Browse

The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using...

The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

The aim of this study was to analyze the effect of calcium ions from lactate salt at four levels of 0, 100, 150 and 200 mg/100g addition in wheat flour of a high extraction rate on fundamental dough rheological properties and bread quality. Wheat flour used in this study was of a strong one for bread making having 14.3% moisture content, 1.25% ash content, 14.3% protein content, 1.92% fat content, 35% wet gluten content and 3 mm gluten deformation index. Dough fundamental rheological properties were analyzed using...

The aim of this study was to analyze the bread quality prepared from a wheat flour of a 1250 type in which four levels of magnesium ions (0, 100, 150 and 200 mg/100g) from lactate salt were incorporated. In order to determine the bread quality the physical, crumb microstructure, textural, colour and sensory characteristics were analyzed. Bread quality characteristics loaf volume, porosity and elasticity slightly increase with the increase level of magnesium ions addition compared to the control sample. The best br...

A comparative study has been conducted on the ecological and biological parameters of the soil at the Rostov-on-Don Zoo. The objects of the research were the parts of the zoo with various conditions: the cages with different animals (hyenas, emus, cranes, peacocks and other birds, zebras, deer, camels and mountain sheep). Moreover, the influence of the recreational impact, caused by the visitors of the park, on the soil landscape has also been examined. The control part of the zoo for drawing the comparison was th...

The use of various ingredients in the formulation of yogurt, in order to diversify a dairy product particularly appreciated by consumers, is a constant concern for industry specialists. The paper proposes the use pumpkin seeds in the recipe of a classic yogurt, in order to improve its physico-chemical, textural and sensory characteristics. Pumpkin seeds, like other oilseeds, are in the attention of specialists because they are a very good source of proteins and dietary fibers. For the consumer, the increase in the...

The first establishment of commercial highbush blueberry (Vaccinium corymbosum L.) plantings in Latvia were at the end of the 1990th on a few hectares. Since then, a remarkable growth has noticed and today the total cultivated area reaches 280 hectares. An increasing market demand for fresh and processed berries provides a future upward trend in the development of blueberry crop in Latvia. In general, blueberry is a highly specialized crop that has definite soil agrochemical and climatic requirements. There are tw...

The aim of this study was to analyze the bread quality prepared from a wheat flour of a 1250 type in which four levels of magnesium ions (0, 100, 150 and 200 mg/100g) from lactate salt were incorporated. In order to determine the bread quality the physical, crumb microstructure, textural, colour and sensory characteristics were analyzed. Bread quality characteristics loaf volume, porosity and elasticity slightly increase with the increase level of magnesium ions addition compared to the control sample. The best br...

The authors propose a model of nonlinear interaction of social network agents, which is based on a matrix generalization of the known one-dimensional logistic mapping. Similar models have not been considered previously and have not been investigated numerically. Despite the relative simplicity of the proposed non-linear model, in the course of numerical experiments, various modes of agent behavior were observed. Namely, one of the agents hesitated in making a certain decision, others were able to "agree" (came to ...