The effects of quinoa and okra incorporation on the quality of diet cake.

Producing quality products in baking industry has been facing several challenges including meeting the needs of the growing population, lack of sufficient water resources for producing enough wheat, lack of quality products made from wheat flour and high amount of waste. Recently, the quality of baking products has been improved by mixing different types of flour, which increases the nutritional value and improves the quality of the final product. This study evaluates the possibility of making a cake by incorporating wheat flour with quinoa and okra flour. Moreover, basil gum is used to improve the gluten network. The cake samples were prepared with quinoa flour at two levels (15 and 30%), okra flour at two levels (0.8 and 0.16%) and basil gum at a level of 0.4%; finally, their physicochemical, rheological, SEM, and sensory properties were evaluated. Based on the results, adding quinoa and okra flour and basil gum increases the density and consistency of the batter. Hardness, springiness, chewiness, cohesiveness, and adhesiveness of the blend Q2B1R was improved. The granule structure of the quinoa flour cakes were affected, and the gluten network was not well formed as shown in the electron microscopy images. However, the gluten network was improved in the samples with 0.4% basil gum and 0.8% okra flour. By adding okra and quinoa, better specific volume, porosity, and moisture content was obtained. Sensory evaluation of the cakes indicated that the blend Q2B1R was scored close to the control sample.

Comparison the effect of fruits extract with fungal protease on waffle quality.

The purpose of this study was investigated the effect of kiwifruit and fig extracts contain of protease enzyme as a natural additives in comparison with fungal protease enzyme on the sensory and quality properties of waffle. It was done by use of the one- way ANOVA design for three independent variables including: kiwifruit extract and fig extract (0.03 and 0.05%) and fungal protease enzyme (0.003 and 0.005%). These results suggest that pH, moisture, firmness, dough consistency, density, color and texture of waffles were improved by the addition of fungal protease enzyme and kiwifruit extract in comparison with fig extract. The dough Consistency (cm) was reduced by using protease enzyme from 8.95 ± 0.92 to 19.75 ± 1.03. The moisture content and dough density was reduced by using protease enzyme and the minim moisture and dough density was at waffle with 0.05% kiwifruit. The color index, SEM, hardness and extensibility were improved by using 0.005% protease enzyme and 0.05% kiwi fruit extract. The highest sensory properties were at sample with 0.05% kiwi fruit extract. The result demonstrated that the addition of 0.05% kiwifruit extract improved the quality of the waffle, and could replace by fungal protease enzyme for reduce cost in production.

The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients.

The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at - 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties. The SDS-PAGE result demonstrated that transamidating wheat flour with a tissue transglutaminase and L-lysine methyl ester break down the gliadin protein. The PB frozen bread with the absence of gliadin had lower specific volume, porosity, firmness, and color index (P < 0.05) but adding 0.8% guar gum could improve these factors and recompense the absence of gliadin (P < 0.05). The PB frozen bread with 0.8% guar gum had physicochemical properties such as fresh bread which produced with untreated wheat flour (P < 0.05).

Evaluating the traditional bread properties with new formula: Affected by triticale and cress seed gum.

During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.

The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread.

The present study used ultrasound waves with the intensity of zero, 30, and 70%, as well as the microwave-induced pre-gelatinization of corn flour and natural ones to produce gluten-free pan bread. To this end, the microstructure of pre-gelatinized corn flour was compared to the natural one. The result of the electron microscope image indicated the extension of structure and further swelling of the pre-gelatinized corn flour as compared to the natural one. In addition, the result represented that samples containing pre-gelatinized corn flour had a firmer dough, more moisture, porosity, specific volume, the L* component of the crust and crumb texture, the a* component of crumb texture and the sensory properties when compared to those which contained the native corn flour. Based on the results, pre-gelatinized corn flour caused a decrease in the b* component in the crust and crumb texture, along with firmness during 2 and 72 h after baking. On the other hand, the ultrasound waves resulted in a reduction in the dough and bread firmness and b* colorful component while those with 30% intensity increased the L* colorful component, specific volume, porosity, and the overall acceptability score in sensory assessment. In general, the sample containing pre-gelatinized corn flour, treated with 30% intensity of ultrasound waves demonstrated better technological, visual, and sensory properties and was considered as a superior sample in the present study.

Elucidating the effects of postinduction glutamine feeding on the growth and productivity of CHO cells.

Inducible mammalian expression systems are increasingly being used for the production of valuable therapeutics. In such system, maximizing the product yield is achieved by carefully balancing the biomass concentration during the production phase and the specific productivity of the cells. These two factors are largely determined by the availability of nutrients and/or the presence of toxic waste metabolites in the culture environment. Glutamine is one of the most important components of cell culture medium, since this substrate is an important building block and source of energy for biomass and recombinant protein production. Its metabolism, however, ultimately leads to the formation of ammonia, a well known inhibitor of cellular growth and productivity. In this work, we show that nutrient feeding post-induction can greatly enhance the product yield by alleviating early limitations encountered in batch. Moreover, varying the amount of glutamine in the feed yielded two distinct culture behaviors post-induction; whereas excess glutamine allowed to reach greater cell concentrations, glutamine-limited fed-batch led to increased cell specific productivity. These two conditions also showed distinctive lactate metabolism. To further assess the physiological impact of glutamine levels on the cells, a comparative (13) C-metabolic flux analysis was conducted and a number of key intracellular fluxes were found to be affected by the amount of glutamine present in the feed during the production phase. Such information may provide useful clues for the identification of physiological markers of cell growth and productivity that could further guide the optimization of inducible expression systems.

Probing the metabolism of an inducible mammalian expression system using extracellular isotopomer analysis.

In an effort to quantitatively assess the impact of recombinant protein expression on the primary metabolism of mammalian cells in culture, we have employed an efficient inducible expression system and conducted a comparative study of the intracellular flux map distribution with and without the induction of recombinant protein synthesis. Cells were grown in parallel semi-continuous cultures with various singly and uniformly labeled substrates and the resulting mass isotopomer distributions of lactate and extracellular amino acids were measured by mass spectrometry. These distributions were used to quantify the main intracellular fluxes. The analysis revealed that, under mild hypothermic conditions, the onset of protein expression is correlated with small but significant changes in several key pathways related to ATP and NADPH formation. More specifically, we observed that induced cells exhibit a more efficient utilization of glucose, characterized by an increased flux of pyruvate into the TCA cycle. In contrast, the catabolic rates of most amino acids remained relatively unaffected. Such analysis is instrumental to guide the identification of robust biomarkers of productivity, as well as the development of medium formulations optimized for recombinant protein production.