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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 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 the research is to characterize chestnut honey by using physicochemical methods to achieve a specific profile. Determination of polyphenols content gives indications of the antioxidant properties of chestnut honey. Changes in quality parameters have been studied regarding acidity, pH, viscosity, dry matter and anthocyanin content. The obtained results indicate variations in the pH of honey samples between 4.9-6.7, the acidity of honey samples varied from 0.21 to 0.41. The honey viscosity was determined ...

A fundamental research question related to the impact of thawing permafrost on global change is, how fast organic matter in the thawing permafrost can be converted to CO2 and CH4 and released into the atmosphere. Current estimates on the degradability of thawing organic matter in permafrost are based on incubation studies which are highly artificial and probably overestimate the greenhouse gas production under in situ conditions. We aimed at identifying the microbial response and associated release of CO2 and CH4 ...

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...

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils we...

In mayonnaise formulation various types of oil (sunflower, rice and olive oil) were preliminary used. In the production of low fat mayonnaise, the most sensorially acceptable oils were used. Low fat (LF) mayonnaise was produced at different levels of oil with different types (xanthan gum, XG; agar, A; and a combination of XG and A, 1:1) and levels (0.00, 0.20, 0.40, 0.60, 0.80 and 1.00%) of hydrocolloid gums. All samples were compared to traditional full fat (FF) mayonnaise. The most sensorially acceptable oils we...

The thematic deals with the development of data model for the sustainable management of mineral resources in Slovenia. In the paper the design of the conceptual, logical and physical data modelling is presented, and as its result, an entity-relationship (E-R) data model shown. The transfer of archive data to computer environment and the construction of final application allow the user a simple overview of data and various analyses of them. Data model of mineral resources of Slovenia comprises over a hundred tables...

The aim of the research is to characterize chestnut honey by using physicochemical methods to achieve a specific profile. Determination of polyphenols content gives indications of the antioxidant properties of chestnut honey. Changes in quality parameters have been studied regarding acidity, pH, viscosity, dry matter and anthocyanin content. The obtained results indicate variations in the pH of honey samples between 4.9-6.7, the acidity of honey samples varied from 0.21 to 0.41. The honey viscosity was determined ...