Daily and seasonal variabilities of thermal stress (based on the UTCI) in air masses typical for Central Europe: an example from Warsaw.

The objective of research involved the comparison of daily and seasonal courses of thermal stress occurring in Central Europe depending on the inflowing air mass. The analysis used data from Warsaw (1991-2000), including air temperature (°C), water vapour pressure (hPa), wind speed (m s-1) and cloud cover (%). Universal thermal climate index was calculated and subsequently averaged for the individual months and four types of atmospheric air masses: polar maritime (mP), arctic(A), polar continental (cP) and tropical (T). The studies analysed differences in daily patterns of the averaged values of universal thermal climate index between air masses and determined the frequency of days with various types of thermal stress in individual air masses. The analyses indicated that under the conditions of Central Europe, the highest daily variance of biothermal conditions occurs between the masses of cP and T in the spring and autumn. Considerably greater diversity of biothermal conditions was observed between the masses during daytime compared with nighttime, especially in the warm half of the year. The thermal stress, which can be encountered in Central Europe, ranges from an "extreme cold stress" in winter at night and early morning hours to "very strong heat stress" in summer at noon. Extreme thermal stress is related primarily to the masses of cP, A and T. The most optimal biothermal conditions occur during the advection of mP air.

Investigating the potential of slow-retrograding starches to reduce staling in soft savory bread and sweet cake model systems.

The potential anti-staling property of starches with slow-retrograding amylopectin was studied in soft wheat bread and cake model systems. Normal rice, waxy rice, and wheat starches were processed by drum drying or extrusion, and native starch was used as a comparator. Extrusion processing causing amylopectin fragmentation can reduce intermolecular retrogradation of rice starch. Starches were incorporated into model breads and cakes as partial replacements for flour on a dry weight basis (3 and 6% for cakes, 5 and 15% for breads). Starches pregelatinized by extrusion had moderate molecular fragmentation, as indicated by RVA and HPSEC-MALLS-RI. Starches previously shown to have lower intermolecular retrograding amylopectin (normal rice, waxy rice) resulted in minor to moderate reductions in hardness and other textural properties as indicated by texture profile analysis (TPA) in breads and cakes upon storage for up to 12 wk. A higher degree of starch fragmentation is suggested to produce lower staling. Incorporation of normal and waxy rice starches resulted in softer breads and cakes than wheat starch, which could be attributed to the shorter external and internal amylopectin chains of rice starch. Higher inclusion (15%) of slow-retrograding waxy rice in the bread model system showed the most potential for anti-staling property.

Slowly digestible starch in fully gelatinized material is structurally driven by molecular size and A and B1 chain lengths.

The objective of this study was to obtain structure-digestion relationships of fully gelatinized starch. Twelve starch samples with marked fine structural differences (HPLC-SEC) were studied for their retrogradation behavior (thermal and rheological properties of starch gels) and in vitro digestibility. A reduction in the digestion rate during storage for 7 days was observed in all samples and, interestingly, this reduction was particularly evident in sago (64.7%), potato (57.3%), pea (55.1%) and acid-converted maize (ACM, 51.6-51.8 %) starches. Results indicated two potential interactions that may result in slowly digestible supramolecular structures: 1) double helices between external A and B1 chains of DP at peak maximum ≥ 15.5 Glucose Units (perhaps involving internal long chains) that also are prone to forming intermolecular associations [high relative drop in the storage modulus (G') during heating of 7 days-stored gels] and; 2) interactions of small molecular size acid-hydrolyzed starch molecules that may be more mobile and easily aligned.