Propriedades físicas de snacks de farinha de folhas de mandioca

The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100 degrees C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

Efeito da adição de CGTase e β-ciclodextrina na qualidade e taxa de envelhecimento de pães

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

Fibras alimentares: efeito na farinha, reologia das massas, qualidade e taxa de envelhecimento de pães

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

Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Influence of the use of Aliquat 336 in the immobilization procedure in sol-gel of lipase from Bacillus sp ITP-001

Aliquat 336, a liquid hydrophobic material, was used at different concentrations (0.5-3.0%, w/v) as an additive in the preparation of encapsulated lipase from Bacillus sp. ITP-001 on sol-gel silica matrices using tetraethoxysilane (TEOS) as the precursor. The resulting hydrophobic matrices and immobilized lipases were characterized with regard to specific surface area (BET method), adsorption-desorption isotherms, pore volume (Vp) and size (dp) by nitrogen adsorption (BJH method) and scanning electron microscopy (SEM). The catalytic activities and the corresponding coupling yields were assayed in the hydrolysis of olive oil. In comparison with pure silica matrices, the immobilization process in the presence of Aliquat 336 decreased the values for specific surface area and increased the values for pore specific volume (Vp) and mean pore diameter (dp). This behavior may be related to the partial adsorption of the enzyme on the external surface of the hydrophobic matrix as indicated by scanning electron microscopy. Aliquat 336 concentrations in the range from 0.5 to 1.5% (w/v) provided immobilized derivatives with higher coupling yields and better substrate affinity. The highest coupling yield (Y-A = 71%) was obtained for the immobilized enzyme prepared in the presence of 1.5% Aliquat which gave the following morphological properties: specific surface area = 183 m(2)/g, pore specific volume (Vp) = 0.36 cc/g and mean pore diameter (dp)= 91 angstrom. (c) 2012 Elsevier B.V. All rights reserved.

Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product, reduced specific volume, and increased compression force. Ten percent amaranth-content cheese breads exhibited slight differences in physical properties compared with the controls. These results demonstrated the possibility of incorporating 10% of whole amaranth flour in the formulation of cheese bread resulting in a product with higher dietary fiber and iron contents and the same level of acceptance as that of the conventional formulation. The aim of this approach is to increase the availability of gluten-free bakery products with added nutritional value contributing to increase the variety of the diet of celiac patients.

Empirical and fundamental mechanical tests in the evaluation of dough and bread rheological properties

Bread dough and particularly wheat dough, due to its viscoelastic behaviour, is probably the most dynamic and complicated rheological system and its characteristics are very important since they highly affect final products’ textural and sensorial properties. The study of dough rheology has been a very challenging task for many researchers since it can provide numerous information about dough formulation, structure and processing. This explains why dough rheology has been a matter of investigation for several decades. In this research rheological assessment of doughs and breads was performed by using empirical and fundamental methods at both small and large deformation, in order to characterize different types of doughs and final products such as bread. In order to study the structural aspects of food products, image analysis techniques was used for the integration of the information coming from empirical and fundamental rheological measurements. Evaluation of dough properties was carried out by texture profile analysis (TPA), dough stickiness (Chen and Hoseney cell) and uniaxial extensibility determination (Kieffer test) by using a Texture Analyser; small deformation rheological measurements, were performed on a controlled stress–strain rheometer; moreover the structure of different doughs was observed by using the image analysis; while bread characteristics were studied by using texture profile analysis (TPA) and image analysis. The objective of this research was to understand if the different rheological measurements were able to characterize and differentiate the different samples analysed. This in order to investigate the effect of different formulation and processing conditions on dough and final product from a structural point of view. For this aim the following different materials were performed and analysed: - frozen dough realized without yeast; - frozen dough and bread made with frozen dough; - doughs obtained by using different fermentation method; - doughs made by Kamut® flour; - dough and bread realized with the addition of ginger powder; - final products coming from different bakeries. The influence of sub-zero storage time on non-fermented and fermented dough viscoelastic performance and on final product (bread) was evaluated by using small deformation and large deformation methods. In general, the longer the sub-zero storage time the lower the positive viscoelastic attributes. The effect of fermentation time and of different type of fermentation (straight-dough method; sponge-and-dough procedure and poolish method) on rheological properties of doughs were investigated using empirical and fundamental analysis and image analysis was used to integrate this information throughout the evaluation of the dough’s structure. The results of fundamental rheological test showed that the incorporation of sourdough (poolish method) provoked changes that were different from those seen in the others type of fermentation. The affirmative action of some ingredients (extra-virgin olive oil and a liposomic lecithin emulsifier) to improve rheological characteristics of Kamut® dough has been confirmed also when subjected to low temperatures (24 hours and 48 hours at 4°C). Small deformation oscillatory measurements and large deformation mechanical tests performed provided useful information on the rheological properties of samples realized by using different amounts of ginger powder, showing that the sample with the highest amount of ginger powder (6%) had worse rheological characteristics compared to the other samples. Moisture content, specific volume, texture and crumb grain characteristics are the major quality attributes of bread products. The different sample analyzed, “Coppia Ferrarese”, “Pane Comune Romagnolo” and “Filone Terra di San Marino”, showed a decrease of crumb moisture and an increase in hardness over the storage time. Parameters such as cohesiveness and springiness, evaluated by TPA that are indicator of quality of fresh bread, decreased during the storage. By using empirical rheological tests we found several differences among the samples, due to the different ingredients used in formulation and the different process adopted to prepare the sample, but since these products are handmade, the differences could be account as a surplus value. In conclusion small deformation (in fundamental units) and large deformation methods showed a significant role in monitoring the influence of different ingredients used in formulation, different processing and storage conditions on dough viscoelastic performance and on final product. Finally the knowledge of formulation, processing and storage conditions together with the evaluation of structural and rheological characteristics is fundamental for the study of complex matrices like bakery products, where numerous variable can influence their final quality (e.g. raw material, bread-making procedure, time and temperature of the fermentation and baking).

Do mature pulmonary lobes grow after transplantation into an immature recipient?

BACKGROUND The use of reduced-size adult lung transplants could help solve the profound pediatric donor lung shortage. However, adequate long-term function of the mature grafts requires growth in proportion to the recipient's development. METHODS Mature left lower lobes from adult mini-pigs (age: 7 months; mean body weight: 30 kg) were transplanted into 14-week-old piglets (mean body weight: 15 kg). By the end of the 14-week holding period, lungs of the recipients (n = 4) were harvested. After volumetric measurements, the lung morphology was studied using light microscopy, scanning, and transmission electron microscopy. Changes of alveolar airspace volume were determined using a computer aided image analysis system. Comparisons were made to age- and weight-matched controls. RESULTS Volumetric studies showed no significant differences (p = 0.49) between the specific volume (mL/kg body weight) of lobar grafts and left lower lobes of adult controls. Morphologic studies showed marked structural differences between the grafts and the right native lungs of the recipients, with increased average alveolar diameter of the grafts. On light microscopy and scanning electron microscopy, alveoli appeared dilated and rounded compared to the normal polygonal shape in the controls. The computer generated semi-quantitative data of relative alveolar airspace volume tended to be higher in transplanted lobes. CONCLUSIONS The mature pulmonary lobar grafts have filled the growing left hemithorax of the developing recipient. Emphysema-like alterations of the grafts were observed without evidence of alveolar growth in the mature lobar transplants. Thus, it can be questioned whether mature pulmonary grafts can guarantee sufficient long-term gas exchange in growing recipients.

Physical oceanography of CTD stations in the Persian Gulf

The following tables show physical and chemical data observed by the "Meteor" in the Persian Gulf and the Strait of Hormus. This study was performed in accordance with the general programme of the International Indian Ocean Expedition (IIOE) during the oeriod from March 25th until April 16th, 1965. The water temperature was measured by reversing thermometers; in most cases two instruments were used simultaneously. The absolute mean temperature difference of this double measurement is 0.0153 °C. The salinity was determined both by salinometer and by titration. In this case of the density, the specific volume anomaly, the dynamic depth anomaly, the sound velocity and the interpolation for standard depths were carried out by the National Oceanographic Data Center (NODC), Washington.

Mechanical properties enhancement of high reliability metallic materials by laser shock processing

Laser shock processing (LSP) is being increasingly applied as an effective technology for the improvement of metallic materials surface properties in different types of components as a means of enhancement of their corrosion and fatigue life behavior. As reported in previous contributions by the authors, a main effect resulting from the application of the LSP technique consists on the generation of relatively deep compression residual stresses field into metallic alloy pieces allowing an improved mechanical behaviour, explicitly the life improvement of the treated specimens against wear, crack growth and stress corrosion cracking. Additional results accomplished by the authors in the line of practical development of the LSP technique at an experimental level (aiming its integral assessment from an interrelated theoretical and experimental point of view) are presented in this paper. Concretely, follow-on experimental results on the residual stress profiles and associated surface properties modification successfully reached in typical materials (especially Al and Ti alloys) under different LSP irradiation conditions are presented along with a practical correlated analysis on the protective character of the residual stress profiles obtained under different irradiation strategies and the evaluation of the corresponding induced properties as material specific volume reduction at the surface, microhardness and wear resistance. Additional remarks on the improved character of the LSP technique over the traditional “shot peening” technique in what concerns depth of induced compressive residual stresses fields are also made through the paper.

Structure of intermediate shocks in collisionsless anisotropic Hall-magnetohydrodynamics plasma models

The existence of discontinuities within the double-adiabatic Hall-magnetohydrodynamics (MHD) model is discussed. These solutions are transitional layers where some of the plasma properties change from one equilibrium state to another. Under the assumption of traveling wave solutions with velocity C and propagation angle θ with respect to the ambient magnetic field, the Hall-MHD model reduces to a dynamical system and the waves are heteroclinic orbits joining two different fixed points. The analysis of the fixed points rules out the existence of rotational discontinuities. Simple considerations about the Hamiltonian nature of the system show that, unlike dissipative models, the intermediate shock waves are organized in branches in parameter space, i.e., they occur if a given relationship between θ and C is satisfied. Electron-polarized (ion-polarized) shock waves exhibit, in addition to a reversal of the magnetic field component tangential to the shock front, a maximum (minimum) of the magnetic field amplitude. The jumps of the magnetic field and the relative specific volume between the downstream and the upstream states as a function of the plasma properties are presented. The organization in parameter space of localized structures including in the model the influence of finite Larmor radius is discussed

La implementación arquitectónica de los acristalamientos activos con agua circulante, y su contribución en edificios de consumo de energía casi nulo

La presente Tesis Doctoral evalúa la contribución de una fachada activa, constituida por acristalamientos con circulación de agua, en el rendimiento energético del edificio. Con especial énfasis en la baja afección sobre su imagen, su integración ha de favorecer la calificación del edificio con el futuro estándar de Edificio de consumo de Energía Casi Nulo (EECN). El propósito consiste en cuantificar su aportación a limitar la demanda de climatización, como solución de fachada transparente acorde a las normas de la energía del 2020. En el primer capítulo se introduce el planteamiento del problema. En el segundo capítulo se desarrollan la hipótesis y el objetivo fundamental de la investigación. Para tal fin, en el tercer capítulo, se revisa el estado del arte de la tecnología y de la investigación científica, mediante el análisis de la literatura de referencia. Se comparan patentes, prototipos, sistemas comerciales asimilables, investigaciones en curso en Universidades, y proyectos de investigación y desarrollo, sobre envolventes que incorporan acristalamientos con circulación de agua. El método experimental, expuesto en el cuarto capítulo, acomete el diseño, la fabricación y la monitorización de un prototipo expuesto, durante ciclos de ensayos, a las condiciones climáticas de Madrid. Esta fase ha permitido adquirir información precisa sobre el rendimiento del acristalamiento en cada orientación de incidencia solar, en las distintas estaciones del año. En paralelo, se aborda el desarrollo de modelos teóricos que, mediante su asimilación a soluciones multicapa caracterizadas en las herramientas de simulación EnergyPlus y IDA-ICE (IDA Indoor Climate and Energy), reproducen el efecto experimental. En el quinto capítulo se discuten los resultados experimentales y teóricos, y se analiza la respuesta del acristalamiento asociado a un determinado volumen y temperatura del agua. Se calcula la eficiencia en la captación de la radiación y, mediante la comparativa con un acristalamiento convencional, se determina la reducción de las ganancias solares y las pérdidas de energía. Se comparan el rendimiento del acristalamiento, obtenido experimentalmente, con el ofrecido por paneles solares fototérmicos disponibles en el mercado. Mediante la traslación de los resultados experimentales a casos de células de tamaño habitable, se cuantifica la afección del acristalamiento sobre el consumo en refrigeración y calefacción. Diferenciando cada caso por su composición constructiva y orientación, se extraen conclusiones sobre la reducción del gasto en climatización, en condiciones de bienestar. Posteriormente, se evalúa el ahorro de su incorporación en un recinto existente, de construcción ligera, localizado en la Escuela de Arquitectura de la Universidad Politécnica de Madrid (UPM). Mediante el planteamiento de escenarios de rehabilitación energética, se estima su compatibilidad con un sistema de climatización mediante bomba de calor y extracción geotérmica. Se describe el funcionamiento del sistema, desde la perspectiva de la operación conjunta de los acristalamientos activos e intercambio geotérmico, en nuestro clima. Mediante la parametrización de sus funciones, se estima el beneficio adicional de su integración, a partir de la mejora del rendimiento de la bomba de calor COP (Coefficient of Performance) en calefacción, y de la eficiencia EER (Energy Efficiency Ratio) en refrigeración. En el recinto de la ETSAM, se ha analizado la contribución de la fachada activa en su calificación como Edificio de Energía Casi Nula, y estudiado la rentabilidad económica del sistema. En el sexto capítulo se exponen las conclusiones de la investigación. A la fecha, el sistema supone alta inversión inicial, no obstante, genera elevada eficiencia con bajo impacto arquitectónico, reduciéndose los costes operativos, y el dimensionado de los sistemas de producción, de mayor afección sobre el edificio. Mediante la envolvente activa con suministro geotérmico no se condena la superficie de cubierta, no se ocupa volumen útil por la presencia de equipos emisores, y no se reduce la superficie o altura útil a base de reforzar los aislamientos. Tras su discusión, se considera una alternativa de valor en procesos de diseño y construcción de Edificios de Energía Casi Nulo. Se proponen líneas de futuras investigación cuyo propósito sea el conocimiento de la tecnología de los acristalamientos activos. En el último capítulo se presentan las actividades de difusión de la investigación. Adicionalmente se ha proporcionado una mejora tecnológica a las fachadas activas existentes, que ha derivado en la solicitud de una patente, actualmente en tramitación. ABSTRACT This Thesis evaluates the contribution of an active water flow glazing façade on the energy performance of buildings. Special emphasis is made on the low visual impact on its image, and the active glazing implementation has to encourage the qualification of the building with the future standard of Nearly Zero Energy Building (nZEB). The purpose is to quantify the façade system contribution to limit air conditioning demand, resulting in a transparent façade solution according to the 2020 energy legislation. An initial approach to the problem is presented in first chapter. The second chapter develops the hypothesis and the main objective of the research. To achieve this purpose, the third chapter reviews the state of the art of the technology and scientific research, through the analysis of reference literature. Patents, prototypes, assimilable commercial systems, ongoing research in other universities, and finally research and development projects incorporating active fluid flow glazing are compared. The experimental method, presented in fourth chapter, undertakes the design, manufacture and monitoring of a water flow glazing prototype exposed during test cycles to weather conditions in Madrid. This phase allowed the acquisition of accurate information on the performance of water flow glazing on each orientation of solar incidence, during different seasons. In parallel, the development of theoretical models is addressed which, through the assimilation to multilayer solutions characterized in the simulation tools EnergyPlus and IDA-Indoor Climate and Energy, reproduce the experimental effect. Fifth chapter discusses experimental and theoretical results focused to the analysis of the active glazing behavior, associated with a specific volume and water flow temperature. The efficiency on harvesting incident solar radiation is calculated, and, by comparison with a conventional glazing, the reduction of solar gains and energy losses are determined. The experimental performance of fluid flow glazing against the one offered by photothermal solar panels available on the market are compared. By translating the experimental and theoretical results to cases of full-size cells, the reduction in cooling and heating consumption achieved by active fluid glazing is quantified. The reduction of energy costs to achieve comfort conditions is calculated, differentiating each case by its whole construction composition and orientation. Subsequently, the saving of the implementation of the system on an existing lightweight construction enclosure, located in the School of Architecture at the Polytechnic University of Madrid (UPM), is then calculated. The compatibility between the active fluid flow glazing and a heat pump with geothermal heat supply system is estimated through the approach of different energy renovation scenarios. The overall system operation is described, from the perspective of active glazing and geothermal heat exchange combined operation, in our climate. By parameterization of its functions, the added benefit of its integration it is discussed, particularly from the improvement of the heat pump performance COP (Coefficient of Performance) in heating and efficiency EER (Energy Efficiency Ratio) in cooling. In the case study of the enclosure in the School of Architecture, the contribution of the active glazing façade in qualifying the enclosure as nearly Zero Energy Building has been analyzed, and the feasibility and profitability of the system are studied. The sixth chapter sets the conclusions of the investigation. To date, the system may require high initial investment; however, high efficiency with low architectural impact is generated. Operational costs are highly reduced as well as the size and complexity of the energy production systems, which normally have huge visual impact on buildings. By the active façade with geothermal supply, the deck area it is not condemned. Useful volume is not consumed by the presence of air-conditioning equipment. Useful surface and room height are not reduced by insulation reinforcement. After discussion, water flow glazing is considered a potential value alternative in nZEB design and construction processes. Finally, this chapter proposes future research lines aiming to increase the knowledge of active water flow glazing technology. The last chapter presents research dissemination activities. Additionally, a technological improvement to existing active facades has been developed, which has resulted in a patent application, currently in handling process.

Efeito da adição de amido resistente de milho e enzimas sobre as propriedades da massa de pão e as propriedades físicas do pão de forma.

O amido resistente de milho (ARM) não é digerido em humanos fornecendo benefícios para a saúde tais como redução do colesterol, do índice glicêmico e fermentação no cólon. Porém, a substituição parcial de farinha de trigo (FT) por ARM em massa de pão resulta na diluição do glúten prejudicando a qualidade do produto. Massa de pão foi produzida com 12,5 g/100g de ARM e os efeitos das enzimas glicose-oxidase (Gox), tranglutaminase (TG) e xilanase (HE) na massa foram estudados. Massa produzida sem ARM e sem enzimas foi considerada padrão e massa produzida com ARM e sem enzimas foi considerada controle para comparação. Uma metodologia foi desenvolvida para medir o torque durante o amassamento em grande escala, utilizando um reômetro dinâmico adaptado. As propriedades reológicas foram avaliadas nos testes de medidas descritivas de textura, adesividade Chen-Hoseney, extensão uniaxial Kieffer, extensão biaxial e testes oscilatórios em reômetro. Pão produzido de acordo com as formulações padrão, controle e ótima foi avaliado com relação ao volume específico (VEP), firmeza do miolo, cor e análise sensorial para o atributo preferência. As três enzimas testadas influenciaram positivamente o torque máximo atingido durante o amassamento que variou entre (8,36 e 9,38) N m. Gox e TG apresentaram efeito positivo na altura máxima desenvolvida pela massa medida em reofermentógrafo enquanto que o efeito da HE foi negativo. Uma formulação com ARM e enzimas apresentou desempenho de panificação similar a massa padrão (altura máxima ajustada igual a (45,5 ± 3,9) mm), correspondente a adição de (4, 2,5 e 0,5) mg/100g de TG, Gox e HE respectivamente (ótima). A formulação ótima apresentou adesividade, trabalho de adesão, coesividade, dureza, resiliência, resistência à extensão e extensibilidade similares a massa padrão e diferentes da massa controle. As enzimas aumentaram o índice de strain hardening reduzido pela adição de ARM. Para o pão de forma, o VEP variou entre (3,16 e 3,64) cm3/g (diferença não significativa) e o pão produzido com a formulação ótima foi o mais escolhido como preferido. Durante o armazenamento por até 7 dias, o ARM diminuiu a taxa de envelhecimento do pão enquanto que as enzimas apresentaram efeito oposto. Em geral, a substituição parcial de FT por ARM reduziu a elasticidade da massa diminuindo a qualidade do pão enquanto que as enzimas minimizaram esse efeito.

United States Congressional serial set.

Numbering began with 15th Congress, as the publications of the earlier congresses were not assembled in book form.

Functional application of lactic acid bacteria exopolysaccharide in complex food systems

Lactic acid bacteria expolysaccharides (LAB-EPS), in particular those formed from sucrose have the potential to improve food and beverage rheology and enhance their sensory properties potentially replacing or reducing expensive hydrocolloids currently used as improvers in food and beverage industries. Addition of sucrose not only enables EPS formation but also affects organic acid formation, thus influencing the sensory properties of the resulting food/beverage products. The first part of the study the organoleptic modulation of barley malt derived wort fermented using in situ produced bacterial polysaccharides has been investigated. Weisella cibaria MG1 was capable to produce exopolysaccharides during sucrosesupplemented barley malt derived wort fermentation. Even though the strain dominated the (sucrose-supplemented) wort fermentation, it was found to produce EPS (14.4 g l-1) with lower efficiency than in SucMRS (34.6 g l-1). Higher maltose concentration in wort led to the increased formation of oligosaccharide (OS) at the expense of EPS. Additionally, small amounts of organic acids were formed and ethanol remained below 0.5% (v/v). W. cibaria MG1 fermented worts supplemented with 5 or 10% sucrose displayed a shear-thinning behaviour indicating the formation of polymers. This report showed how novel and nutritious LAB fermented wort-base beverage with prospects for further advancements can be formulated using tailored microbial cultures. In the next step, the impact of exopolysaccharide-producing Weissella cibaria MG1 on the ability to improve rheological properties of fermented plant-based milk substitute plant based soy and quinoa grain was evaluated. W. cibaria MG1 grew well in soy milk, exceeding a cell count of log 8 cfu/g within 6 h of fermentation. The presence of W. cibaria MG1 led to a decrease in gelation and fermentation time. EPS isolated from soy yoghurts supplemented with sucrose were higher in molecular weight (1.1 x 108 g/mol vs 6.6 x 107 g/mol), and resulted in reduced gel stiffness (190 ± 2.89 Pa vs 244 ± 15.9 Pa). Soy yoghurts showed typical biopolymer gels structure and the network structure changed to larger pores and less cross-linking in the presence of sucrose and increasing molecular weight of the EPS. In situ investigation of Weissella cibaria MG1 producing EPS on quinoa-based milk was performed. The production of quinoa milk, starting from wholemeal quinoa flour, was optimised to maximise EPS production. On doing that, enzymatic destructuration of protein and carbohydrate components of quinoa milk was successfully achieved applying alpha-amylase and proteases treatments. Fermented wholemeal quinoa milk using Weissella cibaria MG1 showed high viable cell counts (>109 cfu/mL), a pH of 5.16, and significantly higher water holding capacity (WHC, 100 %), viscosity (> 0. 5 Pa s) and exopolysaccharide (EPS) amount (40 mg/L) than the chemically acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Direct observation of microstructure in fermented quinoa milk indicated that the network structures of EPS-protein could improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed favorable technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk. The last part of the study investigate the ex-situ LAB-EPS (dextran) application compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0–5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation.