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A Modified Procedure (One-stage Fermentation) for Evaluating Flour Cracker : making Potential
Lee, L.,Ng, P.K.W.,Steffe, J.F. 한국산업식품공학회 2002 산업 식품공학 Vol.6 No.2
Cracker products are popular around the world, however there is no standard baking procedure for screening a flours potential for cracker-baking quality. Traditional published procedures involve two fermentation stages, making the evaluation of flour samples a time-consuming process. This study reports a modified procedure (one-stage fermentation) and compares it with a two-stage fermentation procedure for discriminating among flours for making crackers. A wide range of wheat flour samples (19) were used in this study and a set of cracker qualities identified (i.e., weight, moisture, dimension and texture). Results showed that both procedures could discriminate among flours for cracker-making quality. Though differences were found between the two procedures for some measured cracker quality parameters, similar trends among tested flour samples were observed. With one operator, about 15 flour samples could be evaluated for cracker-making potential in a 48 hr period using the modified procedure, as compared to about 6 samples in the same time period when using the two-stage fermentation procedure.
Towards Green 3D-Microfabrication of Bio-MEMS Devices Using ADEX Dry Film Photoresists
Michael Markus Roos,Andreas Winkler,Madeleine Nilsen,Siegfried B. Menzel,Steff en Strehle 한국정밀공학회 2022 International Journal of Precision Engineering and Vol.9 No.1
Current trends in miniaturized diagnostics indicate an increasing demand for large quantities of mobile devices for health monitoring and point-of-care diagnostics. This comes along with a need for rapid but preferably also green microfabrication. Dry film photoresists (DFPs) promise low-cost and greener microfabrication and can partly or fully replace conventional silicon- technologies being associated with high-energy demands and the intense use of toxic and climate-active chemicals. Due to their mechanical stability and superior film thickness homogeneity, DFPs outperform conventional spin-on photoresists, such as SU-8, especially when three-dimensional architectures are required for micro-analytical devices (e.g. microfluidics). In this study, we utilize the commercial epoxy-based DFP ADEX to demonstrate various application scenarios ranging from the direct modification of microcantilever beams via the assembly of microfluidic channels to lamination-free patterning of DFPs, which employs the DFP directly as a substrate material. Finally, kinked, bottom-up grown silicon nanowires were integrated in this manner as prospective ion-sensitive field-effect transistors in a bio-probe architecture directly on ADEX substrates. Hence, we have developed the required set of microfabrication protocols for such an assembly comprising metal thin film deposition, direct burn-in of lithography alignment markers, and polymer patterning on top of the DFP.
Hyun-Joo Ahn,Jae-Hyun Kim,Yoon-Hyuk Chang,James F. Steffe,Perry K. W. Ng,Hee-Ra Park 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.1
The effects of transglutaminase (TG) on the pasting and rheological properties of different wheat cultivars (‘Sharpshooter’, ‘Russ’, and ‘AcAriss’) blended with barley (40%) or soy (20%) flour were investigated. In the rapid viscoanalyzer (RVA) pasting profile, the addition of barley or soy flour to wheat flour samples induced a decrease in peak, trough, final viscosity, breakdown and setback values. However, TG treatment of these blends significantly increased peak viscosity and breakdown (p<0.05). In particular, TG treatment greatly increased the breakdown of wheat flour blended with soy flour, indicating that the cross-linking of proteins through TG may somehow be related to an increase in starch granule rupturing in pastes. Storage (G") and loss (G"") moduli of the sample pastes increased with an increase in frequency (ω), while complex viscosity (η*) decreased. In all wheat cultivars, G", G"", and η were decreased by the addition of barley or soy flour, or TG treatment. Results suggest that protein cross-linking by TG can produce unique and improved properties in wheat flours blended with barley or soy flour.