Leavening bread dough

Dough of bread is prepared from mixture of flour wheat, water, salt and yeast. By contacting water and suffering mechanical kneading the flour gets properties, almost exclusively, to produce a cohesive dough and viscoelasticity, containing gluten-forming proteins. The mixing process through which the dough of bread is produced, is essential for its development after fermentation and the final quality of finished bread. Gluten is important to create an extensible framework implied in gas retention during fermentation. The Baker's yeast used in baking is Saccharomyces cerevisiae, whose most important function in bread-making is to leaven the dough during the baking process. Dough expansion results from yeast action in catabolizing glucose to alcohol and carbon dioxide

Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes

AbstractBrazil nut richness has been widely studied aiming at finding transformation models that increase its yield, keep its quality, reduce costs, and increase its productivity. The objective of this study is to evaluate the spectroscopic profile and the chemical and thermal behavior of Brazil nut oil obtained by different extraction processes. Lipid soxhlet extractions with petroleum ether and hexane, and using hydraulic pressing and supercritical carbon dioxide (CO2) were performed. The physicochemical analyses showed an acidity index with significant differences between the samples obtained by hydraulic pressing and supercritical CO2. The peroxide index presented significant difference for the oil obtained by hydraulic pressing compared to that obtained by the other extraction processes. The fatty acid profiles showed a relevant presence of the omega series (w-3, w-6, and w-9) with significant differences for the extraction processes evaluated. The results of the thermogravimetric and differential analyses did not indicate changes in mass loss and presented predominantly exothermic behavior. The spectroscopic profiles indicate that the extraction processes do not change the spectral profile of the oils