Made available in DSpace on 2015-04-17T14:49:46Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 367569 bytes, checksum: a3b1a3da76dae5b315a8b546dae6c42b (MD5) Previous issue date: 2010-12-20 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The aim of this work was to enrich tin loaf with 7,5% of whey protean concentrate (WPC) and calcium carbonate in concentrations of 1,5%, 2,0% and 2,5% developing a final product with more concentration of proteins and minerals, especially calcium. Yet, conventional tin loaf was prepared by ways of comparison. The loaves were evaluated in relation to sensorial acceptance and were submitted to analysis of pH, acidity and specific volume. The pH and acidity of fresh dough were also analyzed. These analysis were carried out in third copy with five repetitions. Out of the tested formulations only one was selected based in results of physical chemical and sensorial tests. The proteins, lipids, ashes, chlorides and calcium concentrations were determinated only in selected formulation and in conventional product, in third copy, with three repetitions. Acidity reduction and pH increase were checked in fresh dough, probably due to the addition of calcium carbonate, however, these modifications did not result in volume reduction of the loaves. In the sensorial test, the formulation F2 presented the best acceptance, being for that reason selected. In the chemical composition analysis it was checked that the addition of whey protean concentrate and calcium carbonate to the tin loaf formulation, resulted in a final product with greater nutritional value as compared to conventional bread, especially in terms of proteins and calcium. In the case of calcium, the increment was sufficient to supply around 70% of the DRI for adults. Tin loaf enrichment with WPC and calcium carbonate establish as an important alternative in the elevation of calcium consumption, especially for the good acceptance and low cost of the product as compared to milk and derivatives, which are the main sources of this mineral. / Neste trabalho o objetivo foi enriquecer pão de forma com 7,5% de concentrado protéico de soro de leite (CPS) e com carbonato de cálcio, nas concentrações de 1,5%, 2,0% e 2,5%, disponibilizando um produto final com maior concentração de proteínas e minerais, especialmente o mineral cálcio. Ainda, foi elaborado pão de forma convencional, para fins de comparação. Os pães foram avaliados quanto a aceitação sensorial e submetidos às análises de pH, acidez e volume específico. O pH e acidez da massa fresca também foram analisados. Essas análises foram realizadas em triplicata, com cinco repetições. Das três formulações testadas somente uma foi selecionada com base nos resultados dos testes físico-químicos e sensoriais. As concentrações de proteínas, lipídeos, cinzas, cloretos e cálcio foram determinadas somente no pão selecionado e no produto convencional, em triplicata, com três repetições. Foram verificados na massa fresca redução de acidez e aumento de pH devidos provavelmente a adição do carbonato de cálcio, entretanto, essas modificações não implicaram na redução de volume dos pães elaborados. No teste sensorial, a formulação F2 apresentou a melhor aceitação, sendo, por essa razão, selecionada. Nas análises de composição química foi verificado que a adição de concentrado protéico de soro de leite e carbonato de cálcio à formulação de pão de forma resultou em produto final com maior valor nutricional, quando comparado ao pão convencional, especialmente em termos de proteínas e cálcio. No caso do cálcio, o incremento foi suficiente para fornecer em torno de 70% da IDR para adultos. O enriquecimento de pão de forma com CPS e carbonato de cálcio se constitui em importante alternativa na elevação do consumo de cálcio, especialmente pela boa aceitação e baixo custo do produto, quando comparado ao leite e derivados, principais fontes desse mineral.

Although less common in human food, studies have reported the beneficial effects of b-glucans present in the soluble portion of barley dietary fiber, such as implications in serum cholesterol and blood glucose reduction, besides anticarcinogenic properties. Barley is not commonly used in bakery products, however, partial replacement of wheat flour with barley can result in the development of acceptable and functional products, coming as alternative of bread enrichment. This study aimed to evaluate the technological viability of the incorporation of barley, in the form of flour, on the quality parameters of bread to make a choice of food with potential health benefits to the consumer. Barley flour (BF), whole barley flour (WBF), and breads produced with these flours were characterized as for chemical composition and physical properties. Flours were also analyzed for the granulometry and rheological properties, while the loaves were evaluated as for the quality parameters and sensory analysis. The addition of barley flour in bread did not interfere in nutrient composition and resulted in a favorable increase in fiber levels and dough water capacity absorption. Levels of substitution of up to 30% of barley flour and 10% of whole barley flour did not affect bread softness. As far as barley substitution level increased, texture increase and bread volume decrease were observed. Thirty porcent substitution level of BF and WBF showed desirable bread quality and all breads produced were accepted by consumers, indicating possibility of being produced and subsequently comercialized. / Embora pouco utilizada na alimentação humana, estudos têm relatado os efeitos benéficos das betaglucanas presentes na porção solúvel da fibra alimentar da cevada, tais como implicações sobre o colesterol sérico e redução da glicose sanguínea, além de propriedades anticarcinogênicas. A cevada não é comumente usada em produtos de panificação, entretanto, substituição parcial de trigo com a farinha de cevada pode resultar no desenvolvimento de produtos aceitáveis e funcionais, surgindo como uma alternativa para o enriquecimento de pães. Este trabalho teve como objetivo avaliar a viabilidade tecnológica da incorporação da cevada, sob a forma de farinha, sobre os parâmetros de qualidade do pão de forma a fim de disponibilizar uma opção de alimento com possíveis benefícios à saúde do consumidor. As farinhas de cevada (FC) e de cevada integral (FCI), e os pães elaborados com estas farinhas, foram caracterizados quanto à composição química e propriedades físicas. As farinhas foram ainda analisadas quanto à granulometria e as propriedades reológicas, enquanto os pães foram avaliados quanto aos parâmetros de qualidade e análise sensorial. A adição de farinha de cevada no pão de forma não prejudicou a composição de nutrientes e resultou em um aumento favorável nos teores de fibras e da capacidade de absorção de água na massa. Níveis de substituição de até 30% de farinha de cevada e 10% de farinha de cevada integral não afetaram a maciez dos pães. À medida que aumentaram os níveis de substituição de trigo por cevada, observou-se aumento na firmeza e diminuição do volume dos pães. Níveis de substituição de até 30% de FC e FCI produziram pães com qualidade desejável e todos os pães elaborados foram aceitos pelos consumidores, indicando possibilidade de serem produzidos e posteriormente comercializados.

Informed by post-humanism, my research examines the entanglement of more-than-human forces at the Bread Loaf School of English. The oldest professional development institution of its kind, the Bread Loaf School of English has invited teachers to spend six-weeks each summer studying at its mountain campus since the summer of 1920. When the physical campus was forced to close indefinitely on the eve of its one-hundredth anniversary at the start of the pandemic, the loss of this physical space prompted meditations on over a century of institutional tradition as teachers shared their stories of the mountain campus. Bread Loaf’s landscape is teeming with narrative—stories that blossom like wildflowers each summer before fading with the coming winter. Within those narratives, like the Deleuzoguattarian “orchid and wasp,” the human and non-human transform one another in an intra-active entanglement of bodies. What happens when we pause and attempt to follow the threads of these entangled narratives in order to better understand how more-than-human bodies meet, collide, and contaminate one another over time to constitute the assemblage of the Bread Loaf School of English? The rich tapestry that begins to unfold offers a model for more-than-human storytelling well beyond the mountain, spanning the manifold landscapes teachers return to at the end of the summer.

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.

The characterization of the Markan disciples has been and continues to be the object of much scholarly reflection and speculation. For many, the Markan author's presentation of Jesus' disciples holds a key, if not the key, to unlocking the purpose and function of the gospel as a whole. Commentators differ as to whether the Markan disciples ultimately serve a pedagogical or polemical function, yet they are generally agreed that the disciples in Mark come off rather badly, especially when compared to their literary counterparts in Matthew, Luke, and John. This narrative-critical study considers the characterization of the Markan disciples within the Sea Crossing movement (Mark 4:1-8:30). While commentators have, on the whole, interpreted the disciples' negative characterization in this movement in terms of lack of faith and/or incomprehension, neither of these, nor a combination of the two, fully accounts for the severity of language leveled against the disciples by the narrator (6:52) and Jesus (8:17-18). Taking as its starting point an argument by Jeffrey B. Gibson (1986) that the harshness of Jesus' rebuke in Mark 8:14-21 is occasioned not by the disciples' lack of faith or incomprehension but by their active resistance to his Gentile mission, this investigation uncovers additional examples of the disciples' resistance to Gentile mission, offering a better account of their negative portrayal within the Sea Crossing movement and helping explain many of their other failures. In short, this study argues that in Mark 4:1-8:26, the disciples are characterized as resistant to Jesus' Gentile mission and to their participation in that mission, the chief consequence being that they are rendered incapable of recognizing Jesus' vocational identity as Israel's Messiah (Thesis A). This leads to a secondary thesis, namely, that in Mark 8:27-30, Peter's recognition of Jesus' messianic identity indicates that the disciples have finally come to accept Jesus' Gentile mission and their participation in it (Thesis B). Chapter One: Introduction: offers a selective review of scholarly treatments of the Markan disciples, which shows that few scholars attribute resistance, let alone purposeful resistance, to the disciples. Chapter Two: The Rhetoric of Repetition: introduces the methodological tools, concepts, and perspectives employed in the study. It includes a section on narrative criticism, which focuses upon the story-as-discoursed and the implied author and reader, and a section on Construction Grammar, a branch of cognitive linguistics founded by Charles Fillmore and further developed by Paul Danove, which focuses upon semantic and narrative frames and case frame analysis. Chapter Three: The Sea Crossing Movement, Mark 4:1-8:30: addresses the question of Markan structure and argues that Mark 4:1-8:30 comprises a single, unified, narrative movement, whose action and plot is oriented to the Sea of Galilee and whose most distinctive feature is the network of sea crossings that transport Jesus and his disciples back and forth between Jewish and Gentile geopolitical spaces. Following William Freedman, Chapter Four: The Literary Motif: introduces two criteria (frequency and avoidability) for determining objectively what constitutes a literary motif and provides the methodological basis and starting point for the analyses performed in chapters five and six. Chapter Five: The Sea Crossing Motif: establishes and then carries out a lengthy narrative analysis of the Sea Crossing motif, which is oriented around Mark's use of ‎θάλασσα (thalassa) and πλοῖον (ploion), and Chapter Six: The Loaves Motif: does the same for The Loaves motif, oriented around Mark's use of ἄρτος (artos). Finally, Chapter Seven: The Narrative Logic of the Disciples (In)comprehension: draws together all narrative, linguistic, and exegetical insights of the previous chapters and offers a single coherent reading of the Sea Crossing movement that establishes Theses A and B.