Search results for: bread crust

Authors: Jafar Ahmadi, Alireza Pour-Aboughadareh

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Wheat is the first and the most important grain of the world and its bakery property is due to glutenin and gliadin qualities. Wheat seed proteins were divided into four groups according to solubility including albumin, globulin, glutenin and prolamin or gliadin. Gliadins are major components of the storage proteins in wheat endosperm. It seems that little information is available about gliadin genes in Iranian wild relatives of wheat. Thus, the aim of this study was the evaluation of the wheat wild relatives collected from different origins of Zagros Mountains in Iran, in terms of coding gliadin genes using specific primers. For this, forty accessions of Triticum boeoticum and Triticum urartu were selected for this study. For each accession, genomic DNA was extracted and PCRs were performed in total volumes of 15 μl. The amplification products were separated on 1.5% agarose gels. In results, for Gli-2A locus three allelic variants were detected by Gli-2As primer pairs. The sizes of PCR products for these alleles were 210, 490 and 700 bp. Only five (13%) and two accessions (5%) produced 700 and 490 bp fragments when their DNA was amplified with the Gli.As.2 primer pairs. However, 93% of the accessions carried allele 210 bp, and only 8% did not any product for this marker. Therefore, these germplasm could be used as rich gene pool to broaden the genetic base of bread wheat.

Keywords: Diploied wheat, gliadin, Triticum boeoticum, Triticum urartu.

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Authors: Sahar Y. Al-Okbi, Doha A. Mohamed, Thanaa E. Hamed, Ahmed Ms Hussein

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In the present research, two nutraceuticals made from red grape and walnut that showed previously to improve kidney dysfunction were incorporated separately into functional foods' bread made from barley and rice bran. The functional foods were evaluated in rats in which chronic renal failure was induced through feeding diet rich in adenine and phosphate (APD). The evaluation based on assessing kidney function, oxidative stress, inflammatory biomarkers and body weight gain. Results showed induction of chronic kidney failure reflected in significant increase in plasma urea, creatinine, malondialdehyde, tumor necrosis factor- α and low density lipoprotein cholesterol along with significant reduction of plasma albumin, and total antioxidant and creatinine clearance and body weight gain on feeding APD compared to control healthy group. Feeding the functional foods produced amelioration in the different biochemical parameters and body weight gain indicating improvement in kidney function.

Keywords: Functional food, kidney dysfunction, rats.

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Authors: B. R. Madushan, S. B. Navaratne, I. Wickramasinghe

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Toddy sediment (TS) was cultured in a PDA medium to determine initial yeast load, and also it was undergone sun, shade, solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and 60oC) drying with a view to preserve viability of yeast. Thereafter, this study was conducted according to two factor factorial design in order to determine best preservation method. Therein the dried TS from the best drying method was taken and divided into two portions. One portion was mixed with 3: 7 ratio of TS: rice flour and the mixture was divided in to two again. While one portion was kept under in house condition the other was in a refrigerator. Same procedure was followed to the rest portion of TS too but it was at the same ratio of corn flour. All treatments were vacuum packed in triple laminate pouches and the best preservation method was determined in terms of leavening index (LI). The TS obtained from the best preservation method was used to make foods (bread and hopper) and organoleptic properties of it were evaluated against same of ordinary foods using sensory panel with a five point hedonic scale. Results revealed that yeast load or fresh TS was 58×106 CFU/g. The best drying method in preserving viability of yeast was DCA because LI of this treatment (96%) is higher than that of other three treatments. Organoleptic properties of foods prepared from best preservation method are as same as ordinary foods according to Duo trio test.

Keywords: Biological leavening agent, coconut toddy, fermentation, yeast.

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Authors: O. B. Azovskova, А. А. Malyugin, А. А. Nekrasova, M. Yu. Yanchenko

Abstract:

Pyritisation halos are identified in weathering crusts and unconsolidated formations at five locations within large fault structure of the Urals’ eastern slope. Electron microscopy reveals the presence of inclusions and growths on pyrite faces – normally on cubic pyrite with striations, or combinations of cubes and other forms. Following neogenesis types are established: native elements and intermetallic compounds (including gold and silver), halogenides, sulphides, sulfosalts, tellurides, sulphotellurides, selenides, tungstates, sulphates, phosphates, carbon-based substances. Direct relationship is noted between amount and diversity of such mineral phases, and proximity to and scale of ore-grade mineralization. Gold and silver, both in native form and within tellurides, presence of lead (galena, native lead), native tungsten, and, possibly, molybdenite and sulfosalts can indicate gold-bearing formations. First find of native tungsten in the Urals is for the first time – in crystallised and druse-like form. Link is suggested between unusual mineralization and “reducing” hydrothermal fluids from deep-seated faults at later stages of Urals’ reactivation. 

Keywords: Gold in weathering crust, low temperature metasomatism, pyrite, native tungsten, Urals.

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Authors: Yung-Tan Lee, Ren-Yi Huang, Jyh-Yi Shih, Meng-Lung Lin, Yen-Tsui Hu, Hsiao-Ling Yu, Chih-Cheng Chen

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We measured the major and trace element contents and Rb-Sr isotopic compositions of 12 tektites from the Maoming area, Guandong province (south China). All the samples studied are splash-form tektites which show pitted or grooved surfaces with schlieren structures on some surfaces. The trace element ratios Ba/Rb (avg. 4.33), Th/Sm (avg. 2.31), Sm/Sc (avg. 0.44), Th/Sc (avg. 1.01) , La/Sc (avg. 2.86), Th/U (avg. 7.47), Zr/Hf (avg. 46.01) and the rare earth elements (REE) contents of tektites of this study are similar to the average upper continental crust. From the chemical composition, it is suggested that tektites in this study are derived from similar parental terrestrial sedimentary deposit which may be related to post-Archean upper crustal rocks. The tektites from the Maoming area have high positive εSr(0) values-ranging from 176.9~190.5 which indicate that the parental material for these tektites have similar Sr isotopic compositions to old terrestrial sedimentary rocks and they were not dominantly derived from recent young sediments (such as soil or loess). The Sr isotopic data obtained by the present study support the conclusion proposed by Blum et al. (1992)[1] that the depositional age of sedimentary target materials is close to 170Ma (Jurassic). Mixing calculations based on the model proposed by Ho and Chen (1996)[2] for various amounts and combinations of target rocks indicate that the best fit for tektites from the Maoming area is a mixture of 40% shale, 30% greywacke, 30% quartzite.

Keywords: Geochemistry, Guandong province, South China, Tektites

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Authors: Laila Ozola, Evita Straumite

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Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.

Keywords: Consumers, gluten-free products, quality, survey.

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Authors: M. E. Ghobadi, M. Ghobadi, A. Zebarjadi

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The effect of flooding can be a serious problem for wheat farmers, even at dry land condition. Amount of flooding damage depends on duration flooding, developmental stage, wheat type and variety. Therefore as a factorial experiment in randomized complete design based on winter bread wheat cultivars (Pishtaz, Marvdasht, Shiraz, Zarin, Shahriar, C-81-4, Sardari, Agosta seed, FGS and Azar2) at stages (Non- flooding stress, flooding at tillering and stem elongation stages for 15 days) carried out in Faculty of Agriculture, Razi University, Kermanshah, Iran. During flooding, soil environment of plant roots were water saturated. Analysis of variance showed that flooding had a significant effect on the number of grains per spike, grain weight per spike and a grain weight. Hence flooding reduces the number of grain per spike between 27.1 to 42.5 percent, grain weight per spike between 34.7 to 54.4 percent and single grain weight between 12.1 to 15.1 percent. Effects of flooding at the tillering stage reduced higher than stem elongation stage on studied traits. The result also showed that flooding at tillering stage delayed spikelet primordial and floret. Between wheat cultivars was significant for traits, but were different reactions. "Shiraz", "Zarin" and "Shahriar" had the most no. grain per spike, but "Zarin" and "Sardari" had the most grain weight per spike and single grain weight, respectively. Also, interaction between start of flooding and cultivar was significant.

Keywords: Flooding, winter wheat, yield components

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Authors: Abolfazl Rashidi Asl, Siroos Mahfoozi, Mohammad Reza Bihamta

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Low temperature (LT) is one of the most abiotic stresses causing loss of yield in wheat (T. aestivum). Four major genes in wheat (Triticum aestivum L.) with the dominant alleles designated Vrn–A1,Vrn–B1,Vrn–D1 and Vrn4, are known to have large effects on the vernalization response, but the effects on cold hardiness are ambiguous. Poor cold tolerance has restricted winter wheat production in regions of high winter stress [9]. It was known that nearly all wheat chromosomes [5] or at least 10 chromosomes of 21 chromosome pairs are important in winter hardiness [15]. The objective of present study was to clarify the role of each chromosome in cold tolerance. With this purpose we used 20 isogenic lines of wheat. In each one of these isogenic lines only a chromosome from ‘Bezostaya’ variety (a winter habit cultivar) was substituted to ‘Capple desprez’ variety. The plant materials were planted in controlled conditions with 20º C and 16 h day length in moderately cold areas of Iran at Karaj Agricultural Research Station in 2006-07 and the acclimation period was completed for about 4 weeks in a cold room with 4º C. The cold hardiness of these isogenic lines was measured by LT50 (the temperature in which 50% of the plants are killed by freezing stress).The experimental design was completely randomized block design (RCBD)with three replicates. The results showed that chromosome 5A had a major effect on freezing tolerance, and then chromosomes 1A and 4A had less effect on this trait. Further studies are essential to understanding the importance of each chromosome in controlling cold hardiness in wheat.

Keywords: Cold hardiness, isogenic lines, LT50 , Triticum.

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Authors: Banafsheh Aghamohammadi, Masoud Honarvar, Babak Ghiassi Tarzi

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Usage of different components has been considered to improve the quality and nutritional properties of cakes in recent years. The effects of applying some sweeteners, instead of sugar, have been evaluated in cakes and many bread formulas up to now; but there has not been any research about the usage of by-products of sugar factories such as Wash and Green-A Syrups in cake formulas. In this research, the effects of substituting 25%, 50%, 75% and 100% of sugar with Wash and Green-A Syrups on some dough and cake properties, such as pH, viscosity, density, volume, weight loss, moisture, water activity, texture, staling, color and sensory evaluations, are studied. The results of these experiments showed that the pH values were not significantly different among any of the all cake batters and also most of the cake samples. Although differences among viscosity and specific gravity of all treatments were both significant and insignificant, these two parameters resulted in higher volume in all samples than the blank one. The differences in weight loss, moisture content and water activity of samples were insignificant. Evaluating of texture showed that the softness of most of samples is increased and the staling is decreased. Crumb color and sensory evaluations of samples were also affected by the replacement of sucrose with Wash and Green-A Syrups. According to the results, we can increase the shelf life and improve the quality and nutritional values of cake by using these kinds of syrups in the formulation.

Keywords: Cake, green-A syrup, quality tests, sensory evaluation, wash syrup.

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Authors: Yung-Tan Lee, Ren-Yi Huang, Ju-Chin Chen, Jyh-Yi Shih, Wen-Feng Chang, Yen-Tsui Hu, Chih-Cheng Chen

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Twenty seven tektites from the Wenchang area, Hainan province (south China) and five tektites from the Khon Kaen area (northeast Thailand) were analyzed for major and trace element contents and Rb-Sr isotopic compositions. All the samples studied are splash-form tektites. Tektites of this study are characterized by high SiO2 contents ranging from 71.95 to 74.07 wt% which is consistent with previously published analyses of Australasian tektites. The trace element ratios Ba/Rb (avg. 3.89), Th/Sm (avg. 2.40), Sm/Sc (avg. 0.45), Th/Sc (avg. 0.99) and the rare earth elements (REE) contents of tektites of this study are similar to the average upper continental crust. Based on the chemical composition, it is suggested that tektites in this study are derived from similar parental material and are similar to the post-Archean upper crustal rocks. The major and trace element abundances of tektites analyzed indicate that the parental material of tektites may be a terrestrial sedimentary deposit. The tektites from the Wenchang area, Hainan Island have high positive εSr(0) values-ranging from 184.5~196.5 which indicate that the parental material for these tektites have similar Sr isotopic compositions to old terrestrial sedimentary rocks and they were not dominantly derived from recent young sediments (such as soil or loess). Based on Rb-Sr isotopic data, it has been suggested by Blum (1992) [1]that the depositional age of sedimentary target materials is close to 170Ma (Jurassic). According to the model suggested by Ho and Chen (1996)[2], mixing calculations for various amounts and combinations of target rocks have been carried out. We consider that the best fit for tektites from the Wenchang area is a mixture of 47% shale, 23% sandstone, 25% greywacke and 5% quartzite, and the other tektites from Khon Kaen area is a mixture of 46% shale, 2% sandstone, 20% greywacke and 32% quartzite.

Keywords: Geochemistry, Hainan Island, Northeast Thailand, Tektites.

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