Timar Adrian - Academia.edu (original) (raw)
Uploads
Papers by Timar Adrian
Acta Agraria Debreceniensis, 2010
A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice ... more A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.
This study is a new aproach regarding a pickle production from different and alternative sources ... more This study is a new aproach regarding a pickle production from different and alternative sources of raw materials. The study was conducted in the frame of project TASTE OF LIFE, REGIONAL HEALTHY FOOD IN SCHOOLS, project number 2014-1-NL01-KA202-1225 in the laboratories of University of Oradea, Faculty of Environmental Protection, Food Engineering Department. There was made the assesment of the parameter quality and prospectives about nutritional value. The parameters taken in study were: Salt content, pH, Dry matter, Humidity, Organoleptical and Microbiological parameters as well. The parameters were assesed to plums and brine too.
The influence of some exo-enzymes (xilanase, protease, and papain) was studied on the hydrolysis ... more The influence of some exo-enzymes (xilanase, protease, and papain) was studied on the hydrolysis reaction of starch with amylase isolated from wheat flour, using the colorimetric determination of amylase activity with DNS reagent, modified by the authors. The exo-enzymes studied, acted as enzymatic effectors, xilanase being activator and protease and papain being amylase inhibitors.
In this research was determined the influence of the method of the preparation of pastry on the q... more In this research was determined the influence of the method of the preparation of pastry on the quality of bread using the direct preparation method and the indirect preparation method with addition of leaven, prepared from flour obtained of corn harvested in different past years, when the climatic conditions in the period of growth of the plants were different, so there were used two flours obtained from corn cultivated in a drought year and two flours obtained from the corn cultivated in a rainy year. There was determined that these climatic conditios influence in different way the technological features of the pastry obtained from these flours, respectively the finished products obtained from them. In this way, according to the qualitative features of the flours, which is directly influenced by the culture conditions (climatic conditions), the process behaviour during the technological process is different.
protmed.uoradea.ro
This paper presents a study about kinetic determination in real time of the influence of some foo... more This paper presents a study about kinetic determination in real time of the influence of some food additives (lecithin, cholesterol and oleic acid) over the starch hydrolysis reaction using laser interferometer techniques. The principle of this method consists in determination in real time of refractive index changes of amylase-starch biochemical system using a laser interferometer. A C.C.D. camera acquire in real time the fringes of interference modification and the image processing and analysis and also the drawing of the graphics are realised by using a computer program made by the authors. The lecitine, cholesterol and oleic acid act as inhibitors for amylase activity and decrease the rate of the enzymatic reaction so, these lipids could be utilised for the amelioration of the hydrolytically process of the starch.
Acta Agraria Debreceniensis, 2010
A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice ... more A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.
This study is a new aproach regarding a pickle production from different and alternative sources ... more This study is a new aproach regarding a pickle production from different and alternative sources of raw materials. The study was conducted in the frame of project TASTE OF LIFE, REGIONAL HEALTHY FOOD IN SCHOOLS, project number 2014-1-NL01-KA202-1225 in the laboratories of University of Oradea, Faculty of Environmental Protection, Food Engineering Department. There was made the assesment of the parameter quality and prospectives about nutritional value. The parameters taken in study were: Salt content, pH, Dry matter, Humidity, Organoleptical and Microbiological parameters as well. The parameters were assesed to plums and brine too.
The influence of some exo-enzymes (xilanase, protease, and papain) was studied on the hydrolysis ... more The influence of some exo-enzymes (xilanase, protease, and papain) was studied on the hydrolysis reaction of starch with amylase isolated from wheat flour, using the colorimetric determination of amylase activity with DNS reagent, modified by the authors. The exo-enzymes studied, acted as enzymatic effectors, xilanase being activator and protease and papain being amylase inhibitors.
In this research was determined the influence of the method of the preparation of pastry on the q... more In this research was determined the influence of the method of the preparation of pastry on the quality of bread using the direct preparation method and the indirect preparation method with addition of leaven, prepared from flour obtained of corn harvested in different past years, when the climatic conditions in the period of growth of the plants were different, so there were used two flours obtained from corn cultivated in a drought year and two flours obtained from the corn cultivated in a rainy year. There was determined that these climatic conditios influence in different way the technological features of the pastry obtained from these flours, respectively the finished products obtained from them. In this way, according to the qualitative features of the flours, which is directly influenced by the culture conditions (climatic conditions), the process behaviour during the technological process is different.
protmed.uoradea.ro
This paper presents a study about kinetic determination in real time of the influence of some foo... more This paper presents a study about kinetic determination in real time of the influence of some food additives (lecithin, cholesterol and oleic acid) over the starch hydrolysis reaction using laser interferometer techniques. The principle of this method consists in determination in real time of refractive index changes of amylase-starch biochemical system using a laser interferometer. A C.C.D. camera acquire in real time the fringes of interference modification and the image processing and analysis and also the drawing of the graphics are realised by using a computer program made by the authors. The lecitine, cholesterol and oleic acid act as inhibitors for amylase activity and decrease the rate of the enzymatic reaction so, these lipids could be utilised for the amelioration of the hydrolytically process of the starch.