The Experts below are selected from a list of 315 Experts worldwide ranked by ideXlab platform
Pasquale De Vita - One of the best experts on this subject based on the ideXlab platform.
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milling overrides cultivar Leavening Agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads
Scientific Reports, 2017Co-Authors: Donatella Bianca Maria Ficco, Sergio Saia, Romina Beleggia, Mariagiovanna Fragasso, Valentina Giovanniello, Pasquale De VitaAbstract:Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); Leavening Agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening Agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a ‘better product’ that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.
Rebecca L Florence - One of the best experts on this subject based on the ideXlab platform.
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aluminum bioavailability from the approved food additive Leavening Agent acidic sodium aluminum phosphate incorporated into a baked good is lower than from water
Toxicology, 2006Co-Authors: Robert A Yokel, Rebecca L FlorenceAbstract:There are estimates of oral aluminum (Al) bioavailability from drinking water, but little information on Al bioavailability from foods. Foods contribute ∼95% and drinking water 1–2% of the typical human’s daily Al intake. The objectives were to estimate oral Al bioavailability from a representative food containing the food additive acidic sodium aluminum phosphate (acidic SALP), a Leavening Agent in baked goods. Rats were acclimated to a special diet that resulted in no stomach contents 14 h after its withdrawal. They were trained to rapidly consume a biscuit containing 1.5% acidic SALP. Oral Al bioavailability was then determined from a biscuit containing 1% or 2% acidic SALP, synthesized to contain 26 Al. The rats received concurrent 27 Al infusion. Blood was repeatedly withdrawn and serum analyzed for 26 Al by accelerator mass spectrometry. Total Al was determined by atomic absorption spectrometry. Oral 26 Al bioavailability was determined from the area under the 26 Al, compared to 27 Al, serum concentration × time curves. Oral Al bioavailability (F) from biscuit containing 1% or 2% acidic 26 Al-SALP averaged ∼0.11% and 0.13%; significantly less than from water, which was previously shown to be ∼0.3%. The time to maximum serum 26 Al concentration was 4.2 and 6 h after consumption of biscuit containing 1% or 2% 26 Al-acidic SALP, respectively, compared to 1–2 h following 26 Al in water. These results of oral Al bioavailability from acidic 26 Al-SALP in a biscuit (F ∼ 0.1%) and results from 26 Al in water (F ∼ 0.3%) × the contributions of food and drinking water to the typical human’s daily Al intake (∼5–10 mg from food and 0.1 mg from water, respectively) suggest food provides ∼25-fold more Al to systemic circulation, and potential Al body burden, than does drinking water. © 2006 Elsevier Ireland Ltd. All rights reserved.
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Aluminum bioavailability from the approved food additive Leavening Agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water.
Toxicology, 2006Co-Authors: Robert A Yokel, Rebecca L FlorenceAbstract:There are estimates of oral aluminum (Al) bioavailability from drinking water, but little information on Al bioavailability from foods. Foods contribute approximately 95% and drinking water 1-2% of the typical human's daily Al intake. The objectives were to estimate oral Al bioavailability from a representative food containing the food additive acidic sodium aluminum phosphate (acidic SALP), a Leavening Agent in baked goods. Rats were acclimated to a special diet that resulted in no stomach contents 14 h after its withdrawal. They were trained to rapidly consume a biscuit containing 1.5% acidic SALP. Oral Al bioavailability was then determined from a biscuit containing 1% or 2% acidic SALP, synthesized to contain (26)Al. The rats received concurrent (27)Al infusion. Blood was repeatedly withdrawn and serum analyzed for (26)Al by accelerator mass spectrometry. Total Al was determined by atomic absorption spectrometry. Oral (26)Al bioavailability was determined from the area under the (26)Al, compared to (27)Al, serum concentrationxtime curves. Oral Al bioavailability (F) from biscuit containing 1% or 2% acidic (26)Al-SALP averaged approximately 0.11% and 0.13%; significantly less than from water, which was previously shown to be approximately 0.3%. The time to maximum serum (26)Al concentration was 4.2 and 6h after consumption of biscuit containing 1% or 2% (26)Al-acidic SALP, respectively, compared to 1-2h following (26)Al in water. These results of oral Al bioavailability from acidic (26)Al-SALP in a biscuit (F approximately 0.1%) and results from (26)Al in water (F approximately 0.3%) x the contributions of food and drinking water to the typical human's daily Al intake ( approximately 5-10mg from food and 0.1mg from water, respectively) suggest food provides approximately 25-fold more Al to systemic circulation, and potential Al body burden, than does drinking water.
Sentosa Ginting - One of the best experts on this subject based on the ideXlab platform.
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STUDI PENGARUH ZAT PENGEMBANG DAN PENAMBAHAN IKAN PADA PEMBUATAN KERUPUK IKAN UBI JALAR (Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers)
2020Co-Authors: M Panji G Setiawan, Herla Rusmarilin, Sentosa GintingAbstract:The aim of this research was to determine the effect of the amount of pora-pora fish and Leavening Agent concentration on the chemico-physical and organoleptic properties of sweet potato fish crackers. This study used a completely randomized design (CRD) with two factors: the amount addition of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e., 0.1%, 0.2 %, 0.3% and 0.4%. Observed parameters were moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture).The results showed that the addition of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The Leavening Agent concentration had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, flavor, and texture) and had significant efffect on aroma. Interaction of the amount of pora-pora fish and Leavening Agent concentration had highly significant effect on moisture content, protein content and fiber content, and had significant effect on ash content, aroma and texture, and had no significant effect on color and flavor. Twenty percent of pora-pora fish and 0.2% of Leavening Agent gave the best crackers.
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Study of the Effect of Leavening Agent and the Addition of Fish in the Making of Sweet Potato Fish Crackers
2013Co-Authors: Muhammad Panji G. Setiawan, Herla Rusmarilin, Sentosa GintingAbstract:The aim of this research was to determine the effect of the amount of pora-pora fish and Leavening Agent concentration on the chemico-physical and organoleptic properties of sweet potato fish crackers. This study used a completely randomized design (CRD) with two factors: the amount addition of fish, i.e., 10%, 20%, 30% and 40% and baking powder concentration, i.e., 0.1%, 0.2 %, 0.3% and 0.4%. Observed parameters were moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The results showed that the addition of pora-pora fish had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, aroma, flavor, and texture). The Leavening Agent concentration had highly significant effect on moisture content, ash content, protein content, fiber content and organoleptic tests (color, flavor, and texture) and had significant efffect on aroma. Interaction of the amount of pora-pora fish and Leavening Agent concentration had highly significant effect on moisture content, protein content and fiber content, and had significant effect on ash content, aroma and texture, and had no significant effect on color and flavor. Twenty percent of pora-pora fish and 0.2% of Leavening Agent gave the best crackers. Key words : Crackers, pora-pora fish, sweet potato, Leavening Agent
Alida Musatti - One of the best experts on this subject based on the ideXlab platform.
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Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening
Foods, 2018Co-Authors: Alida Musatti, Manuela Rollini, Chiara Mapelli, Roberto Foschino, Claudia PicozziAbstract:Baker’s yeast intolerance is rising among Western populations, where Saccharomyces cerevisiae is spread in fermented food and food components. Zymomonas mobilis is a bacterium commonly used in tropical areas to produce alcoholic beverages, and it has only rarely been considered for dough Leavening probably because it only ferments glucose, fructose and sucrose, which are scarcely present in flour. However, through alcoholic fermentation, similarly to S. cerevisiae, it provides an equimolar mixture of ethanol and CO2 that can rise a dough. Here, we propose Z. mobilis as a new Leavening Agent, as an alternative to S. cerevisiae, overcoming its technological limit with different strategies: (1) adding glucose to the dough formulation; and (2) exploiting the maltose hydrolytic activity of Lactobacillus sanfranciscensis associated with Z. mobilis. CO2 production, dough volume increase, pH value, microbial counts, sugars consumption and ethanol production were monitored. Results suggest that glucose addition to the dough lets Z. mobilis efficiently leaven a dough, while glucose released by L. sanfranciscensis is not so well fermented by Z. mobilis, probably due to the strong acidification. Nevertheless, the use of Z. mobilis as a Leavening Agent could contribute to increasing the variety of baked goods alternative to those leavened by S. cerevisiae.
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zymomonas mobilis biomass production and use as a dough Leavening Agent
Annals of Microbiology, 2015Co-Authors: Alida Musatti, Manuela Rollini, Cecilia Sambusiti, Matilde ManzoniAbstract:Zymomonas mobilis ferments only glucose, fructose and sucrose via the Entner-Doudoroff pathway, providing an equimolar mixture of ethanol and CO2 and theoretically, as for Saccharomyces cerevisiae, the gas evolved can be used to leaven a dough. However, the capability of Z. mobilis to produce CO2 has rarely been exploited. In the present study we first evaluated the growing performance of two Z. mobilis strains (DSMZ 424 and 3580) in a culture medium lacking yeast extract, with added glucose or fructose (20 and 50 g/L) comparatively; the results demonstrated that biomass yield is 50 % higher with glucose. The best conditions were up-scaled, obtaining a biomass yield of 1.3–1.4 g dcw/L in a 14-L fermenter. Leavening trials performed in a model system with the biomass collected from fermenters after 9 or 16 h incubation evidenced that Z. mobilis can leaven a model dough as S. cerevisiae does, and showing a CO2 production rate (9–11 mL g dcw−1 min−1) statistically higher than that of S. cerevisiae (6–7 mL g dcw−1 min−1), especially when using 9-h-grown biomass. Bakery products leavened with Z. mobilis could thus be available to people with adverse responses to the ingestion of bakery food, providing innovation in the area of yeast-free leavened baked goods.
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approaching differently to zymomonas mobilis a promising Leavening Agent
Journal of biotechnology & biomaterials, 2014Co-Authors: Alida Musatti, Manuela RolliniAbstract:Z mobilis is a Gram-negative bacterium, able to use only sucrose, glucose and fructose as carbon and energy sources; sugar catabolism proceeds through the Entner-Doudoroff pathway, giving ethanol and CO2 as final products. Ethanol production using Z. mobilis in place of Saccharomyces cerevisiae has been object of many study, while the aptitude of Z. mobilis to produce CO2 for baking application, has rarely been considered. As for S. cerevisiae used in bakery, the gas evolved can be used to leaven dough. In recent years the incidence of baker’s yeast intolerance (due to an immune response towards mannans) is rising, thus Z. mobilis can represent an interesting candidate to new products addressed to people having adverse responses to traditional bakery foods. Fermentation trials aimed to optimize cultural conditions and biomass yield were performed from flasks (300 mL1L) to pilot scale fermenter (14 L). A positive up-scaling effect was evidenced: from around 0.8 g dcw/L in flasks to 1.4 g dcw/L in pilot plant fermenter. The biomass samples obtained at 9 and 16 h of fermentation in bioreactor were employed in a dough-model system to evaluate their Leavening performance, compared to S. cerevisiae. Leavening trials proved that Z. mobilis is able to rise a dough and also that it has a gas production rate (mL/g min) similar or higher than S. cerevisiae, reaching a higher total amount of gas evolved (Y End, mL/g). Results state the possibility of replacing S. cerevisiae with Z. mobilis to create new yeast-free baked goods.
Donatella Bianca Maria Ficco - One of the best experts on this subject based on the ideXlab platform.
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milling overrides cultivar Leavening Agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads
Scientific Reports, 2017Co-Authors: Donatella Bianca Maria Ficco, Sergio Saia, Romina Beleggia, Mariagiovanna Fragasso, Valentina Giovanniello, Pasquale De VitaAbstract:Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); Leavening Agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening Agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a ‘better product’ that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.