Rapid analysis of Chinese steamed bread staling using Raman Spectroscopy

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.

Effects of Chinese chestnut powder on starch digestion,texture properties,and staling characteristics of bread

Chestnut is a high nutritional value food that has been widely used as a tonic in traditional Chinese medicine.As an emerging functional food ingredient,Chinese chestnuts are rich in a range of bioactive nutrients such as starch,dietary fiber,fat,protein,trace metal element and vitamins A,B,C,D and other nutrients.In our study,Chinese chestnut powder(CCP)were added into bread formulation at 2%-6%levels(based on flour weight)to produce fresh bread with enhanced anti-staling characteristics and starch digestion inhibitory ability.The texture properties,retrogradation enthalpy,water distribution,and estimated glycemic index(eGI)of wheat bread containing CCP as a functional additive were also investigated.The results showed that incorporation of CCP apparently affected bread texture,resulting in increased hardness,as well as decreased the specific volume of wheat bread.These influences were generally proportional to the amount of CCP used.It was found that adding too much CCP resulted in a dark red color,showing increased significantly higher total color difference(ΔE)and L values.Conversely,addition of CCP significantly reduced starch digestion rate and digestion extent in bread,and the reduction degree was positively related to the amount of CCP applied.The greatest reduction in eGI value from 79.40(control)to 75.02(6%CPP bread)was observed.Meanwhile,the content of resistant starch of 6%CPP bread was about 1.36 times higher than that of control bread.CCP also reduced crumb water loss and drove the water shift from the bound to the mobile state after stored for 7 days.The retrogradation enthalpy analyses further confirmed that CCP inhibited starch retrogradation and recrystallization.These results suggested that Chinese chestnut powder could be incorporated into fresh bread to provide health functions,such as lowering potential glycaemic response and improving anti-staling characteristics of bread.

Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behaviors not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.

一种基于hebernate乐观锁的信息系统开发模型

本文使用面向对象技术对Hiberante乐观锁的version实现机制进行轻量级封装,并且结合spring框架,构建出一种信息系统开发模型,使开发更加简单,提高了开发效率。

Improvement of whole wheat dough and bread properties by emulsifiers

Whole wheat bread is widely available worldwide,but it is always associated with less desirable dough processibility,small loaf volume,firm and gritty texture,and other distinctive attributes compared to white bread.Emulsifiers are commonly used to improve dough handling and baking quality during bread production.In present study,five emulsifiers(diacetyl tartaric acid esters of mono-and diglycerides(DATEM),polysorbate 80,sodium stearoyl lactylate(SSL),soy lecithin,and sucrose esters)were added during dough preparation of the whole wheat flour at 0.2%,0.5%,and 1.0%(flour weight basis).Dough rheological behavior and bread quality attributes,such as specific loaf volume and hardness,were measured.The results showed that DATEM,sucrose esters,and SSL increased the resistance to extension of the dough,whereas soy lecithin and polysorbate 80 increased the extensibility.Soy lecithin and polysorbate 80 were the only emulsifiers that significantly increased loaf volume compared to the control.Adding higher levels(1.0%)of sucrose esters,polysorbate 80,and SSL increased the formation of amylose-lipid complex and mitigate the crumb staling during storage.The results suggested that the emulsifiers could be applied to contribute to optimum functional quality of whole wheat bread.

从引文分析看馆藏作物遗传育种学科文献状况

从引文分析看馆藏作物遗传育种学科文献状况陈燕霞广西农业大学图书馆高校图书馆是学校的三大支柱之一。图书馆之重要，其关键因素在于它的藏书，藏书是否适应教学之需要，能否保持重点学科所需文献信息的优势，并形成相对系统、完整的特色。我校图书馆已有六十年建馆史，...

Performance of microhaematuria and proteinuria as measured by urine reagent strips in estimating intensity and prevalence of Schistosoma haematobium infection in Nigeria

Objective:To assess if microhaematuria and proleinuria as measured by reagent strips could estimate intensity of Schistosoma haematobium(S.haematobium) infection in endemic areas and evaluate their screening performance among children in Benue State,Nigeria.Methods:A lolal of 1124 urine samples were collected,screened for microhaematuria and proteinuria using reagent strips(Combi 9) and results were compared to filtration technique,the gold standard method.Results:A significant correlation was ohserved between microhaematuria(rho= 0.66. P【0.01).proteinuria(rho = 0.71.P【0.01) and intensity of.S.haematobium eggs.Proteinuria had sensitivity of 95.7%and specificity of 67.2%.while microhaematuria had sensitivity of 64.8%and specificity of 89.6%.The proportion of false positive diagnoses was higher in proleinuria(19.2%) than microliaematuria(6.0%).Conclusios:The findings suggest that use of urine reagent strips could potentially estimate intensity of.S.haematobium infection and their performance to screen urinary schistosomiasis agreed with previous observations.

Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

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.

Estimation of Iron Physiological Requirement in Chinese Children using Single Stable Isotope Tracer Technique

Objective This study is to obtain precise data on iron physiological requirements in Chinese children using single stable isotope tracertechnique.Methods Thirty boys(10.6±0.2 years)and 27 girls(10.4±0.2 years)were received oral 6 mg ^(57)Fe each day for 5 consecutive days.Venous blood samples were subsequently drawn to examine the change of total iron concentration and ^(57)Fe abundance at day 0,14,28,60,90,180,360,450,540,630,720.The iron physiological requirement was calculated by iron loss combined with iron circulation rate once ^(57)Fe abundance stabilized in human body.Results The iron physiological requirement was significantly lower in boys than those values in girls(16.88±7.12 vs.18.40±8.81μg/kg per day,P<0.05).Correspondingly,the values were calculated as 722.46±8.43μg/day for boys and 708.40±7.55μg/day for girls,respectively.Considering nearly 10%iron absorption rate,the estimated average iron physiological requirement was 6.0 mg/day in boys and 6.2 mg/day in girls.Conclusion This study indicate that iron physiological requirement could require more daily iron intake in girls as compare with the values in boys having the same body weight.These findings would be facilitate to the new revised dietary reference intakes.

Experimental research on the compressibility of stale waste

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.

故事与话语:张爱玲自译短篇小说《五四遗事》的叙事学考察

关于张爱玲短篇小说《五四遗事》是原作还是译作的问题,现存不同的观点都偏于主观,判定方法欠缺理论指导。此外,如果认定这是一篇译作,又如何从文学翻译批评的角度对其进行阐释?本研究借用叙事学'故事'和'话语'两大视角对该作品及其对应的英文作品'Stale Mates'进行对比考察,主要研究目标有两点:首先,从叙事学'故事'的视角考察《五四遗事》的原作和译作身份;其次,在认定该小说为自译作品的基础之上,进一步以'人物话语'为参数,对该自译小说进行新的叙事学阐释。研究得出的结论是:《五四遗事》是张爱玲的自译作品。相较英文原作,《五四遗事》中'人物话语'的使用绝对数量更多、形式更为多变,体现了人物更强的主体意识以及叙述者(受述者)与人物更近的叙述距离。

从Stale Mates与《五四遗事》看张爱玲的再创作策略

Stale Mates发表于1956年9月12日美国The Reporter(《记者》)双周刊杂志。《五四遗事》又名《五四遗事——罗文涛三美团圆》,1957年1月在夏济安主编的台湾《文学杂志》上发表。张爱玲在《续集自序》一文中交代,"Stale Mates(《老搭子》)曾在美国《记者》双周刊上刊出,亏得宋淇找出来把它和我用中文重写的《五四遗事》并列在一起,自己看来居然有似曾相识的感觉。故事是同一个,表现的手法略有出入,因为要迁就读者的口味,绝不能说是翻译"。实际上。

An efficient and highly available framework of data recency enhancement for eventually consistent data stores

Data items are usually replicated in modem dis- tributed data stores to obtain high performance and avail- ability. However, the availability-consistency and latency- consistency trade-offs exist in data replication, thus system designers intend to choose weak consistency models, such as eventual consistency, which may result in stale reads. Since stale data items may lead to serious application semantic problems, we consider how to increase the probability of data recency which provides a uniform view on recent versions of data items for all clients. In this work, we propose HARP, a framework that can enhance data recency of eventually con- sistent distributed data stores in an efficient and highly avail- able way. Through detecting possible stale reads under fail- ures or not, HARP can perform reread operations to elim- inate stale results only when needed based on our analysis on write/read processes. We also present solutions on how to deal with some practical anomalies in HARP, including de- layed, reordered and dropped messages and clock drift, and show how to extend HARP to multiple datacenters. Finally we implement HARP based on Cassandra, and the experi- ments show that HARP can effectively eliminate stale reads, with a low overhead （less than 6.9%） compared with original eventually consistent Cassandra.

A 3D elastic-plastic-viscous constitutive model for soils considering the stress path dependency

In order to consider the stress path dependency of soils,this paper decomposes any arbitrary stress path into several infinitesimal stress paths.Then the infinitesimal stress path is further transformed into the superposition of two parts,i.e..a constant stress ratio part and a constant mean stress part,which arc sufficiently close to the real stress path.T he plastic strain increments under the transformed paths arc determined separately,and then the plastic strain under any path is obtained.Based on the instantaneous loading line of normally consolidated soil,a reference state line is proposed to determine the overconsolidation ratio and creep time of soil.The overconsolidation ratio is introduced into the viscous How rule to obtain the viscous strain increment.The strcss-strain-timc relationship for triaxial compression condition is extended to 3D stress condition by the transformed stress method.The proposed model adopts only seven material parameters and each of them has a clear physical meaning.Comparisons with test results demonstrate that the model can not only reasonably predict the plastic strain under typical stress paths of excavation,but adequately capture the time-dependent behaviours of soils,including creep,stress relaxation and strain rate effect.

Simplifying ADRC design with error-based framework: case study of a DC-DC buck power converter

In this work,the problem of designing a robust control algor ithm for a DC-DC buck power converter is investigated.The applied solution is based on a recenly proposed eror-based version of the active disturbance rejection control(ADRC)scheme,in which the unknown higher-order lerms of the reference signal are treated as additional components of the system"total disturbance".The motivation here is to provide a prac tical following of a reference voltage trajectory for the buck converler in specific cases where neither the analytical form of the desired signal nor its future values are known a priori,hence cannot be directly used for control synthesis.In this work.the application of the error-based ADRC results in a prac-tically appealing control technique,with compact struc ture.simplified control rule,and intwitive tuning(inherited from the conventional output-based ADRC scheme).Theoretical.numerical,and experimental results are shown to validate the efficacy of the error-based ADRC in buck converter control,followed by a discussion about the revealed theoretical and practical limitations of this approach.

Editor’s Letter

Once upon a time, Chinese live comedy meant watching two men doing a 300-yearold crosstalk routine at the teahouse.The PRC's early years were a difficult time for humor;as there was little modern material not considered either vulgar or bourgeois. In the early 1980s, the CCTV New War Gala helped shake things up with social satire, but has since become toothless and stale.