Description of batter mixing using near infrared spectroscopy

The aim of the present study was to describe the physicochemical events occurring during batter mixing at different water contents (51.8, 54.4, and 56.7 g of water/100 g of dough) using near infrared (NIR) spectroscopy. An FT-NIR spectrometer over the 1000–2500 nm range with a fibre optic probe was used to record NIR spectra in-line. The analysis of both one-dimensional statistical method (principal components analysis) and two-dimensional statistical methods (generalised two-dimensional correlation spectroscopy) was conducted to evaluate the possibilities of NIR spectroscopy to monitor physical and physicochemical modifications observed during mixing of batter. The NIR results were in agreement with the physical and physicochemical analysis traditionally used to study bread dough mixing (consistency and glutenin depolymerisation). PCA on raw NIR spectra demonstrated that PC₁ describes the same traces as the dough consistency curves. PCA on raw NIR spectra can be used to monitor the batter mixing and to identify the NIR mixing time close to the t_peak.PCA on spectra after second derivative demonstrated that PC₁ and PC₂ traces described different traces compared to the dough consistency curves. The loading spectra associated to PC₁ and PC₂ suggested that almost the same physicochemical and chemical mechanisms occur during the dough mixing at 51.8 or 54.4% water contents, but with kinetic and intensity differences. The 2D COS method allowed a sequence of chemical events occurring during mixing for the batters at 51.8 and 54.4% water contents to be tentatively proposed. The 2D COS did not give clear physicochemical differences between the three batters during mixing. The NIR results for the highly hydrated batter (56.7%) were difficult to analyse due to its high water content.     

Mixing history affects gluten protein recovery, purity, and glutenin re-assembly capacity from optimally developed flour–water batters

Batters, from three wheat cultivars, were mixed up to their maximal consistency (t_peak) at different mixing speeds (N) and flour/water ratios [Auger, F., Morel, M.H., Lefebvre, J., Dewilde, M., Redl, A., 2008. A parametric and microstructural study of the formation of gluten network in mixed flour–water batter. Journal of Cereal Science 48, 349–358]. Gluten and starch were extracted from those batters using a process which included two successive steps: dilution and sieving. In order to reveal the specific influence of the mixing step, a standardized gentle washing and sieving procedure was selected. Mixing the batters at t_peak guaranteed a high and stable gluten protein recovery (ca. 82%) irrespective of mixing conditions. SE-HPLC analysis of protein, from flours and batters sampled at t_peak, demonstrated that mixing led to the almost total breakdown of the unextractable glutenin polymers (ca. 80%), whereas their re-assembly occurred during gluten extraction. The extent of glutenin re-assembly in gluten was influenced by the batter mixing history and was mainly related to the number of mixing rotations (N.t_peak). Gluten protein contents were also found related to N.t_peak. We proposed that the leaching of starch from the batter during gluten extraction was controlled by the elasticity of the protein network, i.e. the gluten content in unextractable glutenin. An innovating scheme relating the glutenin re-assembly capacity to the irreversible thiol protein oxidation is proposed.     

Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough

The influence of guar and xanthan gum and their combined use on dough proofing rate and its calorimetric properties was investigated. Fusion enthalpy, which is related to the amount of frozen water, was influenced by frozen dough formulation and storage time; specifically gum addition reduced the fusion enthalpy in comparison to control formulation, 76.9 J/g for formulation with both gums and 81.2 J/g for control, at 28th day. Other calorimetric parameters, such as T_g and freezable water amount, were also influenced by frozen storage time. For all formulations, proofing rate of dough after freezing, frozen storage time and thawing, decreased in comparison to non-frozen dough, indicating that the freezing process itself was more detrimental to the proofing rate than storage time. For all formulations, the mean value of proofing rate was 2.97 ± 0.24 cm³ min⁻¹ per 100 g of non-frozen dough and 2.22 ± 0.12 cm³ min⁻¹ per 100 g of frozen dough. Also the proofing rate of non-frozen dough with xanthan gum decreased significantly in relation to dough without gums and dough with only guar gum. Optical microscopy analyses showed that the gas cell production after frozen storage period was reduced, which is in agreement with the proofing rate results.     

Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy

NIR spectroscopy presents a huge interest in exploring chemical changes during dough mixing. The aim of the present study is to investigate the potential of 2D correlation spectroscopy (2D COS) and moving-window 2D (MW2D) correlation spectroscopy to explore the time dependence of NIR spectral responses during wheat flour dough mixing. NIR spectra were continuously recorded (between 1400 and 2325 nm) during mixing of bread type-dough (based on flour, water and yeast), using an FT-NIR spectrometer with a deported probe. The probe was positioned inside the mixer in contact with the dough. The 2D spectra calculated using raw and second derivative NIR spectra were interpreted in terms of physico-chemical events. Nine different industrial flours were used as raw material to validate the analysis. The results obtained using the 2D COS and the MW2D methods give the possibility to ascribe chemical vibrations (starch, water and gluten) to NIR absorbance changes occurring during dough mixing. The analysis of the NIR spectra identified wavelength shift associated to both dough “free water” and protein secondary structure modifications. During this study, only the MW2D method allowed to identify clearly the time dependence of physico-chemical mechanisms from NIR variation bands.     

Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

During dough mixing chemical, biochemical and physical transformations occur that allow dough formation to be characterized by common chemical and biochemical methods. Recently, spectrometric methods were used to characterize the dough mixing. The Mid-infrared (MIR) and the Near-infrared (NIR) spectroscopy allow information concerning chemical content and composition of food products to be obtained. The aim of this study is to apply FT-NIR and FT-MIR spectroscopy to monitor dough chemical changes, and to correlate those signals by the 2D Cross-Correlation (2D CORR) method. The 2D CORR was used to emphasize chemical assignment of the NIR band modifications (particularly for protein) during dough mixing.The 2D CORR analysis of the raw NIR and MIR spectra demonstrated that five NIR regions are highly correlated to protein vibrations. The 2D CORR analysis of the NIR and MIR spectra after second derivative demonstrated that the amide bands present high R² for the NIR bands at (1189–1216), (1351–1474) and (1873) nm. A low R² is obtained between the amide I and amide II bands and the (2026–2123) and (2280–2325) nm regions. The amide III band presents a slightly higher R² for those NIR regions.The 2D CORR analysis of NIR and MIR spectra allow more specific NIR regions associated to chemical modifications of protein structure to be identified. The 2D CORR analysis of the second derivative spectra is more precise for the identification of the NIR regions implied in dough mixing compared to the 2D CORR analysis of raw NIR and MIR spectra.     

Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

During dough mixing chemical, biochemical and physical transformations occur that allow dough formation to be characterized by common chemical and biochemical methods. Recently, spectrometric methods were used to characterize the dough mixing. The Mid-infrared (MIR) and the Near-infrared (NIR) spectroscopy allow information concerning chemical content and composition of food products to be obtained. The aim of this study is to apply FT-NIR and FT-MIR spectroscopy to monitor dough chemical changes, and to correlate those signals by the 2D Cross-Correlation (2D CORR) method. The 2D CORR was used to emphasize chemical assignment of the NIR band modifications (particularly for protein) during dough mixing.The 2D CORR analysis of the raw NIR and MIR spectra demonstrated that five NIR regions are highly correlated to protein vibrations. The 2D CORR analysis of the NIR and MIR spectra after second derivative demonstrated that the amide bands present high R² for the NIR bands at (1189–1216), (1351–1474) and (1873) nm. A low R² is obtained between the amide I and amide II bands and the (2026–2123) and (2280–2325) nm regions. The amide III band presents a slightly higher R² for those NIR regions.The 2D CORR analysis of NIR and MIR spectra allow more specific NIR regions associated to chemical modifications of protein structure to be identified. The 2D CORR analysis of the second derivative spectra is more precise for the identification of the NIR regions implied in dough mixing compared to the 2D CORR analysis of raw NIR and MIR spectra.     

Improved viscoelastic zein–starch doughs for leavened gluten-free breads: Their rheology and microstructure

Gluten-free bread was prepared from commercial zein (20 g), maize starch (80 g), water (75 g), saccharose, NaCl and dry yeast by mixing above zein's glass transition temperature (T_g) at 40°C. Addition of hydroxypropyl methylcellulose (HPMC, 2 g) significantly improved quality, and the resulting bread resembled wheat bread having a regular, fine crumb grain, a round top and good aeration (specific volume 3.2 ml/g). In model studies, HPMC stabilized gas bubbles well. Additionally, laser scanning confocal microscopy (LSCM) revealed finer zein strands in the dough when HPMC was present, while dynamic oscillatory tests showed that HPMC rendered gluten-like hydrated zein above its T_g softer (i.e. |G*| was significantly lower). LSCM revealed that cooling below T_g alone did not destroy the zein strands; however, upon mechanical impact below T_g, they shattered into small pieces. When such dough was heated above T_g and then remixed, zein strands did not reform, and this dough lacked resistance in uniaxial extension tests. When within the breadmaking process, dough was cooled below T_g and subsequently reheated, breads had large void spaces under the crust. Likely, expanding gas bubbles broke zein strands below T_g resulting in structural weakness.     

Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature

Response surface methodology described the effects of salt, lactic acid, shortening, and exogenous trehalose and dough mixing temperature (DMT) and their interactions on the three rheological and fermentation parameters. These included maximum dough height (Hm), maximum height of gas release (Hm′) and CO₂ production, measured by the Rheofermentometer F3, and bread specific volume (Sp. Vol.) of frozen sweet dough. The models could estimate the four parameters with R² values of 0.76, 0.69, 0.93, and 0.59, respectively. Salt significantly influenced all four parameters in a negative way. DMT affected positively the Hm and Sp. Vol. of bread. Lactic acid affected Hm only, but its interactions with other variables influenced all four parameters. Shortening level affected Hm′ and CO₂ production positively and Sp. Vol. negatively. The added exogenous trehalose improved Hm, Hm′, and CO₂ production significantly, but not the Sp. Vol. of bread. Among the three Rheofermentometer parameters, Hm showed the highest correlation with Sp. Vol. (R² = 0.75). DMT for the maximum Hm and Sp. Vol. varied with the level of other ingredients. Trehalose alone could not overcome the challenges in a sweet frozen dough system to improve the Sp. Vol., and its combined effects with other ingredients will need to be evaluated to restore the impaired gas retention of the frozen sweet dough.     

Expansion capacity of doughs: methodology and applications

An instrument for measuring the expansion capacity of dough was developed based on the application of a known negative pressure and measurement of the height reached by the dough using a dough height tracker. At a negative pressure of 74 cm of Hg, the same maximum heights were reached after expansion at all stages of processing from after mixing to end of proof. For this negative pressure (74 cm Hg), the expanded dough heights measured immediately after mixing for doughs from 9 hard and 10 soft wheat flours coincided closely with the heights reached by corresponding baked loaves (r=0.99). Pizza doughs were also found to give a good correlation with baked pizza height (r=0.78, significant at 1% level). The method was used to obtain information about the timing of the effects of bromate addition and flour lipid extraction during processing. An increase in dough expansion capacity from bromate addition was observed only after the final proofing stage. Gas cell fineness of the bread crumb, measured by CrumbScan software, was decreased by bromate addition but gas cell elongation was increased. Effects of lipid removal were different. An increase in expansion capacity occurred at all processing stages and gas cell fineness of the bread crumb was increased. Expansion capacity appears to be an inherent property of a dough and may have potential as a rapid measurement to predict baking performance.     

Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Physical modification of soy flour was shown to greatly improve the dough and baking qualities of soy–wheat (1:1) composite doughs, compared to raw soy flour, giving better stability and R_max, although extensibility was still below that of the wheat dough.Reasons for improvements caused by the physical-modification process were sought by determining the relative size distribution of proteins in the soy–wheat composite doughs by size-exclusion high-performance liquid chromatography (SE-HPLC). Results were expressed as the proportion of ‘unextractable polymeric protein’ (%UPP)—the proportion of the protein that is over 100,000 Da and only extractable after sonication. Protein extracts from the soy–wheat dough were sampled at different stages of dough mixing and fermentation, and their molecular-size distributions evaluated.Unextractable soy proteins were lower in raw soy flour (only 8% UPP) than in two physically-modified soy flours (19 and 34% UPP, respectively). Unextractable polymeric protein was much greater for wheat flour (57% UPP). After mixing a 1:1 soy–wheat composite dough, the %UPP was 36 and 22 (for the two types) when made from physically modified soy flours, compared to 8 for a composite dough using raw soy flour, and 43 for a wheat-only dough. The higher proportion of UPP for the wheat-modified soy doughs was taken as a reason for this composite dough providing better dough and baking qualities. Prolonged fermentation time caused a decrease in UPP percentages for all composite doughs and for the wheat-only dough.     

Elastic properties of gluten representing different wheat classes

Traditional instruments used to evaluate dough and/or gluten rheological properties do not provide unambiguous separation of elastic and viscous behaviors. Recovery after shear creep and cyclic large deformation cyclic tensile testing were used here to decouple elastic and viscous effects. A large variation in the recoverable shear strain (∼7.2% to ∼28%) was seen for glutens from 15 U.S. popular common wheat cultivars with varying HMW subunits. Sedimentation values ranged from 29 to 57 ml for 12 hard wheat cultivars and 15 to 22 ml for three soft wheat cultivars. The tensile force at 500% extension ranged from 0.12 to 0.67 N for hard wheat glutens and from 0.10 to 0.20 for soft wheat glutens. However, the recoverable work after large extension was less than 40% of the total work of extension. In addition, recoverable work in tensile testing was highly correlated with the total work of extension (r² = 0.97) and mixograph mix times (r² = 0.81). Good to excellent bread volume was obtained for several cultivars from this sample set. This suggests that optimizing water absorption for mixing doughs to achieve maximal bread volume compensates for the wide range of viscoelastic behaviors of gluten.     

Effects of laccase,xylanase and their combination on the rheological properties of wheat doughs

The effects of Trametes hirsuta laccase alone and in combination with Aspergillus oryzae and Bacillus subtilis xylanases on dough extensibility were studied using the Kieffer test to determine the dough extensibility (E_x) and the resistance to stretching (R_max). Laccase treatment resulted in dough hardening: the R_max of dough increased and the E_x at R_max decreased as a function of dosage (5–50 nkat/g flour). Xylanases softened flour and gluten doughs. Hardening by laccases and softening by xylanases was weaker in gluten doughs. Dough hardening, observed in the laccase treatments, decreased as a function of dough resting time. The softening effect occurred especially at higher laccase dosages (≈50 nkat/g flour). The softening phenomenon was related to the laccase-mediated depolymerization of the cross-linked AX network. In combined laccase and xylanase treatments, the effect of laccase was predominant, especially at low xylanase dosage, but when xylanase was added to flour dough at high concentrations, the hardening effect of laccase on dough was decreased. In combined laccase and xylanase treatments in gluten doughs, similar decreases in laccase-mediated hardening were not seen.     

Differential mixing action effects on functional properties and polymeric protein size distribution of wheat dough

A micro Z-arm mixer and a 2g-Mixograph were used to compare the effect of pin and Z-arm-type mixing actions on mixing properties of wheat flour dough. Although the two mixing curves obtained with pin- and Z-arm-type mixing action showed a very similar mixing trace, no significant correlation was found between the two mixers other than the number of revolutions required for optimal dough consistency (peak resistance). Mixing requirement was described by a rate-independent parameter, the number of revolutions to peak dough development and was found to be greater in a Z-arm mixer than in a pin mixer. Mixing requirement showed significant correlation with stability, which is therefore a dough strength parameter. The change in the polymeric structure of gluten proteins of dough as indicated by %UPP (unextractable polymeric protein percentage) was monitored and showed a smaller decrease with Z-arm mixing than with pin mixing. Therefore, pin-mixing action is more energetic than Z-arm mixing. At peak resistance, Z-arm mixing gives a larger quantity of polymeric protein content in the dough relative to pin mixing. The degree of dough development at maximum resistance in the different mixers was shown to be different. A new parameter, delta-_UPPMZ${\mathrm{UPP}}_{\mathrm{MZ}}$ (the difference between %UPP of dough obtained with pin vs Z-arm mixing actions) was identified and proposed to have some relationship to the stability of the polymeric proteins in the dough.     

Effect of Water Unextractable Solids on Gluten Formation and Properties: Mechanistic Considerations

A miniaturised set-up for gluten-starch separation was used to systematically study the effect of water unextractable solids (WUS) on the formation and properties of gluten. The results showed that WUS not only have a negative effect on gluten yield, but also affect gluten and glutenin macropolymer (GMP) composition and rheological properties. The negative effect of WUS on gluten yield could be compensated for to a large extent, but not completely, by increasing mixing time and mixing water. Adding xylanase can effectively counteract the effect of WUS. On the basis of these results we hypothesize that WUS interfere with gluten formation in both a direct and an indirect way. WUS interfere indirectly by competing for water and thus changing conditions for gluten development. This effect can be corrected for by the combination of adding more 0·2% NaCl solution during dough mixing and a longer mixing time. The particulate nature of WUS requires that the direct effect occurs through an interaction between WUS particles and gluten particles. Both effects of WUS can be counteracted through the use of xylanase.     

Emissions of ammonia,nitrous oxide and carbon dioxide from urban gardens in Niamey,Niger

Urban and peri-urban agriculture (UPA) contributes significantly to meet increasing food demands of the rapidly growing urban population in West Africa. The intensive vegetable cultivation in UPA gardens with its high nutrient inputs is often reported to operate at large surpluses of nutrients and presumably high turnover rates of organic matter (OM) and nitrogen (N) losses via emanation and leaching. Many of these claims are lacking solid data which would allow suggesting mitigation strategies. Therefore, this study aimed at quantifying gaseous emissions of ammonia (NH₃), nitrous oxide (N₂O), and carbon dioxide (CO₂) in three representative urban gardens of Niamey, Niger using a closed chamber gas monitoring system. Mean annual N emissions (NH₃-N and N₂O-N) in two gardens using river water for irrigation reached 53 and 48 kg N ha^?1 yr^?1, respectively, while 25 and 20 Mg C ha^?1 yr^?1 was lost as CO₂-C. In the garden irrigated with sewage water from the city's main wadi, N₂O was the main contributor to N losses (68%) which together with NH₃ reached 92 kg N ha^?1 yr^?1, while CO₂-C emissions amounted to 26 Mg ha^?1 yr^?1. Our data indicate that 28% of the total gaseous C emissions and 30–40% of the N emissions occur during the hot dry season from March to May and another 20–25% and 10–20% during the early rainy season from June to July. Especially during these periods more effective nutrient management strategies in UPA vegetable gardens should be applied to increase the nutrient use efficiency in UPA vegetable gardens.     

Quality characteristics of Burley tobacco irrigated with saline water

The effect of irrigation with saline water on quality of Burley tobacco (cv. C 104) was investigated in Southern Italy over four consecutive years. A rainfed control (RC) was compared with treatments irrigated with volumes equal to crop evapotranspiration of saline waters at 0.5 (NW), 2.5 (SW₁), 5 (SW₂) and 10 (SW₃) dS m⁻¹ electrical conductivity (EC_w). In 2000 and 2001 an additional salinity treatment (15 dS m⁻¹ EC_w) was included (SW₄). The amounts of Cl⁻ added to the soil by irrigation ranged from 36.3 kg ha⁻¹ (good quality water in 1999) to 16.2 Mg ha⁻¹ (saline water at 15 dS m⁻¹ EC_w in 2000). Saline irrigation did not affect yield and yield components of cured leaves. In 1998 and 1999 the filling power of Burley tobacco did not change significantly with increasing salinity of the irrigation water. In 2000 and 2001 the filling power of SW₂, SW₃ and SW₄ treatments was significantly less than that of NW. The Cl⁻ content of tobacco grown with SW₂ was significantly greater than that grown with NW and there were no differences between SW₁ through SW₄ treatments. The filling power and the leaf Cl⁻ content were inversely related to the amount of Cl⁻ applied in the range between 40.3 kg ha⁻¹ and 5.1 Mg ha⁻¹. The filling power decreased and Cl⁻ increased up to the SW₂ treatment; beyond that level neither Cl⁻ nor filling power changed in response to increasing amounts of Cl⁻ applied. The leaf alkaloid content was unaffected by salinity. Total N was unaffected by either the growing season or the saline treatments. Cigarettes obtained from saline treatments did not burn during the smoking test in 1998. In 1999 cigarettes made from SW₁ and SW₂ did burn, but those from SW₃ did not. In 2000 and 2001 the smoking test was performed only on commercial blends containing 10 or 30% of cut tobacco from saline treatments and both blends burned similarly to cigarettes made entirely from tobacco grown under non-saline conditions. In conclusion, quality of Burley tobacco was unaffected by irrigation with saline water at 2.5 dS m⁻¹ and the inhibitory effect of salinity on burning properties could be overcome by appropriate mixture in commercial blends.     

Water balance and rice growth responses to direct seeding,deep tillage,and landscape placement: Findings from a valley terrace in Nepal

For maximizing water retention and attaining high yields, transplanting into puddled soil (TPR) is often considered the optimal method of rice (Orzya sativa L.) establishment. Alternative management techniques like direct seeding (DSR) and deep tillage have been proposed as mechanisms to improve soil physical properties for subsequent dry-season crops, but the risks to rice are uncertain. In this full factorial study on a valley terrace in Nepal, the influence of tillage (shallow—T₁, deep chisel—T₂, deep chisel + moldboard plough—T₃) and establishment practice (TPR, DSR) on the field water balance and rice performance were evaluated in two adjacent landscape settings (terrace edge “upland”, central terrace “lowland”). Although deep tillage had only modest influences on seepage and percolation (SP) rates in both years (Y₁, Y₂), landscape placement and establishment practice had significant implications for the water balance (e.g. Y₂ SP cm day⁻¹: TPR-lowland = 1.6, DSR-lowland = 2.3, TPR-upland = 4.1, DSR-upland = 6.1). During low rainfall periods, however, soil water potential and drought vulnerability were governed solely by landscape placement. Despite water balance differences, there was little evidence that rice rooting behavior was substantially modified by landscape or establishment method. Weed biomass was higher in DSR, but was uncorrelated with water balance and productivity trends. In Y₁, lower SP rates and more days with continuous flooding were positively associated with rice productivity. DSR yields were significantly lower than TPR in both landscape positions, with the lowland outperforming the upland (Y₁ mt ha⁻¹: TPR-lowland = 6.4, DSR-lowland = 5.2, TPR-upland = 5.7, DSR-upland = 4.7). To determine if N dynamics were contributing to productivity differences, fertilizer nitrogen was increased from 120 to 150 kg N ha⁻¹ in Y₂. Results suggest that DSR performance is comparable – and landscape less important – if nitrogen is non-limiting (Y₂ mt ha⁻¹: TPR-lowland = 6.9, DSR-lowland = 6.5, TPR-upland = 7.0, DSR-upland = 6.5); no aspect of the field water balance was associated with yield variability in Y₂. For direct seeding in N-deficient farming systems, landscape criteria may prove useful for minimizing production risks by identifying field areas with lower SP rates.     

The Determination of Wheat Breadmaking Performance and Bread Dough Mixing Time by NIR Spectroscopy for High Speed Mixers

A non-invasive near infrared (NIR) technique has been used to identify changes in the development of bread dough during mixing. A Perten DA-7000 Diode Array NIR instrument with a fibre optic probe attachment was used. Both breadmaking and biscuit making varieties of wheat were examined. Doughs were mixed using a laboratory scale Chorleywood Bread Process (CBP) mixer and NIR spectra were gathered (one every 2 s). Flour quality data were used to determine the relationship between NIR and breadmaking quality attributes and to study varietal differences in breadmaking performance. Instrumental and sensory techniques were used to establish the important quality attributes of commercially and laboratory produced bread. NIR spectra and mixer torque were measured at different mixing times to obtain an overall picture of the mixing process from the initial hydration of the flour particles through optimum dough development until overmixing had occurred. Loaves were produced and assessed for volume by seed displacement and crumb structure using an image analysis technique. The dough elastic modulus was measured at a range of mixing times using a Bohlin VOR Rheometer. Comparison of results from the NIR spectra, dough properties and bread quality was carried out. Results revealed a relationship between the rheological properties of dough and the final quality parameters of bread. NIR was shown to have considerable merit in following dough changes during mixing which were related to final bread quality and thus has the potential to be used as an on-line method for controlling breadmaking mixers.     

Effects of soil water content and nitrogen supply on the productivity of Miscanthus × giganteus Greef et Deu. in a Mediterranean environment

Miscanthus × giganteus is one of the most promising biomass crops for non-food utilisation. Taking into account its area of origin (Far East), its temperature and rainfall requirements are not well satisfied in Mediterranean climate. For this purpose, a research was carried out with the aim of studying the adaptation of the species to the Mediterranean environment, and at analysing its ecophysiological and productive response to different soil water and nitrogen conditions. A split plot experimental design with three levels of irrigation (I₁, I₂ and I₃ at 25%, 50% and 100% of maximum evapotranspiration (ETm), respectively) and three levels of nitrogen fertilisation (0 kg ha⁻¹: N₀, 60 kg ha⁻¹: N₁ and 120 kg ha⁻¹: N₂ of nitrogen) were studied. The crop showed a high yield potential under well-watered conditions (up to 27 t ha⁻¹ of dry matter). M. × giganteus, in Mediterranean environment showed a high yield potential even in very limited water availability conditions (more than 14 t ha⁻¹ with a 25% ETm restoration). A responsiveness to nitrogen supply, with great yield increases when water was not limiting, was exhibited. Water use efficiency (WUE) achieved the highest values in limited soil water availability (between 4.51 and 4.83 g l⁻¹), whilst in non-limiting water conditions it decreased down to 2.56 and 3.49 g l⁻¹ (in the second and third year of experiment, respectively). Nitrogen use efficiency (NUE) decreased with the increase of water distributed (from 190.5 g g⁻¹ of I₀ to 173.2 g g⁻¹ of I₂); in relation to N fertilisation it did not change between the N fertilised treatments (N₁ and N₂), being much higher in the unfertilised control (177.1 g g⁻¹). Radiation use efficiency (NUE) progressively declined with the reduction of the N fertiliser level (1.05, 0.96 and 0.86 g d.m. MJ⁻¹, in 1994, and 0.92, 0.91 and 0.69 g d.m. MJ⁻¹, in 1995, for N₂, N₁ and N₀, respectively).     

In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network

Freezing of bread dough is widely applied in food industry. However, freezing impairs the baking performance of dough, which is largely attributed to structural changes as induced by ice formation. The aim of the present investigation was to image ice formation during freezing of dough and to assess the structural changes in the gluten network. A confocal laser scanning microscope (CLSM) equipped with a freezing stage was used to follow ice formation in the reflection and transmission (bright field) mode. Wheat dough with air inclusions served as a model for fermented dough. The gas pores and the ice crystals could be imaged by confocal laser reflection. Ice formation was initiated at the gas pore interface, where large ice crystals were formed during a freezing time of 4 h at −15 °C. The freezing of gluten samples stained with rhodamin was followed in the fluorescence mode. The cryoconcentration of gluten could be observed, but no irreversible changes in the microstructure of gluten were detected upon thawing. It is concluded that the gas pore interfaces in dough are preferential sites for ice nucleation, favouring the growth of ice crystals in these regions and by this a freeze induced redistribution of water in dough.