Investigation of the Efficiency of Use of Polycomponent Acidifiers in the Technology of Rye- Wheat Bread

The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb. For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters – with rye fermented malt (RFM). For increasing dough water-absorbing ability and keeping products\u27 freshness in the process of storage, guar gum is added.The optimal dosage of PCA “Optimal 1” and “Optimal 2” in the recipe of rye-wheat bread is 2 % to the flour mass.There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers “Optimal 1” and “Optimal 2” in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5-3 times and provide freshness, taste and smell preservation in ready products

INVESTIGATION OF THE EFFICIENCY OF USE OF POLYCOMPONENT ACIDIFIERS IN THE TECHNOLOGY OF RYE- WHEAT BREAD

The polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness. The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb.  For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters – with rye fermented malt (RFM). For increasing dough water-absorbing ability and keeping products’ freshness in the process of storage, guar gum is added. The optimal dosage of PCA “Optimal 1” and “Optimal 2” in the recipe of rye-wheat bread is 2 % to the flour mass. There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers “Optimal 1” and “Optimal 2” in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5-3 times and provide freshness, taste and smell preservation in ready products.&nbsp

Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions

Winemaking of musts acidified with up to 3 g/L of gypsum (CaSO4 2H2O) and tartaric acid, both individually and in combination, as well as a chemical modeling have been carried out to study the behaviour of these compounds as acidifiers. Prior to fermentation gypsum and tartaric acid reduce the pH by 0.12 and 0.17 pH units/g/L, respectively, but while gypsum does not increase the total acidity and reduces buffering power, tartaric acid shows the opposite behaviour. When these compounds were used in combination, the doses of tartaric acid necessary to reach a suitable pH were reduced. Calcium concentrations increase considerably in gypsum-acidified must, although they fell markedly after fermentation over time. Sulfate concentrations also increased, although with doses of 2 g/L they were lower than the maximum permitted level (2.5 g/L). Chemical modeling gave good results and the errors in pH predictions were less than 5% in almost all case

Study of the Acidification of Sherry Musts With Gypsum and Tartaric Acid

Must acidification is a necessary operation in hot regions due to the low natural acid content of the grapes grown there. Tartaric acid is what is most usually used for this purpose. Using gypsum (CaSO 4 • 2H20 ) allows the amount of tartaric acid needed to reach a given pH to be reduced. This paper is a study of the acidification of musts produced in Sherry area (Southern Spain) to a pH of 3.25 with tartaric acid alone and tartaric acid acting together with 2 g/L of gypsum. Using gypsum causes a reduction in must pH of approximately 0.2 units and allows the tartaric acid dosage to be cut down by 1.5 to 2.5 g/L. The concentration of sulfates in the fermented wine lies below 2.5 g/L (the maximum authorized by the European Community), and the calcium concentration is 130 mg/L. Both levels are compatible with a correct winemaking. The acid buffering power of the wine and the alkalinity of the ash are reduced by the use of gypsum, which makes later acidification easier. Other wine component levels are not affected

Acidification of musts in warm regions with tartaric acid and calcium sulfate at industrial scale

Acidification of musts is necessary in warm areas where high temperatures during ripening accelerate breathing combustion of tartaric acid and, in particular, malic acid in the berries. L(+) tartaric acid, L(-) or D,L malic acid and lactic acids are the only chemical acidifiers authorized by the OIV and European Community regulations. The use of calcium sulfate (gypsum: CaSO4·2H2O) is also authorized in the European Community as a complementary acidifier in generous and generous liquor wines from Spain (a practice known as plastering), provided that the residual sulfate content in the wine does not exceed 2.5 g/L expressed as potassium sulfate. However, this practice is not yet approved by OIV. To predict the effect on pH of different acidifiers, several chemical modeling approaches have been described in the literature, in particular a simplified model where the acidity of wine is considered to be due to a monoprotic acid. The aim of this work is to verify this model at pilot and industrial scale in the acidification of musts with tartaric and calcium sulfate, added either individually and in combination, using doses up to 3 g/L and to study the modifications that these practices produce on the compositions of the resulting wines. This work supplies useful information to study this practice in OIV in order to consider its approval

Effect of Feed Additives and Toxic Elements on Swine Growth Performance, Nutrient Digestibility, Immune Function and Reproductive Performance

To evaluate the effects of peptide in combination of zinc oxide (Zno) or acidifiers (Exp 1), and gossypol (G) from cottonseed meal (CSM) ( Exp 2&3) on growth performance, complete blood cell counts (Exp 1, 2&3), nutrient digestibility (Exp 1), plasma gossypol (Exp 2&3) and semen quality (Exp 3), weaned pigs (Exp 1), growing gilts (Exp 2) and growing boars (Exp 3) were randomly allotted to dietary treatments. Treatments for Exp 1 during phase 1&2 were: (1) Positive Control (PC), formulated to meet NRC (2012) nutrient requirements; (2) Negative control (NC), fish meal was reduced to achieve -0.13% SID lysine; (3) NC + 0.25% peptide plus high level of zinc (0.25PZ); (4) NC + 0.50% peptide plus high level of zinc (0.5PZ); (5) 0.25% peptide (0.25P); (6) 0.50% peptide (0.5P); (7) 0.25% peptide + 0.1% sodium butyrate and 0.5% benzoic acid (PSB). In phase 3, all pigs were fed a common diet. Treatments in Exp 2 during phase 1 to 3 consisted of: (1) control diet, formulated to meet NRC, (2012) nutrient requirements without CSM (0% G); (2) inclusion of 1.21% CSM (0.01% G); (3) 2.42 % CSM (0.02% G); and (4) 4.84 % CSM (0.04% G). In Exp 3, dietary treatments were the same as those in Exp 2, except the 1.21% CSM (0.01% G) was removed. During phase 4, pigs were fed a common diet devoid of CSM (Exp 2&3). Each phase consisted of 14 days. Data were analyzed using the Mixed procedures of SAS as a RCBD with treatment as fixed effect, and BW block as random effect. In overall phase 1&2 of Exp 1, PSB pigs had similar ADG and BW when compared to those fed 0.25PZ and both were greater than NC pigs (P \u3c 0.05). In Exp 2&3, gilts had a linear reduction (P \u3c 0.05) and boars a quadratic ADG response (P \u3c 0.05) as level of CSM increased in the diet during phase 3. These studies demonstrate that feeding nursery pigs with peptide in combination with acidifiers improved growth performance similar to that observed in pigs fed high levels of zinc oxide, indicating that acidifiers may be an alternative to high levels of ZnO in weaned pigs diets without affecting their growth performance. Feeding gossypol from CSM up to 0.02% impaired growth performance in gilts and boars but not affected semen quality

Establishing an Ideal Inclusion Rate of Fermented Soybean Meal and Sodium Butyrate on Growth Performance, Complete Blood Cell Count, and Nutrient Utilization in Nursery Pigs

To evaluate increasing levels of sodium butyrate (SB) in nursery diets on growth performance (Experiment 1 & 2), complete blood cell count (Experiment 2), and the optimal level of fermented soybean meal for maximum performance in weanling pigs (Experiment 3), weaned pigs were blocked with initial body weight (BW) and allotted to dietary treatments. Treatments were: 1) Control (C) moderately complex corn-soybean-meal based supplemented with 0.05% benzoic acid (BA), but devoid of SB; C diet supplemented with 0.05%, 0.10%, or 0.15% SB (Experiment 1). Treatments in experiment 2 consisted of 1) a moderately complex corn-soybean-meal based diet devoid of SB and BA (NC), 2) The NC diet supplemented with 0.5% BA, 3, 4 and 5) NC diet supplemented with 0.5% BA and 0.05%, 0.10% or 0.15% SB, respectively. Treatments in experiment 3 consisted of 1) a fermented soybean protein-poultry by-product diet (C), 2, 3, and 4) C diet was replaced with 5%, 10%, or 15% fermented soybean meal, respectively (FSBM; Experiment 3). Blood was collected at the beginning and end of each phase to determine complete blood cell count (Experiments 2 & 3). Data were analyzed by MIXED procedures of SAS (SAS Inst., Cary, NC) with dietary treatment as a fixed effect, while facility by treatment interactions (Experiment 1 & 2) and initial BW blocks as random effects (all experiments). In exp. 1 & 2, increasing dietary SB increased weight gain (P \u3c 0.05), ADFI (P ≤ 0.05), and final BW (P \u3c 0.05). For exp. 2, total white blood cell (P = 0.07) and eosinophil cell count increased with increasing SB (P = 0.08). Lymphocyte cell count decreased (P = 0.09) with increasing SB. In exp. 3, with increasing FSBM in the diet, overall feed efficiency (d 0-40; P = 0.07) increased, and ADG (P = 0.05) and ADFI (P = 0.04) increased during phases 1 & 2 (d 0-29). The heaviest BW was observed in pigs fed 10% FSBM on d 29 (P = 0.06), but the difference diminished by the end of the trial. Pigs fed 10% FSBM had the lowest WBC, neutrophil, and red blood cell count. These experiments suggest that feeding SB and 10% FSBM during the nursery phase improves growth performance and alters blood cell characteristics in weanling pigs