Natural and modified food hydrocolloids as gluten replacement in baked foods:Functional benefits

Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.

Experimental Study of Flexural Behaviour of Reinforced Baked Clay Beams under Impact Loading

This paper presents behaviour of Reinforced Baked Clay (RBC) beams under drop weight impact loading. The beams were made of two different grades of baked clay with cube crushing strength of 20 MPa and 30 MPa, respectively. The RBC beams were subjected to repeated drop weight loading by a hammer of weight equal to that of the specimen being tested. The results showed that the impact resistance of the RBC beams was governed by the compressive strength of the baked clay. Failure of grade 20 beams occurred due to irregular cracks and the beams of grade 30 failed by opening of a single crack at mid span. It was observed that the beams of grade 30 had sustained about 1.5 times more number of impacts until steel in tension zone yielded and failed completely after necking.

Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams

For low cost houses in Pakistan, Reinforced Baked Clay (RBC) is considered to be a potential construction material as a substitute of Reinforced Cement Concrete (RCC). Deflection and cracks are important parameters for design of beams in a building. However, for RBC beams it is still unknown that how the deflection and crack width could be controlled by increasing ratio of reinforcement. This study investigates the effect of ratio of reinforcement on deflection and cracking behaviour of baked clay beams. The results show that by increasing area of reinforcement by 50% in baked clay beams: 1) deflection was decreased to 2.5 times, and 2) crack width was reduced to three times.

Structural Properties of Baked Clay Bricks Fired with Alternate Fuels

Coal is used as a traditional fuel for firing of clay bricks in kilns. The cost of coal is high and is increasing continuously. This paper describes the effect of alternate fuels on compressive strength, water absorption and density of fired clay bricks. The alternate fuels used in this study were 1) rapeseed husk (Type I), 2) combination of sugarcane-bagasse, rice husk and used clothes (Type II) and 3) coal (Type III). The results show that compressive strength of bricks fired using Type I and Type II fuels was decreased to 11% and 7%, respectively, compared to those fired with coal. However, the values of water absorption and density of bricks fired with Type I and Type II fuels were almost same as exhibited by those baked with coal. This study shows that a saving of 25%, and 18% could be achieved when the bricks were fired using Type I and Type II fuels, respectively, compared to those fired with coal.

Comparison of Compressive and Tensile Strength of Baked Clay with Those of Normal Concrete

Due to high cost of aggregates, cement and steel in plain regions of Pakistan, low income people are unable to get their houses constructed using Reinforced Cement Concrete (RCC). In this study, potential of baked clay as an economical material of building construction is investigated in order to replace normal concrete. For this purpose, compressive strength and tensile strength of baked clay fired at 1000℃ were determined. The results show that the compressive strength and tensile strength of baked clay are about 65%, and 80% more than those of corresponding values of normal concrete, respectively. This implies that by utilizing reinforced baked clay instead of RCC, saving of cement aggregates and reinforcing steel could be achieved.

Relation between Compressive Strength of Baked Clay Cubes and Cylinders

Reinforced Baked Clay (RBC) seems to be potential alternative of Reinforced Cement Concrete (RCC) for construction of low cost houses. In order to utilize RBC as a construction material for buildings, it is necessary to understand compression behaviour of baked clay. In this paper, relation between cube crushing strength and cylinder strength of baked clay is presented. For this purpose, clay beams were cast in a mould and compacted at a pressure of 6 MPa. The clay beams were dried and fired in a kiln at a temperature of 900?C. Cubes of 150 mm size were sawed from a baked clay beam. Cylinders of 150 mm diameter and 300 mm height were cut, from another baked clay beam, using core cutter machine. Both the cubes and cylinders were tested for compressive strength in Universal Testing Machine. The results showed that the cube crushing strength of baked clay was 25 MPa and the ratio of the compressive strength of the cylinders and the cubes was found to be 0.6. Suggestions for improvement of compressive strength of baked clay cylinders are also discussed.

Effect of Reinforcement on Deflection and Cracks in Baked Clay Beams Subjected to Impact Loading

Attempts are being made to utilize Reinforced Baked Clay (RBC) as a substitute of Reinforced Cement Concrete (RCC) for construction of low cost houses in plains of Pakistan. Since baked clay is considered to be more brittle as compared to concrete. Therefore, it is necessary to investigate how deflection and crack width of RBC beams subjected to impact loading are governed by amount of reinforcement. This paper presents the behaviour of RBC beams under drop weight impact loading. The beams were reinforced with two steel bars, one in compression zone and the other in tension zone. In group A beams, the diameter of steel bars was 12.7 mm, while the beams of group B were reinforced with steel bars of 15.8 mm diameter. The RBC beams were subjected to repeated impacts of a hammer of mass 21 kg falling from a height of 1000 mm. The results show that 1) three times reduction in deflection, and 2) 2.5 times decrease in crack width, were achieved in RBC beams by increasing the area of steel to 50%. In addition to this, all the RBC beams failed within nine blows of the hammer, irrespective of area of reinforcement.

Flexural Behaviour of Reinforced Baked Clay Beams

Construction of Reinforced Cement Concrete (RCC) houses is unaffordable for low income people living in plains of Pakistan because of high cost of cement and aggregates. In such regions, use of Reinforced Baked Clay (RBC) is considered to be a cheaper alternative for RCC. This paper presents structural behaviour of RBC beams. The results of RBC beams were compared with a control RCC beam of same size and reinforcement. Both types of the beams showed similar load deflection behaviour in pre-yield stage. Whereas, in post yield stage, the RBC beams showed comparatively more deflection as compared to the RCC beam. The ultimate load carrying capacity of the RBC beams was almost similar to that of the RCC beam. This study suggests that the RBC beams can be used economically instead of RCC beams without losing strength and safety of a building.

Suitability of Large Sized Compacted Baked Clay Blocks as a Walling Material

Some disadvantages associated with conventional brick masonry are: high cost of construction, lower compressive strength and less durability. In order to resolve these problems, a new technique of constructing walls using large size baked clay blocks is introduced. For this purpose, clay blocks of size 150 mm × 300 mm × 1980 mm were cast at a pressure of 6 MPa, and fired at a temperature of 700℃. In this paper, compressive strength and tensile strength of baked clay were investigated in order to find its suitability as a walling material for low cost houses. Cubes of 150 mm sides were tested in compression and the beams were tested in flexure. The results showed that compressive strength of baked clay cubes was found to be 10 MPa and tensile strength, in terms of modulus of rupture, was found to be 2.3 MPa. Since the baked clay blocks are larger in size than traditional bricks, it is inferred that the blocks could be used as a cheaper and stronger walling material.

Processing Technique of Carbonizing by Stir-Frying for Baked Rheum tanguticum Maxim.ex Balf. Optimized by Orthogonal Design

[Objectives]To optimize the processing technology of baked Rheum tanguticum carbon.[Methods]Firstly,the baking temperature and baking time were investigated by single factor,and the content of 5-hydroxymethylfurfural(5-HMF)was determined by HPLC.The main influencing factors of baking effect were baking temperature,baking time and tablet specifications.The L 9(34)orthogonal design experiment was carried out to optimize the processing technique of R.tanguticum carbon.[Results]The optimum processing technique was as follows:small-sized tablets,controlled oven baking temperature at(210±2)℃,and baking time of 20 min.[Conclusions]The optimum processing technique of R.tanguticum carbon is reasonable and feasible.Thus,this experiment can provide a certain reference for processing method and quality control of R.tanguticum carbon.

Impact of the Basil and Balangu gums on physicochemical properties of part baked frozen Barbari bread

Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Effect of electrode voltage for NaCl coating on baked potato chips in continuous electrostatic coating system

Powder coating is an important process in the food industry,especially for snack foods such as potato chips,to create variety in food products.Electrostatic coating has been adopted in order to provide better transfer efficiency and lower the dust produced during coating.Studying the effect of electrode voltage on coating efficiency and evenness of baked potato chips using the developed electrostatic powder coating system was the main purpose of this research.Different types of NaCl(refined and table salts)were coated on baked potato chips at 0,30,40,50,60,and 70 kV.After coating with either refined or table salt,transfer efficiency,adhesion after coating,coating evenness and texture of samples were determined.Higher transfer efficiency,adhesion and coating evenness were observed when electrostatic coating was conducted at 30-50 kV.Most samples with higher transfer efficiency,adhesion and evenness were obtained after electrostatic coating.However,it did not significantly affect hardness of baked potato chips.

Effects of Pre-Strain on Bake Hardenability and Precipitation Behavior of Al-Mg-Si Automotive Body Sheets

The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.

Preparation of coated sand for selective laser sintering and optimization of baking process of sand moulds

A cold method was used to prepare coated sand for application in the selective laser sintering(SLS)process.Tensile strength,loss on ignition,gas evolution,and accuracy of the SLS samples were tested and analyzed,and the baking process was thoroughly investigated.Compared with coated sand prepared by the hot method,the cold method yields a more uniform and complete resin film on the sand's surface,resulting in enhanced tensile strength and accuracy.Additionally,the cold method requires a lower binder content to meet the same strength requirements,thereby minimizing gas evolution,reducing porosity defects,and ultimately improving casting quality.The coated sand samples prepared through the cold method exhibit superior accuracy,with a size error of within±0.4 mm.In contrast,the coated sand samples prepared by the hot method display a lower accuracy,with an average negative error of 2.1993 mm.The highest tensile strength could be attained by controlling the baking temperature within a suitable range(180-190°C),which can effectively reduce the generation of gas,thus contributing to improved overall performance.

Effect of Sodium Carbonate on Extraction by Aqueous Decoction of Total Polyphenols from Crushed and Whole Leaves of Combretum micranthum

Sodium bicarbonate is sometimes used to aid in the extraction of total polyphenols. Its main effect is to increase the pH of the extraction solution. Raising the pH can cause changes in the chemical structure of polyphenols. This can lead to variations in their biological properties, solubility and stability. This work studied the effect of sodium carbonate on the extraction by aqueous decoction of total polyphenols from the leaves of Combretum micranthum. The content of total phenolic compounds in the extracts was estimated by the Folin-Ciocalteu method. The color of the samples was measured using a colorimeter (type: KONICA MINOLTA. Japan) based on the CIELAB color system. The results obtained were subjected to a one-way ANOVA analysis of variance with R software version 3.2.4 Revised (2018) and Minitab-18 software. The results reveal a drop in the concentration of extracted polyphenols proportional to the addition of sodium carbonate, i.e. a drop from 3.30 to 1.04 mg·AG·100 g-1 of extract on whole leaves and 3.921 to 2.551 mg·AG·100 g-1 extract on crushed leaves. On the other hand, the intensity of the coloring of the extracts increases significantly with the addition of sodium carbonate from 0.0 g·L -1 to 0.666 g·L-1.

Effects of high temperature pre-straining on natural aging and bake hardening response of Al-Mg-Si alloys

The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.

时变信道中Rake技术的研究

介绍了时变信道对传输信号的影响以及时变信道的特点.通过分析时变信道的数学模型,根据时变信道自然形成的多径信号,以扩频通信为基础,利用Rake技术克服多径衰落,给出了仿真分析.

Effect of intercritical annealing temperature and cooling rate on the microstructure and mechanical properties of low-carbon aluminum killed steel

In this study, the intercritical annealing process for a typical low-carbon aluminum killed steel is investigated. A cold-rolled sheet was annealed at intercfitical temperatures ranging from 730 ℃ to 770 ℃ and then cooled in air or water. The annealed steel was then baked at 210 ℃, and its mechanical properties and microstructures were analyzed in detail. It is shown that after the air-cooling process,the strength of steel decreased and ductility increased with an increase in the annealing temperature. However, after water-cooling, the strength and ductility both increased with the increase of annealing temperature. These results are attributed to the property- optimization of the steel.