is using enzymes to modify and improve bread dough rheologicalproperties and baking quality. The proper combination of xylanase and transglutaminase seemed to be enhancing protein networking in rye dough and improving the quality of simple yeast
Authors:Roberta Peila, J. Seferis, T. Karaki, and G. Parker
Three types of commercially available organophilic Montmorillonite (Cloisite 30B, 25A and 15A) were used to prepare VARTM
epoxy resin nanocomposites in order to study the effect of the nanoclay organophilic modification on the epoxy matrix. The
morphology of the dispersions was investigated through XRD and TEM analyses. The thermal stability of the nanocomposites was
studied by means of HI-RES TG measurements and the influence of the nanoclay on the viscosity of the resin was investigated
through rheological measurements. It was found that the nanoclay modification had no significant influence on the dispersion
and on the thermal properties of the nanocomposites. Areas of exfoliated and intercalated morphology were observed. The viscosity
of the resin furthermore did not exceed the critical value of the infusion process.
Authors:S. Osipova, A. Permyakov, T. Mitrofanova, V. Trufanov, M. Ermakova, A. Chistyakova, and T. Pshenichnikova
For six wheat varieties with different quality it was shown that GSH-dependent protein-disulphide oxidoreductase (TPDO) increases the activity to the third week after anthesis, a period of maximum synthesis of storage proteins in wheat kernels. The study revealed a correlation between TPDO activity in maturing kernels and dough stiffness. The addition of exogenous TPDO to flour significantly increased dough extensibility (from 17 to 49% for cultivars with different quality), which implies the ability of the enzyme to disrupt SS bonds in high-molecular weight gluten polymers.
Authors:M. Villanueva, I. Fraga, J. Rodríguez-Añón, and J. Proupín-Castiñeiras
The rheological behaviour of the materials diglycidil ether of bisphenol A (n = 0), 1, 2 diamine-cyclohexane and the epoxy reactive diluent vinylcyclohexane dioxide have been studied both separately
and mixed before the beginning of the curing reaction. Different kinds of tests such as: preshear and time sweep, flow curve
and stress sweep experiments were carried out. From these experiments, interesting information about: viscosity-shear stress
and viscosity-shear rate dependences, storage modulus and the linear viscoelastic region were found out. Relationships between
concentration of diluent and the final viscosity of the mixed sample and also between percentage of diluent and storage modulus
Three types of wheat were submitted to two different milling procedures, giving rise to six flours which differed by some physico-chemical characteristics such as particle size, level of damaged starch and protein content. Differential scanning calorimetry was used for monitoring heat-induced structural changes in flour aqueous dispersions 80% water and in doughs 45% water. Differences between the thermal behaviour of the flour dispersions and doughs were explained mainly by differences in protein content. This result was confirmed after partial substitution of flour by gluten. Dynamic mechanical analysis performed at 20°C on the flour doughs indicated, as expected, a linear increase in the elastic modulus with increasing protein content. The results did not bring any evidence that, under these experimental conditions, starch damage might affect gluten hydration.
Authors:S. Peighambardoust, M. Ghamari, and S. Naghavi
Popineau, Y., Cornec, M., Lefebvre, J., Marchylo, B. 1994. Influence of high Mr glutenin subunits on glutenin polymers and rheologicalproperties of glutens and gluten subfractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19 :231
Authors:N. A. Santos, R. Rosenhaim, M. B. Dantas, T. C. Bicudo, E. H. S. Cavalcanti, A. K. Barro, I. M. G. Santos, and A. G. Souza
composition of three mixtures of fats was also investigated by Bell et al. [ 5 ], who studied rheologicalproperties during cooling and observed that the crystallization temperature was dependent on composition. Differential scanning calorimetry (DSC) has also