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This study investigated the establishment of wheat stable sourdoughs, both in liquid (dough yield = 330) and firm (dough yield = 154) conditions, by inoculating 5 strains of different lactic acid bacteria species together with either a Saccharomyces cerevisiae or a Candida milleri strain. Real propagation cycles, consisting of ten refreshments, were simulated to assess the behaviour and robustness of the microorganisms. The results indicated stable microbial communities from seventh backslopping in all the tested conditions, with some differences among the strains. Lactobacillus farciminis Lf19 proved to be the most competitive strain, maintaining high concentrations throughout the refreshments at different dough yield, while Lactobacillus rossiae Lr9 resulted the less performing strain. Due to the longer refreshment time (24h instead of 6h) and to the presence of Saccharomyces cerevisiae, Lactobacillus sanfranciscensis Ls51 was probably affected by the maltose depletion in liquid condition. At sourdoughs stability, the main technological characteristics (pH, total titratable acidity, fermentation quotient) were in agreement with those reported for mature sourdoughs. Overall, this study evaluated the effect of modifying some parameters (dough yield, refreshment time, associated yeast, etc.) on microbial composition and on sourdough main features, to select the most suitable sourdough technology to be used.

Kneading (or mixing) is a fundamental unit operation which must be carefully managed since it significantly influences the development of the gluten network and the final bread quality. Nevertheless, there is a lack of specific researches regarding kneading machine type and total element revolutions, thus motivating this work. This paper assesses differences in dough rheology and bread characteristics as a function of two factors: kneading machine type (spiral and double-arm) and total element revolutions (800, 1600, and 2400). Two breadmaking methods, namely straight dough and biga, were investigated. Results show that kneading machine type and total element revolution have statistically-significant effects on dough rheology and bread characteristics in both the methods. For straight dough method, double-arm mixer seems to be the most suitable for the production of bread with optimal characteristics. On the other hand, for biga method, spiral mixer was able to produce bread with the highest specific volume and loaf height. The results presented here allowed a big step forward in understanding the effects of kneading machine type and total element revolutions. Specifically, our work could guide the improvement of straight dough and biga methods (using double-arm and spiral mixers, respectively), and the development of specific kneading machines.

Phycocyanin is a well-known bioactive pigment contained in cyanobacteria, such as Arthrospira platensis (commonly known as spirulina), and used in the food and beverage industry. One of the main problems that affects spirulina-based bakery products is phycocyanin degradation during cooking, being this pigment extremely sensitive to heat. The main goal of this work was to evaluate the protective effect against phycocyanin degradation of extra virgin olive (EVO) oil or sunflower oil, by applying thermal treatments directly on A. platensis F&M-C256 biomass and on A. platensis F&M-C256-based “crostini”, as well as on phycocyanin powder. After cooking, A. platensis F&M-C256 “crostini” incorporated with EVO or sunflower oil (10g oil/100g of dough) maintained about 90% of the phycocyanin originally present in the cyanobacterial biomass. When pure tocopherol was added to the biomass in the same amounts, a significant protective effect against phycocyanin degradation was observed. Tocopherol contained in EVO and sunflower oils is the putative main responsible for the protective action against phycocyanin degradation. Therefore, the incorporation of vegetable oils into the dough can be a useful tool for the food industries that use A. platensis biomass and/or phycocyanin as a natural food coloring and bioactive component for bakery products.

Purpose Evaluation of specific computerized posturographic parameters in patients with Meniere's disease (MD) following the intratympanic injection of gadolinium, a contrast agent, used in radiological diagnosing. Materials and methods We have observed 12 adult patients with unilateral Meniere's Disease subjected to inner ear magnetic resonance imaging (MRI) examination after intratympanic gadolinium injection (ITG). The diagnoses have been performed according to the guidelines of the American Academy of otolaryngology. Before and after 24 h the ITG, all patients were subjected to the clinical evaluation and computerized posturography (CP), in 4 conditions depending on open/closed eyes and with/without foam cushion under feet. Results After ITG, in the affected ear the MRI confirmed the endolymphatic hydrops revealing a thin or even disappeared perilymphatic space. The statokinesigram showed improvement of stability only with closed eyes on a foam cushion. The CP performed 24 h after the contrast intratympanic injection showed a significant reduction of Path Length and Confidence Ellipse Area, due to an improvement of vestibular function on static balance. This improvement could be directly dependent to intratympanic pressure modification mediated by volume of contrast liquid, by “columella effect”. Conclusions This study demonstrates the absence of vestibular damage in patients undergoing intratympanic gadolinium infiltration and confirms the relationship between intratympanic pressure and vestibular stability modifications providing positive evidences for an applicative use of CP as a functional assessment to better address diagnosis and follow-up in MD patients treated with intratympanic injections.