Effect of a thermoascus aurantiacus thermostable enzyme cocktail on wheat bread quality

Thermophilic fungus Thermoascus aurantiacus (CBMAI 756) on solid-state fermentation using corncob as a nutrient source produces an enzyme pool with the potential to be used in bread making. In this paper, the use of this enzyme cocktail as a wheat bread improver was reported. Both products released by flour arabinoxylan degradation and bread quality were investigated. The main product released through enzyme activity after prolonged incubation was xylose indicating the presence of xylanase; however, a small amount of xylobiose and arabinose also confirmed the presence of xylosidase and α-L- arabinofuranosidase, respectively. Enzyme mixture in vitro mainly attacked water-unextractable arabinoxylan contributing to beneficial effect in bread making. The use of an optimal enzyme concentration (35 U xylanase/100 g of flour) increased specific volume (22%), reduced crumb firmness (25%), and reduced amylopectin retrogradation (17%) during bread storage. In conclusion, the enzyme cocktail produced by T. aurantiacus CBMAI 756 can improve wheat bread quality. © 2013 Elsevier Ltd.

Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread

The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten-free (GF) cheese bread. Fructooligosaccharides were used to replace sour cassava starch at substitution level of 9% (SF1), 17% (SF2), and 29% (SF3). The functional and thermal properties of the starch-FOS mixtures were determined by the water absorption index (WAI), water solubility index (WSI), pasting profile analysis, thermal transition temperatures and enthalpy of gelatinization. Moreover, the GF cheese breads with starch-FOS mixtures were analyzed for height, diameter, weight, specific volume and dough moisture content. The sample with the highest FOS content (SF3) presented the lowest WAI (1.44), peak (62.4 rapid visco units (RVU), breakdown (53.4 RVU), final (13.8 RVU), and setback (4.9 RVU) viscosities, dough moisture content (31.7%), and enthalpy of gelatinization (9.5 J/g) and the highest WSI (29.4%) and pasting temperature (69.1 degrees C). The height, diameter and specific volume of GF cheese bread samples made from sour cassava starch were 3.14 cm, 6.35 cm, and 1.49 cm(3)/g, respectively. The SF1 mixture samples resulted in a 3.01 cm height, 6.34 cm diameter, and 1.55 cm(3)/g specific volume. According to Brazilian food labeling regulations, the latter product cannot be categorized as a good source of fiber because the minimum level of fiber per portion was not reached.

Influence of irrigation on wheat crop

O uso da irrigação na triticultura tem aumentado significativamente nos últimos anos no Brasil. Neste trabalho, objetivou-se avaliar a influência da irrigação na produtividade, na qualidade tecnológica da farinha e no sistema radicular do trigo. em experimento de campo no IAPAR, em Londrina, Paraná, a cultivar IPR 118 foi cultivada sob irrigação por aspersão convencional (Tratamento Irrigado) e sem irrigação (Tratamento Sequeiro). A produtividade foi determinada, colhendo-se três amostras de 25 m² por tratamento. Nestas mesmas amostras, procedeu-se à análise da qualidade tecnológica da farinha, sendo avaliada, entre outros parâmetros, a força de glúten (W). A avaliação do sistema radicular foi realizada após a colheita, no perfil de 0 a 45 cm de profundidade do solo, amostrando-se oito plantas em cada tratamento. O método da parede do perfil foi utilizado para determinar o número de raízes (NR) e o método do monólito para determinar a massa seca de raízes (MSR). A irrigação aumentou em três vezes a produtividade do trigo, porém diminuiu o W na farinha. Ainda assim, o valor de W encontrado no Tratamento Irrigado (249 10-4 J) foi suficiente para manter a classificação do trigo como tipo-pão, a mesma para o qual a cultivar IPR 118 é classificada. Os valores medidos de NR e a MSR foram iguais ou maiores no Tratamento Sequeiro.

Atributos do solo sob pastagens em sistema de sequeiro e irrigado

A pecuária é uma das atividades econômicas mais importantes da região do cerrado, sendo que o sucesso dessa atividade é dependente do sistema de manejo e de gramíneas forrageiras adaptadas às condições edafoclimáticas da região. Objetivou-se, neste tabalho, avaliar os atributos do solo em áreas sob pastagens com capim-Tanzânia (Panicum maximum Jacq. cv. Tanzânia) e braquiarão [Brachiaria brizantha (Hochst ex A. Rich.) Stapf. cv. Marandu], em sistema de sequeiro e irrigado no município de Rio Verde, GO. O experimento foi instalado no Centro Tecnológico Comigo, em um Latossolo Vermelho-Amarelo Distrófico típico, em 16 parcelas com 450m² cada. Adotou-se o delineamento em blocos completamente casualisados, referindo-se aos quatro tratamentos: capim-Tanzânia e braquiarão com e sem irrigação, com quatro repetições. Foram realizadas análises de atributos físicos (estabilidade de agregados) e químicas (pH, cálcio, magnésio, potássio, fósforo, acidez potencial, capacidade de troca catiônica, saturação por bases e conteúdo de matéria orgânica). Os atributos químicos variaram em ambas as profundidades, decorrentes principalmente da ação da calagem e adubação do solo independente da ausência ou presença de irrigação. Os tratamentos com capim-Tanzânia e braquiarão sem irrigação apresentaram os maiores teores de matéria orgânica e tiveram os maiores valores do diâmetro médio geométrico (DMG). A maior porcentagem dos agregados ficou retida na peneira de > 2,0mm de malha. A irrigação não afetou a produção de massa seca do capim-Tanzânia e braquiarão.

Qualidade industrial de cultivares de trigo e triticale submetidos à adubação nitrogenada no sistema de plantio direto

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Maxillary complete denture movement during chewing in mandibular removable partial denture wearers

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of high and low molecular weight glutenin subunits, and subunits of gliadin on physicochemical parameters of different wheat genotypes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Acidez total titulável, pH e tempo de redução do azul de metileno no fluido ruminal de caprinos mantidos em pastagens artificiais, exclusiva de gramíneas, ou em caatinga

O objetivo deste trabalho foi o de determinar a concentração hidrogeniônica (pH), acidez total titulável e tempo de redução do azul de metileno no fluido ruminal de caprinos com ou sem raça definida, mantidos em pastagens artificiais, exclusivas de gramíneas, ou em caatinga, durante as épocas chuvosa e seca do ano. O delineamento experimental foi inteiramente casualizado, sendo analisado em esquema fatorial 2³ (animais com e sem raça definida, pastagens artificiais e em caatinga, épocas chuvosa e seca do ano). O tipo de pastagem influenciou significativamente (p < 0,05) os valores encontrados para acidez total titulável. em relação ao pH, o tipo de pastagem e época do ano foram significativamente (p < 0,05) os fatores mais incisivos. A atividade microbiana, avaliada através dos parâmetros estudados, foi mais intensa na época das águas e na caatinga em relação à da seca e pastagens artificiais, respectivamente. Na avaliação dos resultados desses testes, deve-se sempre levar em consideração principalmente a época do ano e o tipo de pastagem, sem, no entanto, desprezar o fator raça.

Xylanases from fungi: properties and industrial applications

Xylan is the principal type of hemicellulose. It is a linear polymer of beta-D-xylopyranosyl units linked by (1-4) glycosidic bonds. In nature, the polysaccharide backbone may be added to 4-O-methyl-alpha-D-glucuronopyranosyl units, acetyl groups, alpha-L-arabinofuranosyl, etc., in variable proportions. An enzymatic complex is responsible for the hydrolysis of xylan, but the main enzymes involved are endo-1,4-beta-xylanase and beta-xylosidase. These enzymes are produced by fungi, bacteria, yeast, marine algae, protozoans, snails, crustaceans, insect, seeds, etc., but the principal commercial source is filamentous fungi. Recently, there has been much industrial interest in xylan and its hydrolytic enzymatic complex, as a supplement in animal feed, for the manufacture of bread, food and drinks, textiles, bleaching of cellulose pulp, ethanol and xylitol production. This review describes some properties of xylan and its metabolism, as well as the biochemical properties of xylanases and their commercial applications.

Non-conventional yeasts

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was another yeast, and it was named Schizo-saccharomyces pombe; now there were two stars in the yeast heaven. In only a few more years there were other yeasts, and then more, and more, and more. The era of the non-conventional yeasts had begun.

Physiological responses of pressed baker's yeast cells pre-treated with citric, malic and succinic acids

The dough-leavening power of baker's yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the yeast cell's pre-treatment with organic acids (malic, succinic, and citric acids) was investigated at a wide range of pH values when the pressed yeast samples were exposed to 30 degrees C. Increased fermentative activity was observed immediately after pre-treatment of the cells with organic acids. When the pH of the pressed yeast containing added citric acid was raised from 3.5 to 7.5, increases in both fermentative and maltase activities were obtained. Improvements in viability and levels of total protein were also observed during storage in the presence of citric acid, notably at pH 7.5. Glycerol-3-phosphate dehydrogenase activity and levels of internal glycerol also increased in the presence of citrate. on the other hand, pressed yeast samples containing succinic acid at pH 7.5 showed decreased viability during storage despite the maintenance of high levels of fermentative activity, similar to pressed yeast containing malic acid at pH 4.5 and 7.5. Decreases in intracellular levels of trehalose were observed during storage in all cases. Overall, the results of this study revealed the potential benefits of adding organic acids to pressed yeast preparations for baking purposes.

Molecular genetic maps of the group 6 chromosomes of hexaploid wheat (Triticum aestivum L. em. Thell.)

Restriction fragment length polymorphism (RFLP) maps of chromosomes 6A, 6B, and 6D of hexaploid wheat (Triticum aestivum L. em. Thell.) have been produced. They were constructed using a population of F 7-8 recombinant inbred lines derived from a synthetic wheat X bread wheat cross. The maps consist of 74 markers assigned to map positions at a LOD ≥ 3 (29 markers assigned to 6A, 24 to 6B, and 21 to 6D) and 2 markers assigned to 6D ordered at a LOD of 2.7. Another 78 markers were assigned to intervals on the maps. The maps of 6A, 6B, and 6D span 178, 132, and 206 cM, respectively. Twenty-one clones detected orthologous loci in two homoeologues and 3 detected an orthologous locus in each chromosome. Orthologous loci are located at intervals of from 1.5 to 26 cM throughout 70% of the length of the linkage maps. Within this portion of the maps, colinearity (homosequentiality) among the three homoeologues is strongly indicated. The remainder of the linkage maps consists of three segments ranging in length from 47 to 60 cM. Colinearity among these chromosomes and other Triticeae homoeologous group 6 chromosomes is indicated and a consensus RFLP map derived from maps of the homoeologous group 6 chromosomes of hexaploid wheat, tetraploid wheat, Triticum tauschii, and barley is presented.

Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale

The physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.

Contribuição ao estudo bioquímico de frutas tropicais e exóticas produzidas no Brasil: pectina, açúcar e proteína

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)