of the bread. Nonspecific oxidants, such as iodates, peroxides, ascorbic acid, potassium bromate and azodicarbonamide have a gluten strengthening effect. It has been suggested that these conditioners induce the formation of interprotein bonds which strengthen the gluten, and thereby the dough. However, the use of several of the currently available chemical oxidizing agents has been met with consumer resistance or is not permitted by regulatory agencies.
The use of enzymes as dough conditioners has been considered as an alternative to the chemical conditioners. A number of enzymes have been used recently as dough and/or bread improving agents, in particular, enzymes which act on components present in large amounts in the dough. Examples of such enzymes are found within the groups of amylases, proteases, glucose oxidases, and (hemi)cellulases, including pentosanases.
Xyloglucanconstructions from smaller repetitive elements, these discretizations are a design potential to create new tectonics to serve the building aesthetics. In the end of the 15th century, Ferrara Biagio Rosseti utilized facetted stones to define the appearance for the Palazzo dei Diamanti. More recently, crystalline or diamond like structures have been used as poetic reference. The Harpa concert hall of the Henning Larsen architects in Reyjavick and the Oxford Street in London facade by Future Systems architects are good examples of both facetization and heavy repetition. In the early 50ies, the research by Konrad Wachsman and Buckminster Fuller on large span structure led to what is now called space frames. These structures were conceived as fully prefabricated systems with a few number of component types .These may vary