Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread
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乳清分离蛋白-可溶性淀粉接枝物的制备及其理化性质罗志刚;卢静静;孙炜炜【摘要】To provide a reference on the study of protein-starch conjugate, the formation and secondary structure of whey protein isolate-soluble starch(SS) conjugate prepared by dry-heating method were investigated. The indexes of significant changes in A294 , browning intensity, free amino groups content and SDS-PAGE showed that WPI-SS conjugate was successfully prepared based on Maillard reaction under dry-heating. The results also showed that more incubation time significantly promoted glycosylation in the WPI-SS mixture. Meanwhile, the secondary structure of whey protein isolate had a considerable loss due to the covalent attachment of high molecular weight starch ; the surface hydrophobicity of whey protein was reduced.%研究了干热法处理条件下乳清分离蛋白-可溶性淀粉接枝物的制备及其二级结构分析,为蛋白质-淀粉接枝物的研究提供参考。
Growing up by the sea has its perks, and one of the most cherished is the access to fresh seafood. The briny aroma that fills the air on a coastal towns market day is a sensory experience that is as invigorating as it is enticing. The variety of seafood available is a testament to the oceans bounty, and the flavors they bring to the table are unparalleled.My earliest memories are intertwined with the taste of the sea. As a child, I would eagerly await the weekend trips to the local fish market with my family. The bustling stalls, each displaying their catch of the day, were a feast for the eyes and the senses. The vendors would call out, their voices mingling with the sound of waves crashing on the shore, inviting us to sample their offerings.One of the most memorable seafood experiences was when my grandfather took me to a small, familyowned seafood shack. It was a place where the catch was not just fresh but also prepared with a love and passion that was evident in every bite. The star of the menu was the grilled fish, simply seasoned with salt, pepper, and a squeeze of lemon. The fish, plucked straight from the ocean, was grilled to perfection, its skin crisp and its flesh tender and flaky.The first bite was a revelation. The flavors were complex yet simple, a harmonious blend of the seas natural saltiness and the smoky char from the grill. The fishs natural oils, released during the cooking process, added a richness that was balanced by the tangy zest of the lemon. It was a symphony of flavors that danced on my palate, leaving an impression that has stayed with me to this day.Seafood also holds a special place in our family gatherings. During the festive season, the dining table would groan under the weight of various seafood dishes. There was the steamed crab, its shell a fortress guarding the sweet, succulent meat within. The lobster, with its firm and slightly chewy texture, was a favorite among the adults, while the children would fight over the plump, juicy prawns.The clam chowder, a creamy concoction of clams, potatoes, and onions, was a comforting dish that warmed the soul on chilly evenings. The soup was thick and hearty, with the clams providing a briny depth of flavor that was enhanced by the creaminess of the soup. Each spoonful was a comforting embrace, a reminder of home and the love that went into preparing the meal.The seafood paella, a Spanish dish that had been adapted to suit our coastal tastes, was a vibrant explosion of flavors and textures. The rice, cooked to a perfect al dente, was studded with mussels, squid, and shrimp, all swimming in a saffroninfused broth. The dish was a testament to the versatility of seafood, showcasing how different ingredients could come together to create a dish that was greater than the sum of its parts.As I grew older, my appreciation for seafood deepened. I began to understand the importance of sustainability and the impact of overfishing on our oceans. This awareness led me to seek out seafood that was responsibly sourced, a choice that not only benefited the environment but also ensured the quality and flavor of the seafood I enjoyed.The taste of seafood is more than just a culinary experience its a connection to the sea, a reminder of the rich marine life that thrives beneath the waves. Its a celebration of the hard work of fishermen who brave the elements to bring us these delicacies from the deep.In conclusion, the allure of seafood is multifaceted. Its about the flavors that transport us to the shores, the textures that delight our senses, and the connection to the sea that reminds us of our place in the world. The next time you sit down to a plate of seafood, take a moment to appreciate the journey it has taken to reach your table, and savor the deliciousness that is the essence of the sea.。
女神的保鲜秘诀现如今的社会高速发展,生活节奏快,工作压力大,“未老先衰”成了岁月的“礼物”,而肌肤成为了最直接的“受惠者”。
当皱纹爬上额头、眼角,很多求美者开始火急火燎的寻找正确的抗衰老、逆生长的方法。
那么怎样才能留住青春,保持女性美丽呢?答案就是法国·纯壹迷迭香!法国·纯壹(ONERPURE)诞生于世界时尚浪漫之都---法国巴黎,是法国UÀU 集团旗下专注于迷迭香运用的纯天然护肤品牌。
法国·纯壹秉承“纯净如一”的品牌理念,以“美丽肌肤,健康生活”为使命,以“国际一流品质、先进独到功效”为原则,始终坚持旗下每一款产品都独具匠心,以高端、优雅、专业的品质,满足消费者的健康需求。
法国·纯壹启动大自然之本源,迷迭香提取物对皮肤细胞中的自由基有强烈的清除能力,抑制酪氨酸酶和透明质氨酸活性,有效解决皮肤暗黄、有斑纹、易过敏、易感染等肌肤问题,堪称完美的女性之友。
迷迭香是当今世界公认的第三代食品天然抗氧化剂,没有合成氧化剂的副作用,集安全、高效、协同、广谱、稳定、活性、复配、抑菌八重功能于一身,让肌肤保持鲜活年轻。
欧盟(EU)344/2011号法规将迷迭香提取物列入有机食品抗氧化剂、防腐剂的名单。
因此迷迭香在化妆品使用可以淡化色斑,延缓衰老,增强抵抗力,保护皮肤免受紫外线、电脑辐射的伤害。
另外,迷迭香茶不仅是可口的饮品,令人头脑清醒的香味能增强脑部的功能,改善头痛,还可以增运记忆力,降低胆固醇,消脂减肥,对于修身塑性、养颜美容效果极佳,绝对是职场女性、在校学生的的首选饮品。
吹弹可破的水嫩肌肤是提升魅力指数的有力“武器”。
想要在人生初见就留下惊鸿一瞥吗?打造水嫩零毛孔皮肤势在必行。
作为明显的补水材料,迷迭香能有效的为干燥肌肤补充水分,给肌肤带来天然呵护镇定的功效,让肌肤状态更加稳定,同时还能刺激皮肤深层细胞更替,让肌肤变得更加紧致水嫩有弹性。
细节造就完美,内在美需要我们自己提升,那外在美就让法国·纯壹迷迭香来帮你打造吧!揉合自然与科学,以迷迭香能量融入护肤品,给予肌肤自然纯净的呵护,抵抗环境对肌肤的侵害,让肌肤回归自然本真,追溯时光中的美丽。
---------------------------------------------------------------最新资料推荐------------------------------------------------------ 芳香疗法配方宝典(Aromatherapy recipe book)芳香疗法配方宝典(Aromatherapy recipe book) Aromatherapy recipe book Sweet almond oil (Sweet, Almond, Oil, or Almond, Oil) Duration: 6 months to 1 years. Description: rich in triglycerides, minerals, vitamins, and proteins. Very pale yellow with a slight nutty odor. It is an excellent skin lubricant and a good massage oil, especially for dry skin, because it helps relieve itching, ulcers and dry skin. Can make the skin smooth, tender, sound function, and both nourishing effect. It is also suitable for sensitive or irritated skin. Compared to other base oils, it is a bit too thick, so the massage will leave oil stains on the sheets. Suitable for skin: it is the first choice for aromatherapy, because it is suitable for all skin. Note: do not mix with bitter almonds. Bitter almond oil is usually not used in aromatherapy because it can cause the toxicity of cyanate compounds. Color: yellow kernel source: Ingredients: glucoside (glucosides), minerals and vitamins. Usage: it is rich in protein and suitable for all kinds of skin. It can help relieve itching, redness, dryness and inflammation. Base oil: can be used as base oil, 100% Use: beneficial for all skin. Especially good for eczema. It’s1 / 16helpful for itching, dryness, pain, inflammation, fighting burns, and blood vessels. It’s a good lubricant, but it doesn’t have good penetration, which makes it a massage oil or pesticide spray. Easy to smell, need to be used as soon as possible. (but Shirley Price thinks it can be moderately preserved because of Vit. E.). The concentration to use: 100% Life cycle: short Rich in vitamin D and protein, effective softening agent, has obvious effect on the skin, has a nutty flavor; for mature and wrinkled skin, is also very suitable for the treatment of eczema and other skin disorders, rough, chapped, commonly used in body massage. Suitable for delicate baby skin. It has the properties of relieving, alleviating disease and curing. It is a refreshing vegetable oil. Because it is neutral, difficult to cause allergies, suitable for easy, allergic, oily and damaged skin use. Almond oil (Almond Kernel Oil) Duration: 6 months to 1 years. Description: light yellow and refreshing texture, rich in vitamins and minerals, because it is very easy to absorb, is a very refreshing massage oil. Suitable for skin: suitable for all skin, especially sensitive or dry skin. It can moisturize and improve skin. For facial maintenance is a very good oil, but also suitable for the deployment of body oil or lotion. Note: after opening, it should---------------------------------------------------------------最新资料推荐------------------------------------------------------be stored in the refrigerator. ] Color: yellowish source: nuts: minerals and vitamins: for a variety of skin, premature aging, sensitive, inflammatory and dry skin, especially for base oils: can be used as base oils, Apply: all skin, very nourishing and nourishing. Beneficial premature aging, sensitivity, irritation, redness, and dry or dry skin: 100%, but usually with 10-50% Suitable for patients with yellow skin, because of its nutrition and ease the characteristics of treatment. Massage with apricot kernel oil can help relieve tight body, and the skin is particularly compatible Avocado oil (Avocado Oil) Storage period: more than 1 years. Description: dark green, rich in essential fatty acids, proteins, vitamins A, B, E, Beta, carotene, and minerals. It is very nourishing and permeable. And other oils, such as sweet almond oil, diluted at 10-25% concentrations. Suitable for skin: suitable for dry, dull, dull, eczema skin. Note: the refined oil is pale yellow with no odor, but less nutrients P39 Source: Color: dark green fruit ingredients: vitamin, protein, lecithin, fatty acid usage: suitable for all kinds of skin, especially dry skin base oil, eczema: can be used as base oil, 100%: good penetration ability. Apply to dry, dehydrated skin, eczema, Keratosis (solar) of3 / 16sunlight can improve elasticity. It is a heavy oil, preferably diluted with other oils. Price thinks it’s a longer preserved oil. Concentration: 10% Life cycle: longer For oral use, or for any skin type, can be replaced by evening primrose oil, especially in hormone related problems. NOTE: there is no sign that topical is effective for hormonal problems. Black Currant (black currant) For oral use, or for any skin type, can be replaced by evening primrose oil, especially in hormone related problems. NOTE: there is no sign that topical is effective for hormonal problems. Borage seed oil (Borage Seed Oil) or Lithospermum oil Duration: 3-6 months. Features Description: rich in GLA (Gammen, Lenoleic, Acid), GLA is an important fatty acid for maintaining healthy skin and repairing sun damaged skin. Suitable for skin: suitable for all skin, especially mature skin. It’s a good skin conditioner. Note: because it is very nourishing and expensive, you can use 10% dilutions and other base oils Color: light yellow source: seed base oil: 10% dilution Ingredients: gamma linolenic acid, vitamin and mineral use: premenstrual syndrome, multiple sclerosis, menopause, heart disease, psoriasis, eczema and premature aging of the skin, can regenerate and stimulate the skin, suitable for all kinds of skin For use in PMT, MS,---------------------------------------------------------------最新资料推荐------------------------------------------------------ menopause, heart disease. External use: psoriasis, eczema, premature aging skin, and regeneration and stimulation of skin cells are very good. Good penetration. Easy to smell, need to be used as soon as possible. Concentration: 10% Life cycle: short Canola oil (Canola, Oil) Apply: all skin, odorless, very stable. The skin is very penetrating. Very light oil; applied to massage. Anti corruption. Carrot oil (Carrot, Oil) Color: Orange source: vitamins, minerals and beta carotene Ingredients: carrot seed oil is an essential oil. Carrot oil is a kind of oil used as base oil. It is used for premature senility, itching, dry, dry ringworm and eczema. Regenerate cells and scar them Base oil: 10% diluted, do not put the undiluted carrot seed oil on the skin Suitable: premature, itching, burns, excessive drying, psoriasis and eczema; with rejuvenation (rejuvenation), restore vitality, and reduce the effect of panic. Concentration: 10% Castor oil (Castor, Oil) Suitable: eliminating cyst, granulation and tumor, softening corns and crusty. Prevent scars. Beneficial to chapped hair. It is recommended to be warm and applied to the pain. Avoid use during pregnancy Concentration: 10% Coconut oil (Coconut) The less refined oil contains 50% lauric (acidic substance).5 / 16Refined coconut oil, according to Sheppard-Hanger, is closer to human subcutaneous fat than vegetable oil. She pointed out that its life cycle is almost infinitely long, because it does not decay, and will not clog pores, which makes it become the skin oily and the ideal oil. However, Shirley Price points out that because some of the coconut oil (or the refine) after heat treatment, rather than cold pressing, and because it has a strong gas smell, therefore questioned whether suitable for aromatherapy, because it is not a perfect product. My personal opinion is as the case may be.. I like the natural oil very much, but in some cases, the use of totally natural oil can cause problems. For example, if we apply essential oils to a multiple problem skin, completely natural oils can also produce fungi, molds, or bacteria. Under these conditions, the use of refined, sterilized oils prevents further problems. I tested it myself and proved it could be used for early symptoms. I also think that its light and thin feature will make it available for summer use, At that time, more nutritious, thick oil in the skin will be too sticky. And it is stained with towels, sheets, it is easier to clean than other oils, massage therapy, home massage. Use: dry, itchy and sensitive skin to help Tan skin. Concentration: 10-50%. Corn oil (Corn, Oil) Color: light---------------------------------------------------------------最新资料推荐------------------------------------------------------ yellow: protein, minerals, vitamins Uses: as base oil, all kinds of skin can be relaxed. Base oil: 100% as base oil: all skin Concentration: 100%. Evening primrose oil (Evening, Primrose, Oil) Suitable skin: suitable for dry skin, prevent aging, can also improve menstrual syndrome, dry psoriasis and eczema, rich in vitamin E, minerals and the way of using linoleic acid with 10% concentration and other than the fresh oil that is the basis of cheap rare characteristics description: from Oenothera seeds extraction of grass and delicate texture, a golden yellow, rich in vitamins and minerals and GLA (Gamma Linolenic Acid), the body’s tissues and health function is a valuable component, can solve some physical conditions, such as eczema, psoriasis, premenstrual syndrome and menopause problems. It’s also a great moisturizer. Suitable for skin: suitable for dry aging or chapped skin. Note: virtual storage in shady and cool places. Ingredients: gamma linolenic acid, vitamins and minerals Uses: premenstrual syndrome, multiple sclerosis, menopausal problems, and heart disease, the most effective treatment of psoriasis and eczema. Can prevent premature aging of the skin. Base oil: 10% dilution. Apply: internal use: Premenstrual Tension symptoms, MS, menopause7 / 16problems. External use: psoriasis and eczema; prevent premature aging of the skin, and help to cure any kind of dermatitis. Flaxseed oil (Flax, Seed, Oil) Linum usitatissimum: for internal use, reduce cholesterol; for external use: oily skin, pink thorn. Psoriasis and eczema. High vitamin E composition, so that it has the function of preventing scars and removing scars. It smells like melted butter. Easy rancid. Concentration: 10% Life cycle: short Apply: relieve pain, apply to sciatica, rheumatism, peeling ulcer, can use 100% of the concentration, but for sensitive skin, may stimulate. Used to heal wounds; the physical and chemical burns are green. Grape seed oil (Grapeseed, Oil) Suitable for skin: suitable for all skin, especially oily skin. Rich in unsaturated fatty acids, protein, vitamins and minerals, but the long-term use will make the skin dry use: without dilution oxidation speed: fast, stored in a cool dark place can be maintained for at least six months retention period: 3-6 months. Description: pale green, fine texture, containing vitamins, protein, GLA (Gamma, LinolenicAcid) and some vitamin E, easy to absorb without greasy. Most often used in massage. Suitable skin: suitable for oily skin and acne. Note: if you want to use in skin care, it is recommended to mix with other nourishing---------------------------------------------------------------最新资料推荐------------------------------------------------------ oils such as sweet almond oil and dilute with 10-25% Ingredients: vitamins, minerals, proteins use: all kinds of skin: 100% base oil as base oil for: all skin, no smell, good penetration. Light oil. Have slight convergence, tighten and tone the skin. Characterized by no deterioration of the powder. Concentration: 100 Light green, rich in polyunsaturated fatty acids, oily meticulous and refreshing, very suitable for the use of aromatherapy oil. The utility model has the advantages of convergence and strong permeation, and can be used for facial massage and treatment. Hazelnut oil (Hazelnut, Oil) Duration: 6 months to 1 years. Description: pale yellow, delicate texture, with a strong nutty flavor. Containing vitamins, proteins, essential fatty acids. Suitable for skin: suitable for mixing oily or mixed skin, face mixed formula. Because it is easy to absorb and has a slight convergence. Note: because of the heavy odor, it needs to be mixed with other kinds of base oils. P41 source: nucleolar components: protein, minerals, vitamins use: suitable for all kinds of skin, and some slight convergence of the base oil: 100% can be used as base oil Use: slight convergence, accommodation, and rapid absorption. Can be used for oily skin, mixed skin and9 / 16conditioning powder thorn base oil. Able to tone and tighten the skin, can help maintain stability and elasticity of the skin. The ability to strengthen capillaries may therefore be useful against threadveins. Stimulate cell regeneration, stimulate circulation. Concentration: 100% or 10% Jojoba (Jojoba oil) Suitable skin: suitable for inflammation, acne, acne skin, also suitable for hair and scalp. Rich in protein and minerals, a liquid wax, similar to gum, is not greasy and very permeable to use: no dilution, fast oxidation: slow shelf life: no expiration date. Property Description: is not real but a secreted oil extracted from fruit of Jojoba liquid wax on human like sebum, rich in vitamin E, an antioxidant, base oil, not like other types of acidification. Suitable for skin: suitable for all skin, but for mature, aging, wrinkles, skin is also very helpful. Especially in the face, body and hair care Source: Beans Ingredients: use of protein, minerals, wax like collagen: inflammation of the skin, eczema, psoriasis, acne, hair care, suitable for all skin types, strong penetration. Base oil: 10% dilution. Application: similar to sebum, it can penetrate the skin very quickly, so it is not suitable for massage, but it is excellent for the skin without nutrients. For inflamed skin, psoriasis, eczema, and any dermatitis. Can---------------------------------------------------------------最新资料推荐------------------------------------------------------ help control powder and oily skin or oily scalp. It is also a good antioxidant that helps to preserve the base oil of other substrates. Also used as hair oil. Apply to all skin. Will clog pores. Myristic acid has an anti-inflammatory function, so it is a good base oil for rheumatism and arthritis. Macadamia nut oil (Macadamia, Nut, Oil) Kikui Nut applies: all skin has a good penetration, relieve inflammation, sunburn, damage and burns. Can protect tissue against dryness. Concentration: 5-10% Apply: all skin, mix old, old or dry skin, make skin soft, treat wounds. In France, this oil is used to help sunburn skin. Olive oil (Olive, Oil) Storage period: more than 1 years can be stored without a refrigerator. Description: dark green, rich in vitamins, minerals, proteins, essential fatty acids, especially (Alpha, Linolenic, Acid). Suitable for making ointment, suppository, soaking oil, etc.. Suitable for skin: suitable for skin care, especially dry skin. It also has a good regulating effect on hair and nails. Note: it is best to use special cold pressed olive oil. Since it is heavier, use 10% of the dilution concentration. P40 color: green ingredients: vitamins, minerals and proteins: rheumatism, hair care, cosmetics, soothing skin Base oil: 10% dilution Apply to:11 / 16rheumatism symptoms, hair care and cosmetics; can calm, nail hair care. It’s good for inflammation, pink skin, C injuries sprains. With a strong odor, it is useful for oils with a strong odor. Use 10 to 50% concentration. Traditionally, it used to make fat reducing oils. Peach kernel oil (Peach Kernel Oil) Duration: 6 months to 1 years. Description: light golden yellow, delicate texture, with a sweet smell. Rich in vitamins and minerals, especially vitamin E. Suitable for skin: suitable for all skin, mainly used in beauty care. Peanut oil (Peanut, Oil) Duration: 6 months to 1 years. Note: reaction to allergies caused by some people. P41 Color: light yellow Ingredients: protein, minerals, vitamins Usage: suitable for all kinds of skin Base oil: 100% as base oil Apply to all skin, arthritis or sunburn. Because it has a strong odor, it is often used as an additive. Heavier oil, slow penetration, suitable for massage. It is worth noting that some people are allergic to this oil. Do the sticking test before use. Oil that does not last Rose Hip Oil (Rose, Hip, Seed, Oil) Storage period: unknown, fast oxidation speed. Description: very pale yellow, clean texture. Contains 35% linoleic acid and 44% GLA. Suitable for skin: suitable for use in beauty care, for cell regeneration, scar healing and smooth wrinkles have excellent results. It’s---------------------------------------------------------------最新资料推荐------------------------------------------------------ also helpful for eczema, psoriasis, symptoms and menopause. If used with calendula oil, it can cure stretch marks, burns or scars. Note: because it is very expensive, you can use 10% dilutions to mix with other base oils. Application: dry, scaly, cracked skin, dark, pink, eczema, psoriasis, burns or trauma skin, prevents scar formation. Avoid use of powder, oily or spotted skin. For dry or aged skin, use 10% of the concentration as additional oil. Short term use Most of them are wild plants; some organic plants are obtained by extraction; the oil is golden red. Hip oil is rich in vitamin C and promotes skin regeneration. It has an excellent effect on scar healing, trauma, burns, sunburn, eczema and aging. It is a good therapeutic oil. Safflower oil (Safflower Oil) Shelf life: less than 3 months, very easy to oxidation. Feature Description: helpful for painful inflamed joints. Note: Although very easy to oxidize, it can be used in a mixture of massage. P41 color: light yellow component: protein, mineral, vitamin use: suitable for all kinds of skin base oil: 100% can be used as base oil Apply: all skin, especially for painful sprains, bruises, and inflamed joints. Very light, odourless. But the life cycle is not long. Rarely used in aromatherapy. Sesame13 / 16Oil (sesame oil) Color: light yellow base oil: 10% dilution Ingredients: proteins, minerals, vitamins, lecithin, amino acids Uses: dry ringworm, eczema, rheumatism, arthritis. Suitable for all kinds of skin Apply to: psoriasis, eczema, rheumatism, arthritis, can help the skin tanning, softening all types of skin. Have a strong odor; heavy oil. Concentration: as base oil or 10% dilution. Soybean oil (Soya, Bean, Oil) Color: light yellow Ingredients: protein, minerals, vitamins Uses: as base oil, all kinds of skin can be relaxed Base oil: 100% as base oil Apply to all skin, may or allergies. Light oil, mild odor. It will not worsen with pink or oily skin. Price’s warning: it might increase the risk of allergies. Sunflower oil (Sunflower, Oil) Duration: 3-6 months. Description: extracted from sunflower seeds, it is cash yellow, fresh and light, with a hint of nutty flavor. Suitable for skin: use in beauty and maintenance, suitable for all skin types. Note: because of the slow absorption, it needs to be diluted with other base oils such as sweet almond oil. Ingredients: minerals, vitamins Usage: suitable for all kinds of skin Base oil: 100% as base oil Apply: all skin, used to treat leg ulcers and skin diseases, abrasions, diaper, rash, cradlecap. Easily absorbed. Light oil can be used as base oil. The texture---------------------------------------------------------------最新资料推荐------------------------------------------------------is light and delicate. It is very comfortable to use. The skin is silky smooth and has no greasy feel. Sunflower oil contains vitamins A, B, D and E (the most important type) and is rich in unsaturated fatty acids, which makes it very helpful for atherosclerosis, It has the effect of preventing skin lesions and is helpful for leg ulcers and bruises and skin diseases. Sunflower oil has the effect of diuresis and can be used to reduce phlegm. One of its components (inulin) is a prescription for asthma. Its flowers and leaves have long been used as a cure for chest diseases such as bronchitis in russia. Wheat germ oil (Wheat, Germ, Oil) Storage period: more than 1 years. Description: minerals, proteins, vitamins B and E have the ability to stimulate cell regeneration. It shows reddish, yellow, orange, thick texture and strong smell. Suitable for skin: suitable for aging, wrinkles, scars, stretch marks, dry eczema, ringworm of the skin. Note: suitable for use in other rapidly oxidized oils to slow down the oxidation. Can be mixed with 5-10% diluted concentrations and other lighter base oils. Allergic reactions can occur in some people Aromatherapy recipe book P42 Color: Yellow / orange ingredients: protein, minerals, vitamins Uses: psoriasis, eczema, premature aging15 / 16of the skin. Suitable for all kinds of skin. Apply: dry, cracked skin, eczema, psoriasis, premature skin, wrinkles. Heavy and sticky, and some people think of it as antioxidants. NOTE: often added as an added oil to other oils to increase stability and shelf life. However, SyllaSheppard-Hanger says, it makes it easier to oxidize than other oils.. Vitamin E does not make it less prone to oxidation. If it has been used as an antioxidant and pure oil, pure wheat germ oil usually contains chemically synthesized antioxidants. Similarly, wheat germ oil can be dangerous or full of allergies. Not long ago I received an email from members of the Canadian Association of abdominal sent, it reminded me of some wheat germ oil, wheat gluten allergy or mucilage allergic person is not good, such as: celiac disease, or the related diseases, Dermatitis Herpitiformus (DH). These diseases are sensitive to gluten and pectin in wheat germ and, inadvertently, may be absorbed into the oil skin.。
面制品及专用粉现代面粉工业Modern Flour Milling Industry2021年第1期小麦粉主要成分对面条品质的影响研究张惠琴臧清露李超刘佳闻张洁李继洋李玲玉盛建国孔德昭李雅琪(江苏科技大学粮食学院,江苏镇江212100)摘要:面条是我国一种传统美食,其主要原料是小麦粉,小麦粉的主要成分淀粉和蛋白质对面条的品质起着决定性作用。
为了保证面条的质量,国内外很多学者进行了研究,从淀粉和蛋白质的含量、直链淀粉与支链淀粉含量的比率、淀粉的糊化特性、淀粉破损率、蛋白质种类、面筋含量和沉降率等各个方面,探索淀粉和蛋白质对面条品质的影响。
关键词:小麦粉;淀粉;蛋白质;湿面条;品质中图分类号:TS213.2文献标识码:A文章编号:1674-5280(2021)01-0016-04面条是中国传统美食之一,尤其鲜湿面条比干面条具有口感爽滑劲道、麦香味浓郁、更加鲜美等优点,倍受人们喜爱n随着世界多元化与经济全球化以及食品工业迅速发展,面条作为东方美食正在走向世界。
目前,国内面条生产规模大小不一,生产方法各异,但对面条品质都高,其质有。
小麦经加工小麦粉,其主成分是淀粉、、蛋质、,有生质。
国内大,各分与面条品质之。
在小麦粉成成分中,淀粉占78%以上,蛋白质占12%左右,他们是影响面条品质。
,文中对淀粉蛋质对面条品质,以为面条加工工、面条、面条口感与品质等提供理论基础,1淀粉对面条品质的影响1.1淀粉含量大发淀粉与面条、干质、蛋质在正,对面条食用味有一正面[I-2]o[3]为,随着小麦粉中淀粉加(蛋质,面条质、都化!<0.05),面条加(!<0.05)o,面条感与质分析一致。
淀粉高面条中淀粉糊化作,从加对收;淀粉高大淀粉,导干质高;淀粉高导蛋质对减,蛋质多少决小麦粉所成面条中面筋网络弱。
蛋白质使面筋网络在面条烹调程中破碎断裂,流入面汤,造成蛋质,多蛋白质又面条食味。
淀粉与面条光滑性、面条表观状态呈负,淀粉高面条表面不光滑、易断条及咀嚼差等。
抹脸油的好处英语作文The Allure of Facial Oils: Unveiling Their Multifaceted Benefits.In the realm of skincare, facial oils have emerged as an alluring elixir, captivating beauty enthusiasts with their transformative effects. These potent concoctions, derived from nature's bounty, offer a plethora of benefits that nourish, protect, and rejuvenate the skin, leaving it radiant and revitalized.1. Deep Hydration and Moisture Barrier Enhancement.Facial oils possess an exceptional ability to penetrate deeply into the skin's layers, delivering intense hydration to combat dryness and flakiness. Their emollient properties create a protective barrier on the skin's surface, preventing moisture loss and shielding it from environmental aggressors. By replenishing the skin's lipid content, facial oils contribute to its overall health andintegrity.2. Anti-aging and Antioxidant Defense.The antioxidant powerhouses in facial oils wage avaliant battle against free radicals, the unstablemolecules that damage skin cells and accelerate the aging process. These precious antioxidants neutralize freeradical damage, protecting the skin from oxidative stress and preventing premature aging. Moreover, facial oils contain vitamins and nutrients such as vitamin E, carotenoids, and fatty acids, which play vital roles inskin repair and rejuvenation.3. Calming and Anti-inflammatory Properties.For skin prone to sensitivity, irritation, or inflammatory conditions, facial oils offer a soothing balm. Their anti-inflammatory properties help calm redness,reduce itching, and alleviate skin discomfort. Certain oils, such as chamomile, rosehip, and lavender, possess calming effects that can promote relaxation and tranquility.4. Versatility for Different Skin Types.The diversity of facial oils ensures that there is a perfect match for every skin type. Dry skin benefits from nourishing oils such as jojoba, argan, and avocado, which mimic the skin's natural sebum and restore moisture. Oily or acne-prone skin finds solace in tea tree oil, rosemary oil, and grapeseed oil, which exhibit antibacterial and anti-inflammatory properties. Sensitive skin appreciates the gentle touch of rosehip oil, calendula oil, and chamomile oil, which offer calming and protective effects.5. Enhanced Absorption of Skincare Products.Facial oils act as a conduit for other skincare products, facilitating their deeper penetration into the skin. By creating a smooth and hydrated surface, facial oils allow serums, creams, and masks to absorb more effectively, maximizing their efficacy and enhancing their results.Choosing the Right Facial Oil.The key to unlocking the full potential of facial oils lies in selecting the right oil for your skin type and needs. Consider the following factors:Skin Type: Determine your skin type (dry, oily, combination, sensitive) to identify oils that best complement its characteristics.Desired Results: Identify your skincare goals (hydration, anti-aging, calming, etc.) to guide your choice of oil.Ingredient Compatibility: Check the ingredients of facial oils to ensure they are compatible with your skin and do not conflict with other products you use.Tips for Using Facial Oils.Cleanse First: Always start with a clean face to ensure the oil can penetrate effectively.Apply Sparingly: A few drops of oil are typically sufficient to cover the entire face. Apply it to damp skin for enhanced absorption.Massage Gently: Use gentle, circular motions to massage the oil into the skin, allowing it to fully sink in.Use at Night: Facial oils are most effective when applied at night, when the skin is in repair mode.Avoid Overuse: Excessive use of facial oils can leadto clogged pores and skin irritation. Use them judiciously as part of your regular skincare routine.Conclusion.Facial oils hold a prime position in the skincare pantheon, offering an array of benefits that nourish, protect, and enhance the skin's health and appearance. By understanding your skin type and choosing the right facial oil, you can unlock the transformative power of these skin-enriching elixirs. Embrace the allure of facial oils and witness the radiant transformation they bring to your complexion.。
现代农业科技2023年第3期林业科学不同浓度生根粉对矾根扦插生根的影响石磊(安康市农业科技信息宣传中心,陕西安康725000)摘要为了探讨不同浓度生根粉对几种矾根扦插生根的影响,为矾根的扦插繁殖提供参考,选择狂野、莱姆里奇、黄桃派、乔治亚桃子4个矾根品种,分别将不同品种的矾根叶柄用500、1750、3000mg/L3种生根粉浓度处理,并对生根情况进行分析。
结果表明,不同浓度生根粉对矾根生根作用效果不同。
适宜狂野扦插的生根粉浓度为1750mg/L,生根粉对其生根率提高作用不大;适宜莱姆里奇扦插的生根粉浓度为3000mg/L,其生根率会随着生根粉浓度的提高而有略微提高;适宜黄桃派扦插的生根粉浓度为3000mg/L,生根粉的浓度越高,对其生根的促进作用越大;适宜乔治亚桃子扦插的生根粉浓度为500mg/L,低浓度生根粉对其生根的促进作用较大。
关键词矾根;扦插;生根粉;生根率中图分类号S682.36文献标识码A文章编号1007-5739(2023)03-0142-03DOI:10.3969/j.issn.1007-5739.2023.03.036开放科学(资源服务)标识码(OSID):Effects of Different Concentrations of Rooting Powders on Cuttage Rooting ofHeuchera micranthaSHI Lei(Ankang Agricultural Science and Technology Information Publicity Center,Ankang Shaanxi725000) Abstract In order to explore the effects of different concentrations of rooting powders on the cuttage rooting of several Heuchera micrantha varieties,and provide some references for the cuttage propagation of Heuchera micrantha, four kinds of cultivars(Kuangye,Liam Ritchie,Peach Pie and Georgia Peach)were selected and treated on the leaf stalk with500,1750,3000mg/L rooting powders respectively,and the cuttage rooting of Heuchera micrantha was analyzed. The results showed that the different concentrations of rooting powder had different effects on Heuchera micrantha rooting.The suitable rooting powder concentration for Kuangye was1750mg/L,and the promoting effect of rooting powder on the rooting was little.The suitable rooting powder concentration for Liam Ritchie was3000mg/L,and the rooting rate increased slightly with the increase of rooting powder concentration.The suitable rooting powder concen-tration for Peach Pie was3000mg/L.The higher the concentration of rooting powder,the greater the promoting effect on the rooting.The suitable rooting powder concentration for Georgia Peach was500mg/L,and the low concentration of rooting powder had greater promoting effect on the rooting.Keywords Heuchera micrantha;cuttage;rooting powder;rooting rate近年来,矾根作为新优地被植物,是当前国内热门研究的园林景观植物之一,具有广阔的发展前景。
化 妆 品 中 的 脂 质 体 (英)译者简介:周静怡,男,1943年生,1961年毕业于北京有机化工学校,工程师。
地 址:030001,山西省太原市文源巷34号,中国日用化学工业研究所。
邢英站:男,1963年生,1984年毕业于山西省轻工业学校,工程师。
地 址:030001,山西省太原市文源巷34号,中国日用化学工业研究所。
12(总12)汤姆·克拉乌齐克(美) 周静怡 邢英站摘译摘 要 化妆品配方师可从许多来源中选择各种油脂,但最终要由质量、价格和性能来评价。
脂质体为化妆品配方提供了显著的性能,它使皮肤润滑、柔和、富有弹性,具有封闭性,在皮肤上能产生一层薄膜以防止皮肤中水份散失。
另外,它的清洗、乳化、光泽、附着性和润滑性都拓宽了脂质体及其衍生物的应用范围。
介绍了一种由遗传工程开发并已商业化生产的富含月桂酸酯的月桂酸Canola 油,它在温和及泡沫方面有肯定的优势。
油脂的纯度对化妆品配方非常重要,化妆品乳液的稳定性取决于脂质体的纯度。
还介绍了化妆品组分评述规划的作用。
关键词 化妆品 脂质体 性能Lipids in CosmeticsTom KrawczykA bstract :T he cosmetic fo rmulators can choose a varie ty of fats and oils from different of sources .T he cosmetic formulation ,how ever ,is ul -timately judg ed by many factors ,such as quality ,price ,and performance etc .Lipids offer sig nificant benefits in cosmetic formulations .One such effect is emolliency ,o r providing softness and flexibility to skin .A related effect is occlusivity ,or the ability to creat a film on skin that inter -feres with the loss of water from skin .Other effects ,such as cleansing ,emulsification ,glo ss ,adhesion and lubricity ,add to the rang e of applica -tio n for lipids and their derivatives .A new ingredient of a different sor t with the commercial production of its g enetically engineered high -lau -rate canola oil has heen contributed ,it has show n definite advantages over co nventional coconut oil -based soap formulations in terms of mild -ness and foaming .A hig h level of purity is extremely important to functio nality .The stability of cosmetic emulsions depends on the purity or lipid .A lso it introduces the effect of The Cosmetic Ingredients Review P rogram .Key words :cosmetic lipid performance 脂质体为化妆品配方提供了显著的好处。
护肤品有效成分(中英文)Kaolin【高岭土】Cetyl Alcohol 【鲸蜡醇】Candelilla Wax【堪地里然蜡】Bees Wax【蜜蜡】Microcrystalline Wax【微晶蜡】Ozokerite Wax【地蜡】Stearic Acid【硬脂酸】Palmitic Acid【棕榈酸】Oleic Acid【油酸】Polyisobutene【聚异丁烯】Diisostearyl Malate【苹果酸二异硬脂酸】Jojoba Esters【荷荷芭酯】Biquinone【辅酶Q10】Sodium Ascorbyl Phosphate【左旋C磷酸钠】Squalane【深海鲨烯】Carnauba Wax【棕榈蜡】ydrogenated Polydecene【氢化聚异丁烯】Fragrances(Perfumes)【香精】Aluminum Starch Octenylsuccinate【铝淀粉粉体;淀粉辛烯基琥珀酸铝】Caprylic/Capric Triglyceride(Tricaprylin)【辛酸/癸酸三酸甘油酯】Polyvinyl Pyrrolidone【聚乙烯吡咯烷酮】Glyceryl Stearate【甘油硬脂酸酯】Natto Gum【纳豆萃取液】为植物性胶原蛋白的一种,是经由大豆发酵的纳豆所萃取,除了PGA外也含有丰富的异黄酮素,能预防自由基的形成及受到自由基的侵害,减少肌肤因年龄所产生的问题、延缓老化,使肌肤紧致有弹力。
Polyglutamic Acid (PGA)【聚麸胺酸】经由大豆发酵後的纳豆会产生大量丰富的「聚麸胺酸(PGA)」,为纳豆的精华成份,具有强力的长效保溼功效,不单能紧紧锁住水份,能在肌肤表面形成薄膜,防止水份流失,让肌肤恢复光泽弹力、消除细纹,保持紧缩上提性,且1g的「聚麸胺酸(PGA)」竟然相当於约24瓶500ml宝特瓶(等於12000C.C.)的保溼力。
Agricultural Sciences in China 2009, 8(4): 401-409April 2009© 2009, CAAS. All rights reserved. Published by Elsevier Ltd.Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread QIN Peng1, MA Chuan-xi3, WU Rong-lin2, KONG Zhi-you4 and ZHANG Bo-qiao21College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, P.R.China2Agricultural Research Institute of Lixiahe Region, Yangzhou 225007, P.R.China3College of Agronomy, Anhui Agricultural University, Hefei 230036, P.R.China4Department of Biology and Chemistry, Baoshan Teachers’ College, Baoshan 678000, P.R.ChinaAbstractStarch is the major component in the wheat kernel, which is mainly composed of amylose and amylopectin. The wheat without amylose in its endosperm was called “waxy wheat”. Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour. In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread, waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0% to make breads. The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour, and breads were evaluated for sensory quality, crumb firmness, loaf volume and weight loss over a period of 0, 2, 4, and 6 days. The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%, though no significant difference was found among blends with 0.0-15.0% of waxy flour. Breads with the addition of 22.0% waxy flour had lower firmness, and decreasing loss of weight. Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.Key words: waxy wheat, fresh bread, stale bread, qualityINTRODUCTIONAmylose is synthesized through the activity of the gran-ule-bound starch synthase (GBSS). In common wheat (Triticum aestivum L.), there are three structural genes encoding isoforms of GBSS locating on chromosomes 4A, 7A and 7D, respectively (Graybosch 1998). The presence of one or two GBSS null alleles results in the production of starch with reduced amylose content. Wheats with three GBSS null alleles produce essen-tially amylose-free, or waxy, starch (Graybosch 1998). The waxy wheat flour had high levels of water absorption, breakdown, SDS-sedimentation, damaged starch content, swelling power, peak viscosity, lower setback, pasting and peak temperature (Park et al. 2001;Kim et al. 2003; Sharma et al. 2002; Chakraborty et al. 2004; Guo 2002; Guo et al. 2003a, b; Morita et al. 2002b; Park and Baik 2004; Sasaki 2004). The flour formed an intermediate-strength dough that developed rapidly and was relatively susceptible to mixing. Analysis by differential scanning calorimetry and X-ray diffractometry showed waxy wheat starch had higher gelatinization temperatures, a greater degree of crystallization, and an absence of an amylose-lipid com-plex compared with nonwaxy wheat. Waxy wheat and corn starches showed greater refrigeration and freeze-thaw stabilities than nonwaxy starches as demonstrated by syneresis tests (Abdel-Aal et al. 2002). They were also similar in pasting properties, but waxy wheat starch required lower temperature and enthalpy to gelatinize (Abdel-Aal et al. 2002).Received 24 September, 2008 Accepted 19 December, 2008QIN Peng, Ph D, E-mail: qinpeng77@; Correspondence ZHANG Bo-qiao, E-mail: wheat@402QIN Peng et al.A research found that excessive addition of waxy hexaploid wheat flour to total wheat flour (>20%) re-sulted in poorer functional properties (sticky, lumpy, or less crispy textures) in almost every end use prod-uct (Hayakawa et al. 2004). However, incorporation of <20% waxy hexaploid wheat flour produced con-siderable improvement in shelf-life characteristics (Hayakawa et al. 2004).Some studies on noodles with waxy flour blends were achieved previously. Adding 40% waxy wheat flour should improve the dry white Chinese noodle quality (Qin et al. 2008), and adding 20-30% waxy flour into wild type flour improved the quality of the white salted noodles, and the optimal amylose content was 21-24% (Guo 2002). White salted noodles pro-duced from blends of regular and waxy wheat flours became softer as the proportion of waxy wheat flour increased, even when protein content of flour blends increased, and amylose content of starch correlated positively with hardness and negatively with cohesive-ness of cooked white salted noodles (Park et al. 2004; Baik et al. 2003). Noodles prepared from waxy wheat flours exhibited the shortest cooking time, signifying the influence of starch amylose content on cooking time of noodles (Park et al. 2004), and had a higher compressive force than nonwaxy noodles when the strain was >80%, indicating the waxy wheat noodles were soft but difficult to completely cut through (Sasaki et al. 2004). In eight near-isogenic wheat lines with different Wx protein-deficiency, the white salted noodle from the flours of single-null types, which lack either the Wx-B1 or Wx-D1 proteins, and double-null types, which lack the Wx-A1 and Wx-D1 proteins, especially the latter, had desirable textures (Ishida et al. 2003), and wheat with lower amylose content compared to wild-type wheat, was suitable for producing yellow alkaline noodles with acceptable texture, especially when considering the elasticity and smoothness (Yuko et al. 2006). In addition, some studies showed that it should be ideal for restaurant (on-site) tortilla production or circumstances where tortillas were consumed shortly (within a day) after production when adding 10-20% waxy flour into wild-type flours. The optimal flour amylose content for hot-press wheat tortilla products was 24-26% (Guo et al. 2003a). When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18°C for 3 days gradually decreased with the increase of waxy flour (Qin et al. 2007). Staling of baked goods is ascribed to the action of starch which results in losses for bakers and consumers. Bread staling was characterized by toughening of the crust, firming of the crumb, losing of moisture and flavor, and a corresponding loss in product freshness (Bhattacharya et al. 2002). As to the two types of starch, amylose was considered to be primarily respon-sible for gel structure and crystallinity, and amylopec-tin for long-term rheological and structural changes of starch gels. So amylose was considered to be the pri-mary factor of staling for baked products. Normal wheat starch contains 20-30% amylose and the rest is amylopectin, and waxy wheat starch contains a little or no amylose and therefore it has specific effects on ge-latinization and retrogradation. Due to its slow retro-gradation rate, waxy wheat was preferred for refrigrerated and frozen food products (Graybosch et al. 1998).The consumption of bread is steady and increasing in China, but few studies were fulfilled on bread quality with waxy wheat flour blends. Breadcrumbs became softer with increasing of waxy-wheat flour substitution, and 40% waxy-wheat flour made larger loaves and improved the glutinous texture, such as the chewing property or adhesiveness of breadcrumbs, compared with normal flour alone. Waxy wheat flour retarded the staling of breadcrumbs during storage and acceler-ated the refreshing of breadcrumb softness and gluti-nous texture after reheating (Morita et al. 2002a). A 20% waxy wheat flour blend was optimal in retarding staling while producing bread quality compared with the control. It was further established that bread made with 20% waxy flour gave lower firmness values after 5 days of storage in comparison to bread made with 3% shortening. These results suggest that 20% waxy wheat flour could substitute for use of shortening to achieve desirable crumb softness and to retard staling upon storage (Bhattacharya et al. 2002). Consequently, partial substitution of waxy-wheat flour for normal flour was considered favorable for baking. The breads made from waxy wheat flour blends were poor in texture, dark in color, and with low quality score. However, the higher water content can be achieved after waxyEffect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread403flour blending, which results in a softer crumb and a slower rate of bread firming, these results suggest waxy flour could improve shelf life of bread (Liu et al. 2004). Waxy wheat flour bread was significantly softer than commercial white flour bread during storage, and the qualities of breads were also improved using partial waxy wheat flour substitution (10, 30, or 50%) for commercial white flour (Pham et al. 2007). In addition, incorporation of waxy flour with 10% proportion showed the lower firmness after storing 7 days at 4°C (Lee et al. 2001). Previous studies did not consider physicochemical changes during flours blend, so the waxy wheat flour blends were unfitted for breadmaking ultimately. For example, stability time of waxy wheat blends was too short to make bread (less than 5 min). In the present study, waxy wheat flour was added to Canadian Spring Wheat 2 at different levels, and Yangmai 158 was blended to adjust the identical physicochemical properties, and these composites were used for baking bread and evaluating. Our aim was to show the function of waxy wheat flour blends for fresh and stale bread quality with-out decreasing flour physicochemical properties. MATERIALS AND METHODSWheat samplesA hard red spring (HRS) wheat cultivar, Canadian Spring Wheat 2, was used as a base flour to experimental line of waxy wheat, and another HRS wheat cultivar, Yangmai 158, was blended to adjust the identical physicochemical properties in the main. Waxy wheat flour was added at levels of 0.0, 5.0, 10.0, 15.0, 20.0, 25.0, 30.0, and 35.0%, and these composites were used for baking bread. Ca-nadian Spring Wheat 2 was selected for its high protein content, high development and stability time that waxy wheat line could not achieve (Table 1). Canadian Spring Wheat 2, Yangmai 158 and waxy wheat were milled with Buhler (Buller Wuxi Machinery Manufacturing Co., Ltd., Wuxi, China). In contrast with blends of waxy wheat flour, Jinxiang, a first-rate commercial flour in breadbaking made in Hong Kong was used in this experiment.Analysis of flour characteristicsThe moisture and protein content, Zeleny sedimentation, and wheat gluten of the flours were determined using Approved Method 44-15A, 46-13, 56-60, and 38-12A (AACC 2000), respectively. Amylose and total starch contents were measured according to Approved Method 61-03 and 76-13 of AACC (AACC 2000), respectively. Damaged starch content was determined according to AACC Approved Method 76-30A (AACC 2000). Rheological properties of the flour doughs were de-termined with the Brabender farinograph and extensograph (BRABENDER GmbH & Co. KG, Detmold, Germany) according to AACC Approved Method 54-21 and 54-10 (AACC 2000), respectively. Starch paste viscosity was measured using the mi-cro-visco-amylograph of Brabender 803201, (BRABENDER GmbH & Co. KG, Detmold, Germany). Flour (15 g, 14% mb) was dispersed in 100 mL of wa-ter and heated in the micro-visico-amylograph bowl from 30 to 93°C at a rate of 5.5°C min-1, with consistent stir-ring by rotating the bowl at 250 r/min. The paste was held for 1 min at 93°C and cooled to 50°C at a rate of 5.5°C min-1, and held for 1 min at 50°C.Breadbaking proceduresAll samples were mixed to optimum development until a thin membrane was formed and could be seen when stretched. The water added to form optimum dough was according to water absorption of flour obtained on the farinograph. The baking formula (flour basis) was flour (14% mb) 100.0 g, sugar 6.0 g, salt 1.5 g, short-ening 3.0 g, vacuum-packed yeast 1.6 g, defatted milk powder 4.0 g. A three-step punching procedure was adopted using 55-25-10 min of fermentation. All doughs were proofed at 30°C for 55 min at 85% rh before baking.Table 1 Proportions of three wheat flours in blends (14% mb)Genotype Proportion in wheat flour blends (%)Waxy wheat0.0 5.010.015.020.025.030.035.0 Canadian Spring Wheat 241.344.447.550.753.856.960.163.2 Yangmai 15858.750.642.534.326.218.19.9 1.8404QIN Peng et al.Dough pieces were baked at 225°C for 15 min. Fresh bread loaves were tested for cooling 60 min, and stale bread loaves were tested 2, 4 and 6 days after baking.Bread quality evaluationsThe volume of each loaf was measured by rapeseed displacement 60 min after bread was removed from oven. Crust, shape, crumb color, crumb smoothness,crumb texture, crumb elasticity, and taste were scored by five experts in baking, with the best scores of 5, 5,5, 10, 25, 10, and 5, respectively. The best score of loaf volume was 35 (>860 mL). For the staling study,the loaves were placed in Ziploc bags, stored at room temperature (20-22°C), and evaluated for firmness and the losses of weight and loaf volume after 0, 2, 4 and 6days. The central slices from each loaf were used to determine firmness with a stable micro systems tex-ture analyzer (TA. XT. Plus, Stable Micro Systems Ltd.,Surrey, England) according to Approved Method 74-09 (AACC 2000). The losses of bread weight and loaf volume during storage were measured by a balance (0.01 g) and a rapeseed displacement.Statistical analysesAll experiments were performed in 2 times for each sample. Analysis of variance, correlation, stepwise regression, regression equation and fitted curve were performed using the Statistical Analysis System 9.0(SAS 9.0). Significance was defined at P <0.05.RESULTSPhysicochemical properties floursThe physicochemical properties of three basic wheatsamples used in present experiment were showed in Table 2. Canadian Spring Wheat 2 was selected for its high gluten and protein content, and mixing properties.Waxy wheat flour possess of weak dough mixing prop-erties as indicated by low dough stability to produce bread though its high protein and gluten contents. Only Canadian Spring Wheat 2 blended waxy wheat flour with 0.0-35.0% proportions were too strong to make bread, so Yangmai 158 was used for its mid-stability adjusting blends to appropriate level.Wheat flour blends properties were showed in Table 3. Water absorptions, developments and peak tempera-tures were not different significantly in all waxy flour blends. Stabilities, wet gluten contents, gluten indexes,and protein contents of waxy flour blends were 8.85-17.35 min, 32.90-7.06% (14% mb), 80.82-88.75%,3.06-27.82, 17.10-27.64%, and 12.87-13.74%,respectively. The damaged starch and amylose con-tents (% of starch) were decreased dramatically with the increasing of waxy flours in blends. Farinograph and extensograph data showed that all of these flour blend doughs were strong enough to bread baking, and thus the differences in bread making should most at-tribute to the effect of waxy flour. Jinxiang was excel-lent in physicochemical properties in breadbaking.Bread qualityBread quality scores were displayed in Table 4. With the increasing of waxy flour proportions, crumb smoothness and crumb elasticity were decreased dramatically, whereas no significant differences were detected in crust, crumb color, taste, and shape.Blends with 10.0 and 35.0% waxy wheat flour pos-sessed the largest loaf volumes, and those with 25.0and 30.0% waxy wheat flour showed the least.Crumb structure with 5.0% waxy wheat flour was higher than other proportions. As to total scores,Table 2 Physicochemical properties of three basic wheat flours (14% mb)Water Tolerance Flour Wet Gluten ProteinAmylose Starch Damaged Genotypeabsorption index quality gluten index contentcontent content starch (%) (BU)number content (%)(%)(%)(%, starch)(%)content (%)Waxy wheat line 64.7 a 5.0 b 4.9 c 39.0 a 90.0 c 36.0 b 34.9 b 54.8 c 12.8 b -0.15 b 64.44 c 19.35 b Yangmai 15858.2 c 4.8 b 12.8 b 18.0 b 151.5 b 30.2 c 29.5 c 74.4 b 10.9 c 27.74 a 72.56 a 19.35 b Canadian Spring Wheat 262.5 b11.7 a25.4 a12.0 c323.5 a41.5 a35.8 a94.3 a14.3 a28.14 a68.26 b29.04 aValues followed by different letters in the same column indicate significant difference (P <0.05). The same as below.Development (min)Sedimentation(mL)Stability (min)Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread 405there was no significant difference among blends with 0.0-15.0% waxy wheat flour. These results showed that adding waxy wheat flour at appropriate level should not affect the bread total scores, though it decreased the crumb smoothness, crumb texture, and crumb elasticity. Scores of bread made from Jinxiang flour was excellent compared with waxy wheat flour blends, mostly determined by its greater loaf volume.Correlations of bread scores and physico-chemical propertiesCorrelations of bread scores and physicochemical properties were showed in Table 5. Breakdown and setback positively correlated with bread crust,crumb smoothness, crumb elasticity, and totalscores. The increasing of water absorption resulted in the decreasing of loaf volume, but dough devel-opment was positively correlated with loaf volume,shape, crumb elasticity and total scores. Crumb color was affected by dough stability, tolerance in-dex and farinograph quality number. Gluten index was more important than wet gluten to bread scores.With the increasing of gluten index, the scores of loaf volume, shape, crumb smoothness, crumb texture, and crumb elasticity scores were increased.The gluten index was highly positively correlated with total score, so it should mostly determine the bread qualities.Amylose content positively affected on the bread crust, crumb smoothness, crumb texture, crumb elas-ticity and total scores. Since amylose content was de-creased when excessive waxy wheat flour was addedTable 3 Physicochemical properties of waxy flour blends (14% mb)Water absorptionDevelopmentStability Tolerance Flour quality Wet gluten Gluten indexProtein (%)(min)(min)index number content (%)(%)content (%)0.0% waxy 63.70 a 8.10 b 10.2 bcd 23.0 c 145.5 b 32.9 f 88.75 bc 12.9 f 5.0% waxy 64.55 a 7.85 b 9.6 cd 26.0 b 137.0 b 34.8 e 87.50 abc 12.9 de 10.0% waxy 62.85 b 7.60 b 16.8 b 15.5 de 231.5 a 34.8 e 88.79 ab 13.1 d 15.0% waxy 64.55 a 7.10 b 8.9 d 29.0 a 125.0 b 35.4 d 86.42 bc 13.2 cd 20.0% waxy 64.70 a 8.20 b 17.4 ab 13.0 ef 237.0 a 35.5 d 85.21 cd 13.4 c 25.0% waxy 64.50 a 7.70 b 16.7 b 12.5 ef 237.0 a 36.2 c 83.29 de 13.5 bc 30.0% waxy 64.50 a 7.50 b 12.9 c 16.5 d 197.5 a 37.1 b 81.94 ef 13.6 b 35.0% Waxy 64.70 a 7.05 b 11.4 c 18.0 d 188.5 a 36.7 b 80.82 f 13.7 b Jinxiang 64.55 a 9.95 a 17.9 a 12.5 ef225.0 a38.5 a89.91 a 14.8 a Damaged starch Amylose Starch PeakPeakBreakdown Setback content (%)content (%)content (%)temperature (°C)viscosity (BU)(BU)(BU)0.0% waxy 27.8 a 27.6 a 69.97 b 90.10 a 410.5 a 64.5 abc 191.0 a 5.0% waxy 25.0 a 26.1 a 69.88 b 90.20 a 383.5 b 66.0 a 184.5 a 10.0% waxy 20.0 b 24.7 bc 70.04 b 90.15 a 351.5 c 54.0 bcd 180.5 ab 15.0% waxy 15.5 c 23.2 c 69.95 b 90.00 a 332.0 d 49.5 cd 181.0 ab 20.0% waxy 12.5 d 21.7 d 69.87 b 89.75 a 313.0 e 48.0 d 170.0 ab 25.0% waxy 10.3 e 20.1 d 69.78 b 90.95 a 287.0f 56.5 bcd 152.5 bc 30.0% waxy 9.3e 18.5ef 69.44 b 90.60 a 280.5f 55.5 bcd 152.0 bc 35.0% waxy 3.1f 17.1f 69.60 b 91.30 a 258.5 g 32.5 e 138.0 c Jinxiang20.9 b23.9 bc77.87 a91.35 a359.0 c54.5 bcd167.5 abSamples Samples Table 4 Bread properties and evaluation of eating quality from blended wheat flour with waxy wheat flourBread scoresV olume Crust color Appearance Crumb color Smoothness Crumb textureCrumb elasticityTaste Total score 0.0% waxy 782.5 c 29 bc 4.5 a 3.75 a 4.00 a 8.00 a 21.5 b 8.00 ab 4.25 a 83.0 b 5.0% waxy 752.5 d 28 c 4.5 a 4.00 a 3.75 a 7.25 b 23.0 a 7.75 b 4.25 a 82.5 b 10.0% waxy 807.5 b 30 b 4.0 a 4.00 a 4.25 a 7.25 b 22.0 b 7.50 b 4.00 a 83.0 b 15.0% waxy 787.5 c 30 b 4.0 a 3.75 a 4.00 a 7.50 b 21.0 b 5.75 c 4.00 a 80.0 bc 20.0% waxy 780.0 c 30 b 4.0 a 4.00 a 4.25 a 6.50 c 20.0 c 4.00 d 4.25 a 77.0 c 25.0% waxy 757.5 d 28 c 4.0 a 3.75 a 4.00 a 6.50 c 21.0 b 3.75 de 4.50 a 75.5 c 30.0% waxy 762.5 d 28 c 4.0 a 3.75 a 4.00 a 3.75 d 19.5 c 3.25 e 4.25 a 70.5 d 35.0% waxy 797.5 bc 30 a 4.0 a 3.75 a 4.00 a 3.00 e 19.0 c 3.00 e 4.25 a 71.0 d Jinxiang857.5 a35 a4.0 a4.25 a4.25 a8.25 a23.0 a8.75 a4.50 a92.0 aLoaf volume(mL)Samples406QIN Peng et al.to non-waxy ones, bread qualities were decreased ultimately.Resistance, extensibility, maximum resistance, ra-tio number and maximum ratio number of the second and the third times tested during fermentation were more important for bread qualities, all of them posi-tive correlated to the bread total scores, except for the extensibility. Moreover, starch, damage starch,and protein contents positively affected the bread scores.Regression analysis of fresh bread total score and waxy wheat flour proportion in blendsThe effect of waxy wheat flour blends physicochemi-cal properties on total bread score was investigated by regression analysis. Fresh bread total score (Y ) and waxy wheat flour proportion (X ) were fitted for cubic curve (Fig.1), and the regression equation was Y =80.24+82.81X -713.42X 2+1139.39X 3 (R 2=0.98,P =0.001).According to the regression equation, when waxy wheat flour proportion was 7.0% in flour blends, the best score was obtained with 82.9. It indicated that adding lower proportion of waxy wheat flour into non-waxy ones increased bread quality.The stepwise regression analysis suggested that there existed the closest correlation between gluten in-dex (X 1) and energy (90 min) (X 2) values with fresh bread total score, and Y =-55.88+1.38X 1+0.13X 2(R 2=0.99, P =0.000) (Table 6), it indicated that glu-Table 5 Correlation coefficients of bread scores and waxy flour blends propertiesSensory scores of breadV olume Crust color Appearance Crumb color Smoothness Crumb textureCrumb elasticityTaste Total score Development 0.65*0.120.79**0.380.530.620.66*0.540.74*Stability0.60-0.390.560.76**0.250.330.160.420.43Tolerance index-0.530.36-0.370.65*0.03-0.130.01-0.51-0.23Flour quality number 0.47-0.460.380.70*0.000.11-0.060.400.19Gluten index 0.68*0.420.65*0.430.89**0.89**0.92**-0.070.97**Protein content0.80**-0.440.560.530.020.180.090.550.38Damaged starch content -0.080.590.31-0.160.66*0.590.75*-0.090.51Amylose content 0.240.72*0.400.040.88**0.81**0.91**-0.190.77**Starch content 0.94**-0.010.73*0.550.510.64*0.580.410.81**Whiteness -0.25-0.70*-0.22-0.05-0.76*-0.69*-0.69*0.31-0.65*Peak viscosity -0.130.590.27-0.210.600.510.70*-0.120.44Breakdown 0.270.72*0.350.000.64*0.72*0.74*-0.110.66*Setback0.220.63*0.310.090.85**0.72*0.80**-0.390.70*Energy (45 min)0.65*-0.050.67*0.320.410.63*0.610.460.68*Maximum resistance (45 min)0.480.040.64*0.280.500.580.64*0.500.65*Resistance (90 min)0.52-0.050.570.250.610.550.630.260.67*Extensibility (90 min)-0.50-0.01-0.47-0.27-0.68*-0.59-0.69*-0.13-0.70*Maximum resistance (90 min)0.490.040.500.180.73*0.66*0.71*0.070.73*Ratio number (90 min)0.55-0.080.590.280.560.530.610.290.66*Maximum ratio number (90 min)0.55-0.040.540.250.64*0.590.66*0.180.70*Resistance (135 min)0.65*0.030.72*0.400.530.600.66*0.490.73*Extensibility (135min)-0.52-0.02-0.66*-0.32-0.57-0.60-0.66*-0.46-0.69*Maximum resistance (135 min)0.68*0.300.68*0.440.74*0.78**0.85**0.360.89**Ratio (135 min)0.63-0.080.71*0.380.440.510.570.510.65*Maximum ratio (135 min)0.65*0.010.72*0.400.530.600.66*0.490.73**and ** indicate significance at 0.05 and 0.01 probability levels, respectively.Physicochemical characteristicsTable 6 Stepwise regression analysis of bread scores and wheat flour blends physicochemical propertiesDependent variable Independent variableRegression equationR 2F P Total score (Y 1)Y 1=-55.88-1.38X 1+0.13X 20.988282.340.000Crust color (Y 2)Y 2=5.91+0.74X 3+0.19X 4-0.36X 5-0.01X 6+0.001X 71.00017781.850.000Smoothness (Y 3)Y 3=469.15-5.02X 80.79528.220.002Crumb texture (Y 4)Y 4=70.79-3.76X 90.70517.750.006Crumb elasticity (Y 5)Y 5=-28.99+0.48X 10+0.65X 110.95983.480.000Taste (Y 6)Y 6=2.12-1.31X 120.63513.170.011Gluten index (X 1), Energy (90 min) (X 2)Yellowness (b) (X 3), peak temperature (X 4)starch content (X 5), time to breakdown (X 6)peak viscosity (X 7)Whiteness (L) (X 8)Protein content (X 9)Amylose content (X 10), sedimentation (X 11)Redness (a) (X 12)Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread 407ten index and energy (90 min) mostly affected quality of bread.Influence of waxy flour blend on staling bread was showed in Table 6. The effect of addition of waxy flour on bread firmness was not significantly different among all samples baked 1 h later. The crumb firm-ness was increased during storing. Wheat flour blends with 0.0, 5.0, and 35.0% waxy flour possessed the highest firmness after storing for 6 days, but there was no significant difference among blends with 10.0-30.0%waxy wheat flour and Jinxiang. The loss of loaf vol-ume with 35.0% waxy wheat flour was the highest,whereas that with 25.0 and 30.0% was the lowest. No significant difference was found in the loss of loaf vol-ume during storing when waxy wheat flour was less than 20.0%.Firmnesses of bread made from waxy wheat flour with different proportions storing for 6 d were showed in Fig.2. Firmness of bread (Y ) and waxy wheat flour proportion (X ) were fitted for cubic curve, and the re-gression equation was Y =6.67-14.78X -23.07X 2+171.52X 3 (R 2=0.86,P =0.03). According to the re-gression equation, when waxy wheat flour proportion was 22.0% in blends, the lowest firmness was obtained with 4.13 g.Weight loss of bread with different waxy wheat flour proportion were fit for a linear equation (Fig.3)(Y =3.66-2.37X ,R 2=0.55,P =0.04). Weight loss of bread was decreased with increasing of waxy wheat flour proportion in blends. These results indicated that adding of 22.0% waxy wheat flour in blends shouldretard the bread shelf life at the furthest.Fig. 1 Regression analysis of bread total score and waxy wheat flour proportion in blends.Fig.2 Regression analysis of bread firmness and proportion ofwaxy wheat flour during storing.Fig. 3 Regression analysis of weight loss and proportion of waxy wheat flour during storing.DISCUSSIONSome previous studies paid a lot attention to the effect of waxy wheat flour proportion in bread quality, but ignored the final physiochemical properties of waxy wheat flour blends, so the result might not show the408QIN Peng et al.true effect of waxy wheat flour on fresh and stale qual-ity of bread, and the conclusion drew from their stud-ies may be iffy. In the present study, physicochemical properties of waxy wheat flour blends were adjusted to the identical level for breadbaking, so the result could better show the effect of waxy wheat flour on the qual-ity of fresh and stale bread.The high water absorption, protein content and weak rheological properties were obtained in waxy wheat flour. Adding waxy wheat flour to Canadian Spring Wheat 2, and the final physiochemical properties were adjusted to approximate levels with Yangmai 158 for breadmaking.Adding waxy wheat flour with appropriate propor-tions (such as within 15.0% in this study) should not decrease the total score of fresh bread, though crumb texture, crumb smoothness and crumb elasticity de-creased slightly. However, superfluous waxy flour re-sulted the increasing of amylopectin content, its con-sistency decreases during heating course, the structure stability of waxy wheat flour blends bread reduce, and this resulted in the decreased bread crumb texture, crumb elasticity and taste. Instead, adding 7.0% waxy wheat flour had the potential of increasing fresh bread quality for increasing the bread loaf volume. Incorporation of waxy flour resulted in the signifi-cant decrease of crumb firmness during storing. Blends with 25.0-30.0% waxy wheat flour were most effec-tive in reducing the increase of the crumb firmness and weight loss of bread, though the fresh bread qualities were decreased compared with the control with 0.0% waxy wheat flour. The blends with 22.0% waxy wheat flour effectively retarded the shelf life of bread for the lowest firmness and the lower weight loss after 6 days’storing. Because the addition of 0.0-15.0% waxy wheat flour to non-waxy ones did not decrease the fresh bread total scores significantly, and decreased the firmness and weight losses effectively, appropriate proportions of waxy wheat such as 15.0% of waxy wheat flour blend was optimal in retarding staling without decreas-ing bread qualities compared with the control. These results suggested that adding the waxy flour with ap-propriate proportions could increase the shelf life with-out decreasing the quality of fresh bread, and it was possible to partly use waxy flour in bread baking in the future.AcknowledgementsThis work was supported by the National High Tech-nology Research and Development Program of China (863 Program, 2001AA241033 and 2006AA100102) and Yunnan Provincial Education Department Scientific Research Program, China (08Y0166). We wish to thank Prof. Zhang Boqiao, Dr. Gao Derong, Zhang Yong, Lu Guofeng, Wu Hongya, Lu Chengbin, from Lixiahe Re-gion Agricultural Research Institute of Jiangsu Province, China, and Prof. Tian Jichun, from Shandong Agricul-tural University, China, for their assistance in conduct-ing the experiment.ReferencesAbdel-Aal E S M, Hucl P, Chibbar R N, Han H L, Demeke T.2002. Physicochemical and structural characteristics of flours and starches from waxy and nonwaxy wheats. Cereal Chemistry,79, 458-464.American Association of Cereal Chemists (AACC). 2000. AACC International Approved Methods. 10th ed.Baik B K, Lee M R. 2003. Effects of starch amylose content of wheat on textural properties of white salted noodles. Cereal Chemistry,80, 304-309.Baik B K, Park C S, Paszczynska B, Konzak C F. 2003.Characteristics of noodles and bread prepared from doublenull partial waxy wheat. Cereal Chemistry,80, 627-633. Bhattacharya M, Erazo C S V, Doehlert D C. 2002. 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