Effects of cysteine and mixing conditions on white/whole dough rheological properties

The effects of cysteine and processing parameters (mixing speed and time) of white/whole dough viscoelastic properties were evaluated. The same amount of cysteine (20 mg/kg) was added for each mixing time (10, 15, 20 s) in order to assess its effect on dough rheological properties. Fundamental (rheometer) and empirical (texture analyser) rheological measurements have shown that dough viscoelastic properties (ranging from more solid-like to more fluid-like) were affected by cysteine and kneading conditions even if induced changes by cysteine were substantially larger than those induced by mixing time. The cysteine addition increased the fluid-like properties of the dough; in fact, dough hardness, resistance to extension and storage modulus (G?) were lower while adhesiveness and extensibility were higher where cysteine was adde

Influenza del lievito madre sulle propriet\ue0 reologiche fondamentali degli impasti

La fermentazione \ue8 un passaggio essenziale nella tecnologia di panificazione per creare un collegamento tra la struttura, formatasi nell'impastatrice, e la struttura finale del pane cotto. In questa sperimentazione si \ue8 cercato di valutare l'effetto di due differenti tipi di fermentazione sulle propriet\ue0 reologiche di impasti perpanificazione. Le prove sono state eseguite utilizzando un reometro rotazionale: l'angolo di fase (delta) e il valore del modulo di accumulo (G') sono stati misurati su campioni di impasti preparati utilizzando lievito compresso e lievito madre. Differenze significative sono state trovate tra le due tipologie di impasti

Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment

Thermo-mechanical properties of doughs prepared from common wheat flour were investigated under different kneading conditions and with different amounts of sodium chloride. Dynamic mechanical thermal analysis showed that high-speed mixing and the addition of salt to dough slowed heat-induced reactions such as starch gelatinisation and protein coagulation. The effect of dough mixing technology was more significant than the amount of sodium chloride in modifying dough theological characteristics

Efficient integration of isochronous and data bursty traffics in low earth orbit-mobile satellite systems

This paper focuses on the radio resource management in low earth orbit-mobile satellite systems (LEOMSSs) based on a time division multiple access (TDMA) air interface. A novel demand–assignment medium access control (MAC) protocol, named DRAMAþ (dynamic resource assignment multiple access}enhanced version), is proposed, where voice and Web traffic sources obtain transmission slots through requests sent by means of a random access phase. The round-trip propagation delay (RTD) of LEO-MSSs prevents an immediate feedback for each transmission attempt. Therefore, the main concern of the DRAMAþ scheme is to realize an efficient access phase. All the transmission requests successfully received at the satellite are managed by an on board scheduler. We have shown that DRAMAþ outperforms other techniques appeared in the literature in terms of voice quality, transmission delays for bursty data traffics and resource utilization. Moreover, a performance analysis of an ideal version of the DRAMAþ scheme has permitted us to prove the potentialities of the proposed DRAMAþ technique. Stability issues have been addressed as well as the impact on the DRAMAþ performance of the LEO satellite constellation RTD value