Reutilización para alimentación humana de los desechos de pan en industria y distribución

Food waste or food loss is recognised as a serious threat to food security, the economy and the environment and has a direct influence on decreasing the availability of edible food along the human food chain. In the world of cereals, waste has a strong relationship with supermarkets and industry, mainly in products that have not had contact with the final consumer. According to the EU there is a preference to dispose of waste first with the intention of reintegrating it into the human food chain. In recent years the increasing demand for research on the reintegration of food into the food chain has led to a growing literature, however, considering the waste of bread, few studies are found and they focus on non-food use and without clarifying how this new ingredient works or its characterisation in a more complete way. The intention of this thesis is to study the characteristics and possibilities of discarded bread waste that has not had contact with the final consumer, to try to understand the functionality and possibility of reintroduction of this food and in which types of products.El desperdicio o pérdida de alimentos se reconocen como una grave amenaza para la seguridad alimentaria, la economía y el medio ambiente y tiene influencia directa a la disminución de la disponibilidad de alimentos comestibles a lo largo de la cadena alimentaria humana. En el mundo de los cereales, el desperdicio tiene una gran relación con los supermercados y la industria, principalmente en los productos que no han tenido contacto con el consumidor final. De acuerdo con la UE hay una preferencia en destinar los residuos en primer lugar con la intención de reintegrarlos en la cadena alimentaria humana. En los últimos años la creciente demanda de investigación sobre la reintegración de alimentos en la cadena alimentaria ha hecho que aumente la bibliografía, sin embargo, teniendo en cuenta el desperdicio de pan, se encuentran pocos estudios y se centran en el uso no alimentario y sin aclarar cómo funciona este nuevo ingrediente o su caracterización de forma más completa. La intención de esta tesis es estudiar las características y posibilidades de los residuos de pan desechado que no han tenido contacto con el consumidor final, para tratar de entender la funcionalidad y posibilidad de reintroducción de este alimento y en qué tipos de productos.Escuela de DoctoradoDoctorado en Ciencia e Ingeniería Agroalimentaria y de Biosistema

Wasted bread flour as a novel ingredient in cake making

Producción CientíficaBread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 lm, 500 lm and 200 lm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and den- sity of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness.Junta de Castilla y León (project VA177P20)TRANSCOLAB FEDER-Interreg España-Portugal (project 0612_TRANS_CO_LAB_2_P

Effects of particle size in wasted bread flour properties

Producción CientíficaBread is wasted at different stages in the food value chain, mainly in industry and retail markets. Wastedbread can be milled into flour to be used in the elaboration of other food products. Milling can generateflours with different particle sizes that influence their properties. This study analysed the effect of particlesize (200, 500 and 1000lm) on the hydration, pasting and gel properties of flours elaborated with fourdifferent stale breads. Bread flours show a higher cold water absorption capacity and a lower oil absorp-tion capacity than wheat flour. No differences in water absorption properties after heating were observed.The viscosity curves of bread flours presented lower values than wheat flour curves, and the gels obtainedwere weaker. Bread flour properties were not influenced by different particle sizes. Therefore, a lessaggressive milling, with a lower energy cost, can generates flours with properties similar to finer flours.Junta de Castilla y León (project VA177P20)TRANSCOLAB FEDER-Interreg España-Portugal project (project 0612_TRANS_CO_LAB_2_P

Physical properties of flours obtained from wasted bread crusts and crumbs

Producción CientíficaOne third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained from them. The purpose of this work is to know how the type of bread and its zone (crumb or crust) influence the characteristics of the flours obtained from the wasted bread. For this, flours made from the crumbs and crusts of eight different breads have been analysed. Their hydration properties, cold and post-heating rheology and gelling properties as well as the colour of flours and gels have been studied. Bread flours present higher water-holding capacity (WHC) and water-binding capacity (WBC) values and higher elastic modulus (G’) and viscous modulus (G”) values, both in cold conditions and after heating, than wheat flours. However, they generate weaker gels. Crust flours, and the gels obtained from them, are darker than those from crumbs and their gels. In terms of hydration and rheology, pan and wholemeal bread flours are generally lower than other bread flours. These flours also generate softer gels, possibly caused by the dilution of starch with other components. It can be concluded that the properties shown by wasted bread flours allow them to be reintroduced in the food chain as an ingredient in different products.Junta de Castilla y León - (VA177P20)TRANSCOLAB FEDER-Interreg España-Portugal - (project 0612_TRANS_CO_LAB_2_P

Effects of adding chickpea and chestnut flours to layer cakes

Producción CientíficaChestnut and chickpea flours have interesting nutritional characteristics and can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures of these flours with wheat flour in the elaboration of layer cakes. With this aim, layer cakes were elaborated with the three different flours. Mixes of 50% of these flours and a mixture of the three flours in the same proportion were analysed. Batter density, microstructure and viscosity, as well as the specific volume, texture and acceptability of layer cakes were evaluated. Chickpea flour reduced the batter density and increased viscosity compared to wheat flour, while chestnut flour reduced viscosity and did not clearly affect density. Although both flours produced layer cakes with lower specific volume, as well as less cohesive and springiness, the effect on specific volume was clearer in chestnut flour. With 50% of chickpea flour, it was possible to obtain layer cakes with the same specific volume and hardness as those made with wheat flour. Layer cake acceptability decreased with the reduction in wheat flour, regardless of the type of flour incorporated. No improved acceptability has been found when combining chickpea and chestnut flours.Junta de Castilla y León (VA177P20)TRANSCOLAB FEDER-Interreg España-Portugal project (0612_TRANS_CO_LAB_2_P

Entre o histórico e o contemporâneo : abordando as práticas científicas em um curso sobre história e filosofia das ciências

A História das Ciências no ensino é considerada como caminho para fomentar discussões sobre a ciência no ensino. Tendências recentes apontam que a perspectiva das práticas científicas pode ser um bom viés para melhor entendimento sobre como se desenvolvem as ciências. Partindo dessa premissa, utilizamos a perspectiva da História Cultural das Ciências, análise historiográfica caracterizada pelo estudo das práticas científicas e das representações criadas pela ciência, em um curso sobre História da Ciência desenvolvido numa instituição brasileira de ensino. Os resultados foram indicam aprofundamentos futuros onde possam ser exploradas as particularidades da abordagem pelo viés da História Cultural da Ciência

The nursing work at an burn center: psychosocial risks

Objective: aimed both at identifying psychosocial risks and rewards in the nursing work at a burn center and checking its possible association with occupational stress. Method: An exploratory quantitative and descriptive research piece of research. Data were collected through closed questionnaires on effort and reward in the work. Thirty seven nursing workers from a public hospital in Rio de Janeiro district in 2013 took part in it. Results: The psychosocial risks pointed by the group cause occupational stress according to some of them: time pressure, interruptions, a lot of responsibility in the work and physically demanding. The rewards were the respect of superiors and colleagues, adequate support in difficult situations and fairly treated. Conclusions: Conclusions show that it is necessary to diagnose and monitor the risks in the work as well as strengthen the rewards to minimize occupational stress and promote the physical and mental health of the group

Latin American interventions in children and adolescents’ sedentary behavior: a systematic review

OBJECTIVE: To identify and evaluate the effects of community-based interventions on the sedentary behavior (SB) of Latin American children and adolescents. METHODS: A systematic review on community-based trials to reduce and/or control SB in Latin American countries (Prospero: CRD42017072157). Five databases (PubMed, Web of Science, Scopus, SciELO and Lilacs) and a reference lists were searched. RESULTS: Ten intervention studies met the eligibility criteria and composed the descriptive synthesis. These studies were conducted in Brazil (n=5), Mexico (n=3), Ecuador (n=1) and Colombia (n=1). Most interventions were implemented in schools (n=8) by educational components, such as meetings, lessons, and seminars, on health-related subjects (n=6). Only two studies adopted specific strategies to reduce/control SB; others focused on increasing physical activity and/or improving diet. Only one study used an accelerometer to measure SB. Seven studies investigated recreational screen time. Eight studies showed statistically significant effects on SB reduction (80%). CONCLUSIONS: Latin America community-based interventions reduced children and adolescents’ SB. Further studies should: define SB as a primary outcome and implement strategies to reduce such behaviour; focus in different SBs and settings, other than recreational screen time or at-home sitting time; and use objective tools together with questionnaires to measure sedentary behaviour in

Alisamentos capilares: uma proposta para aulas de química do ensino médio

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