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This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether o...

Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which can determine a disease called celiac disease. In this study it has been proposed to obtain a gluten-free product, destined people who suffer from celiac disease but also for children and others. In this study were obtained gluten-free ...

This article presents the a comparison study between two enzymes: lipase and carboxylesterase, considering the influence on the rheological parameters of the dough obtained from wheat flour. For determining the activity of the enzymes, there were performed the following analysis: the determination of the fat content using Soxhlet method and the determination of rheological parameters of the dough using the alveographic method. The Soxhlet method is based on repeated extraction with ethyl ether or petroleum ether o...

Development of food products with high nutritional value is an actual concern for scientist and producers from food industry. Special attention is given to the development of food products for people who have an increased sensitivity to certain foods, like gluten intolerance, which can determine a disease called celiac disease. In this study it has been proposed to obtain a gluten-free product, destined people who suffer from celiac disease but also for children and others. In this study were obtained gluten-free ...

This article presents the influence of beta-amilase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determine the activity of the enzyme, the following analysis were done: the falling number using Perten Instruments FN 1310 and the rheological parameters of the dough using the alveographic method. The falling index indirectly measures the activity of enzymes, rapidly jellifying the aqueous suspension of flour which is introduced in a boiling water bath and it measures the...

The aim of our proposals for soil sampling regarding mesofauna study in soils from greenhouses or polytunnels is motivated by the high soil heterogeneity and large variability of easy exchangeable soil properties such as water content, soluble salts distribution especially under drip irrigation and local fertilization. The intensive technology for growing vegetables or flowers, high irrigation requirements and the high soil moisture favors, in short time the degradation of morphological, physical, chemical propert...

Space weather can be monitored from the ground (astronomic/astrophysics observations and geomagnetic observatories) and from space (satellite data). Optical instruments (telescopes on the ground) recording the number of sun spots, as well as to viewing aurora, but these observations are affected by the weather from Earth's atmosphere. Observation from space does not have such a limitation. In the last years,satellites and spacecraft have monitoring the space weather. Through cooperationbetween European Space Agenc...

The enterprises of the power industry worked by coal are one of the active sources of environmental pollution with heavy metals. The Novocherkassk State Power Station is the biggest power industry in the South of Russia. The atmospheric emissions contain heavy metals including Cu. Copper in soils exists in different chemical forms or types of binding. In environmental studies, the determination of these forms gives more information on trace metal mobility, as well as on their availability and toxicity, in comparis...

This article presents the influence of beta-amilase on 3 types of flour: white, whole and brown flour used in the baking industry. In order to determine the activity of the enzyme, the following analysis were done: the falling number using Perten Instruments FN 1310 and the rheological parameters of the dough using the alveographic method. The falling index indirectly measures the activity of enzymes, rapidly jellifying the aqueous suspension of flour which is introduced in a boiling water bath and it measures the...