8 research outputs found
Behavior of the structure of different materials under static force
The subject of rheology is the study of force-induced deformation and creep in materials, taking into account the effect of time too. The purpose of the measurements is to study time-dependent tension-deformation correlations, which include creep and tension-relaxation parameters, and viscosity. Due to the characteristic structure of biological materials, we try to introduce rheology through different materials. Our samples also include soft, semi-hard and hard materials from fish meat to human teeth. It is very clear from the obtained results that the internal structure of each material is influenced by many factors. These factors also interact with each other and they cannot be standardized in a single study
Development of matzo made of wholemeal rye flour and its implementation in the industry
In the baking industry, continuous development of products is required because consumers with different nutritional needs are pushing for new requirements for food. Along with the low caloric content, there is growing attention to the functional effects of foods.
The aim of our work is the development of a matzo made of wholemeal rye flour, which helps in healthy nutrition for the customer’s and more economical from production’s point of view. The main aim of the product development in our project is to increase the nutrient content by the raise of mineral and fibre content.
In the first part of our work we performed basic measurements with flours used during product development. We measured the quantity and quality of gluten protein with Glutomatic-Gluten Index System, the activity of amylase enzymes with Falling Number 1400 and we did complex dough monitoring with METEFÉM Valorigraphe FQA 205. In the second part of our project we compare the basic matzo with matzos made of 3 different recipes. Based on results of examinations it can be ascertain that the Sample 2 shows more advantageous values of the fibre content’s and the prime cost’s point of view
Sütőipar fejlesztési irányai napjainkban
A fogyasztĂłk kĂĽlönbözĹ‘ táplálkozási igĂ©nyei Ăşjabb Ă©s Ăşjabb követelmĂ©nyeket támasztanak az Ă©lelmiszerekkel szemben, ami számos innováciĂłt követel meg a vállalatoktĂłl. Az emlĂtett igĂ©nyeket követĹ‘ trendek egysĂ©ges cĂ©lja a fogyasztĂłk egĂ©szsĂ©ges táplálkozásának biztosĂtása. A trendek kialakĂtásában jelentĹ‘s szerepe van az egyĂ©nek Ă©letmĂłdjának, egĂ©szsĂ©gĂĽgyi állapotának, továbbá a technolĂłgia- Ă©s a tudomány fejlĹ‘dĂ©sĂ©nek. A folyamatosan változĂł trendek követĂ©se az Ă©lelmiszeripar összes szakágazatára hatással van, Ăgy a sĂĽtĹ‘ipar, mint alapĂ©lelmiszert előállĂtĂł ágazat, sem kĂ©pez ez alĂłl kivĂ©telt, Ăgy ehhez alkalmazkodva az számos innováciĂłval állt elĹ‘ termĂ©keiben, amelyhez igyekszik technolĂłgiáját is igazĂtani. Abstract: The different nutritional requirements of consumers are imposing new demands on food, which require many innovations from companies. Trends following these demands have a common goal of ensuring a healthy diet for consumers. Individuals' lifestyles, health and technological and scientific developments play an important role in shaping trends. Keeping track of ever-changing trends has an impact on all sectors of the food industry, and the bakery industry, as a staple food industry, is no exception, and as a result has come up with a number of innovations in its products
Sütőipar fejlesztési irányai napjainkban
The different nutritional requirements of consumers are imposing new demands on food, which require many innovations from companies. Trends following these demands have a common goal of ensuring a healthy diet for consumers. Individuals' lifestyles, health and technological and scientific developments play an important role in shaping trends. Keeping track of ever-changing trends has an impact on all sectors of the food industry, and the bakery industry, as a staple food industry, is no exception, and as a result has come up with a number of innovations in its products.A fogyasztĂłk kĂĽlönbözĹ‘ táplálkozási igĂ©nyei Ăşjabb Ă©s Ăşjabb követelmĂ©nyeket támasztanak az Ă©lelmiszerekkel szemben, ami számos innováciĂłt követel meg a vállalatoktĂłl. Az emlĂtett igĂ©nyeket követĹ‘ trendek egysĂ©ges cĂ©lja a fogyasztĂłk egĂ©szsĂ©ges táplálkozásának biztosĂtása. A trendek kialakĂtásában jelentĹ‘s szerepe van az egyĂ©nek Ă©letmĂłdjának, egĂ©szsĂ©gĂĽgyi állapotának, továbbá a technolĂłgia- Ă©s a tudomány fejlĹ‘dĂ©sĂ©nek. A folyamatosan változĂł trendek követĂ©se az Ă©lelmiszeripar összes szakágazatára hatással van, Ăgy a sĂĽtĹ‘ipar, mint alapĂ©lelmiszert előállĂtĂł ágazat, sem kĂ©pez ez alĂłl kivĂ©telt, Ăgy ehhez alkalmazkodva az számos innováciĂłval állt elĹ‘ termĂ©keiben, amelyhez igyekszik technolĂłgiáját is igazĂtani
Behavior of the structure of different materials under static force
The subject of rheology is the study of force-induced deformation and creep in materials, taking into account the effect of time too. The purpose of the measurements is to study time-dependent tension-deformation correlations, which include creep and tension-relaxation parameters, and viscosity. Due to the characteristic structure of biological materials, we try to introduce rheology through different materials. Our samples also include soft, semi-hard and hard materials from fish meat to human teeth. It is very clear from the obtained results that the internal structure of each material is influenced by many factors. These factors also interact with each other and they cannot be standardized in a single study
Development of matzo made of wholemeal rye flour and its implementation in the industry
In the baking industry, continuous development of products is required because consumers with different nutritional needs are pushing for new requirements for food. Along with the low caloric content, there is growing attention to the functional effects of foods. The aim of our work is the development of a matzo made of wholemeal rye flour, which helps in healthy nutrition for the customer’s and more economical from production’s point of view. The main aim of the product development in our project is to increase the nutrient content by the raise of mineral and fibre content. In the first part of our work we performed basic measurements with flours used during product development. We measured the quantity and quality of gluten protein with Glutomatic-Gluten Index System, the activity of amylase enzymes with Falling Number 1400 and we did complex dough monitoring with METEFÉM Valorigraphe FQA 205. In the second part of our project we compare the basic matzo with matzos made of 3 different recipes. Based on results of examinations it can be ascertain that the Sample 2 shows more advantageous values of the fibre content’s and the prime cost’s point of view