Provider: - Institution: - Data provided by Europeana Collections- Prvi mestni mlin Celju.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 ...Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: Josip Juraj Strossmayer University of Osijek. FACULTY OF FOOD TECHNOLOGY. Department of Food Technologies. Sub-department of Cereal Technology. - Data provided by Europeana ...Collections- Ispitivan je utjecaj karboksimetilceluloze (CMC) te biološkog i kemijskog zakiseljavanja na
svojstva tijesta od dva tipa pšeničnog brašna i kvalitetu kruha. Kao biološka sredstva
zakiseljavanja korištena su svježe pripravljena kisela tijesta od dva soja mliječno-kiselih
bakterija (Lactobacillus plantarum i Lactobacillus brevis) i kiselo tijesto u prahu, a kao
kemijsko sredstvo zakiseljavanja korištena je mliječna kiselina. Praćena su reološka svojstva
tijesta primjenom osnovnih reoloških metoda, promjene ukupne titracijske kiselosti (TTA) i pH
vrijednosti tijekom fermentacije, promjene na HMW gluteninima nakon fermentacije SDSPAGE
elektroforezom, te toplinska promjena pšeničnog škroba tijekom pećenja upotrebom
diferencijalnog motridbenog kalorimetra (DSC) za simulaciju procesa pećenja. Uzorcima
svježih kruhova i kruhova podvrgnutih zamrzavanju i čuvanju u smrznutom stanju (1, 5 i 9
tjedana) te odmrzavanju zagrijavanjem mikrovalovima određen je specifični volumen, dubina
prodiranja penetrometrom, udjel vode, te vrijednost pH i TTA.
Rezultati reoloških ispitivanja pokazali su da svaki od ispitivanih dodataka različito djeluje na
pojedine reološke parametre, a opseg tog djelovanja ovisi o kemijskom sastavu upotrijebljenog
brašna. Utvrđen je puferski učinak CMC bez obzira na način zakiseljavanja i tip brašna, te
visoka korelacija izmedu parametara kiselosti tijesta (pH i TTA) i pojedinih reoloških
parametara (farinografskog razvoja tijesta, stabilnosti, rezistencije i stupnja omekšanja,
ekstenzografske rastezljivosti, amilografske maksimalne viskoznosti i broja padanja).
Elektroforetska analiza je pokazala da kemijsko i biološko zakiseljavanje tijesta utječe na
degradaciju određenih proteina, što značajno mijenja strukturu glutena nakon fermentacije.
Simulacija procesa pečenja kruha na DSC-u pokazala je da parametri želatinizacije pšeničnog
škroba u sustavu tijesta nakon fermentacije značajno ovise o kemijskom sastavu upotrijebljenog
brašna te da kiselost tijesta može značajno utjecati na želatinizacijska svojstava škroba kao i na
taljenje znatno stabilnije kristalne strukture škroba. Dodatak CMC pozitivno utječe na specifični
volumen, tvrdoću i udjel vode kod kruhova. Primijećeno je značajno smanjenje specifičnog
volumena i udjela vode, te povećanje tvrdoće svih ispitivanih uzorka kruha nakon primjene
postupka zamrzavanja/odmrzavanja mikrovalovima. Kod svih provedenih ispitivanja, izuzev
elektroforetske analize, utvrđene su razlike obzirom na dva tipa upotrijebljenog brašna.- Effect of biological and chemical acidification and carboxymethylcellulose (CMC) on dough
properties, and bread quality was examined, the dough being made of two wheat flour types.
Biological acidification was done with freshly prepared sourdoughs from two strains of lacticacid
bacteria (Lactobacillus plantarum and Lactobacillus brevis) and dry sourdough. On the
other hand, chemical acidification process involved lactic acid. Rheological properties of dough
were monitored by the basic rheological methods. Changes of total titration acidity (TTA) and
pH values during fermentation were also examined, as well as, changes of HMW glutenins after
fermentation by SDS-PAGE electrophoresis. Thermal changes of wheat starch during baking
were tested by differential scanning calorimeter (DSC) as an oven. Specific volume, penetration
depth, water share, pH value and TTA were determined in fresh bread samples and bread that
had undergone freezing and frozen storage (one, five and nine weeks), and subsequently
microwave reheating.
Rheological examination results showed that each of the examined additions had various effects
on certain rheological parameters. The effect extent depended on chemical composition of flour.
CMC buffer effect was proved regardless of acidification or flour type. There was a high
correlation between the parameters of dough acidity (pH and TTA) and specific rheological
parameters (pharinographic dough development, stability, resistance and softening degree,
dough extensibility, amylographic maximum viscosity and Falling number). Electrophoretic
analysis proved that chemical and biological dough acidification had an effect on specific
protein degradation, which significantly changed gluten structure after fermentation. Simulation
of bread baking on DSC showed that parameters of wheat starch gelatinization in dough after
fermentation depended significantly on chemical composition of flour. Besides, dough acidity
significantly influenced gelatinization capacity of starch, as well as melting of the more stable
crystalline structure of starch. CMC addition had a positive influence on specific volume,
hardness and water share in bread. On the other hand, lactic acid did not change specific volume
of breads with regard to the control sample. While outstanding decrease of specific volume and
water share occurred, there was an increase of hardness of all examined bread samples after
freezing and microwave reheating. All research, apart from electrophoretic analysis, showed
differences regarding two flour types.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Alain Brunet: Good communication with suppliers and good understanding of the other country you're working with. It's another world, and if you don't have good communication or good understanding, ...you will make mistakes. You have to step back and listen, especially at the beginning of the relationship. We've been in business since 1921 and we put a lot of energy in partner management because it's a key to success. And risk management is a big component of any sourcing effort. Bill DiMento: High Liner Foods' customers, like Sobeys, Loblaws, Aramark and Sodexo, have embraced sustainability across their supply chain. They have asked High Liner Foods to partner with them in their efforts by providing sustainable seafood solutions for their customers. We've spent a lot of time assessing our product line and raw materials to see where they sit in the sustainability life cycle chain, and whether the fisheries are certified or under assessment by the Marine Stewardship Council (MSC). We've shared this with our suppliers and we've established a relationship with the Sustainable Fisheries Partnership. They are working with us to conduct an analysis of all the different fisheries we deal with around the world. We've identified some gaps and we've invested in fishery improvement projects around the globe to ensure these fisheries become certified. DiMento adds that High Liner's focus on customer and consumer education is an integral part of its sustainability practices. High Liner recently launched a website (www.highlinersustainability.com) dedicated to providing customers with more information on sustainable seafood. They've also joined forces with the National Fisheries Institute's Sustainability Council to create a forum for sharing ideas and successes. The aim of the forum is to help ensure the seafood industry as a whole is moving forward with improvement projects in a co-ordinated manner. By working with its customers and consumers, High Liner believes the seafood industry can achieve a sustainable future for all.
Provider: - Institution: - Data provided by Europeana Collections- Situacijski načrt zanimivega kmečkega mlina v Pečovju, priložen prošnji za gradnjo, ki ga je okrajnemu uradu posredoval Štefan ...Visjak leta 1856.Hrani Zgodovinski arhiv Celje v zbirki Okrajni urad Celje št. F. 12/1373.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Vjernici u Korintu nisu mnogo porasli u krepostima. Bilo ih je koji su se hvastali svojim novim kršćanskim životom u tolikoj mjeru da ih je apostol Pavao morao ukoriti. Da su iskreno pogledali u ...vlastitu sredinu, imali bi se naprotiv zastidjeti. U svojoj su naime zajednici trpjeli čovjeka, koji se okaljao rodoskvrnućem.
