Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance

This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from the break rolls more than that from the reduction rolls. However, a maximum for flour yield was not found in the range of parameters studied. Though treatments did not affect the optimum water absorption for breadmaking, enzyme-treated flours produced dough exhibiting shorter mixing times and slack and sticky textures compared with the control. Regardless of differences in mixing times, specific loaf volumes were not significantly different among treatments. Crumb firmness of bread baked with flour milled from enzyme-treated wheat was comparable to the control after 1 day but became firmer during storage up to 5 days

Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size.

The optimum operating conditions for the extraction of cocoa butter from cocoa liquor using supercritical carbon dioxide and the effect of sample particle size on cocoa butter extraction under optimized operating conditions were investigated. The optimization was conducted at 10–45 MPa and 35–75C, with extraction times of 1–12 h by response surface methodology. The effect of particle size was studied using cocoa liquor, ground cocoa nibs and crushed cocoa nibs with particle sizes of approximately 74 µm, 0.85–1 mm and 4–6 mm, respectively. The yield was analyzed for total fat content by gravimetric method and triacylglycerol (TAG) profile by high-performance liquid chromatography. The results showed higher yield of cocoa butter with higher values of pressure, temperature and extraction time. The optimum conditions for cocoa butter extraction were 45 MPa, 75C and 12 h. The smaller particle size produced a higher yield of cocoa butter. 1,3-Dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) and 1,3-distearoyl-2-oleoyl-glycerol (SOS) were the major TAGs present in the extracted cocoa butter, with POS being the highest (>30%) for all treatments studied

Effects of Propionibacterium acnes treatment on the course of Mycobacterium leprae infection in mice.

Studies were carried out to determine the effects of treatment with killed suspensions of Propionibacterium acnes (formerly designated Corynebacterium parvum) on the course of Mycobacterium leprae infection in mice. Systemic (intravenous or intraperitoneal) treatment with P. acnes failed to significantly alter the growth of M. leprae in the mouse footpad. In contrast, injections of P. acnes directly into the infected footpad markedly inhibited the growth of the leprosy bacilli regardless of whether the local treatments were administered before infection or 3 months after infection with M. leprae. The effects of local treatment with P. acnes appeared to be bactericidal and not merely bacteriostatic. Clearance of the organism from the tissues was not enhanced by P. acnes treatment