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The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of psyllium husk (PS) significantly made the bread texture softer with increasing levels, producing the lowest compression force value (2.48 ± 0.37 N) at a 5% level. Addition of coarse wheat bran (at 10 and 20% levels) to white wheat flour (WWF) produced a significantly softer bread texture (4.65 ± 0.61 to 5.27 ± 0.32 N) compared with the harder texture with the fine wheat bran addition (5.04 ± 0.33 to 6.82 ± 0.57 N) for the control samples, respectively. When psyllium at 5% level was added to either the WWF or wholegrain wheat flour (WGF), it produced a significantly softer bread texture. Interestingly, the incorporation of diacetyl tartaric acid esters of mono- and diglyceride (DATEM) emulsifier (0.5%) in the WWF or WGF bread samples containing 5% psyllium did not significantly improve the textural properties of bread samples. When WWF + 5%PS (4.03 ± 0.12 N) buns were compared with WGF + 5%PS, the WGF +5%PS buns (7.37 ± 0.16 N) had a significantly harder texture. The results of compression force (N) and higher consumer acceptability values of these products clearly brought out the superior textural properties of wheat pan bread and buns made by this newer approach, than the common approach of using only the wholegrain wheat flour. Future studies on the effect of various wheat bran treatments, such as steaming or extrusion on the textural properties of pan bread and buns are recommended.

The emulsifying properties of rice protein ingredients, and their behaviour in the presence of other non-protein emulsifiers, are essential to support food applications. The objective of this study was to investigate the influence of different low molecular weight surfactants (LMWS) on the stability of model infant formula emulsions (10 g protein L−1, 35 g soybean oil L−1, 50 g carbohydrate L−1) based on a rice protein hydrolyzate (RPH). Inclusion of CITREM and DATEM, at concentrations greater than 1 g L−1, gave emulsions with mean fat globule diameters (D[4,3]) less than 1 μm with good creaming stability, while lecithin was less effective across the concentration range tested (i.e., 1–3 g L−1). Coalescence of the control emulsion was observed upon both storage (10 d at 4 °C) and heat treatment (95 °C × 5 min). Increasing CITREM concentration increased storage and heat stability of the emulsions, while addition of CITREM at 2 g L−1 facilitated the formation of a very stable product. This study provides a first insight into the potential of hydrolyzed rice protein to be used as a value-added ingredient in the production of nutritional beverages such as infant formula emulsions, and the influence of LMWS on the stability of such products.

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

Background Despite the associated health benefits of whole grains, consumption of whole grain products remains far below recommended levels. Whole wheat bread is often associated with many distinctive attributes such as low loaf volume, firm and gritty texture, dark and rough crust and crumb appearance, bitter flavor, and reduced shelf-life. There is a need to improve its quality and sensory characteristics so as to increase consumer appeal and, ultimately, increase the intake of whole wheat bread. The inclusion of various ingredients improves dough and bread properties. Scope and approach This review examines the effects of enzymes, emulsifiers, hydrocolloids, and oxidants on the properties of whole wheat bread and dough, with particular attention to effects on loaf volume and hardness. Wheat gluten and other plant materials are also discussed. Gaps in the research into whole wheat bread are identified, and future research needs are recommended. Key findings and conclusions Xylanase reduces the water absorption of whole wheat flour and increases loaf volume and crumb softness by hydrolyzing ararbinoxylans. α-amylase can be beneficial under certain conditions. Phytase may activate endogenous α-amylase. G4-amylase is promising but needs validation by further research on its effect on loaf volume, crumb hardness, and staling. Vital wheat gluten overcomes many of the challenges of whole wheat bread production and is found in the majority of commercial whole wheat breads. Emulsifiers DATEM and SSL can improve the volume, texture and staling profile of whole wheat bread. Several types of improvers are generally needed in combination to provide the greatest improvement to whole wheat dough and bread.

Hydrophobicity was introduced in the structure of guar gum (GG) by esterification with n-octenyl succinic anhydride (OSA), forming GG-OSA. This modification was evaluated by FTIR. Maximum degree of substitution of 0.025 was achieved by reacting GG with 0.4 mol OSA/mol of repeating unit of GG at 100 °C for 5 h using 0.5 equivalence of NaHCO3. This GG-OSA, with the introduced partial hydrophobicity, was evaluated for its effect on bread staling and glycaemic index (GI), primarily in comparison to diacetyl tartaric and fatty acid esters of glycerol (DATEM) and GG, respectively. GG-OSA demonstrated potential bread dough strengthening ability by improving its cohesiveness and hardness. On day 4, X-ray diffraction studies on bread containing GG-OSA at 2.5 g/kg (4.10%) indicated crystallinity closer to that containing DATEM at 4 g/kg (4.24%) and lower than control (6.86%) and GG (5.26%). This was corroborated with day 4 crumb firmness for breads containing GG-OSA (18.29 N) and DATEM (19.92 N). The GI of control bread was higher than experimental samples, although there was no statistically significant difference between samples containing the additives chosen in this study. Thus GG-OSA could be used as an effective anti-staling agent in bread.

espanolEl objetivo de este trabajo fue evaluar el efecto de diferentes aditivos en el comportamiento reologico de masas de harina de platano nativa para la formulacion de una harina funcional libre de gluten. Este comportamiento fue analizado a traves de parametros como modulo elastico (G’), modulo viscoso (G’’), tangente de perdida (tan δ) y viscosidad aparente. La eleccion de la formulacion mas adecuada se realizo por medio de un diseno de experimentos completamente al azar por comparacion con el control (harina de trigo). La proteina de huevo, el emulsificador DATEM y la goma xantan generaron parametros viscoelasticos mas parecidos al control. La formulacion de la masa de harina funcional; mas similar al control fue aquella con concentraciones intermedias de los aditivos elegidos. Se concluye que el efecto de los aditivos sobre el comportamiento reologico de las masas de harina de platano depende de la naturaleza quimica del aditivo y de la composicion de la harina. EnglishThe objective of this work was to evaluate the effect of different additives in the rheological behavior of native plantain flour doughs for the formulation of a gluten-free functional flour. This behavior was analyzed through parameters such as elastic modulus (G '), viscous modulus (G "), tangent of loss (tan δ) and apparent viscosity. The choice of the most suitable formulation was done by means of a design of experiments completely randomized by comparison with the control (wheat flour). The egg protein, the emulsifier DATEM and xanthan gum generated viscoelastic parameters more similar to the control. The formulation of the functional flour dough that was most similar to the control was that with intermediate concentrations of the chosen additives. The conclusion is that the effect of the additives on the rheological behavior of the doughs of plantain flour depends on the chemical nature of the additive and the composition of the flour.

A novel series of lysine-based ampholytic amphiphiles, with alkylsuccinic anhydrides of varying chain lengths as hydrophobic acylating agents, were synthesized in medium to high yield (50.23–90.15%) based on a facile, catalyst-free method in water medium; and structurally confirmed by mass spectrometry (MS), Fourier transform infra-red (FTIR) spectroscopy, and 1H/ 13C nuclear magnetic resonances (NMR) analysis. The resulting compounds were subjected to pH-dependent amphiphilic property, ferrous ion chelating, DPPH antioxidant capacity, and cytotoxicity analyses. Results showed that CMC values decrease, γ value increase, and emulsion stability increase with the increase of medium pH, suggesting that the surface activity of synthetic compounds at air/water and oil/water interface under neutral and alkaline conditions was remarkably higher than that under acidic condition. Lauryl O-acylated malic lysine (compound 4b) presented excellent foaming ability close to commercial detergent sodium dodecyl sulphate; dodecyl succinic lysine (compound 4a) afforded highly stable o/w nanoemulsion. Moreover, compound 4b displayed comparable ferrous ion chelating property to lysine and 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidative capacity similar to a commercial food ingredient, diacetyl tartaric acid esters of mono- and di-glycerides (DATEM), indicating its multi-faceted functionalities. A cytotoxicity study of compounds 3b & 4b showed that they were non-toxic. Thus, these novel ampholytic amphiphiles may find multi-purpose applications in food, detergent, pharmaceutical, and cosmetic industry.

The objective of the present study was to evaluate the effect of enzymes (xylanase and amylase) and emulsifiers (SSL and DATEM) on the rheological properties of dough and physicochemical, textural, microstructural, nutritional, as well as sensory attributes of whole wheat bread (WWB). Based on the results, the combination of xylanase and emulsifiers had a synergetic influence on the dough rheology and bread attributes due to the interactions among enzyme-emulsifiers and bread ingredients. Incorporating xylanase, SSL, and DATEM into the whole wheat bread formulation significantly enhanced the stability, extensibility, total antioxidant activity, and general acceptability, while phytic acid content and hardness of the final bread were decreased. Regarding SEM analysis, a more homogeneous and uniformed texture was observed in the samples containing xylanase and emulsifiers, compared to the bread without any additives. On the other hand, amylase demonstrated no strengthening effect on whole wheat bread, this could be explained by its influence on the starch decomposition. WWB prepared with a combination of enzymes and emulsifiers was given higher scores in the organoleptic parameters. In conclusion, fortification of whole wheat bread with xylanase, amylase, SSL, and DATEM can play a positive role in the quality as well as the nutritional value of WWB.

The aim of this study was to correlate dielectric properties with quality parameters, and to optimize cake formulation and baking conditions by response surface methodology. Weight loss, color, specific volume, hardness and porosity were evaluated. The samples with different DATEM (0.4, 0.8 and 1.2%) and chickpea flour concentrations (30, 40 and 50%) were baked in microwave oven at different power (300, 350, 400 W) and baking times (2.50, 3.0, 3.50 min). It was found that microwave power showed significant effect on color, while baking time showed effect on weight loss, porosity, hardness, specific volume and dielectric properties. Emulsifier level affected porosity, specific volume and dielectric constant. Chickpea flour level affected porosity, color, hardness and dielectric properties of cakes. The optimum microwave power, baking time, DATEM level and chickpea flour level were found as 400 W, 2.84 min, 1.2% and 30%, respectively. The comparison between conventionally baked and the microwave baked cakes at optimum points showed that color difference, weight loss, specific volume and porosity values of microwave baked cakes were less than those of conventionally baked cakes, on the other hand, hardness values were higher. Moreover, a negative correlation between dielectric constant and porosity, and weight loss values were detected for microwave baked samples. A negative correlation between dielectric loss factor and porosity was observed. These correlations indicated that quality characteristics of a microwave baked cake sample can be assessed from dielectric properties. These correlations provides understanding on the behavior of food material during microwave processing.

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40: 10: 50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to < 20.0 N. The melting peak temperature was increased from 52 degrees C to between 53.0 degrees C and 57.0 degrees C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7-11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with-hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

The sensory perception of o/w emulsions is determined by their structure and physicochemical properties. The aims of this study were (a) to determine the influence of oil droplet clustering in o/w emulsions on sensory perception and (b) to link their sensory attributes to rheological, tribological and structural properties. Clustered emulsions were prepared by combining o/w emulsions stabilised by different sets of emulsifiers: (a) positively-charged gelatine and negatively-charged whey protein (WPI), and (b) positively-charged gelatine and negatively-charged diacetyl tartaric acid ester of mono- and diglycerides (DATEM). Oil droplet clusters ranging in diameter from 1 to 50 μm were obtained. The difference in charge density between gelatine- and DATEM-stabilised oil droplets was higher than that between gelatine- and WPI-stabilised droplets. This difference allowed to alter the interaction strength within oil droplet clusters. The sensory perception of clustered emulsions was quantified using the Rate-All-That-Apply (RATA) methodology with untrained subjects (n = 83). Participants assessed o/w emulsions varying in cluster size (1 μm–50 μm), cluster strength (tuned by changing the emulsifier-pairs), and single droplet emulsions with and without adjusted viscosity, as well as a reference emulsion with large single droplets (comparable in size to emulsions with large clusters). Creaminess and thickness intensities were significantly higher for clustered o/w emulsions compared to that of single droplet o/w emulsions with the same oil content and similar oil droplet/cluster size. With increasing cluster size, creaminess and thickness intensities increased significantly for hetero-aggregated clusters with weak interactions (gelatine-whey protein). When cluster interactions were stronger (gelatine-DATEM), creaminess intensity increased to a lesser extent and grittiness intensity increased considerably. Thickness and creaminess were strongly correlated to the rheological (e.g. consistency) and tribological properties (e.g. fiction coefficient at 10 mm/s) of o/w emulsions with clustered oil droplets. Grittiness and fattiness were strongly correlated to the tribological properties (slope of mixed regime) of o/w emulsions and their interactions with saliva. We conclude that clustering of oil droplets in o/w emulsions by hetero-aggregation allows to enhance the sensory perception of fat-related attributes by tuning rheological and tribological properties, and provides an effective method to structure liquid foods to obtain specific sensory properties.

The effect of three enzymes on the rheology and the baking performance of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to make up the gluten dilution. A full factorial 23 design with central point in triplicate was applied with dough formulated with partial substitution of wheat flour by RS (12.5 g/100 g) and the enzymes: transglutaminase (0–8 mg/100 g), glucose-oxidase (0–5 mg/100 g) and xylanase (0–1 mg/100 g). Dough produced without RS or enzymes was considered as regular and dough produced with RS and without enzymes was considered as control for comparison. Bread was produced from regular, control and optimum formulations and the quality was assessed concerning specific volume, firmness and preference by sensory panel. Enzymes had significant effect (p

In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168.30 mg/100 g and 47.46 mg/100 g to 1057.69 mg/100 g and 298.27 mg/100 g, respectively with CSF usage. Increase of CSF level in gluten-free noodle samples caused an expected increase in the amounts of Ca, P, K, Mg, Fe and Zn. Noodle samples containing CSF showed darker colour than control. Significant increase was observed in volume increase and weight increase values with CSF addition. DATEM reduced cooking loss values of noodle samples. The use of CSF improved the gluten-free noodles taste and odor score. As a result, 20% of CSF with DATEM can be used in gluten-free noodle formulation with acceptable sensory attributes of raw and cooked samples. The present results showed that CSF had a good potential to improve the nutritional quality of noodle.

A consumer test of composite cassava:maize:wheat (40:10:50) breads prepared with improvers, 0.3% emulsifiers, either as lecithin (LC) or diacetyl tartaric ester of mono-diglycerides (DATEM), and 3% hydrocolloids, either as high-methylated pectin (HM pectin) or carboxymethyl cellulose (CMC), was carried out in supermarkets in Mozambique. Overall acceptance and sensory attributes such as appearance, texture, smell, flavour, and crumb and crust colour were evaluated, and the consumption pattern and purchase intent were determined using a structured questionnaire. Composite bread quality characteristics, such as specific volume, crust colour, moisture content and firmness, were assessed instrumentally. The consumers’ overall acceptance of the composite bread with a mixture of roasted and sundried cassava flours and added HM pectin and LC had a score of 7.58, which was slightly higher than 7.28 for the composite bread with roasted cassava flour. The hedonic test showed that the perceived overall quality of the optimized composite bread based on roasted cassava flour with CMC and DATEM had a score of 7.47, which was significantly higher than the corresponding bread with HM pectin and LC (7.01), but not significantly different from commercial wheat bread (7.82). Crust colour and crumb colour and firmness correlated highly with their perceived sensorial counterpart properties.

The study provides argumentation of a recipe for foam and emulsion dairy products containing vegetable fats. The aim of the study is to examine the impact of major recipe components on foaming capacity and foam stability. The task of creating persistent emulsion systems with a foamy structure is possible due to the use of scientificallybased blend of surfactant s, vegetable oils, and stabilizers, which provide the necessary technological properties of semifinished and organ oleptic properties of finished products. Foaming capacity and foam stability were determined by the Lurie method. Surfactants are usually E472e (esters of glycerol and diacetyl tartaric acid ester of monoand diglyceri des DATEM), E472b (lactic acid esters of monoand diglycerides LACTEM), E322 (lecithin). Selected surfactants provide direct formation of the emulsion with further interphase absorption layers along with the milk proteins at the temperature of 80 ... 85° C. In addition, they support desorption of milk proteins from the interphase surface at the temperature of 3 ... 13° C while whipping. It results in a partial inversion of the emulsion phase leading to the converse emulsion and fat crystallization. The studies allowed finding the rational content of dry and skimmed milk (3.5%), E472e (0.6%), E472b (0.4%), E322 (0.3%). These components provide texture of foam and emulsion dairy products and semifinished products with the high foaming ca pacity, form stability and flexible consistency.

Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl-2 lactylate (SSL) and diacetyl tartaric acid esters of mono (and di) glyceride (DATEM) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ (CWG) usage in cake formulation gave better cake physical properties than fine wheat germ (FWG). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM. Wheat germ addition (CWG/FWG) increased the ash, protein, fat and mineral contents (Ca, Cu, Fe, Mg, Mn, P, K and Zn) of the samples. Crust and crumb color of the cake samples were significantly (P

In order to improve processing performance and functionality of wheat flour dough, the influence of emulsifiers including distilled mono-glycerides (DMGs), polysorbate-60 (P60), and diacetyl tartaric esters of mono-glycerides (DATEM) on dough rheological properties and quality of fried instant noodles have been investigated. Farinograph, extensograph, and scanning electron microscopy analysis were conducted to characterize the dough rheological property. The addition of P60 and DATEM in dough strengthened its rheological properties, being indicated by high stability, low degree of softening within 12 min, increase in resistance to extension, and enhancement of extensibility in comparison with the control. The quality of noodle including sensory, water content, degree of gelatinization, and oil content was evaluated. As compared to the control, the oil content in fried instant noodle with the addition of 0.2 g P60/100 g and 0.2 g DATEM/100 g flour reduced 18.3% and 9.9%, respectively; the time of rehydration decreased 25.0% and 12.5%, respectively; and the degree of gelatinization increased 10.2% and 8.1%, respectively. Both P60 and DATEM showed a significant impact on springiness, firmness, and overall acceptability in noodles. The results clearly indicate that dough rheological characteristics and quality of noodles improved with the addition of certain emulsifiers.

Bread baking from wheat and millet flours in different ratios was investigated. Optimisation of bread quality produced from a wheat/millet composite flour in the ratio 50:50 was pursued by adding emulsifiers and enzymes. Higher millet addition (30 g/100 g and up) asked for higher dough moisture. Addition of emulsifiers (combination of DATEM and distilled monoglycerides) had significant effects on volume, crumb firmness, relative elasticity and number of pores in the crumb. Emulsifier addition allowed increasing the share of millet within the wheat/millet composite flour. Xylanase exerted a crumb softening effect, which was adversely affected by transglutaminase addition, but transglutaminase improved crumb pore structure and both enzymes increased bread volume. Combined addition of xylanase and transglutaminase significantly increased volume of a 50:50 wheat/millet bread by 25%. Overall, by the addition of emulsifier and enzymes bread could be produced from 50:50 wheat/millet flour, which was of acceptable quality.

El presente Proyecto de Tesis denominado “Diseño de la Capacidad Portante del suelo del Distrito de Saramiriza, Provincia Daten, Región Loreto”, tiene como objetivo determinar la capacidad portante que permita elaborar un mapa de zonificación de capacidad portante de suelos. La metodología de investigación fue descriptiva, sobre la que se buscó especificar y analizar las características geológicas y geotécnicas. De acuerdo a estos estudios se determinó la clasificación mediante el método SUCS donde se obtuvieron los siguientes tipos de suelos: Limos inorgánicos de alta plasticidad (MH) húmedos expansivos, algo inestables, de baja capacidad portante, Limos inorgánicos de baja plasticidad (ML) poco expansivos de baja capacidad portante, Arcilla inorgánica de baja plasticidad (CH) expansivos, húmedas de baja capacidad portante, estos tipos de suelos son catalogados como pobre o malo en el valor general del cimiento. Estos suelos (MH, ML,CH), tienen por característica fundamental de experimentar cambios de volúmenes considerables a través de la humedad mostrándose muy húmedos e inestables y contrayéndose mostrando grietas en forma de piel de cocodrilo en la superficie cuando es sometido al calor (Rayos Solares) La capacidad portante de las calicatas son las siguientes: C-01 = 0.73 kg/cm2, C-02 = 0.65 kg/cm2, C-03 = 0.51 kg/cm2, C-04 = 0.68 kg/cm2, C-05 = 0.67 kg/cm2, C-06 = 0.66 kg/cm2, C-07 = 0.60 kg/cm2, C-08 = 0.83 kg/cm2, C-09 = 0.73 kg/cm2, C-10 = 0.79 kg/cm2, C-11 = 0.76 kg/cm2, C-12 = 0.81 kg/cm2, C-13 = 0.41 kg/cm2 C-14 = 0.47 kg/cm2, C-15 = 0.79 kg/cm2. The present investigation called "Design of the carrying capacity of the soil of the District of Saramiriza, Datem Province, Loreto Region", has as objective to determine the bearing capacity that allows to elaborate a zoning map of soil carrying capacity. The research methodology was descriptive, on which it was sought to specify and analyze the geological and geotechnical characteristics. According to these studies, the classification was determined by means of the SUCS method where the following types of soils were obtained: Inorganic limes of high plasticity (MH) humid expansive, somewhat unstable, of low bearing capacity, Inorganic limes of low plasticity (ML) little expansive of low carrying capacity, inorganic clay of low plasticity (CH) expansive, wet of low bearing capacity, these types of soils are classified as poor or bad in the general value of the foundation These soils (MH, ML, CH), have the fundamental characteristic of experiencing considerable volume changes through humidity, being very wet and unstable and contracting showing cracks in the form of crocodile skin on the surface when subjected to heat (Rays Solar The carrying capacity of the pits are as follows: C-01 = 0.73 kg /cm2,C-02 = 0.65kg / cm2, C-03 = 0.51 kg / cm2, C-04 = 0.68 kg / cm2, C-05 = 0.67 kg / cm2, C-06 = 0.66 kg / cm2, C-07 = 0.60 kg / cm2, C-08 = 0.83 kg / cm2, C-09 = 0.73 kg / cm2, C-10 = 0.79 kg / cm2, C-11 = 0.76 kg / cm2, C-12 = 0.81 kg / cm2, C-13 = 0.41 kg / cm2 C-14 = 0.47 kg / cm2, C-15 = 0.79 kg / cm2.

La presente investigación denominada "Diseño de la Capacidad Portante del suelo del Distrito de San Lorenzo, Provincia Datem, Región Loreto”, tiene como objetivo determinar la capacidad portante que permita elaborar un mapa de zonificación de capacidad portante de suelos. La metodología de investigación fue descriptivo, sobre la que se buscó especificar y analizar las características geológicas y geotécnicas. De acuerdo a estos estudios se determinó la clasificación mediante el método SUCS donde se obtuvieron los siguientes tipos de suelos: Limos inorgánicos de alta plasticidad (MH) húmedos expansivos, algo inestables, de baja capacidad portante, Limos inorgánicos de baja plasticidad (ML) poco expansivos de baja capacidad portante, Arcilla inorgánica de baja plasticidad (CH) expansivos, húmedas de baja capacidad portante, estos tipos de suelos son catalogados como pobre o malo en el valor general del cimiento Estos suelos (MH, ML,CH), tienen por característica fundamental de experimentar cambios de volúmenes considerables a través de la humedad mostrándose muy húmedos e inestables y contrayéndose mostrando grietas en forma de piel de cocodrilo en la superficie cuando es sometido al calor (Rayos Solares) La capacidad portante de las calicatas son las siguientes: C-01 = 0.73 kg/cm2, C-02 = 0.65 kg/cm2, C-03 = 0.51 kg/cm2, C-04 = 0.68 kg/cm2, C-05 = 0.67 kg/cm2, C-06 = 0.66 kg/cm2, C-07 = 0.60 kg/cm2, C-08 = 0.83 kg/cm2, C-09 = 0.73 kg/cm2, C-10 = 0.79 kg/cm2, C-11 = 0.76 kg/cm2, C-12 = 0.81 kg/cm2, C-13 = 0.41 kg/cm2 C-14 = 0.47 kg/cm2, C-15 = 0.79 kg/cm2, C-16 = 0.76 kg/cm2, C-17 = 0.82 kg/cm2 C-18 = 0.74 kg/cm2. The following research report called "Design of the carrying capacity of the soil of the District of San Lorenzo, Datem Province, Loreto Region", has as objective to determine the bearing capacity that allows to elaborate a zoning map of soil carrying capacity. The research methodology was descriptive, on which it was sought to specify and analyze the geological and geotechnical characteristics. According to these studies, the classification was determined by means of the SUCS method where the following types of soils were obtained: Inorganic limes of high plasticity (MH) humid expansive, somewhat unstable, of low bearing capacity, Inorganic limes of low plasticity (ML) little expansive of low carrying capacity, inorganic clay of low plasticity (CH) expansive, wet of low bearing capacity, these types of soils are classified as poor or bad in the general value of the foundation These soils (MH, ML, CH), have the fundamental characteristic of experiencing considerable volume changes through humidity, being very wet and unstable and contracting showing cracks in the form of crocodile skin on the surface when subjected to heat (Rays Solar The carrying capacity of the pits are as follows: C-01 = 0.73 kg /cm2,C-02 = 0.65kg / cm2, C-03 = 0.51 kg / cm2, C-04 = 0.68 kg / cm2, C-05 = 0.67 kg / cm2, C-06 = 0.66 kg / cm2, C-07 = 0.60 kg / cm2, C-08 = 0.83 kg / cm2, C-09 = 0.73 kg / cm2, C-10 = 0.79 kg / cm2, C-11 = 0.76 kg / cm2, C-12 = 0.81 kg / cm2, C-13 = 0.41 kg / cm2 C-14 = 0.47 kg / cm2, C-15 = 0.79 kg / cm2, C-16 = 0.76 kg / cm2, C-17 = 0.82 kg / cm2 C-18 = 0.74 kg / cm2.

The effects of diacetyl tartaric acid ester of monoglycerides (DATEM), ascorbic acid (AA), urea, and dithiothreitol (DTT) on viscoelastic properties of commercial hard red winter wheat gluten were investigated. A constant shear stress of 40 Pa was applied to gluten during creep-recovery test. Experimental creep-recovery compliance responses were fitted into a Burgers model with four elements accounting for characteristics of pure elastic (spring), viscoelastic (spring-dashpots elements), and viscous flow (dashpot). DATEM decreased the elasticity and viscoelasticity, but increased viscosity of gluten. The addition of AA, urea, and DTT, resulted in opposite rheological properties when compared with DATEM. Relationship among physical properties was also studied with principal component analysis (PCA) including gluten viscoelasticity, dough mixing and baking properties. Regressed coefficients from Burgers model accounted for higher percent of explained variance and were independent from flour content, baking and dough mixing properties.

Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), ?-amylase (0.002, 0.006 and 0.012%), xylanase (0.004, 0.012 and 0.024%), alcohol extract of rosemary, thyme or sage (0.5, 1.0 and 2.0%), as well as the combination of complex additive and rosemary, thyme and sage extract on rheological characteristics of dough. The study includes amylograph, farinograph and extensograph analysis of dough with and without additives (control sample). The volume of lost CO2 gas (mL) is the lowest in dough samples with an added combination of complex additive and thyme extract (0.05 and 0.5%) and rosemary extract (2.0%). In the samples with thyme extract (1.0%) added, the volume of lost gas is at a level of samples with added complex additive, DATEM, and L-ascorbic acid.

The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and compared to a control bread with no emulsifier. The rheological properties of the emulsifiers at their optimum level as well as their effect on starch retrogradation were investigated. Standard baking tests were carried out and the breads were tested over 5 days of storage. Rheological tests suggested that LC reduced the elasticity of the batter and increased the batter consistency during gelatinisation (P < 0.05). A significant increase in the specific volume was found with the addition of the various emulsifiers (P < 0.05). Higher volumes were found for breads with DM whereas lower specific volumes were obtained for the breads with DATEM. With regards to cell size and distribution, significant differences were found across the emulsifiers and the levels used (P < 0.05). Crumb staling revealed significant time effects as well as an increase in the shelf-life by the addition of high levels of DM and SSL. The retrogradation of starch over 5-days did not seem to be affected by the addition of emulsifiers. Overall this study demonstrated that the addition of emulsifiers at their respective optimum level enhanced the quality of the GF breads.

Research efforts on gluten-free bread making have rapidly increased during the last decade. A lot of different approaches are being used to improve the quality of these products. The techniques used in gluten-free bread making research vary widely. This review focuses on the methodological aspects of gluten-free bread making research and extracts relevant data from all Web of Science peer reviewed research articles on gluten-free bread published from 2010 to date. Recipes and methodologies are grouped by (main) starch source and list other ingredients, additives and treatments used. The focus lies on the experimental setups typically used to analyze batter/dough and end product. Small deformation rheological measurements are typically performed on gluten-free batter/dough, along with several other batter/dough properties, but there is no clear link between these characteristics and the bread quality which typically is determined by volume and texture analysis or sensory evaluation. Some more recent techniques that have already been used on wheat bread or other bakery products are discussed as well. Their application in gluten-free bread making research may help extend the current knowledge. ispartof: Journal of Cereal Science vol:67 pages:92-111 status: published

The effect of protein quality, protein content, bran addition, diacetyl tartaric acid ester of monoglycerides (DATEM), proving time, and their interaction on hearth bread characteristics were studied by size-exclusion fast protein liquid chromatography, Kieffer dough and gluten extensibility rig, and small-scale baking of hearth loaves. Protein quality influenced size and shape of the hearth loaves positively. Enhanced protein content increased loaf volume and decreased the form ratio of hearth loaves. The effect of protein quality and protein content was dependent on the size-distribution of the proteins in flour, which affected the viscoelastic properties of the dough. Doughs made from flours with strong protein quality can be proved for a longer time and thereby expand more than doughs made from weak protein quality flours. Doughs made from strong protein quality flours tolerated bran addition better than doughs made from weak protein quality flours. Doughs made from high protein content flours were more suited for hearth bread production with bran than doughs made from flours with low protein content. DATEM had small effect on dough properties and hearth loaf characteristics compared with the other factors.

Sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), glycerol monostearate (GMS) and distilled glycerol monostearate (DGMS) surfactant gels were made with water. Addition of surfactant gels decreased water absorption by the bread while xanthan, karaya, guar and locust bean gums increased the same. Only DGMS or GMS and gum combinations further improved water absorption. All the gums except for guar along with surfactant gels improved dough stability. Both surfactant gels and gums improved the extensograph dough properties of wheat flour to varying degrees. Alveograph characteristics of wheat flour improved to varying extents with surfactant gels while the gums influenced the viscoelastic properties in differing ways. Different combinations of surfactant gels and gums showed varied influences on rapid visco analyzer characteristics of wheat flour. Both surfactant gels and gums improved the bread making quality. Among surfactants, SSL in combination with gums, and among gums locust bean in combination with surfactant gels improved the bread making quality of wheat flour to a maximum extent.

The effects of microbial transglutaminase (TGM) on the viscoelastic profile of wheat flour doughs when added singly and in combination with hydrocolloids—hydroxypropylmethylcellulose (HPMC) and a high ester pectin (GENU pectin type BIG, or BIG)—, amylolytic (α-amylase) and non amylolytic enzymes (xylanase) and an emulsifier [diacetyl tartaric acid ester of mono-diglycerides (DATEM)] have been investigated by applying response surface analysis to a Draper-Lin small composite design of formulated dough samples. In spite of the major effects on mixing, textural, extensional and viscometric parameters, which were provided by hydrocolloid/surfactant combinations, incorporation of TGM into dough formulas improved some viscoelastic properties. TGM, when added to DATEM and/or HPMC-containing doughs, induced synergistic effects on mixing parameters, resulting in increased water absorption, development time and stability. Highly cohesive doughs with improved water holding capacity and gluten strength during mixing and fermentation, and suitable pasting behaviour during cooking were achieved using TGM/BIG/DATEM mixtures, mainly associated with suitable interactions of the pairs TGM/DATEM and DATEM/BIG.

Effects were investigated of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS-60) and sodium stearoyl-2-lactylate (SSL) on the rheological properties of wheat dough and quality of parotta (a South Indian bread made from wheat flour salt, sugar, egg, oil and water). Dough mixtures were prepared containing 0.5% surfactant in the form of gels (1:4 surfactant:water). Results showed that surfactants increased dough stability, as measured by farinography, valorimeter values, extensograph ratios and extensograph areas, indicating increases in the dough strength. Surfactants reduced mixograph peak heights, mixograph areas, apparent biaxial extensional viscosities, compressive stress, force decay parameters, hardness and adhesiveness, and increased the cohesiveness of dough. Values for peak viscosity increased with DATEM, PS-60 and SSL and decreased with GMS and lecithin. Addition of SSL and PS-60 gave the greatest improvements in the physical properties of parotta, followed in decreasing order by DATEM, lecithin and GMS.

Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

A mixture of starch and guar gum was extruded with citric acid, sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid ester of monoglyceride (DATEM). Water solubility, blue value, extrudate expansion and viscosity were measured for the different additives. Incorporation of hydrocolloids caused a synergistic increase in viscosity indicating a strong interaction between starch amylose and gums. Extrusion with chemical agent affected the physical properties of starch. Citric acid decreased viscosity and increased water solubility and expansion volume. Sodium stearoyl-2-lactylate and diacetyl tartaric acid ester of monoglyceride increased viscosity while reducing expansion and water solubility. This indicated that even at extrusion temperatures, these surfactants maintained their complexing power. Analysis of variance showed that addition of chemical agents significantly affected the physical and rheological properties of the extrudates.

Cassava is widely available worldwide but bread quality is impaired when cassava is used in the bread formulation. To overcome this problem, different improvers were tested in the preparation of composite cassava-maize-wheat (CMW) breads. Emulsifiers, diacetyl tartic acid ester of monoglycerides (DATEM), sodium stearoyl-2-lactylate (SSL), and lecithin (LC); and hydrocolloids, carboxymethylcellulose (CMC) and high-methylated pectin (HM pectin) were added during dough preparation of the composite flours (cassava-maize-wheat, 40 : 10 : 50). Each emulsifier was tested in combination with the hydrocolloids at levels of 0.1, 0.3, and 0.5% while hydrocolloids were used at a level of 3%. Bread quality attributes such as specific loaf volume, crust colour, crumb moisture, and firmness were measured. The specific volume of the fresh breads significantly improved with the addition of hydrocolloids (7.5 and 13%) and in combination with emulsifiers (from 7.9 to 27%) compared with bread produced without improvers. A significant improvement of brownness index and firmness of the composite flours breads was achieved with the addition of hydrocolloids and emulsifiers. The results show that emulsifiers and hydrocolloids can significantly improve the baking quality of CMW breads and thereby enhance the potential for using locally produced flours in bread baking.

The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

Extensively hydrolyzed formulas have less physical stability than intact protein formulas. Ingredient(s) are needed to stabilize these formulas. The purpose of the study was to evaluate the tolerance of infants to casein hydrolysate formulas containing different carbohydrates (CHO) and emulsifiers. 113 infants were enrolled at 0-8 d of age and fed a hydrolysate formula (Similac® Expert Care Alimentum® powder, Abbott Nutrition, Columbus, OH [CF]) or a formula with different CHO sources and emulsifier (EF) until 28 d of age. A 3rd formula was studied but not reported here. CHO in CF was maltodextrin (MD) and sucrose with DATEM as the emulsifier. CHO in EF was MD, sucrose, and modified cornstarch with no DATEM. The primary variable was mean rank stool consistency (MRSC) from entry to 28 d. Intake and stool records were completed daily and feeding, stooling and formula satisfaction questionnaires were completed at exit. No significant differences were observed in MRSC, 2.28+0.09 for CF and 2.18+0.08 for EF (c...

In order to answer the question of which component of DATEM is most effective in baking, a commercial DATEM sample was fractionated by a combination of gel permeation chromatography and high-performance liquid chromatography. The activities of fractions and individual components were determined by micro-scale rheological methods and a micro-scale baking test on the basis of 10 g of flour. Three active compounds were isolated which were the major components of DATEM. Their structures were determined by mass spectrometry and NMR spectroscopy. The major component of DATEM (35.4%) was a glycerol molecule esterified with stearic acid and diacetyltartaric acid and a free hydroxyl group at the secondary C-atom. In the second component (12.1% of DATEM) this hydroxyl group was acetylated, whereas in the third compound (6.5% of DATEM) it was esterified with an additional diacetyltartaric acid residue. Not was the baking activity of DATEM based on a single but on the sum of the three major components.

Three major components of DATEM were synthesized and characterized by microscale rheological methods and a microscale baking test on the basis of 10 g of flour. In addition, a normal-scale baking test with 300 g of flour was performed. Both the microscale and the normal-scale baking test were in strong agreement and showed that DATEM components with one carboxyl group exhibited better baking performance than compounds with two carboxyl groups. The best results in baking were obtained with a concentration of 2 g of emulsifier per kg of flour in contrast to 3 g/kg with a commercial DATEM sample, because commercial samples may contain up to 40% of inactive components. The DATEM component with two carboxyl groups had the lowest baking activity, but it was most effective in dough and gluten rheology. This discrepancy between rheology and baking indicates that for DATEM different mechanisms of action have to be present in the dough phase and during baking.

DATEM synthesis was optimized to produce samples with high amounts of active components for breadmaking. Therefore, the parameters of a standard procedure were modified systematically and the amounts of the major components in the resulting samples were determined by high-performance liquid chromatography. Standard solutions of the three most active components were used for identification and quantitation. Molten reactions between monoacylglycerols and diacetyltartaric acid anhydride at low temperature (100°C) had a positive effect on the formation of active components, especially after the addition of sodium acetate as a catalyst. The yield of active components increased up to 88% compared to ∼60% obtained by a standard procedure. The highest yield of the major components was obtained by using tetrahydrofuran as a solvent and pyridine as a catalyst. Under these conditions more than 90% of the DATEM sample were components with high baking activity.