Effect of different proportions of brea gum in the functional characteristics of wheat flour starch: impact on the physical quality of bread

The aim of this work was to study the changes induced by BG in the behaviour of wheat starch, and observe the influence of these variations on the quality of a basic white bread. The effect of four BG addition levels in the wheat flour functional characteristics (WAI, WSI, and pasting properties) and bread quality (physical parameters, crumb grain structure, moisture and hardness) was investigated. The highest levels of BG (1% and 2%) decreased the peak viscosity, and increased the stability and setback of the flour. This was due to a lower gelatinization of the starch granules, caused by a competition for water between the hydrocolloid and starch. These changes influenced the bread quality. The loaves added with 1% and 2% of BG presented smaller alveoli: this resulted in more compact, hard and less airy crumbs. Nevertheless, the moisture of the samples at 1% and 2% of added gum was higher than the control bread. However, the incorporation of BG at 0.5% did not affect the pasting parameters and bread quality, but increased moisture of crumb, so this concentration would be most recommended for baking, since higher humidity could favour the shelf- life of the product.

Actividades interdisciplinarias

The objective of this work is to show both experiences of multidisciplinary activities and the way to an interdisciplinary vision of the development of scientific -- technological investigations carried out at Engineering Faculty of the Universidad Nacional del Centro de la Provincia de Buenos Aires, under the investigation program "Seed Technology (TECSE)". Interdisciplinary teamwork is an inevitable quality in the XXI Century scientist or professional. Therefore a qualitative characteristic is imposed from a multidisciplinary work stage towards an interdisciplinary teamwork activity, turning a narrow vision of problems from a particular profession or science into an articulation of knowledge and interests to obtain an integral solution.

A química na educação da Princesa Isabel

The private archive of the Brazilian Imperial Family holds a wealth of little known documents about the education of the daughters of Emperor D. Pedro II, especially of the eldest, Isabel, Princess Imperial. Science, particularly chemistry, for which her father had a particular fondness, occupied an important place in the girl's education. The study of these documents sheds a new light on the contrast between female education in the country in general, during most of the 19th century, and the careful upbringing envisaged by the Emperor for his future successor.