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Related Concept Videos

Additives and Fillers in Concrete01:29

Additives and Fillers in Concrete

158
Additives and fillers are integral to enhancing the properties of concrete. Pozzolans and blast-furnace slag are additives or admixtures due to their reactions with calcium hydroxide released during cement hydration. Fillers, which are finely ground and similar in fineness to Portland cement, improve concrete attributes such as workability density, and reduce capillary bleeding or cracking. Some fillers possess hydraulic properties or participate in benign reactions within the cement paste.
The...
158
Fineness of Cement01:15

Fineness of Cement

278
The fineness of cement directly influences the rate of hydration, as the hydration begins at the surface of the cement particles. In addition to hydration, the fineness of cement is vital for various properties of concrete including workability, gypsum requirement, and long-term behavior. The fineness of cement is represented in terms of the specific surface of cement which is typically measured in square meters per kilogram, with several methods available for this determination.
Direct...
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Workability of Concrete01:25

Workability of Concrete

198
The workability of concrete is a crucial property that affects its handling, placing, and finishing during construction. It describes the ease with which concrete can be mixed, placed, compacted, and finished. Workability is primarily concerned with the concrete's movement and its ability to resist internal friction and external resistance from molds and reinforcements during the application process.
Concrete's workability is determined by its resistance to internal forces that arise...
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Fungal Group Zygomycota01:29

Fungal Group Zygomycota

350
Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
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Design Example: Managing Concrete Workability01:14

Design Example: Managing Concrete Workability

141
This example deals with managing the workability of concrete for a raft foundation project under hot weather conditions. Workability is crucial for ensuring the concrete is easy to place, compact, and finish. In this scenario, a slump test — a common method to measure the workability of fresh concrete — initially indicated low workability. This was attributed to the rapid water loss from the concrete mix, exacerbated by the high temperatures causing the course aggregates to heat up.
141
Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

244
The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
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Waste Bread as Main Ingredient for Cookie Elaboration.

Priscila Guerra-Oliveira1, Mayara Belorio1, Manuel Gómez1

  • 1Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071 Palencia, Spain.

Foods (Basel, Switzerland)
|August 27, 2021
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Summary

Discarded bread can be repurposed into sugar-snap cookies. Using stale bread flour in cookie recipes reduces food waste while maintaining acceptable texture and rheology.

Keywords:
circular economycookiesfood waste recoverystale bread

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Area of Science:

  • Food Science
  • Sustainable Food Systems
  • Baking Technology

Background:

  • Food waste is a significant global issue, particularly concerning bakery products.
  • Stale bread represents a substantial portion of retail food waste, presenting an opportunity for valorization.
  • Repurposing food waste into new food products aligns with circular economy principles.

Purpose of the Study:

  • To evaluate the feasibility of using stale bread flour in sugar-snap cookie production.
  • To investigate the impact of different bread types (white, whole wheat) and milling particle sizes on cookie properties.
  • To assess the potential for replacing wheat flour with bread flour in cookie formulations.

Main Methods:

  • Stale white and whole wheat breads were milled into flours using 200, 500, and 1000 μm sieves.
  • Sugar-snap cookies were prepared using 100% bread flour and 50% bread flour/50% wheat flour blends.
  • Dough rheology (elastic and viscous moduli), cookie dimensions, texture, and color were analyzed.

Main Results:

  • Doughs made with bread flour exhibited higher elastic (G') and viscous (G") moduli, particularly with larger particle sizes.
  • Cookies produced with bread flour had reduced diameter and increased hardness compared to controls.
  • The use of whole wheat bread flour with larger particle sizes mitigated some of these textural differences.
  • Bread flour incorporation resulted in darker cookie color with higher a* values.
  • 50% bread flour/50% wheat flour blends showed minimal differences from control cookies in rheology, hardness, and lightness.

Conclusions:

  • Wasted bread flour can be effectively incorporated into cookie formulations as a partial or complete replacement for wheat flour.
  • The particle size of the bread flour influences dough rheology and final cookie characteristics.
  • Partial replacement (50%) offers a viable strategy to reduce food waste without significantly compromising cookie quality.