The need for better quality gluten-free (GF) bread is constantly growing. This can be ascribed to the rising incidence of celiac disease or other gluten-associated allergies and the widespread incorrect public belief, that GF diet is healthier. Although there is a remarkable scientific interest shown to this topic, among the numerous studies only a few deals with commercially available products. The gap between research and commercial reality is already identified and communicated from a nutritional point of view, but up to date texture studies of commercial GF breads are underrepresented. In this study, 9 commercially available GF bread were compared to their wheat-based counterparts from texture and sensory viewpoints. Results showed that among GF loaves products, some performed significantly better at hardness and springiness attributes during the 4-day-long storage test compared to the wheat-based products. Two of GF cob breads performed significantly better or on the same level as the wheat-based cob regarding to hardness and cohesiveness during 3 days. Among sensorial properties mouth-feel, softness and smell were evaluated as significantly better or similarly for some GF versus wheat-based products. Two GF bread had more salty taste which reduced the flavor experience. Both the texture and sensory data of the storage test indicate that the quality of some GF bread products has significantly improved in the recent years; they stayed comparable with their wheat-based counterparts even for a 4-day-long storage period.
The business models of sharing economy services can differ from each other in different-sized cities. This paper provides a deeper understanding of the implementation of locally operating services for car, bicycle and office sharing in the urban environment. Our goal is to reveal the differences between the capital city and an economically well-developed city in order to provide beneficial findings to the development of the presently operating services, or to the possible implementation of future services. Methodology of the paper applies the Business Model Canvas approach (BMC). We introduce a comparative analysis using data from the Hungarian database, which records details of all the publicly visible sharing economy services countrywide. The results show that BMC can reflect the main differences, constraints and key elements in the business models of sharing economy services. We can say that, in the case of a bike sharing service operated in the non-capital city, there is more segmentation than seen in the same service in the capital. There are significant price differences, especially in the case of long-term tickets. The number of inhabitants and private capital remain the biggest constraints in the case of car-sharing services, but there is also a possibility of implementation in the non-capital cities by applying small-scale services with a good value proposition and segmentation.
The method of HPLC carbohydrate analysis allows a stepwise and controlled alteration of the mashing technology. Our aim was to find a method for altering a given mashing technology by increasing the amount of digested corn grits by 40% using reduced mashing time and an up‐to‐date technology with simultaneous application of brewing‐enzymes. In the course of these experiments, by means of the HPLC method, the critical stages of carbohydrate decomposition could be revealed; after systematic application of industrial enzyme products under HPLC control the process has been short‐cut and, on the basis of analytical data, the entire mashing technology has been simplified and rationalized. As result of industrial‐scale experiments mashing time, including the cooking process of the surrogates, was cut down to 5.5 h. The wort produced by means of the elaborated well‐controllable combined infusion‐decotion mashing process has an attenuation of 85‐87% and shows the same carbohydrate composition, organoleptic properties and characteristics observed for the original wort. The results are also supported by tests of significance.
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