Efecto de la energía microondas sobre la calidad de cuatro variedades españolas de arroz [ES]

A microwave system can be used as an alternative method to methyl bromide to control rice storage pests. Four rice varieties (Oryza sativa L.) grown in Spain (‘Bomba’, ‘Senia’, ‘Puntal’ and ‘Thainato’) were irradiated with three levels of microwave energy (0, 70 and 100 J g–1). Rice quality attributes were analysed to establish hypothetical quality changes in order to use microwave energy as an alternative method to control pests. Results of the factorial analysis showed that the analysed attributes differed more within varieties than among microwave treatments of the varieties, except for ‘Thainato’ which, after applying microwave energy of 100 J g–1, presented a different adhesiveness from the other two treatments determined by factor 1 and ‘Puntal’ treated with microwaves presented a different water uptake and loss of solids in cooking water determined by factor 3 than the control. The increase in hardness and decrease in adhesiveness as a consequence of the microwave treatment could possibly damage rice quality. This aspect must be taken into account with this method. In conclusion, microwave energy can be used as an alternative method of insect control because it does not seriously affect rice quality. Microwave treatments did not leave undesirable residues and could be as effective at controlling insect infestation as any procedure currently available.This research was co-financed by MCYT and FEDER No. 1FD1997-2235-C03-03.Peer reviewe

Biotecnología en alimentación. La fermentación panaria

Entre las muchas tecnologías que se utilizan hoy en alimentación para lograr mejores resultados destaca, por tratarse de un alimento de gran consumo, la biotecnología en la fabricación de pan. El pan es el resultado de hornear una masa fermentada, en cuya formulación se cuenta fundamentalmente con los siguientes ingredientes: harina, agua, levadura y sal. Curiosamente, y a pesar de su aplicación desde la antigüedad, el proceso de transformación de harina en pan es todavía poco conocido.Peer reviewe

Cereals in the human feeding and nutrition [EN]

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El salvado de arroz y su potencial en alimentación animal

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Commercial Starters in Spain

The use of sourdough in breadmaking is an ancient practice, common in Spanish bakeries and in other European countries (Barber et al., 1981). Traditionally, many positive characteristics on the quality of both the bread dough and bread have been attributed to the sourdough. In the bakery, it is considered that the benefits of sourdough utilization are as follows: Reduces the development time of the dough shortens the period of fermentation favors volume development in the oven improves the volume, aroma, and flavor of the breads II. COMPOSITION OF SPANISH SOURDOUGH Sourdough provides microorganisms needed for fermentation, contributing CO2 evolution, rheological changes, and flavor development (Barber et al., 1981, 1983, 1991a,b; Hansen and Hansen, 1996; Wehrle and Arendt, 1998)

La masa madre panaria: su influencia sobre las características reológicas y fermentativas de la masa de harinas panificables

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Envejecimiento del pan. Efecto combinado de α-amilasa bacteriana y emulsificante en la textura y en las características amilográficas de la miga [ES]

The effect of bacterial α-amylase and an emulsifier on firmness and amylograph characteristics of bread crumb during storage was studied. The bread which contained these additives was less firm and staled more slowly than the control. The enzyme and the emulsifier retarded firmness but the emulsifier inhibited the action of the α-amilase. The regulatory action of the emulsifier also was observed on amylograph characteristics of bread crumb (peak viscosity, cool viscosity and setback)

Cambios de los constituyentes químicos durante la fermentación panaria VIII. Fracciones proteicas de la masa solubles en agua y en solución salina

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Cambios de los constituyentes químicos durante la fermentación panaria. VI gliadinas extraídas con distintos disolventes del gluten de trigo

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Cambios de los constituyentes químicos durante la fermentación panaria. VII. Extracción y caracterización electroforética de las proteínas de la masa solubles en agua y en solución salina

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