Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan) were steeped in distilled water (12 h, 30°C) and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%), insoluble dietary fiber (3.95%), total dietary fiber (4.57%) and free amino acid content (0.64 g/kg) than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively).     

热处理对马尾松蓝变材颜色的影响

热处理选取了5个温度(170、185、200、215、230℃)和4个时间(2、4、6、8 h)。在热处理前后分别测量蓝变点与未蓝变点的颜色,分析了蓝变材颜色的均匀性,对比了蓝变点与未蓝变点的颜色差异和变化规律。实验结果表明:热处理后,蓝变材颜色参数的标准差逐渐降低,蓝变点与未蓝变点明度差、黄蓝色品指数差减小,其色差可以从17.57降低到小于1。均值比较结果显示,经过200℃以下的热处理,蓝变点与未蓝变点间的颜色参数仍然具有显著性差异。为了使蓝变色斑达到肉眼不容易识别的程度,最低的热处理条件为200℃下处理6 h。     

基于声发射技术的木材害虫信号特征检测

针对木材害虫声发射（AE）信号检测问题,研究杨树木段中麻点豹天牛幼虫AE信号波形特征及其信号的能量,为钻蛀害虫声音的监测提出一种新的方法。取一段具有麻点豹天牛幼虫的杨树木段,通过采样频率为500 kHz的2通道木材蠕变声发射信号采集系统采集原始AE信号。对采集到的原始信号滤波后进行小波分解,通过对各层高频信号的分析获取AE信号的频域特征,并对其进行重构与信号解析。结果表明,麻点豹天牛幼虫AE信号的主频主要集中在30 kHz附近,其信号的能量在16:00最高,反映了该幼虫在15:00-16:00较活跃。     

可持续发展与人造板工业体系

应用可持续发展的观点阐述了建立可持续发展人造板工业体系的相关问题     

优质强筋小麦与运黑101复配粉的面包品质研究

为更广泛利用黑小麦,用优质强筋小麦运旱115、运旱618的面粉分别与中筋黑小麦运黑101的面粉进行搭配,研究了不同复配粉的面筋指数变化规律和面包加工特性。结果表明,两个优质强筋小麦粉与中筋黑小麦运黑101复配,可以显著改善中筋黑小麦运黑101的面筋指数、抗延阻力、稳定时间;优质强筋小麦粉与运黑101面粉占比相等时,运旱115、运旱618对运黑101的面筋指数改进率较大,分别为10.57%、10.51%。综合分析对面包品质影响较大的硬度、胶黏性、咀嚼性等质构指标,发现运旱115与运黑101配粉比例为8∶2、5∶5时,运旱618与运黑101配粉比例为7∶3、6∶4时,运黑101面粉品质改善显著,用其制作的面包体积大、品质好。     

Preserving Indiana's Agricultural History

ABSTRACT

Maize gruel was prepared by traditional and improved methods. Improved maize gruel (IMGF) took less time (24 hours) than traditional maize gruel (TMGF) (72 hours) to prepare. TMGF was lower in protein (6.7%) than IMGF (11.4%). A higher yield was observed for IMGF (99.4%) than for TMGF (60%). IMGF substituted with okra meal flour at 40% yielded the highest protein (21.9%), fat (13.08%), crude fibre (9.04%), and ash (2.60%). Higher amylograph peak viscosity was noted for TMGF as compared to other ogi (maize gruel) samples.

Sensory scores indicate that none of the samples were rejected, although lower scores were given to fortified ogi samples as the level of fortification was increased. The improvement in the nutritional attributes of maize gruel samples will reduce the problem of protein malnutrition.     

定向刨花板加固腹板开洞竹木工字梁力学性能研究

为研究定向刨花板(oriented strand board,OSB)加固腹板开洞的竹木工字梁的力学性能,揭示其受力破坏机理。以孔径与腹板高度的比值(d/hw)和补强板型为参数,制作并测试了42根竹木工字梁,考察测试过程中的破坏形态、弯曲变形性能,分析各因素对工字梁力学性能的影响规律。结果表明,当孔径较小(d/hw≤25%)时,试件的破坏形态以翼缘内OSB层裂和腹板剪切破坏为主,孔洞对开洞梁承载力和刚度的影响较小,可忽略不计。当孔径较大(d/hw25%)时,破坏形态以洞口周边受拉和受压破坏为主,随着孔洞直径d增加,孔洞的不利影响愈发明显,开洞梁的承载能力呈下降趋势,但对梁的刚度影响较小。OSB补强板能有效约束孔角裂缝开展,加固后的开洞梁的开裂荷载、正常使用极限状态荷载和承载能力极限状态荷载较未加固开洞梁明显提高,平均提高52.9%、12.1%和28.2%。但OSB补强板对开洞梁抗弯刚度的改善作用不明显,平均提高仅为11.5%。承载力和刚度的提高幅度与补强板类型密切相关,其中,套环定向刨花板(collar oriented strand board,C-OSB)增强效果最好、双U型定向刨花板(two U shaped oriented strand board,TU-OSB)次之,U型定向刨花板(U shaped oriented strand board,U-OSB)最差。C-OSB适合于管道施工前对开洞梁进行加固,而U-OSB和TU-OSB适合加固d/hw不大于75%的开洞梁。粘贴OSB加固开洞竹木工字梁是一种有效的加固方法。     

基于嗅觉和光谱技术融合的面粉脂肪酸值定量检测

提出了一种基于比色传感器数据和近红外光谱特征融合的储藏期面粉脂肪酸值的定量检测方法。开发比色传感器阵列、搭建便携式近红外光谱测量系统,分别采集不同储藏期面粉样本的比色传感器数据和近红外光谱。利用主成分分析分别对预处理后的比色传感器数据和近红外光谱数据进行特征降维,采用五折交互验证法在反向传播神经网络(BPNN)模型校正过程中进行优化,确定基于单技术分析模型的最佳主成分(PCs)个数。将优化后的基于单技术模型的最佳PCs在特征层进行融合,建立基于融合特征的BPNN分析模型,以实现对面粉储藏过程中脂肪酸值的快速检测。实验结果显示,基于比色传感器特征和基于近红外光谱特征建立的最佳BPNN模型的最佳PCs数量分别为3和4,基于融合特征建立的BPNN模型在预测集中的相关系数和预测均方根误差的均值分别为0.9276和1.9345 mg/(100 g)。研究表明,与单技术数据分析模型相比,基于比色传感器数据和近红外光谱特征融合模型的检测精度和泛化性能都有所提高。本研究可为粮食储藏品质的高精度原位监测提供一种技术方法。     

淀粉和面筋蛋白对面制品流变特性的影响

面粉的两种主要成分淀粉和蛋白质对面制品的流变特性有显著的影响。概括了影响淀粉糊流变特性的几个主要因素:蒸煮温度、搅拌时间、搅拌速度、pH值以及淀粉糊浓度、盐和蔗糖的作用,同时讨论了面筋蛋白对面制品流变特性的影响机理。     

Fragmentation of leaf litter by a natural population of the millipede Julus scandinavius (Latzel 1884)

Summary The rate and degree of fragmentation of leaf litter by Julus scandinavius in a Sycamore/ash wood in Cheshire, England, were determined from the ratio of surface area of the leaf diet consumed by all individuals of each instar during the period when they were present on the surface area of leaf materials in the faecal pellets. Generally, the rate of fragmentation of leaf litter decreased in the series young instars sexed immature instars mature instars. The total degree of increase in the fragmentation of leaf litter by the population was 72×10⁶.