Cracks in bread crust cause longer crispness retention

Crispness is among the most important factors that the consumer uses to assess the quality of crispy bread. However, this quality attribute is rapidly lost after baking. It is known that crispness retention can be increased more than eight times by enhancing the water vapor permeability of the crust. Current methods to achieve this, i.e., puncturing the bread before baking, require an extra process step. We hypothesize that cracks that appear spontaneously on the crust surface after baking can also enhance water vapor permeability and therefore improve crispness retention. We were able to confirm this hypothesis by preparing composite breads containing the same crumb but different crusts, with crust recipes of varying starch/protein ratios. Crusts systems that were generally high in gelatinized starch content and poor in evenly distributed gluten were more prone to crack after the whole process of part-baking, freezing, and baking off. These cracks led to an increased water vapor permeability of the crust and an eight times longer instrumental crispness retention compared to standard bread. In this paper we also discuss possible causes for crack formation in the crust. We hypothesize that effective cracks are caused by thermal shock in materials with a low ability to dissipate energy.     

The role of the gluten network in the crispness of bread crust

Crispness features of baked products strongly determine consumer acceptability. For many baked products, such as bread, the outer crust gives the crispy sensation. Confocal scanning laser microscopy of the structure of bread crust revealed a continuous protein phase and a discontinuous non-gelatinized starch phase in the outer crust. In contrast, the crumb and inner crust, showed a gelatinized starch network associated with a protein network. The role of the protein phase of the outer crust in determining crispness has been studied. During storage, the crispness of bread crust alters as a result of changes in water content/activity resulting from moisture redistribution within the bread and between the bread and its environment. Water content was affected by the flour protein content and by selectively modifying the crust protein phase of a model bread with enzymes, as well as by storing breads at high and low relative humidity (80–40% RH). Protease modification resulted in a lower water content and activity in the crust during the first hours of storage. In contrast, modification by transglutaminase had the opposite effect and gave rise to higher water retention of the crust compared to the un-treated d bread. This shows that modification of the protein network can be used to regulate the water holding capacity of the crust. Sensory analysis confirmed the retention of crispness in protease modified bread crust after 2 h storage at 80% RH conditions, whereas both the untreated and transglutaminase-treated breads lost their crispness. A negative relationship between water activity/content and crispness was found. Modification of the starch phase of the crust by alpha-amylase produced a bread crust with a low water activity. However, a steep increase in the water activity was observed after 2 h storage at 80% RH with a concomitant loss of crispness. These results indicate an important role of the gluten network in determining crust properties.     

Does crumb morphology affect water migration and crispness retention in crispy breads?

Crispness of bread is rapidly lost because of water migration inside the crumb towards the crust. How crumb properties determine this process independent of crust properties has not been examined before. Therefore, the aim of this study was to analyze and explain the influence of crumb morphology on the overall crispness retention. Crispness retention was determined by analyzing the acoustic emission of breads differing in either crust or crumb morphology. When crumb morphology is coarse with a lower number of large connections between the air cells, the effective diffusion coefficient is reduced. This effective diffusion coefficient of crumb, which equals approximately half the value of air, was estimated using X-ray micro-computer tomography images of crumb pieces. If the crumb has a lower effective diffusion coefficient, bread with similar crust properties has significantly longer crispness retention. Despite this, our data show that variations in properties of crust, which has 30 times higher permeability than crumb, have a larger impact on crispness retention than variations in properties of crumb.     

Effect of fibre diameter and cross-sectional shape on moisture transmission through fabrics

The current work incorporates an experimental study on the effect of fiber cross sectional shape and fibre diameter on moisture transmission properties of the fabric. Water vapour transmission of the fabrics was measured using the PERMETEST. In plane liquid flow through the fabric was measured using a gravimetric in-plane wicking tester and vertical movement of liquid along the fibres against gravity was also observed using a vertical wicking tester. With the change in shape factor and fibre diameter, it is seen that with increase in fibre specific surface area wicking rate through fabric increases, whereas water vapour permeability of the fabric reduces.     

Simulating the formation of bread crust in a DMTA rheometer

Water evaporates very fast from the surface layers of dough, enhanced by high heating rates at the beginning of baking. The rheological properties of the surface layers play an important role during the baking process, especially in local and overall expansion and water loss. The aim of this study was to determine the rheological properties of bread dough in the heat-moisture dynamics of the baking process, especially in surface drying and delayed drying conditions. The DMTA method was used in tensile mode in order to expose the samples to fast dehydration to simulate real bread crust. The degree of starch gelatinization was demonstrated by the disappearance of the “Maltese cross” (polarized light microscopy). Temperature and water content were monitored during baking. The modulus evolution depended on both the heat and moisture evolution (i.e. immediate or delayed in the present study). In contrast to reports in the literature, starch gelatinization was observed even under drying conditions. Nevertheless, comparison between samples under drying and under delayed drying conditions suggested that water content prevailed in the rheological changes.     

Structural role of fibre addition to increase knowledge of non-gluten bread

Dietary fibres can play a significant role in GF bread development. Besides their well documented health benefits, dietary fibres can improve the texture, sensory characteristics and shelf life of baked products, due to their water binding capacity, gel forming ability, fat mimetic, textural and thickening effects. Dietary fibres from different sources are discussed in this paper and their role in GF products' making is analysed. The sources of fibres vary: flours, fruit and vegetable processing by-products, isolated ingredients, seeds or mixtures of all of these can be used. Fibres improve the structure and result in dense crumb porosity. Tasty products with soft crumb can be produced, and there are many perspectives in further products development.     

洪涝对杂交水稻叶片细胞透性及其产量影响的量化研究

通过盆栽试验,采用４因素５水平的正交设计,研究了不同生育时期（ｘ１）、不同淹水深度（ｘ２）、不同淹水天数（ｘ３）和不同泥沙含量（ｘ４）的淹水对杂交稻组合威优４６的叶片细胞电解质伤害性外漏率（ｙ１）及其相对产量（ｙ２）的影响。经多元正交多项式的方差分析,ｘ２,ｘ３,ｘ２１,ｘ２４,ｘ１ｘ２,ｘ１ｘ３,ｘ１ｘ４,ｘ２ｘ３,ｘ２ｘ４,ｘ３ｘ４与ｙ１之间具有显著的相关性,可建立良好的回归关系式;经线性回归分析,ｙ１与ｙ２呈极显著的负相关,说明叶片细胞电解质伤害性外漏率的升高是造成减产的重要原因之一。     

Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb

Improvements in both the miniaturisation and heat compensation of pressure transducers made it possible to measure pressures as low as 5 kPa inside bread dough during baking (ΔT = 80 °C). Additional calibration was found to be necessary to decrease it below 0.18 kPa according to the variations in temperature encountered during baking. Two probes with both a thermocouple and a miniature pressure transducer were used to reveal pressure gradients inside bread dough during baking and post-cooling. During baking, increase in pressure (up to 1.1 kPa) was mainly attributed to the mechanical restrictions exerted on the dough by the stiffened surface layers. Pressure build-up due to the stiffening of bubble walls could not be detected. Various effects of the rupture in the bubble walls are reported. Sudden falls in pressure observed up to 70 °C were attributed to the bubble coalescence phenomenon. Evidence of an open porous structure was provided by the balance in pressure through the dough before the end of baking and the almost simultaneous lowering of pressure (−0.15 kPa) throughout the crumb during cooling. The slight lowering of pressure during post-cooling was also evidence of lower permeability of the crust compared to the crumb.     

Influence of Lipid A Acylation Pattern on Membrane Permeability and Innate Immune Stimulation

Lipid A, the hydrophobic anchor of lipopolysaccharide (LPS), is an essential component in the outer membrane of Gram-negative bacteria. It can stimulate the innate immune system via Toll-like receptor 4/myeloid differentiation factor 2 (TLR4/MD2), leading to the release of inflammatory cytokines. In this study, six Escherichia coli strains which can produce lipid A with different acylation patterns were constructed; the influence of lipid A acylation pattern on the membrane permeability and innate immune stimulation has been systematically investigated. The lipid A species were isolated and identified by matrix assisted laser ionization desorption-time of flight/tandem mass spectrometry. N-Phenyl naphthylamine uptake assay and antibiotic susceptibility test showed that membrane permeability of these strains were different. The lower the number of acyl chains in lipid A, the stronger the membrane permeability. LPS purified from these strains were used to stimulate human or mouse macrophage cells, and different levels of cytokines were induced. Compared with wild type hexa-acylated LPS, penta-acylated, tetra-acylated and tri-acylated LPS induced lower levels of cytokines. These results suggest that the lipid A acylation pattern influences both the bacterial membrane permeability and innate immune stimulation. The results would be useful for redesigning the bacterial membrane structure and for developing lipid A vaccine adjuvant.     

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

This study aimed at characterizing the effect of hydrothermal dynamics on the dough rheology, in order to develop a complete dough viscosity model valid at different locations during baking. The dough rheology was characterised using dynamic mechanical thermal analysis (DMTA). Temperature and water content (WC) were monitored during DMTA. At high heating rates (15–30°C/min), relevant to the top crust, viscosity behaved as if WC was kept constant, in spite of dehydration (37%); such similarity was valid up to 80°C (stage A). Beyond, the viscosity decrease observed in the samples at constant WC was replaced by a long-lasting plateau (stage B, 3–4 × 10⁶ Pa.s), attributed to WC reduction below ∼37%. Above the boiling water temperature, the logarithm of viscosity increased linearly with decreasing WC (stage C). At lower heating rates (5°C/min), relevant to the bottom crust, viscosity was two-fold higher than that at higher heating rates, suggesting lower oven-rise. The viscosity decrease, observed at high temperatures (>80°C) for samples at constant WC, was not observed if drying occurred late (case of crumb beneath the crust); instead, viscosity increased up to levels close to that of the top crust (2–3 × 10⁷ Pa.s at WC∼20%). Despite these deviations, viscosity as a WC function was modelled with a unique equation set.     

Preparation and properties of waterborne polyurethanes based on triblock glycol (CL)4.5-PTMG-(CL)4.5 for water vapor permeable coatings: Effect of soft segment content

A series of waterborne polyurethanes (WBPU) were prepared from 4,4-dicyclohexylmethane diisocyanate (H₁₂MDI), 2,2-bis(hydroxylmethyl) propionic acid (DMPA), ethylenediamine (EDA), triethylamine (TEA), and triblock glycol [TBG, (ε-caprolactone)_4.5-poly(tetramethylene ether) glycol (MW=2000)-(ε-caprolactone)_4.5: (CL)_4.5-PTMG-(CL)_4.5, MW=3000] as a soft segment. Two melting peaks of TBG at about 14°C and 38°C were observed indicating the presence of two different crystalline domains composed of CL and PTMG dominant component. The effect of soft segment content (60–75 wt%) on the colloidal properties of dispersion, and thermal and mechanical properties of WBPU films, the water vapor permeability (WVP) and water resistance (WR) of WBPU-coated Nylon fabrics, and the adhesive strength of WBPU-coated layer and Nylon fabrics was investigated. As soft segment contents increased, the water vapor permeability of WBPU-coated Nylon fabrics increased from 3615 to 4502 g/m²day, however, the water resistances decreased from 1300 to 500 mmH₂O.     

Net choice is key to the augmentorium technique of fruit fly sequestration and parasitoid release

In Reunion Island, tephritid fruit flies are the main pests of fruit and vegetable crops, causing severe yield losses. Instead of the curative approach to reducing populations, this study focused on a particular sanitation technique, which forms the basis of Integrated Pest Management (IPM) in this context, using a tent-like structure called an “augmentorium” the aim of which is to contribute to controlling these pests. This structure sequesters adult flies emerging from infested fruit while allowing the parasitoids to escape, via a net placed at the top of the structure. The size of four nets was tested in the laboratory in order to include the most effective one in an augmentorium prototype adapted to the conditions of Reunion Island. The mesh finally selected (hole area 3.00 mm²) proved to be perfectly effective with 100% sequestration of adult flies (Ceratitis capitata, Bactrocera cucurbitae, Bactrocera zonata). In addition, 100% of the parasitoids (Fopius arisanus and Psyttalia fletcheri) were able to escape from the cage through the mesh if they chose to do so. Farmers were enthusiastic about using the augmentorium prototype. Implications for the use of this technique in Reunion Island are discussed.     

Molar fractions of high-molecular-weight glutenin subunits are stable when wheat is grown under various mineral nutrition and temperature regimens

Molar fractions of the high-molecular-weight glutenin subunits (HMW-GS) were determined for flour from bread wheat (Triticum aestivum L. cv Butte86) produced under 13 different combinations of temperature, water and mineral nutrition. Albumins, globulins and gliadins were removed from the flour by extraction with 0.3 M NaI in 7.5% 1-propanol. Total HMW-GS were recovered by extracting the remaining protein with 2% SDS and 25 mM DTT. Individual HMW-GS were then separated and quantified by RP-HPLC. Constant molar fractions for the five HMW-GS were maintained under all environmental conditions, despite large differences in duration of grain fill, total protein per grain, flour protein percentage, and total HMW-GS per grain. Similar molar fractions were found for five other US wheat varieties. The Bx7 subunit accumulated to the highest level at 30% of total HMW-GS. The Dx and Dy subunits were present in smaller but nearly equal proportions, 22% and 23%, respectively, and the Ax and By subunits were the least abundant, 14% and 12%, respectively. Although the amounts of HMW-GS per unit of flour are strongly affected by environment, the different subunits respond so similarly to external conditions that their final proportions appear to be determined mainly by genetic factors.     

需求的增长是稻谷价格上涨的关键——对2004年东北粳稻市场形势分析

新稻上市以来,大米价格先行下滑,让2003年10月份以来上升势头十足的稻谷市场逐渐趋于平静。2004年11月11日,在北京第三次粮食竞价交易会上,原计划销售14万吨稻谷,实际销售了12.8万吨,流标数量达10.5%;从投标情况看,目前市场需求不旺盛,投标企业心理预期不看好后市价格;从销售价格上看,没有出现大幅上涨的情况。根据北京粮食信息中心资料显示,一类稻谷平均销售价格为1.55元/kg,二类稻谷的平均销售价格为1.468元/kg,三类稻谷的平均销售价格为1.466元/kg,销售平均价格与底价差基本在0.06元/kg以内,反映了目前稻谷市场参与者小心谨慎的心态。如…     

水分胁迫对抗旱性不同的荔枝实生幼苗叶片质膜透性和各细胞器中Na~+-K~+ATPase活性的影响

以抗旱性不同的荔枝实生幼苗为试验材料,研究了水分胁迫对荔枝实生幼苗叶片质膜透性和各细胞器中Na＋－K＋ATPase活性的影响及其与抗旱性的关系,结果表明：（1）Na＋—K＋ATPase在荔枝实生幼苗叶片中的定位是细胞溶质占总活性的80．1％～82．32％,线粒体占13．34％～15．25％,叶绿体占4．34％～4．63％,品种间差异不明显。（2）叶片相对含水量随胁迫程度的增加而减少,抗旱性强的东刘1号下降的幅度小于抗旱性弱的陈紫;质膜相对透性随胁迫程度的增加而增加,抗旱性强的品种增加的幅度小于抗旱性弱的品种。（3）水分胁迫后第4天,各细胞器中Na＋－K＋ATPase活性均显著增加,抗旱性强的品种增加的幅度大于抗旱性弱的品种;8d后,抗旱性强的品种线粒体和叶绿体中Na＋－K＋ATPase继续升高,细胞溶质中Na＋－K＋ATPase呈下降趋势,但仍高于对照,而抗旱性弱的品种所有细胞器中Na＋－K＋ATPase的活性均低于对照。     

Dough quality of bread wheat lacking α-gliadins with celiac disease epitopes and addition of celiac-safe avenins to improve dough quality

Celiac disease is a T-cell mediated immune response in the small intestine of genetically susceptible individuals caused by ingested gluten proteins from wheat, rye, and barley. In the allohexaploid bread wheat (Triticum aestivum), gluten proteins are encoded by multigene loci present on the homoeologous chromosomes 1 and 6 of the three homoeologous genomes A, B, and D. The effect of deleting individual gluten loci was analyzed in a set of deletion lines of T. aestivum cv. Chinese Spring with regard to the level of T-cell stimulatory epitopes (Glia-α9 and Glia-α20) and to technological properties of the dough including mixing, stress relaxation, and extensibility.     

Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.)

Gliadin proteins of 113 common or bread wheat (Triticum aestivum L.) cultivars and advanced lines from China and other countries, were analyzed by high performance capillary electrophoresis (HPCE) and reversed-phase high performance liquid chromatography (RP-HPLC). A major protein peak migrating at 3 min by HPCE and eluting at about 20 min by RP-HPLC was identified in the ω-gliadin region. It was present in cultivars with good pan bread-making quality, whereas most cultivars with poor bread-making quality lacked this protein peak. Quality testing and statistical analysis showed that this ω-gliadin peak was significantly related to dough strength, loaf volume and loaf score. It was separated into two apparent protein components by one-dimensional SDS-PAGE and two-dimensional electrophoresis (2-DE). According to their relative mobilities on the gels, the proteins were designated ω-15 and ω-16, and their accurate molecular masses (42590.5 Da for ω-15 and 41684.1 Da for ω-16) were determined by MALDI-TOF-MS. The ω-15 and ω-16 gliadins possessed the N-terminal amino acid sequences of ARELNPSNKELQQQQ and KELQSPQQQF, and therefore they belonged to 1D-encoded ω-2 type and ω-1 type gliadins, respectively. Both gliadin subunits were always present together among the 86 cultivars analyzed, suggesting that they were encoded by two closely linked genes at Gli-D1 locus. The accumulative characteristics of gliadins during grain development indicated possible additive quantitative effects of ω-15+16 on dough strength. The ω-15 and ω-16 gliadins could be used as valuable genetic markers for wheat quality improvement.     

Transferring water from irrigation to higher valued uses: a case study of the Zhanghe irrigation system in China

The Zhanghe irrigation system (ZIS) is located in the Yangtze River Basin approximately 200 km west of Wuhan in Hubei Province. The reservoir was designed for multiple uses—irrigation, flood control, domestic water supply, industrial use, aquaculture, and hydropower. Over a period of more than 30 years a steadily increasing amount of water has been transferred from irrigation to other uses. Activities on the part of government, irrigation system managers, and farmers made this transfer possible with only modest decline in rice production. Most important factor was the steady increase in rice yields. The water pricing system provided an incentive for ZIS to reduce irrigation releases. With the steady decline in releases, farmers were forced to find ways to save water. Farmers improved existing ponds and built new ones to store water (improved infrastructure). Access to pond water on demand facilitated the adoption of alternate wetting and drying (technology) particularly in dry years. The establishment of volumetric pricing (price policy) and water user associations (institutions) may also have provided incentives for adoption of AWD, but more research is needed to establish their impact. These activities taken together can be seen as potentially complementary measures. Farmers received no direct compensation for the transfer of water, but recently farm taxes have been reduced or altogether abolished. Further reduction in water releases from the ZIS reservoir could adversely affect rice production in normal or dry years.