 days at refrigeration temperature (5°C) with a Total Viable Count (TVC) load of 105 cfu/g. Finally, using survival analysis for the shelf-life studies of the best oat bread, the mathematical model revealed that the risk of deteriorating increased with the temperature.
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Koy, Rebaz. "Lactic acid bacteria as bio-preservatives in bakery : role of sourdough systems in the quality, safety and shelf life of bread." Thesis, University of Plymouth, 2017. http://hdl.handle.net/10026.1/9828.
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Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a number of pathogenic bacteria to select the best fermented-BM for application as bio-preservatives in bread crumpets, showing up to 9 µg/ml of nisin equivalent antimicrobial activity. These food ingredients could be suitable to be used in crumpet formulations, BM fermented with Lc. lactis subsp. lactis and nisin influenced the quality and shelf life of crumpets; the pH value and firmness of products with fermented BM was lower and the acidity and springiness was higher than for unfermented BM treatment and control withouth additive. The nisin and fermented BM treatment had beneficial effects on the pore size and colour in comparison with the control, and improved microbial shelf life by 2 days. Commercial and traditional sourdough and bread samples (n=18) were collected to assess the diversity of LAB strains and potential properties when applied to dough and bread. DGGE followed by sequencing showed that Lactobacillus was the predominant genus in the studied sourdoughs. Lb. plantarum and Lb. brevis strains accounted for 69% of the 32 isolates, out of which 10 were amylolytic and 12 had proteolytic activity. Most were also good acid producers after 24 h at 30°C. Some LAB strains presented a strong in vitro inhibitory activity against five indicator strains, showing potential as starter cultures to ferment sourdough. In subsequent experiments, the properties of 24 sourdoughs were evaluated, and one of them, fermented with Lb. plantarum (SIN3) yielded low pH value, high lactic acid production, and suitable microbial growth, and was selected for further bread making performance trials. The bread with fast fermentation and high sourdough concentration (FFHSD) had a lower pH, higher acidity and increased the quality attributes with significantly better shelf life comparing to the other treatments during the storage period. Sensory evaluation demonstrated that fast-fermented breads were more acceptable than the slow-fermented counterparts. Bread prepared with high level (18%) of sourdough fast-fermented with the selected culture (SIN3) had a good eating quality and shelf life. The approach of this study is likely to yield feasible improvements of the current methods of preparation of baking goods.
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Caramanico, R. "MACROMOLECULAR CHARACTERISTICS AND BREAD MAKING PROPERTIES OF ITALIAN WAXY WHEAT LINES." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/169037.
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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.
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Cappa, C. "GLUTEN-FREE BREAD: OPTIMIZATION OF FORMULATION AND PROCESS CONDITIONS." Doctoral thesis, Università degli Studi di Milano, 2012. http://hdl.handle.net/2434/169986.
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The aim of this PhD research project was to identify the formulations and to define the process conditions that most influence the quality and the shelf-life of gluten-free (GF) bread. Raw materials that are commonly used in GF bread production were first characterized, in particular as regards the rheological properties of different starchy gels during a short term ageing. Waxy rice flour (WRF) and rice bran (RB), at 25% and 50% substitution level, came out to be very effective in reducing gel stiffness and storage modulus (G’) of the mixtures containing corn starch (CS) or rice flour (RF). The effects of High Hydrostatic Pressure treatments on CS, RF and WRF were also investigated. A partial gelatinization of RF treated at 400MPa and 600MPa was evidenced by the viscoamylographic test and the formation of a more compact structure and a higher water retention capacity were registered for CS treated at 600MPa. The effect of Psyllium (Psy) and sugar beet (SB) fibers on dough and bread properties was also evaluated. The presence of 2.5% Psy generally determined an increase of dough height and CO2 production during leavening. Psy fiber also showed an anti-staling effect, higher than SB fiber. Taking into account all these results, a GF sourdough (SD) containing selected bacteria and yeasts (Lactobacillus sanfranciscensis and Candida humilis) was developed; then it was constantly refreshed and monitored in terms of number and type of microorganisms, capability to produce/retain CO2 and pH variations. When a stable microbial association was achieved, as well as constant SD properties, some breadmaking trials were performed. GF SD combined with compressed yeast resulted an excellent opportunity to improve GF bread quality and shelf-life.
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Sinelli, N. "NUOVI CAMPI APPLICATIVI DELLA SPETTROSCOPIA NIR PER IL CONTROLLO DI PROCESSO E DI PARAMETRI QUALITATIVI DEI PRODOTTI ALIMENTARI." Doctoral thesis, Università degli Studi di Milano, 2006. http://hdl.handle.net/2434/60219.
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The aim of this study was to examine the ability of FT-NIR spectroscopy to monitor the food quality and the process kinetics. In particular this technique was applied to the shelf life evaluation of dairy product, such as packed industrial Ricotta and Crescenza cheese stored at constant temperature for different times. This technique was also used to study the cooking kinetics of milled, parboiled and quick cooking rice samples. FT-NIR spectroscopy was used with some success to investigate macromolecular changes during yeasted bread doughs proofing and bread staling. Comparison of results from FT-NIR spectra, electronic nose, image analysis and calorimetric technique was carried out. FT-NIR was shown to have considerable merit in following chemical-physical modifications involved during a process and thus the potential to be used as on-line method for controlling macromolecular changes during storage, cooking, dough proving and bread staling.
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Abu-Ghoush, Mahmoud Hassan. "Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of Arabic flat bread as determined by near infrared spectroscopy and texture analysis /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.
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Costa, Paula Fernanda Pinto da. "Efeito da radiação gama e da radiação infravermelha na vida de prateleira e nas caracteristicas tecnologicas da farinha de trigo integral e do pão de forma integral." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255876.
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Orientador: Yoon Kil ChangDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Existe uma demanda crescente por produtos funcionais contendo fibras, principalmente por produtos de panificação utilizando farinha de trigo integral, devido aos benefícios à saúde, como a diminuição do risco de alguns tipos de câncer, doenças cardiovasculares, diverticulites e problemas relacionados à obesidade. No entanto, a farinha de trigo integral possui vida de prateleira reduzida por apresentar alta atividade enzimática e presença de bolores e leveduras que dificultam seu armazenamento e conservação. Estudos demonstraram que a vida de prateleira da farinha de trigo integral pode ser prolongada através de métodos de estabilização, como a utilização de radiação gama ou radiação infravermelha em condições adequadas. Este trabalho objetivou estudar o efeito de métodos de estabilização da farinha de trigo integral utilizando radiação gama e radiação infravermelha na vida de prateleira e nas características tecnológicas da farinha integral e na elaboração de pão de forma. Foram realizados experimentos para estabelecer as melhores doses de radiação gama (0,5; 1,5; 2,5; 3,5 e 4,5 kGy), aplicada na farinha de trigo integral e nos grãos de trigo. As condições ideais de temperatura e tempo de exposição do farelo à radiação infravermelha, foram determinadas através do Delineamento Composto Central Rotacional (DCCR 22), variando a temperatura de 66 (-1,41) a 94ºC (+1,41), e o tempo de 8 (-1,41) a 22 minutos (+1,41). Os ensaios da radiação infravermelha foram realizados em estufa equipada com resistências infravermelhas de cerâmica, de comprimento de onda de 2,7 µm. Foram realizadas análises após a aplicação das doses de radiação gama (na farinha e no grão) e radiação infravermelha (no farelo), sendo avaliadas as características físico-químicas (composição centesimal e cor) e reológicas (viscosidade da pasta, farinografia, extensografia, teores e índices de glúten e Falling Number) das farinhas irradiadas e controle. As farinhas integrais e os grãos irradiados com radiação gama e a farinha de trigo integral reconstituída com o farelo submetido a radiação infravermelha (20 min a 90ºC) foram armazenados durante quatro meses e a cada mês foram realizadas análises para acompanhamento da estabilidade (acidez do extrato etéreo, microbiologia e presença de insetos), e desempenho em panificação (volume específico, umidade e dureza dos pães de forma integrais). Os resultados demonstraram que: a) a qualidade da farinha de trigo integral e dos pães de forma é influenciada por sua estabilidade e características reológicas; b) os efeitos da radiação gama na farinha integral são dependentes da dose de radiação gama aplicada, sendo que todas elas afetaram de modo negativo as características reológicas e a qualidade dos pães, devido a modificações causadas nas frações amido e proteína; no entanto a utilização de baixas doses melhorou a estabilidade, porém, devido aos efeitos adversos na massa, esta técnica não é recomendada; c) os efeitos da radiação gama nos grãos de trigo também são dependentes da dose utilizada; no entanto, se observou que os efeitos no grão não são tão intensos como aqueles observados na farinha de trigo integral, sendo que a dose 0,5 kGy, foi eficiente na estabilização dos grãos e da farinha resultante, não interferindo significativamente nas características reológicas e na qualidade dos pães, podendo ser uma alternativa para o prolongamento da estabilidade dos mesmos; d) a utilização de radiação infravermelha demonstrou ser eficiente nos propósitos deste trabalho, pois, prolongou a estabilidade da farinha de trigo integral e melhorou a qualidade dos pães de forma integrais. Esta depende das condições de tempo e temperatura utilizadas, sendo verificado que a exposição do farelo a 90ºC por 20 minutos foi eficiente para reduzir a atividade da enzima lipase e a contagem de bolores e leveduras, melhorando a estabilidade da farinha de trigo integral e a qualidade dos pães
Abstract: There is an increasing demand for functional products with fibers, mainly for bakery products using whole wheat flour, due to health benefits, such as reductions of the risk cardiovascular and diverticular diseases, cancer, and problems related to obesity. However, whole wheat flour has a reduced shelf life because it presents high enzymatic activity and the presence of molds and yeasts that make its storage and conservatism difficult. Studies have demonstrated that the shelf life of whole wheat flour can be improved through stabilization methods, such as gamma radiation or infra red radiation used in adequate conditions. The objective of this work was to study the effect of stabilization methods for whole wheat flour using gammaradiation and infra red radiation on the shelf life and technological characteristics of the whole wheat flour and on whole bread elaboration. Experiments were carried out to establish the best doses of gamma radiation (0.5, 1.5, 2.5, 3.5 and 4.5 kGy), applied to whole wheat flour and to wheat grains. The ideal conditions of temperature and exposition time of the bran to infra red radiation, were determined through the Response Surface Methodology (CCRD 22), varying temperature from 66 (-1,41) to 94ºC (+1,41), and time from 8 (-1,41) to 22 minutes (+1,41). The infra red radiation assays were carried out in an oven equipped with infra red ceramic resistances, with a wave length of 2.7 µm. Analyses were carried out after the application of gamma radiation doses (in the flour and in the grain) and infra red radiation (in the bran)evaluating the physical-chemical (proximate chemical composition and color) and rheological (paste viscosity, farinograph, extensograph, gluten content and Falling Number) characteristics of radiated and control flours. The gamma radiated whole wheat flours and grains and the whole wheat flour reconstituted with the bran submitted to infra red radiation (20 min at 90ºC) were stored during four months and at each month analyses to follow stability (fat acidity, microbiology and presence of insects), and to evaluate baking performance (specific volume, moisture and hardness of whole breads) were carried out. The results demonstrated that: a) the quality of whole wheat flour and of the whole breads is influenced by their stability and rheological characteristics; b) the effects of gamma radiation on whole flour are dependent on the gamma radiation dose applied, but all doses negatively affected rheological characteristics and bread quality, due to modifications caused in the starch and protein fractions; however, the use of low doses improved stability, but due to the adverse effects on the dough, this technique is not recommended; c) the effects of gamma radiation on the wheat grains are also dependent on the dose used; however, it was observed that the effects of radiation on the grains are not so intense as those observed on the whole wheat flour, being the dose of 0.5 kGy efficient in the stabilization of the grains and resultant flour, not intervening significantly with rheological characteristics and bread quality, being an alternative for increasing their stability; d) the use of infra red radiation demonstrated to be efficient for the intentions of this work; as, it increased the stability of whole wheat flour and improved bread quality. It depends on the conditions of time and temperature used, being verified that the exposure of the bran to 90ºC for 20 minutes was efficient to reduce lipase activity and yeasts and molds count, improving stability of whole wheat flour and bread quality
Mestrado
Mestre em Tecnologia de Alimentos
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Silva, Eliana Raquel Vieira. "Application of active packaging for increasing mould-free shelf life of bread." Master's thesis, 2016. http://hdl.handle.net/10400.14/33824.
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A contaminação microbiana e as consequentes quebras, na indústria da panificação, causam grandes prejuízos a nível económico. As embalagens ativas têm vindo a ser desenvolvidas para proteger os alimentos, inibir ou retardar o crescimento microbiano, aumentando o tempo de vida útil dos alimentos. Paralelamente, o interesse em produtos naturais e substâncias não sintéticas, como potencial alternativa para aumentar o tempo de vida útil, tem aumentado devido à demanda dos consumidores. Neste contexto o objetivo desta dissertação é estudar uma embalagem ativa baseada em etanol, para uma receita tradicional de pão fatiado sem crosta, por forma a melhorar o seu tempo de vida útil. Foi realizada uma revisão do estado-da-arte, definindo os principais fatores que afetam o tempo de vida útil do pão, explorando o uso de etanol como conservante e as potenciais atividades antioxidantes e antimicrobianas do extrato de folha de oliveira. Foi produzido pão sem conservantes e embalado em sistemas de embalagem ativa baseados em etanol. Num caso o etanol foi aplicado diretamente por pulverização, noutro caso foram utilizados emissores ativos de etanol com duas concentrações diferentes. O pão foi embalado nestes sistemas ativos e armazenado a 23 ºC. O desempenho de cada sistema foi comparado através da monitorização de vários parâmetros físicos, químicos, sensoriais e microbiológicos, durante o armazenamento. O etanol foi testado com sucesso, revelando um potencial alternativo aos conservantes convencionais na indústria de panificação. Os emissores de etanol demonstraram ser mais eficazes, sobretudo contra os bolores, comparativamente à aplicação direta de etanol por spray. Concluiu-se que os emissores mantêm uma concentração de etanol no head-space constante e com tendência para aumentar, enquanto que no caso do sistema da aplicação direta, a concentração é elevada inicialmente, mas decresce ao longo do tempo. Comparativamente às amostras de controlo, os emissores Antimold Mild® grau 20 aumentaram ca. de 70 % o tempo de vida útil do pão, enquanto que os Antimold Mild® grau 10 e o sistema de aplicação direta apenas aumentaram cerca de 57 % (10 e 13 dias, respetivamente).Microbial spoilage of bread and the consequent waste problem causes large economic losses for the bakery industry. Active systems of food packaging have been developed not only to protect food products, but also to inhibit or retard microbiological growth, extending food shelf life. At the same time, the interest in natural and non-synthesized substances, as a potential alternative to extend shelf life has increased regarding consumer’s demand. In this context, the objective of this dissertation is to study an active packaging, based on ethanol, for a traditional recipe of sliced bread without crust, in order to improve its shelf-life. An analysis of the state-of-the-art was performed defining principal factors that affects shelf life of bread, exploring the use of ethanol as food preservative and the potential antioxidant and antimicrobial activities of olive leaf extract. Bread, without chemical preservatives, was produced in the kitchen lab and packaged in active packaging systems based in ethanol. In one case the ethanol was applied directly by spray, and in the other case sachets with ethanol emitter at two concentrations were used. The bread was packaged in these active systems and stored at 23 ºC. The performance of each system was compared by monitoring several physical, chemical, sensorial and microbiological parameters during the storage time. The ethanol was successfully tested, showing a potential alternative to conventional preservatives in bread industry. The ethanol emitters were more efficient, particularly against moulds, than the direct application system. It was concluded that the active emitters allowed for an ethanol concentration in the head-space constant and tending to increase, while the direct system showed a higher concentration in the beginning but decreasing ethanol concertation. In comparison with control samples, the Antimold Mild® grade 20 emitters increased bread’s shelf life by 70 %, whereas Antimold Mild® grade 10 and ethanol directly applied at a concentration of 0.5 % increased it by 57 % (10 and 13 days, respectively).
Books on the topic "Bread shelf-life"
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Katina, Kati. Sourdough: A tool for the improved flavour, texture and shelf-life of wheat bread. [Espoo, Finland]: VTT Technical Research Centre of Finland, 2005.
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R, Finley A., Wilson D. P, and Horticultural Development Council, eds. Chrysanthemums: The influence of supplementary lighting on winter quality and shelf life of American bred varieties of pot 'mums. [S.l.]: [s.n.], 1994.
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A, Reilly, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing., and Food and Agriculture Organization of the United Nations., eds. Spoilage of tropical fish and product development: Proceedings of a symposium held in conjunction with the sixth session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing : Royal Melbourne Institute of Technology, Melbourne Australia, 23-26 October 1984. Rome: Food and Agriculture Organization of the United Nations, 1985.
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Food and Agriculture Organization of the United Nations (Corporate Author), Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing (Corporate Author), and A. Reilly (Editor), eds. Spoilage of Tropical Fish and Product Development: Proceedings of a Symposium Held in Conjunction With the Sixth Session of the Indo-Pacific Fishery Commission ... Fish Technology and (Fao Fisheries Reports). Food & Agriculture Org, 1986.
Find full textBook chapters on the topic "Bread shelf-life"
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Nanasombat, S., N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan. "Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus fl avus and Possible Application in Extending the Shelf Life of Bread." In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 545–50. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9780470958193.ch48.
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Cauvain, S. P. "Bread and Other Bakery Products." In The Stability and Shelf Life of Food, 431–59. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100435-7.00015-0.
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Galić, Kata, Domagoj Gabrić, and Duška Ćurić. "Packaging and the Shelf Life of Bread." In Reference Module in Food Science. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.22655-3.
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Cauvain, S. P., and L. S. Young. "The stability and shelf life of bread and other bakery products." In Food and Beverage Stability and Shelf Life, 657–82. Elsevier, 2011. http://dx.doi.org/10.1533/9780857092540.3.657.
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Gabrielsen, Øystein, Per Erlend Voie, Erling Lone, and Svein-Arne Reinholdtsen. "Life Extension of Mooring Chains - Including Effects of Mean Load and Corrosion Condition to Fatigue Capacity." In Ageing and Life Extension of Offshore Facilities, 129–35. ASME, 2022. http://dx.doi.org/10.1115/1.885789_ch7.
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The mooring systems on floating offshore installations are typically designed for a life of 25 years. Life extension of installations beyond the original design life thus requires either mooring system replacement or assessment to document life extension of the mooring system components. Mooring chains are normally the components with the shortest design life, where the design codes define how break strength and fatigue capacity reduce with time, due to an annual expected corrosion loss. Equinor has replaced many mooring chains, and these have been thoroughly inspected, where some have been tested to document actual break capacity and fatigue capacity. The effect of corrosion on breaking strength is found to be low, while the effect of corrosion on fatigue capacity is found to be significantly larger than specified in design codes. Another key finding is that the fatigue capacity is dependent on mean load. For mooring systems with low pretension or mean load, the mooring lines may have better fatigue capacity than initially calculated in design. By analyzing full scale fatigue test data from both new and used chain, it is now possible to establish formulas for mooring chain fatigue capacity which also account for the effects of mean load and corrosion condition. The total number of chain replacements has, together with installation specific chain replacements, made it possible to estimate corrosion condition and forecast future corrosion development. It has thus been possible to perform fatigue reassessment including fatigue capacity with the effect of chain degeneration. This paper presents the fatigue life reassessment of the mooring chains for an FPSO on the Norwegian Continental Shelf (NCS), utilizing the new knowledge. The reassessment documents a significant increase of the service life for certain mooring line segments, while some are confirmed due for replacement. As a result, the initially planned chain replacement scope has been reduced, with large cost savings. The paper presents and discusses the assumptions and data used in the analysis, including comparison with standard fatigue analysis for the same mooring system.
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Regalado, Antonio. "Human Genetics." In A Field Guide for Science Writers. Oxford University Press, 2005. http://dx.doi.org/10.1093/oso/9780195174991.003.0035.
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Genetic research is moving faster than a nematode poked by a platinum needle. Every week, the scientific journals report a score of new gene discoveries made in mice, worms, and men. How can a science journalist cover it all? It's hopeless, of course. So one thing I always keep in mind is it's often the methods or scientific tools behind these molecular discoveries, not the discoveries themselves, that present the best story possibilities. Examples of topics for such “tool stories” include DNA chips, proteomics, and new imaging technologies like the green-fluorescent protein used to make zebrafish and other laboratory critters glow. In writing about the technologies that drive biological research, I've found a formula that has worked well for me, time and again. Of course, not every story fits the same mold, and the best ones break it. But it's important to be familiar with how a tool story typically comes to be, and how to write one. I like to think about biology as a big onion that's rapidly being peeled. There are tens of thousands of biologists peeling away every day, figuring out all of life's working parts. But I never saw much sense in inspecting every peel for its news potential. (And some editors I know refer dismissively to the latest uncovering of a gene for heart attack or schizophrenia as “gene-of-the-week” stories.) It's better, sometimes, to focus on the new techniques and ideas for peeling the onion. Tool stories are big-picture stories that can be newsy, but the trends tend to have a long shelf life. They endure through numerous news cycles, and ultimately nearly every outlet in the journalistic food chain will cover the big ones. Your decision is when to catch the wave. Some reporters put a big emphasis on being first, but others will be content to watch the story unfold and cover their piece of it when it's right for whatever market they happen to be writing for. Either way, a tale of how a new technology is changing biological research is a great way to teach your readers—and yourself—about how science really works.
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"nose family of sugars [178]. Total free sugar content of rye from tubers and roots, particularly potato, sweet potato, and was reported as 3.2%, with sucrose (1.9%), raffinose tapioca (cassava). Isolated starch can be modified physical-(0.4%), fructose (0.1%), and glucose (0.08%) [120]. ly and/or chemically to alter its functional properties. Starches and modified starches have an enormous number Ill. STARCH of food uses, including adhesive, binding, clouding, dust-ing, film forming, and thickening applications [20]. Starch is found in a number of plant sources, and the plant relies on starch for its energy requirements for growth and reproduction. For humans, starch is extremely important as A. Starch Content of Cereals a macronutrient, because it is a complex carbohydrate and The most important sources of starch are cereal grains an important energy source in our diet. (40-90% of their dry weight), pulses (30-70%), and tubers The commercial and technological uses of starch are (65-85%). Of the common starches, regular corn, waxy numerous; this arises from its unique character, because it corn, and high-amylose corn are by far the most important can be used directly as intact granules, in the dispersed sources. The starch content of corn may vary from about form, as a film dried from a dispersion, as an extruded 54% in sweet corn to 64-78% in dent [194]. Corn is large-powder, or after conversion to a mixture of oligosaccha-ly used as stock feed but nevertheless supplies the bulk, by rides or via hydrolysis and isomerization. far, of the world's starch production. Corn starch is manu-When starch is heated in water, it absorbs water and factured by traditional wet-milling process. Only about 5% swells. This is the process of gelatinization, a process that of the annual world maize crop is used for the manufacture cause a tremendous change in rheological properties of the of maize starch. About 70% of the maize starch produced starch suspension. The crystalline structure is destroyed is converted into corn syrups, high-fructose corn syrup, during gelatinization. The ability of starch molecules to and dextrose. Corn starch has a wide variety of industrial crystallize after gelatinization is described by the term of applications, with uses ranging from thickening and retrogradation. Although some retrogradation of amylose gelling agents in puddings and fillings to molding for con-seems to be a prerequisite for the formation of a normal fections [72]. bread crumb, long-term retrogradation usually causes Potato starch is a variable commodity, sensitive to vari-gradual deterioration of bread quality during the products' ety, climate, and agricultural procedure. Potato starch, shelf life [55]. however, is presently second only to corn and comparable Starch occurs as discrete granules in higher plants. Two to wheat in terms of quantity produced and especially pop-major polymers, amylose and amylopectin, are contained in ular in Europe. About 3% of the world crop of potatoes is the granule. Cereal starch granules may also contain small used for the production of potato starch. Potato starch is amounts of proteins, lipids, and minerals [118]. Cereal used in food, paper, textile, and adhesive industries. starches are widely used in foods, where they are important The starch content of wheat has been reported to be in functionally and nutritionally. Commercial starches are ob-the range of 63-72% [147] (Table 2). Wheat starch, found tained from cereal grain seeds, particularly from corn, waxy in the endosperm of the wheat kernel, constitutes approxi-corn, high-amylose corn, wheat, and various rites, and mately 75-80% of the endosperm on a dry basis. The TABLE 2 Carbohydrate Composition of Some Cereal Grains' Sample Starch (%) Amylose (%) Pentosan (%) P-Glucan (%) Total dietary fiber Wheat 63-72 (147) 23.4-27.6 (133) 6.6 (81) 1.4 (151) 14.6 (32) Barley 57.6-59.5 (87) 22-26 (27) 5.9 (82) 3-7 (139) 19.3-22.6 (87) Brown rice 66.4 (104) 16-33 (124) 1.2 (81) 0.11 (102) 3.9 (32) Milled rice 77.6 (104) 7-33 (102) 0.5-1.4 (104) 0.11 (104) 2.4 (32) Sorghum 60-77 (194) 21-28 (127) 1.8-4.9 (127) 1.0 (151) 10.1 (160) Pearl Millet 63 (123) 17 (11) 2-3 (12) 8.5 (32) Corn 64-78 (194) 24 (132) 5.8-6.6 (194) 13.4 (32) Oats 43-61 (143) 16-27 (120) 7.7 (81) 3.9-6.8 (198) 9.6 (32) Rye 69 (168) 24-31 (168) 8.5 (81) 1.9-2.9 (151) 14.6 (32) Triticale 53 (22) 24-26 (40) 7.1 (81) 1.2 (151) 18.1 (32) aSources shown in parentheses." In Handbook of Cereal Science and Technology, Revised and Expanded, 403–4. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-40.
Full textConference papers on the topic "Bread shelf-life"
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binti Ahmad Yazid, Nur Amalia, Noorsuhana binti Mohd Yusof, and Nurul Asyikin Md Zaki. "Edible Coating Incorporated with Essential Oil for Enhancing Shelf-Life of Fruits: A Review." In 5th International Conference on Global Sustainability and Chemical Engineering 2021 (ICGSCE2021). Switzerland: Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-b5i87r.
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Fresh fruit has recently gained popularity in the market for healthy, organic, functional, and convenient foods. Production and consumption of fresh fruit increases from time to time. Consumer demand for fresh fruits that are rich in nutrition and health benefits have presented a challenge to the food industry to obtain appropriate technology to meet the need. However, there are some limitations regarding the storage of the fresh fruits. Fresh fruits cannot stand for a long term due to the rapid of ripening process in the fruit’s tissues. The ripening process commonly related to the respiration and transpiration process in the fruits tissue. Besides, the fresh-cut fruits also easily getting spoilage with a growth of microbial in the fruits. There are some innovations regarding packaging food film from synthetic materials which are quite wide applied in the food industry. This material is not an environmentally friendly due to the synthetic’s materials are not made by natural resources. Study towards the application of natural resources in the formation edible film packaging have been done. It is due to the global demand to replace the synthetic plastic film packaging with biodegradable film packaging that are environmentally friendly and users friendly. This review aims at providing a broad overview of recent scientific research related to preservation of fruits in the food industry and its health effects in consumers. It involved recent analysis of edible film incorporate with different type of essential oils from natural sources such as plants for preservations of fruits.
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Rice, Dale A., and A. Fitzgerald Waterland. "Review of Mechanical and Sealing Performance Aspects of Commercially Available PTFE Based Gasket Materials." In ASME 2018 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/pvp2018-84082.
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Gaskets incorporating polytetrafluoroethylene (PTFE) are one of the most common in use today where soft sealing material is needed in bolted joints. Over the years, various types of gaskets have been developed including those using skived, expanded, filled, or molded PTFE sheet. Still other PTFE gaskets have been fabricated, incorporating some type of metal insert. Although many of the key benefits (e.g., chemical resistance, application in a broad range of flange types, higher maximum temperature and stress levels than most elastomers, indefinite shelf life, etc.) remain, the performance of the gasket will vary significantly according to the type of PTFE gasket employed. These variations in accordance with PTFE gasket styles are presented and discussed with an emphasis on such criteria as relaxation, gasket tightness / leak rate, and safe reserve operating temperature. For estimating tightness and predicted leak rates, the previously reported “Fugitive Emissions Calculator” (FEC) model has been used which employs Room Temperature Testing (ROTT) data and an ASME / PVRC draft empirical equations set. Published test data have also been compiled to support conclusions concerning relative capabilities for selected PTFE gasket categories. The differences in analytical and leak rate performance criteria have been used to suggest appropriate applications for various subtypes of PTFE gaskets.
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Edinger, Carolin, and Anton Paar. "Novel and Versatile Tool for Investigating the Oxidation Stability of Speciality Oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qlcc3731.
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The quality of fats, oils, and food products in general strongly depends on their oxidation stability. In this contribution a novel tool for evaluating the oxidation stability of oil and oil containing products is introduced. Under accelerated conditions (elevated temperature and pure oxygen pressure) a sample of 5 mL/4 g is examined in a sealed stainless steel test chamber. Typical conditions of the method are temperatures between 80 °C–140 °C and an initial oxygen pressure of 700 kPa. These conditions initiate a rapid oxidation process, which is monitored by recording the pressure in the test chamber. It was found that oxygen consumption and pressure drop are directly related. This allows the determination of the oxidation stability of the sample and offers further investigation possibilities. Due to the defined oxygen volume in the sealed test chamber, the exact oxygen consumption can be calculated. Beneficially, the oxidation stability of complex food products can be investigated since even solid samples can be measured without prior sample preparation. Application examples demonstrate the broad variety of samples and the effec-tiveness of the method. Screening or investigating the effect of antioxidants, the storage stability of samples, or estimating shelf-life of fats and oils are just some examples. The significantly reduced measurement time and an excellent repeatability of the method are only two of its major ad-vantages, allowing for quick and direct measurement of the oxidation stability for research, process and test bench control.
Reports on the topic "Bread shelf-life"
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Atkinson, Dan, and Alex Hale, eds. From Source to Sea: ScARF Marine and Maritime Panel Report. Society of Antiquaries of Scotland, September 2012. http://dx.doi.org/10.9750/scarf.09.2012.126.
Full textAbstract:
The main recommendations of the panel report can be summarised under four headings: 1. From Source to Sea: River systems, from their source to the sea and beyond, should form the focus for research projects, allowing the integration of all archaeological work carried out along their course. Future research should take a holistic view of the marine and maritime historic environment, from inland lakes that feed freshwater river routes, to tidal estuaries and out to the open sea. This view of the landscape/seascape encompasses a very broad range of archaeology and enables connections to be made without the restrictions of geographical or political boundaries. Research strategies, programmes From Source to Sea: ScARF Marine and Maritime Panel Report iii and projects can adopt this approach at multiple levels; from national to site-specific, with the aim of remaining holistic and cross-cutting. 2. Submerged Landscapes: The rising research profile of submerged landscapes has recently been embodied into a European Cooperation in Science and Technology (COST) Action; Submerged Prehistoric Archaeology and Landscapes of the Continental Shelf (SPLASHCOS), with exciting proposals for future research. Future work needs to be integrated with wider initiatives such as this on an international scale. Recent projects have begun to demonstrate the research potential for submerged landscapes in and beyond Scotland, as well as the need to collaborate with industrial partners, in order that commercially-created datasets can be accessed and used. More data is required in order to fully model the changing coastline around Scotland and develop predictive models of site survival. Such work is crucial to understanding life in early prehistoric Scotland, and how the earliest communities responded to a changing environment. 3. Marine & Maritime Historic Landscapes: Scotland’s coastal and intertidal zones and maritime hinterland encompass in-shore islands, trans-continental shipping lanes, ports and harbours, and transport infrastructure to intertidal fish-traps, and define understanding and conceptualisation of the liminal zone between the land and the sea. Due to the pervasive nature of the Marine and Maritime historic landscape, a holistic approach should be taken that incorporates evidence from a variety of sources including commercial and research archaeology, local and national societies, off-shore and onshore commercial development; and including studies derived from, but not limited to history, ethnology, cultural studies, folklore and architecture and involving a wide range of recording techniques ranging from photography, laser imaging, and sonar survey through to more orthodox drawn survey and excavation. 4. Collaboration: As is implicit in all the above, multi-disciplinary, collaborative, and cross-sector approaches are essential in order to ensure the capacity to meet the research challenges of the marine and maritime historic environment. There is a need for collaboration across the heritage sector and beyond, into specific areas of industry, science and the arts. Methods of communication amongst the constituent research individuals, institutions and networks should be developed, and dissemination of research results promoted. The formation of research communities, especially virtual centres of excellence, should be encouraged in order to build capacity.
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Friedmann, Michael, Charles J. Arntzen, and Hugh S. Mason. Expression of ETEC Enterotoxin in Tomato Fruit and Development of a Prototype Transgenic Tomato for Dissemination as an Oral Vaccine in Developing Countries. United States Department of Agriculture, March 2003. http://dx.doi.org/10.32747/2003.7585203.bard.
Full textAbstract:
The broad objective of the project was to develop a feasible approach to combat diarrheal disease caused by ETEC through the development of a low-cost oral immunogen in tomato fruit, expressed in the context of a prototype tomato that would answer the shortcomings of plant oral vaccines, especially in terms of produce handling and control of gene escape. Specifically, the goals for Boyce Thompson Institute (BTI) on this project were to develop transgenic tomato lines that express the enterotoxigenic E. coli (ETEC) heat-labile enterotoxin (LT) subunits A and/or B for use in oral edible vaccines, and to optimize expression and assembly of these antigens in tomato fruits.LT-B is a useful vaccine antigen against ETEC disease, since antibodies against LT-B can prevent binding and delivery of the holotoxinLT. Mutant forms of the toxic LT-A subunit that have reduced toxicity can be co-expressed and assembled with LT-Bpentamers to form mutant LT (mLT) complexes that could be used as mucosaladjuvants for other oral vaccines. Work on the project is continuing at Arizona State University, after Dr. Mason moved there in August 2002. A number of approaches were taken to ensure the expression of both subunits and bring about their assembly inside the transgenic fruits. Initially, expression was driven by the fruit-specific E-8 promoter for LT-B and the constitutive CaMV 35S promoter for LT-A(K63). While LT-B accumulated up to 7 µg per gram ripe fruit, assembled LT-K63 was only 1 µg per gram. Since promoter activities for the two genes likely differed in cell type and developmental stage specificity, the ratios of A and B subunits was not optimal for efficient assembly in all cells. In order to maximize the chance of assembly of mLT in fruit, we focused on constructs in which both genes are driven by the same promoter. These included co-expression plasmids using the 35S promoter for both, while switching to attenuated mLTs (LT-R72 and LT-G192) that have shown greater potential for oral adjuvanticity than the initial LT-K63, and thus are better candidates for a plant-derived adjuvant. Other, more novel approaches were then attempted, including several new vectors using the tomato fruit-specific E8 promoter driving expression of both LT-B and mutant LT-A, as well as a dicistronic construct for co-expression of both LT-B and mutant LT-A genes from a single promoter, and a geminivirusreplicon construct. We describe in the Appendix the results obtained in transgenic tomato lines transformed with these constructs. Overall, each contributed to enhanced expression levels, but the assembly itself of the holotoxin to high levels was not observed in the fruit tissues. The Israeli lab’s specific objective was to develop transgenic tomato lines expressing the LTholotoxin antigen bearing attributes to prevent gene escape (male sterility and orange fruit color) and to improve the dissemination of the oral vaccine (long shelf-life tomato cherry fruit or tomato processing background). Breeding lines bearing a number of attributes to prevent gene escape were developed by combining material and backcrossing either to a tomato cherry background, or two different processing backgrounds. Concomitantly, (these lines can be utilized for the creation of any future oral vaccine or other therapeutic-expressing tomato, either by crosses or transformation), the lines were crossed to the holotoxin-expressing tomatoes received from the United States, and this transgenic material was also incorporated into the backcrossing programs. To date, we have finalized the preparation of the cherry tomato material, both non-transgenic (bearing all the desired attributes), and transgenic, expressing the holotoxin. The level of expression of LT-B in the cherry fruits was comparable to the original transgenic tomatoes. Since it was not higher, this would necessitate the consumption of more fruits to reach a desired dose. A final backcross has been made for both the non-transgenic and the transgenic material in the processing lines. Auxin sprays resulted in high percentages of fruit set, but the processing genotypes gave many puffed fruits.