The effect of the dosing vehicle (e.g., dough) on the ability of an in vitro gastrointestinal (IVG) method to predict relative bioavailable Pb associated with soil ingestion was evaluated. Bioaccessible Pb determined by the IVG method was compared with relative bioavailable Pb measured from dosing trials using juvenile swine for 18 contaminated soils ranging from 1270 to 14200 mg Pb kg(-1). Bio...

Complex rotational flows of non-Newtonian fluids are simulated through finite element methods. The predictions have direct relevance to dough kneading, associated with the food industry. The context is taken as two-dimensional and one of stirring material within a cylindrical vessel. Three stirrer shapes are considered, placed in eccentric location with respect to the cylinder centre. The motio...

Introduction. The development of technology for flour culinary products health purposes requires finding ways to create multicomponent mixtures. Problem. introduction non-traditional raw materials into the dough recipe leads structural and mechanical changes, which improve them technologically. aim is structural-mechanical organoleptic properties fresh based on mixture with Atherina pontica pow...

abstract background: fresh bread has a short shelf life and by considering this matter, its acceptability by consumer dramatically would reduce by increasing the time between baking and consumption. use of frozen dough technology is one of solution for this problem. therefore in this current study the impact of freezing storage and pre-fermentation in sangak frozen dough and its bread was consi...

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney bean...

In this paper, Vacuum Assisted Resin Transfer Molding (VARTM) method was simulated by analytical solution. Then the effect of parameters like fiber density, distribution of layer thickness, perform layer thickness, resin viscosity was investigated theoretically. Obtained results show that by selecting optimum distribution layer thickness, increasing fiber volume fraction, reducing viscosity of ...

The research aimed to study the effects of 0–20% substitution wheat flour with grape pomace powder (GPP) on rheological and pasting properties dough, sensory properties, digestive antioxidant activities prepared biscuits. results analysis showed that incorporation GPP concluded in reduced water absorption (WA) increased dough stability. Rapid visco-analyser (RVA) suggested could increase breakd...

DVOŘÁKOVÁ, P., KUČEROVÁ, J., KRÁČMAR, S.: Eff ect of sweet yeast bread formula on evaluating rapid mix test. Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 5, pp. 39–46 The aim of this work was to detect how diff erent sweet yeast bread formulas infl uence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefi t and use in ...

This paper reports on a study concerned with the numerical simulation of dough mixing that arises in the food processing industry. The flows considered are in a complex domain setting. Two dough mixers at various rotation speeds are studied; one with one stirrer and the other with two stirrers. Numerical simulations are based on three dimensions in the cylindrical polar co-ordinates system. The...