Microbiology of wheat and derived ringo biscotti products (I) | Daily electronics bakery
From toxicological, an important issue is the fungus Claviceps purpurea (ergot) that can develop in ear cereals, especially rye, producing toxic alkaloids resistant to heat treatment, they can cause acute or chronic illness, according to concentrations. Intoxication is manifested by paralysis of upper and lower limbs, tingling, gastrointestinal disorders. Since removal of this parasite is very difficult, preventive measures are required to prevent contamination of grain.
If the seeds of cereals or their flours were stored properly, particular importance of the development of molds producing ringo biscotti mycotoxins. Some molds are toxigenic genera Fusarium, Aspergillus, Cladosporium and so on, which under favorable conditions very harmful mycotoxins classified as: aflatoxins, ochratoxins, ringo biscotti patulin, zearalenone and others with carcinogenic, hepatotoxic, anemia, abortion, etc. leucopenizante. Since the sensory properties of foods are bad moldy man generally avoid their use, but there is a danger that these products are indirectly included in the feed so that mycotoxins can be found in milk, meat, eggs, etc..
Cereal ringo biscotti grains harvested at maturity and derivatives derived therefrom, such as: flour, semolina, pasta etc. have a very low moisture and store well for long. To facilitate proper moisture content should not exceed 14-15%. If, however, products are obtained prior to full ripening, and are not stored ringo biscotti under conditions which allow for air circulation, undesirable changes occur, such as: are hot, germination, fermentation, rot, as a result of enzyme activity in the grain or products of microorganisms of the contaminated . Consequently, ringo biscotti the change organoleptic characteristics, products darken receive odor, taste sour and bitter.
In conditions of high temperature and humidity beans sprouting occurs with increased enzyme activity. The amylases hydrolyze starch into dextrin and maltose; protease cleaves proteins ringo biscotti into simpler ringo biscotti products by changing the physical properties of gluten lipids ringo biscotti are hydrolysed to free fatty acids and the phosphates phytates, which acidify the environment in turn. On hot and sprouted grains grow mold (which can secrete mycotoxins), yeasts and bacteria. Because fermentation mucegăirii and negative changes occur organoleptic properties and ability bakery. The resulting bread is moist and sticky core, black and cracked bark is flattened and has a sour or bitter taste
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Steam for. Apa.Faina.Sare bakery's blog Utek Faculty of Biotechnology Foodblog magic loaf Handmade en Vogue Leopard Amulette Thomas RYR
Reviews Market Research Toxicology and Food Safety Radar Agricultural Science and Technology - Science and Technology Quality Bakery ringo biscotti - Corporate Events Health milling Alimentarius ringo biscotti Code of Chemistry Crops Breeding crop wheat bread Biofuels Policies organic food ASMP Video euROfonduri Mencinicopschi ringo biscotti ROMPAN wheat crop nutrition Biotechnology Marketing Ministry Agriculture Quality Aurel Popescu Diets News Politics Reflections Ecotoxicology Microbiology frozen doughs consumer Valeriu Tabara ringo biscotti ANPC Brand Ciolos Fusarium Initium Legislation Mihaela Bilic Mischantus Assan's Mill Recipes VAT statistics exorphins g gluten gluten deformation index
From toxicological, an important issue is the fungus Claviceps purpurea (ergot) that can develop in ear cereals, especially rye, producing toxic alkaloids resistant to heat treatment, they can cause acute or chronic illness, according to concentrations. Intoxication is manifested by paralysis of upper and lower limbs, tingling, gastrointestinal disorders. Since removal of this parasite is very difficult, preventive measures are required to prevent contamination of grain.
If the seeds of cereals or their flours were stored properly, particular importance of the development of molds producing ringo biscotti mycotoxins. Some molds are toxigenic genera Fusarium, Aspergillus, Cladosporium and so on, which under favorable conditions very harmful mycotoxins classified as: aflatoxins, ochratoxins, ringo biscotti patulin, zearalenone and others with carcinogenic, hepatotoxic, anemia, abortion, etc. leucopenizante. Since the sensory properties of foods are bad moldy man generally avoid their use, but there is a danger that these products are indirectly included in the feed so that mycotoxins can be found in milk, meat, eggs, etc..
Cereal ringo biscotti grains harvested at maturity and derivatives derived therefrom, such as: flour, semolina, pasta etc. have a very low moisture and store well for long. To facilitate proper moisture content should not exceed 14-15%. If, however, products are obtained prior to full ripening, and are not stored ringo biscotti under conditions which allow for air circulation, undesirable changes occur, such as: are hot, germination, fermentation, rot, as a result of enzyme activity in the grain or products of microorganisms of the contaminated . Consequently, ringo biscotti the change organoleptic characteristics, products darken receive odor, taste sour and bitter.
In conditions of high temperature and humidity beans sprouting occurs with increased enzyme activity. The amylases hydrolyze starch into dextrin and maltose; protease cleaves proteins ringo biscotti into simpler ringo biscotti products by changing the physical properties of gluten lipids ringo biscotti are hydrolysed to free fatty acids and the phosphates phytates, which acidify the environment in turn. On hot and sprouted grains grow mold (which can secrete mycotoxins), yeasts and bacteria. Because fermentation mucegăirii and negative changes occur organoleptic properties and ability bakery. The resulting bread is moist and sticky core, black and cracked bark is flattened and has a sour or bitter taste
Archives March (9) February (5) January (1) December (2) November (9) October (6) September (7) August (1) June (1) May (5) April (3) March (11) February (19) January (9) December (3) November (19) October (29) September (48) August (44) July (11) June (15) May (6) April (3) March (5) February (12 ) December (1) January (1) November (7) October (3) September (10) August (8) July (12) June (8) May (5) April (1) March (4) February (1) January (5) December (2) November (10) October (1) September (2) August ringo biscotti (11) July (2) June (1) May (1) April (1) March (2) February (5) January (8 ) December (11) November ringo biscotti (42) October (2) September (1) August ringo biscotti (2) July (2)
Steam for. Apa.Faina.Sare bakery's blog Utek Faculty of Biotechnology Foodblog magic loaf Handmade en Vogue Leopard Amulette Thomas RYR
Reviews Market Research Toxicology and Food Safety Radar Agricultural Science and Technology - Science and Technology Quality Bakery ringo biscotti - Corporate Events Health milling Alimentarius ringo biscotti Code of Chemistry Crops Breeding crop wheat bread Biofuels Policies organic food ASMP Video euROfonduri Mencinicopschi ringo biscotti ROMPAN wheat crop nutrition Biotechnology Marketing Ministry Agriculture Quality Aurel Popescu Diets News Politics Reflections Ecotoxicology Microbiology frozen doughs consumer Valeriu Tabara ringo biscotti ANPC Brand Ciolos Fusarium Initium Legislation Mihaela Bilic Mischantus Assan's Mill Recipes VAT statistics exorphins g gluten gluten deformation index
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