Rheological Effects of Some Xylanase on Doughs from High and Low Extraction Flours

AbstractThe xylanases are widely used in breadmaking with positive effects on bread quality but how they act in doughs is not fully understand yet. The aim of this study is to determine how different xylanolytic preparations modify the rheology of dough prepared from low and high extraction flours and the correlation between the rheological changes induced in dough and the viscosity and xylan content of flour extracts. Four flours, two white and two black, and three xylanolytic preparation was used in study. The rheological characteristics of dough were measured with the Extensograph. The xylan content and viscosity of flour extracts with xylanase were determined. In doughs from white flours xylanases increased the energy, maximum resistance and extensibility while in doughs from black flours decreased the energy and maximum resistance and increased the extensibility. The extensographic effects of xylanases were compared with their capacity to modify the viscosity and xylan content of aqueous flours extracts. The changes of extensographic indicators are well correlated with the changes of xylan content of extracts for white flour while for black flour correlations were observed with the changes of extracts viscosity. The capacity of xylanases to modify the viscosity of extract and convert the insoluble xylans in soluble xylans could be used to predict the performance of xylanases

Sorption Properties of Some Romanian Gingerbread

Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition. i.e. rH. 11 gingerbread samples were analysed. The water content and water activity lies between 7.0 and 12.6% and respectively 0.590 and 0.715. The sorption isotherms were determined at 30°C by gravimetric method. The moisture sorption is influenced by composition, especially sweeteners and humectants. Honey and invert sugar have the same impact on gingerbread higroscopicity

Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flour and 50% oat flour) with various fats (palm fat, coconut oil) and sweeteners (sugar, stevioside with erythritol). Sample biscuits were made and then analyzed to find out the moisture, water activity, braking point, specific volume and sensory evaluation. All samples had the moisture close to 5-6%. Water activity ranged from 0.49 to 0.71. The breaking point was higher for sample prepared with palm fat and sugar (0.43). This sample was accepted by panellist better than others samples of biscuits

Milk and Dairy Products Labeling in Romania

The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing research regarding the information present on the labels of alimentary products: the method based on documentation-observation and comparative analysis of data and information collected from the consume market in Sibiu. The method based on documentation and observation has been carried out using the observation sheet and contained the following analysis criteria: The name of the product, Country origin of the product (location of the producer). Synthesizing the results and the conclusions emerged as a result of the marketing research carried out with the purpose of contouring a labelling model of alimentary products, it can be stated that the dynamics of the alimentary products market in Romania is moderate and restrained by the economical and social factors and even by the still reduces promotion of a healthy alimentary education, with the complementary protection of human health and environment