Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylos...Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.展开更多
The compressibility of stale waste is studied based on the investigation into the composition and properties of stale waste in the Chongqing City. Stale waste sampled at a landfill closed for over 8 a was analyzed ind...The compressibility of stale waste is studied based on the investigation into the composition and properties of stale waste in the Chongqing City. Stale waste sampled at a landfill closed for over 8 a was analyzed indoors for its natural density, natural water content, relative density, grain size distribution curve, uniformity coefficient and curvature coefficient. Indoor compression tests for the stale waste were performed to find out the void ratio and its dependence upon applied pressure, compressibility coefficient, constrained modulus and volume compressibility coefficient. From the experimental data, the curvature coefficient and the preconsolidation pressure of the stale waste were worked out. The results indicates that the stale waste is of high compressibility, which is different from the other kinds of common soil, and is underconsolidated soil. The measured compressibility parameters are applicable to settlement calculation of closed landfills.展开更多
Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ...Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.展开更多
基金supported by the National High Technology Research and Development Program of China(863 Program,2001AA241033 and 2006AA100102)Yunnan Provincial Education Department Scientific Research Program,China (08Y0166)
文摘Starch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called ＂waxy wheat＂. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.
基金Application and Foundation Research Fund of Chongqing Construction Committee,2001.
文摘The compressibility of stale waste is studied based on the investigation into the composition and properties of stale waste in the Chongqing City. Stale waste sampled at a landfill closed for over 8 a was analyzed indoors for its natural density, natural water content, relative density, grain size distribution curve, uniformity coefficient and curvature coefficient. Indoor compression tests for the stale waste were performed to find out the void ratio and its dependence upon applied pressure, compressibility coefficient, constrained modulus and volume compressibility coefficient. From the experimental data, the curvature coefficient and the preconsolidation pressure of the stale waste were worked out. The results indicates that the stale waste is of high compressibility, which is different from the other kinds of common soil, and is underconsolidated soil. The measured compressibility parameters are applicable to settlement calculation of closed landfills.
基金the support from Scientific Research Project of Wuhan Polytechnic University(532100308).
文摘Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.
