Control of mixing step in the bread production with weak wheat flour and sourdough

Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour “strength” evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during storage. The results show that the composition of the sourdough microbiota and the mixing time affects the produced bread, especially when it is baked with low technological performance flours. Bread baked with an appropriate mixing time shows higher loaf volumes and lower water losses during storage

Autothermal biochar production and characterization at pilot scale

The present work reports on the results from the validation campaign of an autothermal pilot carbonization unit (CarbON) and on the characterization of the produced biochar and pyrolysis vapors. The proposed pilot plant leverages the simplicity and effectiveness of autothermal operations together with open top, downdraft design, to bring to the small scale the performance of larger installations. In autothermal operation, heat for the process is internally provided by combusting part of the feedstock and evolved volatiles inside the reactor, the so called “oxidative pyrolysis”. Please click on the file below for full content of the abstract

Activation of cannabinoid receptors prevents antigen-induced asthma-like reaction in guinea pigs.

In this study we evaluated the effects of the CB(1)/CB(2) cannabinoid receptor agonist CP55, 940 (CP) on antigen-induced asthma-like reaction in sensitized guinea pigs and we tested the ability of the specific CB2 receptor antagonist SR144528 (SR) and CB1 receptor antagonist AM251 (AM) to interfere with the effects of CP. Ovalbumin-sensitized guinea pigs placed in a respiratory chamber were challenged with the antigen given by aerosol. CP (0.4 mg/kg b.wt.) was given i.p. 3 hrs before ovalbumin challenge. Sixty minutes before CP administration, some animals were treated i.p. with either AM, or SR, or both (0.1 mg/kg b.wt.). Respiratory parameters were recorded and quantified. Lung tissue specimens were then taken for histopathological and morphometric analyses and for eosinophilic major basic protein immunohistochemistry. Moreover, myeloperoxidase activity, 8-hydroxy-2-deoxyguanosine, cyclic adenosine monophosphate (cAMP) and guanosine monophosphate (cGMP) levels, and CB(1) and CB(2) receptor protein expression by Western blotting were evaluated in lung tissue extracts. In the bronchoalveolar lavage fluid, the levels of prostaglandin D(2) and tumour necrosis factor-α TNF-α were measured. Ovalbumin challenge caused marked abnormalities in the respiratory, morphological and biochemical parameters assayed. Treatment with CP significantly reduced these abnormalities. Pre-treatment with SR, AM or both reverted the protective effects of CP, indicating that both CB(1) and CB(2) receptors are involved in lung protection. The noted treatments did not change the expression of cannabinoid receptor proteins, as shown by Western blotting. These findings suggest that targeting cannabinoid receptors could be a novel preventative therapeutic strategy in asthmatic patients

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