Production and characterization of sponge-dough bread using scalded rye

In this work, flatbed scanning, instrumental texture analysis, spectrophotometric color determination (L*, a*, b*), moisture and specific volume measurements were used to evaluate the effects of the addition of rye flour or rye flakes, yeast and boiling water in different amounts in sponge-dough rye bread production. The treatments changed significantly (P < 0.05) the crumb cell area (mm(2)), cell diameter (mm), cell perimeter (mm), texture parameters and light reflectance (L*, a*, b*). Scalding process could be used to produce new textures and color of baked products.

EVALUACIÓN DE FITOREMEDIACIÓN DE SUELOS CONTAMINADOS CON PLOMO POR ACTIVIDAD INDUSTRIAL UTILIZANDO RYE GRASS EN DIVERSOS MEDIOS DE CULTIVO.

El desarrollo de actividades industriales, contribuye cada vez más a la generación de residuos con elementos potencialmente tóxicos que en concentraciones altas (fijadas por ley nacional 24051) pueden tener efectos nocivos a la salud de la población y afectaciones al equilibrio ecológico y el ambiente. Hoy existen estudios tendientes a resolver la contaminación originada por metales pesados en suelos, mediante estrategias basadas en el uso de plantas que tienen la propiedad de acumular metales pesados; proceso denominado “fitoremediación” que consiste en la remoción, transferencia, estabilización y/o degradación y neutralización de compuestos orgánicos, inorgánicos y radioactivos que resultan tóxicos en suelos y agua. Esta novedosa tecnología tiene como objetivo degradar y/o asimilar, los metales pesados, presentes en el suelo, lo cual tiene muchas ventajas con respecto a los métodos convencionales de tratamientos de lugares contaminados; en 1º lugar es una tecnología económica, de bajo costo, en 2º lugar posee un impacto regenerativo en lugares en donde se aplica y en 3º lugar su capacidad extractiva se mantiene debido al crecimiento vegetal (Harvey et al., 2002). La fitoremediación no es un remedio para todos los suelos contaminados y antes que esta tecnología pueda volverse técnicamente eficiente y económicamente viable, hay algunas limitaciones que necesitan ser superadas como por ejemplo la falta de pruebas a escala industrial (Freitas et al., 2004). Para la realización del trabajo se utilizarán las instalaciones de la empresa FACSA S.A ubicada en Avda. De las Quintas y De los Hornos de barrio villa Esquiú de Córdoba, empresa operadora de residuos de plomo autorizada por la Secretaría de Ambiente de la Provincia de Córdoba. Se utilizarán dos hectáreas de terreno de la empresa en la que se acumulará un máximo 1 metro cúbico por cada metro cuadrado de superficie. Previamente al deposito de suelo contaminado, el terreno será impermeabilizado con suelo cemento y cal para evitar lixiviaciones de plomo y luego se cercará para evitar ingreso de personal no autorizado. En las hectáreas preparadas se aplicarán capas sucesivas de suelo contaminado con suelo natural en la mitad del terreno y en la otra mitad capaz sucesivas de suelo contaminado y suelo fertilizado con lombricompuesto, ambos sectores serán sembrados con pasto Rye Grass. Durante el proceso se medirá la concentración de Pb por FRX cada tres meses, en tres profundidades para cada preparados de campo. Las muestras serán compuestas y se corresponderán a un mínimo de 5 puntos para cada profundidad. Lo mismo se realizará para medir la concentración de Pb en el pasto. Las cosechas o cortes de pasto serán trimestrales y el pasto cortado se recogerá, secará e incinerará en el propio horno de FACSA S.A. Se evaluarán las siguientes variables. Salinidad: Se realizará antes y al final del año, tomando muestras compuestas de 100g de suelo c/u a las cuales se le agregarán 100 ml de agua destilada, se deja reposar y luego se toma la lectura con la ayuda de un conductímetro calibrado. Acumulación de Pb en tejido vegetal: Se considerará como variable principal la acumulación de Pb en tejido vegetal, ya que integra tanto el grado de absorción del metal por las plantas, así como el efecto negativo que las concentraciones excesivas del metal sobre la producción de materia seca. Para el estudio de esta variable, se captarán y prepararán muestras trimestrales. Secado y protocolo para el análisis de Pb por FRX. Pb en Suelo:Esta variable se examinará trimestralmente, mediante mezcla compuesta de cada sector tomada como mínimo en cinco puntos. Se tomarán muestras a tres profundidades distintas. Ph en Suelo:Se tomarán partes de las muestras para análsis de ph. El experimento culminará a los dos años con análisis de las 9 tandas de mediciones (La 1º corresponde a la determinación de la línea de base). Se realizará la prospección para determinar el momento de perfecta recuperación del suelo.

Yield formation of spring rye at high latitudes with reference to seeding rate and plant growth regulation

Selostus: Kylvötiheyden ja kasvunsääteiden vaikutus kevätrukiin satoon

Comparison of two measures of PSI electron transport in winter rye

The number of P700 (the reaction centre of Photosystem I) converted to P700+, in winter rye, was determined by measuring the absorbance change at 820nm . It was found, with a single turnover flash, that thylakoids isolated from cold grown plants have a 50% greater number of P700 oxidized than thylakoids isolated from warm grown plants. Incubation of thylakoids in the dark at 35 C did not change the number of P700 oxidized. The conversion of P700 to P700+ with a single flash can be compared to a steady state rate of electron transport using a Clark electrode. The results for P700 oxidation using the absorbance change at 820 nm measure effects within the PSI complex whereas the results obtained from a Clark electrode measures steady state electron transport between the cytochrome blf complex and the PSI complex. In contrast to the results for P700 oxidation it was shown, using a Clark electrode, that both thylakoids from cold grown plants and thylakoids incubated at in the dark 35 C exhibited 50% higher rates of electron transport than thylakoids from warm grown plants. The correlation between the higher rate of steady state PSI electron transport observed in thylakoids isolated from cold grown winter rye and number of active PSI reaction centres localizes the site of the increase to the PSI reaction centre. In contrast the lack of correlation after incubation at 35 C indicates the increase in the rate of light saturated electron transport in thylakoids isolated from cold grown plants and thylakoids incubated in the dark at 35 C occur by different mechanisms.

The effect of cooking on acrylamide and its precursors in potato, wheat and rye

The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake, wholemeal wheat and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, large losses of asparagine, water and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to any extent until the moisture contents of the cakes fell below 5%. A comparison of each type of cake with a commercial product, made from the same food material, showed that acrylamide levels in all three commercial products were well below the maximum levels in the cooked cakes.

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degreesC, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

Free amino acids and sugars in rye grain: implications for acrylamide formation

Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion of total dietary intake. In this study, free amino acid and sugar concentrations were measured in the grain of a range of rye varieties grown at locations in Hungary, France, Poland, and the United Kingdom and harvested in 2005, 2006, and 2007. Genetic and environmental (location and harvest year) effects on the levels of acrylamide precursors were assessed. The data showed free asparagine concentration to be the main determinant of acrylamide formation in heated rye flour, as it is in wheat. However, in contrast to wheat, sugar, particularly sucrose, concentration also correlated both with asparagine concentration and with acrylamide formed. Free asparagine concentration was shown to be under genetic (G), environmental (E), and integrated (G × E) control. The same was true for glucose, whereas maltose and fructose were affected mainly by environmental factors and sucrose was largely under genetic control. The ratio of variation due to varieties (genotype) to the total variation (a measure of heritability) for free asparagine concentration in the grain was 23%. Free asparagine concentration was closely associated with bran yield, whereas sugar concentration was associated with low Hagberg falling number. Rye grain was found to contain much higher concentrations of free proline than wheat grain, and less acrylamide formed per unit of asparagine in rye than in wheat flour.

Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain

Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that produce raw material with low acrylamide precursor concentrations would reduce the acrylamide formed in baked rye foods without the need for additives or potentially costly changes to processes. This work compared five commercial rye varieties grown under a range of fertilisation regimes to investigate the effects of genotype and nutrient (nitrogen and sulphur) availability on the accumulation of acrylamide precursors. A strong correlation was established between the free asparagine concentration of grain and the acrylamide formed upon heating. The five rye varieties accumulated different concentrations of free asparagine in the grain, indicating that there is genetic control of this trait and that variety selection could be useful in reducing acrylamide levels in rye products. High levels of nitrogen fertilisation were found to increase the accumulation of free asparagine, showing that excessive nitrogen application should be avoided in order not to exacerbate the problem of acrylamide formation. This effect of nitrogen was mitigated in two of the varieties by the application of sulphur.

Eosinophilic esophagitis in adults--no clinical relevance of wheat and rye sensitizations

BACKGROUND: Eosinophilic esophagitis (EE) is often associated with concomitant atopic diseases. In children with EE in whom food allergens have been identified as causative factors, elemental and elimination diets result in an improvement or resolution of symptoms. Most adult EE patients are sensitized to aeroallergens, which cross-react with plant-derived food allergens, most commonly to grass pollen and cereals. AIMS OF THE STUDY: To investigate the clinical relevance of the sensitization to wheat and rye, and the efficacy of an allergen-specific elimination diet in adult EE patients. METHODS: Six patients (five men, one women) with permanently active EE sensitized to grass pollen and the cereals wheat and rye underwent a double-blind placebo-controlled food challenge and were kept on an elimination diet avoiding wheat and rye for 6 weeks. RESULTS: The challenge tests with wheat and rye did not provoke any EE symptoms in all patients. The elimination diet failed in reducing disease activity. Although one patient noticed an improvement of symptoms, endoscopic and histopathologic findings remained unchanged. CONCLUSIONS: In adult EE patients, sensitization to wheat and rye does not seem causative for EE. Elimination diet is not a reliable and efficient therapeutic measure in EE patients sensitized to wheat and rye. Low specific immunoglobulin-E levels to wheat and rye may be a consequence of the underlying grass pollen allergy.

Spring-summer temperatures reconstructed for northern Switzerland and southwestern Germany from winter rye harvest dates, 1454–1970

This paper presents a unique 517-yr long documentary data-based reconstruction of spring-summer (MAMJJ) temperatures for northern Switzerland and southwestern Germany from 1454 to 1970. It is composed of 25 partial series of winter grain (secale cereale) harvest starting dates (WGHD) that are partly based on harvest related bookkeeping of institutions (hospitals, municipalities), partly on (early) phenological observations. The resulting main Basel WGHD series was homogenised with regard to dating style, data type and altitude. The calibration and verification approach was applied using the homogenous HISTALP temperature series from 1774–1824 for calibration (r = 0.78) and from 1920–1970 for verification (r = 0.75). The latter result even suffers from the weak data base available for 1870– 1950. Temperature reconstructions based on WGHD are more influenced by spring temperatures than those based on grape harvest dates (GHD), because rye in contrast to vines already begins to grow as soon as sunlight brings the plant to above freezing. The earliest and latest harvest dates were checked for consistency with narrative documentary weather reports. Comparisons with other European documentarybased GHD and WGHD temperature reconstructions generally reveal significant correlations decreasing with the distance from Switzerland. The new Basel WGHD series shows better skills in representing highly climate change sensitive variations of Swiss Alpine glaciers than available GHD series.