The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product

Abstract Pogaca is a traditional high-fat bakery product in Turkey. This study was conducted to evaluate the effect of fat replacement in pogaca formulation by various amounts (5, 10 and 15 g on 100 g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality of pogaca. Dough stickiness values were increased by increasing the amount of fat replacer at the all fat reduction levels (20, 30 and 40%) studied. Extensibility and resistance to extension values of dough were also significantly changed due to the fat replacement. Sensory analysis of pogaca showed that the formulations prepared by maltodextrin and polydextrose generally received higher scores than the formulation prepared by inulin. Overall, it was observed that up to 30% of the fat can be replaced in pogaca formulation without any decrease in the physical, textural and sensory quality of pogaca.

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Abstract Bread is one of the most consumed foods in the world, and alternatives have been sought to extend its shell life, and freezing is one of the most popular methods. The purpose of this study was to evaluate the effect of freezing rate and trehalose concentration on the fermentative and viscoelastic properties of dough and bread quality. Dough was prepared and trehalose was added at three concentrations (0, 400, 800 ppm); dough was pre fermented and frozen at two freezing rates then stored for 42 days. Frozen dough samples were thawed every two weeks. CO2 production and elastic and viscous modulus were determined. In addition, bread was elaborated and specific volume and firmness were evaluated. High trehalose concentrations (400 and 800 ppm) produced dough with the best viscoelastic and fermentative properties. Greater bread volume and less firmness were observed when a slow freezing rate (-.14 °C/min) was employed.

¿Qué tan sociales son las redes sociales virtuales? / ¿How social are virtual social networks?

El presente artículo es una reflexión producto de una investigación sobre el uso de las redes sociales virtuales en adolescentes2, en la que se destaca el carácter socializador de estas redes. Se observan también otros aspectos ya no tan socializadores, como la disminución de actividades sociales presenciales, el afán por mostrar y/o ver imágenes en detrimento del diálogo, la construcción de identidades falsas y la necesidad de estar continuamente conectados a la red social

This article is a reflection of a research on the use of virtual social networks in adolescents2, in which the socializing character of these networks is highlighted. There are also other aspects that are no longer so socializing, such as the decrease in face-to-face social activities, the desire to show and / or see images to the detriment of dialogue, the construction of false identities and the need to be continually connected to the social network.

Factores psicosociales y síndrome de burnout en trabajadores de la industria de la transformación de la masa, Tepic, México / Psychosocial Factors and Burnout Syndrome Found in Workers in the Dough Processing Industry, Tepic, Mexico

Introducción: Los trabajadores de la industria de la masa son una población expuesta a factores de riesgo de tipo psicosocial debido a las condiciones propias del lugar de trabajo, en el que, por ende, son proclives a padecer una de las consecuencias derivadas del estrés crónico al que el trabajador está expuesto día a día, el síndrome de burnout. Objetivo: El objetivo del trabajo es analizar la relación entre los factores psicosociales y el síndrome de burnout en los trabajadores de la industria transformadora de la masa en la ciudad de Tepic, México. Material y métodos: Se llevó a cabo un estudio descriptivo y transversal en cinco empresas de la industria de la masa. Conformaron la población total 122 trabajadores, a los que se aplicó la escala de identificación de factores psicosociales del Instituto Mexicano del Seguro Social y la escala de Maslach Burnout Inventory para recabar la información. Resultados: Se identificaron factores psicosociales negativos en el 18,3 % y factores del síndrome en el 79,8 %. Diversas fueron las variables que se comportaron como factor de riesgo; en específico, la del área del sistema de trabajo con el agotamiento emocional.

Introduction: The workers in the dough processing industry are a population exposed to psychosocial risk factors due to the conditions in the workplace; therefore, they are likely to suffer from one of the consequences of chronic stress to which a worker is exposed daily: burnout syndrome. Objetive: The aim of this study was to analyze the relationship between psychosocial factors and the burnout syndrome in workers in the dough processing industry in the city of Tepic, Mexico. Material and methods: A cross-sectional and descriptive study was conducted in five companies from the dough processing industry. The total population consisted of 122 workers who were administered the scale of Psychosocial Factors Identification of the Mexican Social Security Institute and the Maslach Burnout Inventory scale, in order to gather information. Results: The presence of adverse psychosocial factors was reported in 18.3 %, and 79.8 % with the syndrome. There were several variables that behaved as risk factors, specifically, the system of working with the emotional exhaustion.

Perfil reológico de textura da massa e do pão de quiejo / Rheological profile of the texture of dough and cheese bread

O pão de queijo é um produto brasileiro de origem mineira, é um produto de panificação amplamente consumido merecendo até mesmo mérito internacional. Apesar de sua grande importância no mercado devido a seu crescente consumo, não possui padrões de padronização de produção, identidade e qualidade bem definidos. Trabalhos a seu respeito são raros, deixando a desejar mais informações sobre o produto e seus padrões de qualidade, tornando-se necessário um melhor conhecimento do papel do escaldamento nas propriedades reológicas e tecnológicas da massa e do pão de queijo para padronizar sua produção. Este trabalho foi desenvolvido no Departamento de Ciência dos Alimentos da Universidade Federal de Lavras, Minas Gerais, objetivando-se estudar o perfil reológico de textura da massa e do pão de queijo em função dos métodos de preparo empregado: com ou sem escaldamento utilizando leite ou água na formulação. De acordo com os resultados, o escaldamento demonstrou ser de grande importância na produção de massa de pão de queijo influenciando diretamente na qualidade de textura da massa e do pão de queijo produzido.

Cheese bread is a Brazilian cuisine specialty originated in the Minas Gerais region. It is widely produced and consumed, and even known internationally. In spite of being widely consumed, there is no production standard, identity and defined quality. Research on the subject is rare, lacking information on the product and its quality patterns, making it necessary to have a better understanding of the effect of scalding on the rheological properties and technology of the cheese bread dough, as well as of the ingredients in the production stages. This work was carried out in the Department of Food Science at the Federal University of Lavras, Minas Gerais and one of the objectives was to study the rheological behavior of the cheese bread dough according to the methods used in preparation - with or without scalding, and using milk or water in the formulation. Another objective was to evaluate the behavior of the dough during the subsequent stages, when egg and cheese are added to the dough. The results have shown that scalding is very important in the production of cheese bread dough, having a direct influence on the physical quality and the texture of cheese bread dough.

Efeito do escaldamento nas propriedades tecnológicas e reológicas da massa e do pão de queijo / Effect of scalding on technological and rheological properties of cheese bread dough and cheese bread

O pão de queijo é um produto da culinária brasileira de origem mineira, amplamente consumido e conhecido até mesmo internacionalmente. Apesar de ser um produto largamente consumido no mercado, não possui padronização de produção, e qualidade bem definidos. Trabalhos a seu respeito são raros, faltando informações sobre o produto e seus padrões de qualidade, tornando-se necessário um melhor conhecimento dos efeitos da operação de escaldamento nas propriedades reológicas e tecnológicas da massa e do pão de queijo, como também dos ingredientes utilizados nas etapas de sua produção. Este trabalho foi desenvolvido no Departamento de Ciência dos Alimentos da Universidade Federal de Lavras, Minas Gerais e um dos objetivos foi estudar o comportamento reológico da massa de pão de queijo em função dos métodos de preparo empregado, com ou sem escaldamento, utilizando leite ou água na formulação. Outro, foi avaliar o comportamento da massa durante as etapas subsequentes de adição e incorporação de ovo e queijo na massa. De acordo com os resultados, o escaldamento demonstrou ser de grande importância na produção de massa de pão de queijo influenciando diretamente na qualidade física e de textura.

Cheese bread is a Brazilian cuisine specialty originated in the Minas Gerais region. It is widely produced and consumed, and even known internationally. In spite of being widely consumed, there is no production standard, identity and defined quality. Research on the subject is rare, lacking information on the product and its quality patterns, making it necessary to have a better understanding of the effect of scalding on the rheological properties and technology of the cheese bread dough, as well as of the ingredients in the production stages. This work was carried out in the Department of Food Science at the Federal University of Lavras, Minas Gerais and one of the objectives was to study the rheological behavior of the cheese bread dough according to the methods used in preparation - with or without scalding, and using milk or water in the formulation. Another objective was to evaluate the behavior of the dough during the subsequent stages, when egg and cheese are added to the dough. The results have shown that scalding is very important in the production of cheese bread dough, having a direct influence on the physical quality and the texture of cheese bread dough.

Anti-staphylococcal effectiveness of nisaplin in refrigerated pizza doughs

This study evaluated the effectiveness of nisaplin, commercial product having nisin as active component, in decreasing the staphylococcal population in refrigerated pizza doughs. The refrigerated pizza dough pieces randomly chosen were dipped in the solutions with nisaplin concentrations of 1.0 x 10-3 g and 1.0 x 10-2 g nisaplin/mL named for the treatment A and B and kept under refrigeration (7 °C ± 1 °C). On times 0, 15 and 30 days post treatment the Staphylococcus spp. count was carried out. The results showed that both nisaplin treatments were able to reduce the Staphylococcus spp. count (CFU/g) in the refrigerated pizza doughs. However, only treatment B showed statistically significant reducer effect (p < 0.05) on the count providing a decrease of 1.0 and 0.98 log cycles, respectively, after 15 and 30 days post treatment. These data suggest that nisin could appear as promising alternative to control the survival of the pathogen microorganisms in the foods, particularly, Staphylococcus in the refrigerated pizza doughs.

Este estudo avaliou a efetividade de nisaplin, produto comercial tendo nisina como componente ativo, em diminuir a população estafilocócica em massas de pizza refrigeradas. Pedaços de massa de pizza refrigerada foram randomicamente escolhidos e mergulhados em soluções de nisaplin com concentração de 1.0 10-3 g e 1.0 10-2 g nisaplin/mL, nomeados, respectivamente, tratamento A e B, e mantidos sob refrigeração (7 °C ± 1°C). Nos tempos 0, 15 e 30 dias pós-tratamento foram feitas as contagens de Staphylococcus spp. Os resultados mostraram que ambos os tratamentos diminuíram a contagem (UFC/g) de Staphylococcus spp. em massas de pizza refrigeradas. Entretanto, somente o tratamento B mostrou um efeito redutor estatisticamente significante (p < 0.05) sobre a contagem de Staphylococcus spp. causando uma diminuição de 1.0 e 0.98 ciclos logarítmicos, respectivamente, nos tempos 15 e 30 dias pós tratamento. Estes dados sugerem que nisina poderia apresentar-se como uma promissora alternativa para controlar o a sobrevivência de microrganismos patógenos em alimentos, particularmente, espécies de Staphylococcus em massas de pizza refrigerada.

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

We studied the influence of cold temperature (10ºC) on the fermentation of maltose by a S. cerevisiae wild-type strain, and a csf1delta mutant impaired in glucose and leucine uptake at low temperatures. Cold temperature affected the fermentation kinetics by decreasing the growth rate and the final cell yield, with almost no ethanol been produced from maltose by the wild-type cells at 10ºC. The csf1delta strain did not grew on maltose when cultured at 10ºC, indicating that the CSF1 gene is also required for maltose consumption at low temperatures. However, this mutant also showed increased inhibition of glucose and maltose fermentation under salt stress, indicating that CSF1 is probably involved in the regulation of other physiological processes, including ion homeostasis.

Foi estudado o efeito da baixa temperatura (10ºC) na fermentação de maltose por uma cepa de S. cerevisiae selvagem, e uma cepa csf1delta mutante incapaz de transportar glicose e leucina a baixas temperaturas. A baixa temperatura afeta a cinética da fermentação por diminuir a velocidade de crescimento e rendimento celular final, com quase nenhum etanol produzido a partir de maltose pelas células selvagems a 10ºC. A cepa csf1delta foi incapaz de crescer em maltose a 10ºC, indicando que o gene CSF1 é também necessário para a utilização de maltose a baixas temperaturas. Entretanto, o mutante também mostrou inibição acentuada da fermentação de glicose e maltose por estresse salino, indicando que CSF1 também estaria envolvido na regulação de outros processos fisiológicos, incluindo a homeostase iónica.

Regulation of Saccharomyces cerevisiae maltose fermentation by cold temperature and CSF1

We studied the influence of cold temperature (10ºC) on the fermentation of maltose by a S. cerevisiae wild-type strain, and a csf1delta mutant impaired in glucose and leucine uptake at low temperatures. Cold temperature affected the fermentation kinetics by decreasing the growth rate and the final cell yield, with almost no ethanol been produced from maltose by the wild-type cells at 10ºC. The csf1delta strain did not grew on maltose when cultured at 10ºC, indicating that the CSF1 gene is also required for maltose consumption at low temperatures. However, this mutant also showed increased inhibition of glucose and maltose fermentation under salt stress, indicating that CSF1 is probably involved in the regulation of other physiological processes, including ion homeostasis.

Foi estudado o efeito da baixa temperatura (10ºC) na fermentação de maltose por uma cepa de S. cerevisiae selvagem, e uma cepa csf1delta mutante incapaz de transportar glicose e leucina a baixas temperaturas. A baixa temperatura afeta a cinética da fermentação por diminuir a velocidade de crescimento e rendimento celular final, com quase nenhum etanol produzido a partir de maltose pelas células selvagems a 10ºC. A cepa csf1delta foi incapaz de crescer em maltose a 10ºC, indicando que o gene CSF1 é também necessário para a utilização de maltose a baixas temperaturas. Entretanto, o mutante também mostrou inibição acentuada da fermentação de glicose e maltose por estresse salino, indicando que CSF1 também estaria envolvido na regulação de outros processos fisiológicos, incluindo a homeostase iónica.

"Tenemos la sociedad adentro" / "We have society inside"

"Tenemos la sociedad adentro"; está es una pequeña frase de Pichón Rivière, sobre la cual se puede afirmar, opinar o decir mucho, es decir se puede trabajar con ella, ó simplemente dejarla a un lado y pasarla de largo como sino importara algo. Cuando escuché por primera vez la frase anterior, lo primero que se me vino a la mente fue el encabezado que hace Freud en Psicología de las masas y análisis del yo: "En la vida anímica individual, aparece integrado siempre, efectivamente, "el otro", como modelo, objeto, auxiliar o adversario" y me dije a mí mismo que lo dicho por Pichón ya estaba dicho por otros autores. Me permito aquí comentar que me sentí un poco desilusionado cuando me enteré que pensar esta frase sería el objetivo del curso, pero bueno, aquí me encuentro tratando de pensar la frase de Pichón, es decir tratando de cumplir con el objetivo del curso.

"We have society inside"; This is a small phrase by Pichón Rivière, about which you can affirm, give your opinion or say a lot, that is, you can work with it, or simply leave it aside and pass it by as if it didn't matter. When I first heard the previous sentence, the first thing that came to mind was Freud's headline in Psychology of the masses and analysis of the self: "In the individual mood, it always appears, effectively," the other ", as a model, object, auxiliary or adversary" and I told myself that what Pichón said was already said by other authors. Let me comment here that I felt a little disappointed when I found out that thinking this phrase would be the objective of the course, but hey, here I am trying to think of Pichón's phrase, that is, trying to fulfill the objective of the course.

Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs / 微生物学通报

Two parental strains BY-14 and BY-6,with high leavening ability in lean and sweet dough respectively,were selected.Through spore production and separation,two haploids with opposition types were selected for cross-breeding.At last one hybridization strain was obtained,with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25%in sweet dough.