The main objective of this study was to investigate the nature of farinograph absorption (FA) in CWRW flours which is typically lower than CWRS wheats. FA for CWRW genotype samples ranged from 54 - 65%. Phloroglucinol assay of pentosan content (PC) proved to be accurate and precise. The most highly correlated parameters to FA were volume fractions of large (or small) flour particles determined by laser diffraction, protein content, starch damage and water soluble PC. Correlations to FA for these factors were in the range r = 0.40 to 0.68. A promising 4-variable regression model of FA prediction (R2 = 0.64) was developed. CWRW wheats tended to be low in FA due to low levels of wheat hardness, protein content, or PC. Increasing the levels of these parameters by breeding would likely practically improve FA of future CWRW cultivars. An extended abstract is included at the end of this thesis.

Darbo apimtis: 44 puslapiai, 8 lentelės, 24 paveikslai, priedai 24 puslapiai. Naudoti 35 literatūros šaltiniai. Darbo tikslas - nustatyti kviečių grūdų ir jų produktų kokybės rodiklių įtaką tešlos fizikinėms-technologinėms savybėms. Darbe apžvelgta kviečių ir jų produktų fizikinių-technologinių savybių ir aplinkos veiksnių įtaka kepinių kokybei. Nustatyta, kad kviečiai Zentos ir jų perdirbimo produktai turi geriausias kepimo savybes: vandens absorbcija( 56,9 %), tešlos praskydimo laipsnis (90,9 FV), tešlos tąsumas (170,3 mm), pasipriešinimas tempimui (419,0 EV), α-amilazės aktyvumas (679 AV). Atlikus tirtų kviečių ir jų produktų farinografinius, ekstensografinius ir amilografinius tyrimus nebuvo nustatyta tiesioginės trąšų normos priklausomybės kvietinių miltų tešlos struktūrinėms-mechaninėms savybėms. / Work size: 44 pages, 8 tables, 24 paintings, annexes 24 pages. Use the 35 literature sources. Investigation target – to identify the wheat grains and their products in the dough quality indicators influence the physical-technological properties The paper reviewed wheat and their products in the physical-technological properties and environmental factors influence the quality of bakery products. Found that wheat Zentos, and their processing products are the best baking characteristics: water absorption (56,9%), dough degree of softening time (90.9 FV), dough Extensibility (170.3 mm) resistance to Extension (419.0 eV), α-amylase activity (679 AU). Once tested in wheat and their products Farinograph, Exstensograph and Amilograph studies have not been established for direct fertilizer rate dependence of wheat flour dough structural-mechanical properties.

Aproximadamente 15% do faturamento das indústrias brasileiras são provenientes da indústria alimentícia, responsáveis por empregar mais de um milhão de pessoas. Para produção em larga escala é necessário que estas indústrias estejam preparadas tecnologicamente, no entanto grande parte da instrumentação eletrônica e controle ainda requer tecnologia estrangeira. Para acompanhar o crescimento e as tendências mundiais nesta área, faz-se necessário fomento para as pesquisas e inovações tecnológicas. Essas inovações podem trazer a este setor maior faturamento, principalmente nos setores de alimentos saudáveis e de preparo rápido. Ao contrário disso, muitas dessas empresas sequer possuem departamentos de pesquisa e desenvolvimento, principalmente no que se refere ao uso da tecnologia da informação agregada à instrumentação eletrônica, com foco na produção de alimentos. Que é justamente onde se insere este projeto que tem como objetivo o desenvolvimento de uma mini linha experimental de produção de biscoitos com monitoramento eletrônico e computacional, que possa estimar o ponto ideal da massa e controlar a produção de biscoitos automaticamente. Para provar a viabilidade da aplicação das tecnologias desenvolvidas na indústria alimentícia, uma linha de produção de biscoitos foi projetada e construída em escala laboratorial, sensores e atuadores que utilizam tecnologia sem fio com protocolo zigbee foram instalados ao longo da linha. Para que se pudesse analisar a temperatura interna do biscoito durante seu assamento, um encapsulamento a base de cimento refratário foi desenvolvido para proteger o nó sensor, permitindo que esse possa acompanhar o biscoito dentro do forno e coletar a temperatura interna do biscoito. Desenvolveu-se também um sensor capaz de captar, em tempo real, dados referente à massa, através da leitura da corrente utilizada pelo motor do misturador, pois esta corrente está relacionada com o torque aplicado à massa. A metodologia proposta comprovou a viabilidade da utilização de sensores sem fio com protocolo zigbee, e mostrou ser possível estimar o ponto ideal da massa através do sistema desenvolvido, iniciar o processo de fabricação automaticamente e controlar todos os processos envolvidos / Approximately 15% of the revenues of Brazilian industries from the food industry is responsible for employing over a million people. For large scale production is necessary for these industries are technologically prepared, however much of the electronic instrumentation and control equipment still requires foreign technology. To keep up with growth and global trends in this area, it is necessary to promote research and technological innovation. These innovations can improve sales to this sector, mainly in health food and fast preparation. By contrast, many of these companies even have departments of research and development, especially regarding the use of information technology to aggregate electronic instrumentation, focusing on food production. That is precisely where it belongs this project aims to develop an experimental production line mini biscuits with electronic monitoring and computing, which can estimate the ideal point of the mass and control the production of biscuits automatically. To prove the feasibility of applying the technologies developed in the food industry, a biscuit production line was designed and built at the laboratory scale, using sensors and actuators with wireless zigbee protocol were installed along the line. In order to examine the internal temperature of the cookie during its baking, a tunnel-based refractory cement is designed to protect the sensor node, allowing it to follow the cookie into the oven and the temperature inside the collecting biscuit. It was also developed a sensor capable of capturing real time data regarding the mass, by reading the current used by the motor of the mixer, since this current is related to the torque applied to the mass. The proposed methodology proved the feasibility of using wireless sensor zigbee-protocol, and shown to be possible to estimate the ideal point of the mass through the system developed, start the manufacturing process and automatically control all processes involved

Aproximadamente 15% do faturamento das indústrias brasileiras são provenientes da indústria alimentícia, responsáveis por empregar mais de um milhão de pessoas. Para produção em larga escala é necessário que estas indústrias estejam preparadas tecnologicamente, no entanto grande parte da instrumentação eletrônica e controle ainda requer tecnologia estrangeira. Para acompanhar o crescimento e as tendências mundiais nesta área, faz-se necessário fomento para as pesquisas e inovações tecnológicas. Essas inovações podem trazer a este setor maior faturamento, principalmente nos setores de alimentos saudáveis e de preparo rápido. Ao contrário disso, muitas dessas empresas sequer possuem departamentos de pesquisa e desenvolvimento, principalmente no que se refere ao uso da tecnologia da informação agregada à instrumentação eletrônica, com foco na produção de alimentos. Que é justamente onde se insere este projeto que tem como objetivo o desenvolvimento de uma mini linha experimental de produção de biscoitos com monitoramento eletrônico e computacional, que possa estimar o ponto ideal da massa e controlar a produção de biscoitos automaticamente. Para provar a viabilidade da aplicação das tecnologias desenvolvidas na indústria alimentícia, uma linha de produção de biscoitos foi projetada e construída em escala laboratorial, sensores e atuadores que utilizam tecnologia sem fio com protocolo zigbee foram instalados ao longo da linha. Para que se pudesse analisar a temperatura interna do biscoito durante seu assamento, um encapsulamento a base de cimento refratário foi desenvolvido para proteger o nó sensor, permitindo que esse possa acompanhar o biscoito dentro do forno e coletar a temperatura interna do biscoito. Desenvolveu-se também um sensor capaz de captar, em tempo real, dados referente à massa, através da leitura da corrente utilizada pelo motor do misturador, pois esta corrente está relacionada com o torque aplicado à massa. A metodologia proposta comprovou a viabilidade da utilização de sensores sem fio com protocolo zigbee, e mostrou ser possível estimar o ponto ideal da massa através do sistema desenvolvido, iniciar o processo de fabricação automaticamente e controlar todos os processos envolvidos / Approximately 15% of the revenues of Brazilian industries from the food industry is responsible for employing over a million people. For large scale production is necessary for these industries are technologically prepared, however much of the electronic instrumentation and control equipment still requires foreign technology. To keep up with growth and global trends in this area, it is necessary to promote research and technological innovation. These innovations can improve sales to this sector, mainly in health food and fast preparation. By contrast, many of these companies even have departments of research and development, especially regarding the use of information technology to aggregate electronic instrumentation, focusing on food production. That is precisely where it belongs this project aims to develop an experimental production line mini biscuits with electronic monitoring and computing, which can estimate the ideal point of the mass and control the production of biscuits automatically. To prove the feasibility of applying the technologies developed in the food industry, a biscuit production line was designed and built at the laboratory scale, using sensors and actuators with wireless zigbee protocol were installed along the line. In order to examine the internal temperature of the cookie during its baking, a tunnel-based refractory cement is designed to protect the sensor node, allowing it to follow the cookie into the oven and the temperature inside the collecting biscuit. It was also developed a sensor capable of capturing real time data regarding the mass, by reading the current used by the motor of the mixer, since this current is related to the torque applied to the mass. The proposed methodology proved the feasibility of using wireless sensor zigbee-protocol, and shown to be possible to estimate the ideal point of the mass through the system developed, start the manufacturing process and automatically control all processes involved

ABSTRACT Influence of fenugreek gum on bread and in vitro physiological effects Keisha T. Roberts Advisors: University of Guelph Dr. S.W. Cui Professor T.E. Graham This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long - term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while maintaining quality parameters of volume and texture, comparable to a control. This was accomplished through the development of a novel bread production method, using the lamination procedure for puff pastry production. The behavior of fenugreek gum and starch (wheat flour) was determined by rapid visco analysis (RVA), farinograph and dynamic rheological measurement, while scanning electron microscopy of bread found fenugreek gum could be identified within the bread matrix. Study 2 in vitro starch digestion found fenugreek gum at 5 % and 10 % reduced glucose liberated from bread, with 10 % fenugreek gum causing a reduction of over 30 %. RVA of fenugreek breads highlighted differences in viscosity between breads and wheat flour substituted with the gum. This was substantial as viscosity measurements by RVA are conducted on raw ingredients and not the food as consumed, which reflects the possible reduction in viscosity with food processing. This study also determined extruding fenugreek gum may have caused morphological changes to the gum, which may possibly contribute to attenuation of glucose liberated in vitro. Study 3 evaluated the accumulation of short chain fatty acids (SCFA) from the fermentation of three substrates: Extruded fenugreek gum, bread with 10 % extruded gum and control bread, based on fecal microbiota from three donors. SCFA profiles varied with substrates and donors, with fenugreek gum having the highest accumulation of SCFA after 12 hours. Donors were a caucuasian Canadian, a black Jamaican and a black Trinidadian who was the only donor culturally exposed to fenugreek. This Trinidadian’s SCFA profiles were consistently higher for fenugreek gum than the other donors. These studies collectively showed fenugreek gum, though viscous could be successfully incorporated into bread and have potential as a functional food and nutraceutical.