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Related Concept Videos

Factors Affecting Workability01:24

Factors Affecting Workability

68
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
68
Factors Affecting Creep01:28

Factors Affecting Creep

132
In normal-weight aggregate concrete, the hardened cement paste is the primary contributor to creep, whereas the aggregates, being stiffer than the cement paste, are more resilient to stress-induced deformation. The stiffness of the aggregates is defined by their modulus of elasticity, and the more voluminous they are in the concrete, the less it will creep.
Further, the water/cement ratio is critical, as a lower ratio increases concrete strength, thus reducing creep. The strength of the...
132
Brick Durability, Strength, and Appearance01:15

Brick Durability, Strength, and Appearance

180
Brick durability, strength, and appearance are crucial factors in construction, influencing the choice of bricks for specific applications. The process of freeze-thaw, for instance, significantly affects brick durability. This phenomenon occurs when water absorbed by a brick expands as it freezes, potentially causing damage when it melts and refreezes. Bricks are graded for durability: SW-grade bricks are the most durable, offering high strength and low water absorption, followed by MW-grade...
180
Soundness of Cement01:17

Soundness of Cement

157
The soundness of cement refers to the ability of cement paste to retain its volume after setting. Unsound cement can lead to expansion and structural damage due to the presence of free lime, magnesia, and calcium sulfate. Free lime hydrates very slowly, expanding and causing unsoundness, which is difficult to detect because it intercrystallizes with other compounds. Magnesia also reacts with water, forming crystals that can disrupt the cement's structure. Calcium sulfate can create...
157
Fineness of Cement01:15

Fineness of Cement

124
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...
124
Mixing Time01:19

Mixing Time

155
The concept of mixing time is significant in producing a uniform concrete mix with the required strength. The mixing period starts once all components are in the mixer. Initially, the mixer is charged with 10% of the water, followed by the consistent addition of solids and then 80% of the water. The remaining water is added later, within the first quarter of the mixing period. The minimum mixing time varies according to the mixer's capacity; for example, mixers with up to 1 cubic yard...
155

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Related Experiment Video

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Preparation of High-Quality Fermented Fish Product
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Sourdough Bread Quality: Facts and Factors.

Md Ahmadul Islam1,2, Shahidul Islam1

  • 1Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.

Foods (Basel, Switzerland)
|July 13, 2024
PubMed
Summary

Sourdough fermentation enhances bread nutrition by improving digestibility and beneficial compounds. This review explores factors influencing sourdough quality, novel ingredients, and the market potential for convenient frozen options.

Keywords:
breadfermentationnutritionparticle sizeproteinsourdoughstarch

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Area of Science:

  • Food Science
  • Microbiology
  • Nutritional Science

Background:

  • Sourdough, a fermented dough of flour and water, is gaining popularity for healthier bread options.
  • Fermentation by yeast and lactic acid bacteria enhances nutritional value and sensory qualities of bread.
  • Consumer demand for healthier food products drives the resurgence of sourdough bread.

Purpose of the Study:

  • To provide updated insights into sourdough fermentation quality.
  • To examine factors influencing sourdough fermentation effectiveness.
  • To explore the use of alternative ingredients and the market for frozen sourdough.

Main Methods:

  • Review of scientific literature on sourdough fermentation.
  • Analysis of factors affecting sourdough bread quality.
  • Investigation of novel ingredients and market trends.

Main Results:

  • Sourdough fermentation improves protein and starch structure, increases dietary fiber, enhances antioxidants, and reduces FODMAPs.
  • Key factors influencing quality include fermentation environment, flour properties, and ingredient composition.
  • Alternative grains and non-flour ingredients offer unique nutritional and sensory profiles.

Conclusions:

  • Sourdough technology offers significant nutritional benefits and opportunities for product innovation.
  • Understanding fermentation parameters and ingredient interactions is crucial for optimizing sourdough quality.
  • The market for convenient frozen sourdough products shows potential due to extended shelf life.