Article
Agriculture, Multidisciplinary
Qianran Xie, Xiaorong Liu, Shensheng Xiao, Wen Pan, Yan Wu, Wenping Ding, Qingyun Lyu, Xuedong Wang, Yang Fu
Summary: Mulberry leaf polysaccharides (MLP) as a natural additive can improve the quality of frozen dough bread and delay the degradation of internal structure. The results of the study showed that the incorporation of 1% MLP improved the specific volume and reduced the hardness of bread, resulting in reduced water loss.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yang Fu, Xiaorong Liu, Qianran Xie, Lei Chen, Chao Chang, Wendi Wu, Shensheng Xiao, Xuedong Wang
Summary: This research demonstrates that the addition of Laminaria japonica polysaccharides (LJP) can improve the properties of bread, slow down the staling process during storage, and enhance the fresh quality of bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Anne-Sophie Schou Jodal, Tomasz Pawel Czaja, Frans W. J. van den Berg, Birthe Moller Jespersen, Kim Lambertsen Larsen
Summary: The study found that CDs have some impact on the properties of wheat bread, especially beta-CD affecting the viscoelastic properties of the dough. However, the addition of up to 4% CD has only minor effects on bread volume and staling properties.
Article
Food Science & Technology
Xiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, Renyong Zhao
Summary: Continuous propagation of Chinese traditional sourdough (CTS) was used to simulate the industrial production of sourdough steamed bread made by the retarded sponge-dough method (SSB). Within four days of continuous propagation, a stable microbial ecosystem was established in mature sourdough as indicated by microbial and metabolic analyses. Lactobacillus sanfranciscensis and Kazachstania humilis were the dominant bacterial and fungal species in mature sourdough, and their relative abundances changed significantly during the initial three days but remained relatively constant from the fourth day onwards. Major changes in metabolites and fermentative characteristics were observed during the initial three days, but little temporal variations were observed from the fourth day onwards. Consequently, the volumetric and textural properties as well as the volatile flavor compounds of SSB showed high stability from the fourth day onwards.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Lianzhan Yang, Jinxin Cai, Haifeng Qian, Yan Li, Hui Zhang, Xiguang Qi, Li Wang, Guoliang Cao
Summary: The study found that cyclodextrin glucosyltransferase (CGTase) can improve the quality of bread and reduce the negative effects of dough viscoelastic properties and gluten strength on bread quality. CGTase can improve the volume, texture, color, and hardness of bread, as well as reduce water migration, thereby enhancing the water-holding capacity of bread.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that fortification with 15% and 20% roasted chickpea flour significantly increased dough viscosity and elasticity, resulting in breads with harder texture and lower specific volume. Bread with 20% chickpea flour showed increased protein beta-sheets and dehydration of gluten during storage, while 10% substitution had minimal impact on dough and bread quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Jaroslaw Korus, Rafal Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Leslaw Juszczak
Summary: The study found that starch modified by OSA can alter the rheological properties of gluten-free dough and the volume and texture of resulting bread, beneficial for delaying bread staleness.
Article
Food Science & Technology
Mariusz Witczak, Rafal Ziobro, Leslaw Juszczak, Jaroslaw Korus
Summary: This study aimed to investigate the possibility of using potato flakes as a structure-forming agent in gluten-free bakery and found that such modification altered the rheological properties of the dough, resulting in improved water absorption and swelling of solids. The addition of potato flakes reduced bread hardness and enthalpy of retrograded amylopectin, indicating its effectiveness in retarding staling of gluten-free bread based on starch.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lijuan Wang, Yang Li, Zicong Guo, Haoran Wang, Aili Wang, Zaigui Li, Yaoxing Chen, Ju Qiu
Summary: The mechanical grinding scale of insoluble dietary fiber significantly affects the bread staling quality. Buckwheat hull powder at the cell-scale had a stronger effect on specific volume, baking loss, and bread firmness compared to tissue-scale buckwheat hull powder. The cell-scale buckwheat hull powder also delayed amylopectin retrogradation and starch recrystallization during bread storage more effectively. It had a better water-binding ability and inhibited bread staling by restricting water loss.
Article
Food Science & Technology
Juan Sun, Waleed AL-Ansi, Fan Zhu, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
Summary: A new kneading method incorporating bran after mixing refined flour with water was proposed to improve the quality of whole wheat dough and bread. LF-NMR results showed an increase in bound water proportion by 0.98% and a decrease in immobilized water proportion by 1.06% with the new kneading process. Furthermore, the dough's dynamic rheological properties significantly increased, as indicated by increased G' and G''. The new kneading method also led to a decrease in sulfur-hydrogen (SH) bonds content by 39.41% and an increase in disulfide (SS) bonds content by 16.95%. Additionally, the bread demonstrated significant improvements in specific volume and texture properties, such as hardness, springiness, cohesiveness, chewiness, and resilience. The new kneading method enhances gluten-water interaction and improves the gluten network, resulting in better quality of whole wheat dough and bread.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Chemistry, Applied
Tingting Hong, Lulu Wang, Yue Xu, Yamei Jin, Dan Xu, Fengfeng Wu, Xueming Xu
Summary: This study evaluated the effects of soluble soybean polysaccharides (SSPS) and acidic conditions on bread quality and found that they can retard the bread staling process, maintain crumb softness, and improve the taste and flavor of the bread.
Article
Food Science & Technology
Pantea Ghalambor, Gholamhassan Asadi, Abdorreza Mohammadi Nafchi, Seyed Mahdi Seyedin Ardebili
Summary: This research investigates the potential of using chemically modified sago starch in frozen dough and bread. The results demonstrate that the addition of modified starch affects the stability and development time of the dough, as well as the extensibility and volume of the bread. Using HPS in bread formulation helps retain moisture and delay staling.
Article
Food Science & Technology
Miaomiao Zhang, Shensheng Xiao, Aqiong Gong, Xiaorong Liu, Yan Wu, Jing Du, Wenping Ding, Yang Fu, Xuedong Wang
Summary: The research found that the addition of lactosucrose can increase the specific volume and slice cell number of bread, improving its air holding capacity and delaying the staling process. Moreover, lactosucrose also delays the crystallization rate and water migration speed of bread, thereby improving its microstructure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Mengmei Ma, Taihua Mu, Hongnan Sun, Liang Zhou
Summary: The study found that the addition of alpha-amylase and lipase in potato steamed bread during storage can significantly reduce its hardness, improve specific volume, brightness, and overall acceptability, while decreasing retrogradation enthalpy and bound water content, and increasing the mobility of free water.
Review
Food Science & Technology
Roua Bou-Orm, Vanessa Jury, Lionel Boillereaux, Alain Le-Bail
Summary: This review investigates the impact of microwave baking on bread characteristics and the potential of additives in reducing the negative effects of microwave heating.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Mechanics
R. Merijs Meri, J. Zicans, T. Ivanova, R. Berzina, R. Saldabola, R. Maksimovs
COMPOSITE STRUCTURES
(2015)
Article
Materials Science, Composites
Remo Merijs-Meri, Janis Zicans, Tatjana Ivanova, Juris Bitenieks, Alesya Paddubskaya, Polina Kuzhir, Sergey Maksimenko, Jan Macutkevic, Vladimir Kuznetsov, Sergey Moseenkov
POLYMER COMPOSITES
(2015)
Correction
Materials Science, Composites
Remo Merijs-Meri, Janis Zicans, Tatjana Ivanova, Juris Bitenieks, Alesya Paddubskaya, Polina Kuzhir, Sergey Maksimenko, Jan Macutkevic, Vladimir Kuznetsov, Sergey Moseenkov
POLYMER COMPOSITES
(2015)
Article
Polymer Science
Agnese Grigalovica, Remo Merijs Meri, Janis Zicans, Janis Grabis, Andrey Aniskevich
POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING
(2015)
Article
Mathematics, Applied
Janis Zicans, Remo Merijs Meri, Martins Kalnins, Roberts Maksimovs, Juris Jansons
ZAMM-ZEITSCHRIFT FUR ANGEWANDTE MATHEMATIK UND MECHANIK
(2015)
Article
Chemistry, Physical
Ingars Reinholds, Valdis Kalkis, Remo Merijs-Meri, Janis Zicans, Agnese Grigalovica
RADIATION PHYSICS AND CHEMISTRY
(2016)
Article
Thermodynamics
Garry Kerch, Janis Zicans, Remo Merijs Meri, Anna Stunda-Ramava, Eriks Jakobsons
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2015)
Article
Polymer Science
Madara Ziganova, Remo Merijs-Meri, Janis Zicans, Tatjana Ivanova, Ivan Bochkov, Martins Kalnins, Andrzej K. Bledzki, Paulius P. Danilovas
Summary: This study focuses on spelt husk and nanoclay-modified polypropylene composites for injection-moulding applications. The addition of nanoclay fillers has insignificant influence on the viscosity of the composites, but it improves the tensile and flexural modules and thermal stability. Natural materials like agricultural residues and clay minerals show potential in enhancing the stiffness and thermal properties of polypropylene composites.
Article
Polymer Science
Ritvars Berzins, Remo Merijs-Meri, Janis Zicans
Summary: The research focuses on finding potential catalysts for the two-component silyl-terminated prepolymer/epoxy resin system. The catalyst must catalyze the prepolymer of one component without curing the prepolymer in the other component. Mechanical and rheological characterization of the adhesive was conducted. The investigation results suggest that certain alternative catalyst systems with lower toxicity can be used instead of traditional catalysts, resulting in two-component systems that cure in a suitable time frame and exhibit relatively high tensile strength and deformation values.
Article
Polymer Science
Agnese Abele, Remo Merijs-Meri, Madara Ziganova, Zanda Iesalniece, Ivan Bochkov
Summary: The aim of this study was to evaluate the potential use of agricultural biomass residues for reinforcing recycled polymer matrices. Recycled polypropylene and high-density polyethylene composites filled with three types of biomass residues were tested. The addition of sweet clover straws, buckwheat straws, or rapeseed straws increased the stiffness and strength of the materials. The reinforcing effect was more pronounced with increasing fiber content, particularly in the flexural test for buckwheat straw composites.
Article
Polymer Science
Madara ziganova, Remo Merijs-Meri, Janis Zicans, Ivan Bochkov, Tatjana Ivanova, Armands Vigants, Enno Ence, Evita Strausa
Summary: The research focuses on the plasticization of PHB and PHBV with TEC. Different systems with varying amounts of TEC were prepared and their properties were investigated. TEC was found to significantly influence the melting behavior and viscosity of PHB and PHBV, with higher plasticization efficiency in the case of PHBV.
Proceedings Paper
Nanoscience & Nanotechnology
I. Reinholds, Z. Roja, J. Zicans, R. Merijs Meri, J. Bitenieks
12TH RUSSIA/CIS/BALTIC/JAPAN SYMPOSIUM ON FERROELECTRICITY AND 9TH INTERNATIONAL CONFERENCE ON FUNCTIONAL MATERIALS AND NANOTECHNOLOGIES (RCBJSF-2014-FM&NT)
(2015)
Proceedings Paper
Nanoscience & Nanotechnology
I. Bockovs, I. Zalite, M. Kodols, G. Heidemane, J. Grabis, J. Zicans, R. Merijs-Meri, A. K. Bledzki
12TH RUSSIA/CIS/BALTIC/JAPAN SYMPOSIUM ON FERROELECTRICITY AND 9TH INTERNATIONAL CONFERENCE ON FUNCTIONAL MATERIALS AND NANOTECHNOLOGIES (RCBJSF-2014-FM&NT)
(2015)
